• Prep and cook time: 2 hours
• Yield: Serves 4
• 1 garlic clove, peeled
• 1kg octopus tentacles
• 1/2 cup (125ml) white wine
• 1 cup (250ml) white wine vinegar
• Bull's blood and small mint leaves, to serve
• juice of 1 lemon, plus lemon wedges to serve
• 2 tbsps extra virgin olive oil, plus extra to serve
• 1 garlic clove, crushed
• 1 Lebanese cucumber, grated
• 400g cooked beetroot, grated
• 1/4 cup mint leaves, thinly sliced
• 1/4 cup (60ml) extra virgin olive oil
• Finely grated zest and juice of 1 lemon
• 11/2 cups (420g) thick Greek style yogurt
- Place vinegar, wine, lemon juice, garlic, 1 tbs salt and 1.5L (6 cups) water in a large saucepan over high heat. Bring to the boil, then reduce heat to low. Add octopus, ensuring it is completely submerged, and cook for 11/2 hours or until tender. Set aside to cool completely in poaching liquid. (This can be done up to 2 days in advance and chilled until ready to use.)
- For the tzatziki, combine cucumber and 1 tsp salt in a bowl. Set aside for 10 minutes, then squeeze to remove excess liquid. Add remaining ingredients, then stir to combine and season.
- Preheat a barbecue or chargrill pan to high heat. Drain octopus, then toss in oil and season. Cook for 3 minutes each side or until golden and slightly crisp. Cool slightly, then slice into 3-4cm pieces.
- Spread tzatziki over a platter and top with octopus and bull’s blood and mint leaves. Drizzle over extra oil and serve immediately with extra lemon wedges.
This great family recipe is thanks to EatSmarter Recipes at https://www.delicious.com.au/recipes/matt-morans-charred-octopus-beetroot-tzatziki/c68ac020-95f0-4525-8761-e5580032a099