Warm potato salad Ingredients

·      New potato                             1 no. (around 60 g)

·      Red onion (chopped)              10 g

·      Tomato (chopped)                  10 g

·      Chili Green (chopped)             2 g

·      Fresh coriander (chopped)     5 g

·      Fresh Lime wedges                 1 no.

·      Maldon Sea Salt                                  1 g

·      Table salt for potato

Method:

Wash potato, rub it with some salt and char it on the flame for smokey flavor. Once nicely charred, cook further in the combi oven at 150*c if required.

Once the potato is nicely cooked, take off the skin and crush it with fork.

Add chopped seasonings, salt and squeeze lime to finish the salad. Keep aside in warm place.

Octopus

·      Octopus tentacles                   300 g 

·      Sarawak pepper (for seasoning)

·      Cracked freshly roasted cumin           a pinch

·      Paprika                                                a pinch

·      Maldon sea salt (for seasoning)

·      Lime wedges                           2 no.

·      Olive Oil                                  5 ml

Method:

Clean and wash octopus under running water, please ensure the beak and eyes are taken off along with the black ink sac.

Take a deep heavy bottom pan place octopus submerged in cold water and bring it to boil.

Once the stock starts boiling bring down the temperature to simmering and cook till the octopus is tender but not over cooked (should take around 30 minutes from simmering point).

Once cooked, lightly cool it with water bath and pat dry it before seasoning with sea salt, cracked pepper, cracked roasted cumin, squeezed lime wedges, paprika and olive oil. Keep aside.

Crème Fraiche Ingredients

·      Whipped Crème Fraiche                     20 g

·      Finely chopped Garlic chives  2 g

·      Sarawak pepper (for seasoning)

·      Maldon Sea salt (for seasoning)

Method:

In a small bowl, mix garlic chives with the whipped crème fraiche, season with cracked Sarawak pepper and sea salt.