
Raw, Vegan Chocolate Orange Torte
You can have your cake and eat it too! If you don't have a Vitamix, just blend as best you can with ...
900g (approximate 2 whole) tumbled and cooked TOP fish octopus
20mL canola oil (for the BBQ only)
Marinade:
15g palm sugar
1/4 tsp shrimp paste
2 Tbs hot water
1 Tbs thai fish sauce
1/2 stick lemon grass, finely sliced
1 clove garlic, chopped
1 tsp kaffir lime zest or leaf (leaf finely sliced)
1 tsp ginger, grated
50mL light soy sauce
1 star anise, ground
Melt palm sugar and shrimp paste in the hot water in a small bowl, whisking until all dissolved, add the remainder of the ingredients and whisk together, transfer to a large bowl (big enough to accommodate the octopus) put in octopus, cover and marinade overnight in the fridge.
Next day heat the BBQ to medium hot, drizzle a little oil on the flat plate and sear off the marinated octopus, turning frequently, occasionally move the octopus to the open bars to char and add a smoky flavor.
Once cooked cut each octopus in half per serve or cut further for other applications.
Serve with your favorite dipping sauce or aioli.
BBQ
Photo Credits: Recipes from the book Tasmania’s Cradle Coast Pantry by Philip Kuruvita and John T. Bailey, published by Philip Kuruvita Photography.
You can have your cake and eat it too! If you don't have a Vitamix, just blend as best you can with ...