Octopus Two Ways

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Air Fryer Brunch

Air Fryer Brunch method

Clearly we didn’t go to the trouble of frying the Eggs or heating the Baked Beans in the Air Fryer. There’s not a lot of point trying to reinvent the wheel. But everything else was done in the Air Fryer.

Air fryer cooking is all about timing. Cook the items which need the longest time first, remove to rest and then reheat everything before serving.

So for this brunch, we went with something like this:-

Steps:-

(1) Take 4 frozen Potato Waffles from the freezer.
(2) Slice Cheese to cover the top.
(3) Cut Bacon (Home cured in our case) to cover the Waffles and cook in the Air Fryer.
(4) Remove the Bacon and allow to cool.
(5) Place the Sausages in the Air Fryer and cook until browned.
(6) Remove the Sausage and set aside.
(7) On the Waffles add the cooked Bacon and then the Cheese and a good dribble of Henderson’s Relish.
(8) Place these in the Air Fryer an cook until the Cheese has melted and bubbled.
(9) Fry your Eggs and heat your Baked Beans in the more conventional way!!!! (Remember the reinventing the wheel gig?!)
(10) In the salted Oil which has accumulated in the bottom tray fry a couple on slices of Bread. (Gluten free in our case).
(11) Add the Mushrooms to the same lower tray.
(12) When the Mushrooms are cooked return everything to the Air Fryer to heat.
(13) Serve with your fried Eggs and Beans.

This was a really tasty meal. The Waffles with Bacon and melted Cheese and Fried Bread were certainly the star of the show here…...

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Details: Written by Tony Carson; Category: Recipes; Created: 18 October 2020

Octopus Two Ways recipe

I sometimes loiter around the Fish counter instead of the ‘Yellow Sticker Fridge’, just for a change of scenery really! But this little treat caught my eye. £1.48??? OK I’m more of a butcher than a fishmonger, but dressing an Octopoid couldn’t be that difficult…..

Ingredients:-

1 Octopus
1 Egg, whisked
Seasoned Gluten free flour ( We added Salt, pepper, Garlic Salt and Onion Salt to season)
1 large Onion, chopped
2 cloves of Garlic, crushed
½ a tube of Tomato Purée
1 tin of chopped Tomatoes
1 tsp of mixed Herbs
Fresh home grown Basil
Boiled and drained Rice
Drained Capers
Pasta (Gluten free) of your choice
Olive Oil
Oil to fry

Method:-

(1) Using a sharp knife cut the head from the body and inserted the knife into the body. Remove all the innards and cut the beak out of the middle of the head.
(2) Mix the Rice, Olive Oil, a sprinkling of mixed herbs, the squeeze of half a Lemon and the drained Capers.
(3) Stuff the body part of the Octopus with the Rice mixture. It will expand to take quite a bit of filling.
(4) Wrap in foil with an additional drizzle of Olive Oil and set aside.
(5) Fry the Onion in a little oil until soft.
(6) Season with Salt and Pepper.
(7) Add the crushed Garlic.
(8) Add the tinned Tomatoes and Tomato Purée and simmer for about 10 minutes.
(9) Add the mixed herbs and simmer for a further 30 minutes.
(10) Pre-heat the oven to 170c and also a fryer to a similar temperature.
(11) Pop the stuffed body section in the oven.
(12) Cut the head section in half.
(13) Egg wash and then flour and fry until it just floats.
(14) Boil and drain the Pasta.
(15) Serve both sections over the Pasta, with the Tomato based sauce drizzled over and garnished with a little Basil.
(16) Squeeze the remaining Lemon juice over and enjoy.

I slightly over cooked the crispy coated bits. But I’ll know if we ever happen across an Octopus again. Still very tasty though.

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