Gourmet TODAY Issue 13

TODAY ISSUE NUMBER 13 • DECEMBER 2011

€2.00 WHERE SOLD

Nadine Koehle celebrates a meat-free Christmas

Christmas goodies with the kids

Pippa Mattei’s gorgeous gingerbread house

Homecooks find an alternative to Christmas turkey

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RECIP INSIDE

December 2011

GOURMET TODAY

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Homecooks find an alternative to the big bird Janet Grech prepares a festive meal on a choux string Giannini restaurant in Valletta returns to its former glory Nadine Koehle prepares a festive meal fit for vegetarians Wine travellers take a trip to sensational Sardinia Kay Cassar helps the kids make Christmas goodies Pippa Mattei creates a gorgeous gingerbread house A New Year’s Eve meal fit for kings Father and son get involved in a cook off Christmas cauliflowers Michael Diacono makes Christmas tree pears Recipe Index

Published by:

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Vjal ir-Riħan, San Ġwann SGN 9016 Malta Tel: +356 382741 Fax: +356 21381992 www.maltatoday.com.mt

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It’s that time of year again, when we start bringing out the Christmas decorations and making plans to meet friends and family over the festive season, and entertaining always involves food, particularly at Christmas. GOURMET Today has collected a selection of recipes to whet your appetite and give you a few ideas for planning the big day.

Pippa Mattei makes a gorgeous gingerbread house in just two afternoons to keep the children enchanted and a New Year’s Eve meal for the grown ups to enjoy.

Though Christmas is all about the turkey our homecooks find an alternative to the big bird. Stuffed quails and delicate fish fillets dusted with cinnamon make a great substitute without losing the festive touch.

Christmas should be a time to spend with the children and what better way than to invite them into the kitchen to help bake the Christmas goodies. Mia Vassallo, Eva Cali and Felicity Cachia make Christmas cookies, peppermint chocolate fudge and cinnamon rolls that they had as much fun making as they did eating. They also make fantastic gifts grandma is sure to love.

Nadine Koehle sticks to the festive theme but keeps in mind her vegetarian friends with dishes so delicious, non-vegetarians will enjoy them just as much as the vegetarians.

We hope that you enjoy this Christmas edition of GOURMRT Today and welcome your comments or suggestions. We would like to take this opportunity to wish you and your families a Merry Christmas and look forward to the year to come.

Bon appétit!

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

Design: Kevin Grech Photography: Ray Attard Head of sales: Adriana Farrugia Contact for advertising: Matthew Alex Xuereb – 21382741 ext: 124

Cover: Nadine Koehle Cover photo by Ray Attard Printed at: Print It Printing Services

THE PERFECT EXPRESSION OF TWO VALLEYS IN A RESERVE WINE

We produce our wines by means of the Bi-Valley concept: We cultivate the same variety in two different YDOOH\V ,W LV SUHFLVHO\ WKLV ZD\ RI SURGXFWLRQ ZKLFK JUDQWV ƒ 6RXWK WKH SHUIHFW EDODQFH UHĂ€HFWHG LQ LWV aroma, concentration, intensity and ripeness.

Malta - Attard & Co. Foodstuffs Ltd. Tel: 21 237555 Gozo - Abraham’s Supplies Co. Ltd. Tel: 21 563231

HOME COOKS GOURMET TODAY

CHRISTMAS IS A TIME FOR CELEBRATION, AND CELEBRATION ALWAYS INVOLVES FOOD. OUR HOMECOOKS PREPARE AN INDULGENT FEAST - SPICY SAUSAGE IS COOKED WITH DATES FOR PRE-LUNCH NIBBLES, ANN GATT WHIPS UP A PARSNIP AND APPLE SOUP, GABY HOLLAND MAKES A DELICATE FISH PARCEL WITH SEA BASS WRAPPED IN FILO PASTRY FOLLOWED BY A MAIN COURSE OF THE TURKEY’S MINIATURE COUSIN, THE QUAIL, STUFFED WITH FOIE GRAS. FOR DESSERT SANDRA DIMECH SERVES A CHOCOLATE TRUFFLE TART DUSTED WITH ICING SUGAR STARS.

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PHOTOGRAPHY BY RAY ATTARD

December 2011

December 2011

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GOURMET TODAY

Spicy sausage with dates

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Ingredients: • •

Spicy sausage available from Zammeats at Arkadia Dates

Method:

1. Put the sausage on a baking tray in a wheel shape 2. Soak wooden skewers and put them through the sausage to form a cross. This will make the sausage whirl easy to turn over when one side is cooked 3. Bake for 10 mins in a pre-heated oven at 180°C. Turn over and bake for another 10 mins 4. Remove from the oven and slice the sausage into bite size pieces 5. Place a date on the top and return to oven for a further 15 mins

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December 2011

Apple and parsnip soup

Ingredients: • • • • • • • •

25g butter 1 medium onion, chopped 1 large garlic clove, crushed 450g (4 medium) parsnip, chopped 50g (half an apple) apple, chopped Handful fresh coriander 1.2 litres vegetable stock 70ml single cream

Method 1.

2.

3.

4.

5.

6.

7.

8.

Melt the butter in a large pan Add onion and garlic for 3-4 mins until softened Add apples and parsnips for a further 3-4 mins Add coriander and stir for 30 seconds Pour in stock, season well and bring to the boil.

Reduce heat, cover and simmer for 25 mins Remove from heat, wait for it to cool then blend it in a food processor until almost smooth, keeping a little texture Return the soup to the pan, stir in the cream and reheat gently, taking care not to let boil Serve right away with a crusty loaf of bread or fresh crutons

Fresh crutons Ingredients • • •

Day-old bread Olive oil Salt and pepper

Method 1.

2.

3.

4.

Chop day-old bread into squares Season with salt and pepper and cover in olive oil Place under the grill for a few minutes until golden brown Turn the crutons over to brown the other side, taking care not to burn them

Suggested wine: Masi Levarie Soave This classic Italian white is world famous for its delicate flavour and aroma. It is a modern-styled wine made from traditional Veronese grape varieties (Garganega and Trebbiano di Soave). Excellent as an aperitif or with antipasti.

GOURMET TODAY

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special when you receive a hamper from master cellars

You know you’re

mastercellars.com.mt or visit us in Naxxar

Order online www.

Opening Hours 8th - 24th December 2011: 9.00 am to 8.00 pm (including Weekends and Public Holidays) 25th December 2011: Closed 26th December 2011: 9.00 am to 12.00 pm 1st January 2012: Closed 2nd January 2012: 9.00 am to 12.00 pm

If you would like to receive a hard copy of this year’s Catalogue send an sms with your name and address to 9943 0933 master cellars Christmas Order - Oratory Street, Naxxar NXR 2504. Tel: 21417666 E-mail: sales@mastercellars.info

WINES | SPIRITS | GOURMET | GIFTS | PREMIUM WINES

December 2011

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Fish parcels with saffron sauce

OKS

Serves 4

Ingredients • • • • • • • •

600g sea bass fillets, skin removed 2 tsp minced ginger 2 tsp ground cinnamon Salt and freshly ground pepper 8 sheets filo pastry 50g butter, melted, plus extra for greasing 4 long strips of chives (optional) 8 long strips of toasted nori (optional)

Sauce • • • • • • • • • •

80g butter 2 cloves garlic Few strands of chives Couple of bay leaves Zest and juice of 1 lemon 50 ml fish stock 100ml white wine 5 black peppercorns Pinch of saffron strands or powder 2 tablespoons crème fraiche (may be substituted with fresh cream)

Method 1.

2.

3.

4.

5.

6.

7.

8.

9.

10.

11.

12.

13.

Cut the fish fillets into quarters.

Take a sheet of filo pastry, keeping the others under a damp tea towel, and brush with a little melted butter, fold into 2 and trim to form a square.

Place the fish fillet in the centre of the filo pastry and smear over some of the minced ginger and season with cinnamon, salt and pepper.

Bring up the edges and crimp them together.

Repeat with the rest of the filo and fish so that you have 4 parcels in all.

Put the filo parcels on the buttered sheet, brush them with the remaining butter and keep refrigerated until ready to serve.

Bake in a preheated oven at 180°C/gas 4 for 12-15 minutes.

To make the sauce, heat butter over a medium heat in a heavy pan. Add the bay leaves peppercorns, lemon zest and chives then add wine, lemon juice and stock.

Bring to the boil and simmer for 20 minutes, stirring every now and then. Remove from the heat and pass through a fine sieve back into a clean pan.

Before serving reheat sauce and sprinkle in the saffron powder (if using strands soak in a little of the stock before and add saffron and liquid to the sauce).

Mix well. The sauce will take on a lovely golden colour.

Stir in the crème fraiche. Heat gently for a couple of minutes.

Serve the parcels hot, on a pool of sauce with some toasted strips of nori seaweed to garnish.

Suggested wine: Masi Masianco 100% Sauvignon Blanc Our Sauvignon Blanc combines the main features of the Curicó and Elqui valleys, obtaining a very balanced and intense wine. Curicó contributes with some fruity and citric notes, while the Elqui offers its fresh and mineral touches.

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GOURMET TODAY

Boneless quail stuffed with foie gras Ingredients:

• • • • • • • •

• •

4 boneless quails 1 tbsp olive oil 2 slices stale Maltese bread 1 large leek Finely chopped parsley 50g sultanas 50g chopped roasted hazelnuts 260g pâté de foie gras, divided into four portions (use other liver pâté if preferred) some honey for glazing toothpicks to secure

Sauce • • • • • • •

80g butter 2 cloves of garlic 50ml chicken stock Some chopped chives Couple of bay leaves Large shot of brandy 50g sultanas

Method 1.

2.

3.

4.

5.

6.

7.

8.

9.

Process the bread to make fresh breadcrumbs and place In a bowl.

Meanwhile finely chop white parts of leek and gently fry in olive oil until softened remove from heat and add to the breadcrumbs.

Mix in the sultanas, nuts and parsley and season to taste.

Take a teaspoon of the mixture and place in the centre of flattened quail place a cube of pâté and top with another teaspoon of mixture so that the pâté is well covered.

Bring the edges of quail together securing with toothpicks.

In oven-proof sauté pan heat 2 tablespoons of the butter over moderate heat until hot.

Add quail and sear until golden on all sides.

Transfer to oven, brush with some honey and roast for around 15 minutes.

Transfer quail to a serving dish and serve hot with the sauce.

Sauce 10. Melt butter and add some chopped chives, whole cloves of garlic and bay leaves.

11. Fry gently for a few minutes to flavour the butter.

12. Remove the garlic and bay leaves and add the stock, brandy and sultanas.

13. Bring to a boil and then simmer until sauce is reduced and syrupy.

14. Add a few knobs of butter if necessary – it is Christmas after all.

December 2011

December 2011

GOURMET TODAY

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Sesame roast potatoes Ingredients • • • •

Potatoes Sesame seeds Olive oil Salt and pepper

Method 1.

2.

3.

4.

5.

6.

Parboil the potatoes in lightly salted water for about 8 mins Remove from heat before cooked through Season with salt, pepper and sesame seeds Heat the olive oil in a pre-heated oven until sizzling hot Add the potatoes and roast for approximately 45 mins Season again with salt and pepper before serving

Roasted beetroot Ingredients • • • • • •

Pre-cooked beetroots 8 fresh beetroots 3 cloves garlic, in their skins 3 tbsp olive oil 1 tbsp sea salt 2 sprigs fresh thyme

Method 1.

2.

3.

4.

Coat the beetroots and garlic in olive oil Sprinkle with salt and add whole sprigs of fresh thyme Place in foil and seal Roast in a preheated oven at 180°C for an hour until beetroot is tender

Runner beans with orange Ingredients • • • • • •

Runner beans Zest of half an orange 1 orange, sliced 1 clove garlic, finely chopped Dash of white wine Salt and pepper

Method

1. Place the beans in a pot with a little water 2. Before the beans are done add a dash of white wine, the garlic, orange, salt and pepper 3. Cook until beans are tender

Suggested wine: Masi Costasera Amarone The Costasera Amarone expresses a particular majesty and complexity. Ideal with red meats, game and mature cheeses. An excellent wine for the end of the meal and for ageing.

www.martinet-finewines.com

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239/B Tower Road, Sliema. Tel: 27030093 Mobile: 9947 2208 philippe@martinet-finewines.com

December 2011

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GOURMET TODAY

Chocolate truffle dessert

Serves 8

Sponge • • • •

50g caster sugar 2 eggs 25g cornflour 25g cocoa

Truffle • • • • • • •

50g caster sugar 50ml boiling water 50ml rum (or any spirit you prefer) 425g plain chocolate 500ml fresh cream, at room temperature 25g cocoa Icing sugar

Method

1. Grease and line base of 23cm round springform cake tin.

Preheat oven to 210°C. 2. Whisk sugar and eggs together in a large bowl over a pan of hot water. Continue whisking until mixture is thick.

3. Sift cornflour and cocoa together and gently fold into egg mixture.

4. Pour into cake tin and bake for 7 to 10 minutes, then cool 5. Dissolve caster sugar in boiling water. Cool, add rum, then brush over sponge .

6. Break up chocolate, put in a bowl over a pan of hot water.

Stir until chocolate has just melted. Lightly whip the cream and add the chocolate. Stir together with a metal whisk.

7. Pour the chocolate mixture into cake tin and spread over the sponge base. Refrigerate for at least 4 hours or overnight.

8. Sift the cocoa over the cake. Sift icing sugar over star tenplate to decorate.

9. Run a cloth dipped in hot water around outside of ring to loosen it and remove carefully from tin.

Suggested wine: Casal dei Ronchi Recioto Classico – Serego Alighieri Since 1353 the noble Serego Alighieri family, descendants of the poet Dante, has cultivated its estate in Valpolicella with passion and professionalism. This is a classic Italian dessert wine, with its luscious, perfumed and rounded fruity style. It makes an ideal partner for soft cheeses, desserts and conversation.

The front label has been used for this wine since the beginning of the 20th century.

December 2011

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GOURMET TODAY

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Festivities on a choux string

PHOTOGRAPHY BY RAY ATTARD

Christmas is an expensive occasion, but also one where we want to invite friends and family over to dinner.

Janet Grech prepares an inexpensive meal using fresh ingredients abundantly in season. She also provides alternatives for the gluten and lactose intolerant so that they too can partake in the Christmas festivities without feeling left out

,

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GOURMET TODAY

Thai pumpkin soup Ingredients

• 1 tbsp coconut oil chopped • 1 medium onion, finely pped cho nely fi ic, • 2 cloves garl pped cho nely fi li, chil red ½ • chopped • Handful coriander, finely in • 1 tsp ground cum • ½ tsp ground turmeric • 1 cup diced pumpkin squash • 1 cup diced butternut h brot ken chic • 3 cups • 100ml coconut milk

Method

fry the garlic until gently 1. Heat the coconut oil and caramelized. chopped coriander, stems 2. Add the chilli and the only, and stir. es until toasted.

3. Add the remaining spic the pumpkin and in ing add t 4. Gradually star well. stir butternut squash and dium heat until they /me low on k coo and 5. Cover en. soft and darken in colour stirring well. Simmer soup 6. Add the chicken broth, onut milk at the very coc the ing add for 1 hour, . mix d end and giving it a goo es, and sliced red leav er and cori e som with 7. Serve chilli to garnish.

December 2011

December 2011

Festive goat’s cheese

GOURMET TODAY

tarts

Ingredients Pastr y

rough grain 200g regular flour or spelt 100g butter or soya butter 1 egg free range Water

• • • •

Filling

alternative herbal soya 100g soft goat cheese or an spread 2 finely chopped onions led and thinly sliced 2 red peppers roasted, pee l) iona Touch of chilli (opt

•

• • •

Side salad • • • •

available Rucola salad or whatever is orns perc pep Handful of pink ½ pomegranate gar, olive oil pomegranate Vinaigrette: apple cider vine juice

Method

the oven, and leave to cool.

1. Bake the pastry tarts in the il caramelized pour them in unt tly gen ns 2. Fry the onio pastry cases. then spread over the onion and 3. Crumble the cheese and t. nex on go the pepper strips 2 orns and pop in the oven for 4. Sprinkle some pepperc mins. es, pomegranate seeds and 5. Serve with the salad leav sed with the vinaigrette more pink peppercorns dres

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Celebrate

Christmas the

Blu Way!

We have a very special Christmas planned at Radisson Blu Resorts, Malta! Contact us to find out more and experience your first blu Christmas.

Find us on Facebook

Radisson Blu Resort, St Julian’s www.radissonblu.com/stjuliansresort-malta restaurants.stjulians@radissonblu.com

Radisson Blu Resort & Spa, Golden Sands www.radissonblu.com/goldensandsresort-malta restaurants.goldensands@radissonblu.com

+356 2137 4894

+356 2356 1000

15676_RHR_XMAS.indd 4

25/11/2011 13:31

ey roulades Mediterranean turk Ingredients

sliced ½ kilo turkey breasts thinly e) ned and halved (heads asid clea ns praw e larg red l 6 loca fresh sage

• • •

Bisque sauce

chopped 1 small brown onion, finely d ppe cho 4 cloves garlic, finely d ppe cho nely fi , bulb el 1 fenn ed and chopped ½ red chilli pepper, deseed 1 carrot finely chopped 5 saffron strands 6 tomatoes cut in two led, chopped in cubes and 4 large sweet potatoes pee . hed mas and slowly boiled salt & pepper 2 courgettes, red peppers) Julienne veggies (2 carrots,

• • • • • • • •

• •

Method 1.

2.

3.

il té the bisque vegetables unt On a medium/low heat sau the in s atoe tom ed e the halv soft and in the meantime bak ized. oven until slightly caramel them to the ready sautéed Peel the tomatoes and add l. veggies and mix wel the rve the juices and discard Pass through a sieve and rese

rest. of pan and add about 2 cups Place the prawn heads in a are es juic the all il heat unt water and cook on medium released from the prawns. . and add to the bisque mixture 5. Pass through a sieve ed prawns and finely halv the with sts brea ey 6. Stuff the turk chopped sage leaves and roll. the side of the roulade to You may place a skewer to to wrap it with kitchen string or it ning prevent it from ope hold it together. until and sauté the turkey roulade 7. Melt some butter/soya well sealed. ue and dish together with the bisq 8. Transfer it to an oven lid. a with or foil cover with silver y. low heat turning occasionall 9. Bake it for 1 hour on l slice it in thick 1cm coo n whe and n ove the 10. Remove from . ed sweet mashed potatoes slices, serving it over season ed slic the of top on e gies and plac 11. Sauté the julienne veg turkey.

4.

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GOURMET TODAY

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BUDGET COOK

December 2011

Luxurious, Decadent, Christmas Food & Wine Hampers

Please view our full range of hamper on http://www.attardco.com/foodstuffs/index.html or visit our showrooms at Canter Business Center, P.F. Bilocca Street Marsa, from 08.30 - 17.30

Malta - Attard & Co. Foodstuffs Ltd. Tel: 21 237555 Gozo - Abraham’s Supplies Co. Ltd. Tel: 21 563231

Festive choux tree (Makes 24 small choux buns) • 140g flour • 4 eggs beaten • 110g butter • 300ml water cold

Crème Patisserie

• ½ cup white sugar • 4 eggs free range • 1 and ½ cups milk/soya • 3 tbsp cornflour • ½ tbsp vanilla powder • 1 pkt unsalted butter

Caramel •

3 cups white sugar

Method Choux buns

a boil and lower the 1. Bring the water and butter to heat as the butter dissolves. go and beat it well 2. Pour over all the flour all at one the mixer) and beat use to t (bes d bine com until well of the bowl. sides until the dough comes off the .

3. Cool for 10 mins continue mixing on 4. Gradually beat in the eggs and but can stand in soft is h low speed until the doug peaks. about 20 mins until 5. Bake in a hot oven 200°C for further 10 mins for cook well golden and then half. to heat the lowering to let off the steam 6. Slit the side of the profiteroles well. and let them cool

Crème Patisserie

add the sugar, 1. Melt the butter on low heat and ually stir in the Grad stirring it until well combined. k making sure whis l meta a g usin milk always stirring th. smoo ins rema cy isten cons that the whisk well.

2. The eggs go in next and again flour. corn and er powd 3. Add the vanilla to cool and aside put then and well very k 4. Whis continue thicken. into each choux bun 5. Spoon 1 tbsp crème patisserie until it is all finished.

Caramel

d pot on medium 1. Pour the sugar into a heavy base r and consistency colou the is and s heat until it melt of honey.

Assembly

lay them in a circle 1. Start filling the profiteroles and and then another mel cara some on a large plate. Add . buns x chou of layer as a kind of glue to 2. The idea is to use the caramel e effect around it, so rativ deco a as and build the tree the buns inwards continue building the tree moving

as you go up. the fun begins as you 3. When you reach the top then You can draw a can start playing with the caramel. and letting it dry foil r silve some on star with caramel a lovely effect for out for a few minutes it will make the topmost of the tree.

GOURMET TODAY

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BUDGET COOK

December 2011

CaRRol BoYes functional art Artist, designer, entrepreneur and businesswoman, Carrol Boyes is celebrated, as an icon in the South African Design Industry. The instantly recognizable branding, her passion and commitment to South African design and her investment in human resources ensures the continued success of the company.

With a degree in Fine Arts (Sculpture), it was after a decade of working as an English and art teacher in Cape Town that Carrol broke away from the conventional, took the plunge and entered into full time art design.

From 1989 until early 1991 Carrol worked in copper, silver, brass and pewter, producing verdigris candle sticks, jewellery and assorted brass works. Combining her artistic flair and talent in

sculpture together with her jewellery experience and practical understanding of pewter, resulted in the creation of the distinctive and unique pewter handles for cutlery, and thus the beginnings of the Carrol Boyes Functional Art range.

The product range currently encompasses well over 1,500 items. Trademark metals and materials include pewter, spun and cast aluminium, stainless steel, chrome plated zinc, wood, leather and ABS resin.

In 2003 Carrol Boyes moved out of wholesale and opened her own shop in South Africa, taking retail international a year later with a shop in New York.

Carrol Boyes products are available in Malta from Gaba DĂŠcor.

Exclusively available at Gaba DĂŠcor. For further information contact the agent in Malta, Ann Gatt on 99231907

December 2011

23

GOURMET TODAY

Rabbit bellies in orange sauce

Serves 4

Ingredients • • • • • • • •

300g rabbit belly (3-4each) 5 cloves garlic 2 red chillies 1 tbsp thyme Zest of one orange Juice of 2 oranges 100ml Misones de Rengo Chardonnay 5 tbsp sugar

Method

1. Fry the garlic in olive oil.

2. Add the rabbit bellies and chillies (remove the seeds and membrane if you want less heat).

3. Add thyme, orange juice, wine and sugar and ¾ zest (leaving the rest to garnish).

4. Remove rabbit when cooked through.

5. Simmer sauce until reduced and return the rabbit to the pan to heat.

6. Serve, garnished with orange slices, sprigs of thyme and remaining zest.

Accompany with a chilled glass of Misones de Rengo Chardonnay

Misiones de Rengo wines are distributed by P. Cutajar & Co. Ltd and are available from leading outlets and The Store, Notabile Road, Mriehel, Tel : 21 444 364 Monday – Friday 9:30am – 1:30pm; 4:00pm – 7:00pm / Saturday 9:00am - 1:00pm

DUO

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December 2011

GOURMET TODAY

Revealing the secret pleasures of dining

M

ore often than not we underestimate the pleasure of sitting around a table, sharing stories and ideas while enjoying a delicious meal and a superb bottle of wine. Think about it. Be it a romantic dinner celebrating an anniversary, a business dinner concluding a deal, a family celebration or any other excuse to enjoy an evening out, we seem to take it for granted and just treat it like another item on our agenda. Well it’s not. The reality of it all is that dining is one of the pleasures of life so it should be cherished and enjoyed.

The Duo team will make sure your evening is memorable, oh and that you will recommend us and come again with your family and friends. That’s what dining is all about, sharing a great moment, us sharing our passion for food and wine with you and making sure that your dining experience will be remembered, and you sharing your special moments with your friends, colleagues and loved ones.

So if you’re reading and nodding, and getting in the mood for a delicious dinner, with your loved ones, then it’s time for you to visit Duo because we truly understand exactly what you are longing for.

Dining – It’s all about sharing the most genuine ingredients turned into creative dishes by our chefs, enjoying wines carefully chosen by our wine special-

ist and knowing that our team will be on the alert to make sure that you are given the best possible service.

Here at Duo, dining is truly a memorable experience.

Over the last months, the Duo team has designed a menu based on seasonal ingredients which guarantees the most genuine dishes. The menu consists of an intriguing collection of dishes including salted cod, Scotch eggs with quail egg, homemade pork belly ravioli in a beef and wild mushroom herbed consommé, cipollini in a tagine (seafood panache cooked in a rich homemade tomato sauce served with warm grilled bread) homemade key lime pie.

You and your guests may design your dinner menu based on your guests preferences or mood – An extensive list of complimentary and contrasting dishes, healthy options, dishes which are considered to be a specialty, popular options, meats, soups, fish, lighter bites, pasta – you name it our kitchen team has thought of it and might have even given it an interesting twist.

Ask our staff for their wine suggestions matched particularly to your collection of dishes. If you’re a party of four or more, then make sure you order different wines for your dinner, wines from different countries and regions, even different grapes varieties.

Exploring the beauty of food and wine matching is a

great way to share terrific dining out moments with your guests.

Tempted? Surely. Next? Get in touch with us and let us know if your dinner is an extra special celebration so we can make any necessary arrangements.

Duo, getting into the Christmas Spirit!

Delicious menus have been designed specifically for staff parties and groups and the team are planning an exquisite Christmas Eve, Christmas Day lunch and New Year’s Day lunch menu for you and your loved ones to enjoy! And that’s not all… end 2011 surrounded by the people you love in the best possible way – indulging in food and wine which will guarantee the best possible start to 2012! Explore the culinary world the Duo team is addicted to. But be careful, you might just fall in love with the beauty of dining too.

Have a merry Christmas from all of us here at Duo!

Duo Restaurant

Qawra Coast Road, Qawra, SPB1904 Tel : 21578236 Mob: 99057089 Contact Persons: Natasha Micallef Email: natasha@duorestaurant.com.mt Reservation: info@duorestaurant.com.mt

December 2011

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GOURMET TODAY

Fillet with deep fried goat’s cheese

Serves 4

3. Put in a blender with some added olive oil and blend until smooth.

Ingredients

Deep fried goat cheese

• • • • • • • • •

4 fillet steaks (250g per person) 4 fresh gbejniet 200g breadcrumbs Sunflower oil for deep frying 10 pimentos 10 cherry tomatoes 1 small onion 200ml Misones de Rengo Cabernet Sauvignon Baby bok choi

Method Pimento purée

1. Oven roast pimentos until blackened and remove skin.

2. Fry the onion and add tomatoes and roasted pimentos. Add the wine.

Leave to simmer until everything breaks down (approx. 15 mins).

Misiones de Rengo wines are distributed by P. Cutajar & Co. Ltd and are available from leading outlets and The Store, Notabile Road, Mriehel, Tel : 21 444 364 Monday – Friday 9:30am – 1:30pm; 4:00pm – 7:00pm / Saturday 9:00am - 1:00pm

4. Roll gbejniet in breadcrumbs.

Leave the gbejniet to sit in the breadcrumbs to absorb.

5. Deep fry until golden taking care not to overcook as the cheese leaks out.

Fillets

6. Brush the steaks with olive oil and season with salt and pepper.

7. Fry the steaks on either side for a few minutes depending on the thickness of the meat and your cooking preferences.

8. After removing steaks from the pan, add bok choi and fry for a couple of minutes until the leaves begin to wilt.

9. Place some pimento purée in the centre of the plate. Top with a fillet steak and deep fried goat cheese.

Place the bok choi by the side.

Accompany with a glass of Misones de Rengo Cabernet Sauvignon

a u o y g n i h s i W n o s a e S e v i t Sweet Fes

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Hard Rocks Industrial Park, Burmarrad Road, Naxxar NXR6345 Tel: 21 431309 Fax: 21 421873, Email: purchasing@goodearth.com.mt Website: www.goodearth.com.mt

December 2011

GOURMET TODAY

RESTO REVIEW

Back to its former glory Remember Giannini? That fabulous restaurant in the heart of Valletta, overlooking Sliema creek. Though the place seems to have fallen off the favourite list with my circle of friends since it changed hands a few years back, we decided on a return visit.

27

Visit Joinwell, discuss your desired layout with one of our professional sales team and get a quote on the kitchen of your dreams.

Mill Street, Qormi | T: 2278 2000 | www.joinwell.com.mt

December 2011

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GOURMET TODAY

The décor As we settled down at our table, overlooking Sliema creek we tried to decide how the restaurant had changed over the years. The décor is a comforting mixture of old vs new, modern furniture and bright colours mixed in with the traditional features of the old building. White linen tablecloths and perfectly polished glassware and cutlery raise the bar that little bit higher.

The menu The menu is short - five starter items and five main items, with a range of fresh fish and meats as well as some vegetarian options. I would always rather have a small selection of food and know that every dish is prepared with fresh ingredients that haven’t been sitting around for very long.

There’s also a specials board with dishes, again including fish, meat and pasta, that change on a daily basis.

Prices vary according to the dish but on average cost €10 for a starter and €25 for a main.

GIANNINI

Getting there Since City Gate was demolished getting to Giannini has become somewhat more difficult with traffic to Hastings taking you half way around Valletta before you actually get there. However this does have its advantages. Because of the detour to get there, people going to Valletta for shopping find parking elsewhere leaving diners with a choice of three parking areas just outside the restaurant.

Upon arrival we were pleased to find out that previous owner Aaron De Gorgio is back at Giannini and has been for the last year and a half, though it somehow slipped my attention, so our expectations were high and we were certainly not disappointed.

The wine list is extensive with a good selection of bottles coming from both the old and new world. Prices range from the cheap and cheerful at €11 a bottle designed to allow the diner to keep the wine flowing throughout the meal, to the more expensive €75 a bottle for seasoned palates or special occasions.

Aaron’s partner Ruth runs the front of house and is happy to make recommendations about food or wine or which wine goes best with which dish.

The food As we decide on what we want to eat we are served with hot homemade bread rolls, a selection of olives, humus and premium olive oil, and a focaccia of hot bread with soft chorizo sausage and Parmesan cheese, small details that give the meal that special something else.

We go for a selection of starters. The calamari and prawns are fresh and local. Aaron assures me that this is the most important factor when selecting the dishes to put on the menu – only the freshest local ingredients make it onto the list. The calamari and the prawns are soft and tender and not the least bit rubbery. The fishy flavours are perfectly matched with cloves of roasted garlic in the their skins.

The asparagus wrapped in parma ham includes a lovely surprise of oozy percorino cheese. The warm flavours of cheese, ham and vegetables are contrast with the diced strawberries and a rich peach sauce.

A carpaccio of duck breast served with toasted almonds was simply delicious. The fatty bits around the duck were not trimmed and the clear white fat was soft and sinful adding to flavour to the dish without giving you that full feeling when there is still so much more to come.

For in-betweens we had homemade papardelle in a Maltese rabbit sauce – a traditional local dish transformed into fine dining and a saffron risotto garnish with a razor clam. The delicate flavours of the saffron were

perfectly complemented by the fishy razor clam, which was the most soft and tender razor clam I have ever eaten.

After a short break, for a breather not for a cigarette, we moved on the main courses. The Barbary duck breast was served with a Gozo fig conserve adding that essential sweetness to the meat.

The rack of lamb was delightfully flavourful, with sprigs of rosemary and minced garlic pushed through the meat to ensure fabulous flavours at every bite. The mains were served with a neat stack of millefeuille potatoes, perfectly cooked on the inside with crispy edges.

By this stage we were stuffed to bursting point, however the desserts were still to come. My dining partner suffers a from a serious lack of sweet tooth and decided to leave the desserts to me, that is until he laid eyes on the mqaret – warm, fried date cakes dusted with icing sugar and served with an orange coulis with a hint of cloves. All of a sudden we were sharing again!

The chocolate mousse was as pretty to look at, as it was tasty. Raspberry bits added a tart flavour to the sweet chocolate and the chocolate pearls on the top added texture, giving it a bit of a crunch.

Along with dessert, it was suggested we go for a glass of port – a suggestion that was quickly taken up. Though I don’t usually drink much port I made myself a New Year’s Resolution while at table – and that is to drink more port.

As we slowly made our way back to the car, talking about the dining experience. Is Giannini as good as it was back in the days we used to be regulars? The answer is most definitely.

Giannini is open daily for lunch and dinner.

For further information or to reserve a table contact 21237121 or info@gianninimalta.com or visit their website www.gianninimalta.com

www.camilleriwines.com

mvyê{olê|s{pth{lênpm{·

j ê ê ê êt êh AVAILABLE EXCLUSIVELY AT MASTER CELLARS, ORATORY STREET, NAXXAR. T. 2141 7666 E. sales@mastercellars.info

December 2011

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GOURMET TODAY

Ingredients: • • • • • • •

• •

2 slices Parma ham 6 green asparagus 75g Pecorino Stagionato 1 ripe yellow peach 150g strawberries Sea Salt Extra virgin olive oil

3 ice cubes Salt & Pepper (to season)

Method: 1.

2.

Yellow peach dressing: • • • •

3.

1 large yellow peach 4 tsp fresh lemon juice 4 tsp peach vinegar ½ cup extra virgin olive oil

4.

Put the washed and diced peaches in the blender, add the lemon juice, peach vinegar, oil, ice cubes, salt & pepper and mix to a smooth liquid and mix with the strawberries and set a side.

Blanch the asparagus in salted boiling water for about 2 minutes. Cool in iced water.

Wrap asparagus and pecorino cut into 1 inch sticks with Parma ham.

Coat with extra virgin olive oil and place under a hot grill for approx. 2 min or until crisp on all sides.

Oven roasted rack of lamb rosemary, garlic, fondo bruno & mille foglie potatoes’ Ingredients: • • • • •

600g fresh rack of lamb (cut into 3 pcs of 2) 2 springs rosemary 3 cloves garlic (whole with skin on) Extra virgin olive oil Salt & Pepper

Ingredients:

• • • •

1.5l water 1l good quality red wine 1kg veal & beef bones 2 onions 1 carrot 1 stick celery 2 garlic heads with skin on Salt and pepper Bouquet garni fresh 2 tbsp tomato paste

Method for lamb: 1.

2.

3.

4.

Pierce the lamb and insert the rosemary and garlic.

Coat with olive oil and season with salt and pepper.

In a heavy- based hot frying pan, seal the lamb on all sides until golden brown and quite crisp.

Remove from the heat and place in a hot oven for approx. 7 min for medium/rare.

3.

450g palin flour 110g butter 4 tbsp water 2 tbsp orange flower water

4.

5.

6.

Date Filling: • • • • • • •

Fondo bruno • • • • • • • • • •

Method for filling:

Pastry:

2 large potatoes Extra virgin olive oil Salt & Pepper Fresh Thyme

(approx 1 litre)

Deep fried pastry pillows with dates, orange coulis and vanilla sugar Makes 12 to 14 pieces

Mille foglie potatoes: • • • •

GIANNINI

Local green asparagus and Pecorini Stagonato wrapped in crispy Parma ham with strawberries & yellow peach dressing

Method for mille foglie potatoes: 5.

6.

7.

Slice the potatoes into thin circles and put into cold water. Drain well.

Place the potatoes into a large bowl, add the thyme and drizzle with oil, season with salt and pepper. Mix well with both hands.

Layer the potatoes on top of each other to form a tower and place into a hot oven until cooked and crispy.

Method for fondo bruno: 8.

Roast the bones in an oven proof dish for about hour, turn occasionally until brown on all sides.

9. In the meantime cook the onion and garlic in a non stick pan until brown, add the celery, carrots and tomato paste.

10. Toss in the bouqet garni and the red wine. Leave to evaporate for about 15 minutes.

11. Transfer the bones and any access fat to the pan, cover and simmer for 30 minutes.

12. Boil the water and add to the pan, simmer for 3 hours on very low heat. Leave to cool and strain.

350g pitted whole dates 200ml water 80 g sugar ½ tsp caraway seeds 10g powdered star anise 100ml brandy 1 orange zest

Method for the pastry: 1.

2.

Into a large bowl rub butter into the flour, add in the water and knead well with both hands to turn the mix into a dough.

Moisten with flower water until you form a soft dough, add a little more water if required.

7.

In a deep saucepan place the water, dates, caraway seeds, sugar and star anise.

Cook until softened and the water has evaporated.

Add the brandy, orange zest and continue to cook for few minutes.

Take off heat and allow to cool before placing in a food processor and blitz until smooth. If the mixture is thick add water and continue to mix until smooth.

Cool in the fridge.

To make the mqaret: 8.

9.

10.

11.

12.

13.

Roll pastry into 10cm wide strips and smear with a layer of date puree, leaving 1cm edge on both sides.

Fold over both sides so they come together in the middle and leave you with a 50mm strip.

Cut the strips in an angle to create a diamond shape.

Refrigerate until firm.

Deep fry in 180°C oil until golden brown.

Dust with vanilla & cinnamon powder.

MEDINA WINES FOR POULTRY Succulent roasted poultry, like Chicken and Turkey, require an equally fruity, luscious wine to accompany them; and the good news for wine drinkers, is that both red and white wines will partner them nicely. The moist, juicy flavours of these birds, often accompanied by tasty stuffing’s, seasonal vegetables and rich sauces or gravy, require a wine that is easy drinking, soft and well balanced and packed with ripe fruit flavours.

The Maltese D.O.K. Chardonnay grapes that go into the Medina are from selected vines, located where they reach optimum ripeness, which results in a fatter more flavoursome wine, with a full body and a soft, creamy, lingering finish. The hand picked Delicata D.O.K. Merlot grapes are left longer on the vines so that their concentration of fruit is at their peak when harvested.

This gives the Medina Merlot bags of juicy red berry fruit flavours to enjoy in a wine that is velvety, robust and full bodied. It’s these individual characteristics that make these two delicious wines such perfect partners for poultry.

delicata.com

December 2011

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GOURMET TODAY

CrossFit - Forging Elite Fitness in Malta

K

yle Micallef is a fun, friendly and outgoing, fitness and sport enthusiast who is always searching for innovative ways to introduce fitness into people’s lives. At 24, he is an educator and motivator and strives to inspire others to reach their maximum potential. How does he plan to do this? One word – CrossFit. CrossFit is a growing fitness sensation which seeks to develop a person’s overall fitness and health by focusing on endurance as well as speed, strength, power and many others. Another key component is the philosophy of bringing people together who enjoy working out and thus forming a sense of community. Clientele can be anyone from top sports people to the everyday office worker. Everyone is an equal in a CrossFit gym. According to Kyle, “The best thing about it is that other people encourage you to be better and help you through when you’re tired.” The result is that people start to form strong bonds with each other and great friendships.

Although done in a group session, each person still receives individual attention to ensure techniques are done as safely as possible.

“Having a degree in sports therapy helps me to be a better coach by quickly identifying when a technique is being done badly and when muscles are not working correctly. It also helps me offer advice to people if they have any injuries or soreness from a workout”. Kyle has always had a passion for sport whether it be tennis or playing American Football, from competing in basketball tournaments in Italy to playing football for the

Kyle (right) after the Burpie challenge with fellow Pulse Fitness instructor David.

Malta Youth National Team and semi-pro in England.

Being involved in some form of sport has always come naturally to him. This passion for sport is something which is seen throughout Kyle’s family.

Besides being a hard worker, Kyle acknowledges that his talents are not solely due to his own hard work.

“I’ve been lucky enough to have a great family and two parents who have passed on their sports genes to me.

They’ve also supported and helped me every step of the way and that’s why I’m in this great position now.”

So why CrossFit? The difference between CrossFit and everything else is that you rely on your own body to produce all the movements. No machines are used which in turn helps to engage and work a lot more muscles in one go therefore stimulating more of a hormonal change in the body. “CrossFit is all about promoting natural movements where no workout is ever done twice. By doing this, every workout is a new challenge to the body and that’s why results are achieved quicker. Other programs are very repetitive and the body quickly adapts causing people to plateau.” Pulse Fitness Studio houses the only CrossFit Affiliate on the Island and the only place with a fully qualified CrossFit coach.

Due to its innovative take on fitness it is quickly becoming one of the fastest growing exercise programs in the world and is now regarded as “the sport of fitness” with an annual competition. In July, Kyle competed in one such competition and finished 12th in the UK. “This really made me realise how much I enjoyed it and that I

Push Press - part of the weightlifting side to CrossFit

Running during a workout between exercises

wanted it to become a big part of my lifestyle. I also want to pass it on to others so they can benefit from a great training program too.”

Big names in sport who have taken to the CrossFit training method include Formula One racing driver Lewis Hamilton who has been spotted in a CrossFit gym, as well as basketball legend Charles Barkley and current NFL player Knowshon Moreno who also trains using the CrossFit method.

Some future ambitions which Kyle wishes to achieve within the next few years are to see some Maltese contenders in the annual CrossFit games and hold an annual Mediterranean CrossFit competition right here in Malta. CrossFit is now exclusively available at Pulse Fitness Studio at the Corinthia Palace Hotel and Spa in Balzan. Book your appointment now by calling 2544 3001/2 or emailing us on info@pulse.com.mt

PHOTOGRAPHY BY RAY ATTARD

Meat-free festive recipes

Christmas celebrations centre around food, but if you’re not a meat-eater it can leave you feeling a little left out of the party. Nadine Koehle prepares a Christmas feast, so delicious the non-vegetarian will enjoy it just as much as the vegetarians she is catering for.

GOURMET TODAY

35

VEGETARIAN

December 2011

,

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GOURMET TODAY

with fresh Chestnut soup us hrooms m raspberries, s ut ln and haze Ser ves 6

Ingredients

1kg chestnuts 1 litre vegetable stock 1 carton fresh cream Knob of butter salt, pepper A pinch of cinnamon, sugar, o White wine or prosecc

• • • • • •

For the topping:

6 mushrooms 1 small onion (or frozen if you can’t 1 punnet fresh raspberries get fresh ones), puréed Icing sugar Crushed hazelnuts Hazelnut oil

• • • • • •

Method 1.

2.

3.

4.

5.

6.

7.

8.

9.

rounded side Cut into the chestnuts on the roximately 30 app for er wat in them and cook minutes while they are still Squeeze them out of the skin easiest warm, as that is when it is mashed chestnuts the add Heat up the stock, m, heat it up crea add der, blen a Purée with slightly. cold butter to bind Finish it with little pieces of per and a hint of it and season with salt, pep cinnamon. or prosecco and Add a splash of white wine frothy. gets puree it a last time so it hroom and onions mus the add e In the meantim to a hot pan. sugar to caramelise Season with a hint of icing ts. elnu haz hed crus Add the

the topping, drizzle with Put the soup in bowls, add with just a hint of puréed raspberries and finish hazelnut oil on top.

December 2011

December 2011

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VEGETARIAN

GOURMET TODAY

y with Red lentil curr and couscous

fu

fried masala to

s in a large pan.

2. Heat up the oil iander and cor n, 3. Crush cumi Serves 6 a pestle and in ds see rd sta mu Ingredients m in the pan, d) the she fry (wa Dry tils mortar.

• 2 cups of red len y start e d ng red and ora until fragrant an the • 1.5kg of fresh low yel & . red ing s, popp veggies (tomatoe ions and ginger, 4. Add chopped on peppers, carrots) on medium heat.

• Fresh ginger Add garlic and stir. ion 5. on big 1 • d the lentils. lic Add the veggies an gar 6.

• 3 cloves powder spices. the d ad d an ast 7. Ro • 2 green chillies illies. ch d pe op ds 8. Add the ch • 1 tsp cumin see ble stock and eta veg h wit ds up see r de Top 9.

• 2 tsp corian about 20 seeds leave to simmer for • 1 tsp mustard or soy sauce ari tam er minutes. Add • 1 tsp curry powd te. tas to ing ord acc • 1 tsp tumeric, e prepare the am masala 10. In the meantim • 1 tsp ground gar scribed on the de ce as us sau sco soy / cou ce • tamari sau ve oil, lemon marinated tofu package and add oli • 2 pkt smoked or etable veg of bit nuts and salt or a • Handful cashew ur. avo fl oil re e mo am ses for d ck an sto • Vegetable oil and fry the 11. Heat up a pan • 3 cups couscous u. tof d ate rin ck ma sto • Vegetable nuts.

12. Add the cashew us on plates, top 13. Prepare cousco and cooked Method up with lentil curry u in garam tof the ate rin ts.

Ma nu 1. tofu and or soy sauce sh masala and tamari 14. Garnish with fre er. lat for and put aside coriander.

38

GOURMET TODAY

rfait with Frozen cinnamon pa s stewed spiced plum ses used)

Ser ves 6 or 7 (depending on glas

Ingredients

ked to a syrup de from 250g icing sugar coo • ¼ litre sugar syrup (ma with ¼ litre water) • 6 egg yolks • 400ml cream, whipped n • 2 tbsp ground cinnamo e) tast (to rum tbsp 2 •

For the stewed plums • • • • •

1kg plums ½ tsp ground cloves 1 tsp ground cinnamon 100g brown sugar small piece of dried ginger

Method

ing water until frothy.

1. Whisk egg yolks over boil sking until the bowl in cold water, whi put and n amo cinn the 2. Add cold. y. the whipped cream carefull 3. Add the rum and fold in freezer for a the in them put or glasses and 4. Divide into small cups minimum of six hours.

For the stewed plums t them with brown sugar and allow to coa 5. Cut plums into quarters,

r low heat. caramelise in a small pot ove about es and let it slowly cook for spic the add er, wat 6. Top up with 20-30 mins. serving. roximately 30 mins before 7. Take out the parfaits app parfait. cold the of put them on top 8. Warm up the plums and n froth and you’ll amo cinn a te crea will s The different temperature dessert. have a lovely hot and cold

e’s recipes?

Love Nadin blog at d o fo r e h t u Check o nshine.com u is d a .n w w w

December 2011

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GOURMET TODAY

December 2011

Sensational Sardinia

BY JOHN BUGEJA

T

he full array of sensations has a deeper bearing upon the first time visitor, or on the visitor who returns after a long absence. The wine routes of the island lead to fantastic landscapes where viticulture has been in existence since pre-Roman times, a tradition that nuraghi people started and continues into the third millennium.

From the Romans to the late Sardinia-Piedmontese kingdom, through the Tuscan and Genovese fiefdoms, the Benedictine or Camaldolean monks and the Spaniards, all contributed to expand and introduce new techniques. The soil composition and climate play a significant role in the grape growing and wine production.

From seafood, freshly baked breads, olives and wines to roasted suckling pig, cheeses and ice cream, Sardinia is a hungry man’s paradise. It is difficult to define Sardinian cuisine, as ingredients, recipes and methods of cooking vary significantly

from town to town but as a very vague guide here as some of the typical dishes one would find during his travels across the enchanting Island. A Sardinian lunch normally starts off with antipasti consisting of prosciutto, cheeses, octopus, salami, olives, marinated vegetables, clams or mussels cooked alla marinara with wine, garlic and parsley, burrida.

Burrida is a Cagliari specialty of dogfish marinated in a walnut and garlic sauce. Bottarga is a salted, dried fish egg of tuna or mullet which is served in shavings with lemon and olive oil.

Another traditional dish of Sardinia is spit-roasted suckling pig; cooked over a log fire then left to infuse with myrtle leaves. Cheese is a Sardinian gastronomic specialty due to the islands customary shepherding. The island has the highest production of Pecorino cheese in Europe which is the

top of Sardinian Cheeses made from sheep’s milk and is a known symbol of Sardinia throughout the world.

Two entrepreneurs who have helped to put Sardinia and its great terrior on the map were the engineer Sella, nephew of the famous statesman Quintino Sella and the lawyer Mosca. The founders of Sella e Mosca were keen amateur Egyptologists and great travellers. Their logo depicts a wine pressing scene inspired by Egypt’s Old Kingdom. It is believed to be a stylized reproduction of a scene shown on a low relief in the the mastaba of Mereruka, Vizier of King Teti, at Saqqara and more precisely in lower part of the north wall of the Chamber. The relief depicts five men using long poles to press the grapes contained in a sack, so that the juice filters through the fabric and falls into the jar below.

In 1899 excavation works commenced at Sella e Mosca Estate on “I Piani” zone, char-

,

December 2011

acterized by substantial layers of sandstone, in addition a tracheae and limestone which prevented drainage of the soil. Several thousand rocks of diverse sizes were removed one by one by machinery that was exceptionally advanced for its time.

Today this truly Herculean feat is, commemorated by the large sandstone rocks that have been used for landscaping on the estate, giving it a truly unique look.

Over a century has passed since the two adventurous Piedmonts’ men started to drain the land that is now occupied by over 550 hectares of Sella e Mosca vineyards. This promising area with its

GOURMET TODAY

enchanting landscape was the setting for the fortunate encounter of Engineer Sella and the lawyer Mosca who were fascinated by the virgin terrain.

One of the fundamental philosophies that have always guided Sella e Mosca’s production approach is the valorization of native grape varieties, in line with trends in consumer inclination. Indeed native grapes yield some of the wines on which

41

Sella e Mosca’s vision and triumph was founded.

The La Cala Vermentino di Sardegna DOC 2010 was awarded by renowned wine guru Mr. Robert Parker 86/100 points on the well established Wine Advocate magazine. This Vermentino, which has acclimatized well all over Sardinia, is grown in the north-eastern corner of the Sella e Mosca estate, on ancient alluvial soil. It’s very concentrated

,

42

nose shows great complexity that focuses on the variety’s aromatic. The palate has firm structure, with taut flickers of marine salinity backed by fruity notes in the soft finish. A “child of the Maestrale wind”, La Cala is at its unique best in the circle of seafood of all occasions.

Another example is Torbato, a white grape variety grown exclusively on the Sella e Mosca estates, which has been particularly valorized over the years in various wines, both still and sparkling.

The light, fresh-tasting Torbato is the superlative companion for an informal aperitif or the light dishes of the Mediterranean kitchen. Assertive, fruit-led Terre Bianche is a natural partner for seafood-based cuisine.

The vineyards are situated in the “Terre Bianche” area, which is named after the chalky soils derived from age-old marine sediment. The nose is complex and well orchestrated, with fruity hints and characteristic varietal notes. The fresh, dry palate has good backbone and no harsh edges, and is dominated by the variety’s typical fruity flavours.

The Terre Bianche Alghero DOC Torbato was awarded a Silver medal at the Concorso Mondial Bruxelles (2010).

For the native red variety Sardinia is renowned for the Cannonau grapes, which grow well on the Sella e Mosca estate, where the vineyards are exposed to the north-easterly winds. It is a proud, generous wine, which matures during ageing in centuries-old oak barrels, developing a complex, elegant nose. The warm, dry palate

GOURMET TODAY

is nicely balanced with slight hints of plums and oak. The most prestigious wine from this winery is dedicated to the noble Villamarina family and has repeatedly won awards in the leading international competitions. Painstaking care is lavished on its production, during both the tending of the old, selected Cabernet Sauvignon vines and the long years of aging in top quality oak and in

December 2011

bottle. Marchese di Villamarina 2004 was awared “Tre Bicchieri” on Gambero Rosso Guide to Italian wines.

This wine is intense and lingering with luscious wafts of red berry fruits mingling attractively with notes of vanilla. The wine is matured 18 months in small French oak barrels, followed by a additional 12 months in large oak casks. After bottling, it is aged a further 18 months prior to release.

Sella e Mosca was established by two “nonSardinians”, who fell in love with the area and invested their time and money in it to create a dream, which has now come true. The concept of hospitality is the outcome of this understanding.

The domain has constantly been staffed by people born on the island, who put across its character in their eagerness and specialized skill, and by others who have moved here for countless reasons, bringing their knowledge with them.

Next time you are at a wine bar or restaurant look out for the magnificent world of Sardinia wines which will surely complement to your night out and make it a memorable experience.

A Celebrat ion Fine F Foods of

XXX TBWJOB DPN NU t &ORVJSJFT t

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GOURMET TODAY

December 2011

Take a trip from east to west without leaving the ground at the Malta International Airport

L

ong lazy afternoons of driving around with nothing much to do are synonymous with winter time, but where to go after a long meandering drive with no particular destination in mind?

The Malta International Airport is the spot to keep in mind. With a variety of shopping outlets, one can while away the afternoon shopping for jewellery, travel items, telephony, books, sunglasses, pharmaceuticals and fashion accessories.

Why not grab a bite to eat at one of the many eateries in the food court.

The dining experience takes you on a journey from east to west. Take a trip to China, India, Turkey, England or Italy without leaving the ground.

Chinese, Indian and Turkish cuisine is available at Red Wok and a delightful Italian meal awaits at Cucina Italiana.

Enjoy a English pub style meal at Fat Harry’s while watching live sports on the big screens to complete the British feel. Have a beer and some nibbles or pasta, pizzas or salads at great value for money.

Get a hot jacket potato from Sr Patata, a simple staple food turned into an indulgent meal. Baked, fried, alone or accompanied by a suggestive sauce, the potato will never be

the same again.

If you’re looking for a quick bite to eat you can also grab some fast food from Burger King, KFC or Macdonald’s outside. Keep the whole family happy, where the kids will be thrilled with the play areas while the grown ups can relax and enjoy their company as well as the food.

Dr Juice offers a selection of freshly made juices and smoothies, from simply squeezed oranges to a cocktail of exotic flavours, including acai berries and mango and everything in between. Deliciously made bagels are filled while you wait with your very own selection of toppings.

Sit down and have a coffee and cake at one of the cafeterias, Flite Bite or Connections.

Watch live sports games at Sportsfans Diner. The diner overlooks the main runway providing great entertainment for the kids who can watch planes take off and land in between playing in the fabulous play area.

Whatever your tastes, there is something at the Malta International Airport to suit everyone, so while spending the day with family and friends during the festive season why not drop in and spend and afternoon enjoying great shopping and food.

Where food is fresh & service friendly.

S

7 Convenient Locations

t ATTARD t BURMARRAD t NAXXAR t SLIEMA t STA. LUĊIJA t ST JULIANS t ZABBAR

cotts Supermarket offers

high

quality

service and customer value. All supermarkets

have

a

delicatessen

counter

offering a vast range of cheese, salumi and various fresh dips and pâtés. Freshly baked baguettes and various local delicacies are also prepared daily offering you tasty snacks and starters. You can also order cheese platters ideal for entertaining and dinner parties.

Scotts Supermarkets Spinola Bay & Burmarrad - Open all Sundays 8.30am to 12.30pm

46

GOURMET TODAY

Britvic mixers get a new modernised look

December 2011

The Britvic range of mixers, which includes Tonic Water, Bitter Lemon, Ginger Ale and Soda Water, has recently been redesigned and given a new look giving the brand greater impact and bringing it more in line with today’s trends.

With over 50 years of experience the Britvic brand is synonymous with quality and meets consumers’ needs across a variety of occasions, living up to its slogan, “Behind every great spirit”.

Britvic mixers are available in 25cl glass bottles while Bitter Lemon and Tonic Water are also available in 50cl PET bottles.

Britvic mixers are produced, marketed and distributed

by Simonds Farsons Cisk plc under licence from Britvic Soft Drinks Ltd – UK

Palladino Barolo ‘Reserva’ 2005 rated 93 points

Louis Roederer

In the latest issue of respective wine magazines Palladino Barolo Reserva 2005 ‘San Bernando’ was rated 93 points by the Wine Enthusiast as well as 90 points by the Wine Spectator.

Louis Roederer produces champagne from its own vineyards, of a quality and style that places them among the most sought after wines in the world.

The reputation of Louis Roederer springs from more than two centuries of love, patience and one family’s constant devotion to quality.

To this day, the company is run by the descendants of Louis Roederer, faithful to the founder’s basic principles.

The great winemaker Maurilio Palladino in essence created the perfect love song to his home, Piemonte, through his Barolo ‘San Bernardo’ 2005.

The San Bernardo vineyard is the prize vineyard of Palladino. It faces south/ south-east within the Serralunga d’Alba commune of Barolo.

Louis Roederer champagnes originate within the firm’s exceptional estate - 200 hectares of the finest vineyards, patiently acquired over the years. These vineyards constitute a veritable mosaic of grands crus whose individual personality is maintained intact right through to the cellars.

Notes: Ripe, dense, woodsy and complex, with a floral perfume. Subtly complex aromas of red currants, wild strawberry, nutmeg and tobacco, with a suggestion of mint. Everything about the wine is plush, silky and full... this is the complete package... the real deal!

Palladino Barolo is represented by Charles Grech & co. Ltd. Tel: 2144-4400

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

A magnificent vineyard, a unique collection of Reserve Wines and “liqueur de dosage” wines, and the meticulous care that goes into each wine, clearly distinguish Louis Roederer from all other champagne houses.

A solid know-how, the patient workings of time and a respect for the silent ageing process all contribute to the subtle and complex profile of Louis Roederer champagnes. Each champagne in turn is a symbol of its era set above the whims of passing fashion.

Louis Roederer Brut Premier has been

selected in the “Top 100 Wines” list of Wine Spectator (USA) This selection is all the more significant that Louis Roederer ‘Brut Premier’ is the unique champagne listed in the Top 100 overall wines.

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

December 2011

47

GOURMET TODAY

Junior Cooks

CHRISTMAS IS ALL ABOUT THE KIDS. GET IN THE KITCHEN WITH YOUR KIDS TO PREPARE SOME EASY CHRISTMAS GOODIES THAT THEY WILL HAVE AS MUCH FUN PREPARING AS THEY WILL EATING. THEY ALSO MAKE FANTASTIC GIFTS GRANDMA WOULD LOVE. MIA VASSALLO, FELICITY CACHIA AND EVA CALI PREPARE SOME CHRISTMASSY CINNAMON ROLLS, CHRISTMAS SHAPED CHOCOLATE BISCUITS AND CANDY CANE CHOCOLATE FUDGE UNDER THE WATCHFUL EYE OF KAY CASSAR

D

PHOTOGRAPHY BY RAY ATTARD

Kids Xmas goodies

48

GOURMET TODAY

Easy Chocolate Biscuits Ingredients • • • • • •

400g plain flour 200g sugar 120g cocoa 2 tsp bicarbonate of soda 2 eggs 200g butter (at room temperature)

Method 1.

2.

3.

4.

5.

6.

Grease a tray and turn the oven up to 170°C. Mix dry ingredients together and then whisk in eggs Add the butter and knead for 10 minutes.

Cut the cookies in any shapes with cookie cutters.

Place on baking tray and cook for 12mins.

Dust with icing sugar.

December 2011

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GOURMET TODAY

Chocolate fudge Ingredients

• 400g milk chocolate (approx 2 bars) • 200g dark chocolate (approx 1 bar) • 1 can condensed milk • 100g (¼ cup) crushed candy cane or hard peppermint candy

Method

1. In a heavy saucepan, over low heat, melt the chocolate.

2. Add the condensed milk and stir.

3. Spread evenly into a waxed paper-lined 8-or 9-inch square pan. Sprinkle with peppermint candy.

4. Chill 2 hours or until firm.

5. Turn fudge onto cutting board; peel off waxed paper and cut into squares.

6. Store covered in refrigerator.

JUNIOR COOKS

December 2011

Oats are the only wholegrain recognised to actively lower cholesterol as part of a diet low in saturated fat and a healthy lifestyle’

Preparation

Gremolata Chicken with Baked Basil and Tomato Chutney Serves 4

Quaker Oats C O M P E T IT ION Send us your original recipe together with the product label used, by not later than 30th December 2011.

You can use any of the following Quaker Oats products in your recipe: t Quaker Oats (wholegrain rolled oats) t Quaker Oats (quick cooking) t Quaker Oatso Simple range The three competitors with the best recipe will win a Quaker Oats Products Hamper each.

Winners will be contacted by 30th January 2012.

Send your recipes with your contact details to:

Quaker Oats Recipe Competition Quintano Foods Ltd. 303, Qormi Road, Marsa

Strips of chicken dipped in oats lemon and garlic, pan fried in olive oil, served on avocado and rocket salad finished with a drizzling of the baked tomato and basil chutney.

You will need t TNBMM TLJOMFTT CPOFMFTT DIJDLFO CSFBTUT t FHH XIJUFT MJHIUMZ CFBUFO t H P[ 2VBLFS 0BUT t (SBUFE [FTU MFNPO t DMPWFT PG HBSMJD DIPQQFE t UBCMFTQPPOT DIPQQFE QBSTMFZ t UBCMFTQPPOT PMJWF PJM t H P[ CVUUFS t MBSHF SJQF BWPDBEP TUPOFE BOE QFFMFE t CBH XJME SPDLFU t " GFX IBOEGVMT CBCZ TQJOBDI MFBWFT t UBCMFTQPPO FYUSB WJSHJO PMJWF PJM t 4RVFF[F PG MFNPO t 4BMU BOE GSFTIMZ HSPVOE CMBDL QFQQFS For the Baked Basil and Tomato Chutney t H MC CBCZ QMVN PS DIFSSZ UPNBUPFT t UCTQ PMJWF PJM t UCTQ CBMTBNJD WJOFHBS t UCTQ EFNFSBSB TVHBS t ESJFE XIPMF

chillies t CVODI GSFTI CBTJM UPSO

First, prepare the chutney Preheat the oven to 220°C, 42°F, Gas Mark 7.

Place the tomatoes in a shallow oven-proof dish and spoon over the olive oil and vinegar. Scatter over the sugar and chillies and season well.

Bake the tomatoes in the oven for 20-25 minutes or until slightly charred and split, but still whole. Scatter over the basil. Serve warm or cold.

While the tomatoes bake, create the Gremolata Chicken.

Preheat oven to gas mark 6 (200°C). Cut each chicken breast into 3 long thick strips. Place the oats on a plate and toss in the lemon rind, garlic and parsley, set to one side. Dip the chicken strips in the egg white then coat each with the gremolata oats.

Heat a large non-stick frying add the oil and a nut of butter, lay in the chicken strips and fry over a moderate heat for 2-3 minutes until lightly golden. Transfer the chicken strips onto a baking tray, place in the oven for a further 5-6 minutes, or until golden and cooked.

Meanwhile, slice the avocado combine with the rocket and spinach and toss with the olive oil and lemon, season and pile onto 4 large plates.

Spoon the hot oaty chicken over the dressed salad leaves, and serve at once with the baked tomato and basil chutney .

Cinnamon rolls

Ingredients

• 1 litre milk • 200-300g butter • 300g sugar • 1 tbsp salt • 80-100g yeast • 2kg flour • 2 tbsp cardamom

Filling

• 4 tsp butter • 4 tsp sugar • 4 teaspoons icing sugar • cinnamon

Glaze

• 1 egg • 1 tbsp milk • Pearl sugar

Method 1.

Melt the butter and add the milk and cardamom (at a lukewarm temp) 2. In a blender prepare the flour, sugar, salt and yeast.

3. Add the butter and milk mixture. Blend till becomes a dough. Leave rest for 20 mins (at room temp) 4. Knead dough for 5 mins and sprinkle flour on the table.

5. Cut dough into 2 pieces and roll out both pieces into rectangular shapes of about 2cm in thickness.

6. Mix the butter, sugar and icing sugar to make the filling.

7. Spread butter filling onto dough (covering all top part).

8. Sprinkle cinnamon over the butter mix.

9. Start to roll dough into a roly poly form. If the dough is too thick gently pull to make it longer.

10. Cut 3cm slices and place in cup cake holders. Leave to rest for 5 mins.

11. Whisk the egg and add the milk to glaze the buns and sprinkle with pearl sugar.

12. Place in a pre-heated oven at 250°C for 10 – 12 mins until firm.

GOURMET TODAY

51

JUNIOR COOKS

December 2011

Christmas unwrapped Shop, dine or travel and pay with any BOV Card this Christmas and you can win €1,000 in cash.

Your success is our goal.

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GOURMET TODAY

Christmas is for children…

53

D

PHOTOGRAPHY BY RAY ATTARD

December 2011

54

Christmas is a special time for all, but it is the children for whom this time is so special... the anticipation of decorations, Christmas mass at midnight, the stockings to be filled by Father Christmas and the presents under the tree...

So get into the spirit and together with your children or grandchildren follow this recipe and make a gingerbread house. So popular in Germany the figurines of Hansel and Gretel and the witch are placed in front of the house as in the famous fairytale.

My friend, Anna Murray Curtis and I, made this house in two afternoons. Follow the instructions carefully and have fun choosing the assortment of sweets to decorate!

My figurines of Hansel Gretel and the witch date back from 1955 when we lived in Germany. If you cannot get hold of these figurines, make three gingerbread men from your leftover gingerbread giving them chocolate button eyes and buttons.

GOURMET TODAY

December 2011

December 2011

GOURMET TODAY

55

The Gingerbread House Ingredients

• • • • • • • • • • • • • • • •

• • •

90g butter 200g dark brown sugar 250ml clear honey 2 tsp finely grated lemon rind 2 eggs beaten lightly 750g plain flour 150g self-raising flour 1 tsp bicarbonate of soda 2 tsp ground ginger 1½ tsp ground cinnamon 1tsp ground cloves ½tsp ground nutmeg ½tsp ground cardamom Assorted sweets and a silver covered cake board 40cm x 30cm Some brown paper to cut patterns 500g white fondant moulding icing You also need to make : Glaze 1 tablespoon caster sugar 2 tablespoons water ½ teaspoon powdered gelatine

Royal Icing Ingredients

• 750g Royal Icing sugar that can be bought at good supermarkets. Follow the instructions on the packet. You can however, make your own royal icing as follows: • 3 egg whites • 750g icing sugar, sifted • 3 teaspoons strained lemon juice • 1 – 1 ½ teaspoons glycerine (optional – makes the icing softer)

Method

1. Put the egg whites into a clean, grease-free bowl and beat till frothy. Using a wooden spoon gradually beat in half the sifted icing sugar.

2. Add the lemon juice and glycerine if using (this makes the icing softer but be careful, you don’t want it too soft) and half the remaining sugar.

3. Beat until smooth and very white. Gradually beat in enough of the remaining icing sugar to give a consistency which will just stand in soft peaks.

4. Put the icing into an airtight container or cover bowl with a damp cloth till ready to use (this prevents it drying out). Stir again just before using.

5. Keep a little extra icing sugar for dusting the house at the end.

The Gingerbread Method 1.

2.

Preheat oven to 180°C/gas 4 Combine butter, sugar and honey in a medium pan, stir over low heat until sugar dissolves, cool for 10 minutes.

3.

Transfer mixture to large bowl, stir in rind, eggs and sifted dry ingredients and mix into a dough. Turn this onto a floured surface, knead gently until mixture loses its stickiness; cover, refrigerate ½ - 1 hour.

4.

Now cut paper patterns for gingerbread house; cut two rectangles each 20cm x 15cm for the roof; two rectangles each 15cm x 10cm for sides; and two rectangles 19cm x 16cm for the front and back, and from each end piece cut a sloping roof from the centre of one side to half way down two opposite sides.

5.

Roll out the dough on lightly floured surface until 1cm thick; cut shapes from dough using paper patterns; re-rolling dough as necessary.

6.

Transfer the sections to the baking sheets. Cut the door and four windows. Bake all the sections for 10-15 minutes until beginning to colour around the edges. Stand gingerbread on trays for 5 minutes, brush with glaze. Transfer glazed gingerbread to wire racks to cool.

7.

Now assemble house, spread some royal icing over the cake board then putting some icing into a piping bag fitted with a writing nozzle, secure the sides and ends of the cottage to the board using more icing to glue the sections together at the corners. Spread the top edges with more icing and secure the roof sections. Leave for about two hours to set.

(Remember to leave the icing covered with a damp cloth).

8.

Spread a little more icing over the roof sections. Roll out the fondant moulding paste to a rectangle and use to cover the roof. Use the trimmings to make a chimney. Pipe little icicles around the edges of the roof with the icing in the piping bag.

9.

Secure windows using icing in the bag and pipe window panes. Now spread the remaining icing around the house making a path with sweets and possibly a bench, logs etc.

10. Place your figurines or gingerbread men in front of the house.

11. Finally sift extra icing sugar over the whole house to resemble snowfall, and decorate edge of board with a ribbon if desired.

December 2011

Christmas cookies with a difference Ingredients • • • • • • •

75g butter, softened 100g caster sugar 1 egg ½ tsp vanilla extract 250g plain flour, sifted plus extra to dust ½ tsp baking powder Royal icing, coloured balls to decorate

You will also need some coloured boiled sweets to make the stained glass “windows”

Method 1.

2.

3.

4.

5.

6.

7.

8.

9.

10.

11.

12.

13.

Preheat oven to 180°C/gas 4 Using a wooden spoon, cream butter and sugar together in a large bowl until light and fluffy.

Beat in egg and vanilla little by little.

Stir in flour and baking powder to make a soft dough.

Knead with your hands and shape into a ball.

Wrap in clingfilm and chill for 1 hour until firm.

Roll out prepared dough on a floured surface until 5mm / ¼ inch thick.

Stamp out shapes using Christmas cookie cutters, rerolling trimmings if necessary.

Cut out a “window” in some of the shapes. If the cookies are to be hung as decorations, use a skewer to make a 5mm/ ¼ inch hole in each one.

Now line a baking tray with foil, and crush your boiled sweets. Put the pastry cookies on the baking tray and carefully spoon in the crushed sweets into the “windows” you have cut out in the cookies.

Bake for 10-15 minutes until pale golden and sweets have melted.

Allow to cool before removing from baking trays. When quite cold, decorate with royal icing and coloured balls.

Thread with ribbon if they are to be hung as decorations, or gift wrap and give as specially made Christmas presents!

GOURMET TODAY

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GOURMET TODAY

… and New Year’s Eve is for grown ups!

Why not stay at home this New Year’s Eve? Here are some foolproof recipes for you and your friends to try.

Give each couple one dish to prepare, and it won’t be too much for any one person.

The gravad lax can be prepared Gravad lax Serves 12 in advance. The Pavlova too. Just Ingredients finish the mustard sauce and serve • 2 level tbsp rock salt • 4 level tbsp sugar this with the fish, together with • 1 tsp black peppercorns crushed brown bread and butter. Whip up • 1 kilo (2lb 8oz) fresh salmon – middle cut, scaled with skin on and bones removed the cream, and mix with the frozen • 1 tbsp brandy berries to fill the prepared meringue. • Bunch of fresh dill For garnish Most good butchers now have a • Fresh dill, lemon wedges and mustard sauce choice of fresh beef fillets for the Method 1. Mix together the salt, sugar and crushed pepper and rub this boeuf en croûte. Use a good paté mixture all over the fish. Sprinkle with brandy.

2. Put one third of the dill in a shallow plastic container and place or make your own (recipe for mine one piece of salmon, skin side down, on top of this. in my book 25 years in a Maltese 3. Put another third of the dill on top of this, add remaining salmon skin side up and top with remaining dill. kitchen). Also use a good frozen 4. Cover the salmon and dill with cling film and put a heavy plate over it. Weigh the plate down with heavy cans and chill the puff pastry to encase the meat. salmon thoroughly for 24 – 36 hours.

The potato gratin is delicious and 5. When time is up, scrape off all the dill and carefully thinly carve gravad lax with a fish carving knife laying the slices overlapping can be put in the oven early and on a large serving dish. more or less forgotten till tinged with 6. Sprinkle the edges with fresh chopped dill and surround with fresh lemon wedges. brown.

7. Serve with buttered brown bread and mustard sauce.

The spinach, mushroom and Mustard sauce Ingredients crispy bacon salad is a winner and • 100ml good Dijon mustard so unusual! Use our lovely fresh • 100ml vegetable oil • 5 level tbsp sugar spinach in season at the moment • 4 tbsp white vinegar and get those bacon rashers really • 1 tsp soured cream (or crème fraîche) • Pinch salt crispy in the grill.

Method Finally your pavlova can be filled 1. Put mustard, vinegar, sugar and salt into a medium sized bowl.

2. Slowly add oil whisking with a fork all the time until all the oil is with cream and any soft fruits of emulsified into the mixture. Chill.

3. Stir in 4 tablespoons chopped fresh dill just before serving with your choice, either fruits of the gravad lax. forest, or strawberries etc.

December 2011

Christmas Hamper Collection

-VY M\Y[OLY PUMVYTH[PVU JHSS! 9LK 6J[VILY *VTWHU` 3PTP[LK 4KPUH 9VHK 8VYTP 894 4HS[H ;LS! ‹ -H_! ‹ ,THPS! PUMV'YLKVJ[ UL[ ;YHKL ,UX\PYPLZ .VaV ;OL 3PX\LY :OVW ;LS! ‹ ,THPS! PUMV'^PZ[V JVT T[

0M `V\ ^PZO [V KV^USVHK H OPNO YLZVS\[PVU ]LYZPVU RPUKS` MVSSV^ [OPZ SPUR! O[[W! KS KYVWIV_ JVT \ *OYPZ[THZ /HTWLY WKM

www.redoctobermalta.com

60

December 2011

GOURMET TODAY

Boeuf en croûte Serves 12

Ingredients • • • • • • • • • • • •

1½ kilo fillet of beef 1 large garlic clove halved 3 tbsp brandy Salt Freshly ground black pepper 100g (4oz) butter 1 large onion finely chopped 300g (12oz) mushrooms finely sliced 600g (1 ½ lb) puff pastry 1 egg yolk 1½ tbsp water Prepared chicken liver pâté (optional)

Method 1.

2.

3.

4.

Rub the beef all over, first with the cut surface of the clove of garlic, then with 1½ tablespoons of the brandy, and then with the salt and pepper.

Melt half the butter in a large heavy frying pan, and when it is foaming, put in the whole beef, and seal it quickly on all sides. Take out and leave to cool.

Add the remaining butter to the pan and cook the onion and mushrooms together until soft.

Add the remaining brandy, raise the

heat, and allow to bubble fiercely until almost all the liquid has evaporated. Leave to cool.

5. Divide the pastry into two parts, roughly one third and two thirds.

Roll the small piece to form a rectangle.

6. Line a roasting pan with foil lightly buttered on both sides and place pastry rectangle onto this.

7. Spread half the mushrooms (and half the pâté) over the centre.

8. Lay the beef on top of this, and cover with the remaining mushrooms (and pâté).

9. Roll the remaining pastry to form a large rectangle. Place carefully over the top of the beef and then seal the edges well to make a neat parcel.

10. Mix the egg yolk with a little water and use some of this to help seal the pastry edges. Brush all over with the remaining egg yolk and water, and cook in a pre-heated hot oven at 220°C/425°F gas mark 7 for 30 minutes, then lower oven to 180°C/350°F gas mark 4 and cook for a further 10 minutes till pastry is golden, and meat cooked to rare.

11. Slice and serve with potatoes and vegetables of your choice.

Potato gratin Serves 6 (double recipe for 12)

4.

Ingredients • • • • • • •

1 kilo potatoes peeled and very thinly sliced 2 cloves garlic – 1 halved, 1 chopped 50g butter Salt Freshly ground black pepper 100g gruyere cheese grated 300 ml (½ pint) boiling stock (chicken cube will do)

5.

6.

Method 1.

2.

3.

Pre-heat oven to 200°C/ 400°F gas mark 6 Soak the potatoes for at least 10 minutes to extract some of the starch, then drain and pat them dry.

Rub a large shallow ovenproof gratin dish with the cut surface of the halved clove of garlic, then butter the dish very generously,

7.

using nearly half the butter.

Arrange a layer of the potato slices on the bottom of the dish and sprinkle with some salt and pepper, a little chopped garlic and some grated cheese.

Repeat until all the potatoes have been used, but keep aside a good 2 tablespoons of the cheese. Pour on the hot stock.

Finish with a thick sprinkling of the cheese and dot with the remaining butter. Cook in the oven until the potatoes have absorbed all the liquid and are tender, and the top is golden brown and crisp.

If the potatoes are cooked but the top is not browned, raise the oven heat and place the dish very near the top of the oven for the last 10 minutes or brown under the grill.

December 2011

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GOURMET TODAY

Pavlova with a hint of

ilma zahar Serves 12

Ingredients

Spinach, mushroom and crispy bacon salad Serves 12

Ingredients

• 1 kilo fresh young spinach – stalks removed, and leaves washed and well dried • 1 packet streaky bacon with rinds on • 250g fresh unblemished mushrooms • 1 lemon • 100g pine nuts (optional) either fried in a little oil or baked in the oven till brown.

• Good amount salad dressing made with Dijon mustard, sugar, vinegar, salt and pepper and good olive oil

Method

1. Wash spinach leaves well and dry thoroughly.

2. Grill bacon till very, very crispy and put it onto greaseproof paper – set aside.

3. Wash mushrooms very quickly in boiling water, pat dry, slice thinly and then squeeze the juice of the lemon on them.

4. Make up your salad dressing and put in the bottom of a large salad bowl. Add the mushrooms to this and mix in.

5. Add the cleaned spinach leaves but do not mix these in yet.

6. Crush your crispy bacon with your hands and just before serving the salad, top the salad with the bacon bits, and if using, the toasted pine nuts and mix all together and serve at once.

Many other seasonal recipes can be found in Pippa’s award winning cookbook Pippa’s Festa – A celebration of food in Malta

• • • • • • •

6 egg whites 350g caster sugar 2 tsp corn flour 1 tsp white vinegar 1 tsp ilma zahar (orange blossom water) 300 ml (½ pint) fresh whipping cream 500g fruits of the forest – a mixture of frozen blackberries, raspberries and blueberries, defrosted and drained of their juice, then mixed with a tablespoon of sugar. You can use fresh fruit or fresh strawberries .

• 2 tbsp extra sugar and some sifted icing sugar You will need a baking tray and a round circle of baking parchment measuring about 25cm

Method 1.

2.

3.

4.

5.

6.

7.

8.

With an electric beater, whisk the egg whites until stiff.

Add the sugar a third at a time and continue to beat until stiff and glossy.

Sift the corn flour over the surface, and sprinkle over the vinegar and orange blossom water and fold into the mixture with a metal spoon.

When thoroughly combined, spoon the meringue onto your round shape baking parchment on the baking tray.

Hollow out the centre slightly and then bake in a low oven at 140°C / 275°F or gas 1 for 45 minutes.

Allow to get cold in the oven (preferably overnight), then turn upside down, carefully peel off parchment and turn back onto a large serving tray.

Beat cream till stiff, add the two tablespoons of extra sugar, mix in with the fruit and just before serving fill the Pavlova with this.

Sprinkle all over with some sifted icing sugar and serve.

Now all you have to do is serve lots of coffee (to keep everyone awake after midnight!)

f A ge (ex rom Dai ll D t 2 c C 11p ly H e dr hri m a cem in stm til pp b ks a l c y er fo s Ev los Ho : r t e in ur he an g t pr d N ime ice YE of ) 1

Don’t ponder on where to go this Christmas Season! If you’re thinking fun, you’re thinking Hank’s! Join us at Henry J Beans for a super festive atmosphere with great finger-licking food served with cool tingly cocktails, and where the fun lasts all night long.

We never need an excuse to party at Hank’s.

Get your party started!

Give us a call and let us help you put the party back into ‘staff party’.

Book now for your place at Hank’s on Christmas Eve and New Year’s Eve to avoid disappointment.

Corinthia Hotel St. George’s Bay, St. Julian’s, STJ3301, Malta. Tel: 2370 2696 • Fax: 2137 4039 Email: hanks.stgeorges@corinthia.com • www.corinthia.com • www.henryjbeans.co.uk/malta Opening hours: Weekdays 12:00 – 00:00, Weekends 12:00 until late

December 2011

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63

Family cook off Etienne and his son Craig get competitive in the kitchen and whip up two different dishes using the same ingredients. Henry J Bean’s chef helps Craig to transform chicken thighs, greenpeppers, sweetcorn and cheese into a chicken wrap the Henry J Bean’s way, while Etienne makes some stuffed greenpeppers with chicken and cheese.

,

December 2011

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GOURMET TODAY

Henry J Bean’s chicken wrap served with salad and French fries Ingredients: • • • • • • • • •

200g chicken thighs 50g chopped frozen spinach 1 tbsp sweet corn 1 tbsp sliced onions 1 chopped garlic Sweet chilli sauce Mild Cajun spice 1 tortilla wrap 50g grated cheddar cheese

Method: 1. Cut the chicken in small cubes.

2. Marinade the chicken thighs with Cajun spice and olive oil.

3. Heat the pan and seal the chicken thighs until they are golden brown, take them off the heat.

4. In another pan cook the onions and garlic until they get soft, put the chicken in the same pan and keep cooking until the chicken is thoroughly cooked.

5. Add the spinach and sweet chilli sauce.

6. Leave it to cool, mix the cheese with the chicken and sweet corn and roll the tortilla wrap.

7. Serve with French fries and side salad.

Green peppers stuffed with chicken and cheese Ingredients: • • • • • • • • • • • • •

2 green pepper 4 chicken thighs 100g spinach ½ onion A few sprigs of thyme ½ glass white wine 50g spinach 50g sweetcorn A few cherry tomatoes New potatoes Sprig of rosemary Salt and pepper Flour tortilla to garnish

Method: 1.

Cut the green pepper in half and roast in a preheated oven at 165°C for 8 minutes.

2. Clean the chicken thighs and cut into slices.

3. Fry the onion until softened.

4. Add the chicken, and white wine and a few sprigs of thyme.

5. Cook until it has reduced.

6. Add the spinach, sweetcorn and tomatoes.

7. Season with salt and pepper.

8. Spoon the chicken mix into the peppers, top with cheese and return to the oven for another 5 minutes, till the cheese is golden.

9. Sautée some par-boiled new potatoes in a pan with olive oil.

10. Add rosemary, salt and pepper.

11. Serve with strips of deep fried flour tortilla, sautéed potatoes and side salad.

12. Garnish with sweet chilli sauce.

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Cognac the region and its sumptuousness ‘Eau de Vie’

BY JOHN BUGEJA

T

he chronicle of Cognac starts in the third century; the region and the beverage Cognac have a long history and involves all kind of nations, merchants, kings, and aristocrats. Rewind the clock to just about 2,000 years ago, when the Romans initially brought vines to France. Then 500 years later when they left, they had laid the foundation for almost all the greatest vineyards in the modern world. For several centuries later, France has been producing wines that were considered to be a gift from the gods.

Up until the 1600’s, wine was progressively making France good money. As trading expanded, these frail wines could not deal with the long and severe sea travelling. In order to transport the wine a in better condition, traders began to distill wine. Then the Dutch called this new spirit “brandewijn” with its high-status reputation, Cognac region’s brandewijn was distinguished from all the others by its new name, Cognac.

Brandy can be produced by the distillation of any wine and the wine used can be made from not only grapes but practically any fruit according to Bureau National Interprofessional du Cognac. Cognac on the other hand, has to be made from the wines of specialized regions in Cognac called delimited areas.

With an extraordinarily old family tradition, Delamain makes for an exciting cognac house with roots dating back to the early 1600s. The family tree couldn’t be more complicated, and yet the Delamain trademark has managed to live on since its conception in 1762. This is a cognac house that is unapologetic when it comes to quality, selecting only the very best from its suppliers in order to create its own products.

The declaration of fidelity and faith has been a constant fortune of the Delamain Family, ever since James Delamain came back from Iceland in 1759 to form a partnership with his father-in-law Jean Isaac Ranson, owner of a long exporting firm whose origin back to the very first beginning of Cognac.

The historical roots of the house of Delamain is still run to this day by direct descendants of the founder, Patrick Peyrelongue and his cousin Charles Braastad.Today it is one of the oldest names in the region.

Delamain attentiveness becomes a reality only through the very premium growth of the Cognac region in

Grande Champagne. XO Cognacs are where the youngest “eaux-de-vie” (water of life) is aged for at least 6, but average upwards of 20 years. From April 10 2016 on the minimum age for XO Cognacs will be set to 10 years.

The expression XO was used for the first time in 1870.

Delamain House a Cognac which has been named XO Pale & Dry, “Pale” because it is much paler than other cognacs of this age due to the natural pale colour of the cognacs used in the blend which are all matured in old casks and “Dry” because it has only its natural sweetness.

Another superb Cognac from Delamain is the Vesper Cognac Grand Champagne, 40% alcohol by volume, engages with its deep amber color, is blended from a range of Cognacs averaging 35 years, and has woodsy, oak, and vanilla notes, with wood and licorice on the lasting finish.

This 100% Grande Champagne blend contains cognacs from different distillers and growers from the Cognac region. The original strength of the blend is normally at 50% ABV, but it is brought down to 40% by adding older and thinner 15% Cognac (“vieilles faibles,” very old, weak Grande Champagne) and one of the strengthes of Delamain cognac. The colour is soft golden, the nose rather balanced and full of flower notes, rather light but still spicy. Some hints of wood and sweet rancio. The taste is presented in quite a full, smooth way with intense fruits.

The finish is pretty solid.

Moving onwards the Delamain ‘Très Vénérable Grande Champagne Cognac’ is blended from different old Cognacs. The label design as a matter of fact comes from a French Revolutionary bank note, the bottle was introduced in 1976. The Delamain Cognac Extra de Grande Champagne is older than the Pale & Dry XO and Vesper.

Extra de Grande Champagne Delamain Cognac is a selection blend from different distillers from the 1st Cru region of Cognac, where each cognac is aged also known as separately, the final ageing takes place in one barrel, for another 2 years - called the “marriage” procedure.

The colour is golden; the nose has a solid note. The taste is round and smooth, strong and full fruit notes with a persistent finish.

The Delamains have always abided by the simple principle that loyalty and a personal signature on work are part of the natural order of things. Their objective is not to please the masses; they are content enough if one may say so in the knowledge that their taste and their personal notion of cognac’s clarity of expression are recognized and hugely appreciated by the world’s finest connoisseurs. Their unique concern is to live up to these standards and remain authentic to their ideal.

With the festive season at our door step Delamain Cognacs are without a shadow of a doubt an ideal corporate gift and also to indulge at home for any serious wine collector this Christmas.

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December 2011

Bringing the cauliflower to life

by Gaby Holland

C

auliflower is one of my favourite vegetables but is very often overlooked mainly because most people do not know what to do with it other than add it to minestra or turn it into a cauliflower cheese. It is at its best from October through March when in season and most plentiful at the vegetable stores.

Cauliflower has delicate, sweet almost nutty flavour that absorbs other flavours and colour well. It can often be used as a reasonable substitute for potatoes whilst providing fewer calories.

Originally a native of Asia, the cauliflower was introduced to France from Genoa in the 16th century. It is a member of the cruciferous family, in the species Brassica oleracea that includes cabbages, broccoli and Brussels sprouts.

They are known for containing nutrients that fight against sev-

eral diseases. The list of goodness is almost endless. Several studies link cauliflower-containing diets to certain cancer prevention (bladder, breast, colon, prostate and ovarian). Without going into to many details the connection between cauliflower and cancer prevention is due to the fact that cauliflower provides special nutrient support for the three body systems namely the body’s detox system, the antioxidant system and the inflammatory/anti-inflammatory system.

Rich in fibre, it provides an excellent source of Vitamin C and Manganese, Vitamin K and surprisingly a very good source of omega-3 fatty acids (in the form of alpha-linolenic acid, or ALA).

As with all vegetables, be sure not to overcook cauliflower. It is best to stir-fry cauliflower rather than the more traditional methods of boiling or steaming, which makes them waterlogged, mushy and lose much of its flavor and nutrients.

Ingredients

Method

•

2.

•

• • • • • • • • • • • • • •

1 small compact cauliflower, cut into bite-sized florets 3 new potatoes, washed and scrubbed and quatered with skin left on 3 large cloves garlic, chopped 1 large onion, chopped 1 tbsp turmeric 1 tbsp cumin seed 1 tbsp grainy mustard 1 tbsp grated ginger 1 tbsp nigella seeds (optional) 1 tbsp good quality curry 1 tbsp grated coconut 2 tbsp raisins 2 tbsp cashew nuts ½ cup vegetable stock Pinch of salt 1 tbsp vegetable oil

1.

3.

4.

5.

6.

Lightly steam the cauliflower and potatoes until just done.

Fry the onion and garlic until they start to brown at the edges.

Add all the other ingredients (except for the stock) and stir for a couple of minutes.

Meanwhile drain the vegetables and add to the frying pan.

Stir gently adding the stock to loosen slightly, the curry should be dry but well coated.

Serve with plain boiled basmati rice or naan bread.

PHOTOGRAPHY BY Gaby Holland

Cauliflower and Potato Curry

Mir-Ricetti ta’ Sor Serafina™ “Amongst my grandmother`s papers, several years ago, I found a collection of recipes, hand written by a relative of my grandmother, Sor Serafina. Born in 1892, Sor Serafina was a loving aunt of my family.

She became a nun at a very young age and was a regular provider of sweet delights for Christmas, Easter and our summer feast of Santa Marija. She passed away at the venerable age of 92.

This gourmet dessert is recreated in her honour and we are proud to share the recipes of Sor Serafina with you and your loved ones.� +PIO .BHSP

Available from: Departures Lounge - .BMUB "JSQPSU SG Distributors - .BMUB "JSQPSU 8 till late - .BMUB "JSQPSU Frank’s Wine Boutique - Mosta Frank’s Wine Boutique - 4MJFNB Mediterranean Ceramics - ta’ Qali Vegimania Supermarket - San Gwann Wembley Stores - 7BMMFUUB Casa Rocca Piccola - 7BMMFUUB Ellul Confectionery - 7BMMFUUB The Malta Experience - 7BMMFUUB Travel Shopping - 7JTFU 7BMMFUUB La Vigna Wine and Gourmet Cellar Pavi - 2PSNJ Farsons Direct - .SJFIFM 4BWJOB $SFBUJWJUZ $FOUSF 9FXLJKB (P[P Cathedral Shop - 7JDUPSJB (P[P Delicatessen Crai, Tigrija Palazz - 7JDUPSJB (P[P Arkadia Gozo - 7JDUPSJB (P[P ta’ Dirjanu - 7JDUPSJB (P[P Duke’s Lighthouse - 7JDUPSJB (P[P G & R Supermarket - ,BQVDDJOJ (P[P

XXX TBWJOB DPN NU t FORVJSJFT t

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CAZES C

azes is located between the Pyrenees and the Mediterranean, in Rivesaltes, in the heart of the Roussillon in the south of France. Cazes was created in 1895 by Michel Cazes.

A true pioneer in the production and the marketing of high quality Rousillion wines, Cazes is known as one of the flag bearers of Roussillon’s viticulture and has become a byword for quality over the past 50 years. Whilst remaining vigilant on the excellence of its wines produced from low yielding vines, Cazes propose a wide range of wines from the fabulous Catalan soils which include pebbles, schist, limestone, clay and marl. These vineyards extend to over 220 hectares, which for the past ten years have been entirely converted to organic and bio-dynamic culture.

RIVESALTES

Rivesaltes is known for its excellent VDN (vin doux naturels) and the Cazes family owns the best vineyards and produces the finest naturally sweet wines in the depart-

ment, to the point you forget you are drinking a fortified wine. Producing a good vin doux naturel is a real art – these are made by “mutage”, that is artificially arresting the conversion of grape sugar to alcohol by adding high strength grape spirit (95%) half way through, normally when alcohol reaches 6%, thereby incapacitating yeasts with alcohol and making a particularly strong sweet half wine in which grape flavours dominate wine flavours and wines retain 54 – 125g/l grape sugars. The wines produced are usually 15% proof.

Grapes used include Muscat d’Alexandrie, Muscat Blanc a Petit Grains, Grenache Noir and Grenache Blanc. The Ambre wine is matured for 7 years in old oak vats and has aromas of dried fruits, citrus peel and honey, all melted together

December 2011

GOURMET TODAY

in a magnificent rancio. This is ideal with desserts based on nuts, almonds or caramel.

The Tuile is aged for 12 years in large old French vats to ensure the correct oxidation and has intense aromas of toast and cocoa, an ideal match for chocolate or coffee desserts.

The Grenat is bottled within 12 months of the harvest and has wonderful aromas of wild berries and a perfect accompaniment with red fruit puddings.

After ageing it will offer aromas of crystallized red fruit. The Muscat de Rivesaltes is aged on its lees and bottled in the six months following the harvest and has lovely aromas of late ripening peaches and apricots, lemons and oranges changing into honey, candied fruits, coffee, sweet spices, nuts and praline as well as figs and tobacco for aged versions (ten years or so). It is delicious with desserts made with white fruit and vanilla, and also perfect with foie gras.

www.demajowinesandspirits.com

www.demajowinesandspirits.com

www.demajowinesandspirits.com

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December 2011

GOURMET TODAY

The perfect recipe for Ch Life is sweet at Angelica, especially during the festive season.

Angelica has, in the three months it has been open, established itself as the go-to café in Valletta for those who love genuine food and a relaxed and upmarket ambience.

Designed by brilliant art director Carlo Schembri, whose previous jobs have included collaborating on the interior of the iconic Fiat 500 and the lovely St George’s Square in Valletta, photographed and styled by Brian Grech and Stephen Azzopardi, and enjoyed for its chic and comfortable surroundings by its now very regular customers, Angelica now also stocks a fantastic selection of good foods for those who want to make somebody (including themselves!) very happy this Christmas and New Year.

Amedei chocolate Chocolate makes people happy and good chocolate makes them swoon. Mona Farrugia, who owns Angelica, spent a good two years researching different brands of fine chocolate around Europe, trying to decide which one was best. It was a job she describes as, “Tough, but somebody had to do it.”

From Brussels’ Pierre Marcolini to London’s Hotel Chocolat and Paris’ Un Dimanche a Paris, she finally settled on a selection of mono crus brought together in a most loving way in Tuscany, Italy.

“What clinched it for me was the least ‘chocolatey’ of all chocolates: the white one. White chocolate is made of cocoa butter and sugar. Sometimes the block would have had extras added such as vanilla bean or nuts. While in London I bought a 500g bar – the Incontri – by Amedei from the Selfridges’ food hall and the flavour, the juxtaposition of that super smooth white bar which melts in your mouth and slides down your

throat, coupled with crunchy, crispy hazelnuts, was just divine. Many white chocolates tend to burn the back of your throat: with the Incontri, I just couldn’t get enough. That clinched it.”

Angelica now stocks a selection of bars and Napolitains (tiny flat squares – a mono-dose, so to speak).

“They were gone within a week. I could not believe it. It became obvious that the Maltese know the difference between fine and mediocre and they will not settle for less.”

So now Angelica has a new stock of most of the Amedei range, including the dark bars with cherry and strawberry, the white bars with pistacchi as well as one of the finest chocolates in the world: the mono-cru from Madagascar. Prices start at around €3.50 and go up to €130 for a kilo of single-estate chocolate. And they all sell for cheaper than the selling prices in London in spite of the horrendous freight prices which anybody in Malta has to pay to have fine chocolate transported under controlled conditions.

December2011

Christmas

te

”

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e

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The divine chocolate and salted caramel tarts

Suki Tea “At Angelica, we love watching people’s eyes light up when we do what we call the ‘tea process’. We use a silver tray to take a little teapot, a sieve and fine china cups to our customers, who can then enjoy five minutes relaxing and enjoying their loose-leaf tea,” says Mona.

“In this world of quick takeaways and eating on the fly, our selection of Suki Teas (in the UK, Suki supply most one and two-star Michelin restaurants) is just amazing, which is why when people ask about something they have not yet tried, we bring down the jar and let them smell it. The

Wines and champagnes favourite is Apple Loves Mint, with its tiny rosebuds and wonderful chopped apple but the Spicy Citrus, with cloves and cardamom, as well as, of course, pieces of dried orange, mandarin and lemon, comes a close second.”

For those who would like to have a little bit of Angelica with their breakfast, Angelica now stocks Suki Pyramids in Spicy Citrus, Earl Grey and English Breakfast.

“Their flavour is so wonderful it is the only thing I want to start my day with: I actually enjoy the process of getting out of bed and making myself a cuppa,” Mona says.

t

Have a Christmas treat

ll ellite

Angelica is putting together bespoke hampers and gifts for those who have little time to do so themselves. Please send an e-mail on orders@ angelicamalta.com with a simple price range and leave it up to us to put together some very personalised hampers which will surely stand out.

Angelica is also bookable for private functions.

Please e-mail Mona on mona@angelicamalta.com or call her on 7927 5727 to discuss.

ne der

GOURMET TODAY

All those who love to travel know that in most places in Italy, you can easily get a nice glass of prosecco without having to buy an entire bottle. In France, champagne ‘on tap’ (that is, a flute) is also available even in the smallest of bistros. So why not in Malta?

Angelica stocks a great range of wines, including Brut, Brut Rosé and Extra Brut from the house of Murgo’ in the Etna region in Sicily. Starting at just €17.50 for a bottle of very fine Brut (if the grape is not grown in Champagne, then the wine cannot be called a ‘champagne’ but its regular nomenclature of ‘Brut’) Angelica sells bottles at retail prices. This means that after work, you can pop over for a glass or a bottle to take home without any stress or having to pay a restaurant premium.

Apart from the Bruts, the little Valletta café also has a lovely selection of reds and whites by the glass, starting from just €2.90 a glass.

“Our best seller is a wonderfully dark and fruity Malbec from Argentina, with the Rioja coming a close second.

Oddly, they are also our most expensive ‘glass of red’ but the kind of customers Angelica attracts know the difference between a fine wine and a cheap one and are happy and willing to pay the price to sit and sip it in a pleasant atmosphere, with people they enjoy talking to.”

The ambience, the food, the sweets, the princesses Angelica has an amazing array of freshly-baked pies – steak ‘n’ ale, free-range chicken and leek, pumpkin,

gbejna (fresh sheep’s cheeselets), mushroom and whatever fillings are in season.

“We buy directly from local farmers.

A Valletta baker bakes our bread in his wood-burning oven and we ensure that we never include provers, additives or margarines in anything we make. Our customers love this. Nonetheless, our biggest selling point is not even the food, although of course that is delicious, or the sweets – anything from Chocolate Nemesis which just melts in your mouth to the famed Chocolate and Salted Caramel Tarts, which some customers have on regular, weekly order – but our staff and the atmosphere inside.

“The communal table, which we originally thought some people would not feel comfortable at, has turned out to be a great space for a chat as people break down barriers and just relax with each other. The customers we attract – mostly professionals and the artistic crowd – come here because they feel very much at home with the kind of people they want to socialise with. Even our playlist is well-thought out and regularly we have people who start to sing out loud to the music.

“What makes Angelica though,” Mona concludes, “is our wonderful staff, the Cupcake Princesses and Prince who absolutely love working at the café. Their smiles are genuine, their enthusiasm for serving customers is amazing. We – myself and our regular customers – are extremely lucky to have them.”

December 2011

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GOURMET TODAY

New Year’s Eve the Spanish way New Year’s Eve is a time to celebrate the year gone by and look forward to the year ahead. What better way than with a 12 course meal of succulent Spanish tapas you can share with friends. Ingredients imported directly from Spain make these wonderful dishes so unique. Check out a small taster of what you can expect on the night at Cañas y Tapas, along with other spectacular dishes.

Postres A selection of Spanish desserts These include a blueberry cheese mousse, leche fritte – a typical Spanish dish of deep fried cream cheese rolled in cinnamon and sugar and profiteroles.

Pinchos de tortilla de jamon Iberico y queso Manchego envueltos con brochetas de chistorra Spanish omelette with Iberian ham and Manchego cheese served as “pinchos” and cover with spicy sausage “chistorra” skewer Tortilla consist of sliced potatoes, onions, salt and eggs, with anything else you fancy added to the dish. Iberian ham and grated Manchego cheese give it a real Spanish flavour, and a grilled Spanish chistorra spicy sausage adds intensity.

Sartenes variadas con los tradicionales Huevos Rotos - Jamon Iberico, pollo con cebolla caramelizada y setas con pimiento Three different traditional Spanish sautéed eggs served on chips dressed with chicken caramelized onion, Iberian ham, mushrooms, red and green peppers.

These three different Spanish sautéed eggs are the most popular in Spain and when you try them for the first time you will understand why the Spanish are so keen on them. The chips at the bottom, fried eggs and different toppings such as caramelized onion chicken and peppers transform a dish of simple staples to a lavish meal.

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December 2011

GOURMET TODAY

Give the gift of good taste this Christmas with a Savina hamper At Savina, we pride ourselves on both the quality of our products, and our attention to detail.

Not only are our gift hampers packed with the most delectable and naturally mouth-watering morsels, but each comes beautifully packaged in original containers that your recipients will enjoy long after their contents have been devoured!

Any of our gift hampers can be customised bearing your company’s logo or message and we can also include your corporate greeting/business card with each gift.

Whatever the occasion, indulge friends,

“Sor Serafina” delights and the new range of gifts and hampers may be viewed on www.savina.com.mt or call us on 21562236/79562236 for more information.

Hautville Cabernet Sauvignon wins press prize in Italy At the 7th International Oenological Competition Emozioni dal Mondo: Merlot e Cabernet Insieme, held recently in Bergamo, Delicata’s premium Grand vin de Hauteville 2010 vintage Cabernet Sauvignon D.O.K. Superior Malta was awarded a 2011 Press Prize.

In total 201 Cabernet and Merlot wines from 15 different wine producing countries were tasted and evaluated by 63 judges. The judges who came from 18 different countries, formed 7 tasting committees to taste, evaluate and reward the wines depending on their performance.

Out of the 201 wines entered only 30% can be awarded medals and the scoring system is as follows: • 92 – 100 points = Grand gold medal score • 85 – 91 points = Gold medal score • 80 – 84 points = Silver medal score This year 58 medals were given. The 2010 Grand vin de Hauteville Cabernet Sauvignon produced by Emmanuel Delicata Winemaker won the Press Prize awarded by tasting committees made up of wine journalists. A wine that has been awarded a Press Prize must have been awarded at least 85 points out of 100, equal to that of a Gold medal.

This latest medal brings the total medal count for the Delicata Grand vin de Hauteville range of premium wines up to an impressive 17 awards, including a Gold in Bordeaux and Silvers in Burgundy, Bordeaux and London. The range consists of two reds (barrel matured Cabernet Sauvignon and Shiraz Cabernet) two whites (oak aged Chardonnay and Viognier) and a new 50cl sweet D.O.K. Malta Liqueur wine made entirely from hand harvested Malta grown Moscato grapes.

EMMANUEL DELICATA WINEMAKER The Winery on the Waterfront • Paola, PLA 2143, Malta Tel: (+356) 2182 5199 • Fax: (+356) 2167 2634 Email: info@delicata.com • Web: www.delicata.com

relations, colleagues or that special someone with a gift from the Savina Gift Hamper collection.

Recreating traditional delights from a Gozitan Nun’s Recipe Book!

The “Sor Serafina” range of products came about after the discovery of an old recipe book found amongst old photographs and papers a few years ago.

After careful research, the recipe book turned out to be the “food bible” of Sister Serafina – a devout cook at the nunnery and a relative to John Magro, Chairman of The Magro Group of Companies.

The gourmet desserts developed in the range of “Sor Serafina” are inspired by her traditional recipes and are artisan-made, in keeping with her dedication to the art of sweet delights.

AN EXCLUSIVE EXPERIENCE FOR THE DISCERNING DINER

We are a nation that loves to socialise and dine in the company of others. With an ever increasing EJQKEG QH GCVGTKGU QP VJG KUNCPF VJG /CNVGUG FKPGT JCU FGXGNQRGF CP CRRGVKVG HQT Ä&#x;PG HQQF 9KVJ this in mind, Malta and Gozo’s top restaurants will be representing the 20 Knights Fine Dining experience, providing our members with the highest gourmet standards‌ and much more!

Enjoy your 20 Knights experience at the restaurants below:

#RRN[ HQT [QWT ECTF PQY CPF DGPGÄ&#x;V HTQO C 50 percent discount (on the food bill for up to four persons) in each of the 20 restaurants that are participating in the 20 Knights Fine Dining experience; plus 50 percent discount on chauffeur service to and

RESTAURANT

from the restaurants. This is just an introduction to what 20 Knights Fine Dining has to offer. For further information visit our website www.20knights.com.mt

(QT HWTVJGT FGVCKNU CPF DQQMKPIU OQD ć KPHQ"HWNNTCEM EQO OV ć www.20knights.com.mt

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December 2011

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GOURMET TODAY

A partridge in a pear tree Baked Pear Trees Serves 6 Pre-heat oven to 200oC

MICHAEL DIACONO

I

t’s that time of year again. Out come the trees and decorations.

Plans are made for parties and dinners. Gift lists are drawn up and a general air of anticipation can be felt in the air. All this is great, but for me it’s the children that make it all worthwhile.

The look on their faces whilst putting up the tree at home is a treat. The attention given to the ”gulbiena”, with daily checks to monitor growth, is second to none. But for me the most fun is the Christmas baking. Loads of panforte and sapori cakes are produced together, as gifts for family, on the last Sunday before Christmas, besides other goodies for ourselves.

One of my Christmas specials is the following Pear Trees. They look so great and festive and make a great dessert for after a light dinner party, and the kids just love the shape! Do they eat them?

That’s another story, but its Christmas after all, and they can eat what ever they want.

I hope you all have a great holiday season. Cheers.

Michael is Chef Patron at Giuseppi’s Restaurant Mellieha where he is now offering his new à la carte menu. Reservations on 21574882 or 99493579

Mix the mince meat with the chopped almonds.

Peel the pears and core from the bottom, trying to leave the stalks intact. Slice off a small piece from the base so that the pears may stand upright.

Fill the pears with the mince mix and press down firmly.

Roll out puff pastry on a floured surface , trying to keep as square a shape as possible.

Cut out six very small squares of pastry and use as bases to prevent the filling from coming out of the fruit.

Cut the rest of the pastry into long strips and carefully wind around each pear, starting from the top. Curl the pastry around the fruit, slightly overlapping until the base

• • • • • • •

3 tablespoons sweet mince meat Few chopped almonds 6 firm, ripe pears 500g, chilled ready made puff pastry Some flour for dusting 1 egg, beaten Icing sugar to dust

is reached. Add another strip if needed.

Place on a baking tray covered with baking paper and cook for 20 minutes till puffed and golden. Leave to cool slightly, then transfer to a serving plate. Dust generously with icing sugar and serve with hot custard or whipped fresh cream.

Try these with a cold glass of champagne or a fine dessert wine.

December 2011

GOURMET TODAY

Santas’ Swim in aid of Puttinu Cares at The Grand Hotel Excelsior O n Saturday 3 December, all the Excelsior Santas – staff, guests and members of the public took a dip in the chilly sea or a splash in the pool to raise money for Puttinu Cares.

Each Santa received a Santa Claus hat whilst Santa’s Elves were on hand to give a bathrobe, a warm drink and cake to each Santa when they come out of the water.

Those who didn’t have a tough enough spirit for cold water temperatures, came to give their support to the brave Santas.

The Anici Band Club of Qormi brought joy to the crowd with their live Christmas music on the day.

A donation of €10 from every swimmer went to Puttinu Cares.

The swim marked the inauguration of the Excelsior’s Village featuring Santa’s Grotto, Elves, a Christmas Forest, the Yummy Shop, The Post Office, Christmas

carols, stalls selling handcrafted items and much more.

The Christmas Village will be open during weekends and Public Holidays in December as well as Christmas Eve and Christmas Day. Opening hours will be from 10am to 7pm and private parties at the Christmas Village can be organized on request.

83

Other attractions at the Christmas village include the traditional Gingerbread Castle displayed in the hotel’s lobby as well as a Christmas Charity Forest featuring trees decorated in unique ways by various corporate clients, schools and suppliers all of whom donated a sum of money to charity.

The Excelsior’s chefs won numerous Gold, Silver and Bronze medals at the Malta Kulinarja gastronomic competition held recently, including The Chef of the Year Award.

The same team will be responsible for preparing the exquisite spreads at the staff and office parties, Christmas Eve Buffet, Christmas Early Breakfast, Christmas Day Buffet Lunch, New Year’s Eve Buffet Dinner, New Year’s Eve Gala Dinner and New Year’s Day Buffet Lunch.

For more information contact The Grand Hotel Excelsior on 21 250520 or e-mail info@excelsior.com.mt

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December 2011

GOURMET TODAY - EVENTS

EVENTS

Andreola Prosecco launch party at Tiffany’s

Andreola is a boutique vineyard, which specializes in 9 different types of prosecco.

It is situated in the green hills of the production zone for Prosecco Superiore D.O.C.G. di Valdobbiadene.

In Malta we have four different types available: Dirupo D.O.C.G, which is an award winning prosecco that is the perfect accompanient to fish dishes, Verv D.O.C., Bolle extra dry spumante and Bolle rose spumante.

The perfect aperitiv or party drink varies from fresh, fruity notes to dry to appeal to everyone’s taste buds.

Available in leading restaurants and wine bars.

For home deliveries call on 99805999.

Imported by San Antonio Ltd.

Matthew Towns, Kirsty Widdowson and Schevon Camilleri

Alex Mizzi, Alexia Mizzi and George Bonello Dupuis

Dirupo D.O.O.C.G., Verv D.O.C., Bolle extra dry spumante and Bolle rose spumante

Gourmet Today recipe index Starters Spicy sausage with dates .......................5 Apple and parsnip soup .........................7 Fish parcels with saffron sauce .............9

Thai pumpkin soup .............................. 16 Goat’s cheese tart .................................. 17 Rabbit bellies in orange ....................... 23 Asparagus wrapped in Parma ham.. 31 Chestnut soup........................................ 36 Gravad lax ............................................... 58 Mains Quail stuffed with foie gras ................ 10 Mediterranean turkey roulade .......... 19 Fillet with deep fried goat’s cheese... 25 Rack of lamb........................................... 31 Red lentil curry ...................................... 37 Boeuf en croûte ..................................... 60 Chicken wrap ......................................... 65 Stuffed green peppers.......................... 65 Cauliflower curry .................................. 68

Accompaniments Sesame roast potatoes ......................... 11 Roasted beetroots ................................. 11 Runner beans with orange ................. 11 Mustard sauce........................................ 58 Potato gratin........................................... 60 Spinach salad.......................................... 61 Desserts Chocolate truffle dessert..................... 13 Festive choux tree ................................. 21 Mqaret with orange coulis ................. 31 Frozen cinnamon parfait .................... 38 Easy chocolate biscuits........................ 48 Chocolate fudge .................................... 49 Cinnamon rolls...................................... 51 Gingerbread house ............................... 55

Royal icing............................................... 55 Christmas cookies ................................ 57 Pavlova ..................................................... 61 Baked pear trees .................................... 82

A Magical christmas at the grand hotel excelsior A visit to the Excelsior at Christmas is a time when treats come in great packages, large and small. Every time you visit us this festive season you can indulge in the Grand Life. We have planned a month full of activities that will make your Christmas and New Year an occasion to look forward to and a place to remember.

Thursday 1st December Lighting of the Christmas Tree Opening of the Charity Forest Saturday 3rd December Santas’ Swim in aid of Puttinu Cares Opening of the Christmas Village Sunday 4th December Christmas Village Staff and Guests will join the President’s Run in aid of The Community Chest Fund Thursday 8th December Christmas Village Saturday 10th December Christmas Village Sunday 11th December Christmas Village Tuesday 13th December Christmas Village Traditional Mulled Wine Station available daily up to 2nd January 2012 from 18:00hrs to 19:30hrs

Saturday 17th December Christmas Village Christmas Carols at the Christmas Village by the students of St. Monica’s School (from 17.00 hrs to 19.00 hrs) Sunday 18th December Christmas Village Saturday 24th December Christmas Village Christmas Eve Buffet Sunday 25th December Christmas Early Breakfast Christmas Day Buffet Lunch Saturday 31st December New Year’s Eve Buffet Dinner New Year’s Eve Gala Dinner Sunday 1st January New Year’s Day Buffet Lunch

For more information about these events please contact our Front Office Desk.

www.excelsior.com.mt