sea salt and freshly ground black pepper Archives

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Lemon scallops and Parma ham

10 minutes

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Asian-style noodle slaw

3 minutes

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Garam halloumi salad

10 minutes

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Tuna carpaccio with red cabbage and beetroot

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Steamed cabbage wedges and trout with lemon and dill

15 minutes

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La Colombe meatballs with tomato sauce

20 minutes

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Braised cabbage with apple and duck

25 minutes

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Crispy roasted baby cabbages with Parmesan and pancetta

30 minutes

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Mediterranean

Poached leek panzanella

10 minutes

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Seafood recipes

Grilled octopus

1 hour 15 minutes

Grilled octopus

Serves 4

Difficulty Easy

Prep Time 8 minutes

Cooking Time 1 hour 15 minutes

Ingredients

150 g fresh octopus, cleaned
1 T olive oil
Sea salt and freshly ground black pepper, to taste
2 limes, juiced

Method

1. Fill a large saucepan with water and bring to a boil, then slowly add the octopus, legs first, so they curl up.

2. Reduce the heat to a simmer and cook the octopus until it is tender when pierced with a sharp knife. Drain and set aside to cool.

3. Toss the octopus with olive oil and season with salt and pepper. Braai over medium-low coals or chargrill on a cast-iron griddle pan until browned.

4. Serve with the pickled watermelon rind and drizzle with lime juice.

Cook's note: Delicious pickled in red wine vinegar and chilli, or cooked over the coals like this for incredible smokiness.

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La Colombe meatballs with tomato sauce

Braised cabbage with apple and duck

Crispy roasted baby cabbages with Parmesan and pancetta

Lemon-caper aïoli

Poached leek panzanella

Ranch dressing

Grilled octopus

Grilled octopus

Ingredients

Method