Our State On A Plate - Cooking with All Natural, Clean, Green Fremantle Octopus скачать в хорошем качестве

Our State On A Plate - Cooking with All Natural, Clean, Green Fremantle Octopus

Scott gets his hands on some succulent octopus fresh from Fremantle to whip up a delicious ren-dition with a charred cucumber salad. RECIPE Miso Roasted Fremantle Octopus, Burnt Cucumber, sesame and wakame salad. Ingredients Fremantle Octopus ● 1 kg defrosted large Fremantle octopus tentacles ● Stock ● 1 lt water ● ½ cup Jap vinegar ● 1 tsp. toasted black pepper corns. ● 1 Tbsp. Soy ● 1 piece ginger Burnt Cucumber, Sesame and Wakame Salad ● 1 Long continental cucumber ● 10gm wakame seaweed soaked in water. ● 1 tsp. salt ● 1 tsp toasted sesame seeds ● 3 tbsp. rice wine vinegar ● 1 tbsp. sugar ● ½ tsp. soy Miso Glaze ● 50gm White Miso ● 25ml Sake ● 25 ml Mirin ● 25 gm Sugar Method Octopus 1. Bring the water and all stock ingredients to the boil. 2. Gently place the octopus in and cook for 35-45 minutes on low. 3. Remove octopus when cooked and bring to room temperate. Miso Glaze Place in a pot on low, bring to boil and remove from the heat. Burnt Cucumber, Sesame and Wakame salad 1. Slice the cucumber in half and remove the seeds. 2. Cut the cucumber thin and place in bowl with the salt for 15 minutes- then pat dry. 3. Heat a BBQ up and to hot and place the other half of the cucumber on the grill charring on both sides for 2-3 minutes till dark. 4. Cut the burnt cucumber in larger pieces and add to the salted cucumber. 5. Slice the soaked seaweed into small strips. 6. Wisk the dressing ingredients until sugar has dissolved them pour over the cucumber and seaweed. To serve 1. Rub the cooked octopus tentacle with the miso and grill hot for 1-2 minutes on each side until the glaze has caramelised. 2. Slice the octopus and serve on top of the cucumber salad.