BBQ Fremantle Octopus

Recipe courtesy of Indiana, Greenhouse and Brendan Pratt

INGREDIENTS

Octopus

400g raw octopus, trimmed and finely sliced
1 clove of garlic, peeled and finely diced
1 shallot, peeled and finely diced
1cm knob of ginger, peeled and finely diced
1 tsp ground Szechuan pepper
2 tbl spoon canola oil
½ cup white wine
1 red chilli, julienned for garnsih
Nasturtium flowers and leaves for garnish

Squid Ink Dressing

2 tbl spoon dark miso glaze
1 tbl spoon squid ink
Zest and juice of half an orange
2 tbl spoon olive oil
Splash of rice vinegar

Fennel Kimchi

1 head fennel, finely shaved
1 spring onion
1 apple
2 shallots, peeled
2cm knob of ginger, peeled
2 cloves garlic, peeled
1 tbl spoon Korean fermented chilli paste
1 tbl spoon dark miso paste
60g caster sugar
Splash of rice vinegar

Miso Glaze

225g dark miso paste
125g caster sugar
150ml mirin

METHOD

1. For the kimchi, puree all of the ingredients except for the fennel and spring onion in an immersion blender, and pour over the shaved fennel
2. For the miso glaze, bring the miso, sugar and marin up to the boil in a small sauce pan and remove from the heat.
3. For the dressing, combine all the ingredients and whisk until a smooth consistency is obtained.
4. Take the octopus and add the canola oil, a little sea salt and Szechuan pepper
5. Heat a bbq plate until it starts to gently smoke
6. Add a little oil and gently fry the shallot, garlic and ginger, being quick and careful not to let it burn
7. Add the shaved octopus and keep it moving on the hot plate.
8. After around 30-40 seconds splash the white wine onto the grill, this will create steam and finish off the cooking process.
9. Remove the octopus from the grill and drain on some paper towel.
10. Place the kimchee into the bottom of the bowl, add the octopus on top, finish with the squid ink dressing, the nasturtium flowers and red chilli.