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 .