Ingredients
Olive oil braised leek
1kg leek
150g shallot, peeled, brunoise
100g extra virgin olive oil
100g carrot, peeled, brunoise
1 kg vegetable stock
20g fresh lemon juice
5g salt
5g granulated sugar
15g rice, baldo type
Sucuk powder
100g camel sucuk
Octopus
300g octopus, 1 each
20ml extra virgin olive oil
1g black peppercorn
1g coriander seed
1ea lemon slice
2 bay leaves
2 thyme springs, fresh
300ml white vinegar
300ml water
Tarhana sauce
60g tarhana “Antep region”
15g tarhana “Devrek region”
30g red chili Paste (mild)
30g tomato paste
0,5Lchicken stock
10g butter
To serve
1 octopus leg
1 olive oil braised leek
5-6 slices of pickled green bean
3 chestnuts, peeled
Sucuk powder
Extra virgin olive oil
Peashoots
100g hot tarhana
Method
Olive oil braised leek
Sautee the shallots and carrot in extra virgin olive oil.Pour the vegetable stock on and quikly braise for a few minutes.Cut the leek into 2 cm length and put them into oven tray vertically.Pour the vegetable stock mix into leek and bake at 170 C for 1 hour.
Sucuk powder
Shave the sucuk very thin.Dry in the dryer at 50 C degrees for 24 hours.Make a powder in the thermomix at max speed.Keep airtight.
Octopus
Blanch the octopus in the vinegar and water mix transfer to an ice bath.Marinade with salt, bay leaves, thyme, coriander, lemon, black peppercorn and olive oil then put in a vacuum bag.Vacuum the bag 100%.Cook in Sous Vide circulator at 70 C for 6 hours.Put the cooked bags into ice water directly and cool it down.Keep chilled in bags.
Tarhana sauce
Soak both Tarhanas (Antep and Devrek) in cold chicken stock for 30 minutes till they get soft.Transfer the tarhana mixture with liquid into the Vitamix blender then add the chili paste.Blend it at full power until it really smooth.Transfer the mixture into a sauce pan, add butter. Simmer low for about 5 minutes while whisking.Take the pot off the stove and transfer the hot mixture into the Vitamix blender then blend it again on full power for 1 more minute.Pass it through a drum sieve.
To serve
Slice the peeled chestnut very thin.Julienne the pickled green bean.Cut the cooked octopus into separate arms.Place on a sizzler platter and roast in a charcoal or wood burning oven until dark and dry on the outside.Arrange the octopus, slices of leek a small pile of green bean, chestuts slices, sucuk powder and pea shoots on a deep plate.Pour the tarhana tableside.
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