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Octopus, cucumber, horseradish, sorrel nori

This recipe comes to us from Margot Janse, Executive Chef at the award winning Relais and Châteaux Le Quartier Français Hotel in Franschhoek.

• 500 g octopus tentacles

Vacuum pack the octopus with a little olive oil.
Cook in a water bath at 69°C for 12 hours.
Reserve the juices which are left in the bag for the flan.

Sorrel Seaweed Crisp
•25 g sorrel
• 15 g sea lettuce
• A pinch of salt

Blanch the sorrel and the seaweed in boiling water for 30 seconds.
Refresh in ice water.
Blend until pureed, season with the salt.
Spread the mixture thinly on a silicone sheet and leave to dry at 50°C for 2 hours, or until crispy.
Once crisp, cut into four equal sizes and store in an airtight container.

• 125 ml reserved and strained octopus juice, oil removed
• 1 egg
• 2 g squid ink

Preheat oven to 140°C
Blend the octopus stock with the egg and squid ink, season. Rest the mixture for an hour to settle it and remove all the air.
Lightly grease 6 shallow silicone moulds. Place a cloth inside an oven tray big enough to hold the mould and place the mould on top. Pour the mixture into the moulds. Fill the tray with warm water, half way up the sides of the mould.
Wrap the tray with cling film, making sure that it is tight to prevent it from perforating and then place in oven for 12 minutes.
Leave to cool and place moulds in the fridge. Once cold, remove them from the mould and cover with plastic until required.

Pickled mushrooms
• 12 small shimeji mushrooms
• 10 g verjuice
• 4 g squid ink
• 25 g vegetable nage
• 1 g salt

Place all the ingredients in a vacuum sealed bag and cook it in a water bath at 85°C for ten minutes. Remove from the water bath and leave to cool.

Crispy quinoa
• 50 g quinoa
• A pinch of salt

Cook the quinoa in boiling water until soft.
Drain and leave to dry on paper towel.
Once dried, fry in oil set to 130°C until golden brown and crispy. Season with salt and place on paper towel again to drain off any excess oil.

Cucumber water
• 100 g peeled and cleaned cucumber, seeds removed
• 5 g horseradish, finely grated
• 1 g salt

Blend the cucumber until fine, add the horseradish and salt, place in freezer until frozen.
Place the frozen cucumber in muslin cloth stretched over a bowl and leave to defrost in the fridge.

To finish the dish
• Thinly sliced octopus
• 40 grams daikon (finely grated)
• 16 radish shoots  
• Morgenster extra virgin lemon flavoured olive oil

Place a flan in the centre of a warmed bowl, top with a few mushrooms, followed by the grated seasoned daikon and some radish shoots.
Place 5 slices of the octopus on top and then add the crispy quinoa.
Drizzle a small amount of the Morgenster extra virgin lemon flavoured olive oil around the items.
Warm the cucumber water slightly and finish with a pinch of salt and a squeeze of lemon. Do not let it boil. Place a sheet of the sorrel nori on top.
Pour the cucumber consommé over the nori.

Serves: 4

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P.O. Box 1616, Somerset West, 7129, South Africa
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