Makes 30 portions
500g Piquillo peppers
150ml Barker’s Professional Yuzu Citrus Dressing
2g mint leaves
30g confit garlic
150g extra virgin olive oil
1 tsp sea salt flakes
1 x 3kg octopus, beak removed
250ml extra virgin olive oil
30ml Barker’s Professional Yuzu Citrus Dressing
50g torn mint
25g sweet smoked paprika
10g sea salt flakes
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 5 seconds.
Scrape down, add olive oil and salt.
Blitz until smooth, approximately 20 seconds.
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°C for 5½ hours, place into an ice bath.