Braised Octopus, Carrot, Orange and Black Garlic - Chef Recipe by Daniel Peacock.

Ingredients

3 kg octopus
500 g carrots
200 g heirloom baby carrots
1L orange juice
200 g onion
100 g garlic
100 g celery
4 bay leaves
2L fish stock
1L white wine
200 g peanuts
2 tsp shrimp paste
100 g shallots
100 g ginger
200 g palm sugar
2 large limes
250 g black garlic
100 g miso paste
50 g palm sugar
50mL balsamic
300mL water

Method

To braise the octopus:

Place the octopus, carrot, celery, onion, bay leaf, white wine, fish stock in a deep pot. Bring to the boil and simmer for 1 1/2-2 hours until cooked.

For the carrot and orange purée:

Peel and cut the carrots and place in a roasting tray with the orange juice; bake in oven at 150 C for 1 hour, once cooked take out the excess liquid and blitz into a fine purée, add seasoning.

For the heirloom carrots:

Place on roasting tray with salt, pepper and olive oil. Roast at 150 C for 30 minutes.

For the peanut sambal:

Finely chop the garlic, shallot and ginger. Fry in a pan until soft peanuts, shrimp paste, sugar and lime and simmer until chutney consistency.

For the black garlic purée:

Add the black garlic, miso, sugar, balsamic and water into a pan, slowly cook out and blitz into a purée.