River mint octopus with desert herbs

A delicate native herb that is related to peppermint and spearmint, river mint – also known as rambling mint bush or mentha Australis – has long been used in teas, but can also be used to flavour seafood.

Credit: Island Echoes

• serves

  4-6

• prep

  10 minutes

• cook

  1:20 hour

• difficulty

  Easy

Ingredients

• 1 kg whole octopus or tentacles, poached
• Sea salt, for sprinkling
• 1 cup (250 ml) red wine vinegar
• 2 garlic cloves
• 1 tsp river mint
• ½ tsp whole pepperberries
• 1 tsp coriander seeds
• 1 tbsp chilli flakes
• 2 tbsp extra virgin olive oil, plus extra for frying
• ½ cup warrigal greens, leaves picked
• ¼ cup thinly sliced spring onion
• 3 tbsp white wine vinegar
• 1 tsp sugar
• ½ tsp desert herb spice mix (see Note)

Instructions

1. To prepare the octopus, sprinkle generously with salt and place into a colander. Allow to stand for 7 minutes, then rinse well to remove any salt. Place the octopus into a large saucepan. Pour over the red wine vinegar and add enough cold water to cover the octopus. Bring to the boil over high heat, then reduce to medium and simmer for 40-60 minutes, or until the octopus is tender. Drain and rinse with cool water.
2. While the octopus is cooling, combine the garlic, river mint, coriander seeds, pepperberries and chilli flakes into a mortar and pestle. Crush to a thick paste and set aside.
3. Cut the octopus into thin, bite-sized pieces, then heat a drizzle of oil in a large frying pan over high heat. Pan-fry the octopus (you may need to do this in batches) for 2 minutes each side (don’t overcrowd the pan!), until golden and crisp on each side. Repeat until all the octopus is cooked, then add the crushed coriander mixture to the pan and cook, stirring, for 1 minute until fragrant, then return the octopus to the pan and toss well to combine for a further 2 minutes.
4. Add the warrigal greens and spring onion to the pan and cook, tossing for 1 minute, until the greens are lightly wilted. Remove from the heat.
5. In a small bowl, whisk together the white wine vinegar, 2 tbsp olive oil, sugar and the desert herb spice mix.
6. Toss the dressing through the octopus, then transfer to a large serving plate and serve.

Notes

• Desert herb spice mix is available for purchase online at Mabu Mabu’s website.

Watch how to make this recipe on Episode 6 Island Echoes with Nornie Bero.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.