Recipe

Bazaar Restaurant’s confit octopus with hummus and tomato

Queenstown's Bazaar Restaurant shares their famous confit octopus recipe. With homemade hummus, spiced chorizo and roasted tomatoes, this dish is great for sharing with family and friends

  • 4 hrs cooking
  • Serves 4
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Ingredients

Confit octopus
  • 1 fresh octopus
  • 1 brown onion
  • 6 clove garlic
  • 1 small handful of thyme
  • 3 bay leaves
  • 2 lemons, halved
  • 2 each dried red chilli
  • 1 tablespoon smoked paprika
  • a good pinch flaky sea salt
  • grapeseed oil ( to cover)
Hummus
  • 250 gram cooked chickpeas
  • 60 millilitre fresh lemon juice (1 large lemon)
  • 60 millilitre tahini paste
  • 1 small garlic clove, minced
  • 30 millilitre extra virgin olive oil
  • 1/2 teaspoon ground cumin
  • salt to taste
Tomato base
  • 1 spiced chorizo sausage, sliced
  • 3 ripe tomatoes, quartered
  • 1 punnet cherry tomatoes, some halved
  • 2 clove garlic, sliced
  • extra virgin olive oil
  • 60 millilitre Forum Cabernet Sauvignon Vinegar
  • flaky sea salt
  • 1 bunch Italian parsley, to serve

Method

  • 1
    Combine ingredients for confit octopus in a deep large roasting pan and place in an oven at 160°C for 4 hours. Allow to cool.
  • 2
    Blend all ingredients for hummus in a food processor or blender until it has reached a smooth consistency.
  • 3
    Place chorizo in a roasting serving dish and add the tomatoes and garlic. Drizzle with the olive oil and vinegar, season with a pinch of salt and roast for 20 minutes.
  • 4
    Cut the octopus into chunky pieces and grill on the BBQ or griddle pan to char. Arrange amongst the chorizo and tomatoes, add the hummus in spoonful and garnish with the fresh parsley. A great sharing dish for the family.

Notes

  • Use a pre-prepared octopus which is ready to confit. You could replace the octopus with squid, if preferred. You can also use a store-bought hummus with this dish. - Image: Courtesy of QT Queenstown.