- serves 6 people
- preparation 10 minutes
- cooking 1:15 hour
- difficulty Easy level
Ingredients
- 1 whole octopus (about 1.5kg)
- ¾ cup olive oil
- ⅔ cup red wine vinegar
- ½ tsp lemon myrtle
- ½ tsp pepperberries, crushed
- 3 garlic cloves, sliced
- 1 long red chilli, sliced
- ½ tsp sea salt
Pickling time: Overnight to two days
Instructions
- Clean the octopus by taking out the beak and the head guts.
- In a medium to largish pot put enough salted water to cover your octopus. Cook on a medium heat to start simmer then on low for 1 hour 15 mins, until tender.
- Set octopus aside and allow to cool.
- Slice up the tentacles and body into 3 cm pieces.
- In a jug, mix all remaining ingredients except the salt, taste and season as needed.
- Place sliced octopus in a jar/jars cover with olive oil blend then refrigerate for 1-2 days before serving.
Celebrate Island flavours with Nornie Bero in Torres Strait at Home.
Cook’s Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
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