Octopus skewer with Peter Robinson we seated outdoors

2017-03-01
  • Servings : 2-3
  • Prep Time : 45m
  • Cook Time : 45m
  • Ready In : 1:30 h

1/3/17

Octopus skewer with Peter Robinson we seated outdoors for today and you will not regret it. A different way to cook and serve the Octopus that will delight everyone. The salad dressing is made marinade for the Octopus for a delightful score. Good month at all and don't forget to wear "Mar"!

Ingredients

½ kilo of Octopus tentacles, about 6 large

2 Bay leaves

For we seated outdoors:

1 chopped lettuce

1 Cup bulgur

1 ½ Cup lukewarm water

8 dried figs, chopped

¼ Cup walnuts chontrotrimmeni

2-3 spring onions finely chopped

Crumb 2 oranges,chopped

For the dressing marinade:

¼ cup olive oil

1 ½ tbsp balsamico

½ tbsp honey

salt & pepper

1/3 the spoonful of fresh coriander Xeros

Method

Step 1

Soak the bulgur in water 30 minutes or until to absorb. Mix all the ingredients for the dressing marinade and keep aside.

Step 2

Boil the Octopus in plenty of salted water with bay leaves for 30 minutes. Allow to cool and pour the 1/3 of dressing. Lying on the edge 30 minutes.

Step 3

Thread the tentacles into straws on skewers and place on baking sheet lined with parchment paper. Bake in a preheated oven at 200 c for 15 minutes.

Step 4

Meanwhile, put the oatmeal in a bowl with the remaining ingredients for the we seated outdoors and drizzle with the remaining dressing. Stir and transfer to platter. Place the skewered Octopus on top and serve immediately.

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