Octopus Two Ways

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Asian style Devilled Lime & Ginger Kidney

OK so Pork Kidney is not traditional for this dish, but they were ‘Yellow Sticker’ at 62p. The Mushrooms were also ‘Yellow Sticker’ at 32p, so all in all this recipe was well under budget and if I do say it myself, Restaurant quality….

Ingredients:-

400g of Pork Kidney, cut into small pieces
4 Mushrooms, finely diced
2 Shallots, finely diced
2 Clove of Garlic, minced
1 Tsp of fresh Ginger, minced
1 Tsp of dried Oregano
1 Tsp of dried Thyme
60ml of water
15ml of Greek style Yogurt
The juice of 1 Lime
1 Tsp of Lime zest
1 Tbsp of Cornflour
Salt & Pepper
Oil to fry

Method:-

(1) Cut and rinse the Kidneys.
(2) Coat in Cornflour and set aside covered.
(3) In a frying pan with a little Oil saute the Onions, Garlic, Mushrooms, Ginger, Oregano, Thyme, with a seasoning of Salt and Pepper until the Onion is translucent.
(4) Remove this mixture and cover.
(5) In the same pan add the cut Kidneys and saute until the juices run clear.
(6) Remove from the pan and set aside.
(7) Add the Onion mixture back to the pan and stir in the Greek Yogurt, Lime Juice & Zest and stir well.
(8) Continue to stir continuously until the sauce begins to thicken.
(9) Add everything back to the pan and stir to combine until heated through.

We’d been joking about an All Day Breakfast, so we served ours with Tokneneng and crispy bacon, with a Pea shoot garnish over a ramekin of boiled Rice. Looks dreadfully fancy, but cost us very little!

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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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