Chef Danny Russo shares his BBQ Octopus recipe with charcoal chickpea puree using legumes from Europe.
Are you on the lookout for delicious, healthy, and budget-friendly ingredients that can transform your meals? Look no further than the humble yet versatile canned legumes. With prices of fresh produce skyrocketing in Australia, it’s time to embrace nature’s pearls and discover the exciting flavours and diverse culinary possibilities they offer.
To help you unlock the true potential of canned legumes, we’ve teamed up with the acclaimed Italian-Australian chef, Danny Russo, who has crafted an extraordinary selection of recipes for you to try at home. Get ready to tantalise your taste buds with the BBQ Octopus & Charcoal Chickpea Puree recipe below, as well as Duck Skewer & Black Bean Salsa, Cannellini Bean Fingers, BBQ Scallop & Borlotti Puree, Pasta Fagioli, and Zucchini Flowers.
It’s important to note that not all legumes on the shelf are equal, and Europe is renowned for producing the finest quality and flavoursome legumes in the world. Chef Danny Russo uses legumes from Europe, knowing they can elevate any dish by adding incredible flavour, texture and a dose of essential nutrients. Curious about the world of legumes and want more recipes? Find out more here.
Recipe (10 portions)
1.5kg large octopus hands
1 whole brown onion quartered with skin on
2 pieces bay leaf dried
100ml white wine
1 400g tin Bella Napoli chickpeas
1 tbsp activated charcoal
4 cloves crushed garlic
140g brown onion finely diced
2 sprigs rosemary
1 piece juice and zest of lemon
10 sprigs of pickled sea samphire
- Preheat oven to 180c.
- Clean the octopus and keep all legs and heads attached.
- In a deep gastro place octopus, 100ml of EVOO, white wine, 2 of the garlic cloves, bay leaf, rosemary and mix well.
- Cover and place in the oven for 45 mins.
- Remove and allow to sit in the braising liquid for 30 mins.
- Gently remove the octopus and cut the legs into 5cm angled segments and marinate with a little braising liquid and set aside to chill.
Charcoal chickpea puree
- Sauté diced brown onion and remaining 2 cloves garlic in remaining olive oil.
- Add chickpeas and activated charcoal and stir well.
- Place chickpeas in a processor, add zest and juice of lemon and blitz until soft and creamy.
- Skewer octopus on a 15cm cocktail skewer, grill, and pipe chickpea puree.
- Finish with a sprig of pickled sea samphire.
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