Gourmet Issue 29 by MaltaToday

Today ISSUE NUMBER 29 â&#x20AC;˘ august 2014

100 days of Aziamendi Gozo breaks

OVER

35ES

RECIP INSIDE www.facebook.com/gourmettoday

Not for sale

August 2014

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What’s hot in the world of food 5 Aziamendi – Malta’s first pop up restaurant 9 Get in with what’s happening in Gozo 13 Pippa Mattei makes some Gozitan delights 19 Going local at Ta’ Frenc

33 Homecooks make an easy meal for entertaining 43 The Energize kids make some frozen treats 51 Healthy recipes to get you through the summer 56 Marco Pinelli is master chef at Palazzo Parisio 59 Butcher’s tip – cold meats for August 62 Fresh from the fishermen’s nets 77 Through thick and thin in Strait Street

81 Perfect pesto and what to do with it

Published by:

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

Editor’s note As the summer’s heat reaches it peak, we all look for a little respite. Santa Marija weekend just around the corner usually means holidays for everyone. Even if you were considering working, the entire island shuts down so take some time to enjoy yourself. Family holidays are usually top priority at this time of year. Gozo is a popular destination and we, at Gourmet TODAY, took an early trip to discover what’s hot on the island. Pippa Mattei is Gozo inspired and goes through her vast collection of recipes to bring us some Gozitan treats, most of which she had to piece together from little scraps of paper with scribbles on them that she made while visiting real Gozitan homes. As the summer holidays go on and on why not entertain your kids making your own ice lollies, using fresh fruit. Not only are they great fun to make but the kids will be more inclined to eat the fruit they prepared themselves, and even more so if they come in colourful containers available on the market right now. Basil is growing like weeds at the moment and the best way (and a delicious one, at that) to keep it under control is to make pesto. Although pasta is pesto’s best friend, it adds flavour to so many other dishes. We hope you enjoy this edition of Gourmet TODAY and look forward to receiving your comments and suggestions.

Bon appétit!

19 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: Miranda Thomas - 21382741 ext: 124

Cover: Albert Garcia Mozley of Aziamendi 100 Cover photo by Ray Attard Printed at: Print It Printing Services

Food News

June 2014

What’s hot in the f Premium ice cream makers, Amorino, THE DELICATA CLASSIC WINE FESTIVAL – Final night tonight! opens their doors in Valletta The magic of authentic traditional Italian ice cream can now be experienced in Valletta in a warm and cosy atmosphere and with an exceptional level of refinement. Created in 2002 by two childhood friends, the artisanal ice-cream maker Amorino delights gourmets, in more than 100 boutiques around the world, with its tasty ice creams. The most striking elements that differentiate the Amorino concept from others are, first that, every cone of ice cream comes in the form of a rose, and second, you can choose as many flavours as you wish to have in any size of cup or cone! A message from Cristiano Sereni, Amorino’s founder, summarises best the essence of our products: “Our ice creams and sorbets are

churned everyday in typical Italian fashion, under the very watchful eyes of our chefs. Our recipes take into account the need for the ice cream to mature, allowing each flavour to develop to its full potential. We only use the freshest free-range organic eggs and the highest-grade whole milk. Absolutely no colouring agents or artificial flavours will be found in our ice cream – this is one of Amorino’s fundamental principles and one we strive to always adhere to!” Amorino 36 Republic St., Valletta Tel: 2122 5710 Email: amorino@kalataka.com Web: www.amorino.com www.facebook.com/Amorinomalta

Celebrating its 13th year, the final night of The Delicata Classic Wine Festival is being held at the Upper Barrakka Gardens in Valletta from 19:00 until midnight. The festival will return in three weeks on 29, 30, 31 August in Nadur, Gozo. The way it works is simple – entrance is free but if you want to drink wine, you just purchase a wristband and a souvenir glass for just €12.00 (which is then yours to keep) and try as many of the wines on offer as you like, as often as you like. The last glasses will be sold at 11.00pm, last wine poured at 11.30pm and the festival closes at midnight. No glasses will be sold or alcohol poured to anyone under the age of 17. There will be a wide range of award winning D.O.K. Malta and Gozo quality wine brands available to taste such as Gran Cavalier, Grand vin de Hauteville, Pjazza Regina, Medina, Victoria Heights, the Maltese Falcon, Delicata’s Frizzantes, all produced from a number of locally grown grapes varieties such as Chardonnay, Grenache, Merlot, Vermentino, Cabernet Sauvignon, Sauvignon Blanc, Syrah and of course the two unique indigenous Maltese grapes Girgentina and Gellewza. In addition to these Maltese wines there are food stalls selling a selection of Maltese and International food dishes and a fully seated restaurant area overlooking the Grand Harbour. Live entertainment will be performed by some of Malta’s best local bands. For more information visit www.delicata.com orwww.facebook.com/DelicataWinery

Three Michelin star chef, Eneko Atxa, delights Valletta diners for 100 days Aziamendi opened its doors with a series of firsts for the island. Malta’s first pop up restaurant, the Aziamendi team will be serving their finest dishes for 100 days after which they leave to go back to luxury hotel, Iniala, in Thailand. Three star Michelin chef Eneko Atxa, rated number 26 chef in the world, has put together an incredible tasting menu, using Maltese ingredients with a fine dining twist. Diners can enjoy a six or nine course tasting menu whilst overlooking St George’s Square. The Gastro Bar downstairs features some seafood

wonders to mix with champagne and upstairs on the terrace, you can indulge in cocktails, never before seen on the island, created by mixologist Albert Garcia Mozely. See page 5 for a full review of the restaurant. Aziamendi Civil Service Sports Club, 113, Archbishop Street, Valletta. Tel: 9990 0100 Web: www.aziamendi100.com

June 2014

Food News

foodie world… Fenici, fresh, fruity and truly local Meridiana Wine Estate’s Fenici White (Vermentino/Viognier/Chardonnay), Fenici Red (Syrah/Merlot) and the recently launched Fenici Rose (Cabernet Sauvignon/Syrah) are fast becoming popular among wine lovers. All three Fenici wines are produced using only locally grown grapes, enjoying DOK classification. The freshness, fruitiness and elegance in these wines make them a perfect choice for the warm summer months. They also truly offer great value for money.

More information about the Fenici collection and the rest of Meridiana’s range of Premium wines can be found on the company’s brand new website www.meridiana.com.mt Trade Enquiries: S Rausi Trading Ltd. Wine & Spirit Merchants, Stadium Street, Gzira GZR 1301 Tel: 2133 0447 Mob: 7909 3197 Email: info@srausi.com Web: www.srausi.com.mt

Drink for life

Jax Coco is a premium coconut water like no other. 100% natural, with no fat, cholesterol or added sugar, Jax Coco is flash-pasteurised and micro-filtered to preserve its nutritional profile and smooth taste. The Jax Coco brand combines the world’s finest young coconuts, with a high-quality, sustainable production process. It is available, in stylish designer bottles for premium markets and now also in 1 litre and 330ml Tetra Pak for everyday convenience, exclusively at: The White Sheep, 405 Rue d’Argens, Gzira. Trade enquiries: 21315222. Web: www.thewhitesheep.eu

The Essence Of Mediterranean Cuisine Colatura di Alici di Cetara by Aquapazza Gourmet is the amber-coloured, aromatic juice of salted anchovies, patiently obtained, in small and precious amounts, over 18 months in chestnut wood barrels, from anchovies caught only in the gulf of Salerno between March and July of every year. This is a truly unique product, a world away from its commercial counterparts, which is produced in a much shorter time span and enhanced with added salt. For delicious recipes using colatura di alici, go to www.thewhitesheep.eu/fiveways-with-pasta-alla-colatura-di-alici Exclusively available at: The White Sheep, 405 Rue d’Argens, Gzira. Trade enquiries: 21315222. Web: www.thewhitesheep.eu

OCTOBE R -

2014

WINES, TRUFFLES & CASTLES LANGHE & ROERO PIEMONTE - ITALY Experiences to enjoy at their fullest As you cross the vineyards, you will be treated to splendid panoramic views over a landscape dominated by castles. Our Tour of Wine tasting, Castles, Piemontese cuisine & The Truffle market.

Sir Ugo Mifsud Street,Ta’ Xbiex 21344134 • 21344234 • 21319688 enrico@enricotravel.com www.enricotravel.com www.facebook.com/EnricoTravel

August 2014

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Malta gets the three-star treatment For a limited time only There’s a buzz about the city despite the slow summer months. The opening of Aziamendi 100 has got all the foodies talking. RACHEL ZAMMIT CUTAJAR finds out why ject, opening the doors to Aziamendi 100 at Michael’s at the Civil Service Sports Club in Valletta on 10 July. There are days when the harsh deadlines that come with working in the press are all made worthwhile and getting to check out what the hype is all about sure was one of them. So on a warm July evening we headed into the city, having skipped lunch to make sure we enjoyed every mouthful. As you step through the doorway into the incredible Baroque building that is The Civil Service Sports Club, you are greeted by friendly smiles from Thai and Maltese staff, with general manager Behzad Davarkia

looking on. They show to you your table, whether you intend on dining at the Iniala Gastro Lounge downstairs, the gastronomic restaurant on the first floor, or the cocktail bar upstairs on the terrace. We settle at a table in an old Maltese balcony, overlooking St George’s Square, listening to the sounds of the fountain and children playing in the water, ready for the nine-course meal ahead. The menu was designed and created by Three Michelin Star chef Eneko Atxa, and put together on a daily basis by Chef Alex Burger. From the Basque

photography by Ray Attard

Aziamendi 100 is a whole bunch of firsts for Malta and that, in itself, is worth talking about. Malta’s first pop-up restaurant, Aziamendi 100 is the brainchild of Briton Mark Weingard. Mark lived an interesting life, escaping death on three occasions – the 9/11 attacks, the 2002 Bali bombing and the 2004 tsunami in Thailand – before setting up the luxury hotel, Iniala on the island of Phuket in Thailand. During the lull in tourist season, when business at the hotel is slow, Mark takes his staff overseas and sets up a pop-up for 100 days only. Having moved to Malta 18 months ago, Mark decided on Malta for their 2014 pro-

6 country in Spain, Eneko is rated number 26 chef in the world and is the youngest ever Three Star Michelin Chef at 37. However rather than design a menu using Basque ingredients and techniques, the Aziamendi 100 team have taken the time to get to know Malta and the ingredients found here and designed a menu that uses the very best of what Malta has to offer, with a threestar twist. One course that comes to mind is a Mediterranean tartlet made with sweet, oven-dried tomatoes and Parmesan, served with an ice cream made from local gbejniet. Taking the local fenkata to three-star level was a rabbit and orange dish, made smoother, richer and altogether yummier with a buttery foie gras centre. Local ingredients mixed with Basque techniques are evident in some of the dishes, one of which is squid noodles served with a chicken broth. There is no wheat (or rice) in this dish. The noodles are actually made from the squid; paper-thin strips of squid that feel like noodles, mixed with the chicken flavouring, gives a paella sort of flavour, with the mixed seafood and poultry flavours. Other interesting dishes include an Eneko special, foie gras ashes served on crystal bread. The delicious smokiness and creaminess of the foie gras is nicely complemented by the crunchy crystal bread (a fine crispy crust, very light and airy dough with a gentle taste) and then paired with a Sauternes for sweetness. You have few choices when you get there – a sixcourse tasting menu or, if you want to go the whole hog, the nine-course version. You can also choose whether you would like to go for regional wines, world wines or their ‘ultimate experience’, with wines matched

Three Michelin Star Chef Eneko Atxa

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August 2014

Chef Alex Burger

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Restaurant manager Behzad Davarkia

to each and every course. This isn’t something you would choose to do on a weekly basis – even if it is for only three months. However, there is just cause for a regular outing to Aziamendi. The Iniala Gastro Lounge the gastronomic lunch consists of eight dishes for just €29 and in the evening check out the seafood bar, where you can indulge in fresh oysters, carpaccios and tartars all washed down with the very best bubbly. Whether you intend on dining or not, make some time to sit on the terrace on the roof and indulge in a cocktail (or three), the likes of which have never been seen on the island before. Mixologist Albert Garcia Mozley will charm you into spending many an evening on the rooftop with some innovative cocktails - my favourite was a vodka-based cocktail, made with egg whites and garnished with truffle oil and black pepper. As this was the last cocktail we had, my memory is more than a little bit fuzzy – the perfect excuse for a repeat visit! Is it expensive? At €79.00 for the six-course tasting menu and €109.00 for the nine-course version, and more for wine, yes, a little, but you don’t expect to drive off into the sunset in a Bentley when you’ve paid the price of a Volkswagen Polo, do you? Was it worth it? I would say most definitely so. A new experience pairing local ingredients with fine dining twists, phenomenal hospitality and cocktails is well-worth going over the limit for. If you haven’t yet made your way to Aziamendi 100, then what are you waiting for? October will be here before you know it, taking Aziamendi 100 back to Thailand.

Aziamendi 100 The Civil Service Sports Club 113, Archbishop Street, Valletta Tel: 9990 0100 Web: www.aziamendi100.com Find us on Facebook: aziamendi100

Timeless Gozo The Santa Marija break is almost upon us and as the holiday falls on a Friday, this is the perfect weekend to spend in Gozo. The laid back lifestyle, loads of sea and countryside and traditional fare make it the ideal holiday spot, not so far from home. Gourmet TODAY takes a trip around Gozo, checking out our favourite spots

Painting by Jรถrg Bรถttcher

Gozo traditions fro

Gozo’s rich traditions are a breeding farm for agrotourismo on the islands. RACHEL ZAMMIT CUTAJAR talks to Joseph Spiteri at Ta’ Mena about how they have transformed a traditional farm, into one where locals and tourists alike can get and insight into not only traditional farming methods but also cooking like grandma used to

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When I meet Joseph Spiteri, I’m expecting to meet a Gozitan farmer, knowledgeable about what grows when, though cloistered in his little part of the world. However when I met him, with his sparkling green eyes and numerous conspiracy theories, I immediately understand there is more to this man than meets the eye. He has worked tirelessly for his entire lifetime to try to preserve what is left of Gozo tradition – right from what he grows on the farm to his mother’s recipes. Joseph talks about how the farm was founded by his grandfather in 1936, when after being let go by Henry Ford as a result of The Great Depression, he moved back to Gozo from the United States and bought two hectares of land which he turned into a fruit garden. “My grandfather used to grow fruit we no longer find anymore. He had cherry trees and species of apricots we no longer find in Malta. Without conscious effort to preserve

August 2014

Malta’s indigenous species we run the risk of losing many of the crops of our forefathers and things we take for granted, like Maltese citrus, will also become threatened” he said. Farming, Joseph said, is not something young people want to do and the farmers that remain are planting wheat for animal fodder rather crops for human consumption, turning the arable lands around the estate into dry, arid areas and restricting the amount of local produce for sale on

the market. At Ta’ Mena, Joseph is trying to bring back a link to the earth, adding an agrotourismo quality to his crops. “We organise tours around the estate where people can see what goes into growing the food that they eat. We have some incredible products in Malta, like olive oil and wines, yet we import large quantities of substandard products.” By this he is not trying to say that Maltese wines are

rom farm to plate better than all Italian wines, for example, however, there are a number of labels coming from Italy (or other countries) that use sugar and other additives to produce a consistent wine, year in, year out, which is inferior to some wines produced locally. Olive oils display a similar

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trend. Most supermarket-brand olive oils boast an acidity level of less than 1%, while Maltese olive oil contains less than 0.08% making for a far superior olive oil. “Our tours are educational and we offer insights into farming methods and comparisons to what is on the market, while making this experience an enjoyable one,” he said. And by enjoyable he means tastings of wine, olive oil and foods that they produce, from fruits, wines and cheeses to their one-of-a-kind sundried tomato paste. For larger groups they organise pizza nights using an old, stone, wood-fired oven in keeping with traditions as well as the traditional majjalata with free-flowing wine to get everyone in the mood for a fun local night out. “Our aim is to go back to our grassroots and keep traditions alive. We cook like our grandmothers used to cook using local ingredients fresh from the farm.”

Ta’ Mena Estate Rabat Road, Xaghra Tel: 21564939; 99493824 Email: info@tamena-gozo.com Web: www.tamena-gozo.com

photography by Ray Attard

August 2014

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Beppino Occelli butter is traditionally made, with fresh and skimmed cream, taken from milk of the day while it is still warm. Slightly straw-yellow in spring and summer when the cows are nourished in grassy meadows, it becomes whiter in winter when they feed on hay. The relief of the mountain symbol impressed on the pats, and the package and seals, are made by hand according to the most genuine of dairy farming traditions. “It’s so good it can even be eaten on its own”

August 2014

Gozoâ&#x20AC;&#x2122;s traditional recipes have been passed down from generation to generation, mostly by word of mouth so finding truly traditional Gozo recipes is quite difficult. Throughout the years I have picked up recipes from many Gozitans, scribbling them down on bits of paper and perfecting them in my kitchen at home. Here are some of my most treasured Gozitan recipes to indulge in over Santa Marija.

photography by Ray Attard

ISLE OF CALYPSO FARE

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Gbejniet friski – Fresh goat’s cheeselets When you think of traditional Gozo, the first thing that comes to mind are fresh gbenjniet. Though traditionally these were made with milk straight out of the sheep’s udders today you can make them for yourself using goat’s milk from the supermarket. You will need the special ‘baskets’ which can be bought from a good agricultural shop like BSS on the outskirts of Zebbug (Malta) and are available in several sizes. I am lucky to have inherited the original rush baskets, which were used in the old days. However the modern plastic baskets are easier to clean!

Makes 4 large cheeselets, or 6 small ones

Ingredients

• 1.4l full cream milk, preferably sheep or goats milk (if you cant get this, use full fat cows milk) • 3 - 4 tsp rennet • 2 pinches salt • 4 large or 6 small gbejniet baskets, rush or plastic

Method

1. Heat the milk in a clean heavy saucepan to body temperature (37°C). Stir constantly so the temperature is uniform. 2. Remove from heat, and add the rennet and salt. Stir once then leave for one hour covered with a clean cloth. 3. Spoon the resulting curd into the four baskets, which you have placed in a colander, set over a deep dish to catch the whey. You may have some curd left in the pan. Use this to top up the baskets as the whey draws off. 4. After six hours the gbenjniet should be fairly set. 5. Turn each cheese over in its basket and refrigerate overnight or for a few hours. 6. The whey is discarded and the cheeselets are then ready to be served on a bed of lettuce or rocket and some sliced tomatoes, drizzled with some good olive oil, balsamic vinegar, rock salt and pepper accompanied by crackers or farmhouse bread.

Any uneaten cheeselets can be ‘dried’ and when hard can be grated over pasta or even coated in freshly ground pepper and preserved in oil to be eaten as a cheese at a later date or use for the following recipes.

You can get goo d quality rennet from a chemis t or in a c making heesekit or fr om Borg Ca rdo store in na pet Balzan

August 2014

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Qassatat - Small ricotta and gbejna pies To make these, you need 6 gbenjniet that have been left to ‘dry’ for several days till they are no longer liquidy. Make your own as above and leave to dry in the fridge, or alternatively buy ready prepared ‘soft dry’ gbenjniet from a good source, and mix these with ½ kilo Maltese ricotta. In the absence of ġbejniet, you can make these qassatat with a whole kilo of ricotta.

Makes 12

Ingredients

• 6 soft/ dry gbejniet • ½ kilo Maltese ricotta • 5 eggs • 500g plain flour • 125g stork margarine • 125g white fat like TREX (available from GS Supermarket Naxxar) • 1 tsp salt • Some oil or extra margarine • Handful of sultanas • Handful of fresh broad beans (ful) • 3 very dry gbejniet • Extra margarine or oil to brush over pastry (approx. 2 tbsp)

Method

1. Pre-heat the oven to 180°C on the fan setting. 2. To make the pastry, sift the flour and a pinch of salt, into a large bowl, then cut up the fat into small squares, and add these to the flour. Rub this in with your hands, until it resembles breadcrumbs. 3. Mix one egg yolk into half a cup of cold water and mix this into the flour mixture and mix altogether with your hands until you have a firm but soft dough. 4. Wrap this in greaseproof paper and put in the fridge while you make the filling. 5. Divide three eggs into yolks and whites and put into different bowls. 6. Put the gbenjniet and ricotta into another bowl, add the egg yolks, and beat the egg whites till very still (forms pleats when lifted). 7. Add these to the ricotta mix with salt and pepper. 8. Separate the filling into two. 9. Into one half put the handful of peeled broad beans which you toss in heated butter adding some salt and pepper, and into the other half add the handful of sultanas. 10. Take the dough out of the fridge and bring to room temperature and on a floured surface and roll out the pastry. 11. Onto this spread some margarine or some olive oil, then roll up and roll into two three balls and then again into 6 balls and then 12. 12. Roll out these balls to form circles into which you put your fillings, one filling in ½ of the circles, and the other filling for the second batch. 13. After each circle is filled into two thirds of the circles, brush the outer edges carefully with the remaining egg (beaten) press the circle edges together to form a ‘money purse’ shape, leaving the centre showing through. 14. Brush this with more of the beaten egg, and the put your ‘pies’ onto greased oven trays. 15. Bake in a pre-heated oven until golden (approx 25 mins). 16. Allow to cool slightly, then eat warm or at room temperature.

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August 2014

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Pork and pumpkin pie Serves 6-8

Ingredients

• 1 medium onion, chopped • 2 cloves garlic, crushed • 1kg orange pumpkin, peeled then cubed • 500g puff pastry • 300g long grain rice • 1 beef cube • 500g fresh pork, minced or cubed • 4 rashers bacon • 8 green olives, pitted and chopped • 100g grated cheese (Parmesan, Grana Padano or Cheddar) • Salt and pepper and seasoning (a pinch of chilli or herbs of your choice like fresh parsley and sage, or mixed dried herbs) • Olive oil • Butter

Method

1. Pre-heat oven to 200°C. 2. Melt oil and butter in a large frying pan, and fry crushed garlic and chopped onion until soft. 3. Add pumpkin pieces and continue cooking until pumpkin

Tuna and pumpkin pie Serves 6-8

Ingredients

• 1 medium onion, chopped • 2 cloves garlic, crushed • 1 kilo orange pumpkin, peeled and cubed • 500g puff pastry • 300g long grain rice • 1 vegetable stock cube, or 2 tsp Swiss vegetable bouillon powder • 1 large and 1 small tin tuna fish • 10 green olives, pitted and chopped • 4 tbsp tomato paste (kunserva) • Salt and pepper, fresh basil, parsley and mint, chopped • A touch chopped fresh chilli • 3 anchovy fillets • 2 tbsp capers • 1 small tin kapunata (optional) • 2 tbsp olive oil • 2 tbp virgin olive oil

Method

1. Heat oils, add crushed garlic and chopped onion and cook until golden, add the chopped chilli and then add the cubes of pumpkin and continue to cook till these are soft and tinged with brown. 2. Add the drained flaked tuna, mix well and add the tomato paste, continue to stir adding the chopped anchovy fillets and capers. 3. Add the kapunata (if using). Mix all well. 4. Bring a pot of water to the boil, add the vegetable stock cube or bouillon, add the rice and cook for 10 mins. 5. Drain and then add this to the pan with the pumpkin mix, mix altogether very well, adding seasoning and herbs of your choice like mint, basil and parsley. 6. Allow to cool before filling the pastry case as for the pork pie. Settle and serve warm.

is soft and tinged with brown. 4. In a medium sized pan, fry chopped bacon and then add the minced or cubed pork and cook till all liquid evaporates. 5. Also in another pot, boil water and add the beef cube. 6. Add the rice and cook for barely 10 mins until the rice is al dente. Strain. 7. Add this together with the meats to the large frying pan with the cooked pumpkin. Mix well and adjust seasoning adding lots of freshly ground pepper and possibly a pinch of chilli or some herbes de Provence or chopped fresh parsley and sage. 8. Add the chopped olives and the grated cheese. Mix altogether, set aside to cool slightly. 9. Roll out pastry thinly and cut out three quarters to line a deep pie dish. Fill this with the cooled pumpkin mixture, then top with the remaining pastry. 10. Press the edges together to seal all round. 11. Bake in a pre-heated oven until golden (approx. 45 mins). 12. Remove from oven and allow to settle and serve warm.

August 2014

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Candied Peel grandpa’s way This is made with qargha twil which is now in season. It is absolutely delicious and keeps for ages in its syrup to be used for all those Maltese sweet recipe asking for candied peel (see my cookbooks 25 Years in a Maltese Kitchen, and Pippa’s Festa)

Ingredients

• • • •

1 long marrow (qargha twil) water rock salt sugar

Method

1. Peel the marrow carefully and scoop out the white pulp, which you discard. 2. Cut the remaining flesh into 5cm pieces. 3. Put into a large bowl and cover with water and a good handful of rock salt. Leave this for two days. 4. On the third day, discard the salty water, and cover again with fresh water this time. Leave for another day. 5. On the fourth day, discard

the water and put the marrow pieces into a goodsized pan, cover with water and bring to the boil. 6. Cook until the marrow becomes transparent, strain well, and then weigh the marrow. 7. Weigh out the equal quantity in sugar and put into a separate pan with two tumblers-full of water. 8. Boil rapidly until it becomes a syrup (test by putting a teaspoon on a marble slab and test with your finger to see if it makes a ‘thread’. 9. Into this syrup, carefully place the marrow pieces and boil for about 10 minutes. Take out the marrow pieces and bring the syrup back to the boil. Repeat the procedure once again. Keep the syrup thick, even if it means adding a little more sugar. 10. Place the now candied marrow into hot sterile jars and add the syrup when cold. This candied peel will keep for up to one year.

Biskuttini tal-gharusa – Bride’s biscuits Known as Christening biscuits in Malta, just across the channel they are better known as Bride’s biscuits, or biskuttini tal-gharusa.

Makes 30

Ingredients

• • • • •

• • • •

4 eggs 350g caster sugar ¼ tsp ground cinnamon ¼ tsp ground cloves 25 g candied peel, (orange, lemon, glace cherries or candied qargha twil), finely chopped 300g plain flour 1 tsp baking powder To decorate Royal icing

Method

1. Pre-heat the oven to 180°C. 2. Separate yolk and whites of the eggs and

beat whites until stiff. 3. Whisk in the yolks and slowly add the sugar and the cinnamon and ground cloves. Add the chopped candied peel and fold into the mixture. 4. Sift the flour and the baking powder and again fold into the egg mix. Do not beat. 5. Grease paper on baking sheets, and sprinkle with 1 tbsp flour and one tablespoon sugar. 6. Place oval tablespoons of the biscuit mixture onto this, leaving space between each mound. 7. Bake the biscuits in a pre-heated oven for15 mins until firm but still light in colour. 8. Cool on racks and when cold decorate with swirls of white and pink royal icing.

August 2014

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Traditional Gozo with a fine twist

After a particularly hot and tiring day we made our way through the stone archway into the entrance of the old farmhouse, where the scent of their herb garden welcomes guests – mint, basil, lavender, lemon balm and thyme create a refreshing and comforting aroma, which will eventually end up in the diner’s plate. If I’m perfectly honest, I’m not usually very keen on the whole fine dining experience – too much fussing over details, often at the detriment of good quality food. To me food should be real, where the focus is on the best quality ingredients available in the area, rather than on creating a work of art using ingredients shipped from all parts of the planet. What Ta’ Frenċ does that is particularly special is that they recreate some simple dishes using the best local ingredients possible but they give them that extra pizzaz that you’d expect from a fine dining restaurant.

The restaurant prides itself on the use of the most natural, home-grown ingredients with the least possible travelling miles. Herbs are grown in the gardens of Ta’ Frenċ, chickens, quails, pheasants and other poultry are grown by a neighbour especially for the restaurant,

and fresh fish is sourced from a local fisherman minutes down the road. A new olive grove, with trees from locally grown cuttings, has been established close to the restaurant, which is producing sufficient olives for pressing into extra virgin olive oil. Four to six kilos of olive oil are required to produce just one litre of the extra virgin olive oil that is a great accompaniment to the fresh bread that is baked in-house and served warm. A dish of Gozo salt is served with the bread that will make you want to fill up on the simple things – bread, oil and salt even before the menu arrives. Right from the very beginning, a tiny appetizer, compliments of the chef, we indulged in the very best that Gozo had to offer. A tiny morsel of Gozitan gbejna served on a bed of pickled red cabbage – the perfect start to a great meal ahead. The restaurant has been run by a successful trio that have become more like family than

photography by Ray Attard

Gozo takes pride in the ingredients she produces with traditional fare at every corner. Ta’ Frenc takes this a step further giving Gozo’s gems a fine twist. RACHEL ZAMMIT CUTAJAR takes the time to get to know Gozo better

20 colleagues. Director Ino Attard, to this day has the same passion for food wine and good service as he did the day he entered the catering industry. Though he works mostly behind the scenes, he is present at the restaurant most evenings and enjoys meeting guests and ensuring that everything is right on the night. Food and Beverage manager Joseph Tabone joined Ta’ Frenċ in 1996 and adds his vast knowledge of wine and flambé cooking to the team. Executive Chef, Mario Schembri has been at the helm in the kitchen for 30 years and is highly respected for his creativity and consistency. Like the managing team, many of his kitchen staff have learnt the ropes at Ta’ Frenċ and have become part of the family – some nearing the 10-year, others the 20-year mark and you truly feel right at home from the moment you step over the threshold into the welcoming bar area. The wine list at Ta’ Frenċ is both extensive and awardwinning with bottles housed in their ancient cellar from local vineyards as well as from around the world, with an emphasis on the great wines of Bordeaux. House reds, whites, champagnes and an Armagnac are bottled espe-

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August 2014

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cially for the restaurant in France and even bear the Ta’ Frenċ name on the label. The menu boasts a variety of dishes, with some dishes you would expect from a fine dining establishment, like beetroot-cured salmon or crab risotto with avocado ice cream, as well as a selection of truly local dishes. The aljotta at Ta’ Frenċ mimics that traditionally Maltese dish, only using finer ingredients – huge chunks of white fish and succulent prawns. Rabbit stuffed ravioli, take the traditional fenkata up a notch in this perfectly balanced dish. The main courses that Ta’ Frenċ are best known for are their chateaubriand, which is traditionally grilled and served with a béarnaise sauce. The whole spit-roasted chickens are grown in Marsalforn Valley and are carved at the table where the breast is served first with its herbflavoured juices followed by the leg on a bed of leaf and herb salad. Ta’ Frenċ is one of few restaurants in Malta and Gozo that still use flambé cooking methods at your table. Whether sweet or savoury, the maitre d’ will create an atmosphere with fire and incredible aromas as your food is cooked at your table. I went for the Crepes Suzette, cooked in sugar, orange and lemon juice and flambéed in Grand Marnier. Though this dish, popular in the 1980s, fell out of fashion, Ta’ Frenċ give it a touch that will make any discerning diner fall back in love with an old favourite. And if that’s not sweet enough, the petits fours that accompany digestivos is the perfect way to end a perfect evening. If you’re looking for somewhere to celebrate a special occasion, or somewhere to unwind Ta’ Frenċ offer the perfect experience and leave you wanting to come back time and time again. Ta’ Frenċ Ghajn Damma Street, Xaghra. Opening hours: Daily 12:00 – 13:30; 19:00 – 21:30 (closed on Tuesday) Contact: 21553888, 21550808 Email info@tafrencrestaurant.com Web: www.tafrencrestaurant.com

Executive Chef Mario Schembri

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Crab saffron risotto with seafood Serve 4

Ingredients

Crab and lobster bisque • 1 crab • 1 small lobster • 500ml fish stock • 1 tbsp tomato puree (kunserva) • 100ml dry white wine • 1 onion • 1 fennel • 1 star anise Crab saffron risotto • 175g Arborio rice • 1 shallot, finely chopped • 100ml dry white wine • 1 litre crab and lobster bisque • 15 strands saffron • 2 tbsp sea urchins (rizzi) • 12 shrimps • 4 scallops

Method 1. To make the crab and lobster bisque, clean out the crabs and the lobster reserving the meat for the risotto. Or you can tell your fishmonger to do it for you. 2. Add all the vegetables to a large pan and cook on a high heat for

3 mins. 3. Add the white wine and let it reduce until it is syrupy. 4. Add the tomato puree, cook for another 2 mins. 5. Add all the remaining ingredients, including the crab and lobster shells. 6. Cover with 2 liters of water. Bring to boil and let it simmer with a lid on for 30 mins. 7. Pass through a strainer. 8. Keep 1 litre for the risotto and keep the rest in the fridge. 9. To make the risotto, soften the shallot with a knob of butter for a few mins. 10. Turn up the heat and add the rice, stir for a minute then add the wine. 11. Let this evaporate and begin to add the crab and lobster bisque. 12. This now needs to cook for 10 mins. 13. Add the crab, lobster meat, shrimps, sea urchin and the scallops. 14. Keep adding bisque until you reach 18 mins of cooking. 15. Add the saffron at last minute.

Lamb rack with rosemary sauce Serve 4

Ingredients • 4 racks lamb with three bones of cutlets for each portion. • 1 carrot, cut and turned • 1 marrow, cut and turned • 1fennel, cut into julienne • 3 tbsp peas • 6 French beans, cut in half • 4 tbsp broad beans • 1 tbsp butter for vegetables Lamb sauce • 1 litre lamb stock • 75cl red wine • 2 springs fresh rosemary Marinade • Garlic • Paprika • Oregano • Coriander • Rosemary • Black pepper • Olive oil • Oil for frying the lamb rack. • 1 clove of garlic

Method 1. For the lamb, add a little oil to all the marinade ingredients. Rub into the lamb and leave overnight or minimum of 2 hours. 2. For the rosemary sauce, put all the ingredients in a pot and let it boil till the sauce is thick, season with salt and pepper. 3. Seal the lamb in a pan with hot oil and garlic for 1 min on each side before transferring to a 180°C oven for 12-15mins. Allow to rest until ready to serve. 4. To cook the vegetables, boil all the vegetables in salted boiling water then add the butter to a pan sieve the vegetables from water and add it to the pan with butter. 5. Cook for 1 min. Season well with salt and pepper. 6. Remove from the heat and serve in the middle of the plate. 7. Place the rack of lamb on the ragout of vegetables. 8. Deglaze with a little rosemary sauce on top.

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Bamboo Farmhouse â&#x20AC;&#x201C; A hidden gem An exquisite farmhouse in tune with nature is set on the outskirts of the village of Nadur. This jewel of a place is surrounded by the tranquil Gozitan countryside, a peaceful spot to daydream or star gaze, creating a feeling of deep relaxation, far away from any distractions. The property is set on approx 1500m2 of land overlooking a valley enjoying stunning sea and countryside views. Swedish architect Reiner Hilber did a fine job restoring the farmhouse, making it truly one of a kind with nothing else quite like it in Gozo. This heavenly abode has been lovingly restored to enchant those looking for a private, romantic escape by the sea, a perfect bolthole for those looking for a

relaxing break away. It stands on high ground, the view from the swimming pool terrace sweeping wide over the valley, all the way to the sea in the distance. Its private and secluded main entrance leads onto an impressively wide hall leading to the vaulted sitting room with an open fireplace. A separate kitchen with a breakfast area is incorporated with the dining room. There are four en-suite double bedrooms, with the master bedroom having a walk-in closet and a large spa bath. It has that retreat feel about it and is ideal for the discerning travellers, designed for maximum comfort with lots of space to roam around in. It can easily accommodate up to

ten people. The exterior of this property incorporates a large pool with deck area, an outdoor kitchen with a huge entertaining area, a carport accommodating six or more cars with two more in a lock up garage. The property is fully air-conditioned and enjoys under floor heating. An absolutely dream home oozing with class and comfort blended so well with old world charm. It is the ideal getaway for young and old alike! It is an ideal place to entertain friends and family while keeping your distance from the hustle and bustle of every day life. You will leave feeling recharged with happy memories.

Bamboo Farmhouse, Buskett Road, Nadur, GOZO Tel: 27283333 Email: natasha.pace@chesterton.com.mt Web: bamboofarmhousegozo.com

August 2014

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Under the Gozitan sun Magro Brothers Village

The blistering Mediterranean sunshine is what gives local tomatoes their incredible flavour. Take a tour around the Magro Brothers Village in Xewkija and see how tomatoes and other local delicacies are processed into the products we have become so familiar with The summer is all about sun, sea and sand. However from a food perspective the summer months have one main starâ&#x20AC;Ś the tomato. By August weâ&#x20AC;&#x2122;ve pretty much had our fill of beaches and start looking for other things to do. Why not take a tour around the Magro Food Village in Xewkija and take a closer look at how the Gozitans have sustained life for hundreds of years. Magro Brothers was founded almost 100 years ago in 1916 where three brothers organised twice weekly trips to the mainland to exchange their crops for other items that were not available in Gozo. They would then trade items like kitchen utensils at the main market square at the time Pjazza Savina. Four generations later and Magro Brothers has become one of Maltaâ&#x20AC;&#x2122;s leading brands in food production, with exports of tomato products to UK, Ireland, Europe, Africa and Australia. 10,000 tons of Gozitan tomatoes, renowned for their flavour and juiciness which results from being grown in an open field under the hot sun, are produced by 300 farmers for Magro Brothers every year and are used to make pastes,

sauces, juices and ketchup. With summer being the peak season for tomatoes, there is no better time to see how the tomato goes from field to can. Though tomatoes are their lifeline, Magro Brothers produce a number of other products including traditional gbejniet. Visit the dairy where centuries-old, traditional methods are used to produce these hand-crafted cheeses. The Savina Creativity Centre also offers the opportunity to see many other products in the making including infused oils and vinegar, the pressing of sun-dried figs, sun-drying of tomatoes and the production of jam. And if all this is making you hungry, you get to taste some of the delicacies you see in production. If you are looking for something extra, enrol yourself in cooking classes and learn to make your own gbejniet, infused oils and jams as well as learning to cook some traditional Gozitan dishes with some local chefs. Tours around the Magro Brothers Village are guided by experts and are free of charge though subject to booking. The tour usually takes approximately one hour.

Magro Brothers Tel: 21556663 Email: visits@magro.com.mt Web: www.magro.com.mt Find us on Facebook - Magro Brothers

www.magro.com.mt

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A 20-YEAR JOURNEY OF G The milestones of Jubilee Group As Jubilee Group nears its 20th year in operation, RACHEL ZAMMIT CUTAJAR talks to Alex Scicluna about their journey from a one-man-show to the successful group of companies it is today. The word Jubilee is synonymous with Gozitan excellence, from Café Jubilee to their packed foods for both local and tourist markets, as well as their new ventures which include a family-friendly restaurant in Marsalforn, Murella, which also happens to be the family nickname, and a candy store which will make even the grumpiest adult feel the excitement of being a kid in a candy store! Old favourites Today The Jubilee Group stands proud with established brands like Café Jubilee quirky cafés, which started out with one in Victoria and then spread to Valletta, Gzira, Hungary and a World Expo in China. Their food brands, Jubilee Foods, include a frozen section, enabling locals to take the Jubilee goodness home with them and serve it their families, taking traditional items and giving them a twist. Each and every one of their ravioli is handmade to this day. Their preserved section, takes the best of Gozo and wraps it up in pretty packaging for tourists and locals alike. The newcomers In 2011, Jubilee Group took over a spacious property on the Marsalforn seafront to set up three new establishments. Though Gozo attracts Maltese and foreign adults to its laid-back shores, very few establishments are child-friendly. Alex wanted to provide a place where children are not only welcome, but they are a priority, with the focus of the restaurant being the kids. At Murella, the menu doubles

Alex Scicluna

Café Jubilee. Photo by Alberto Favaro

as a colouring page to keep the kids entertained until their food arrives and the menu takes the little kids preferences into consideration with a special kids menu. For the grown-ups, Murella offers some of Gozo’s best pizzas where the Neapolitan pizza has been re-created with care. “Learning the art of pizza making is not something to be taken lightly and we do our utmost to ensure we deliver the best possible pizzas. Of utmost importance is the wood-oven, which was the first of its kind in Gozo. My brother, Mario, then went to Italy to learn the techniques of pizzamaking and we import major ingredients, like flour and mozzarella di buffola, to make sure the

The Piano Lounge. Photo by Chris Micallef

best pizzas are put down in front of our customers” Alex said. Just next door to Murella is Candy Café, a haven for children, as well as adults still holding on the imagination of childhood, or perhaps just her sweet tooth. Though there are other candy stores in Malta and Gozo, none can match the sweetness of

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GOZITAN EXCELLENCE

Photo by Alberto Favaro

Candy CafĂŠ. With 64 varieties of pick and mix, all displayed in beautiful glass jars, vintage washed blue drawers and a number of packaged sweets ranging from lollipops to gobstoppers, strings of marshmallows and liquorice, this place is sugar heaven. Again, children are at the heart of this establishment. The tiny chairs around the tiny tables with crayons and drawing paper are in the centre of the store with tables outside for parents to watch over their little ones. In the winter Disney princesses mingle with the children making their every dream come true. When the sun goes down and the kids are in bed, take a walk into the Piano Lounge and order a cocktail

Murella. Photos by Matt Hush

Candy CafĂŠ. Photo by Alberto Favaro

and sit back and relax while keeping your eye on the stage where live music and theatre is performed at the weekend.

August 2014

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In love with Gozo When walking around Gozo, most establishments make the most of Gozo’s deep history offering a taste of traditional life at every turn. Haven gift shop offers something a little different modern gifts of love that can be personalised to individual taste. As you step over the threshold into the cool shop, owner Christiana Attard greets you from over her paints. She is painting a child’s name-plaque in beautiful shades of

red and decorating with ribbons and other trinkets. Although most of the items in the shop are imported, she goes the extra mile to give everything a personal touch. Whether you’re looking for a gift for a partner, child or friend, a gift from Haven will show you care. Or why not indulge in something pretty for yourself, to give your personal space that extra touch of warmth. Summer opening hours: Monday – Friday: 9:00 – 12:30; 16:30 – 19:00. Saturday: 9:30 – 14:00.

Haven 18, Main Gate Street, Victoria,Gozo Email: haven.malta@gmail.com Find us on Facebook - haven.malta

GOZO as an inspiration Jörg Böttcher moved to Gozo to paint many moons ago. He talks to Gourmet TODAY about what inspired him to make the move and still inspires him to create great art What inspired you to become an artist? The freedom to do what you like. When you are young, mostly, you don’t know what to do with your life. I was bored with my jobs, so I opened a small shop where I could combine my passion for art and make a living from it – my gallery was born. What brought you to Gozo? I was travelling through the Mediterranean and happened upon Gozo in 1978. I was fascinated with the colours and light what I found here and nine years later I came back and I fell for the same attraction to the island like the first time. It was like igniting an old flame. A year later I bought my 300-year-old farmhouse and moved 1992 to Gozo to paint.

What inspires you to paint? The idea of art is to create something that is personal to the artist. I find music very inspiring as it reflects different moods. One day it’s blues, the next Spanish guitar or ethnic music. Last year I did a couple of ‘music related’ paintings, which was really fun. In 2012 I was really inspired by aboriginal art. I am always in search of something that inspires creativity. What inspires your photography? Very simply, light and shadows. I first used my photographs as ideas for my paintings, but this later developed into an art form of its own. My subjects are more details of everyday life – facades, doors, balconies, fish, fruits and my cats. The last years I started body-painting on 3D canvases, the human body. In this art I put abstract

painting and photography together. Sometimes I use big abstract work as a backdrop for the bodypainting, and after the painting process I take the photos in different poses till I got the perfect shot. Jörg Böttcher will be hosting his annual exhibition from 22 August to 24 August from 11:00 to 19:00. Prints of both paintings and photographs will be on sale starting from €8. Dana Kranz will also be exhibiting her glass art collection

The Farmhouse Gallery Jörg Böttcher 21,Skapuccinastr, ZZB 1326. Zebbug, Gozo Tel. 2156 1434 • mob. 99228770 e-mail : art@joergboettcher.com website: www.joergboettcher.com

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Dining on the timeless island of Gozo Porto Vecchio Watching the timeless activities of the island’s fishermen from a waterfront table at Porto Vecchio has to be a highlight of gorgeous Gozo. This Mediterranean restaurant sits of the edge of the sunlit yacht marina in Mgarr Harbour, making it an ideal spot to kick start your Gozo holiday. From the sea a steep hill rises to the church of Our Lady of Lourdes. Savour the stunning views with the fresh fish of the day – that varies according to the fishermen’s catch, or maybe the local version of fish soup – aljotta. Local king prawns can be flambéed at your table. If local fish does nothing for you why not try some of the more exotic dishes with ingredients imported directly from the Fruili region in Italy. Try the goose, kid and venison salamis speck di sauris, prosciutto San Daniele, air-dried loin of pork (Lonza di Maiale), air-dried breast of duck and a variety of cheeses, all put together by chef Matthew Sammut. The varied menu includes antipasto, soups, pasta, fresh fish and meat, prepared with passion by our chef and his team, the Italian way “alla buona”, to be enjoyed with a chilled bottle of wine from their extensive selection. Sommelier Walter John Cassar does a fine job of pairing food and wine, with a large selection of Maltese and Gozitan wines to choose from. Just a minute’s walk from the Gozo ferry, Porto Vecchio offers the full flavours of Italy…. in Gozo.

Porto Vecchio is open daily for lunch and dinner. Closed on Wednesday.

A warm welcome at Diamond Jubilee Bar When visiting Gozo, do not miss Diamond Jubilee at the village of Xaghra in the piazza – whether it’s for breakfast, lunch, quick snack, dinner or merely a coffee. Your tastes are well catered for at this family run restaurant. The staff will make you feel like you’re part of the family and the service is always top

notch. There’s always a warm welcome and something just for you at ‘Diamond Jubilee’. Free parking is available to patrons. Diamond Jubilee Bar Plaza victoria, Xaghra, Gozo Tel: 21569009 Mobile: 79094392

Porto Vecchio Martino Garces Street, Yacht Marina, Mgarr. Gozo Tel: 21563317, 99444999 Email: portovecchiogozo@gmail.com Web: www.portovecchiorestaurant.com

For serious ice cream lovers

A shared love of food. OPEN FROM MONDAY TO SUNDAY | PORTOMASO: 8AM-10PM | VICTORIA: 7AM-8PM | FREE PARKING AVAILABLE | www.arkadia.com.mt

August 2014

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Traditions andghter lau Walking up the Main Street in Victoria, you may chance upon a 400-year-old town house, older than the citadel itself. Though you may mistake it for a hotel or maybe even a band club, Main Square is all restaurant - all three floors of it. At the door you’ll meet Doris Grech, all smiles and

laughter, with a passion for a place she has owned for 42 years. She invites you in to explore three floors of history and Gozitan tradition. The courtyard and first floor are occupied by restaurant space, which transforms into a disco in the winter - complete with lighting and DJs from Malta and overseas. Doris’ attitude to life spills over into the cuisine offered at Main Square. “I try to avoid things that are complicated. Take the simple route and you are sure to get consistent quality every time.” The food centres around Gozitan traditional dishes – fresh fish and delicacies including fresh Gozo cheeses. “We order our cheeses from

Main Square Restaurant 14, Independence Square, Victoria, Gozo Tel: 21556139

the local grocer across the square. We make an order very early in the morning every day and we make our orders daily, to ensure the freshest ingredients possible. We have to work with what we’ve got and concentrate on what we are good at.” During the warm summer months, climb the stairs to the rooftop terrace and enjoy the stunning views; the twinkling lights of the citadel above and open views of Xaghra, Nadur and Xewkija. During any of these village feasts, you can sit back and enjoy the fireworks without the hassles of getting to the festa! Main Square Restaurant is open from 10am till late.

Fine dining at Patrick’s Lounge & Restaurant

Ta’ Cenc & Spa takes you back to nature

Patrick’s Tmun has established itself as a landmark in fine dining in Gozo. Regulars rave about the fois gras, kobe carpaccio, and the variety of pasta and other dishes frequently enhanced by black truffles; or fresh asparagus with poached egg and potato rosti, sautéed scallops and a tempura of zucchini flowers. It also has a reputation for fine wines with over 1500 bottles to choose from. The décor is elegant with a sophisticated touch and personalized service. This venue is perfect for a romantic dinner, a special occasion, entertain-

Situated on the outskirts of a sleepy village, Hotel Ta’ Cenc & Spa lends itself to a holiday brimming with both relaxation and stimulation – from the holistic wellness spa, large swimming pools, enticing eateries, incredible views and friendly service. This is a hotel which stays true to its belief that every guest should leave feeling pampered, relaxed and returned to nature. The hotel has its very own picturesque rocky beach and medieval palazzo. There are a variety of restaurants suiting all tastes and Gozitan delights available. Highly recommended amongst locals and travellers is the Il-Kantra restaurant surrounded by stunning views, clear waters and is truly a stunning spot to experience a variety of Sicilian as well as local cuisine rich with fresh fish and tender meat specialities.

ing guests and a great way to start your holiday in Gozo. A must try this month! Patrick’s Tmun Triq l-Ewropa, Rabat, Ghawdex Tel: 21 566 667. Email: info@patrickstmun.com Website: www.patrickstmun.com

Hotel Ta’ Cenc & Spa Cenc Street, Sannat SNT9049, Gozo, Malta Tel: 22191000 Email: info@tacenchotel.com Web: www.tacenc.com

photography by Ray Attard

Summer’s reached its peak, with temperatures at their maximum. Cooking – and even eating – can be a bit of a strain at this time of year. Prepare things that are easy to make and require minimum cooking time. Gaby Holland makes a trio of crostini to start and Janet Grech stuffs some summer veggies. Sandra Dimech finishes with a traditional dessert, a diplomatica, a mixture of pastry, sponge, crème patissiere and amaretto.

photography by Ray Attard

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Crostini trio Crostini are like the bruschetta only smaller. They make great starters, particularly when topped with lots of different ingredients.

Ricotta, basil, lemon and honey crostini

Hazelnut butter, pecorino and radish crostini

Nectarine, chorizo and goats cheese crostini

Serves 4

Ingredients

Method

Ingredients

• 4 slices of bread (Maltese long loaf or a rustic baguette) • 120g ricotta • Handful basil • 1 lemon, zest only • ½ lemon, juice only • A few leaves of lemon verbena (if available) • 2 tsp honey • Extra virgin olive oil • Salt and pepper

Method 1. 2. 3. 4. 5. 6.

Mash the ricotta and mix in the torn basil leaves. Add the zest and 1 tbsp lemon juice. Stir in the finely shredded verbena leaves (if using). Season well. Toast the bread and pile topping over. Drizzle with a little honey.

• • • • •

4 slices of bread (Maltese long loaf or a rustic baguette) 200g roasted hazelnuts 100g fresh pecorino 4 radishes Extra virgin olive oil

1. Place hazelnuts in a small food processor and pulse until smooth adding a little water to loosen the paste (alternatively you may buy ready made unsweetened hazelnut butter). 2. Cut the pecorino into small slices. 3. Cut the radishes into fine slices. 4. Spread some of the hazelnut butter over crostini and top with alternate slices of cheese and radish. Place crostini on plate and generously drizzle all with extra virgin olive oil. Serve immediately.

• • • • •

1. 2. 3. 4.

4 slices of bread (Maltese long loaf or a rustic baguette) 1 large nectarine 12 fine slices chorizo 100g goat’s cheese Extra virgin olive oil

Cut the goats cheese into small slices. Dry fry the chorizo until crisp. Stone and slice the nectarine. Place slices of cheese and top with alternate slices of nectarine and

Suggested wine: Lunetta Prosecco

35º SOUTH Chardonnay is a complex wine produced at latitude 35º South in Chile, home to a wide range of terroirs. Made with grapes from a selection of the best vineyards, this fruity wine has tropical fruit aromas, such as banana and pineapple, along with light sweet notes from its ageing in wood which adds complexity to the wine.

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Stuffed summer veggies on a bed of couscous

Tahini stuffed aubergines Ingredients

• • • •

4 small aubergines 2 cloves garlic, finely chopped 3 tbsp tahini ½ lemon, juice only

Method

1. Carefully scoop out the flesh of the aubergine and reserve. 2. Cover the aubergine shells with foil and bake in the oven for 15 mins. 3. Fry the garlic in hot oil until fragrant, then add the reserved aubergine pulp and cook until soft. 4. Add the tahini, lemon juice and season. 5. Stuff the aubergines and bake in a pre-heated oven for 15 – 20 mins.

Suggested wine: Finca Montepedroso

Aromatic notes of stone, green, citrus and lychee fruit, together with hints of fennel, green almond shell and aniseed, show up in combination with mineral notes. A wine of good structure and refreshing acidity leading to a long and tasty fruit, fennel and aniseed-dominated aftertaste.

Calamari stuffed marrows

Beef tomatoes stuffed with tuna

Ingredients

• • • • • • •

8 small courgettes 4 fresh calamari, chopped 1 clove garlic, finely chopped ½ lemon, juice only 1 tomato, chopped Olive oil Oregano

Method

1. Carefully remove the centres of the marrows. 2. Fry the garlic in hot oil until fragrant. 3. Add the calamari and oregano and cook until tender. 4. Add lemon juice and chopped tomato. 5. Stuff the marrows and bake in a pre-heated oven at 200°C for 15 – 20 mins.

• • • • • •

8 small beef tomatoes Fresh tuna, chopped into chunks 2 cloves garlic, finely chopped ½ lemon, juice only 2 tbsp pine nuts Handful fresh mint, chopped

Method

1. Carefully remove the pulp from the tomatoes. 2. Fry the garlic in oil until fragrant and lightly sear the tuna. 3. Add the mint, pine nuts and lemon juice. 4. Mix well and stuff the tomatoes. 5. Bake in a pre-heated oven at 200°C for 15 – 20 mins. Place the stuffed veggies on a bed of cous cous and serve either warm or cold with a drizzle of olive oil

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Diplomatica Ingredients

• 2 packets ready rolled puff pastry (round) • 1 round sponge cake (26 cm) • Crème Patissiere • Amaretto di Saronno • Icing Sugar

Sponge cake Ingredients

• 3 eggs • 180 sugar • 180 self-raising flour

Method

1. Preheat oven to 150°C fan oven. 2. Grease and flour 26cm spring form pan. 3. Using an electric mixer beat eggs and sugar in a large bowl until thick and pale in colour. 4. Gradually add in sieved flour while folding in with large metal spoon, until well combined. 5. Pour batter into prepared pan and bake for about 25 mins until golden and risen and cake has slightly shrunk away from sides and springs back when lightly touched. 6. Turn out on wire rack and leave to cool. 7. You will only need to use a 2cm disc; the other half can be frozen.

Crème patissiere Ingredients • • • • • •

6 egg yolks 150g sugar 50g flour 500ml milk ½ lemon, rind only 1 tsp vanilla extract

Method

1. In a medium bowl, whisk together the sugar and flour. Add the egg yolks and whisk them into the dry ingredients until you have a smooth thick paste. 2. Bring the milk, with the lemon rind, almost to a boil over a medium heat, do not let it boil! Remove lemon rind. 3. Pour a little of the hot milk into the egg mixture and whisk to combine. Continue

pouring the milk whisking continuously. 4. Return mixture to saucepan over a medium heat, constantly whisking so that you end up with smooth thick custard. 5. Remove from heat, pour into a heatproof bowl and cover with a piece of cling film pressed right up against the surface of the cream. Chill completely.

Pastry discs Ingredients

• 2 pkts ready rolled puff pastry

Method

1. Preheat oven to 180°C fan. 2. Transfer the ready rolled pastry to a baking tray lined with parchment paper (I use same paper pastry was rolled in). 3. Use the bottom of the cake tin as a template to cut the pastry. Allow 1cm more than the base as it will shrink when baked. 4. Prick the dough all over with a fork to prevent over rising. 5. Repeat process with 2nd puff pastry disc. 6. Bake until golden in colour. 7. Cool completely.

Assembly

1. Line cake tin with sheets of cling film, leaving a long overlap of cling film. 2. Place 1 puff pastry disc on bottom of cake tin. You might need to trim it to fit. 3. Spread half the crème patissiere on top of pastry. 4. Place a 2cm disc of sponge cake on top and sprinkle with Amaretto di Saronno or any other liqueur you prefer. 5. Spread the remaining crème patissiere. 6. Top with remaining puff pastry disc. 7. Use overlapping cling film to cover dessert completely. Place a weight on top (I use a pan that fits exactly into cake tin). 8. Refrigerate for about 3 hours. 9. Remove from cake tin and cling film. Place on serving dish and dust with icing sugar.

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"Me Luv U Long Time"

Here are the winners of ’s favourite family challenge How to cut tHougH grease witH Fairy Platinum

e g n e l l Cha

Malta’s Favourite Family Recipe The Winners Over the last couple of weeks, many food enthusiasts have taken part in the Fairy Platinum Challenge in collaboration with Gourmet TODAY, testing and cooking new and old recipes to win a year’s supply of Fairy Platinum. “With Fairy Platinum I can enjoy making messy treats with lots of greasy aftermath as the washing up won’t be a problem at all!” said Anne Cremona one of the two winners. “I love to watch Fairy Platinum products work their magic providing an overnight soak effect in just ten minutes, cutting through grease and leaving even the dirtiest of dishes sparkling, and the dishwasher cleaner than ever before.” said Oriana Balzan the second winner.

Trade Enquiries VJ Salomone Marketing

tel: 8007 2387 I www.vjsm.com.mt

Every family has its own traditions in the kitchen, but when it comes to cleaning up nobody ever really expresses enthusiasm. Many don’t even like to cook certain dishes because of the messy dishes and the cleaning up afterwards, and who can blame them. Fairy Platinum now gives you the confidence to cook whatever you want. It takes the elbow grease out of all those dirty dishes and even removes hidden grease from the dishwasher, making both the dishes and dishwasher sparkle. Here are some tips on how to make cleaning up that little bit easier. Get the cleanest of clean. Wash simple glasses and flatware first, and save the dirtiest pots and pans for last. Don’t go scrub crazy. Let a powerful washing up liquid do most of the work for you. Waterline. When glass vases or pitchers develop water lines or hard-water spots, try rubbing the line with half a lemon. If the waterline remains, soak the glass overnight in a bath of white vinegar and water, then dish wash.

Oriana’s Baked Bell Peppers Stuffed with Quinoa salad Ingredients

Method

• • • • • •

1. Pre-heat oven at 175°C. 2. Boil the rinsed quinoa and set aside. 3. In a pan put 2 tablespoons of olive oil, sauté the chopped onion, garlic, chilli over medium heat. Add some salt and pepper to taste. 4. When the onion is tender, add the tomatoes and kidney beans and cook until the tomatoes are tender. Add the cooked quinoa to the vegetables and stir together. 5. Prepare the bell peppers by cutting the tops and removing the seeds and membranes from the inside. 6. Fill the bell peppers with the cooked mixture and top with some Mexican cheese. 7. Put the stuffed peppers in the oven for about 15-20 mins or until the peppers soften. 8. Top the peppers with some finely chopped coriander and serve warm with some tortilla chips.

• • • • •

1 cup red quinoa, rinsed in cold water Olive oil 1 medium-sized onion, finely chopped 2 cloves garlic, finely chopped ½ cup kidney beans, rinsed in water ½ a red chilli, seeds removed and finely chopped 4 cherry tomatoes, finely chopped 3 bell peppers, colours of your choice Pinch of salt & pepper Grated Mexican cheese Coriander, finely chopped

Challen

Winners

Anne’s Black Forest Cheesecake Cupcakes Ingredients

Method

Crust

1. To make the crust, pre-heat the oven to 165°C. 2. Using a fork, blend together crushed Oreos and butter. 3. Divide mixture evenly among 12 paper lined muffin cups, adding a heaped tbsp to each. 4. Press crumbs into an even layer. 5. Bake for 5 mins. Remove from oven and allow to cool. 6. To make the cheesecake filling, whisk together sugar, cocoa and salt until no clumps of cocoa remain. 7. Add cream cheese to a mixing bowl and pour sugar mixture over cream cheese, then whip mixture just until smooth. 8. Mix in eggs one at a time, blending just until combined after each addition and adding in vanilla with second egg. 9. Pour in melted chocolate and mix just until combined, then add heavy cream and sour cream and mix just until combined. 10. Tap bowl against counter top, about 30 times, to release some of the air bubbles.

• • •

• • • • • • • •

12 Oreos Biscuits 2 tbsp salted butter 130g (¾ cup) semi-sweet chocolate chips or chopped semi-sweet chocolate, melted and cooled slightly ⅔ cup granulated sugar 2 tbsp unsweetened cocoa powder 1 pinch salt 340g cream cheese, softened well 2 large eggs 1 tsp vanilla extract ¼ cup heavy cream ¼ cup sour cream

Topping • • • •

Store-bought (canned) cherry filling 1 ¼ cups heavy cream 2 ½ tbsp granulated sugar Finely chopped or shaved chocolate, for garnish

11. Divide mixture among muffin cups (over crust layer), adding about a ¼ cup to each. 12. Bake for 17 - 20 mins until centres only jiggle slightly. 13. Remove from oven and allow to cool at room temperature for 1 hour, then cover with plastic wrap and refrigerate 2 hours. 14. To make the topping, whip the heavy cream until soft peaks form then add sugar and whip until stiff peaks form. 15. Pipe or spread the heavy cream into an even layer over cupcakes then pipe a rim around edge over that layer. 16. Spoon a heaped tablespoon cherry pie filling into the centre of each. 17. Store in the fridge until ready to serve.

Quintano Foods Ltd - 2381 4556

Frozen summer treats

As summer time stretches on for eternity, parents are at their witâ&#x20AC;&#x2122;s end trying to entertain their kids. All they seem to want to do is play video games and eat junk food. At Energize Summer Club, kids get the chance to get outside, do some physical activity and keep active during the long summer months with a range of activities from swimming to tennis, performing arts, football, dance and fitness, there is something for all the kids to get up off the sofa for. They will also learn about nutrition and foods that give them energy and keep them healthy. Eating healthier foods doesnâ&#x20AC;&#x2122;t necessarily mean a complete absence of sugar, but adding more fruit and natural ingredients makes the treats they crave good for them. They make some delicious frozen treats that arenâ&#x20AC;&#x2122;t simply ice cream.

Junior Cooks

gourmet today

photography by Ray Attard

August 2014

Junior Cooks

gourmet today

Berry creamy cup Not every frozen treat has to be in an ice lolly mould. Use natural yoghurt, sweetened with some honey, and any fruit to create delicious creamy cups you can eat with a spoon.

Ingredients • • •

1 cup berries, fresh or frozen 1 cup yoghurt Drizzle honey

Method 1. 2. 3.

Blend the Greek yoghurt with the berries. Add some honey for sweetness. Place in moulds and freeze for a couple of hours until set.

August 2014

gourmet today

Junior Cooks

August 2014

Bananas and grapes dipped in chocolate When we started out so many of the kids swore they hated both grapes and bananas, but the chocolate and the pretty colours made them want one anyway and although they started by just picking the chocolate off by the time we were done there wasn’t one piece of fruit left on the tray!

5. 6.

and dip each piece into melted chocolate or Nutella. Decorate with nuts or sprinkles. Place back on the tray and freeze for a couple more hours.

Ingredients • • •

•

Bananas Grapes Melting chocolate or Nutella to keep the kids happy Nuts, sprinkles or anything else you can think of to decorate

Method 1.

2. 3. 4.

Cut the bananas in half and insert a lolly stick into them being careful not to break the banana. Take some grapes off the bunch and insert a toothpick into each one. Place on a tray and freeze for a couple of hours. Take the frozen fruit out of the freezer

Use dar chocola k te for the hea lt results, hiest ho most kid wever sp milk or refer whit chocola e te

Junior Cooks

gourmet today

Ice lollies Ice lollies are easy to make and can be made in loads of different flavours. Tescoma sell great colourful ice lolly moulds the kids will love but any ice lolly mould will do, even disposable cups!

Berry watermelon ice lollies Ingredients • • •

Watermelon Handful berries Icing sugar, to taste

Method 1. 2. 3. 4. 5.

Cut the flesh from the watermelon being careful to remove the seeds. Blend the watermelon and the berries together. Add icing sugar slowly, tasting as you go along to see if it is sweet enough. Pour into Tescoma ice lolly moulds. Place in the freezer for a few hours until set.

August 2014

gourmet today

White ‘n’ blue lollies Ingredients • •

Handful blueberries, fresh or frozen A little bit of plain ice cream (vanilla or fior di latte)

Method 1. 2. 3. 4. 5.

Strawberry, lemonade ice lollies Ingredients • • •

Handful strawberries ½ ripe banana Homemade lemonade (recipe below)

Method 1. 2.

Method 1. 2. 3.

Blend the strawberries with the bananas. Add the lemonade. Place the mixture in the Tescoma moulds and freeze for a couple of hours until set.

Homemade lemonade Ingredients

• • • •

2 cups sugar 2 cups water 4 litres water 2 cups fresh lemon juice

Mix the blueberries with half the ice cream. This will make the ice cream go blue. Put a spoonful of berry ice cream in the Tescoma ice lolly mould. Follow it by a spoonful of plain ice cream. Repeat until the mould is full. To mak e the Freeze for a few hours until set. ice lollie se s health substitu ier te the ic e cream for natu ra yoghur t with a l bit of hone y

3. 4.

Make a simple syrup by adding the sugar and water to a medium saucepan. Bring to boil over low heat, stirring until the sugar dissolves. Set aside and allow to cool. Mix the cold water and the lemon juice. Add the simple syrup and stir well. You only need a little bit for the ice lollies but this makes a great refreshing drink.

If you d o to get y n’t want our dir ty, o blender r hurr y, u are in a se a natu fr uit sm ral ooth no adde ie with d sugar (like Sm oochie) instead of the r eal fr uit

For more information visit www.energizesummerclub.com or contact them on energizesummerclub@gmail.com

Junior Cooks

August 2014

Tastes so

fresh and light, makes the

perfect dipper!

Gluten Free, Wheat Free & Dairy Free

Also available: Sliced White Bread Sliced Brown Bread Blueberry Muffins Short Crust Pastry Puff Pastry

Tel: 2143 1309 | Email: info@goodearth.com.mt www.goodearth.com.mt

August 2014

gourmet today

Turning down the heat The hot summer months call for cold, light meals. However flavour should never be sacrificed. Use Pantaleo Extra Virgin Olive oil in these recipes to beat the summer heat.

Yellow rice salad with green beans and almonds

Greek tabbouleh Serves 2

Ingredients

• 180g Good Earth Medium Bulgar, already soaked and fluffed • 8 baby plum tomatoes • ¼ red onion • 80g feta • 8 Castellino black olives, stoned • 2 tbsp mint, freshly chopped • 1 tbsp parsley, freshly chopped Dressing • 3 tbsp Pantaleo extra virgin olive oil • 1 tbsp lemon juice • ½ tsp sumac • Salt and pepper

Method

1. Put the bulgar in a bowl and dress with 1 tbsp extra virgin olive oil. 2. Quarter and deseed the tomatoes, finely slice the onion with the help of a mandolin. Crumble the feta and slice the olives. 3. Add the tomatoes, onion, feta and olives to the bulgar. 4. Add the fresh herbs. 5. Prepare the dressing by whisking all the ingredients together. 6. Pour the dressing over the salad and mix well. 7. Chill covered in the fridge for at least 2 hours or until ready to be served.

You can also add some finely chopped cucumber and a pinch of chilli flakes.

Serves 2

Cannellini, chickpeas and cherry tomato salad Serves 2

Ingredients

• • • • • •

8 cherry tomatoes 100g rocket 200g Good Earth Cannellini, cooked and drained 200g Good Earth Chickpeas, cooked and drained 80g feta 2 tbsp Castellino Grilled Mushrooms, drained and quartered Dressing • 2 tbsp Pantaleo extra virgin olive oil • 1 tbsp Il Torrione White Wine Vinegar • Chopped savoury or parsley • Salt and pepper

Method

1. Wash, deseed and quarter the tomatoes. 2. Put in a salad bowl together with the rocket leaves. 3. Add the cooked chickpeas and cannellini, diced feta and mushrooms. 4. Prepare the dressing by mixing together extra virgin olive oil, white wine vinegar, savoury or parsley and season well with salt and freshly ground pepper. 5. Mix well and serve.

To prepare the beans, soak overnight in water. The following day, drain and add to a pot with fresh water. Bring to the boil and, cover and simmer for 60-90 minutes or until tender. Drain, cool and the beans are ready to use.

Ingredients

• • • • • • • • • •

180g Good Earth Parboiled Rice 200g green beans, topped and tailed 100g steamed chicken breast 2 pieces Castellino Grilled Peppers 30g Good Earth Flaked Almonds A pinch saffron threads Pantaleo extra virgin olive oil A pinch Good Earth Ground Cinnamon Fresh chives Salt and pepper

Method

1. Cook the rice in plenty of water. Drain and leave to cool, then transfer to a bowl and dress with 2 tbsp olive oil. 2. Cook the beans until tender, drain and add to a bowl of cold water for 1 min. Drain again. 3. Dice the chicken breast and cut the peppers into stripes. Set aside. 4. Toast the almond flakes in a saucepan without using any oil or fat. 5. Add the saffron threads in 2 tbsp hot water and 2 tbsp olive oil, a pinch of cinnamon, chopped chives, salt and freshly ground pepper in a small bowl and mix well. 6. Add the beans, diced chicken, grilled peppers and toasted almonds to the rice. 7. Add the dressing and mix well. 8. Chill for 30 minutes before serving Good Earth Distributors Ltd. Hard Rocks Industrial Park Burmarrad Road, Naxxar, NXR 6345 Malta Tel: 21 431309 • Fax: 21 421873 e: info@goodearth.com.mt You can also find us on facebook

August 2014

gourmet today

Better eating with Goldie Don’t eat this, don’t eat that. That seems to be the way with healthy eating these days, with entire food groups being demonized in an effort to make the world a skinnier place, only to find, years later, researchers say we have been doing it all wrong. At Goldie’s Café, Cristina Dacoutros, better known as Goldie, keeps healthy eating sustainable, using healthy ingredients to make tasty dishes. She doesn’t eliminate any ingredients but uses small amounts of those craveable goodies to keep food interesting. Try some of her healthy recipes this summer to keep your food interesting, or, if you have boat or beach plans, pass by the café and get yours ready to go Warm chicken satay salad Serves 4

Ingredients

• 1 yellow pepper, sliced lengthwise • 1 orange pepper, sliced lengthwise • 8 cherry tomatoes, halved • 1 large chicken breast, cut into 2.5cm strips • 1 jar peanut butter • 200ml coconut milk • 1 tsp ginger, grated • 100g sweet corn • 4 tsp sweet chilli sauce • 1 tsp sesame seeds • 1 tbsp olive oil • 400g mixed lettuce leaves • Salt and pepper • 1 spring onion, sliced

Method 1. In a bowl mix

peanut butter, coconut milk and ginger and set aside. Heat olive oil in a pan and add chicken strips and add seasoning. Cook for 5 mins or till slightly golden brown and cooked through. Add hot chicken to satay and mix well till all pieces of chicken are coated in the sauce. Plate lettuce and cherry tomatoes, top with satay chicken in the centre and add, peppers and corn. Drizzle sweet chilli sauce over the top and garnish with spring onions and sesame seeds.

gourmet today

Falafel patties Serve 4

Ingredients • 800g tin chickpeas, rinsed and drained • 2 cloves garlic, chopped • Handful of flat-leaf parsley or curly parsley • 2 tsp ground cumin • 2 tsp ground coriander • 1 tsp harissa paste or chilli powder • 4 tbsp plain flour • Toasted pita bread • 200g tub tomato salsa, to serve • Green salad, to serve • 100g feta • 2 small red onion, roughly chopped Avocado dressing • 4 full tbsp mayonnaise • 1 ripe avocado • 1 clove garlic

• • •

1 tsp Cajun spice Half the juice of a lime Salt and pepper

Method 1. Pat the chickpeas dry with kitchen paper. Tip into a food processor along with the onion, garlic, parsley, spices, flour and a little salt. 2. Blend until fairly smooth, then shape into patties with your hands. 3. Heat the oil in a non-stick frying pan, add the patties, then quickly fry for 3 mins on each side until lightly golden. 4. To make the avocado dressing, blend all the ingredients in a food processor until ready to serve. 5. Serve falafel patties with toasted pitas, tomato salsa, avocado dressing and a green salad topped with feta.

August 2014

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Meridiana Wine Estate Winery Tours & Wine Tastings by Appointment Tel: 2141 3550 - 2141 5301 email: info@meridiana.com.mt

www.meridiana.com.mt

Smoked salmon Quinoa pasta salad Serves 4

When trying to switch to a healthier lifestyle, many people struggle with reducing the amount of pasta in their diets. Instead of eliminating this comfort food, try swapping it with quinoa pasta. Quinoa is a complete protein with nine amino acids and is also gluten-free, making it a healthier option over pasta made from wheat flour.

Ingredients

• • • • • • • • •

500g quinoa pasta (look out for it at any health stores) 300g smoked salmon cut in small cubes 1 leek, thinly cut Small can sweet corn 2 green peppers, thinly sliced lengthwise Small hand full basil 3 tbsp olive oil 3 tbsp mayo ½ tsp honey

• ½ tsp Dijon mustard • ½ tsp dry dill

Method 1. Cook pasta according to packet instructions and allow to cool. 2. In food processor add, mayonnaise, Dijon mustard, honey, basil, olive oil, dill and a little pepper. Blend until smooth. 3. In a bowl add the dressing mixture, pasta, salmon and vegetables and stir. Goldie’s Café 118, Testaferrata Street, Gzira Tel: 21320931/ 79497444 Email: info@goldie’s.com.mt Web: www.goldies.com.mt

Wine, Spirit & Beverage Merchant Stadium Street, Gzira GZR1301, Malta. Tel: (+356) 2133 0447, 2131 6210, 2131 5744, Mob: (+356) 7909 3197 Fax: (+356) 2133 6952 E-mail: info@srausi.com

www.srausi.com

Lattughi, The Event Caterers, are continuously trusted to provide a service at events that don’t come around that often. That is why it pays to use event caterers with nearly half a century’s worth of experience in the industry, and a passion for reliability and quality. That’s where we come in. We understand that, in order to deliver a premium service, we

have to set ourselves the highest of standards to live by. They are standards that we are familiar with, having been perfected in some of Europe’s most renowned restaurants and hotels. That’s not to say we aren’t flexible. With various menus and an infinite number of bespoke venues to choose from, it is our record for delivering exemplary events, every time, that has made us Lattughi, The Event Caterers.

83/85, Labour Avenue Naxxar NXR 9023 • T: 21424710 • M: 79494869 andrea@lattughi.com • www.lattughi.com

August 2014

gourmet today

Shiny, purple aubergines

By Gaby Holland Botanically, the aubergine belongs to Solanaceae family and named as Solanum melongena. This perennial plant is native to Indian subcontinent and now grown in many tropical and semi tropical regions. Aubergines belong to the nightshade family of vegetables, which also includes tomatoes, sweet peppers and potatoes. The aubergine, is also known as the eggplant in the US and in south and southeast Asia and in South Africa as brinjal (brungiel in Maltese). Although we know it as a vegetable it is actually a fruit, like all other edible members of the nightshade family. Aubergines vary in colour and shape but the most common ones are a beautiful, shiny deep purple vegetable and shaped like a large egg (hence their American name). They have been cultivated for years in areas of the world such as China and India (their first cultivation was recorded in China 5 BC). The aubergine is used widely in Mediterranean African and Asian cooking, where it is prepared, cooked and presented in many different ways. Its flesh is soft and spongy with a slightly bitter and nutty taste that soaks up the flavours of the sauce or marinade that it

is cooked in. Aubergines soak up lots of oil when fried but salting the vegetable will reduce the amount of oil absorbed. Simply sprinkle the raw vegetable with salt - leave for 30 minutes, rinse and squeeze out the excess water.

Aubergine and Halloumi kebabs Ingredients

• 3 tbsp olive oil • 2 cloves garlic, crushed • 1 large lemon, juice only • 2 tbsp cumin seeds • 1 tbsp ground coriander • 1 tbsp paprika • 1 large aubergine, halved and each half cut into 18 equal-sized cubes • 200g halloumi cheese, cut into 12 large cubes Cucumber raita • Greek yoghurt • ½ cucumber • Handful mint • Salt and pepper • Pita bread • Tomato salad

Method

1. If using wooden kebab sticks soak for a couple of hours before using. 2. Place all ingredients for the kebabs in a bowl and leave to marinate for a few hours. Thread each kebab with alternate cubes of aubergine and halloumi (3 cubes of aubergine and 2 cubes of halloumi). 3. Place on a medium hot barbecue or grill pan and cook for 10 mins or until the vegetables are cooked and the cheese is hot and oozing. 4. Mix the ingredients for the raita together and serve with the hot kebabs, a tomato salad and warm pita bread.

The aubergine can be used in many different recipes and cooked in various ways. It is the star ingredient in many dishes including parmigiana, moussaka, vegetable lasagne, roasted vegetables, and can also be stir fried, steamed, stewed and pureed into delicious dips and sauces. Vegetarians use it as a meat substitute because of its texture and bulk. The aubergine’s nutritional value and benefits is high as it provides vitamin B1, vitamin B3, vitamin B6, vitamin C and vitamin K, as well as essential nutrients including beta-carotene, calcium, iron, potassium, zinc and fibre. This particular nightshade vegetable benefits the health as it can help to fight against harmful diseases including cancer and heart disease. Many believe that nightshade vegetables can increase inflammation of the joints and therefore should not be eaten by sufferers of osteoarthritis.

Fun Facts • According to a 5th century Chinese scroll, fashionable Chinese women used to make a dye out of the skin of purple eggplants and polish their teeth with it until they were a shiny gray. • Eggplant and other members of the nightshade family may worsen the symptoms of arthritis. • Like all other edible members of the nightshade family, the eggplant is a fruit. • An eggplant is almost 95% water.

gourmet today

August 2014

gourmet today

Chef profile Marco Pinelli at Palazzo Parisio talks to Gourmet TODAY about what keeps his passion for food alive

How would you describe the menu? There is a definite Italian influence on our menu, though we try to incorporate international touches to every dish. The entire team puts together a menu that will create the best experience for diners. The food, the décor, the gardening – everything is important to ensure a magical experience under the stars. What do you love most about your job? The fact that no day is like any other. Every day brings with it a new opportunity to discover something new and to find new ways to delight out guests. The baroness and her daughter, Justine take the time to get to know the desires of each and every guest and then together we create a tailor made evening that will make all of their dreams come true. Tell us an accomplishment you are most proud of in your career? I look at my career as a long flight of steps and each step was an accomplishment, so I am still looking forward for my next step. Each step makes me proud. The longest journey starts with the first step, and while I have taken my first step a long time ago, I don’t feel like I have arrived at my destination just yet! What is, in your opinion, the most important thing to keep in mind when creating a dish? When creating a dish, I try to reproduce the traditional taste and respect the ingredients while I introduce new methods and techniques. In this day and age it is important to be creative and give your menus something new and exciting, but this

Sea bass filet in lemon and thyme crust

Ingredients

• 250g fresh sea bass, skinned and deboned • 20g flour • 2 eggs • 10g fresh thyme • 1 lemon, zest only • 200g fresh white bread Citrus salad • 1 grapefruit • 1 orange • 1 pkt baby salad leaves • 10g caper berries

Method 1. 2.

Clean and debone the sea bass and cut the two fillets in half lengthwise, so you have four long fillets. Set aside. Remove the crusts from the bread. Place the soft white parts in the blender.

Add the thyme leaves and lemon zest and blend until the bread becomes light green and powdery. Set aside. 4. Clean the salad leaves, picking only the nicest leaves, peel the grapefruit and orange and take out the segments. 5. Beat the eggs in a bowl, put the flour in another bowl and the breadcrumbs in another. 6. Take each fillet of fish and dredge through the flour, then drip it in the eggs and then in the bread crumbs making sure every part of the fillet is covered wellcovered. 7. Cover the bottom of a frying pan with half a centimeter of vegetable oil. When very hot gently place the fish fillets in the pan, turning over when golden on one side. 8. Remove from the pan when golden on both sides and drain on kitchen paper. 9. Plate the fish with the salad leaves, citrus segments and capers. 10. Finish with rock salt. 3.

innovation often runs out of control. It is important to understand old cooking methods and use the ingredients that are readily available. What three ingredients could you not live with out? I’m Italian, it’s not difficult to guess which ingredients I couldn’t live without – pasta, pomodoro e basilico! If you could cook for anyone in the world who would it be? Taste is a very personal thing so one can aspire to cook for some one, who ever it might be, that can appreciate food like I do.

Palazzo Parisio Pjazza Vittorja,Naxxar. Tel: 21412461 Opening hours: Sunday - Tuesday from 9am - 6pm, Wednesday - Saturday opened all day till late www.facebook.com/palazzoparisio?fref=ts

photography by Ray Attard

What is it like working in the kitchen at the Palazzo? It is a cocktail of emotions. We work like a family at Palazzo Parisio, and while that encourages everyone to give everything they’ve got, it also means that sometimes tensions are high. Apart from the daily routine of service at our restaurants, we also have the events to look after which are tailor-made so very often come with new items or new conditions. We go out of our way to create the best experience for every diner and this sometimes puts pressure on all of the staff. However because we are all pulling the same rope, the sense of satisfaction when customers are happy, is felt by every single member.

THE

Berry-Flavoured Lager Beer FOR BEST TASTE STORE AWAY FROM LIGHT AND SERVE CHILLED

CHILL.

August 2014

gourmet today

the

Butcher’s tip Snow White Butcher’s in Mgarr, take all the work out of meat preparation for you. However if you’d rather do the work yourself, they offer great tips to help you along. Meaty ideas for hot summer nights Hot, hot, hot. Right bang in the middle of August life gets so hot its almost unbearable. Cooking becomes a nightmare as anything that makes you even a little bit hotter is struck right off your recipe list till October. But just because the hot season is here, it doesn’t mean you should hold off on the meat recipes. Here are some ideas for using cold meats in a range of different meals from sandwiches to salads and everything in between.

Cold roast beef with horseradish sauce There’s nothing like a fillet of beef. And the best part is that it’s just as good cold as it is straight out of the oven. Prepare everything in advance and simply whip out of the fridge and serve. When serving roast beef, add a dollop of horseradish sauce for an extra kick.

Shredded chicken Whether you shred your leftovers from a Sunday roast or cook chicken especially to use in cold dishes, shredded chicken is as versatile as it is delicious. Serve cold in salads or sandwiches. The extra surface area of the shredded meat means more vinaigrette, or sauce gets coated around the meat – meaning jucier more flavourful mouthfuls.

Carpaccio Serve cool beef carpaccio with a handful of rocket and Parmesan shavings as a starter or light supper with crusty bread. Freeze a tenderloin of beef and slice it as thin as possible. Then place the slices between two sheets of plastic and pound the meat until it is paper-thin. Serve on cold plates with rocket, Parmesan and your favourite vinaigrette.

Terrines Terrines are cooked and then served cold. Try mixing minced pork and minced chicken to make a cool and refreshing terrine, served cold with apricot chutney, gherkins and bread.

For more information contact Snow White Meat & Poultry Market Zebbiegh Road, Mgarr, MGR 9036, MALTA Tel: +356 21575346 m: +356 99475131 Email: snowhite@maltanet.net Web: www.snowwhite.com.mt

gourmet today

A cup of tea and a flower

August 2014

Give your summer tea parties an extra bit of something special with The Exotic Teapot flowering teas If a cup of tea canâ&#x20AC;&#x2122;t fix it, then it is a serious problem. Nothing makes you feel better than a cup of tea. C.S. Lewis canâ&#x20AC;&#x2122;t find a cup of tea large enough, or a book long enough to suit him, Boy George would rather have a cup of tea than sex and Henry James says that there are few hours in life more agreeable than the hour dedicated to ceremony known as afternoon tea. Whether its black tea, green tea, fruit tea or herbal tea, the warm soothing properties of a cup of tea make it an ideal solution to a bad day or a good one, a cold day or a hot one, an exciting one or a slow one. Take your tea up a notch with The Exotic Teapot flowering teas. Fresh flowers like jasmine and tender green tea buds are skillfully woven together into a ballshaped bloom by experienced Chinese tea masters. When steeped in hot water, the handtied tea bloom delicately unfurls to provide a stunning floral dis-

play. And as only the finest quality Spring Harvest green teas are selected to create flowering teas, they truly taste as good as they look. Each tea bloom can be re-steeped with hot water at least three times and makes up to two litres of tea. The Exotic Teapot flowering teas are exclusively available from Razzle Dazzle.

Razzle Dazzle Address: 4, Toni Bajada Square,Naxxar. Tel: 79886000 Email: razzledazzlemalta@gmail.com Find us on Facebook - Razzle Dazzle

What do these places have in common?

MONTECARLO • CANNES • SAINT TROPEZ • MALTA

DOMAINES OTT ROSÉ CHATEAU MINUTY

2013 Vintage

Available in all leading Restaurants & Wine Boutiques Imported by Charles Grech Grech & & Co. Co. Ltd., Ltd., Valley Valley Road, Road, B’Kara B’Kara––Tel: Tel:21 2144 44 44 44 00 00 Imported

August 2014

gourmet today

Mediterranean life with Azz Doris Azzopardi’s life has revolved around fish from before she could remember. Running Azzopardi Fish shop in Gzira, Doris has her work cut out for her. But it’s not only about selling the fish, Doris loves to cook, and what better way to enjoy the Mediterranean than choosing the best bits from the fishermen’s nets and taking them home to enjoy on the terrace under the stars. She shares some of her favourite recipes Selecting best quality oysters is imperative. Make sure they are tightly shut, as this shows us that they are alive and can be eaten. Ideally, serve them with lemon juice and a few drops of Tobasco sauce.

Shucking oysters

5. 6.

Selecting the best quality oysters is imperative. Make sure they are tightly shut. If you can open the oyster easily, then it is dead and likely to make you sick. DON’T EAT IT! Wrap a clean tea towel and use it to hold the oyster.

Neonati fishcakes Ingredients

• • • • • • • • •

1kg neonati 12 cloves garlic, finely chopped 2 tbsp parsley, finely chopped 2 eggs ½ cup grated Parmesan Salt and crushed pepper A sprinkle of chili pepper Flour Olive oil

photography by Ray Attard

Method 1. Put neonati into a sifter to drain excess water. 2. Mix in the garlic, parsley, salt, pepper and chili. 3. Add the egg and mix really well. 4. Dust a plate with a little of the extra flour. 5. Divide the neonati into 6 portions. 6. Lightly shape and pat into circles about 2cm thick, dusting them with flour as you go. 7. Allow to rest in the fridge for 1 hour before cooking to allow them to firm up a little. 8. Put a large frying pan on a medium heat and add a couple of lugs of olive. 9. When the oil is hot, add the fishcakes and cook for about 3-4 mins on each side or until crisp and golden. Make sure the fishcakes have plenty of room, you may need to cook them in 2 batches. 10. Drizzle with lemon juice. 11. Serve the fishcakes warm with fresh basil, black olives, capers and tomato sauce.

7. 8.

Slip the tip of the oyster blade between the top and bottom shell right by the hinge (the pointed part of the shell). Make sure the cupped part of the shell is on the bottom to save all the oyster juices. Run the knife around the oyster until you get to the other side, being careful not to cut yourself. Using a twisting motion, pry the shells apart. Find the muscle that holds the shells together and cut through. The shells should now open easily. Slide the knife under the oyster to release it from the bottom shell. Serve with a squeeze of lemon and a few drops of Tobasco.

August 2014

gourmet today

zzopardi Fisheries Tuna steaks with crema verde Ingredients

• 1kg fresh tuna steaks Crema verde • 1 cup fresh parsley leaves • 1 cup fresh basil leaves • 12 garlic cloves • ½ cup olive oil • ½ lemon, juice and zest • Maldon salt and pepper

4. 5. 6.

Method

1. To make the crema verde, place all ingredients in a food processor and blend into a paste. 2. Place a non-stick pan

on a flame or on the BBQ. When the pan is sizzling hot, spread the crema verde onto directly onto the pan. Then place the steaks of tuna on top. Season with Maldon salt and pepper Allow to cook for 2 mins on each side. The tuna should be seared on the outside and raw on the inside. Serve withblack olives, capers, fresh basil and tomato sauce.

Tuna should be cut in thick steaks to avoid it drying out and overcooking

Azzopardi Fisheries • Sliema Road, Gzira. Tel: 2131 1145 • Mob: 9947 5519 Website: www.azzopardifisheriesgzira.com • Mosta Road, St Pauls Bay Tel: 21571148 • Valletta, Is-suq tal-Belt Tel: 2750 7707 Find us on Facebook azzopardifisheriesvallettagzira

August 2014

gourmet today

Wood-fired pizzas and a summer sea breeze As the hot summer sun dips below the horizon, RACHEL AGIUS ventures out to check out Cibo, in the Tigne Point piazza for a slice of cosmopolitan life.

We started off with some bruschetta to share. A simple, perfectly Mediterranean beginning to the meal that saw a small mozzarella di Bufala wrapped in a delightfully salty slice of Parma ham with a sort of balsamic vinegar glaze. I must admit at having felt a little hurt that only three pieces arrived, forcing me and my companion to really reevaluate our relationship as we debated who would get what, before we finally agreed on splitting the last slice very carefully down the middle. We could not bear to separate one ingredient from its friends. After our plates were cleared away and we were just starting to get anxious – our fellow diners’ dishes made it difficult to focus on conversation – the pizzas arrived. My capriciosa – a trusted choice - arrived along with a ‘del bosco’ pizza. The former was a solid performance, an utterly satisfying take on an old favourite. The latter combined Parmesan cheese with walnuts and mushrooms and I was glad I could convince my companion to barter a slice or two. Some pizza crusts are relegated to the side of the plate, abandoned in favour of less heavy, less filling pizza regions, in order to optimize the stomach volume to pizza ratio. The crust here suffered no such fate. Light and airy, the dough was not simply part of the pizza’s architecture, there to hold things together, but a delight in itself. The middle also remained dry, avoiding the sogginess that sometimes plagues an inferior creation. On both pizzas, the thin brown skin on the mushrooms belied the freshness of the ingredients – nothing came from a can or a freezer and it was pretty obvious that a great deal of care went into making our relatively uncomplicated meal. Lightness of the dough aside, we felt too full to attempt

dessert, although the menu offered a small but tempting selection. A walk by the sea was just the thing, giving us a chance to digest our pleasant evening and decide to put Cibo down on our ‘will visit again’ list. Cibo is open daily from 12:00 – 16:00 and 18:00 – 23:00. CIBO TP01 Tigne Point, 3000 Sliema Tel: 7962 9262 Email: info@cibo.com.mt Web: www.cibo.com.mt Find us on Facebook - cibomalta

photography by Ray Attard

Summer is about sunshine, swimming and slowing down just a little as the temperature climbs. If, like me, you prefer to leave the hot midday hours to the brave tourists, the evenings come with a breeze, a leisurely walk and a bite to eat. Cibo sits on the Tigne Point piazza, a small slice of what a cosmopolitan city would look like if we had one. Kids playing in the water fountain and the hum of diners and shoppers milling about make for a pleasant backdrop to the eatery’s outdoor area. A welcome cross-breeze, with a faint hint of the sea, means that even on the warmest evenings, there is little risk of overheating. Although we sat outside, Cibo’s interior should not be ignored. With a feature wall covered in famous quotes about food and the wood oven protected by a giant brass face, jaws agape, the inside looks as though it would be a cozy retreat during the colder months. With such emphasis on a wood-burning oven, it made perfect sense to try out the pizzas. This decision was also helped along by the satisfied sounds other diners made as they bit into their first slice.

Imported by Charles Grech & Co. Ltd., Valley Road, B’Kara – Tel: 21 44 44 00

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August 2014

gourmet today

A must-have item in your pantry this summer Tuna is a must-have in any kitchen especially in the hot summer months when a nice refreshing salad or a mix of cold foods is all you feel like eating. However not any tuna will do. Good quality tuna must not be too moist and nor too dry. Its consistency must not be too solid and nor too flaky and it is not easy to strike the right balance. 3 Leaves Tuna is guaranteed to satisfy the most exigent palates. Choosing 3 Leaves Tuna has more benefits than simply tasting delicious! It is packed in sunflower oil, which contains healthy unsaturated fats that may help lower cholesterol and reduce the risk of heart disease. It contains Omega 3, 6 and 9 which are fatty acids that help in the normal function of all body systems. Omega 3 and 6

Tuna Niçoise The easiest way to enjoy tuna in the hot summer months is in a nicoise salad. Whip it up quickly with easy ingredients you keep on standby in your fridge and your pantry.

Ingredients

• •

3 tins 3 Leaves tuna 8 new potatoes, cooked and quartered lengthways • 4 plum tomatoes, roughly chopped • 115g French beans, cooked and drained • 1 red onion, finely sliced • 4 eggs, boiled for 6 mins and halved • 6 anchovy fillets • 16 pitted black olives • 8 leaves basil Dressing • 50ml extra virgin olive oil • 1.5 tbsp red wine vinegar • 1 tbsp parsley • 1 tbsp chives • 1 cloves garlic, finely chopped • Salt and pepper

Method 1. To make the dressing whisk together the red wine vinegar, olive oil, parsley, chives, garlic, salt and pepper. 2. Lay the lettuce leaves onto a large plate and add the lettuce, onion, tomatoes, potato, tuna, beans and anchovies. 3. Drizzle over the dressing. 4. Finish by adding the eggs, olives and ripped basil leaves.

are essential and have to be consumed in a diet because the body cannot make them. Omega 9 can be made by the body if there are enough Omega 3 and 6 fatty acids present. Tuna is a very versatile food and can turn even the most hopeless person in the kitchen into an impromptu chef. So go ahead and enjoy some refreshing meals, be it a salad, a wrap, a nice sandwich or some cold pasta with 3 Leaves Tuna Chunks. Imported by J.Calleja (Caterers & Wholesalers) Ltd Tel: 21523865 / 21523880 Web:www.jcallejaltd.com

August 2014

gourmet today

Take your pick from the World of Wines

The World of Wines shop at Blue Harbour, Ta’ Xbiex marina, is Malta’s first wine boutique that promises the most prominent world class wine brands that are locally available from a various number of dedicated importers. The wines of Palladino, Zonin, Masi, Gaja, Frescobaldi, Luce, Antinori, Banfi, Buondi Santi, Donna Chiara and Donnafugata are just a part of extensive Italian portfolio. Bordeaux and Burgundy Grand Cru are being literally cascaded down to many rarely known ‘village’ wine appellations. The choice of Champagne is spread over by large selection of greatest names and formats that currently go up to six litres (8 bottles).

2013 Mouton Cadet ‘Sauvignon Blanc’ Baron Philippe de Rothschild, France Following its launch last year, Mouton Cadet Sauvignon Blanc has already secured some key restaurants listings, according to Baron Philippe de Rothschild. The wine from the parent company which claims to be the world’s leading brand of Bordeaux AOC wine - says that the 100% single grape varietal is the first in the Mouton Cadet range where consumers can interact with the company through a QR code printed on the back label. Once scanned with a smart phone, this will provide

consumers with a detailed information page about Mouton Cadet Sauvignon Blanc, which is described as a fresh and elegant white wine, with flavours of white peach and grapefruit and delicate hints of boxwood. Produced by the family-owned French wine company Baron Philippe de Rothschild, Mouton Cadet was created in 1930. Mouton Cadet is distributed in France and internationally to 150 countries around the globe. Imported by Charles Grech & Co. Ltd, Valley Road, B’Kara

Charles Grech & Co. Ltd., Valley Road, B’Kara Tel: 2144 4400

August 2014

gourmet today

Meet Rapitala’, the wine of your life If you appreciate wine, selecting a label out of the many available can become the dilemma of the century. Such a variety is available, from all over the world, at a wide price range, many of which are more than acceptable wines for good value for money. But wine for lovers is more than that. It is a sentiment and that is the reason why your soul chooses one particular wine over another and remains loyal to it. Then you would want to know more about it, where it comes from, how it develops in a way that steals your heart; a ritual which is very similar to choosing a spouse – first you handpick him or her from a world full of crowds, then you feel something so overwhelming that is stronger than you, then slowly you start digging into knowledge about the family, the background, the surroundings the man or woman of your life comes from. That is more or less how it starts and Ten Green

Bottles in Zebbug know the art of love at first sight. Periodically they organise wine tasting of their wide selection of wines. This is where you go to fall in love and find the wine of your life. Their selection of Rapitala’ wines is one of their heartthrobs. The minute you are introduced to them, you need to know you are investing in a passion for life. Because that is what they promise – for Rapitala’, wine is nothing than nurturing passion. To understand Rapitala’, one needs to understand where it comes from. The tenuta is the fruit of love between a French oenologist and a noble Sicilian woman in possession of invaluable land for the cultivation of vineyards. Like anything which results from love, the combination they put together – the sophistication of French wine-making and the robustness of Sicilian terroir – produced a line of wines which you instantly fall in love with and live happily ever after. To get to know the love story behind Rapitala’ better, spend a few days inebriated in the mysteries of Palermo and being hosts of the Tenuta Rapitala’, where you can ask to be hosted to tour the 225 hectares of land at Camporeale and spend the day at the Tenuta, where you are given a taste of no fewer than 22 Rapitala’ wines, whilst pairing them with authentic Sicilian food, surrounded by the scenic beauty of the Alcamo DOC slopes. And rest assured, once you fall in love with this wine, you will never double time again in your life. How to do it

• Familiarise yourself with Rapitala’ wines at Ten Green Bottles in Mdina Road, Zebbug, tel. 2258 5611. Facebook https://www.facebook.com/TenGreenBottlesMalta. • Book a Ryanair flight to Trapani and get organised to be transported to the highly recommended Grand Hotel Piazza Borsa in Palermo. • Before you leave Malta, advise Tenuta Rapitala’ of your arrival and they take care of your winery tour, picking you up from the hotel in Palermo and treating you to the best wines and food at the Tenuta (http://www.rapitala.it/). • If you’d like to add a little bit of culture and sightseeing in Palermo, get a personalised tour with guide Giuseppina Fiamingo (giamongo@libero.it). Paul Bonnici & Son Ltd. Jade, Mdina Road, Zebbug Tel: 2258 5600 Email: info@pbsl.com.mt

Unwind, Indulge & Enjoy.

www.thevillamalta.com 39, Main Street, Balluta Bay, St. Julians E-mail: info@thevillamalta.com Tel: 2311 2273

Now in Valletta, 36, Republic Street

Milan, Paris, London, New York...

www.amorino.com

August 2014

gourmet today

Choose Maya Beach for a perfect summer’s day out Magnificently situated at the water’s edge, Maya Beach is the perfect spot for enjoying the great Mediterranean Sea and the most beautiful sunset on a laid back Saturday afternoon far from the madding crowd of the sandy beach of Ghadira Bay. The newly refurbished Maya Beach features a tropical beach setting and great service for guests who wish to sip signature cocktails and indulge in a Mediterraneaninspired menu, prepared to suit the summer months. If you’re looking for a day out, then why not chill out on one of the sun loungers for a full day of relaxation under the Mediterranean sun with a refreshing cocktail in hand. Maya Beach offers the perfect dining option for you, serving breakfast, snacks, lunch and dinner from salads

to pasta, pizza, grills and all your favourite dishes. Whether you are looking for a top margarita, a magnificent mojito or the quintessential daiquiris – there is a bartender waiting for you at the cocktail bar to mix it all up for you to enjoy! Maya Beach is increasing its popularity as an ideal scene for hen parties, birthday parties and weddings. Apart from the magnificent outdoor terrace extending out right to the shore, Maya beach also offers an indoor space for those looking for a more intimate setting! And for all those who would rather party the night away, the space may be transformed into a spacious dance floor in an instant! So if you are organising an event Maya Beach is the perfect venue for you! Our resident and guest DJs will entertain you with only

the best music whilst enjoying the surroundings and a vibrant atmosphere! So come join us and delight in the simple things in life… outstanding views of the clear Mediterranean Sea, picturesque sunsets, tropical cocktails, delicious food, brilliant atmosphere and great music! Maya Beach is open daily from 8am till late. Maya Beach Opening hours: 8am - Late Daily Bookings on: 2152 1332 Function bookings & requests 9947 0655 or E-Mail: dspiteri@seabankhotel.com Web: www.mayabeach.com.mt Find us on Facebook

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August 2014

gourmet today

Through thick and thin

Strait Street has had a new lease of life as new bars are attracting customers that spill onto infamous street. RACHEL AGIUS finds out how Rocks Wine Bar has been there through thick and thin Strait Street. What comes to mind? Perhaps long-gone sailors in British uniform, forming a raucous crowd as local ladies served them drinks and otherwise entertained them. Or maybe the first thing you think of is the slow but steady regeneration currently underway; bright new establishments next door to boarded-up buildings, exuding a faint aura of mystery and decay. Spanning these two worlds is Rocks Bar and its owner Lucia Klaboumallo, moved from the UK with her hus-

band to run the place, which belonged to her grandparents since 1968. Along with a handful of other bars – the Blue Peter, Old Vic and Cape Town are some – her grandmother mostly ran the place alone. “I remember the jukebox,” Lucia says fondly. The 1990’s saw a lull in interest in Strait Street, which to this day carries the sort of stigma that either titillates or repulses. Her grandfather knew though that one day, Strait Street would return to its former glory. He was right. Bars and restaurants have opened up, spilling their patrons onto the iconic street where bar fights and brothels were never far away. Of course getting a successful business off the ground, particularly in the catering and entertainment industries, is no mean feat. “They all thought I was crazy,” she admits, recalling the reaction of friends and colleagues when she announced her departure from Britain and her return to Malta to take up the running of the bar, which had lain dormant for a number of years. Her family lent her their support, no doubt pleased that the bar, and perhaps part of their own history, was being brought back to life. Rocks Bar looks like it never left. Lucia was intent on keeping everything as it was back then, a time capsule

from an era that triggers nostalgia and intrigue in equal measure. Pictures of naval vessels adorn thick walls, and revamped furniture and a modern bar cannot hide the sense that one is walking back into the past. Lucia has nothing but positive words on the regeneration of Strait Street. “I think it’s great that more places are opening up in Strait Street,” she says, brushing away the idea that competition might drown out one bar or another. “People want a variety of places to choose from. The more there are, the better business is for all of us.” Rocks Strait Street, Valletta, Malta Tel: 21226061 / 79836408 facebook.com/rockswinebar

A home away from home Feast your eyes (and your taste buds) or the freshest ingredients and a menu that changes daily.

For the best lunches and private dining outside of your kitchen, head down to Trattoria Da Pippo. Da Pippo is open daily from 11:30 - 15:30 (closed Sunday)

Da Pippo 136, Melita Street, Valletta Tel: 21248029; 79474474 Email: trattoriadapippo@gmail.com

Wine and dine at

An ideal spot for romantic evenings, catching up with friends and perfect for special occasions.

L.Davinci Wine & Dine • 265, Tower Road, Sliema, Malta • 21315131 99991770 for reservations • Find us on Facebook

on the boat or by the pool? Zammeats customiZable platters start from just â&#x201A;Ź2

To pre-order your platter or have us cater your special event, give us a call at Arkadia on 21382333 or 79405205

August 2014

gourmet today

Perfect pesto In the heat of summer basil spreads like weeds and though it is great with Maltese bread, tomatoes and oil, the best way to make use of it while it is so rampant is in pesto. Basil is great friends with nuts and cheese and though traditional pesto alla Genovese is made with pine nuts and Parmesan, other nuts (walnuts and hazelnuts) and hard cheeses (pecorino and

provolone) do just as well for a little bit of variety. So, you’ve made tonnes of pesto and had your fair share of spaghetti (or any other pasta) with pesto and cheese. What else can you do with the stuff? Add it to sandwiches, salads, meats or fish for great added flavour, or follow these simple recipes to make these simple meals extra special.

Pesto alla Genovese • • • • • • •

2 cups basil, packed tightly ½ cup pine nuts 2 cloves garlic 2 /3 cup Parmesan ½ chilli (optional) 2 /3 cup extra virgin olive oil Salt and pepper

Method

1. Dry fry the pine nuts or bake in a pre-heated oven at 180°C for 10 mins until golden, being careful not to burn them. 2. Blend the basil, pine nuts, Parmesan and chilli (if using) in a food processor. 3. Add the olive oil and blend into a smooth paste. 4. Season with salt and pepper.

Tips for perfect pesto

• Go easy on the garlic. As the garlic is not cooked in a traditional pesto recipe, the taste is strong and can overpower other flavours in the sauce. You should be able to taste all the ingredients in the pesto. • Pine nuts go from being raw to burnt in the blink of an eye, so keep your eye on them while toasting. • Allow toasted pine nuts to cool completely before adding them to the basil to prevent cooking the basil leaves. • If making pesto to freeze, leave out the cheese and freeze in an ice-tray to make individual portions. Defrost and add cheese before serving.

photography by rachel zammit cutajar

Ingredients

TRIPLE AWARD WINNING 2013 GRAN CAVALIER SAUVIGNON BLANC D.O.K. MALTA

August 2014

gourmet today

“Fresh citrus aromas on ripe lemons and limes,light and fresh on the palate, showing well balanced fruit and lively acidity.” IWC 2014

Peach and provolone toastie Ingredients

• • • • •

2 thick slices Maltese bread Butter 1 tbsp pesto 1 thick slice provolone ½ peach, sliced

Method

1. Pre-heat the oven to 200°C. 2. Butter both slices of bread on the outside. 3. Butter one slice on bread on the inside. 4. Spread the pesto over the buttered side. 5. Layer with cheese and slices of peach.

Top with the other slice of bread. 6. Place the toastie on a hot griddle plan and cook for 2 mins on each side until golden. 7. Finish in the oven for a few mins until the cheese has melted. 8. Cut the toastie in half and serve immediately.

Pesto potato salad Ingredients • • • • • •

10 new potatoes 1 tbsp pesto Olive oil 1 spring onion 1 green chilli (optional) Handful pine nuts, toasted

Method

1. Boil the new potatoes until tender (approx 20 mins depending on the size of the potato) 2. Peel the potatoes. 3. Mix with olive oil and pesto. 4. Top with sliced spring onion, chillis and pine nuts. 5. Serve warm or cold.

August 2014

gourmet today

Cheesy pull apart bread Ingredients • • • • •

1 long loaf of bread (Maltese or French baguette) 113g butter, melted 1 tbsp pesto 2 cloves garlic, crushed Two large handfuls mixed cheeses, grated (cheddar, gbejna, provolone) • 1 spring onion, sliced • Handful pine nuts, toasted

Method 1. 2.

Pre-heat the oven to 200°C. Take the loaf of bread and carefully cut diagonal lines all the way through the loaf. Do not cut through the loaf. Leave the bottom in tact so that it does not fall apart into slices. 3. Turn the loaf over and cut diagonal lines through the loaf again so that you have diamond shapes of bread that are easy to pull out. 4. Mix the melted butter with the crushed garlic and the pesto. Season with salt and pepper. 5. Put the loaf on a piece of foil large enough to wrap the whole loaf. 6. Pour the melted butter mixture over the bread, making sure it gets into all the cracks. 7. Stuff the grated cheese into the cracks, taking care not to break the loaf. 8. Wrap tightly with foil. 9. Bake for approx 25 mins until the cheese has melted. 10. Open the foil, top with sliced spring onion and toasted pine nuts and serve immediately in the foil.

August 2014

gourmet today

Lemon, pesto tzatziki Ingredients • • • • • • • •

1 tbsp Greek yoghurt 1 tbsp sour cream 1 clove garlic, crushed ½ lemon, juice and zest 1 tsp pesto 1 tsp white wine vinegar Salt and pepper Pinch dried chilli flakes (optional)

Method

1. Whisk all the ingredients together. 2. Allow to sit in the fridge for an hour. 3. Serve as an accompaniment with salmon fillets or as a dip with crackers.

Gourmet Today recipe index Starters Crab saffron risotto..........................................................22 Ricotta and basil crostini................................................35 Hazelnut butter and pecorino crostini......................35 Nectarine and chorizo crostini....................................35 Shucking oysters...............................................................62 Neonati fishcakes.............................................................62 Mains Pork and pumpkin pie....................................................17 Tuna and pumpkin pie ...................................................17 Lamb rack with rosemary..............................................22 Tahini stuffed aubergines...............................................36 Calamari stuffed marrows.............................................36 Beef tomatoes stuffed with tuna..................................36 Cannelini and chick pea salad......................................49 Yellow rice salad................................................................49 Warm chicken satay salad..............................................51 Aubergine and halloumi kebabs..................................55 Falafel patties ....................................................................52 Smoked salmon quinoa pasta salad............................53 Tuna steaks with crema verde......................................63 Pesto alla Genovese.........................................................81

Desserts Candied peel....................................................................18 Biskuttini tal-gharusa....................................................18 Dimplomatica..................................................................37 Berry creamy cup...........................................................44 Frozen fruit dipped in chocolate................................45 Berry watermelon ice lollies........................................46 Strawberry, lemonade ice lollies................................47 Sides Greek tabboleh................................................................49 Pesto potato salad...........................................................82 Lemon, pesto tzatziki....................................................84 Snacks Fresh gbejniet..................................................................14 Qassatat with broad beans..........................................16 Qassatat with sultanas..................................................16 Peach and provolone toastie.......................................82 Cheesy pull apart bread................................................83

“Intelligence is something we are born with. BBQ’ing is a skill that must be learned"

- Edward de Bono

Gentle laughter, like a summer breeze, floats across the warm night air. The Aroma of fresh fish and sizzling Rib Eye Steaks gently grilled while the Pastry Chef’s creations patiently await your dessert. Enjoying the diverse Cocktails or sipping on a chilled wine or champagne. For more detailed information and bookings contact us on 2125 0520 or food.beverage@excelsior.com.mt

Dining on the Water’s Edge www.excelsior.com.mt