| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
|
4 |
Servings |
INGREDIENTS
| 1 |
lb |
Octopus, small |
| 1/4 |
c |
Olive oil |
| 1/2 |
c |
Lemon juice |
| 1 |
ts |
Oregano or marjoram, dried |
| 1 |
|
Garlic clove; crushed |
| 1 |
md |
Bell pepper, green |
| 1 |
md |
Bell pepper, red |
| 1 |
md |
Bell pepper, yellow |
| 1/2 |
c |
Olive oil |
| 1 |
tb |
Lemon juice |
| 1 |
tb |
Red wine vinegar |
| 1 |
|
Garlic clove; crushed |
| 1 |
tb |
Parsley; finely chopped |
| 1/2 |
ts |
Salt |
|
|
Pepper |
INSTRUCTIONS
DRESSING
Cut octopus into strips or leave whole if small enough. Wash well and place
in a glass bowl. Add oil, lemon juice, herbs and garlic. Cover and place
in refrigerator for 24 hours stirring occasionally. Cut capsicums into four
lengthways, remove seeds and white membrane. Brush outer skin with oil and
place skin down on hot barbecue until skins are well blistered, rub skins
off with a towel. Arrange on plates, alternating colours. Drizzle with
half of the dressing and set aside. Heat barbecue to medium heat. Place
Octopus on the barbecue plate and cook for 15-20 minutes, turning
frequently and splashing on a little marinade as they cook. Remove and pile
into the centre of the pepper salad. Pour over remaining dressing and serve
with fresh garden salad.
found on rec.food.recipes Stephanie da Silva (arielle@taronga.com),
moderator
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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