This octopus and red wine stew was the main dish for the September supper club, and hopefully combines the need for fresh, yet warm food, with the warming stew elements and mashed potato complementing the tart and fragrant pickled dill and creamy yet strong aioli. You can get octopus from a good fishmonger. I have popped instructions to prepare them in the recipe, but do ask the fishmonger to clean and prepare it, as it makes your life much easier! There are vegan alternatives listed in the ingredient list and an alternative method at the bottom of this post.
Serves 4
8 egg yolks/4 tbsp vegan mayonnaise
350ml extra virgin olive oil/not needed for vegan version, plus oil for frying
3 tbsp wine white vinegar
2 garlic cloves, 1 unpeeled, plus 1 finely chopped
1-2 (600g) octopus, cleaned/2 aubergines
375ml red wine
700ml water
8 shallots, peeled and whole
1 star anise
1 tsp Tabasco
1 sprig rosemary
1 tsp honey
800g Maris Piper potatoes, peeled
100ml double cream/oat cream
80g butter/vegan butter
1 tbsp fresh dill, chopped
sea salt and pepper
edible flowers, to garnish (optional)
The day before, to make the aioli, whisk the egg yolks together in a bowl, with an electric whisk for 2 mins, until very creamy. Keeping the whisk on, pour the olive oil in a slow thin line into the egg yolks. You should keep the whisk on for 3-4 mins, until all the oil has been absorbed and the mixture is thick and glossy. Season with salt and pepper, and add 1 tbsp of white wine vinegar and the finely chopped garlic clove, and whisk to combine. Transfer the mixture to a lidded tub and chill overnight and until needed.
Place the octopus in a large saucepan and cover with the red wine and water. Add the whole garlic clove, shallots, star anise, Tabasco and rosemary. Simmer on a low heat, covered, for 1hr and 30 mins.
In the meantime, chop the potatoes into equal-sized pieces, roughly the size of your palm, then transfer the potatoes to a large saucepan and cover with cold water. Bring to the boil, then simmer for 12-15 mins, until soft. Drain and mash with the double cream and butter. Push the mashed potato through a sieve into a microwaveable bowl and season with salt and pepper. Place the dill and the remaining white wine vinegar in a bowl and sprinkle with sea salt. Allow to stand until needed.
Remove the octopus from the wine mixture and place on a chopping board. Cut the octopus above the eyes and below the eyes, discarding that middle bit containing the eyes. Separate the legs by cutting them and halve the top part of the octopus. Transfer the wine mixture to a separate large saucepan and add the honey and 40g of the butter, then bring to the boil. Simmer on high for 10-15 mins, to reduce. Place a frying pan on the heat and add olive oil, then fry the octopus, turning over occasionally for 5-6 mins, until crispy.
Reheat the mashed potato in a microwave until piping hot, then divide the mashed potato between four plates and top with the octopus pieces and pour over the red wine reduction and shallots. Divide the pickled dill between the tops of the dishes then spoon a tablespoon of aioli on the plate. Garnish with edible flowers and serve.
Vegan alternative: Aubergine and red wine stew: Replace the octopus with 2 aubergines, cut into lengths, then pan fry in olive oil for 3 mins on each side, until all sides are sealed. Place the aubergine in a bowl, then add the red wine, water, garlic, shallots, star anise, Tabasco and rosemary. Add porcini salt and pepper. Soak for 1hr.
In the meantime, chop the potatoes into equal-sized pieces, roughly the size of your palm, then transfer the potatoes to a large saucepan and cover with cold water. Bring to the boil, then simmer for 12-15 mins, until soft. Drain and mash with the oat cream and vegan butter. Push the mashed potato through a sieve into a microwaveable bowl and season with salt and pepper. Place the dill and 2 tbsp white wine vinegar in a bowl and sprinkle with sea salt. Allow to stand until needed. Mix the vegan mayonnaise with the remaining white wine vinegar and the finely chopped garlic clove in a small bowl.
Remove the aubergine from the wine mixture and coat aubergine in 2 tbsp of cornflour. Transfer the wine mixture to a large saucepan and bring to the boil with 1/2 tsp sugar and 40g of vegan butter. Simmer on high for 10-15 mins, to reduce. Place a frying pan on the heat and add olive oil, then fry the aubergine, turning over occasionally for 5-6 mins, until crispy. Reheat the mashed potato in a microwave until piping hot, then divide the mashed potato between four plates and top with the aubergine and pour over the red wine reduction and shallots. Divide the pickled dill between the tops of the dishes then spoon a tablespoon of vegan mayonnaise on the plate. Garnish with edible flowers and serve.
