Octopus with Balsamic & Raisins

Octopus with special flavors, with a little surprise on the palate when it encounters the black currants. Adding them together with the balsamic to give rich sweet and sour taste, a unique velvety flavor to octopus and light tones of sweetness, enhancing the texture of caramel aftertaste. Do not miss!
Balsamic Vinegar contains substances with a strong antioxidant effect, and is 4 times more antioxidants from fruits and vegetables! It is a natural product without additional sweeteners, preservatives and colors. It is ideal ingredient in recipes with meat or fish, fruits, cheeses, pasta, ice cream, in marinades and salads with raw or cooked vegetables. We combine it with pure virgin olive oil.
Yours!

work: 15′

time: 50′

very easy:

★Click with your mouse on the images to learn more.

Announcement New Book Release

With great pleasure we inform you that issued the New Book of Kitchen Stories titled «Μεζέδες». It includes a collection of 45 savory recipes for easy and practical everyday food solutions but also quick finger foods for festive table or buffet.







Excerpt from the introduction: «I often wonder what the culmination of cooking is. Are they the freshest ingredients, the most complex flavors are the everyday or the rare? They are nothing. The peak of cooking is neither eating nor cooking, but offering food and companionship…»

Email Contact & orders: kitchenstories08@gmail.com or order online at amazon.

Ingredients (8 servings) ~1.6kg-1.8kg (~3.8 lbs) octopus 60g (2.1 oz) olive oil 60g (2.1 oz) red wine 20g (0.7 oz) black raisins 2 tbsp balsamic cream 2 bay leaves 2 sprigs thyme 3 allspice berries 3 cedar pits 1 tsp pepper grain a little salt, optional	Peel, remove the tooth and wash well the hood and around the octopus. Leave in colander to drain. Put it in the pressure cooker without water. Cook over medium heat with the water that will produce until well softened.
Strain the broth and keep a little.	Inside the pot add the oil and let the octopus fry lightly. Add all the remaining ingredients and a little of the broth and simmer until its sauce thickens.

Related

Pickled Octopus

Octopus! The king of the meze in the Greek Summer and Lenten Days, with accompanying ouzo par excellence!
Here it was prepared to be pickled, to be booked in our most transparent jars and we can enjoy it as a precious morsel whenever we want!
Octopus boiled and flavored in a Court-bouillon, meaning "short broth." This is an intensely flavored vegetable broth, spices and aromatic herbs (bouquet garni) and which contain an acidic ingredient such as vinegar, wine or lemon juice. Court-bouillon is usually for poaching, need not be elaborate, used for the preparation of crustaceans (lobster) and other seafood and is very simple, because the broth is not generally served as part of the end plate.

Octopus Baked in Parchment Paper

Octopus makes delicious seafood, that professional and amateur anglers bring in our kitchen, ready to cook. The seafood, which together with the shrimp and other seafood, is almost inescapable condition to prepare the table of Greek Clean Monday.
Cooked in various ways and always remains tasty. The proposal here is to bake it closing in parchment paper. So close the juices and aromatic sea properties, achieving an excellent result.
This way baking in the oven, sealed with wax paper and aluminum foil, so as not to let air go out, octopus braise without burning or to stay wet, juicy and soft, cooked through to its own juices along with extra spices and its fragrances.

Author Zambia G. Sifaki