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FOOD 12 | SUNDAY • 18 NOVEMBER 2018 Ingredients • 1 octopus, approx 1kg, washed and cut into pieces • 1 large onion, diced • 6 thin slices of speck, finel chopped • 3 garlic cloves, minced • ¾ cup white wine • 2tbsps balsamic vinegar • 2tbsps honey • Salt & pepper • ½ -1tsp dried chilli flakes • 1tsp smoked paprika • 1tsp turmeric • 1tsp ground cumin • 1tsp mixed spice • ½tsp dried thyme • 2 bay leaves • 1 celery stick (with leaves) cut in half • 450g can or jar of fine tomato pulp • 12 mini plum or cherry tom toes, halved • 2tbsp tomato concentrate • 1 gluten free vegetable or fish stock cube • Handful black olives • 2tbsp capers • ¼ cup freshly chopped parsley A crockpot is the perfect gadget when it comes to cooking octopus, as it loosens its toughness and turns this cephalopod into a tender, mouth- watering stew. Method 1. Saute the onion in a bit of olive oil, add the chopped speck, and the garlic. 2. Add the octopus and cook for about 2 minutes, stirring all the while. 3. Pour in the wine and add the chopped tom toes, halved tomatoes, honey, balsamic vinegar, tomato concentrate, the spices, herbs, and the stock cube. 4. Season with a little salt and pepper. 5. Pour in a little more stock if sauce is too thick. Stir and bring to a boil. 6. Switch off the heat and transfer to your croc pot. 7. Add the celery stick halves, whole, in the sauce, together with the bay leaves, capers and also with the olives. 8. Cover and leave to cook on a low setting for 9-10 hours, depending always, on your croc pot. 9. Before serving, remove and discard the whole celery sticks and the bay leaves and stir in the chopped parsley. Simply delicious with spaghetti or served on its own with slices of crusty bread. CHARLES GRECH Bin 2 Shiraz Mataro 2016 Penfolds, Australia Bin 2 Shiraz Mataro is a classic Penfolds wine, steeped in nineteenth-century tradition. Typically it is a generous medium-bodied wine based on shiraz, but shot with the aromatics and muscular strength of mataro. It's best to drink early, but like many of Penfolds reds can last the distance in the cellar. Nose: Intense, spicy and fruity, of black cherries, black pepper, liquorice and wild spices Palate: Smooth, velvety, juicy and concentrated, with pleasant woody hints Food Affinities: veal, roast chicken, venison stew. Exclusively imported by Charles Grech & Co Ltd Valley Road, Birkikara T: 21 444 400 Fine quality Italian wines of tradition Irpina. Donnachiara, winery located in Montefalcione (Avellino), with its vineyards that stretch along the hills typical of the Irpinia, produces white wines and red wines of high quality including Greco di Tufo, Fiano di Avellino, Taurasi DOCG but also sparkling like Santè Falanghina. Soft crushing of the selected grapes and after that cold decanting of the must fermentation at 57-60°F in steel vats for 15 days. Malolatic fermentation is not done. Full expression of it's territory, the heart of Greco di tufo, with a specific attention to all the factors of maturation of it's aroma's. Nose: Offers fruity flavours of pear, apricot, pineapple and citrus Palate: Smooth, elegant and structured, with good freshness and a great persistence that confirms and amplifies the olfactory sensations. Food Affinities: Perfect with all seafood, pasta with light sauces , white meats and herb cheeses Exclusively imported by Charles Grech & Co. Ltd, Valley Road, Birkirkara T: 2144 4400 Donnachiara Greco di Tufo: DONNACHIARA maltatoday Jacqui Farrugia Slow-cooked octopus stew Bin 2 Shiraz Mataro 2016 Penfolds, Australia Bin 2 Shiraz Mataro is a classic Penfolds wine, steeped in nineteenth-century tradition. Typically it is a generous medium-bodied wine based on shiraz, but shot with the aromatics and muscular strength of mataro. It's best to drink early, but like many of Penfolds reds can last the distance in the cellar.