braised octopus _ local garlic

THIS is a simple recipe - with a great result. Tender, soft octopus, texture of crayfish almost, with a magnificent mild meaty flavour, this is quite possibly the most under rated sea creature on Victorian menus. The three small octopus I got at the Fish Market are sustainably caught, cheap, local (Mornington) and fresh. You can also buy a frozen product called octopus 'hands' through some seafood shops which has head removed. You will need two stove top pots for this. I was cooking for eight, so I just used large Gastronorme trays over flame.

 When I cook garlic, because it so full on, but also so useful, I tend to cook a lot at one time, then use it over a couple of weeks. half some local garlic and place it face side down in a pot with a half inch of gooood olive oil.  put on the lowest heat all day.

 I am using ALTIS, a super duper Greek extra virgin. which can often be green, but this time is a magnificent green, yellow. Support the Greeks yeah? going through a tough time financially! Georgie Porgi would agree, as I worked under him when he had a fluffy head of hair and I know what a softy he is for the homeland.

 place the octopus, onions, fresh  bay leaves, carrot, leek and tomatoes in  a pot and bring to a simmer. maintain this gentle simmer all day, as this is the proper Greek household way. The aromatics are kisk ass.

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What you will be left with after several hours, is a treat. if there is excess skin or fatty tissue which is possible in smaller octopus, place them on a clean board and gently wipe them down with a dry clean blue cloth, leaving some if the skin for colour. 

serve high end with cold smoked tomato skins, dashi compressed tomatoes and baby rocket, sea salt 

or rustic, smeared with caramelised garlic, fresh chopped tomato, and 'anginares me koukia' artichokes and broad beans.   

there you go George, that was for you, now you can stop hassling me for a 'Home cooked Greek' and no more 12am sms's from Crown. xox