serves as a main meal for 6
3 lb. baby octopus
10 garlic cloves
2 inches knob ginger, roughly chopped
1 teaspoon sea salt
1/2 cup sherry vinegar
1/3 cup extra virgin olive oil
1/4 cup honey
3 medium-sized carrots
3 sticks of celery
1 cup extra virgin olive oil, extra
2 1/2 inch knob ginger, sliced
8 small salad onions, trimmed and cut into quarters
1 baby fennel bulb, finely sliced lengthways
5 oz. smoked bacon bones, sliced
1 tablespoon sea salt, extra
1/2 bunch thyme
1/4 cup raw sugar
1/3 cup red wine
To clean octopus, cut tentacles away from head below the beak. Cut
away and discard the beak, then turn the body inside out. Remove ink sac
and internal organs. Strip skin away from head and tentacles under
running water. Rinse and drain well, then cut octopus in half.
garlic, chopped ginger and salt with a pestle and mortar until crushed.
Stir in vinegar and oil. Place octopus in a bowl and pour over garlic
mixture and honey. Using your hands, mix thoroughly. Cover and
refrigerate for 1 hour.
Meanwhile, peel carrots, cut into
quarters lengthways and slice. Cut celery sticks in half lengthways and
slice. Heat extra oil in a large, heavy-based pan, add sliced ginger,
carrots, celery, onions, fennel, bacon bones and extra salt.
over high heat, stirring occasionally, for 5 minutes. Reduce heat and
cook for a further 10 minutes, or until vegetables are lightly browned.
Add thyme and sugar, increase heat again and cook, stirring
occasionally, for a further 2 minutes.
Drain octopus from
marinade; reserve marinade. Add octopus to pan and stir over high heat
to sear octopus and seal in juices. Pour in reserved marinade, along
with wine, and bring to the boil. Reduce heat and simmer gently,
covered, for about 45 minutes, or until octopus is tender.
bacon recipe courtesy of: Kylie Kwong, ABC.net, Australia, November 19, 2003