Southern Cape Bounty
A trip to the Southern Cape always revokes childhood memories of great rock and surf fishing, sleeping under the stars, and alikreukels in the Taaibos coals for a quick lunch!
It was early November, the Galjoen season had already closed and the need for a quick getaway was much needed in order to secure the sanity required for the day to day city life.
It was time to plan, so myself and a good friend, Riaan from @roamfreeoverland, started plotting a weekend adventure starting at Agulhas in the Overberg and ending at Witsand in the Southern cape.
The agenda was simple: fresh ocean seafood as we go, big fires and enjoy what nature has to offer.
The weekend was a great success and we ended with some Alikreukels, Limpets, Octopus, Mussels and some fresh Kelp. We decided to cook everything in Witsand after getting some fresh Oyster to add to our bounty.
Here are the dishes that we made:
- Grilled Octopus Salad
- Smoked Alikreukels with crispy potatoes
- Limpet Bobotie Samoosas With Smoked Mussels & Salsa
- Kelp pasta with cream and spring onions
- Kelp pickles for another day
- Fresh oysters off the rocks
Grilled Octopus Salad:
Ingredients:
-
- Medium sized octopus cleaned
- 10gr Adventurers Braai spice
- 50ml Olive oil
- 1 Fresh lemon cut into quarters
- 1 Medium tomato diced into 1cm cubes
- ½ Fresh avocado – skin removed and diced into 1cm pieces
- Fresh red onion 50gr diced into 5mm
- 15gr Fresh Italian Parsley – finely chopped (leave a few leafs whole for garnish)
- 2gr Dried Rosemary
- 4gr Black pepper for grinding
- 40ml Kewpie Mayonnaise (Japanese Mayo for sushi)
- Adventurers Bosbrand Hot sauce (optional)
Step 1: Prep the octopus
Fill a pot of water, enough to cover the octopus and bring the water to the boil. Submerge the octopus and add ½ of your lemon and dried rosemary to the pot. Cook for 1 hour. Remove the octopus. Let it air dry and cool for 20 min. After the octopus has cooled, pull the skin off but leave the suckers on as they go crispy on the fire. Cut the legs off and leave them full length.
Drizzle with 15ml olive oil and lemon. Then season with your Adventurers braai spice, rosemary and set aside.
Step 2: Asemble the salad
Combine the avocado, tomato and red onion with the parsley. Season with black pepper and olive oil then set aside.
Step 3: Final touches
On hot coals, grill the Octopus legs till they have some charred bits and the sucker go nice and crispy. Once this is achieved, remove from the fire. Start to plate your salad onto the plate and top with the grilled octopus then, add some of your Mayonnaise, and garnish with the parsley.
Then serve. If you like you can add some Adventurers Bosbrand Hot sauce to yours.
