Maple & Harissa Octopus

St Andrew Brewhouse recipe using nurtured in norfolk’s micro cress, edible flowers, edible leaves, herbs, sea veg, pea shoots and micro/baby veg.

Method

Bring a large pan of salted water to the boil with lemons cut in half, white wine and bay leafs enough, add the octopus, reduce to medium heat immediately and simmer for 2 hours or, if using a whole octopus, for 3 hours. Drain and plunge the octopus into ice water.

 

While the octopus is cooking toast the pistachio until golden, once cooled down rough chop.

 

In a small saucepan, combine the harissa and maple syrup and heat gently. As soon as the mixture begins to bubble, take the pan off the heat and set aside.

 

Heat a griddle pan or just a chargrill or even a BBQ.

 

Dry the octopus pieces using kitchen paper (don’t worry if the skin begins to rub away) and cut into lengths that will easily fit into your griddle pan.

 

Rub the octopus pieces with olive oil to coat them well.

 

Cooking in batches, sear the octopus on the hot griddle for 1 minute the turn, 1 more minute or until char marks appear. Transfer to a plate. Slice octopus and arrange on a serving plate.

 

Drizzle with basil oil, garnish with pistachio, pomegranate and micro basil.