Octopus Salad with Chorizo and Kipfler Potatoes Recipe

Name: Octopus Salad with Chorizo and Kipfler Potatoes Recipe
Total time: 180 min
Ingredients: 250 gm octopus tentacles (about 4); 175 ml extra-virgin olive oil; 250 ml (1 cup) orange juice (about 3 large oranges); 150 ml Pedro Ximénez sherry; 75 ml sherry vinegar; 3 garlic cloves, thinly sliced; 1 tsp each coriander and fennel seeds, crushed; Bouquet garni; 3 kipfler potatoes (about 300gm); 25 ml olive oil; 1 chorizo, thickly sliced; ½ preserved lemon, quartered, pith removed and discarded, thinly sliced; 1 golden shallot, finely sliced; 1 green chilli, halved, seeds removed, cut into julienne; ¼ cup finely shredded mint leaves; Tarragon aïoli; 2 egg yolks; 3 garlic cloves, finely grated; 2 tsp Champagne vinegar; 2 tsp Dijon mustard; 200 ml vegetable oil; 125 ml (½ cup) peanut oil; ½ lemon, juice only; 1 bunch tarragon, leaves picked, finely chopped; Sherry dressing; 35 ml sweet sherry; 25 ml sherry vinegar; 1 tbsp caster sugar; 90 ml extra-virgin olive oil

www.gourmettraveller.com.au

Australian Gourmet Traveller recipe for octopus salad with chorizo and kipfler potatoes by Paul Wilson from Half Moon.

View full recipe on www.gourmettraveller.com.au

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