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avernus · 02-24-2006, 01:59 AM

Next time I go to Portugal I'll make a point of eating octopus, I used to enjoy the lulas (sp?) there, in fact all the sea food is outstanding. There was this little place in Armacao de Pera on the south coast where you paid something like 1000 escudos (old money) and had as much fish, caught that day, as you could eat.

Thanky you for both the recipes, they sound lovely I'll give them a go next time I can get hold of octopus.

Mal, babaganoush is lovely and called Poor Mans Caviar for a good reason! I used the yog and tahini as a dressing for both dishes though. Claudia Roden (who I'm seeing talk next week!!!) gives a simple recipe in her Book of Middle Eastern Cooking, basically roast the auberinges (and some garlic) and scrape out the middle when cooked. Mix with lemon, tahini and the crushed garlic (can be raw!) to taste. serve chilled.

02-24-2006, 01:59 AM	#6 (permalink)
avernus Crazy Location: Bath, UK	Next time I go to Portugal I'll make a point of eating octopus, I used to enjoy the lulas (sp?) there, in fact all the sea food is outstanding. There was this little place in Armacao de Pera on the south coast where you paid something like 1000 escudos (old money) and had as much fish, caught that day, as you could eat. Thanky you for both the recipes, they sound lovely I'll give them a go next time I can get hold of octopus. Mal, babaganoush is lovely and called Poor Mans Caviar for a good reason! I used the yog and tahini as a dressing for both dishes though. Claudia Roden (who I'm seeing talk next week!!!) gives a simple recipe in her Book of Middle Eastern Cooking, basically roast the auberinges (and some garlic) and scrape out the middle when cooked. Mix with lemon, tahini and the crushed garlic (can be raw!) to taste. serve chilled. __________________ I like to browse in occult bookshops if for no other reason than to refresh my commitment to science. -- Heinz Pagels, "The Dreams of Reason"