OVERVIEW
This starter or mezze plate pairs octopus from the south coast with shiitake mushrooms grown in our own mushroom house at The Pig. For perfectly tender octopus, you need to steam it for 3-4 hours before grilling. Alternatively, place it in a pan of gently simmering water for around 1 hour.
SET UP YOUR EGG
Set up your EGG for direct cooking with the Stainless Steel Grid in place. Target temperature is 250°C.
DRESS THE SKEWERS
While the EGG is coming up to heat, slice the pre-steamed octopus tentacle into 1cm chunks. Thread onto three skewers, with each piece of octopus alternating with a shiitake mushroom.
In a Sauce Pot, melt the butter, then add the minced garlic, lemon zest and juice.
GRILL THE KEBABS
Place the skewers onto the hot grid, brush with the garlic butter and cook for 3-4 minutes. Turn the skewers, brush with more butter and cook for another 3-4 minutes.
Season the kebabs with smoked salt and serve on a bed of mixed leaves and herbs. Brush one final coating of garlic butter over the top before serving.
