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Recipe: Octopus Ragu with Squid Ink Bread
Aqua Bath have created a new dish to their site, Octopus Ragu with Squid Ink Bread and have let you all know the secret behind how they create it!
Ingredients to create the Octopus
60g octopus (kingfisher)
40g chorizo
50g butter beans
10g garlic butter
150ml Pomodoro
2g chilli
2g chopped parsley
1 slice of squid bread
Drizzle basil oil
Micro herbs
Rock salt
Octopus Method
1. In a pan heat your garlic butter.
2. Place you chorizo, squid, butter beans in a pan and cook out for 2-3 mins
3. Add you chili, chopped parsley and pomodoro and simmer for 2 min. season to taste.
4. Reduce until a nice consistency to stand in the middle of a starter plate,
5. Plate as shown in picture crumbling your squid ink crumb on top for a nice crunch then place crostini just off the centre of you octopus ragout
Squid ink bread ingredients
4 dough balls
100g squid ink
Zest of 4 limes
S+P
Squid in crostini method:
YIELD: 20 slices
Squid Ink Bread Method
1. Defrost the dough in a tub with the rest of the ingredients overnight
2. Line a gastronome tray with greaseproof
3. In the morning work the dough until all the ingredients are well mixed and place into the tray. In the shape of a load of bread
4. Cover with cling film and allow to prove
5. When the mix is above the edge of the tin it is ready
6. Put into a 160c oven and cook for around 26 minutes
7. When you remove the bread from the oven sprinkle with rock salt & cool
Squid ink bread crumb
1. Cube ¼ of loaf of squid bread like croutons
2. Roast like croutons 100c for 45 mins
3. Dry above oven for 2 hours
4. Crumble with fingers and store in speed rail for service
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