THE CUMIN-HONEY REEF

(Our Play on Greek Octopus with a Sweet Sting)

THE CUMIN-HONEY REEF

Ingredients: 500g Cooked Octopus (tentacles), 1 tsp Cumin seeds, 1 tsp Chili flakes, 1 tsp Salt, 2 tbsp Honey, 1 tbsp Red wine vinegar, 3 tbsp Olive oil, 2 cloves Garlic (minced)...

Ingredients

  • 500g Cooked Octopus (tentacles)
  • 1 tsp Cumin seeds
  • 1 tsp Chili flakes
  • 1 tsp Salt
  • 2 tbsp Honey
  • 1 tbsp Red wine vinegar
  • 3 tbsp Olive oil
  • 2 cloves Garlic (minced)

Cooking Method

  1. The Scorch Grill octopus on white-hot heat for 4 minutes per side until rock-hard charred.
  2. The Bloom In a separate pan, heat oil and garlic; add spices with a tiny 10ml splash of vinegar; the sizzle will release the cumin perfume.
  3. The Marriage Stir in honey; pour the hot spiced silk over the grilled reef immediately.
  4. The Final Flourish Top with raw fresh parsley matchsticks and extra lemon zest.

Cuisine: Balkan

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