New recipes

Grilled Octopus with Kale, Tomatoes, and Beans

Grilled Octopus with Kale, Tomatoes, and Beans

We are searching data for your request:

Forums and discussions:
Manuals and reference books:
Data from registers:
Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.


  • 1 small octopus, cleaned (about 5 pounds)
  • 2 heads of elephant garlic, cloves unpeeled, separated
  • 5 tablespoons (or more) extra-virgin olive oil, divided, plus 3/4 cup
  • Kosher salt and freshly ground black pepper
  • 4 teaspoons coriander seeds
  • 3 pounds kale, center stalks removed, leaves torn into 4' pieces
  • 1 1/2 cups dried cannellini or pinto beans, cooked according to package directions

Recipe Preparation

  • Place octopus and wine in a large pot. Peel 2 garlic cloves; add to pot. Add enough water to cover by 2". Bring to a boil, reduce heat to medium, and simmer until octopus is tender, about 1 hour. Transfer to a plate; let cool. Cut octopus into 4" pieces. Remove as much of slippery outer purple coating as possible without removing suction cups.

  • Meanwhile, preheat oven to 500°. Place remaining garlic cloves and rosemary in a large roasting pan. Add whole tomatoes, drizzle with 3 tablespoons oil, and season lightly with salt and pepper. Toss to coat. Roast 30 minutes, stirring occasionally, until tomatoes are blistered and slightly charred. Let cool. Peel garlic.

  • Toast coriander seeds in a small skillet over medium heat, stirring often, until aromatic and slightly darkened in color, about 3 minutes. Place in a resealable plastic bag. Using a rolling pin or the bottom of a skillet, coarsely crush seeds. Whisk together coriander, 3/4 cup oil, and vinegar in a small bowl. Season vinaigrette to taste with salt and pepper. Set aside.

  • Heat remaining 2 tablespoons oil in another large pot. Working in batches, add kale and cook until softened and slightly browned, adding additional oil by tablespoonfuls if dry. Season to taste with salt. Transfer kale to a large bowl and toss with 1/4 cup of coriander vinaigrette.

  • Prepare a medium-hot fire in a charcoal grill, or heat a gas grill to medium-high. Warm 3 cups cooked beans in a small pot with 1/4 cup of vinaigrette. Toss octopus with half of remaining vinaigrette; grill until charred, about 3 minutes per side.

  • Divide tomatoes, garlic, kale, and beans among plates. Top with grilled octopus, drizzle with some vinaigrette, and season to taste with salt and pepper.

Nutritional Content

One serving contains: Calories (kcal) 622.7 % Calories from Fat 36.7 Fat (g) 25.4 Saturated Fat (g) 3.8 Cholesterol (mg) 108.9 Carbohydrates (g) 52.0 Dietary Fiber (g) 14.3 Total Sugars (g) 2.0 Net Carbs (g) 37.8 Protein (g) 49.4 Sodium (mg) 586.0Reviews Section

Grilled Octopus with Kale, Tomatoes, and Beans - Recipes

Braised, Grilled Octopus with Fennel, Green Sauce, and Chickpea Puree
Inspired by Cafe Juanita serves 2 as an appetizer

1 small octopus (

1/2 lb) head removed
kosher salt
fresh ground pepper
1 c red wine (I used an Italian blend)
1 c red wine vinegar
a few sprigs of thyme
1 clove garlic
1 handful of fresh parsley
1 T capers, drained
1 green onion
1/4 t red pepper flakes
fresh lemon juice
extra virgin olive oil
1/2 can of chickpeas (garbanzo beans), drained and rinsed
2-3 T milk or cream
fennel bulb (as much as you want), thinly shaved

preheat oven to 325 F. place trimmed octopus in medium pot and sprinkle with salt and a little pepper. pour red wine and red wine vinegar over and add thyme and garlic. cover and place in oven for about 30 minutes, until octopus is soft and tender, but not chewy. remove from liquid.

green sauce
meanwhile, in a mini processor, add parsley, capers, green onion, pepper flakes, and pulse. slowly pour in olive oil until a coarsely pureed. add 1/2 lemon's worth of juice and season with salt and pepper. pour into small bowl.

chickpea puree
in the same processor (rinsed), add chickpeas and milk. puree until smooth, adding more milk if needed. season with salt and pepper.

putting it together
light a grill pan over med-hi and brush with oil. grill about 2 minutes on each side.

place half of green sauce on bottom of plate. top with half of chickpea puree, and top with half of octopus. gently toss fennel shavings in a little oil and the other half of the lemon's juice and place atop octopus.

Grilled Octopus Salad

A while back, I was given the opportunity to visit Davio’s Northern Italian Steakhouse. Naturally, I jumped at the chance. Davio’s has been a staple in the Philadelphia food scene for a while now. Located in Rittenhouse Square, Davio’s still seems to be a bit of a hidden gem due to it’s location on the second floor of a building, although it isn’t difficult to find (the entrance on 17th Street is clearly marked).

The restaurant is known just as much for it’s service and ambiance as it is it’s delicious food. The staff really know how to make your night feel special. The dining room’s large windows and tall ceilings add to the traditional and comfortable feel of the restaurant — it is located in the historic Provident Bank Building. The space is also equipped with a bar that I hear is quite a popular destination for happy hour.

My entire meal was absolutely delicious. Every dish seemed to be better than the last! I have included a run down of everything we ate (we basically needed to be rolled out of the building) and I also wanted to try my hand at one of the specials they were serving that night: A Grilled Octopus Salad over Arugula. My version is heavily based on Davio’s with a few changes: Davio’s also included chorizo in their version (yum!) and used yellow peppers rather than red. This was my first time working with octopus so it was a little nerve wracking but turned out amazing!

  • 1 3-4 lb octopus, cleaned
  • 1 cup white wine
  • 1 tablespoon drained capers
  • 3 tablespoons whole peppercorns
  • 2 lemons, 1 sliced and 1 halved
  • 3 garlic cloves, peeled and smashed
  • 2 tablespoons dried thyme
  • 2-3 tablespoons olive oil
  • 2 cups baby arugula
  • 2 tablespoons chopped roasted red peppers
  • salt and pepper, to taste

Octopus typically comes frozen and already cleaned (whew). Be sure to thaw the octopus in your refrigerator overnight before making this recipe.

Add the octopus to a large pot. Pour in the wine, peppercorns, capers, sliced lemon, garlic cloves, and thyme.

Fill with water until the octopus is submerged (it may keep trying to float to the surface. If this happens, that’s fine) and bring to a boil.

Reduce the heat to medium-low and simmer until the octopus is tender. (Pierce the part where the legs attach to the body. If it pierces easily it is done). This can take around 1 hour. The octopus will become a purple color.

Drain and let cool to room temperature.

Preheat your grill on high heat. Spray the grates with cooking spray. While waiting for the grill to preheat, drizzle the octopus with 2 tablespoons olive oil and season with salt and pepper. Add the octopus to the grill and cook until slightly charred and crispy, about 5 minutes on each side.

Remove from grill and cut off the legs.

Add the halved lemon to the grill, cut side down, for 1 minute. Remove and set aside.

Add the arugula to a large bowl with the chopped roasted red pepper. Lightly drizzle with olive oil and season with salt and pepper. Toss to combine. Add the tentacles to the salad along with the grilled lemon halves.

Squeeze the lemon halves over the salad before eating.

Mmm. Grilled octopus is one of my absolute favorite dishes to order out so I’m so excited with how this turned out. And it was easier than I expected!

Yes, it takes some time to make but it’s well worth it. The charring on the octopus adds the perfect amount of crunch while the octopus stays nice and tender. Arugula has a bit of a spiciness to it that works really well with octopus and the roasted red peppers balanced it all out with a touch of sweetness.

So what else did I get to enjoy at my dinner at Davio’s?

  • Hand-Rolled Potato Gnocchi, Wild Mushrooms, Truffle Oil — this is not to be missed! Their gnocchi is top notch. They are little pillows of deliciousness.
  • Sautéed Veal Tenderloin, Prosciutto, Polenta, Porcini Mushrooms, Marsala Sauce — my boyfriend got this and resisted even giving me a bite because he loved it so much. The veal was cooked perfectly and the sauce was fantastic.
  • Jail Island Salmon, Baby Spinach, Tuscan Kale, Dandelion Greens, Farro, Lavender Honey — It’s like they designed a dish just for me! Every component was cooked perfectly. The lavender honey was a delicious and unexpected boost of flavor.
  • Bellini Martini (Absolut peach vodka, val doca prosecco, orange juice, fees peach bitters) — this is kind of a signature drink at Davio’s and I now know why! I typically am not thrilled with bellinis but the ratio of prosecco to orange juice was spot on!
  • Chocolate Chip Cheesecake — this dessert is inspired by cannolis, so you end up with a deconstructed cannoli. And it’s absolutely delicious. We tried to refuse dessert but once this came out, we cleaned off the plate! I especially loved the chocolate covered espresso beans served with it.

Many thanks to the wonderful staff at Davio’s for a truly delicious meal and impeccable service!

Grilled Octopus

Bar Del Corso is a hidden gem of Beacon Hill! I can't believe I've driven past this place a bajillion times over 10 year and yet I have not once tried it until now. I came in on a Friday around 6:30pm for a casual date night - we only waited about 5 minutes till we got seated. I was encouraged to find a decent amount of people waiting inside the restaurant! Their interior feels homey and it's bustling with energy. I did find the noise level louder than a normal restaurant, but I liked how energetic the atmosphere felt.

What to order:
-FUNGHI PIZZA: if you're a shroom lover like me, then you'll love this pizza! Mushrooms and sausage! It also comes with pizza scissors so you can cut the slice to the size of your desire. Its wood-fired pizza too. The only little let down was that some bits of the bottom of the pizza was a little burnt. But the flavor on top was still great so I still ate it!
-FRIED RISOTTO BALLS: its got a great crisp, yet piping hot interior with melty mozzarella cheese in the middle. A great small plate to go with your meal!
-ARUGULA PEAR BALSAMIC SALAD: the balance of flavors and textures in this salad was refreshing and delicious. Pears were sweet and the cheese and arugula paired so well with it.
- GRILLED OCTOPUS : so tender and it felt like a mix between italian and spanish flavors. The sauce is delicious so I would be sure to order a side of housemade bread to soak it all up!

We practically finished ALL this food except for half the pizza and the bill was under $55. What a bargain! Service was quick and the server who helped us was attentive and helpful in helping us make our choices. I will for sure come back to try the meatballs and dessert, and give the pizza another go :)

Others will see how you vote!

  • Naveed N.
  • Issaquah, WA
  • 311 friends
  • 131 reviews
  • 302 photos
  • Elite ’21

Love this place. Fun and friendly atmosphere with good service, food, and drinks to boot. Came on the recommendation of a friend, and have been back twice more for drinks and pizza.

My first experience at Bar Del Corso was April 2018- three of us stopping in for dinner around 7 PM on a weekday evening. The wait was about 10 minutes, and even more painless considering you can order a drink while you wait. I have yet to experience a wait more than 5-10 minutes, but 7/8 is generally also the earliest you'll catch me out for dinner.

Parking is easy on Beacon Ave or in any of the neighborhoods perpendicular. Inside the atmosphere is very much a casual neighborhood bar/cafe vibe, with an open kitchen concept, an open area of seating between wooden beams, as well as seating at the bar. I think this serves well for any occasion whether you're having a quick/casual drink, dinner, or a decent night out in the neighborhood.

The menu is seasonal and simple with a good selection of small plates, salads, cheese/meat, and excellent Neapolitan pizzas! Can't go wrong with their salads/veggies, the Burrata is a fantastic choice, as well as the grilled octopus .

The Pizza. yes. I'd venture to say the pizza here falls confidently in my top 2/3 favorites in Seattle. Perfectly thin and wood-fire charred, the right amount of sauce and cheese, with delicious toppings. The Funghi is a great choice. They also provide you with fun pizza cutting scissors to create your own sized slices.

As for the bar- they generally have a small but good selection of beers on tap, and great cocktails at a fair price. I've been more than happy with the Aperol Spritz and Negroni here.

All things considered, Bar Del Corso hits high on every cylinder. It is convenient to get to and park, wait times aren't crazy, boasts a fun and friendly atmosphere for any occasion, and then there's the pizza.. (insert heart-eyes emoji.) This is one of those reviews that it pains me to write because I don't want it to get more busy and popular but regardless I hope you'll give it a try. Cheers!

Others will see how you vote!

  • Joop V.
  • Albuquerque, NM
  • 388 friends
  • 1194 reviews
  • 2352 photos
  • Elite ’21

Great option for a nice and a very well priced dinner in Seattle! My friend and I met up for dinner on a weekend and we ordered 4 dish: rapini (with poached egg), arugula and beets salad, grilled octopus and beans, and a Funghi (mushroom and sausage) pizza. We both enjoyed the meal and the ambiance of the restaurant. it was a non pretentious classuc meal yet very casuso enough that you feel so comfortable hanging out there.

Our meal portion was good! Our of all the dish, I enjoyed the Rapini (fresh filling and still light and refreshing to eat with accompanied bread!) and the grilled octopus (great to have octopus once in a while for me. and I loved that they gave us plenty of bread to sop the sauce!) The most. The pizza was good wasn't too oily and I loved the smell and the mix of mushroom and meat on it. The salad was ok..quite ordinary..but nothing wrong with it. I think I will skip next time to try something else. We ate a lot but yet still had some salad and pizza leftovers for the next day.

Overall, a great, busy very reasonably priced restaurant in Beacon Hill to check out!

P.S: go early when they open at 5pm! We showed up at 4:4 5pm and the line was already forming. By the time we left, there were so many people waiting for the tables! They don't take reservations. and if you don't show up around opening time, you will likely have to wait in a potentially long line for your seat!

Others will see how you vote!

  • Karen J.
  • Seattle, WA
  • 4 friends
  • 28 reviews
  • 17 photos

Outstanding is somehow not adequate when it comes to rating this place. Never would have discovered it had we not been referred here. That said, there was no lack of clientele on an early Tuesday evening. We started with cocktails at the bar. A perfectly mastered Old Fashion and classic 3 olive martini, in delightful old school glassware. Wow. On to starters. risotto balls (Arancini) delish.
Mussels, perfection. Grilled octopus . sublime. Onto the escarole salad we kept seeing flying off the bar top we sat at. I'm just going to say this. could've ordered a bounty of it, and wouldn't tire of it. Fabulous. Surprisingly, we felt the need to order a pizza as the finalé. the funghi topped with prosciutto was so light and perfectly seasoned. All accompanied by the perfect bottle of white wine, suggested by our server/bartendress who happened to have made the aforementioned cocktails. Divine. How do I REALLY feel about this place?? Will definitely be back.

Others will see how you vote!

My boyfriend and I went to Bar Del Corso for a fun Saturday night date night. We sat at the bar and watched the chefs putting together all the yummy food (I love sitting at chef counters because I get to see what all the dishes look like before deciding what to order). We got the Burrata with Rapini it came with grilled bread (would highly suggest). Next up was the grilled octopus (excellent). We got the arugula salad with baby beets and blood oranges (yummy but nothing super unique about it). We got the special pizza a buffalo mozzarella margarita with homemade prosciutto and arugula (the prosciutto was a tad salty but overall we were super happy with It). Finally we got the huckleberry polenta cake with whipped cream (It was the perfect ending to a fantastic meal. Flavorful and interesting without being too sweet or heavy!) The waitstaff and Chefs were super attentive and friendly. Overall experience was worth 5 stars.

I highly suggest this place for a fun date night, gal pal night, or group dinner!

Others will see how you vote!

  • Michele N.
  • Seattle, WA
  • 97 friends
  • 415 reviews
  • 467 photos

If you don't feel like reading a long review, just believe me - get in the car or hop on the bus and get yourself to Bar Del Corso. you can thank me later for the advice!
We arrived on a Tuesday evening about 6:45 and had about a 15 minute wait. No worries, they set you up with a cocktail, beer or glass of Italian wine quickly and just take your name and add the drinks to your dinner bill later (why can't more places take this accommodating approach).
The atmosphere is hip - clean, simple decor, and the servers wear attractive, striped half aprons. You really feel like you're in Italy. The hostess and all of the bartenders and servers were delightful and really work as a team we felt like everyone was there to serve us.
The menu isn't huge, but everything sounded delicious so the decisions were more difficult! Our party of three ordered 3 small plates and a pizza - it was a perfect amount of food to walk away from the table fat and happy! We started with the grilled octopus , mussels and rapini and boratta. One small plate was better than the next - can't choose a favorite. The flavors in each dish were complex and fresh delightful!
We had the funghi pizza which was absolutely amazing - crisp, light crust and a perfect combination of fresh ingredients. And they serve the pie whole and leave a pair of pizza scissors at the table what a great idea. big slices for hubby and smaller ones for me and grandma!
We saw salads delivered to neighboring tables and they were truly works of art - a salad is in my future visit to Bar Del Corso. Great food, a really nice Italian wine list and polished service make Bar Del Corso a five-star establishment in my book!

Others will see how you vote!

  • Young C.
  • Kirkland, WA
  • 254 friends
  • 86 reviews
  • 199 photos

First of all, the restaurant is located next to 3 Poke'stops, a star for that. Our party of 4 arrived an hour before it closed and was seated promptly. We ordered the SALAME PICCANTE and another pizza similar to the ALPINO as well as the Tonno del Chianti. The Salame piccante was the consensus favorite of the table great tomato flavor with plenty of mozzarella and the salame was tasty. The Alpino was a bit too salty, but still good nonetheless. The pork shoulder in the Tonno del Chianti was very tender and juicy.. it pretty much broke apart when I went to grab some and almost melts in your mouth. The only knock was they ran out of the grilled octopus . Definitely a repeat.

Others will see how you vote!

  • Quyen V.
  • Indianapolis, IN
  • 190 friends
  • 182 reviews
  • 14 photos

My new favorite Italian restaurant in Seattle.

Bar Del Corso is an excellent Beacon Hill fixture, which has somehow managed to balance a popular reputation with maintaining neighborhood charm. On a Saturday evening around 6 pm, I called and was told that the estimated wait was 45 minutes. After arriving, we hovered in the entryway for a while as there was quite a crowd accumulating there already. It was confusing, as there didn't seem to be a place to put our name down, and the one server who seemed tasked with assigning tables seemed harried and hadn't yet acknowledged us about 10 minutes in. So I was pretty skeptical to start, but was very surprised when we were seated at a table probably within 15 minutes of arriving! We definitely lucked out with pretty good table turnover right when we got there. Had a table not opened up, I was willing to take seats at the bar, which seemed to have better turnover/availability as well.

The ambience of the restaurant is fantastic: slightly rustic and romantic, with warm hardwood throughout. Not too fancy. Especially in Seattle, when good Italian unfortunately often comes paired with ridiculous pretentiousness, it's so refreshing to find a nice home-style and authentic place like Bar Del Corso. I always love open kitchen layouts, which was nice here too.

As for the food, I was really happy with everything we ordered (our waiter joked that his reputation was really on the line with us, as we literally went with every suggestion he made):

-sugar snap peas with whipped ricotta: a seasonal special (May 2016). The sweetness of the peas was nicely highlighted by a lightly salted whipped ricotta, and they had a nice snapping texture contrasted by the soft ricotta as well. Delicious.

- grilled octopus : another fantastic small plate to share. The octopus was tender and just perfectly grilled . Some of the best octopus I've had. Accented with beans and kale.

-Corno di capra pizza: We debated between the special pizza and the corno di capra, but went with the latter at suggestion of our waiter. The corno di capra is topped with housemade sausage and pickled peppers - and wow, the peppers were quite the star. I don't think I've ever had them before, and especially not on pizza. So unique and a really nice tart addition to the flavor profile of this pizza. Crust was authentic, thin-crust Italian pizza (there's an open pizza oven in the back). The crust could have been more crispy throughout therefore not the best pizza I've had, but Bar Del Corso has such a well-rounded menu that this wasn't a big deal at all. Still definitely enjoyed the rest of our food.

-chocolate hazelnut cake: Just okay. Probably the least favorite thing I ordered. Slightly too dense in my opinion, but really great hazelnut flavor.

All in all, solid food and excellent ambiance makes Bar Del Corso a new favorite of mine. I've already recommended it to several friends, despite only having been there a few weeks go. My only gripe is the disorganized system for putting your name down for a table and how crowded this restaurant gets. Definitely not the fault of the restaurant, but some clarity with taking down names and considering taking reservations (at least for tables, and leave the bar seating first-come first-serve) may help.

The Chef's Take: Andrew D'Ambrosi's Kale Panzanella

If you’re talking about great seafood in Brooklyn, chances are you’re talking about the fish restaurant Bergen Hill, a snug outpost located in a quiet corner of Court Street in Carroll Gardens. The chef, Andrew D’Ambrosi, cooks out of a kitchen that seems to have been built for a doll, not a fully grown man. It’s about 3 feet by 5 feet and has no oven it includes four induction burners, one sandwich press and a toy-sized electric oven. (Don’t complain about your kitchen!)

Despite the diminutive size of his kitchen, the flavors at Bergen Hill are big and bold. His hamachi, served sashimi style, gets hit with white soy ponzu, onion, jalapeno and togarashi, and octopus is grilled and served with a caramelized onion puree, farro, Broccolini, raisins and a masa harina vinaigrette.

D’Ambrosi trained at Le Cirque, but he also did a stint at Rouge Tomate, and his cooking reflects that Mediterranean respect for ingredients. His signature calamari is shaved into squiggly ribbons and dressed like a bowl of spaghetti in a bright pomodoro sauce that tastes, despite the chill in the air, a lot like summer.

For his kale panzanella with cherry tomatoes, nicoise olives, cucumbers and ricotta salata, D’Ambrosi marinates the kale for 24 hours in red wine vinegar to break down the leaves and make them less tough and chewy. Before serving, he tosses the kale with chives and dill and dresses it with olive oil and a tomato water vinaigrette. “I’m a firm believer in ‘less is more.’ I try to evoke the flavor of the ingredient, not mask it,” he says. “You don’t have to feel bad about eating my food.” We promise, you won't.

Grilled Octopus – Polpo alla griglia

Grilled Octopus is not something commonly found in the restaurants of Northumberland! As yet I have only come across it on one occasion in restaurants in Tuscany but perhaps we need to get out more!! Anyway, octopus has the reputation of being tough and chewy unless it is treated correctly.

Tradition has it that Greek fishermen “thrash” the octopus over the rocks 40 times before cooking it to tenderise it – I have certainly seen them doing that, though I didn’t count the number of times. I have also read of a women in the United States who “double bagged” an octopus and put it in the tumble dryer to tenderise it – but the less said of that the better! The most usual way however appears to be to simmer in a pan for an hour – and then get down to the grilling!!

Being on holiday we took the easy route as soon as we found a ready “simmered” Octopus in the supermarket (not something you regularly “fall across” in the Co-op, or Waitrose for that matter, in the UK!! So no simmering for us – merely open the pack and prepare for the grill!!

Grilled Octopus

  • Step 1 If using freshly prepared octopus this will need to be precooked by simmering in salted water for about 1 hour and allowed to cool. This recipe used precooked octopus
  • Step 2 Divide the cooled octopus into individual tentacles and slices the head into bitesized pieces
  • Step 3 Drizzle with love oil and salt
  • Step 4 Put onto a hot grill (dome temp around 180-200C) for around 10 minutes until they started to char a little.
  • Step 5 Remove and allow to rest for 5 mins
  • Step 6 Serve simply with lemon, more salt and a little more olive oil on a green salad


Share this page:

Related Posts

Big Green Egg – Does fish!

Wandering around the village on Friday we found that Friday here too was fish day – at the end of the car park there was a man selling fresh fish from his van. Well this was too good to miss! So amongst other things we [&hellip]

Basic smoked Salmon

One of the triggers for me first buying a Big Green Egg was the possibility of using it for cold smoking as well as all the other things the Big Green Egg excels at. It was also something that, at the time at least, very [&hellip]

2 thoughts on &ldquoGrilled Octopus – Polpo alla griglia&rdquo

Looking forward to trying this on our KJ or perhaps a wood-fired oven – looks like short and hot is the key. Are there any seasonal effects on supply?

Hi Alyson – yes I think short and hot is the answer! I am still having difficulty finding a regular supply of octopus in the UK so not sure about the seasonality – There is another post on its way – taking raw fresh octopus and preparing that – it included a freezing phase which perhaps opens the opportunity for frozen octopus in the UK – if you do some do post a picture!

Leave a Reply Cancel reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Cooking Blog of the Year 2021

My name is Mark and these pages reflect some of the enjoyment my wife Jackie and I have with our outdoor cooking. The idea of cooking over wood, or charcoal has a certain primeval appeal and we have been through a whole series of outdoor cooking devices and different BBQs over the years to get to where we are now!

That change to “where we are now” came with discovery of the ‘Big Green Egg®” inspired by clay cooking vessel developed around 3000 years ago in China, it now embraces the Japanese name “Kamado” actually meaning oven or fireplace.

The Big Green Egg really transformed our outdoor cooking and indeed led us to move a lot of our “indoor cooking” to our “outside oven”. So when warm enough in the UK we cook and eat outside – when cooler – we often cook outside and eat-in!

The versitility of the Big Green Egg will hopefully become apparent as you “flick though these pages”. This blog started as a simple repository for ideas and to record our cooking “experiments” but is beginning to expand to include some “tried and tested” recipes as well as those used in the cooking experiments which are included in the Blog pages!

As well as being versatile the Big Green Egg is a very “forgiving” cooking device but one which also encourages surprising consistency and opportunities for experiment.

We do hope you enjoy the site and enjoy experimenting with some of the recipes!

Ingredients for grilled octopus:

  • Fresh octopus (or octopi)
  • Carrots
  • Celery
  • Onion
  • Garlic
  • Parsley
  • Wine
  • Olive Oil
  • Wine Corks (real cork, not the plasticized version)

There are essentially 3 steps to making grilled octopus. First, you have to tenderize it, then marinate and finally grill the octopus.


  • 1/4 cup fresh cilantro (coriander leaves) use only leaves and tender stems, finely chopped
  • 2 Tbsp fresh lemon juice
  • 1 Tbsp Spanish paprika
  • 1 tsp fresh ginger, grated
  • salt and freshly ground pepper
  • 1/3 cup extra-virgin olive oil
  • 1 lb firm white fish fillets, cut into bite-sized chunks
  • 8 large shrimps, peeled and deveined, tails left on
  • 1 Tbsp extra virgin olive oil
  • 2 cups roughly chopped onion
  • 2 cloves garlic, peeled and minced
  • 1 Ras-el-Hanout
  • 2 tsp ground cumin
  • 2 large ripe tomatoes, about 2 cups, peeled, seeded and roughly chopped
  • 1 large carrot, about 1 cup, cut into thick slices
  • 2 medium potatoes, about 1 1/4 cup, cut into 1/2 inch thick slices
  • 1 large red pepper, about 1 cup cut into rough chunks
  • 1 cup green beans, cut into 2-inch pieces
  • salt and freshly ground pepper
  • 2 cups of water
  • 2 medium size preserved lemon, pulp discarded and skin thinly sliced
  • 10 g fresh cilantro (coriander leaves) use only leaves and tender stems, finely chopped
  • 2 Tbsp fresh lemon juice
  • 1 Tbsp Spanish paprika
  • 1 tsp fresh ginger, grated
  • salt and freshly ground pepper
  • 80 ml extra-virgin olive oil
  • 450 g firm white fish fillets, cut into bite-sized chunks
  • 8 large shrimps, peeled and deveined, tails left on
  • 1 Tbsp extra virgin olive oil
  • 280 g roughly chopped onion
  • 2 cloves garlic, peeled and minced
  • 1 tsp Ras-el-Hanout
  • 2 tsp ground cumin
  • 2 large ripe tomatoes, about 400 g, peeled, seeded and roughly chopped
  • 1 large carrot, about 100 g, cut into thick slices
  • 2 medium potatoes, about 400 g, cut into 1 cm thick slices
  • 1 large red pepper, about 140 g cut into rough chunks
  • 150 g green beans, cut into 5 cm pieces
  • salt and freshly ground pepper
  • 2 cups of water
  • 2 medium size preserved lemon, pulp discarded and skin thinly sliced


The “famous” Moroccan spice, complex, aromatic, wonderful! The literal translation is “head of the shop”, the best a spice shop has to offer. It contains 30+ spices and is used for many Moroccan dishes. Available in the US from World Market and Whole Foods as well as Middle Eastern markets and in Europe from your friendly North African or Turkish grocer.

Roasted Cherry Tomatoes and Cannellini Bean Salad

  • 600 gr (1.3 lbs) cherry tomatoes, cut in half
  • 4 tablespoons extra virgin olive oil
  • 2 tablespoons white balsamic vinegar
  • A generous handful of mixed fresh herbs (thyme, oregano, rosemary)
  • Salt, to taste
  • Freshly ground white or black pepper, to taste
  • 1 teaspoon sugar
  • 19 oz can cannellini beans, well-drained and rinsed (if using dried beans, 450 gr or 1 lb)
  • Arugula

If using dried beans, start this recipe a day ahead. Soak the beans in cold water overnight. The next day, rinse the beans, place them in a pot well covered with water, add some herbs and simmer for 1 hour or until tender. Cool the beans in the cooking liquid, taste for salt and adjust accordingly. Set aside until ready to use.

Preheat the oven to 160 C/320 degrees F.

Put the tomatoes in a large bowl. Season with oil, vinegar, salt, pepper, sugar and herbs. Mix well.

Pour the tomato mixture onto a large roasting pan lined with parchment paper. Bake for 45-50 minutes or until they begin to blistered. Place the tomato mixture in a serving bowl.

Add the well-drained beans to the tomatoes while they are still warm, taste for seasoning.

Serve warm as a side dish over arugula leaves.

Spaghetti With Green Tomato Sauce

We pulled the tomatoes from our garden last week as after a very bountiful season, they had given up and decided they were finished and were not going to produce any more tomatoes this year. From the dead tomato plants, I ended up picking one large bowl of tomatoes, mostly plum tomatoes, that were still green and brought them into the house. There are many things one can do with green tomatoes, but these were small plum tomatoes so frying them was out, and I didn’t have enough to make green tomato pickles. I decided instead to make a green tomato pasta sauce to go over spaghetti for dinner that evening. This sauce is quite unique because the tomatoes still have an acidic flavor before they ripen giving the sauce almost a lemon flavor. The sauce is very simple to assemble and is a fantastic way to use up any leftover green tomatoes in your garden at the end of the season.

Buon Appetito!
Deborah Mele 2011

Watch the video: Octopus Stew with Olives. Akis Petretzikis


  1. Leandro

    You are absolutely right. There is something in this and I think this is a very good idea. I completely agree with you.

  2. Silviu

    Congratulations, brilliant idea and timely

  3. Mazur

    All good. Thanks for the post!

  4. Yishai

    To tell the truth, at first I didn't quite understand it, but after rereading it a second time I got it - thanks!

  5. Macdomhnall

    Yes, it's the understandable answer

  6. Sean

    I apologize, but in my opinion you admit the mistake. I offer to discuss it.

Write a message