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Mondays, Tuesdays & Wednesdays | TV2

Ep38 - Harissa Charred Octopus with Duck Fat Potatoes and Kale

Team:Anna & Jordan

Prep:1 hour (+3 hours marinating)

Cook:1 hour 10 mins




700g octopus, cleaned

Mint leaves, to serve



60ml (¼cup) olive oil

2 tbs lemon juice

5 garlic cloves, chopped

4 long red chillies, chopped

½bunch mint, leaves picked

1 tsp cumin seeds, toasted

1 tsp coriander seeds, toasted

1 tsp caraway seeds, toasted

1 tsp salt

250g crème fraîche



500ml (2 cups) white wine

3 garlic cloves, halved

2 celery stalks, halved

1 onion, quartered

2 thyme sprigs

½bunch kale stalks

½bunch mint stalks

2 juiced lemon shells

1 tbs coriander seeds

1 tbs cumin seeds

1 tbs peppercorns

3 bay leaves



6 kipfler potatoes

3 tbs duck fat

6 garlic cloves, bruised



½bunch kale leaves 

80g raisins

80g pitted Kalamata olives, chopped

1 red onion, diced

½bunch mint leaves



300ml apple juice

½bunch kale, stalks included

1 bunch flat-leaf parsley

2 lemons, juiced

100ml olive oil



  1. To make harissa, place all ingredients, except crème fraîche, in a blender. Blend until smooth.
  2. Divide harissa in half. Stir crème fraîche into one half and refrigerate. Reserve remaining harissa.
  3. To make stock, place all ingredients in a large saucepan. Bring to a simmer.
  4. Add octopus and simmer, partially covered, for 45 minutes or until tender. Remove octopus. Once cool enough to handle, cut away tentacles from body. 
  5. Place octopus in a bowl and add reserved harissa. Massage well into octopus. Cover and refrigerate for 3 hours or overnight.
  6. Preheat oven to 200C.
  7. Place potatoes in a saucepan of cold water, bring to the boil and cook for 6 minutes or until almost tender. Drain and cool slightly, then cut in half.
  8. Place duck fat and garlic in a baking dish in oven for 5 minutes. Add potatoes, season well and toss to combine.
  9. Roast, turning halfway, for 25 minutes or until crisp and golden.
  10. To make salad, cook kale leaves in a large saucepan of boiling salted water for 1-2 minutes or until just tender. Drain, then rinse under cold water. Drain on paper towel in a single layer.
  11. Place kale in a bowl with remaining ingredients. Toss to combine.
  12. To make kale juice, simmer apple juice in a medium saucepan over medium heat for 25 minutes or until reduced by half. Cool.
  13. Pass kale and parsley through a juicer and place juice in a jug. Whisk in cooled reduced apple juice and remaining ingredients. Season.
  14. Stand octopus at room temperature for 10 minutes and scrape off excess harissa.

Heat a well-oiled chargrill pan over high heat. Add octopus and cook, turning occasionally, for 2 minutes or until lightly charred all over.

  1. Spread crème fraîche harissa over base of serving bowls. Top with potatoes, salad and octopus. Pour kale juice into bowl, then garnish with mint to serve.