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Grilled Octopus with “Salamoura” Dressing, Smoked Aubergine Salad and Kedro Oil

 

For octapus:
  • 1 large octapus about a kilo
  • 1 carrot
  • 2 celery sticks
  • 10 black pepper corns
  • ½ cup white vinegar
  • 2 sticks thyme
  • 1 onion in large slices

For salamoura

  • 1 cup olive oil
  • ¼ lemon juice
  • 1 garlic glove chopped
  • 1 spoon chopped dill
  • Salt and pepper

For aubergine salad:

  • 2 large aubergines
  • ¼ olive oil
  • Juice from a lemon
  • 1 chopped garlic glove
  • 50 grams feta cheese
  • ½ tea spoon kedro oil
  • Salt and pepper
  • Salad leaves

Method:

  • Boil octapus in caserole with carrot, celery sticks, pepper corns, vinegar, thyme and onion. Cover with cold water and leave to cook.
  • Remove from stock and leave it to cool.
  • Keep over a night in fridge and then cut one by one the tentacles.
  • Put aubergines direct on fire and cook them untill tender. Remove the skin and chopped them.
  • Mixed with olive oil, garlic, lemon, Feta cheese, cedar oil, salt and pepper.
  • Shake all the ingridients for salamoura in a bottle.
  • Rehead the octapus on the grill, served with salamoura dressing, aubergine salad and some freshly cut salad leaves.

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