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- 2016/02/27
- 679
Soft octopus with aromatic potato salad, garlic mayonnaise and beetroot🇬🇷
レシピ
材料・調味料 (8 人分)
- For octopus: octopus
- 1kg
- Red wine
- 300ml
- Wine or apple vinegar
- 150ml
- Water
- 175ml
- Olive oil
- 100ml
- Fennel
- 100g
- Carrot
- 1pc
- Onion
- 1/2pc
- Leek
- 1pc
- Garlic
- 4cloves
- Rosemary and thyme
- Zest of orange and lemon
- 1pc each
- White and black pepper, very little salt
- For the potato salad: large potatoes
- 4pc
- Sundried tomato chopped
- 10g
- Basil chopped
- Lemon zest and juice
- 10ml
- Extra virgin olive oil
- 20ml
- Fresh thyme
- Salt and pepper
- For the beets: beets
- 2pc
- Water and vinegar
- 200ml and 100ml
- Sugar and Salt
- 50g and 10g
- For the baked garlic: garlic
- 4cloves
- Brown sugar
- 10g
- For the mayo: whole egg and egg yolk
- 1 and 3 pc each
- Canola and olive oil
- 400ml and 150ml
- Mustard
- 20g
- Lemon juice and vinegar
- 10ml each
- Salt and pepper
- To taste
作り方
- 1
- For octopus:
Chop all the vegetables, put them in the bottom of the pan, pour the liquids and apply octopus on top. Cover with lid and cook over low heat for 2 hours.
- 2
- For the potato salad:
Bake the potatoes in the oven wrapped in foil with salt, pepper and thyme for 55 minutes at 180C. When ready to peel and cut into small cubes put into a bowl add all the ingredients and mix with garlic mayo well.
- 3
- For the beets:
Peel the beets, slice very thin and soak in the mixture for pickle, stir well and leave the thin slice of beets to marinate for 2-4hours minimum.
- 4
- For the baked garlic:
Wrap in foil cloves garlic together with sugar and a little of olive oil and cook in the oven at 140C for 1hour. Let to cool down, mash and combine with prepared mayonnaise.
- 5
- For the mayo:
Put all ingredients into pot and blend them until white.
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