Recipe of Dina Nikolaou,
a prominent Head Cook and restaurateur
a prominent Head Cook and restaurateur
"Gastronomos" magazine of "KATHIMERINI" newspaper (2009)
Ingredients (for 6 people)
For the octopus:
1 whole octopus (about 1Kg), cleaned
1/2 tea-cup of olive oil
4-5 allspice kernels
4-5 black peppercorns, crushed
1 bay leaf
1 glass of white dry wine
1 large orange, the zest and the juice
1 large lemon, the zest
3 gelatin sheets (about 2gr. each)
For the vegetables:
3 tbsp of olive oil
1 fennel bulb, cut in small cubes
3 tender celery stalks, cut in thin slices
3-4 Spring onions (only the white part), cut in thin slices
salt
pepper
Method:
Separate the octopus tentacles from the rest of the body and cut in large chunks.
Put the octopus (body and tentacles) in a wide pot without adding any water in, cover with the lid and simmer in low heat for about 15-20 minutes, until it releases its juices.
Add in the pot the oil, the allspice, the pepper, the bay leaf and leave to cook for a couple of minutes in the octopus juices. Add the wine, take off the lid, turn the heat up to medium and cook for another 15-20 minutes.
Transfer the octopus with a slotted spoon on a plate and leave aside to cool down for a bit. Then cut all parts into small cubes.
Pass the juices from the pot through a sieve into a bowl, discard the spices and transfer the broth back to the pot. Add the orange juice, 1/2 a glass of water and put back on medium-low heat to warm the liquid.
Soak the gelatin sheets in a bowl with some cold water until they are softened.
When the broth is well warmed in the pot, take off the heat, drain the gelatin sheets well with your hands and add in the pot. Mix well with a whisk until the gelatin is completely dissolved and then add the lemon and the orange zest.
In the meantime, sauté the vegetables in a large non-stick frying pan on medium heat with the 3 tbsp of the oil until they are softened. Lightly season with salt and pepper and take off the heat. Transfer on kitchen paper and leave to drain the excess oil.
Brush with some oil a normal size long cake tin and lay the bottom and the sides with cling film, leaving plenty of it hanging over the rim of the tin.
Using a ladle, empty in the tin some of the juices from the pot, add the 1/3 of the octopus in a layer and on top the 1/3 of the vegetables in another layer. Continue in the same way until all ingredients are used.
Cover with the hanging cling film and leave the terrine in the fridge for at least 4-5 hours to firm up.
Turn the terrine on a serving platter and carefully take off the cling film. Cut in slices and serve plain or along with green salad and rustic bread if served as a first dish.
For the octopus:
1 whole octopus (about 1Kg), cleaned
1/2 tea-cup of olive oil
4-5 allspice kernels
4-5 black peppercorns, crushed
1 bay leaf
1 glass of white dry wine
1 large orange, the zest and the juice
1 large lemon, the zest
3 gelatin sheets (about 2gr. each)
For the vegetables:
3 tbsp of olive oil
1 fennel bulb, cut in small cubes
3 tender celery stalks, cut in thin slices
3-4 Spring onions (only the white part), cut in thin slices
salt
pepper
Method:
Separate the octopus tentacles from the rest of the body and cut in large chunks.
Put the octopus (body and tentacles) in a wide pot without adding any water in, cover with the lid and simmer in low heat for about 15-20 minutes, until it releases its juices.
Add in the pot the oil, the allspice, the pepper, the bay leaf and leave to cook for a couple of minutes in the octopus juices. Add the wine, take off the lid, turn the heat up to medium and cook for another 15-20 minutes.
Transfer the octopus with a slotted spoon on a plate and leave aside to cool down for a bit. Then cut all parts into small cubes.
Pass the juices from the pot through a sieve into a bowl, discard the spices and transfer the broth back to the pot. Add the orange juice, 1/2 a glass of water and put back on medium-low heat to warm the liquid.
Soak the gelatin sheets in a bowl with some cold water until they are softened.
When the broth is well warmed in the pot, take off the heat, drain the gelatin sheets well with your hands and add in the pot. Mix well with a whisk until the gelatin is completely dissolved and then add the lemon and the orange zest.
In the meantime, sauté the vegetables in a large non-stick frying pan on medium heat with the 3 tbsp of the oil until they are softened. Lightly season with salt and pepper and take off the heat. Transfer on kitchen paper and leave to drain the excess oil.
Brush with some oil a normal size long cake tin and lay the bottom and the sides with cling film, leaving plenty of it hanging over the rim of the tin.
Using a ladle, empty in the tin some of the juices from the pot, add the 1/3 of the octopus in a layer and on top the 1/3 of the vegetables in another layer. Continue in the same way until all ingredients are used.
Cover with the hanging cling film and leave the terrine in the fridge for at least 4-5 hours to firm up.
Turn the terrine on a serving platter and carefully take off the cling film. Cut in slices and serve plain or along with green salad and rustic bread if served as a first dish.
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