Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Sweet potatoes
Octopus
Charcoal/gas/electric grill
Olive sauce
To serve
Utensils
For a grill or aluminium tray without holes
How it's done
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Sweet potatoes
Place the sweet potatoes in the grill tray along with all the other ingredients up to and including the salt, mix.
Octopus
Whisk the oil, cumin and pepper in a small bowl. Rub the mixture into the octopus tentacles.
Charcoal/gas/electric grill
With the lid down, grill the sweet potatoes over/on a medium heat (approx. 200 °C) for approx. 20 mins., mixing occasionally. Grill the octopus tentacles alongside for approx. 8 mins., turning approx. twice. Remove the sweet potatoes and octopus from the grill, allow to cool slightly and season the octopus with salt.
Olive sauce
Place the olives and oil in a measuring cup, puree. In a bowl, whisk the egg yolk with all the other ingredients up to and including the salt. Gradually add the olive puree, stirring constantly to form a thick sauce.
To serve
Spread the olive sauce on a platter. Top with the octopus, sweet potatoes and spring onions, garnish with the coriander.
| Note: | Pre-cooked octopus tentacles are available from the fish counter or pre-packaged. |
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