Gourmet Today Issue 42

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ISSUE 42 • O

EAR T Y AUTUMN’S H MEALS

T U O G N I DIN TOS RITE R U O V A F R U O

GOURME T T V

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Gaby Hollan

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Michael Diac

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Editor’s note

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unny days on the beach are now a thing of the past. Love it or hate it we can now pack away our bikinis and bring out the aprons.

For me there is no better time for cooking than in autumn, when, after a summer of spending as little time in the kitchen as possible, we return in full force. And it feels like spending time with an old friend you haven’t seen in a long time.

Heartier meals feel like long lost family members and there is no better way to prepare them than with family. Our homecooks are all about getting that family time in, arguing over how much more time that lamb needs in the oven, or getting someone else to do the artistic plating, but whatever arguments take place in the kitchen, these are soon forgotten as they crack open a bottle of red (we’ve missed you too) and dig in to the fruits of their labour.

Pippa Mattei avoided the summer heat this year with a trip to Ireland and, as always, returned ready to recreate some of the best meals she encountered on her trip. Guinness-battered fish and hand-cut chips, seafood chowder and a proper Irish fry up complete with potato farls and Irish soda bread are all on her menu this autumn.

We hope you enjoy this edition of Gourmet Today and look forward to receiving your comments and suggestions.

Bon appetit!

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Pippa Matte

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Nick Formos

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Pascal Holla n

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Fran Farrug

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Amy Micalle f Decesare

Contributors

Rachel Agiu

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CONTENTS Contact us

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Managing Editor: Saviour Balzan Editor: Rachel Zammit Cutajar gourmet@mediatoday.com.mt

GOURMET TODAY WISH LIST These are a few of our favourite things

11 TABLE-HOPPING We just love to eat out. These are our favourites this season

Design: Kevin Grech Photography: Chris Mangion, Steph Scicluna, Rachel Zammit Cutajar, Etienne Barbara and Brian Grech

25 PIPPA’S SUMMER HOLS Pippa Mattei returns from the Emerald Isle and recreates some of her favourite dishes

Head of sales: Adriana Farrugia afarrugia@mediatoday.com.mt Contact for advertising: Phillipa Zammit pzammit@mediatoday.com.mt

36 WHAT’S IN SEASON Gaby Holland goes bananas for bananas 41 DEFINITIVE(LY) GOOD GUIDE CHEF OF THE MONTH Antione Mamo of Bacchus in Mdina is October’s chef of the month

Published by:

Vjal ir-Riħan, San Ġwann SGN 9016 Malta Tel: +356 2138 2741 Fax: +356 2138 1992 www.maltatoday.com.mt

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Cover: Seafood feast at Il Ponte

Printed at: Print It Printing Services

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49 FAMILY DAYS IN THE KITCHEN Cooking is a family affair and our homecooks welcome the cooler weather to spend more time in the kitchen

60 GOURMET TV IS BACK Marilu Vella and Michael Diacono kick off the new TV season 65 BACK TO SCHOOL Early morning meal prep is back.

These are some of our favourite lunchbox ideas

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WISH LIST ASIAN FLOWERS AND INTRICATE PATTERNS PORCELAIN CROCKERY BY HENRI We love the new range of studio porcelain at HENRI, including a selection of exquisitely decorated teapots, cups, mugs, bowls, plates and more with bold Asian flowers and intricate patterns.

Available from HENRI outlets, Pjazza TignĂŠ & Mdina (next to Palazzo Falson). Contact: 2010 6306. www.henri.com.mt / facebook/henrimalta

CINQUE STELLE COLD CUTS

BY FIORUCCI Recently introduced onto the local market this range of cold cuts is for the foodie at heart. After 40 years of Fiorucci in Malta this refined line of authentic cold cuts dedicated to the connoisseur looking for the best in Italian meats are due to hit our shores.

Fiorucci is imported and distributed by Attard & Co Food

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A job in food media comes with its own hazards, one of which is the huge wish list we put together when checking out different shops, meeting chefs and dining in restaurants. These are some of the items that have topped our list this season. Whether you’re looking to treat yourself or looking for a gift for a foodie, these are certainly worth checking out

WISH LIST FLICKS TUMBLERS Available in a range of colour patterns these brand new handmade Flicks tumblers are an absolute pleasure and a joy to drink from. Free Malta delivery on orders of €30 or more.

Available from Mdina Glass outlets or online at www.mdinaglass.com.mt.

For more info contact 2141 5786 or onlinesales@mdinaglass.com.mt facebook.com/mdinaglass

GETTING BACK TO OUR ROOTS MALTESE CUISINE AT TA’ MARIJA Ta’ Marija has been voted best restaurant for Maltese food time and time again. And for good reason too. With 50 years of experience in hospitality every evening comes with a touch of history, fabulous entertainment and a lively atmosphere without compromising on genuine traditional Maltese food. The Saturday night carvery is made even better with live entertainment by Corazon. Sunday lunch with the family is a breeze at €25 a head including a medley of Mediterranean and Maltese dishes, unlimited wine, water and coffee. Wednesday and Friday night are a Maltese extravaganza with folklore dancers in traditional Maltese costumes.

Ta’ Marija Restaurant Constitution Street, Mosta Tel: 21434444

UPGRADES TO VISA PLATINUM CREDIT CARDS ADVANCE AT HSBC GETS MORE ATTRACTIVE HSBC Advance customers are being upgraded to the Visa Platinum credit card whilst continuing to benefit from free travel insurance, special offers on personal loans and mortgages, financial planning and international services.

HSBC Bank Malta is offering HSBC Advance for free to eligible customers

For more info visit www.hsbc.com.mt/advance or call 23802380.

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The best fine-dining experience in Malta

29 VICTORY SQUARE | NAXXAR | NXR 1700 | MALTA | INFO@PALAZZOPARISIO.COM | WWW.PALAZZOPARISIO.COM

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TABLE-HOPPING As much as we love to cook at Gourmet Today, we also love to eat out. New restaurants are popping up all over the island, some that stay and some that don’t seem to make it.

We take it upon ourselves to find out which ones are worth your while… a job we take very seriously. These are our favourite tables this season.

PHOTO: CENT’ANNI BY CHRIS MANGION

MOVING THE FAMILY BUSINESS TO MALTA GOURMET TODAY talks to Samuele di Lecce about choosing Malta and the merits of family-run business Where are you from and what made you choose Malta?

I come from a family of restaurateurs in Turin and have been in this business since 1998. I decided to move my whole family to Malta in 2014 and set off on an exciting new adventure. I believe in Malta and its potential for growth. Since there is a large affinity with Italy and its cuisine in Malta, I felt like it was the right place for me to contribute what I know best.

What is the concept of the restaurant?

The concept of the restaurant is rooted in simplicity and fresh ingredients. It also centres on the fundamental notions of authenticity and hospitality. The restaurant is designed to create an environment which is unique and welcoming, and the fact that it is located in the heart of St. Julian’s, with great views over Spinola Bay, also contributes to the restaurant’s special features.

What is your speciality?

We specialise in Mediterranean cuisine using only fresh, high-quality products cooked in a healthy and tasty way. One can savour fresh fish and seafood, which

is our specialty after all. However, we offer other international bistro-style dishes, with service that covers breakfast through to after-dinner cocktails.

How does a family-run restaurant differ from other business entities?

I work in the kitchen with my mother and my wife. The fact that it is a family-run business not only brings us closer together but also ensures we provide food and services in a manner that meets patrons’ high standards.

We provide close contact with our customers and have a built-in trust factor with established relationships.

Where do you see yourself in the future?

I have no concrete plans for my future, but I will definitely keep my eye open to new opportunities.

Il Ponte 139B, Triq Spinola, St. Julians Mob: +356 9971 9874 Email: info@ilponterestaurant.com ilponterestaurantmalta

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NEW FAVOURITES IN ESTABLISHED PLACES

The Lord Nelson has been established on the food map in Malta ever since we can remember.

Now under new management, RACHEL AGIUS pops over to see whether this restaurant has stood the test of time, and was pleased to find a new winter favourite

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estaurants are popping up all over the place and for foodies (and food writers), this means plenty of opportunity to put the young upstarts through their paces. But sometimes, experience trumps novelty and a return to an old favourite gives its own special brand of satisfaction.

This is exactly what happened the other evening, when my guest and I braved a few persistent rain showers to head to the Lord Nelson.

Sitting in the shadow of the Mosta Dome, the older foodies might remember this hidden haven from a few years back.

Back then it had made a name for itself that still lingers to this day. Both of us were eager to discover if, under new management, it would survive the test of time.

The new iteration opened its doors in September, with Chef Christian Cardona leading the kitchen and Etienne Farrugia, with his years of expertise and experience, at the front of the house. It’s Etienne we had to thank for the expansive wine list, which included an interesting blend of timeless classics - Italian and French reds - with more adventurous names from Lebanon, South Africa, New Zealand and Germany.

On to our food. We sat down and, after

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the obligatory pre-dinner G&T, perused the menu. The first thing that struck me was the price range, which sat firmly in the ‘Reasonable’ category. For a restaurant with such an illustrious reputation, this was promising. We started off with a beetroot salad and the risotto with roasted pumpkin, crème fraîche and thyme. The salad was stunning - a veritable riot of dark purple, delicate pink and sunburst orange, accompanied by flecks of colour from the pistachio, ricotta and orange. Wonderful!

The symphony of flavours matched the visual appeal to a tee.

In the risotto I believe I have found the ultimate winter comfort food - creamy, but not too heavy, I could eat this dish until the leaves returned to the trees in April.

To follow, my guest order the pan-fried duck breast with asparagus, while I had the chicken roulade. The duck had a wonderful gradient to it, just the right combination of crispy outside and tender pink inside. The white asparagus spears were treated well, spared the horrific (and all too common fate) of being overcooked.

The chicken was the perfect texture and despite its simple preparation, offered a delicate, subtle flavour that I had not expected from such a familiar dish. The pancetta and chicken sauce added extra depth with each forkful, as well as that

moreish saltiness that any relative of bacon will impart.

We finished off with the lemon crème brûlée and a square of chocolate mousse and praline. The crème brûlée was not what you’d expect it to look like but was all the better for it. The dish was topped with transparent shards of citrus glass and the lemon custard underneath offered a burst of flavour. A puff of meringue and meringue crumbs added another texture to the dish.

The chocolate mousse was a chocolate lover’s dream. Topped with honeycomb and with a scoop of ice cream by its side, I was thankful it was a reasonably sized portion - I don’t think I would have been able to resist finishing it off, no matter the consequences.

The Lord Nelson has become something of a legend in foodie circles and after our meal, I can confidently say that reputation remains completely intact. With a wellpriced menu and the superb quality of the food, I am very glad this veteran has reopened its doors. And for those looking for something a little more private, Lord Nelson has a private dining room that can take up to 14 people. So whether you’re looking for something romantic, or a livlier atmosphere for a small group of friends, this is your spot.

280, Main Street, Mosta.

Tel: 79432590 Web: www.thelordnelsonrestaurant.com thelordnelsonrestaurant

Photography: Chris Mangion

WINTER WALKS AND COMFORTING MEALS

Dining out in winter is a much heartier affair. Cooler temperatures and resulting larger appetites make for more exciting, lingering eating-out experiences. AMY MICALLEF DECESARE discovers the treats in store at Villa Cortinthia

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ummer is coming to an end, making it the perfect time to go for long appetite-growing strolls through beautiful gardens, feasting on hot, comforting meals and spending time with those who mean the most to you. No place is better to do all of those things than the Villa Corinthia.

Situated in a century-old restored villa in the heart of Attard, you cannot help but be impressed by the sheer elegance and grandeur of it all. In tune with the theme of luxury and excellence is Villa Corinthia’s menu, which is bursting with authentic, freshly made dishes, featuring high end products as well as local produce.

My guest and I were greeted with complementary glasses of prosecco, which went down a treat.

The meal started off with a bang – soft, warm pan-seared scallops, contrasting perfectly with the crunch of pickled Japanese radish and a tangy chili jam. My guest wanted to keep it light and ordered the avocado and asparagus salad, served with Culatello di Zibello. The star of the dish, however, was the Moroccan salted lemon dressing, which combined the flavours of the dish, elevating it to an

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unprecedented level.

As we waited for our main course, we couldn’t help but notice the sheer excitement in the eyes of the patrons on the table beside us. In front of them stood Joseph, a member of the waiting staff and a workstation covered with dishes of perfectly seasoned meat, fresh vegetables and herbs, all waiting to be thrown on the warm skillet. We looked away so as to not ruin our own experience of the extravagant flambé but the thrill of it all got the better of us.

We could hardly sit still in our seats when Joseph approached our table a few minutes later. The waiter added our beef, veal and several fresh ingredients to the skillet effortlessly, as he somehow managed to engage in conversation with us whilst producing a perfectly cooked medium-rare beef medallion.

Cognac was drizzled carefully over the medallions and Calvados wine over the veal escalopes, causing beautiful amber flames to erupt two feet into the air. We were in a trance, only brought back to earth by Joseph’s voice asking if we would like fresh parsley. Not a single step was missed by the waiters as we were served our piping hot meat

dishes fresh off the skillet and brought platters of roast potatoes and steamed vegetables; the perfect add-ons to an already flawless dish.

Needless to say, it was worth the wait. The meat had that special meltin-the-mouth quality about it and the sauces were rich and velvety. Despite the generous portion sizes, we not only polished our plates, but greedily asked for the dessert menu too.

Villa Corinthia hit the mark as we were served a warm rhubarb and ginger crumble and a blueberry nougat and beriolette sorbet. Both were the kind of desserts you feel bad for taking apart because they look so intricate and beautiful. We felt bad for all of two seconds and dug in anyway.

Walking out into the picturesque surrounding gardens with a smile and a full stomach, it was easy to see why diners are drawn to this restaurant. If it’s a quick plate of pasta you’re after, this may not be the place for you. If, however, you’re looking for a transcendent journey of divine mouth-watering food, stellar service and a beautiful venue, Villa Corinthia will be happy to serve you soon.

TABLE-HOPPING

Villa Corinthia Corinthia Palace Resort and Spa, De Paule Avenue, Balzan Tel: 21440301 Web: www.corinthia.com Villa Corinthia

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TABLE-HOPPING

COSY WINTER EVENINGS AT OUR FAVOURITE LOCAL

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PHOTOGRAPHY: ETIENNE BARBARA

n under a year, Tal-Villagg has made quite the name for itself with those in the know. Actually, several names.

A cosy bar, a fine dining establishment in miniature and a beloved haven for a growing number of Lija locals.

But this place or at least its reputation has far outgrown the limits of the quiet village. Diners and drinkers visit from all over the island and as a result, word has spread quickly. Owner Johan has his hands full, not just with his regulars and curious passers-by but also with private events, a part of the business that has really taken off in the past few months.

Anyone looking to host an event at Tal-Villagg should be warned – if you are hoping to invite everyone you know to your event, you will be disappointed.

Johan has fi xed a strict limit on the number of guests allowed; up to ten for a sit-down event, 18 for a standing one. There are of course limitations to consider – Tal-Villagg keeps its friendly, cozy vibe precisely because it is so small.

Another reason is the service. Johan believes that his guests should feel as if they are in his own home, treated to the kind of friendly, one-to-one attention

What defines the perfect local? To us, at Gourmet Today, we believe that it is that familiar feeling of returning home. Johan and his wife Lucienne have got this down with welcoming and friendly service you would expect from family… except you don’t have to help do the dishes. RACHEL AGIUS returns that really sets the place apart. Johan and his wife Lucienne strive to take very good care of their guests and the feedback they receive shows that they’re definitely on to something.

“Service and knowledge really make the difference between a good dining experience and a great one,” Johan says, explaining that the quality of ingredients and food preparation has increased significantly across the country, putting restaurants of a certain calibre on a mostly even footing when it comes to taking care of people’s taste buds. What really makes the difference is how welcome diners are made to feel.

And indeed Johan’s attention to detail doesn’t extend only to the events in question. Johan takes great care to tailor the food and drinks to the host and guests’ expectations. A budget is discussed beforehand as well as personal preferences – some guests might want fresh oysters, others might want a taste of Maltese flavours. Either way, Johan sources the best ingredients and products from trusted suppliers and applies his expansive knowledge of wines and whiskeys to create the ideal menu for his guests.

Getting in touch with Johan to talk about your private function is easy. Find Tal-Villagg on Facebook to have a chat about what you would like your event to include. Johan and Lucienne will bring their know-how and stellar service to make your evening a memorable one.

Tal-Villagg Cafe & Wine Lounge 77, Triq il-Forn, Lija.

Tel: 27427058 • 9940 4487 Email: talvillagg@gmail.com talvillagglounge

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Photography: Brian Grech

A new season requires a new menu

The summer seems to have come to an end earlier than usual this year and with it a desire for heartier winter flavours. Barracuda has got you covered with a brand new menu, to be launched in November, that is perfect for those wintery evenings. RACHEL AGIUS gets a sneak peek

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he first storms have lashed the island and most of us are at least considering putting on a jumper.

With winter just around the corner, Barracuda will be serving up dishes from a new menu, to be launched in November, that’s sure to keep the foodies happy this season.

It wouldn’t be Barracuda without a sizeable fish menu. When you’re named after one of the most impressive fish in the sea, it would be strange not to focus on the wide variety of ingredients the ocean can produce. Of course, ingredients are nothing without masterful attention to turn them into fully fledged dishes. Chef Andrew Pace has taken on the task with gusto, carefully balancing richness and subtlety in flavour, stark visual contrasts and minute detail to create inspiring dishes with plenty to appreciate in every bite.

Start with the prawn tartare wrapped in nori – two seaweed-wrapped creations, stuffed with raw prawn and hiding a hint of truffle beneath the surface. A small dish, the focus here is on unfurling the flavours within and the challenge is to

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keep each component from outshining the others. On both points, this dish excels.

Another captivating dish to start with is the steak tartare. Visually speaking, it’s a stunner - the rich red of the meat, coupled with the egg yolk, it’s certainly an eyecatcher. This dish, despite the flair, keeps the flavours simple. Enjoy the complexity of the meat, with only the tiniest hint of citrus acidity to distract from the satisfyingly viscous yolk.

Taking home the prize for most photogenic dish, the seared scallops with truffle caviar are just dying to be Instagrammed. Chef Pace’s expertise really shines through here - scallops are often criminally overcooked but in this dish they are just right, letting their delicate flavours emerge. The truffle caviar adds not just an interesting contrast to the pale molluscs but another element to savour. The truffle sauce is undeniably moreish and was, quite widely, used sparingly, to avoid overwhelming the other flavours.

If we’re considering dishes architecturally, the black pasta with goose

foie gras and speck definitely stood out. A tower of linguine, fortified with strips of speck and topped with a glistening slab of foie gras, the pasta sat in a superb truffle and goose fat sauce. This is definitely the dish for you if you are hankering after those rich winter flavours that we missed over the hot months.

Choosing the main dish can be a challenge at Barracuda. Try the grilled calamari, perched on a blue potato puree, for an interesting combination of colours and a sublime collection of flavours, including ginger, lemon grass and coriander. The perfect scoring and grill marks just remind you how much attention is being paid to your food behind the scenes. The Barbary duck breast, accompanied by a blueberry and ginger jus, reaches a wonderful compromise between the savoury and the sweet.

You may be full to bursting at this point but it’s no use protesting - there is still room for dessert. Try the triple chocolate mousse with creme cognac for a final, decadent indulgence at the end of your meal. You may not want to share.

TABLE-HOPPING

Barracuda 194/195, Main Street, St Julian’s Tel: 21331817 Web: www.barracudarestaurant.com

BarracudaRestaurant

WHEN WINE PERFECTS FOOD Cent’Anni in Gharghur is a tiny hub of activity in the heart of a sleepy village. What sets this place apart from the rest is its staff ’s distinct knowledge of wine – they even import their own – and their ability to pair it with the right food to balance the flavours of both. FRAN FARRUGIA puts herself in the hands of owner René Muscat, for an evening of wine and food.

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t’s quite rare to find a restaurant which ticks all the boxes; excellent food, perfectly paired wine, a relaxing ambiance, and impeccable service.

Cent’Anni in Gharghur did just that. As I made my way to the 150-year-old wine bar, I could already tell that I was in for a good one. Wine and food pairing was the reason for my visit, so I was even more eager to get to it.

As I took a seat in the dining area upstairs overlooking the quiet streets of Gharghur, the extremely knowledgeable owner René Muscat brought out a 2014 Anjou, by Chateau de Passevant, which has an ageing potential of up to six years.

I was instantly hit with pear and apricot aromas from the very first sip, which paired beautifully with a crispy pork belly.

The wine blended in with the pork belly, which was seasoned perfectly, leaving a fresh and lingering taste. René explained that pork belly and white wine are a great

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combination even though pork is a red meat. It was tender and delicious, with the acid in the wine cutting through the fat, subtly refreshing my palate.

Lamb chops paired with a 2010 oak aged Chinon by Clos de la Hegronnière followed. I was completely amazed by the full body of the Cabernet Franc with its elegance and smooth tannins.

Ahh, I can still smell it’s musky flavours.

The lamb chops where delightful, again perfectly seasoned, succulent and juicy, served with baby corn, carrots and green peppers. I had just the right amount of food to be completely satisfied, yet it was so good that it left me wanting more!

Up next was the dessert which absolutely blew my mind – a vanilla panna cotta. I am not one to have much of a sweet tooth, in fact I usually pass on dessert when having dinner. But I must admit that Cent’Anni has found my weak spot – their sublime vanilla panna cotta

served with berry compote. René served a glass of dessert wine to go with it from Southwest France. Gaillac by Domaine des Escausses is exclusively available at Cent’Anni, as René imports his own wine.

This goes to show me how dedicated and passionate he is about wine, so I highly recommend asking for food and wine pairing tips when visiting Cent’Anni.

The apple aromas in the wine offered the perfect closure and taste to such a fantastic meal, along with the smooth and velvety custard taste of the panna cotta.

Would I visit Cent’Anni again? Yes, yes and a hundred times yes! It is the perfect spot for a meal which is exquisite from beginning to end, be it with your partner or group of friends. Wine tasting is also organised at Cent’Anni. Follow their Facebook page to keep updated with anything going on at this exquisite little restaurant.

TABLE-HOPPING

Cent’Anni Triq Luigi Catania, Gharghur.

Tel: 27033321 / 99459914 Web: www.bottegacentanni.com

bottegacentanni

PIPPA MATTEI

24 www.gourmettoday.recipes PHOTOGRAPHY: STEPH SCICLUNA

WHEN IRISH EYES ARE SMILING In June, six of us landed at Belfast City airport for what was to be a most enjoyable taste of the Green Isle both in magnificent scenery and delectable culinary tastes.

After a most enjoyable wedding in Comber, in Northern Ireland and a drive up to the awesome Giants causeway and a few home cooked Ulster breakfasts at The Old Schoolhouse Inn, and after a visit to an incredible Titanic Museum, we made our way across the land to the coastal seaport of Sligo.

Of course no trip to the British Isles is complete without at least one meal of fish and chips so we got into a taxi to Roses Point where Austies Bar and Restaurant is situated. Warm, welcoming and bustling, the restaurant offered among other seaside delights, an excellent fish, followed by the perfect fish and chips in a Guinness batter for an Irish twist. At The Campagne, in Kilkenny we had one of the most delightful meals of the holiday, not excluding a delicious dessert of gooseberry frangipane tart with ginger ice cream and vanilla cream.

Get more of Pippa’s recipes in On my arrival home I got straight into the kitchen to recreate some of her book Pippa’s Festa. these Irish delights.

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PIPPA MATTEI BEST ULSTER BREAKFAST Serves 4 Ingredients • 8 beef or pork sausages • 4 tomatoes, cut in half • 250-300g button mushrooms, cleaned (optional) • 4 tbsp olive oil • salt and freshly ground black pepper • 8 slices ready-made black pudding • 8 rashers smoked bacon • 8 free-range eggs To serve • Soda bread (recipe on page 48) • Potato farls (recipe on page 49)

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Method 1. Arrange the sausages in a roasting tray, transfer to the oven at 180°C and roast for 25-30 mins, or until golden-brown and cooked through.

2. Place the tomato halves, cut sides facing upwards, into a separate roasting tray with the button mushrooms.

3. Drizzle over one tbsp of the olive oil and season, to taste with salt and freshly ground black pepper.

4. Roast in the oven for 10-15 mins, or until softened.

5. Meanwhile, heat another tbsp olive oil in a large non-stick frying pan over medium heat.

6. Add the slices of black pudding and fry for 1-2 mins on each side, or until crisp on both sides.

Remove from the pan and keep warm.

7. Add the bacon rashers to the same pan and dry fry for 6-8 mins or until crisp and golden-brown on both sides.

8. Meanwhile, heat the remaining two tbsp olive oil in a separate frying pan over a high heat. When the oil is hot, crack in the eggs, and fry for 1-2 mins, or until the yolk has just set.

9. To serve, place two potato farls on one side of each serving plate. Divide the sausages, black pudding, bacon, tomato halves and fried eggs (and mushrooms) among the serving plates.

10. Slice the soda bread, spread with butter and serve alongside.

Fry it up

Alternatively fry all the ingredients in a large pan www.gourmettoday.recipes 27

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PIPPA MATTEI IRISH SODA BREAD Ingredients • 450g plain white flour • 1tsp bicarbonate of soda • 1 tsp cream of tarter • 1 tsp sea salt • 1 tsp sugar • 300ml buttermilk

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5.

Method 1. Preheat the oven to 180°C. 2. Sift the flour, bicarbonate of soda, cream of tartar and salt into a large bowl. Stir in the sugar until well combined.

6.

Gradually add the buttermilk a little at a time, mixing well until the mixture comes together as a soft dough (You may not need all of the buttermilk.

Take care not to overwork the mixture.)

Dust your hands with flour and knead the dough very lightly in the bowl. Shape the dough into a loose ball and place onto a floured baking tray.

Cut a deep cross into the top of the loaf using a sharp knife.

Transfer the soda bread to the middle rack of the oven and bake for 30-35 mins, or until the bread has risen and is golden-brown and sounds hollow when tapped on the bottom.

POTATO FARLS Ingredients • 2 tbsp butter, plus extra to serve • 1 kg mashed potatoes • 125g plain flour, plus extra for dusting • Salt, to taste Method 1. Melt the butter in a small pan over a low to medium heat.

2. Add the mashed potatoes and salt and stir well to combine.

3. Fold in the flour until well combined.

4. Turn the mixture out onto a lightly floured work surface and knead lightly until smooth.

5. Divide the mixture in half.

Roll out each half onto a lightly floured work surface until it forms a circle about the size of a large plate and is about 0.5cm thick. Cut each circle into quarters.

6. Heat a large, non-stick frying pan over a medium heat till hot.

7. Add the potato farls, in batches, and fry for 3-4 minutes on each side, or until golden-brown on both sides.

8. Keep warm until ready to serve.

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PIPPA’S CHOWDER Serves 2 Ingredients • 6 large fresh prawns • 3 tbsp olive oil • 150ml dry white wine • 200ml fish stock (or a fish cube) • 1 small fennel bulb (about 140g) halved and thinly sliced • 1 small onion, thinly sliced • 3 cloves garlic, thinly sliced • 1 large potato, about 200g • 1 orange • 1 star anise • 1 bay leaf • 1½ tsp harissa paste • 2 tbsp tomato puree (kunserva) • 400g can chopped tomatoes • Handful mussels or clams • 100g white fish, skin and bones removed and cut into chunks • 100g scallops, shelled and halved few thyme leaves 30 www.gourmettoday.recipes

To serve • 3 tbsp mayonnaise • A crusty Maltese hobza or homemade Irish soda bread NOTE If scallops are not available, use 200g white fish Method 1. Twist the heads from the prawns, then peel away the legs and shells, but leave the tails intact. Pull out any dark coloured veins on the back.

2. Fry the shells in 1 tbsp oil for 5 mins until dark pink and golden in patches.

3. Add the wine and boil down by two thirds, then pour in the stock.

4. Strain into a jug, discarding the shells.

5. Heat the rest of the oil in a deep frying pan or casserole.

6. Add the fennel, onion and garlic, season, then cover and cook gently for 10 mins until softened.

7. Peel the potato and cut into 2cm chunks.

8. Put into a pan of cold water, bring to the boil and

PIPPA MATTEI

9.

10.

11.

12.

13.

14.

15.

cook for 5 mins until almost tender. Drain in a colander.

Peel a strip of zest from the orange. Put the zest, star anise, bay leaf and ½ tsp harissa into the pan.

Fry gently gently, uncovered, for 5-10 mins, until the vegetables are soft, sweet and golden.

Stir in the tomato puree, cook for 2 mins, then add the tomatoes and stock.

Simmer for 10 mins until the sauce thickens slightly.

Season to taste. (The sauce can be made ahead, then reheated later in the day) Scrub the mussels or clams and pull away any stringy ‘beards’. Any that are open should be tapped sharply on the worktop – if they don’t close after a few seconds, discard them.

Reheat the sauce if necessary, then stir the potato, chunks of fish and prawns very gently into the stew.

Bring back to the boil, then cover and simmer gently for 3 mins.

Scatter the mussels or clams over the stew, then cover and cook for 2 mins more or until the shells

have opened wide. Discard any that remain closed.

16. The chunks of fish should flake easily and the prawns should be pink through. Scatter with thyme leaves.

17. To make the quick rouille, stir the rest of the harissa through the mayonnaise.

18. Serve the chowder in bowls, topped with spoonfuls of the rouille, which will melt into the sauce and enrich it.

19. The crusty Maltese bread (or soda bread) will sands of ‘There are thouder around mop up the ow juices. variations of ch a very

k it’s Ireland. I thin it h each chef personal dish wreativi ty. No two using his own c ever the same” chowders are an – The Fishy Martin Shanah ookbook Fishy c

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32 www.gourmettoday.recipes

PIPPA MATTEI PERFECT FISH AND CHIPS WITH MUSHY PEAS Serves 4 Ingredients • 225g flour, plus extra for dusting • 290ml Guinness, cold • 3 heaped tsp baking powder • 900g potatoes, peeled and sliced into chips • 400g white fish fillets pin boned by fishmonger (for example cod cut into four) • sunflower oil, for deep frying • ½ tsp sea salt • 1 tsp black pepper For the mushy peas • 1 knob butter • 4 handfuls podded peas • 1 small handful fresh mint, leaves picked and chopped • 1 squeeze lemon juice • Sea salt • Freshly ground black pepper

7.

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Method 1. To make the mushy peas, put the butter in a pan with the peas and chopped mint.

2. Put a lid on top and simmer for about 10 mins.

3. Add a squeeze of lemon juice and season with salt and pepper.

4. You can either mush the peas up in a food processor, or you can mash them by hand until they are stodgy and thick.

5. Keep warm while you cook the fish and chips.

14.

15.

16.

6.

Pour the sunflower oil into your deep fat fryer or a

large frying pan and heat it to 190°C. Mix the salt and pepper together and season the fish fillets on both sides. This will help to remove any excess water, making the fish really meaty.

Whisk the flour, beer and baking powder together until shiny. The texture should be like semiwhipped cream (it should stick to whatever you’re coating).

Dust each fish fillet in a little extra flour, then dip into the batter and allow any excess to drip off.

Holding one end, lower the fish into the oil one by one, carefully so you don’t get splashed – it will depend on the size of your fryer how many fish you can do at once.

Cook for 4 mins or so until the batter is golden and crisp.

Meanwhile, parboil your chips in salted boiling water for about 4 or 5 mins until softened but still retaining their shape.

Drain them in a colander and leave to steam completely dry.

When all the moisture has disappeared, fry them in the oil that the fish were cooked in at 180°C until golden and crisp. While the chips are frying, you can place the fish on a baking tray and put them in the oven for a few mins at 180°C to finish cooking. This way they will stay crisp while you finish cooking the chips.

Drain them on kitchen paper. Season with salt, and serve with fish and mushy peas.

Sprinkle with vinegar. Serve fish with wedges of lemon and mayonnaise and ketchup.

OYSTERS WITH TABASCO AND LEMON WEDGES Ingredients • • •

Freshest oysters available Tabasco Lemon wedges

Method 1. Shuck your fresh oysters and place them on a bowl of ice.

2. Serve with a dash of Tabasco sauce and a squeeze of lemon.

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34 www.gourmettoday.recipes

APRICOT FRANGIPANE TART This is a tried and tested recipe I have adapted from Mary Berry’s Absolute Favourites.

Serves 8-10 Ingredients The pastry • 175g plain flour, plus extra for dusting • 75g cold butter, cubes • 25g caster sugar • 1egg, beaten For the filling • 75g butter, softened • 75g caster sugar • 2 eggs, beaten • 75g ground almonds, plus extra for sprinkling • ½ tsp almond extract • 2 x 400g tins of apricot halves in natural juice, drained (reserving the juice) sliced and dried For the topping • about 125g (4 ½ oz) icing sugar sifted • 1-2 tbsp apricot juice, from the tin Method 1. Preheat the oven to 180°C and slip a heavy baking sheet inside to heat up.

2. Make the pastry, either by mixing the flour and butter in a food processor or by hand-rubbing the flour and butter together with your fingertips, until the mixture resembles

to be as The apricotssibnleeetod prevent dry as poses soaking into the juic Dry each one the pastryl. wit h kitchen individua aper. p

breadcrumbs.

Add the sugar and mix in briefly, then add the egg and ½-1 tbsp cold water.

4. Mix until the dough just holds together.

5. Roll the pastry out on a floured surface as thinly as possible, 1-2mm thick, and use to line the tin, making a small lip around the top. Prick the base of the pastry all over with a fork.

6. To make the frangipane filling, place the butter and sugar in the food processor and whizz until creamy, blend in the eggs, then mix in the ground almonds and almond extract. Alternatively, beat together with a wooden spoon if making by hand.

7. Arrange the apricot slices over the base of the pastry and spoon the frangipane mixture on top spreading it evenly to cover the apricots.

8. Sit the tart tin on the hot baking sheet, and bake in the oven for 45 to 50 mins until the pastry is crisp and the tart is golden.

9. To finish, make a glace icing by mixing together the icing sugar and apricot juice, adding enough juice to give a pouring consistency and for the icing to hold its shape.

10. Using a spoon, zigzag the icing over the tart and leave to set.

11. Remove the tart from the tin by placing the tin on one or two jars, the ring around the tart can then be lowered to your work surface, leaving the tart on the base of the tin, slide the tart off the base on to a serving plate.

3.

www.gourmettoday.recipes 35

In Season

BANANAS FOR BANANAS

By Gaby Holland

B

ananas must be among the most popular fruits on earth. Loved by infants and elders for their creamy, rich, and sweet flesh.

Aside from being very nutritious, they are easy to peel and eat on the go making them a highly convenient snack food.

Banana

36 www.gourmettoday.recipes

Native to Southeast Asia, they are now grown in many warmer parts of the world. There are many types of bananas available, which vary in colour, size, shape and firmness.

The most common type is the yellow banana, which is green when unripe.

In some countries, bananas used for

PHOTOGRAPHY: GABY HOLLAND

cooking may be called plantains.

Bananas are known to be a good source of vitamins, minerals and fibre all wrapped up in a convenient, protective package. Bananas are especially high in potassium (just one banana contains 467mg of potassium), which plays an important part in lowering blood pressure and controlling the heart, they are also rich in vitamins A, C, and B6, fibre, flavonoids, and antioxidants.

When eaten in moderation they are a great weight loss food – (a medium sized banana contains 110 calories) and have no fat, no sodium, and no cholesterol. Also because they taste sweet and are filling, they help curb cravings. They also help sustain blood sugar levels during workouts.

Store bananas in a fruit bowl rather than the fridge, as the cold temperature will make the skins go black, (the fruit inside remains perfect for eating though). They’ll also make everything else in the fridge smell like bananas.

Bananas are best eaten when firm but yield slightly to the touch.

However, overripe bananas also have their uses. They’re ideal for using, mashed up, to make muffins, loaves, ice cream and smoothies.

You can freeze bananas, but if you refrigerate them, they’ll turn black.

• Bananas probably originated in Malaysia; transported by early explorers to India, where they were first referenced in 6th century BCE Buddhist writings.

• Alexander the Great tried his first banana while on campaign in India and is said to have brought the fruit to the Western world.

• The banana skin is also edible when cooked.

• The banana itself is considered a berry.

• The correct name for a bunch of bananas is a hand; a single banana is a finger.

• Bananas are also called plantains. But in general use, banana refers to the sweeter form of the fruit, which is often eaten uncooked, while plantain refers to a starchier fruit that is often cooked before eating.

• There are 50 recognised species of banana.

• Wild bananas grow throughout Southeast Asia, but

•

•

Fun Fact s

most are inedible for humans, as they are studded with hard seeds.

To whiten teeth naturally, rub the inside of a banana peel on your teeth for about two minutes every night. If you gargle with salt water, this will heighten the effect. Expect results in about two weeks. It works because of the effect of the potassium, magnesium, and manganese in the banana peel.

Bananas make great conditioner that helps restore dry, damaged hair. Mash a banana and add a tablespoon of heavy cream and a tablespoon of honey to the mixture. Then apply it to dry hair, cover your hair with a shower cap, and then wrap your head in a warm towel. Leave it on for up to an hour and then rinse thoroughly with warm water before shampooing.

OATS AND BANANA PANCAKES Ingredients • 2 eggs • 1 ripe banana • ½ cup oats • 3 tbsp coconut milk (any other milk will do too) • 1 tsp vanilla • ½ tsp cinnamon

3.

4.

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Method 1. Pulse oats in a blender until fine.

2. Mash the banana with a fork

until quite smooth and place in a bowl.

Mix in the eggs and stir in the oats and milk.

Add cinnamon and vanilla and give all a final stir.

Let the mixture sit for a few mins before cooking the pancakes.

In the meantime assemble your favourite toppings which can include Greek yoghurt, honey, chopped nuts and fruit.

7.

To make pancakes use a small (12cms) non-stick pan.

8. Lightly butter and add a small ladle of pancake mixture, just enough to cover the base.

9. Cook over a medium heat until small bubbles appear on the surface.

10. Flip over and cook for a few more seconds.

11. Serve with your preferred toppings.

www.gourmettoday.recipes 37

From all corners of the World to your table

Good Earth is a trademark of Good Earth Distributors Ltd

At Good Earth, our passion is for food, people, the earth we share and the air we breathe. We are committed to sourcing and providing unrefined, natural and organic food products, nutritional supplements, cruelty free toiletries and eco-friendly household products. Likewise we encourage you to live a healthier, more natural lifestyle and to become more aware of our planet’s well-being and sustainability. Our portfolio spans all 5 continents of the world allowing us to carry hundreds of healthy, natural and organic products. Whether you’re looking for a large selection of natural, healthy foods or are on a restricted, free from diet you can find lots of products which are good for you, gluten free, wheat free, dairy free and other delicious foods!

®

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If you would simply like to know more about the products offered, just give us a call or send us an email Good Earth Distributors Limited www.gourmettoday.recipes Tel: 21 431309 Email: info@goodearth.com.mt www.goodearth.com.mt

Creamy desserts for the lactose intolerant In a world of increasing dietary intolerances, dairy is one on the hit list. Luckily there are some great alternatives from Alpro to give people avoiding dairy a chance at creamy goodness. Almond milk provides extra flavour and sweetness making it an ideal choice for both the dairy intolerant and the tolerant!

Luscious Chocolate Drink Serves 1 Ingredients • 250ml Alpro Chocolate Almond Drink • 50ml Alpro Whipping Cream, plus extra for piping • Plamil Dairy Free Chocolate Flakes • Good Earth Almond Flakes for decorating, optional Method 1. Warm Alpro Chocolate Almond Drink gently in a pan and beat in the Alpro Whipping Cream.

2. Pour the chocolate cream in a glass and pipe a dollop of the whipped cream.

3. Garnish with chocolate flakes and nuts if desired.

Cute cupcakes Ingredients • 250g Doves Farm self-raising flour • 125g Traidcraft golden caster sugar • 125g Provamel Spread, softened • 2 eggs • 2 tbsp Alpro original Drink • ½ tsp vanilla extract • 250ml Alpro Whipping Cream, whipped • Sprinkles, chocolate chips, fresh berries to decorate, optional Method • Preheat the oven to 170°C and line a cupcake tray with cases.

• Put all the ingredients except the Alpro soya original drink in a bowl and mix well.

• Then add the Alpro soya original drink and mix.

• Fill each cupcake case two thirds full using a spoon.

• Put in the oven and bake for 15-20 mins.

• Remove from the oven and allow to cool completely on a wire rack.

• When cool, decorate with the whipped cream and sprinkles

Alpro products are available from Good Earth Distributors Ltd.

www.gourmettoday.recipes 39

40 www.gourmettoday.recipes

Definitive(ly) Good Guide

CHEF OF THE MONTHr

e b o t c O

How did you start your career as a chef?

Having finished my Polytechnic course and my apprenticeship at the Verdala Hotel under the leadership of Maurice Vagnon, I started my career at the Bacchus Restaurant in Mdina.

Which chef has most inspired you in the kitchen?

Maurice Vagnon was exceedingly calm and clean, full of class and tremendous taste. Another was George Hamilton who inspired and demanded discipline with raw materials and equipment.

Who is the most famous person you have ever cooked for?

In my early years at the Bacchus I had the honour of cooking for the Queen Mother of Denmark and recently for the Habsburgs following his inauguration as the Grand Master of the Order of Malta.

These were very proud moments.

In between I had the pleasure of cooking for a great number of celebrities including actor Tom Hanks and film director Michael Bay. Which is the best restaurant you have ever eaten in outside of Malta?

Only recently I had the pleasure of dining at the Principe Cerami in Taormina. This two Michelin star restaurant is home to exceptional cuisine and the standard is really very

Vote for the Chef of the Month

Antoine Mamo – Bacchus Restaurant impressive. They have a particularly vast and interesting wine list. Being so close to Malta, I would definitely recommend this place to any local foodie.

What other things do you love aside from cooking?

I like reading and swimming.

What advice would you give to someone considering a career as a chef?

Honesty with yourself and your colleagues. Respect for raw materials and equipment. Humility, elbow grease and the courage to experiment.

The Definitive(ly) Good Guide to Restaurants Chef of the Month competition, supported

by The Catering Centre, aims to recognise chefs who make a restaurant the success that it is.

A number of the top 150 restaurants as voted into The Guide in the 2015 survey have nominated their chef to participate in the Chef of the Month. Nominated chefs are featured on www. restaurantsmalta.com and diners are asked to vote for who they think should win, based on presentation of the food, variety of ingredients used and creativity in their use.

To vote for the Chef of the Month go to www.restaurantsmalta.com and let us know who should win.

Bacchus Restaurant Triq Inguanez, L-Imdina Tel: 2145 498 Web: www.bacchus.com.mt Facebook: bacchusMdina

Win a meal for two at Bacchus, Mdina with the DeďŹ nitive(ly) Good Guide and Gourmet Today.

Like the Gourmet Today Facebook page and let us know why you would like to eat at this restaurant.

Competition ends 31 October, 2016.

restaurantsmalta.com

WIN a meal for tw o

The winner will be randomly selected.Terms and conditions apply.

www.gourmettoday.recipes 41

42 www.gourmettoday.recipes

SUMMER PAVLOVA with WINTER flavours We love a good pavlova but strawberry season is a long way off.

Just as the clouds are rolling in and we are already missing sunny days by the sea, this pavlova recipe will bring back memories of those care-free days. Instead of strawberries we use pears poached in ginger and slathered in melted chocolate. What you have here is a perfectly wintery summer dessert.

Gingered pear and chocolate pavlova Ingredients Meringue • 4 egg whites • 250g sugar • Pinch salt • 1 tsp white vinegar • 1 tsp cornflour Gingered pears • 4 large pears • 1 inch piece ginger • 100g sugar Cream filling • 300ml fresh cream • 1 tsp vanilla • ½ lemon, juice only • 2 tbsp sugar Chocolate topping • 100g dark chocolate • Knob butter • Pinch salt • 1 tsp ground ginger • ½ orange, zest only • Handful flaked almonds, toasted Method 1. Pre-heat oven to 150°C. 2. In a very clean, dry bowl whisk the egg whites until stiff peaks form.

3. Add the sugar and a pinch of salt and continue to whisk until stiff and glossy (approx. 5 mins).

4. Add the vinegar and the cornflour.

5. Smooth the meringue mixture onto baking paper on a baking tray approx. 5cm thick, with the back of a spatula.

6. Bake for approx. 1 hour until the meringue starts to crack.

7. In the meantime, peel the pears and chop into large bite-sized pieces.

8. Peel and roughly chop the ginger.

9. Place the sugar in a saucepan of water and heat until the sugar melts. Add the pears and ginger and simmer for approx. 10 mins until the pears are soft.

10. Drain and set aside to cool.

11. Whip the cream with the vanilla, lemon juice and sugar until it reaches the soft peak stage. Do not over-whip.

12. Melt the chocolate in a heatproof bowl over simmering water with the butter, salt and ground ginger.

13. Assemble the pavlova as close to serving time as possible for best results.

14. Spread the cream over the top of the pavlova, followed by the pears.

15. Top with flaked almonds and drizzle the melted chocolate over the top.

www.gourmettoday.recipes 43

A Healthier Hobza Malta may top the charts in obesity ratings in the world, but it is slowly catching up on what is needed to bring that figure down to a more acceptable level. Maltese bread, though part of Maltese heritage plays a contributing role towards obesity – that is until Maypole unveiled its healthier loaf, with no added salt or sugar. Pietro Carbone talks to FRAN FARRUGIA

W

ith most Maltese leading a fast-paced life, they tend to go for quick, easy food to eat. This makes bread a staple go-to food. Yet with bread being high in salt, health problems may arise. As one of the leading bakeries on the island, Maypole is constantly working on innovative yet traditional products and has developed a Maltese ħobża with 35% less salt than the regular Maltese bread.

As Health Minister Chris Fearne explained during the launch held at the bakery, Maypole’s new bread is in line with the ministries’ health guidelines, whilst

44 www.gourmettoday.recipes

maintaining a Mediterranean diet. Tests on the production of this bread have been carried out by both Maltese and Italian specialists alike, ensuring that Maypole are delivering the best product possible to their consumers.

Gayl Fenech, Marketing Manager at Maypole, then explained that there are now three different types of traditional Maltese ħobża available from Maypole outlets; the classic bread, low in salt bread, and the ħobża Samra, which contains absolutely no added salt or sugar. The clients’ health is their main priority, along with offering the best product to their

esteemed clientele. This is why the low salt bread is selling at the same price as the classic one as opposed to healthier products usually being more expensive, making it easier for the consumer to make a healthier choice while keeping the same great taste.

Pietro Carbone, a food technology graduate from the University of Bologna in Italy, has been working with Maypole for almost two years ensuring the very latest technologies are employed whilst maintaining a traditional product. He talks about what went into making this new bread.

What are the main characteristics which make Maypole bread different from others?

The typical Maltese ħobża with significantly less salt is still baked using the same traditional method that has been passed down from generation to generation. The recipe uses wheat flour, water, mother dough, salt and yeast.

The ħobża Maltija has no added fats, no added sugar and no additives.

Aside from its authentic taste, it is also ‘tal-qasma’ - with a traditional knife-slice

made in the top of the dough before baking.

How did you lower the salt content without affecting the taste?

This was done by using a salt replacement. Potassium chloride is added instead of the regular table salt, sodium chloride. Research has shown that potassium chloride helps reduce blood pressure and heart disease deaths when eaten in place of table salt.

How does this differ from regular traditional bread?

There is 35-40% less salt in our new recipe. When comparing 100g of product, the regular recipe contains 1.3g of salt whilst the new one contains just 0.8g of salt.

Do you plan on reducing salt in other types of bread?

We wanted to start out with the traditional Maltese ħobża to see how the public react to it, and since it was such a success we shall continue to work on more innovative products.

Maypole’s new lower salt ħobża Maltija is available at all 14 Maypole outlets.

Handaq Industrial Estate, Qormi.

Tel: 22581581 Web: www.maypole.com.mt maypolemalta

BOUTIQUE GETAWAYS IN THE HEART OF VALLETTA

Boutique hotels are becoming more and more popular around the world as travellers seek out unique holiday experiences. Steeped in history, with incredible views and even more incredible architecture, Valletta offers the perfect spot for a boutique hotel. Robert Borg Millo, Hotel Manager at Palazzo Consiglia talks to Gourmet Today about Consiglia and the many facets of her character.

Tell us a little bit about Palazzo Consigla.

Palazzo Consiglia is a traditional Maltese townhouse situated at the heart of Valletta in St Ursula Street, just a few metres away from the St Rocco’s church and key attractions such as the Lower Barrakka Gardens, Valletta Waterfront and Fort Saint Elmo are just a stone’s throw away.

The building portrays Malta’s rich history, with a predominant Baroque design in the lower floors, and Roman and Arabic features that can be observed in the newest parts of the Palazzo.

Its restoration was undertaken with as minimal intervention as possible, in order to preserve its essence and expose the grandeur of the limestone work present in its interior. The façade has been meticulously cleaned, exposing architectural characteristics that have been illuminated with carefully selected lighting fixtures.

The concept behind the name of this Palazzo is as imaginative as it is enthralling. Consiglia is the name given to an abstract woman that embodies 46 www.gourmettoday.recipes

someone that is familiar in our daily lives.

As with the Palazzo, Consiglia has many facets to her character and personality, so it is fitting that these aspects are uniquely reproduced in each of the 13 rooms in this hotel.

Why would people choose a boutique hotel over a regular one?

Boutique accommodation is more personalised, customised and unique. Our focus is more intimate since we can’t really accommodate as many people as a regular commercial hotel can. The reason people are choosing boutique hotels recently is because of the unique experience which is more inclined towards luxury. The attention you get from our team members is beyond what you could normally get at a regular hotel and allows us to concentrate on creating a true experience in luxury and comfort.

Was the hotel opened to coincide with valletta being the European Cultural Capital of 2018?

It was always the owner’s vision to open

a unique and historic boutique hotel in the heart of Valletta. The opportunity arose to purchase a 400-year-old Palazzo two years ago and with a lot of effort and dedication we managed to open on time for the 2016 summer season. The European cultural capital of 2018, will surely add more visibility to all hotels in the Valletta region and working hard to get our share of business.

What makes the experience at Palazzo Consiglia so unique?

Palazzo Consiglia, like other boutique hotels is small and personal. With just 13 guest rooms, we can ensure that each and every one has its own distinct character.

From the interior design to the services available and the personal help from staff members, a trip to Palazzo Consiglia will be a memorable one.

Tell us a bit about the rooms.

Each of these rooms has been fitted with a custom wallpaper style, upholstery and headboards. We devoted a lot of time to carefully select stunning furniture pieces

that have been sourced from Italy, France, as well as from Malta.

Clients can expect these rooms to be styled with complimenting pieces from a wide range of eras, including Art Nouveau, Art Deco, Classical and Baroque.

Care has been taken to provide a sense of depth in our guest rooms. This has been achieved with rich oak hardwood floors, glass separations in bathrooms, and large windows to brighten up the space.

In addition, expect complete privacy and tranquillity with double glazed glass, and soundproof walls and floors.

When it comes to services, each guest room is equipped with the latest. Each bathroom has all the necessary amenities that you can expect, such as hairdryers, anti-fogging mirrors and shaving outlets.

We have gone the extra mile with our bathrooms, some of which are clad with marble panelling and fitted with different shower mixers. Every detail has been taken care of, right down to the taps.

Guests can even listen to a selection of their own music in the bathroom as well as the rooms by logging onto the Bluetooth speakers.

What services are available?

Every guest room is equipped with the latest technology and energy efficient LED lighting. A full HD 40-inch television is available in five languages, which includes radio and a total of 72 channels.

In addition, there are also printing

services in each room and USB charging ports on either side of the bed.

Refreshments are available from the minibar, and coffee machines are also provided.

A delicious breakfast is available to all the patrons of Palazzo Consiglia, as well as a delectable choice of fresh platters and cold cuts for you to snack on.

Are non-residents welcome to make use of the bar, lounge and spa?

Certainly yes. Ursula’s Lounge is open daily from 7am till late offering a light snack menu and a fully stocked bar. The lounge is perfect for couples wanting to chill out or for discreet business meetings in the private part of the lounge.

During summer months there is also an option of accommodating small wedding ceremonies and events around our roof top pool and sun deck area.

Within the coming weeks we will also be inaugurating a fully operational SPA open to non-residents for exclusive packages which include the use of our heated indoor pool / jacuzzi and steam room.

What kind of traveller does the hotel attract?

We are actually working to attract all types of clientele, from the business traveller to the leisure one. We want to make Palazzo Consiglia the ideal spot for a romantic getaway or a family break.

Our facilities and hotel services are tailor made to accommodate any type of traveller.

102, St Ursula Street, Valletta Tel: 21244222 Web: www.palazzoconsiglia.com

Palazzo-Consiglia

Our philosophy is based on creating each wine from the best possible terroir. Our Carmênere grapes are sourced from vineyards owned by Viña San Pedro in Maule Valley and 1865 is considered amongst the best chilean Carmênere.

Malta: Attard & Co. Food Ltd - Tel: 21 237555 • Gozo: Abraham’s Supplies Co. Ltd - Tel: 21 563231 48 www.gourmett oday.recipes facebook.com/attardcofood

PHOTOGRAPH

Y: GULJA HOLL

AND

HOMECOOKS

HOMECOOKS

As we bid farewell to the summer heat, we are happy to get back into the kitchen. After a summer of spending as little time on food prep as possible we can now happily go back to family prepared meals. Slowcooking and spending time with family and friends in the kitchen makes the meal so much more rewarding. Nick Formosa starts off the meal with homemade ravioli stuffed with Jerusalem artichokes and roasted garlic. Pascal Holland then slow cooks some lamb shanks and Gaby Holland finishes off the meal with a chocolate fondant with a raspberry surprise centre.

www.gourmettoday.recipes 49

istro

homecooks

VIOGNIER BY LANGMEIL From the Barossa, Australia’s most famous wine region, is a white-wine grape variety known for producing textural, aromatic wines with pronounced stone-fruit flavours

Homemade ravioli with Jerusalem artichokes Ingredients Gravlax Pasta dough • 600g 00 flour • 10 egg yolks • 2 full eggs (if needed) Jerusalem artichoke filling • 2.5kg Jerusalem artichoke • 8 cloves roasted garlic • 1 leek • bunch of thyme Lemon butter • Butter • Lemon • Parmesan cheese • Salt and pepper Method 1. Start by peeling the artichokes and set a pot to boil.

2. Par-boil them (approx. 10 mins), then set aside.

3. Roast the garlic and roast at 180°C with their skin on for 30 to 40 mins.

4. Peel when they are cool enough to handle.

5. To make the dough, sift the flour onto a dry flat table or tray.

6. Create a well and add the ten egg yolks one by one whilst mixing the flour in with your fingertips. If you feel your dough is still too dry, add a whole egg, if too wet some more flour. You should end up with a strong elastic feeling ball of dough.

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Wrap in cling-film and place in the fridge for about 30 40 mins.

To make the filling, finely chop the leeks and fry in a generous amount of oil and butter.

After about 5 mins add the roasted garlic and Jerusalem artichokes.

Add 3 of thyme and place on top of mixture.

Cover and leave to simmer on the lowest setting of your hob, add salt and pepper to season.

Once everything is soft and looks pretty much like mush set aside and let cool.

To make your ravioli, use a pasta maker to roll out the sheets of pasta. Make sure to keep on flouring your pasta as it is being made to prevent it sticking together.

Once you have about 4 sheets of pasta rolled, grab a glass of wine (one for your self and one for the ravjul) and start creating circles of dough using the top of the wine glass.

Place a tbsp of artichoke filling in the centre of the dough circle, brush the edges of the dough with egg wash and place another dough circle over the top, pressing down to seal the edges.

Flour each ravioli well, so that they don’t stick to each other, and place on a baking tray until ready to use.

To make the lemon butter sauce, melt the butter in a pan with salt and pepper and the juice of a quarter of a lemon.

Cook the ravioli for 3 – 4 mins in salted, boiling water.

Serve 4 ravioli per person topped with lemon butter and grated Parmesan.

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HOMECOOKS BRAISED LAMB SHANKS IN WHISKEY WITH COLCANNON Ingredients • 1 turnip • 4 large carrots • ¼ small swede • ¼ celeriac • 2 potatoes • 1 onion • 3 cloves garlic • 4 lamb shanks • 200ml red wine • 150ml whiskey • 1 beef stock cube • 3 sprigs rosemary • Salt and pepper • Olive oil Colcannon • 1 large shallot • 3 potatoes • ¼ savoy cabbage • 50g butter • 30ml cream • 1 spring onion, finely chopped • Salt and pepper Method 1. Preheat oven at 160C. 2. Peel and roughly chop root vegetables around 3cm thick.

3. Season lamb well with salt and pepper.

Pour around 2 tbsp of oil in an oven proof pot, and brown shanks over stove.

4. Lower heat and add whiskey, crushed garlic and wine. Simmer for a few minutes allowing the alcohol to burn off.

5. Add all vegetables over the lamb.

6. Place stock in hot water and pour until vegetables are almost covered.

7. Cover with lid and place in oven for 3½ hours, check every hour to make sure everything is still covered. On the last hour remove lid to allow sauce to reduce.

8. To make the colcannon, remove the hard leaves off the cabbage and chop finely.

9. Place cabbage in a pot of boiling water for 1 min to blanch then quickly place in cold water to stop the cooking process.

10. Boil potatoes until tender – approx. 30 mins.

11. Drain and add butter, cream, salt, pepper.

12. Mash potato until smooth add the chopped cabbage and half a spring onion, mix and adjust seasoning.

13. Serve the lamb shanks on a bed of colcannon along with some of the root veg and the gravy.

THREE GARDENS BY LANGMEIL From the Barossa wine region in Australia, this wine is made from a blend of Grenache, Shiraz and Mourverde. Ruby in colour, with a wonderful nose of plum, raspberry and caramel with a supple and silky palate.

Colcannon is an authentic Irish version of mashed potato www.gourmettoday.recipes 53

CHOCOLATE RASPBERRY FONDANT Ingredients • 80g butter, plus extra for greasing • 100g dark chocolate, chopped • 1 tsp cocoa powder, plus extra to decorate • 2 tbsp plain flour • 3 eggs, separated • 50g caster sugar • Fresh raspberries (defrosted raspberries may be used instead) • Fresh raspberries, to decorate (optional) • Greek yoghurt • Raspberry coulis • 1 cup fresh or frozen raspberries • 2 tbsp caster sugar Method 1. To make the raspberry coulis place the raspberries in a small pan, over a low heat, stir in the caster sugar and cook gently until sugar dissolves and mixture reduces to a jammy consistency.

2. Pass syrup through a sieve and set aside.

3. Grease four pudding moulds well.

4. Melt the butter and chocolate together in a heatproof bowl over a pan of simmering water. Cool slightly for 10 mins.

5. Butter your dishes and coat the insides with cocoa. Tap out the excess.

6. Stir in flour and egg yolks, being careful not to over mix.

7. In a large bowl, whisk egg whites until medium peaks form, then whisk in the sugar.

8. Mix a third of the egg whites into the chocolate mixture to loosen it, then fold in the remaining egg whites.

9. Half fill the pudding moulds with chocolate mixture, then put a few raspberries into the centre of each. Top with remaining mixture until 3/4 full.

10. Chill in freezer for 30-45 mins until hard.

11. Heat oven to 180°C. 12. Bake for 8-9 mins and allow to rest for 1-2 mins before serving.

13. Spoon some Greek yoghurt onto serving plate and dot with raspberry coulis.

14. Carefully invert the fondant onto plate and garnish with a few fresh raspberries and raspberry coulis.

Be careful not to overbake these oozy puddings 54 www.gourmettoday.recipes

HOMECOOKS

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WASTE NOT, WANT NOT

HOW TO REDUCE YOUR FOOD WASTE

With 22% of all food purchased in Malta being wasted, it is high time that people in Malta change their shopping and eating habits not only to save themselves money but to reduce the impact on the environment. Want to be the change you want to see? Read on for some waste reduction tips.

N

ational Statistics Office data (2013) on food waste in the Maltese Islands highlights the urgency and importance of immediate and collective action. Food waste from households remains the largest contributor of waste to landfill at 52%. Indeed 22% of our food purchases end up being thrown away.

This works out at €1 in every €5 spent on food being simply thrown away. Such alarmingly high figures immediately imply that it is about time for us to start taking responsibility and get involved to solve this collective problem.

This can be done by taking a few simple yet effective measures to reduce our food waste. Properly managing our shopping, cooking and eating habits can make a significant difference to the volumes of waste we generate as well as to the amount of money we can save in doing so.

As consumers we control the amount of waste we generate. We therefore need to assume our civic responsibility to do our bit to help the environment. Here are a few tips on how to reduce food waste to help you get started.

At supermarkets and grocers Shop smart Plan your weekly menu in advance and buy only what you need to satisfy that menu. Purchases made on a whim are often those that sit on the shelf at home until they are stale or rotten, eventually ending up in the garbage. Or, at best, they will displace other items you have already stocked from being used risking that they will go off. The tried and tested approach of making a shopping list based on recipe quantities can go a long way towards preventing the purchase of unnecessary items. Today there are also various shopping apps designed specifically for the waste-conscious and time efficient consumers.

At home Organize your fridge and kitchen cupboards Each time you bring home a load of groceries, make sure to pay attention to the edible food that is still in the house by planning to use it before it goes bad. The acronym FIFO—first in, first out—has been coined as a reminder to consume

perishable items in the order that these are purchased. On a practical basis, this is made simple by putting new items at the back of your fridge and cupboards, while bringing older items to the front, as you will be more likely to notice them and put them to use before they go bad.

Tasty leftovers With a little bit of imagination and improvisation a soup or stir-fry can easily make good use of yesterday’s leftover food.

Leftover meat products, including bones and skin, can be combined with herbs and vegetables to make a stock that you freeze for later use. An omelette made using up leftover pasta is another much loved dish and any over ripe fruit can be turned into a delicious smoothie ensuring that less food goes to waste.

In the garden Plan Your Plantings Growing your own fruit and vegetables is one way to get around the food waste problem altogether. And for those with no outdoor space, salad leaves grow so easily in pots as do selected fruit and vegetables.

And here limited space can work to your advantage as it ensures not too much is produced and harvested.

Compost Composting converts food waste into a valuable resource for a garden, whether in your own backyard or someone else’s—if you can’t eat it yourself, let the worms enjoy it! All you will need is a plastic box; drill a number of holes in it so that air will be able to circulate, layer it with dried leaves or shredded newspapers and start throwing leftover fruit and vegetable peelings and scraps.

For more information on reducing your food waste, visit www.dontwastewaste.gov.mt or call Freephone 80072200.

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Trade enquiries; Tel 21445023 Fax 21489352 email info@ckvmarketing.com

Exclusive Importers & Distributors; CKV Marketing, Hard Rocks Business Park l/o Naxxar.

Trade enquiries; Tel 21445023 Fax 21489352 email info@ckvmarketing.com www.gourmettoday.recipes 59

GOURMET TODAY IS BACK ON YOUR TV Gourmet Today is back for a third season, starting this October on TVM. Every Saturday Marilu Vella will be getting together with our chefs to prepare some easy recipes that could easily be replicated by any amateur chef.

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ur resident chefs love to use everything local and we go out of our way to find recipes for dishes that are seasonal and sustainable.

We started the brand new season yesterday with some great recipes using lampuki. Though everyone has their own favourite lampuki recipe, whether it is in a pie or lightly fried with a spicy tomato sauce, these

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are usually very traditional recipes.

Michael Diacono has made some really easy lampuki recipes that give the traditional fish a bit of a twist.

His lampuki tartare is the perfect starter, though somewhat unconventional. He then makes giant vol au vents, which are filled with lampuki and oyster mushrooms in a béchamel sauce. He also makes a pasta dish with this humble fish.

What’s best is that none of these dishes take more than 15 minutes to prepare yet are innovative and exciting, so whether you’re staying in and making something for the family, or you are having friends over for dinner, these recipes will go down a treat. Don’t miss Gourmet Today, every Saturday at 16:05 on TVM for more recipes using local ingredients.

GOURMET TV LAMPUKI TARTARE Ingredients • 1 fillet fresh lampuki • 1 tbsp capers • 1 shallot, finely chopped • 1 tsp sesame seeds • Handful fresh dill, chopped • Salt and pepper • ¼ lemon, juice only • Olive oil • ½ cucumber, sliced Method 1. Cut the fillet of the lampuki into small cubes and place into a large mixing bowl.

2. Add the chopped shallot, capers, sesame seeds, dill, olive oil and lemon juice.

3. Season with salt and pepper and mix well.

4. Place in a mould and serve in no longer than one hour, with cucumber garnish.

This recipe first appeared on Gourmet Today TV, aired on TVM on 8 October, 2016.

GARGANELLI LAMPUKI LEMON AND ROSEMARY Serves 4 Ingredients • 500g garagnelli • 1 shallot • 2 cloves garlic • 1 tsp chilli flakes • 1 fillet lampuki, skin on • Handful cherry tomatoes • 1 sprig rosemary, finely chopped • Salt and pepper • 1 tsp lemon zest • Handful parsley, chopped Method 1. Boil the pasta in sated water until al dente.

2. In a pan gently fry the onion and garlic in olive oil.

3. Add the chilli flakes

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and the cherry tomatoes and rosemary.

Cut the lampuki fillet into large bite size pieces.

Add to the sauce and season with salt and pepper.

Add the lemon zest and some water from the cooking pasta.

Drain the pasta and add to the pan with the sauce and mix well over heat for a minute or two.

Add the parsley and serve immediately.

This recipe first appeared on Gourmet Today TV aired on TVM on 8 October, 2016.

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Vol au vents with oyster mushrooms and lampuki Ingredients • 6 vol au vents, store-bought • 1 leek, white parts only • 1 clove garlic • Handful oyster mushrooms • Handful chestnut mushrooms • 1 fillet lampuki, skin removed • Salt and pepper • 1 sprig thyme or a handful marjoram • 250ml bechamel

Method 1. Heat the vol au vents in the oven at 1800C until warm.

2. Gently fry the leek in some olive oil. Add the garlic.

3. Cut the mushrooms into chunks and add to the leeks.

4. Cut the lampuki into large bite sized chunks and add to the pan.

5. Add the fresh herbs and fry until the fish is cooked through.

6. Add the bechamel and allow to simmer for approx. 1 min.

7. Remove the vol au vents from the oven and fill with the sauce.

8. Place any remaining sauce in a bowl and serve.

This recipe first appeared on Gourmet Today TV, aired on TVM on 8 October, 2016.

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A PASSION

for IN MALTA

Flavour

64 www.gourmettoday.recipes Malta: Attard & Co. Food Ltd - Tel: 21 237555 • Gozo: Abraham’s Supplies Co. Ltd - Tel: 21 563231 • facebook.com/attardcofood

LUNCHBOXES WITH LOVE Early starts, even earlier breakfasts and crack of dawn lunch prep – this is what the start of school means to everyone. Back in my day school lunch was a packet of Twistees and a fruit juice with a sandwich with something sugary for lunch. Today both parents and schools have taken it upon themselves to make sure the little ones are being properly fuelled throughout the day. Though this may mean more prep time for parents, knowing that your child is learning to his full potential is worth those extra few minutes in bed. So what to put in those dreaded lunchboxes? Here are some of Gourmet Today’s favourite recipes.

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TWO-TONED SANDWICHES Ingredients • 2 slices white bread • 2 slices brown bread Fillings Pippa Mattei’s tuna paste • 1 large tin (150g) tuna fish in oil, drained, reserving the oil • 100g cream cheese • 1 tbsp oil from tuna tin • 1 tbsp fresh lemon juice • 1 tbsp brandy • ¼ onion, chopped • Salt and pepper • 1 tbsp parsley, chopped • 2 tsp tomato paste (kunserva) • 1 tbsp butter • 1 tbsp mayonnaise Ham and cream cheese • 2 tbsp cream cheese

• 2 slices ham Cream cheese and smoked salmon • 2 tbsp cream cheese • 2 slices smoked salmon • ¼ lemon, juice only • Sprinkling dill, finely chopped

Get your kids some brown b to eat wit h t hese t w read sandwicheos toned

Method 1. Blend all the ingredients of the tuna paste together in a food processor until thick and creamy.

2. Spread the sandwich with the filling of your choice.

3. Using a large cookie cutter cut a shape into one sandwich.

4. Using a smaller cookie cutter of the same shape, cup the other sandwich and insert it into the hole in your first sandwich.

5. Serve the two-toned sandwich along with the smaller sandwich.

HUMMUS AND CARROTS STICKS Ingredients • 1 can chick peas • 1 clove garlic • 1 tbsp tahini • ½ tsp cumin • ½ lemon, juice only • Salt and pepper • 2 carrots

Method 1. Place all the ingredients into a blender and blend until smooth.

2. Cut the carrots up into sticks.

3. Serve 2 tbsp hummus with 2 carrots cut up into sticks.

Give t h kick witish a1 tgsrown up chilli f lakes ifp dried taking it to t h you’re e office www.gourmettoday.recipes 67

beyond the water Exclusively focusing on brass ware, kitchen mixers and accessories.

Psaila Street, Santa Venera +356 2147 2241 www.bridgepoint.com.mt

Apricot and oat bars Ingredients • 2 cups dried apricots • 1 cup oats, toasted • ½ cup desiccated coconut • ½ tsp salt • 100g dark chocolate Method 1. Place the dried apricots in a food processor and

process until a large ball forms.

2. Add the toasted oats, desiccated coconut and salt and pulse until combined.

3. Place in a tin lined with greaseproof paper and press down.

4. Melt the chocolate and drizzle over the apricot bars.

5. Place in the fridge for a few hours until set.

6. Cut into fingers or squares with a sharp knife.

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BROCCOLI, PESTO PASTA SALAD Ingredients • 100g fusilli • ½ head broccoli • ½ cup Parmesan • ½ cup fresh basil • 3 tbsp olive oil • 2 tbsp lemon juice • Salt and pepper

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Method 1. Separate broccoli from the stalks and blanche in boiling water for approx. 3 mins until bright green. Plunge in ice-cold water to keep the colour.

2. Add the pasta to the same water and cook until al dente.

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5.

Transfer the broccoli to the food processor, reserving a few florets for garnish, and add Parmesan, basil, olive oil and lemon juice. Season with salt and pepper and blend until smooth.

Toss the pasta with the pesto and add the sundried tomatoes, mozzarella and reserved broccoli florets.

Top with Parmesan shavings.

This is just as delicious cold

If you nut-f ree dpoonlic’t have a school add a h y at your toasted pineanndful of uts

BANANA ROLL UPS

If your a nut-f rescehpoooll has use jam instea icy Nutella and pe d of but ter anut

Ingredients • 1 wholemeal tortilla • 1 whole banana • 1 tbsp Nutella • 1 tbsp peanut butter Method 1. Spread the Nutella and the peanut butter onto the tortilla.

2. Place the whole banana on one side of the tortilla and roll up.

3. Cut into large wheels.

FROZEN FRUIT SHAPES Ingredients • Pineapple • Grapes Method 1. Use a cookie cutter to make shapes out of bits of pineapple.

2. Freeze the pineapple shapes and the grapes.

3. These are just as good frozen as they are when they thaw.

KEEP IT COOL

Adding frozen fruit to your kids’ lunchboxes will keep everything cool as well as adding extra nutrients www.gourmettoday.recipes 71

October 2016

Recipe index Starters Jerusalem artichoke ravioli 51 Fresh oysters 33 Lampuki tartare 60 Vol au vents with lampuki 62

Mains Seafood chowder 30 Fish and chips 33 Lamb shanks in whiskey 53 Garganelli lampuki 61 Desserts Apricot frangipane Lactose-free cupcakes Pear pavlova Chocolate raspberry fondant

35 39 42 54

Breakfasts Irish soda bread Potato farls Ulster breakfast Oat and banana pancakes Lactose-free chocolate milk

29 29 26 37 39

Packed Lunches Two-toned sandwiches Hummus and carrot sticks Apricot and oat bars Broccoli and pesto salad Banana roll ups Frozen fruit shapes

67 67 69 70 71 71

Call +356 21 38 38 38

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