Grilled Octopus
Ingredients
1 octopus(about 3 kg, preferably Mediterranean) cleaned, and cut each tentacle.
Ingredients (±250 gm) Quantity
Clove of garlic / 1 clove
Thyme / 1 spring
Basil / 3 leaves
Olive oil / 15 gm
Salt , pepper
vacumm bag
Method
1) Generously season each tentacle and place it in a vacuum bag.
2) Combine all the ingredients and vacuum pack.
3) Cook for 6 hours at 81°C.
4) Chill it in an ice bath until ready to use.
5) Grill the octopus over an open fire until all sides are marked, then brush with Lemon olive oil. Cut it into 2cm pieces and set aside.
* If you don’t have a vacuum sealer machine, you can cook the octopus in salted water for 52 minutes.
Ingredients
Fresh red chili (fine crashed, like a paste) / 2 gm
Garlic (fine crashed, like a paste) / 5 gm
Dijon mustard / 8 gm
Vinegar from white wine / 20 gm
Pasteurized egg yolk 2
Olive oil / 65 ml
Sunflower oil / 160 ml
Chives / 2 gm
Lemon juice to taste
Lemmon and lime jest pinch
Salt & pepper to taste
Method
1) In a mixing bowl, combine the egg yolks and mustard.
2) Slowly drizzle in the oils, whisking continuously until thickened.
3) After adding half of the oils, mix in the vinegar. Continue whisking as you add the remaining oils.
4) Season with salt and pepper, then add the remaining ingredients and mix well. If necessary, add a bit of extra vinegar.
Ingredients
Rovitsa beans boiled / 80 gm
White kidney beans boiled / 80 gm
kidney beans boiled / 80 gm
Black eyed beans boiled / 80 gm
Basil / 3 gm
Rosemary fine chop / 1 gm
Mint fine chop / 2 gm
Green apple(granny smith)(cut in small cubes) / 60 gm
Spring onion(only the white part)( fine chop) / 15 gm
Parsley fine chop / 4 gm
Method
1) Mix the above-mentioned sauce with the herbs in a mixing dish.
2) Mix in the beans and spring onion using a spatula.
Ingredients
Fava Santorini / 300 gm
Carrot / 100 gm
Onion / 100 gm
Potato / 100 gm
Fennel / 50 gm
Vegetable stock / 900 gm
Olive oil / 100 ml
lemon juice to taste
Rosemary & thyme small spring
Zest of lemon pinch
Method
1) Over medium heat, sauté all the vegetables until they turn golden and tender.
2) Add the garlic, fava, and herbs and continue to sauté for a few minutes.
3) Deglaze with vegetable stock and simmer over low heat until almost melted.
4) Blend it in the thermomixer for 4 minutes, then add the lemon juice, salt, pepper, and olive oil.
