You can elevate it by adding prawns, mussels, olives or artichokes. It has a long shelf life and can be used in starter or main course salads. Or slice the flesh and use in warm or cold dishes. The tentacles can be kept whole, brushed with oil and grilled on the barbeque or on a grill pan, just until they have a golden tinge. Once you have drained the Octopus, you trim away the beak & eye area if it was not done before. I found that a 2kg Octopus took 25 minutes. If the knife slides through it’s done! Otherwise repeat the cooking on high pressure for 5 minute intervals, until it is tender. but rather opt for above to get the optimum flavour!įollow the operating instructions for your pressure cooker.Īfter the cooking time, immediately release the pressure, and using a vegetable knife cut through one of the thickest tentacles. Place it in the pressure cooker, sprinkle with with 10ml saltĬover the octopus with one of the following:įish stock (I used Ina Paarman’s Powdered Fish Stock or Fish Stock Concentrate) Remove the beak and stomach of the fresh octopus (this is usually done by the fishmonger). If frozen, defrost the octopus slowly in the fridge
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