Name: Barbecued baby octopus with Greek-style salad
Cook time: 10 min
Total time: 10 min
Yield: 6
Ingredients: Barbecued baby octopus with greek-style salad; 1 kilogram baby octopus, cleaned; 1/3 cup (80 millilitres) balsamic vinegar; 1/2 cup (125 millilitres) olive oil; 2 clove garlic, crushed; 2 fresh small red thai chillies, thinly sliced; 3 teaspoon coarsely chopped fresh rosemary; 1 tablespoon finely grated lemon rind; 1 tablespoon lemon juice; 700 gram kipfler potatoes, halved lengthways; Basil dressing; 1 cup (200 grams) crumbled feta cheese; 2 tablespoon olive oil; 1/4 cup (60 millilitres) pouring cream; 2 teaspoon finely grated lemon rind; 2 teaspoon lemon juice; 1 cup loosely packed fresh basil leaves; Greek-style salad; 2 lebanese cucumbers, seeded, coarsely chopped; 1 red onion, chopped coarsely; 4 tomatoes (880 grams), coarsely chopped; 50 gram baby rocket leaves

Ingredients

Barbecued baby octopus with greek-style salad

1 kilogram baby octopus, cleaned

1/3 cup (80 millilitres) balsamic vinegar

1/2 cup (125 millilitres) olive oil

2 clove garlic, crushed

2 fresh small red thai chillies, thinly sliced

3 teaspoon coarsely chopped fresh rosemary

1 tablespoon finely grated lemon rind

1 tablespoon lemon juice

700 gram kipfler potatoes, halved lengthways

Basil dressing

1 cup (200 grams) crumbled feta cheese

2 tablespoon olive oil

1/4 cup (60 millilitres) pouring cream

2 teaspoon finely grated lemon rind

2 teaspoon lemon juice

1 cup loosely packed fresh basil leaves

Greek-style salad

2 lebanese cucumbers, seeded, coarsely chopped

1 red onion, chopped coarsely

4 tomatoes (880 grams), coarsely chopped

50 gram baby rocket leaves

Method

Barbecued baby octopus with greek-style salad

1.In a large bowl, combine octopus, vinegar, ⅓ cup of the oil, garlic, chili, rosemary, rind and juice. Cover; refrigerate 2 hours.

2.Make basil dressing and Greek-style salad.

3.Boil, steam or microwave potato until tender; drain. Toss potato in remaining oil. Cook on heated barbecue (or grill or grill pan) until browned lightly and tender. Transfer potato to large bowl; toss with half the dressing.

4.Remove octopus from marinade, discard marinade. Cook octopus on heated oiled barbecue until changed in colour.

5.Serve octopus with potato and salad; drizzle with remaining dressing.

Basil dressing

6.In a food processor, combine cheese, oil, cream, rind and juice until smooth. Add basil; process until combined. Season to taste.

Greek-style salad

7.In a large bowl, combine ingredients and season to taste.

Ask the fishmonger to clean the baby octopus for you, or buy prepared baby octopus, instead. Octopus should be cooked quickly over a high heat until they turn opaque; over-cooking will toughen them.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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Ingredients

Method

Barbecued baby octopus with greek-style salad

Basil dressing

Greek-style salad

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