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