Gourmet Today Issue 37 by MaltaToday

Today ISSUE NUMBER 37 â&#x20AC;˘ December 2015

Family Christmas

Homecooks cook a festive meal

Chestnuts roasting on an open fire

Gluten-free sweet treats

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December 2015

GOURMET TODAY

Homecooks get into the Xmas spirit

Chef of the month

Dining out over the festive season

Pippa Mattei is roasting chestnuts

Christmas breakfast at the Radisson

Christmas meats

Turkey tips

Gourmet Today TV recipes

Comforting lentils

Gluten-free sweet treats

Boxing Day leftovers

Healthy sweets for the festivities

Editor’s note

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December has arrived and that can only mean one thing. Christmas is around the corner and it’s time to start getting ready, whether this means Christmas shopping or thinking about what you’re going to eat on the big day. From a culinary perspective Christmas brings a lot of joy where moments of indulgence, which are avoided throughout the year are not only allowed but encouraged. Our homecooks get festive and prepare an out-of-the-ordinary meal – a roasted duck with figs and chestnuts with a lighter veggie terrine to start and a delicious baked pear for dessert. At the Mattei household, Christmas hasn’t really started until the fireplace goes on and everyone can sit around roasting chestnuts and catching up. She makes some delicious recipes using this festive ingredient, from a warming chestnut and pumpkin soup to pretty Monts Blancs with chestnut stuffing that can be served individually at a dinner party. And though the festive season is time for indulgence, choosing the healthier option is still possible on occasion. At Gourmet Today we have put together some of our favourite not-so-guilty sweet treat recipes. We would like to wish you and your families a wonderful Christmas and hope you enjoy this edition of Gourmet Today magazine. We look forward to receiving your comments and suggestions. Bon appétit!

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Christmas is all about family and spending time together in the kitchen can be just as fun as the Christmas meal itself. Our homecooks celebrate Christmas with family. Janet Grech makes a light veggie terrine, the perfect starter before an indulgent meal to follow. Gaby Holland moves away from the traditional turkey and cooks a roast duck â&#x20AC;&#x201C; perfect for smaller family gatherings. Pascal Holland rounds up the meal with a festive dish of pears, stuffed with mincemeat and baked in wine and spices, served with chocolate sauce and almond brittle.

PHOTOGRAPHY BY RAY ATTARD

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Suggested wine: MASI POSSESSIONI BIANCO DEL VENETO IGT

The intense aromas of sauvignon are matched with the elegance of garganega, which gives it a characteristically long aftertaste with an almond twist on the finish. Pale straw yellow with copper reflections and intensely fruity with hints of peaches and pears to taste. Distributed by Attard & Co.

Veggie terrine Ingredients

• 2 large carrots, peeled, blanched and thinly sliced • 2 large courgettes, peeled, blanched and thinly sliced Marinade • 2 clementines • 1 tsp Dijon mustard • 2 tsp hemp oil • 1 tsp honey • Salt and pepper • 4 Jerusalem artichokes, boiled • 4 cloves garlic, roasted Polenta • 1 cup polenta • 1 liquorice root (or 4 liquorice tea bags) • 1 tsp fennel seeds • Handful fresh fennel sprigs

Method

1. Whisk the ingredients of the marinade together and marinate the carrots and courgettes for at least 2 hours. 2. Boil the Jerusalem artichoke until tender and remove the pulp once cooled. 3. Add the roasted garlic and season with salt and pepper and mix well. Allow to cool. 4. In a separate pan make an infusion with the liquorice root (or the liquorice tea bags), fennel seeds and fresh fennel. 5. Add the polenta and cook until creamy. Allow to cool. 6. Grease the bottom of a glass terrine dish with a little hemp oil. 7. Pour a little of the marinade into the bottom. 8. Place a thin slice of clementine at the bottom. 9. Pour in a thin layer of polenta as the base. 10. Layer the courgettes, carrots and Jerusalem artichoke

mash. 11. Repeat with remaining polenta and veggies, ending with a layer of polenta. 12. Cover and allow to set in the fridge for at least 2 hours. 13. Turn out onto a platter and serve with a green salad.

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Roast duck with figs and chestnuts Serves 3 – 4*

Ingredients • • • • • • • • • • • • • • • • •

1 whole duck ½ tsp grated nutmeg 2 tsp cinnamon Salt and pepper 1 orange, juice and zest A few sprigs of fresh rosemary A few bay leaves 1 orange, halved 4 cloves garlic, unpeeled 2 red onions, peeled and quartered A few stalks celery, chopped 2 carrots, chopped into chunks 1 tbsp plum jam 12 dried figs 300g cooked peeled chestnuts 12 chestnuts, with skin on 100ml red port

Method

1. Preheat the oven to 180°C. 2. Stuff the duck with rosemary sprigs, bay leaves, 2 orange halves, and the garlic cloves, then place them breast-side up in a large roasting pan. 3. Scatter the onion, celery and carrot in the bottom of roasting pan. 4. Season well with sea salt and roast duck for 1 ½ hours.

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5. Bring out the pan and carefully spoon off the fat from the roasting pan. (Skim off fat and once cooled seal and store in the fridge to use for roasting potatoes). 6. Using a small, sharp knife, cut a cross into the skin of each chestnut. 7. Scatter the figs and chestnuts around the duck. Return to the oven and roast for a 30 to 40 mins. 8. Bring pan out of oven and brush all over with plum jam to create a glaze. 9. Return to the oven and roast at 200°Cfor a further 5 mins until duck is golden. 10. Remove duck from oven, Cover loosely with foil and let rest for 15 mins. 11. Tip the juices (skimming off any fat from surface) out of the pan and place in a saucepan together with the port. 12. Check for seasoning, bring the gravy to the boil and then simmer for 10 to 15 mins until reduced. 13. Serve duck with roasted vegetables, figs, chestnuts, and gravy. * Recipe may easily be doubled to serve 8, in which case use 2 roasting pans.

Suggested wine: SAN PEDRO 865 SINGLE VINEYARD CARMENÈRE

This carmenère is a deep and intense violet red wine, fruity, elegant, complex, intense and spicy, where fruit and wood are perfectly integrated. It presents notes of blackberries, plums and black cherries, with a subtle touch of black pepper, vanilla, chocolate and tobacco. Distributed by Attard & Co.

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Mince-stuffed pears with chocolate sauce Ingredients

• 4 pears, firm • Mincemeat filling (half a jar) • 1 cinnamon stick • 1 tsp ground cinnamon • 4 cloves • 1½ cups white wine • 1½ water • 100g sugar • 1 vanilla pod Brittle • ½ cup flaked almonds • 1 cup castor sugar • 1 tbsp unsalted butter Chocolate sauce • 75g good quality dark chocolate • 125ml double cream • 1 tbsp butter

Method

1. To make the brittle, roast the almonds lightly then grease a rimmed baking sheet with oil or cover with a nonstick liner (not parchment). 2. Put the sugar in a medium saucepan without catching any crystals on the walls of the pan. 3. Add the water, pouring it around the walls to rinse down any sugar that might be there. 4. Let the mixture sit for 1 minute (don’t

stir) so that the water infiltrates the sugar. 5. Over high heat, boil the mixture without stirring until it turns very light amber, around 10 minutes. (Test the colour of the caramel by dripping a bit onto a white plate.) 6. Remove from the heat and stir in-the butter with a wooden spoon just until melted and evenly blended. 7. Stir in the nuts and then immediately pour the mixture across the prepared baking sheet. Let cool. 8. Break the brittle into manageable pieces and then chop half of it for garnish. 9. Preheat the oven to 190°C. 10. Peel and cut 1 inch off stem end of each pear, reserving the top. 11. Remove core from stem end, and scoop out about 2 tbsp pulp from each pear half to form a cup, using a melon baller or spoon. 12. Rub the inside of the pear with ground cinnamon and fill with mincemeat filing. 13. Half the vanilla pod lengthways and scrape out the seeds with a knife. 14. Add sugar, wine, vanilla pod and seeds, cloves and cinnamon sticks to a saucepan, bring to the boil and then simmer until syrupy.

15. Place pears in oven-proof dish just large enough to hold the pears, and fill till half way with the fragrant wine from the saucepan and bake for 20-30 mins. 16. To make the chocolate sauce, melt the chocolate in a bowl over a pot of simmering water, making sure the bottom of the bowl does not touch the water. 17. Once the chocolate has melted add the cream and stir gently. 18. Finally add the butter and mix well. 19. Serve pears warm topped with almond brittle and drizzled with chocolate sauce.

December 2015

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Benna - Fresh dairy p For countless Maltese families, Benna has been a part of their lives for generations. From daily-fresh milk to flavourful yogurts, cheeses and fresh cream. Benna’s products have become as much a part of our lives as fresh bread, fruit and vegetables. But, have you ever stopped to think about the processes that go into making your favourite Benna products? Here Gourmet Today TV’s resident chef, Sean Gravina visits Benna’s production plant in Hamrun to find out how some of Benna’s products go from stable to your table. Sean toured the plant with Victor Anastasi, Benna’s Dairy Consultant, who explained how milk and all Benna products are produced under strict hygiene levels and food safety controls. Milk Of course, every dairy product starts with the cows at the dairy farm. Using high-tech milking equipment, each cow is milked for between five to eight minutes, and the milk is then immediately chilled at 4°C to keep it fresh. That milk is then transported from the dairy farm to the

Benna Dairy Factory in appropriate milk containers. Here it is rigorously tested to check its taste and smell, sediment, hygiene standards, somatic cell count, bacteria count, protein content, fat content and freezing point. After that, the milk goes through the Cream Separation Process, to split the skimmed milk from the cream. Benna produces three types of milk, Skimmed Milk(0.3% fat), Milk (2.5% fat) and Whole Milk (3.5% fat). Once the milk has been sorted into these three categories, it is pasteurised through a Heat Exchanger, using a hot and cold water system, and then homogenised. Next, the milk is packaged into sealed cartons and given an expiry date and batch number, which are printed onto each pack. The cartons are then stored in crates, and placed in cold storage, before being distributed across Malta and Gozo to the relevant retailers. This whole process takes just 24 hours, ensuring the freshest milk reaches you in time for your morning cup of coffee or bowl of cereal! Yogurts Benna’s yogurt-making process starts out in much the same way as its milk. Once the cows have been milked,

Gourmet Today chef, Sean Gravina chooses locally produced dairy products

that milk is transferred from the farm to the Benna Dairy Factory, where it undergoes a variety of quality checks. After the cream separation process, the milk is standardised to produce one of three types of milk, which will become Yogurt. Each type of milk is then pasteurised and homogenised, before ‘yogurt culture’ is added to the milk at 40°C to create the yogurt. Once this is accomplished, pasteurised fruit or flavouring is added to the yogurt, before each type of yogurt is packaged into sealed cups and given an expiry date and batch number, which are printed onto each cup. The cups are then stored in crates, and placed in cold storage, before being distributed across Malta and Gozo on a daily basis. Whether you like your yogurt to be smooth or with real

GOURMET TODAY

y products every day

fruit pieces, Benna Fresh Live Yogurt is the ideal choice with 17 flavours to choose from in four different categories; Natural, Fruit, Light Fruit & Dessert. Nutritious and tasty, enjoyed by kids and adults alike. Fresh Cream Benna Fresh Cream is produced from fresh milk that is collected daily from Maltese herds. The freshness of Benna cream ensures excellent whipping properties and a smooth consistency, making it suitable for use in both sweet and savoury dishes. Gbejniet Benna’s Ġbejniet are also made from fresh pasteurised

cows’ milk, and the process makes use of a traditional recipe, as well as the latest available technology. Once produced, Benna’s Ġbejniet are allowed to develop their flavour for five days in a maturation room before being individually packed. Benna has five different types of Gbejniet, namely: Ġbejna Bajda, Ġbejna tal-Bżar, Ġbejna Mħawra, Ġbejna tal-Ħabaq and Ġbejna Friska. Irkotta Whereas Italian rikotta is made from whey (the liquid remaining after milk has been curdled and strained), Benna’s Irkotta is superior because it is produced by heating fresh milk before adding calcium chloride (a type of salt) to form the curd. Benna’s Irkotta is relatively

low in fat when compared to other cheeses, making it suitable for those people who are health and figureconscious. Mozzarella Also made using pasteurised cows’ milk and following the first steps of the milk-making process, Benna’s mozzarella is sold either fresh or dry , ideal for salads and perfect for grating onto pizzas and sandwiches. Commenting at the end of the tour to Gourmet magazine Sean said that, “this was one of the most interesting plant visits ever, where I was exposed to the processes involved in the production of milk and other by-products. More than anything else I was impressed with the high level of quality control where random samples from every batch are tested every thirty minutes. Furthermore the level of hygiene is second to none and definitely something Benna should be proud of. Having seen the production first hand, I definitely recommend all Benna products for their freshness and unique quality and taste.”

Did you know?

6,000 cows in Malta from 100 dairy farms produce an average of 120,000 litres of Benna milk daily. Each cow can give as much as 30 litres of milk per day.

PHOTOGRAPHY BY RAY ATTARD

December 2015

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The Definitive(ly) Good Guide Chef of the Month The Definitive(ly) Good Guide to Restaurants Chef of the Month, supported by The Catering Centre, aims to recognise chefs who make the restaurant the success that it is. The winners of last four months include David Borg of Commando in August, Kevin Bonello of de Mondion in September, Daniel Sammut of Tartarun in October and Marvin Gauci of Tarragon in November. August

September

de Mondion

Commando David Borg forms part of the team culinary courses to continue to responsible for opening Commando expand his skill set while developing Restaurant in Mellieha. With a pashis own personal style of cooking. sion for food that goes back to his Not one for following recipes to the early childhood, David doesn’t conT, David has always preferred to cook sider cooking to be his job, but rather from the heart. He has an incredible a way of life. flair for pairing flavours to create He draws inspiration from his dishes that are highly personal and home in the north of Malta, building easily addictive. relationships with local producers, to deliver dishes Commando that celebrate Mediterranean Misrah iz-Zjara tal-Papa, flavours. Mellieha Since graduating from the Tel: 99498843 Web: www.commandorestaurant.com Institute of Tourism Studies, David has pursued various

style of food preparation, which has Kevin’s passion for cooking goes seen him rub shoulders with some back to when, as a ten-year-old, he world-renowned chefs including enjoyed watching and helping his mother in the kitchen. The Bonello Marco Pierre White, Charlie Trotter, family’s fine reputation in the kitchen Raymond Blanc and others. remains intact and furthermore is In June 2010 Kevin was selected to complemented by Kevin’s numerous represent Malta in the prestigious achievements in this field. Bocuse D’Or Europe and placed Following his training at ITS, he 10th out of 24 countries. Five years spent six months at The Berkeley in later, in June 2015, he was chosen London, which is part of the Savoy to be the Team Captain for Maltese Group of Hotels. National Team to Lead the Team for The Culinary Olympics in October Kevin joined The Xara Palace 2016 in Germany. Relais Chateaux as Executive Chef at the age of twentythree, possibly one of the de Mondion youngest locally appointed Misrah il-Kunsill, Chef de Cuisines. Together Mdina. with a team of young and Tel: 21450560 Web: www.demondion.com enthusiastic chefs, Kevin has created an innovative

December 2015

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October

Daniel’s story began many years before he even thought of becoming a chef. He remembers his mum cooking for the family, especially the Sunday meals, and him always wanting to be involved and trying to help. That’s when he first discovered his passion for cooking. Following an attempt to become an accountant, he knew that this career path wasn’t what he really wanted to do and decided to join an ITS course instead. As part of the course he moved to Brighton, UK where he worked in a kitchen for a year. When he returned to Malta, he landed a position in Quadro Restaurant. After sometime however,

an opportunity to run his own pub presented itself and since he always dreamed of having his own pub, he took it on. Eventually, he decided to return to the kitchen and worked as a head chef of a 4 star hotel. Two years into the job, he was approached by his best friend, who he met at ITS, to join his team at Tartarun. Daniel accepted and has since been part of the team. Tartarun Xatt is-Sajjied, Marsaxlokk Tel: 21658089 Web: www.tartarun.com

THE CHEF OF THE YEAR Find out who the Chef of the Year for 2016 is, in the next issue of Gourmet Today and on www.restaurantsmalta.com

Marvin started out his career as a 13-year-old, working after school and through school holidays at a beachside hotel. Though Marvin started his training at ITS, he quickly dropped out, firmly believing that he learnt better directly from the kitchen. He took on various roles at leading hotels in the kitchen, bar and floor to learn every aspect of how a restaurant works. After spending some time – and opening a restaurant – in Ireland, he returned to Malta to set up Wild Thyme, in Xemxija, which he ran successfully for four years. Today Marvin runs three of his own restaurants, Tarragon, which opened in 2007, Caviar and Bull, opened in 2014 and most recently Buddhaman, which opened earlier this year. A firm believer in ongoing progress, Marvin travels regularly to work in various kitchens around the world, allowing him to improve and consistently reinvent himself. He has worked in top restaurants in Greece, France, Italy, Spain,

November

Ireland, Austria and the UK. He has also represented Malta during several international conventions and has been featured in both local and foreign media. Tarragon 21, Church Street, St Paul’s Bay Tel: 21573759 Web: www.tarragonmalta.com

Keep updated about this competition for 2016 and other events/ initiatives by registering on www.restaurantsmalta.com or liking restaurantsmalta.com on Facebook.

Stocking Fillers for Food Lovers

Christmas stockings are not just for children! Surprise a partner, friend or parent with a foodie stocking stuffed with mouth-watering morsels & treats that will make them smile on Christmas morning. Since 2006, the Savina Brand has been creating products inspired by our Mediterranean culture and traditions; every delicacy beautifully designed and packaged – a joy to give and an honour to receive! Savina’s latest hamper catalogue boasts a new image and features a tantalizing array of bespoke hamper ideas and new concept products to choose from. One of the new Savina products making its debut this year is distilled Orange Blossom Water (Ilma Żagħar). This is an artisan product obtained by the distillation of fresh bitter orange blossoms. When in season, orange blossoms and pure water are placed into

special distillation vessels and through heating, vapours extract the scent from the flowers. Upon cooling the water absorbs the rich scent of the blossoms which is traditionally used for flavouring drinks, food and sweet delicacies such as imqaret (date cakes) and qagħaq ta’ l-għasel (honey rings). Another artisan newcomer to the Savina troop is sundried Cherry Tomatoes. These juicy bites need to be rehydrated (between 5-10 minutes) before using and make an exquisite additions to salads and tomato-based sauces. Although not entirely new on the scene, Savina’s crafted cheeselets are now available in convenient 2 packs... an all time favourite has just got better! So get filling those stockings - we assure you that you will not be disappointed!

The Management & Staff at Savina Creations would like to wish you all a blessed Christmas & healthy New Year 2016. www.savina.com.mt info@savina.com.mt t: 2156 2236 m: 7956 2236

December 2015

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Delight in every bite at Carolinas Carolinas Convenient Café opened its doors in July 2015 in Iklin. Backed by its mother company Carolinas Food Foundry in Mriehel, a food factory that produces frozen savouries such as the Maltese pastizzi and qassatat, a large variety of home-made pies, a selection of pizzas famous for their generous helping of toppings keep customers coming back for more. The factory was founded by Victor Grech 10 years ago and was the main supplier of over 300 different food items to one of Malta’s leading supermarket private brand. Last year the factory was passed down to his daughter Caroline and was shifted to a larger premises in Mriehel in order expand production areas and to be able to supply other outlets with their products. Carolinas Convenient Café was opened so that customers could find and try out all their products from one place. All the savouries, sweet pastries and fancy

cakes served at Carolinas Café are all produced at their factory and delivered fresh to the café every morning, which is situated only a few minutes away. They boast a vast selection of innovative cakes, such as their famous Maltesers Dome Cake and Raffaelo Dome cake, Kit Kat and Toblerone cake, and also their Double Cakes including Cranberry and Pecan cake and Oreo Peanut double cake amongst others. More recently, they released a full range of deep, filled muffins including chocolate and strawberry, Bacio, peanut and caramel, toffee and walnut, yoghurt and white chocolate as well as lemon muffins. And for Christmas, why not try their festive cinnamon and cranberry muffins? The future is bright for Carolinas Convenient Café, full of energy and ideas which can be clearly seen in their products. They strive to bring out the best flavour in their foods by sourcing the very best ingredients, whether sweet or savoury, whilst following Yvonne’s, Caroline’s mum’s recipe ideas. Their first café has already proven to be a success, with repeat customers returning on a daily basis. A second café is not strictly off the cards for this bright and enthusiastic team. Their menu is vast and includes a selection of freshly baked baguettes, ftiras and ciabattas filled with whatever their customers desire. Some of the preferred options are the ftira with pulled pork and barbecue sauce, the

traditional hobza biz-zejt and the ciabatta ‘bil-majjal’. The Ftira Bajd u Laham is also amongst the favourites at the café. For those with a more health conscious attitude there are several options - brown breads with salmon and rucola, a selection of healthy, fresh salads or just a simple veggie baguette. They also serve warm mini foccaccia with Parma ham or arrosto together with roucla and mozzarella finished with a touch of aceto balsamcio. In the hot counter there are always pastizzi, and pies, with the most popular being the breakfast pie with pink sausage, egg and cheese, and the new corned beef and potato pie. Mouthwatering pizzas are available throughout the day as well as their signature homemade Siciliana. The smell of freshly baked bread and freshly ground coffee greet customers, enticing them to try freshly baked croissants served with a small jar of Nutella or jam. The homey atmosphere at Carolinas offer customers a pleasant break from the rat-race where they can enjoy a bite to eat whilst browsing food and home magazines. As their slogan says, a big delight in every bite. Carolina’s Convenient Café Triq il-Klin, Iklin Tel: 21421358 Find us on Facebook: Carolinas-Convenient-Cafe

Dining out over the festive season At this time of the year we get together with friends and family we may not have seen for a long time. The decision of where to go out to eat is always a tough one. Do you stick to your usual favourites or try something new for a change? At Gourmet TODAY we are constantly trying to find new spots that make the grade. Here are some of our favourites. D

The freshest ingredients at The Fork and Cork The Fork and Cork, a small restaurant in Rabat, is the perfect spot for a catchup this festive season. Chef Patron Carl Zahra prides himself on seeking out the freshest ingredients on the market and will amend his menu according to what is available at the time. With a menu that changes every season, and daily special dishes, The Fork and Cork restaurant offers a different experience at every visit. The menu caters for vegetarians, vegans and offer gluten-free options. Whatever your food preferences you

can expect a delicious meal, using genuine ingredients and served with a smile. The Fork and Cork will be offering a free welcome drink to Gourmet readers over the festive season. Let them know youâ&#x20AC;&#x2122;re a Gourmet reader and have a drink on them to celebrate this Christmas. The Fork and Cork Saqqajja Hill, Rabat Tel: 21454432, 79047043, Email: book@forkandcork.com.mt The Fork and Cork

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December 2015

Passion inspires succe

Life is littered with difficult decisions and making the right choice can mean going out on a limb. For two young chefs, this meant opening the doors to Umami, Malta’s best-kept fine dining secret. RACHEL AGIUS sat down with Luke Piscopo to talk about the little Rabat restaurant making waves across Malta’s food scene. The word ‘umami’ is a little hard to define. It comes from Japanese and is used to describe a pleasant savoury taste – science says this flavour comes from a particular amino acid called glutamate – and is one of the main tastes present in food, the others being sweet, salty, bitter and sour. Umami too is somewhat difficult to categorize. Perched about halfway up Rabat’s Saqqajja Hill, it comes across more as a cosy family home than an establishment that has fed a veritable tidal wave of enthusiastic diners since it opened in March. Umami never invested in advertising (and Gourmet Today is proud to be the first publication to promote it) and it has yet to experience even a tiny decline in interest. Luke talks about Umami with an air of careful optimism. Nine months ago, when Luke and his colleague Isaac Sciberras opened Umami, they weren’t sure it would last beyond a few months. These fears are not

unreasonable. “A number of high-end restaurants have opened in Malta recently,” Luke says. “There is a lot of competition.” But both were tired of working for others and watching the quality of food fluctuate, so they decided to take matter into their own hands. There was a lot on the line, for Luke particularly – for him it was a matter of starting fresh with Umami or changing careers entirely. Luke admits that they were concerned about what failure would mean – they put a lot of time, savings and energy on the line – and took steps to limit the damage, if the worst-case scenario materialized. “We didn’t want to invest too much into advertising or a complicated menu,” he explains. What they could not foresee was how quickly local patrons fell in love with the little restaurant that could. And for good reason. “Everything we serve here is made in-house, from the bread, butter and pasta to

the mayonnaise and stocks,” Luke says. Fruit and vegetables are all locally sourced and equally passionate growers happily accommodate special requests for more exotic produce. Fish and meat are also local and the staff at Umami believes firmly in nose-to-tail dining – nothing goes to waste and whatever doesn’t make it to the table, is repurposed in other ways to reduce waste. Now that the tentative steps into the restaurant industry have borne fruit, Luke and Isaac feel ready to branch out. A new menu retains the favourite dishes from the first iteration while giving the chefs room to get more creative and flex their culinary muscles.

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cess at Umami Luke would like to develop a fully vegetarian menu, though vegetarian customers have little to complain about when visiting Umami at the moment – à la carte meat-free dishes are prepared to order using the freshest local offerings. Down the line, they hope to produce and sell their own wares, including chutneys, jams, olive oil and, a real crowd-pleaser, marinated olives. An Umami-branded house wine is also on the cards, promising customers a dining experience that is curated down to the smallest detail. For a restaurant that made such a splash in such a short space of time, Umami’s driving force is very simple. “We wanted to open a place where the focus

was on food – a passion for food, respect towards the ingredients,” Luke says. “It was never about money for us.” It is evident that customers, who until know found out about Umami solely through word of mouth, appreciate this kind of approach to dining. They come to Umami in a steady stream, including a growing proportion of repeat customers, to taste the dishes Isaac and Luke prepare. Not bad, for a restaurant they weren’t sure would survive.

Umami 20, Saqajja Hill, Rabat Tel: 27134134 / 9963 0548 Web: umamimalta.com Find us on Facebook: Umami

PHOTOGRAPHY BY RAY ATTARD

December 2015

GOURMET TODAY

December 2015

Living up to expectatio Tartarun in Marsaxlokk has a solid reputation among fish lovers on the island, therefore the opening of Wejla by Tartarun was something we at Gourmet Today were looking forward to. RACHEL AGIUS heads down to Smart City to see whether Wejla could live up to expectations. As a food writer, you get to experience the full spectrum of the food service industry. Even when you’re not working, you cannot help but pick up on things the average diner might not notice. Sometimes it’s not so great – did I really just watch a waitress roll her eyes at a customer? But sometimes, it’s excellent. Walking into Wejla by Tartarun, for example, I knew I would probably want to come back. My guest and I were shown to our seats by our smartly dressed hostess, who then offered to take my jacket. Hallelujah! I thought, someone who knows how things should be done. The evening would continue in this vein – our hostess was attentive and prompt with topping up our drinks and clearing our plates. Manager Stephen talked us through the menu. Despite its sister restaurant – Tartarun, in Marsaxlokk – having a well deserved reputation as a top notch fish restaurant and despite the somewhat nervous-looking

lobsters scuttling about in the aquarium, Wejla’s menu takes as good care of the carnivores as it does the pescetarians. Still, the specialty is fish and seafood, as was amply demonstrated during our meal. After an aperitif – the cucumber curls in the gin were a nice touch – two amuse bouche made their

way to our table. As loathe as I am to use this word in a professional context, there’s no better term – these things were cute. The first was a crunchy little arancina, filled with pork and rice. It was perfectly bite-size and was accompanied by smoked mayonnaise that has changed my view of the sauce entirely – a more-

December 2015

GOURMET TODAY

ons… and then some ish, flavour-packed addition that made me sad when it finished. Then came little rectangles of toast, topped with crab puree and garnished with dill. Smooth and crunchy all at once, this was but the beginning. We’d soon learn that the attention paid to even the tiniest morsel would be in evidence throughout the evening. The opening round – a wonderful steak tartar and a fish ceviche with citrus foam, fennel and dill – disappeared from our plates without a trace. The tartar was perfectly prepared and had a pleasing texture, while the ceviche and its bubblegum pink foam made for playful flavours in a pretty package. Next came a pair of pasta dishes that quite frankly cast doubts on every pasta dish I’ve tried before. First came the lobster agnolotti. An unassuming dish was brought to the table, containing a delicate, coral coloured bisque. Lurking just below the surface were the black lobster-filled parcels – a meld of subtle

flavours and striking visual contrasts. Next was a little pan with gnocchi shaped like mermaid’s purses. Filled with ricotta, they sat in a delectable truffle butter and mushroom sauce and topped with quinoa crackers. They were as delicious as they sound. It’s hard to find a decent bouillabaisse on our islands so when I spotted it on the menu, during my in-depth pre-review research, I knew we’d have to order it. What arrived at the table was towering stack of seafood, accompanied by a flask of the liquid component of this iconic French stew. The interactive element to this dish was a pleasant bit of flair but it was thoroughly forgotten when the eating actually began. Balanced flavours, allowed to develop nicely individually as well as with each other, and the freshness of the ingredients made this the most memorable dish of the evening. That’s not to say of course that the others weren’t worthy of the limelight. The Côte de veau– 500g of

tender, beautifully seared meat on the bone, carved at our table – was a sight to behold as it was wheeled over and drew many appreciative noises once we tucked in. The accompanying twice-cooked potatoes were irresistibly moreish too. Once our hostess cleared our table and we thought we couldn’t eat another bite, a veritable buffet of desserts came along. Despite our (very half-hearted) assertions that we were full, we tackled them all with gusto. The almond pannacotta with red fruits was light, with the fruit offering a slightly tart counterpoint to the gentle pannacotta flavours. There was a bitter undercurrent to the fluffy pistachio cake, thanks to its grapefruit cremaux. The chocolate and hazelnut brownie was just the right degree of rich after a meal that tickled every tastebud. The stellar service, ambience and convenience (more parking than you can shake a stick at, in Smart City’s endless facilities) are definitely working in Wejla’s favour. But the real draw – the undoubted star of the show – is the food. Made with care and an evident attention to detail, it would have knocked our socks off even if it were served on plastic plates. That we ate in such luxury was just a plus. A return visit is definitely in order. Wejla Smart City, Kalkara Tel: 79258117 Web: www.weijla.com.mt Find us on Facebook: wejla

Christmas at the Palazzo TUESDAY 8TH DEC 2015 THE PALACE LIGHTS UP & CHRISTMAS

FESTIVITIES BEGIN… FROM THE 8TH TO THE 30TH DECEMBER

SPECIAL FESTIVE INSPIRED DELIGHTS WILL BE AVAILABLE FOR LUNCH & DINNER AT OUR RESTAURANT LUNA TO ENLIGHTEN YOUR CHRISTMAS SPIRIT. TRADITIONAL ENGLISH AFTERNOON TEA, WITH A FESTIVE TWIST, WILL ALSO BE AVAILABLE EVERY AFTERNOON EXCLUDING MONDAYS WITH MINCE PIES, A GLASS OF BUBBLY AND MORE!

2015

For lovers of gourmet dining, on the 8th December at Luna join us for a ‘Truffle & Mushroom’ themed dinner Truffle & Mushroom dinner - €95 pp Sunday 13th Dec 2015 – St. Lucia Festive traditional English afternoon tea & harpist - €30 pp

Friday 25th Dec 2015 – Christmas day Enjoy Traditional Christmas Lunch in our gilded Ballroom - €75 pp Festive afternoon tea - €30 pp Spend a full day at the palace for Christmas lunch followed by afternoon tea & board games - €95 pp Saturday 26th Dec 2015 – Boxing day Palazzo Parisio will be open as usual with lunch available from midday, afternoon tea from 3pm & dinner from 7:30pm Thursday 31st Dec 2015 – NYE Glittering Gala dinner in the Ballroom with extraordinary show Paula Randell returns to Malta by popular demand to entertain you with her ‘Divas Show’ including Cher, Tina Turner & her brand new Dolly Parton Act! Gala Dinner including wine and a glass of Champagne, Show and DJ set - €185 pp An international bar and Champagne bar will be available For those who prefer a more intimate atmosphere enjoy a NYE Champagne dinner at our Luna restaurant Champagne Dinner - €95 pp. All dining guests are welcome to join the party in the ballroom after dinner for dancing & drinks. Friday 1st of January 2016 Palazzo Parisio opens its doors at 11:00am for a sumptuous brunch the perfect way to spend the first day of a new year! New Years Day Brunch - €70 pp.

Introducing our Chef

Executive chefs are not typically known for being self effacing, indeed our experience of them, from the media & other dining establishments, is that they are often ‘larger than life’ with personalities as diverse as their culinary expertise! Here at Palazzo Parisio however we are delighting in the arrival of our new and surprisingly modest Executive Chef: Giuseppe Gaglione. So, as he is uncomfortable to wax lyrical about his skills & expertise, we will sing his praises for him… Giuseppe originally hails from Naples in the South of Italy but has travelled extensively across his birth country, gaining knowledge of a variety of local, national & international dishes and cooking techniques. He has gained inspiration from many sources but specifically credits two very different chefs – Davide Oldani, from the North and Antonino Cannavacciuolo from his home region of Naples in the South – as having given him the desire & drive to be creative, innovative & original. When pushed he will tell you that his style of cuisine has its roots firmly embedded in the ‘parthenope’ region of Italy but that it has developed as the years have passed and as his passion for his work has grown. He encourages his team to discover and understand ingredients their tastes, their flavours & their properties. He insists that the combination of all this knowledge is to be whipped up with passion, flair and dedication to their art. Giuseppe works with the absolute determination to simply achieve the right balance between flavours, colours and texture, whilst at the same time, ‘challenging the norm’. He wants to keep the foundations of tradition, but is determined to bring innovation, contemporary dishes & tantalising twists to both LUNA the Restaurant at Palazzo Parisio and also its luxury event catering operation.

Uovo 62° su crema morbida di Funghi porcini, crumble di Pancetta e Tartufo bianco D’Alba Free-range Egg cooked at 62° on a soft cream of Porcini Mushrooms, Pancetta crumble & white Truffle from Alba INGREDIENTS (FOR TWO) 2 free-range fresh eggs (at room temperature) 40g of top quality dehydrated Porcini Mushrooms (pre-soaked in warm water) 1/2 a thinly sliced white Onions 200g of diced Potatoes 1/2 a liter of Vegetable Stock (enough to cover the Potatoes) 2 slices of Pancetta White Truffle to your liking! PREPARATION: In a small saucepan fry the finely sliced white onions in Extra Virgin Olive Oil. Add the Porcini Mushrooms and lightly sauté them with the onions. Let these cook a few minutes, add the diced potatoes and cover with Vegetable stock. Simmer until potatoes are cooked. Reduce this to a creamy consistency using a plunger and set aside. Preheat your oven to 62° and then place the two eggs in a small plastic container and cook for 1 hour. Pour the Porcini cream into your preferred plate (a soup or consommé bowl is recommended) and carefully crack the eggs into each serving dish and gently place it on the Porcini cream. Complete your dish by adding a few slithers of White Truffle and drizzle with pure Extra Virgin Olive Oil. Decorate to your liking and enjoy!

Celebrate the festivities at Tal-Pjazza The real testament to a restaurant’s success is return customers. When people come back to the same place to eat over and over, you know they’re onto something and TalPjazza specialises in repeat customers. Open from 9am till late, Tal-Pjazza offers breakfast, lunch and dinner from a varied menu that focuses on fresh ingredients and an expert touch in the kitchen. Their menu consists of a wide range of appetizers and platters, seasoned chicken, meat dishes, fresh grilled seafood, imaginative salads, a variety of huge burgers, grilled sandwiches and a wide range of pizzas cooked in a wood oven. Save room for dessert as they also have a varied list of delicious homemade cakes. Italian chefs make sure the fresh pasta, delicious pizzas and towering burgers are up to scratch before being served. Tal-Pjazza is not just for eating. At the bar they have a wide range of local and foreign wines, as well as dozens of beers. The bar offers festive martinis, margaritas and a long list of cocktails. To keep the little ones (and the not so little ones) they have a large game arcade, with game machines and pool tables. Tal-Pjazza staff are dedicated to ensuring that customers leave happy, satisfied and eager to return. So if you’re looking for a quiet place to enjoy the upcoming festive seasons with your family and friends book your table now at Tal – Pjazza Café. They are also accepting bookings for staff parties.

GOURMET TODAY

December 2015

GOURMET TODAY

Tal-Pjazza Triq il-Korp tal-Pijunier, Bugibba. Tel: 99216161 Email: info@talpjazza.com Find us on Facebook www.facebook.com/talpjazzacafe

PHOTOGRAPHY BY CHRIS MANGION

December 2015

YOUR CHRISTMAS CELEBRATION DESERVES A TRULY MEMORABLE LOCATION.

Capture the warmth of the festive season and prepare for distinction at InterContinental Malta. Indulge your desire for the finest and most elegant Christmas selection while you merrily delight in a celebration of traditional festive treats, scrumptious desserts and jubilant refreshments. Our unparalleled eye for detail ensures you a December to Remember.

Do you live an InterContinental life? For more information or to make a reservation, please call 21 377 600, email malta.fnb@ihg.com or visit intercontinental.com/icmalta

In over 170 locations across the globe including HONG KONG • LONDON • NEW YORK • PARIS • BEIRUT • LAGOS

At Lovage, we are passionate about food and creating exceptional dishes prepared with fresh ingredients to make your meal an utterly scrumptious affair. This is our specialty! Come and enjoy a delicious and enjoyable meal at our restaurant which combines a home-grown, traditional style of cooking with a contemporary and modern twist. The bistro also enjoys the bonus of outdoor seating and a bar. The appealing Mediterranean dishes, snug ambience and overall great service make Lovage a great choice of restaurant, be it for a quick dine with your loved ones. Lovage Bistro is offering a variation of festive menus so visit our website and book your table now.

Lovage Bistro Triq l-Imhar Bugibba Tel:21572088 Web: www.lovagebistro.com Facebook: www.facebook.com/LovageBistro

The opening line of Nat King Cole’s Christmas carol make chestnuts one of the season’s most favourite ingredients. Temperatures remain warm in Malta until Christmas, when we can finally light the fire and enjoy some roasted chestnuts and mulled wine in the company of family and friends. These are some of my favourite ways of using chestnuts for the Christmas season.

PHOTOGRAPHY BY RAY ATTARD

Chestnuts roasting on an open ﬁre

GOURMET TODAY

December 2015

Christmas chestnut canapes Makes 24

Ingredients

• 2 loaves sliced white bread • 250g butter Filling • 1 chicken breast, cooked in butter and stock till cooked through and tender • 100g ready cooked chestnuts, finely chopped • 1 tbsp fresh parsley, finely chopped • 1 tbsp wholegrain mustard • 1 tbsp white wine vinegar

• 1 tbsp olive oil • A few drops Tabasco sauce • Cranberry sauce, to serve

Method

1. Pre heat oven to 190°C. 2. Cut out 24 rounds from the centre of the bread slices with a cookie cutter. 3. Melt the butter. 4. Put the bread circles into the melted butter and place these into a muffin tin. Place another muffin tin of the same size on top, sandwiching the buttered bread

underneath. 5. Place these in the oven and bake for 15-20 mins till the croustades are firm. 6. Lift the croustades from the tin with a palette knife and place them on a wire rack to cool. Set aside until ready to fill. 7. To make the filling, finely chop the cooked chicken, and mix with the chopped chestnuts and parsley. 8. Add all the other ingredients mix well and season with salt and pepper. 9. Fill the croustades with the chicken and chestnut filling, and top with a teaspoon of cranberry sauce.

December 2015

GOURMET TODAY

Artichoke and chestnut roulade Although the turkey is the star of the show at Christmas lunch, you may be entertaining vegetarian guests. Try this artichoke and chestnut roulade, but be sure to make extra as your meat-eating guests will also like to try it!

Serves 6

Ingredients • • • • • • • • • • • • •

100g spinach 50g butter 3 small onions 225 brown and white mushrooms, roughly chopped 3 garlic cloves, crushed 3 tbsp balsamic vinegar 100g cooked chestnuts, roughly chopped 4 thyme sprigs, leaves picked 150ml fresh cream 150g jar artichoke hearts, roughly chopped 500g puff pastry 1 egg, beaten some flour to dust

Method

1. Put the washed and prepared spinach in a colander, pour boiling water over it, when wilted cool under cold running water. 2. Lift out handfuls, and squeeze out water. 3. Roughly chop the spinach and set aside. 4. Melt the butter in large frying pan.

5. Add the finely chopped onions and fry for a few mins. 6. Add the chopped mushrooms and cook for a few mins more. 7. Stir in the crushed garlic and balsamic vinegar and cook another min. 8. Stir in the chopped chestnuts, thyme leaves and cream, bring to the boil, then simmer for about 10 mins or until there is barely any liquid in the pan. 9. Empty mixture into a large bowl, stir through the spinach and artichokes and check the seasoning. 10. Cool completely, then cover and chill for 1 hour to firm up. 11. Dust work surface with flour and roll out the pastry to a 14 x 30 cm rectangle. 12. Place on a large baking sheet and arrange the chilled filling on top, in a large sausage shape – leaving a 2.5cm border all the way around. Brush the top of the visible pastry with some of the beaten egg. 13. Roll out the remaining pastry until large enough to cover filling and base pastry. 14. Trim edges to neaten and press edges with a fork to seal between the layers. Brush with more beaten egg and chill for 30 mins. 15. Preheat oven to 200C. 16. Bake the pastry roll for 25-30 mins until pastry is deeply golden. Allow to settle and serve in slices.

Pumpkin and chestnut soup Serves 6

Ingredients

• 1kg pumpkin, peeled, seeded and cubed • 1 onion, peeled • 4 whole cloves • 1 litre milk • 600ml stock (chicken or vegetable) • 100g peeled cooked chestnuts • 1 bay leaf • 1 orange, juice only • Salt and pepper Chive butter • 1 orange, zest only • 50g butter, softened • 1 tsp red chilli, deseeded and finely chopped • 1 tbsp fresh chives, plus extra to garnish

Method

1. Pre heat oven to 180°C.

2. Stick the cloves into the peeled onion. 3. Put the pumpkin cubes into a large ovenproof pan with the onion and cloves, all but 25g of the chestnuts, the milk, stock, bay leaf and seasoning to taste. 4. Bring very gently to the boil. Place a lid over the pan and put intoa preheated oven for 1 hour till all vegetables are tender. 5. Remove bay leaf and cloves and liquidize soup till very smooth adding the juice of the orange. 6. Pour back into a clean pan. 7. To make the orange and chive butter, dry fry the remaining chestnuts in a pan until golden. Cool. 8. Finely chop the chestnuts, then beat together in a bowl with the butter, orange zest, chilli and chopped chives. 9. Cover and chill till firm. 10. When ready to serve, reheat the soup, divide among 6 bowls and serve topped with a slice of the chive butter.

Fate i buoni Trade enquiries Vivian Corporation Tel: 2258 8600 Web: www.viviancorp.com â&#x20AC;˘ Email: info@viviancorp.com Find us on Facebook: Buon APPetito

December 2015

GOURMET TODAY

Individual Monts Blancs These make an excellent finale to any festive dinner.

Ingredients

Meringues • 2 egg whites • 110g white caster sugar Chestnut filling • 400g sweetened chestnut purée, chilled Topping • 250g mascarpone • 200ml crème fraîche • 1 dessertspoon caster sugar • 1 tsp vanilla extract

Method

1. Preheat the oven to 150°C. 2. Place egg whites in a large bowl and whisk for 2 mins till foamy, continue on medium speed for another min and then on high till the meringue is stiff.

3. While whisking, add the sugar a spoonful at a time until you have stiff glossy mixture. 4. On a large baking tray spoon 8 dessertspoons of the meringue onto baking paper and with the spoon hollow out the centres. 5. Bake in oven reduced to 140°Cfor 30 mins. Turn off oven and leave meringues overnight. 6. Store or freeze meringues till needed. 7. To assemble Monts Blancs, spoon equal amounts of the sweetened chestnut purée into each meringue. 8. Whisk the topping ingredients together and spoon equal amounts on top of the chestnut purée. 9. Lightly dust with icing sugar to finish.

Imbuljuta This is a great traditional Maltese recipe using chestnuts and hot chocolate and served around Christmas time, especially after midnight mass. This is a great recipe to use at this time of the year as you get to use all of the lovely citrus fruits that are ripe at this time of the year.

Ingredients

• 500g dried chestnuts (these you buy from a green grocer) • 100g bitter cocoa powder • 100g chocolate (75% cacao) • 200g sugar • ½ tsp ground cloves • ½ tsp nutmeg • ½ tsp cinnamon • 2 tsp vanilla extract • 6 tbsp rum • 1 lemon, pared skins • 1 orange, pared skins • 1 tangerine, pared skins • Fresh cream, to serve

4. 5.

Method

1. Soak the chestnuts overnight in a bowl of water, enough to

cover the chestnuts well and with half of the pared skins of the fruit. The next day, discard the water and fruit skins. Then with a small knife, scrape off any brown skin that may still be stuck to the white chestnuts. Put the prepared chestnuts into a large pan, cover well with water and add the chocolate powder, sugar, and spices. Add the remaining pared fruit skin. Bring to the boil stirring continuously until the sugar and cocoa have melted. Lower the heat to simmering point and cook for one hour until the chestnuts are soft. Add the vanilla extract, rum and chocolate. Stir well, allow to simmer for another 15 minutes. Serve with lashings of whipped fresh cream.

CAFETERIA - PIZZERIA - RESTAURANT - LOUNGE Melita Gardens, Triq Idmejda, Balzan (next door to San Anton Gardens) Tel: 2147 0663/4 Email: info@melitagardens.com.mt

December 2015

GOURMET TODAY

Roasted chestnuts With a sharp knife, cut a cross on each chestnut, then carefully place them in the ashes of an open fire and leave to roast till easy to peel and chestnut flesh is tender. Cool slightly and then enjoy with a glass of Mulled wine!

For more of Pippa Matteiâ&#x20AC;&#x2122;s recipes for the festive season, check out her award-winning book, Pippaâ&#x20AC;&#x2122;s Festa, available at leading book stores.

ADD A LITTLE S PA R K L E T O Y O U R

CHRISTMAS AT T H E R A D I S S O N B L U R E S O R T, M A L TA S T. J U L I A N ’ S !

Celebrate Christmas this year with all things sparkly at the Radisson Blu Resort, St.Julian’s. Sip on a glass of bubbly at The Bridge, dig into a glorious meal at Le Bistro or feast on our scrumptious, festive buffet at Kontiki, whilst enjoying a glittery and bright atmosphere at the Resort. We’re here to make your Christmas unforgettably sparkly!

St. George’s Bay, St. Julian’s, Malta info.stjulians@radissonblu.com T: +356 2137 4894 radissonblu.com/stjuliansresort-malta

December 2015

GOURMET TODAY

Make it a sparkly Christmas morning

Preparing food for Christmas day usually revolves around getting lunch ready. However, if you have children, the most magical time is the morning when they open their presents. Make Christmas morning even more special with some great, festive recipes by Radisson Blu Resort, St Julian’s Executive Chef, Ramon Micallef. Alternatively head down to the Radisson Blu Resort, St Julian’s after midnight mass and let your night truly sparkle. Early Christmas breakfast is served from 1:00am to 3:00am, where you can expect warm and cold platters that will tantalise your taste buds.

Ingredients

Danish pastry • 250 g flour • 10g yeast • 10g prover • 35g butter • 2 eggs • 100g milk • 170g pastry margarine Turkey and cranberry filling • 200g turkey breast mince • ½ small onion • 2 cloves garlic • 50g cranberry • 1 tsp salt • 1 tsp pepper • 1 tsp olive oil

Method 1. Start with the turkey mix by heating the olive oil in a pan and frying the onions and garlic until golden brown. 2. Once softened add the turkey mince,

6. 7.

10.

season and fry until cooked through. Add the cranberries and mix well. Remove from the heat and allow to cool. To make the pastry mix all the ingredients in a bowl apart from the margarine. Once mixed fold in the pastry margarine slowly until you get a pastry. Cover and allow to rest in the fridge for 1 hour. Roll out the pastry with a rolling pin. Spread the turkey mix on the top and roll to form a log. Cut the log into slices and place on a baking tray. Bake in a pre-heated oven at 180°C for approx. 20 mins until golden brown. Serve immediately.

PHOTOGRAPHY BY RAY ATTARD

Turkey and cranberry Danish

GOURMET TODAY

Smoked salmon, horseradish and rucola muffin Makes 12 muffins

Ingredients

Savoury muffin • 250g self raising flour • 1 tsp baking powder • ½ tbsp bicarbonate of soda • 1 pinch salt • 1 tsp paprika • 1 tsp mustard powder • 2 eggs • 75g melted butter • 200ml buttermilk Filling • 200g smoked salmon • 120g rucola • 100ml horseradish • Salt and pepper

Method

1. Pre-heat the oven to 160°C.

2. Mix all the dry ingredients into a bowl and set aside. 3. In another mixing bowl, beat the eggs and add the melted butter and the buttermilk gradually. 4. Fold in the dry ingredients and divide the batter into paper muffin cups in a muffin tray and set aside for a few minutes. 5. Bake from approx. 30 mins and then allow to cool completely (approx. 1 hour). 6. Cut the muffins in half. 7. Spread horseradish on both sides. 8. Place the rucola in the muffin and top with smoked salmon. 9. Cover with the top of the muffin and serve.

Yoghurt , strawberry and berries brioche buns Ingredients

Brioche buns • 500g flour • 2 tsp salt • 10g dry yeast • 6 eggs • 200g butter • 2 tsp oregano • 2 tsp sesame seeds Yoghurt, strawberry and berries filling • 100g strawberries • 100g blue berries • 100g black berries • 200ml Greek yoghurt • Handful mint

Method

1. Mix the flour, salt and yeast in a beater and gradually add the eggs. 2. Add the butter in 3 parts, mixing thoroughly before each addition. 3. Mix until the batter

4. 5.

8. 9.

10.

comes away from the bowl. Allow to prove in the fridge for 1 hour. Knock the air out of the dough and allow to prove again for an hour. Divide the dough into 12 parts and roll into balls. Prove for 2 hours at room temperature. Sprinkle with oregano and sesame seeds and bake in a pre-heated oven at 180°C for 10 mins. Clean the berries and cut the larger ones in half. Place in a bowl and mix with the Greek yoghurt and mint leaves. Remove the top from the brioche buns, fill with berry mix and serve.

December 2015

GOURMET TODAY

Chestnut, chocolate and cinnamon soup Serves 12

Ingredients • • • • • •

1½ tsp cinnamon powder 500g roasted chestnuts, peeled 2 tbsp sugar 50g unsweetened chocolate 50g butter 30ml fresh cream

Method

1. Melt the butter in a pan and add the chestnuts. 2. Once cooked add the sugar and allow to caramelize a little bit. 3. Add a little water and leave to boil until it gets mushy. 4. Blend and add the chocolate and cinnamon. 5. Add a dollop of fresh cream and serve.

December 2015

GOURMET TODAY

Brie, walnut and spinach pie Ingredients • • • • • • • • • • •

100g walnuts 50g butter 200g brie cheese 500g cooked spinach leaves 30g onions 10 g garlic 10g salt 10g ground pepper 3 eggs 600g short crust 30g sesame seeds

Method

1. Dice the onions and garlic and fry in butter until golden brown. 2. Crush the walnuts and add to the onion mixture. 3. Add the spinach and remove from the heat once wilted and allow to cool. 4. Roll out the shortcrust pastry and line in a greased baking dish, leaving enough pastry to make a lid. 5. Allow the pastry to rest for a few mins. 6. Add the beaten eggs, brie and salt and pepper to the spinach mixture and mix well. 7. Fill the pie with the mixture and place the lid on the top. 8. Press the sides of the lid down to seal the pie. 9. Brush the top of the pastry with beaten egg and sprinkle the sesame seeds on top. 10. Bake in a pre-heated oven at 180°C for 35 mins until the pastry is golden brown. 11. Allow to rest for at least 10 mins before serving.

Radisson Blu Resort St. Julian’s Tel: 2137 4894 Email: info.stjulians@radissonblu.com Web: www.radissonblu.com/stjuliansresort-malta Find us on Facebook

December 2015

GOURMET TODAY

Passing on the artistry in cake decorating

Gourmet Today talks to Mary Ann Zahra of Artistic cakes about what inspires her work as well as her favourite sugary delights When did you start cake decorating? What triggered your interest in decorating? I started cake decorating back when I was in my teens, however at that time I only used royal icing, taught by my late Auntie Helen. She taught me how to cover a cake with royal icing and how to do basic scrolls and line work. I then took a break to concentrate on other things in my life; studying, my career and then later on my family. In my early 30s I watched Anton B. Dougall and Edward Calleja decorating a Christmas cake and felt inspired. I also watched a lot of Cake Boss and Ace of Cakes at the time and decided that this is what I wanted to do. So I picked up the phone and called Edward Calleja and joined one of his courses. I am now a approved instructor by ICES.

What are you basic tools for cake decorating? The list is endless! Anyone familiar with sugarcrafting knows what I mean. There are loads of tools out there on the market to make the job easier, finer and with more precision. However, as I always declare, my favourite tools are the royal icing nozzle tips. What are your most popular designs, the ones people seem to like the most? The designs people like most are the classics, such as cakes with lace, cakes with royal icing designs and even hand-painted cakes. Who is your greatest inspiration? There are three cake masters that really inspire me. The first is Eddie Spence, who was also my tutor in the UK. Eddie worked and designed many cakes for the Royal Family, including the wedding cake for Prince Charles and Lady Di. I feel like I learnt a lot about cake design and royal icing from him. The delicate lace work and broderie anglaise by Zoe Clark is also inspiring, as are the sugar flowers by Alan Dunn. What tips would you give aspiring cake decorators? I do share a lot of hints and tips about cake decorating during my class sessions at my Cake Studio. The most basic tip is that you have to always strive for perfection as clients expect the sort of cakes you find in magazines. There are many cake decorators out there, however many do not produce quality work as they

do not have the knowledge of under-coatings that need to go on the cake before the final covering of sugarpaste, especially during the hot season in Malta. What makes up the bulk of your business? This would be teaching, with classes running from October until June. Some of my classes include introductory sugar art, sugar art flowers and basic royal icing to advanced classes such as airbrushing, hand painting on cakes, advanced large sugar art flowers as well as developing a cake decorating business from home. What is the hardest design request you have ever received? One client requested a design of the New York skyline and a Spiderman figurine jumping from one sky scraper to another. We actually had to turn down the design because the work it entailed was out of the clientâ&#x20AC;&#x2122;s budget. This is a problem cake decorators often face as clients do not understand how many manhours go into creating the complex designs they request. Artistic Cakes Malta Mob: 9985 5121 Web: www.artisticakesmalta.com Find us on Facebook: Artistic Cakes Malta

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94 pts., YEAR’S BEST

94 pts., CELLAR SELECTION “This is a beautiful wine, so crisp, taut and refreshing. ...Still young although already balanced, the wine will age for several years...”

- Wine & Spirits, 12.1.14

- R.V., Wine Enthusiast, 12.15

- A.N., Wine Spectator, 12.31.14

- R.V., Wine Enthusiast, 12.1.14

94 pts. “...all class and refinement... A great vintage for Roederer.” - J.S., JamesSuckling.com, 7.10.15

93 pts. “Elegant and harmonious...” - A.N., Wine Spectator, 1.15.15

CARTE BLANCHE NV 90 pts. “...deliciously crisp and fruity. ...The fruitiness and the just off-dry character make this a wine that would be just as good as an apéritif as with food.” - R.V., Wine Enthusiast, 12.15

the 90+ point portfolio of Champagne Louis Roederer Imported exclusively by (10.20.15)

Imported exclusively by Charles Grech & Co. Ltd., Valley Road, BKara T: 2144 4400

Situated directly opposite Malta's largest sandy beach, Tramun Taghna offers an a' la carte dining experience in a beautiful setting. It is open from lunchtime till dinner and also serving coffees, sweets and light snacks in the afternoon. Choose your favourite cut of meat from our display and our chefs will cook it to perfection whilst you relax and enjoy the view.

FREE PARKING AVAILABLE FOR ALL OUR GUESTS db Seabank Entertainment Complex, Marfa Road, Mellieha Bay, Mellieha T: 2289 1774 - 2289 1000 E: tramuntaghna@dbhotelsresorts.com

December 2015

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 number of dedicated importers. The wines of Palladino, Zonin, Masi, Gaja, Frescobaldi, Luce, Antinori, Banfi, Ornellaia, Donna Chiara and Donnafugata are just a part of extensive Italian portfolio. Bordeaux and Burgundy Grand Cru are being cascaded down to many rarely known ‘village’ wine appellations. The choice of Champagne is spread over a large selection of greatest names and formats that currently go up to six litres (8 bottles). Ornellaia 2012 – Ornellaia Bolgheri, Italy Ornellaia 2012 gives you an immediate sensation of pleasure that is both charming and engaging. Straight away, you can appreciate its deep ruby colour and warmth, as well as its bouquet of rich fruit and spice. The palate is well rounded, full, and generous, with glossy tannins and a velvety texture. It has all the luxury that distinguishes Ornellaia’s great vintages, but it conceals this richness behind an expansive and magnificent structure that concludes in a long-lasting finish. The 2012 growing season was characterised by an abundance of sunny, dry weather with some rainfall just before the harvest. The result was an even, consistent ripening process that in the end yielded this generous, full-bodied wine that is remarkably appealing and seductive. This is why Ornellaia winemaker and director Axel Heinz, chose the word ‘l’Incanto’ (the Enchantment) to describe this vintage of Ornellaia.

Charles Grech & Co. Ltd., Valley Road, B’Kara Tel: 2131 5064

This Christmas season, whether it’s a turkey, roast beef, leg of lamb or fish dish, Colman’s has the perfect condiment to add to your meals.

sparkle

MEALS THAT SAY IT ALL www.colmans.co.uk

Christmas meats Having a butcher you trust is an invaluable tool for any chef, whether cooking for family and friends or cooking for a restaurant. And at Christmas this is even more important. Sourcing the right meats means your Christmas lunch is going to be a memorable occasion. Gourmet TODAY is sharing some of the butcherâ&#x20AC;&#x2122;s we trust. D

Specially Selected Grass Fed Irish Beef Double R Meats CO LTD, Litmija Rd, Zabbar. T 2149 9941 E-mail: gail@drrmeats.com Website: www.doublerrmeats.com

Double R Meats Co Ltd.

December 2015

GOURMET TODAY

Quality meats from Double R Meats

Striploin steaks with roasted baby Double R Meats provides quality meat products to local restaurants, high street butchers tomatoes and summer purée and catering establishments, focusing mainly and cut of the tops. Set Serves 4 on fresh beef of the highest caliber. Owner aside with about a quarter Ingredients of the other vegetables. Steve Rizzo takes great pride in offering cus• 4 x 150g striploin steaks, at 8. Tip the remaining tomers a consistently reliable product from least 2.5cm thick vegetables into a food • 12 cherry tomatoes, on the the top producers around the world. processor along with the vine Today, Steve’s children are also active in herds, ricotta and a tbsp • 2 tbsp extra-virgin olive oil of oil. Double R Meats – daughter Gail takes care of • Salt and pepper 9. Season generously, then sales, marketing and management, while son • 550g prepared green blend to a rough purée vegetables such as asparagus, Sean handles all logistics and stocks. and transfer to a heavybroad beans, peas Double R Meats brings its beef in from probased pan. Fold in the • 2 tbsp each chopped fresh reserved vegetables and ducers in Ireland, Poland and Belgium, while mint and chives set aside. pork is sourced locally. Fresh poultry comes • 250g ricotta 10. Heat a little oil in a large • Knob of butter from Italy and Malta. Double R Meats also frying pan over high heat. • Steamed new potatoes stocks other products such as frozen goods Season the steaks and add to the pan. including game, poultry and vegetables. Method 11. Cook for 2 mins on each Customers can look forward to an expan1. Preheat the oven to side then reduce heat, add sion in the range at Double R Meats but, Steve 180°C. the butter and cooking assures, the emphasis on quality, consist2. Divide the cherry tomatoes for a further 2-4 mins, into 4 portions of 3 each turning once, depending ency and good customer service will remain and place in a small on how you rare you prefer unchanged. 3. 4. 5.

6. 7.

roasting tin. Drizzle over a little olive oil and season to taste. Roast for 12-15 mins until lightly charred. To make the summer purée, bring a large pan of salted boiling water to the boil. Add the vegetables and boil for 4-5 mins until tender, then drain and cool under cold water. Remove the skins from the broad beans. Take out the asparagus

12. 13. 14.

15.

your meat. Transfer to a plate, set aside in a warm place and allow to rest. Whilst the steaks are resting, gently heat the purée. To serve, divide the summer puree among warmed places and arrange the steaks on top. Finish with a pile of roasted tomatoes, a drizzle of olive oil and mashed or steamed potatoes.

Double R Meats Co. Ltd. Latmija Road. Zabbar. Tel: 21499941 Web: www.doublerrmeats.com

GOURMET TODAY

December 2015

Dayfresh celebrate the festive sea A trip to the butcher is all well and good if you have dinner plans for later. But what about when youâ&#x20AC;&#x2122;re hungry right now? DayFresh Meats, in Birkirkara, has got the answer. Having started off as a family-run butcher, DayFresh now offers a unique dining experience that goes hand in hand with its commitment to bringing customers fresh, quality meats. DayFresh Meats is essentially a dine-in butcher. Customers can take a look at the meats on display before selecting their cut and then having it cooked to their liking. A variety of beef breeds, from different countries, are available,

GOURMET TODAY

December 2015

GOURMET TODAY

eason at their concept meat stores

ingredients for a homemade meal. With guaranteed quality and knowledgeable staff, you can be sure you’ll find what you need.

Dayfresh Meats Dayfresh Butcher & Steakhouse Naxxar Road, Birkirkara Tel: 27887727 Upper Constitution Street, Mosta. Tel: 2744 8007 57, Diego Street, Hamrun (opp. BOV) Tel: 2123 7925

Find us on Facebook - DayFresh Meats & Grill

PHOTOGRAPHY BY RAY ATTARD

as is top quality local pork, lamb, venison, chicken and game. Each day brings with it a new menu, showcasing the freshest products available that day. A number of sausages, marinated options and other prepared dishes such as chicken cordon bleu and kebabs are made in-house, with quality ingredients. No pre-made seasonings or sauces will ever set foot in DayFresh meats. Once the main dish is selected, customers can choose from a selection of accompaniments, including roast vegetables and potatoes, and fresh salads. If you’re in a bit of a rush or cannot eat in for some reason, DayFresh will gladly prepare take-away orders, on both cooked and raw products, in case you would like to prepare your meal yourself. Give them a call if you’re organizing a meal at home or just want something a bit tastier than an uninspired sandwich on your lunch break. With the festive season upon us, DayFresh have got all your traditional meal necessities covered. Turkey is the traditional meal for many Maltese families and so will take centre stage at DayFresh, where it will be available as is or already stuffed. Of course food is not the only part of the festivities. DayFresh stock a wide range of wines and liquors, with something for every budget. DayFresh Meats take good care of their customers, whether they’re looking for a quick bite or the

Fresh High Quality Veal You just donâ&#x20AC;&#x2122;t get quality by accident Veal Frenched Rack - Grain fed Veal Topside - Milk fed Veal Cheeks - Milk fed Veal Ribeye - Grain fed Veal Eyeround (Lucerto) - Grain fed

The ingredients to a perfect Christmas.

Fresh Premium Spring Lamb From the lush green pastures of Ireland Lamb Frenched Rack Lamb Leg Bone in Lamb Shoulder Rack

Excellent Quality Fresh Argentinian Beef Selected from the best Argentinian breeds Ribeye Fillet Sirloin Rump

Fresh Black Aberdeen Angus Beef From the lush green pastures of Ireland Black Angus Fillet Black Angus Ribeye Black Angus Tomahawk Rib Black Angus Rump Black Angus Roasting Joint Black Angus Frenched Rack

Fresh & Flavoursome Polish Beef T-Bone Steak Young Bull Ribeye

Gourmet hampers at Stefania’s

Stefania’s Sweet Boutique

13, Triq Sant’ Anna, Attard ATD 1340 Tel: 21424864 • Mob: 79681229 Website: www.stefaniagusti.com Email: info@stefaniagusti.com Facebook: stefania’s

PHOTOGRAPHY BY RAY ATTARD

Stefania’s Christmas hampers consist of Sicilian and Pugliese food products together with top quality wines. A typical hamper would consist of Biscotti Artiginale, Olio di Olive DOP, Pesto di Pistacchio, Tranci con pistachio, Saccotini Ai Fichi, Nucatoli,Tartufi al Rum, Caffèrelli, Panforte, Fichi di Mandola, Agrumi di Sicilia, Mile al Arancia, Fusilli al Nero di sepia, penne al cioccolato, caramel le mile e limonene, olio di, olive DOP, Diavoletti siracusani, Pronto Bruschetta, sale al rosamarino, sale al oregano, Mariella ta Frutti di Bosco, le spezie spaghettata and more. If you cannot find exactly what you are looking for in our hamper range you can make your own custom hamper to make an extra bespoke gift. Our buildyour-own service is a simple way to get exactly the products you want in the hamper style of your choice within your budget.

December 2015

The Christmas bird It is hard to even picture a holiday feast without the turkey. Although the holidays are prime time for turkey consumption, turkey is also a popular sandwich meat and ground beef alternative year-round. Lean turkey meat is often included in low fat diets and is sold in various forms, including whole, pre-packaged slices, breast, thighs, mince, cutlets and tenderloins. Turkey farming is significantly different from other poultry farming. These are some of Snow White’s tips for getting the best quality bird on your table this Christmas, or at any time of year. Turkey tips • Look for meat that is supple. • A turkey roast is cooked properly when it is piping hot all the way through. • Turkey dries out quickly, so don’t

GOURMET TODAY

overcook it. • If marinating turkey meat, put it in the fridge straight after you’ve finished, as it is highly sensitive to heat. • Store turkey separate from any gravy, stuffing or raw food. • Refrigerated turkey will keep for about one or two days. If it is already cooked, it will keep for about four days. • When buying turkey, look for meat that is fresh and without blemishes. Do not buy any bird that is discoloured, torn or bruised. Avoid meat that has a peculiar odour. If you are buying pre-packaged birds, make sure that the package is not torn or leaking. Frozen turkey should be checked for freezer burns that appear as brown or grey patches on the flesh. It is also important to avoid buying birds that have been injected with fat.

ey Health benefits of turk of protein. • Turkey is a rich source in fat. White meat is lower in ical • Skinless turkey is low typ A at. me k dar than the cent calories and has less fat per 30 cent white meat and turkey consists of 70 per dark meat. ium and rce of iron, zinc, potass • Turkey meat is a sou phosphorus. , which are vitamin B6 and niacin • It is also a source of on. cti du pro rgy body’s ene both essential for the lesterol cho er low p hel can on pti • Regular turkey consum ulin levels ins p kee p -GI and can hel levels. The meat is low stable. which amino acid tryptophan, • Turkey contains the e in rol t tan por plays an im produces serotonin and . tem ne sys strengthening the immu ial for enium, which is essent sel of rce sou a o als is • It nity and mu im sts boo o olism. It als thyroid hormone metab acts as an antioxidant.

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

Steaks with superior flavour at Sciacca Grill

Dry aging

There are plenty of ways to prepare beef, each with its own careful technique and results. But those results donâ&#x20AC;&#x2122;t only depend on how beef is cooked â&#x20AC;&#x201C; before a cut makes it to a kitchen, it will probably have been aged, a process that imparts new dimensions to your steakâ&#x20AC;&#x2122;s flavour. There are two types of ageing, dry and wet. The former takes place in a refrigerated environment, with controlled humidity and airflow, for anything between one to five weeks, with the beef remaining unpackaged, allowing the natural enzymatic and biochemical processes that result in improved tenderness and the development of the unique flavour. Wet ageing on the other hand involves vacuum packaging the meat, which has the advantage of prolonging shelf life and reducing shrinkage, which can be an issue with dry ageing.

There has been little research into and comparison between these methods but what has been done makes for interesting reading for the steak enthusiast. The greatest reason for dry aging beef is to further enhance its flavour and to impart the flavour notes that are generally associated with this product. Flavour is also difficult to study objectively. A 2001 study asked testers to try samples of Angus beef that had been aged differently and for different lengths of time. Researchers found that the flavours of dry aged beef were the best after 14 days of dry ageing. Vacuum-packed beef tasted the best at 9 days, declining somewhat after 16 days. One of the reasons that dry aging improves flavour is because of its ability to concentrate many of the compounds responsible for flavour when moisture is lost over time. Moisture loss is positive from a flavour standpoint. However, shrinkage results in reduced saleable yield of product, which means that the ultimate price of steaks must recuperate this loss. Dry aging can result in substantial losses in both shrinkage (moisture loss) and trim loss (discoloured and/or dehydrated lean and fat that must be trimmed before the beef is sold). Dry ageing is a more costly process, which explains why wet ageing has dominated the marketplace. The ability to increase tenderness by vacuum-packaged aging, while controlling shrinkage, has made this system widely used by the beef industry. However, with more customers paying closer attention to how their food is prepared and who are willing to pay more for a superior product, dry aged beef is a luxury item foodies are prepared to pay extra for.

Sciacca Grill South Street 1103 Valletta , Malta Tel: +356 21237222 Email: info@sciaccamalta.com facebook.com/Sciaccagrill/info

December 2015

GOURMET TODAY

Easy festive entertaining So Christmas day is all about the bird, however the festivities offer an excuse to meet up with friends and family you haven’t seen in a long time. And you can’t make turkey everyday! At Gourmet Today TV, Michael Diacono and Sean Gravina have some great recipe ideas for easy entertaining that will not only leave your guests impressed, but will also leave you enough time out of the kitchen to enjoy their praise. Green olive and walnut salad with pomegranate molasses Serves 6 • • • • • • • • • • • • • •

125g green olives 2 garlic cloves 125ml extra virgin olive oil ½ bunch parsley 4 spring onions 50g walnuts ½ green apple ½ capsicum ½ green pepper 1 lemon, juice only 2 tbsp pomegranate molasses (Turkish stores) 1 teaspoon chili flakes ½ tablespoon thyme Pita bread, to serve

an Gravina Se

Ingredients

Method

1. Slice the olives into quarters, and remove the pits. 2. Squash the garlic with a mortar and mix with the olives and half the olive oil and leave to marinate over night. 3. Chop the parsley. 4. Wash the spring onions, remove roots, tough outer leaves, finely chop and roughly chop the walnuts.

5. Cut the pepper in brunoise (little squares). 6. Slice the apple thinly. 7. Transfer the marinated olives to a bowl, add all the ingredients and mix thoroughly.

8. Serve with warm pita bread. 7. Serve the seabass with a generous spoon of the aubergine and scatter the pomegranate and the remaining herbs.

This rec appeare ipe first d TV, aire on Gourmet d on Novemb TVM on 6 er, 201 5.

A COSY HOME AT THE TOUCH OF A BUTTON Because we believe that simplicity is the key, simplicity in construction simplifies installation and maintenance. Simplicity in use guarantees a cosy and warm atmosphere in the home with literally just one push of a button.

Tekno Air conditioning LTD 74/76, Triq Santa Marija, Mosta Tel: 21322554 Web: www.tekno.com.mt Email: info@tekno.com.mt

Portofino €52

Assisi €20

Che Festa €25

Sapori di Italia €22

Gluten Free €13.50

Due Vini €18.50

Xmas Mug €5.95

Vanini €45

Sugar Free €13.50

Christmas Hampers are now available. Contact us for our full range starting from only €5.95

December 2015

GOURMET TODAY

Mozzarella di bufala, orange and caper salad M

Serves 2

ich o

2 mozzarella di bufala 2 oranges, peeled and sliced 2 tbsp capers Few black olives Pepper and smoked salt 350ml red wine 2 tbsp sugar 1 star anise Olive oil

This rec appeare ipe first d on Go urmet Today T V, aired on TVM on 13 Novemb er, 201 5.

• • • • • • • • •

ael Diaco

Ingredients

Method

1. Prepare the dressing by boiling the wine with the sugar and star anise until it has thickened and set aside. 2. Arrange the sliced oranges and mozzarella on a plate. 3. Garnish with the black olives and season with the salt and pepper. 4. Heat some olive oil and carefully add the capers. Be careful as they tend to splutter. Fry for 1 min till crisp then add to the salad. 5. Drizzle with red wine reduction and serve.

Pissaladière - French onion tart Serves 4 to 6

ich

Ingredients

Heat the olive oil and butter together and add the sliced onions. Stir to coat well and season. 2. Add the thyme, cover and cook gently for about 45 mins, checking occasionally. 3. Remove cover and cook for a further 15 mins to reduce liquid then turn off heat and leave to cool. 4. Preheat oven to 200°C. 5. Roll out pastry onto a flat baking sheet. Leave the pastry on the baking paper. 6. Cut out an edge with a sharp knife being careful to not cut right through the pastry. 7. Spread the cooked onions over the pastry. 8. Cut the anchovies into thin strips and arrange over the onions to create a diamond pattern. 9. Place an olive into each space. 10. Sprinkle with some thyme and a drizzle of olive oil then bake for 2530 mins till golden.

Method

1 roll prepared puff pastry 1kg onions, peeled and sliced 3 tbsp olive oil 1 tbsp butter A few sprigs of thyme Salt and pepper 1 x 80g tin of anchovies, drained A handful of black olives

ael Diaco

• • • • • • • •

This rec appeare ipe first d on Go urmet Today T V, aired on TVM on 27 Novemb er, 201 5.

December 2015

Grilled rib-eye steak with tomato, sweet peppers and anchovies Serves 4

ich

Ingredients

• • •

• • • • •

4 beef rib-eye steaks at room temperature, seasoned Extra virgin olive oil 1 garlic clove, chopped 1 large sweet pepper, sliced 4 to 5 anchovy fillets 2 or 3 large beef tomatoes (tadam catt), chopped Salt and pepper 8 black olives, chopped roughly Basil

ael Diaco n

•

GOURMET TODAY

This rec appeare ipe first d on Go urmet Today T V, aired on TVM Novemb on 27 er, 201 5.

Method 1.

2. 3. 4. 5. 6.

Heat some olive oil in a pan. Add the garlic clove and cook gently for a few seconds then add the sliced pepper. Mix well and cook for about 5 mins till the pepper starts to soften and colour then add the anchovy. Stir and cook for 2 mins before adding the chopped tomatoes. Season and simmer gently on medium heat for 10 mins, adding a drop of water if the sauce is too dry. Add the chopped olives and some basil. Grill the beef to your liking and serve topped with the sauce.

Suggested pairing: ROCCA DELLE MACIE CHIANTI CLASSIO

90% Sangiovese and 10% Cabernet Sauvignon and Merlot grapes combine to create this ruby-red wine with its aroma of blackcurrant and marasca cherries, with notes of Peruvian pepper and sweet spices. Its equilibrium makes it a suitable accompaniment for a range of dishes, but it is also a great match for a good seasoned cheese.

Have you had your bit of ďŹ sh today?

Star Fish and Pies, The Strand, Gzira Tel: 27 251 251, Facebook: Star Fish Bar and Pies Opening Times: Sunday to Thursday 11am till 10pm and Friday & Sunday 11am till 11pm.

You want to be known for your dinner parties.

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Patron Tequila is available at Capt. A. Caruana in St.Julianâ&#x20AC;&#x2122;s and Valletta St. Julians 21380950 / Valletta 21223999

GOURMET TODAY

December 2015

What to buy the person who Ask the Elluls What do you buy the person who has everything? For many people, there’s only one answer: good whisky. More than 60% of single malts are purchased as presents, and over the festive period sales at Ellul soar. The vast selection of stock at Ellul Wines & Spirits has Santa Lucija Street, Valletta, together with their experienced and knowledgable staff are the perfect combination to help you find that something special. But what if you don’t know your Glenlivet from your Glenrothes? How will you get something they will love? “If they are new to the drink, think about what their palate is like,” says Matthew Ellul, director at Ellul Wines & Spirits. “If this whisky is for someone who has a sweet tooth, then look for a whisky that has been matured in a sherry cask, as the sweet notes will come through. But if they like rich, earthy, meaty, smoky foods, try the big beasts like Laphroaig, Aberlour 12 year Old, The Macallen Amber and Jameson.” “On the other hand, if you are buying for a whisky drinker, the matter is easier: find out what their favourite whisky is, and buy them something similar.” We all know that Christmas dinners present a prime time to try new wines with favorite recipes. Will it be ham, turkey or prime rib? If you are looking for new wine options to compliment your Christmas meal, then the unique selection of versatile whites and diverse reds at Ellul Wines & Spirits is sure to enhance your Christmas gathering, varietals picked for both their presence and adaptability. “We sell many fine

wines, either for laying down or immediate drinking. We store wines in our temperature-controlled cellar for maturation, so that their provenance is assured. We stock a range of classics from both hemispheres, some ready to drink now, others needing further maturation,” explains Andrew Ellul, the younger Ellul brother, who runs the Valletta shop. “Each of our customers is guided as to the recommended drinking window and the tasting notes which compliment that wine and ideal food pairing.” Ellul Wines & Spirits also hosts exclusive Whisky and Wine Tasting Events throughout the year at their shop.

GOURMET TODAY

o has everything?

Ellul Wines and Spirits 152, St Lucia Street, Valletta. Tel: 21224980 Email: ellulwines@gmail.com You can also find us on facebook: EllulWinesAndSpirits

PHOTOGRAPHY BY RAY ATTARD

December 2015

GOURMET TODAY

December 2015

Enjoy a festive evening at Summer Nights liqueurs and spirits are on offer so whatever your preference, you’re sure to find something to quench your thirst. Summer Nights Pub & Grill offer a varied menu that includes a selection of dishes such as pasta, burgers, platters, meats and grills, as well as a selection of fresh baguettes. If you’re not that hungry, Summer Nights also does coffee and snacks, for a light lunch or a quick nibble before an evening out. The outdoor space, pleasant atmosphere, delicious food and top-notch staff make Summer Nights the perfect venue for all kinds of occasions, from birthdays and anniversaries to stag and hen parties. So if you’re a small group or a small army, Summer Nights Pub and Grill is the place to go.

Summer Nights Pub & Grill 44, Marina Street, Marsascala Tel: 99464029 Web: www.summernightspubandgrill.com Find us on Facebook: Summer-Nights

PHOTOGRAPHY BY CHRIS MANGION

Despite its name, Summer Nights Pub and Grill makes for an excellent outing, whatever the season. Situated on the Marsascala promenade, this restaurant offers customers a stunning view of the bay as well as an impressive selection of beers, moreish pub food and a relaxed atmosphere. Visitors to Summer Nights will be welcomed by attentive, enthusiastic staff, who will do their best to make your night out – whether it’s a drink between a few friends, a family meal or a larger event – one to remember. Sports fans will also feel at home as all major sporting events are displayed on the various TVs and a big screen setup for the real nail-biters. The patio is heated, so whatever the weather, you can enjoy the views in comfort, day or night. A selection of wines, beers,

The only fine dining restaurant in Wied iz-Zurrieq! Congreve Street • Wied iz-Zurrieq • Malta T: +356 2164 0242 EL PATRON E: glengalea@hotmail.com

Specialising in Pizza, Pasta & Grills Wied iz-Zurrieq • Blue Grotto • Malta Tel: +356 2168 3104 • 9944 2084 Email: glengalea@hotmail

GOURMET TODAY

Comforting lentils

December 2015

BY GABY HOLLAND Lentils are a healthy, comforting and fulfilling food and winter is the perfect time to eat them. They have been part of our diet since prehistoric times. These pulses are the edible seeds of a bushy plant (Lens Culinaris) and thought to have originated in Asia and North Africa. The word lentil comes from the Latin lens, because it is shaped like the double convex optic lens. Lentils are also known as dalor dahl in India. Because lentils are inexpensive, they were once considered as poor man’s food and were often used as a substitute for meat to create hearty meat-like dishes. This is why lentils are popular in vegetarian diets and used to replace meat in stews, patties, pates and terrines. These tiny legumes are one the best plant-based sources of protein and are highly nutritious, versatile. They are high in fibre, and complex carbohydrates, while low in fat and calories. Lentils are also a good source of calcium, phosphorus, iron and B vitamins. Their high protein content makes lentils a perfect option for those looking to boost their protein intake. They are naturally gluten-free, making them a delicious staple in a gluten-free kitchen. Their exceptionally low glycemic index (low GI) values and resistant starch content make them suitable for a diabetic diet. Unlike other beans or legumes, lentils do not need to be soaked before cooking. Some varieties, like the puy or green lentils hold their shape better when cooking and retain a bite whilst others like the red and yellow varieties turn mushy and are best used in soups and dhals or dal, (an Indian stew flavored with turmeric and ginger and served with fragrant basmati rice).

Fun Facts •

Lentils were found in the tombs of the Ancient Egyptians in 2400BC.

•

In Italy and Hungary, eating lentils on New Year’s Eve symbolises the hope of a prosperous new year.

•

One cup of cooked lentils only contains about 230 calories.

•

Canada is the world’s leading exporter of lentils.

•

Lentils are used in treatment of intestinal disorders, constipation, ulcers and slow-healing sores in India.

•

Lentils were an integral part of diet in the monasteries during the 6th century due to widespread belief that lentils diminish sexual desire.

Spicy carrot and lentil soup This hearty, warming soup is perfect for when the cold winter weather kicks in

Ingredients

• 100g red lentils (rinsed) • 1 large leek chopped • 3 medium carrots, peeled and chopped • 2 tomatoes, chopped • 3 garlic cloves, crushed • 1 chilli, finely chopped • 1½ tbsp ground turmeric • Sea salt Spice mix • 20g butter • 1½ tsp cumin seeds • 1 tsp black mustard seed • 1 tsp coriander seeds • ½ tsp fennel seeds • ½ tsp ground cinnamon • 1 inch fresh ginger, grated • 1 small brown onion, halved, thinly sliced • 2 cloves garlic, finely chopped • 2 tbsp fresh coriander, chopped • ½ orange, zest and juice • 4 tbsp plain yoghurt

Method 1.

Wash the lentils and combine in a saucepan with 4 cups water, turmeric and the chopped vegetables. 2. Bring to a boil and skim off any scum that rises to the surface. 3. Reduce heat and simmer for around 30 mins or until vegetable are tender. Season and stir occasionally. 4. Add some hot water if soup is too thick. Season with sea salt. 5. Mash roughly with a masher or pulse with a blender leaving the soup mixture quite chunky. 6. Meanwhile temper the spice mix, by heating the oil and butter in a saucepan and when the fat is hot, add the seeds and spices and zest of orange. Do not add the coriander leaves and yoghurt at this stage. 7. Cook until seeds pop or for about 3 mins, stirring occasionally. 8. Add the orange juice to the mixture and season to taste. 9. Ladle soup into individual bowls. 10. Garnish with a dollop of yoghurt, a spoonful of spice mixture and chopped coriander leaves.

www.maille.co.uk

GOURMET TODAY

December 2015

Gluten-free Christmas treats

Christmas is all about the treats, mince pies, biscuits, Christmas pudding… all those delicious little titbits that put you in the Christmas spirit. However if you are following a gluten-free diet, this may bring your holidays to a grinding halt. Make your own gluten-free sweets this Christmas that are tasty and delicious and kind to your gut. Get into the Christmas spirit this season with these delicious recipes. Old-fashioned Christmas pudding Ingredients • • • • • •

85ml milk 1 large egg 70g Doves Farm GF Corn Flour 30g Doves Farm GF Rice Flour 20g Orgran GfG substitute 1 cup Genius GF fresh white breadcrumbs • 110g Traidcraft Golden Caster Sugar • 16g Doves Farm GF baking powder • 1 tsp salt • ½ tsp Good Earth Mixed Spice • 90g Good Earth Vegetable Suet • 175g Good Earth Californian Raisins • Grated rind from 1 lemon Vanilla sauce • 25g Doves Farm GF Corn Flour • 250ml milk • 1 tbsp Traidcraft Golden Caster Sugar • ½ tsp vanilla extract

Method

1. Grease a 1½lt (3.2pt) pudding basin. 2. Sift flours together in a large bowl. 3. Mix in GFG, salt, baking powder and mixed spice. 4. Stir in breadcrumbs, suet, caster sugar, raisins, and lemon rind and mix well. In a cup, beat the egg with a little of the milk and mix into dry ingredients. 5. If necessary, slowly add remaining milk until a consistent batter is formed. (Batter is not too runny; it only just holds together). 6. Turn mixture into prepared basin. Seal top firmly with foil and steam for approx. 2½ hours or until well-risen and cooked through. 7. To make Vanilla sauce, blend corn flour with 3 tbsp of milk to a smooth paste. 8. Heat the remaining milk on low until hot (be careful not to curdle the milk). 9. Remove from heat and stir in blended corn flour. 10. Heat on medium and bring to boil, cook for 2-3 minutes stirring constantly. 11. Remove from heat and add sugar and vanilla extract.

December 2015

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Snowy chocolate crescents Ingredients • • • • • • • • • •

125ml warm water 130g Doves Farm GF Corn Flour 65g and 1tbsp & 1½ tsp Doves Farm GF Rice Flour 50g Orgran GfG Substitute 200g Traidcraft White Caster Sugar 110g softened salted butter 1 large egg 30g Good Earth Raw Cocoa Powder 1 tsp vanilla extract 100g icing sugar

5. 6. 7.

Method

1. Preheat oven to 160ºC. 2. In a medium-sized bowl, mix dry ingredients (except sugar) with a wire whisk and set aside. 3. In a separate bowl, cream the butter and sugar by hand or with an electric

8. 9.

mixer on medium speed, until well mixed. Add the egg and vanilla extract and beat until light and smooth, scraping down the sides to ensure all ingredients are mixed well. Slowly stir in the dry mixture by hand or mixer on low speed, until a crumbly mixture is formed. Shape a level tablespoon of dough into a 7cm log and bend the log to form a crescent shape. Repeat with remaining dough until finished. Place crescents on ungreased baking sheets approx. 1 inch apart. Bake for 10-15 mins or until the outside is hard, but the centre remains soft. (Do not over bake). Allow to cool on pan for 2-3 minutes. While still warm, roll crescents in icing sugar until evenly coated.

Rum balls Ingredients • • • • • •

1 pkt Orgran Vanilla Cake Mix ¼ cup Good Earth Raw Cocoa Powder ¼ cup strawberry jam 1 tbsp rum 2 tbsp water 100g Plamil dairy free chocolate flakes

Method

1. Make cake mix as per packet instructions. Allow to cool completely. 2. In a bowl, break up the cake and rub between fingers until crumb like; add cocoa and combine. 3. In another bowl, mix together jam, rum and water. 4. Add this to the cake/cocoa crumbs and mix well. 5. Take two tsp of mixture and roll into a ball, then roll the ball in the grated chocolate and place a on tray; repeat. 6. When finished put tray in refrigerator to set.

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

Wishing you a Healthy Festive

Season

Christmas

May the warmth of

be with you!

Qanniċ Hamper

Make use of our free packaging & hamper delivery service! www.savina.com.mt • Enquiries: 2156 2236 • 7956 2236

December 2015

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The day after the bird Boxing day always presents tough food choices. There’s so much leftover, yet you want to try and go for something a little healthier after a day of indulgence. Cristina Dacoutros and Sergio Ruz Sanchez of Godlie’s Café in Gzira believe in healthy eating throughout the year, and while they do not shy away from a bit of cream or butter, or even a little frying now and then, eating freshly prepared food, even with some small sins, will not only make you look trimmer but also feel better without losing out on the most scrumptious flavours. Check out some of their ideas for post-Christmas inulgence.

Quinoa sushi California roll with roasted sweet potato

Spicy tuna filling

Ingredients

• 1 small sweet potato • ½ tbsp olive oil • 1 cup red and white quinoa, rinsed • ¼ cups rice vinegar • 2 tbsp sugar • 4 sheets nori (seaweed) • ½ cucumber, cut into long thin strips • ½ avocado cut into thin slices • Bunch fresh baby spinach leaves • 4 cra sticks • 4 tbsp cream cheese Bake the sweet potato in thin wedges for 15 mins in a 180°C oven until tender.

• 1 can of tuna in brine, drained • 1 tbsp light mayonnaise • Pinch ground chilli • 2 cucumbers, sliced lengthwise into 8 • ¼ avocado, sliced into strips • Ground chilli to serve Mix together tuna, mayonnaise and chilli. Reserve cucumber and avocado for assembly.

Method 1. 2. 3. 4. 5. 6. 7.

8. 9.

Preheat oven to 180°C. Rinse quinoa and cook according to packet instructions (about 15-20 minutes). In a small pan heat the rice vinegar and sugar. Once the quinoa has cooked pour the vinegar mixture over the quinoa and stir until absorbed. Place a sheet of seaweed on a bamboo sushi mat, place a quarter of the quinoa on the sheet, using the tips of your finger evenly spend the quinoa to every edge of the sheet. Spread ¼ cream cheese and place a combination of the filling ingredients in a horizontal line across the quinoa. Lift the end closest to you up using the bamboo mat, and tightly fold it over the filling, firmly pressing down as you roll to ensure its wrapped as tight as possible. Seal the roll together by dipping your finger in water and gently running it down the edge of the seaweed (take a look at pack instructions if in doubt). Using a sharp knife, cut the roll into 6-8 pieces. Serve with soya sauce, wasabi and ginger.

Goldie’s Café 118, Testaferrata Street, Gzira Tel: 21320931/ 79497444 Email: info@goldie’s.com.mt Web: www.goldies.com.mt

December 2015

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Homemade sweet chilli jam Ingredients

• 150g long fresh red chilli peppers, deseeded and cut into 4 pieces • 150g red peppers, cored, deseeded and cut into rough chunks • 1kg jam sugar • 600ml cider vinegar

Method 1.

Put the cut-up chillies into a food processor and pulse until they are finely chopped. Add the chunks of red pepper and pulse again.

5. 6.

Dissolve the sugar in the vinegar in a wide, medium-sized pan over a low heat without stirring. Scrape the chilli-pepper mixture out of the bowl and add to the pan. Bring the pan to the boil and simmer for 10 minutes. Take the pan off the heat and allow it cool. The liquid will become more syrupy, then from syrup to jelly-like as it cools. Store in sterilised jars for up to 3 months in a cool dark cupboard. Refrigerate once opened.

Turkey and kidney bean wrap with sweet chilli jam Ingredients

• • • • • • • •

1 ripe avocado, sliced 8 slices turkey (use leftovers or turkey ham) 2 tomato, chopped Lettuce 200g kidney beans 4 tbsp sweet corn 150g cheddar cheese 4 tbsp homemade sweet chilli jam or store bought • 4 large tortilla wraps

Method 1. 2. 3. 4.

Place wraps on a flat surface. Spread the sweet chilli jam in the centre of each wrap. Equally top the wraps with the rest of the ingredients. See packet instructions to close wrap.

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I’m dreaming of a lighter Christmas

Among mince pies, mulled wine and ever-expanding waistlines, lighter desserts have their place in the festive season. Try swapping some of the more indulgent sweets for these not-so-guilty pleasures.

Chocolate and peanut butter brownies These brownies, adapted from a recipe by Decliously Ella, are refined sugar-free, gluten-free and completely vegan. Made with sweet potato, these brownies are delicious and fudgy making them the perfect guilt-free treat.

Makes approx. 10 brownies

Ingredients

• 2 large sweet potatoes (600g) • 80g ground almonds • 14 medjool dates, pits and caps removed • 4 tbsp raw cacao • 3 tbsp maple syrup • Salt • 3 tbsp smooth peanut butter

Method

1. Pre-heat the oven to 180C. 2. Peel and boil the sweet potatoes until they are soft and mushy (approx. 20 mins). 3. Allow to cool a little and place in a food processor with the dates. Blitz until smooth. 4. Place into a large mixing bowl and add the remaining ingredients and mix well. 5. Place into a lined baking dish and smooth out the top. 6. Add the peanut butter and swirl around the top. 7. Bake for approx. 20 mins until a skewer inserted into the centre comes out clean. 8. Cut into bite-sized brownies.

December 2015

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Matcha energy balls These green tea flavoured energy balls are sweet and delicious and full of the colours of Christmas – the green part anyway! Matcha powder is a Japanese green tea that is said to have ten times the health benefits of regular green tea. They are so easy to make and keep for ages so make sure you make a large batch!

Ingredients • • • • • •

1 cup raw almond ½ cup medjool dates ½ cup dried figs 1 tbsp coconut oil, melted 1 tbsp dessicated coconut 2 tsp matcha powder

Method

1. Place the almonds in a food processor and blitz until you have a fine powder. 2. Add the dates and dried figs, oil and coconut oil and blitz until combined. 3. Add the dessicated coconut and matcha powder and blend until combined. The mixture should be sticky enough to roll into balls. 4. Roll mixture into balls and roll in dessicated coconut. 5. Store in an air-tight container.

Berry smoothie with hemp and chia seeds When you’re in a hurry to get all that Christmas shopping done, this bright and beautiful smoothie will keep your energy levels up.

Ingredients • • • • •

½ cup oats 2 tbsp chia seeds 1 cup almond milk 1 cup frozen berries 1 frozen banana

Method

1. Place the oats, almond milk and chia seeds into a blender and blend until smooth. 2. Add the berries and banana and whizz until smooth. 3. Give the chia seeds a few minutes to absorb the liquid to give the smoothie a creamy texture. 4. Top with more frozen berries, hemp seeds and chia seeds.

December 2015

Henri Japanese Tableware

Visit the HENRI Open Week, 4-13 December and check out a range of exquisite, high quality and authentic Japanese tableware including bowls, dishes, cast iron teapots, cups and more. HENRI Luxury Gift Boutique, for Christmas presents with a difference.

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Choose fair this Christmas SAY IT Fair trade offers the opportunity to Choose Fair! Choosing to buy fair trade gifts provides you with the guarantee that all producers involved in providing you with the items you are purchasing have been paid a fair wage that helps them to grow out of poverty. So whether you’re looking for gifts, crafts, food hampers Say it should be your choice. Remember through our profits we also participate in building schools in developing countries. Check out their Christmas shop in Main Street Shopping Complex, Paola.

Mdina Glass Outlets in Mdina & Pjazza Tigne’. Tel: 2010 6306. www.henri.com.mt or facebook/henrimalta

Say It, Tarxien Road, Paola Tel: 27131060 Web: www.sayitmalta.com Email: info@sayitmalta.com

Rausi Gift List

Add sparkle to your Christmas at Ta’ Marija Christmas is a time to rejoice and be merry! Let’s help you throw a lively Christmas party with a great atmosphere to remember. Ta’ Marija is renowned for its great atmosphere with a central dance-floor and popular “all ages” music which will get the Christmas party going. And with regular themed nights running throughout the festive season, you can enjoy the Best of Maltese and Mediterranean food in a festive surrounding. Enjoy their sumptuous allinclusive buffet carvery every Saturday dinner and Sunday lunch at only €25, plus they have created some extravagant

menus for Christmas, New Year’s Eve and Day Lunches with entertainment by Corazon on these special occasions. Ta’ Marija Restaurant Constitution Street, Mosta Tel: 21 434444 Email: info@tamarija.com Web: www.tamarija.com

The S. RAUSI TRADING GIFT LIST 2015 includes a selection of Maltese and imported wines, spirits, confectionery items and other delicacies which are reasonably priced and which will make the perfect gift this Christmas. S. Rausi Trading Ltd. A delivery service is available to all parts of the Email: info@srausi.com Tel: 2133 0477, 2131 6210 island at no extra cost. Mob: 7909 3197 Visit :www.srausi.com for more info.

Charles Grech oﬃcial Ornellaia wines distributor Charles Grech wine portfolio welcomes Ornellaia as a new official and exclusive partner. Ornellaia produces three highly acclaimed wines: Ornellaia, a blend of predominantly Cabernet Sauvignon, Merlot, and Cabernet Franc; Le Serre Nuove, the ‘second vin’ of

Charles Grech wines division was recently entrusted an official and exclusive distribution of the famous Australian winemaker, Penfolds. From the earliest winemaking days of Australian

Traditional Mediterranean food at Ta’ Kris

Ornellaia; and Le Volte, a blend of Sangiovese, Merlot, and Cabernet Sauvignon.

Charles Grech appointed to oﬃcially represent Penfolds wines history, Penfolds has figured prominently and few would argue the importance of Penfolds influence on Australia’s winemaking psyche. Available in all Charles Grech Retail Outlets & The Bistro and Local Premium Restaurants

Sicilian red wines- €80 Christmas is a time for giving and what better way than with wine. NM Arrigo have a selection of reasonably priced wines including this range of Sicilian reds.

December 2015

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Set in one of Sliema’s oldest bakeries, Ta’ Kris is all about providing genuine cuisine at affordable prices in a homely fashion with rustic surroundings. Ta’ Kris offers a varied menu of traditional and Mediterranean food, plus a selection of fresh fish on a daily basis. Staff party menus are available.

Ta’ Kris Restaurant 80 Fawwara Lane, Sliema (Malta) Phone: 2133 7367 Mobile: 9984 7713 Email: takrisrestaurant@gmail.com

Home treats - €59 NM Arrigo have over 20 years experience in creating hampers. They don’t simply put things together, they create a story bespoke to each individual client. Hampers are a great way of showing appreciation to those that matter. Home treats hamper is a selection of things we use at home with friends and family.

Visit Capt.A. Caruana, St Augustine Street, St Julian’s or Old Bakery Street, Valletta. • Tel: 21380950, 21223999. Email: info@nmarrigo.com

December 2015

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Ornellaia; and Le Volte, a blend of Sangiovese, Merlot, and Cabernet Sauvignon.

Charles Grech appointed to oﬃcially represent Penfolds wines Charles Grech wines division was recently entrusted an official and exclusive distribution of the famous Australian winemaker, Penfolds. From the earliest winemaking days of Australian

Traditional Mediterranean food at Ta’ Kris

history, Penfolds has figured prominently and few would argue the importance of Penfolds influence on Australia’s winemaking psyche. Available in all Charles Grech Retail Outlets & The Bistro and Local Premium Restaurants

Ta’ Kris Restaurant 80 Fawwara Lane, Sliema (Malta) Phone: 2133 7367 Mobile: 9984 7713 Email: takrisrestaurant@gmail.com

Sicilian red wines- €80

Home treats - €59

Christmas is a time of sharing and spending with those people that matter, wine is a celebration of life and unites people. NM Arrigo have a range of reasonable priced wines. Sicilian red wines is a range of good quality wines that encompasses everything about Christmas , togetherness and warmth!

Nm Arrigo has 20 years experience in creating hampers. They create items together and every hamper has a theme to create something special , to create that untold story. Hampers are a great way of showing appreciation.

Visit Capt.A. Caruana, St Augustine Street, St Julian’s or Old Bakery Street, Valletta. • Tel: 21380950, 21223999. Email: info@nmarrigo.com

December 2015

Fashion and sweets

Stefania’s Sweet Boutique is a shopin-shop concept located in a very quiet alley right opposite the Attard Parish Church. The 250-year-old house gives the place an intimate and traditional atmosphere where shoppers can browse through their men’s and women’s clothing range as well as their sweet shop selling

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mainly traditional Artisan Sicilian products. Stefania’s Sweet Boutique 13, Triq Sant’ Anna, Attard ATD 1340 Tel: 21424864 • Mob: 79681229 Website: www.stefaniagusti.com Email: info@stefaniagusti.com Facebook: stefania’s

Gourmet food items from Zammeats

Stemming from a long line of butchery, Zammeats’ foundations are firmly laid in the traditions of meat retail. Offering a vast variety of gourmet items ranging from luxury charcuterie and cheeses, to more regular day-to-day items, Zammeats

provides the highest standard of both local and imported produce. ZAMMEATS Importers & Distributors, Fine Food Delicatessen Arkadia Food Store, Portomaso Mob: 7950 5205

Mdina Glass Bowls Check out the fantastic range of handmade bowls at the Mdina Glass Open Week. Available in various colours, finishes, shapes and sizes, they make the perfect Christmas gift for friends or family.

Mdina Glass Available from Mdina Glass outlets or online at www.mdinaglass.com.mt. For more info call 2141 5786 or email onlinesales@mdinaglass.com.mt.

December 2015

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Chameleon by 7UP Ingredients • • • • •

7UP bottle 60ml Pepsi 60ml Blackcurrant juice 60ml Lemon juice 30ml Skyy Vodka

Glass: Highball Glass

Method 1. Pour Pepsi, blackcurrant and lemon juice separately into an ice-cube tray and place in the freezer for several hours. 2. Once frozen, place the cubes in the glass. Start with blackcurrant, then the Pepsi cubes. Lemon cubes go last. 3. Pour in the vodka and then top with 7up. Enjoy the delightful colours and flavours as they release slowly into this festive cocktail.

Visit www.partymix.com.mt for more exciting mocktail and cocktail recipes and ideas, mixology trivia and more. Take part in their competition*, vote for the very best party mix and you will be in a chance to win one of many €25 vouchers from Farsons Direct. *Terms and conditions apply

Gourmet Today recipe index Breakfast Turkey and cranberry Danish............... 39 Smoked salmon muffin .......................... 40 Berry brioches .......................................... 40 Chestnut and chocolate soup ............... 41 Brie and walnut pie ................................. 42 Berry smoothie......................................... 79 Starters Veggie terrine ............................................. 5 Pumpkin and chestnut soup ................. 33 Olive and walnut salad ........................... 59 Mozzarella and orange salad ................ 61 Carrot and lentil soup............................. 70 Quinoa sushi ............................................. 76

Mains Roast duck with figs ...................................... 7 Artichoke and chestnut roulade............... 33 Striploin steaks ............................................ 51 Pissaladiere ................................................... 61 Rib-eye steaks .............................................. 63 Turkey wraps ................................................ 77 Desserts Stuffed pears ................................................... 8 Monts blancs ................................................ 35 Imbuljata ....................................................... 35 Christmas pudding ..................................... 72 Chocolate crescents .................................... 73 Rum balls ...................................................... 78 Chocolate and peanut butter brownies .. 78 Matcha energy balls .................................... 79 Canapés Chicken and cranberry canapés ............... 32 Roasted chestnuts ....................................... 37