Ingredients
Serves 41kg beaten octopus (cleaned)
White anchovy vinaigrette
20gs white anchovies
Juice of 1 lemon
½ bunch chives finely sliced
Feta mousse
100gs feta cheese
50 -70mls cream
1 tsp dried oregano
Croutons
12 very thin slices of gebarta bread
100mls clarified butter
Tomato tea sorbet
610g Tomato tea
70g caster sugar
45g liquid glucose
Tomato tea
1 kg overripe tomatoes
¼ Spanish onion
¼ bunch basil
1 clove basil
1 tbsp Worcestershire sauce
2 drops Tabasco sauce
1 teaspoon sugar if wanted
Method
To cook the octopus:
Peal the outer layer of skin leaving the suckers on.
In a large pot with the lid on, place only the octopus and no liquid (the octopus will braise in its own juices).
Leave on a low heat for approximately 3 hours or until tender.
White anchovy vinaigrette:
Dice the white anchovies very finely.
Place the white anchovies, lemon juice and chives in to a small bowl mix well.
Check the seasoning as you may need to add more salt. Leave a side to rest.
Feta mousse:
In a food processor place the feta cheese and blitz until cream consistency.
Slowly add the cream, blitz very quickly, do not over mix. Should be mousse consistency.
Fold through dried oregano.
For the croutons:
Place the thinly sliced bread on a tray lined with grease proof paper.
Brush lightly with clarified butter.
Bake in an oven at 160°C for approx 5 minutes, or until light golden colour.
Tomato tea sorbet:
Place all the ingredients into a thick bottomed saucepan and bring to heat but do not boil.
Pour into paco-jet canisters and freeze.
Tomato tea:
Blitz all ingredients together and pass through a coffee filter.
To Serve
Place 2 - 3 croutons on plate
Place mousse in piping bag and pipe onto croutons
Thinly slice octopus and place onto mousse on plate
Dress lightly with White Anchovy vinaigrette
Scoop on some tomato sorbet and then sprinkle with herbs