BBQ Fremantle Octopus with Jambinu Zest/ Nomad Gin Aguachile / Samphire Salsa Fresca

Recipe provided to us by
Melissa Palinkas from Young George

Jambinu Zest

Chamelaucium “Jambinu Zest"

WA Samphire

Tecticornia lepidosperma

Pepperberry

Tasmannia lanceolata

Ingredients

Octopus with Jambinu Zest
1kg Large Fremantle Octopus arms
1 Orange, sliced
1 Lemon, sliced
2 Bay leaves
1 tbsp.  Peppercorns
20gm Fresh Jambinu Zest

Nomad Gin Aguachile

30ml Wandering Distillery Nomad Gin
30ml lime juice
150ml tomato juice
½ clove micro planed garlic
1 tsp salt
¼ tsp mountain pepper dried & ground

Samphire & cucumber salsa fresca
30gms blanched and chilled samphire
Pinch of fresh Jambinu Zest tips
70gm cucumber
20gm shallots
80gm hulled diced tomatoes
¼ clove garlic micro planed
½ avocado

Method

Octopus with Jambinu Zest

  • Add octopus to a pot and fill with water about an inch higher than the occy.
  • Add Orange, Lemon, Bay leaves & Peppercorns
  • Bring to the boil from cold and when it begins to boil, lower to a simmer and set timer for 35 mins
  • After 35mins remove from the heat, pour half the liquid off and pour the rest into a tray to cool down

Nomad Gin Aguachile

  • Whisk all ingredients together

Samphire & Cucumber Salsa Fresca

  • Cut the cucumber, shallots, avocado and tomato ½ cm x ½ cm
  • Finely slice the samphire and mix everything together.

Finalise

  • Oil season & BBQ the octopus arms for 3-4 mins each side till nicely coloured
  • In a bowl, pour in the Aguachile arrange the octopus in the Aguachille and spoon over the salsa
  • Give a good splash of olive oil over the occy to finish

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