Bertus Basson gives delicious recipe for charred octopus

Eat Out San Pellegrino & Acqua Panna Chef of the Year 2019, Bertus Basson, has a food philosophy rooted in traditional South African food culture with a modern outlook. Bertus is famed for the remarkable success of Overture, which he established as chef and owner in 2007. 

The picturesque winelands restaurant has been awarded prestigious accolades from the Eat Out guide and Rossouw’s Restaurant guide. Since 2007, Overture has grown into a family of restaurants that now includes Eike, Spek & Bone, De Vrije Burger in Stellenbosch, and The Deck on the farm at Hidden Valley.

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As a chef, Bertus advocates believing in what you do, as well as having faith and confidence in your product. His commitment to great food made with fresh, local ingredients, and an acute attention to detail is the key to the culinary success for which he is highly regarded. He sees his work as an important responsibility – to express South African heritage, and creatively tell the stories of our history, our people and our food.

His emergence into media and television as a host and judge on 'The Ultimate Braai Master', 'Brood en Botter' and 'Goed, Beter, Bertus' has made him a popular television personality and recognisable throughout South Africa.

Basson joined the Scenic Drive to give us the best and most delicious charred octopus recipe. 

Charred Octopus 

 Ingredients: 

• 1  Octopus
• 1 Chilli
• 10g fresh ginger
• 3 Garlic cloves
• 30g Fresh coriander
• 500ml Soy Sauce
• Water
• Oil for grilling
• Salt
• 1 lemon

Methode:  

Place the octopus in a big pot add the soy sauce and cover with water. Rough chop the chilli, garlic and ginger then add it to the pot. Add the coriander and bring to a boil. 

Make sure the octopus is submerged throughout the cooking time if the liquid boils away just add more water. The octopus will cook for 8 hours or if done in a pressure cooker it will go much faster. 

When the octopus is tender allow to cool in the liquid. When cold remove the octopus from liquid and cut into smaller pieces. 

Heat up a pan with oil. Season the octopus with salt and place in a hot pan. When the octopus is caramelized on both sides remove from the pan and squeeze some lemon juice over just before serving or deep-fry in the following batter:

Batter:

• 500 g Cake flour
• 10 g Fresh yeast
• 5 g Salt
• 5 g Sugar
• 900 g Sparkling water 

Start a couple of hours ahead with the batter and combine the dry ingredients in a bowl. Whisk in the water a little at a time to ensure a smooth thick batter, making sure the yeast, sugar and salt are dissolved throughout the batter. Cover and set aside to ferment and bubble for at least two hours before using it.

Tune in to the 'Scenic Drive with Rian', weekdays from 16:00-19:00. Stream the show live here or download our mobile app here.