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.

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