Octopus and kimchi ICE CREAM with miso consommé
INGREDIENTS:
- 2-3kg octopus
- 3l water
- 500ml white wine
- 500ml red wine
- 80g carrots
- 80g onions
- 80g leek
- 80g celeriac
- 80g fennel
- 30g bay leaves
- 10g parsley
- 10g coriander
- 30g fennel seeds
- 30g mustard seeds
- 30g cloves
Kimchi ice cream:
- 1 Chinese cabbage
- 3 garlic cloves
- 2,5cm slice of ginger
- 2 tbsp fish sauce (optional)
- 2 tbsp Sriracha sauce or
- chilli paste
- 1 tbsp golden caster sugar
- 3 tbsp rice vinegar
- 8 radish
- 2 carrots
- 4 spring onions
- ½ gelatine sheet
- 150g yoghurt
- 1g xanthan
- 12g stabilizer
- 25g dextrose
- 1 tbsp sea salt
Miso consommé:
- 2kg beef bones
- 1 carrot
- ½ leek
- ½ celery stalk
- 1 onion
- 4 garlic cloves
- 1 tbsp tomato paste
- 500ml red wine
- 500ml red Port
- 5 tbsp vegetable oil
- 3 egg whites
METHOD:
If buying fresh octopus, ask the fishmonger to clean it for you. However, if the octopus is not pre-cleaned, rinse and clean it, removing the ink sac and internal organs by making a circular cut around the beak with a paring knife. Pull away the beak, and the organs will come with it. After the cleaning process, store in a sealed container in the fridge. All frozen octopus is pre-cleaned.
Set the octopus in a large pot with water, white and red wine, vegetables, leaves, greens, seeds, and cloves and bring to just a simmer, then cook very gently at 100°C. Timing varies depending on the weight of the octopus and how many of them you are cooking. For a 2-3 kg octopus, it will usually be between 1,5-2 hours. Test for doneness by inserting a knife where the head meets the legs. The blade should slide in easily. If not, allow more time to cook. After cleaning the skin and suction cups, rinse under cold running water, place in a food container, and refrigerate. Once cooled, cut some of the smaller parts into small cubes and marinate them.
Kimchi ice cream:
Slice the cabbage into 2,5cm strips. Place in a bowl, mix with sea salt, and set aside for one hour. Meanwhile, make the kimchi paste by blending crushed garlic, grated ginger, fish sauce (if using), Sriracha or chilli sauce, sugar, and rice vinegar in a small bowl.
Rinse the cabbage under cold running water and drain thoroughly. Transfer to a large bowl and toss through the kimchi paste, along with coarsely grated radishes and carrots, and finely shredded spring onions. Serve straight away or pack in a large jar, seal and leave to ferment at room temperature overnight, then chill. Store in the fridge for 2 weeks – the longer, the more intense the flavour. Once fermented, blend the kimchi until it becomes a smooth purée.
Soak the gelatine in cold water for about 10 minutes. Heat 100g of the kimchi in a saucepot and add the gelatine. Combine with the fermented kimchi purée, yoghurt, xanthan, stabilizer, dextrose, and blend everything till smooth texture is reached. Transfer to an ice cream maker or freeze straight, stirring from time to time.
Miso consommé:
Preheat the oven to 200°C. Spread the beef bones on a baking sheet and roast in the preheated oven for about 1 hour with a fan. In the meantime, rinse the carrots, leek, and celery and chop roughly. Quarter the onion. Crush unpeeled garlic cloves with the back of a large knife. Take the baking sheet out of the oven and carefully pour off the fat.
Heat the oil in a sufficiently large saucepan. Roast the vegetables until brown, then add tomato paste and roast for further 2 minutes while stirring. Deglaze with wine and bring to boil. Use a large spatula to scrape the bottom of the pan. Reduce the wine for about 5 minutes over medium heat, then add the roasted bones and pour on enough cold water to cover. Boil for 2-3 hours, skimming off the foam that forms. Add more water or red wine to the pot, if necessary, just make sure that all ingredients are covered by the liquid while boiling. Once cooked, strain the finished sauce through a sieve. Cool it down to 50°C. Season with miso paste and allow infusing overnight in the fridge. On the next day, clarify the sauce. Bring it to a gentle simmer. Whisk the egg whites and pour them in the sauce. The egg whites will start to coagulate and float to the top. Carefully stir. When there are no longer seen impurities rising to the surface, remove them from the heat. Using a ladle, gently remove the impurities and strain through a fine sieve.
SERVING:
Serve kimchi ice cream quenelle on top of diced octopus, pour over the miso consommé.
