Delicious Australia – (07)July 2019

GRILLEDFREMANTLEOCTOPUS

WITHTOMATO-BRAISED BEANS

SERVES 4

Begin this recipe 3 hours ahead.

1kgFremantleoctopus, cleaned,

headremoved

4 garliccloves,bruised

5 thymesprigs

2 tbsfinelychoppedoregano,

plus extra leaves to serve

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350gcherrytomatoes,halved

(^1) / 2 cup(125ml)extravirginolive oil
11 / 4 cups(310ml)whitewine
2 x 400gcans cannellini beans, rinsed,
drained
2 tbsredwinevinegar
Lemon wedges, to serve
Preheatovento160°C.Tobraiseoctopus,
placeallingredients,exceptcannellini
beansandredwinevinegar,in a large,
deepovenproofsaucepanwitha tight-
fittinglid.Seasonandstirtocombine.
Covertightlywiththelidandbraisefor
2 hours 30 minutesto3 hoursoruntil
octopusis verytender.Removeoctopus
andsetaside.Removethymeanddiscard.
Addthecannellinibeansandredwine
vinegar to the braising liquid and place
DANMASTERS
HEADCHEF& MANAGER
ROCKPOOL BAR & GRILL PERTH
overmediumheat.Simmer,stirring
occasionally,for 15 minutes.
Heata lightlygreasedchargrillpan
orbarbecuetohighheat.Grilloctopus,
turningregularly,for 2-3 minutes or until
charredallover.
Dividebraisingliquidamongserving
platesandtopwithcharredoctopus.Serve
with extra oregano and lemon wedges.
delicious.com.au 19