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maltatoday | SUNDAY • 17 JULY 2022 8 FOOD Pan fried crispy octopus on a bed of roasted red bell pepper chutney By Chef Raymond Fauzza Thursdays at 6:30pm on TVM gourmettoday.recipes Facebook @gourmetchallenge For the octopus • 2 kg octopus • 3 tbsp olive oil • 3 cloves of gar- lic chopped • 1 tsp lemon zest • 6 cherry toma- toes • 2 tsp capers, unsalted • Lemon • thyme For the stock (court bouillon) • 2 litre water • 500ml white wine • 250g white leek • 1 lemon • 2 Bay leaves • 4 whole cloves • 1 sprig parsley • 500g onions • 500g carrots • 250 fennel • 2 tbsp rock salt (preferably pink salt) INGREDIENTS METHOD 1. To prepare the stock, place all the vegetables in a pot of cold water and bring to boil. 2. Immerse the octopus in pot, reduce heat and simmer. Cooking it quickly will result in a rubbery texture. 3. Let octopus rest in the court bouillon for about 30 minutes. 4. Once the octopus it's ready, remove the body from tentacles, and keep the head to make a beautiful pasta dish. 5. In a hot non-stick pan, add the olive oil, fry the garlic and cook the octopus until nice and crispy. 6. Squeeze the lemon juice, add the cherry tomatoes, capers, some lemon zest and parsley. 7. When almost ready, add a touch of butter, deglaze with white wine and let it reduce by half. Check the seasoning. 8. In a nice serving plate, add the sweet bell pepper chutney in the middle and serve the octopus on top. 9. Garnish with mushrooms, cherry tomatoes, black berries, lemon, and last but not least add the some Sibarian Caviar for that extra. The dish is ready to serve. This recipe first appeared on Gourmet Today TV, aired on TVM For the creamy red bell pepper chutney • 3 red bell pep- per, roasted • 4 cloves of garlic • 12 fresh Bay leaves • 4 anchovy fillets • 500ml natural yogurt • 3 tsp olive • Oil, salt and pepper to taste. To garnish • 2 tsp Seberian caviar • 12 black berries • salt and pep- per to taste