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 Pickled Octopus 
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Joined: Tue Oct 20, 2009 10:34 am
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Location: Rockingham
Post Pickled Octopus
there are a number of ways to do this, I follow either method depending how I feel.

- Freeze ocotopus first (important step as the defrosting tenderises the occy)

- once defrosted, wash off slime in fresh water......this is where the recipe differs slightly, either:

a) add occy to put full of water and boil for 1 hour, remove from water
or
b) add occy to pot of water, bring to boil, once there only boil for 10 minutes then turn off leaving the occy in the water to cool right down

Method a) removes all skin and suckers when handled, method b) ensures skin and suckers remains attached

- then chop up your occy into 2" peices

- prepare jaw with pickling mix, mostly made up from vinegar, some oil, herbs and spices.....get adventours here, add haleponos, soy, ginger, what ever you like

- place occy in mixture, store in fridge and enjoy :)

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Aleks


Fri Jan 20, 2012 7:38 pm
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Post Re: Pickled Octopus
Follow the above tips from Adim and then An easy pickle mix to get you started is 50% malt / brown vinegar and 50% Italian dressing.

Enjoy

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Fri Jan 20, 2012 8:22 pm
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Joined: Wed Nov 04, 2009 2:51 pm
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Location: Perth
Post Re: Pickled Octopus
Or you can rinse clean the fresh Occky, carve him up and drop him straight in the jar of vinegar, herbs ( Garlic and chillie ) table spoon sugar and leave for a week :D


Sat Jan 21, 2012 9:57 am
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Post Re: Pickled Octopus
Ok so ive got about 5kg worth of occy im cooking up tonight, And Id like abit of veriety with how i cook them, Was thinking picking a couple kgs, and maybe frying up a kg or 2, but then trying something else again... Any help here would be awesome :).

ALSO when it comes to Pickling them, whats the most tastiest way to do it, i usualy remove the suckers and skin but open to a new suggestion, and way of pickling :P.

Thanks,
Reece.

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Mon Jan 30, 2012 1:50 pm
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Post Re: Pickled Octopus
OK this is my recipie, works a treat.

Cut the head off remove beak and wash well, freeze for 24hrs.
.(MUST FREEZE FIRST)

Boil up a pot of water, malt or red wine vinegar (250ml) 4 bay leaves and small handfull black pepper corns
Pop occys (largest first, then smaller ones after 10-15 mins) boil for about 45min-1 hour untill purpleypink and easy to tear arms away from main body.

dump in cold sink full ofwater and rub the black skin and most of the suckers off the arms. Roughly chop up and place in marinade.



Marinade.

500ml white malt vinegar, splash of spiced malt vinegar to sweeten
200.ml canola oil, dont use olive as it freezes in the fridge.

raw sugar to sweeten, about a table spoon or two as you like.

dash of pepper

dash of salt

two table spoons dried oregano from the re-store in mt hawthorn, its the dried stuff still on the stalk, must use this specific ‘Greek style’ oregano.

finely zest one lemon, juice it and add to marinade.

chop up heaps of tiny lemon wedges and add to marinade.

thats it, keep it simple.


Thu Feb 02, 2012 2:15 pm
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