slow-cooked octopus & hummus on toasted olive bread
Rated 5.0 stars by 1 users
Author:
Tom Sarafian, Sarafian Melbourne
Servings
4
This recipe is simple, delicious and fun to cook, showcasing Mount Zero’s beautiful produce and how my hummus can be used to create an indulgent snack or canapes for entertaining guests who we can finally have over for a dinner party! I love teaming seafood with hummus and this recipe shows how easy octopus can be prepared at home.
Ingredients
- 1kg octopus tentacles
- Brine from a 300g jar of Mount Zero olives
- 1 head of garlic
- 4 sprigs lemon thyme
- 3 red chilli, sliced lengthways
- 1 litre of Mount Zero Arbequina Extra Virgin Olive Oil
- 1 punnet cherry tomatoes
- Fresh basil, up to 12 leaves, torn
-
½ cup Mount Zero Arbequina Extra Virgin Olive Oil
- Mount Zero Pink Lake Salt, to taste
- Black pepper, to taste
-
1 jar of Tom Sarafian Hummus (or make your own
- Smoked paprika, to garnish
- A good quality sourdough olive bread, sliced
Slow-cooked Octopus
Salad
To Serve
Directions
Slow-cooked Octopus
Pour the olive brine onto the octopus to brine for 45 minutes.
Preheat the oven to 130°C.
Drain the octopus and put in a deep pot. Add garlic, lemon thyme and red chilli and then completely cover in Mt Zero Arbequina olive oil. Cook in the oven for 1 hour.
Remove from the oil mixture and drain the octopus. It should be tender but slightly firm to the touch.
Heat a fry-pan to a high heat and season the octopus with Mount Zero Pink Lake Salt. Cook the octopus until golden brown all over.
Take off heat, rest and slice into bite-sized pieces. Put aside.
Salad
Smash cherry tomatoes in mortar and pestle, add basil and season with black pepper and pink lake salt.
To Serve
Slice and toast the olive bread.
- Spread hummus over toast.
Spoon tomato and basil salad over hummus.
Arrange octopus slices on top.
Finish with more Mount Zero Arbequina Extra Virgin Olive Oil and garnish with smoked paprika.