Char-Grilled Octopus With Basil Pesto and Balsamic Reduction


(recipe compliments of Old Cable Station, Stanley)

Basil Pesto
2 cloves Tasmanian Natural Garlic
50gm pinenuts
120gm fresh basil leaves
50gm grated parmesan
Olive oil (about 25ml - not extra virgin)

In a food processor, blitz the pinenuts and garlic, add most of the olive oil plus the basil leaves a continue blitzing, then add parmesan and blitz again. Add more olive oil as required to adjust consistency, season to taste with freshly ground black pepper and sea salt.

Balsamic Reduction
750ml (half a bottle) balsamic vinegar
1 heaped cup of caster sugar

Put both in a heavy based saucepan and stir to combine. Bring to the boil over a medium heat and reduce to simmer on a low heat. Stir often as mixture can stick. Reduce by 2/3, until mixture is thick, allow to cool before transferring to a squeezy bottle container.

Octopus
500gm steamed TOP Fish octopus
6 cloves Tasmanian Natural Garlic
Olive oil
Sea salt and ground black pepper

Marinate the octopus with olive oil, garlic, salt and pepper. Heat a char-grill or BBQ plate. Cook marinated octopus on both sides until browned slightly with char-grill effect and warmed through.

Dress with pesto and balsamic to serve.