the foodie
Issue No: 7
JaN - Feb 2011
the foodie January - February 2011 Welcome to the second year of ‘the foodie’, Arkadia Foodstore’s publication aimed to change the way you feel about food. Every other month, we’ll be bringing you delicious, easyto-achieve recipes and regular updates on seasonal ingredients arriving in store as well as top tips and money saving buys. Above all, ‘the foodie’ is about making cooking and eating great food as relaxed, easy and enjoyable as possible. We hope you enjoy it.
What’s Cooking? Getting the year off to a great start, in this edition of ‘the foodie’, we experiment with local seasonal produce, achieve more for four with less than €20, dabble with an unusual strip loin from the land down under and spice things up for the winter with a quick, easy and impressive pasta dish.
Weekly Offers You may have already spotted some fantastic weekly promotions in-store this year, such as “Super Detox Week”, where customers had the opportunity to sign up for a FREE gym membership or the “Love at First Scent” campaign offering a FREE Camay Shower Gel and impressive savings on hair care products such as Fructis and Elvive, but this is just the start of a year full even more quality, choice and value at Arkadia Foodstores. On a weekly basis, throughout 2011, we will be presenting timelimited special offers, introducing
you to new products and reducing costs on essential everyday items, so stay tuned to ‘the foodie’ by *signing up to our weekly email alerts and you can be safe in the knowledge that you will never miss out again!
January Blues?
Opening Hours After providing extended opening hours throughout the month of December, we have reverted to our regular hours of operation, which include evenings throughout the week and Sunday trading for your convenience.
Christmas a distant memory? New Year’s resolutions fast fading? The summer still too far out of reach? January can be a gloomy time after all frivolity of December, so we feel there is no better time for an early Spring clean and a generally thorough makeover and that is why we are investing in change. Over the coming weeks we will be phasing in a new look to enhance your experience when you visit us at Arkadia Foodstore in Portomaso. Please know we will ensure any disruption will be limited, however, in advance, we apologize for any inconvenience as we undertake the work to get us looking tip top.
Gozo (Tel: 2210 3316) Mon-Sat: 8AM – 7PM Sun: 9AM-1PM
Until Next Time…
Arkadia Marketing Ltd. Fortunato Mizzi Street, Victoria, Gozo Tel: 2210 3000 E-mail: thefoodie@arkadia.com.mt
With that news, some great savings in-store and quick and easy recipes that will impress even the most seasoned culinary expert in your circle, you’ll have to agree things are already beginning to look up! Take all of that and throw in a 3 for 2 wine offer on some fantastic local and foreign tipples and you have a winning combination for beating the winter blues. So until next time, eat, drink, be merry and then eat and drink some more!
Portomaso (Tel: 2138 2333) Mon-Sat: 8AM – 9PM Sun: 8AM – 8PM Sign up to e-mail updates from Arkadia Foodstore by e-mailing to thefoodie@arkadia.com.mt Published by: Arkadia Foodstore Gozo | Portomaso Content & Photography by: Claire Borg, George Larry Zammit & Matthew Green
To advertise please contact : Valerio Hili | Tel: 2210 3213 E-mail: vhili@arkadia.com.mt
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zinfandel bavette with spicy spinach Ingredients Serves 2 250g Bavette Pasta 250ml of Red Wine, preferably Zinfandel Extra Virgin Olive Oil 2 Cloves of Garlic Teaspoon Chilli Paste, or a pinch of chilli flakes (optional if you like a bit of a kick in your pasta) 3 Fresh Spinach Leaves (use frozen when not in season) Sea Salt Freshly Ground Black Pepper 50g Pecorino Cheese
also great offers on
Method In a large post of the salted boiling water, cook the spinach leaves for a 3 minutes. Transfer the spinach leaves to a baking sheet and spread out to cool. In the same boiling water then half cook the bavette for 3 to 5 minutes by keeping the pasta very al dente. Reserve a cup of the pasta water while you drain the pasta. Heat a large sauce pan and pour in some extra virgin olive oil. Peal and crush the garlic and cook in the oil until slightly brown. Pour in the wine and bring to a boil. Add the pasta to the pan and shake regularly to prevent the pasta from sticking to the pan. Gently stir with tongs as the pasta infuses with the pasta and becomes red.
Cittadella
Cittadella
Cittadella
(75cl)
(75cl)
(75cl)
Red
Once the wine is absorbed by the pasta, spoon in the chilli pasta and add some of the reserved pasta water if needed to loosen up the pasta and not let it dry up and get sticky. Shred the cooked spinach leaves and transfer to the sauce pan. Use thongs to stir the spinach within the pasta and toss gently. Add salt and pepper to taste. Transfer the pasta to individual pasta bowls. Freshly grate the pecorino cheese on top.
White
Was €2.57
Rose
Now €2.05
Great Value on Italian Produce Offer Valid Monday 24th to Sunday 30th January 2011.
WAS €1.82
WAS €1.82
WAS €3.98
WAS €2.65
WAS €2.63
NOW €1.46
NOW €1.46
NOW €3.18
NOW €2.12
NOW €2.10
Salame Napoli (80g)
Spianata Romana (80g)
Grana Padano (200g)
Provolone Dolce (200g)
Organic Tomato Pesto (190g)
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WINE WEEK
3for2 on seleCteD Wines
Try out or stock up on Zinfandel, Gavi, Chardonnay & Rosè D’Anjou between Monday 17th and Sunday 23rd January 2011 only!
zinfandel bavette with spicy spinach
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The
Artichoke
Precisely known as globe artichoke, cynara cardunculus, or Qaqocc in Maltese. A very abundant seasonal crop that is very popular in our markets during the winter months.
A very traditional dish using this crop is stuffed and stewed artichokes. However, artichokes are very versatile and can be used in many interesting ways. Artichokes can be made into a paste and served with raw vegetables and crackers as a dip, eaten raw in salads, steamed, stewed, fried as tempura, used with pasta and risottos, made into a pesto for pasta and also used in egg dishes with scrambled eggs or in quiches. Yes, they do stain your hands when they are being cleaned and peeled but simple rubber gloves can solve the problem. And to avoid them changing colour, always dip them in fresh water with a lemon squeezed in it. When they become very abundant they can be bought in bundles and preserved in oil. In Italy, a popular liqueur is made using artichokes. In Vietnam, a herbal tea is made out of them. The artichoke was used as a food and medicine by the ancient Egyptians, Greeks, and Romans. This ingredient is said to be one of the oldest foods known to men. Artichokes contain no fat and are a source of many vitamins, including Potassium, Magnesium, Folic Acid and Vitamin C. This crop is well known for it’s health properties. It clears toxins in liver, it is a liver and gallbladder bile stimulator and also lowers cholesterol.
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scrambled eggs with artichokes Ingredients Serves 4 4 Artichokes 6 eggs ½ a glass of milk 1 onion – peeled and finely chopped Parsley – finely chopped Knob of butter Cooking oil Method Heat some cooking oil and gently cook the peeled, cleaned and cut artichokes and onion. When done, add a knob of butter. In a bowl, beat the eggs. Season and add the milk, mix well, then add to the onion and artichoke mix. Cook, stirring continuously, until the eggs firm up. Add the parsley and serve.
anchovy, lemon and artichoke pasta Ingredients Serves 4 300 grams Spaghetti Lemon Zest – 1 tsp finely grated 3 Pieces Fresh Garlic – peeled and finely chopped 2 new potatoes - peeled and finely sliced 4 anchovy fillets (Renna Brand) Borges Olive oil Fresh Parsley 4 Artichokes Pecorino Cheese - Grated Sea Salt and Black Pepper
scrambled eggs with artichokes
stewed lemon and black peppercorn artichokes with tuna raw artichoke salad anchovy, lemon and artichoke pasta
artichokes with rosemary and bitter olives
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Method Peel, clean and cut the artichokes. Place in a small pan, together with half the garlic, some olive oil, salt and pepper and a little water. Cook just until tender and set aside. In a pan of cold water, place the chopped potatoes and bring to the boil. Cook until nearly done, then add the pasta to the same water. Cook the pasta al dente, and drain potatoes and all. In a separate pan, heat some olive oil and gently cook the remaining garlic and anchovies for about a minute. Turn off. In a large bowl, mix the pasta, potatoes, garlic, anchovies and artichokes. Season to taste, add a little olive oil, the lemon zest and grated Pecorino. Serve warm.
raw artichoke salad Ingredients Serves 4 4 Artichokes ½ a lemon Borges Olive Oil 1 tsp Apple Cider Vinegar ½ tsp sugar salt and black pepper Method Peel, clean and very finely slice the artichokes. Place in a large bowl. Add the juice of the lemon, olive oil, vinegar, sugar and season. Mix well. Set aside for at least 20 min. Serve with Parmesan shavings or as is. Great with warm crusty bread and soft goat’s cheese or either with strawberries and bresaola.
stewed lemon and black peppercorn artichokes with tuna
artichokes with rosemary and bitter olives
Ingredients Serves 4 4 Artichokes 1 lemon 1 piece fresh garlic – peeled and chopped 1 tsp whole black peppercorns Borges Olive Oil fresh parsley – finely chopped
Ingredients Serves 4 4 Artichokes 4 Bitter Olives 4 Potatoes – Peeled and sliced 1 lemon 1 piece Fresh Garlic – peeled and chopped Borges Olive Oil Rosemary Sea Salt and pepper
Method Peel, clean and cut artichokes. Place in pan, add half the lemon cut in 4 and the rest of ingredients and some water. Cover and cook until tender. Cool, discard lemon pieces and serve with tuna. Can also be served as a side dish with steamed vegetables, grilled chicken or fish.
Method Peel and clean artichokes and place in a container of water with a lemon squeezed in it. In a large pan, drizzle some olive oil, place the sliced potatoes, sprinkle with garlic, rosemary, season to taste, then place the drained artichokes with abitter olive place in the centre on top of the potatoes. Add a little water, cover and cook till potatoes are done. Serve as a side dish with fish, chicken or rabbit.
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The
Pink Peppercorn The Pink Pepper tree, schinus terebinthifolius, or better known as Brazilian Peppercorn tree is a common tree found all over the Maltese islands.
In Autumn, clusters of tiny white flowers form green and juicy berries that ripen into bright red. Around Christmas time, they are ready to be harvested and thus meriting their more common name, Christmas Berry. Even though called pink pepper, it is not a pepper. The only thing it shares with black pepper is one important consistuent, piperine oil, but it has none of the pepper’s heat. Dried berries are often added to pepper mixes together with black, green and white peppercorns and grinded as and when needed. Who knows how many times we all have walked past these trees and not taken any notice of them? Well, keep your eyes open, and take a closer look and you will notice these trees here and there. They grow easily in most climates and in many places used as ornamental or shade trees. They are easily picked and one can dry them and use them at a later stage. Just place in a sieve,
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in an airy, shady place and turn everyday to ensure even drying. Once the berries are dry, they can be stored in an airtight container and crushed when needed. Easier, they can be bought in either mixes or on their own, in pre-packed doses or by weight. Pink peppercorns make very delicate sauces and are very good with lobster, fish, game, pork, veal and poultry. They are best used in small amounts because mono-terpenes in the volatile oil can cause intestinal irritation. Bright coloured, with a pleasant taste of fruit and pine, the pink peppercorn is an interesting spice available around us to be either picked or bought.
Happy berry picking!
fish fillets with pink peppercorns Ingredients Serves 4 6 Pegasus Fillets Fish (1 pack) 70 Grams of Garlic Butter 1 Shot of Brandy 1 Piece Fresh Garlic - peeled and finely chopped Sea Salt Black Pepper 2 Tbsp Pink Peppercorns - crushed Sprig of Wild Fennel - washed and finely chopped ½ a Glass of Water Method In a large pan, melt the butter and bring off the heat. Place the fish and sprinkle with the remaining ingredients. Bring back to the heat till is starts to bubble. Add the brandy, cook for another minute. Add the water, cover and cook for about 5 to 7 minutes. Uncover, reduce cooking liquid and serve immediately with boiled new potatoes or a crunchy salad.
Good, quick, stylish, and cheap! This recipe just takes you 15 minutes to prepare while you can feed 4 people for under â‚Ź10.
smoked salmon platter with pink peppercorns Ingredients Smoked salmon Pink Grapefruit - segmented Pink Peppercorns Green Salad (your preferred selection of lettuce, watercress, rucola, and other green leaves) Olive oil Balsamic Vinegar Black Pepper Method Arrange the ingredients in an attractive way and sprinkle with freshly ground black pepper and crushed pink peppercorns. Drizzle with olive oil and balsamic vinegar according to taste. Serve with fresh crusty bread and a good herb butter. with boiled new potatoes or a crunchy salad.
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1 Meal, 3 course, 4 people, under â‚Ź20 antipasto
garlic & cheese melts Ingredients 1 Small Loaf of Bread 150 grams Red Leicester 100 grams Lurpark Herb & Garlic Butter Method Cut the bread into slices. Using a grater thickly shred the red leichester. Mix with the butter and spread onto the bread slices. Bake in a heated oven until golden. Serve immediately.
main
lamb shepherd’s pie Ingredients 800grms ground lamb 1 onion peeled and chopped 1 carrot - peeled and finely diced 1/2 a cup frozen peas cooking oil 6 large potatoes 150 grams butter 1tsp ground cumin pinch of nutmeg 1/2 a cup of milk Salt and pepper 2 tbsp tomato concentrate 1 litre of chicken or vegetable stock Method Peel and quarter potatoes, boil in salted water until tender (about 20 minutes). Drain and mash. Add 100 grams of the butter, nutmeg, pepper and milk and mix well. Set aside. Heat some oil and cook the ground lamb until it changes colour. Season with cumin and pepper, add the chopped onion and cook for about 10 min. If it
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starts to dry up add some chicken or vegetable stock. Add the carrots and peas and cook for a further 5 min. Add the tomato, some more stock, cover and simmer for another 10 minutes, making sure the liquid has evaporated but the lamb is still moist. Place lamb in baking dish. Distribute mashed potatoes on top. Rough up with a fork so that there are peaks that will brown nicely. Melt the remaining butter and brush the top. Bake in a 200 degree Celsius oven until the potatoes become golden. Serve piping hot.
dessert
beer battered apples Ingredients 2 Apples 250ml ale 2 tbsp sugar 2 cups plain flour Honey sesame seeds oil for frying Method Wash, peel, core and cut apples in 1 cm thick slices. To make batter, pour the beer into large bowl, add sugar and whisk until it dissolves, then slowly add flour whilst still whisking. You should obtain a very thick batter. Heat about an inch of oil in a heavy based frying pan (or better, use a fryer if you have one). Dip the apples in the batter, coat well and carefully dip them into the hot oil. Fry for about 3 minutes on each side, or until they become golden. Pat dry and serve immediately with drizzled honey and a sprinkle of sesame seeds. Delicious with vanilla ice ream too!
garlic & cheese melts
beer battered apples
lamb shepherd’s pie
shopping list
1 Small Loaf of Bread 150 Grams Red Leicester 100 Grams Herb & Garlic Butter 800grms Ground Lamb
1 Carrot Frozen Peas 6 Large Potatoes 2 Apples 250ml Ale – 1 Bottle
from your cupboard 1 Onion Cooking Oil 150 Grams Butter 1tsp Ground Cumin Pinch of Nutmeg ½ Cup of Milk 2 Tbsp Tomato Concentrate
Chicken or Vegetable Stock Cube 2 Tbsp Sugar 2 Cups Plain Flour Honey Sesame Seeds Oil for Frying Salt & Pepper
Australian Week Try out tasty Australian produce at unbeatable value between Monday 24th and Sunday 30th January 2011 as we celebrate Australia Day. Look out for other special offers instore.
1kg
Kangaroo Strip loin
Yellow + Any Tail Wine
FOR ONLY
char-grilled kangaroo striploin with a spicy fig salsa Ingredients Serves 4 800g Kangaroo Striploin ¼ Leek, sliced 6 Dried Figs, sliced in quarters 1 Spoon Worchester Sauce 1 Cup Port Wine 1 Cup Shiraz Wine 1 Cup Tomato Passata 1 Tablespoon Chilli Paste Extra virgin olive oil Sea Salt Freshly Ground Black Pepper Pinch of Sugar Method Slice the kangaroo striploin in 1 to 1 ½ cm steaks. Be careful because kangaroo meat is very delicate and might not hold up into whole steaks. Place in a dish and season the olive oil, sea salt and grounded black pepper. Leave to rest while you prepare the sauce.
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Boil some water with an electric kettle. Soak the fig quarters in a bowl with the boiling water. Heat a non-stick sauce pan. Pour in some olive oil and sauté the leeks. Drain the figs and transfer to the sauce pan and continue tossing gently. Add in the Worchester sauce. Keep the sauce pan on high heat and pour in the port wine. Once the liquid starts to boil, pour in the Shiraz wine. Stir gently as the mixture starts to boil and the liquids begin to evaporate. Add the chilli paste and sugar depending on how spicy or mild you would like the sauce to be. Once the sauce starts to caramelize and thicken pour in the tomato passata. If the sauce becomes too thick add the hot water from the electric kettle. Heat up the char-grill or use a grilling pan. Once very hot, grill the kangaroo striploin on both sides until medium rare. Plate the grilled meat on individual serving plates. Top the striploin with the fig salsa.
Did you know? since 2005, following a competition with entries from 41 different countries, Kangaroo meat is known as “Australus” which has helped increase appetites for this delicacy in it’s native country and abroad.
Or choose from... Shiraz Cabernet
Moscato
Semillion Sauvignon Blanc
Shiraz
yellow Tail Wines WAS €7.60 ve NOW €6.40 sa1.20 €
Some Information on Kangaroo Meat
char-grilled kangaroo striploin with a spicy fig salsa
some consider kangaroo among the finest of game meats, with a rich, appealing flavor that combines well with many other foods and holds its own with aromatic spices. it is sometimes compared to venison. Available in a wide range of cuts, kangaroo can be prepared in much the same way as other red meat. But because it is so low in fat (about 2%), it is easy to dry it out. If you like your meat well done look for something other than kangaroo. the goal is to go no further than medium rare.
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