Piquillo Octopus

MAKES 30 PORTIONS

Ingredients

FLAVOUR BASE

• 500g Piquillo peppers

• 150ml Barker’s Professional Yuzu Citrus Dressing

• 2g mint leaves

• 30g confit garlic

• 150g extra virgin olive oil

• 1 tsp sea salt flakes

OCTOPUS

• 1 x 3kg Octopus, beak removed

• 250ml extra virgin olive oil

• 30ml Barker’s Professional Yuzu Citrus Dressing

• 50g torn mint

• 25g sweet smoked paprika

• 10g sea salt flakes

Method

FLAVOUR BASE

1. In a liquidizer, place peppers, Barkers Professional Yuzu Citrus Dressing mint, and garlic. Blitz for 10 seconds.

2. Scrape down and blitz for a further 5 seconds.

3. Scrape down, add olive oil and salt.

4. Blitz until smooth, approximately 20 seconds.

OCTOPUS

1. Cut the octopus legs to seperate into 8 legs each

2. In a mixing bowl, stir together the oil, Barker’s Professional Yuzu Citrus Dressing, mint, paprika and salt. Mix with the octopus legs.

3. Place 3 legs in each sous-vide bag and vacuum on medium pressure. Cook in a water bath at 77 deg C for 5 1/2 hours, place into an ice bag.

This Recipe Uses