Octopus mbongo
by Jeremy Chan
Return to Recipe
Print
Ingredients
Fish & Shellfish
1 large Spanish octopus, left whole
Oils & Vinegars
100ml of smoked olive oil
33g of grapeseed oil, plus extra to confit the shallots
33g of olive oil
smoked rapeseed oil
Fruit & Vegetables
4 black garlic cloves
865g of tomatoes
31 Scotch Bonnet chillies
100g of shallots
1 purple daikon
1/2 lemon, zested
mixed spicy greens, such as wasabi or mustard leaves
Spices & Dried Herbs
27g of lemongrass
27g of grains of paradise
5g of peppercorns, Jeremy uses peppercorns from the rainforests of Gola in Sierra Leone, which have a wonderful fruity flavour, but feel free to substitute for a different variety
Salad & Fresh Herbs
17g of fresh ginger
Speciality Ingredients
23g of squid ink
Dairy
250g of butter
Store Cupboard
50g of anchovies, preferably Ortiz anchovies, chopped
Cooking Sauces
10g of ginger and garlic paste