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Confit Octopus
1. Blanch octopus and refresh in Ice water
2. Portion baby octopus as instructed
3. Place into bowl with seasonings and olive oil and allow marinating for 30 minutes
4. Place into vacuum bag and seal on full suction
5. Place into sous vide at 56 °C for 2 hours

Garlic Aioli (students to halve this recipe and record results) 2 Portion

2 Egg yolks
5g Dijon mustard
5g Garlic crushed
10ml White vinegar
150ml Vegetable oil

1. Place baby octopus and lemon in a stainless tray and cover and seal well with foil. Bake at 200®C for 1 hour.
2. Remove octopus from oven discard lemon pieces and drain octopus in a colander until dry.
3. Prepare aioli – combine egg yolk, vinegar, mustard and garlic. Slowly add vegetable oil until consistency is reached. Adjust with lemon juice and/or seasoning.
4. Prepare chilli beer batter. Heat oil to 180®
5. Place dried octopus into the batter and gently into the fryer. Cook until golden. Drain well onto paper towel.
6. Serve with mesclun salad mix and garlic aioli