2 Years ago I created a dish I call Octopop, since then it has been through many transformations. The original Octopop (as pictured above) was the same cooking process before (sous vide and cooked 12 hours) but the flavour of the Gel was Orange and Saffron, which was skewered with Dill flower stalks to give a perfume and also to give some natural movement when placed on the table. The original dish was eventually transformed into an edible floral table garnish. Now in Spain we are doing it in the style of Pulpo a la Gallega (potato, paprika and olive oil). I have been eating in many very traditional restaurants and I have discovered that the Spanish people fight over the very tips of the legs as they say these are the best. With this in mind I gathered all the tips which are normally cut from the terrine and fused them together in there own “Octotips” Terrine.

This entry was posted on Tuesday, April 28th, 2009 at 08:02 and is filed under Food, Techniques. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.