SOUS VIDE OCTOPUS

Octopus Tentacles

• 1kg octopus tentacles
• 5g salt
• 1 lemon, cut into wedges
• 8 bay leaves
• ¼ bunch of thyme

Chimichurri Mayonnaise:

• 1 bunch of parsley
• 1 bunch of coriander (including stalks)
• 1 bunch of oregano
• 20g jalapeno
• 2 tbs white wine vinegar
• 1½ tbs lime juice
• 250ml grapeseed oil
• 1¾ tsp ground cumin
• 1/3 tsp ground black pepper
• 1 tsp salt
• Port Mahon Free Range Whole Egg Mayonnaise

• 5 Kipfler potatoes, skin on, washed

 Herb Oil:

• 50g parsley
• 50g chives
• 100g spinach
• 250g olive oil blend
• Salt, to taste

To make the Octopus Tentacles:

1. Preheat a sous vide bath to 80⁰C.
2. Place all the ingredients into a sealed cryovac bag and seal.
3. Cook the octopus tentacles in the sous vide bath for 4 hours.
4. Transfer the cooked tentacles to an ice bath to stop the cooking process.
5. Cut the tentacles into 5cm pieces.

To make the Chimichurri mayonnaise:

1. Blend all the ingredients, except mayonnaise, together in a Thermomix until a smooth paste is formed.
2. Combine a portion of the Chimichurri paste with Port Mahon Free Range Whole Egg Mayonnaise, to taste (approximately a 2:1) ratio.

To make the potato:

1. Boil the potatoes in salted water until tender.
2. Drain and allow them to cool slightly.
3. While still hot, gently peel off the skins and cut the potatoes into 1cm thick rounds. 

To make the herb oil:

1. Bring a pot of salted water to a boil and prepare an ice bath.
2. Once the water is boiling, add the herbs and cook for about 15 seconds, just until the herbs and stems turn bright green.
3. Quickly transfer the herbs to the ice bath and let them sit for 5 minutes to completely cool.
4. Transfer the cooled herbs to a dry tea towel and wrap/dry them to remove excess moisture.
5. Place the herbs into a Thermomix or food processor bowl with the olive oil blend.
6. Blend for 15 minutes at 75⁰C on speed 5.
7. Line a fine sieve with a cheesecloth (layered three times).
8. Pour the herb-infused oil into the sieve and let it sit for a few hours, stirring occasionally (do not press the oil through the sieve).
9. Once done, transfer the herb oil to a bottle and store it in the refrigerator for up to a week.

To Finish: 

1. Sear the octopus tentacles in a hot pan with olive oil.
2. Add the blanched potatoes and cook until both sides are nicely colored.
3. Add a knob of butter and squeeze a wedge of lemon juice.

ASSEMBLY

1.  Arrange the seared potatoes and octopus tentacles around the plate.
2. Add dollops of the chimichurri mayonnaise.
3. Scatter the herbs (chives, parsley, dill, and coriander) on top.
4. Finish off by adding drops of herb oil on the plate.