Where would you like to go this December, to Destination Christmas calm perhaps? I’m checking in often this coming month. For in the hurry, hurry, rush, rush haste, to get things right, moments are missed and time, like that snag in your tights runs away, though the never ending ladder of lists sometimes seem relentless, a place called calm is closer than you may think!
|A drop in the Ocean! Anish Kapoor brings beauty to London
I would cross an ocean to find you,
I would sail a thousand seas to be with you.
I would dive into your most perilous place to know you-
Oh lovely Octopus, your eight legs dance the merriest tune on my taste buds!
I have some lovely news to share, in October’s OMG Ottelenghi post there was a competition – the prize, Yotam’s latest cookbook “Plenty” and a recipe dedicated to the winning entry. My Ode to Octopus is a clue; guess what features in this recipe? When I read the winning entry below my mouth watered, in a way that only seafood can conjure.
“So my favourite food is without doubt the wonderful and bizarre looking fruit of the sea, the OCTOPUS!!
Simply lightly boiled, drizzled with olive oil, seasoned with salt n pep’s and a gentle sprinkling of paprika, gives an absolute taste sensation!!! Every mouthful, a heavenly chewy, juicy, pleasurable experience. What more could you ask for?”
What more indeed? Thank you to the Lovely Angie Monaghan, this recipe is for you and all the other Octopus lovers’ out there, if you’ve yet to try this sweet mild flavoured wonder now’s a good time. The generous ocean waves rock our taste buds as a treasure chest of seafood swims towards our nets, our appetites can’t help but celebrate, and today’s treasure is of course Octopus. Seafood is so good for us, bursting with zinc and essential fatty acids; it brings beauty and light feelings to our bodies. This Octopus dish makes an impressive starter or light lunch for a memorable occasion.
Special tip – Feasts aren’t about quantity, instead share a selection of delicacies and special foods that you may not often eat, to make for an unforgettable feast. Think oysters, think octopus, think caviar, think smoked salmon, ooh the oceans booty is purest beauty!
I hope your December is dreamy and calm in abundance and on the subject of Christmas presents, here’s one of the best any of us can give, words from another beauty;
“Oh, I love hugging. I wish I were an octopus, so I could hug 8 people at a time!” ~ Drew Barrymore ♡
Serves 6 as a starter, 4 for a light lunch
|Ask your fishmonger to de-eye! Unless you have ambitions to be on I’m a Celebrity!
Octopus 2, cleaned and de-eyed! Roughly 1.2 kg
Celery 2 stalks roughly chopped
Carrot 1 roughly chopped
Shallots 4, halved, no need to skin
Sea salt, a sprinkle
Potatoes 7 medium
Lemon, 1 juiced
Extra-virgin olive oil, a generous drizzle
Flat leaf parsley 1 small bunch
PLACE octopus, celery, carrots, shallots and a generous sprinkle of salt into a pot.
POUR over 2 litres of water and bring to the boil.
SIMMER for 1 hour.
BOIL potatoes for 20 minutes in a separate pan.
DRAIN and allow to cool, before peeling and slicing into chunks.
SPOON the octopus into the sink and rinse well, peeling of the outer skin, which comes away very easily.
CHOP octopus into cubes.
MIX potatoes, octopus, lemon juice, olive oil and flat leaf parsley together.
SERVE warm on warmed plates.