Cauliflower,sheep’s
milk,pepitas
SERVES6-8TOSHARE// PREPTIME 10 MINS//
COOK1 HR 10 MINS(PLUSCOOLING)“Therearen’ttoomanyhiddenlayers
here,”saysToft.“There’sa goodamount
ofacid,lightspiceandthepepitasadd
a nice nutty crunch.”Pictured p841.5 kg(medium)wholecauliflower
100 mlextra-virginoliveoil
200 gmsheep’smilkyoghurt
100 gmTurkishpeppers(seenote)
50 gmpepitas,toasted
2 tsp piment d’Espelette (see note)1 Preheatovento200°C.Place
cauliflowerona bakingtray,drizzle
with2 tbspoilandseason.Bakeuntil
justtender(45-50minutes). Cool then
cutintolargeflorets.
2 Meanwhile,whiskyoghurtwith
1 tbspoil,andsaltandpeppertotaste,
ina bowl.Refrigerateuntilrequired.
3 Heata char-grillpanorbarbecueto
high.Drizzlecauliflowerandpeppers
withremainingoilandseason.Grilluntil
wellcharredandtender(5-6minutes).
Spoonyoghurtsauceontoserving
plates,topwithcauliflowerandpeppers,
thensprinklewithpepitas and piment
d’Espelettetoserve.
NoteTurkishpeppersareavailablefrom
selectsupermarkets.Pimentd’Espelette,
a popularspiceintheBasqueregion
ofFranceandSpain,is availablefrom
spiceshopsoronlinefromHerbie’s
Spices(herbies.com.au).If unavailable,
substitutehotpaprikaorsweetpaprika
mixed with a little chilli powder.➤Octopus,fermentedchilli
SERVES6 TOSHARE// PREPTIME 10 MINS// COOK1 HR 40 MINS(PLUSMARINATING,FERMENTING)“Thesimplicityintheoliveoilandcrushedgarlicmeanstheoctopusreallytakeson
a lip-smackingaciditywithrichnessandsaltinesstoit,”saysJordanToft.Startthis
recipe three days ahead to ferment the sauce and marinate the octopus.Pictured p781 kgoctopushand(seenote)
5 garliccloves,bruised
½ thyme,bruised, plus extra
toserve
420 mloliveoil
Lemonwedges,toserve
FERMENTEDCHILLISAUCE
250 gmlongredchillies,deseeded,
coarselychopped
150 mlapplecidervinegar
30 mloliveoil
½ tsp white sugar, or to taste
1 Forfermentedchillisauce,combine
chilliesandvinegarina saucepanover
mediumheat.Bringtotheboil,then
setasidetocool.Transfertoanairtight
containerandrefrigeratefor3-5days.
(seenote).Strain,reservingliquid,and
processchilliina high-speedblender
withoiland1½tspseasaltflakes,or
totaste,untilverysmooth.Add1 tbsp
reservedliquidtothinsauceslightly.
Season to taste with sugar.
2 Meanwhile,cutoctopusintoindividual
armsandtrimanyexcessskin.Combine
octopus,garlic,thymeand400mloilin
a largebowl,coverandrefrigerateto
marinate(overnight,orupto2 days).
3 Preheatovento150°C.Enclose
octopus,garlicandthymetightlyina
doublesheetoffoil,thenbakeona tray
untiltender(1½hours;seenote).Cool.
4 Heata char-grillpanorbarbecueto
high.Drizzleoctopuswithremainingoil,
seasonandgrill,turningoccasionally,
untilwellcharred(8-10minutes).Slice
andservewithfermentedchillisauce,
lemonwedgesandextrathyme.
NoteOctopushandsarecleaned,
tenderisedandpackagedasraw
tentaclesfromFremantle.Theyare
availablefromqualityseafoodsuppliers.
AtUnaMás,thechillisaucecantakesix
monthstoferment.Thisis a simplified,
butequallydeliciousversion.Octopus
canberefrigeratedin itscookingliquidat
the end of step three up to a day ahead.