maltatoday | SUNDAY • 18 OCTOBER 2020
8
Maltese octopus salad
Slow cooked local octopus with dried cherry tomatoes, confit
black olives, caper berries, sea herbs, and basil-infused oil,
makes this a dish full of clean Mediterranean f lavours.
Recipe by chef Alain James Grech at The Chef's Table, and
Gourmet Challenge
FOOD
• 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
INGREDIENTS
INSTRUCTIONS
1. Slow cook the octopus in 80
deg for 5 hours in water. Ide-
ally in a water bath.
2. Confit the black olives in ol-
ive oil until soft.
3. Dehydrate the cherry toma-
toes under the grill for 30
minutes with salt, pepper,
sugar, thyme and olive oil
4. Assemble the warm ingre-
dients on a plate and gar-
nish with baby gem lettuce,
sea asparagus, caper berries,
chopped chives and extra vir-
gin olive oil.
Thursdays at 6:30pm on TVM
Repeats
Monday at 2.00pm on TVM2
Friday at 5.30pm on TVM2
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