Although it may look a little foreboding, don’t be intimidated by cooking octopus; it’s mostly a hands-off process. With a little time and patience, you’ll be rewarded with a stunning octopus antipasto—perfect as a starter or light lunch.
While delicious as a salad, this recipe can also become a wonderful sauce to serve over pasta. Warm 1 Tbsp (15 mL) grapeseed oil in large frying pan over medium-high heat and add tomatoes, zucchini instead of cucumber, beans, and a splash of water or white wine. Sauté until warmed through and tomatoes start to pop and release their juices. Stir in octopus and some of its marinade before spooning over spaghetti.
Per serving:
Scrub octopus with salt and rinse thoroughly under cold water. In large pot, place octopus, onion, bay leaves, lemon, wine (if using), and enough water to cover octopus by 2 in (5 cm). Bring to a boil before reducing heat to low and let simmer slowly, uncovered, topping up with water as needed, until octopus is fork tender, about 2 to 2 1/2 hours.
While octopus is cooking, create marinade by combining parsley, cumin, coriander, garlic, lemon zest, lemon juice, oil, and sambal oelek or sriracha in food processor or blender until it forms a paste. Transfer to medium bowl and set aside.
When octopus is ready, remove from cooking liquid and, while hot, remove skin. It should wipe away easily with a paper towel. Slice into 4 in (10 cm) pieces and place warm octopus in marinade and toss to coat. Allow octopus to cool to room temperature, about 1 hour, before transferring to airtight container and refrigerating for at least 24 hours, but no longer than 48 hours.
When ready to assemble dish, preheat broiler. Remove octopus tentacles from marinade, reserving marinade. Place octopus on baking tray, and broil, turning frequently, until warmed through and starting to crisp in spots, about 5 minutes total.
Transfer to cutting board and cut into bite-sized pieces. Transfer to large bowl and add cherry tomatoes, cucumber, beans, and pepper. Add 2 Tbsp (30 mL) octopus marinade and toss until everything is well combined. Place in serving bowl and serve alongside toasted bread, if desired.
This simple dessert celebrates the glory that is the summer strawberry. Don’t feel you have to stick to strawberries here; swapping them for ripe peaches would also make for a stunning ending to any meal. What to gild the lily with? Add a dollop of whipped coconut cream or a small scoop of vanilla ice cream. Flower power Orange blossom water (also known as orange flower water) is produced by water distillation of the blossoms of a bitter orange tree. Just like rose water, a little goes a long way. So, take care and use just a drop or two, tasting as you go so as not to overwhelm but rather to complement the other flavours in a dish.
Ever thought about making burgers as an appetizer or as a potluck meal for friends and family? Try making your favourite burger into bite-sized portions. They might be small in size, but they won’t be small in flavour. These burgers also pair well with a Greek salad for a delicious mid-week lunch or dinner. Fresh is best Squeeze fresh lemon on patties while cooking to give them the fresh zing of citrus.
What worldwide vacation is complete without a stop in Italy? Dad won’t miss the meat in this flavourful mushroom alternative complete with Italian spices and a zesty vegetable tapenade. Portobellos have a uniquely “meaty” texture and act as a sponge to lock in loads of flavour. This meaty plant-based burger is sure to become a favourite—even with any meat-lovers in your life. Custom-made! Don’t be afraid to customize your burger buns to fit your patties. If your bun’s too big, trim off excess and save the trimmed bits of bread, but don’t discard. Instead, cut into small cubes; drizzle with some olive oil, sea salt, and seasonings of choice; bake at 350 F (180 C) for 10 to 15 minutes, and you’ll have delicious homemade croutons for use in soups and salads throughout the week.
Next stop, Asia! This shrimp burger combines classic Asian flavours with unique toppings for rich umami flavour with the saltiness of the ocean. Whether served on a bun or over rice in a more traditional Asian-style meal, try some unique miso yogurt or wasabi mayo dressing for a fabulous flavour bomb. Keep those burgers juicy Place raw patties on a plate or tray, and cover and freeze or refrigerate for 15 to 30 minutes to keep them together and to lock in moisture.