Grilled Octopus, Burnt Aubergine and Harissa

Mike Reid

Ingredients:

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:

Octopus:

  1. 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
  2. Cook until tender, it should take about 25 to 30 minutes. Once cooked take out a chill until needed

Nduja Glaze:

  1. Over a medium heat reduce down all the ingredients. You are looking for the consistency of a maple syrup for your glaze

Burnt Aubergine:

  1. 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
  2. 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:

  1. 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.

Similar Recipes

Picnic Cheese Board

Picnic Cheese Board

Ingredients: Hard Cheese Soft Cheese Blue Cheese 1 baguette  A bunch of Green Grapes Honeycomb Salami (sliced) Smoked Salmon Dip Artisan Crackers Beetroot dip Poppy Seed Skordalia Dip Dukkah Stuffed Bell Peppers Marinated Olives (pitted) Method: There are no rules or...

Roasted Brussel Sprout Salad

Roasted Brussel Sprout Salad

Ingredients: 700g sprouts (500g trimmed whole, 200g thinly sliced) 3 garlic cloves, crushed  100g kale, thinly shredded  1 red onion, thinly sliced  150ml olive oil 3 lemons, juiced  2 anchovies in oil, chopped  2 tbsp wholegrain mustard  80g hazelnuts, toasted and...

Salt & Pepper Squid Cones

Salt & Pepper Squid Cones

Ingredients: 1 tbsp sea salt flakes 1 tbsp cracked black pepper 8 cleaned squid tubes, thinly sliced Vegetable oil, for deep-frying 1 cup self-raising flour ½ cup mayonnaise Lemon wedges, to serve Method: Place the salt and pepper in a large bowl and mix to combine....

Zucchini Flower & Ricotta Tart

Zucchini Flower & Ricotta Tart

Serves 4 Ingredients: 2 sheets frozen puff pastry, thawed and halved 500g fresh ricotta 8 slices prosciutto 2 tbsp white balsamic vinegar 2 tbsp extra virgin olive oil Sea salt and cracked black pepper 6 zucchini flowers, halved and stamens removed, or 1 zucchini,...

Orecchiette with Broccolini

Orecchiette with Broccolini

This recipe is brought to you with the help of our friends at Perfection Fresh  Ingredients: 500g orecchiette pasta Table salt for pasta water 2 heads broccolini, cut into small pieces, use stalk as well 4 birds eye chilli, sliced finely 5 cloves garlic, chopped 4...

Okonomiyaki (Japanese Pancake)

Okonomiyaki (Japanese Pancake)

Ingredients: ½ of a Wombok Cabbage (Shredded ) 3 Carrots (2 grated & 1 julienned) Daikon (julienned) - optional 3 eggs 1 cup of Corn Flour Spring Onions (Chopped) Mint Black & White Sesame Seeds Caster Sugar  White Vinegar Kewpie Hoisin Chilli - optional Fried...

Print Friendly, PDF & Email
SQUID - FEATURE

Join our mailing list to receive the latest news and updates from My Market Kitchen

You have Successfully Subscribed!