Octopus Salad – Australian Food Recipes

Octopus Salad – Australian Food Recipes

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    Recipe ingredients and directions:

    Yield: 6 servings

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    Ain't a bit of squid here! Instead we fall back on the squid's

    digitally impaired cousin, the octopus... The author of the original

    article, Meryl Constance, cautions buyers to make sure that the

    octopi one buys are pre-tenderized. She notes that traditional

    Australian methods for tenderizing octopi include using rocks,

    bricks, cement mixers and even washing machines. (No kiddin'!)

    Raw Materials first encountered this salad in Argentina, where it

    could be bought from top-flight delicatessen counters for an instant

    picnic. The pink of the octopus pieces with the green of the herbs

    makes this a very pretty salad.

    Prepare a 2 to 3 kg octopus and precook it. [See note below. S.C.]

    While it is cooking, whisk together in a glass bowl 300 mL good olive

    oil, the juice of 1 or 2 lemons (taste and stop when the balance is

    right), salt, pepper and generous amounts of finely chopped garlic,

    shallots, chives and parsley. The dressing should be thick with the

    herbs. When the octopus is tender, drain it, cut it up into generous

    chunks and, while it is still warm, fold it into the dressing. Serve

    the salad at room temperature, with plenty of crusty bread.

    NOTE: Chances are if you buy your cephalopod in a supermar-ket in

    the US it will already be cooked. If not, follow these steps from

    earlier in the article...

    "Cut through the head/body above and below the eyes. Discard this

    section. Slit the back of the head and turn it inside out, discarding

    all the contents (unless you want to keep the ink sac for a

    particular recipe). Push the beak (in the center of the star of

    tentacles) through and out...Skinning is quite unnecessary and very

    fiddly. If you prefer to do so, it is much easier after cooking than

    before.

    A large octopus needs precooking for many dishes. Put it in a

    saucepan and just cover with lightly salted water. Simmer gently

    until the point of a knife slides easily into the meat++maybe one

    hour, maybe longer.

    The deep mauve stock which results need not be discarded when you

    drain the octopus. It is very rich (in fact, it will often set to a

    jelly in the fridge) and makes a wonderful soup..."

    Makes 6 to 8 servings.

    Category: Australian Recipes

    (Visited 1 times, 1 visits today)

    Paul

    Owner of Recipe Flow

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