Serves
4

Cooking

30min
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Ingredients

1½ kg baby octopus, beaten & cleaned
1 lemon roughly cut
parsley stalks
200ml vegetable oil
2 clove crushed garlic

Octopus glaze:
200g white sugar
200 mls white wine
½ teaspoon orange oil

Salad base:
mesculun or mizuna Leaf
100 grams sliced red capsicum
8 asparagus spears (blanched and chargrilled)
½ bunch of chives

Salsa :
2 ripe oranges, segmented
½ chopped chilli
¼ chopped Spanish onion
handful of chopped flat leafed parsley
3 vine- ripened tomatoes, diced
2 teaspoon extra virgin olive oil
¼ teaspoon orange oil
½ clove of garlic

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.

Instructions

Glaze:
Place all glaze ingredients in a pot over low heat, stirring constantly, reducing the liquid by half. Take the glaze off the heat, add orange oil and cool.

BBQ Method:
Wash the octopus thoroughly and wipe dry with a paper towel. Use a small sharp knife to cut off the heads. Discard the heads. If the octopus is large, cut the tentacles in half.

Put the octopus in a large bowl. Combine the garlic, lemon, parsley and vegetable oil and pour over the octopus. Coat thoroughly, then cover and marinate in the refrigerator or several hours, or overnight.

Heat the grill or BBQ hotplate to high, drain the octopus well ensuring that there is only a small amount of oil otherwise the hotplate will smoke. Cook the octopus in batches on the lightly greased hotplate for 3-5 minutes until octopus flesh turns white. When cooked remove from the BBQ and place in a mixing bowl and sprinkle with glaze, mix well, until the octopus is completely coated.

To serve:

Sweat Spanish onion and garlic in a small pan, add chopped tomatoes and orange segments and remove from heat. Add chilli, parsley and orange oil.

Dress the mesculun mizuna well in a large bowl or on a platter; place the glazed octopus on top and sprinkle with orange and chilli salsa. Neatly place the grilled asparagus on top.

Serve warm.