THE CUMIN-CHARRED REEF

(Our Play on Greek Octopus with a North African Sting)

THE CUMIN-CHARRED REEF

Ingredients: 500g Cooked Octopus (tentacles), 1 tbsp Cumin seeds, 1 tsp Smoked paprika, 1 tsp Salt, 60ml Olive oil, 2 tbsp Lemon juice, 1 tbsp Honey, 2 cloves Garlic (minced)...

Ingredients

  • 500g Cooked Octopus (tentacles)
  • 1 tbsp Cumin seeds
  • 1 tsp Smoked paprika
  • 1 tsp Salt
  • 60ml Olive oil
  • 2 tbsp Lemon juice
  • 1 tbsp Honey
  • 2 cloves Garlic (minced)

Cooking Method

  1. The Scorch Grill octopus tentacles on white-hot heat for 4 minutes per side until charred and curled.
  2. The Bloom Whisk oil, lemon juice, honey, and spices with a tiny 10ml splash of water; the sudden hiss in the pan will release the cumin perfume.
  3. The Marriage Drench the hot charred reef in the spiced honey-silk immediately.
  4. The Final Flourish Top with raw fresh coriander and extra lemon zest.

Cuisine: Balkan

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