Piquillo Octopus
Serves 30 people
Your summer menu needs a Piquillo Octopus dish featuring Barker’s Professional Yuzu Citrus Dressing. Great addition to your summer brunch, lunch or dinner menu.
By Barker's Professional
Ingredients
FLAVOUR BASE
- 499 g Piquillo Peppers
- 150 ml Barker's Professional Yuzu Citrus Dressing
- 1 g Mint Leaves
- 29 g Confit Garlic
- 150 g Extra virgin olive oil
- 1 tsp Sea salt, flakes
OCTOPUS
- 1 x 3kg Octopus, beak removed
- 250 ml Extra virgin olive oil
- 29 ml Barker's Professional Yuzu Citrus Dressing
- 49 g Torn mint
- 25 g Sweet smoked paprika
- 9 g Sea salt, flakes
Method
FLAVOUR BASE
- In a liquidizer, place peppers, Barker's Professional Yuzu Citrus Dressing, mint and garlic. Blitz for 10 seconds.
- Scrape down and blitz for a further of 5 seconds.
- Scrape down, add olive oil and salt.
- Blitz until smooth, approximately 20 seconds.
OCTOPUS
- Cut the octopus legs to separate into 8 legs each.
- In a mixing bowl, stir together the oil, Barker's Professional Yuzu Citrus Dressing, mint, paprika and salt. Mix with the octopus legs.
- Place 3 legs in each sous-vide bag and vacuum on medium pressure. Cook in a water bath at 77 degree celsius for 5 and a half hours, place into an ice bath.
This Recipe Uses
Yuzu Citrus Dressing 1L
$16.49
1 litre
