Glossopdale Sea Angling Club
( G.S.A.C )

Recipes Page 1.

OCTOPUS IN RED WINE (Htapothi krasato)

1kg (2.25lb) young octopus
8tbsp olive oil 350g (12oz)
small onions or shallots 150ml (0.25pint)
red wine 6tbsp
red wine vinegar 225g (8oz)
canned tomatoes, roughly chopped
2tbsp tomato puree
4 bay leaves
2 tsp dried oregano black pepper
2tbsp chopped parsley

DIRECTIONS


First clean the octopus. Pull off the tentacles, remove and discard the intestines and the ink sac, the eyes and the beak. Skin the octopus and wash and scrub it thoroughly to remove any traces of sand. Cut it into 4-5cm (1.5-2inch) pieces and put it into a saucepan over medium heat to release the liquid. Stir the octopus until this liquid has evaporated. Pour on the oil and stir the octopus to seal it on all sides. Add the whole onions and cook them, stirring once or twice, until they colour slightly. Add the wine, the vinegar, tomatoes, tomato puree, bay leaves, oregano and several grindings of pepper. Stir well, cover the pan and simmer very gently for 1-1.25 hrs, checking from time to time that the sauce has not dried out. If it does - and this would only happen if the heat were too high - add a little more wine or water. The octopus is cooked when it can be easily pierced with a skewer. The sauce should be thick, like a runny paste. If any of the liquid separates, remove the lid from the pan, slightly increase the heat and stir until some of the liquid evaporates and the sauce thickens. Discard the bay leaves and stir in the parsley. Taste the sauce and adjust the seasoning if necessary. Serve, if you like, with rice and a salad. A Greek essential is country bread to mop up the sauce.
Serves 4-6.

Marinated Dogfish

A lovely Spanish seafood recipe, using dogfish with fresh herbs and olive oil. This marinated dogfish recipe is quick, easy and very tasty.

You will need:

400g dogfish, bone and skin removed cut into strips
1 onion, peeled and finely chopped
Hand full fresh parsley finely chopped
3 cloves garlic peeled and crushed
Teaspoon fresh, crushed oregano
Half cupful olive oil
Tablespoon white wine vinegar

Method

  • In a large dish, mix together the onion, garlic, herbs vinegar and olive oil.
  • Add the dogfish and mix well to ensure an even covering then leave in the fridge to marinade for at least two hours.
  • Heat a little oil in large frying pan and add the fish.
  • Cook for about 15 minutes on a medium heat turning occasionally until the fish is cooked through but still tender.
  • Serve with seasonal vegetables or salad.

 

Any interested people should contact me Ivan Bell E-Mail or ring the chairman on 0161 430 2397