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    Chargrilled Octopus with Artichoke Romesco

    This recipe teaches you how to cook octopus to perfection.

    Prep Time

        •    Prep and cook time: 1 hour & 50 minutes
        •    Yield: Serves 4


        •    2 bay leaves
        •    1 red chilli, sliced
        •    1 tsp peppercorns
        •    1 tsp dried oregano
        •    2 garlic cloves, crushed
        •    1 bunch rocket, trimmed
        •    1 lemon, chargrilled, to serve
        •    4 (500g each) whole octopus, cleaned
        •    2 tbsps lemon olive oil, plus extra to drizzle

    For the artichoke romesco:

        •    2 tsps sherry vinegar
        •    1 tsp smoked paprika
        •    2 garlic cloves, crushed
        •    2 tbsps extra virgin olive oil
        •    2 vine-ripened tomatoes, halved
        •    2 red capsicums, halved, seeds removed
        •    150g sourdough bread, toasted, torn into pieces
        •    200g marinated artichokes, drained, roughly chopped
        •    1/4 cup (50g) whole blanched almonds, roasted, roughly chopped


    1. Place octopus in a large saucepan and cover with cold water. Add bay leaves, garlic, peppercorns and chilli. Bring to the boil, reduce heat to low and simmer for 1 hour or until octopus is tender. Remove octopus skin and separate the hood from the tentacles then place in a large heatproof bowl. Discard heads. Drizzle with extra lemon oil, season and toss to combine. Set aside until ready to use.

    2. Preheat oven to 220°C. Grease a large oven tray and line with baking paper.

    3. For the romesco, place capsicum and tomato on prepared tray and roast for 45-50 minutes until charred. Transfer to a bowl, cover with plastic wrap and stand for 10 minutes to soften, then peel and discard skin.

    4. Place garlic, almond, sourdough and artichoke in a food processor and whiz, scraping down the sides occasionally, to a paste. Add tomato, capsicum and remaining romesco ingredients and whiz until combined. Season and set aside until ready to serve.

    5. Preheat a large lightly greased chargrill pan to high. Chargrill octopus, turning frequently, for 2-3 minutes until charred. Transfer to a bowl, add lemon olive oil and oregano, and toss to combine. Place romesco on a serving bowl and top with octopus and rocket. Serve with chargrilled lemon.

    This great family recipe is thanks to delicious Recipes at https://www.delicious.com.au/recipes/easy-octopus-recipe/1hs2r068

    Simple Beef Stew

    Prep Time

        •    Prep time: 15 minutes
        •    Cook time: 2 hours & 10 minutes
        •    Yield: Serves 4


        •    1 bay leaf
        •    1 cup beef stock
        •    1/2 cup boiling water
        •    1 tbsp all-purpose flour
        •    3 garlic cloves, crushed
        •    1 tbsp extra virgin olive oil
        •    1 1/2 tbsp balsamic vinegar
        •    Rosemary sprigs, to garnish
        •    3 tbsps tomato paste or puree
        •    Coarse salt and ground pepper
        •    1/2 lb carrots, cut into 1 1/2-inch lengths (approx. 220g)
        •    1/2 lb medium onions, cut into 1-inch chunks (approx. 220g)
        •    1/2 lb potatoes, peeled and cut into large chunks (approx. 220g)
        •    1 1/2 lb oyster blade steak (approx 700g), cut into 5cm chunks or cut into half


    1. Preheat oven to 175°C (350°F).

    2. In a large frying pan, heat the oil over high heat. When the oil is smoking hot, add the beef to quickly sear, until the meat is browned. Do them in two batches - don't crowd the pan during browning because there will be too much steam rushing out and the meat cannot brown properly. Remove from heat and place in a heatproof casserole dish with a tight-fitting lid.

    3. Combine tomato paste, balsamic vinegar and flour in the casserole dish with the beef. Add the carrots, onions, garlic, bay leaf, stock and water and mix well. Season with salt and pepper.

    4. Cover with lid, and then transfer to oven, and cook for 2 hours until meat is fork-tender. Season with more salt and pepper, if desired, and then serve with rice or mash potatoes or chunky bread. Garnish with a sprig of rosemary.

    5. You can also use a slow cooker. Place beef in a 5-quart slow cooker. Distribute tomato paste, vinegar, and flour over beef; season generously with salt and pepper. Add onions, potatoes, carrots, garlic, bay leaves, stock and water. Cover slow cooker; cook on high until beef is fork-tender, about 5 hours (or cook on low heat 8 hours).

    This great family recipe is thanks to Goody-Foodies Recipes at https://goodyfoodies.blogspot.com/search?q=beef+recipe

    Pork & Mash Gratin

    With crispy sage & melted Cheddar cheese.

    Prep Time

        •    Prep and cook time: 30 minutes
        •    Yield: Serves 4


        •    800g potatoes
        •    2 prigs of fresh sage
        •    40g Cheddar cheese
        •    4 slices of high-welfare prosciutto
        •    400g piece of higher-welfare pork fillet


    1. Preheat the grill to high.

    2. Wash the potatoes, chop into 3cm chunks, then cook in a large pan of boiling salted water with the lid on for 12 minutes, or until tender.

    3. Meanwhile, put a shallow casserole pan on a high heat.

    4. Season the pork with sea salt and black pepper, then place in the pan with 1 tablespoon of olive oil and sear for 3 minutes, turning regularly, while you pick the sage leaves.

    5. Remove the pork to a plate, toss the sage leaves into the fat in the pan for just 5 seconds, then scoop on to a plate, leaving the pan off the heat to use again.

    6. Drain the spuds, tip into the casserole pan, grate over half the cheese, add 1 tablespoon of extra virgin olive oil and mash well, loosening with a splash of water, if needed.

    7. Taste, season to perfection, and spread out to the edges. Grate over the remaining cheese, sit the pork on top, then gratinate under the grill for 10 minutes.

    8. Lay the prosciutto around the pork in waves, sprinkle over the crispy sage, then grill for 2 more minutes, or until the pork is cooked to your liking.

    9. Rest for 2 minutes, then slice the pork and dish up.

    This great family recipe is thanks to Jamie Oliver Recipes at https://www.jamieoliver.com/recipes/pork-recipes/pork-mash-gratin/

    Octopus and XO Sauce

    This dish is as impressive as it is delicious.

    Prep Time

        •    Prep and cook time: 1 hour & 15 minutes
        •    Yield: Serves 4


        •    1 tsp salt
        •    2 tbsps raw sugar
        •    1/2 tsp chilli powder
        •    5 garlic cloves, crushed
        •    1/2 tsp native dried pepper
        •    1/3 cup (80ml) vegetable oil
        •    2 cups (500ml) chicken stock
        •    3 long red chillies, thinly sliced
        •    3 brown onions, finely chopped
        •    100g flat pancetta, cut into 5mm pieces
        •    50g dried shrimp (from Asian food shops)
        •    1/4 cup (60ml) extra virgin olive oil, plus extra to drizzle
        •    1kg octopus tentacles cleaned, tumbled (tenderised)
        •    finely grated zest & juice of 1 lemon, plus extra wedges to serve
        •    1 bunch sea parsley (from specialty fruit and veg shops, or flat leaf parsley, leaves picked)


    1. To make the XO sauce, soak shrimp in boiling water for 20 minutes. Heat the vegetable oil in a large saucepan over high heat. Add the onion, garlic and chilli and cook, stirring, for 5-6 minutes or until onion begins to colour. Add shrimp and pancetta and cook, stirring, for 3-4 minutes or until pancetta begins to brown. Stir in spices then stock, sugar and salt. Bring to the boil, reduce heat to low and simmer for 40-45 minutes, until thickened.

    2. Meanwhile, preheat a lightly greased large chargrill or barbecue to high. Cut the octopus tentacles into singular pieces and place in a large bowl with olive oil. Season to taste and chargrill in batches, turning frequently, for 6-8 minutes or until cooked and charred all over. Place octopus in a large, clean bowl with lemon juice and three-quarters of the sea parsley. Drizzle with some more olive oil, season to taste and toss to combine.

    3. Place octopus in a large serving bowl and spoon over XO sauce. Scatter with remaining sea parsley and serve with extra lemon wedges alongside.

    This great family recipe is thanks to delicious Recipes at https://www.delicious.com.au/recipes/cook-octopus-tentacle/czam6wdm

    Lamb Meatball Sliders (lamb mince)

    Prep Time

        •    Prep time: 45 minutes
        •    Cook time: 25 minutes
        •    Yield: Serves 24


    For the meatballs:

        •    kosher salt
        •    2 large eggs
        •    1/2 cup diced onion
        •    1 pound ground lamb
        •    1/2 cup breadcrumbs
        •    1/2 tsp ground coriander
        •    3 tbsps extra virgin olive oil
        •    1 tsp fennel seeds, chopped
        •    1 clove garlic, finely chopped
        •    1 tbsp chopped fresh rosemary
        •    2 ounces fresh goat cheese (1/4 cup)
        •    1/2 pound merguez (spicy lamb sausage) or hot Itlian sausage, castings removed

    For the sauce:

        •    kosher salt
        •    1/2 tsp sugar
        •    1/2 tsp dried oregano
        •    1 medium onion, diced
        •    1/4 tsp red pepper flakes
        •    1/4 cup extra virgin olive oil
        •    1 28-ounce can whole San Marzano tomatoes, crushed by hand

    For the sliders:

        •    24 slider rolls
        •    1/8 tsp dried oregano
        •    1 1/2 tbsps whole milk
        •    1/4 tsp chopped fresh dill
        •    1/4 tsp chopped fresh thyme
        •    1/4 tsp chopped fresh rosemary
        •    2 1/2 tbsps marscarpone cheese
        •    1/2 pounds fresh goat cheese (1 cup)
        •    pickled sliced cucumbers, for serving
        •    kosher salt and freshly ground pepper


    1. Make the meatballs: Heat the olive oil in a medium skillet over medium heat. Add the onion and cook until soft, about 3 minutes. Add the garlic and cook 1 minute, stirring constantly.

    2. Stir in the coriander, fennel seeds and rosemary; toast 1 minute. Transfer the mixture to a large bowl and refrigerate until cool.

    3. Meanwhile, roll the goat cheese into 1/2-inch balls (the size of marbles); set aside.

    4. Add the sausage, ground lamb, breadcrumbs, eggs and 1/2 teaspoon salt to the bowl with the spice mixture and mix with your hands until just combined. Roll into 24 small ovals (about 2 tablespoons meat each). Make an indentation in each with your thumb, then insert a goat cheese ball and form the meat around it. Roll between your hands to make a smooth ball. Refrigerate until ready to cook.

    5. Make the sauce: Heat the olive oil in a large pot over medium-high heat. Add the onion and cook until soft, about 1 minute. Add the tomatoes and their juices, red pepper flakes, 1/2 teaspoon salt and the sugar; cook until thickened, about 10 minutes. Add the oregano.

    6. Add the meatballs to the sauce. Reduce the heat to low, cover and simmer until cooked through, about 10 minutes.

    7. Assemble the sliders: Beat the goat cheese, mascarpone and milk in a bowl with a wooden spoon. Stir in the oregano, rosemary, thyme, dill, 1/4 teaspoon salt and a pinch of pepper. Spread the goat cheese mixture on each roll; fill with the pickled cucumbers, meatballs and more sauce.

    This great family recipe is thanks to Food Network Recipes at https://www.foodnetwork.com/recipes/lamb-meatball-sliders-recipe-1973304