Head Chef Steve’s Dish of the Month
Sous Vide Octopus with a Thai Twist
To prepare: Cut the legs off a whole Octopus and rinse in cold water. In a separate bowl, place half a teaspoon of diced garlic, grated ginger, diced lemongrass, soy sauce, (squid) fish sauce, crushed chili, finely chopped coriander then add a whole chopped spring onion and juice half a lime. Blend together and vacuum pack with the Octopus and slow Cook at 170 Farenheit for 4-7 hours. (76.7C) |