GreekFoodTv's video: Octopus with Olives and Ouzo with Fava Yellow Split Pea Puree GreekFoodTv

Beyond grilled octopus Greeks braise and stew this cephalopod and serve it with healthy yellow split puree.To see recipe(s) press the more button. Octopus Cooked with Olives and Ouzo 4 main-course or 8 meze servings 1 medium-size octopus (2-2 ½ pounds/1 -1.35 kilos) (make sure the tentacles have two rows of suckers!) ½ cup/120 ml olive oil, or slightly more if desired 1 large red onion, chopped ½ cup fresh chopped fennel leaves, packed or 1 large fennel bulb, trimmed and chopped (if using fennel bulb, sauté together with the onion) 2 garlic cloves, chopped ½ cup/120 ml ouzo 1 cup chopped plum tomatoes, or 1 can Greek whole Santorini tomatoes in their juices 1 large orange, sliced into 8 wedges 2 bay leaves, broken in half Freshly ground black and green peppercorns, to taste ½ cup pitted green olives, rinsed thoroughly Salt, to taste 1. Wash octopus and cut away ink sac and mouth. Cut into 8 pieces, along the tentacles. Set aside. 2. Heat olive oil in a large heavy pot over medium heat and cook the onion and fennel bulb, stirring, until wilted, about 5 minutes. Stir in the garlic and cook for a little while longer. 3. Add the octopus. Do not add any water since the octopus will exude its juices. Cook, covered, over low heat until the octopus discards its juices and is bright pink and tender, not too soft, a little on the chewy side, about 30 minutes. Check occasionally to be sure it doesn't burn, adding a little water if there is no liquid in pot. 4. Pour in the ouzo. Add the tomatoes and the orange wedges, squeezing them a little to get their juice into the pot, too. Add the bay leaves and the pepper corns. Partially cover the pot and simmer over low heat for another 30 to 35 minutes, or as needed, until octopus is very tender but not stringy. Check during cooking to be sure there's ample liquid in the pot, and add water, if necessary. About 8 minutes before removing octopus from heat, add green olives and season with salt, if needed, because the octopus is naturally salty. GreekFoodTv☼ -Fava/Yellow Split Pea Puree 4 servings 2/3 cup/160 ml extra-virgin olive oil 1 medium red onion, finely chopped 1 cup yellow split peas, rinsed and drained 5-7 cups water 2 bay leaves Salt to taste Juice of half a lemon, strained, or more to taste 2-3 Tbsp./30-45 ml milk Raw onion and capers (rinsed), for serving 1. Heat 2/3 cup olive oil in a large pot. Add the chopped onion and cook until soft, 6 to 8 minutes. Add the yellow split peas and toss to coat with the olive oil. Stir for 1 to 2 minutes. Add enough water to cover split peas by 1 1/2 inches/4 cm. Add the bay leaves and a little bit of salt. Partially cover the pot and bring to a boil over medium heat. Reduce heat, uncover, skim the foam off the top and cook over very low heat, stirring occasionally to keep from sticking, for 1 hour or a bit more, until the split peas are completely disintegrated. During the course of cooking, add water. 2. When the split peas have reached the consistency of loose mashed potatoes and most of the liquid has been absorbed, remove from heat. Purée with an immersion blender in the pot, adding olive oil, lemon juice, and milk, in alternating doses. The final consistency should be very smooth and silky. 3. Place a kitchen towel over the pot and let the fava cool to room temperature. Let sit for 1 to 2 hours to cool and solidify. Spread on a plate or platter, sprinkle with raw onions and capers and drizzle generously with remaining olive oil. This is the Greek Food Channel http://www.dianekochilas.com/ Come to visit Diane and Vassili at their GLORIOUS GREEK KITCHEN COOKING SCHOOL (Ikaria). They run cooking classes and organize culinary tours in Greece for recreational and professional cooks. They also own DV FOOD ARTS CONSULTING, a food marketing company that produces specialty books and other food-and-wine-related literature for a wide variety of clients and independently for the tourist and other markets. Diane consults on Greek cuisine for restaurants, retail outlets and producers of fine Greek foods. Vassilis Stenos (photographer) offers an extensive archive of food and travel photographs of Greece.