Octopus and chickpeas mousse

 

INGREDIENTS
Octpus celery, onion, white wine (sulphite), EVO oil, garlic, sea salt, organic chickpeas Double cream milk Taggiasca olives Organic lemon and peel fresh mint.

ALLERGY ADVICE: see ingredients in bold.

COOKING INSTRUCTIONS (you will need 2 saucepan)

Saucepan 1: chickpeas mouse. Pure 100ml of water bring to simmer then add Chickpeas stir till creamy, add some butter if you like.

 

Saucepan 2: empty the octopus bag and stir fry for a few minute. Plate first the mousse then add the octopus on top

SERVINGS
1 large serve or 2 small starter serves.

STORAGE
This is a fresh product so keep refrigerated.
Once opened consume within one day. Always consume within the used by date.