Recipes.

Poached Octopus Salad

By Makkie Mulder


Poached Octopus Salad
  • 6 servings
  • Prep - 30 mins
    Cooking - 1 hour
  • Total - 1 hour 30 mins
Poached Octopus Salad

This recipe from Makkie Mulder's Salads All Year Round cookbook shows you how to prepare a whole octopus from scratch and turn it into an elegant, summery salad. Makkie suggests leaving the salad to marinate overnight, which will enhance the delicious flavours even more!  

Servings: 6
Preparation: 30 mins
Cooking: 1 hour

Ingredients

  • 1 octopus (about 1kg/2 lb 4 oz), fresh or frozen.
  • 1 garlic bulb.
  • 1 handful thyme sprigs.
  • 1 tablespoon salt.
  • 100 g (3 1/2 oz) black olives, pitted.
  • 2 garlic cloves.
  • 1 red onion.
  • 3 tablespoons finely chopped flat-leaf (Italian) parsley leaves.
  • 20 basil leaves.
  • 1 lemon, juiced.
  • 150 ml (5 fl oz) extra virgin olive oil.

Directions

1. If using frozen, allow the octopus to thaw thoroughly in the fridge before use. Put the octopus flat on a chopping board. Cut off the head and the tentacles and discard the middle bit containing the eyes. Turn the tentacles over and press on the middle bit, where the tentacles come together, to push out the hard beak. Discard the beak. Turn the head inside out and pull out the tough inner bits. Discard them too. Rinse the head and tentacles under cold running water to get rid of any ink and grit.

2. Put the octopus parts in a large saucepan of water and add the garlic bulb, thyme and salt. Bring to the boil and poach for 1 1/2 hours over low heat. Drain the octopus and leave to cool. Discard the garlic and thyme.

3. Wipe away any loose bits with some paper towel. Cut the tentacles into 2cm (3/4 inch) chunks and slice the head evenly. Put the octopus into a serving bowl and mix in the olives, chopped garlic, onion, parsley, basil leaves, lemon juice and olive oil.

4. Season with salt and freshly ground black pepper. It will taste even better when you leave the flavours to develop overnight.


Note

Image and Recipe from Salads All Year Round by Makke Mulder (Murdoch Books) RRP $35.00. 

https://iquitsugar.com/wp-content/uploads/2017/02/SaladsAllYearRound_CVR.jpg

This recipe from Makkie Mulder's Salads All Year Round cookbook shows you how to prepare a whole octopus from scratch and turn it into an elegant, summery salad. Makkie suggests leaving the salad to marinate overnight, which will enhance the delicious flavours even more!

Ingredients

  • 1 octopus (about 1kg/2 lb 4 oz), fresh or frozen.
  • 1 garlic bulb.
  • 1 handful thyme sprigs.
  • 1 tablespoon salt.
  • 100 g (3 1/2 oz) black olives, pitted.
  • 2 garlic cloves.
  • 1 red onion.
  • 3 tablespoons finely chopped flat-leaf (Italian) parsley leaves.
  • 20 basil leaves.
  • 1 lemon, juiced.
  • 150 ml (5 fl oz) extra virgin olive oil.

Directions

1. If using frozen, allow the octopus to thaw thoroughly in the fridge before use. Put the octopus flat on a chopping board. Cut off the head and the tentacles and discard the middle bit containing the eyes. Turn the tentacles over and press on the middle bit, where the tentacles come together, to push out the hard beak. Discard the beak. Turn the head inside out and pull out the tough inner bits. Discard them too. Rinse the head and tentacles under cold running water to get rid of any ink and grit.

2. Put the octopus parts in a large saucepan of water and add the garlic bulb, thyme and salt. Bring to the boil and poach for 1 1/2 hours over low heat. Drain the octopus and leave to cool. Discard the garlic and thyme.

3. Wipe away any loose bits with some paper towel. Cut the tentacles into 2cm (3/4 inch) chunks and slice the head evenly. Put the octopus into a serving bowl and mix in the olives, chopped garlic, onion, parsley, basil leaves, lemon juice and olive oil.

4. Season with salt and freshly ground black pepper. It will taste even better when you leave the flavours to develop overnight.

Note

Image and Recipe from Salads All Year Round by Makke Mulder (Murdoch Books) RRP $35.00. 

https://iquitsugar.com/wp-content/uploads/2017/02/SaladsAllYearRound_CVR.jpg

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