The Foodie - Issue No. 10

the foodie

Issue No: 10

Jul - Aug 2011

2 - the foodie

the foodie July - August 2011 There is something quite unexplainably perfect about Summer… so before you get duped into colluding with the habitual complaints about the heat, jelly fish and the astronomical costs to operate the AC, lets consider the words of the inspired!

“Summer Breeze”, “Summer Madness”, “Summer Time”, “All Summer Long”, “Summer Nights”, “We’re all going on a Summer Holiday”. From George Gershwin, to Sir Cliff Richard, to The Beach Boys and even DJ Jazzy Jeff and The Fresh Prince, the words coined in these dreamy summer soundtracks conjure a feast of imagery that shapes our concept of all that summer should be about. For us, here at Arkadia Foodstore, we are naturally getting excited about BBQs, al fresco dining, beach picnics and hampers for the boat.

Hands down it is agreed, that a highlight of the summer is undoubtedly firing up the BBQ or outside grill, gathering some friends and enjoying a relaxed dining experience. The BBQ presents a quick, easy and potentially nutritious meal and a good option if catering for larger numbers. In fact if we were to pen a song about the BBQ experience then it might go a little something like this (Best sung to the melody of “The Age of Aquarius”,

from the Musical Hair): “When meat is cooked to perfect tenderness and the sweet, smoky scents dance upon your tongue, it is like poetry to the tastebuds and you know that summer has begun…”

what’s cooking?

In this edition of “the foodie”, Claire Borg introduces us to some cracking, yet simple, recipes for the BBQ that are a far cry from a dozen sausages and as many burgers as you can eat! Tantalising concoctions of fresh fruits, fish, meat and poultry that will impress even the most seasoned foodie.

other foodstore news We hope that you took advantage of our unbeatable fresh counter offer of a €10 voucher with every €100 spend. In fact it proved so popular that we extended it for an additional month. Customer feedback is important to us as it shapes how we do business; always feel free to let us know what you’re thinking in-store, via email or our new Facebook Page.

We are continually sourcing new suppliers to bring innovation to your kitchen cupboards as well as quality and value and the past few weeks since the last edition of “the foodie” as been no exception.

In this edition we have featured a few of the fantastic products now available at Arkadia Foodstore.

Until next time, enjoy the Summer, eat plenty and BBQ often…

opening hours Gozo MON-SAT: 8am-7pm (including Public Holidays) SUN: 9am-1pm Tel: 2210 3316 Portomaso MON-SAT: 8am-9pm (including Public Holidays) SUN: 8am-8pm Tel: 2138 2333

Sign up to e-mail updates from Arkadia Foodstore by e-mailing to thefoodie@arkadia.com.mt Cover Photo: Asian Style Snapper in Banana Leaf – recipe on page 9 Published by: Arkadia Marketing Ltd. Fortunato Mizzi Street, Victoria, Gozo Tel: 2210 3000 | E-mail: thefoodie@arkadia.com.mt Contributors to this issue: Claire Borg, Manuel Attard, Matthew Green, George Larry Zammit To advertise please contact : Valerio Hili | Tel: 2210 3213 E-mail: vhili@arkadia.com.mt

the foodie - 3

4 - the foodie

Watermelon –

The Thirst Quenching Superfruit The watermelon is a low-calorie refreshing fruit, ideal for the hot summer months. Not only is it crunchily delicious, this palate pleaser is also packed with health-boosting nutrients.

By Manuel Attard M.Sc (UK) – Registered Nutritionist

American researchers have found that consuming watermelon can help to reduce blood pressure (Am. J. Hypertens. 2011). This is because this fruit is rich in a substance that helps to relax the arteries. Frequent consumption of this melon may also promote fat loss and ameliorate cardiovascular disorders (Nutrition.

2007).

The watermelon is a concentrated source of vitamin C, beta-carotene and lycopene. These nutrients help to neutralize damage by harmful substances that can cause heart disease, arthritis and cancer. Vitamin C is also important for a healthy immune system and for wound healing. In the body, beta-carotene is converted to vitamin A, which is essential for vision in dim light and for healthy skin and hair. Getting enough

lycopene is especially important for men. Several studies, including one involving almost 48,000 men, have found that regular consumption of lycopenerich foods significantly decreased the risk of prostate cancer (J. Natl. Cancer. Inst. 1995).

The best watermelons are those having a deep colour and without any white parts; the riper they are, the higher the nutrient content. When buying a whole watermelon, look for one that feels heavy for its size and has a relatively smooth rind. If you flick the middle finger off the thumb against its rind, the melon should produce a dull thudding sound. For a nutritious smoothie, try blending watermelon chunks with honey and yogurt. Serve chilled!

the foodie - 5

Keep it simple at the grill Get the best cut from our butchers at Arkadia Foodstore It’s BBQ time and meat will most probably be your main ingredient. There is nowhere else to go but at one of our butchers at Arkadia Foodstore in Portomaso or Gozo. You can find a wide range of the best prime cuts to make that summer grilling night a tasty one. Our butchers at Arkadia Foodstore are BBQ specialists and there you will be able to find an ample selection of marinated cuts of beef, pork, and chicken.

Pata Artigianale

6 - the foodie

You can also find kebabs, an attractive selection of home-made sausages, and even aged meats.

Therefore if you’re planning your next barbecue consider our butchers. They are very knowledgeable and passionate about the meats they sell. They can certainly provide you with the best advice so you can get full marks with your friends at your next barbecue.

Pata, the leading potato crisps manufacturer in Italy, has long been established in Malta, with a range of products - from the classical Neutro type to other variations of potato-based snacks. One of the most popular products among the Maltese is the Pata Artigianale in the 35g and 150g packets. The Artigianale is the result of 30 years of experience and passion in the crisps business. Using the traditional method of cooking potato crisps by hand, Pata ensures an exquisite and fresh taste, different from other mass-produced products. The Pata Artigianale contains 30 per cent less fat than other products. It also contains iodised salt, which is said to have beneficial properties.

BBQed prawn & pineapple skewers

It’s BBQ Time!

It’s that time of the year again… gentle summer breeze, enjoying the seaside, and grilling away at the barbecue.

Following find some innovative alternatives to ‘beef up’ your barbecue and deliver a foodies’ feast!

Recipes & Photography by Claire Borg

the foodie - 7

~ MAIN COURSE ~

BBQed prawn & pineapple skewers Ingredients Serves 4 24 Fresh Local Prawns 12 Bamboo Skewers 24 Chunks of Fresh Pineapple 1 Cup of Pineapple Juice 2 Tbsp Chopped Garlic Pepper 4 Tbsp Borges Olive Oil 1 Tbsp White Rum Method Mix the rum, juice, oil and pepper in a bowl and whisk together. Add the prawns and mix well. Marinate in fridge for 30 min to an hour. Skewer the prawns and pineapple chunks onto skewers and grill on a BBQ for a few minutes on each side. Serve immediately.

asian style snapper in banana leaf Ingredients Serves 2 Red Snapper – 600 To 700 Grams – Cleaned (Scales Removed) Banana Leaf (If Not Available Use Foil) Toothpicks to Secure Banana Leaf When Closed 1 Piece Lemon Grass – Trimmed, Peeled & Finely Chopped 1 Inch Fresh Ginger – peeled & grated 1 Spring Onion – peeled & sliced 1 Tbsp Finely Chopped Fresh Chilly 1 Tbsp Finely Chopped Garlic Lime Salt & Pepper 1 Tbsp Finely Chopped Mint Leaves 1 Tbsp Finely Chopped Basil Leaves Method Warm banana leaf over the BBQ to make it soft and manageable. Trim stalk off.

Place half the herbs and condiments on the leaf, then place fish over and the rest on top of the fish.

Squeeze some lime, season, then wrap the banana leaf over it and close the parcel, securing the edges

8 - the foodie

with toothpicks. Place on hot BBQ and grill for about 8 minutes on each side. Check if flesh comes off the spine, and if it does serve, if not cook a little longer.

BBQed calamari Ingredients Serves 4 3 Kiwis – peeled & blended 4 Calamari – cleaned 4 Bamboo Skewers Salt & Pepper Borges Olive Oil Fresh Chilli Lime Fresh Coriander 1 Tbsp Fresh Garlic Method Place the whole calamari and heads in the pureed kiwi. Leave covered in fridge for at least 2 hours but preferably overnight. Before using, rinse well to remove any kiwi puree.

Toss in chopped garlic, a drizzle of olive oil, salt and pepper and skewer. Grill on the BBQ for 3 minutes on each side or until the flesh turns white. Serve with chopped chilly, fresh coriander and a squeeze of fresh lime.

BBQed salmon Ingredients Serves 4 4 Salmon Fillets (or 1 large one serving 4 – about 1kg) Borges Olive Oil ½ a Cup of Mint Leaves – finely chopped Salt & Pepper Lemon Wedges Method Rub the flesh side of the salmon with a little oil and a squeeze of lemon. Place on a hot grill (flesh side down) for about a minute, until, the top is sealed. Turn and cook with the skin side down for about 10 minutes, or until just done (depending on thickness of fillet). Rub with fresh mint and black pepper. Serve with lemon wedges.

asian style snapper in banana leaf

BBQed calamari

BBQed salmon

sweet & sour onions

the foodie - 9

10 - the foodie

apple & chicken slaw

quinoa & mixed bean salad

~ SIDES ~

sweet & sour onions Ingredients Serves 6-8 Ingredients 500 Grams Small White Onions (about 20 to 24 onions) 1 Tbsp Black Peppercorns Borges Olive Oil 1 Tsp Butter 1 Bay Leaf 3 Tbsp Sugar 2 Tbsp Apple Cider Vinegar

for another 2 minutes until the sauce reduces. Serve lukewarm or cold. Keep for 2 to 3 days if refrigerated.

apple & chicken slaw

Method Peel the onions, leaving them whole and set aside.

Bring a large pot of water to the boil and add the onions. Cook until done, but still firm. Drain and leave to cool in a sieve.

Ingredients Serves 6-8 3 Green Apples – peeled & grated 2 Carrots - peeled & grated ¼ of a Red Cabbage – finely shredded 2 Tbsp Mayonnaise ½ a Chicken Breast – grilled or boiled, cooled then shredded 2 Tbsp Honey 3 Tbsp Apple Cider Vinegar 1 Spring Onion – Peeled & Finely Sliced Salt & Pepper ¼ Cup Mint - finely chopped fresh leaves ¼ Cup Parsley – finely chopped fresh leaves

In a pan, melt the butter with the oil and add the peppercorns and bay leaf. Add the onions and cook for 2 min, then spoon over and cook for another 2 minutes until they brown all over. Add the sugar and vinegar and stir well until sugar is dissolved. Cook

Method Mix the honey, vinegar, mayo and pepper in a bowl and whisk together. Add all the other ingredients and mix well. Add salt according to taste. Can be prepared a few hours ahead and placed in fridge until needed.

the foodie - 11

quinoa & mixed bean salad

potato salad

Ingredients Serves 6-8 250 Grams Quinoa 1 Can of Washed & Drained Red Kidney Beans 1 Small Can of Washed & Drained Sweet Corn 1 Cup of Defrosted Peas 1 Cup of Cooked String Beans (Trimmed, Quartered & Boiled) ½ a Cup of Tomatoes – Washed, Deseeded & Finely Diced ½ a Red Pepper - Washed, Deseeded & Finely Diced 1 Spring Onion – Peel & Finely Sliced ¼ Cup of Mint – Finely Chopped Fresh Leaves ¼ Cup of Parsley – Finely Chopped Fresh Leaves ¼ Cup of Basil - Finely Chopped Fresh Leaves 2 Tbsp Chives – Finely Chopped Salt & Pepper Borges Olive Oil

Ingredients Serves 6-8 16 Small to Medium Potatoes ½ a Cup of Frozen Peas – defrosted 2 Sticks Celery – washed & chopped 10 Small Gherkins – chopped 4 Tbsp Chives – finely chopped 1 Small Can of Sweet Corn – washed & drained 3 Hard Boiled Eggs – cooled, peeled & very finely chopped 6 Tbsp Mayonnaise Salt & Pepper

Method Place the quinoa in a pot of cold water and bring to the boil. Cook gently over a medium heat for 14 minutes. Drain well and cool.

In a large bowl mix all the remaining ingredients, then add the quinoa, season, add a drizzle of olive oil and mix well. Can be prepared ahead, refrigerated, then served when needed. Keeps for 2 to 3 days.

Method Wash and scrub the potatoes very well, making sure they do not have any soil still stuck to the skins. Place in a large pot of salted water and bring to the boil.

Cook until soft when tested with a sharp knife. Drain and cool. Peel the skins off and place in a large bowl leaving potatoes whole if small and halving them if medium sized.

Mix the rest of the ingredients with the potatoes until everything is even and serve. Can be prepared ahead and served when needed. When refrigerated, keeps well for 2 to 3 days.

~ DESSERTS ~

chocolate bananas Ingredients Makes 6 6 yellow bananas 6 small bars of thin chocolate Method Peel the top strip off the banana. Cut the banana at 1 cm apart intervals. In each slit place a piece of chocolate ( as in the photo). Place on the BBQ rack and roast until the skins turn black, the banana starts to soften and the chocolate melts. Serve warm.

BBQed pineapple Ingredients Serves 6 1 Fresh Pineapple 6 tbsp brown sugar

12 - the foodie

Method Peel, cut and core the pineapple. Cut into 6 rings.

Sprinkle each ring with brown sugar and grill on BBQ rack. Can be eaten warm or cold.

smores Ingredients Makes 4 24 Chocolate Coated Biscuits 12 marshmallows Method Place the marshmallow at the end of a skewer and over the BBQ roast until just turning brown. Place over the coated side of the biscuit and place another biscuit over it (choc face down). Press biscuit together to even out the molten marshmallow. Wait a few seconds before eating.

MARSHMALLOW will be HOT!

potato salad

BBQed pineapple

chocolate bananas

smores

the foodie - 13

ARKADIA FOODSTORE NEWS

O Your Home-Made Coffee Shop Italian coffee brand Saquella have just introduced a new range of coffee pads. The coffee pads fit easily in any conventional home espresso machine. Currently there are two blends – classic and decaf. 18-pad packs can be found in our coffee section.

Campofrio Pre-packs Since 1952 Campofrío has offered a range of Spanish specialty meats, including salami, chorizo and Serrano ham.

By offering such an authentic range of products Campofrío guarantees both high quality and full flavour, enabling you to look after your health whist still enjoying the pleasures of eating.

14 - the foodie

Buttermilk Now Available at Arkadia Buttermilk is a wonderful dairy product that makes for some delicious baked goods, and it should always be kept on hand if you like to bake more than just the occasional batch of chocolate chip cookies. Buttermilk is thick and has a tangy, buttery flavor – sort of like a cross between melted butter and sour cream. Despite its thickness, it is low in fat.

Mareblu Tuna Mareblu comes in various types for one to enjoy with a fresh salad, pasta, sandwiches and more. The range consists of Mareblu Tuna & Mareblu VeroSapore. It also has a wide selection of ready to eat salads with tuna, like Mediteranean Salad, Mexican Salad, “Ortolana con Mais” Salad, “Rustica” salad and a salad with rice.

V8 Vegetable Juices Now In-Store V8 Vegetable Juice is an easy, delicious way to help get the vegetable nutrition you need every day. V8 Vegetable Juice is a delicious way to help get your number of vegetable servings up.

V8 vegetable juices are vitaminrich and help you get 2 servings of vegetables in every 8-ounce glass for your balanced lifestyle.

All this for 50 calories!

Fancy some fresh tofu?

Arkadia Foodstore has just introduced a new range a tofu.

The difference is that the packaged tofu is fresh and can only be found in our chilled dairy section. Tofu is an ideal meat substitute for those with a vegetarian diet.

CO

A T E G S R E M O T S U C R A L U G E R R OU

G N I P P O H S D O O F IR FROM THE COLLECT 1 POINT

with every €5 worth of shopping from Arkadia Foodstore.

100 Points = €15

150 Points = €30

Arkadia Foodstore Voucher

Arkadia Shopping Voucher*

That is a 3% discount off your purchases from Arkadia Foodstore.

That is a 4% discount off your purchases from Arkadia Foodstore.

*€30 Arkadia Shopping Vouchers are redeemable from Arkadia Department Store, the Waterfront Hotel, and from the following outlets:

Victoria, GOZO | Portomaso, ST. JULIAN’S • www.arkadia.com.mt

the foodie - 15