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Marinated baby octopus - Tue, 30th Dec 2008
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A great starter, or just a nibble. Works really well on the barbeque, too, as you can get it really hot.

300gm cleaned baby octopus 2 cloves garlic, finely chopped
1 tsp fresh thyme, chopped 1 tsp fresh mint, chopped
100ml dry white wine a drizzle of olive oil
juice of 1 lemon Salt, pepper, sugar
Olive oil on hand 3-4 anchovie fillets, finely chopped

Combine all ingredients, mix well, and marinate for 4-5 hours or overnight. When ready to cook, prepare any salad or sides first, as these literally take about 20 seconds. Preheat a pan or the bbq to very hot. Add a little olive oil - it should smoke almost immediately. Add the octopus one at a time, fairly quickly, being careful to not get splashed with hot oil! If necessary, cook in batches to prevent the pan from getting too cold. They'll only take about 20-30 seconds each, but flip them over to ensure they're evenly cooked. The head will take the longest time, maybe 40 seconds, tops. Remove and plate. Pour the remaining marinade into the pan to deglaze. It will quickly boil and thicken. Remove and pour over the octopus to sauce.

This was done on the podcast with a rare lamb sirloin: for lachie's sake, here's that howto:

Preheat a hot pan, add the sirloin, throw over some fresh rosemary, lemon juice and plenty of pepper. Brown on both sides (about 30-40 seconds per side). Remove from the pan and bake in a hot oven (200C) for about 10 mins, or until cooked to your liking. Remove and cut into slices to serve. Drizzle with olive oil and balsamic glaze.

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