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Baby octopus salad with napa slaw and lime dressing

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BABY octopus salad with napa slaw and lime dressing Uluru - Armagh Chef Dean Coppard recipe from Flavour Summer Edition 2012

Ingredients

  • 16 baby octopus, 4-5cm long
  • 2 cloves garlic, crushed
  • A few red chilli, roughly sliced
  • Broighter Gold Rapeseed Oil

Napa Slaw

  • 1 Head Chinese cabbage shredded
  • 1 red bell pepper, thinly sliced
  • 1/4 cup chopped fresh coriander
  • 3 red onions, sliced
  • 2 carrots, grated
  • 2 tablespoons sugar
  • 1/2 cup soy sauce
  • 1/2 cup rice vinegar
  • 2 tbsp grated fresh ginger

Lime Dressing

  • 3 Limes, juiced
  • 100ml Broighter Gold Rapeseed Oil
  • 100ml extra virgin olive oil

Method:

  1. Put the octopus in a bowl with the garlic, thyme and chilli. Add enough Broighter Gold Rapeseed Oil to just cover the octopus, toss to mix. Cover and leave in the fridge to marinade for 4-6 hours if possible.
  2. Toss the cabbage, pepper, coriander, onions and carrots in a large bowl.
  3. Combine sugar, soy sauce, rice wine vinegar and ginger and add to cabbage mix, stirring to coat. Cover and chill for 1-2 hours. Stir well before serving.
  4. To make the lime dressing, pour the lime juice into a bowl. Add the oils and whisk vigorously until thickened.
  5. Heat a BBQ or grill until smoking hot. Remove the octopus from the marinade and place on the hot grill. Cook quickly for a few minutes on each side until slightly charred. Cook in batches if necessary.
  6. To serve, arrange the nappa slaw attractively on a large platter. Top with the cooked octopus and drizzle with the lime dressing.

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