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The Grange Restaurant,
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Madeleine &
Clancy Philippe
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Copyright © Clancy J Philippe |
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Soused Snook of
The Four Dances of The Sea
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The Grange Restaurant, Hilton Adelaide, South Australia
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Ingredients for
Octopus with Aioli:
Aioli Ingredients:
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6 cloves of garlic
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1 large red chilli
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Juice of ½ lemon
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5 gm sea-salt
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100 ml Olive Oil
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4 roots of Coriander
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1 Egg Yolk
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Chef Cheong Liew,
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The Grange Restaurant,
Hilton Adelaide, South Australia
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Method:
- Peel skin off octopus but leave the suckers intact and dry in tea towel.
- Bring 200 ml of olive oil to a boil and add in crushed olives. Fry until it is smoked.
- Gently gather the small ends of the tentacles, gently lower the tentacles into the pot and seal the octopus very quickly. Immediately bring the temperature down as low as possible.
- Add in garlic, bay leaves, lemon and chillies. Cover the pot and simmer for 35-40 minutes. It should be as soft as lobster.
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Composition:
Slice octopus into sucker intervals and arrange on the plate and spoon a little aioli on the top.
THE FOUR DANCES COMPOSITION
Arrange a small bite size portion of each item on the plate and serve. Keep in mind, the portion size and space on the plate to achieve a clean, smart presentation.
Aioli Preparation:
- In a mortar and pestle, pound garlic, chilli, coriander roots into a fine smooth paste. (How good the paste is depends on the patience of pounding!)
- In a mixing bowl, put in egg yolk and garlic mixture. Whisk it with a fork and slowly add olive oil. Whisk to a mayonnaise consistency, then add salt and lemon juice to taste.
We gratefully acknowledge this contribution from Kylie Vaughton of Adelaide Hilton, Adelaide, South Australia. |
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