Image Reference: Inspiredfood.net
For the tenderest, tastiest octopus dish, the Sous Vide cooking method enhances taste and retains moisture to produce a succulent, flavoursome meal. Low temperature, vacuum packed cooking eliminates the risk of overcooking or losing flavour to the environment. Complete the cooking on the BBQ or grill to give your octopus a smoky finish.
Recipe from Matt Cook
- 1kg Octopus tentacles
- 2 Tbsp salt
- Ice water
- 1 Lemon – halved
- 1 garlic bulb – halved
- 2 small bunches fresh oregano
- Salt and pepper to taste
- Olive oil
- Set your Sous Vide to 77°C and leave to heat up.
- Fill saucepan with water and add salt. Bring to boil.
- Blanch Octopus: To blanch, place in boiling water for 5 minutes until legs curled up, then transfer quickly to iced water.
- Into each vacuum bag place half of the octopus (500g), ½ lemon, ½ bulb of garlic, oregano, salt, pepper and a splash of oil.
- Place bags in sous vide for 5 hours.
- Heat BBQ
- Remove octopus from bag and transfer to BBQ and grill for 5 minutes until nicely char grilled.
Enjoy your octopus with a rocket and kale salad. Try the sousvide for steak, salmon or pork for a fully flavoured, tender dish.
On a related note:
Purchase a SousVide from Kitchen Warehouse