Recipe: Eddie Noble
To be served along the lines of a San Chow Bow/ taco!
Ingredients:
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1kg SA octopus
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1 tsp chilli
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1 tsp garlic
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1x head Radicchio
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2 tbsp kohlrabi (diced)
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4 tbsp mayonnaise
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Juice and zest of 1 lemon
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1/2 bunch of dill
- Olive oil, salt and pepper for cooking
Method:
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Cut your octopus into separate tentacles and discard the centre/beak (you can have your fishmonger do this for you).
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Bring a pot of salted boiling water to the boil.
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Once boiling, add in your octopus and bring it back to a simmer. Once at a simmer, turn it to a medium heat.
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Allow to cook for 10-12 minutes.
- Place in a bowl with chilli, garlic, salt and a touch of olive oil.
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Ideally, allow to marinate for 2 hours, but a couple of minutes is fine
While marinating, prepare your other ingredients.
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Prepare your radicchio by gently pulling apart the leaves, keeping them intact to hold the cooked squid.
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Finley dice your kohlrabi.
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Mix your mayonnaise with lemon zest and a touch of cumin powder.
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Place your frypan on a high heat, and add a touch of oil.
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Add your octopus to the pan and cook for 2-3 minutes on either side (we want the pan super hot).
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Allow the octopus to get some char, and remove from the pan.
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Once cooked, slice the octopus into 1cm thick slices/discs.
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Assemble your radicchio leaves on a platter, followed by a spoonful of your finely diced kohlrabi.
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Add your octopus atop the kohlrabi, followed by a drizzle of your mayo and a pinch of dill.
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Serve alongside a wedge of lime and get stuck in!
- ENJOY!
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