Garden dinners for long summer evenings

Words & photography by Rachel Zammit Cutajar

With summer on the way and COVID restrictions easing up, life looks pretty sweet! What better way to celebrate that summer vibe than by having friends over and cracking open a bottle of bubbly in the garden? Of course, good champagne is always better enjoyed with great food. Be the hostess with the mostest (or the host with the most, but that doesn’t quite have the same ring to it) with these recipes that are fresh and seasonal. Most importantly, they’re easy to prepare, so can make the most out of your guest’s company, as opposed to slaving away all day in the kitchen. There’s never been a time when we’ve craved it more!

themalteseolive

TAGLIATELLE WITH MEDITERRANEAN PRAWNS AND ZUCCHINI FLOWERS

Serves 4

INGREDIENTS: 500g tagliatelle 5 cloves garlic, finely chopped 3 zucchinis, cut into matchsticks 1 lemon, juice and zest Handful zucchini flowers, cut in half 2 tbsp prawn stock 1 cup dry white wine (more for drinking while cooking) 600g peeled prawns

Method

1. Boil the pasta in salted water for 2 minutes less than the packet instructions (you’ll finish cooking in the pan). 2. Meanwhile heat some olive oil in a pan and gently sautée the garlic, taking care not to let it burn. 3. Add the zucchini and season with salt and pepper, chilli flakes and lemon zest. 4. Cook for a few minutes until the zucchini starts to soften. 5. Add half the zucchini flowers and the wine. 6. Allow to simmer for a few minutes until the alcohol cooks off. 7. Add the stock and simmer for a few more minutes. 8. Two minutes before the pasta reaches its cooking time, transfer to the pan using tongs (this will take some of the pasta water into the pan). 9. Add another half a cup of water from the pot into the pan and cook, continuously tossing. 10. Add the prawns and the remaining zucchini flowers, and cook until the prawns turn pink – be sure not to overcook these. 11. Squeeze the lemon juice over the top and toss. 12. Place in a serving bowl and serve immediately. Remember, people can wait for pasta, but pasta won’t wait for people!

MALTESE TOMATO AND ĠBEJNA

Serves 4

INGREDIENTS: 275g plain flour 170g butter, chilled and cut into pieces 1 tbsp red wine vinegar 700g mixed tomatoes (try and find some different varieties – heirloom, cherry, plum or whatever you can find) 4 cloves garlic, sliced 3 small, peppered ġbejniet (ones made from sheep’s milk) 1 egg ½ lemon 1 tbsp chives

Method

1. In a large mixing bowl, rub the butter into the flour with a little bit of salt until you have coarse breadcrumbs, leaving some chunks of butter. 2. Pat into a large disk, cover in clingfilm and place in the fridge for two hours. 3. Preheat the oven to 200C. 4. Slice the tomatoes and place in a large mixing bowl with 1 tsp sea salt.

Allow the tomatoes to sit for 5 minutes and then drain. This extracts some of the water from the tomatoes so that the galette does not become soggy. 5. Place the tomatoes on a piece of kitchen towel to absorb a little more liquid. 6. Roll out the pastry on a sheet of baking paper into a circle, about 5mm thick, and transfer to a baking tray. 7. Grate one of the ġbejniet and sprinkle over the pastry base, leaving a border of approximately 5cm. 8. Arrange the tomatoes and sliced garlic over the cheese. 9. Bring the dough up and over the filling, and brush the dough with egg watch. 10. Sprinkle the tomatoes with salt and pepper, and place the galette in the freezer for 10 mins. 11. Cook in a pre-heated oven for approximately 1 hour until the pastry is golden. 12. Place one of the whole ġbejniet into the centre of the tart, and crumble the last remaining one on top. 13. Grate the lemon zest over the top and sprinkle with chopped chives. 14. Allow to rest for 10 minutes before serving. 15. Serve hot or cold.

CHOCOLATE AND STRAWBERRY PAVLOVA

Serves 8-10

INGREDIENTS: 6 egg whites 300g caster sugar 3 tbsp cocoa powder, sieved 1 tsp balsamic vinegar 50g dark chocolate, finely chopped

TOPPING: 500ml whipping cream 500g strawberries 2 tbsp sugar Torn mint leaves 30g dark chocolate, coarsely grated

Method

1. Pre-heat the oven to 150C. 2. In a clean, dry mixing bowl, whip the egg whites until you get soft peaks. 3. While the mixer is still going, add the sugar, one tablespoon at a time, until it’s all used up. The meringue should be stiff and shiny by this stage. 4. Fold in the cocoa powder, balsamic vinegar and chopped chocolate. 5. Pour the chocolate meringue onto a piece of baking paper placed over a baking tray in a circle with a small well in the centre. 6. Bake for approximately 1 hour until the edges are crisp and the top is dry. 7. Turn off the oven and place a wooden spoon into the crack on the door so that some air is allowed to get into the oven. Leave to dry out overnight. 8. Prepare the strawberries by hulling and chopping them in half. 9. Add the sugar and mint leaves and toss. Place in the fridge until ready to assemble. 10. When ready to assemble, whip the cream and place into the centre of the pavlova. 11. Top with the strawberry mix and garnish with grated chocolate and mint leaves. 12. Serve immediately and don’t leave any leftovers. It won’t be hard!

Notes

• Make the pavlova the night before and allow it to cool slowly in the oven. Place a wooden spoon in the door to allow the oven to cool. In a clean, dry mixing bowl, whip the egg whites until you get soft peaks. • Don’t be tempted to assemble the pavlova beforehand as it will go soggy. Prepare the strawberries and just whip the cream and assemble at the last minute. • Don’t save any to have as leftovers as it goes soggy once the cream is put on top. This is the perfect excuse to go back for seconds, maybe even thirds!