Method
Macadamia Romesco Sauce
Method
1. Slice the octopus into four portions. Season with sea salt, a drizzle of olive oil and a dash of balsamic vinegar. 2. Spray grill with non-stick spray. 3. Grill octopus until nicely charred, while continuously basting with oil and vinegar. 4. Season with salt again after removing from the grill.
5. In a separate pan, gently sauté the chickpeas, macadamia nuts and Asian pear with a little olive oil until heated through. 6. Add the black beans, tomato, fresh basil. 7. Season with a little salt. 8. Spoon about 2 oz of the macadamia romesco sauce onto pre-warmed plates. 9. Place the sautéd items on top of the sauce and the octopus on top of that. 10. Garnish with a few leaves baby arugula.
Macadamia Romesco Sauce
Ingredients:
2 vine ripened tomatoes ½ shallot, peeled
1 clove garlic, peeled ½ oz fresh lemon juice
½ oz red wine vinegar 1 tsp sweet paprika 1 tsp smoked paprika Pinch sea salt
½ cup toasted macadamia nuts
1. Slice the tomatoes in half, crosswise. 2. Place tomatoes, peeled shallot and garlic face down in a roasting or sauté pan. 3. Drizzle with olive oil and a little salt. 4. Roast in a very hot oven until the shallot is cooked and the skin on the tomatoes peel away.
5. Remove from the oven, peel off and discard tomato skins.
6. Transfer the tomatoes, shallot and garlic to a blender. 7. Add remaining ingredients. 8. Puree til smooth. 9. Add salt to taste. 10. For more smokiness, add another teaspoon of smoked paprika.