Saturday, 23 August 2014

Nectarine, Hot chilli & Orange Salsa with Fresh BBQ Octopus

Nectarine, Hot chilli & Orange Salsa with Fresh BBQ Octopus 

Preparation Time - 10 minutes
Marinating Time -1-3 hours
Cooking Time - 1hr-1.5hrs

Ingredients - 
1 Large Octopus- Ink removed/prepared by fish monger 
2 Bay leaves
Sprinkle of black pepper corns
Squeeze of lemon juice
1 Cup of white wine
2 Cups of water

Nectarine, Hot chilli & Orange Salsa/ Marinade
1 Red onion - Finely diced
2 Ripe nectarines - Stone removed and roughly diced
1 Orange - Juice and flesh included and roughly chopped
2 Limes - Juiced
2 Medium green chillis - Seeds removed
2 Tablespoons of cornichons - Finely chopped
Large handful of parsley- Finely chopped
Sprinkle of rock salt & pepper
Dash of extra virgin olive oil

Instructions - 
Start by adding the whole octopus to a large pan with the bay leaves, peppercorns, lemon juice, white wine and water and boil for 60-90 minutes or until it's tender when jabbed with a knife. Dry and cool then add a 4-5 tablespoons of the salsa and refrigerate until ready to BBQ. Place on a hit BBQ and cook briefly fro 1-2 minutes, then remove and serve.

For the salsa, chop and combine everything noted then test and adjust seasoning if necessary. You're aiming for a spicy, zesty combination which is well seasoned and will be a good contrast to the BBQ'd octopus. 

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