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maltatoday, WEDNESDAY, 6 JULY 2016 14 Food Easy entertaining with Gourmet Today TV July brings with it outdoor dining and the need to make food quickly as the kitchen gets hotter and hotter. Michael Diacono makes some great recipes for Gourmet Today TV that are great for entertaining, easy to prepare and really tasty. He makes a pan-fried octopus salad with peas and beans and a French tart with caramelised onions, anchovies and black olives. Pan-fried octopus with peas and beans Pissaladière COMING UP THIS WEEK This week 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 • Olive oil • 1 clove garlic • 1 small onion • 1 tsp chilli flakes • Handful cherry tomatoes • ½ glass white or red wine • Handful fresh peas • Handful broad beans • Handful fresh mint • Handful fresh basil • Handful fresh 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 in salted water for 1 hour and allow to cool to room temperature in the cooking liquid. 4. Chop the octopus into large chunks. 5. Fry onions and garlic until soft. 6. Add the chopped octopus and season with salt, pepper and chilli flakes. 7. Add the peas and broad beans. 8. Add a splash of wine and allow to simmer until the alcohol has evaporated. 9. Add the fresh herbs and cherry tomatoes. 10. Remove from the heat and serve with toasted bread and a glass of wine. This recipe first appeared on Gourmet Today TV, aired on TVM on 24 June, 2016. This recipe originated in Nice in the South of France and combines caramelised onions with olives, garlic and anchovies. Michael Diacono prepares this delicious tart using puff pastry. Serves 4 to 6 Ingedients • 1 roll prepared puff pastry • 1kg onions, peeled and sliced • 3 tbsp olive oil • 1 tbsp butter • A few sprigs of thyme • Salt and pepper • 1 x 80g tin of anchovies, drained • A handful of black olives Method 1. Heat the olive oil and butter together and add the sliced onions. Stir to coat well and season. 2. Add the thyme, cover and cook gently for about 45 mins, checking occasionally. 3. Remove cover and cook for a further 15 mins to reduce liquid then turn off heat and leave to cool. 4. Preheat oven to 200°C. 5. Roll out pastry onto a flat baking sheet. Leave the pastry on the baking paper. 6. Cut out an edge with a sharp knife being careful to not cut right through the pastry. 7. Spread the cooked onions over the pastry. 8. Cut the anchovies into thin strips and arrange over the onions to create a diamond pattern. 9. Place an olive into each space. 10. Sprinkle with some thyme and a drizzle of olive oil then bake for 25-30 mins till golden. This recipe first appeared on Gourmet Today TV, aired on TVM on 27 November, 2015.