Pickled Octopus with Carrot Puree & Coastal Greens

Cook Time 10 minutes + chilling time

Servings 2-3

Ingredients

500g of octopus tentacles

3 garlic cloves

Fresh thyme

1 red chilli split 

100ml of olive oil

125ml of red wine vinegar.

Pickled Carrots

150mls of white wine vinegar

75g of castor sugar

Knob of fresh ginger

1 tsp of coriander seeds

Fresh thyme

Pinch of sea salt

Carrots, sliced 

To Serve

1 cup pureed carrot 

Coastal greens 

Method

To prepare the pickled carrots, bring all ingredients, excluding carrot slices, to boil let sit to cool then strain. Add sliced carrots, place in a sterilised jar and store in the fridge for up to 4 weeks. 

To prepare the octopus, in a large pot add the olive oil chilli, garlic and thyme to sweat off then add the octopus and bring to the boil, it will release alot of liquid. Add the vinegar and bring back to the boil . Cover with a lid and turn off allow to sit in its own juices for half an hour then remove. Allow to cool and then slice.