Belazu Moscatel Wine Vinegar 250 ml (Pack of 1)

Product Information

soft Bauma goat’s cheese – get it from Brindisa, or use a mixture of another soft goat’s cheese and ricotta While the octopus is cooking, prepare the cachelos. Peel the potatoes. Partially cut into them, then pull them apart into chunky, uneven-edged pieces around 3cm in size. To make the sweet pastry, mix the ingredients in a food processor or by hand until they come together. Divide into two flat balls, wrap in clingfilm and refrigerate. Vinegar is a great way to add acidity and flavor to oysters, and it can be used in a variety of ways.

While the octopus is cooling, add the potatoes to the octopus cooking water and boil until nice and soft. The water will turn the potatoes a light blue-purple and will give them lots of flavour. Remove the potatoes to a colander with a spider or slotted spoon – don’t pour them out to drain, as they will smash. Put into a serving bowl with the olive oil, salt, pepper and paprika. It’s a lot of paprika, but you don’t get tired of it.It is also relatively low in acidity, making it a good choice for use in salad dressings and other applications where a more subtle flavor is desired. Peel the artichokes, put them in a pan, add the milk and bay leaf, then pour in enough cold water just to cover. Bring to a boil on a medium heat, cook gently until soft – about 15 minutes – then drain. Gently simmer the octopus according to its weight (20 minutes per kilo) – if the water is boiling too fast it will rip the skin. Put all the ingredients for the lovage oil in a small saucepan on a very low heat and, once the pan is warm, turn off the heat – you don’t want the garlic to brown. Season to taste, then blitz to a smooth emulsion.

The next day, put in a blender with all the remaining ajo blanco ingredients, blitz smooth and scrape into a bowl.

Stir in the tomato and reduce again to a paste, then stir in the crab and cook on a low-medium heat for six to eight minutes. Season, add a pinch of cayenne and leave to cool.

Gently warm up the artichoke puree in a small saucepan, then spoon on to a plate and top with the peas. Sprinkle over the nuts, crumble the cheese on top, drizzle with a generous amounts of good oil and scatter over the mint leaves. Half cover the pan with a lid, and continue cooking on a low-medium heat. The more slowly you cook it, the more starch will come out of the potatoes – it should take about 25 minutes. When the potatoes are cooked through, add the parsley. It is rich in antioxidants and has been shown to have anti-inflammatory and antimicrobial properties.

Muscat

Cut each aubergine in half lengthways. Heat a drizzle of oil in a small frying pan, then lay in the aubergines flesh side down and caramelise for 90 seconds, until golden brown. Turn over, cook the skin for a minute, then arrange flesh side up on a plate. Pour over the sauce to cover.