Almost vintage

In 1999 I bought my first ‘Jamie Oliver’ and since then he inspired me. The sweet and sour chicken is one of my favorites. I will have to wait until Iris’ godchild Egon’s visit to serve whole chicken but what do you think about a sweet and sour polpo variation?

Put fresh polpo in the freezer or use frozen polpo. For 2p, 1/2 of a huge polpo of 2kg is a perfect portion if you skip carbs. Boil the frozen polpo for approximately 1h in water seasoned with 2 bay leaves. Store the polpo in the fridge until the following day.

Clean and chop 1 pineapple, 2 bell pepper, 4 garlic cloves, 4 cm of fresh ginger, 1 red onion and the stems of 50 grams of fresh parsley. Put in an oven dish. Mix with 2 table spoons of olive oil , 1 table spoon of fennel seeds and a large pinch of salt.

Bake in the oven at 200° for 60 minutes. Stir now and again.

In the meantime, chop the polpo in nice pieces. Mix with the chopped parsley leaves, 1 table spoon of olive oil and 2 table spoons of balsamic vinegar.

Add the polpo to the oven dish after 40 minutes of baking time.


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