3 ways you can prepare Octopus!
Enjoy the most succulent, juicy and fresh Octopus from Fremantle!
Taste one of the world's best Octopus available in Little Farms. Fremantle Octopus is high in protein, as well as being a good source of Vitamin B12, iron, copper, selenium and Omega-3 fatty acids. Used by renowned chef's around the world, have this exotic delicacy in the comforts of your own home, paired with delicious vegetables and sides. We've compiled 3 delicious recipe ideas that are so easy to prepare from your home kitchen to bring out the delicious flavours of the Octopus!
These images and recipe ideas are taken from Fremantle Octopus.
Fremantle Octopus Hawaiian Poke Bowl
Ingredients
250g Marinated Fremantle Octopus
250g Basmati Rice
1 tbsp Vegetable Oil
2 Medium Radishes, finely sliced
100g Edamame, peeled
½ Mango, peeled and sliced
1 small Lebanese cucumber, finely sliced
3 tbsp Soy Sauce
3 tbsp Sesame Oil
3 tbsp Rice Wine Vinegar
1 tbsp Sugar
2 tbsp Rice Seasoning (sesame, seaweed, black sesame)
Directions
Drain the Marinated Red Fremantle Octopus over a strainer, set aside until needed.
Wash basmati over running cold water until the water runs clear.
Drain well and transfer into a pot. Add oil to the pot and roast the rice for 2-3 over medium heat.
Add water to the rice according to the instructions on the packaging and cook until tender.
If it will be consumed immediately, spread the rice onto a large tray to cool down faster.
Mix soy sauce, sesame oil, vinegar, sugar in a small pot.
Bring it to a boil, turn off the heat and cool down. Start to assemble your poke bowl by adding the rice, cucumber, radishes, edamame, mango, and marinated Fremantle Octopus.
Garnish it with rice seasoning. Enjoy!
Marinated Fremantle Octopus Salad with Parsley Pesto
Ingredients
250g Marinated Fremantle Octopus
1 1/2 cups fresh flat-leaf parsley leaves
1/3 cup walnuts, toasted
2 garlic cloves, chopped
1/2 cup olive oil
1/3 cup finely grated parmesan cheese
100g Baby Potato
100g Green Beans
100g Brussels Sprouts
100g Broccolini
Salt
Black Pepper
Directions
Drain the Fremantle Octopus jar over a colander in a bowl, discard the marination liquid.
Blitz parsley, walnuts, cloves, olive oil, parmesan cheese in a blender until smooth. Season with salt and pepper to taste. Pesto can be kept up to a week in the fridge for later use.
Boil baby potatoes, green beans, broccolini and brussels sprouts in separate batches until fork tender. Shock in ice-water and drain well. Cut all vegetables into bite-size pieces.
Toss Marinated Fremantle Octopus with the rest of the boiled vegetables and parsley pesto.
Serve chilled in your favourite bowl and garnish it with chilli flakes and a drizzle of olive oil. Enjoy!
Fremantle Octopus & Smashed Avocado
Ingredients
200 g Steamed Fremantle Octopus, defrosted
1 Avocado
1 Lemon, juiced
2 tbsp Olive Oil
¼ Red Onion, finely diced
1 Small Lebanese Cucumber, diced
1 Medium Tomato, diced
1 Lemon, Juiced
2 tbsp Olive Oil
1 pinch of Salt
Pea Shoots, optional
Directions
Remove the Steamed Fremantle Octopus from the pouch and pat dry. Cut each tentacle at an angle into 4 pieces and set aside.
Mash avocado in a mortar with lemon juice and olive oil. Season with salt to taste.
Soak fine diced red onion in water for 5 minutes. Strain well before plating.
Toss diced cucumber, tomato, and onion in a bowl with lemon juice and olive oil. Season with salt to taste.
Spread smashed avocado on the plate, top it with diced mix and Fremantle Octopus. If desired, garnish it with pea shoots and generous drizzle of extra virgin olive oil.
