Grilled Octopus, Burnt Aubergine and Harissa
Mike ReidIngredients:
Recipe brought to you with the help of our friends at Supreme Caravans
- 80g Octopus
- 50g Burnt Aubergine
- 10ml Nduja glaze
- 1 Thick slice white sourdough toast
- 10g butter, salted
Octopus:
- 300g Octopus, cleaned
- 2 limes, zested and sliced
- 2 Birdseye chilli, cut in half
- 3 garlic cloves, sliced
- 2 bay leaves
- 1 kaffir lime leaf
- 20g ginger
- 50g Spanish onion, sliced
- 50ml Early harvest olive oil
- Sea Salt
Nduja Glaze:
- 100g Nduja paste
- 30g dark soft brown sugar
- 20ml rice vinegar
Burnt Aubergine:
- 1 Aubergine (Egg plant)
- 1tsp cumin
- ½ tsp smoked paprika
- ½ lime juiced
- 75ml Olive oil
- Salt
Method:
- Add all ingredients except for the octopus into a pot of water and bring to the boil. Once boiling add your octopus bring back to the boil and then reduce to a simmer
- Cook until tender, it should take about 25 to 30 minutes. Once cooked take out a chill until needed
Nduja Glaze:
- Over a medium heat reduce down all the ingredients. You are looking for the consistency of a maple syrup for your glaze
Burnt Aubergine:
- Cut your eggplants in half lengthways before scoring the flesh of your eggplant with your knife lightly. Then rub in the olive oil and spices and season generously with salt
- Grill over fire, start of first on the flesh side and cook for about 5 minutes before turning it over and cooking the rest of the way on the skin side for a further 20 minutes over a medium heat
To Serve:
- To finish toast your bread butter it generously and top with your eggplant, octopus and glaze
Our friends at Wine Selectors suggest pairing this dish with a Vermentino.
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