Matt Moran's charred octopus with beetroot tzatziki

Name: Matt Moran's charred octopus with beetroot tzatziki
Cook time: 90 min
Total time: 90 min
Yield: 4
Ingredients: 250ml white wine vinegar; 125ml white wine; Juice of 1 lemon, plus lemon wedges to serve; 1 garlic clove, peeled; 1kg octopus tentacles (Matt uses Fremantle Octopus); 40.00 ml extra virgin olive oil, plus extra to serve; Bull’s blood and small mint leaves, to serve; 1 Lebanese cucumber, grated; 420g yoghurt; 400g cooked beetroot, grated; 1 garlic clove, crushed; 62.50 ml mint leaves, thinly sliced; Finely grated zest and juice of 1 lemon; 60ml olive oil

Rate now

1h 30m

Jump to recipe

by Matt Moran

Chef and delicious. Produce Awards judge

Feb 27, 2016

Nothing says 'Aussie Summer' like a splendid seafood feast. Our first course of choice: charred octopus with beetroot tzatziki.

1 cup (250ml) white wine vinegar
1/2 cup (125ml) white wine
Juice of 1 lemon, plus lemon wedges to serve
1 garlic clove, peeled
1kg octopus tentacles (Matt uses Fremantle Octopus)
2 tbs extra virgin olive oil, plus extra to serve
Bull’s blood and small mint leaves, to serve

Beetroot tzatziki

1 Lebanese cucumber, grated
1 1/2 cups (420g) thick Greek-style yoghurt
400g cooked beetroot, grated
1 garlic clove, crushed
1/4 cup mint leaves, thinly sliced
Finely grated zest and juice of 1 lemon
1/4 cup (60ml) extra virgin olive oil

Method

1.

Place vinegar, wine, lemon juice, garlic, 1 tbs salt and 1.5L (6 cups) water in a large saucepan over high heat. Bring to the boil, then reduce heat to low. Add octopus, ensuring it is completely submerged, and cook for 1 1/2 hours or until tender. Set aside to cool completely in poaching liquid. (This can be done up to 2 days in advance and chilled until ready to use.)
2.

For the tzatziki, combine cucumber and 1 tsp salt in a bowl. Set aside for 10 minutes, then squeeze to remove excess liquid. Add remaining ingredients, then stir to combine and season.
3.

Preheat a barbecue or chargrill pan to high heat. Drain octopus, then toss in oil and season. Cook for 3 minutes each side or until golden and slightly crisp. Cool slightly, then slice into 3-4cm pieces.
4.

Spread tzatziki over a platter and top with octopus and bull’s blood and mint leaves. Drizzle over extra oil and serve immediately with extra lemon wedges.