nude food. Your free food & wine feel-good fix.
FEBRUARY 2018
Welcome to the Green Issue....
contents.
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Wakame salad
034
Mother Earth
042 Noni
Tangy dip
CONTENTS. THE ROUNDUP Where to go, what to do, what's happening, and what's new.
006 BEAUTIFUL A green menu by Chantelle Cauchi.
ALL YA NEED IS GREEN The story of leafy greens and their all-round goodness.
011
Dishes
5 GREEN SUPERFOODS 014 Discover five greens you know you should be eating + recipes to make them yum.
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February 2018
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Salmon poke bowl with matcha mayonnaise Tangy dip duo with green veggie dippers Vegan matcha-lime lamingtons
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MOTHER EARTH A green menu by Chef James Rizzo.
034
Dishes
Stuffed cabbage leaves with mirin dipping sauce & cucumber lime shot Spring time risotto Vegan pistacchio panna cotta
035 036 038
contents.
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Some Asian to the equation
030
025 064
p duo with green veggie dippers
NONI One of Valletta's shining new kids on the block.
Broccoli salad
042
Dishes
Seared bavette of beef, confit tomatoes, garlic & parsley purĂŠe, beef broth Slow cooked octopus tagine, Israeli couscous, marjoram oil Acquerello aged risotto, Jerusalem artichokes, goat's cheese, chives beef broth Cured mackerel, smoked mackerel pate, pomegranate & cucumber dressing ‘Te fit tazza' black tea & condensed milk mousse, lemon ricotta, lemon froth
046 048 050 052
A biodyanmic beginning
SOME ASIAN TO THE EQUATION Inspiring dishes by Bacco Sticks & Sum by Hugo's.
056
A BIODYNAMIC BEGINNING A spotlight on pioneer and leading personality of the biodynamic wine movement, Nicolas Joly.
064
RECIPES
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the green issue.
contribution.
Welcome to the Green Issue! This issue is dedicated to reminding you why pretty much everything that’s green and edible is so good for you. We start off with a portfolio of green superfoods you know you should be eating, plus mouth-watering recipes on how to make them delicious. For the food inspiration section this issue, our creative contributing chefs and cooks have put together some gloriously innovative menus incorporating green in one way or another. Green doesn't have to mean boring. Here's how...
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this issue's feature contributors...
contribution.
Publisher LB Publishing Ltd.
JONATHAN MUSCAT Chef-Patron, Noni @nonivalletta
CHANTELLE CAUCHI Home Cook, Photographer, Stylist @islandeats
Editor Lisa Borain Photography Chantelle Cauchi Brian Grech Nude Food Contact info@nudefoodmalta.com
nude food. Your free food & wine feel-good fix.
FEBRUARY 2018
SUE MIFSUD Ceramicist @suemifsudceramics
JAMES RIZZO Professional Chef @jamesrizzochef
follow us... @nudefoodmalta Nude Food Magazine
BRIAN GRECH Photographer @briangrech
All rights reserved. No part of this work may be reproduced in whole or in part without prior written permission from the publisher. The information contained in this publication is believed to be correct at the time of going to print, however changes in circumstances may impact on the accuracy of the information. Whilst every care has been taken to ensure that the organisations and/or individuals featured in this publication are reputable, the publisher shall not be held liable for the material submitted, whether photographic or written. The publisher does not accept liability for services rendered by the said organisations and/or individuals and no guarantee can be given that the said organisations and/or individuals will meet their obligations. Š LB Publishing Ltd. 2018
Welcome to the Green Issue.... COVER Salmon Poke Bowl with Matcha Mayonnaise by Home Cook Chantelle Cauchi. Photography & Styling, Chantelle Cauchi. Feature on page 028.
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the roundup. Where to go, what to do, what's happening, and what's new.
SUE MIFSUD CERAMICS AT BAHIA Sue Mifsud Ceramics was recently commissioned to created functional ware that would compliment and work with Bahia Restaurant’s brand image. Together with Bahia, she created warm, rustic ware with organic elements that sit well in the restaurant's cosy, predominantly limestone backdrop. "The simple sound of a spoon, for example, on the surface of a bowl can change depending on whether the clay used is porcelain or earthenware. This is subtle, but is part of a whole dining experience," says Sue Mifsud. "The beauty of handmade ceramic functional ware is that they have an appealing aesthetic and are far more tactile than mass produced items, so a diner's attention is further drawn to how and what they are eating."
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CHERRY BLOSSOM! Holy mother of cherry. Häagen-Dazs has just released a limited edition of cherry blossom flavour ice cream for this Valentine’s Day in the UK. The flavour and colours come from sakura extract, cherry blossom flowers and a swirl of cherry sauce. Oh my goodness...
CRUST DE MasterChe Sean Grav in St. Julia the strikin Chef's mod
AWESOME NEW GAD
Bringing your foodie friends and family joyful (and bi
Whisk Wiper
What is it exactly? It eliminates the need to contort your tongue to the awkward grooves of your whisk tines. It simply wipes off icing in one fell swoop.
Kitchen Gizmo Snap 'N Strain Strainer
What is it exactly? It strains pasta with ease by clipping it on to the side of the pot, eliminating the need for bulky bowl strainers.
food news.
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ELIBAKERY ef 2014 Quarter Finalist and local celebrity chef vina has just launched his first deli-bakery Crust ans. After two years of working on the dream, ng doors are now open, bringing visitors the dern interpretation of food.
DGETS
izzare) little kitchen helpers.
OXO Good Grips 3-in-1 Avocado Slicer
What is it exactly? It eliminates the need to dirty multiple utensils to peel and slice an avocado. This multitool can cut, pit, and slice your avocados.
3
WATERDROP Most of us don't drink enough water. Virtually all 'interesting drinks' have calories, including flavoured water. Waterdrop is the calorie-free solution: it's the microdrink which offers loads of great ingredients compressed into one little cube. It's available in four flavours, is easily transportable, and just requires water to drop it into. It's currently available in Malta at StudioFifteen gym in St. Andrews, or online at www.waterdrop.com.
JAMIE'S ITALIAN Jamie Oliver's Italian restaurant chain will close sites and pay reduced rents to landlords as part of efforts to keep the company trading and from collapsing entirely. Jamie’s Italian has suffered from the increasingly brutal trading conditions in the casual dining space. The industry is facing cost pressures from rising business rates and the national living wage. www.nudefoodmalta.com nude food.
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THIS I Stuffed Cabbage Leaves with Mirin Dipping Sauce & Cucumber Lime Shot by Chef James Rizzo. Recipe on page 072. Gorgeous ceramic plate by Sue Mifsud Ceramics. 08
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ISSUE Welcome to the Green Issue! Find out (or be reminded) why pretty much everything that’s green and edible is so darn good for you. Check out our creative contributing chefs’ and cooks’ gloriously innovative menus incorporating green in one way or another. >> www.nudefoodmalta.com nude food.
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a
en.
Read on to find out (or be reminded) why you should introduce greens to your diet right now, and discover 5 greens you know you should be eating + recipes to make them as yummy as possible. >>
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This is the story of leafy greens.
>
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>>
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THEY HELP YOU STAY YOUNGER. THEY PROTECT AGAINST TOXINS. Aflatoxins are one of the most carcinogenic (cancer-causing) substances known. Chlorophyll found abundantly in greens traps these toxins, rendering them harmless.
THEY HELP EVERYTHING. In short, you really, really need folate. It helps the digestive and cardiovascular systems, and is crucial in epigenetics (external or environmental factors that switch genes on and off without changing the DNA sequence). Most famously, it helps pregnant women grow a healthy baby.
THEY HELP FIGHT DIABETES. Glucose imbalances, which can lead to complications such as diabetes, can be prevented and regulated by eating greens. Magnesium, ALA omega-3 fatty acid, and polyphenols found in greens are considered to be of crucial importance in managing glycemic load and insulin sensitivity (which both need to function properly to keep diabetes at bay).
Ok, not exactly, but greens have been well documented to protect telomere length and integrity. What’s a telomere? Inside the nucleus of a cell, our genes are arranged along twisted, double-stranded molecules of DNA called chromosomes. At the ends of the chromosomes are stretches of DNA called telomeres, which protect our genetic data, making it possible for cells to divide, and hold some secrets on how we age and get cancer. THEY HELP YOUR HEART. Greens regulate the production of hormones which decreases blood thickness, which potentially reduces blood clots and heart attacks. Also, the dietary fibre in greens helps positively regulate your cholesterol level.
THEY CAN HELP WEIGHT LOSS. Nitrites have been associated in browning fat cells, meaning converting fat-storing white cells into fatburning brown cells. This creates extra fat burning and ultimately, weight loss.
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5 gree super (that you
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{wakame seaweed} The Japanese have one of the highest life expectancies in the world, and one significant, standout dietary habit is their regular consumption of seaweeds. We could eat it forever in this sesame wakame salad, recipe on page 026.
You ought to know Seaweed has been used all over the world for thousands of years, but has most notably been a prominent part of Asian diets for the longest period of time. + There over 10,000 species of seaweed with immense diversity in flavour and nutritional properties. + Sea vegetables have a long history in ancient medicine, folklore, farming and food growing in Europe. + It contains molecules known as fucoidans, which are believed to be responsible for helping the body fight illness and disease, but also contributing to overall life expectancy. + It has a rich supply of minerals; namely copper, iodine and iron. + It’s rich in protein, fibre and vitamins, specifically vitamin K and folic acid, while being low in calories and fat. >>
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{avocado} Or should we call them supercados? Don’t let their rough outer covering fool you — their inner smoothness and creaminess is one of the most inexpensive antiageing tools for your skin. Guacamole recipe here on page 026.
You ought to know Avocado is a nutrient-dense fruit loaded with fibre, healthy omega-3 fatty acids, vitamins A, C, E and potassium. + It’s the fruit with the highest protein content. + They’re an Aztec symbol of love and fertility, and they also grow in pairs on trees. + It’s the only fruit that contains heart-healthy monounsaturated fat (the good-for-you fat) that helps boost good (HDL) cholesterol and lowers bad (LDL) cholesterol. + Avocado trees don’t self-pollinate. They need another avocado tree close by in order to grow. >>
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food.
food.
{kale} With kale salad overdose, some are whispering that kale was a fad. It’s true that kale has had a spectacular run. Having said that, kale is an Old World food and eaten across the globe; a staple in Scotland, Kenya, Denmark, Portugal, Italy and many other countries. As we all get more focused about eating for health, kale will continue to be a staple for those in the know. Crispy kale, cabbage & brussels sprout salad recipe here on page 026.
You ought to know A serving of kale has more absorbable calcium than a small carton of milk. + 1 cup of raw kale has just 33 calories yet contains 684% of vitamin K, 134% of vitamin C, 206% of Vitamin A plus iron, folate, omega-3s, magnesium, calcium, iron, fibre, and 2 grams of protein. + It possesses phytonutrients, which quells inflammation, improves the liver’s detox ability, and can even protect brain cells from stress. + Gram for gram, kale has more than twice the vitamin C as an orange. + Kale has 133 % of a person’s daily vitamin A requirement — more than any other leafy green. >>
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{spinach} It’s no surprise that spinach contains 15 different vitamins and minerals. We love it because it’s extremely versatile - use it as a salad base, a smoothie ingredient, or a superfood side dish. Spinach & apple salad recipe here on page 027.
You ought to know + Just half a cup of raw spinach counts as 1 of the 5 servings of fruits and vegetables you should eat a day. + China is the world’s largest spinach producer with 85% of global production. + It loses nutritional properties with each passing day, so it’s best eaten as fresh as possible. + A serving of spinach with your meal may help you to feel fuller. Studies have shown that supplementing a meal with thylakoids (part of the cell system that gives spinach its green colour) increased feelings of satiety in overweight subjects. + It’s full of vitamins and minerals essential for optimal health, offering vitamin K, vitamin A (in the form of carotenoids), manganese, folate, magnesium, iron, copper, vitamin B2, vitamin B6, vitamin E, calcium, potassium, and vitamin C in every bite. >>
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food.
{broccoli} Few youngsters would list broccoli as their favourite food, as it’s definitely something of an acquired taste. The older we get, the more we tend to appreciate the powerhouse’s awesome benefits. Broccoli + tangy mayo salad recipe here on page 27 >>
You ought to know It originated in Italy and has been eaten there since the time of the ancient Romans in the 6th Century BC. Its name is derived from ‘broccolo’, meaning the flowering top of a cabbage. + It’s a member of the cabbage family, making it a cruciferous vegetable. + 1 cup of chopped broccoli is the Vitamin C equivalent of an orange. + It helps to promote healthy skin, break down urinary stones, and maintain healthy bones and teeth. + It’s high in soluble and insoluble fibre. + It contains the flavonoid kaempferol, which is an antiinflammatory that helps fight against cancer and heart disease.
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recipes.
WAKAME SEAWEED SALAD
placing it in a bowl and pouring the dressing over it. Stir, and add a sprinkle of additional sesame seeds on top. Chill before serving.
Page 016 Serves 2
GUACAMOLE Page 018 Serves 4 as a dip or side
• 1 tbsp miso
Page 020 Serves 8-10
• 1 tbsp soy sauce • 1 tbsp mirin rice wine
• 1 tbsp sesame oil • 1 tsp rice vinegar • 1 tsp yuzu juice (if
unavailable, substitute 3tbsp fresh lime juice + ½tbsp fresh orange juice)
• 1 red chilli, finely sliced • pinch of sea salt METHOD Re-hydrate the seaweed by placing in a bowl of water for 20 minutes. While the seaweed is soaking, prepare the dressing. Combine the miso, soy sauce, mirin, sesame seeds, sesame oil, rice vinegar, yuzu juice, chilli and salt in a bowl, and stir with a whisk. The mixture shouldn’t be overly thick, and should smell fantastic! After the seaweed is rehydrated, drain. Slice into bite sized pieces before 026 nude food. www.nudefoodmalta.com
If serving as a dip, you might want to add a dollop of mayonnaise to gain a creamy texture with a slight bite.
KALE, CABBAGE, & BRUSSELS SPROUT SALAD
• 50g of dried wakame seaweed
• 1 tbsp white roasted sesame seeds
the same processor. Pulse for a few seconds, until they’re finely minced. Place into the mixing bowl with the avocado, then add the chopped tomato and lime juice. Season to taste, being careful not to over-season.
• 2 ripe avocados, peeled, pitted, and lightly mashed • ½ small onion, minced • 1 red chilli, minced
(remove seeds and ribs for less heat)
• pinch fresh coriander, chopped • 1 plum tomato, seeded & diced • 2 tbsp fresh lime juice • salt & pepper to taste • dollop mayonnaise (optional)
METHOD Avocado is sensitive to being dominated, so test everything with less before adding more. Scoop out the avocado flesh and place in a small food processor, pulsing for a few seconds. It doesn’t need to be super smooth, some lumps are okay. Move the avocado to a mixing bowl. Roughly chop the onion, chilli pepper and coriander before placing in
• ½ kilo kale, chopped in small squares • ½ kilo brussels sprouts, chopped in small squares • ½ kilo green cabbage, chopped in small squares • 1 tbsp sugar • 1½ tsp kosher salt Dressing • 2 tbsp + 2 tsp red wine vinegar • 2 tsp whole grain mustard • 1 tsp salt • ¼ cup dark brown sugar • 1 tbsp Worcestershire sauce
recipes.
• 1 cup olive oil
• 300g baby spinach
• 1 tbsp sesame oil
• 1 red apple, cored & thinly sliced
• 1 tbsp toasted sesame seeds
SALAD METHOD Place all the chopped vegetables in a large bowl, add the sugar and salt, and massage the greens slightly until they no longer feel raw. If you can, try to do this a few hours ahead of time, as it’ll improve the salad, but it’s not totally necessary. The salad can sit in the fridge for up to 2 or 3 days. It will lose water, so be sure to drain before continuing on. DRESSING METHOD Combine the vinegar, mustard, salt, sugar, and Worcestershire sauce in a blender, and blend until everything is well combined. Slowly stream in the olive oil, and then the sesame oil. TO SERVE Add the dressing to the greens, a few spoonfuls at a time so that it doesn’t end up soggy (no need to use it all). Fold in the sesame seeds and serve.
APPLE SPINACH SALAD Page 022 Serves 5
• 1 green apple, cored & thinly sliced
BROCCOLI SALAD WITH TANGO MAYO Page 024 Serves 5
• ½ small red onion, thinly sliced • 1 cup walnut halves, toasted • 2/3 cup dried cranberries • 140g feta cheese, crumbled Vinaigrette • ⅓ cup extra virgin olive oil • ¼ cup apple cider vinegar • 2 tbsp lemon juice
• 1 teaspoon salt • 500g fresh broccoli florets
• 1 tbsp Dijon mustard
½ cup toasted slivered almonds
• 1 garlic clove, peeled & minced
½ cup bacon, finely chopped
• 1 tbsp honey
¼ cup red onion, chopped 1 cup peas
• salt & pepper METHOD Add the spinach, apples, red onion, walnuts, dried cranberries, and half of the feta to a large bowl. To make the vinaigrette, add all the ingredients together in a jar, cover, and shake to combine. Drizzle with the vinaigrette, and toss to combine. Garnish with the remaining feta cheese to serve.
½ cup mayonnaise 1 tbsp apple cider vinegar 1 tbsp honey METHOD Steam the broccoli for about 2 minutes so that it’s cooked yet still firm and slightly crunchy. Drain and immediately place into a bowl of ice water to stop the cooking. Once cooled, drain it well before dressing it in the next step. Fry the chopped bacon until crispy. Combine the broccoli florets, almonds, crumbled bacon, chopped onion, and peas in a large serving bowl. In a separate bowl, whisk the mayonnaise, cider vinegar and honey together. Add dressing over the salad and toss to mix well. Chill before serving. nf. www.nudefoodmalta.com nude food. 027
food inspiration.
BEAUTIFUL A GREEN MENU BY CHANTELLE CAUCHI Recipes, styling, photography Chantelle Cauchi | @islandeats
food inspiration.
SALMON POKE BOWL WITH MATCHA MAYO. RECIPE ON PAGE 070.
food inspiration.
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food inspiration.
TANGY DIP DUO WITH GREEN VEGGIE DIPPERS RECIPE ON PAGE 070.
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food inspiration.
VEGAN MATCHA-LIME LAMINGTONS RECIPE ON PAGE 071.
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food inspiration.
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food inspiration.
Mother Earth. RECIPES & WORDS, JAMES RIZZO PHOTOGRAPHY, NUDE FOOD CROCKERY, SUE MIFSUD CERAMICS
“The first thing we think of when considering a ‘green menu’ is simply green food like salads and vegetables. When searching my mind for inspiration, I couldn’t help but think of all the current world food issues, such as overfishing and what goes into processed meat. >>
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STUFFED CABBAGE LEAVES WITH MIRIN DIPPING SAUCE & CUCUMBER LIME SHOT RECIPE ON PAGE 072.
“A great way to start your meal... fresh and healthy! Nice soft savoy cabbage leaves with a sushi style filling, alongside some Mirin dipping sauce for that extra depth of flavour. The cucumber lime shot will kick-start your taste buds!”
food inspiration.
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I wanted to create a menu that was all fresh, omitting anything from animals or fish, and with minimal cooking. I just wanted to use natural ingredients from Mother Earth. While doing this I realised that this was also a great way to promote great food for vegetarians and vegans. >>
food inspiration.
SPRING TIME RISOTTO RECIPE ON PAGE 072
‘Very easy risotto to make that is simple yet full of flavour, thanks to the peas, beans and zucchini.”
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food inspiration.
“This is one is a bit of hit because I can easily serve it to any vegetarian or vegan, and it’s light, not overly sweet. A great way to finish your meal! VEGAN PISTACHIO PANNA COTTA. RECIPE ON PAGE 073.
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food inspiration.
I just love it when I tell people that I made a panna cotta for vegans. The reaction is always disbelief. The secret is the coconut milk which contains no dairy! nf. www.nudefoodmalta.com nude food. 039
food inspiration.
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food inspiration.
CIDER-BRAISED CHICKEN WITH PEARL BARLEY, BACON, CARROTS & PEAS Serves 4 Cook Elisabeth Cardona 8 chicken thighs ½ tbsp olive oil 125g streaky bacon, rind removed, chopped 4 garlic cloves, finely chopped 200g pearl barley 300ml dry cider + extra splash for the end 500ml chicken stock 250g small carrots 25g butter 250g small leaks, sliced 250g peas 2 tbsp fresh parsley, chopped ½ lemon METHOD Season the chicken thighs before browning them in a wide deep frying pan. Once browned on both sides, remove the chicken to a plate. In the same pan, fry the chopped bacon until lightly golden. Add the garlic and stir, being careful not to burn. Then stir in the pearl barley, cider and chicken stock, and bring to a boil. Return the chicken thighs to the pan skin side up, cover and lower the heat to a simmer for 20 minutes. Add the carrots, cover and simmer for another 10 minutes. In the meantime, sauté the leeks in the butter until they begin to get soft, then set aside until the 10 minutes have passed. Stir in the leeks and add the peas before simmering again for another 5 minutes until all the vegetables are tender and the liquid has reduced. At the end, add a splash of cider, scatter over the parsley and squeeze over the lemon to serve. nf.
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NO CHEF-PATRON JONATHAN BRINCAT
noni.
ONI PHOTOGRAPHY, BRIAN GRECH
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food inspiration.
OPEN IN DECEMBER OF LAST YEAR, VALLETTA, WHERE COMPETITION IS OPENING THEIR DOORS. THIS KID STAN GENUINE FOOD, PASSIONATE STAFF, 044 nude food. www.nudefoodmalta.com
food inspiration. noni.
NONI IS ONE OF THE NEW KIDS IN RIFE WITH SO MANY RESTAURANTS NDS OUT FROM THE CROWD WITH ITS AND EFFORTLESSLY CHIC DECOR. >> www.nudefoodmalta.com nude food. 045
SEARED BAVETTE OF BEEF, CONFIT TOMATOES, GARLIC & PARSLEY PUREE, BEEF BROTH
food inspiration. noni.
Those who know Valletta well will know that Noni’s premises has gone through metamorphoses throughout the years - from a residence, to a shop, to a popular jazz bar - to its current state as a restaurant. There are still remnants of the past within the skilfully converted space; stone vaults, cast-iron doors and apertures, and a beautiful era-old oven. >>
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food inspiration.
SLOW COOKED OCTOPUS TAGINE, ISRAELI COUSCOUS, MARJORAM OIL
food inspiration. noni.
Noni is named after award-winning ChefPatron Jonathan Brincat’s nickname. Chef has worked in numerous different roles within the kitchens of five-star luxury and gastronomic establishments locally as well as internationally namely under Michelin star chef Gary Hollihead at the Corinthia London and as the first Head Chef at Waterbiscuit Restaurant, St. Julians. >>
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food inspiration.
ACQUERELLO AGED RISOTTO, JERUSALEM ARTICHOKES, GOAT’S CHEESE, CHIVES
With Noni’s mind and heart set on opening his own restaurant in Valletta, 211 Republic Street was the perfect location. Run by Chef’s sister Ritianne Brincat, the staff shares a passion for doing things right with a buoyant and educated attitude that can only derive from such a tightly-knit
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food inspiration.
CURED MACKEREL, SMOKED MACKEREL PATE, POMEGRANATE & CUCUMBER DRESSING
The menu is all about modernising traditions through reinterpreting dishes from Malta and the Mediterranean by adding a touch of classic French cuisine. Find dishes on the menu such as Roasted rump of lamb with sweet soured aubergines and crispy shepherd’s pie or Oak smoked pork cutlet with braised pig’s cheeks, and creamed cabbage and bacon. >>
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food inspiration.
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food inspiration.
‘TE FIT TAZZA’ BLACK TEA & CONDENSED MILK MOUSSE, LEMON RICOTTA, LEMON FROTH
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food inspiration.
The dessert menu doesn’t disappoint, with the likes of ‘Te fit tazza’ black tea and condensed milk mousse with lemon ricotta and lemon froth or Lightly spiced carrot cake with candied walnuts and yoghurt ice cream. The wine list is extensive and carefully chosen, with enthusiastically offered wine pairings. nf.
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bacco food inspiration. sticks & sum.
ADD SOME ASIAN TO THE EQUATION. FOOD BY BACCO STICKS & SUM BY HUGO’S PHOTOGRAPHY NUDE FOOD
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bacco foodsticks inspiration. & sum.
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P & p
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bacco food inspiration. sticks & sum.
recipes
King Prawn Dumplings Cantonese Style Argentinian prawns with wheat starch
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bacco foodsticks inspiration. & sum.
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food inspiration.
Aromatic Duck Guabao Steamed sesame bun filled with duck and cucumber
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bacco foodsticks inspiration. & sum.
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wine.
WINE Hand-picking grapes at Château de la Roche aux Moines in Savennières. 062 nude food. www.nudefoodmalta.com
wine.
E TIME! While we’re focusing on all that’s green, this issue we take a look at Château de la Roche aux Moines in Savennières, where the earth does the talking . >> www.nudefoodmalta.com nude food. 063
wine.
A BIO DYNAMIC B EGIN N IN G Fascinating Loire region winegrower Nicolas Joly is one of the pioneers and leading personalities of the biodynamic wine movement. What’s everyone talking about when they use the term biodynamic? Nope, it’s not merely organic… >>
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‘The principles and practices of biodynamics are based on his spiritual/practical philosophy, called anthroposophy, which includes understanding the ecological, the energetic, and the spiritual in nature.’
wine.
N
icolas Joly left banking in London to take over his family’s wine estate Château de la Roche aux Moines in Savennières.
At the time that he took over in 1977, Nicolas was sceptical about modern agriculture and the effect it had on nature. When he encountered a book on biodynamic farming, he took an active interest in the ideas found there and began to experiment with them in his wine estate. From 1981, the estate’s top wine Clos de la Coulée de Serrant has been made biodynamically, and from 1984, the estate’s entire range has been produced biodynamically.
Nicolas later wrote extensively about biodynamic wine production, and has served as an inspiration to many other wine producers who have converted to biodynamic practices. Like biodynamic agriculture in general, biodynamic viticulture stems from the ideas and suggestions of Rudolf Steiner (1861–1925), who gave his now famous Agriculture Course in 1924, predating most of the organic movement. The principles and practices of biodynamics are based on his spiritual/practical philosophy, called anthroposophy, which includes understanding the ecological, the energetic, and the spiritual in nature. >>
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wine.
@reginatoscana
As a practical method of farming, biodynamics embodies the ideal of ever-increasing ecological self-sufficiency just as with modern agro-ecology, but includes ethical-spiritual considerations. This type of viticulture views the farm as a cohesive, interconnected living system. Some grape growers who have adopted biodynamic methods have achieved improvements in the health of their vineyards, specifically in the areas of biodiversity, soil fertility, crop nutrition, and pest, weed, and disease management. Biodynamic winemakers have noted stronger, clearer, more vibrant tastes, as well as wines that remain drinkable longer. Producers also note that there is a better balance in growth, 068 nude food. www.nudefoodmalta.com
@aureliebidon
where the sugar production in t physiological ripeness, resulting balance of flavour and alcohol c climate conditions.
Fortune magazine conducted a blin biodynamic and conventionally ma experts including a Master of Wine result was that 9 of the biodynamic to their conventional counterpart. T found to have better expressions of can represent its specific place of or texture’.
the grapes coincides with g in a wine with the correct content, even with changing
nd tasting of 10 pairs of ade wines, judged by seven wine e and head sommeliers. The c wines were judged superior The biodynamic wines ‘were terroir, the way in which a wine rigin in its aroma, flavour, and
wine.
@enjoymentaficionado
Château de la Roche aux Moines holds all 7 hectares (17 acres) of Savennières’ most celebrated enclave, Coulée de Serrant, which is an Appellation d’origine contrôlée of its own, Savennières-Coulée-de-Serrant. Joly’s wine from this appellation is labelled Clos de la Coulée de Serrant, and is often mentioned as one of the world’s best dry white wines. In recent years, Nicolas Joly’s daughter Virginie Joly has taken over much of the task of running the estate. Find Château de la Roche aux Moines wines at Philippe Martinet Fine Wines. nf.
www.nudefoodmalta.com nude food. 069
recipes. SALMON POKE BOWL WITH MATCHA MAYO Page 028 Serves 1 Recipe: Chantelle Cauchi, @islandeats
• ½ cup sushi rice • 1½ cup water • 1 tsp rice wine vinegar • 1 cup sushi-grade salmon, cubed • ½ avocado, sliced • handful dried seaweed • ½ cup cucumber, cubed • 1 cup broccoli florets • 1 tbsp sesame seed oil • ½ tsp chilli flakes • ½ tsp garlic, chopped • ½ cup mayonnaise • 1 tsp matcha powder • ½ tsp sriracha • black & white sesame seeds, to garnish • handful coriander, to garnish • 1 lime, to garnish 070 nude food. www.nudefoodmalta.com
METHOD Using a sharp knife, separate the skin from the salmon flesh, then cut into cubes. Refrigerate until ready to use. Chop the cucumber and avocado, and set aside until assembly. Rinse the sushi rice under cold water until the water is clear. Transfer to a pot, then add the water and bring to a boil. Cover, turn the heat to low and let simmer until all the water has evaporated and the rice is tender. Mix in the rice wine vinegar and allow to cool. Fluff with a fork. Steam the broccoli until just tender, then toss with the sesame seed oil, chilli flakes and chopped garlic. In a bowl, mix together the mayonnaise, matcha and sriracha until combined. Set aside. To assemble the bowl, first add in the rice, then top with broccoli, sliced avocado, cucumber, dried seaweed and salmon cubes. Garnish with the black and white sesame seeds, coriander, lime juice and matcha mayo.
TANGY DIP DUO WITH GREEN VEGGIE DIPPERS Page 030 Serves 6 Recipe Chantelle Cauchi, @ islandeats
Green Goddess Hummus • ¼ cup tahini • ¼ cup lemon juice • 1 clove garlic, minced • ½ cup parsley, chopped • ¼ cup coriander, chopped • ½ cup dill, chopped • ¼ cup olive oil • 1 can (400g) chickpeas, drained • salt & pepper, to taste Tzatziki • 1 cucumber, grated • 2 cups greek yogurt • 2 cloves garlic, minced • 4 tbsp extra virgin olive oil • juice, 1 lemon
recipes. • 2 tbsp fresh dill, chopped • salt, to taste Zucchini Dippers • 1 zucchini, chopped into fingers • ¾ cup parmesan, grated • 1 egg, beaten • 1 tsp mixed Italian herbs • ½ tsp chilli flakes • pinch salt & cracked black pepper
zucchini into the shape of fries. Beat the egg in a bowl and set aside. In a shallow plate, combine the Parmesan, herbs, chilli, salt and pepper, and lemon zest. Dip the zucchini first in the egg, then coat with the parmesan mixture and transfer to a baking sheet, making sure the zucchini dippers do not overlap. Bake for 15-20 minutes, turning once, until golden brown.
• 1 tsp lemon zest
Chop the celery and cucumber into fun-sized Vegetables pieces. Serve the dips • 1 cucumber, chopped into and veggies in the form of fingers a spread, with nuts and • 3 stalks celery, chopped galletti. into fingers • galletti, to serve • mixed nuts, to serve HUMMUS METHOD In a food processor, add in the lemon juice and tahini, and whizz until very well combined. Then add in all the chopped herbs, olive oil, garlic, salt and pepper and process until it forms a paste, for about 2-3 minutes. Add in the chickpeas and process until smooth and creamy. TZATZIKI METHOD Grate the cucumber and transfer to a muslin cloth or other thin fabric. Strain very well to get rid of any excess moisture. Mix the cucumber with the Greek yogurt, lemon juice, olive oil, minced garlic, dill and salt and pepper. ZUCCHINI DIPPERS METHOD Pre-heat the oven to 210°C and grease a baking sheet. Chop the
VEGAN MATCHALIME LAMINGTONS Page 032 Serves 1 Recipe Chantelle Cauchi, @islandeats
• 1/8 cup sugar • 2 cups water • 2 cups coconut shavings • 2 limes, zest METHOD Pre-heat the oven to 170°C. Line a rectangle tin with parchment paper. In a large bowl, mix together the butter, vanilla, sugar, milk and salt until well combined. Then stir in the sifted flour until just incorporated. Transfer to a tin and bake for 20-25 minutes, or until a skewer inserted comes out clean. Allow to cool in the tin, then transfer to a wire rack until completely cool. Once cool, cut off the brown crust and cut the sponge into 12 squares. Prepare a shallow dish with the coconut shavings and lime zest and mix to combine. In a saucepan over medium heat, combine the sugar, water and matcha until the sugar dissolves. Dip all sides of each square into the matcha mixture and coat well in the lime-coconut mixture. Transfer to a wire rack to firm up and repeat with the rest of the sponge. >>
• 70g vegan butter, melted • 1 tsp vanilla extract • ½ cup organic sugar • 150ml plant-based milk • 1 cup + 1 tbsp self-raising flour, sifted • pinch salt • ¼ cup matcha
matcha; powdered green tea leaves, dissolved in hot water to make tea or used as a flavouring www.nudefoodmalta.com nude food. 071
recipes.
STUFFED CABBAGE LEAVES WITH MIRIN DIPPING SAUCE & CUCUMBER LIME SHOT Page 035 Serves 4 Recipe James Rizzo, @jamesrizzochef
• 8 savoy cabbage leaves • 300g sushi rice, cooked • 100g small peas • 100g edamame beans • ½ avocado, chopped into small cubes • handful parsley, chopped • ½ cucumber, peeled & seeds removed • 1 lime squeezed • 3 mint leaves • 100ml mirin • 25ml soy sauce • 1 green chilli, sliced • 1 spring onion, top part sliced thinly METHOD Rinse the rice very well under cold water. Drain thoroughly and place into a large saucepan with a lid. Pour over 1 pint of water. Bring to the boil and allow to simmer for about 25 minutes or until nearly 072 nude food. www.nudefoodmalta.com
all the water has been absorbed. Remove from the heat, cover with a lid and allow to stand for 10 minutes. Tip the rice onto a large flat clean tray. (A metallic one is best as it will help the rice cool down quicker.) Dress the rice with 50ml of mirin, turning frequently as this helps the rice to cool. Then fan with a fan or a magazine until the rice is room temperature (not essential but quite authentic). Once the rice is cooled down, mix with the peas, edamame beans, chopped parsley, avocado, and season lightly with salt and pepper. Place the rice evenly onto the 8 cabbage leaves, turning the sides onto the rice and then roll up and tighten it up to ensure its packed well. Place the cabbage leaves over a perforated dish on top of boiling water and cover to steam for 10 minutes. To make the mirin sauce, just whisk the mirin, soy sauce, and half of the lime juice. Then add the sliced chilli and spring onions. To make the cucumber shot, blend the cucumber, mint and lime with a pinch of sugar and a bit of water. Pour into shot glasses to serve.
SPRING TIME RISOTTO Page 036 Serves 4 Recipe James Rizzo, @jamesrizzochef
• 400g arborio risotto • 1 white onion, peeled & diced finely • 3 cloves of garlic, finely chopped • 2 tbsp vegetable oil • 100ml white wine • 800ml vegetable stock • 1 green zucchini, diced into small cubes • 200g baby peas • 100g broad beans, peeled • salt & pepper • parsley leaves • 3 tbsp olive oil METHOD In a pot, add the oil and warm up. Add the diced onions and lower the heat to cook the onions for around 4 minutes until cooked and soft, yet still white without turning colour. Add the garlic and risotto rice. Stir to cook for a further minute.
recipes. Add the white wine, let it cook, then slowly add the vegetable stock stirring frequently. Keep on adding the stock and stirring frequently - this process will take around 15-20 minutes. It will help achieve a perfectly cooked risotto as it will absorb the stock better.
VEGAN PISTACHIO PANNA COTTA Page 038 Serves 4 Recipe James Rizzo, @jamesrizzochef
Add the zucchini, and season with salt and pepper. Taste the rice for flavour and firmness. If undercooked just add some more water and cook further. Risotto should be soft and creamy, not watery. Once the rice is ready, add the beans and peas, mix well and cover with a lid. It’s important that the peas and beans are not cooked as they will loose their vibrant green colour. In a small blender, blitz the parsley and olive oil until a nice loose paste is achieved. Season lightly. Place the risotto in a bowl, and sprinkle the parsley paste all over the risotto.
“A very easy risotto to make that is simple yet flavourful thanks to the peas, beans and zucchini.”
4 ramekins or moulds 400 ml coconut milk 3 tbsp pistachio paste 50g ground pistachios 150g cornflour 100 ml water pinch salt pinch sugar 1 kiwi, peeled & diced 100g sugar 200 ml water METHOD Grease 4 ramekins or moulds with olive oil and wipe well so that the panna cotta mix wont stick. In a pot, place the coconut milk and warm it up. Add the pistachio paste and whisk well. Add a pinch of salt and sugar.
Place the mixture into the four moulds and let them rest and cool down. Once they’re cooled, place in the fridge and let them rest for at least 2 hours to set. In a small pot, place the sugar, kiwi and water, and bring to a boil. Reduce until you a have a sugary syrup, but with a bit of water. Blitz with a blender, then pass through a fine sieve to remove the seeds. You can serve the panna cotta in the mould or you can turn it up side down on a plate and garnish it with the kiwi coulis.
“This one is a bit of hit because it can easily be served to any vegetarian or vegan, and it’s light, not overly sweet. A great way to finish your meal!
Whisk the cornflour and 100 ml of water well together. Bring the coconut milk to a boil and turn off immediately. Whisk in the cornflour and mix well. www.nudefoodmalta.com nude food. 073
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