Recipes — grilled

Serve these succulent little octopuses with the zesty, nutty dipping sauce.

Prep Time

    •    Prep time: 2 hours
    •    Cook time: 30 minutes
    •    Yield: Serves 4

Ingredients

    •    1 tbsp light olive
    •    1 tbsp fish sauce
    •    lime wedges, to serve
    •    750g cleaned baby octopus
    •    1 stem lemon grass, pale section only, finely chopped

For the sweet lime & cashew dipping sauce:

    •    2 tsps fish sauce
    •    125ml (1/2 cup) water
    •    2 tbsps fresh lime juice
    •    55g (1/4 cup) caster sugar
    •    1 fresh red birdseye chilli, finely chopped
    •    2 tbsps finely chopped fresh coriander leaves
    •    1/2 lebanese cucumber, halved, deseeded, finely chopped
    •    45g (1/4 cup) whole salted roasted cashews, finely chopped

Method

1. Combine the octopus, fish sauce, oil and lemon grass in a large glass bowl. Gently toss until well combined. Cover with plastic wrap and place in the fridge for 2 hours to develop the flavours.
   
   
2. Meanwhile, to make the sweet lime & cashew dipping sauce, combine the sugar and water in a small saucepan and stir over low heat for 2 minutes or until sugar dissolves. Increase heat to mediumhigh and bring to the boil. Reduce heat to medium and simmer, uncovered, for 5 minutes. Remove from heat. Set aside for 15 minutes to cool. Stir in the lime juice, fish sauce, cucumber, cashews, coriander and chilli. Transfer to a serving bowl and set aside until required.
   
   
3. Heat a barbecue or chargrill on high. Add the octopus and cook, turning occasionally, for 4 minutes or until curled, brown and tender. Transfer to a large serving platter. Serve immediately with dipping sauce and lime wedges.

This great family recipe is thanks to Taste Recipes at https://www.taste.com.au/recipes/grilled-octopus-sweet-lime-cashew-dipping-sauce/07dd7fa5-5540-4e3c-a25d-6da4a5dc092e

This recipe teaches you how to cook octopus to perfection.

Prep Time

    •    Prep and cook time: 1 hour & 50 minutes
    •    Yield: Serves 4

Ingredients

    •    2 bay leaves
    •    1 red chilli, sliced
    •    1 tsp peppercorns
    •    1 tsp dried oregano
    •    2 garlic cloves, crushed
    •    1 bunch rocket, trimmed
    •    1 lemon, chargrilled, to serve
    •    4 (500g each) whole octopus, cleaned
    •    2 tbsps lemon olive oil, plus extra to drizzle

For the artichoke romesco:

    •    2 tsps sherry vinegar
    •    1 tsp smoked paprika
    •    2 garlic cloves, crushed
    •    2 tbsps extra virgin olive oil
    •    2 vine-ripened tomatoes, halved
    •    2 red capsicums, halved, seeds removed
    •    150g sourdough bread, toasted, torn into pieces
    •    200g marinated artichokes, drained, roughly chopped
    •    1/4 cup (50g) whole blanched almonds, roasted, roughly chopped

Method

1. Place octopus in a large saucepan and cover with cold water. Add bay leaves, garlic, peppercorns and chilli. Bring to the boil, reduce heat to low and simmer for 1 hour or until octopus is tender. Remove octopus skin and separate the hood from the tentacles then place in a large heatproof bowl. Discard heads. Drizzle with extra lemon oil, season and toss to combine. Set aside until ready to use.
   
   
2. Preheat oven to 220°C. Grease a large oven tray and line with baking paper.
   
   
3. For the romesco, place capsicum and tomato on prepared tray and roast for 45-50 minutes until charred. Transfer to a bowl, cover with plastic wrap and stand for 10 minutes to soften, then peel and discard skin.
   
   
4. Place garlic, almond, sourdough and artichoke in a food processor and whiz, scraping down the sides occasionally, to a paste. Add tomato, capsicum and remaining romesco ingredients and whiz until combined. Season and set aside until ready to serve.
   
   
5. Preheat a large lightly greased chargrill pan to high. Chargrill octopus, turning frequently, for 2-3 minutes until charred. Transfer to a bowl, add lemon olive oil and oregano, and toss to combine. Place romesco on a serving bowl and top with octopus and rocket. Serve with chargrilled lemon.

This great family recipe is thanks to delicious Recipes at https://www.delicious.com.au/recipes/easy-octopus-recipe/1hs2r068

With crispy sage & melted Cheddar cheese.

Prep Time

    •    Prep and cook time: 30 minutes
    •    Yield: Serves 4

Ingredients

    •    800g potatoes
    •    2 prigs of fresh sage
    •    40g Cheddar cheese
    •    4 slices of high-welfare prosciutto
    •    400g piece of higher-welfare pork fillet

Method

1. Preheat the grill to high.
   
   
2. Wash the potatoes, chop into 3cm chunks, then cook in a large pan of boiling salted water with the lid on for 12 minutes, or until tender.
   
   
3. Meanwhile, put a shallow casserole pan on a high heat.
   
   
4. Season the pork with sea salt and black pepper, then place in the pan with 1 tablespoon of olive oil and sear for 3 minutes, turning regularly, while you pick the sage leaves.
   
   
5. Remove the pork to a plate, toss the sage leaves into the fat in the pan for just 5 seconds, then scoop on to a plate, leaving the pan off the heat to use again.
   
   
6. Drain the spuds, tip into the casserole pan, grate over half the cheese, add 1 tablespoon of extra virgin olive oil and mash well, loosening with a splash of water, if needed.
   
   
7. Taste, season to perfection, and spread out to the edges. Grate over the remaining cheese, sit the pork on top, then gratinate under the grill for 10 minutes.
   
   
8. Lay the prosciutto around the pork in waves, sprinkle over the crispy sage, then grill for 2 more minutes, or until the pork is cooked to your liking.
   
   
9. Rest for 2 minutes, then slice the pork and dish up.

This great family recipe is thanks to Jamie Oliver Recipes at https://www.jamieoliver.com/recipes/pork-recipes/pork-mash-gratin/

This dish is as impressive as it is delicious.

Prep Time

    •    Prep and cook time: 1 hour & 15 minutes
    •    Yield: Serves 4

Ingredients

    •    1 tsp salt
    •    2 tbsps raw sugar
    •    1/2 tsp chilli powder
    •    5 garlic cloves, crushed
    •    1/2 tsp native dried pepper
    •    1/3 cup (80ml) vegetable oil
    •    2 cups (500ml) chicken stock
    •    3 long red chillies, thinly sliced
    •    3 brown onions, finely chopped
    •    100g flat pancetta, cut into 5mm pieces
    •    50g dried shrimp (from Asian food shops)
    •    1/4 cup (60ml) extra virgin olive oil, plus extra to drizzle
    •    1kg octopus tentacles cleaned, tumbled (tenderised)
    •    finely grated zest & juice of 1 lemon, plus extra wedges to serve
    •    1 bunch sea parsley (from specialty fruit and veg shops, or flat leaf parsley, leaves picked)

Method

1. To make the XO sauce, soak shrimp in boiling water for 20 minutes. Heat the vegetable oil in a large saucepan over high heat. Add the onion, garlic and chilli and cook, stirring, for 5-6 minutes or until onion begins to colour. Add shrimp and pancetta and cook, stirring, for 3-4 minutes or until pancetta begins to brown. Stir in spices then stock, sugar and salt. Bring to the boil, reduce heat to low and simmer for 40-45 minutes, until thickened.
   
   
2. Meanwhile, preheat a lightly greased large chargrill or barbecue to high. Cut the octopus tentacles into singular pieces and place in a large bowl with olive oil. Season to taste and chargrill in batches, turning frequently, for 6-8 minutes or until cooked and charred all over. Place octopus in a large, clean bowl with lemon juice and three-quarters of the sea parsley. Drizzle with some more olive oil, season to taste and toss to combine.
   
   
3. Place octopus in a large serving bowl and spoon over XO sauce. Scatter with remaining sea parsley and serve with extra lemon wedges alongside.

This great family recipe is thanks to delicious Recipes at https://www.delicious.com.au/recipes/cook-octopus-tentacle/czam6wdm

Zesty and simple. Have dinner served in under 20 minutes.

Prep Time

    •    Prep Time: 10 minutes
    •    Cook Time: 10 minutes
    •    Yield: Serves 4

Ingredients

    •    40g butter
    •    1 cloves garlic
    •    1 lime, juice and zest
    •    200g green beans, trimmed
    •    1 tsp freshly cracked black pepper
    •    4 Huon Ocean Trout protions, skin on

Method

1. Cook the beans in salted water for 6 minutes, then drain and quickly refresh in iced water. Drain again then place in a bowl and dress with a little olive oil, season to taste.
2. In a small saucepan, melt the butter over a medium low heat. When the butter starts to foam, add the garlic, swirl the pan for a few moments.
   Gently cook until the garlic smells fragrant then add the pepper and lime zest and cook for a few seconds more.
   Remove from heat and stir through the lime juice. Set aside in a warm place.
3. Season the Huon Ocean Trout then cook skin side down on a heated, oiled grill plate or barbecue over medium heat for three minutes.
   Turn and cook for a further minute or until just cooked through.
4. To serve, divide the beans among four plates, then place the trout on top and spoon over lime and pepper butter sauce.

This great family recipe is thanks to Huon Aqua Recipes at https://www.huonaqua.com.au/recipes/grilled-trout-with-green-beans-and-lime-pepper-butter/