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Corn relish with braised octopus

STEVE MANFREDI

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Corn relish with braised octopus
Corn relish with braised octopusQuentin Jones

This is adapted from a recipe by New York chef Tom Colicchio.

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Ingredients

  • 6 ears of corn

  • 1/2 cups of white wine vinegar

  • 1/4 cup of sugar

  • 1 garlic clove

  • 1 tbsp of grated ginger

  • 1 diced onion

  • 1 sliced green chilli

  • 1 diced red capsicum

  • 5 chopped spring onions

  • 1 tsp of cayenne pepper

  • a pinch of salt

  • sprig each of fresh tarragon and thyme

  • octopus

Method

  1. Remove the kernels from 6 ears of corn with a knife. Combine 1 1/2 cups of white wine vinegar and 1/4 cup of sugar in a saucepan and bring to the boil. Add a minced garlic clove and a tbsp of grated ginger, and simmer until the liquid has reduced by one-third. Remove the saucepan from the heat and add a sprig each of fresh tarragon and thyme, and let the mixture steep for 5 minutes. In a pan, heat a tbsp of extra virgin olive oil and lightly fry 1 diced onion, 1 sliced green chilli and 1 diced red capsicum for a couple of minutes until soft. Add the corn, 5 chopped spring onions, 1 tsp of cayenne pepper and a pinch of salt. Cook, stirring for 2 to 3 minutes until the corn turns bright yellow. Add the vinegar mixture and simmer for 5 minutes until the corn is tender. Makes about 5 cups.

    Refrigerate for a day before serving with octopus.

     

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