Gourmet TODAY issue 15

TODAY ISSUE NUMBER 15 • MAY 2012

€2.00 WHERE SOLD

Tea in the garden at Palazzo Parisio Pippa Mattei makes sumptous strawberry sweets Homecooks make picnic goodies OVER

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RECIP INSIDE

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GOURMET TODAY

Editor’s note

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Homecooks prepare a picnic Wine travellers take a trip to Campania in Italy’s south Pippa Mattei transforms local strawberries into sumptuous sweets Pippa Mattei goes Spring fishing Tea in the garden at Palazzo Parisio Michael Diacono whips up supper without mess – one pot pasta Becky Attard entertains with an Asian twist 175 years of Caffe Cordina Junior cooks have fun with pizza dough Gaby Holland makes a healthy pea and mint soup

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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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Spring is definitely here and things are hotting up. The warmer weather will again change our eating habits as we move our dining areas outside. Picnic season in Malta is somewhat short as in just a few weeks we will all start migrating to the beach. Make the most of it while it is sunny and warm enough to be outdoors yet too cold for the beach. Our homecooks prepared a perfect picnic menu with yummy dishes that are easily transported, though rain dampened the afternoon.

Spring time brings with it an abundance of strawberries and after a day at the Strawberry festival in Mgarr on 15 April, Pippa Mattei got busy in the kitchen turning the delicious strawberries into sumptuous sweets, whether preserving them in homemade jam – enough to bring the sunshine back into your breakfast next winter – or making beautiful pancakes filled with sweet ricotta and topped with strawberries for an indulgent warm dessert.

Celine and Amber try their hand at being a pizzaiolo with the help of the chefs at Agliolio at the Radisson Blu Resort & Spa, Golden Sands, tossing, topping and cooking their own pizzas, and if melted cheese and tomato sauce isn’t satisfying enough, try one with chocolate and marshmallows for a moment of pure indulgence.

For everyday supper, cleaning up is always the worst part of any meal. Michael Diacono makes a fantastic meal with minimal washing up – pasta in one pot!

We hope that this issue of GOURMET Today inspires you to create your own culinary feasts and look forward to your comments and suggestions.

Bon appétit!

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

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

Cover: Baroness of Tabria, Christiane Ramsay Scicluna Cover photo by Ray Attard Printed at: Print It Printing Services

PROUD OF OUR HERITAGE

Our culture in a glass 0DOWD $WWDUG &R )RRGVWXIIV /WG 7HO *R]R $EUDKDP·V 6XSSOLHV &R /WG 7HO

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HOME COOKS

Spring time makes you want to get outside and enjoy the countryside – the green of the grass, nurtured by months of rain as well as the warmer temperatures and blazing sunshine. This is the best time for picnics, and though preparation is required – getting everyone together on the same day and getting food prepared, the weather may not always be kind. If this is the case – as was for our photo shoot – there’s no need to cancel your day. Have everyone over to your house and bring out your most colourful picnicware to brighten up your day.

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photography by ray attard

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HOM

Zucchini muffins

Ingredients • • • •

½ cup red onion, chopped ½ cup bread crumbs ½ cup cheddar, shredded ¼ cup Parmeggiano, grated

• • • • •

1 cup zucchini, grated 3 spring onions Oregano 1 large egg Salt & pepper

Method 1.

2.

3.

Mix all ingredients together except for the spring onions.

Place them in a pan with a little olive oil and fry them lightly, add them to the mixture.

Place into the moulds and bake in a pre heated oven 1600C for about 20 minutes.

For further information contact the agent in Malta, Ann Gatt on 9923 1907.

Exclusively available at Gaba Décor.

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Salmon tart

Ingredients • • • • • • • •

1 roll shortcrust pastry 350g baby spinach 300g smoked salmon 6 fresh gbejniet 200g goats cheese 100g ricotta 3 eggs 2 leeks

• 1 clove garlic, finely chopped • Fresh dill • Parsley • Salt & Pepper • Bread crumbs • ½ tbsp Parmeggiano • Zest of half a lemon

Method 1.

2.

3.

4.

5.

Roll out pastry and place into ovenproof dish.

In a bowl mash the ricotta, gebjniet, half the goats cheese, finely chopped garlic and parsley 200g of the sliced salmon, lemon zest, Parmeggiano and the eggs.

Sauté the leeks and add them to the cheese mixture together with the baby spinach.

Stir gently and add some dill, salt and pepper.

Spread a few breadcrumbs over the pastry, crumble the remaining goats cheese the 100g of salmon and dill over the bottom of pastry spreading evenly. Pour the cheese mixture and bake in a pre-heated oven at 1600C.

Suggested wine: 350 south chardonnay Intense and very opened, with aromas of ripe fruits like peaches, mixed with some citric notes from Casablanca’s fruit. It has a touch of butter from the malolactic fermentation and toastings from the fermentation in barrels.

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gourmet today

Muffeletta

(Stuffed Maltese loaf)

Serves 4-6

Choose your favourite, ready-made antipasti to save time, or take the time to make your own to create a loaf packed with flavour.

You can add any of your favourite ingredients to the loaf. Here are mine.

Ingredients • • • • • • • •

1 large Maltese loaf 2 tablespoons olive oil kunserva 4 dry gbejniet (or any other strong flavoured cheese) 4 fresh gbejniet (drain overnight over sieve in fridge) 12 sundried tomatoes 12 black olives, stoned and sliced 2 tbsp capers

• 1 jar marinated artichoke hearts (or by weight from deli counter) • 1 jar pepperonata (or any other antipasto you prefer) • 1 large long marrow, sliced lengthwise and grilled • 1 large onion, roughly chopped and fried • Fresh basil leaves • ¼ tsp salt • 1 tsp pepper

Method 1. Cut a circular lid from top of loaf.

2. Remove most of the soft bread leaving about a 1cm crust. (discard removed bread or save for another use).

3. Paint the inside of loaf with kunserva and some olive oil.

4. Layer bottom of loaf each of the ingredients.

5. Repeat layers if necessary until loaf is well filled.

6. Season with salt, pepper.

7. Spread some more kunserva on underside of lid and replace.

8. Wrap tightly in foil and place on a plate and then weigh down in your fridge overnight (with other heavy containers or a can if you need to).

9. Place in a hot oven for around 25min until cheese melts and loaf is super crusty. Pack the loaf, still wrapped in foil into your picnic basket. It will remain warm till its time to eat.

10. Slice into wedges when ready to eat.

Suggested wine: Colegiata barrica Fruit forward with a touch of subtle French and American oak delicately intertwined with typical Tinta de Toro fruit flavours. Lively juicy palate, full of berry fruits and floral violet flavours. The subtle oak adds extra structure and body on the palate

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Carrot and OKS coconut bars

Ingredients • • • • • • • • • • • •

250g self-raising flour 2 tsps ground cinnamon 300g Demerara sugar 100g desiccated coconut 100g sultanas 75g chopped walnuts 100g grated carrots 2 pineapple rings, chopped (optional) 2 eggs, beaten ½ tsp vanilla essence 100g butter, melted 100ml vegetable oil

Method Grease and line a 28cm by 18 cm baking tin 1. Preheat oven to 180°C. 2. Sift flour and cinnamon into a bowl. Stir in the sugar, coconut, sultanas,

walnuts, carrots and chopped pineapple, if using.

3. In another bowl mix the eggs, vanilla essence, butter and oil.

4. Add to the flour mixture and stir well.

5. Pour into the baking tin, level the top and cook on the middle shelf for 35 to 40 minutes until golden brown and firm to touch.

6. Allow to cool in tin for about 10 minutes, and then turn out onto a wire rack to cool.

7. Cut into thick slices.

Fresh mint and ginger lemonade

Suggested wine:

Ingredients

Method

• Juice of 3 lemons • Large handful mint leaves • 1 3 cup honey • 2 cups boiling water • 1½ cups cold water • Ice cubes • Handful fresh mint leaves • Lemon slices

1. Combine the chopped mint, ginger and honey medium bowl.

2. Add boiling water and let steep for 30 mins.

3. Strain, pressing down the solids to extract as much liquid as possible.

4. Add lemon juice and cold water and leave to get cold in the fridge. This can be made up to a day ahead.

5. Fill a pitcher with ice cubes.

6. Add the lemonade and garnish with lemon slices and mint.

Viña San Pedro Late Harvest Riesling Hailing from Chile, this inexpensive late harvest Riesling delivers with aromas and flavours of honey, apricot, fresh peach and caramel. Though perfect on its own, a fruit tart, apple pie or gingerbread will make this wine even more enjoyable. This Viña San Pedro Late Harvest Riesling will also pair nicely with an aged cheddar.

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GOURMET TODAY

La Campania... cultura storia, vino e cibo Dear Readers, in this issue we will talk about Campania in all its beauty…….

BY JOHN BUGEJA

C

ampania is one of the regions in Southern Italy and stretches along the Thyrrenian Sea from the mouth of the Garigliano River to the Gulf of Policastro. The mildness of the climate, the splendor of the coasts, the affluence of its art and history and the love for food make Campania a pleasant land.

The journey starts from the sea, uncontested king of the region, with its intense colours, its rich in bays, coves and rock faces. The islands of Capri and Ischia are true native masterpieces with flourishing Mediterranean vegetation, interrupted by some petite yet attractive towns where you can spend your holidays.

Amid the history and traditions of Campania, Naples strikes visitors for its liveliness for the splendid colored sea, but also for its history that resurfaces from every corner of the old town centre, the biggest in Europe, an authentic museum under the open sky. One can admire

fascinating views, tabernacles, churches and baroque obelisks.

Campania is cheerful and radiant, well known for the typical products of this land. Thanks to its sunny location, it can boast the juiciest and tastiest tomatoes in the world that flavor the many local dishes and last but not least, the famous pizza.

The pizza maker who invented a tricolor pizza with tomato, mozzarella cheese and basil in honor of Queen Margherita of Savoy, became a legend. This pizza still survives with the traditional name of ‘Pizza Margherita’.

Naples is also the homeland of spaghetti. The sauces are many and all very tasty, but what matters the most is that the pasta is perfectly cooked and the people of Naples are real experts. Another source of pride of this region is the dairy produce, with the famous Buffalo mozzarella, masterfully produced in the areas of Mondragone, Battipalgia, Capua and Elodi.

Archaeological excavations in Pompeii were initiated

by King Charles III of Naples in 1748. He issued the first

modern laws in Europe to protect, defend and preserve archaeological sites. There were famous Neapolitan musicians of that period including Niccolò Antonio Zingarelli and Giovanni Paisiello.

The musician Rossini lived many years in Naples, where he wrote numerous compositions. Italian poet and writer Giacomo Leopardi established his home in Naples and Torre del Greco lived there at the end of his young brief life. It was there that he wrote the Ode to the Ginestra flower.

The most typical desserts are Naples pastier, the crispy sfogliatelle with ricotta cheese, and babas soaked

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in liquor. The Limoncello of Sorrento and Campania wines from Taurasi to Algianico, Greco di tufo, Asprino d’Aversa, Lacrima Cristi, Fiano and Solopaca, serve well with Neopolitan meal enjoyed on a terrace overlooking the sea, by candlelight, with a beautiful Neapolitan song in the background.

One of the main producers of Campania wines is Terradora, since established in 1978, a key cornerstone of the company was the rediscovering and restoration of Campania’s ancient and autochthon varieties such as, Aglianico, Fiano, Greco and Falaghina. These grape varieties are the main characters that have brought about Campania‘s wines renaissance.

Innovation is just as vital a key and it is found throughout the winery, in the vineyards and the cellars. A team of experts at Terradora master the challenge of the future while binding it with traditions, bringing to life a unique inheritance that combines culture and customs in a lively way.

Since 1994, Terredora has solely vinified grapes from private vineyards. This fundamental step was taken to guarantee the highest quality by controlling all aspects of the grape growing cycle – fundamental for producing

gourmet today

excellent wines. With 200 hectares of privately owned vineyards in the best sites of the Avellino province, Terredora is one of the largest wineries in southern Italy.

In Irpinia, the wines exhibit a distinctive personality due in part to pedoclimate factors. The altitude at which the vineyards are found, the soil and the thermal fluctuations develop wines that are intense and elegant and display complex bouquets. Great care has been taken in the vineyards and wine cellars, along with traditions and history of the wine culture contribute to the outstanding quality of Terredora wines.

The South of Italy is one of the most exciting wine areas in the world. Of the all regions that make up Southern Italy, Campania produces some of the most fascinating wines, especially in the sub region of Irpinia. This area produces wines to compare and compete with the best in the world, all of them achieved with native varieties such as Aglianico, Fiano, Greco and Falanghina. Irpinia is a silent and rugged zone nestled in the Apennines, located in the heart of Campania.

Its landscape is a rolling succession of mountains, hills and upland plains divided by rivers and covered with lush vegetation. Influenced by the altitude, its cool-temperate microclimate, atypical of the South, has cold and snowy winters and summers with hot

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days and cool nights. The region preserves a host of ancient grape varieties, many of them the same ones the Greeks and Romans planted. The varietal wines are almost unique, and their origins in the region date back to about 800 to 750 BC. The varietal wines are grown on hillside vineyards, many planted on the sides of dormant volcanoes. This positioning assures that the grapes’ aromas are not burned away during the hot summer days.

The Terradora vineyards consist of volcanic soils rich with overlying limestone and clay, and enjoy a southern exposure with an excellent microclimate, on windy hills (400-650 metres above sea level). With approximately 3500 vines per hectare, trained using the traditional Guyot system, the annual production is around 60 hectolitre per hectare. The harvest is hand-picked and placed in small baskets with a minimal span between the removals of the grapes from the stem to the press.

The indigenous white grapes grown are Greco, Fiano, Falanghina and the reds are Aglianico and Piedirosso.

So next time you and your friends are planning to go off on a culinary adventure take into consideration La Campania.

Buona Domenica da Vintage Wine Traveller

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The Maltese strawberry This time of the year sees an abundance of ripe, red strawberries in Malta. Go to the farmers’ market, or to one of the many vegetable trucks along the roadside, and buy a couple of kilos of strawberries that have been picked at their best, then go home and using the following recipes, make some wonderful delicacies for your table.

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photography by ray attard

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Strawberry ice-cream

Strawberry jam

Ingredients

• • • •

• • • •

250g fresh strawberries, hulled 2 eggs 125ml fresh cream 75g icing (confectioners) sugar

Method

1. Wash and dry prepared strawberries and purée in a food processor or liquidizer. Do not over process – leave some texture.

2. Separate the two eggs and beat the egg yolks in a small bowl.

3. Whisk the egg whites until stiff and gradually beat in the sugar, a spoonful at a time.

4. Lightly whip the cream.

5. Add the beaten egg yolks, whipped cream and puréed fruit to the egg whites, folding in lightly.

6. Pour the mixture into a plastic container and freeze.

7. Remove from the freezer 10 minutes before serving and serve in glass goblets topped with a fresh strawberry and a sprig of fresh mint.

This recipe uses uncooked eggs.

Pregnant women and elderly persons should not eat this.

Tuiles Try these elegant French almond biscuits that go so well with ice-cream.

They are given the French word for tile as they resemble the terracotta tiles prevalent in the south of France.

Ingredients • • • • •

½ cup sugar ½ cup flour Vanilla extract to taste 1½ large egg whites 2½ tbsp finely ground almonds

Method 1. Preheat oven to 200°C. Grease a baking tray.

2. In a medium bowl, mix all ingredients thoroughly.

3. Using a spatula dipped in cold water, spread mixture thinly in small round shapes on the prepared baking tray.

4. Bake in the preheated oven for 6 minutes or until golden brown around the edge.

5. Remove with spatula. Form into tuile by gently and quickly folding biscuit over handle of a wooden spoon.

6. Remove from handle. Push centre of unfolded edge downward to form tuile shapes.

7. Allow to cool.

Ingredients

750g strawberries 1 kilo jam sugar Juice of one lemon Knob of butter

Method 1. Wash, dry and hull the strawberries then crush, using a potato masher (for a jam with a smoother texture you can put the fruit into a food processor).

2. Put the crushed strawberries in a large saucepan and add the sugar and lemon juice.

3. Heat very gently, stirring all the time, until the sugar dissolves. Do NOT allow to boil at this stage.

4. Add the butter, still stirring.

5. Increase the heat and bring to a vigorous boil that rises in the pan and cannot be stirred down.

6. Allow to boil for 4 minutes exactly then remove from the heat.

7. Working quickly, pot in sterilized jars and cover with waxed paper circles, then cling film or jam covers.

8. Label and date.

9. Let stand in your store-cupboard for at least 3 weeks before using.

To sterilize jars wash in hot water and place in very low oven to dry. Use straight away.

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Jam tart Ingredients

• 100g plain flour • 50g tbsp margarine • 25g tbsp caster sugar • 1 8 cup water • 8 tbsp jam

Method 1. Put the flour into a large mixing bowl and rub in the margarine, using your fingertips, until the mixture resembles fine breadcrumbs.

2. Stir in the sugar and add enough water to form a firm dough.

3. Roll out on a lightly floured board and use to line a 20cm/8inch flan dish.

4. Spread the jam over the base, and decorate with thin strips of pastry in a lattice design.

5. Bake at 200°C for 30 minutes, until the pastry is golden.

Alternatively, bake the pastry ‘blind’ by lining the flan dish with the pastry and pressing this down with crumpled tin foil, bake

Microwave strawberry jam If you want to eat the jam straight away try this quick and easy version that makes one jar of jam.

Ingredients

• 500g strawberries • 55ml lemon juice • 400g sugar, preferably jam sugar

Method 1. Wash and hull the strawberries.

2. Place in a large deep microwave – proof bowl together with the lemon juice.

3. Cook on high for 4 minutes or until soft, but fruit still intact.

4. Stir in the sugar and cook on high for 20 minutes or until the jam sets when tested (it wrinkles when put on a cold saucer and pushed with a fingertip). Stir once or twice when the jam is cooking.

5. Allow the jam to stand for 5 minutes or so before pouring into a hot sterile jar.

6. Seal either right away or when jam has gone quite cold.

Do not be tempted to double up the amounts. When you add the sugar and start the 20 minutes boiling, the process will produce quite a lot of froth, hence the large bowl – you do not want it to boil over.

for 30 minutes till golden, taking the foil out 10 minutes before time is up.

Heat your jam in a small saucepan till melted. Pour into baked pastry case, allow to ‘set’ and cool.

Strawberries Romanoff

Strawberry Blintzes

Ingredients

Ingredients

• 450g strawberries, washed and hulled • 60ml port • 1½ level tbsp caster sugar • 225ml fresh cream • 1 ½ tbsp milk • Vanilla sugar, to taste, approx 1 tsp • For feuilles royales (optional) 175g icing sugar, 1 egg white

Method 1. Reserve six strawberries for decoration if you wish. Slice the rest, place them in a bowl with the port and sugar, toss and leave at least 1 hour.

2. To make the feuilles royales, stir the icing into the egg white and beat well.

3. Pipe the mixture on to foil in leaf shapes, starting with the outline and then filling in the leaf.

4. Leave to dry for 1 hour, then pipe on the centre vein.

5. Grill the feuilles royales under very low heat for 6 minutes till golden.

6. Remove from foil, turn them over and grill for a little longer.

Cool on a wire rack.

7. Spoon strawberries into individual glasses. Whip the cream with the milk and vanilla sugar to taste.

8. Spoon into the glasses; decorate with whole strawberries and feuilles royales is you wish.

To make vanilla sugar put vanilla pod that has had its seeds removed and used to flavour a cream or custard, into a jar with granulated or caster sugar. Screw on lid, and leave for a few days till sugar takes vanilla flavour.

• 8 pancakes kept warm • 25g butter • 275g strawberries, washed and hulled, and sliced if large For the filling: • 250g ricotta or other cottage cheese • 75g cream cheese • 100g caster sugar • ½ tsp vanilla extract

Method 1. Put the cottage cheese, cream cheese, caster sugar and vanilla in a bowl and beat well with a wooden spoon until smooth.

2. Spoon 1 tablespoon filling on to each pancake, then fold in the sides and roll up.

3. Melt the butter in an ovenproof dish. Arrange the blintzes in it in a single layer and bake at 180°C for 10 minutes or until they are heated through.

4. Arrange the strawberries over the top and serve.

For homemade pancakes and other recipes look in Pippa Mattei’s publications ‘25Years in a Maltese Kitchen’ and ‘Pippa’s Festa’, or follow her blog on www.pippamattei.com .

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Spring fishing

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Homemade mayonnaise Ingredients • • • • • •

1 egg 1 tsp mustard powder 300ml cooking oil (NOT olive) ½ tsp sugar Juice of half a lemon Salt and pepper

Method 1.

2.

3.

4.

Put all ingredients into liquidiser except the oil.

Switch on the liquidiser with cap in the lid removed and SLOWLY add the oil until emulsified.

When all oil is added and mayonnaise is formed, taste for seasoning and add more lemon juice if necessary.

Cover with cling film and chill in fridge till needed.

It is VERY important to add the oil a little at a time whizzing as you go along. If you add the oil too quickly the emulsion will break.

PHOTOGRAPHY BY RAY ATTARD

One of the best fish to eat at this time of year is the Red Mullet, know as Trill in Maltese. Choose the freshest bright red ones at the fishmonger and prepare them as follows.

Calculate one fish per person or two if they are small. Clean and gut them. Scale them and wash under running water.

Coat them in seasoned flour and heat some cooking oil in a large frying pan and when sizzling, fry the fish till golden and crispy.

They should be so crispy that you can eat the head tail and all except the centre bone.

Serve with homemade mayonnaise salad and chips.

May 2012 With two large Red Mullets (Trill,) you can make and amazing dish to feed four.

Emma and Alex’s spaghetti Trill Serves 4

Ingredients

• 2 large Red Mullets (Trill), cleaned and scaled • ½ bulb fresh fennel and some of the green tufts for garnish • Handful of cherry tomatoes, quartered • 2 tbsp virgin olive oil • 60g butter • Zest of one lemon • 3 cloves garlic • 2 tbsp sweet chilli sauce • 1 tbsp tomato paste (kunserva) • Glass of white wine • 500g spaghetti

Method 1.

2.

3.

4.

5.

6.

7.

8.

Boil fennel till soft – retain water to boil pasta in. Chop fennel set aside.

In a frying pan, heat butter and oil and fry prepared trill till cooked through. When cool, flake the fish removing bones and set aside.

In the same pan, fry chopped garlic, chopped fennel and quartered tomatoes.

Add white wine, tomato paste (kunserva) and sweet chilli sauce.

Simmer till thickening.

Meanwhile boil spaghetti in the fennel flavoured water and when tender, drain and add to the pan with sauce in.

Add the flaked fish, lemon zest and green sprigs of the fennel. Mix well, season if necessary.

Serve immediately.

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Dining at the welcoming The Westin Quadro agonara Resort, capadro, at the Westin Dr Qu Dragonara Hotel of the sea with stunning tures the very essence St seas and the bustling is an idyllic spot to views of the vast open ’s just across the bay. l show your mum you JulDeianspite not being a fish eater himself, virturtua d ne s athan Vella ha vegetarian head chef Jon t care this Mother’s ran tau ard-winning res the restaurant to an aw shellfish dishes caught d Day, or any other specialising in fish an restaurant overlooks. m the same waters the fro day for that matter. the stars or if you reDine outdoors, under te, make Whether you’re after quire something a littteledinbitingmororeomprsivaideal for use of the two priva a light bite to eat a more elaborate meal, there is a restaurant within the hotel to cater to your every need, with a special menu planned out in each of the establishments.

ntic ess dinners or a roma those important busin getaway. to dine you can be sure Wherever you choose ht, fine silver and the the flickering candle lig ke your dining experistunning views will ma ng out of a fairytale. ence seem like somethi gant three-course set For Mother’s Day an ele and tion of starters, mains menu includes a selec ed ter ca are that all tastes desserts to make sure s ult ad d at €39.95 for for. Set menus are price and 12 pay half price. six n ee and children betw from 19:00 to 22:30 Quadro is open daily

The Terrace

The Terrace is a fantas tic spot to enjoy the sunshine, while seated by the pool overlooking the beautiful Med iterranean sea.

Take the opportunity to indulge in the buffet on Sunday lunch, lov ingly put together by executive chef James M ifsud. Tr y the carvery that offers a variety of freshly carved meats as well as fresh pastas.

On Mother’s Day treat your mum to a lavish buffet with a vast arr ay of mouth-watering delicacies. Adults pay €44.40 per person, children between six and 12 pay half price and the little ones unde r five eat free.

The Terrace Grill will open in the evenings from the second week of June and will include special theme nig hts from all over the world. Specialties from Malta, Italy and the Middle East will be on offer on different days with entertainment to keep you going until late.

The Terrace is open on

Sundays for lunch.

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ng Westin

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Palio’s

wn -friendly meal head do For an a la carte, family d an e nshine on the terrac to Palio’s. Enjoy the su sta and grill dishes. choose from pizza, pa offers for large groups with Palio’s is a great place rson. pe r from just €16.50 pe on set menus starting ee thr a at your mum to On Sunday 13 May, tre ely lov lio’s Restaurant. A course set menu at Pa all d main courses to suit selection of starters an ve lea ll wi dessert selection tastes await, while the 5 0.9 €3 at uth. Prices start a sweet taste in your mo y pa 12 d between six an per person and children half price. ner y and Saturday for din Palio’s is open on Frida m fro as ily . It will be open da and Sunday for lunch the third week of June.

OVRM Lounge and Piano Bar For a light snack of sandw

iches, sushi or cheese platters to share head down to the ORVM Lounge and Piano Bar – the perfec t spot to mix business and pleasure with free WIFI, making it an ideal meeting spot and the great selection of cocktails to wind down when business is done, all whilst listening to tunes by pianist Edmu nd Zarb from 7pm until late.

On Sundays indulge in tea time treats with a selection of pastries, sandw iches, cakes and warm scones with jam and clotted cream.

Alternatively take the cakes home. Order off of a menu of 20 homemade cak es, beautifully decorated and supremely indulgent. Try the Belgian chocolate cake or the traditional lemon meringue.

A lively modern counterpo int to the resort’s refined classical ambience, the ORVM has been renovated and reborn as the social heart of The Westin Dragonara Resort, Malta, offering the perfect balance between work and play with free WIFI and a dazzling array of cockta ils, warm drinks and heartwarming snacks.

Delight yourself with a lavish tea treat every Sunday. Indulge in a lavish sele ction of tea pastries and dry cakes, warm scones ser ved with jam and cream, a selection of cheese, ham and smoked salmon sandwiches and a pot of tea for two at €14.50.

OVRM Lounge and Piano Ba r is open daily from 8am till midnight.

Whichever restaurant you choose to dine at the kids are always welcome. A unique children’s menu is available at any of the restaurants and features an infant section with pureed carrot and pumpkin, chicken and veg or fruit – a great option for busy mum’s who don’t have the time to prepare baby’s food before going out to eat or for those who simply want to relax and enjoy an afternoon out.

The children’s menu offers all the regular favourites with a some healthier options thrown in. Every dish offers an analysis of the calories, fats and carbohydrates so that mummies can make sure their little ones are getting the very best.

To make the most of the Westin services apply for a Westin Wonder Loyalty card which entitles patrons to discounts throughout the resort including the food and beverage outlets.

Despite being in the heart of Malta’s entertainment centre, The Westin offers ample free parking to patrons at any of the restaurants.

For more information contact 21381000, email westin.dragonara@westin.com or visit www.westindragonaramalta.com

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gourmet today

Gavi di Gavi 2011 – Palladino available…

Vintage 2011 is a wonderful dry white wine, very clean and floral with good acidity and grassy notes. Perfect for drinking with a Italian, Chinese or Indian takeaway, or indeed just on its own… This is a wonderfully delicate white wine with a bit of a chalky grip that gives the wine balance, adds a

GAVI

DEL COMUNE DI GAVI DOCG

mineral note, the fruit is mature but not overripe, hints of pear, nutmeg and tarragon are coupled with a verve that just makes this wine sing…

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

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

A seat in the front row at the “Oscars” of the int’l fine dining scene with S.Pellegrino & Acqua Panna A not-to-be-missed opportunity for all the Gourmets around the world!

On 30 April at 19.45 British Summer Time www.finedininglovers. com - the first online international magazine dedicated to food - will be livestreaming the equivalent of the “Oscars” for the finedining industry: The World’s 50 Best Restaurants 2012, sponsored by S.Pellegrino & Acqua Panna.

Share in the excitement as the best chefs in the world celebrate their success at London’s historic Guildhall, hear the countdown of the list LIVE

and watch as the special award-winners collect their trophies on stage.

Find out who’s made the list of the World’s Best Restaurants 2012 – in

2011 for the second year in a row it was Noma from Copenhagen - and feel part of this exclusive event as it happens, in the comfort of your own home or office or via your smartphone!

The World’s 50 best restaurants awards Based on a number of elements, the list is compiled each year to determine which restaurant of the Best Chefs in the World can be considered among the World’s 50 Best Restaurants. Restaurants are ranked by a jury of food journalists, celebrated writers, industry notables and culinary experts. The restaurants are chosen because they provide much more than simply good food: from dining experience to innovation and art, it’s all part of a holistic culinary trip that makes each restaurant on the list a must try experience.

Imported by Charles Grech & Co. Ltd., Valley Road, B’Kara.

Tel: 2144 4400

23

GOURMET TODAY

Tea in the garden

After a particularly long wet winter we gladly welcome the spring with long its long sunny afternoons. The rain has left us with green gardens we really should be making the most of before it the sun gets too hot and we start migrating towards the beach. No place is better to enjoy the garden than Palazzo Parisio, home of the Baroness of Tabria, Christiane Ramsay Scicluna, or Muffy as she is known, and her daughter Justine. They share the magic of their home every day, making exquisite afternoon tea in their immaculate garden.

Today they share some of their secrets.

D

PHOTOGRAPHY BY RAY ATTARD

May 2012

24

gourmet today

Chocolate layer cake Ingredients

• • • • • •

225g soft unsalted butter 225g caster sugar 4 eggs 175g self-raising flour 55g cocoa powder 1 tsp baking powder

Buttercream frosting • 200g butter • 350g of icing sugar • 150g of dark chocolate

Method 1.

2.

3.

4.

5.

6.

7.

8.

Preheat the oven to 180°C. Line the 20cm cake tin with a little butter first then baking paper.

In a bowl beat together the butter and sugar until light and fluffy.

Gradually beat in the eggs.

Sift the flour, cocoa and baking powder and fold into the mixture.

Spoon into the baking tin and bake in the oven for 45-50 minutes until soft and springy.

Leave in tin for 5 mins then remove to a wire rack to cool completely.

Slice the cake horizontally into 2 layers ready for frosting.

For the frosting 9.

Melt chocolate in a bowl over a pan of hot water.

10. Stir in the butter and allow to cool before adding the icing sugar.

11. Stir occasionally until mixture is a thick spreading consistency.

12. Use ½ the mixture and spread it on the base of one sponge.

13. Use the rest of the mix to cover.

14. Decorate as best you wish.

May 2012

May 2012

25

gourmet today

Coffee and walnut cake Ingredients

• 225g soft unsalted butter • 225g caster sugar • 200g plain flour • 50g chopped walnuts • 4 eggs • 4 tsp espresso powder • 2½ tsp baking powder • ½ tsp bicarbonate of soda Buttercream frosting • 350g icing sugar • 175g soft unsalted butter • 2½ tsp instant espresso powder, dissolved • 1 tbsp boiling water (to dissolve coffee powder) • 25g walnut halves to decorate

Method 1.

2.

3.

4.

5.

6.

7.

Preheat the oven to 180°C. Butter 2 sandwich tins and line both with baking paper.

Crush the walnuts together with the dry ingredients (flour, baking powder, bicarbonate of soda, 4 tsp espresso powder).

In another bowl whisk the butter and sugar until pale in colour.

Beat in some dry ingredients and the eggs gradually. The mixture should have a soft, dropping consistency.

Divide the mixture between the 2 tins and bake in the oven for 25mins.

Sponge must feel springy for it to be ready.

Leave in tins for 5 mins then remove to a wire rack to cool completely before frosting.

For the frosting 8.

Sieve the icing sugar and beat it into the butter to a creamy consistency.

9.

Add the hot coffee liquid (already dissolved).

10. Use ½ the mixture and spread it on the base of one sponge.

11. Use the rest of the mix to cover.

12. Use Walnut halves to decorate as you wish.

26

gourmet today

Carrot and pineapple cake Ingredients

• 120g grated carrots • 100g walnuts, chopped • 350g crushed pineapple • 175g sugar • 3 eggs • 250g flour • 2 tsp baking powder • 150g sunflower oil Buttercream frosting • 600g cream cheese • 200g butter • 400g icing sugar

Method 1.

2.

3.

4.

5.

6.

7.

8.

Preheat the oven to 160°C. Line the 20cm cake tin with a little butter first then baking paper.

Beat sugar and eggs until pale in colour and creamy texture.

Gradually add the sifted flour and baking powder.

Add grated carrots, chopped walnuts and crushed pineapple and mix.

Finish by adding the sunflower oil and place the mixture into a 20cm cake tin and place in the oven at 160°C-180°C for 60 mins until soft and springy.

Leave in tin for 5 mins then remove to a wire rack to cool completely.

Slice the cake horizontally into 2 layers ready for frosting.

For the frosting 9.

Whisk butter and icing sugar until pale in colour and creamy.

10. Fold in the cream cheese without over beating.

11. Use ½ the mixture and spread it on the base of one sponge.

12. Use the rest of the mix to cover.

13. Decorate as best you wish.

May 2012

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

May 2012

29

gourmet today

Strawberry parfait Ingredients

• 300ml fresh cream • 350g crushed strawberries • 100g berries to decorate • 100g caster sugar • 6 egg yolks • ¼ cup water

Method 1.

2.

3.

4.

5.

6.

7.

8.

Heat sugar and water in a small saucepan over a low heat until sugar has completely dissolved.

Bring to the boil and boil rapidly for 2 mins.

Meanwhile, whisk egg yolks in a bowl until pale and mousse-like.

Gradually add boiling syrup to yolks, whisking constantly until mixture is thick, about 3 times its original volume.

In a bowl, crush strawberries with a fork to a coarse puree.

In another bowl add fresh cream and whisk until it forms soft peaks, then gently fold in the egg mixture followed by the crushed strawberries.

Divide mixture into glass serving dishes or ramekins, cover well with plastic wrap and freeze for at least 4 hours.

To serve, remove parfaits from the freezer and leave to soften slightly at room temperature.

Pile a few berries on top and serve.

Scones Ingredients

• 225g self-raising flour plus extra flour for dusting • 1 tsp baking powder • 55g butter • 25g caster sugar • 50ml milk

Method 1.

2.

3.

4.

5.

6.

7.

8.

9.

10.

11.

12.

Preheat the oven to 220°C. Dust a baking sheet with flour.

Sift flour and baking powder into a bowl and stir to mix.

Rub in the butter and stir in the sugar.

Make a well in the mixture and pour in the milk. Using a knife, mix together until dough is soft, but not sticky.

Turn onto a floured surface and knead lightly.

Pat dough out to a thickness of 2 cm.

Using a 5cm round cutter, cut out 12 scones.

Place onto baking sheet and dust the tops with flour.

Bake in the oven for 10-12 mins until well risen and light brown.

Remove to a wire rack and cover with a cloth while cooling.

Serve with clotted cream and strawberry jam.

If preparing your own tea is too much effort, head down to Palazzo Parisio, open for tea every afternoon

FROM THE HEART OF PIEDMONTE A TRUE BARBERA IS BORN

Awarded

90 points

Le Orme Malta - Attard & Co. Foodstuffs Ltd. Tel: 21 237555

Michele Chiarlo Barbera d’Asti Superiore Le Orme 2009

- MICHELE CHIARLO

Gozo - Abraham’s Supplies Co. Ltd. Tel: 21 563231

May 2012

31

GOURMET TODAY

One pot pasta Fried penne serves 4

MICHAEL DIACONO

I

remember my sister telling me about the time a friend of hers wanted to cook some pasta together with the sauce in the same pot, and that way save up on the washing. Everyone present thought she was mad. Well, the following two recipes do just that.

We are going to prepare pasta using the risotto method , adding hot stock whilst stirring very often. These recipes work with short pasta shapes.

Michael Diacono is chef patron at Giuseppi’s Restaurant in Mellieha and at Rubino in Valletta.

Melt butter in a large pot and add chopped onion and garlic. Fry till softened then add tomatoes and puree.

Cook out the puree for a few minutes then add the pasta and stir well till coated with sauce and stir fry for 2 minutes. Start adding stock,season, and cook till pasta is al dente, adding more liquid as needed. Finish off by adding herbs and stirring in the grated Parmesan.

• • • • •

50g butter 1 onion, chopped 2 cloves garlic, chopped 2 tomatoes, peeled and chopped 1 tablespoon tomato puree

• • • • •

350g penne BIANCONI 1 lt hot chicken stock (approx) Salt and pepper Fresh basil and mint 50g grated Parmesan FIORUCCI

SUGGESTED WINE 35º SOUTH CAMENERE

Very intense in the nose, with aromas to chocolate and sweet spices, interlaced with fresh fruit notes. Full bodied with sweet tannins on the palate, with a soft and very pleasant finish.

Ghagin Grieg or Tork Greek pasta or Turkish. Most people make this dish with minced lean pork, but my mother uses minced lamb which is just as good.

• • •

Contact: 99493579

Melt butter in a deep pot and add the onion.

Fry till softened but not coloured. Add minced meat and bacon . Season and fry till browned. Add bay leaves. Douse with the wine and leave to evaporate. Throw in the pasta and stir well.

Start adding hot stock and cook as a risotto, stirring often. When pasta is al dente add the grated cheeses and stir well. Finally finish off by adding a knob or two of butter and mix in till melted.

• • • • • • • • SUGGESTED WINE ROVERETO GAVI BY MICHELE CHIARLO

Made from Cortese grapes, the Rovereto Gavi di Gavi achieves a fine balance of ripe complexity with aromas of ripe apples, spice, anise and dried grass give onto a fresh, steely dry, full palate.

•

70 g butter 1 onion, finely chopped 300g minced lean pork or lamb 2 rashers of bacon, finely chopped or minced Salt and pepper 3 bay leaves 1 gls dry white wine 350g ditali pasta ( Zibeg) 1 lt hot chicken stock ( approx) 1 heaped tbs grated pecorino FIORUCCI 1 heaped tbs grated parmesan FIORUCCI Knob of butter to finish

www.demajowinesandspirits.com

gourmet today

Quick Asian entertaining

33

quick cook

May 2012

Entertaining is an expensive and tiring affair. This does not necessarily have to be true. Becky Attard has always had a keen interest in the kitchen and loves having family and friends over for dinner.

Even if time is pressing she can still impress her guests and what’s better is that using seasonal ingredients, even a great dinner party need not cost a fortune. Though the meal is great as three courses, they can also be made individually for a quick supper.

photography by ray attard

D

quick cook

34

gourmet today

Tofu and spinach stir-fry Ingredients • • • • • • • • • •

350g firm tofu ¼ cup hoisin sauce ¼ cup oyster sauce 1 tbsp ginger, finely grated 2 cloves garlic, crushed 2 tsp peanut oil 1 large onion, sliced 1 medium pepper, sliced 350g spinach 420g egg noodles

Method 1. Drain the tofu and cut in to 2cm cubes.

2. Combine with sauces, garlic and ginger and marinate for 3 hrs in the fridge.

3. Heat oil in wok or large pan, stir fry onion and pepper until soft.

4. Add spinach and tofu mixture until hot.

5. Boil the noodles and top with tofu and veg

Aroma Kitchen celebrity chef Aaron Degabriele whips up a variety of Maltese and Mediterranean dishes, with the influence and passion of Italian cuisine using genuine fresh food, in a friendly and familiar environment, at his Valletta establishment.

Fresh pasta, fish, meat dishes and traditional desserts are available as well as seasonal specialties.

Vegetarians and patrons on a specific diet are also catered for.

Opening hours: Daily for lunch 12pm till 3.00pm and Dinner from 6.30pm till late Address: 107, Archbishop Street, Valletta Contact: 21230636 • 99458356

May 2012

Chicken thighs in coconut milk Ingredients • • • • • • • • •

6 boneless chicken thighs 1 onion 6 cloves garlic, minced 2 thumb sized pieces of ginger, cut in to stips 1 fresh chilli, chopped and deseeded 6 mushrooms 1 red pepper, cut in to strips Juice of 2 limes 1 can coconut milk

Sauce to marinate: • 2 3 cup coconut milk • 2½ tbsp fish sauce • ½ tsp crushed dried chilli • 2½ tsp brown sugar • Juice of 2 limes

Method 1. Cut the chicken thighs into bite size pieces, and marinate in the sauce.

2. Fry onion, garlic and ginger and chilli until fragrant.

3. Add in the chicken thighs and let cook for 10 mins (until cooked) adding more coconut milk in small quantities.

4. Add mushrooms, let cook for 5 mins and at the end add the red pepper.

5. Serve on a bed of brown rice.

gourmet today

35

quick cook

May 2012

36

gourmet today

quick cook

Lemon Pudding Ingredients • • • • • •

30g butter, melted 3 egg yolks 350g caster sugar 180ml double cream 1 whole lemon cut in 4 2 tbsp corn flour

Method 1. Blend all the ingredients together until smooth and bake in small individual dishes (do not overload dish as it will spill while in the oven).

2. Bake for 20- 25 mins on a medium heat.

3. Serve with crème fraîche or vanilla ice cream and a sprig of mint.

May 2012

Sole Importers: Anthony Farrugia Co. Ltd. Tel: 2146 3311 E-mail: info@afarrugia.com

the

Mediterranean flavour

Since it was founded in 1896 Borges has sourced its products from the best regions all over the Mediterranean, continually selecting the best olives to maintain the same high quality avour proďŹ le which it has become famous for. True to its origins, true to the land and true to a long and deep-rooted family tradition.

our tradition is our secret

www.practicaltrading.com.mt

00356 21449184/21480392/3

May 2012

Aioli sauce

39

gourmet today This garlic laden mayonnaise-style sauce is perfect with vegetables of fish or can be served with curdites.

The key to great aioli sauce is to work very slowly and to have all ingredients at room temperature before you start.

Ingredients • • • • • • •

4 garlic cloves, peeled and finely chopped 2 egg yolks 1/8 tsp sea salt 1 cup Borges extra virgin olive oil 1 tsp Dijon mustard ½ tsp cold water 1 tsp lemon juice

Method

1. Add the garlic and salt to the mortar bowl and grind slowly with the pestle, moving in one direction only. You can do this first step in a food processor if you’d like, then transfer the mixture back to a medium sized bowl.

2. Whisk in the mustard first, then the egg yolks.

3. Add half of the oil very slowly, while whisking to emulsify.

4. Once the first half of the oil is incorporated, then add the water and the lemon juice, whisking.

5. Slowly add the rest of the oil. The mixture will thicken as you continue to blend it.

The mixture should be slightly thinner than commercial mayonnaise. If it becomes too thick you can add a bit more warm water, one teaspoon at a time.

40

gourmet today

through the generations

May 2012

May 2012

41

GOURMET TODAY

C

affe Cordina is known as the best spot to do business in Valletta, as lawyers and businessmen flock to the café for their morning espresso and a quick catch up. In the catering business popular spots come and go, but Caffe Cordina has made it through thick and thin, not even the bombing of World War II could stop its momentum.

On 11 November this year Caffe Cordina will celebrate its 175th anniversary. Starting as a small café in Cospicua some six generations ago, Caffe Cordina was well known, even then, for great pastizzi and pastries.

During the Second World War the café was bombed and after Cesare Cordina completed his services with the Royal Airforce, he re-opened the café in Treasury of the Order of the Knights.

John Cordina talks of his father Cesare running the café with his wife and just one other employee when they first opened shop in Valletta, and growing up in Valletta.

“Life was different in those days. My parents were at the café all day till 11pm and didn’t have babysitters, so after school I would go there and help out and play with the Valletta boys. As an eight or nine-year-old, I remember balancing the pastizzi on my head, getting them from Sunny’s bakery behind the market to the café.”

Today the business has expanded to include more than 80 employees and has hosted a number of the country’s most prestigious events.

“In the past there were few caterers on the island and we were considered the best. I remember my father being approached by George Borg Olivier, who was the Prime Minister at the time, to cater for the Independence celebrations that were held at the Palace in 1964.

“It was huge deal as the celebrations were attended by 1,300 guests and we didn’t really have the infrastructure or the staff to do it. However we closed the shop for a couple of days, recruited some extra staff from the armed forces

and managed to pull it off.

“Though my father wanted to offer beer to the guests, George Borg Olivier thought it too cheap so we didn’t have any until Prince Philip asked for a Cisk. Luckily my father had a stock at the shop and went down to get some.”

Other high profile events included some of the Gasan weddings and Angela Borg Olivier’s wedding to Simon Simmonds. Today the industry is somewhat saturated and though it is much more competitive, Cordina is still heavily involved in catering for weddings. In fact they are hosting two open days on 6 May and 20 May. Today Cordina is more than just a coffee shop with a number of Maltese delicacies available to take home, an ideal gift for foreigners or locals who want to indulge at home.

“Anthony Demajo, who was running the sweet shops at the Malta International Airport, approached us in 1997 to start packaging our nougat to sell to tourists on their way back home. The huge response led to an expansion of more than 60 products from chocolates to Maltese honey rings, sundried tomatoes, olive oil and salts.”

John says that the secret to success is pride in what they do.

“We use traditional recipes passed down through the generations and only use the best ingredients on the market. We only use almonds in our cakes with no ‘karawett’ making it into the premises!”

Even the building itself is a source of pride for the family.

John Cordina claiming it to be the second most photographed building in Valletta after St John’s co-Cathedral.

The vaulted ceilings are decorated with paintings by renowned Maltese painter Guiseppe Cali, with each of the paintings symbolising the previous rulers of Malta from the Phoenicians right up to Malta joining the EU. All of which has been restored by the Cordina family.

D

A fan of the Cordina nougat, Steven Spielberg rented out Caffe Cordina for a few days while filming Munich in 2005

PHOTOGRAPHY BY RAY ATTARD

175 years of Caffe Cordina

42

GOURMET TODAY

May 2012

Grilled chicken salad Serves 1

Ingredients • • • • • • • • • • •

½ marinated chicken breast 2 rashers of back bacon – grilled 10g sliced red & yellow peppers 10g julienne cucumber 5g red kidney beans 5g sweet corn 10g whole black olives 10g marinated artichoke hearts 1 hard-boiled egg, quartered 50g mixed salad leaves Basil infused olive oil dressing

Chicken Marinade • 50ml olive oil • 1 tbsp Cajun spice • 1 tbsp fresh rosemary Basil Dressing • 2 large fresh basil leaves • 1 tbsp extra virgin olive oil

Method: 1.

2.

3.

4.

5.

6.

7.

Marinate the chicken in all of the marinade ingredients for a minimum of 2 hours or overnight.

Grill the chicken breast and bacon, then slice them when they are done.

Toss the salad leaves in the basil dressing and put on a plate.

Arrange the peppers, cucumber, kidney beans, sweet corn, olives, artichoke hearts and hard-boiled egg on top and around the salad leaves.

Place the sliced chicken breast on top.

Finely slice the bacon and place on top of chicken.

Blend the basil leaves in the extra-virgin olive oil to make the dressing and drizzle over the salad.

Qassatella Siciliana Serves 8

Method:

Ingredients

1.

• • • • • • • • •

1.2kg ricotta 300g icing sugar 100g dark chocolate drops 120g glazed cherries, chopped (leave 6 whole for garnish) 50g diced hazelnuts 200g marzipan Sponge cake, sliced to 1cm thickness Sambuca liqueur – to taste 1 cake tin – 23 cm diameter, 4 cm high

2.

3.

4.

5.

Line the bottom of the cake tin with sponge cake and drizzle with Sambuca to your liking.

Roll out the marzipan, thinly, and line the sides of the cake pan with it.

Mix the ricotta with the icing sugar, chocolate drops, chopped cherries and diced hazelnuts.

Fill in a layer of ricotta on top of the Sambuca-soaked sponge and alternate with another layer of sponge and then another layer of ricotta.

Decorate with cherries on top and chill.

If you like more marzipan, you may finish the top with another layer of sponge cake and put a layer of marzipan on top of that.

Wedding open days 10am - 7pm 6 May - Torre Paulina, Madliena 20 May - Villa Over Hills, Birzebbugia Take advantage of exceptional offers on catering for your wedding day and win a weekend break for two at Cordina’s open days

Caffe Cordina, 244, Republic Street Valletta - Tel: 2124 4385 • 2124 1359 • info@caffecordina.com • www.caffecordina.com

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

TO THE LAST DETAIL

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May 2012

45

gourmet today

Junior Cooks

Who doesn’t look back to the teenage years when pizza was the staple diet? Celine and Amber get together with the chefs of Agliolio at Radisson Blu Resort & Spa, Golden Sands to create their own pizzas using simple recipes that could easily be made at home.

Whether you are a teenager looking for something yummy to eat or you have little ones at home who like to help out in the kitchen, an afternoon of pizza making - savoury or sweet - is uniquely fun and the spoils are definitely worth the messy kitchen afterwards.

D

photography by ray attard

When the moon hits the sky

Quality time over great coffee.

Bay Street Ŧ Gozo Ŧ St Julians Ŧ MIA

Gourmet 270 x 270.indd 1

24/04/2012 17:39

May 2012

47

GOURMET TODAY

JUNIOR COOKS

Pizza dough Ingredients • • • • •

350g flour 10ml olive oil 2g yeast 20g salt 150ml water

Method 1. Put the yeast in a bowl of warm water and leave until the grains dissolve and start to bubble (for about 5 mins).

2. Sift the flour onto a large work surface and make a well in the centre.

3. Add the water into the centre, with the olive oil and salt.

4. Draw ingredients to the centre with a spatula and continue to mix with your hands until a soft dough is formed.

5. Grease a bowl with olive oil, place the dough inside, cover with a kitchen cloth and leave to rise for 1½ to 2 hours or until the dough has doubled in volume.

Barbeque chicken pizza Ingredients • • • • • •

100g tomato sauce ½ a green pepper ½ an onion 1 chicken breast 180g mozzarella BBQ sauce

Method 1. Cut the chicken breast in half and then into bite-sized pieces and fry in a hot pan. Add BBQ sauce 2. On a floured surface open up the pizza dough with your hands. If you are confident enough, throw

3.

4.

5.

6.

7.

the dough into the air to make 12-inch diameter circles.

Pour a ladle-full of tomato sauce on the centre of the pizza base and spread outwards in a circular motion until the entire base is covered.

Top with mozzarella cheese.

Place cooked chicken pieces around the pizza followed by onions, green peppers.

Cook in a hot oven at 250°C for 20 – 25 minutes.

To check if the pizza is ready raise one side of the pizza.

When the bottom surface is light brown the pizza is ready to come out of the oven.

GOURMET TODAY

Maltese pizza Ingredients • • • • • • • •

100g tomato sauce 1 Maltese sausage 4 – 5 sundried tomatoes ½ an onion Handful black olives 1 gbejna 100g mozzarella Handful rucola

Method 1. On a floured surface open up the pizza dough with your hands. If you are confident enough, throw the dough into the air to make 12inch diameter circles.

2. Pour a ladle-full of tomato sauce on the centre of the pizza base and spread outwards in a circular motion until the entire base is covered.

3. Top with mozzarella cheese.

4. Remove the meat from the

sausage skin and discard the skin.

5. Place Maltese sausage around the pizza followed by onions, sun-dried tomatoes, olives and chucks of gbejna.

6. Cook in a hot oven at 250°C for 20 – 25 minutes.

7. To check if the pizza is ready raise one side of the pizza. When the bottom surface is light brown the pizza is ready to come out of the oven.

8. Top with rucola and serve.

49

JUNIOR COOKS

May 2012

ACHIEVE SUCCESS WITH...

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Distributed by Vivian Corporation T: 2132 0338 E: info@viviancorp.com www.viviancorp.com

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Available for private parties of 30 seated and 30+ standing.

Serving, Sandwiches, wraps, salads, Tostaditas, sweet items, smoothies and much much more.

ONCE YOU'VE VISITED YOU'LL BE BACK AGAIN AND AGAIN Good food at prices you can afford on a regular basis.

Special requests catered to.

Old Theater Street c/w Strait Street Valletta T: 2766 7770 M: 7766 7770 e mail: ascoffeeandmore@melita.com

ng

our fu Deliver ll menu Mond y times a 07:00 - y to Friday.

18:00 i 09:00 n Vallet ta.

16:00 o u t s i d e placed before Valletta for or ders 11:0 minimu m of €1 0am and a 5 per o rder.

Deliver ies on only for Saturday & S u pre boo ked ord nday ers.

Find us on

Facebook

A's coffee malta

GOURMET TODAY

Chocolate and marshmallow pizza Ingredients • • • • •

150g Nutella Handful marshmallows Handful nuts (walnuts or hazelnuts or a combination) White chocolate chunks Honey

Method 1. On a floured surface open up the pizza dough with your hands. If you are confident enough, throw the dough into the air to make 12-inch diameter circles.

2. Scoop the Nutella onto the centre of the pizza base and spread outwards in a circular motion until the entire base is covered.

3. Place marshmallows, white chocolate and nuts around the pizza.

4. Cook in a hot oven at 250°C for 20 – 25 minutes.

5. To check if the pizza is ready raise one side of the pizza. When the bottom surface is light brown the pizza is ready to come out of the oven.

6. When the pizza is ready drizzle with honey for extra sweetness.

Agliolio, at Radisson Blu Resort & Spa, Golden Sands Hotel is a great spot for family dining offering great menus with a special selection for the kids as well as animation to keep the young ones entertained while you relax and enjoy your meal. They also cater for children’s parties with various themes to suit your budget. For more information contact 23561000 or email restaurants@goldensans.com.mt

51

JUNIOR COOKS

May 2012

E verthing looks better

J

Dressed up

Malta - Attard & Co. Foodstuffs Ltd. Tel: 21 237555

‡ Gozo - Abraham’s Supplies Co. Ltd.

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ust a dash of balsamic vinegar will transform your dish from the ordinary to the sublime. This rich, velvety aged EDOVDPLF YLQHJDU LV FKDUDFWHUL]HG E\ ULSH MXLF\ VZHHW IUXLW JUHDW GHSWK RI ÀDYRU DQG D ORQJ ¿QLVK RQ WKH SDODWH 3HUIHFW RQ VWUDZEHUULHV )LRUXFFL $JHG %DOVDPLF 9LQHJDU LV DOVR DQ H[FHOOHQW FRPSOLPHQW WR DJHG DUWLVDQ FKHHVHV HOHJDQW PHDWV DQG ¿QH IRRGV

Tel: 21 563231

May 2012

53

GOURMET TODAY

Meet the chefs

in collaboration with

Pasta curry Serves 1

Ingredients • • • • • • • • • • • • •

2 tsp Bianconi olive oil 4ozs onions cubed 50g Fiorucci pancetta cubes 40g orange bell peppers 5g garlic ½ tsp Chinese five spices 1tsp curry powder 1tsp Fiorucci Glaze Crema all’Aceto Balsamico 20ml cream 60ml white wine 90g Bianconi Fusilli No. 50 Seasoning Parsley for garnish

Method 1. Heat olive oil in a saucepan over a low heat than add onion, garlic, Chinese five spices curry & Fiorucci pancetta cubes, stirring until onion starts to brown.

2. Add the wine & balsamic reduction.

3. Reduce by half and add the cream. Bring to boil.

4. Season to taste and finish off with parsley.

Wild boar fillet Serves 4

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

4 wild boar fillets 4 Portobello mushrooms 200g leeks 1 small broccoli 50g Soresina butter 100g Fiorucci pancetta 800g potatoes 50g flour 2 eggs 100g breadcrumbs 2 aubergine ½ clove garlic 30ml olive oil 100ml beef stock 1 shot Nieport Ruby Port Salt & pepper

Chef Jeremy from A l’ Orange Restaurant & Pizzeria Tel: 21375209 Mob: 9943 4102

Starter

VWT Suggests to try out this recipe with a bottle of SUTTERHOME Gewürztraminer

by Trinchero family

Pasta curry ..........................

Main

Wild boar fillet Pancetta croquettes, Aubergine cavia, Glazed broccoli & leeks Portobello mushroom & Port jus.

Method

1. For the croquettes, peel & boil potatoes, strain water, mash and add finely chopped pancetta, salt & pepper. Form the mashed potatoes in oval forms.

Dust in flour, eggs and breadcrumbs. Deep fry when dish is almost ready.

2. Bake whole aubergine until soft. Take pulp out & blend with garlic & olive oil.

3. Fry the Portobello mushrooms in some oil & butter. Steam broccoli florettes & leeks, add some butter.

4. Season the wild boar fillets. Seal them in a hot pan. Put in oven for 3-4 minutes.

5. In a small pan pour the port & stock. Reduce to make sauce.

6. Plate and serve.

Chefs Patrick Mangion & Sephora Zammit from Rebekah’s Restaurant Tel: 21521145 Mob: 79478896

VWT Suggests to try out this recipe with a bottle of CAMPOFIORIN by MASI

Gives you the freedom to make a healthier choice [without compromising on flavour ]

tablelands

Canola is a cholesterol free spread containing 65% less saturated fat than butter and 50% less salt than Tableland

tablelands

Reduced Cholesterol Spread contains plant sterols to help reduce cholesterol absorption.

original spread.

Malta - Attard & Co. Foodstuffs Ltd. Tel: 21 237555

tablelands

Dairy Free is a lactose free, cholesterol free spread containing 65% less saturated fat than butter. It is formulated using Dairy Free ingredients.

‡ Gozo - Abraham’s Supplies Co. Ltd.

Tel: 21 563231

May 2012

55

gourmet today

Perfect peas

Pea and mi n

t soup

A super healthy starter or snack that’s great hot or cold Serves 4

Ingredients • 1kg peas in the pod (450g shelled peas) • 1 leek roughl y sliced • 1 clove garli c • 3 spring onion s • 4 tbsp fresh mint, chopped • 2 tbsp olive oil • 1 litre good vegetable stock • 75ml crème fraîche or Gree k yoghurt • Sea salt and freshly ground black pepper • Few mint sp rigs for garnish

Method

By Gaby Holland

P

eapods are botanically a fruit however, peas are considered to be a vegetable in cooking. The fresh pea is a small, round green legume, which is grown in a pod and is generally harvested in the spring.

They are one of the ancient cultivated vegetables grown for their nutritious green pods. It is not clear where peas originated. Some possibilities include the Himalayas, China, India, and Europe. Now, they are one of larger commercial crops grown all over the temperate and semi-tropical regions of the globe.

Along with broad beans they formed an important part of the diet of most people in the Middle East, North Africa and Europe during the Middle Ages although the were not cooked from fresh, but were first dried and then cooked.

In the time of Elizabeth I (1533-1603) who reigned from 1558, peas were imported from Hol-

land and were considered a great delicacy because they were so expensive. Later, during the 17th and 18th century, fresh peas became more popular, especially in England and France, so much so that the eating of fresh green peas was said to be “both a fashion and a madness”. The popularity of green peas spread to North America and continued to increase with the invention of canning and freezing.

These sweet and succulent vegetables are one of the most nutritious leguminous vegetable, rich in health benefiting phyto-nutrients, minerals, vitamins and anti-oxidants including vitamins K, C, A and the B complex - B1 (thiamine), B2 (riboflavin), B3 (niacin), B6 (pyridoxine), folic acid and minerals including manganese, magnesium, iron, zinc and potassium. Peas are also high in fibre (like their cousins in the legume family) but are more easily digested and non-gassy than other legumes.

Just one serving of freshly frozen garden peas and petits pois contains as much vitamin C as two large apples, more fibre than a slice of wholemeal bread and more thiamine than a pint of whole milk.

Peas are relatively low in calories when compared with beans, and cowpeas. 100g of green peas provide only 81 calories, contain good amount of soluble and insoluble fibre, less than one gram of fat, more protein than a whole egg but contains no cholesterol.

Always keep fresh green peas in a refrigerator.

Half of their sugar content will turn to starch within six hours if they are kept at room temperature.

Season cooked peas with fresh or dried mint, chopped fresh parsley, curry powder, pancetta or simply with a dash of lemon juice. Add shelled green peas, to green or pasta salads, curries, soups, stews and stir-fried dishes.

Photography by Gaby Holland

1. Heat the oil in a saucepan.

2. Add spring on ion, leek and ga rlic, cover and minutes. cook for 4 3. Add peas, m int and stock.

4. Bring to the boil and simmer uncovered for ap 15 minutes. proximately 5. Pour the soup into a blender an d process until 6. Adjust season smooth. ing.

7. To serve, lad le soup into bo wls and garnish dollop of crème with a good fraîche and a sp rig of mint

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May 2012

gourmet today

Verona the home of great poets and wines

By John Bugeja

T

he Province of Verona is situated in the south-western area of Veneto, close to the eastern bank of Lake Garda, legendary for the beauty of its landscape with green and pretty hills, small and large beaches.

This breathtaking landscape is complemented by the small towns with typical coloured houses and magnificent villas - an emblem of an old and refined prosperity.

The Verona area has many buildings of artistic and historic value: castles, towers, hermitages, monasteries, sanctuaries and old Romanesque parishes.

In the most northern part, Lessinia, with its Regional Park and Mount Baldo indicate the passage from the plains of the Po Valley to the Alpine area. This is an alluring landscape for hiking, and excursions in beech woods, grasslands, olive groves, vineyards and orchards.

This wonderful backdrop is the reason why Mount Baldo is also called Hortus Europae, garden of Italy and Europe.

At the heart of the province is Valpolicella, a land of history and countless flavours where, besides the numerous historic villas, the wine custom is the characteristic element of the area. This area produces superb world famous wines, using distinctive and inimitable Italian techniques.

The Province of Verona is situated in the south-western area of Veneto, close to the eastern bank of Lake Garda, renowned for the beauty of its landscape with green and pretty hills, small and large beaches.

The internationally renowned wine tradition of Verona is matched by the excellence of its cuisine, based on simple but refined dishes, made only with high-quality products. The Veronese

culinary tradition contains a wealth of dishes made from typical local products which are then embellished in ways fired by the imaginations of the local chefs.

Gnocchi are one of the authentic local dishes, and are made from the humble Potato.

They are celebrated each year on the Friday in Carnival week under the reign of the ‘ Papà del Gnocco’ who is the undisputed king of the Veronese Carnival celebrations.

Other unforgettable first course dishes are the ‘Tortellini from Valeggio sul Mincio’, Bigoli (pasta) with duck sauce, and Risotto with tastasal (a peppery sausage meat). Traditional local main courses are ‘Pastisadda de Caval ‘(braised horse meat), and ‘Lesso con la Peara’ (boiled meats with a peppery bread sauce). Almost all the meat dishes come served with the local Yellow Polenta (cornmeal) which is a staple ingredient in the Veronese cooking tradition.

Amarone is unique, the grape varieties of which it is composed

only thrive in the opulent hills around Verona. It’s method of production that is the semidrying of the grapes before pressing is hardly used anywhere else for making fine dry red wines, and is certainly not employed for a wine produced in commercially viable quantities like Amarone. Its concentrated aromas and flavours are full and attractive when the wine is first released yet are equally immediate and appealing after decades of bottle ageing.

Dante Alighieri spent several years of his exile in Verona. His son, Pietro came to love the beauty of the city and its countryside and so decided to remain in the area, purchasing the Casal dei Ronchi in Garganago estate in the heart of the historic Valpolicella region in 1353.

Family tradition plays an important part in the winemaking for Seregio Alighieri , whose ancestor was the poet Dante Alighieri. While this wine does not have infernal heat, it certainly offers warm layers of ripe black fruit, smoke, violets, pencil and vanilla. In 1973 Count

57

Pieralvise Serego Alighieri reached an agreement with a neighbour, Sandro Boscaini, by which they would make and age their wines (following traditional Veronese techniques which are still practiced today), while Masi Agricola would take care of bottling, selling the wines and providing technical assistance as necessary.

Another fantastic wine from this winery is the blend of Corvina, Molinara of the Serego Alighieri clone and Sangiovese. The bouquet on this wine is rich, with violets and red berry fruit supported by some alcohol and pleasant sour berry fruit acidity, with some wood, that has cherry accents. Whilst on the palate it’s bright, with lively cherry fruit supported by lively acidity, with some dusky graphite bitterness and fairly intense minerality that carry into a long, brooding berry fruit finish.

Though produced - in a more haphazard version - for centuries, Amarone was only commercially bottled for the first time in 1953. With the exception of passionate connoisseurs intent on collecting winemaking oddities, it remained largely a wine for local consumption. The real revolution came with the exceptional 1990 vintage.

Buyers, having emptied producers’ cellars of other fine, full-bodied Italian reds, such as Barolo and Brunello di Montalcino, started to look around for alternatives. Amarone was swept up into an international whirlwind.

Suddenly Amarone was everywhere: on every wine list, in every shop. Its popularity grew at such a rate as to overshadow its historical significance and traditions, giving rise to misunderstandings based on vague, halfdigested snippets of poorly translated information.

S AV O U R T H E

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With Misura your senses are fully satisfied, offering a product range which is as tasty as it is good for you! From pasta, crackers and biscuits to croissants, toast and muffins. Misura brings a new world of flavour and well-being without giving up the pleasures of life. Discover the full range in all leading supermarkets, pharmacies, food stores and start living well!!

Distributed by Vivian Corporation T: 2132 0338 E: info@viviancorp.com www.viviancorp.com

May 2012

gourmet today

59

Decoding cholesterol High cholesterol – those are the dreaded words no one wants to hear after a medical check up. It means a life of watching what you eat and avoiding so many of life’s little luxuries in the gourmet world.

But what exactly is cholesterol?

Cholesterol is an organic chemical substance classified as a waxy steroid of fat, which basically means that the substance is produced by the liver and is necessary for health cell membranes. Every cell allows nutrients in and waste products out through the cell membrane and without sufficient cholesterol cell permeability is compromised.

Without it the body is unable to regulate hormones responsible for the manufacture of bile, acids, steroid hormones and vitamin D. 75% of the cholesterol in the body is actually made by the body, though the remaining 25% comes from what we eat.

The problem however lies in the overconsumption of cholesterol, as a result of diets rich in animal products like eggs, butter, red meat, shellfish and fast foods, with high levels of cholesterol being linked to artery damage and cardiovascular disease, as low-density lipoproteins – the carriers of cholesterol – attach themselves to artery walls.

Keeping cholesterol levels down Once you’ve been diagnosed with high levels of cholesterol, a change in diet is necessary to reduce cholesterol intake to a maximum of 200mg per day to reduce the risk of cardiovascular disease.

Including plant sterols in your diet

has been proven to reduce those cholesterol levels. Plants also produce their own version of cholesterol for healthy cell membranes. The human body, however, is unable to absorb these plant sterols and they simply pass through the digestive tract without having any effect on the body at all. Where they work their magic, is in the way that they attach themselves to cholesterol molecules making it impossible for the body to absorb them.

Over the last few years plant sterols have been added to yogurts, increasing their health benefits to include lowering of cholesterol. Research published in a number of peerreviewed journals has shown that just one serving of yogurt with plant sterol additives can reduce cholesterol levels by 10-12% in just two weeks.

While imported brands have been on the market for a while, Malta Dairy Products have added plant sterol yogurts to their range last November.

Bennalife is now available in two flavours, strawberry and vanilla and peach and pomegranate, making it possible to include these healthy yogurts in your diet without incurring too many food miles.

Bennalife should be consumed with the main meal of the day when cho-

lesterol intake is at its highest.

Adding Bennalife to your diet does not give you a cholesterol carte blanche. A balanced diet with a

reduced cholesterol intake is still important to reduce the risk of heart disease, however it will help keep those figures down.

60

May 2012

gourmet today - events

events

The Easter Malta Artisan Market in Birgu

Rita Knowles

Dorianne Kurtcu Mifsud and Rita Knowles

Doriette Hannaford

Lauren Cilia La Corte

Lisa Grech, Denise Briffa and Yolande Kleinjan

Malta Artisan Markets - Easter

Need a thoughtful gift for Motherâ&#x20AC;&#x2122;s Day? Visit the next Malta Artisan Fair on 12 and 13 May from 10am to 6pm on Level 4 Bay Street

Gourmet Today recipe index Starters Zucchini muffins.................................... 4 Salmon tart............................................... 5 Tofu and spinach stir fry....................34 Pea and mint soup................................55 Mains Muffeletta................................................. 7

Spaghetti trill.........................................19 Fried penne ...........................................31 Ghagin Grieg or Tork..........................31 Chicken thighs in coconut milk . ....35 Grilled chicken salad...........................42 Pizza dough ..........................................47 Barbeque chicken pizza......................47 Maltese pizza.........................................49 Curry pasta.............................................53 Wild boar fillet .....................................53 Desserts Carrot and coconut bars...................... 9 Lemon pudding....................................36 Casatella Siciliana.................................42 Chocolate marshmallow pizza..........51

Tea Strawberry ice-cream..........................14 Strawberry jam......................................14 Microwave strawberry jam ..............15 Jam tart....................................................15 Strawberries Romanoff.......................15 Strawberry Blintzes..............................15 Chocolate layer cake............................24 Coffee and walnut cake......................25 Carrot and pineapple cake.................26 Strawberry parfait................................29 Scones......................................................29 Accompaniment Tuiles........................................................14 Homemade mayonnaise....................17

helps to lower cholesterol

Bennalife yogurt with added plant sterols Bennalife yogurt is the first product in the Bennalife range of health-boosting fresh dairy foods. Plant sterols are natural extracts which lower cholesterol levels by blocking the absorption of cholesterol from food. A single cup a day of Bennalife yogurt with added plant sterols provides the necessary 2g dose of plant sterols needed to help lower cholesterol levels by up to 10% in 3 weeks.

Bennalife yogurt with added plant sterols is made from fresh skimmed milk and is sweetened with acesulfame-K and sucralose, making it suitable for diabetics and individuals who are watching their fat and calorie intake. It is available in Strawberry-Vanilla and Peach-Pomegranate flavours, and is sold in convenient packs of two 125g cups offering excellent value for money.

Plant sterols in one Bennalife cup (2g) help reduce LDL â&#x20AC;&#x201C; cholesterol levels by up to 10% in 3 weeks if consumed daily and as part of a healthy and balanced diet.

Tel: 21896290/1 E-mail: events@james-caterers.com