Pickled Octopus
Pickled Octopus
Cooking Mode:
Steam
Equipment
- Pickling Jar
- Small Pot
- Perforated Steam Tray
- Small Mixing Bowls
- Scales
- Alfoil
Ingredients
Ingredients- 1kg Tenderised Octopus Tentacles
- 100gm Good Quality Salt
- 200gm White Wine Vinegar
- 300gm Water
- 3 Cloves of Garlic
- 6-8 Sprigs of Thyme
- 3-4 Bay Leaves
- 2gm Dried Chilli Flakes
- 15 Black Peppercorns
METHOD
Separate the tentacles and place in a medium sized mixing bowl and add the salt. Leave the tentacles to stand for 20 mins
While curing in a medium size pot pour in the water, vinegar and all the spices, place over medium/high heat and bring to the boil, reduce for 5-6 mins and set aside
Once the octopus has cured wash well under cold running water and place on a perforated steam tray cover with foil and place into a pre-heated oven steam setting 85 degrees for 90 mins
Once steamed remove from the oven and cut the octopus into bite sized pieces, place the pieces in a jar and pour over the pickling liquid and all the herbs and spices, drizzle the surface with olive oil and seal the jar
Place in the fridge to pickle for 7-12 days before eating.
While curing in a medium size pot pour in the water, vinegar and all the spices, place over medium/high heat and bring to the boil, reduce for 5-6 mins and set aside
Once the octopus has cured wash well under cold running water and place on a perforated steam tray cover with foil and place into a pre-heated oven steam setting 85 degrees for 90 mins
Once steamed remove from the oven and cut the octopus into bite sized pieces, place the pieces in a jar and pour over the pickling liquid and all the herbs and spices, drizzle the surface with olive oil and seal the jar
Place in the fridge to pickle for 7-12 days before eating.
HINTS & TIPS
This is a great addition to your next antipasto platter and keeps well in the fridge
It is very rare to find octopus today that is not tenderised, if in doubt ask your fishmonger, he/she will keep you informed
It is very rare to find octopus today that is not tenderised, if in doubt ask your fishmonger, he/she will keep you informed
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