Octopus, miso & black pudding by Matt Gillan

Matt Gillan

Matt Gillan

30th June 2014

Octopus, miso & black pudding by Matt Gillan

Octopus, miso & black pudding by Matt Gillan The Pass South Lodge photography by John Arandhara-Blackwell

Ingredients

  • Octopus
  • 1 small octopus
  • 1 cinnamon stick
  • 1 teaspoon coriander seeds
  • 1 teaspoon pink peppercorns
  • 2 teaspoons Maldon salt
  • 1 clove garlic
  • 3 sprigs thyme
  • Miso stock
  • 100g miso paste
  • 1 litre boiling water
  • Soy sauce
  • Mirin
  • Teriyaki
  • Yuzu juice
  • Salt
  • White beans
  • 300g small haricot blanc, soaked in sparkling water over night
  • 1 carrot
  • 1 leek
  • 1 onion
  • 2 celery sticks
  • 5 stems parsley
  • 10 sprigs thyme
  • ½ bulb garlic
  • Sparkling water
  • Miso stock, cold
  • 1 Bunch roquet, finely chopped
  • Mushroom noodles
  • 1 pack Enoki mushrooms
  • Reserved miso stock
  • Black pudding
  • 1 Nice black pudding log
  • Additional garnishes
  • Rocket cress

Method

Octopus
Wash the octopus under water for 30 minutes
Cut tentacles from the main body and discard body.
Place everything into a vacuum pac bag and seal tightly
Set a waterbath to 85°c
Cook the octopus for 4 hours
Remove from the bag and scrape off the outside membrane.
Place onto a tray and chill.
Reserve the octopus liquid
When the tentacles are cold and firm, portion
Heat a frying pan with a little oil
When hot, add the octopus.
Fry all over and add a knob of butter
Put into an oven at 180°c for 4 minutes
Put back on to the stove, finish with a squeeze of lemon juice.
Remove the octopus
Add some of the octopus stock and season. Bring to the boil and remove from the heat
Miso stock
Pour the water over the paste and mix well
Season with other ingredients to taste
Reserve
White beans
Drain off the beans
Put into a pressure cooker and add 3 times the volume of water to beans
Cut the vegetables into roughly 2 cm dice and add to the beans
Put the lid on the pressure cooker and bring to temperature.
Once at pressure, cook for 40 minutes
Allow the pressure to release and remove the lid
Strain off the beans and remove the mirepoix.
Put the beans into a bowl and cover with cold miso stock
Put the required amount of beans into a pan, cover with stock and heat
Finish with chopped roquet
Mushroom noodles
Cut the base off the mushrooms and separate the stems
If you wish to use the caps for something else, do so, and remove.
Bring a pan of miso to the boil and reduce to a simmer
Add the mushrooms and cook until soft
Remove from the stock once ready
Black pudding
Cut a small rectangle of black pudding about 2cm by 1cm
Heat a frying pan.
Place black pudding in with no oil. Allow to crisp quite well on one side only
Remove from the pan and keep warm.

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