POWDER WITH CHEF SECRET
Ingredients:
4 pounds of clean octopus, washed whole.
Spices:
1 cup of tea well filled with chopped or grated onion
1 cup of tea
1 teaspoon or grated fresh ginger (soup)
1 fingered seedless finger pepper (optional)
1 pinch of nutmeg (optional)
1 pinch cumin (optional)
1 teaspoon of salt
2 bay leaves
Sauce:
1 cup of dry red wine of good quality
6 ripe tomatoes without skins without seeds or
½ liter of concentrated homemade tomato sauce
6 carnations from India
1 small cinnamon stick
2 tablespoons chicken or beef stock, (optional)
Fresh Herbs:
1 tablespoon of chopped fresh herbs:
Basil, marjoram, parsley, mint, rosemary, sage,
Do not put rosemary is a very strong herb that can harm health.
Way of preparing:
Put the whole octopus to cook covered with water, as soon as it raised boil, remove and throw in the icy water with plenty of ice, leave for 5 minutes.
Then return to the fire for cooking.
A 4-pound octopus takes 20 'minutes in the pressure cooker and one (1) hour in the standard pan.
"Pay attention to the weight of the octopus, otherwise it will not work."
In a large pan fry the onion in the oil, add the chicken broth, the chopped tomatoes without seedless skin, a pinch of cumin, cinnamon, clove, ginger, nutmeg, bay leaves, when a thick sauce Add the red wine.
Lastly add the baked octopus leave on the stove for just 3 minutes. No more than three minutes.
** Be careful not to leave the octopus too long cooking, which gets bloody **.
In separate fry the canned onion until dark, add to the powder sauce before serving. It is optional.
Put at the end a tablespoon of various chopped herbs.
Antonieta's Final Touch:
Serve with white rice or boiled whole potatoes, then cut in half with a string of olive oil.
It can serve with Greek rice, (rice, red and green peppers, carrot pea).
Accompany salad with lettuce, avocado or mango, pineapple, cherry tomatoes, and cut sweet fennel. Seasoning aside.
Line a plate of white dinner with whole lettuce, on top distribute the fruits, the tomato, the fennel, and the black olives.
You can serve the fruits in balls, made with the ball.
Note:
Octopus after cooking loses 2/3 of its weight.
Ingredients:
4 pounds of clean octopus, washed whole.
Spices:
1 cup of tea well filled with chopped or grated onion
1 cup of tea
1 teaspoon or grated fresh ginger (soup)
1 fingered seedless finger pepper (optional)
1 pinch of nutmeg (optional)
1 pinch cumin (optional)
1 teaspoon of salt
2 bay leaves
Sauce:
1 cup of dry red wine of good quality
6 ripe tomatoes without skins without seeds or
½ liter of concentrated homemade tomato sauce
6 carnations from India
1 small cinnamon stick
2 tablespoons chicken or beef stock, (optional)
Fresh Herbs:
1 tablespoon of chopped fresh herbs:
Basil, marjoram, parsley, mint, rosemary, sage,
Do not put rosemary is a very strong herb that can harm health.
Way of preparing:
Put the whole octopus to cook covered with water, as soon as it raised boil, remove and throw in the icy water with plenty of ice, leave for 5 minutes.
Then return to the fire for cooking.
A 4-pound octopus takes 20 'minutes in the pressure cooker and one (1) hour in the standard pan.
"Pay attention to the weight of the octopus, otherwise it will not work."
In a large pan fry the onion in the oil, add the chicken broth, the chopped tomatoes without seedless skin, a pinch of cumin, cinnamon, clove, ginger, nutmeg, bay leaves, when a thick sauce Add the red wine.
Lastly add the baked octopus leave on the stove for just 3 minutes. No more than three minutes.
** Be careful not to leave the octopus too long cooking, which gets bloody **.
In separate fry the canned onion until dark, add to the powder sauce before serving. It is optional.
Put at the end a tablespoon of various chopped herbs.
Antonieta's Final Touch:
Serve with white rice or boiled whole potatoes, then cut in half with a string of olive oil.
It can serve with Greek rice, (rice, red and green peppers, carrot pea).
Accompany salad with lettuce, avocado or mango, pineapple, cherry tomatoes, and cut sweet fennel. Seasoning aside.
Line a plate of white dinner with whole lettuce, on top distribute the fruits, the tomato, the fennel, and the black olives.
You can serve the fruits in balls, made with the ball.
Note:
Octopus after cooking loses 2/3 of its weight.
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