grilled octopus with braised onions & faba bean purée
Travis McAuley, Hellenic Republic
8
Ingredients
blank
2 cups Mount Zero Split Faba beans
½ brown onion, roughly diced
- 1 clove garlic
125ml Mount Zero Frantoio Extra Virgin Olive Oil
2 tbsp sherry vinegar
Mount Zero Pink Lake Salt, to taste
blank
200ml Mount Zero Frantoio Extra Virgin Olive Oil
- 2 brown onions, sliced
2 tbsp baby capers
2 tbsp white wine vinegar
blank
1kg Fremantle octopus
50ml Mount Zero Frantoio Extra Virgin Olive Oil
Directions
blank
Rinse faba beans under warm water. Place into a saucepan along with the diced onion, garlic and 2 litres of water.
Bring to the boil and then simmer until beans tender. Strain, reserving the liquid.
Place into food processor and blend with 125ml of olive oil and the sherry vinegar until smooth. Adjust consistency with some of the reserved liquid until the consistency of semi whipped cream. Season to taste. Place into a bowl and cover until required.
blank
Place the sliced brown onion, baby capers and 200ml of extra virgin olive oil in a saucepan. Cook over a medium to low heat until onions soft and a deep golden colour.
Finish with white wine vinegar and season to taste. Keep aside.
blank
Preheat a fan forced oven to 250 degrees Celsius.
Wash the octopus under cold water. Pat dry and place onto a baking tray.
Drizzle with olive oil and rub all over the octopus, lining the legs up so that they are straight. Bake for 8 minutes, then remove from the oven and allow to rest for 30 minutes.
Preheat the barbecue.
Grill the octopus over a medium heat for approx. 4 minutes on each side until the excess skin on the legs is crispy. Place back into roasting tray to rest in the cooking juices. Rest for further 5 minutes.
blank
Spoon faba into serving dish and top with the braised onions. Slice the octopus, toss back through resting tray juices and then arrange on top of the faba bean purée.