Grilled octopus with aioli and smashed potatoes with Cesar Casier – Pimped Martini tonic with Hannah Van Ongevalle

Name: Grilled octopus with aioli and smashed potatoes with Cesar Casier – Pimped Martini tonic with Hannah Van Ongevalle
Yield: cocktail: 1P octopus: 6P
Ingredients: 5 cl martini (white or rosato); 15 cl fever tree tonic (indian or mediterranean); Here we use blueberries, peach or lemongrass.; Lemon thyme, rosemary, red fruit, pineapple and kiwi for example, are also definitely an option.; 16 cooked octopus tentacles; pepper; salt; a splash of olive oil; 4 tbsp olive oil; 2 limes zest and juice; pepper; 1 kg steamed baby potatoes in their skins; a pinch of smoked paprika powder; a splash of olive oil; 3 spring onions; 2 tbsp fresh mayo; 250 Greek yogurt; 5 cloves of garlic 5 AWAY; a handful of flat parsley; a handful of chives; zest and juice of 1 lemon; 2 tbsp olive oil; 1 kg assorted tomatoes; 1 red onion; 2 tbsp supersprouts Biotona; 4 tbsp olive oil; 2 tbsp white wine vinegar; pepper

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cocktail: 10min octopus: 20min

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Easy

A healthy version of aioli and delicious crispy octopus. We're in heaven! - Warm summers call for fresh delicious cocktails.

Ingredients

What do you need?

Quantity: cocktail: 1P octopus: 6P

Pimped Martini tonic
5 cl martini (white or rosato)
15 cl fever tree tonic (indian or mediterranean)

Here we use blueberries, peach or lemongrass.
Lemon thyme, rosemary, red fruit, pineapple and kiwi for example, are also definitely an option.

Octopus
16 cooked octopus tentacles
pepper
salt
a splash of olive oil

Marinade
4 tbsp olive oil
2 limes zest and juice
pepper

Baby potatoes
1 kg steamed baby potatoes in their skins
a pinch of smoked paprika powder
a splash of olive oil
3 spring onions

Aioli
2 tbsp fresh mayo
250 Greek yogurt
5 cloves of garlic 5 AWAY
a handful of flat parsley
a handful of chives
zest and juice of 1 lemon
2 tbsp olive oil

Tomato salad
1 kg assorted tomatoes
1 red onion
2 tbsp supersprouts Biotona
4 tbsp olive oil
2 tbsp white wine vinegar
pepper

5 cl martini (white or rosato)
15 cl fever tree tonic (indian or mediterranean)

Here we use blueberries, peach or lemongrass.
Lemon thyme, rosemary, red fruit, pineapple and kiwi for example, are also definitely an option.

16 cooked octopus tentacles
pepper
salt
a splash of olive oil

4 tbsp olive oil
2 limes zest and juice
pepper

1 kg steamed baby potatoes in their skins
a pinch of smoked paprika powder
a splash of olive oil
3 spring onions

2 tbsp fresh mayo
250 Greek yogurt
5 cloves of garlic 5 AWAY
a handful of flat parsley
a handful of chives
zest and juice of 1 lemon
2 tbsp olive oil

1 kg assorted tomatoes
1 red onion
2 tbsp supersprouts Biotona
4 tbsp olive oil
2 tbsp white wine vinegar
pepper

Preparation method

How do you make this?

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Preparation method Pimped Martini tonic

Cut the fruit and herbs into pieces or slices and distribute them in the glass. Pour the Martini over it and let it 'macerate' if desired so that the flavors intensify. (The longer, the more flavor.)
Add the ice cubes and top off with tonic.

Finishing

Finish with a piece of peach or a few blueberries or a sprig of lemongrass.

Preparation method Grilled squid

Squid: Rub the squid with olive oil and pepper. Massage the squid a bit and grill them for 2 minutes on each side.
Meanwhile, make the marinade of olive oil, lemon zest, lemon juice, chili pepper, and pepper.
Baby potatoes: Slightly flatten the baby potatoes with, for example, a wide knife without breaking them apart. Rub them with olive oil and grill them on the plancha until golden brown on both sides.
Finely chop the spring onion.
Aioli: Mix the mayonnaise and Greek yogurt together in a bowl, grate the garlic into it. Chop the chives and parsley. Add the chopped herbs, juice, and zest of one lemon to the aioli.
Tomato salad: Cut the tomatoes into pieces. Distribute them on a platter. Slice the red onion. Add the red onion rings to the tomatoes. Drizzle with olive oil and vinegar.

Finishing

Finish the baby potatoes with paprika powder, finely chopped spring onion, and a splash of olive oil.
Finish the tomato salad with supersprouts.
Serve at the table on platters or plate on plates.