the foodie
Issue No:5
Sep - Oct 2010
editorial
the foodie September - October 2010
BBQ2GO Verdict Calling Summer is nearly over and with it we bring to an end our BBQ2GO offer. Many customers benefitted from our summer promotional offer where they got their hands on a complimentary pack of €30 worth in staple BBQ essentials. Did you qualify for a BBQ2GO pack? Are you satisfied with the selection of products? Is there a different form of promotion that you would have preferred us to hold this summer? WIN €100 in FREE Shopping Now is the time for YOU to provide us with your verdict. Your feedback is essential to ensure that we launch promotions which are catered for YOU - the customer. Just send us your comments either by e-mail to info@ thefoodie.com.mt or by post to BBQ2GO Verdict – Arkadia Marketing Ltd., Fortunato Mizzi Street, Victoria, Gozo. Customers who choose to submit their feedback, good or bad, will get a chance to win €100 in free shopping from our foodstores. Just make sure you provide us with your contact details. Refurbishment at our Gozo Foodstore As many of our Gozo-based customers have noticed, we have carried out a refurbishment in our Gozo foodstore at Arkadia Commercial Centre. The main priority of our refurbishment was to considerably improve the shopping experience of our customers. This included many aspects from aesthetic changes to structural ones. Customer response has been quite encouraging. Now we look forward to apply the same look and feel to our foodstore in Portomaso. Thank You Waterfront Hotel – Gzira This is our second issue where the Executive Chef at the Waterfront Hotel, Kevin Debattista, and his kitchen team are collaborating in our publication ‘the foodie’. We hope you once again find their recipes inviting. Send in your feedback to our chefs by sending an e-mail to info@thefoodie.com.mt. We will soon be preparing our next issue to come out in November? Is there anything particular which you would like to see in our publication? Any food related topics which you would like to be enlightened about? We are just an e-mail or call (2210 3000) away.
2 - the foodie
Fresh Value From Our Fresh Counters GOZO Butcher
Fresh Local Chicken Whole Legs €3.15 per kg NOW €2.50 /kg Fresh Irish Beef Knuckle €10.48 per kg NOW €8.15 /kg Frozen Lamb Fore Shanks €8.15 per kg NOW €5.40 /kg
Delicatessen
Marinated mushrooms €1.86 per 200g NOW €1.80 per 200g Square Edam €1.40 per 200g NOW €1.30 per 200g Salami Napoli €2.91 per 200g NOW €2.71 per 200g
Fishmonger
Imported Medium Prawns €10.45 per kg NOW €8.90 /kg Hake fillets (Merluzz) €6.00 per kg NOW €5.10 /kg Fruit & Vegetable €2.00 in FREE goods with every purchase of €15 or more
PORTOMASO Delicatessen
100g free with every 300g purchased of the following: Fourme D-Ambert - €26.99, Jurassic - €27.99, Comte - €29.99, Tomme De Chevre - €29.99, Beaufort - €29.99, French Smoked Ham (same as cooked) and Salami Milano.
Butcher
Pork stuffed Minced Beef Scottish Aberdeen Angus
€11.00 NOW € 9.00 / kg € 6.50 NOW € 5.50 / kg €22.00 NOW €19.00 / kg
Fishmonger
Sea Bass €12.25 NOW €11.50 / kg Grouper Fillet €12.75 NOW €12.00 / kg Frozen King Prawns w/ Tail €24.46 NOW €19.50 / kg
Fruit & Vegetable
Pash Pure Orange Juice (1 ltr) €3.96 NOW €3.30 Beetroot Cooked x 500grams 2pkt @ 1.95c Organic Fruit & Vegetables 20% off
the wine corner
Ready, Steady, Go! Its’s harvesting time in sunny Malta by Berenice Axisa
After pruning, harvest-time is the busiest period in the vineyard. Most of us don’t realise what hard work takes place both in the vineyard and the winery when harvest time approaches. The cellar needs to be spick and span with all machinery waiting for the first grapes to come in; the viticulturist tests his grapes regularly to assess maturity; the wine maker makes sure that all his tools are readily in hand and anticipates patiently the smell of fermenting must soon to flow in his cellar. I have worked a couple of harvests abroad and everyone has his own way of approaching such an alluring ritual. Chardonnay grapes used for sparkling wines are usually the first grapes to be picked in Malta, as early as July. To accomplish a balanced sparkling wine obtaining, high acidity for the base wine is of utmost importance. The “vin clair” as the French call it is usually an austere wine with mouth watering acidity and low alcohol levels. This style of wine is needed since for sparkling wines produced in the methode traditionelle, a second fermentation is then triggered by adding sugar and yeast. As happens in any fermentation, sugar and yeast are transformed in alcohol and CO2, thus creating the creamy bubbles in sparkling wines. Harvest for such grapes is usually done by hand since the grapes need to reach the winery as healthy as possible , but then again, all grapes are handpicked in Malta. Another international white grape variety which is usually picked quite early to retain is crisp acidity and herbaceous aromas is Sauvignon Blanc. Even if this grape variety usually buds late, it ripens early therefore making it an ideal grape variety for warmer climates like those of South Africa, Australia and Malta. The ripening of the grapes is a tricky period for the vineyard manager.
Ripeness is obtained when sugar and acidity within the grape are in perfect balance and is usually measured by means of a refractometer. The more seasoned viticulturists often enjoy a walk through their vineyards biting through the skins of a grape or two every now and again and rely on their palate to get a feel of the fruit’s progress. Tasting the grapes helps assess the phenolic ripeness of the grapes that is, the ripeness of the pips and skins. Both pips and skins are the source for tannins in red wines; low phenolic ripeness can lead to green dusty tannins in the final wine which are rarely sought after. Merlot is a red variety which ripens well in Malta and is usually picked up earlier than its brother Cabernet Sauvignon. The ripeness level at the moment of picking is extremely important since if picked late Merlot can easily lose some of its freshness and good acidity. This variety is sometimes blended in with Cabernet S a u v i g n o n contributing nice acidity and round fruit to its sterner brother that tends to ripen around 2 weeks later than Merlot. For most grape varieties, yields per hectare need to be constrained as excessive quantity can likely lead to greener flavours and more dilute concentration. When it comes to our native red variety Gellewza, it is encouraging to not that it is increasingly becoming more important as is our white Girgentina which we find tends to ripen quite late; even to stretching to late September depending on the vintage. Due to its hardy skins this variety needs more hanging time on the vine to fully develop and mature and is often but not exclusively grown in the traditional alberello pruning method used for both indigenious grapes and is one of the most back breaking vines to work. So next time you are picking a bottle of wine to share with friends, look out for a DOK Malta or Gozo or even an IGT Maltese islands that will reassure you that the wine has been produced from grapes grown in small parcels of sun-blessed land in our scarce yet magnificent countryside under proper quality protocols.
the foodie - 3
feature
My Cute Little Pumpkin!!
of the seeds, which are often called pepitas. The oil is thick, green-red in colour and is produced from roasted pumpkin seeds. It is generally mixed with other oils when used as a dressing because of it’s robust flavour.
By Claire Borg
Seeds are edible and are small, flat and green, covered by a white husk. some pumpkin varieties produce
We commonly call little kids pumpkins right?
seeds without these husks. They are a good source of magnesium, zinc and other vitamins.
Sweet and plump, pumpkins are in season from late Summer and Autumn. Traditionally kept on roofs and walls throughout the winter months, this vegetable is a long lasting, full of vitamins and bursting with colour and flavour. If you are driving through the Maltese countryside, you will spot these ‘gentle giants’ resting on top of the roofs of the little shacks in the fields. Versatile and easy to use, pumpkin is a very simple ingredient that stretches in many dishes. Starters, soups, casseroles, side dishes, pasta filling, risottos, candied, purees, crisps, pies, breads, cakes, cheesecakes, icecream and chutneys....you find pumpkin recipes that really are unusual. Pumpkins are very versatile in their uses for cooking, from the fleshy shell, to the seeds, to even the flowers; most parts of the pumpkin are edible. Oil is made out
4 - the foodie
During the month of October, pumpkins are commonly carved into decorative lanterns called jack-o-lanterns. In the United States, the carved pumpkin was first associated with the harvest season, long before it came an emblem of Halloween at the end of October. In italy a very delicate pumpkin filling for ravioli is made with mashed roast pumpkin mixed with a little ground nutmeg, freshly ground black pepper and a lot of grated pecorino cheese. In china, the leaves are consumes as a cooked vegetable or in soups. In Thailand, small pumpkins are steamed with custard inside and served as a sweet dessert. And in Malta and Gozo, pumpkin and rice pie is very popular in the Autumn and Winter months. Crunchy home made puff pastry is filled with a rice and pumpkin mix to create a savoury local dish that is truly delicious!
feature 10 Interesting Facts About The Pumpkin 1• Raw pumpkin, as a supplement to regular feeds, can be fed to chicken to maintain regular egg production.
• Pumpkins were once recommended for 6 removing freckles and curing snake bites. 7• Pumpkins contain potassium and vitamin A.
2• The world record pumpkin was won in 2007 weighing 766 kilos in Massachusetts.
8• Pumpkins are also used to make desserts.
3• Antartica is the only continent where pumpkin does not grow.
9• The pumpkin plant produces both the male and female flower.
4• Pumpkin flowers are edible.
10• The word pumpkin originates from the word ‘pepon’ which is Greek for large melon.
5• Pumpkins are 90% water.
Some Curious Products From Our Deli Counter Fourme d’Ambert Fourme d’Ambert is one of France’s oldest cheeses (dating from the Roman period). It is traditional, farmhouse and cooperative, blue cheese. Fourme d`Ambert is more supple and dense than more blues. The flavor is savory and nutty. You can easily recognize it by its unusually tall cylindrical shape. Today the cheese is produced with pasteurized milk. The maturing process takes place in humid cellars.
Tomme de Chevre Tomme de Chevre is made in the mountainous regions of Savoie up to the Provencal Alps, as well as on Corsica. It is a semi-soft cheese made from goat’s milk. There are several varieties of the cheese according to surface, which could be bare or covered with a whitish or bluish mold or with red flora. The cheese has a slightly salty tang and the subtle background flavour of tarragon and white wine that is characteristic of goat’s milk cheese.
Beaufort This remarkable cheese was already known in the time of the Romans. It takes about 500 liters (130 gallons) of milk to make a Beaufort of 40 - 45 kg. The cheese is made from the milk given by the mahogany-colored Beaufort cows, called the Tarines or Tarentaises.
the foodie - 5
cooking
Pumpkin Salad Recipe prepared by Kevin Debattista Executive Chef at Basilico, The Waterfront Hotel - Gzira
\ Preparation Time: 25min - Serves 1 Ingredients Mixed Lettuce (lollo rosso, lollo bianco, iceberg) 4 slices of cucumber 150 grams pumpkin sliced 2 cherry tomato balsamic reduction For Nut Dressing: 1tbsp chopped walnuts 1tbsp pine nuts 2tbsp olive oil
Method Slice the pumpkin into thick slices, pre heat a griddle pan, grill for few minutes on each side. Dress the lettuce with olive oil. On a plate drizzle the balsamic vinegar, place the dressed lettuce on the center, and put the slices of cucumber around the lettuce. Place the grilled pumpkin around the lettuce, drizzle the olive oil and finish off by placing the nuts around. Serve immediately.
Tomato Tart Tatin
Recipe prepared by Kevin Debattista Executive Chef at Basilico, The Waterfront Hotel - Gzira
Preparation Time: 25min - Serves 2 Ingredients 2 medium size tomatoes 1 sheet puff pastry 2 tbsp pesto 1 tbsp sesame seeds 1 bunch rocket (rucola) 5 black olives 1 tsp chopped rosemary 10 cherry tomatoes balsamic reduction Method Roll out the puff pastry into a thick layer, make some wholes with a fork so it will not rise so much. Brush the puff with the pesto and with a big ring cut into a big circle. Place the sliced tomato on top of the pastry and drizzle the sesame seeds. Place in a hot oven temp 200C and bake for at least 15 minutes or until its golden brown.
6 - the foodie
Pick around 5 cherry tomatoes and chop them, than chop the black olive, and mix everything together with the olive oil and rosemary. When the tart is ready, place on the center of the plate, top it off with the rucola, and place the olive and tomato mixture around the tart. Garnish off with some shaved parmesan on top of the tart.
cooking
Baked Lemon Tart with a Vanilla Pod Ice-Cream Recipe prepared by Kevin Debattista Executive Chef at Basilico, The Waterfront Hotel - Gzira
Method Start by beating the yolk, eggs and sugar together in a mixer. Get the juice from the lemons, and the rind of 1 lemon, mix with the egg mixture. Add the milk and Cream and continue beating until everything is well blended together. Pre heat the oven at a temp of 170C. Place the tarts on a tray and fill them with the lemon mixture. Place them in oven and leave to cook for at least 30 minutes or until the mixture is settled and golden brown. When ready leave the tarts out for 15 minutes, and than you can serve with the ice cream, Berries and drizzle off the chocolate sauce.
Preparation Time: 35min - Serves 4 Tarts Ingredients 250g Sweet Cream 250g Milk 2 lemon 90g sugar 2 egg yolk 3 eggs 1 ready made tart Vanilla Ice-Cream 1 bunch of berries Chocolate sauce
Remember that the tarts can be cooked a day in advance. Just pre-heat before serving.
Get it Late at Portomaso Mon-Sat: Open up to 9pm Sun: Open up to 8pm the foodie - 7
cooking
Trio of Lampuki Recipe prepared by Kevin Debattista Executive Chef at Basilico, The Waterfront Hotel - Gzira
Preparation Time: 30min - Serves 2 You need 2 medium size lampuki to serve 2 pieces on each
Pan fried Lampuki Fillets served on a bed of rosti potatoes and peppered goat cheese Ingredients 1 medium potato 1 egg 1 cherry tomato 2 slices peppered goat cheese salt and pepper 1 small finely chopped onion 1 finely chopped garlic Method Peel and wash the potato, grate it, add the chopped onion, garlic and mix with 1 egg, leave it a side. Pre heat a pan and fry the potato mixture, until golden brown on each side. When ready cut into a square shape and place the sliced goat cheese on top. Place the pan fried lampuki fillets on top and finish off with the baked cherry tomato. To garnish chop some fresh herbs on top.
â‚Ź100 in FREE Shopping to be WON Send us your feedback on our BBQ2GO offer. Just send your comments, suggestions and contact details by e-mail or post to get in our draw to win â‚Ź100 in FREE shopping. info@thefoodie.comt | Arkadia Marketing Ltd, Fortunato Mizzi Street, Victoria, Gozo
8 - the foodie
cooking Pan fried Lampuki Fillets served on caramelized asparagus in balsamic Ingredients 5 fresh baby asparagus 1tbsp sugar 2 tbsp balsamic 1 fillet of lampuki Method Pre heat a pan for the asparagus, add the balsamic and sugar together on low heat. In a boiling pot, add the asparagus a cook for few minutes or until its al dente. When ready place the asparagus in the balsamic, on high heat, keep on stirring until it starts to thicken up. When ready place the asparagus on top of each other, and finish off by placing the pan fried lampuki fillets on top. Garnish with a quail egg, or a small bunch of parsley, swerve when ready so the balsamic juice will not run all over the plate.
Pan fried Lampuki Fillets served on a bed of artichoke black olive, and tomato relish Ingredients 1 fillet of lampuki 2 artichokes 3 cherry tomato 5 black olives 1 shallot chopped basil chopped chilli 1 chopped garlic 1 tbsp capers Method Cut the artichokes into small slices, pre heat a pan and start cooking the onions and garlic. Add the chilli, basil, black olive, the chopped tomato and the sliced artichokes. Keep on cooking for few minutes. Place the artichoke mixture, than on top add the pan fried lampuki, and garnish off with fried capers with chopped chives.
the foodie - 9
feature
It’s Back to School Time Some Planning Tips To Maintain Your Kids’ Healthy Diet
Any parent will agree that the world’s toughest food critics are children. This “aptitude” for culinary criticism is particularly evident with school-day lunches. You want to give your mini gourmand a balanced meal, one filled with double-duty foods that provide energy and nutrition while keeping junior sated and satisfied.
A Planning & Packing Tips: Think Like an Accountant Budget your time and money by creating a spreadsheet that will detail the daily school-day lunches for that month. Make use of Sunday leftovers and use fresh produce as soon as you buy it. Create a weekly shopping list to reduce trips to the foodstore, and allocate healthy prepackaged snacks for days without fresh fruit. Act Like a Chef Cut your lunch-making time in half by creating an efficient assembly line of materials. Get out everything that you need, from bread and meats to wrapping materials and utensils. Place it all on the counter in the order you will use it. This will speed up the process when you’re pressed for time. Keep It Hot/Cold If you’re sending your kid to school with something that needs to stay cold, include a cold pack if your child is like most, you might want to tape the cold pack into the lunchbox, so that it doesn’t accidentally get thrown out or left behind. For foods that must be kept warm, like a veggie stew or noodle soup, heat up the food in the morning. Pour boiling water into a thermos, let it warm up the container for a few minutes, and then tip it out before you add the hot food. This will help retain warmth. Looks Count The way food is presented affects how a diner perceives flavor; this is true even for kids. Make an effort to keep dishes looking attractive, wrapped and served in cool containers, and packed in lunchboxes that reflect the personality of your child.
10 - the foodie
But getting your little loved one to actually eat a wholesome homemade lunch can be as difficult as getting him or her to log off and unplug. To ensure that junior’s power lunch doesn’t go straight into the trash (and your time and money with it) or get traded for something a whole lot less nutritious, parents need to approach this nagging problem with a strategy. What follows are tips on planning and packing lunches and tools to deal with picky eaters. No matter what you include, your child will know that you took the time to make something especially for him or her, as a homemade lunch is yet another expression of your love.
B Tips for keeping picky eaters happy: Give Jr. Power Before you plan the weekly lunch menu, ask your child to identify five favorite food items that he or she would like to see in the lunchbox. Then encourage your kid to participate in the planning, preparing, and packing of the rest of the meals, creating a balanced menu of protein and complex carbs. Including them in the decision and preparation improves the chances that the lunch will actually get eaten. Never Too Cool for School No matter how old your child is, include a sweet, encouraging note, a cartoon, a picture of the family pet, or even just a silly drawing to make them smile and be reminded of how much you love them. Vary the Menu Even if he or she requests the same ham and cheese sammie every day, it’s important to provide at least one or two different items in the lunchbox to expand a picky eater’s palate. However, throwing in a food your young food critic claims to hate will backfire, as they are likely to throw it out before trying it. Introduce those new or controversial foods at dinnertime, when your kid is presumably hungry and under your watchful eye.
www.thefoodie.com.mt
feature
Daily Nutritional Requirements for Kids
1
Daily Requirements: Preschoolers Generally, preschoolers need about 1,000 to 1,400 calories per day. For this age group, roughly five or six mini-meals throughout the day are preferable to keep their energy up. Veg: 1 cup Dairy: 2 cups
2
Fruits: 1 cup Oils: 3 teaspoons
Grains: 85gr Meats & Beans: 60-85gr Fats & Sweets: Limit as much as possible
Daily Requirements: Primary School Students Complex carbohydrates and protein are particularly important for five- to eleven-year-olds, who need roughly from 1,400 to 2,000 calories a day. If they are very active, their calorie intake can be in the upper range and if they are fairly inactive, they should have a little less. Veg: 2 cups Dairy: 3 cups
3
Fruits: 1 1/2 cups Oils: 4 teaspoons
Grains: 140-170gr Meats & Beans: 140gr Fats & Sweets: Limit as much as possible
Daily Requirements: Secondary & Upper Lyceum Students Generally, teenagers need anywhere from 1,600 calories per day to 3,000 calories for very active boys. Often, teenagers need more calcium and protein than they take in. Veg: 3 cups Dairy: 3 cups
Fruits: 2 cups Oils: 5/6 teaspoons
Grain: 170gr Meats & Beans: 140-170gr Fats & Sweets: Limit as much as possible
the foodie - 11
Get your kids prepared for the scholastic season
stationary
school accessories
books
Arkadia Commercial Centre, Victoria – Gozo | Tel: 2210 3311
Sep - Oct 2010
Get that little bit extra Ambient
LA UALITA RO SS AQ A ZZ VA
WAS €2.25
NOW €1.91
2.22 2.98 1.72 1.73 0.61 2.10 0.40 0.40 2.04 1.36 0.73 1.69 0.84 1.73 1.24 5.91 5.69 2.47 3.15 S
& KIDNEY PIE
NOW €0.61
WAS €2.63
NOW €2.24
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WAS €4.43
NOW €3.76
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NOW €0.82
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AK TE
WAS €0.72
NOW €1.19
WAS €4.90
51 SERPE SA NT I
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Size
250ml 500ml 150ml 200ml 500g 130g 400g 400g 314ml 290g 50g 480g 415g 227g 285g 1ltr 1ltr 370g 250g
OS SC
Borges Olive Oil Cesar Extra Virgin Olive Oil Blue Dragon Oyster Sauce Blue Dragon Spring Roll Sauce Riscossa 30 Zitoni Tagliati Terramaris Pesto Genovese Small Cirio Red Kidney Beans Cirio White Cannellini Beans Terramaris Pomodori Secchi Sacla Acetelli Insalatina Realmar Fillets Anchovy In Oil Lola Sliced Green Olives Heinz Baked Beans In Tomato Sauce Paxo Breadcrumbs Heinz Light Salad Sagra Olive Oil Sagra Extra Virgin Olive Oil Casa Fiesta Wrap Omega Lavazza Il Perfetto Espresso RI
arkadia value MI L K
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Confectionary
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WAS €3.06
NOW €1.66
NOW €2.60
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Size
Walkers Almond Shortbread 150g Mackays Apricot Preserve 340g McVities Pengiun Biscuit Bars *9 Kettle Sea Salt & Black Pepper 200g Walkers Salt N Vinegar 34.5g Fox’s Choc Chunks Cookies Dan Cake Madeira Cake 700g Dan Cake Cut Cake Lemon With Icing 350g Fox’s Raspberry Jam Creams 150g B.Maman Apricot Jam 370g Cereals Qnax Chocolate Shells 375g
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WAS €1.95
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WAS €2.55
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3.36 2.51 1.79 1.96 0.48 1.53 3.27 2.10 1.32 1.96
2.04
1.73
Beverages Villa Jolanda Fragolino Phoenix Dutch Beer Jp Chenet Rose
75cl 50cl 75cl
4.10 0.59 5.10
3.49 0.50 4.34
Pet Food Simba Supreme Tuna/Shrimp Simba Supreme Tuna/Veg Simba Supreme Salmon & Seabream
85g 85g 85g
0.65 0.65 0.65
0.55 0.55 0.55
NOW €1.06
P IX EN HO DUTCH BE
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WAS €2.99
NOW €2.54
WAS €0.59
NOW €0.50
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NOW €2.46
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arkadia value
K Y HA D D O C K
NOW €1.49
NOW €6.33
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NOW €1.83
WAS €2.91
NOW €2.47
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IN SP
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1.00 3.65 3.06 3.65 5.66 3.15 2.69 2.91 2.71 2.91
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Size
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Greens Whole Carrots Extra Fine XXL Pizza Ham & Mushroom Vici Pangasius Fillet Gourmet XXL Pizza Familijana Donegal Catch Whiting Fillets Findus Fish Fingers McCain Home Fries Bird’s Eye Cod Fillets In Crumb Bird’s Eye Pollock In Batter McCain Oven Chips Straight Cut
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WAS €1.75
WAS €7.45
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WIPES PURE
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WAS €3.68
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Size Was NOW
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2.39
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2.26 1.13 3.59 3.59 4.59 2.60 3.55 4.59 2.74 5.59 5.60
1.79 0.96 3.05 3.05 3.90 2.21 3.02 3.90 2.33 4.75 4.76
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Personal Care
WAS €3.40
NOW €2.89
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WAS €3.55
NOW €3.02
WAS €6.75
NOW €5.74