Guest Post: Klingon Octopus from Food Replicator

Your Kitchen Overlord foolishly tried to transport herself out of the Level 5 Biohazard zone. Luckily, minion Kirsten Wright of Food Replicator was able to scramble her reassembly without actually creating a Riker-like duplicate incident. We think. As a reward for keeping our Overlord and her rather aggressive virus safely contained, we gave her free reign in the kitchen. This is what she made.

Food Replicator

Guest Post by Kirsten Wright

Kirsten Wright started watching Star Trek at young age after discovering The Original Series on VHS at her local library. Her love of Star Trek now encompasses most of the series and movies, but she must confess to The Next Generation being a sentimental favourite. When she’s not baking it so or setting phasers on yum, she works as an archivist in Melbourne, Australia.

Klingon Octopus

In trawling through the dishes shown on Star Trek, Klingon food definitely stands out. Like the Klingon culture itself, Klingon food is often confronting but is also interesting, somewhat quirky and definitely has the potential to be delicious. While there are plenty of dishes using organ meats, Klingons also do eat their vegetables if they look mean enough. This recipe definitely falls under the category of scary-looking but actually lovely – much like many of the Klingons we meet in Star Trek!

This dish comes from one of my favourite wacky Next Generation episodes – where the crew starts de-evolving thanks to perrenial bumbler, Reg Barclay (TNG: Genesis). What better way to enjoy your de-evolution than by eating Klingon Octopus?! Octopus needs to either be cooked for a very short or very long time – it can be very rubbery if cooked for a medium length of time. For this recipe, I felt that cooking it on a low temperature was a better option for the large pieces of octopus. Cooking the pearl couscous in the sauce from the octopus also means the couscous picks up lots of that delicious flavour.

Klingon Octopus from Food Replicator

Replicate your own

(Serves 2-3 for a main course if there are no side dishes, or 4 with other dishes)

1kg / 2.2 pounds octopus, chopped into large pieces
1 tin crushed tomatoes
1 onion, chopped
3-4 garlic cloves, chopped finely
1-2 teaspoons capers
250ml / 8.5 fl oz dry white wine (or substitute water)
250g / 8 oz pearl couscous (or substitute standard couscous)
2 sprigs parsley, chopped
Olive oil for cooking

Chop the onions and garlic and sautee in olive oil until soft. Add the white wine and simmer for 2-3 minutes.

Add the tomatoes and capers and bring to the boil. When boiling, add the octopus pieces, and turn down the heat and cover.

Klingon Octopus from Food Replicator

Simmer for about 1 1/2 hours, or until the octopus is soft and can be pierced with a fork.

Klingon Octopus from Food Replicator

When the octopus is cooked, remove from the saucepan and bring the sauce back to the boil. Add the pearl couscous and stir until it is cooked, about 5 minutes.

Klingon Octopus from Food Replicator

Serve in an appropriate Klingon style with lettuce or salad greens. Sprinkle the chopped parsley over the top for a garnish. Hope that Reg Barclay is not nearby.

Klingon Octopus from Food Replicator

Boldly Go to Kirsten’s Social Media Sites!

Blog: http://foodreplicator.tumblr.com
Twitter: https://twitter.com/FoodReplicator
Facebook: https://www.facebook.com/FoodReplicator

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