Page 97 - BLUE INK 2019

the new taste

Ingredients for 4 instructions For the split peas, place in a pot with carrot
and whole onion. Cover with vegetable stock, going 3cm over.
• 500g octopus (tentacles) • Bay leaf Bring to a boil. Skim foam, turn down heat. Peas should be
• 500g small onions + 1 • 100ml port or Vinsanto very soft 30 min later. Puree in a blender, with 40g of olive oil,
whole onion wine lemon juice, salt and pepper. For the onions, peel and julienne.
• 500g yellow split peas • 20g brown sugar Pour sugar, butter and oil in a pan. Cook on high. Add onions,
• 300ml vegetable or • 20g butter stir well and cook for 5 min. Turn down heat, cook another
chicken stock • 200ml extra virgin olive 15-20 min, stirring frequently. Leave to cool. Drain, save juice.
• 1 carrot oil For the octopus, in a pot, sautee in olive oil on high heat. Add
• Juice of 1 lemon • Caper leaves white vinegar, 6 peppercorns, bay leaf. Cover with lid, cook on
• 100ml white vinegar • Sweet paprika, medium for 25 min. Lightly sautee octopus with the caramelized
• 50ml balsamic vinegar peppercorns, salt, pepper onions. Add balsamic and splash of caramelized onion juice.
Glaze for 2 min. Slice tentacles. Serve onions on split peas,
next to octopus. Garnish with caper leaves, dash of paprika
and dash of olive oil on split peas.

Sauteed Octopus, Cretan Split Pea “Fava”
and Caramelized Onions

By Chef LAMPRoS TSIAMPALIS from the CAnDIA PARK vILLAGE RESTAuRAnTS

94 Blue Ink