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MW 29 June 2016

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maltatoday, WEDNESDAY, 29 JUNE 2016 14 Food Innovative ways with octopus on Gourmet Today TV The sea has always been a source for great local ingredients. Last week on Gourmet Today TV, Michael Diacono made some interesting recipes using local octopus. In his first recipe he confits the octopus in olive oil and cooks slowly for 90 minutes and then finishes on a really hot grill (or barbecue) for that charred finish. He pairs this with a kamut salad and yoghurt dressing for healthy option this summer. He also makes a black octopus salad coloured with red wine and beetroot and stopped with gremolata. Don't miss Gourmet Today TV, every Friday at 18:15 Charred octopus with kamut salad and yoghurt dressing Black octopus with beetroot topped with gremolata COMING UP THIS WEEK This week Gourmet Today TV will be taking a break to make room for the Dar tal-Providenza marathon. We will be back next week, 7 July with our usual show. Sean Gravina is in the Gourmet Today kitchen, joined by chef Claudio Farrugia of Paranga. Sean makes a classic Parisian dish of steak frites, with fried potatoes and a Bernaise sauce. Claudio makes a Scottona steak with some interesting pumpkin and mushroom sides. Don't miss this week's episode of Gourmet Today TV, next week on TVM at 18:15. Ingedients • 1kg octopus • 1 sprig rosemary • 2 cloves garlic • 1 stalk lemon grass • ½ orange, zest only • 1 lemon, zest only • 750ml olive oil Yoghurt dressing • 1 tub Greek yoghurt • ¼ small cucumber, finely diced • 1 small tomato, finely diced • Handful mint • ½ lemon, juice only • Salt and pepper Kamut salad • Handful parsley • Handful rucola • Handful cress • Olive oil • Salt and pepper Method 1. To make sure the octopus is tender, freeze for at least three weeks. 2. Thaw the octopus to room temperature and then wash well. 3. Cut the octopus up into large chunks. 4. To confit the octopus, add the orange, lemon, rosemary and garlic and completely cover with olive oil. 5. Place in the oven at 140°C for 90 mins and then allow to come to room temperature. 6. When ready to serve place the octopus on a very hot grill (or on the barbecue) for a few mins on each side until charred. 7. To make the yoghurt dressing, add all the ingredients to a bowl, mix well and season with salt, pepper and olive oil. 8. To make the kamut salad, boil the kamut for 12 mins according to the packet instructions. 9. Add the remaining ingredients and mix well. 10. Serve the charred octopus with kamut salad and yoghurt dressing. This recipe first appeared on Gourmet Today TV, aired on TVM on 24 June, 2016. While we would usually associate black octopus with ink, in this recipe Michael Diacono turns this octopus black using red wine and beetroot. He tops the salad with a gremolata for a little bit of crunch. Ingedients • 1kg octopus • 1 large beetroot, peeled and roughly chopped • 1 clove garlic • 750ml red wine • 2 bay leaves • 1 stick celery • ½ carrot • Handful parsley • 1 lemon, juice only • 4 small potatoes, boiled • Salad leaves Gremolata • 2 cloves garlic • Handful black olives, pitted and chopped • 3 slices stale bread, ground to breadcrumbs • Handful parsley Method 1. To make sure the octopus is tender, freeze for at least three weeks. 2. Thaw the octopus to room temperature and then wash well. 3. Boil the octopus in red wine with the beetroot, garlic and bay leaves for 1 hour. 4. Leave to cool to room temperature in the cooking liquid. 5. Remove from the pot and cut the octopus into bite-sized pieces. 6. Finely dice the carrots and celery and add to the octopus 7. Add the lemon juice, boiled potatoes and a glug of olive oil. 8. To make the gremolata, fry the garlic in olive oil until fragrant. 9. Add the black olives and the breadcrumbs and fry until golden. 10. Add the parsley and season with salt and pepper. 11. To serve place some salad leaves on a plate, top with octopus salad and finish with gremolata over the top and a wedge of lemon. This recipe first appeared on Gourmet Today TV, aired on TVM on 23 June, 2016

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