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Recipe for the month of July
Octopus Tentacles cooked for 12 hours at 68ºC on Mashed Potatoes with Pennyroyal
Chef Leonel Pereira
Ingredients (Serves 4):
1kg Large Octopus
1.5g Medium Potatoes
6 Garlic Cloves
100g Fleur de Sel
5g Black Peppercorns (crushed)
1l Olive Oil4 Bay leaves
Cook the whole octopus in a vacuum sealed bag with a little salt, olive oil and garlic for approximately 12 hours in a bain-marie at 68ºC, or use a Ronner. When ready, remove it from the bag, drain all the cooking water and cut into approximately 60g pieces. Brown in a sauté pan with a little olive oil, crushed garlic (skin on) and the bay leaves. Set aside.
Roast in the oven with skins on and covered in coarse salt for 35 minutes at 170ºC. When they are lukewarm, peel the skins off and mash with a fork. Set aside.
Blanch for a few seconds in boiling water, allow to cool and remove skin and seeds. Season with the pennyroyal, fleur de sel and chopped garlic and put in the oven for about an hour at 110ºC so some of the water can evaporate. Once ready, roughly chop and set aside.
Then, fry the chopped onions in olive oil, add the potatoes and season with chopped pennyroyal, fleur de sel and the crushed pepper. Finally, add the tomatoes and blend well. Top the potatoes with the octopus prepared earlier.
See the recipe on YouTube.
Note: Recipes are only available in Portuguese and English.