ISSUE NUMBER 23 • august 2013
€2.00 where sold
Healthy snacks to take on the boat Refreshing cocktails for summer holidays Easy entertaining ideas OVER
40ES
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RECIP INSIDE
Maya Beach is the perfect place to sit back and relax while you sip on a delightful cocktail or enjoy a heavenly meal right by the water’s edge. The menu offers a vast selection of pizza, pasta, grills and snacks. One may choose to spend a day soaking up the sun on our sun beds while having a lip licking ice cream right from our ice-cream parlour. Maya Beach is also the ideal venue for Hen Parties – Bachelor Parties – Birthday Parties – Private Parties and Weddings
Tunny Net Complex Open Daily 9 am till late www.tunnynet.com Join us on Facebook Tel: 21521332 Mob: 99470665 Email: dspiteri@seabankhotel.com
August 2013
gourmet today
3 Homecooks make a cold spread
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Editor’s note
13 Check out some delicious refreshing cocktails 23 Get some healthy food ideas to take aboard 29 Cooking with yoghurt 35 Pippa Mattei keeps her cool in the kitchen
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39 Ice-cold refreshments 41 Entertaining made easy with Michael Diacono 47 Scrumptious dishes from Thailand 54 Discover Portugal with John Zahra 59 Making the most of Maltese
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tomatoes 60 Recipe list
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Published by:
Vjal ir-Riħan, San Ġwann SGN 9016 Malta Tel: +356 2138 2741 Fax: +356 2138 1992 www.maltatoday.com.mt
Summer is at its peak with heat waves coinciding with Santa Maria holidays. Whilst holidays mean there is plenty of time to entertain and enjoy the company of friends and family, it is just too hot to spend any amount of time in the kitchen, and certainly too hot to switch on any kitchen apparatus that gives off more heat. Whilst you can probably cook an egg on the pavement during the hottest part of the day – I haven’t tried this but the soles of my feet often tell me this is so – cooking is a lot more pleasant in the comfort of an airconditioned kitchen in the evenings once the sun goes down. Make you meals on quiet evenings in and put everything in the fridge to enjoy chilled the following day. Our homecooks create a party spread with lots of little dishes inspired by Spanish tapas, though with a local twist, Pippa Mattei makes some cold goodies you can simply bring out of the fridge when your guests arrive and Michael Diacono prepares a menu for entertaining that’s easy as pie. The best way to cool off after a day at the beach is with a refreshing cocktail at sunset. Check out some easy cocktails that will rock your summer evenings, just remember to drink responsibly and stay hydrated with plenty of water in between. We hope you enjoy your summer holidays and that this issue of GOURMET Today inspires you to entertain throughout the hot season. We look forward to your comments and suggestions. Bon appétit!
Managing Editor: Saviour Balzan Editor: Rachel Zammit Cutajar gourmet@mediatoday.com.mt
Design: Kevin Grech Photography: Ray Attard Head of sales: Adriana Farrugia Contact for advertising: Chris Sacco – 21382741 ext: 122
Cover: Elka Pace Cover photo by Ray Attard Printed at: Print It Printing Services
All the goodness without lactose
Malta - Attard & Co. Foodstuffs Ltd. Tel: 21 237555 www.attardcofood.com
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HOME COOKS
August means holidays and though time off means the perfect excuse to have friends over, the thought of slaving over a hot stove to entertain them is enough to stop dinner party planning dead in its tracks. Why not try some easy little dishes inspired by Spanish tapas to make a spread that is both easy to prepare and delicious. Gaby Holland and Janet Grech make an assortment of easy dishes including fish and vegetarian dishes while Sandra Dimech rounds it off with two easy to prepare desserts.
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photography by Ray Attard
August 2013
Perfect moment, Perfect location, Perfect wine.
WEIGHBRIDGE The Weighbridge Collection is named in honour of the Weighbridge, the place where winemakers and growers meet every day during vintage at Peter Lehmann Wines. This is where relationships are forged and great wines born.
August 2013
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Salmon ceviche with avocado Ceviche is a seafood dish popular in the coastal regions of the Americas, especially Central and South America. It is typically made from fresh raw fish marinated in citrus juices, such as lemon or lime, and spiced with chili peppers. The fish is ‘cooked’ by the action of the acidic lime juice. Adjust the amount of chilli according to your taste.
Serves 6
Ingredients • • • • •
300g fresh salmon fillets, skinned 2 limes, juice only 1 fresh red chilli, seeded and very finely chopped 1 tbsp olive oil 1 tbsp sesame oil
Garnish • • • • • •
1 ripe avocado, peeled and diced 1 tbsp lemon juice 2 tbsp fresh coriander leaves 2 spring onions, finely chopped 1 tbsp pink peppercorns Salt
Method 1. Cut the fish into small cubes. 2. Lay these in a shallow dish and pour over the lime juice, turning the fish strips to coat them all over in the juice. 3. Cover with a cling film and leave for 1 hour. 4. Mix the garnish ingredients, except the coriander, together. Set aside. 5. Season the fish with salt and scatter over the chillies. Drizzle with the oil. 6. Toss the fish in the mixture, and cover with cling film. Leave to marinate in the fridge for another 15-30 mins. 7. To serve, either mix the fish with the rest of the garnish and divide among six fruit bowls/cocktail glasses or layer the fish and the avocado mixture instead. 8. Sprinkle with coriander, and serve.
Chorizo and sweet potato tortilla This substantial tortilla is delicious hot or cold. Cut it into chunky wedges and serve for supper or cut into cubes and it up and serve as tapas.
Serves 6
•
•
Ingredients • • • • • • • • • • •
5 tbsp olive oil 150g chorizio 500g sweet potato, thinly sliced 2 Spanish onions, halved and thinly sliced 1 red bell pepper, cubed 5 large eggs 2 tbsp chopped fresh parsley, plus extra to garnish 100g goat cheese, grated Salt and ground black pepper Garnish Small radishes cut in half
•
• •
•
Method •
•
Heat 1 tbsp of the oil in a 12-inch nonstick frying pan and fry the sausage until golden brown and cooked through. Lift out with a slotted spoon and drain on kitchen paper. Add a further 2 tbsp oil to the pan and fry the potatoes and onions for 2-3 mins,
•
•
turning frequently (the pan will be very full). Add the cubes of bell pepper. Cover tightly and cook over a gentle heat for about 30 mins turning occasionally, until softened and slightly golden. In a large mixing bowl, beat together the eggs, parsley, cheese, sausage and plenty seasoning. Gently stir in the potatoes and onions until coated, taking care not to break up the potato too much. Wipe out the pan with kitchen paper and heat the remaining 2 tbsp oil. Add the egg mixture and cook, over a very low heat, until the egg begins to set. Use a metal spatula to prevent the tortilla from sticking and allow the uncooked egg to run underneath. Preheat the grill to high. When the base of the tortilla has set, which should take about 5 mins, protect the pan handle with foil and place the tortilla under the grill until it is set and golden. Let the tortilla cool slightly before cutting it into cubes. Skewer onto toothpick topped with half a radish. Serve warm or cold.
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August 2013
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E CO
Chilled pea and mint shooters
OKS
Ingredients • • • • • • • • • •
1 small bag of frozen peas 1 medium cucumber, peeled and diced 3 tbsp fresh mint leaves, chopped 1 cup lettuce leaves, chopped 2 spring onions 1 tub natural yoghurt 1 tbsp lemon juice 1 tsp ground cumin Salt and pepper Some water if necessary
Method
1. In a blender, combine all the ingredients and blend well. 2. Add some water to loosen until the mixture reaches the consistency of soup. 3. Pass the soup through a fine sieve and chill well before serving. 4. Pour into shooter glasses and garnish with a mint leaf.
Mushroom and sausage ‘burger’ Ingredients • • • •
12 medium sized mushrooms, washed and stalk removed 12 cubes Fontina cheese (or any other good melting cheese) 3 Cumberland sausages or spicy Maltese sausage (skin removed and sliced) 3 large gherkins sliced
Method
1. Place a cube of cheese inside the cavity of each mushroom and a slice of sausage. 2. Flatten sausage to form a cap over the mushroom. 3. Place mushroom on an oiled baking tray and bake for around 20 mins. 4. Top each mushroom with a slice of gherkin and place a toothpick to secure. 5. Serve hot.
Suggested wine: Colegiata Blanco Bodegas Fariña
A unique wine in the region. A clean, fresh, fruit forward, juicy, aromatic white with great lively acidity. Green apples, mineral notes and a touch of peach lead to a very pleasant Pair this wine with fish, salads, cold meats or any of the lighter tapas.
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Ta’ Cenc
Kantra Lido
Il-
Bar & Restaurant
Known for hundreds of years as ‘il-Kantra’, because of its savage beauty and its limpid clear waters, it is located in the rocky fjord inlet of Mgarr ix-Xini, nestling on part of the Ta’ Cenc Territory. While enjoying a breath taking view of the Maltese Islands for Lunch or Dinner, il-Kantra Restaurant offers a variety of Sicilian as well as Local Cuisine rich with fresh fish and tender meat specialties. Sun beds, Umbrellas and Shower/Toilet facilities are also available.
BOOKING IS RECOMMENDED. Tel: Hotel Ta’Cenc & Spa - 2219 1000 / Il-Kantra Lido - 7987 3787 / email: info@tacenchotel.com
August 2013
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Parmeggiana Ingredients For the tomato sauce • • • • • •
1kg fresh tomatoes, skinned with seeds removed 1 small onion, chopped 4 cloves garlic, chopped Fresh oregano Salt and pepper Olive oil
For the aubergines • • • • •
2 aubergines 1 egg, beaten Salt and pepper Olive oil Parmesan cheese, grated
Method
1. Gently fry the onion and garlic in olive oil until translucent. 2. Add the chopped tomatoes
and the oregano and allow to simmer until some of the liquid has evaporated. 3. Season with salt and pepper. 4. Reserve the sauce. 5. Slice the aubergines and allow to soak in salted water for at least 30 mins. 6. Dip each slice in egg mixture and shallow fry in olive oil. 7. Transfer to a hot grill until tender. 8. Layer the aubergines with tomato sauce and as much Parmesan cheese as you like. Season with salt and pepper. 9. Repeat this stage until all the ingredients have been used up. 10. Bake in a 180°C oven for 30 to 40 mins until bubbling and golden.
Carpaccio di calamari in a French dressing
Ingredients • • • • • • • •
2 large calamari 4 tbsp apple cider vinegar 2 bay leaves 2 oranges, juice only 1 lemon, juice only Fresh tarragon, chopped 1 tsp grainy mustard 5 tbsp olive oil
Method
1. Clean out the calamari and remove the dark pink skin. 2. Cut one side of the calamari so you can stretch it out in one layer on a board.
3. Cut square or round shapes using a cutter and score lightly on the tough side. 4. Place in the water, apple cider vinegar and bay leaves and poach for approximately 10 mins until just softened. 5. Marinate the fish in the rest of the ingredients for a few hours or overnight. 6. Serve cold with mustard cress and purslane leaves if available. Alternatively use lettuce and rocket leaves.
Suggested wine: Gran Colegiata Barrica
Bodegas Fariña
Fruit forward with a touch of subtle French and American oak delicately intertwined with typical Tinta de Toro fruit flavours. Lively juicy palate, full of berry fruits and floral violet flavours. The subtle oak adds extra structure and body on the Pair this wine with the Parmegiana or the Spanish tortilla
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Rich chocolate mousse Ingredients • •
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250 fresh cream 300g dark chocolate, finely chopped 3 tbsp Grand Marnier (or if you prefer, cognac, whisky or Kahlua)
Method
1. Pour the cream into a saucepan and heat until about to boil. It is important not to let it boil or the cream will curdle. 2. Remove from heat, add chocolate and beat until melted. 3. Beat in the Grand Marnier (or whatever you’re using) and pour into espresso cups. 4. Refrigerate for 1 hour or until set.
Peaches ‘n’ cream Ingredients • • • •
• •
125ml dry white wine 85g caster sugar 2 tbsp lemon juice 2 level tsp lemon zest, finely grated 6 ripe peaches, peeled, stoned and sliced 250ml fresh cream
Method
1. In a glass bowl combine together wine, sugar, lemon juice and zest. 2. Add the peaches to the wine and leave to marinate in fridge for several hours, preferably overnight. 3. Drain peaches and reserve the juice. 4. Divide peaches between 8 glasses. 5. Add cream to marinade and whisk till thick enough to stand in peaks. 6. Spoon over peaches. 7. Make sure cream is cold from fridge and serve on day of making.
HOM
E CO11 OKS
CAN YOU
FEEL IT
YOU SHOULD ...
LOUNGE s CAFÈ s CLUB Great Siege Road - Valletta, Malta. Tel: 2124 2303 Ball Street - St. Julians, Malta. Tel: 2138 0821 www.monaliza.com.mt www.facebook.com/MonalizaLounge
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August 2013
gourmet today
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August holidays mean time off. Time off in the intense heat. The best way to cool down and enjoy the marginally less hot evenings is to knock back a couple of these colourful and refreshing cocktails. Make them yourself or head down to Glow Cocktail Lounge Bar at The Villa in Balluta Bay where head bartender Andreas Lovasz and his crew whip up some delightful treats with a bit of a kick to make your summer holiday one to remember. After a few cocktails why not dine at The Villa to round off a perfect evening under the stars.
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photography by ray attard
Happy hour
August 2013
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Alex car crash By Dicianu Alexandru
Ingredients
• 50cl Remy Martin VSOP • 25cl fresh lemon juice • 25cl sweet and sour mix • 10cl simple sugar syrup • Maraschino cherries and lemon zest to garnish
Method
1. Combine all the ingredients in a shaker half filled with ice. 2. Drop a Maraschino cherry into the bottom of the glass. 3. Pour into a chilled cocktail glass. 4. Garnish with lemon zest.
Red Roy By Roland Tanyi
Ingredients
Raspberry, basil cosmopolitan By Andreas Lovasz
Ingredients • • • • • •
50cl raspberry infused vofka Dash of basil infused raspberry puree 25cl Cointreau 15cl fresh lime juice 10cl cranberry juice Basil leaf and raspberry to garnish
Method
1. Combine all the ingredients in a shaker half filled with ice. 2. Strain and pour into a chilled cocktail glass. 3. Garnish with a basil leaf and a raspberry.
• • • • • • •
25cl vodka 15cl peach schnapps A dash of strawberry syrup 15cl strawberry puree 10cl sweet and sour mix 10cl pineapple A dash of Martini Rosso
Method
1. Combine all the ingredients in a shaker half filled with ice. 2. Strain into a chilled cocktail glass.
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August 2013
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Añejo Alexander Ingredients • • • •
Green market cooler Ingredients • • • • •
5cl Patrón Silver 1 tbsp simple ginger syrup 1 tbsp lime juice 3-4 mint leaves 2-3 slices cucumber
4cl oz Patrón Añejo 3cl Patrón XO Café 3cl full fat milk ¼ tsp grated nutmeg
Method
1. In a shaker half filled with ice, combine the Patrón Añejo and the Patrón XO Café. 2. Shake well and strain into a cocktail glass. 3. Garnish with grated nutmeg.
Classy Sarah Method
1. In a highball or collins glass, muddle the cucumber, lime juice and mint. 2. Add the Patrón Silver and fill with ice. 3. Top with sparkling or mineral water and stir well. 4. Garnish with a sprig of mint and cucumber slices.
Ingredients • • • • •
5cl Patrón Silver 10cl orange juice Splash of grenadine Lime and orange on the rim Orange wedge to garnish
Method
1. Rub a lime and orange wedge on the rim of a chilled glass. 2. Combine the Patrón Silver, orange juice and grenadine in the glass. 3. Top with ice and stir until all ingredients are combined. 4. Garnish with an orange wedge.
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August 2013
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Martini Royale Rosato Ingredients • • • •
1 part Martini Rosato 1 part Martini Prosecco Wedge of orange Mint leaves
Method
1. Fill a glass with ice. 2. Pour the Martini Rosato into a glass with the Martini Porsecco. 3. Drop the orange wedge into the glass. 4. Garnish with mint leaves and give it a quick stir.
Martini Royale Bianco Ingredients
Cointreau fizz Ingredients
• 5cl Cointreau • ½ lime, juice only • 10cl soda water
Method
1. Cut the lime into wedges and squeeze into a glass. 2. Fill the glass with ice. 3. Add Cointreau and top with soda water.
• • • •
1 part Martini Bianco 1 part Martini Prosecco Wedge of lime Mint leaves
Method
1. Fill a glass with ice. 2. Pour the Martini Bianco into a glass with the Martini Porsecco. 3. Squeeze the wedge of lime into the drink and drop into the glass. 4. Garnish with mint leaves and give it a quick stir.
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Lick of sunshine Ingredients
• 5cl Malibu • 10cl pressed pineapple juice • 1 passion fruit
Method
1. Stir the Malibu and pineapple on ice in a highball glass. 2. Squeeze the passion fruit into the glass and stir to mix. 3. Garnish with half a passion fruit and a wedge of pineapple.
Aperol Spritz Ingredients • • • •
3 parts prosecco 2 parts Aperol 1 part soda water Slice of orange
Method
1. Fill the glass with ice cubes and a slice of orange. 2. Pour over the prosecco. 3. Add the Aperol in a circular motion. 4. Finish with splash of soda water.
Piña colada Ingredients • • • • •
4cl Havana Club Rum 3 años 3cl Monin coconut syrup 2cl fresh cream 12cl pineapple juice Ice cubes
Method
1. Put all ingredients into a blender with 2 cups of crushed ice. 2. Blend at high speed. 3. Strain into a collins glass and serve with a garnish of pineapple.
August 2013
Happy hour
gourmet today
Mojito Ingredients
• 5cl Havana Club Rum 3 años • ½ lime • 2 tsp brown sugar • 10 mint leaves • Ice • Splash Perrier
Method
1. In a tall glass, muddle the sugar with the lime juice and mint leaves. 2. Add the ice. 3. Add the Havana club rum and top with Perrier. 4. Stir gently.
Virgin cocktails
If you have the kids in tow, or you just don’t fancy an alcoholic drink, why not try one of these virgin cocktails made with Tropicana juices and fresh fruit. Virgin passion Ingredients
• Tropicana orange and passion fruit juice • Tropicana pressed apple juice • Dash grenadine • Green apples
Method
1. Combine the two juices in a chilled glass over ice. 2. Add a dash of grenadine and decorate with green apples.
Exotic treat Ingredients
• Tropicana orange and raspberry juice • Tropicana mango, peach and papaya juice • Orange and raspberry to garnish
Method
1. Combine the two juices in a chilled glass over ice. 2. Garnish with orange slices and a raspberry.
For more information contact Glow Cocktail Lounge Bar - Tel: The Villa, Balluta Bay, Balluta Tel: 9999 6161 • www.glowlounge.com.mt
www.facebook.com/glowloungebar
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Berry special Bacardi cocktails
Turn any occasion into a celebration with these classic cocktails guaranteed to get the party going time and time again. Bacardi Rum’s versatility places it right at the heart of countless popular cocktails, while Mixer concentrated fruit purees, using only fresh produce, are the obvious choice to accompany Bacardi in creating fresh original cocktails. The combination of the fresh fruit and smooth rum create a perfect blend. Here are a couple of favourites.
Bacardi Forest Fruit Mojito (with Mixer Forest Fruits) Ingredients • • • • • • • •
2 parts Bacardi Superior Rum 1 part Mixer Forest Fruits Puree 12 fresh mint leaves 2 lime wedges 2 tbsp simple syrup or sugar Club soda Crushed ice Frozen forest fruit to garnish (optional)
Method
1. Pour in a glass the Mixer Forest Fruits Puree, mint, lime and sugar. 2. Muddle gently. 3. Top the glass with lots of crushed ice. 4. Add Bacardi Rum and stir all the ingredients. 5. Top up with soda & garnish with frozen berries.
Frozen Bacardi Strawberry Daiquiri (with Mixer Strawberry Puree) Ingredients • • • • •
2 parts Bacardi Rum 1 part Mixer concentrated Strawberry Puree Juice of ½ a lime 2 tsp of caster sugar Crushed ice
Method
1. Pour all the ingredients in a blender, and blend for about 30 seconds 2. Serve into a cocktail glass.
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At the height of summer everyone is trying to spend as much time by the sea as they possibly can. What better way than to spend long lazy afternoons on the boat. As pleasant as it is on deck being stuck in the galley preparing food most certainly isn’t. Elka Pace prepares some easy dishes she prepared at home to serve aboard Ocean, and Atlantis cruise yacht. What’s more, as a Pilates instructor she is conscious about keeping the food she prepares healthy. Not only are these dishes delicious but they are also kind to your waistline.
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photography by ray attard
Healthy treats on the high seas
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Hummus Ingredients
k • 200g dry chickpeas (soa overnight) or canned • 2 tbsp lemon juice, or more • 2 garlic cloves, crushed • 1 tsp ground cumin • Salt • 100ml tahini (sesame seed paste) oil • 4 tbsp extra virgin olive • 1 tsp paprika • Carrots sticks, to serve
Method 1.
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Drain the chickpeas and rinse.
Reserve a few whole chick peas for serving. as, 3. Combine the chickpe lemon juice, garlic, cumin, salt and tahini in a food processor, and blend to a creamy purée. 4. Add more lemon juice, garlic, cumin or salt to
2.
taste. Drizzle with extra virgin olive oil and scatter with the reserved chickpeas. 6. Sprinkle with paprika and serve with raw vegetables
5.
Artichoke dip
Ingredients
• 250g frozen artichokes or canned, chopped • 1 cup Greek yogurt • ½ cup Parmesan cheese , reserve some for the topping • 2 spring onions, choppe d • Salt and pepper to taste • Olive oil
Method
1. Blend the artichokes, Par mesan cheese, spring onions, salt and pepper and Greek yogurt. 2. Drizzle with olive oil. 3. Serve with oatmeal crac kers and/or vegetables, such as cucumber slices, carr ot sticks, broccoli or celery sticks.
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Ceviche Ingredients • • • • • • •
1kg firm fresh white fish fillets, cubed 1 tsp salt ½ tsp black pepper Handful coriander, chopped 1 habanero pepper, seeded and chopped (or real Peruvian Aji Amarillo, if you can find it) 8-12 limes, freshly squeezed and strained to remove pulp, enough to cover fish 1 red onion, thinly sliced and rinsed
Method
1. Combine all ingredients except red onion and mix well. 2. Place red onion on top and let it marinate in the refrigerator for at least 2-3 hours before serving. 3. Before serving, mix well and serve on a bed of rocket. It is important to use a juicer that presses the juice out of the limes, not one that will tear the membrane of the lime sections since this will make the lime juice bitter.
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Lettuce wraps Ser ves 8
Ingredients
• 2 tbsp olive oil • 3 garlic cloves, minced • 1 large onion, finely chopped • 1kg ground turkey or chicken d • Handful coriander, choppe e juic lime • 2 tbsp • 3 inches fresh ginger, chopped finely • 2 tsp cumin • 1 tsp pepper • 1 tsp salt • 1/8 cup cashew nuts, crushed • 1 or 2 head lettuce
Method
in 1. Heat onions and garlic olive oil until translucent. 2. Add ground turkey/ chicken and cook thoroughly. 3. Add remaining ingredients and cook for 5 minutes. a 4. Serve in a bowl and add spoonful to the middle of a lettuce leaf. 5. Wrap, eat and enjoy.
August 2013
Spiced barley couscous with fr uit and nuts
Serves 8
Ingredients
• 500g barley couscous • 3 tbsp olive oil • 2 tbsp ground cumin • 2 tbsp ground coriander • 2 tbsp ground paprika • 2 tbsp ground turmeric • ½ cup mixed chopped nuts , lightly toasted under a grill • 12 -16 soft dried apricots , chopped finely • 4 tbsp golden sultana rais ins • 600ml hot vegetable stoc k • A handful of chopped fres h coriander
Method
1. Mix the barley couscous, the spices, the nuts, seeds and dried fruit. 2. Add the olive oil & mix thor oughly. 3. Add the boiling stock and mix thoroughly place a clean tea towel over the top of the bowl and leave for 5 mins. 4. Fluff up the couscous afte r 5 mins and add more liquid if needed. 5. Add a teaspoon of olive oil - mix and sprinkle with freshly choppe d coriander before serving. 6. You could also add more nuts or fruit as a garnish if you wish. This is a basic recipe - all kinds of dried fruit and nuts can be used such as: almonds, cashew nuts, dried cherries or cranberries, dried banana or coconut. It will depend on what you will be serving it with!
Perfect summer fr uit salad
l is a must. Something sweet after a mea with such us ides prov Summer in Malta d to add any nee e littl is e ther t frui y tast serts to make unnatural sugars to your des choose can a wonderful dessert. You p them up cho and like you t frui r whateve has the ared prep I pe in cubes. The reci ts: frui g win follo
Ser ves 8
Ingredients
• 2 apples • 2 peaches • 2 red plums • 2 yellow plums • 2 pears • A handful of mulberries • Greek yogurt • Mint leaves to garnish
Method
sized pieces. 4. Cut the fruit into bite Greek yoghurt. of op doll a 5. Serve with es. 6. Garnish with mint leav
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The Atlantis 48 is operated by Ocean Charters Ltd. Atlantis yachts are represented in Malta by Esprit Yachting. For enquiries contact 99442122
Of course to keep in shape requires more than just eating well. A combination of exercise and good food will keep you fit not only for the summer season but for life. Contact Elka at Bodyworks and get in with an exercise programme of Pilates or personal training that will keep you slim and feeling good. For more information contact Elka on 9947 0830 or elka@bodyworks.com.mt
Ta’ Gorg ir-Ragel Ftira base topped with potatoes, pork belly strips, sheep cheeselet, green fava beans, rosemarie and eggs.
Real Baking. . as it was.. as it should be! Open Tuesday to Saturday from 11am to 11pm Sunday from 11am to 4pm Monday closed
Nenu The Artisan Baker
Ta’ Karmnu l- Bidija Ftira base topped with tomatoes, onions, marrows, green peppers, aubergines, marjoram - cheeselets on request.
143, St. Domenic Street, Valletta VLT1605 Email: info@nenuthebaker.com www.nenuthebaker.com
Tel: +356 2258 1535
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Summer time calls for lighter dishes that are easier on the stomach and kinder to the waistline – after all we need to look good in swimwear for a while longer! Out go creams and rich ingredients, however you can still get your dairy products in with some recipes using a healthy Mevgal Greek yoghurt that adds flavour to your dish keeping it light and summery. Aroma Kitchen has a few ideas to incorporate Mevgal yoghurt into your cooking.
Homemade bagels with curried chicken or smoked salmon and feta cheese Ingredients For the bagels
• 550g bread flour • 10g instant yeast • 4 tbsp sugar • 1 tsp salt • Warm water (approx 300ml) • 1 egg, beaten You will also need grated Parmesan, sesame seeds, poppy seeds or onion flakes
For the fillings
• • • • • • • Or • • • • • • •
Roasted chicken breast 1 tsp curry powder 2 tbsp Mevgal Greek yogurt 10% fat ½ tsp paprika 2 pineapple rings 1 tbsp raisins Fresh coriander
Smoked salmon slices 2 tbsp Mevgal Greek yogurt 10% fat 100g Mevgal feta cheese 1 onion, finely chopped 1 tbsp capers, chopped Roman lettuce 2 tomatoes, chopped
Method
1. Knead the flour, yeast, 2 tbsp of the sugar and salt in a food processor with the warm water until a soft and elastic dough is obtained. 2. Transfer the dough into a lightly oiled bowl, cover and allow the dough to double in bulk. 3. Turn out the dough onto a lightly floured surface and divide into 10 pieces. 4. Roll the dough pieces into 15cm long cigar shapes and mould into rings. Allow the bagels to rest for another 10 mins. 5. Meanwhile bring a pot of water to the boil together with the remaining sugar. 6. Drop the bagels a few at a time in the water, they should sink but then rise again, turn after 30 seconds. 7. Remove the bagels from the water onto a clean kitchen towel, pat dry. 8. Put the bagels onto a baking sheet, brush with beaten egg and sprinkle with the toppings. Bake in a hot oven until brown and shiny, flip and bake again. 9. Meanwhile, prepare the fillings by mixing the ingredients for each filling together in separate bowls. When the bagels are cooked and have cooled down completely, cut in half and stuff with the prepared fillings and serve.
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Why the World Loves Curry Tikka Masala Dru msticks / Wings
Ingredients: 8 chicken drumsticks or wings (skin removed) 2 tablespoons Patak’s Tikka Masala Paste 1 tablespoon thick natural yoghurt (greek yoghurt) 1 tablespoon fresh chopped coriander fresh chopped coriander, for garnish
Method: r In a bowl mix together Patak’s Tikka Masala Paste, yoghurt and coriander. Add the chicken drumsticks or wings and marinate well. Cover and leave in a refrigerator for a minimum of 2 hours (overnight if possible). r Remove the chicken from the marinade and cook on a BBQ, turning occasionaly until fully cooked through. r Sprinkle with some fresh chopped coriander before serving. Serve with a crisp babyleaf salad.
New Easy-to-Use Stir Fry Sauces
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Oat and almond crusted fish Ingredients • • • • • • • •
2 white fish fillets, boned, skinned and cut into chunks 3 tbsp Mevgal Greek yogurt 0% fat 200g Quaker oats 50g flaked almonds 1 lemon, zested 1 tbsp snipped chives Fresh seasoning (salt and pepper) 2 tbsp olive oil
Method
1. Start this recipe by mixing together the oats, flaked almonds, lemon zest and chopped chives in a deep plate and season well. 2. Next, brush the fish fillets with the Greek yogurt on both sides and coat evenly in the crumb mixture. 3. Place in the fridge to firm up for 15 mins. 4. Next, heat the olive oil in a large pan and fry the oat coated fish pieces on all sides till golden brown and cooked through. 5. Remove the cooked fish from the pan and place on kitchen towel to remove any excess oil before serving with a small side salad.
Address: Quintano Foods Ltd. 303 Qormi Road, Marsa Tel: 2381 4556
GREAT
idea for outdoor cooking now available in Malta!!!
• High quality outdoor ceramic grills for all year round enjoyment. • It‛s a BBQ, a grill, a smoker and an oven all in one. • Made of high-fire ceramics. It keeps the natural oils and moisture of food where it belongs - in the food!
Can be viewed at Splendid Store, 21st September Avenue,Naxxar Tel: 2141 0546 • 2142 2593 • Komdo Joe grills use www.kamadojoe.co.uk 100% natural wood
2141 8236 2142 0305
e-mail: info@ortis.biz
charcoal, which is made from hardwoods like oak and burns hotter than gas, for steaks that sizzle right off the grill. Better yet, it gives food a true charcoal taste.
• Excellent for cooking meats, fish and Pizza.
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Cool food to fight the extreme temperatures
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With the temperatures reaching summer highs, what to serve to friends and family one may ask? Prepare the following recipes in the cooler temperature in the evening, and chill overnight, and by the next day they will be delicious and ready to serve straight from the fridge.
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photography by ray attard
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Cool cucumber soup
bowl. Add the lemon zest and chives to this then season with Ingredients salt and pepper. Set aside in the • For the soup fridge. • 2 tbsp olive oil 3. To make the soup, first cut the • 1 onion, finely chopped prepared cucumber into 2.5cm e whol left s, stalk y celer 2 • (1inch) lengths. • Approx 6 medium cucumbers 4. Warm the oil in a large (1.5kg), peeled, halved and desaucepan and add the onion seeded and celery. Sauté until tender • 500ml chicken broth (chicken (about 5 mins). cube and water will do) 5. Add cucumber, reduce heat, • Salt and pepper to taste cover the pan and cook until tender (about 20 mins). 6. Pour in the broth and season For the gar nish with salt and pepper. • 150g plain yoghurt 7. Raise heat and bring the soup • 1 tsp grated lemon zest to the boil. • 1 tbsp chopped fresh chives 8. Remove from the heat, cover • Salt and pepper to taste and let cool for 10-15 mins. • 60-90g salmon roe 9. Now remove and discard the celery, and working in batches, Method a transfer the mixture to a blender rinse ish, 1. To prepare the garn th and blend till very smooth. double thickness of cheeseclo a Transfer to a bowl, cover and line 10. to this use and or muslin l chill well for at least 2 hours or smal a small sieve placed over overnight. bowl. Spoon the yoghurt into the 11. Adjust seasoning and put soup lined sieve, cover and refrigerate into chilled bowls, adding a overnight. The liquid will drain dollop of the yoghurt cheese my crea th smoo a off leaving mix, a small spoonful of salmon ‘cheese’. roe and serve at once. 2. Discard the liquid and transfer l smal her the ‘cheese’ to anot
Serves 4-6
Country pâté
2. Add the sherry, thyme, nutmeg, salt and pepper, • 2 tbsp vegetable oil bring to the boil. Cover and • 100g mushrooms, chopped simmer for 5 mins, stirring • 50g onion, skinned and occasionally. Remove from chopped the heat. • 1 clove garlic, finely 3. Stir in the minced pork, chopped chicken and pork fat, the • 50ml medium sherry chopped pistachios and • ½ level teaspoon dried parsley and the beaten thyme egg. Beat together until the • Pinch ground nutmeg meats are well mixed. • 1 level tsp salt Reserve a few bacon rashers. 4. • ½ level tsp pepper Line a 450g loaf tin with the • 225g lean pork, minced remaining rashers, letting • 225g boneless chicken, the ends hang over the minced sides. y finel • 100g pork fat, very 5. Pack the meat into the tin chopped firmly. Fold over the bacon • 50g shelled unsalted ends and top with the pistachios, chopped reserved bacon. • 2 tbsp chopped parsley Bake at 180°C for 1¼ 6. • 1 egg, beaten hours. • 225 streaky bacon, rinds 7. Cool the pâté, then cover removed and chill. 8. Loosen the pâté from the Method sides of the tin with a 1. Heat the oil in a large palette knife dipped in hot saucepan and gently fry the water. mushrooms, onion and garlic 9. Turn it out onto a flat serving till tender, stirring from time plate. To serve, cut the pâté to time. neatly into thick slices.
Ingredients
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Coleslaw Ingredients •
• • • • • • • • • •
6 tbsp mayonnaise or salad cream 1 level tsp caster sugar ½ level tsp salt Large pinch of pepper Few drops of vinegar or lemon juice 450g cabbage ½ small green pepper 2 sticks celery, washed and trimmed 2 large carrots 1 tbsp onion, grated or finely chopped (optional) 1 apple, grated (optional)
Method
6 tbsp mayonnaise or salad cream • 1 level tsp caster sugar • ½ level tsp salt • Large pinch of pepper • Few drops of vinegar or lemon juice • 450g cabbage • ½ small green pepper
•
2 sticks celery, washed and trimmed • 2 large carrots • 1 tbsp onion, grated or finely chopped (optional) • 1 apple, grated (optional) Method 1. Mix the salad cream or mayonnaise with the sugar, salt, pepper and vinegar or lemon juice. 2. With a sharp knife or processor slicer, shred the cabbage finely. 3. Remove the seeds from the green pepper and slice it very thinly. 4. Slice the celery sticks thinly with a sharp knife. 5. Scrub and trim the carrots, then peel them and grate them quite coarsely. 6. Put the prepared vegetables and onion and if using, the apple, in a large salad bowl. 7. Add the dressing and toss together very well. Chill.
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•
Note: You can use a whole cabbage as a bowl by cutting out the centre with a sharp knife (and using this for the coleslaw). Wash the outer leaves well and dry with a kitchen towel. Use to fill with prepared coleslaw.
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off And now something special to end with, using our wonderful peaches. er nes
Peaches poached in Saut
heat, combine the remaining Serves 4 60g sugar, the wine, lemon Ingredients zest and vanilla bean. • 4 firm but ripe peaches 3. Bring to the boil, stirring just • Ice water to cover until the sugar dissolves. • 1 tsp lemon juice Reduce the heat to medium. • 120g sugar 4. Add the peach halves and • 375ml Sauternes or similar cook, uncovered, until tender, sweet wine 5-10 mins. • 1 lemon zest strip, about 5cm 5. Using a slotted spoon, transfer long the peaches to a glass dish; se • ½ vanilla bean, split lengthwi reserve the liquid in the pan. • Fresh mint leaves 6. Let the peaches cool completely. 7. Bring the poaching liquid to Method a boil and cook rapidly until 1. Bring a saucepan three-fourths reduced to 180ml. full of water to a boil. Plunge 8. Strain through a fine-mesh the peaches into the boiling sieve into a separate bowl and water for about 30 seconds, let cool. Cover the peaches and then transfer to a bowl of ice off slip and liquid and chill well, at least 2 water, let cool, hours or up to one day. the skins. Halve the peaches, the e plac and , pips the rd 9. Divide the peaches among the disca chilled dessert glasses and halves in a bowl. Sprinkle with garnish with mint leaves. the lemon juice and 60g of the aside Set . coat to 10. Spoon an equal amount of sugar. Stir the poaching syrup over each for 30 mins. high over epan sauc serving. large 2. In a
When the summer sun is scorching hot there is no better way to cool yourself down than with an ice-cold drink. Try one of these drinks for a cool refreshing drink with a kick (of alcohol or coffee… whichever floats your boat) Iced coffee Ingredients • •
Fresh coffee of your choice Brown sugar Carton of fresh cream
photo by kurt arrigo
•
Method
1. Make up a large plunger or cafeteria of fresh coffee. 2. Allow to cool then pour into a long container that will fit in your fridge. Leave in fridge till ready to serve. 3. Pour into liquidizer, add a cup of fresh cream and brown sugar to taste plus about 6 ice cubes. 4. Liquidize on high speed till coffee, sugar and cream have blended and mixture has a ‘fluffy’ topping. 5. Pour into individual long glasses and serve at once.
John’s Pimm’s No. 1 cocktail Ingredients • • • • • • • •
1 bottle Pimm’s No 1 2 large bottles lemon and lime soft drinks such as 7UP, or even KINNIE Some fresh summer fruit, washed chopped and with peel left on, such as plums, peaches, strawberries and grapes (300g) 1 apple, sliced 1 lemon, sliced A few slices cucumber 2 regular trays of ice cubes A bunch of fresh mint leaves
Method
1. Put half the bottle of Pimm’s No 1 into the jug, add all the prepared fruit and mint and leave to stand for one hour. 2. Just before serving add one large bottle of fizzy lemonade or Kinnie and lots of ice to the jug, stir with a long spoon and then pour into long tumblers giving everyone a few ice cubes and a little fruit along with the drink. 3. When you have served most of the jug, add the other half of the Pimm’s no 1, more soft drink and more ice to the fruit still left in the jug and keep going!
Trattoria Cardini, named after Cesare Cardini, the man who invented the famous Caesar salad. Our aim is to offer our clients the best, freshest possible ingredients, prepared with unique flair by our team of dedicated chefs and presented through familiar delights and signature dishes. Our extensive menu will cater for every taste and appetite ranging from fresh fish and meats, salads, pasta, a mixture of platters and a vast selection of pizzas. Situated on the seafront, with its enviable location and views, this is a charming venue to spend precious quality time, be it with your friends and family or your business colleagues. For reservations call tel: 2133 2324; mob: 7933 2324 Web: www.cardini.com.mt; email: info@cardini.com.mt
We also offer FREE PARKING to our clients at the CCCP Sliema multi-storey carpark.
August 2013
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Midsummer night’s treats The middle of summer is not really a time to slave away in the kitchen for hours preparing heavy and elaborate meals. Lunches should be light and fresh whilst evening meals could be a bit more substantial. The following menu I am proposing is an ideal supper to be served to a few guests at an informal gathering. Accompanied by a well-chilled, crisp dry white wine, these dishes will certainly go down a treat.
Michael Diacono is chef patron at Giuseppi’s in Mellieha. For more information contact Michael on 99493579.
Neonate and zucchini fritters Serves 4
Ingredients • • • • • • • •
300g neonate 1 medium sized zucchini, cut into short strips 2 eggs Pinch of chilli pepper ½ lemon, grated zest only 1 tbsp parsley, chopped Salt and pepper Oil to fry
Salsa verde • • • • • •
½ cup extra virgin olive oil ¼ cup lemon juice 2 tsp capers Generous handful of parsley 3 cloves garlic Pepper
1. Mix the neonate with all the ingredients and leave in the fridge for about 1 hour. 2. Heat some olive oil in a nonstick pan and fry the fritters for about 4 mins on each side. 3. Transfer to some absorbent paper to drain excess oil. 4. To prepare salsa verde simply blitz all the ingredients together in a food processor. 5. Serve the neonate fritters with salsa verde, rocket and some lemon wedges.
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photography by Ray Attard
Method
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Spaghetti with rizzi and pistachios Serves 4
Ingredients • • • • • • • • • •
400g good quality spaghetti, mins cooking time of 12 minutes 1 tub rizzi (sea urchin roe) 4 tbsp extra virgin olive oil 4 cloves garlic 10 cherry tomatoes, halved Pinch of chilli 8 basil leaves, torn 2 tbsp parsley, chopped 200ml fish stock 70g chopped pistachios
Method
1. Prepare the sauce by heating the olive oil in a pan and adding the
chopped garlic. 2. Cook gently and add the cherry tomatoes and chili. 3. Cook for a few minutes, pressing down on the tomatoes to release their juice. 4. Add the herbs and the fish stock. Bring to the boil. 5. Cook the spaghetti in plenty of salted water and when half cooked transfer to the sauce and continue cooking in the tomato and herb mix. 6. When most of the sauce is absorbed, remove from the heat and mix in the sea urchin roe. Serve at once topped with the chopped pistachios.
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Exclusively represented by
T. 21 225039
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Crème brûlée Serves 4
Ingredients • • • • •
600g fresh cream 1 vanilla pod 1 tbsp sugar 4 egg yolks 4 tbsp light brown sugar
Method
1. Place the cream in a pot. 2. Halve the vanilla pod and scrape out the seeds. 3. Add to the cream together with the pod and heat till just about to boil.
4. In another pan whisk the egg yolks with the sugar till creamy. 5. Strain the cream and mix into the egg yolk mixture. 6. Pour into individual flat brûlée dishes or ramekins and bake in a bain marie at 150°C for 20 mins till set. 7. Remove from oven, leave to cool then transfer to the fridge. 8. To serve cover the surface with brown sugar and burn with a torch till caramalised.
One of the most popular Thai cuisine chains, Blue Elephant is a favourite for food lovers with an authentic taste and promotion of Thai culture. The environment is just as special: stylishly decorated, you can dine amid an oasis of waterfalls, luscious greenery and tropical flowers. Whether you want an intimate meal, a family outing, or a private room for a special celebration, we will make it an unforgettable experience. For more information please call us on 21 383 383 or visit hiltonmaltahotel.com
August 2013
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Spicy Thai delights
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Thai food has always been of my favourite cuisines, hot and fiery with sweet undertones and the delicious flavour of coconut milk. It was no surprise therefore that one of the most exciting parts of a trip to Thailand last February was the food. The most delicious morsels were sold at every street corner and the best food by far was that sold on the streets. So much so that when an Asian cooking course made itself available in Chiang Mai, I jumped at the opportunity to learn to cook Thai food from the Thais. The greatest thing is that every dish is easy to prepare and full of flavour. For a bit of a change substitute the chicken in any recipes for beef, pork or lamb.
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The finest red The finest red the best greens now on the now best on greens
share the same etiquette. We share the sameWe etiquette. Exclusively imported and distributed by Charles Grech & Co. Ltd. TEL 2144 – 4400, Valley Road, B’Kara
August 2013
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gourmet today
Tom Yum soup Ingredients • • • • • • • • • • • • • •
Water 2 – 3 prawns 1 stalk lemongrass, crushed 1 slice galangal 2 kaffir lime leaves, torn and quartered 2 – 3 chillies ½ tomato, cut into bite-sized pieces 1 mushroom, sliced ½ onion, sliced Chopped coriander Spring onion, sliced 1 tsp sugar 2 tsp fish sauce 1 tbsp lime juice
Method
1. Heat the water in a pot over high heat until just boiling. 2. Add the lemongrass, galangal, kaffir lime leaves and chillies and boil for 2 – 3 mins. 3. Add tomato, onion and mushrooms and cook for another 30 seconds. 4. Lower the heat, add sugar, fish sauce and lime juice. 5. Add the prawns and cook until done. 6. Plate the soup and add coriander and spring onions to garnish.
Thai spring rolls Ingredients • • • • • • • • • • • • •
2 tbsp vegetable oil 2 – 3 cloves garlic, chopped 1 piece tofu, minced 50g chicken, minced 2 stalks chives, cut into 1 inch pieces 100g beansprouts 200g glass noodles 1 tsp sugar 2 tsp fish sauce 3 tsp oyster sauce 1 cup water Spring roll wrappers 2 – 3 cups oil for deep frying
Method
1. Fry the garlic in hot oil over low heat until fragrant. 2. Add the chicken and tofu and cook for approx 1 minute. 3. Add the sugar, fish sauce and oyster sauce and mix together. 4. Increase the heat to high and add the noodles and a little bit of water. 5. Add the beansprouts and chives and cook for a few seconds. 6. Place a spring roll wrapper, smooth side down with one corner towards you. 7. Spoon one tsp of filling in the corner, avoiding the edges. 8. Roll the spring roll half way and fold the edges to the centre. 9. Cover with egg wash and roll the remaining wrapper until secure. 10. Deep fry for a few minutes until golden and serve with sweet chilli dipping sauce.
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photography by ray attard
Serves 4-6
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Notes The Thais cook with imagination and not by following a recipe. Though here are some easy recipes to follow, feel free to substitute with whatever you have in the fridge. The Thais use oil sparingly – just a few teaspoons to start off the dish. When the pan becomes dry while cooking just add a little bit of water. The use of chilli can vary as much as you want it to. Thai chillies are small and potent so use sparingly if you don’t like it hot. Food in Thailand comes in differing levels of heat, from mild (which still has quite a kick to it) to farang hot (which is western hot) and Thai hot (which requires some getting used to). Alter the following recipes to your taste. Palm sugar, fish sauce and oyster sauce are ingredients that are recurring in almost every Thai dish and are used in a ratio of 1:2:3 for sugar, fish sauce and oyster sauce respectively. Dried ingredients aren’t nearly as tasty as fresh. If you have to use dried ingredients double the amount in any Asian recipe. Coconut cream is much like extra virgin olive oil in that it comes from the first press of coconut meal. Coconut milk would be the equivalent of our olive oil from the second press. The Thais never mix rice with their curries or stirfries but eat it on the side as mixing the rice lessens the flavour of the dish. Eat the dish on its own with a bite of rice in between bites to rest your palate. Tamarind paste is available from Asia Food Store. Alternatively mix equal parts of lime juice and brown sugar.
Stir fried chicken with cashew nuts Ingredients • • • • • • • •
2 – 3 cloves garlic, finely chopped ½ onion, sliced 1 mushroom 4 ears baby corn 100g cashew nuts 1 large dried chilli 1 spring onion, chopped into 1 inch pieces 50g chicken, chopped into bite sized pieces
• • • •
2 tsbp cooking oil 1 tsp sugar 2 tsp fish sauce 3 tsp oyster sauce
Method
1. Heat the oil in the wok to high heat. 2. Add the cashew nuts and dried chillies. 3. Remove from the pan.
4. Add the chicken and garlic and cook for approx 1 min until the chicken turns white. 5. Add the remaining vegetables except the spring onion. 6. Add the sugar, fish sauce and oyster sauce and cook for approx 1 min till the veg has softened. 7. Turn off the heat, add cashew nuts and chilli. 8. Add the spring onions and serve with steamed or sticky rice.
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Chicken Massaman Ingredients For the paste • • • • • • • • • • • • • • • •
4 dried chillis, soaked and chopped 2 roasted cardamom pods, shell removed 1 tsp coriander seeds, roasted 1 tsp cinnamon, roasted 1 tbsp roasted shallots 1 tbsp roasted garlic 1 tbsp roasted lemongrass 1 tsp galangal 1 tsp turmeric 1 tsp tamarind 1 tbsp peanuts Lime zest Garlic Ginseng Cumin Star anise
For the curry • • • • • • • •
50g chicken 1 cup coconut milk 1 tbsp Massaman curry paste 1 cup boiled potatoes 1 tsp palm sugar 2 tsp fish sauce 1 tbsp tamarind paste Shallots
Method
1. Place the spices for the paste into a pestle and mortar and pound until it turns into a powder. 2. Add the chillis and pound until it turns into a powder. 3. Add the remaining ingredients and pound until smooth. 4. Fry the shallots in hot oil until they begin to turn brown around the edges. 5. Remove from the pan and set aside. 6. Boil the coconut milk until oil appears on the surface. 7. Add the curry paste and stir for 1 min until fragrant. 8. Add the chicken and cook until it turns white. 9. Add the potato, palm sugar, fish sauce and tamarind paste. 10. Boil until thick. 11. Garnish with coriander, slices of chilli and fried shallots. 12. Serve with jasmine rice.
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Deep fried bananas Ingredients • • • • • • • • •
4 bananas 4 tbsp flour 1 tsp bicarbonate of soda ¼ tsp salt 2 tbsp palm sugar 2 tbsp sesame seeds 2 tbsp shredded coconut 1 cup coconut cream Oil for deep frying
Method
1. Mix all the ingredients (except the banana) together in a flat bowl. 2. Cut the banana into three and slice each piece lengthways. 3. Dredge through the batter and deep fry in hot oil until the bananas turn golden. 4. Garnish with sesame seeds and coconut. 5. Serve hot with vanilla icecream.
Check out Asia Scenic for yourself at www.asiascenic.com and book yourself a trip to Thailand. Emirates provide daily services between Malta and Bangkok with a stopover in Dubai. For more information visit www.emirates.com
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The healing power of coconut water The world of health food is ever evolving where some foods gain favour among the health conscious whilst others lose favour. Though the general rule of ‘food that looks like it did when it was on the tree’ is generally more healthy than those where you need to read the label to find out what’s in them, some foods emerge as superfoods and become fashionable for a while due to their mighty nutritional value. Coconut water is one such food source. Naturally sweet and nutty in flavour, coconut water has been used as a refreshing drink by the Asians for time immemorial. However Westerners have only just cottoned on to its health benefits. As coconuts don’t grow in the Western world its perfectly understandable that this knowledge has come so late. However late is better than never. Coconut water is not be confused with coconut milk. The water of the young green coconut is what health enthusiasts seek out, before it turns into the thick white milk we associate with more mature, brown coconuts. In its raw state the coconut is a natural source of electrolytes and works better than any sports drink made in a factory.
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(FAO) was granted a patent for bottling coconut water in a way that preserves its nutrients, an FAO official noted that the drink contains the same five electrolytes found in human blood (Gatorade has only two). He called coconut water “the fluid of life.” Indeed, in medical emergencies, coconut water has been used intravenously when conventional hydration fluids were not available. As a hangover is the result of severe dehydration as alcohol acts as a diuretic, flushing fluids out of the body and causing difficulty in further re-absorption, re-hydration is the only cure. Helps lower the risk of diabetes Very low in sugar, coconut water offers an alternative to boring old water without resorting to sugary drinks.
So what magic powers does the coconut possess? Helps fat loss For the weight conscious, this is one of the most important health benefits of coconut water. Naturally sweet and full of flavour, it offers an alternative to water without the added sugar. It also helps you feel full thus reducing your cravings for more fattening foods. Be sure to find unflavoured coconut water with no added sugar or juices as these can be just as bad as other sugary dinks. Keeps the body hydrated Coconut water contains less sodium and more potassium that your average sports drink, making cell revitalisation more efficient when ingesting coconut water. Research has shown that coconut water helps replenish lost body fluids more efficiently than water, though you need to consume a large amount when doing sports to remain hydrated. Has been known to ease hangover symptoms A number of barflies swear by coconut water as a hangover cure as a result of its hydrating properties. When the UN’s Food and Agriculture Organization
Boosts the immune system Rich in anti-viral and anti-fungal properties, coconut water can help you steer clear of viruses such as the flu, the common cold or worse. Although many health gurus swear by the immune-boosting properties of coconut water, it is not backed by significant scientific research. Although the best way to enjoy coconut water is straight out of the young green coconut, it is not easily available in this area. It is possible to get coconut water in bottles or cans from most health food stores, though just be sure that there is no added sugar or other preservatives.
Coconut water or sports drink
Coconut water and a popular sports drink go head to head
Coconut water
5.45 calories 1.3g sugar 61mg potassium 5.45 mg of sodium
Gatorade
6.25 calories 1.75g sugar 3.75mg potassium 13.75mg sodium
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Undiscovered gem of P
In the hot Maltese August climate, sizzling to the core and one can still think about finding an unusual wine to sip and appreciate in the company of family and friends alike. For a wine geek like me, By John zahra Portugal is an undiscovered gem, be it for wines or other pleasures! A wonderful people make the country such a joy to visit where tourist and even wine geeks are made to feel ‘special’ simply from the kindness of a helpful stranger or a tour around their country. Wine magazines have made names like Bordeaux and Piedmont very familiar to wine lovers. However, how many have heard of Dao, Bairada, and Vinho Verde? It never crosses people’s minds that there are as many as 26 wine regions in Portugal, all unique, with a distinctive taste in every barrel. Grapes are thought to have been grown in the land that is now Portugal for at least 4,000 years. The Phoenicians probably introduced winemaking to the south, and the Romans spread vine cultivation and winemaking further upcountry as they drove out the northern Celts. Christianity arrived in the second century AD, incorporating wine into its ceremonies. However, the ‘isolation’ of its wine market has kept the varieties used in wines diverse and unlike that of any other European country. Even though there are 258 unique grape varieties in wines made in Portugal, many of these are used only in individual wine regions. I would not blame many wine drinkers who may think that Portugal makes only sweet wines (like their world-famous Port wine), but this could not be further from the truth. Portuguese winemakers typically blend different grapes from the abundant Portuguese grape varieties to make unique wines, but these wines do not have the varietal names familiar to most wine drinkers. Add to this that with so many
regions having many different grapes; the blends are a challenge for most importers to explain to consumers. Names like Tinta Roriz, Tinta Cao, and Tinta Francesca etc… are not easy to pass along. When it comes to quality status the wines have the following label terms in order of quality: • DOC - Denominação de Origem Controlada (best wines, equal to local DOK) • IPR - Indicação de Proveniencia Regulamentada (second tier wines of good quality, no local equivalent) • VR – Vinho Regional ( equal to local IGT levels) Portuguese food Prior to the main meal, there are usually Portuguese cheeses, bread, almonds, olive oil and blood sausage. Try Bacalhau, a white flaky salted cod dish. The fish is rehydrated and seared, a technique that makes it light and flaky with the perfect amount of salinity. The traditional foods of Portugal are very rustic. Don’t be surprised if you order stew and you see something that looks like a snout with knuckles in it. Popular meats include bacalhau, enchido (a relatively firm and delicious herbed/spiced pork sausage) as well as large octopus tentacles. It is very common to be served potatoes, rice and a salad with tomato and lettuce with a meal. Another common and completely vegetarian dish in Portugal is called Caldo Verde, a green cabbage soup. The cabbage in Portugal is a little more like kale in colour and taste. The soup is very simple, salty and can be thickened with potato. If you are a vegetarian going to Portugal, be prepared to eat a lot of bread, cheese and salad. For dessert, no self-respecting host would not have chocolate pudding. Pudding was brought into the country long ago by English traders. What to drink Northern Portugal produces a lot of white wine and dry red wine using the same grapes from Port production. The white wines have a saline bite to them and
a fir sap-like greenness. Alvarinho, Rabigato and Vioshinho are a few of the unique white wine varieties that you can find. Many of the readily available wines are a field blend of grape varieties and are simply referred to as Blanco. As for dry red wines, most wines are a field blend of the traditional Port wine grapes. Touriga Nacional has become a country-pride red wine varietal. It is so dark, lush and rich it will stain your mouth upon first sip, though you won’t regret it. Start off your meal with a common cocktail in Portugal – white Port and tonic. It’s a light refreshing drink, worthy of a hot summer’s day.
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f Portugal
I hope to have provided details that will help the Maltese discover what makes Portugal so special and its wines and cuisine so desirable. While I hope that most of you readers are making the best of our scorching summer days, I suggest sensible consumption of wine…. to enjoy the wine! Until next time… Cheers, Evviva, Santé, Salud! John M. Zahra Wine Educator For more information contact vinum@go.net.mt
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Summer must-haves Refresh your summer with some items you can’t afford to be without this season
The pure oriental sushi maker The Pure Oriental Sushi Maker is a plastic mould tray with press , cutting guide and recipe suggestions making Sushi preparation simple and fun €13.90 Gifts&More Level 1 Topline Centre St. Andrew’s (opposite Luxol) 21372256 www.giftsandmore.com.mt
Drinks pail / wine cooler Clear Acrylic Drinks pail / wine cooler – Fill with ice to keep up to two bottles of wine cool - a true bar essential. €21.90 Gifts&More Level 1 Topline Centre St. Andrew’s (opposite Luxol) 21372256 www.giftsandmore.com.mt
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The juicy red tomato By Gaby Holland The tomato is native to western South America and Central America. It is presumed that in 1519, the explorer Cortez discovered tomatoes growing in what is now Mexico City and brought seeds back to Europe where they were planted as ornamental curiosities, but not eaten. The name “tomato” derives from “tomatl,” its name in Nahuatl, the language of the Aztec people. The English form “tomate” first appeared in the 17th century, and was later modified to “tomato.” In Spain and Italy they were know as pomo d’oro (meaning yellow apples) so it is most likely that the first variety to reach Europe were in fact yellow and smaller in size. It is difficult to imagine a kitchen without the use of tomatoes. They form the bases for millions of dishes throughout the world and loved for their flavour, colour and versatility. But tomatoes were considered poisonous up until the 17th Century and in the US it was not until 1820 that Colonel Robert Gibbon Johnson who had brought the tomato to New Jersey and convinced the general public that this fruit may be consumed without causing any harm by announcing that he would eat an
Fun facts • Campbell may have made tomato soup popular, but the first recipe is credited to Maria Parloa whose 1872 book The Appledore Cook Book describes her tomato chowder. • The French referred to the tomato as pommes d’amour, or love apples, as they thought them to have stimulating aphrodisiacal properties. • La Tomatina is an annual festival in Bunol, Spain, where participants throw an estimated 150,000 tomatoes at each other over a week. • Francesco Leonardi, chef to Catherine the Great, gave the first recipe for spaghetti with tomato sauce in 1790. • Tomato seedlings have been grown in space.
entire basket of tomatoes. A countless crowd gathered to view this spectacle, expecting him to bend over and die before their eyes but instead were amazed that he had in fact survived this feat. Botanically-speaking, the tomato is a fruit because a fruit is generally defined as the edible part of a plant containing the seeds, while a vegetable is the edible stems, leaves, or plant roots. However is generally consumed as a vegetable in savoury dishes rather than as a dessert. The tomato is enjoyed by millions all over the world and contains nutrients that are excellent for preventing many forms of cancer (prostate cancer in particular) and other diseases, as well as providing a number of additional health benefits. It contains 0 grams of cholesterol and is a good source of potassium which helps to lower high blood pressure and reduce the risk of heart disease. Tomato contains amazing amounts of lycopene which is said to have anti oxidant properties. In Malta, tomato production is important for the local economy. 11,000 tons are harvested each season. 80% of this amount is processed in Gozo to produce tomato products for the local market and export. So, tomato production and processing is a vital cash crop for local farmers and industry. As a child, hobz biz-zejt marked the start of summer when tomatoes are abundant and at their best. Kunzerva or tadam imqadded (sun dried to-
matoes) are used during the winter months when tomatoes paler and less tasty. Tadam imqadded (preserved tomatoes) have experienced a trendy revival although really they have been prepared, preserved and eaten by our ancestors to be enjoyed thoughout the year.
Gazpacho Gazpacho is a healthy liquidized salad that is fast to prepare and works especially well in summer when you don’t want to stand over a hot hob. I love serving this gazpacho in shooters as an appetizer at parties. It’s fresh and light, and can be prepared in advance.
Serves 4 – 6 as a starter or 8 – 10 as shooters
Ingredients
• 1kg tomatoes, blanched, peeled and seeded • 1 tbsp tomato paste • 1 green pepper, chopped • 1 medium red bell pepper, chopped • 1 small onion, chopped • 2 spring onions, chopped • 2 stalks of celery, chopped • 1 medium cucumber, peeled and chopped • 2 large garlic cloves, minced and mashed to a paste with ¾ tsp salt • 3 tbsp red-wine vinegar • 75ml good extra virgin olive oil
Garnish for soup
• 2 spring onions, diced • ½ red pepper, diced • ½ green pepper, diced • 1 hard-boiled egg, diced croutons • Garnish for shooters • sprig of celery/nachos/ slice of lime
If serving as shooters you may add 2 tbsp Worchester sauce, 1 tbsp Tabasco sauce and 2 or 3 shots of vodka
Method
1. Put the chopped tomatoes, onions, garlic and cucumber, celery and garlic in a blender and whizz until smooth. You may pass the soup through a fine sieve 2 or 3 times to obtain a smother texture but I find it unnecessary. 2. Put the mixure back in the blender and slowly add the olive oil and sherry vinegar and season well.
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August 2013
gourmet today - events
events
Andreola celebrates summer Andreola prosecco celebrated another season at Hugo’s Terrace on 24 July. Guests enjoyed the smooth tunes and the bubbly atmosphere along with the bubbly Andreola prosecco.
Ingrid Dalli, Maria Micallef, Anneliese Mizzi
Kristina Rausi, Alexandra Vella, Giorgio Mallia
Michelle Vella and Cristian Maddalena
Michelle Vella and Alexandra Vella
Gourmet Today recipe index Light bites Salmon ceviche with avocado......................................5 Chorizo and sweet potato torilla.................................5 Chilled pea and mint shooters.....................................7 Mushroom and sausage ‘burgers’................................7 Parmeggiana......................................................................9 Carpaccio di calamari.....................................................9 Hummus...........................................................................24 Artichoke dip...................................................................24 Ceviche ............................................................................25 Summer fruit salad........................................................26 Lettuce wraps..................................................................26 Spiced barley couscous . ..............................................26 Bagels with curried chicken........................................29 Bagels with salmon and feta cheese..........................29 Oat and almond crusted fish......................................31
Cool cucumber soup.....................................................36 Country pâté....................................................................36 Coleslaw............................................................................37 Neonate and zucchini fritters.....................................41 Salsa verde........................................................................41 Spaghetti with rizzi and pistachios...........................43 Gazpacho..........................................................................59 Desserts Rich chocolate mousse.................................................11 Peaches ‘n’ cream............................................................11 Peaches poached in Sauternes....................................39 Crème brûlée...................................................................45 Cocktails Alex car crash..................................................................15 Red Roy.............................................................................15
Raspberry, basil cosmo.................................................15 Green market cooler.....................................................17 Añejo Alexander.............................................................17 Classy Sarah . .................................................................17 Martini Royale Rosato..................................................19 Martini Royale Bianco..................................................19 Cointreau fizz..................................................................19 Aperol Spritz....................................................................20 Piña colada.......................................................................20 Lick of sunshine..............................................................20 Mojito................................................................................21 Virgin passion..................................................................21 Exotic treat.......................................................................21 Forest fruit mojito..........................................................22 Frozen strawberry daiquiri..........................................22 Pimms No 1.....................................................................39 Iced coffee.........................................................................39