Baby Octopus, Potatoes, and Preserved Lemon

If you follow GourmetMale on Twitter or Instagram (@gourmetmale), you’ll see that I have a serious addiction to cool cookbooks. I’m up to over 350 of them and will be shipping over 25 (!!!) boxes of cookbooks to Singapore in a month or so for the new job. Recently I got my hands on the Broadsheet Melbourne book and was inspired by the MoVida octopus recipe to create a little riff of my own. This was mainly because I couldn’t get octopus tentacles (even frozen) but I wanted to do a few different things to change it up. The feedback was great and I’ll definitely be making this one again.

To serve 4 people you’ll need:

  • 20 baby octopus (about 300g)
  • 3 medium waxy potatoes
  • 1 preserved lemon rind quarter
  • smoked paprika
  • olive oil
  • salt

Bring the water to a full boil and then drop the baby octopus in. Let them boil for about 2 ½ minutes, checking one at that time to ensure it’s cooked but still very tender. Remove the octopus, set aside, and add the potatoes.

While the potatoes boil, chop the octopus into halves or thirds. After about 7 minutes the potatoes will be soft and start to lose their skin in the water. Remove the potatoes, let them cool a bit, and then cut into eighths.

Chop the preserved lemon finely. Scatter the octopus, potato, and preserved lemon on a plate. Sprinkle generously with paprika and salt. Drizzle a good amount of olive oil on top of all ingredients. And then serve!

This is a 15 minute dish that will definitely be a crowd pleaser!

Broccolini - Add Some Spice!

I've always said that the Gourmet Female is an incredible cook. In fact, she's the reason I stepped out of my "pasta in a packet and sauce in a jar" phase and really grew to love fresh and locally produced food. And I certainly don't envy that she's the one who cooks the mid-week meals while I get to cook for show on the weekend. But lately I've been asking if she could do something different with the greens than just steam in the microwave. So this Sunday she asked me to step up and do something different!

To start, I'm a fan of pan frying eye fillet steaks with a little bit of olive oil and smoked salt and that's it. So tonight I decided to throw the broccolini in the pan while the steaks were resting and give them a little fry. Here's what you need:

  • pinch garlic salt
  • pinch smoked paprika
  • pinch dried saltbush
  • pinch dukkah
  • 1/2 lime
  • 1 tbsp olive oil

This is incredibly simple. Once the steaks are out of the pan toss in the broccolini and drizzle with the olive oil. Squeeze on the lime juice and then add the spices. Toss each minute for five minutes and then serve. That's it! Simple. And it's much tastier than just steaming or boiling the veggies. Give it a go!