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.