Gourmet Today Issue 24

Today ISSUE NUMBER 24 • october 2013

€2.00 where sold

Healthy deliciousness with the Grassy Hopper Autumn’s the time for pumpkins, with Pippa Mattei’s tasty ideas Planning your perfect kitchen

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RECIP INSIDE

Maya Beach is the perfect place to sit back and relax while you sip on a delightful cocktail or enjoy a heavenly meal right by the water’s edge.

The menu offers a vast selection of pizza, pasta, grills and snacks. One may choose to spend a day soaking up the sun on our sun beds while having a lip licking ice cream right from our ice-cream parlour. Maya Beach is also the ideal venue for Hen Parties – Bachelor Parties – Birthday Parties – Private Parties and Weddings

Tunny Net Complex Open Daily 9 am till late www.tunnynet.com Join us on Facebook Tel: 21521332 Mob: 99470665 Email: dspiteri@seabankhotel.com

October 2013

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3 Get some comfort

Editor’s note

food with our homecooks 11 Pumpkin deliciousness with Pippa Mattei 14 Thanksgiving sweet treats 16 Creamy pasta sauces 19 Get your kitchen into shape

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23 Find out what makes Andrew

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Vella tick in the kitchen 29 Eat better and feel better with the Grassy Hopper 37 Hush goes bistro with Laszlo 43 Michael Diacono prepares dinner at home 46 Fresh meaty ideas 49 Wines to pair with

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poultry 53 Getting caught with your hands in the cookie jar

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56 Say it with cauliflower

Though summer should be over now as we approach the end of October, it is still on its last legs. From a food perspective though, the seasons have already changed.

The winter stock of ingredients are now appearing on the shelves – delicious pumpkins that, not only make spooky Jack o’Lanterns for the Halloween weekend soon upon us, but also make some delicious, warming winter recipes. Check out some of Pippa Mattei’s ideas on what to do with the lowly pumpkin and some of her Thanksgiving treats.

Although winter food evokes thoughts of rich comfort food, so many people are becoming more and more health conscious throughout the year, looking for meals that will not only make them slimmer but give them more energy and just make them feel generally better. While cooking healthy food at home is a little easier, finding it to go it very difficult. In steps the Grassy Hopper. Run

by Jasmin De Giorgio, Emmeline Schembri and Mario Clinch, The Grassy Hopper is a fast-food trailer selling tasty yet healthy food to make you feel better. From freshly blended smoothies, to energy balls and beetroot veggie burgers there’s something deliciously healthy for any time of day.

With temperatures dropping just a few degrees, Michael Diacono is happier about being in the kitchen and has some easy entertaining ideas for this in-between season.

Try some of our homecooks comfort food, with a great egg and bacon salad that is great as a starter or a light supper and deep-fried, beer-battered lampuki with aubergine chips.

We hope that you enjoy this issue of Health and Fitness and we look forward to your comments and suggestions.

Bon appétit!

Published by:

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

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

Design: Kevin Grech Photography: Ray Attard Head of sales: Adriana Farrugia Contact for advertising: Chris Sacco – 21382741 ext: 122

Cover: Yasmin De Giorgio and Emmiline Schembri Cover photo by Ray Attard Printed at: Print It Printing Services

122, Valley Road, B’Kara T 2149 2149 satariano.com

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HOME COOKS

Once the temperature cools down a bit we begin to crave comfort food that the hotter temperatures just didn’t allow through the summer. No one does comfort food quite like the English and though you may cringe at the thought of English cuisine, some of their dishes are fantastic if made with fresh with seasonal ingredients. Gaby Holland makes an egg and bacon starter on a Portobello mushroom, which could easily double as a light supper and Janet Grech uses fresh lampuki to make fish ‘n’ chips with deep fried aubergines to substitute the fries. Wrap it up with a simple lemon curd and berry Eton’s mess

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photography by Ray Attard

October 2013

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October 2013

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Egg and bacon salad

Ingredients • • • • • • • • • • •

4 eggs 4 Portobello mushrooms 8 rashers pancetta or streaky bacon 1 bunch baby asparagus Baby spinach leaves 2 cloves garlic Olive oil Butter 2 tbsp white vinegar ½ lemon, juice only Salt and pepper

Method 1.

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Remove stem from mushrooms. Rinse mushrooms and pat dry.

Holding the tip and stem of each asparagus spear, snap the asparagus where it will naturally break. Discard the ends.

Gently heat oil and butter and garlic in medium sized frying pan. Add the whole mushrooms and sauté for a few mins.

Add the asparagus and cook for a further couple of mins. Remove from heat, discard the garlic and keep warm until ready to serve. Keep the butter and oil in pan for drizzling later.

Meanwhile place bacon under hot grill and grill until crisp.

Fill a medium saucepan two-thirds of the way with water. Add the white vinegar and bring to the boil.

Reduce the heat on the burner until the water simmers gently.

Crack an egg into a small bowl.

Swirl the water around in the pot creating a vortex and gently drop the egg into the centre.

Cook the eggs for 3 to 4 mins. When done, the whites will be cooked through and the yolks still runny.

Whilst eggs are cooking assemble the salad.

Toss the spinach leaves with half of the lemon juice, a drizzle of olive oil and a pinch of salt until coated. Add more lemon juice and oil if needed.

Crumble bacon over salad.

Place mushroom, cap side up on top of salad and using a slotted spoon, remove the eggs from the pan, gently blot on a tea towel to remove any excess water and immediately place 1 egg on each mushroom (it should sit nicely in cavity).

Scatter a few spears of asparagus.

Drizzle the reserved garlic flavoured oil and butter.

Season with some freshly ground pepper and serve immediately with toasted, buttered bread.

Suggested wine: CAVIT Pinot Grigio

A light, crisp wine with balanced character, bright straw gold color, appealing aroma and fruit flavours. Pair with most light dishes especially food that do not have a high acid content or tomato-based recipes.

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October 2013

Beer-battered lampuki ‘n’ aubergine chips Ingredients For the batter • • • • • • •

125g flour 1 tsp baking powder 125ml beer 3 tsp oregano 1 lemon, zest only 4 lampuki fillets, cleaned 1 aubergine

For the yoghurt dip • • •

1 tub natural yoghurt 2 tbsp dill, minced 2 tbsp capers, minced

Method

1. Soak aubergine with salt and water for 2 hours and chop lengthwise into chunky chip shapes and set aside.

2. Sift the flour and baking powder into a bowl and add the beer, whisking as you go along.

3. Add the lemon zest and oregano.

4. Dip the lampuki fillets into the batter and deep fry at 350°C for approximately 7 mins until done.

5. Keep in a low oven until ready to serve.

6. Dredge the aubergines in the same batter and deep fry.

7. To make the yoghurt dip, mix all the ingredients together.

8. Serve the fish and aubergine chips on a bed of lettuce or wrapped in newspaper to go with a side of yoghurt dip.

Suggested wine: MASI, PASSO BLANCO

An explosion of elegant and concentrated aromas and fresh tastes. This is an innovative wine made in an unconventional style from grapes produced on the Masi Tupungato La Arboleda estate at Mendoza in Argentina.

Straw yellow with green in colour. Refreshing with good acidity and hints of lemon to taste.

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Salted tuna In hot countries like Malta, preserving fish was done for many years with salt as well as other methods. Although modern refrigeration techniques have made this method of preservation somewhat redundant, the flavours of salted tuna are so particular that salting is still done in many parts of Spain and Malta.

Preserve some tuna in salt and keep it for later on in the year when tuna is less readily available.

Keep your eyes peeled for a tuna pie recipe using this salted fish to come in a later issue.

Ingredients • • •

Tuna belly Good quality sea salt Olive oil

Method

1. Cut the tuna as thinly as possible.

2. Put one layer of fish into a sealable jar and cover with first a layer of salt followed by a layer of oil.

3. Repeat until the jar is full.

4. Seal and place in store in the fridge.

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Lemon and berry Eton’s mess Ingredients • • • • • • • •

3 medium eggs, whites and yolks separated 275g sugar, plus an extra tsp 80ml lemon juice, roughly the juice from 3 lemons 100g unsalted butter, cubed 600ml crème fraîche 150g raspberries 150g blueberries A few shortbread biscuits

Method

1. Pre-heat the oven to 150°C and have a baking tray ready with a piece of baking paper.

2. Whisk egg whites on a medium high speed in a mixer until soft peaks form. Begin to add in 150g sugar a dessertspoon at a time, allowing about 30 secs after each addition.

3. Once all the sugar is incorporated, whack the speed up to high and whisk for 1 min more until the eggs whites are thick and glossy with firm peaks.

4. Take rounded dessertspoons of the meringue mixture and make two rows of four.

5. Put it in the oven and reduce the heat to 1350C, baking them for an hour.

6. Once the time is up, turn off the oven and leave the meringues in the oven until totally cold or make them later in the day and leave them in the cold oven overnight.

7. Start on the lemon curd by combining the yolks, 125g sugar and lemon juice in a small saucepan.

Put on a low heat and whisk continuously until the mixture thickens. It should be like custard.

8. Remove from the heat and then add in the butter in three parts, whisking in well after each addition.

9. Allow to cool. This can be done ahead of time.

10. Mix the lemon curd with the crème fraîche.

11. Crumble the meringues into a serving dish. Top with the lemon curd mixture, berries and crumbled shortbread biscuits.

October 2013

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Descriptions of lessons and first details about dishes and knowledge of kitchen ‘secrets’.

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Tel: 21 237555, www.attardcofood.com

October 2013

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Autumn pumpkins

The end of October has arrived and Halloween creeps up upon us again. My son Alex and I always carve out several pumpkins for the night. Then there is a lot of pumpkin flesh to use up! Do not worry, here are some wonderful recipes you can use. Even if you are not a Halloween fan, pumpkins, at the moment are in abundance in the Maltese countryside and they are pulpy and orange and great to use in the following recipes

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Alternative pumpkin so

bay leaf and seasoning to taste.

Ingredients 3. Bring gently to a simmer ed • 1kg pumpkin, peeled, seed and continue on a low fire and cubed till pumpkin is very tender.

• 1 onion peeled Do not let this soup boil. the • 3 whole cloves 4. Remove the cloves and • 1 litre milk bay leaf. der • 600 ml stock (or water and 5. Put the soup into a blen stock cube) and then through a fine • 1 bay leaf sieve. k • Salt and freshly ground blac 6. Return to the clean pepper saucepan, reheat gently • 50g butter and adjust seasoning. e 15g • 1 thick slice of day old whit 7. Meanwhile melt all but g fryin a in er bread, cubed butt the of • 1 tbsp crème fraîche pan. (optional) 8. When foaming add the cubes of bread and fry until golden brown on all sides. Drain on paper Method towels. into 9. Stir the reserved butter 1. Stick the whole cloves into the soup to give it a glaze the onion. and then swirl in the crème 2. Put the pumpkin cubes the with pan e fraîche if using, and scatter into a larg the croutons just before onion and cloves, the milk, es, cub and r wate serving. or k stoc

Serves 6

Gozitan pork and pum

pkin pie

Serves 6-8

5.

Boil water to which you have added the beef cube.

• 1 onion, chopped 6. Add the rice and cook for • 2 cloves garlic, crushed barely 10 mins till rice is • 1 kilo orange pumpkin, ‘al dente’. Strain. peeled then cubed 7. Add this together with • 400g puff pastry the meats to the large • 300g long grain rice frying pan with the cooked • 1 beef cube pumpkin.

• 500g fresh pork, minced or 8. Mix well and adjust cubed seasoning adding lots of • 4 rashers bacon freshly ground pepper and • 8 pitted green olives, possibly a pinch of chilli or chopped some herbes de Provence • 100g grated cheese or chopped fresh parsley (Parmesan, Grana Padano or and sage. cheddar) 9. Now add the chopped • Salt and pepper and olives and the grated seasoning such as a pinch of cheese. Mix altogether, set chilli or herbs of your choice aside to cool slightly.

• Olive oil 10. Roll out pastry thinly and • Butter cut out three quarters to line a deep pie dish.

11. Fill this with the cooled Method pumpkin mixture, then top with the remaining pastry.

1. Melt oil and butter in 12. Press the edges together a large frying pan, and to seal all round. fry crushed garlic and 13. Put into a pre-heated chopped onion till soft. oven 200°C and bake till 2. Add pumpkin pieces and golden (about ¾ hour). continue cooking until 14. Remove from oven and pumpkin is soft and tinged allow to settle and serve with brown. warm.

3. In a medium sized pan, fry chopped bacon.

4. Add the pork and cook till Adapted from Mrs Gera’s all liquid evaporates. tradtional recipe.

Ingredients

October 2013

Pumpkin risotto Serves 8

Ingredients Pumpkin Mix

• 2kg bright orange pumpkin • 1 onion, finely chopped • 2 bay leaves • 1 glass dry white wine • 4 tbsp olive oil • 4 tbsp butter • Salt and pepper

Risotto

• 750g risotto rice ped • 2 medium onions finely chop olved diss es cub k stoc ken chic 2 • in approx 2 litres of water • 1 wine glass white wine • Salt and pepper se • 200g grated parmesan chee one carp mas tub 1 • • 2 tbsp oil • 2 tbsp butter • Parsley to garnish

Method

by 1. First prepare the pumpkin slicing off the thick skin and cutting the pumpkin flesh into large chunks. the 2. In a large frying pan, cook

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onion in oil and butter until soft, then add a little water and the wine and bay leaves. Simmer, adding the diced pumpkin and d cook until all is soft when teste

with a fork.

3. Remove the bay leaves and liquidise the soft pumpkin and onion mixture. Set aside.

4. To make the risotto, fry the onions in the butter and oil in a frying pan. Melt the stock cubes in 1 litre hot water in a saucepan, and leave this on the heat.

5. Add the rice to the onions and stir well. er 6. Add the wine, salt and pepp and then slowly and alternately add the pumpkin pulp and the chicken stock, until all the pumpkin is incorporated and the rice is cooked.

7. Test for seasoning and just before serving stir in the freshly grated Parmesan cheese and mascarpone cheese. n, 8. Mix in well with a large spoo ly fresh with d ishe garn e and serv chopped parsley.

Pumpkin pie After Halloween in the US Nov ember brings Thanksgiving and pumpkin pie as a sweet is mad e across the States. I love this recipe and hope you find it as good as I do!

Serves 6-8

Ingredients

• 450g pumpkin, steamed, drained and liquidised • 400g shortcrust pastry • 3 eggs, separated • 200ml evaporated milk or 200ml fresh cream • 165g firmly packed light brown sugar • 4 tsp plain flour • ½ tsp vanilla extract • 2.5ml (½ teaspoon) ground cinnamon • ¼ teaspoon freshly grated nutmeg • Pinch ground cloves • ¼ level tsp salt

Method

1.

2.

3.

Line a 25cm pie dish (preferably glass) with the rolled out pastry folding in the edges to make a strong border.

Put this into the fridge for 30 mins (or in the freezer for 15 mins).

Line with aluminium foil or paper and beans, and

bake in a pre heated oven, 200°C till golden. Allow to cool.

4. Whisk the egg whites unti l soft peaks form. In another bowl lightly beat the egg yolks, pumpkin, evaporated milk, or cream, sugar, spices, flour and salt until well blended.

5. Gently fold the whisked egg whites into the pumpkin mixture with a metal spoon.

6. Lower oven to 180°C and put empty shell on the oven shelf pulled out. Slowly pour in the pumpkin mixture, and push oven shelf back into place.

7. Bake for 45 mins, or unti l slightly puffed and the centre still jiggles when the pan is gently shaken.

Allow to cool.

8. Serve at room temperature , topped with chilled sweetened whipped fresh cream if desired.

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October 2013

Thanksgiving sweets Thanksgiving, a celebration of the harvest, is not very popular in Malta. However we’re always on the lookout for new recipes, so why not try one of these traditional American pies that go with the Thanksgiving meal. Try Pippa’s sweet pumpkin pie (see pg 13) or use the plentiful nuts that are available in November in a pecan pie… a real treat.

Pippa’s pecan pie Ingredients

• 350g short-crust pastry ture • 3 eggs, at room tempera • 15ml (1 tbsp) milk • 175g Demerara sugar p • 150g maple or golden syru and cooled ted mel er, butt lted unsa • 50g act extr lla vani • 2.5 ml (½ tsp) • Pinch salt shelled, halved and • 175g pecans or walnuts, oven hot a in roasted for 8 mins

Method line a 23cm Roll out the prepared pastry and strengthen. to well s side the sing pres pie dish possible. if s min 30 for e 2. Put this in the fridg 0 C. 200 to oven eat Preh 3. some aluminium foil 4. Line the cold pastry with greaseproof paper with pressing down (or line bake for 15 and s) bean with n dow weighed mins. hts and continue 5. Remove paper and weig her 5 mins or until anot for l shel cooking pie pale golden.

6. Allow the shell to cool. 0 C. 7. Reduce oven heat to 180 milk, syrup, brown , eggs the mix l bow a In 8. salt. Whisk sugar, melted butter, vanilla and until well mixed. in the cooled pastry 9. Carefully arrange the nuts of the case carefully. om bott case, covering the g very slowly.

10. Pour in the prepared fillin l filling is ‘set’ but unti s min 45 t 11. Bake for abou n shaken. whe tly centre still jiggles sligh ture with pera tem room at or warm e 12. Serv red. desi if m whipped fresh crea

1.

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October 2013

Silky, creamy heaven Now that the summer is over – not that it really feels that way just yet, we start to enjoy some richer dishes. Adding cream to a pasta sauce gives it a silky smooth texture with a richness that goes well with the cooler months ahead. Just remember that adding cream to a sauce dilutes the flavours so don’t be afraid to use more garlic, chilli, salt and pepper to keep your dishes creamy and tasty Papardelle with prawns and a creamy tarragon sauce Serves 4

Ingredients • • • • • • • • • • • • •

20 local red prawns 4 cloves garlic (for the stock) 4 more (for the sauce) 37.5cl white wine Handful fresh tarragon (half for the stock and half for the sauce) ½ lemon, juice and zest ½ lemon, zest only ½ large onion 1 chilli (optional) 20 cherry tomatoes 1 tot Pernod 500ml Hopla cream Salt and pepper 500g papardelle

Method 1.

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Start by removing the heads and shells off the prawns, leaving one prawn per person with its shell. Do not discard the heads and shells.

Fry some garlic in olive oil and then add the heads and shells.

Add the white wine, a squeeze of lemon and throw the lemon in, and a handful of fresh tarragon.

Allow to simmer until the liquid has reduced by half.

Strain the liquid into a bowl and set aside, discarding the shells.

In the meantime, fry the onion until soft.

Add the garlic, chilli and lemon zest.

Fry the prawns in the shells for 1 minute until cooked.

Remove and set aside.

Add the cherry tomatoes.

Add the Pernod and the prawn stock and allow to simmer.

Add the cream and fresh tarragon.

Season with salt and pepper.

When the cream is hot add the prawns and cook until the prawns turn pink (1 minute).

Boil the papardelle until al dente.

Toss the pasta in the sauce and serve with the prawn in its shell and sprig of fresh tarragon.

October 2013

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Fusilli in a creamy mushroom sauce Serves 4

Ingredients • • • • • • • • • • • •

½ large onion, chopped 4 cloves garlic 1 small chilli (optional) 2 Portobello mushrooms 8 chestnut mushrooms 4 large oyster mushrooms Fresh thyme 1 tot sherry 500ml Hopla cream Salt and pepper 500g pasta Parmesan shavings

Method 1.

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Fry the onion in olive oil until soft.

Add the garlic and chillies.

Add the chestnut and Portobello mushrooms, leaving the oyster mushroom until the end, and cook until soft.

Add the thyme and a splash of sherry.

Add the oyster mushrooms and cook for a few seconds.

Add the cream and cook until just warmed through – do not allow to boil.

Season with salt and pepper Boil the pasta until al dente.

Toss the pasta in the sauce and serve with Parmesan shavings and a sprig of fresh thyme.

Address: Quintano Foods Ltd. 303 Qormi Road, Marsa Tel: 2381 4556

October 2013

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Shape up in the kitchen

The kitchen… one of the first rooms you walk into in the morning and one of the last ones you leave at night. Deciding on the right kitchen design is no easy matter, and mistakes could be costly. Big or small, basic or elaborate, most kitchen designs fall into one a few basic arrangements. Take some time to think about how much time you intend to spend in the kitchen and what you intend on using it for – just a piece of toast and a coffee in the morning? Or do you want to make elaborate meals for friends on a regular basis? Take some time to make the right decision.

Model - Tigullio available from Satariano

L-Shape Kitchens

This shape uses two walls of the kitchen for the three points of the work triangle.

Often the fridge is at one end of the long leg of the “L”, the sink is towards the centre of the same wall and the stove is perpendicular, on the short leg of the “L”. This setup is well-suited to a large room where the kitchen shares space with a family room

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Model - Livigno available from Satariano

U-Shape Kitchens

This puts the stove, fridge and sink each on a different wall and offers a very compact triangle that lets you prepare a while walking the shortest distance. It works best with the sink (the most-used element) in the center of the “U” and the fridge at one end of a run of counters to avoid breaking up work surface. This shape works well in a kitchen that’s nearly square.

Model - Montforte available from Satariano

G-Shape Kitchens

This shape features one appliance on each of two walls and the third appliance on a peninsula that separates the work area from an adjoining breakfast area or family room. Whatever you plan, the sink should take central position if at all possible.

Make sure you have allocated ample counter space right next to any appliance. It’s especially important to have enough space (an absolute minimum width of 45cm, and preferably 60cm to 90cm) right next to the cooktop, range and oven, and on at least the opening side of the microwave and fridge.

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Space comes at a premium and more often than not you will be trying to fit a kitchen in a smaller space than you would like. Use some of these styles to get the same essentials, stove, sink, fridge and work surfaces, and cabinets into what are often pretty snug situations.

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Model - Levanto available from Satariano

Chic in the kitchen with SCIC kitchens Corridor

These kitchens are often used where there is no other pathway to the next room and the traffic flows right through the work triangle. This shape puts two points of the triangle on one wall and the third point on the opposite wall (most often the sink and the stove are placed on the same wall, with the fridge opposite). The length of the room will determine how much space there will be for cabinets and work surfaces.

Model - Campiglio available from Satariano

One-wall

This shape lines up the fridge, sink and stove on one wall. It foregoes the step-saving convenience the triangle affords. A solution is to station one of more islands opposite the wall of appliances. A one-wall kitchen is a practical choice for tiny spaces.

SCIC is among the Italian companies that are landmarks in the history of kitchens boasting innovative designs, excellent craftsmanship and superior quality. Its company name is clear reference to its iconic status as it stands for Super Cucine Italiane Componibili (Italian Super Modular Kitchens), a true promise for those who demand the most of a kitchen.

SCIC kitchens allow our customers to create a life space for everyday use in which they’re able to relax in style and enjoy their gastronomic delights, with over 30 models of contemporary design and 10 classic models in a wide range of colours with thousands of variants and limitless accessory options. The use of advanced materials, creative design, novel lighting and the latest gadgets makes a SCIC kitchen… chic.

The beacon to all this was the opening a showroom on one of the world’s most prominent furniture streets, Milan’s Via Durini. A flagship store that showcases the ‘Made by SCIC’ and ‘Made in Italy’ brands to the world.

SCIC kitchens are exclusively available for Satariano, Valley Road, B’Kara.

Tel 2149 2149

October 2013

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Creating your perfect kitchen space How often do you use your kitchen?

“I’m off Sundays and Mondays so I cook a meal for my family on those days. Or something quick and easy before I go to work during the rest of the week. You’d think I’d be fed up of cooking by the time I get a day off but that is never the case

for me. I love to be in the kitchen and working with food, whether I’m at work or at home.”

How would you describe an ideal kitchen?

“Though large open plan kitchens are

fashionable at the moment, if you are really going to use your kitchen, in my opinion, this isn’t a good idea. A more compact style with a triangular shape where the sink, hob and fridge are at the angles of the triangle will ensure the minimal amount of steps are taken when

cooking. If you have to walk around a lot, cooking can be a pretty tiring job!

“However it is important to be sure you have enough work space, for chopping, rolling or other such jobs when you do your planning.”

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photography by Ray Attard

Andrew Vella, head chef at Essence at the Radisson Blu Resort and Spa, Golden Sands has been around a kitchen or two in his lifetime. He shares his own kitchen at home with his wife Julie and his baby daughter Kate and it is a reflection of his passion for food, with a myriad of different gadgets to perfect every little job. He talks to GOURMET TODAY about creating your own perfect kitchen space.

RIBENA is a registered trade mark of the GlaxoSmithKline group of companies

October 2013

gourmet today

What is one piece of equipment you couldn’t live without? Why? “If you’re serious about cooking you have to have a decent set of knives – a chef ’s knife, a boning knife, an office knife, a tomato knife and a bread knife are absolute staples. I use the Global range which I find to be fantastic. They are pretty pricey at around €120 for the chef knife alone but they are well worth the money spent.

“I also have a Porsche knife which I love. I don’t use it much though as I want to keep it in brand, spanking new condition, so it’s still in its box!

“Also I find the Le Creuset range of pots invaluable. When making casseroles, you can sear the meats on the hob and then put them directly in the oven as every part of the pot is oven-proof.

Also the heavy base of the pan ensures the heat is distributed evenly, even if the flame only reaches one part of the pan.”

Is there any kitchen equipment you could live without?

Andrew has a whole collection of different gadgets occupying every inch of every cupboard in the kitchen. So imagining him being able to do without a piece of kitchen equipment was tough, but he answers straight away “A microwave. I hate the things. It changes the taste and the texture of food. I’d rather eat cold food than eat microwaved food.”

Do you have a microwave?

“Unfortunately yes. But it has no place in the

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kitchen and has been relegatedș to the storeroom and is hardly ever used.”

Gas or electric hob/oven?

“I would always go for a gas hob. A lot of people are buying induction hobs these days but it very difficult to access how much the heat has gone up or down. With a flame you can see it and you are in better control of the heat rather than relying on technology. I find, especially when cooking delicate things, gas is a better option.

My oven on the other hand is electric. It distributes the

heat much more evenly and its much easier to regulate the temperature, especially when you are opening and closing the oven.”

What advice would you give to someone setting up a new kitchen?

Andrew’s wife Julie answers this before Andrew gets the chance – “a dishwasher”. As Andrew does the cooking she does the cleaning up and that’s quite a job without one!

Andrew does get a chance to answer though.

“Think about how much you’ll be using your kitchen and what you want to use if for. Will the toaster and the kettle be the items you use most or will it be every item in your kitchen? Try and go for the triangular shape with kitchen, to reduce the number of steps you need to take when cooking.”

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t c e f P e26rchens kit

gourmet today

Poached chicken with morels and asparagus Ingredients • • • • • •

Dried morel mushrooms, soaked overnight Chicken breast, with skin Sea salt and pepper Butter Button mushrooms Fresh cream

Method

1. Remove the skin from the chicken breasts, rinse and pat dry.

2. Sprinkle salt and rosemary over the chicken skin.

3. Bake in a 170°C oven between two sheets of baking paper with a heavy skillet on top to make sure the skin remains flat, for 45 mins.

4. Remove from the oven and reserve.

5. Drain morels making sure reserve water.

6. Pass morel liquid through a fine sieve.

7. Wash morel in plenty of water. Chop them roughly.

8. Season the chicken with salt and pepper. In a pan, melt butter over a medium heat until foaming.

9. Add chicken breasts and colour lightly on each side, remove from pan.

10. In the butter remaining in the pan used to cook the chicken, soften the morel and button mushrooms and season with salt.

11. Add the morel juice and cream, bring to the boil and place the chicken breast back in the pan. The cream must cover the chicken breast.

12. Lower the heat barely and gentle simmer and cook for 7-10 mins.

13. Remove the chicken from pan and keep warm. Turn the heat up to boil the sauce until liquid has reduced.

14. Taste and salt if necessary.

15. Serve the chicken breast covered in mushroom sauce and some crispy chicken skin.

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October 2013

gourmet today

Kitchen must-haves

There are some things in the kitchen you shouldn’t have to live without - whether it’s a cold beer in your fridge or some fancy pots and pans.

Tagine

This special earthenware pot is traditionally used by Moroccan, Tunisian and Cypriote cuisines. The Tagine is used for slow cooked stews at low temperatures, any meat can be cooked together with a medley of potatoes and vegetables. The tenderness of the meats together with aromatic vegetables and sauces will surely captivate you into using this new way of cooking more often. By using the tagine, you will also be saving on energy / gas bills as the tagine uses its own condensation to cook the food. Available at CoseCasa in Balzan.

CoseCasa, Three Churches Street, Balzan. Tel: 21447672 www.cosecasa.com • info@cosecasa.com www.facebook.com/cosecasamalta

Cisk Extra Strong Lager

Serving in style Stylish enough for entrees, tapas and desserts and laid back for serving snacks and fruit. With two stylish rimmed acacia wood platters and six crisp white porcelain serving dishes @ € 44.50 Forms part of the Artesà range of hand finished dining and serving items now in at Gifts&More Level 1 Topline Centre St. Andrew’s Road St. Andrew’s ( opposite Luxol ) www. giftsandmore.com.mt tel : 21372256

An innovation in cooking and prep gadgets, Rinse is a 2-in-1 bowl and strainer that is perfect for washing fruits and vegetables. A smooth, locking strainer easily folds out to catch your food items in one easy tilt. € 12.50 @ Gifts & More Level 1 Topline St. Andrew’s road St. Andrew’s (opposite Luxol ) Tel ; 21 37 22 56 www.giftsandmore.com.mt

Due to the very high speeds of traditional juicers, heat and oxygen is introduced into the fruit and vegetables, heating up the juices and causing oxidation and destroying the very same nutrients and enzymes that you hope to extract. The Hurom Slow Juicer uses patented technology that slowly squeezes fruit, vegetables and nuts maintaining a low temperature and preserving natural taste and nutrition.

Available from VINCI Naxxar Road, San Gwann or www. vincimalta.com or 21384800. info@templemalta.com

LAVA cast iron

Enameled cast iron is suitable for all kinds of cooking techniques. LAVA cast-iron pots and pans can be used for all recipes such as soups, roasts, grills, rice, casseroles, desserts, cakes, quiche or baked breads. It provides perfect cooking for meals that require cooking at medium heat for a long time such as stew.

Available from VINCI Naxxar Road, San Gwann or www.vincimalta.com or 21384800. info@templemalta.com

WMF cutlery

Previously only available in overseas markets, and for a limited time period at The Farsons Great Beer Festival, Cisk Extra Strong Lager is also available in selected outlets in Malta.

Cisk Extra Strong Lager is an outstanding extra strong premium lager with a full-bodied flavour and a distinct sweet taste. Its subtle bitterness and fresh fruity aroma make this high-gravity beer an ideal accompaniment to meats and savoury foods. It is available in 33cl nonreturnable glass bottles and has an alcohol content of 9% ABV.

Rinse

Hurom slow juicer

Per kitc f e27c t hen s

Dining culture adds enjoyment to your life. Look forward to your meals and be proud to sitting at your dinner table. With friends or within the family circle dining always turns into a social occasion. WMF cutlery and table accessories create the right mood.

German quality – Made for a lifetime.

View the latest cutlery at VINCI Naxxar Road, San Gwann www.vincimalta.com Tel 21384800

WMF pots and pans Whether its polished or matt every WMF set of pots and pans uses premium class 18/10 stainless steel, excellent workmanship, excellent design, innovative and patented technologies which meet the highest demands of your modern kitchen.

German quality – Made for a lifetime.

View the wide variety of shapes, sizes and finishes at VINCI Naxxar Road, San Gwann www.vincimalta.com Tel 21384800 info@templemalta.com

The real Italian espresso experience with Lavazza A Modo Mio Enjoy the most beloved symbols of Italian Cafeteria tradition with the new Lavazza A Modo Mio Favola Cappuccino.

The Lavazza A Modo Mio Cappuccino machine produces creamy, velvety cappucino and latte macchiato at a push of a button. It is available from The Store at P. Cutajar Co Ltd in San Gwann. Prices start from €149.

Call 2144 4364

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New life for city landmark, Phoenicia’s Pegasus opens daily Pegasus opened its doors over 70 years ago and has served, ever since, as an elegant and quintessential Valletta destination for tourists and locals alike referencing a conservatory-style dining space.

The a la carte Pegasus is set within a collection of lush gardens festooned with fragrant flowers and shrubs, bordering honey-coloured bastions and twinkling lights at night. It is a popular venue for business lunches, celebratory dinners and is set to become the primary Sunday lunch venue with a sophisticated table d’hôte menu incorporating carvery.

Though Pegasus is renowned for its restrained modern décor of comfortable chairs, art prints, bric-a-brac and idiosyncratic clocks, absolutely none of these items deflect from the nutritious, tasty and healthy Mediterranean cuisine with the light touch that delivers big flavours

and delectable aromas that waft across the dining room, as black-uniformed waiting staff glide effortlessly between the spaciously segmented tables.

The restaurant will be open daily and will specialise at lunchtime on serving à la carte business lunches and a fixed price table d’hôte menu that changes weekly

and contains daily specials.

Interestingly, Food & Beverage Manager Francesco Perricone has paired a number of enticing wine selections with the new table d’hôte menus which diners may enjoy.

Pegasus promises to be a foodie paradise and serious epicureans will find

October 2013

that the award-winning brigade of chefs will be rustling up superb fresh food à la minute, much of which will come from Phoenicia’s very own Kitchen Garden which has been expanding on the 7.5 acre footprint since being created six months ago. A meal in Pegasus is a memorable way to spend your free time and an absolute treat for a business lunch.

From mid-October the Pegasus will be open daily for lunch and dinner with special emphasis on business lunches during the week that allow for business partners to be hosted in complete confidence at one of Malta’s most ideal settings to conduct business over a delightful and healthy lunch.

For further information see www.phoeniciamalta.com or www.facebook.com/ phoeniciahotel

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Most people eat healthy food to lose weight, however the benefits of clean eating go well beyond a trimmer waistline. Better energy levels, clearer skin, better immune systems are all symptoms of a healthy lifestyle. Eat clean and exercise daily and the weight will take care of itself. We all know that we need to eat healthier food, however getting your hands on it is not always easy‌. until next week. Look out for the Grassy Hopper, run

by Yasmin De Giorgio, Emmeline Schembri and Mario Clinch, on the streets of Gzira, where you can get your hands on healthy meals, snacks and smoothies, from breakfast through lunch made with 100% fresh and wholesome ingredients.

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photography by ray attard

Fun food that’s good for your body

Bure Mediterranean Taste

Open for a delicious Sunday lunch.

Hotel Phoenicia, The Mall Floriana Tel: (+356) 2122 5241 dine@phoeniciamalta.com www.phoeniciamalta.com

October 2013

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Raw cacao smoothie

Raw cacao smoothie is just a healthy word for chocolate e milkshake. Chocolate milkshak ? and healthy in the same sentence nonany for milk ’s cow te stitu Sub milk dairy milk, like rice milk, oat o for or nut milk, and use raw coca k. drin thy heal s a deliciou

Ingredients

r • 500ml rice milk (or any othe non-dairy milk) • 2 bananas • 1 tbsp raw cacao powder t • 1-2 tbsp fresh or dried min leaves

Method

Blend all together and serve chilled.

Energy balls Eating healthy meals is hard enou gh, but when it comes to snack time its almost impossible. Check out these easy-to-make snacks that won’t spike your sugar levels and keep you going till the next meal time – they are also incr edibly delicious and moreish.

Ingredients

• 2 cups walnuts • 1 cup shredded coconut • 2 cups dates • 1 tbsp coconut oil

Method

1. Blend ingredients together until it forms a paste like consistency.

2. Form into balls and garnish with sesame seeds, shredded coconut or cocao pow der.

3. Keep refrigerated until serv ing.

Ratios can be adapted accordin g to taste

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gourmet today

Beet ‘n’ bean veggie bu

Ingredients

• • • • • • • • • • • • • • •

3 beetroots 2 cans red kidney beans 100g brown rice 1 onion, diced 3-4 cloves garlic, minced 5 tbsp cider vinegar ¼ cup oats ¼ cup prunes, chopped into sma ll pieces 1 tbsp extra-virgin olive oil 1 tbsp smoked paprika 2 tsp brown mustard 1 tsp cumin ½ tsp coriander ½ tsp dried thyme Salt and pepper

Method

1. Roast whole beetroots, cove red in oil and salt, in a 200°C oven for 45 min s. Allow to cool.

2. Cook the rice until slightly over-cooked.

3. Fry the onions in a little bit of any high quality oil (coconut is best).

4. Add garlic and cook for one minute, then

rgers

add apple cider vinegar and scra pe up the dark sticky crust.

5. Continue to simmer until the cider has evaporated and the pan is nearly dry again.

Remove from heat and set asid e to cool.

6. Process the oats in a food processor until they have reduced to a fine flour .

7. Drain the cans of beans mix them in the food processor together with the prunes.

Stop when still chunky. Don’t mix to a paste.

8. Squeeze the juices out of the beetroots and grate.

9. Add the beets, rice, onions and beans into a mixing bowl and mix well.

10. Sprinkle the olive oil, brow n mustard, smoked paprika, cumin, coriander , and thyme and mix. Add salt and pepp er to taste.

11. Add the oat flour.

12. Leave to set for a minimum of 2 hours, best overnight. The burgers can be frozen at this stage.

13. Form into patties and grill , or fry.

14. Serve in a wholemeal bun with fresh, melted mozzarella and salad.

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gourmet today

Vegan banana and co

conut bread

Baking for vegans is challenging as recipes must have no butter and no eggs – two baking staples. Finding a substitute for butter is quite easy as there are a number of good quality vegetable oils on the market.

Eggs however are a different story. When flaxseed is mixed with water it releases a jelly like subs tance that can be used as a substitute for eggs . Try it out in this banana bread recipe.

Ingredients

• 250g wholegrain flour • 200g brown sugar • 1 tsp baking powder • ½ tsp baking soda • ½ tsp sea salt • 3 ripe banana, mashed • 120ml coconut milk • 120ml coconut oil • 1 tsp vanilla extract

• 40g shredded coconut, plus extra for garnish • 1 serving of flax meal (1 tbsp flax meal and 3 tbsp water)

Method

1. Mix in a bowl, flour, baking soda, baking powder, salt and sugar set asid e.

2. Mix the flax meal and wate r and allow to turn to a gluey consistency – this will act as an egg replacement.

3. Mix together the mashed bananas, flax meal, coconut milk, coconut oil and vanilla extract.

4. Slowly mix in the dry ingr edients mixing continuously.

5. Once mixed thoroughly, put mixture into a loaf tin and bake for one hour.

6. Top with shredded coconut.

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October 2013

gourmet today

Bubbly from Barons de Rothschild If you are three Rothschild cousins and you decide to put your name on a bottle of Champagne, it had better be pretty good fizz. This is exactly what Baron Benjamin de Rothschild of Château Clarke, Baron Eric of Château Lafite, and Baroness Philippine, along with her son Philippe Sereys de Rothschild of Château Mouton, have done as they always have done in their respective fields. To combine the best terroirs with their know-how for a purpose: Barons de Rothschild Champagne.

Drawing on their experience in the world of wine, the Barons de Rothschild have again achieved excellence.

The three branches of the Rothschild family have joined forces with Champagne families whose passion, for generations, has been to produce exceptional wines.

The Brut (Non Vintage) is rich, with an aromatic nutty quality, beautiful balance, grace and polish.

There’s a multi-hued intricacy one rarely encounters in a nonvintage Champagne. The product of a collaboration between the Rothschild estates of Bordeaux and a

group of Champagne growers, this is a super-elegant, Chardonnay-dominant blend, from grapes grown primarily on Grand Cru sites in the Côte de Blancs Imported by Charles Grech & Co. Ltd, Valley Road, B’Kara T: 2144-4400

LAVISH SUNDAY BUFFET LUNCH

Adults €16.95 Children aged 5-10: 50% discount

KIDS SECTION AVAILABLE

Special Discounts

LIVE MUSIC BY TONY CAMILLERI

apply for tables of 10 and more Contact us on info@solanahotel.com.mt for more information Full menu available on www.solanahotel.com

Solana Hotel & Spa. Mellieha Tel: +356 21522 2209, 2152 2210 E-mail: info@solanahotel.com.mt www.solanahotel.com

Join us on facebook fb.com/solanahotel

WINTER BREAKS starting from €23.00 per person per night on BB basis including use of heated indoor pool and jacuzzi. TERMS AND CONDITIONS APPLY

01&/ %"*-: '30. IST 0/8"3%4 r 46/%":4 01&/ "-40 '03 -6/$) r 56&4%":4 $-04&%

SET MENU from €13.00

fb.com/toscapizzapastagrill

Gorg Borg Olivier Street, Mellieha. Tel: +356 2152 2211 E-mail: info@ilovetosca.com

gourmet today

Keep it on the hush So, its Friday night and you want to go out for dinner and have a few lively drinks afterwards. Where do you go?

Finding a spot that does both is very difficult… at least until now. Hush Lounge have recently converted to a restaurant offering a fantastic dining experience whilst retaining their stellar reputation at the bar, so when you’re done with dinner you can head towards the bar and keep the night going.

The trick is getting the atmosphere right. Great food paired with fun times and you’re sure to have a great night out. At Hush, the answer to all of this lies in the hands of Head Chef Laszlo Sragli, with his bright and positive manner that radiates into his dishes and his infectious smile that is reproduced by the entire staff.

Laszlo, a Hungarian who came to Malta to learn English, fell in love (with a girl as well as the island), made Malta his home and spent the last six years working in various kitchens around the island. Although he sometimes misses home, his experience in the kitchen has made up for it.

“I learnt so much from Victor Borg, who was Head Chef when I worked at Al Molo. Now I feel like I can

experiment with my own dishes with confidence.”

When asked what makes a dish truly special Laszlo is quick to answer – fresh ingredients and a passion for the food you’re serving. With that quickly checks an order of the freshest green vegetables that have just arrived and then whips out a beautifully presented beef shin, braised for four hours, on a puree of pumpkin and mashed potatoes in a port wine jus. The meat is so tender you don’t even need a knife to cut into it. That dish alone is enough reason to go to Hush.

With so many people being aware of food allergies these days, going to eat is not always fun. Laszlo takes the stress out of food allergies and if you notify him he will create something special just for you – whether you are vegetarian, gluten intolerant or allergic to nuts he will create a dish that will keep you coming back for more Located in the heart of the Portomaso marina, Hush offers a sophisticated night out with views of the yachts and the more elegant part of society making their way to different venues or just along the marina.

When the bill comes however, you will be pleasantly surprised to find

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that your night out hasn’t cost you nearly as much as you have expected.

Whether you’re after a super start to your weekend – or week if you have enough time off to enjoy breakfast – lunch or a spirited dinner, Hush has something for any time of day. And if you’re celebrating an occasion with a few friends, take advantage of their private dining room, where you can close the doors and cosy up, or open them wide to the views of the marina.

After dinner, head towards the bar and enjoy one of their fabulous cocktails, or something a little harder if you’re in the mood.

Whatever the occasion, Hush has the right combination to make your night (or day) out one to remember.

Hush is open from Monday to Sunday between 10am and 1am.

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photography by Ray Attard

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Broccoli and Parmesan risotto Serves 4

Ingredients • • • • • • • • • • •

300g risotto 150g butter 3 shallots 300ml white wine 500ml vegetable stock 1 bay leaf 2 broccoli 100g Parmesan, grated Fresh chives Fresh parsley Salt and pepper

Method

sweat the 1. In a hot pan, melt the butter and finely chopped onion. mins and 2. Add the rice to the pan, stir for 2 add the wine. vegetable 3. Reduce the wine and add 300ml and stock and bay leaf, put it on slow heat the stir continuously until the rice absorbs

stock. broccoli 4. While the risotto is cooking, cut the s. floret l smal into boil until 5. Put the florets in boiling water and soft. g water, 6. Remove the florets from the boilin ning. and blend with some butter and seaso cheese esan Parm and puree oli brocc the 7. Add y, add cream until her to the risotto, stir toget chopped herbs, season and serve. oli florets 8. Garnish with some blanched brocc

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Braised shin of beef on pumpkin purée Serves 4

Ingredients Beef shin

• • • • • • • • • • •

1.2kg shin of fresh beef 50ml olive oil 2 red onions 2 carrots 1 stick celery 1 litre beef stock (or chicken) 2 cloves garlic 1 sprig rosemary 1 sprig thyme 200ml port Salt and pepper

Pumpkin purée

• 300g pumpkin • 1 onion • 50g butter

Method

1. With a sharp knife clean the meat .

2. In a thick-bottomed pan, seal the meat from both sides.

3. Remove from the pan.

4. In the same pan add the roughly cut vegetables and herbs and sweat until vegetables caramelize slightly.

5. Add port wine and beef stock (or chicken stock), bring to the boil.

6. Place the stock and vegetables in a dish and put the meat on top.

7. Cover the dish with foil.

8. Put it in the oven at 160⁰C for 2 hours until the meat is soft and tender.

9. Take out from the oven.

10. Separate the vegetables from the sauce.

11. Reduce the sauce slightly.

12. Portion the shin into 4 pieces, seaso n with salt and pepper and serve with a pump kin puree and mash potato.

13. For the pumpkin purée, cut the pump kin and onion into small pieces.

14. Sweat the onion in a small pot and add the pumpkin and butter.

15. Let it cook until soft and blend.

16. Season before serving.

Hush Portomaso Marina, St Julian’s. PTM01 21369100 info@hush.com.mt www.hush.com.mt www.facebook.com/HushLoungeCafe

October 2013

gourmet today

Mouton Cadet expands to Dutch golf tournaments Mouton Cadet has further intensified its involvement with golf. After becoming Official Supplier to the European Tour last year, the world’s leading Bordeaux AOC wine is now also Official Supplier to the KLM Open and Deloitte Ladies Open.

Mouton Cadet has always been associated with premium events throughout the worlds of sport, fashion and cinema, including the Cannes International Film Festival, where Mouton Cadet has been an Official Supplier since 1992.

Hugues Lechanoine, Managing Director of Baron Philippe de Rothschild SA, says: “We

are delighted to extend our involvement in golf with these two great events and we raise a glass of Mouton Cadet to the on-going success of both the Deloitte Ladies Open and KLM Open.” Produced by the family-owned French wine company Baron Philippe de Rothschild SA, Mouton Cadet was created in 1930 and has remained true to its origins whilst evolving into what has now become the worldwide reference for Bordeaux Appellation d’Origine Controlee wines.

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

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Autumn entertaining

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With more reasonable weather around the corner, one might be a bit more predisposed to have to people over for a bite to eat.

But the usual problems always arise. What shall I cook? What do I know how to cook? When will I find the time to cook? I can never cook as well as they do, and on and on it goes.

So, I am suggesting the following menu for a different lunch or dinner. It is really simple to prepare, yet different and tasty and some of it can be made long before and frozen. Actually the dessert has to be made before and frozen! No excuses left now!

Michael Diacono is chef patron at Giuseppi’s in Mellieha.

For more information contact Michael on 99493579.

Carpaccio of salted cod (bakkaljaw) Ingredients • • • • • • • •

700g piece of salted cod 1 lemon, juice only Extra virgin olive oil Freshly ground pepper Chopped parsley Rocket Few shavings of pecorino Lemon wedges

1. Wash the fish well and place into a large bowl.

2. Cover with water and place in the fridge overnight.

3. In the morning drain the fish and recover with fresh water and return to the fridge till needed.

4. To serve, remove the cod from the water and pat dry.

5. Place on a chopping board and slice thinly using a very sharp knife.

6. Transfer to a serving plate and pour the lemon juice all over.

7. Dress with olive oil, ground pepper and parsley.

8. Garnish with rocket leaves and pecorino shavings.

9. Serve with lemon wedges.

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photography by Ray Attard

Method

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October 2013

Linguine baked in Aubergines Ingredients • • • • • • • • • • • • •

2 or 3 aubergines 400g linguine Olive oil 1 onion, finely chopped 2 cloves garlic, finely chopped 80g pancetta, cubed 400g beef and pork mince Salt and pepper 1 tbsp tomato paste ½ glass red wine 2 tins polpa di pomodoro 1 tbsp sugar 2 fresh bay leaves

• • •

8 basil leaves, torn 200g cacciocavallo chesse, flaked 2 eggs, lightly beaten

Method

1. Slice the aubergines and brush with olive oil then grill till golden. Place them on a dish and cover whilst still warm to let their own heat cook them further.

2. Heat some oil in a large pot and stir fry the chopped onion, pancetta and garlic for a few minutes then add the minced meat.

Season with salt and pepper.

3. Stir well and brown for about 5 mins.

4. Add the tomato paste diluted in the red wine and allow to evaporate.

5. Add the polpa.

6. Rinse out the tins with water and add to the sauce.

7. Add the sugar and bay leaves.

8. Cover and simmer gently for about 45 mins.

9. Remove from the heat and add the basil leaves. Check seasoning.

10. Butter a 28cm metal cake tin very well and then line the bottom and sides with the grilled aubergines.

11. Boil the linguine in plenty of salted boiling

water and drain when still very al dente.

12. Mix the pasta with the sauce, flaked cheese and the eggs then fill up the aubergine lined tin and press down.

13. Cover with baking paper then tin foil.

14. Bake at 180C for 40 mins.

15. Remove from the oven and leave for 10 mins.

16. Run a knife around the edges then turn out onto a large serving plate.

17. This dish may be prepared up to 2 days before needed and kept in the fridge or else freeze for up to 3 months and cook from frozen.

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Frozen chocolate cheesecake Ingredients For the base • • •

1 pkt digestive biscuits 80g butter, melted 1 tbsp peanut butter

For the filling • • • • •

300g cream cheese 1 tin sweetened condensed milk (397g) 285ml double cream 200g plain chocolate, melted Cocoa powder

Method

1. Crush biscuits in food processor.

2. Add peanut butter and melted butter and blend again.

3. Press into a spring form cake tin.

4. Blend the cream cheese for a few seconds then add the condensed milk. Blend.

5. Pour in the double cream and blend all together for a very short while.

6. Finally mix in the melted chocolate.

7. Pour into the cake tin and freeze for at least 6 hours before serving.

8. Take out of the freezer 10 mins before serving and dust with cocoa powder.

Fresh meats, fresh

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Our Dayfreshmeats Stores in Mosta and Hamrun offer a large selection of fresh meats, game and poultry and prepared foods, which is what we are famous for.

Our concept is to serve every customer individually with the best service and product and our motto is that every day is like opening day at our stores... FRESH. Our aim is to provide top-quality fresh meats for customers who have a passion for food and have all the time in the world to create and prepare menus at home with great enthusiasm and dedication.

In today’s world there are few people who have time to prepare lavish meals so we do the prepa-

gourmet today

ration for them. 100% fresh, homemade foods that are great for everyday lunch or for when friends or family drop by. Simply follow our expert’s instructions and your guests will be wowed at how you manage to get everything done.

At Dayfreshmeats Stores we strive to keep a varied menu changing what is available daily, or even twice daily, to keep menu ideas as fresh as our meats!

Dayfreshmeats, Upper Constitution Street, Mosta.

Tel: 2744 8007 57, Diego street, Hamrun (opp BOV).

Tel : 2123 7925.

October 2013

h ideas October 2013

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October 2013

Chicken with wine is fine gourmet today

A complete guide to pairing wine with chicken and other poultry

Summer is gone, autumn is with us. This month I opted to write about something which is very popular with us Maltese, poultry and what wine goes well along with it.

As a general rule, white meat such as chicken or

By John zahra turkey breast pairs well with white wines like Sauvignon Blanc or Chardonnay, while dark meat like duck and other game go well with medium bodied red wines such as Merlot, Ġellewża, Pinot Noir or Sangiovese.

What wine goes with chicken seems like a straightforward question. It seems like there are as many different types of wine as there are ways to prepare chicken. There are tricks to figuring out what style of wine best pairs with a type of poultry, season, or sauce.

Wines paired with recommended dishes Did you know that chicken can pair well with both red and white wines? While the sauce will greatly affect the flavour of the meat, here are some great wines to try with lighter and more delicately flavoured poultry.

White wines Try to match the intensity of the dish with the intensity of the wine.

Oaked chardonnay: Rich dishes with cream sauces pair well with oaked Chardonnay.

Sauvignon blanc: A wine perfect for white meats with green herbs. The warmer the climate region, the more roasty and meaty the dish can be.

Chenin blanc: Poached and other delicately prepared white meats like paté. The best are bone-dry examples.

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October 2013

Riesling: A bit of a surprise, this slightly sweet wine goes rather well with darker meats like duck.

Rosé wines Because of its medium body, rosé wine is sometimes an even better option than white or red.

Look for dry rosé wines, unless the sauce is inherently sweet.

Red wines Select light aromatic red wines to medium bodied red wines with lighter tannin structure.

The richer the preparation of the meat the more colour, richness and tannin you can have in your wine.

Brachetto: An aromatic red wine from Northern Italy. Pairs well with cold dishes, such as a turkey sandwich with cranberry sauce or a chicken salad.

Pinot Noir: Long been considered a classic pairing with duck. Old World Pinot Noir is ideal.

Nebbiolo from the Langhe (Piedmont): Pairs really well with mushroom heavy dishes.

Zinfandel: Long been considered the best Christmas wine with turkey dinner. Ġellewża: Wonderful with richly flavoured game.

Poultry with white wine: Chicken, poussin (like a mini chicken),quail, and turkey. Poultry that prefers red wine on the basis of “darker meat, darker wine” can include pigeon, squab (rock dove), pheasant, partridge, guinea fowl, duck, turkey, goose and even sstrich.

Cooking styles paired with wine Some cooking styles call for white wines while others for reds. While ultimately you can drink whatever it is you like with any meal, whites or reds will bring out the flavours in different cooking styles or accompanying herbs and sauces.

Roasting preserves all of the intensity in flavour, begs for richer white wines, rosé wine, or a light bodied red.

Barbecuing bumps the smoky flavour up which makes it possible to pair with richer red wines or even BBQ’s best friend, Malbec.

Poaching is a technical preperation style, which preserves the texture and moisture in the meat but removes a lot of the flavour. Choose a very light white wine such as a dry Chenin Blanc not to overpower the flavours of the meat.

Frying nothing better than a dry rose sparkling wine.

Chilled dishes usually poached, boiled or roasted, and then chilled. These pair wonderfully with lighter white wines.

Sauces Wine based sauces - Lemon and beurre blanc goes well with white wine.

Madeira/sherry-based sauces - These dark and rich sauces work well with red medium bodied

spice-driven wines.

Red wine sauce - Use a lighter red wine in your preparation and then serve the very same wine with your meal.

Flavours Traditional European Standard poultry seasoning - a blend of thyme, sage, marjoram, rosemary, black pepper and nutmeg, goes well with an aromatic white wine like Viognier, or a grenache-based wine.

Rosemary and other herbs - combines with a New Zealand sauvignon blanc or a dry riesling.

Mushroom-based sauces - The earthiness of mushrooms makes medium red wines a great pairing. à l’orange - actually tastes phenomenal with aromatic white wines such as Gewürztraminer, Riesling or even Torrontés.

Asian/Indian flavours - make your wine choice a sweet and fruity white or red wine that’s served chilled. Pick rosé or red wines with darker soy-sauce based dishes.

Sweet and sour - Moscato or the Italian sparkling rosé called Brachetto d’Aqui with sweet and sour.

Curry - Look for Riesling, Chenin Blanc, or Moscato.

Teriyaki - sweeter red wine would be a great

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option. Look for Lambrusco (amabile or dolce style) or a Maltese passito.

South American Flavours Jamaican jerk - spices that include rosemary, onion, allspice, ginger cinnamon, garlic, paprika and black pepper beg for a red wine with a lot of spice, Zinfandel would be a great option.

Chimichurri - A sauce made with a blend of parsley, olive oil, vinegar (or lemon), cumin, garlic and oregano. A herbaceous red wine or white wine from cool climate regions.

I will stop here this month. I suggest sensible consumption of wine…. to enjoy the wine!

Questions and suggestions: vinum@go.net.mt.

Until next time…

Cheers, Evviva, Santé, Salud!

John M. Zahra Wine Educator For more information contact vinum@go.net.mt

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October 2013

Vini e Capricci opens in Gozo Prime Minister Joseph Muscat praised the owner of Abraham’s for his vision and for making a dream he has had for many years come true, creating jobs in Gozo. Dr Muscat was inaugurating a new retail experience in Malta and Gozo, Vini e Capricci (Wines & Whims), within Abraham’s complex at the Gozitano Agricultural Village in Xewkija, Gozo, on Friday, 11 October.

In his inaugural address, Abraham Said, Managing Director of Abraham’s Supplies Co. Ltd, operators of Vini e Capricci, revealed that the opening of the concept store was the fulfilment of a dream that he first thought up some three years ago.

“Not only was it my vision to create an outlet supplying retail and trade clients with an exclusive selection of gourmet foods, award-winning wines and spirits to delight even the choosiest connoisseur,” Said said, “but I wanted to integrate a strong educational element.

Not only do we want clients visiting Vini e Capricci to try before they buy, but we want to host events, tastings and the marrying of food, wine and art – all under one roof.”

Vini e Capricci will be the venue for media launches, trade events with a strong educational emphasis targeted at the catering trade, and specialised events. International and local chefs will be invited and the principals of the

various products imported can talk about the latest techniques and technologies in their line of business.

With the interior décor by designer Paul Stellini, Vini e Capricci is divided into three main sections. As soon as you enter, you will be struck by the aroma of coffee and the array of coffee, teas and chocolate confectionery on display, including Saquella premium coffee, Guido Gobino premium quality, artisanal chocolate and confectionery, which can be bought by weight, and other dry food products, including dry pasta from Gragnano the Pastificio dei Campi and Alfieri from Piedmont, Antica Sicilia isott’oli and Sacla Premiu, which has been introduced to the world market here at Vini e Capricci.

Fresh pasta from Surgital is available over the counter in the second section with a selection of cured meats and cheeses. Chiappella Salumi, Salcis Salumi e Formaggi and the famous Beppino Occelli cheese are among the brands on display. A nice selection of antipasti and delicacies from Antica Sicilia are offered at the delicatessen counter. As

you enter the second section, there is a display with a wide selection of genuine Gozitan products including oil, conserves, wines and liqueurs.

There is a selection of Italian olive oils

by Cuffrol and Poiana. A feature in this section is: bring your own bottle and have it filled with Gozo olive oil fresh from a stainless steel vat.

The third section includes the temperature-controlled wine cellar and a comprehensive selection of alcoholic beverages. There are no fewer than 12 brands of high quality Belgian beer. The wine cellar contains over a thousand different wines divided according to geographical region. Special, modern wine bottle holders, incorporating LED lighting, designed by Emme 2 Design

from Castagnito, Cuneo, Northern Italy, are used to display the bottles.

Distillerie Berta also takes pride of place, with a wide selection of their world-renowned award winning reserve grappas. As you come out of the wine cellar, you will find a display of single malt whiskies, Armagnacs, special rums and Calvados.

Above the wine cellar there is a fully equipped, multi-function room that is to be used to host media launches, art exhibitions and pairings of food, wine and art.

Vini e Capricci is open from Monday to Saturday from 9 a.m. to 6 p.m. For more information, visit www.abrahams.com.mt.

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gourmet today

Hands in the cookie jar

Every kid person wants to come home to the smell of freshly baked cookies. They’re so easy to prepare and take no time at all, so why not get some cookies in the oven to greet your children loved ones after a long day at school (or work)

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DIY Oreos Ingredients For the dough

• 160g cocoa powder dusting • 200g plain flour, more for salt • ½ tsp erature • 227g butter, at room temp r suga g 200 • • 1 egg • 1 tsp vanilla

For the filling • • •

re 227g butter, at room temperatu 1 packet icing sugar 2 tsp vanilla

Method

salt into Sift the flour, cocoa powder and l. a bow beat the butter 2. Using an electric mixer, and sugar until pale and fluffy. . Scraping 3. Add the eggs one at a time edients down the sides to ensure all ingr . ated rpor inco are 4. Add the vanilla and mix. and mix until just 5. Add the dry ingredients . ated incorpor equal parts.

6. Divide the dough into two pieces of two een betw part one e 7. Plac roll into and er pap roof floured grease-p with the a 1cm-thick rectangle. Repeat other piece of dough. minimum of 1 8. Place in the fridge for a t. nigh over or r hou number of 9. Cut the dough into an even bake in circles using a cookie cutter and l set. unti °C 160 at s min 15 for the oven icing er, butt the beat 10. To make the filling lla. vani and r suga pletely cold, 11. When the cookies are com g on one place a heaped spoon of fillin another with n dow sh squa and cookie cookie. that comes out 12. Remove the excess icing e. knif a of the side with milk.

13. Serve with a glass of cold

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Peanut butter and Nutella balls Ingredients

• • • • • • • • •

75g butter 200g light brown sugar 1 egg 1 tsp vanilla essence 350g peanut butter (one small jar) 200g cups flour 1 tsp bicarbonate of soda ¼ tsp salt 150g Nutella

Method

1. Cream the butter and suga r.

2. Add the egg and vanilla.

3. Beat in the peanut butter at low speed.

4. Add the flour, baking pow der and salt.

Dough is dry and flaky.

5. Allow to rest in fridge for 1 hour.

6. Put 1 tsp balls rolled in granulated sugar into a greased muffin tin.

7. Bake at 180°C for 10-1 2 mins till golden and cracked.

8. Make a well in the centre with the end of a wooden spoon.

9. Put a tsp of Nutella in each one and allow to cool in the muffin tin.

White chocolate, cranberr y and walnut cookies Ingredients • • • • • • • • • •

100g cup white sugar 100g brown sugar (1/2 pkt) 113g butter, room temperature 1 egg 1 tsp vanilla 200g cups flour 1 tsp bicarbonate of soda 200g white chocolate 150g cranberries 150g walnuts

Method

rs.

Cream the butter and both suga beat Add the egg and the vanilla and until smooth. baking soda and 3. Add the sifted flour and . ated rpor inco till beat berries and 4. Mix in the chocolate, cran walnuts. d with baking 5. Place on a baking tray line 2 inches paper in heaped teaspoonfuls t. apar 10 mins until 6. Bake in a 180°C oven for the edges are golden. store in an 7. Cool on a wire rack and ely cold. airtight container when complet

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gourmet today

Double chocolate and Clementine cookies Ingredients

• • • • • • • • •

100g cup white sugar 100g brown sugar 113g butter, room temperature (½ pkt) 1 egg 1 tsp vanilla 200g cups flour 1 tsp bicarbonate of soda 200g milk chocolate 1 tbsp Clementine zest (or oran ge)

Method

1.

2.

Cream the butter and both suga rs.

Add the egg and the vanilla and beat until smooth.

3. Add the sifted flour and baking soda and beat till incorporated.

4. Mix in the chocolate, cran berries and walnuts.

5. Place on a baking tray line d with baking paper in heaped teaspoonfuls 2 inches apart.

6. Bake in a 180°C oven for 10 mins.

7. Cool on a wire rack and store in an airtight container when complet ely cold.

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Say it with cauliflower

By Gaby Holland The cauliflower often has a bad reputation, probably due to childhood memories of a pale, smelly, bland vegetable cooked to a mush. I, however, have an autumnal love for this humble but versatile, cruciferous, vegetable. I use it in a variety of ways since it has the ability to absorb the flavours of whatever it’s cooked with (much like a potato).

Finely chopped raw in salads or for dipping in sauces, pureed in soups, simply lightly steamed and garnished with olive oil and lemon juice, baked or roasted with garlic and onions, fried in fritters, sautéed with herbs, nuts and spices, mashed instead of potato over cottage pies, chopped and

Cauliflower and pasta cheese bake Makes 6-8 “cakes”

Ingredients

• 1 medium cauliflower, cut into florets • 1 small onion • 1 tbsp olive oil • 200g ditali pasta (zibbeg) • 50g gruyere cheese, grated (or blue cheese) • 50g Parmesan cheese + some extra for sprinkling on top • 1 tub light yoghurt • Pinch of nutmeg • 1 tsp English mustard • 1 egg, lightly beaten • Salt and pepper

Method

1. Heat oven to 200°C. 2. Steam the cauliflower until tender.

3. Fry the chopped onion in olive oil until translucent and starting to brown.

4. Meanwhile cook the pasta al dente.

5. In a large bowl mash the cooked cauliflower, add the yoghurt, nutmeg and mustard.

6. Drain the pasta and run under cold water, drain again and add to the cauliflower mash.

7. Add the fried onions, the beaten egg and the cheese.

8. Season and give a good stir.

9. Place in greased ramekins and top with some grated Parmesan.

10. Bake for about 15 to 20 mins until bubbling and golden on top.

boiled al dente instead of pasta and served with your favourite pasta sauce), grated and boiled to mimic rice and served alongside a chilli con carne or curry dish – the ideas are endless Like other cruciferous vegetables including, broccoli, kale and cabbage, this vegetable is low in calories, high in fibre, and rich in vitamins and minerals including vitamin C, potassium, folic acid. It has powerful, antioxidant and anti-inflammatory benefits that help to decrease the risk of cancer significantly. With all these health benefits it’s worth trying out some new recipes and get your kids to eat cauliflower without scrunching up their faces. This recipe is great for including in the lunch box

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gourmet today - events

October 2013

events

San Pellegrino goes tennis Apart from being the leading water connected to fine dining industry and gastronomy, San Pellegrino and Charles Grech & Co. Ltd have gone an extra mile by stepping into the world of tennis. With the support of Pembroke Rackets Tennis Club, Charles Grech & Co. Ltd. has inaugurated a tournament called San Pellegrino Teams’ Open which enrolled 5 teams of 12 players, totalling to 60 tennis players.

This week and a half long tournament ended last Sunday with awards giving presentation to all captains, winning and runner up teams’ players. The prizes were given by Ian Wirth (Club’s President) and Zoran Crncevic (Charles Grech Brand Manager).

Frank Gollcher, Dieter Falzon, Ian Wirth, Zoran Crncevic, Graziella Radmilli, Lucienne Bellizzi and Jacqueline Cutajar

Ian Wirth, Zoran Crncevic and Graziella Radmilli

Gourmet Today recipe index Starters Egg and bacon salad..........................................................5 Alternative pumpkin soup.............................................12 Mains Lampuki ‘n’ aubergine chips...........................................6 Salted tuna............................................................................7 Gozitan pork and pumpkin...........................................12 Pumpkin risotto................................................................13 Linguine with prawns and tarragon...........................16 Fusilli with creamy mushrooms...................................17 Poached chicken breasts in mushroom sauce.........26 Beet ‘n’ bean veggie burger............................................33 Broccoli risotto..................................................................38 Braised shin of beef ........................................................39 Cauliflower and pasta cheese bake ............................59

Desserts Lemon curd Eton’s mess.................................................8 Sweet pumpkin pie........................................................13 Pecan pie...........................................................................14 Snacks Raw cacao smoothies....................................................31 Energy balls......................................................................31 Vegan banana bread......................................................35 Homemade Oreos..........................................................54 Peanut butter and Nutella cookies............................56 White chocolate and cranberry cookies..................56 Double chocolate and Clementine cookies............57

Royal Sundays

at the Grand Hotel Excelsior “Sunday is the golden clasp that binds together the volume of the week” – Henry Wadsworth Longfellow.

The Royal Sundays at the Grand Hotel Excelsior are never-ending explorations of the world’s finest cuisines, offering authentic, ethnic dishes to taste and explore - from Asian, Indian and Turkish to French, Lebanese and Spanish.

Excelsior’s team of chefs uses only the freshest ingredients guaranteeing the finest in 5-star cuisine. There’s live entertainment for the grown-ups, and animation to keep the young ones occupied while you relax.

And those wonderful harbour views from Spice Island complete the perfect setting.

Call the Grand Hotel Excelsior on 2125 0520 to make your booking for Sunday Lunch or email food.beverage@excelsior.com.mt

www.excelsior.com.mt