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Charred Octopus with Leek and Potato and Yoghurt Sauce with Dill Oil
- Steps
- Ingredients
Ingredients
Octopus Braising
Lemon Oregano Dressing
Chicken Stock Reduction
Leek and Potatoes
Dill Oil
Yoghurt Sauce
Fried Capers
Garnish
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Steps
- Preheat the oven to 180C fan-forced.
- For the Octopus Braising, in a large pot place all ingredients except the octopus and bring to the boil. Slowly lower the octopus into the liquid and reduce the heat to a simmer. Cover the pot with a lid and simmer for approximately 30-40 minutes or until the octopus is tender when pierced with a knife. Reserve ½ cup of braising liquid for use in yoghurt sauce.
- For the Lemon Oregano Dressing, in a large heat-proof bowl, whisk all ingredients together except olive oil. While whisking continuously, slowly drizzle in olive oil and continue to whisk vigorously to emulsify.
- Remove the octopus from the braising liquid and place into the Lemon Oregano Dressing. Set aside.
- For the Chicken Stock Reduction, place a medium sized cast iron pan on high heat. Brown the chicken necks and onion all over. In a medium saucepan, place stock, garlic, peppercorns, bay leaves, parsley stems and leek trimmings and bring to a simmer. Once necks and onions are browned, place into simmering stock. Allow to simmer until reduced by approximately half - this should take about 30 minutes. Strain reduced stock into a jug ready for use in final yoghurt sauce.
- For the Leek and Potatoes, heat a medium sized oven-proof frying pan on medium heat with olive oil. Once temperature is reached, lightly brown leek and potato rounds for 5-6 minutes on each side. Add butter, garlic, bay leaves, rosemary sprigs and season with salt and pepper. Pour in chicken stock to cover rounds ⅔ of the way up, leaving the tops exposed. Bring to a boil and place the pan into the oven for approximately 30 minutes or until the potatoes are fork tender.
- For the Dill Oil, place all ingredients in a high speed blender and blend until smooth. Transfer all ingredients into a small saucepan on low heat and gently bring to 60-70°C, stirring occasionally. Strain heated oil through a fine mesh strainer into a jug set over a bowl of ice. Allow the mixture to strain naturally without pushing. Reserve oil.
- For the Yoghurt Sauce, in a medium saucepan gently heat stock, braising liquid and yoghurt. After a few minutes, add the remainder of the ingredients. Adjust to taste. Season with salt and pepper to taste.
- Prepare a hibachi grill. Transfer octopus tentacles from marinade onto hot hibachi grill. Cook 6-7 minutes each side, or until charred. Place tentacles back into marinade ready for plating.
- For the Fried Capers, in a small saucepan, heat olive oil on a medium heat. Pat-dry the capers with paper towel. Gently fry capers until crisp. Place on a paper towel to drain ready for plating.
- To serve, place the leek and potato rounds in a cluster in the centre of the plate. Place charred octopus on top of the rounds. Pour approximately ½ cup of the yoghurt sauce around the potatoes and leeks. Dot approximately 1 tablespoon of dill oil around and on top of the yoghurt sauce. Garnish with dill fronds, parsley and fried capers.
