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Recipe: local octopus salad

local octopus salad

RECIPE: CHEF ALAIN JAMES GRECH

Chef Alain James Grech’s great combination of local octopus and a little bit of veg will make all your senses tingle!

Ingredients
 
Fresh local octopus 
Black olives
Caper berries 
Coloured cherry tomatoes 
Sea asparagus 
Baby gem lettuce
Fresh chives
Maltese extra virgin olive oil 
Salt, pepper, sugar, thyme

Method

1. Slow cook the octopus in a water bath at 80 deg for 5 hours.
 
2. Confit the black olives in olive oil until soft.
 
3. Dehydrate the cherry tomatoes under the grill for 30 minutes with salt, pepper, sugar, thyme and olive oil.
 
4. Assemble the warm ingredients on a plate and garnish with baby gem lettuce, sea asparagus, caper berries, chopped chives and extra virgin olive oil. Serve. 

Chef Alain James Grech is Chef  Patron at The Chef’s Table, Bugibba

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