Maple-Glazed Octopus

OCTOPUS

• 4 nice octopus tentacles
• 1 onion, peeled and quartered
• 1 stalk of celery
• 1/2 tbsp coarse salt
• 1 tsp crushed pepper or pepper flakes
• 1 bay leaf
• 1/3 cup maple syrup (preferably golden syrup for its delicate flavour)
• 1/4 cup sherry vinegar
• 2 cups orange juice
• 1 lime, cut in half
• 1 tbsp fresh ginger, finely minced
• 1 garlic clove, coarsely chopped
• 1/2 bunch of tarragon
• 1 sprig of rosemary

SUMMERTIME GARNISH

• 1 large head of lettuce
• 4 radishes, thinly sliced
• 1 carrot, grated
• 1 apple, julienned
• Your choice of raw veggies

VINAIGRETTE

• 1 tbsp mustard (your choice)
• 1 tbsp sherry vinegar
• 3 tbsp olive oil
• 1/2 tbsp maple syrup (preferably golden syrup for its delicate flavour)
• Salt and ground pepper

OCTOPUS

1. Blanche the octopus tentacles in a pot of water with the onion, celery, salt, pepper, and bay leaf.
2. Start with cold water, bring to a simmer, and cook 45 minutes. Turn off the heat under the pot, cover, and let the octopus finish cooking for 15 minutes. Drain and set in the fridge to cool for 2 hours.
3. To make a gastrique, put the maple syrup and vinegar in a saucepan and bring to the boil. Deglaze with orange juice and add the lime, ginger, garlic, tarragon, and rosemary.
4. Add the octopus tentacles and reduce the sauce to a syrupy consistency so that it glazes your octopus well.

SUMMERTIME GARNISH

1. Make a nice green salad with the radishes, grated carrots, julienned apple, fruits, and raw veggies (to your taste).

VINAIGRETTE

1. In a bowl and using a small whisk, make a mustard vinaigrette by combining the mustard, vinegar, olive oil, maple syrup, and the salt and pepper.