Sous Vide Octopus with Purple Onion Jam, Salciccia Sausage & Green Pea Purée
by Siti Zawani
@ 13 Nov 2015
1 octopus (about 800g), cut off the head and sliced
60ml extra virgin olive oil4
Salsiccia sausages (each 50g), pan-fried
Green pea purée, for spreading
Red onion chips, green pea chips and cress, for garnishing
Purple Onion Jam
40g (each) brown sugar and butter
400g purple onions, peeled and diced
10g diced old ginger
5g diced red chillies
Salt and freshly ground black pepper, to taste
250ml port wine
100ml red cooking wine
40ml aged balsamic vinegar
• For the purple onion jam: Heat the brown sugar in a saucepan over a low heat until caramelised. Add in the butter, diced purple onions, diced old ginger and diced red chillies and cook until purple onions have caramelised. Season to taste with salt and freshly ground black pepper. Add in the port wine and red cooking wine and cover the saucepan with butter paper. Reduce heat and simmer until the purple onions are tender. Add in the aged balsamic vinegar and mix well. Set aside.
• Place the octopus and extra virgin olive oil into a vacuum pack and seal tightly. Place the sealed vacuum pack into a water-bath at 68°C and sous vide for about 14 hours. Spread the green pea purée onto each serving plate and top with the pan-fried salciccia sausage and sous vide octopus. Garnish with red onion chips, green pea chips and cress. Serves 4
