Travel Tips

It has been 3 weeks since I have returned to the tiny isle of Malta.

After re-acquaintance with friends and relatives.
Done over long hours of chat, wine and food,
it is finally time to take a breather.

One expects on such a small island, that the Cuisine is unique.
That is indeed right, it is even different from it's immediate neighbours.
It is even stranger to those not gifted by having the sea so close.

Malta, no more than a half-hour drive away, in any direction, to the sea.
It is drenched by sun, sparkled by seas and cooled by sea-breezes.

The Mediterranean is full of creatures which, over long years and influenced by many cultures, provides a diet of fish and crustaceans which, when mixed with the vegetables off the land, have tastes that is well neigh impossible to replicate overseas.

But one must try... seeing I am among fields owned by the family for centuries, I shall, with the help of Mum, recreate a traditional dish of Octopus stew.

1.5Kgs octopus
3 tbsp oil
2 medium onions, chopped
2 medium Potatoes sliced
150gr peas (1 small can)
3 garlic cloves, crushed
3 tbsp tomato conserve
1 carrot, chopped thinly.
8 black olives, chopped in quarters.
Pinches of: basil, oregano, mint, Curry.
1 cup of red Table-wine
8 Whole Peppercorns.
1 small zucchini.

The fresh Octopus is cut into 2-inch long, bite-size pieces.

There is a beak-like mouth at the centre on the tentacles which needs to be disposed of.
The head has all the "offal" and a cinch to clean it out.

Toss the pieces into a small, but deep pan.
Cover with water up to 2 few fingers above the top of the Octopus.
Boil with a pinch of Rock-salt.
15 minutes later, switch off the heat and let cool slowly to soften the flesh.

In 3 teaspoons of Olive oil, nestling in a deep sauce-pan... quickly fry the onion and garlic till they colour slightly.

Add the carrot, a chopped Zucchini, 2 medium sliced potatoes.
These ingredients add thickening to the sauce.
Not having a Zucchini is no disaster. It would add flavour but is not critical.

Pour a little water in the pan while the sauce is under low heat.
Cover when nearing completion.

Drain the water from Octopus and add it to the sauce.
Add Tomato conserve, Capers, Olives whole Pepper and spices.
Olives, spices.

Tomato conserve adds colour.
Capers add tang.
Olives add zest.
Curry powder add zing.
The Mint freshness.
The Basil taste.
The Oregano Spike.

Cooking, over medium heat takes around 35 minutes.
A fork piercing the flesh will acquaint you with the timing.

The outer skin will crumple and once you are experienced, will indicate how close you are to the octopus's tenderness.

This, a few minutes before the cooking is over, is when you add the wine.
Any Red Table-Wine will do.

If added earlier it tends to lose its strength,
if later it does not diffuse properly.

Before switching off the heat add canned green-peas to taste.

If at all unsure on how your cooking is progressing, the smells coming out of the pot will talk to you.

A soft, gurgling boil will tell you the right heat.
The aroma of the breakup of the vegetable will sweeten the air.
The spicy perfume peaks close to the finish.
The wine will quell the noise from the boiling.
After a few minutes the cooled boil restarts bubbling.
A sure indication that the wine has infused the food.

The rest is pleasure from beyond the natural earth.
Angel-food might be sweeter but never better,
ChateauBriand might be more subtle but over-rich,
nothing compares with this earthy, marine, simple food.

Thank god foreign Tourists are put off by the look.
Otherwise it will be Octopus with Mash and 2 fried eggs, sunny side up.

How uncivilised!

One could have it as a stew with bread,
By itself,
Over spagetti,
As a little sause over rice,
Complemented with potato,
Or boiled cabbage.

I like it just the way it is! :o)