Nick’s Knockout Octopus Salad Recipe
For our last recipe of the summer we’ve chosen a cracker!! Chef Manager Nick Mentiplay served this octopus salad last week to customers and we could barely get a picture with the buzz around it. As always, this recipe is packed full of nutrients. Who doesn’t love a salad recipe that is both delicious and nutritious?
The warm weather seems to have returned so why not make this beautiful little salad recipe for an dinner party amongst friends. Enjoy al fresco with a nice glass of white wine.
As this is our last recipe in the QWellness healthy recipe series we would like to thank you for trying our lovely dishes. Fear not though! We will be releasing a new 30 second exercise video each week in September. Keep an eye out!
Ingredients Octopus Salad
- 1 frozen ocotpus
- 1 onion peeled, quartered root on
- 1 bunch parsley
- 4 black peppercorns
- 2 bay leaves
- 500ml white wine vinegar/red wine vinegar
- 2 ptrs vegetable stock
- 1 bunch parsley
- 2 punnets of cherry tomatoes
- 1 tsp dried oregano
- 1 tsp basil
- 400g capers
- 2 bunches of flat leaf parsley
- Juice and zest of 1 lemon
- 1 bunch spring onion
- Glug of olive oil (just to bind)
- 2 kg new potatoes
- Chervil to garnish
Method Octopus Salad
- Octopus: Take your frozen octopus out of the freezer and allow to defrost covered in the fridge accordingly.
- Place the fully defrosted octopus in a pot with onion, vegetable stock, peppercorns, bay leaves, vinegar and parsley.
- Bring to the boil and immediately reduce to simmer.
- If safe to do so you can use a weight to submerge the octopus . Nick usually uses a plate.
- Once simmering, cook gently until tender. For the average octopus its about an hour. When it’s cooked you will be able to slice a paring knife through he legs nice and easily. Don’t overcook as the meat goes ‘bubble-gummy’, and the suckers come off the legs loosing all the aesthetics.
- Tomatoes: Sprinkle the cherry tomatoes with the oregano, basil, seasoning and olive oil. Place in the oven on a low heat until semi dried. Nick loves these as they are so flavoursome!
- Potatoes: Boil the new potatoes in salted water until soft and slice in half.
- Salsa: For the salsa roughly chop the parsley, capers and spring onion. Add olive oil until you form a nice chunky dressing. Season and place in a bowl.
- Octopus: Slice the head across just above the legs and then lengthways to remove the muck. Then slice thinly and put to one side.
- At the top of the legs, where they join the head, the meat will be tough. So this can be sliced across and binned.
- Slice all the legs off just below the join and cut into inch sized pieces.
- To put the salad together, add 6 halves of potato on a plate, some octopus head and tentacles (legs!) (80g) and 6-8 semi dried tomatoes. Over the top dollop the salsa and add the zest of and juice of the lemon. Garnish with chervil and enjoy!