Every Tuesday at 8 am Blake Proud joins us in the studio and blesses our tastebuds with his latest creations. For an extra special end-of-year treat, Blake invited us into his backyard and showcased what he’ll be serving this Christmas. Blake delighted us with his plate up of Grilled WA Prawns with Burnt Butter, Grilled Octopus on Mashed Cauliflower, the best-ever burger (as titled by Dan and Leon), and Cinnamon Christmas Scrolls with Orange White Chocolate Glaze.
Perfect Grilled Octopus with Cauliflower Puree
- 1 Large Frozen Octopus (thawed)
- 4 Litres of Oil (this will depend on your tray size)
- 6-8 Large Garlic Cloves
- 3lt Water
- ¼ Cup Salt
- Lots of ice
- 1 red onion sliced
- 1/2 cup apple cider vinegar
- 1 TBS sugar
- 1 ½ tsp salt
- 1 cup water
Crispy Octopus & Spring Onion
- Left Over Octopus
- 3-4 Whole Spring Onion Stalks
- 1 Red Chilli
- Reserved Oil from Confit
- 1 x Cauliflower chopped
- Salt to taste
- Place your octopus into a pot of boiling water, around 3 litres of water with ¼ cup of salt, and boil for about 5 minutes. Whilst that is boiling get a large bowl and fill it with ice and water.
- Once the 5 minutes is up, take out your octopus and place it straight into the ice water and leave for about 10 minutes to chill.
- Meanwhile, you can quickly do your pickled onion. Grab a small sauce pot and place your vinegar, sugar, salt and water in there. Stir until the salt and sugar dissolve and take off the heat. Place your sliced onion into a heat-proof container or jar and once the liquid is cool enough to touch with your finger, pour over the onion and set aside to pickle.
- Get your octopus out of the ice bath and pat dry with paper towels. Take your time and be very gentle as you don’t want to rub the skin off the octopus but you also want it to be completely dry.
- Now slice off the tentacles from the head part of the octopus but do not throw them away, keep this for another part of the recipe.
- Set your oven to 110C. Place your octopus tentacles in a DEEP baking dish (it doesn’t have to be big just deep) along with the garlic cloves. If you want more garlic flavour just give them a prick with a fork. Fill up with Olive Oil until completely covered. Cover tightly with aluminium foil and place in the oven. You will leave it to confit in there for about 4 hours but check every hour. Once it is tender enough to easily slide a blunt fork or wooden skewer in it is ready.
- Once the octopus is done take it out and leave it to cool on its own for about 30 minutes.
- You can now get your cauliflower on the boil in a large pot. Once boiled until tender, get a stick blender and puree until smooth. Add salt to taste and set aside until ready to serve. If it is too thick you can add a bit more water, if it is too runny just cook off a bit more water. It should be smooth and creamy and have a consistency almost like yoghurt, and hold to a spoon.
- Get some of the oil from the Octopus and heat it in a pan. Finely chop the remaining head part of the octopus, discard the beak if intact, and add it to the pan. Cook over high heat until it is very golden and crispy. Right at the end toss in the chilli and spring onion and cook until crispy. A slight char is OK so don’t be afraid to get some heat into it, but don’t burn it all.
- To finish off get your cooled octopus out of the oil and place it on some paper towels to let some of the oil drain off. Once drained, leave a little bit of oil on them so they don’t stick, and char them over the grill on a BBQ, coals get the best flavour here, or if you don’t have access to that a scolding hot griddle pan.
- Cook until black char marks appear. Remember the octopus has already been cooked, we’re simply adding flavour with the charring.
- Once done, plate up by putting some cauliflower on the plate, the octopus, drizzle with the infused oil, and top with some pickled onion and fresh greens (fresh parsley or micro greens).