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|6||each||Scampi / Langoustines|
|1||each||Celery stick, diced|
|26||g||Cajun spice mix|
|59||mL||Oli & Vine Whole Egg Mayonnaise|
|59||mL||Oli & Vine Aioli|
|13||g||Fresh lemon thyme|
|6||g||Cayenne pepper (depending on your chilli tolerance)|
|18||g||Kosher salt flakes|
|6.9||g||Ground white pepper|
|6.9||g||Ground black pepper|
Prep Time: 1 hour.
Wash your octopus well under cold running water for 5 minutes.
In a large pot with boiling water add the zest and juice of one lime, diced carrot, diced onion, diced celery stick, two cloves of garlic, salt and pepper corns.
Add the octopus and turn the heat down to a simmer and cook for 35 to 45 minutes turning occasionally and cook until the octopus can be easily pierced by a fork, (if you think it needs another 15 minutes cooking time, it’s better to keep cooking at this stage for tenderness).
Then remove the octopus and set aside. Discard the octopus simmering liquid, (this can be done the day before).
Pre-heat the oven to 185°C.
Mix the olive oil and the Cajun spice-mix together. Set aside to let the flavours develop.
Cut the scampi down the middle to reveal the fleshy insides. Clean out the innards then rinse with a little bit of cold water if needed. Place the cut side up on an oven tray. Drizzle with the Cajun spice oil mix, then set aside.
On a second oven tray place the octopus. Coat with some of the Cajun spice oil mix. (You could also work to this stage before your guests arrive, refrigerating and marinating the octopus for a couple of hours).
When ready to cook, place the octopus on the bottom shelf in the oven and the scampi on the top shelf so you can easily check on it. Cook for about 10 to 15 minutes or until the scampi is just cooked through. (It’s important not to overcook scampi, the octopus will take care of itself).
To serve, divide the octopus onto warm plates, top with the scampi, then drizzle the Oli & Vine whole egg Mayonnaise and remaining Cajun spice oil mix, add the fresh lemon thyme.
Serve with a ramekin of Oli & Vine Aioli and fresh cut lime wedges.
Makes approximately 68g.
Mix all the spices together, keep the mix as dry as possible.
Store in an airtight dry container, keep it no longer than 1 month.
Used as directed by other recipes.
Excellent for seafood and chicken or if you’re in a spice lover’s house, leave it on the dining table instead of salt and pepper.