Limited stock Only $19.95 Each.

***

Preparation time: 

Ingredients

800g marinated octopus *
1 garlic clove crushed
2 tsp smoked paprika*
1 tbs finely chopped oregano*
2 tbs lemon juice
2 tbs extra virgin olive oil *
1 chorizo sausage, thinly sliced *
1 red onion cut into wedges
100g baby rocket leaves
2 tbs capers, drained *

Combine octopus, garlic, paprika, oregano, half the lemon juice and half the olive oil in a large bowl. Season with pepper. Cover with plastic wrap and place in fridge for 15 minutes to marinate.

Preheat a barbecue or char grill pan on high. Add the chorizo and cook for 1 minute each side or until golden. Transfer to plate lined with paper towel.

Reduce heat to low and add the onion. Cook, turning occasionally for 2 minutes or until onion is soft and just starting to caramalise. Transfer to plate.

Place the octopus on the barbecue and cook turning occasionally, for 2minutes or until just cooked through. Remove from heat and set aside for 5 minutes to rest.

Combine remaining lemon juice and oil in a bowl and season with salt and pepper. Arrange rocket, chorizo, onion and capers on serving plates. Top with octopus and drizzle with dressing. Serve immediately.

* products available in store

Enjoy with Eltham Deli
Shop 4 Eltham Village Shopping Centre, 906 Main Road Eltham 3095
PH: 9439 7333

Ingredients:

• 250g frozen puff pastry thawed *
• 150g ricotta*
• 2 tablespoons chopped basil
• Salt and cracked black pepper*
• 8 slices prosciutto, torn into large pieces*
• 100g cherry tomatoes, halved
• 12 kalamata olives, pitted*
• Olive oil to drizzle *
• Torn basil leaves to serve

1. Preheat oven to 200C. Line a baking tray with non- stick baking paper.
2. Roll the pastry block out to 5mm thick rectangle (roughly 24 x 14cm) and place on lined tray. Cover with another sheet of non-stick baking paper and place another baking tray on top.
3. Bake in the oven for 5 minutes or until the pastry starts to rise. Remove from oven. Remove the top baking tray and baking paper. Set aside for 5 minutes to cool slightly.
4. Combine the ricotta, basil, salt and pepper. Spread ricotta mixture over the pastry base.
5. Arrange the prosciutto, tomato and olives over the ricotta. Drizzle with olive oil and bake in oven for 15-20minutes or until pastry is golden brown.
6. Allow to cool slightly then drizzle with a little olive oil and scatter with extra basil leaves. Slice and serve warm or at room temperature.

Enjoy with Eltham Deli.

*products available in store.

• 400gm rigatoni or penne *
• 2 tsp olive oil *
• 200gm pancetta chopped *
• 1 onion finely chopped
• 50gm unsalted butter, plus extra to grease
• 40gm plain flour *
• 600ml milk
• 1 bay leaf *
• 250gm Taleggio cheese *
• Flat leaf parsley, chopped, to serve

Cook the rigatoni in a large saucepan of boiling, salted water according to the packet instructions until al dente.

Meanwhile, place a large non-stick saucepan over a medium heat, add the oil and fry the pancetta and onion, stirring frequently, for 4-5 minutes.

Remove one third of the pancetta with a slotted spoon and set aside.

Preheat the oven to 220C.

Add the butter to the pan and, when melted, stir in the flour and cook for 30 seconds until combined.

Gradually whisk in the milk, then add the bay leaf and bring to a gentle simmer.

Reduce heat to low and cook for 5 minutes, stirring, until thick and smooth.

Cut the cheese into small cubes and stir two thirds into the sauce.

As soon as the cheese is melted, remove the saucepan from the heat and season the sauce with salt and pepper.

Drain the pasta, then mix with the cheese sauce until combined.

Transfer to a lightly buttered ovenproof dish and dot with the remaining Taleggio and reserved pancetta.

Bake for 20-25minutes until golden brown and bubbling.

Sprinkle with parsley, season with pepper and serve immediately.

Enjoy with Eltham Deli

*products available in store.

From 5pm