Slow cooked octopus, Roast tomatoes, Rosemary oil, Saffron and Lemon potatoes

Dish Name: Slow cooked octopus, Roast tomatoes, Rosemary oil, Saffron and Lemon potatoes

Portions: 4

Preparation Time: 6 Hours

Cooking Time: 40 minutes

List of ingredients:

Octopus

125ml extra virgin olive oil

50g garlic thinly sliced

2 branches rosemary

15g smoked paprika

15g fine sea salt

10g sugar

2kg octopus

Roast tomatoes

8 plum tomatoes

Salt and black pepper

Punch of sugar

2 clove garlic

6 sprigs of thyme

50ml of olive oil

Rosemary oil

50g of rosemary

100ml of olive oil

1 pinch of salt

Saffron and lemon Potatoes

500ml  of chicken stock

juice of 1 lemon

1 lemon, sliced

½ onion, sliced

2 bay leaves

2 garlic cloves, peeled

3 thyme sprigs

60 ml extra-virgin olive oil

1 pinch saffron thread

½ teaspoon dried oregano

1½ teaspoons salt

1kg peeled potatoes diced into 1cm dice

Black Garlic and Squid Ink Aioli

1 head of black garlic peeled

1 Tbsp. of Squid Ink

1 Tbsp. of Dashi Vinegar

Modified starch for thickening

60ml Mayonnaise

Method of preparation:

Octopus

  • Bring a large pot of water to the boil. Add the octopus cook for 30 seconds and plunge into ice cold water. Repeat twice more. Allow to cool.
  • Combine the oil, garlic and rosemary in a saucepan, simmer over a gently heat until the garlic begins to sizzle. Remove from the heat and allow to cool.
  • Mix the smoked paprika, salt, sugar together. Season the octopus with the mixture, place into a vacuum bag. Add the cooled oil and seal. Sous vide at 78 ˚C and for 6 hours.
  • Cool for 15 minutes at room temperature. Remove the octopus from the bag, Chargrill on a hot grill for service.

Roast tomatoes

  • Remove the centre stalk from the tomatoes, score the base of the tomatoes. And refresh and peel the tomatoes. Cut into quarters and remove the seeds.
  • Brush a sheet of grease proof paper with half the oil and place on a baking tray, sprinkle with sugar, garlic, thyme, pepper and salt. Place the tomatoes quarters on top and drizzle with the remainder of the oil. Roast at 130˚C for 1 hour, turn halfway through cooking. Remove from oven and allow to cool.

Rosemary oil

  • Gently heat the olive oil and add the rosemary and a pinch of salt. Allow to simmer for 15 to 20 minutes.
  • Add the oil and a pinch of salt to the blender and process for 5 minutes to combine. Strain overnight through a muslin cloth.

Saffron Potatoes   

  • Place stock and all the ingredients, except the potatoes, in a large sauteuse and bring to the boil.
  • Add the potatoes and return to the boil. Cover with a lid, simmer gently until all the stock is absorbed and the potatoes are cooked. Season with salt.

Black Garlic and Squid Ink Aioli

  • Place everything apart from the mayonnaise for the aoili in a blender and mix to a fine thick gel.
  • Add the mayonnaise and blend until well combined.

Presentation:

  • Place a spoonful of the saffron potatoes in the centre of the plate.
  • Top with the chargrilled octopus garnish with the roast tomatoes, micro herbs and a drizzle of the rosemary oil and fermented black garlic puree.

Name of the Training college: Galway International Hotel School, GMIT

Address:  Dept of Culinary Arts

Contact Name: Billy Dolan Geary

School Profile: The Department of Culinary Arts operates from its campus in Galway city. It is committed to providing a dynamic student-centered learning environment in the many pathways available in culinary arts.

Add a Comment

Your email address will not be published. Required fields are marked *

3 × 2 =