Occy recipe

 On trhe old WA Fishaman website (which is now gone...) there was an occy recipe Ive been using for a long time, but cant find my copy now.

Just wondering if anyone has it?
It involved cooking in red wine, here is the old link to it

http://www.wafishaman.com/content/pickled-octopus

____________________________________________________________________________

 Give a man a mask, and he'll show you his true face...

 

 

The older you get the more you realize that no one has a f++king clue what they're doing.

Everyone's just winging it.

 


Posts: 24

Date Joined: 22/02/13

Pickled Occy Recipe

Fri, 2019-04-19 11:33

This may be the one. Either way its a cracker and no matter how much you make it magically disappears.

3kg of Octopus cut into quarters,2 lts Red Wine,1/4 Cup White Vinegar,1 heaped teaspoon Salt,3lts Water,3 hot Red Chillies cut finely,1 Stalk Lemongrass cut finely,Black Peppercorns,5 Large Garlic Cloves crushed,2 Italian fat free Salad Dressing 330ml,Pinch of Oregano leaves,1/2 cup white wine vinegar,6 Cloves,Olive oil

METHOD

Get a very large pot and put water, Red Wine, Salt, a teaspoon of whole Peppercorns, White Vinegar and the Octopus, cover with pot lid and bring to the boil. Boil for 10 mins then simmer for 50 mins then turn off and leave for 1 1/2 hours. Drain and (optional remove skin and suckers which I prefer) cut into 1 inch lengths and put in a bowl. Note if you remove skin and suckers you will be left with about a kilo of cooked occy.

In a small bowl put Garlic, Herbs, Oregano, 2 teaspoons Black Peppercorns, White wine vinegar, cloves, Lemongrass, Chilli, 1/4 cup of Olive Oil and 1/4 cup of water mix this up and pour over the Octopus. Mix well and add the two bottles of Italian Salad Dressing and keep refrigerated until used.

If you want to keep it longer put into sterilised jars and cover/top up olive oil to cover the ingredients.

It is advised to store for a week cos it tastes better but it is that good straight away its difficult to actually stop pigging into it.

 

Rob H's picture

Posts: 5123

Date Joined: 18/01/12

 Thats the one mate,

Fri, 2019-04-19 11:40

 Thats the one mate, thanks!
Already done a 7kg batch this morning and missed a couple of ingredients

Cheers!

____________________________________________________________________________

 Give a man a mask, and he'll show you his true face...

 

 

The older you get the more you realize that no one has a f++king clue what they're doing.

Everyone's just winging it.

 

carnarvonite's picture

Posts: 7823

Date Joined: 24/07/07

Bottling

Fri, 2019-04-19 13:15

 If you are planning to stick it in bottles or jars it pays not to add vinegar to the final mix as it will keep cooking and in time turn to mush, instead use good quality olive oil

Rob H's picture

Posts: 5123

Date Joined: 18/01/12

 Olive oil no good as it goes

Fri, 2019-04-19 17:07

 Olive oil no good as it goes cloudy and lumpy in the fridge.
Only a small amount of white wine vinegar in it, maybe 10%

____________________________________________________________________________

 Give a man a mask, and he'll show you his true face...

 

 

The older you get the more you realize that no one has a f++king clue what they're doing.

Everyone's just winging it.

 

little johnny's picture

Posts: 3505

Date Joined: 04/12/11

Only problem with not

Fri, 2019-04-19 20:11

Adding enough vinegar. Doesn’t last long. ( make you crook). And yes does keep cooking . Cryovac half after cooking. Add to jars later . Lasts for ages