ISSUE NÂş
it's all about food
Mauritius
From one small island to another
Lunch with chef
JosĂŠf Bonello dines in Valletta
Reed Alexander
Celebrity at the start of his culinary empire
Giusy Vella
Personal chef on the high seas
February 2012
09
editorial
welcome!
contents
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issue 9 Feb. 2012
05 food culture
MAURITIUS from one small island to another with Olivia.
09 interview
GIUSY VELL A personal chef on the high seas.
It’s all so incredible. It’s all over the wires. 2012 really does seem to be the end of the world for a number of food professionals and the weird thing about it all is that it all started happening at the turn of the new year. Jamie Oliver is reportedly filing for bankruptcy citing disastrous projections for the next twenty-four months; Ferrán Adrià has issued a press release announcing he will not reopen his world famous El Bulli as a gastronomic creativity centre in 2014 as planned without giving any clear indications as to what led to this drastic turnaround; Nigella Lawson will be shutting down her website with a special ‘adieu menu’ on February 29 after claiming that keeping up with new competition was having adverse effects on her health; whilst the Financial Times carried a reportage stating that Gordon Ramsay has sold his entire chain of restaurants worldwide to an Indian magnate who already boasts a chain of curry houses in the US. It was The National Enquirer that took a keen interest in all the stories and succeeded in unraveling a common incident which all four food pros experienced in the early days of January which was to have a telling impact leading to the above-mentioned extreme measures; they all got wind of a wire-tapped telecon I had with a friend sharing the fact that my new year’s resolution was to take the art of food preparation a bit more seriously. In layman’s terms, I want to learn how to cook, and this mere desire threw Jamie, Ferrán, Nigella and Gordon into a frenzied panic. Well judging by my utterly poor resolution-adherence track record, I know that when these colleagues of mine read my editorial, they will rethink their strategy and stick to their original plans. Meanwhile, I shall continue my search for method number 29 of grilling chicken breast! Any suggestions?
Here’s hoping St Valentine will be keeping your hearts tingly and warm on Tuesday! Have a happy one!
11 celebrity chef
REED ALEXANDER
celebrity food star, 16 and already on the way to a culinary empire.
17 lunch with chef
JOSEF BONELLO LUNC HES IN VALLETTA with Ramona and Roberta Preca.
21 vegetarian REC IP ES
Four tasty and easy to prepare meat free dishes.
27 Joséf’s travels
LONDIN DINS Josef enjoys everything the city of London has to offer sights, sounds and tastes.
A big well done to Mrs Nicki Attard of Qrendi who is the lucky person who gets the CIBUS WINNER TAKES ALL prize of the Christmas issue.
Editor: Joséf Bonello Editor at Large: Mike Dimbleby Creative Director: Mark Portelli Art Director: Germán Perujo Design & Production: Matthew Debono Photography: Matthew Debono at ESL, Coordinator: Alison Vassallo Advertising: Alison Vassallo Published by Executive Services Ltd. 183/2 Constitution Street, Mosta Tel.: 2142 2171/2/3 Email: cibus@eslmalta.com Cibus enjoys a circulation in excess of 40,000 distributed with The Sunday Times. While making every effort to satisfy our clients and readers, Executive Services Ltd. cannot be held responsible for errors or omissions in advertising or Editorials.
it’s all about food
*01
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food culture
What we ate on our honeymoon My honeymoon in Mauritius was a two-fold celebration of love. Obviously we were celebrating our official union in marriage. But, whilst we were there, being avid food lovers, we also celebrated the flavours and aromas of Mauritian food.
Finding myself on a small island in the Indian Ocean, with over a million of people with diverse cultural roots I was kind of diffident about the quality of food which could be presented on my plate. Yet, the different migrations throughout Mauritius’ history make its food surprisingly original stuff. On our first day we visited the Mauritian capital, Port Louis, and headed straight to the market. I love visiting markets when I am travelling; I feel that markets can illustrate the traditions of the inhabitants. And as you gingerly scrutinise the happenings around you, you become part of their everyday life. The streets surrounding the market place are berth to many stands with colourful umbrellas selling Vacoa baskets, jewellery, not genuine designer T-shirts and more. A dense crowd of Indians, Africans and Chinese, oblivious of the scorching sun, was moving around with shopping bags. Others were speeding by on mopeds to make their way easier through the mayhem. It was as if all of Mauritius was heading towards the market.
words and photos Olivia Darmanin
With a bit of struggle we managed to make our way in the hub of the market and found ourselves in the fruit and vegetable section. Stalls were neatly piled high with pineapples, mangoes, papayas, grapefruits,
it’s all about food
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food culture
aubergines, potatoes, onions. Merchants were yelling their lungs out, bargaining prices to sell their fare. As we toured the area, the strong smell of spices pulled us towards their section. Mountains of saffron, pepper, cinnamon, ginger, curries, cardamom, and coriander were displayed. I was impressed by the vast selection so I purchased some varied spices and Madagascar vanilla pods. Holding tight to the spices bag, (they resulted in being quite expensive!) we moved to the snack area to discover what satisfies the hunger of Mauritians. Gâteaux piment (fried split yellow peas mixture with chilli), faratas (pancakes served with curries), samoussas (fried pastry with vegetable curry) and pink alouda (drink with chilled milk, ice-cream, syrup and jelly) were available for a quick bite. Street food in Mauritius is extremely popular with the locals. As we moved away from Port Louis, with our rented car, we noticed many hawkers, with their two-wheelers, selling the traditional snacks, pickled fruit and particularly-carved lollipop pineapples displayed in glass boxes. Port Louis was only the introduction to Mauritian cuisine. As we toured the island from North to South and East to West we made it a point to immerse ourselves in the diverse culinary treats which settled on the island through the historical influence of the French, Creole, Indian and Chinese traditions. Chinese migrants preserved their roots. In the heart of the Chinese Quarter in Port Louis we retreated into the peaceful atmosphere of the Chinese restaurant Lai Min. The entrance to the restaurant may not guarantee peace of mind, in terms of food, but this no frills restaurant confirmed that at times questionable ambience is compensated by glorious food. We tried to chopstick our way through duck spring rolls, steamed crayfish, sweet and sour fish, chicken stewed in red wine, fried rice and mine frite (fried noodles). And then an ice-cream with tapioca pearls, these tiny and sticky opaque caviarlike balls which I couldn’t eat! Our next gastronomic stop was in an Indian restaurant on the paradise island of île aux Cerfs. Armed with a Blue Marlin, a local beer, we were escorted to our table underneath pod-like huts with thatched roofs, nestled in the volcanic rock close to the sea shore. La Chaumière Masala offers a heavenly setting and its menu transports you through the history and nuances of Indian cuisine. We wanted to eat a little bit of everything. There was onion bhaji, crispy samosas, a selection of curries, pickles, naan bread. Then the hot prawn curry served with
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poppadoms and basmati rice pilaf. I asked for more naan bread, it was warm, light and buttery, the ideal texture to soften the spicy taste of the prawn curry. Our lunches continued. Eager for a taste of the Mauritian fare we drove southeast and arrived at Le Chamarel just in time for the last order. Snuggled in the Black River Mountains with a transcendent view of the dense forests and the Indian Ocean, Le Chamarel is in pure tranquillity, unless of course some monkey from the forest decides to sit at your table! We opted for traditional Mauritian dishes and endeavoured to taste the heart of palm, which, as the name suggests, is the edible, inner core of a palm tree. It was served au gratin and had a delicate and subtle taste. The venison casserole was sublime and so was the tender octopus cooked in curry. Undoubtedly the most romantic and treasured food memoir during our honeymoon was dinner on the Lady Lisbeth. The recently restored 1940’s boat with teak structures and private dining tables provided the perfect setting for a gastronomic cruise. Having an aperitif on the deck, under a moonlit Mauritian sky, wrapped up in blankets to keep warm, was like a scene from an amorous movie. The special menu presented local delicacies: palm heart tartar topped with smoked marlin and refreshed with a piña colada reduction, oven-baked fillets of vieille rouge (local red fish) served with crunchy vegetables and saffron rice enriched with a bouillabaisse sauce, and finally crispy coconut discs layered with ice-cream and dressed with lemongrass flavoured custard sauce. I read, that in the book of Deuteronomy it was explained that, in the first year of marriage the man is exempt from all his duties just to bring joy to the wife he has married – so if you’re still within your first year I suggest you ask your husband to take you to Mauritius to be able to savour the uniqueness and distinctiveness of Mauritian cuisine. Coming to think of it... should I try to propose another trip to Mauritius to my husband? I am still within the one year time-frame!
Check Olivia's Eatmania website which is dedicated to all things related to food and the importation of fine food stuffs from Italy. www.eatmania.com
it’s all about food
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interview
Giusy
Sea Chef
I am always refreshed by and attracted to young people who live a little bit out of the box. Giuseppina aka Giusy Vella is certainly one such young lady with whom I so thoroughly enjoyed a lively chat despite her locally unusual name not boding too well for starters given my slight aversion to some things Italian! Would Elizabeth, Jasmine or Samantha not have done? Not for this adventurous lass they wouldn’t.
words Joséf Bonello photography Matthew Debono and Barong C Crew
But now, onto more serious fare! Giusy is a personal chef on board Barong C, a 94 foot sloop Wally sailing yacht. She needs to make sure that the boat’s owners, her guests and her crew are kept gastronomically happy at all times during her working schedule. Riding the seas to La Spezia, Sardinia, Naples, Sicily and other maritime hot spots must surely be very exhilarating yet the responsibility resting on this 22-year-old girl’s shoulders is considerable and with her unassuming, soft-spoken air, I couldn’t help but wonder if even she fully- fathomed the weight she carried. Yet as our conversation delved deeper I soon realised what a sensible no-fuss woman Giusy is and how well she manages this task of hers. Her childhood inspiration came from her Nanna Milly who would not shirk away from letting a boisterous messy little girl potter around her lively kitchen. It was ITS (Institute of Tourism Studies) that then provided the formal training which brought out the best of Giuseppina’s real talent both in kitchen handling as well as restaurant management. When given the opportunity of a year as an intern, she grabbed the chance to go to the Channel Islands where she worked at the Hotel De France in Jersey. Back home to finish her studies, she was asked to return to Jersey by the head chef to work this time as chef de partie after which she had a stint at the main kitchen of the Corinthia San Gorg and also at the Grill 3301. She showed so much early promise that one of her ITS tutors suggested she applied for a job he knew of which led her to being taken on as chef of Barong C. She of course needed to show what she was made of first and her winning menu of pasta
with langustini and sea urchin followed by fried baby calamari and green salad sang the right tune for new employers. Her ‘office’ is a fully-equipped galley which she masters with a firm hold as she cleans, stores, freezes, prepares her ingredients and cooks breakfast, a two-course lunch and threecourse dinner for guests, owners and crew every day plus canapés, biscuits and nibbles to keep all happy in between meals. She specialises in fish and she almost surprised herself when she quipped that during this entire past season she does not remember cooking the same dish twice, unless specifically asked to. Freshness and quality of her raw materials are of the essence yet being out at sea for a number of days can challenge this requirement. Also being in charge of buying her kitchen supplies, Giusy will need to research the best way of securing top produce on her next port of call since she must know exactly where to go in the few hours at her disposal. She’s been informed, for example, that Greece, one of her forthcoming ports of call, will be a tough nut to crack since all the fishmongers sell their prize catches directly to restaurants so she will need to work around this hiccup. She takes challenges, like initial sea-sickness bouts until her sea-legs took over, a rather tough test at keeping her social life buzzing despite lengthy absences and braving 55-knot winds close to Elba, very much in her stride. But as she savours her very own knack of creating new dishes from available ingredients to please her boats owners, guests and staff alike, her eyes clearly express that there is nothing else she would rather be doing at this moment in her life.
it’s all about food
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UtoPienza
celebrity chef
reed
alexander
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Reed Alexander, celebrity food star and breakthrough actor, far surpasses his 16 years, having already laid the groundwork for a budding culinary empire.
words Cibus
Embracing his passion for cooking from an early age, Reed combines his on-camera talent with his affinity for nutritious and delicious recipes to launch his own online destination, KewlBites. com. In addition to starring as the infamous Nevel Papperman on Nickelodeon’s top rated comedy iCarly, off-camera, Reed generates and manages all content housed on this virtual hub. Leveraging both his TV and web platforms, Reed captivates a global audience which, like himself, values entertainment and lifestyle. READY TO “ROLE” Displaying a dynamic, go-getter attitude from an early age, Reed knew he had a knack for entertaining after his first acting job at seven years old. Within months, he researched talent agencies online, contacted various offices, and sought out his own representation. After a trip to LA with his parents, he was signed, and soon after he hit the small screen. Since the show’s premiere in 2007, Reed has played Nevel on iCarly, which is going into its fifth season. That same year, the ambitious teen star also wrote and sold a pilot to the network. Throughout the years, Reed has made countless television and movie appearances, including performances on NBC’s Will & Grace, Disney’s Kickin’ It, and Cartoon Network’s Out of Jimmy’s Head. EARLY INTERVENTION As a busy teen star, Reed balances auditions,
tapings and media appearances all while attending a prestigious international online academy. As an early teen, Reed became overweight, and as a result, was exhausted and lethargic. Born into a family with a history of heart disease and diabetes, he knew he needed a serious change. Scouring the internet for food and fitness advice, the information he found largely applied only to adults, so he took matters into his own hands. By piecing together his research, Reed began exercising regularly and created his own recipes, tips and tricks that, in tandem, led to successful results. He witnessed a drastic change in his energy, weight and overall well-being. A BUSINESS IS BORN Spending most of his days in the kitchen, which he refers to as his “science lab,” Reed’s library of recipes grows everyday. Parlaying his ability to transcend multimedia platforms and engage a global audience, Reed pooled his research and catalogue of recipes into his own website. In December 2009, his 15th birthday, KewlBites (www.kewlbites.com) was also born. Within months, the site’s awareness soared as Reed cooked on various morning and talk shows. His fluency in Spanish enables him to reach the Latin and Hispanic demographics, which have popularized his “en español” cooking demonstrations and appearances on international stages, like the Univision/Telefutura networks.
it’s all about food
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celebrity chef’s recipe
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kewl apple pot pies
with honey oat streusel Serves 6
INGREDIENTS (PREPARE THE RAMEKINS):
For the crust:
• • •
3 (9-inch) premade, store-bought individual pie crusts KewlTip: When purchasing pie crusts, low fat or wholegrain varieties pack the flavor and some nutrition, too! Each piecrust should contain enough dough to fill two 7-oz. ovenproof ramekins.
1 egg white, lightly beaten canola oil spray or nonstick cooking spray For the apple-pie filling: • 8 cups of sweet red apple chunks (approximately 6 large, firm apples) • 1 ½ cups of unsweetened applesauce • ¾ cup of raw sugar • 1 tbsp of ground cinnamon • 1 tsp of ground allspice • ½ tsp of ground cloves • ½ tsp of freshly grated or ground nutmeg • ¼ tsp of sea salt • 1 tbsp of all-purpose flour • 1 tbsp of whole-wheat pastry flour for the streusel topping: • 1 ½ cups of oats • 1 cup + 2 tbsp of all-purpose flour • ¼ cup + 2 tbsp of whole-wheat pastry flour • ¾ cup of packed light brown sugar • 1 ½ tsp of ground cinnamon • ¼ cup + 2 tbsp of canola oil • ¼ cup + 2 tbsp of honey
METHOD: 1 Preheat oven to 350°F. Lightly coat the interior bases and sides of six 7-oz. ovenproof ramekins with nonstick cooking spray; also spray a large baking sheet or six individual baking dishes. Set aside. 2 Place enough piecrust in each ramekin so that approximately a ½ inch of crust hangs around the edges of the exterior of the ramekins. Use kitchen shears to trim edges. Fit the crust into the ramekins well so that the crusts take on the shape of the ramekins in which they are sitting. 3 Using the tines of a fork, crimp around the edge of the piecrust where it meets the top of the ramekin and then lightly brush, inside and out, with egg white. Set aside.
make the apple-pie filling
4 In a medium saucepan, combine the applesauce, sugar, cinnamon, allspice, cloves, nutmeg, and salt. Whisk to combine and then set
5 6
7
the saucepan over medium heat on the stovetop. Cook, uncovered, whisking often, for 20 minutes, or until the sugar has dissolved into the applesauce, the liquid has boiled and deepened in color, thickened, and become very fragrant. Remove the saucepan from the heat and allow to cool for five minutes, whisking frequently. Place the chopped apple chunks in a large heatproof mixing bowl. Pour the warm sauce over the apple chunks and toss with a heatproof spoon or spatula. Stir in both flours until evenly distributed Distribute the apple mixture among the six prepared ramekins. Use the back of the spoon to lightly pack down the mixture. Set aside.
make the streusel topping
8
In a medium bowl, thoroughly combine the oats, all-purpose and whole-wheat pastry flours, sugar, and cinnamon. 9 Add the oil and honey and work until the mixture becomes crumbly but clumpy. When the mixture becomes pliable, compact it into a tight ball. 10 Use fingertips to break up the sphere of compacted streusel crumb topping into randomly sized chunks. Some chunks may be small, others larger. 11 Place the filled ramekins onto the prepared baking sheet or individual baking dishes and top with the streusel. Ensure that a significant layer of streusel is present for each ramekin. Lightly press the streusel onto the pie when adding, but do not pack the crumbs together. If any streusel falls onto the baking sheet or dishes, place it atop the ramekins again. 12 Place the ramekins into the oven and bake for 1 hour, 10 min. 13 Remove the ramekins from the oven and allow to cool for approximately 10 minutes. 14 Serve and enjoy!
it’s all about food
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Borża s peċ jali inkluża
Faċli bi ex tipp repara Iżżomm il-forn n adif Mingħa jr xaħa m miż jud
Stewed rabbit with pancetta, apricots and herbs provincial and creamy mashed pototoes Serves 4
Ingredients: 1 sachet Buitoni il saccoccio `Erbe Provenzali` 1 rabbit, cut into small portions 100g chopped pancetta 200ml red wine 1 tbsp tomato puree 1 onion, finely chopped 2 carrots, peeled and diced 100g dried apricots 2 sprigs fresh rosemary For the creamy mashed potatoes 300ml milk 150ml water 25g butter Fresh seasoning 1 sachet Buitoni `Crempure`
Method: Cut open the sachet of Buitoni Erbe Provenzali and remove the oven bag. Place the rabbit pieces, pancetta, onion, carrots, apricots and rosemary into the oven bag and pour in the seasoning contents. Mix the red wine and tomato puree together in a glass and add to the other ingredients in the oven bag. Tie up the bag with the attached tag and shake for a few seconds, coating the rabbit completely with the Buitoni seasoning. Place the sealed oven bag in an oven-proof dish and place on the middle shelf in the oven at a temperature of 200ÂşC, and cook for approximately 1 hour. When the rabbit is cooked, remove the dish from the oven and allow rest for 5 minutes while you prepare the mashed potatoes. Place the milk and water in a medium sized saucepan add in the butter and season well with salt and pepper. Heat over a medium heat until the liquid is almost boiling. Quickly stir in the Buitoni `Cremepure` using a whisk, until you have a thick, creamy mashed potato. Quickly serve the mashed potato on your serving plates, along with the stewed rabbit with red wine, apricots and herb provincial.
Competition Prize: 10 Kilos of Beef and 6 Bottles of Gavi di Gavi What meat is being used in the above recipe? Chicken
Rabbit Tick the correct box and send to: NestlĂŠ Malta Limited, Pantar Road , Lija LJA 2023 together with your name, surname, address & telephone number.
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family
All in the
lunch with chef
I first met the Preca sisters on set during my days as tv host on a daily breakfast show. They animated one of our weekly kitchen slots with a tasty blend of natural charm and a pure passion for preparing their food creations with resourceful dedication. And above all, they were loads of fun.
words Joséf Bonello photography Matthew Debono
They then both worked at their family restaurant Tal-Familja in Marsascala. They were both in their mid-twenties and at such a young age one would easily be tempted to think that it was there that they cut their gastronomic teeth. In truth, it transpires that they were already ‘veterans’ by this time after having spent much of their childhood fiddling in their father’s kitchen at the mythical King’s Own Band Club in Valletta, known
for its value for great wholesome food. Both Preca parents are from the Capital and the girls spent most of their early life coming and going between their house in Fgura to their home, Valletta. It was there that the girls learnt the ropes under the keen, imposing watchful eye of their father Charles, helping out in the chopping of parsley, capers, olives and any other ingredients which would adorn the club’s mouthwatering appetisers.
it’s all about food
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Healthy Breakfast
Quaker Oats lowers your cholesterol as part of a diet low in saturated fats and a healthy lifestyle. Quaker Oats contains no artificial colours, flavours or preservatives. KL
A Healthy Breakfast in 2 minutes
IM
Empty the contents of one sachet into a large micro-waveable cereal bowl.
Pour milk into empty sachet to measure the quantity (180ml).
Microwave as follows: (based on Cat E 800W) 2 mins for every sachet you add.
Simply boil 180ml milk in a saucepan, stir contents of sachet. Simmer for 2 mins until milk is absorbed, stirring occasionally.
lunch with chef
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from left to right: Ramona Preca, Joséf Bonello and Roberta Preca
Ramona was also assigned the task of counting the number of patrons sitting at the bar to relay to her father who would then prepare one delicious drumstick according to his daughter’s information. This band club was to play a significant role in Ramona’s (older than Roberta by a mere one year and three days) career in this wonderful industry as even after her father moved out of King’s Own and into his own in Marsascala, chance had it that she would find herself back there for a couple of years by mere coincidence. And this is where the early touch of yeast started fermenting her desire which would eventually leaven into her having her very own eatery to run in her own way. She harboured this dream for over four years, shared it with her loved ones and every time her desire caught fire, she would try to find ways of putting it out by injecting new interest in Tal-Familja which would hopefully keep her there. Her strong allegiance to her family kept her resistance up until one fine Sunday morning, she decided it was time to take her yearning more seriously and embark on a search for her new haunt. After considering a number of different venues, Ramona now returns to her first love, Valletta. A 16th century Palazzo (ex Labyrinth) in Strait Street caught her eye and got her creative juices bubbling with excitement and that’s where she plies her trade today. Palazzo Preca is her dream.
And with the full blessing of her tightlyknit family, there is no turning back now. Ramona is fully aware of the responsibility she now has of making sure that her standards will at the very least emulate those of tal-Familja, and with the family’s backing and her father’s guiding hand there is little chance of that not happening. For any workaholics still out there, Palazzo Preca offers free wifi to help you stay in touch with the outside world as you step back a few hundred years. And if in a romantic mood, then drop in on any given Wednesday for their Candle Light Dinner, where all electric lighting is switched off giving way to the haunting ambience created by the simple yet ingenious idea. As I sat with both R’s in the aptly-named Red Room (did I mention that they are avid Utd fans?) I could not help being refreshingly impressed by the drive, dedication and skills of these two young ladies whose values are steeped into strong family ties and whose commitment to hands on hard work is outstanding. I savoured Ramona’s Penne Gamberi Arrabiata and tucked in to delicious Crème brûlée and I knew that this new move doubles the delight once offered by one restaurant in Marsascala, since now we have Roberta in full throttle there, and Ramona hard at work in the capital city, both nourished by their mother’s support, and inspired by their beacon, Mr Charles Preca.
it’s all about food
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Let's Dance and Dine...this Valentine ...At the Hilton The Quiet Lovers A romantic Royal Thai set menu at the Blue Elephant for â‚Ź90 per person including complimentary parking, free flowing wine/water and a gift for the ladies
The Fun Loving Couple An exquisite Mediterranean Buffet Dinner at the Oceana Restaurant for â‚Ź50 per person Join us for a delightful night including live band, dancing, scrumptious food and a great atmosphere! Free parking, a welcome drink and gift for the ladies also included You also get the chance to win a One-night Stay through our Valentino raffle at the end of the evening. For reservations or further info, call us on 21 383 383
vegetarian
Lasagna
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Greek Feta Tortilla Wrap
Delicious meat free dishes
Carrot & Orange Soup
Barley Mushroom Risotto it’s all about food
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vegetarian
Greek Feta Tortilla Wrap
Lasagna Serves 4
Makes 1 serving • 1 onion, chopped • 1 red pepper, chopped • 2 medium courgettes
• 4 10-inch whole wheat
tortillas • 3/4 cup feta cheese, crumbled • approx 16 cherry tomatoes, sliced in half • 10 black olives, sliced • 1/2 red onion, sliced thin • 1 small yellow squash, sliced • 1 cucumber, diced • 2 tbsp balsamic vinegar • 1 tbsp chopped fresh parsley • 1 clove garlic, minced • 2 tsp olive oil • 1/4 tsp salt • 1/4 tsp pepper
(zucchini), chopped • 100g tin sweetcorn (or frozen sweetcorn) • 75g chopped nuts (Mixed or walnuts) • 5 sheets Lasagne
(The sort that doesn’t need pre-cooking) For the sauce: • 40g wholemeal flour • 400ml soya milk • 50g breadcrumbs • 25g vegan margarine
1. Fry onion and pepper for a couple of minutes. Add courgettes, cover
1. In a medium bowl, combine all of the ingredients except for the tortillas. Let stand for 20 minutes, stirring occasionally.
2. Drain off liquid and divide salad mixture among the tortillas. Fold bottom of tortilla partially over filling and then roll up.
Barley Mushroom Risotto
pan and cook gently until courgettes begin to soften. Add sweetcorn, nuts, salt and pepper. 2. To make the sauce, heat 2 tbsps oil and stir in the flour. When it begins to colour, add soya milk whilst mixing to keep the sauce smooth. Allow to thicken and add salt and pepper. 3. In an ovenproof dish, put down a layer of lasagne, cover with courgette mix and then some of the sauce. Cover with pasta, the rest of the sauce and top with breadcrumbs. Dot the top with margarine and bake at GM 5 / 190 °C for 30 minutes. 4. If you want a more filling dish, make more courgette mixture and add more layers to the dish, separated by sheets of lasagne. Make sure the sauce isn’t too thick or their won’t be enough liquid to cook the lasagne properly.
Carrot & Orange Soup
Serves 2 • 5 cups vegetable broth • 1 tablespoon vegan
margarine • 1 onion, chopped • 1 cup pearl barley • 3/4 teaspoon dried thyme • 1 bay leaf • 1 tablespoon olive oil • 450g mushrooms, sliced • 2 garlic, chopped • 2 tablespoons chopped fresh parsley 1. Bring vegetable broth to a boil in a saucepan. Melt margarine in a large skillet over medium heat.
2. Add onion, and saute for 5 minutes. 3. Add the barley, thyme, bay leaf and 2 cups of the hot broth. Bring to a boil, and reduce heat to low, and simmer until most of the broth is absorbed, about 10 minutes. 4. Pour in remaining broth 1/2 cup at a time, stirring and allowing it to become absorbed before adding more. This process takes about 50 minutes. 5. Meanwhile, heat olive oil in a large skillet. Saute mushrooms in the hot oil until tender. Add garlic, and cook for about 3 more minutes. Stir in the barley mixture and parsley. Remove bay leaf, and serve.
22* it’s all about food
Serves 2 • 25g vegan marg • 500g carrots, sliced • 1 onion, chopped • 1 stick celery, chopped • 1 clove garlic, chopped • 900ml/1½ pints water • pinch of sugar • salt and pepper • juice of 4 oranges • grated rind of 1 orange 1. Melt the marg in a pan, add the carrots, onion, celery and garlic and cook gently for 10 mins.
2. Add the sugar, water and season to taste. Bring to the boil. Cover and simmer for 1 hour or until the carrots are tender.
3. Cool slightly. Whizz in a food processor until smooth. 4. Add the juice, decorate with the orange rind and serve.
BE MY VALENTINE special offers on room rates candle-lit dinners in-room service romantic nights
THINK NIGHT Call 2311 0000 for more info or view our valentine’s menus on lemeridienmalta.com/valentine
LOVE DAY BE MY VALENTINE spa treatments for two in-room movies strolls hand in hand on st julians promenade
LE MERIDIEN ST. JULIANS HOTEL + SPA 39, MAIN STREET, BALLUTA BAY ST JULIANS STJ 1017 T: +356 2311 0000 sales.malta@lemeridien.com lemeridienmalta.com N 55° 35’ E 30° 14’
spots
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Vodka & Kinnie
Unity Sausages
Try Vodka & Kinnie for an exquisite and excellent taste. Pour one measure of Vodka over ice in a glass and top up with Kinnie. The unique bittersweet taste of Kinnie makes it an excellent alternative to your usual vodka mix. For more ideas on how to use Kinnie as a mixer visit www.kinnie.com
a new experience with more than 75% beef. Direct from Brazil - the country renowned for the finest beef products. Cocktail & Hot Dog sizes, both Gluten free. Trade enquiries: Vernons, Dragonara Store, Industrial Estate, Mriehel. Tel: 25498000.
Coffee can be Amorous
Surprise your better half with a tiny NESCAFÉ® Dolce Gusto® Piccolo machine this Valentine’s Day! The new compact NESCAFÉ® Dolce Gusto® Piccolo machine is the perfect gift to impress your lover. Coffee is not just Black. For more information visit www.facebook.com/NESCAFEDolceGustoMalta or www.dolce-gusto.com.mt
Ajax Cucina Ajax Cucina is specifically designed to give exceptional cleaning results in your kitchen. It dissolves oil stains, stubborn grime, burnt grease and food residues. It is also excellent for cleaning pots, pans, stainless steel, ceramic, fridges, cookers and anything else that requires Ajax cleaning power. Ajax Cucina brings splendour to your kitchen and leaves a pleasant scent of cleanliness. Ajax is a Colgate Palmolive Quality Product distributed by von Brockdorff Imports Ltd. Tel: 21232141
The wonder plant: Stevia Naturally zero-calorie and having a negligible effect on blood glucose, Stevia is ideal for diabetics as well as healthy people who wish to lose weight while still enjoying natural sweetness in their diet. Strand Palace Agencies Ltd. Calleja Buildings, Carob Street, St. Venera SVR1705 Tel. 2144 1768 Fax. 2149 7593 Email. info@strand.com.mt
Open Week At Casa in you can find a wide range of Kitchens, Bedrooms, Sofas, Wallunits, Office Furniture , Kids Bedrooms & much more.. we also offer free on site designer & consultation services. We offer high quality products with reasonable prices. We are open all day. Visit us at: Casa In, Tower Road, Swatar, B’kara. Find us on www.facebook.com/casainmalta www.casain.com.mt
it’s all about food
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Valentine’s recipe
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Lava Cake for a sweet Valentine
INGREDIENTS:
• 60 gr bittersweet chocolate (60% cocoa) • 40 gr butter • 2 eggs • 60 gr sugar • 28 gr all-purpose flour METHOD:
1 Preheat oven to 350 deg F (Gas mark 4 or 180 deg C). 2 Grease 10 large muffin tins or cups; paper muffin bake cups can also be used. 3 Break the chocolate into small pieces and melt it with butter over hot water. 4 Beat the eggs with sugar and mix with flour. 5 Slowly fold in the melted butter and chocolate. 6 Bake at 350 degrees for only 8-12 minutes; the outer part should be cooked and the inner part liquid. 7 The Chocolate Fondants may be served hot on its own or with custard, whipped cream, ice cream and / or berries. The Fondants may be dusted with icing sugar. If your fondants stick to the tin/cup after baking, you should try lining the tins/cups with aluminum foil and grease the lined tins/cups well before use. You can also use paper muffin bake cups.
VARIATIONS Use pudding/souffle cups instead of muffin cups and serve the fondants in the cups in order to avoid the difficulty of removing the fondants from the muffin cups. Add two tablespoons of orange liqueur and finely grated rind of one orange. This gives a delicious orange-chocolate flavor. Add some ground cinnamon and nutmeg or cloves to the chocolate and butter mixture. Add some mint flavoring. Add a little coffee essence to mixture. Place moulds in freezer then brush with melted butter to give a thin even coating. Use cocoa powder to “flour” the molds so when you turn out fondants there is no white flour marks. Serving suggestion: serve with an orange and star anise ice cream.
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it’s all about food
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interview
The Art of
Donner Kebab
The Doner kebeb may seem a very familiar food to us. Alison Vassallo meets Oz Sofra Kebab owner Ibrahim Palabiyik, to discover more about the history and origin of the doner. The first Oz Sofra opened in Bugibba in 1998, followed by the second outlet in Qawra in 2005, and last year the new Oz Sofra in Mosta. He runs the 3 restaurants with his brothers, Zafer and Serkan.
C: I:
Where did the kebab originate, and where does the word name Doner come from? The word Doner literally meaning turning roast originated from the Turkish and Arabian area. Alternative names include kebap, donair, doner, donnar, doner, donner.
C: I:
What is the process of the doner? First the meat is weighed, then it is placed in a machine to marinade, with specific herbs we import. The meat then is formed into large discs and stacked on a vertical spit in a shape of an inverted cone. Cooking time, takes around 8 hours
C: I:
What makes the perfect Doner Kebab? It is definitely the quality of the meat, and chicken used. We use only local quality chicken and we only import our meat from various places where we are sure of a high quality product. Hygiene, dedication and patience play a huge important role in the making. The doner kebabs are served with side salads, such as tomatoes, onions, coleslaw, cabbage, cucumber and couscous. Pita bread is also served. A variety of sauces including salsa, hot or sweet sauce and yoghurt sauce are offered to enhance the pleasure of doner meal kebab.
C: Is the Doner Kebab a healthy meal? I: Yes it is a very healthy meal. We use only 10% fat, making the doner a balanced meal. When the kebab is rotating the fat, drops in the tray underneath.
C: Do doner kebab ingredients change from country to country? I: Every country use their own recipes and traditions, in the method of cooking and ingredients in doner, to meet the country’s traditions and also the particular tastes.
C: Why do you think that the doner kebab is the worlds most popular take words Cibus Team
I:
away food? It is a quick, healthy, filling and inexpensive meal.
it’s all about food
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cibus cocktails
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P E R F E C T PA R T N E R S
We put together top tasting food with exciting cocktails, for the perfect winter mood lift.
Southern Rock
Cranberry Jack
Lynchburg Lemonade
Jack Daniel’s Tennessee Whiskey, Southern Comfort, Black Raspberry Liquor and Vodka, Lemon Lime Soda, Sweet and Sour Mix.
Jack Daniel’s Tennessee Whiskey, Crème de Cassis, Cranberry Juice, Sweet & Sour Mix, Lemon Lime Soda.
Jack Daniel’s Tennessee Whiskey, Triple Sec, Sour Mix, Lemon Lime Soda.
Shaken and Topped with Lemon Lime Soda garnished with lemon wedge.
Shaken and topped with lemon lime soda garnished with lime wheel.
Shaken and topped with lemon lime soda. Garnished with Lemon Wedge.
Two meal suggestions that match your favourite cocktails We called on Adolf Vella of Hard Rock Café and asked Hickory Smoked Hickory Smoked Pulled-Pork Sandwich. him to put us in a good Bar-B-Que Ribs. mood, during the long cold winter days. On this page Adolf matched some great food with his choice of A full rack of West Tennessee-style ribs Hickory-smoked pork, hand pulled, so it’s cocktails and the result was rubbed then basted with our authentic tender and juicy. Served with your choice of hickory Bar-B-Que sauce and cooked to our authentic vinegar based- or Hickory Bar- that we forgot that it was perfection – so the meat falls right off the B-Que sauces and topped with marinated winter altogether. bone. Served with seasoned fries, ranch slaw. Served with seasoned fries, ranch beans and fresh coleslaw. For limited time beans and fresh coleslaw. Well done Adolf. period – served with Jack Daniel’ s sauce.
it’s all about food
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