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