Ingredients:
800 g of cooked octopus, cut into slices
¾ t olive oil
1 small can boneless olives
1 egg
1 tsp ketchup
Juice of 1 lemon
Salt and pepper
Preparing:
Blend the egg into the blender.
Pour the olive oil and blend.
Add lemon juice, salt and pepper to form a mayonnaise.
Add the ketchup and olives and blend until form a homogeneous mixture.
Bathe cooked octopus with mayonnaise and serve.
Ingredients:
1 turkey, precooked
3 cups cooked rice
1 ¼ cups brown sugar
1 cup toasted almonds
1 cup raisins
1 cup heavy cream
1 cup chicken broth
2/3 cup soy sauce
5 garlic cloves, minced
1 onion, chopped
1 red pepper, chopped
3 tbsp ketchup
3 tbsp mustard
2 tbsp oil
½ tsp salt
Pepper and paprika, to taste
Preparing:
Rub the turkey well with salt and wash well.
Cover the turkey with water, salt and sugar.
Remove the turkey from the water and season with garlic, mustard and ketchup.
Crystallize the onion, pepper and almonds in oil and season with salt and pepper.
Remove from heat, add the rice, raisins and cream and let cool.
Fill the turkey with the rice and place on a greased baking tray.
Place brown sugar in a pan and let it begin to get liquid.
Add soy sauce and chicken broth and allow melting the sugar again.
Pour the sauce over the turkey and sprinkle paprika on top.
Bake to 175ºC (350ºF) for 1 or 1 ½ hours.
Ingredients:
6 eggs, hardcooked, cooled and peeled
6 ounces whipped cream cheese
12 green olives stuffed with pimientos
Ketchup
Preparing:
Half eggs widthwise.
Remove yolks and fill the hole with cream cheese, smoothing surface as much as possible.
Press an olive into each cream cheese eyeball, pimiento up, for an eerie green iris and red pupil.
Dip a toothpick into ketchup and draw broken blood vessels in the cream cheese.
