- large octopus legs
- rape seed oil
- corriander seeds 2g
- star anaise 1
- thyme 1
- bay leaf 1
- thin ham
sous vide octopus
Daniel Watkins
12th January 2012
sous vide octopus
blanch octopus legs for 30 seconds refresh
place in to bag with the rest of the ingrediants 85c for...
Ingredients
Method
blanch octopus legs for 30 seconds refresh
place in to bag with the rest of the ingrediants 85c for 4 hours cool in bag
on cling film lay down the ham, place the legs top & tail season, bring together roll tightly set up in fridge
Small Contribution. Big Impact.
The Staff Canteen has always been more than a website—it’s a community, built by and for hospitality. We share the wins, the challenges, the graft, and the inspiration that keeps kitchens alive.
We believe in staying open to everyone, but creating this content takes real resources. If you’ve ever found value here—whether it’s a recipe, an interview, or a laugh when you needed it most—consider giving just £3 to keep it going.
A little from you keeps this space free for all. Let’s keep lifting the industry, together.
