Honey-Orange Glazed Turkey Roulade with Mavrodafni-Chestnut Gravy
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Octopus Cooked with Fennel, Orange and Green Olives
4 servings as a main course1 large red onion, chopped 2 garlic cloves, chopped ½ cup/120 ml olive oil, or slightly more if desired 1 medium-size octopus (2-2 ½ pounds/1 -1.35 kilos) ½ cup ouzo 1 cup chopped plum tomatoes, or 1 can Greek whole Santorini tomatoes in their juices ½ cup fresh chopped fennel […]