Octopus Two Ways

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Chicken Thareed

Today's Round the World for £4 or Less took us to Qatar with Thareed “ Thareed is a very common dish made during Ramadan as it is light on the stomach. It is basically a crispy flat bread layered with meat soup. Thareed can be made with lamb, chicken, and also with just vegetables. “

Ingredients:-

6 Chicken Thighs

1 ½ I boiling water to make the Stock

1 Large Onion

3 cloves of Garlic, minced

1 tablespoon Oil

1 tablespoon Tomato purée cubed

1 large Courgette cut into think batons

1 large Carrot cut into 4 pieces

4 medium Tomatoes, chopped

2 Black Limes cut in half

3 Chillies sliced

3 cubes of Chicken Stock

1 tablespoon of Arabic Bizar spice mix – see below (Optional)

1 teaspoon Cinnamon powder

1 teaspoon Turmeric powder

1 teaspoon Black Lime powder

1 teaspoon Curry powder

1 teaspoon Coriander powder

1 teaspoon Cardamom powder

½ teaspoon Black Pepper powder

¼ teaspoon chilli powder

¼ cup Coriander, finely chopped

3 Pitta Breads opened out. (We used Gluten Free)

Method:-:

(1) Roast the Chicken thighs until cooked and set aside.

(2) In a large pot, heat the oil and sauté the onions until they get a nice golden brown colour. Don’t burn the onions. Add the garlic and stir until fragrant.

(3) Add the Tomato purée and all of the vegetables, except the Courgette. Mix together to coat the vegetables with the tomato paste.

(4) Add the Black Limes.

(5) Add the Chicken meat, Stock, and the remaining ingredients except the Courgette and Coriander.

(6) Add more water if necessary.

(7) Bring to a boil and then simmer until the potatoes are almost done. You can now add the Courgette and Coriander. and cook until the ourgette is fork tender.

This recipe suggested that we put the Pitta bread in the bottom of a large casserole dish and pour the Thareed over them. We did as we were told, but really they we a soggy mess! Just dip them and enjoy!

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Details: Written by Tony Carson; Category: Recipes; Created: 18 October 2020

Octopus Two Ways recipe

I sometimes loiter around the Fish counter instead of the ‘Yellow Sticker Fridge’, just for a change of scenery really! But this little treat caught my eye. £1.48??? OK I’m more of a butcher than a fishmonger, but dressing an Octopoid couldn’t be that difficult…..

Ingredients:-

1 Octopus
1 Egg, whisked
Seasoned Gluten free flour ( We added Salt, pepper, Garlic Salt and Onion Salt to season)
1 large Onion, chopped
2 cloves of Garlic, crushed
½ a tube of Tomato Purée
1 tin of chopped Tomatoes
1 tsp of mixed Herbs
Fresh home grown Basil
Boiled and drained Rice
Drained Capers
Pasta (Gluten free) of your choice
Olive Oil
Oil to fry

Method:-

(1) Using a sharp knife cut the head from the body and inserted the knife into the body. Remove all the innards and cut the beak out of the middle of the head.
(2) Mix the Rice, Olive Oil, a sprinkling of mixed herbs, the squeeze of half a Lemon and the drained Capers.
(3) Stuff the body part of the Octopus with the Rice mixture. It will expand to take quite a bit of filling.
(4) Wrap in foil with an additional drizzle of Olive Oil and set aside.
(5) Fry the Onion in a little oil until soft.
(6) Season with Salt and Pepper.
(7) Add the crushed Garlic.
(8) Add the tinned Tomatoes and Tomato Purée and simmer for about 10 minutes.
(9) Add the mixed herbs and simmer for a further 30 minutes.
(10) Pre-heat the oven to 170c and also a fryer to a similar temperature.
(11) Pop the stuffed body section in the oven.
(12) Cut the head section in half.
(13) Egg wash and then flour and fry until it just floats.
(14) Boil and drain the Pasta.
(15) Serve both sections over the Pasta, with the Tomato based sauce drizzled over and garnished with a little Basil.
(16) Squeeze the remaining Lemon juice over and enjoy.

I slightly over cooked the crispy coated bits. But I’ll know if we ever happen across an Octopus again. Still very tasty though.

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