GOURMET TRAVELLER 127Barbecued octopus with lemon,
broad beans and their leaves
SERVES 8 // PREP TIME 35 MINS // COOK 45 MINS
PLUS MARINATING
“Spring equals broad beans for me,” says Hunter. “Every year at Brae
we try and include them in dierent ways. This dish pairs the small
double podded ones and also their leaves, which are often overlooked,
with char-grilled octopus and lemons – simple, with a strong voice
of the season.” Start this recipe a day ahead to marinate the octopus.
4 For vinaigrette, combine
ingredients in a food processor
and blend until emulsified.
5 Burn down coals on a
charcoal barbecue until
flames die down (high heat).
Thread tentacles onto bamboo
skewers to keep them straight
while grilling, then grill, turning
occasionally, until lightly
charred and just cooked
(2-3 minutes; be careful not
to overcook – octopus can
become tough). Season to taste
with salt and slice lengthways
along one side of tentacles to
give it a butterflied appearance.2 small-medium octopuses,
cleaned and tentacles
separated
50 gm caster sugar
1 lemon, thinly sliced into
rounds, seeds removed
Paprika, to season
700 gm podded broad beans
(2.5kg unpodded)
Broad bean leaves and
flowers (optional; see note),
shiso, flat-leaf parsley
and mint, to serve
OCTOPUS MARINADE
100 ml olive oil
2 tbsp smoked paprika
2 tsp light soy sauce
Finely grated zest and
juice of 1 lemon
VINAIGRETTE
100 ml olive oil
1¼ tbsp Forum chardonnay
vinegar (see note)
1¼ tbsp orange juice
1 tsp white miso paste
1 tsp Dijon mustard
1 garlic clove, finely
grated on a microplane
1 tbsp coarsely chopped
flat-leaf parsley
1 Pat octopus tentacles dry
with paper towels. Combine
marinade ingredients and
1 tsp salt and coat octopus
liberally. Refrigerate to
marinate (overnight).
2 Combine sugar and 300ml
water in a small saucepan over
medium heat. Stir to dissolve
sugar, then add lemon, reduce
heat to low and cook until syrup
just covers lemon and lemon
is very soft and translucent
(30-40 minutes). Cool in syrup.
3 Blanch broad beans until
tender (20-30 seconds; see
cook’s notes p176). Drain,
refresh, drain again and peel
skins. Warm before serving.
6 Remove lemon slices from
syrup, season to taste with
salt and dust with paprika.
Toss broad beans, lemon,
leaves, flowers, shiso, parsley,
vinaigrette and octopus in
a large bowl and serve.
Note Forum chardonnay
vinegar is available from
select delicatessens. Broad
bean leaves are available
from select farmers’ markets.
Wine suggestion 2015 Bindi
Quartz chardonnay from
the Macedon Ranges
or 2011 Lethbridge Allegra
chardonnay from Moorabool
Valley, Victoria.