BBQd Occy & Salads
Charred lemony octopus with crisp pancetta, piled over salt and vinegar potatoes, a sweet tomato and olive salad, and a creamy goat's curd base.
Serves: 4
Prep time: 30 minutes
Cook time: 30 minutes
INGREDIENTS
600g Australian baby octopus, cleaned and cut
zest of 1/2 lemon, peel of the other half, then cut in half to grill
1 tsp sea salt
1 tsp dried oregano leaves
1 tbsp olive oil
50g diced pancetta
For the potatoes
1kg peeled potatoes, cut into 2cm cubes
1-2 tbsp chicken stock powder
juice and peel of half a lemon
2-3 tbsp chopped parsley
1 tbsp finely chopped dill
2-3 tbsp extra virgin olive oil
1 tbsp white vinegar
1/4 red onion, thinly sliced
For the tomato salad
3 medium or 2 large tomatoes, roughly chopped
2 tbsp olive oil
1/2 clove crushed garlic
big pinch of salt
1/2 cup pitted kalamata olives, roughly chopped
2 cucumbers, peeled and cut into diagonal wedges
small handful fresh basil leaves
1 tbsp fresh oregano leaves
For the base
3 tbsp goat's curd
4 tbsp Greek yoghurt
METHOD
Marinate the cleaned octopus in the lemon zest, sea salt, dried oregano and olive oil. Add the diced pancetta on top (don't stir it in). Set aside.
Boil the potatoes with the chicken stock powder, sea salt and lemon peel until fork-tender. Drain and toss with the parsley, dill, extra virgin olive oil and white vinegar.
Place the potatoes on a bed of the sliced red onion. Allow to cool, or refrigerate for extra chill.
In a separate bowl, mix the tomatoes, olive oil, crushed garlic, salt, olives, cucumber wedges, basil leaves and torn oregano. Toss only just before serving.
Blend the goat's curd with the Greek yoghurt until smooth and creamy.
Preheat the grill. Grill the pancetta and octopus until charred and coloured, turning frequently, 5-7 minutes. Grill the lemon halves face down.
Squeeze the grilled lemon over the octopus and pancetta when done.
To serve, add a dollop of the goat's curd yoghurt to a plate. Top with the tomato, cucumber and olive salad and a bed of the salt and vinegar potatoes. Place the grilled lemon octopus and pancetta on top. Drizzle with chimichurri or salmoriglio for a tangy, herby finish - a salmoriglio is a very simple blend of oregano, parsley, oil, salt and pepper, and you can add vinegar, chilli, sugar or other herbs as you wish.
HINTS
You could use calamari if baby occy is hard to find - I always try for Aussie seafood, and ask the monger to clean it for you if you can't face it.
POTATOES! These are future salad ingredients right here - make extra, they are divine, even in a toasted sambo with ham, cheese and strong mustard.
Do not toss the tomatoes early - let them sit in their sweetness. They will be so much more delicious if you do.
NUTRITION (per recipe total, serves 4 - guide only):
Energy: 10,700 kJ (2560 cal)
Protein: 125 g
Fat: 115 g
Saturated fat: 25 g
Carbohydrate: 190 g
Sugars: 25 g
Fibre: 22 g
Sodium: 6500 mg
This nutrition information is a guide only and may vary depending on brands, exact quantities, and ingredient substitutions used.