OCTOPUS SALAD: BOB FRANCIS TALKS TO JOHN PANNA COOKING "JAM" SESSION 17th NOVEMBER 2009
18/11/2009
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Bob Francis talks to Chef John Panna and learns how to cook a beautiful Octopus Salad.

 

OCTOPUS SALAD 1KG Octopus 1/2 teaspoon Dill Seeds 1/2 teaspoon Fresh Mint 1/2 teaspoon Oregano 2 teaspoon virgin olive oil 1/2 teaspoon lemon juice Cook on a chargrill no more than 10 minutes (better a little under then over cooked) let sit for 10 minutes

SALAD 1/2 line chopped 1 roma tomato chopped 100g rocket 100g endive 20ml verjouice 20ml vincetto 10ml virgin olive oil 100g mint leaves Combine all in bowl.

Slice Octopus on 45 degree angle to alow long slivers, mix in with salad ingredients top salad with fresh mint.

 

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Comments

LukeD

Is this part of Bobs new diet?

by LukeD (18/11/2009)
 

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