Ingredients
Sous Vide Octopus
- 2 x 500g whole octopus, head and beak removed
- 1 lemon, quartered
- Extra virgin olive oil
- Large sprig of parsley
- Salt and freshly ground black pepper 1 lemon halved, for serving
- 1⁄2 red capsicum, chargrilled, skin removed and finely chopped
- 1⁄3 cup (80ml) extra virgin olive oil
- 2 tbsp white wine vinegar
- 2 tbsp finely chopped eschalots
- Salt and freshly ground black pepper, to taste
- 24 raw (green) king prawns, shells intact, butterflied (see method)
- Olive oil for brushing
- 60g butter, melted
- Grated rind from 1 orange
- 2 tbsp orange juice
- 1 tsp wholegrain mustard
- 1 tbsp chopped chives
- 2 tsp chopped dill
- 4 (about 150g each) green (uncooked) frozen lobster tails, thawed
- 1⁄2 cup (150g) good quality mayonnaise
- 1⁄4 cup (70g) natural Greek yoghurt 1 tbsp chopped dill
- 1 tbsp finely chopped chives Grated rind of 1 lemon
- 1 tbsp lemon juice
- Salt and freshly ground black pepper
- 24 freshly shucked Sydney Rock oysters
- Lime wedges, to serve
Serves: 8
Preparation Time: 40 minutes
Cooking Time: 5 hours
Method
Sous Vide Octopus
- Place octopus in a large vacuum seal bag with lemon. Place in the Vacuum Drawer and vacuum on the highest level.
- Place octopus in the steam oven set at 77°C; cook for 5 hours; cut bag and drain juices; pat octopus dry with paper towel.
- Preheat BBQ grill or grill plate on high. Brush octopus with oil; place on grill and cook, basting frequently with sprig parsley dipped in olive oil. Season to taste with salt and pepper; arrange on the serving board and drizzle with more oil and lemon juice.
- In a small bowl, combine capsicum, oil, vinegar and eschalots; season to taste with salt and pepper; mix well and set aside. This can be made one day in advance and stored covered in the fridge.
- To butterfly prawns, place on a board, belly-side facing up. Cut a line from below the head of the prawn to the tip of the tail using a sharp knife, making sure the knife cuts through the meat but not the outer shell of the prawn.
- Open up the prawn fully and remove the intestinal tract from the prawn by pulling it out with the tip of a sharp knife.
- Preheat a BBQ grill or grill plate on medium-high; add prawns, belly side down, and cook 1-2 minutes; turn over and cook a further 1-2 minutes. Drizzle with some vinaigrette; pour remaining vinaigrette into a small serving bowl and arrange on the serving board with prawns.
- In a small bowl, combine butter, orange rind, orange juice, mustard, chives and dill in a small bowl and mix well. Set aside. (This can be made one day in advance and stored, covered, in the fridge. Just gently reheat when you need to use it).
- Use kitchen scissors to cut down lengthways either side of each lobster tail on the underside and then gently pull away the soft, flexible shell. This will expose the meat, which will remain in the body shell.
- Preheat a BBQ grill or grill plate on medium-high.
- Place the lobster tails, shell-side down, onto the grill; cook for 4 minutes or until the shells turn orange. Turn the lobster tails over, brush well with the butter mixture and cook for a further 3-4 minutes or until the flesh is no longer translucent. Brush liberally with the butter mixture frequently during cooking. Arrange on the serving board.
- In a small bowl, combine mayonnaise, yoghurt, dill, chives, rind, lemon juice and salt and pepper to taste; mix well. Transfer to a small serving bowl.
- Arrange oysters on the serving board with sauce and lime wedges.
Recipe notes
- Ensure all seafood is stored in the fridge, covered, for no longer than 3 days.
- Fresh seafood should smell of the sea, not fishy.
Featured appliances
V-ZUG 60cm Electric Built-In Compact Combi-Steam Oven CSTXSLZ60 2300575002 & V-ZUG 90cm Natural Gas Cooktop GAS951GSBZ 3107265505. Shop the entire V-ZUG range here.
Appliance notes
Sous vide cooking in the V-ZUG steam oven is even and gentle, which gives succulent and tender results. The long, slow process means melt-in-mouth textures that are impossible to achieve using traditional cooking methods. It’s certainly worth a try!
This recipe pairs beautifully with Two Pairs Pinot Gris 2021, sourced from Naked Wines.
