Gourmet Today Issue 30

Today ISSUE NUMBER 30 • October 2014

Gourmet Today now on TV

www.facebook.com/gourmettoday

Not for sale

www.gourmettoday.recipes

Morocco with a touch of India

db San Antonio Hotel + Spa, Triq it-Turisti, Qawra, St. Paul’s Bay T: 2158 3434 - 2350 3519 E: tagine@dbhotelsresorts.com

October 2014

gourmet today

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Gourmet TV’s first episode

17 The sugar hit

20 Delicate desires

25 Pippa Mattei goes back to baking

39 Sundays are for lazing around

40 Bennys for breakfast

52 Tis’ the season for lampuki

Editor’s note

25 40

65 Dining out in autumn

67 Reliably good Lebanese at Ali Baba

72 Chef profile

78 Butcher’s tip

84 Healthy recipes with Good Earth 91 Goldie makes lunchbox specials

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94 Fashionable farro

As summer reaches its sad end we bid adieu to the sun’s bright rays and brightly coloured fruit and start gearing up for a new season ahead, whether it’s preparing for school or new projects at work.

As for new projects, after five years of publishing Malta’s favourite food magazine, Gourmet Today has gone into television! You can now see our favourite chefs produce our favourite recipes on TVM every Friday at 18:50. And whilst you’re at it, check out our brand new website www.gourmettoday.recipes for recipes from the show, as well as from the magazine, along with restaurant reviews and plenty of competitions.

It’s all about the kids in October.

Cristina has some great ideas for the kids’ lunchboxes that will even sneak in a vegetable or two without them even knowing while Pippa Mattei makes some spooky Halloween cupcakes the kids will have as much fun making as they will eating them. Talking of Halloween, that means plenty of sweets. Why not make your own candy instead of buying the usual stuff at the supermarket – it’s still quite sugar heavy, but at least we can eliminate the preservatives.

The winter season means long, lazy Sundays. Take time for long breakfasts and lazy Sunday lunches. Find out what makes a perfect Gourmet Sunday.

We hope you enjoy this edition of Gourmet TODAY and check us out on TVM every Friday at 18:30 and on our new website www.gourmettoday.recipes.

Bon appétit!

67 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: Miranda Thomas - 21382741 ext: 124

Cover: Sean Gravina and Moira Delia from Gourmet Today TV Cover photo by Ray Attard Printed at: Print It Printing Services

Food News

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October 2014

What’s hot in the Must try restaurant of the month Discover new flavours at Ankra Momounia

This is by far the best Moroccan restaurant in Malta.

Bringing you a feast for your senses direct from Morocco with an authentic traditional bustling atmosphere.

Highly recommended for either a romantic night out or a great place to share with friends and family. Tempting offers that are hard to refuse.

In the month of October and November 50% of at lunch time and 35% off their evening menu.

Take out service also available.

Mamounia Moroccan Cuisine Qui-si-sana Place, Sliema SLM 3110 Tel: 99164638/27541996 Web: www.mamouniamalta.com Find us on Facebook

Ankra has been open for 14 years and now undergone it’s third ownership change, Gino Gauci and John Paul Bowker have had Ankra since April 2012, and have managed to take the restaurant to higher ranks in quality and officially on review sites and magazines alike.

At Ankra good food is the main focus, regardless of where it comes from. Fresh local produce is used for a mix of recipes with roots in Malta, South America, Spain, France, Italy and South Africa. One night a month in the winter months a foreign chef is invited to join chef John Paul in the kitchen for a themed night.

Last winter Ankra held three Sicilian nights, two Spanish nights a Hungarian night and a Maltese night. The relaxed atmosphere at Ankra encourages guests to kick back and relax and discover new recipes, flavours and combinations from all over the world.

Ankra 11, Shore Street, Mgarr , Gozo.

Tel: 2155 5656

Enjoy a bottle of Meridiana’s Nexus The Maggi Range Made exclusively from estate grown Merlot grapes, Meridiana’s elegant NEXUS DOK has a clear, deep, purple-red colour and is characterized by intense, ripe, cherry-plum aromas; and rich, well-structured, fruit flavours with soft tannins and a long finish.

Nexus can also enjoy further ageing in the bottle. www.meridiana.com.mt

S Rausi Trading Ltd Stadium Street, Gzira Tel: 2133 0447 • 7909 3197 Email: info@srausi.com Web: www.srausi.com Find us on Facebook: Meridiana Wine Estate

Like a little variety on your weekly menu?

Maggi gives you a great way of serving up delicious dinners the whole family will love.

The brand offers a vast selection of products from stock pots, to recipe mixes, noodles and aromatic flavourings.

Maggi is renowned for tasty, healthy and convenient quality culinary products and is available from most leading supermarket and grocers.

Find us on Facebook: Ankra Imgarr Gozo

October 2014

Food News

he food world‌

Lord Chambray – Malta’s first craft ales brewed in Gozo The three Lord Chambray beers, San Blas, Blue Lagoon and Golden Bay, are already making inroads at the premium end of the artisanal ale market with distribution now extended to Malta after the launch in Gozo in July.

These three artisanal ales are brewed with passion and great expertise using top class ingredients imported from Belgium, Slovenia, Germany, Denmark, the United Kingdom and the United States. All three Lord Chambray beers are non-pasteurised and undergo a second fermentation in the bottle.

Microbreweries like Lord Chambray have become popular on the European market and, even in Italy, there are today some 500 such breweries. Among the

ingredients used in Lord Chambray beers are barley, hops, herbs, fruit, spices and yeast, apart from revitalised water from Gozo.

The brewing process takes place in state-of-theart brewing kettles and vats. The beer is fermented for eight to 12 days, followed by a further 12-16 days at least for maturation or lagering. Once the beer is bottled, when some more sugar and yeast are added, it is allowed to rest for a further seven days during which the second fermentation in the bottle takes place.

Each ale has its own characteristics. San Blas, is an American Pale Ale brewed with a blend of hops, especially Cascade and Amarillo, to produce a deep amber colour and obtain a more aromatic and very appealing taste of grapefruit and orange flowers.

Blue Lagoon, is a Blanche beer that follows a 400-year-old Belgian recipe. Beer lovers will enjoy hints of coriander and notes of orange peel, which immediately make it stand out. It has a moderate alcohol content of 4.6%.

Golden Bay is an American craft-style beer brewed with hops imported from the US, which confer citrus and floral tastes, pairing with hints of caramel on the nose. This intensely golden ale, with an alcohol content of 5%, is simply structured with a sweet, malty and wonderful taste.

You can visit the Lord Chambray brewery at the Gozitano Agricultural Village in Xewkija and go on a tour of the 300m2 facility.

www.lordchambray.com.mt.

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October 2014

This month means a fresh start with new colours, textures and temptations by Isabelle Borg Magro When organising the ultimate dinner party, the food takes centre stage. However, the devil is in the detail and unless you, as the hostess, look absolutely stunning then something is going to be missing.

A trip to Verve Boutique in Naxxar will ensure you turn heads and transform you into the hostess with the mostest.

Owner Isabelle Borg Magro was interested in fashion from a very young age, sewing dresses for her dolls from before she could remember. Today

she runs Verve boutique that offers a range of creative, innovative and sophisticated clothing, bags and stunning jewellery, and has designed her very own first collection, made in Malta.

At Verve, we choose our collection with warmth and special attention to the latest trends.

The idea is to give a woman a choice of clothing with timeless, feminine pieces that are made from high quality fabrics. The collections are aimed at reaching a wide range of styles and garments for all occasions, from comfortable weekend items or business outfits to stunning red carpet dresses.

Their branded bags and shoes, from Paris and Italy work in harmony with their collection and their outstanding handmade jewellery is made from the highest quality materials.

If that isn’t enough, give your home the unique Verve touch with luxury branded candles, parfum d’ambiance all made from the highest quality essential oils.

Give your guests something to remember next time you have a dinner party with that extra special Verve touch.

Verve Boutique 150, 21st September Avenue, Naxxar NXR1014.

Tel: 2742 1507 web: www.verveboutique.com

October 2014

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GOURMET HOMEMADE BEAUTY BLITZES Beauty products can be very expensive, and many of them contain ingredients that can damage your skin. For a truly beautiful you, use these natural food products. They can be purchased at the local grocer’s, are inexpensive and they’ll moisturise and beautify your skin naturally.

Cider vinegar

Refresh your hair with vinegar. Add 2 tbsp of English apple cider vinegar to your final hair rinse. Your granny was right, it’s a fast-track to brilliantly shiny hair.

Potatoes

Potatoes make great-soothers.

Lie down and layer finely sliced potatoes onto the eye area. Rest for ten minutes to help de-puff and de-bag.

Cucumber

Cool as a cucumber. Blend a 2.5cm-chunk of peeled cucumber with 1 tbsp natural yogurt. Smooth onto skin for a cooling, hydrating 15-minute mask, before washing off.

Salt

Scrub down with salt. Mix equal measures of Maldon sea salt and Rapeseed oil together as a quick body scrub – simply lather on in the shower and rinse off.

Want more? Be sure to check out next issue of Gourmet

Malta’s own prickly pears turned soap Although the origins of the prickly pear can be traced back to South America, it thrives across the Maltese islands and whilst offering a number of health benefits. These include benefits such as controlling weight, by curbing the appetite and providing a large dose of fibre, reducing inflammation, preventing diseases such as cancer, heart disease and age-related vision disorders whilst boosting skin, hair and nail health.

Charlene Mercieca of Soap Café makes use of Malta’s own ingredients to make luscious soaps, and the prickly pear is no different.

For a handmade soap made with real Maltese ingredients, check out her prickly pear soap, now available at Soap Café.

Soap Café is open from Monday to Friday from16:30 to 19:30 and Saturday from 10:30 to 14:00.

Soap Café 46, St Mary Street, Sliema.

Tel: 27883675 Web: www.SoapCafeMalta.com Find us on Facebook: soapcafemalta

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Winemaker Gianni Zonin receives lifetime achievement award Gianni Zonin, chairman and president of Casa Vinicola Zonin, has been awarded the prestigious Lifetime Achievement Award by Wine Enthusiast magazine. The wine publication declared the winemaker from Veneto the most influential personality of 2013 in the wine world, both for the overall contribution brought to the sector and for his extraordinary entrepreneurial intuition: bringing viticulture to the East Coast of the United States, precisely Virginia, more than 35 years ago, and being able to create from scratch a wine culture throughout the area.

The Zonin family leads

one of the largest family-owned grape-growing and wine-making companies in Italy and one of the most important in Europe. The company employs 700 people and reported sales of â‚Ź150 million in 2103, with foreign markets accounting for 70% of total sales. Alongside President Gianni Zonin, his three sons, Domenico, Francesco and Michele oversee different areas of the company. Today, it is the largest private wine enterprise in Europe, producing 40 million bottles in 2013. Three fourths of the production is exported, with the US being a primary market.

October 2014

Zonin is imported & distributed by Charles Grech & Co. Ltd, Valley Road, B’Kara T: 2144-4400

35% +5%

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Further Disco

Furniture at...

ing ...well worth liv *30% discount on kitchen appliances applies

Flamingo Complex, Cannon Road, Qormi | Tel: 2279 4218/9 Fax: 2144 5983 | Email: furniture@flamingo.com.mt | http://www.flamingo.com.mt

October 2014

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gourmet today

GOURMET TODAY NOW ON TVM Gourmet Today has been Malta’s favourite food magazine for the last five years. To celebrate five years of success we have moved into television where you will get to see some of our great recipes in the making.

We love seasonal ingredients and the aim of our show is to expose some truly local products, grown with love under the Maltese sun, how they are made (or grown, or caught… depending on what the product is!), and more importantly, some great ways to enjoy them, from the traditional recipe to the more innovative take. One ingredient, four delicious recipes and some kitchen techniques that will help you to cook yourself into a better chef is what you can expect from the show.

Chef Sean Gravina, fresh from his stint at Le Cordon Bleu, the world famous culinary school, will be joined in the kitchen with much-loved Moira Delia, who despite her love for food ain’t-all-that in the kitchen. If he can teach her a trick or two, you’re bound to pick up some easy recipes that will certainly wow your family and friends.

Though innovative dishes are fun to pick up, the more traditional recipes should not be knocked. Published author Pippa Mattei and restaurateur Michael Diacono will also show what they do best with local ingredients.

Our first episode, aired on TVM on 3 October 2014, featured Wardija Olive Oil, where Sammy Cremona took us through his first press. Though this oil needs little help to make it wonderful, it helps out pretty much any dish! Sean makes some great recipes and then hands over the reins to Pippa Mattei for a more traditional take. Check out some of the recipes here.

If you missed our first episode catch it online on our brand new website www.gourmettoday.recipes.

Gourmet Today TV is shown every Friday at 18:50 on TVM. Be sure to catch the next one!

D

facebook.com/attardcowines Attard & Co. Food Ltd Tel: 21 237555

October 2014

Olive bread • • • • • •

4.44g instant yeat 275ml warm water 500g strong flour 4 tbsp olive oil 1 tsp salt 180g black olives, pitted and chopped Egg wash • Egg yolk • Dash milk • Dash olive oil

an Gravina Se

Ingredients

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gourmet today

Recipes from the show

• Coarse salt • Rosemary

Method

1. Preheat the oven to 220°C. 2. Place an oven tray in the oven and allow to get really hot.

3. Add the yeast to the flour and place in a mixer with a dough hook.

4. Add the warm water and knead for 15 mins until silky and elastic.

5. Add the olive oil, salt and chopped olives and knead again for 5 mins.

6. Cover the dough with a damp cloth and set aside in a warm place until the dough has doubled in size (approx. 40 mins).

7. Knock back the dough and form into a loaf shape on a floured surface.

8. Allow to rise for another 20 mins.

9. Place the loaf on the hot baking tray from the oven.

10. Mix the egg yolk, milk and olive oil and lightly brush the loaf.

11. Finely chop the rosemary and combine it with coarse salt. Sprinkle over the top of the loaf.

12. Bake in the oven for 30 mins or until cooked through.

13. Place on a wire rack to cool.

Marinated olives Ingredients

• 1 ½ cups Kalamata olives or other brine-cured black olives • 1 ½ cups cracked brine-cured green olives • 1 cup olive oil • ¼ cup chopped fresh coriander • ¼ cup fresh lemon juice • ¼ cup orange juice • 6 large garlic cloves, thinly sliced • 3 tbsp chopped fresh parsley • 1 tbsp grated lemon peel • 1 tbsp grated orange peel • ½ tsp dried crushed red pepper

Method

1. Combine all ingredients in large heavy-duty resealable plastic bag.

2. Shake bag to blend ingredients.

3. Refrigerate at least 1 day and up to 3 days, turning bag occasionally.

4. Transfer olives and some marinade to bowl.

5. Let stand for 1 hour at room temperature before serving.

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Recipes from the show

Lime and thyme oil Making your own infused oils is easy. Flavours are flexible and you can use the same method for infusing different flavours of oil, from simple chilli or garlic oil to more exotic flavours like lemongrass or lime and thyme.

Ingredients • • • •

A few sprigs thyme A few drops lime oil ½ lime 250ml rapeseed oil

Method

1. Zest the lime and cut the lime in slices.

2. Place everything in heatproof dish together with the oil and make sure everything is covered.

3. Heat on stove very gently or in the oven till the oil reaches 120°C. 4. Remove from the heat and allow to cool completely.

5. Store in a bottle in the fridge.

Olive oil and pistachio cake Ingredients

an Gravina Se

• • • • • • • •

145g plain flour, sifted 1 tsp baking powder ½ tsp salt 1 egg 160g sugar 110ml milk 80ml olive oil 100g pistachios

Orange lavender frosting with roasted grapes • 2 cups seedless grapes (red) • 1 tbsp butter • Sprinkle brown sugar • 1 tub crème fraîche • 1 orange, zest only • Few sprigs lavender • 2 tbsp honey

Method

1. Sift the flour and baking powder together. Add the salt.

2. Whisk the sugar and egg together for 1 min on low speed, then increase to medium high and mix for 5 mins until thick.

3. Combine the milk and olive oil.

4. With the mixer on medium low, add half the flour mixture, followed by half the milk and oil mixture and half the pistachios. Repeat until all ingredients are incorporated.

5. With the mixer on medium low, add half the flour mixture 6. Dry ingredients sifted together 7. Line the baking tin with butter and flour and pour the batter and bake in a preheated oven at 180°C for 40 mins until golden and a skewer inserted into the middle comes out clean.

8. Once done, allow to rest in the tin for 10 mins before turning out onto a wire rack to cool for 40 mins.

9. In the meantime, melt the butter in a pan and add the seedless grapes and sprinkle with brown sugar.

10. Allow to cook on very low heat for 5 mins.

11. Combine the crème fraîche with the honey, orange zest and lavender petals and whisk until smooth.

12. Slice the cake in half and spread crème fraîche mixture in the centre. Top with the remaining mixture, roasted grapes and orange zest.

MARCO VELLA WINES LTD. “Heritage Cultured in a Glass�

Vinarte Galler y 50, Main Street Zebbug Tel: (00356) 21446558 Mob: (00356) 79703419

Discover Stillato and other Wines on principepallavicini.com facebook.com/principepallavicini info@principepallavicini.com

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Bigilla

ppa Pi

Recipes from the show

October 2014

gourmet today

Ingredients

Method

1. Leave the beans to soak overnight in cold water.

2. The next day, discard water and rinse beans in lots of fresh cold water.

3. Put the beans in a large pot and cover well with lots of cold water and a tsp salt.

4. Bring to the boil then lower heat and simmer for about 30 mins until the beans are soft.

5. Strain the water keeping a little bowlful of this water for later.

6. Put the cooked beans into a food processor and add

Matt ei

• 250g ful medames (ful talgirba) • 3 cloves garlic, chopped • Handful fresh parsley, chopped • 6 tbsp olive oil • 1 ½ lemons, juice only • Fresh chilli, chopped (or a few drops Tabasco sauce) • ½ tsp cumin • Rock salt and ground pepper

the chopped parsley, garlic, chilli, cumin and lemon juice, process for a few seconds, then add the oilve oil slowly 7. When it is blended in, decide if the mixture is too dry and needs some of the water you boiled the beans in and put aside.

8. Add the salt and pepper to taste and see if the mix could do with any extra chilli or lemon juice.

9. Once the taste and consistency is right, put the bigilla into a colourful serving bowl, pour over some olive oil and decorate with a sprig of parsley 10. Serve with Maltese galetti or fresh Maltese bread.

Tapenade

Ingredients

• 400g black olives, pitted and rinsed • 75g capers, drained placed on kitchen roll • 30g anchovy fillets, plus a little of their water • 2 cloves garlic, peeled and chopped • 1 tsp Dijon mustard • 2 tbsp virgin olive oil • 1 lemon, juice only • Handful fresh basil • Pepper (no salt because of anchovies)

Method

1. Place all ingredients in your food processor and whizz for a few seconds, you do not want a smooth paste but a grainy one.

2. Put in a serving bowl, top with chopped basil and serve with toast or breadsticks.

A spoonful of tapenade can be added to a soup, or to a salad dressing.

Imported by Charles Grech & Co. Ltd. - Valley Road, Birkirkara. Tel: +356 21444400 Fax: +356 21444417 Web: www.charlesgrech.com

www.mannarinu.com

Delicate desires

The hot and sweaty days of summer are no friend to chocolate or to sugar. Now that summer has sadly passed, there is nothing better than a sweet pick me up. Get some fantastic recipes for homemade candy, autumn baking or check out some of Gourmet Today’s favourite spots for that sweet treat

Say it with candy Make your wedding a sweet one, with a sweet bar or candy cart that will not only make your guests feel like kids again but will really brighten up the venue.

Candylicious has gained a reputation for a lavish and unique sweet display for your wedding, birthday parties and events.

We can create a beautiful display, the themes, colours and varieties to choose from, a rainbow of yummy sweet, the ideas are endless.

Our displays and products are all designed with you and to suit your budget, something different and unexpected for your guests that will make their lasting impression a sweet one.

Candylicious 6, St Frances str.

San Gwann, SGN 2351 Tel: 27029117 • Mob: 77451526 email: candylicious_cp2@yahoo.com Web: www.candyliciousmalta.com Candylicious Malta

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The sugar hit

Sugar has been getting a bad rap lately. It is getting the blame for all the woes of world and yet we love it and keep coming back for more like we would a bad boyfriend. While eating plenty of veggies and getting lots of exercise, we can make room for a little bit of sugar, and the ones you make at home are always better than the ones you buy in the shops – both from a health perspective and from a flavour one. Try these little sweet treats and have friends knocking at your door at all hours of day – till they’re finished at least!

Peppermint fudge Ingredients • • • • • • •

227g butter 397g (1 tin) condensed milk 175ml milk 2 tbsp golden syrup 800g granulated sugar 2 tsp vanilla Few drops peppermint oil

Method

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photography by Rachel Zammit Cutajar

1. Put all the ingredients, apart from the vanilla and peppermint into a large, heavy-bottomed pan and bring to the boil stirring constantly.

2. Using a candy thermometer, boil until the mixture reaches 1150C, stirring all the time, or until the mixture turns golden and when a bit is dropped into iced water it turns solid but still squidgy (the soft ball stage).

3. Carefully remove from the heat and add vanilla and peppermint.

4. Using an electric whisk, beat for 5 mins until stiff peaks form.

5. Place in a greased tin and flatten as much as possible.

6. Place in the fridge for 2 hours to set.

7. Remove from the pan and place onto a board and cut into squares.

8. Store in an air-tight container and place in the fridge during the hotter months and at room temperature during winter.

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Balsamic candied pecans Ingredients

• • • • •

1 cup pecans ½ cup sugar 2 tbsp balsamic vinegar 2 tbsp olive oil 1 tsp coarse sea salt

Method

1. Pre-heat the oven to 150°C. 2. Place pecans on a baking tray lined with baking parchment.

3. Bake for 10 mins until the nuts are fragrant.

4. In the meantime, melt the sugar in balsamic vinegar and olive oil.

5. Boil until frothy and thick (approx 2 mins).

6. Add the pecans and cook for another 3 mins.

7. Pour onto a baking tray lined with parchment and spread so that the nuts are not on top of each other.

8. Sprinkle with sea salt.

9. Allow to cool completely before breaking into bite sized pieces.

Chilli chocolate truffles Ingredients

For the truffle mixture • 200g good quality chocolate (70% or more cocoa solids) • 200ml heavy cream • 50g butter • 1 tsp chilli (less if you don’t like a kick) • ½ tsp orange zest Toppings • Cocoa powder • Toasted almonds • Coconut flakes • Dark chocolate, melted • White chocolate, melted

Method

1. Chop the chocolate and place in a large bowl.

2. Heat the cream and butter in a small saucepan until the butter melts and the cream is at simmering point.

Do not allow to boil.

3. Remove from the heat and tip the chocolate into the cream.

4. Stir the mixture until smooth.

5. Add the chilli and orange zest and mix well.

Alternatively add bourbon, rum soaked raisins, Grand Manier or coconut.

6. Place the fridge for 1 hour until the truffle mixture hardens.

7. Prepare the toppings in separate bowls. You can use one of the toppings or a mixture.

8. Rub a little flavourless oil into your hands and roll 1 tsp of truffle mixture into a ball.

9. Roll in one of the various toppings.

10. Place on greaseproof paper.

11. Repeat until the truffle mixture is finished.

12. Place in the fridge for 30 mins or until ready to serve.

13. Remove from the fridge 30 mins before serving.

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Peanut brittle Ingredients

• • • • • •

1 ½ cups roasted peanuts ½ cinnamon ½ tsp cayenne pepper 3 cups sugar 1 ½ cups water Vegetable oil, to coat saucepan and spatula

Method

1. In a small bowl combine peanuts, cinnamon and cayenne pepper and set aside.

2. Brush the inside of saucepan with vegetable oil.

3. Add the sugar and water and cook on high heat until 4. Turn down the heat and cook until the sugar turns golden in colour (150°C on a candy thermometer).

5. Stir in the peanut mixture. This will reduce the temperature significantly so work quickly.

6. Spread the mixture on a greased baking sheet lined with baking paper and press down with the spatula to form a single layer of peanuts.

7. Allow to become completely cold and break into bitesized pieces.

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Live Laugh Love Razzle Dazzle situated in the heart of Naxxar, specialises in providing inspirational products for the home, weddings and special events.

Razzle Dazzle Address: 4, Toni Bajada Square,Naxxar.

Tel: 79886000 Email: razzledazzlemalta@gmail.com Find us on Facebook - Razzle Dazzle

photography by www.weddingphotosmalta.com by Hush

If you’re looking for vintage ideas, shabby chic home décor and accessories, Razzle Dazzle is where you want to be. But pretty little things aren’t all they stock there. If you are craving something sweet or even looking for the perfect homemade chutney this is the one stop shop for all your needs.

Claire Falzon is the local agent and distributor behind Greengate and excels in her dedication to sourcing local pretty things by artists and crafters alike.

So if you’re after something unique then there’s only one place to go.

October 2014

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Say it with chocolate Desirably Yours

Chocolate has always been the best way to say I love you, congratulations, thank you, I’m sorry or almost anything! Up until now, if you wanted really good quality chocolates you had to set your sights overseas.

Today however, Desirably Yours offers a choice of Belgian chocolates, handcrafted in Malta by chocolatier Christina Desira.

Desirably Yours recently opened in Ħamrun and specialises in the production of handmade chocolate, cupcakes and sweet pastries. The shop is a family run operation, with chocolatier, Christina Desira at the helm. Coming from a family of chocolate lovers, she decided to get qualified as a chocolate maker and travelled to the UK to hone her skills. With the help of her family, she started taking part in events such as the Chocolate Festival and Artisan Markets. However, it soon became apparent that an actual base of operations was required, resulting in the opening of a new shop.

At the shop, a customer can expect to find high quality Belgian chocolate that has been made locally. “We

are committed to provide good quality products, on par with what you would find at high-end chocolatiers abroad, but at a reasonable price” Christina says, “a new concept for Malta, because the higher quality chocolates are mostly imported.”

Chocolates on offer cater for a full range of tastes, with classic fillings such as caramel and toffee, to the more extravagant flavours of lavender and chilli and chocolates such as gluten and sugar free for specific diets. With a range of cupcakes, seasonal chocolates and chocolate souvenirs for all occasions.

The team is committed to improve chocolate culture in the Maltese Islands. This is a new initiative run by Christina and her brother Nicholas that will include a series of workshops consisting of tastings and educational information. These shall range in topic from chocolate and coffee pairings, history of chocolate and chocolate in drinks. “It is our hope that these workshops shall showcase how versatile chocolate can be and foster appreciation for the art of chocolate making,” Christina said.

Desirably Yours 62, Manuel Magri Street, Hamrun.

Tel. 21224890 / 79296569 Email:info@desirablyyours.com Details of the workshops shall be announced on our Facebook page: www.facebook.com/Desirably.Yours.27

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Magnificent macarons in Malta Ladurée produce some of the best macarons in Paris. However, if you can’t get all the way to Paris you can still have your fix of these brightly coloured, delectable French treats.

Whisk Macarons

Whisk Macarons, launched just a few months ago, has already gathered much interest on the local scene.

Owner David Tanti has always had a keen interest in the culinary arts and trained at ITS in Malta, while gaining experience in five-star establishments in Malta, London and Sweden. However he soon realised that his true passion was in pastry and has been specialising in this section for the last two years. Through Whisk Macarons he brings delicious French treats to the Maltese public. Although macarons are quite difficult to master, David walks us through his recipe.

Beginners guide to making the perfect macarons Ingredients • • • • •

180g ground almonds 180g icing sugar 150g egg whites, at room temperature 250g castor sugar Food colouring (paste or powder is ideal)

Method

1. Put the ground almonds and icing sugar in a food processor and process to a fine powder. Sift into a large bowl.

2. Put the egg whites and castor sugar in an electric mixer and whisk on medium speed until the mixture forms stable firm peaks that are soft to touch. Add the food colouring at this stage.

3. Fold the meringue into the ground almond mixture until the meringue is thick, yet soft enough to fall back into itself.

4. Transfer the mixture into a piping bag with a 7mm plain nozzle.

5. Pipe 4cm diameter rounds onto lined baking sheets, leaving 2.5cm gap between each macaron.

6. Tap the baking sheets lightly underneath to release any excess air and flatten the macarons.

7. Leave the macarons at room temperature until a skin forms (the batter doesn’t stick to your fingers).

8. Cook in a preheated oven at 150°C (fan assisted) for around 12-13 mins (ideally you take them out of the oven a little before they are completely cooked so that the residual heat finishes the cooking).

9. Pair them according to size and fill them with any filling you like, for example Nutella, jam, lemon curd, chocolate ganache etc.

10. Store them covered in a fridge for around 24 hours so the shells become moist. Serve at room temperature, especially if the filling has chocolate.

Due to the high humidity in Malta you might need to wait for the macarons to dry for approx. 45 minutes or even longer before baking. You can place the tray on top a dehumidifier to speed up the process.

Whisk Macarons David Tanti Email: whiskmalta@gmail.com Find us on Facebook www.facebook.com/whiskmacarons

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The holidays are coming!

It may be a little early to be thinking of Christmas but that season will come before you know it. Get ahead with plans to attend some of Christmas’ greatest events or start thinking of some unique Christmas gifts. These are some of our favourites.

Patches Christmas Fair

The season to be jolly is drawing nearer, meaning the next Patches Fair Xmas edition, which happens yearly at the Magazino Hall, Valletta Waterfront is close too. This year’s edition will be held on Sunday the 30 November. So, start jotting down your wish list. Then, find time to draft some gift ideas for your friends and family. If you’re wracking your brain over thinking which presents to buy for those who have everything, Patches offers a Humbug-free Xmas, as this unique event gives you the opportunity to purchase beautiful, locally-designed, quality items. Being handcrafted makes them one-of-a-kind and easily personalized. These include: crafts, plushies, jewellery, hand-painted and hand-printed items, brooches, ceramics, accessories, wearable art, cupcakes and more. And the best thing is that all 50 stalls will be under one roof!

Interested to know more or to participate in Patches?

Subscribe to our newsletter, now www.patchesmalta.com

The artistry of the Med

The craft of doing things delicately and artistically is nearly dead, however, not at Mediterranean Ceramics!

Watch the pieces being created, crafted and fired at their Ta’ Qali workshop or visit their shop at the Valletta Waterfront.

The choice of products is endless, from clocks to table tops and kitchenware to bespoke volcanic stone tables and customised kitchen counters. They all come in Mediterranean colours with a shiny glaze that will dazzle.

Phone 2010 5552 or email info@mediterraneanceramics.com

For more info visit Facebook Patches

Studio Ceramics statement style

Studio Ceramics produces a distinctive style of pottery, including tableware, kitchenware and decorative items for the home all of which can be personalised to order.

Contact Talia Maggi on 99457563 or on magtalia@gmail.com

Kevin Morris

Inspired by Maltese doors

Artist Stephanie Borg has been working on a series of original ink drawings inspired

by Maltese traditional doors. She has taken her ever-growing collection a step further by reproducing her drawings into prints and featuring them on wrapping paper, and now even on mugs.

To view the full collection of these artworks and more, contact the artist to visit her studio in Rabat, Malta on 99161469, or via her website: www.stephanieborg.com

Silver-work by Dragonlord Creations

What I like about making ceramics is that it combines aesthetics and artistry with the mastery of many skills: clay manipulation (preparation, throwing, trimming etc), glaze chemistry and firing, as well as the challenge of making my own tools, kilns, and so on. My pots are inspired by the colours of the Maltese sea, and shells found on the beach when I was a kid.

I use porcelain clay, which I fire to about 1300C; I use home-made glazes that I have formulated through hundreds of tests.

Pottery is my passion. I really enjoy making things that please me and hopefully others.

You can either find him on facebook or by email: kwmorris88@gmail.com

Back to baking

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After a long summer when the kitchen seems just too hot for baking (icing doesn’t do well in the heat of summer either), there is no better time to get back in the kitchen and get some cakes in the oven, whether you’re having friends over for afternoon tea, or perhaps you just want some comforting treats for the kids (and grownups) after a long day at school.

These are my very best recipes for perfect cupcakes and a foolproof Victoria sponge cake

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photography by Ray Attard

MARCO VELLA WINES LTD. “Heritage Cultured in a Glass” Vinarte Galler y 50, Main Street Zebbug Tel: (00356) 21446558 Mob: (00356) 79703419

Discover Poggio Verde and other Wines on principepallavicini.com facebook.com/principepallavicini info@principepallavicini.com Principe Pallavicini Poggio Verde 2013 - Winner “Tre Bicchieri Gambero Rosso” - Vini d’Italia 2015

October 2014

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Vanilla cupcakes Makes 18 approx. cupcakes

Ingredients

• 250g unsalted butter, very soft • 250g caster sugar • 4 large eggs, beaten • 250g self-raising flour, sieved • 1 tsp vanilla extract • 4-6 tbsp milk

Method

1. Pre-heat the oven 180°C. 2. Measure flour and sieve into a bowl, and in another bowl, beat eggs and add vanilla extract to them, set aside.

3. In a large mixing bowl, cream the butter and sugar till light and fluffy with an electric hand beater on high speed, or use a wooden spoon.

4. With the beater at a lower speed, or mixing by hand, add a very little of the egg mixture to the sugar and butter together with a tablespoon of flour.

5. Continue like this, beating well after each addition, until all the egg has been incorporated.

6. Fold in the remaining flour.

7. Add the milk spoon by spoon, mixing until you have a soft dropping consistency. Divide the mixture between 18 cupcake cases and bake in a pre-heated oven for 15-20 mins until the cupcakes are cooked and golden on top.

8. Take out of oven. Allow to cool slightly in the tin, and then transfer the cakes to a wire rack to completely cool before icing etc.

Frosting

Cupcakes can be iced with butter icing, or glace icing and then decorated with shapes made out of fondant modeling icing.

Soften butter by putting it into lukewarm water or leave it out of the fridge overnight

Butter icing Fondant icing

Use this icing to make shapes to top cupcakes. Either buy ready-made fondant icing, or make your own.

Ingredients

• 450g fondant icing sugar • 5-6 tbsp water

Method

1. Sift the icing sugar into a bowl and gradually mix in the water till a ball is formed. Turn onto a work surface dusted with a little more icing sugar and knead till smooth.

2. To make the required shapes, either roll out and use a cutter, or mould into shapes using your hands and adding a TINY drop of colour of your choice (yellow lemons, orange oranges etc).

Glace icing Ingredients

• 400g icing sugar, sifted • 50ml water • Juice of one lemon

Method

1. Mix all ingredients together, you should have a thick but runny icing that coats the back of a spoon.

2. Pour glace icing carefully over the cupcakes smoothing with a palette knife dipped into hot water.

Ingredients

• 200g unsalted butter, softened • 350g icing sugar • 1 tsp vanilla extract or other flavouring • A touch of colouring (optional)

Method

1. Place the ingredients in a bowl and mix together slowly using an electric whisk.

2. Once the ingredients are starting to combine, turn up the speed and beat till very light and fluffy.

3. Add the colouring to the icing and mix well.

4. Carefully spoon the buttercream into a piping bag with one or two colours of icing, using a nozzle of your choice (I used a dual icing nozzle).

5. Pipe swirls of buttercream onto the top of each cupcake.

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Spooky Halloween Cupcakes And 31st October is Halloween, why not make some Halloween cupcakes? Using a slightly different cupcake recipe.

Makes 12

Ingredients

• 200g butter, at room temperature • 200g caster sugar • 200g self-raising flour • 4 eggs • 1 tsp vanilla extract • 6 tbsp chocolate chips • 2-3 tbsp milk

6. Add drops of milk to make a soft consistency.

7. Add the chocolate chips and mix them in.

8. Carefully fill all the cupcake papers in the muffin tin with this mixture.

9. Bake for 20 mins until golden; if a toothpick inserted into one of them comes out clean they are ready.

10. Take the cupcakes out of the muffin tin and leave them to cool on a wire rack.

11. Once cool, ice the cupcakes with coloured glacé icing and then you can cut shapes such as spiders, ghosts, tombstones and pumpkins out of fondant icing to be placed on top of the icing. Happy Halloween!

Frosting • Some glace icing to cover cupcakes • Some fondant icing for shapes • 1 tube black writing icing

Method

1. Preheat oven to 200˚C. 2. In a large bowl beat the soft butter and sugar with a wooden spoon until light and fluffy.

3. Beat the eggs in a bowl then add the vanilla extract.

4. Slowly add the egg mixture to the light, fluffy butter and sugar mixture, a little at a time, beating vigorously after each addition. You can add a tbsp or two of the flour to stop the mixture curdling, but if you add the eggs very slowly and beat as you go along, it should not be necessary.

5. When the egg mixture is all in, you can add the remaining flour.

Orange and lemon cupcakes Ingredients

• Ingredients for vanilla cupcakes • 1 tsp lemon zest, finely grated • 1 tsp orange zest, finely grated

2.

Glace icing • 300g icing sugar • ½ lemon, juice only • ½ orange, juice only • Water (as necessary)

3.

Method

5.

1. To make orange and lemon cupcakes, follow the

4.

recipe for vanilla cupcakes omitting the vanilla extract.

Add the lemon and orange zest to the mixture after step 3, when the butter and sugar have been creamed until light and fluffy.

To ice with glace icing, add the orange and lemon juice and enough water to make 50ml to the icing sugar and mix well.

Alternatively, ice with butter icing, as above, but flavor with orange or lemon juice and colour with yellow or orange colouring added to butter icing.

Decorate with fondant modeling icing oranges or lemons.

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The ultimate Victoria sponge Ingredients

• 2 or 3 fresh eggs • Weigh the eggs and add equal quantities of: • Caster sugar • Self-raising flour • Stork margarine/ unsalted butter, taken out of fridge the night before • 1 tsp vanilla • 1 lemon, zest only • Hot water or milk • Strawberry jam • Clotted cream • Icing sugar for dusting

Method

• Pre-heat oven 170°C. • Line two 20cm (8 inch) sandwich tins with greaseproof paper, greased underneath and on top.

• Put all ingredients into bowl and add the vanilla and lemon zest.

• Mix first on low and then on medium speed, until light adding hot water or milk 1 tbsp at a time to make a ‘dropping’ consistency.

• Divide into 2 prepared sandwich cake tins. Drop once onto the surface of a table to ‘settle’ the mix.

• Bake for 25 mins until golden and firm (test with skewer).

• Allow to cool 1 min then turn onto wire rack and cool.

• When cold, fill with strawberry jam (warmed) and whipped cream or lemon curd or chocolate fudge and dust top with sieved icing sugar.

• Alternatively cover the cake with vanilla butter icing as in recipe below.

To make larger cakes, always weigh your eggs and calculate other ingredients accordingly. To make an extra large cake, 30cm (12 inches) use 6-9 eggs plus 600g of the other ingredients and in ONE cake tin takes 1 – 1 ½ hours to cook.

Vanilla butter icing Use vanilla butter icing to cover a cake which can then be covered with fondant icing and decorated, or use as the filling for a layer cake.

Covers a 30cm cake

Ingredients

• 225g butter, softened • 425g icing sugar • 2 tsp vanilla essence • 40ml milk or warm water

Covers a 20cm cake

Ingredients

• 150g butter, softened • 275g icing sugar

• Few drops vanilla essence • 15-30ml milk or warm water

Method

1. Cream the softened butter until smooth.

2. Add the icing sugar, vanilla and milk or warm water and beat until smooth.

3. A few drops of colouring can be added at the stage and beat until the colour is even.

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October 2014

A history in wine The story of wine goes back a long way. Claudio Latagliata of Pallavicini winery and Marco Vella of Marco Vella Wines talk to Gourmet TODAY about the history of Frascati and the bond between that region and Malta With wine comes history. Indeed, the idea to take grapes and ferment them goes as far back as 9000 years to China, where it spread across the globe and went on to become an important part of meals and merited a mention in everything from literature to ancient art.

However not many vineyards can quite boast the pedigree of the Principe Pallavicini winery. The largest private estate in the Frascati region of Lazio, the vast acreage belongs to the Pallavicini family, which traces its noble roots back to the early 12th century.

So what possible obstacles could a winery with such a prestigious history encounter? Claudio Latagliata, CEO at Principe Pallavicini winery, explains why he was called in to revitalize a struggling establishment. “Frascati wines used to have an excellent reputation for quality,” Claudio says. “But then that reputation started to suffer.” This is what happened locally when the removal of levies, thanks to the European Union, flooded the Maltese market with Frascati wines that were not up to their usual standards. Not surprisingly in a few years, they went from world renowned to ‘just OK’. That reputation has been hard to shake but Principe Pallavicini has made great strides, both in picking itself up and in restoring respect to the wine itself. “The first wine I ever imported was a Frascati,” says Marco Vella, who represents Principe Pallavicini through his family company Marco Vella Wines Ltd. He speaks about wines with a certain fondness.

Marco’s own personal history with Principe Pallavi-

October 2014

cini wines goes way back, to 1988 at the beginning of his career in importation, and he has committed himself to changing their somewhat dulled reputation.

Claudio Latagliata stresses that luckily, with a little expert help, Principe Pallavicini is doing just that.

Carlo Ferrini, Tuscany’s top wine consultant, was brought on board three years ago to help revamp the estate’s wine production. It was the idea of Princess Maria Camilla Pallavicini; whose noble Italian family has owned the winery since 1670, that decided to bring in Carlo Ferrini as an investment in the enterprise. However, as the saying goes, first things first.

The Pallavicini offerings had to get all their ducks in a row to win over a world that had low expectations for Frascati wines. Frascati was first to be given the Italian DOC certification (that’s ‘Denominazione di origine controllata’ or ‘Controlled designation of origin’) and now was being further strengthened in quality by the DOCG certification, adding ‘garantita’ to the title and even more restrictions to how and where the wines are produced. The rest of the world began to take notice. “Before, about 95% of sales were within Italy itself,” Claudio explains. “Now, only about 50% of Frascati wine stays in Italy while the rest is sold worldwide.”

Malta has played an important role in this renaissance. Claudio fell in love with the island in the summer of 1987, during a holiday his father gifted him to celebrate his graduation. In 2010, Claudio became export manager at Principe Pallavicini. At that point during a first business trip to Malta on behalf

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of the winery, he met Marco, himself a wine lover and now managing director of his family importation company. And aside from the wine connection, Pallavicini and Malta have much more in common.

Two Pallavicini inquisitors served in Malta. It seems like fate that Malta should once again host this illus-

trious family, albeit in a smaller, less religious way.

Moving on to the wines themselves, three key wines of Pallavicini portfolio will among those available in Malta; the RUBILLO made from the Cesanese grape, rarely seen outside of Lazio, the POGGIO VERDE Frascati, a range of red wines the winery developed thanks to Carlo Ferrini, and the Stillato, a sweet wine made from Malvasia Puntinata variety, one of Italy’s most renowned dessert wine. It is the attention to detail that sets wineries apart. “We believe that to appreciate what is inside the bottle, one should appreciate the outside as well, that is culture and heritage of a particular region.” That appreciation is what made Marco Vella Wines Ltd. the perfect match for Principe Pallavicini. “Our company does not believe in ‘customers’ but in ‘partners’, explains Claudio Latagliata. “People who know the local market and who can import not just the wine but its history and the traditions of the region it was made in.” That respect for the cultures of different markets and to the improvement of Frascati wines has catapulted Principe Pallavicini to the forefront in the regeneration of the region’s offerings and in exporting those new and improved products to the rest of the world.

Enoteca Marco Vella – Wine Boutique Shop 50; Main Street, Zebbug Tel: 79703419 Email: enoteca@marcovellawines.com

WIN 1 of 10!

Engagement Parties worth â‚Ź1,200 each!

Sign up now at icaterer.com.mt

The fresh approach to wedding catering from Island Caterers Every wedding is unique. Every bride and groom wants to plan their day their way and this is why we developed iCaterer. We want to give you full control and flexibility, allowing you to choose your venue and menu and all the other important details according to your budget and requirements. Create multiple plans anytime and anywhere, compare and share them with your friends and family, and only when happy, send them to us!

Sign up now and be in with a chance to win your engagement party.

icaterer.com.mt

+356 2375 1930 / info@islandcaterers.com.mt

October 2014

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Mixing work with pleasure A life in hospitality means creating the perfect dining experience for other people. Tonio Aquilina, general manager at Island Caterers, developed an interest in cooking when studying at ITS and from there it turned into a life long hobby. He takes the time to cook for his family and friends when he has some time off, putting personal touches on well-loved dishes, like in his Portobello risotto that contains slices of veal silverside and a hint of coffee and his Mediterranean rabbit with a touch of honey. Because he doesn’t really have a much of a sweet tooth, he creates a baked cheese dish with cranberry sauce for little sweetness.

Serves 4 Ingredients • 4 cups chicken stock • 2 tbsp olive oil • 1 tbsp coffee • 100g portobello mushrooms • 200g arborio rice • ½ shallot • ½ glass syrah • Fresh red chilli • 100g veal silverside • 70g cherry tomatoes, cut in half • 1 part garlic • Rocket leaves • Gbejna shavings • Sea salt to taste • Fresh peppercorn to taste

Method

1. Heat the pan with the coffee until fragrant.

2. Add in the olive oil.

3. Add the garlic, shallot and chilli.

4. Lower the heat and

add the veal silvers, followed by the mushrooms. Cook for 1 min.

5. Add rice stirring and coat with the rest of the ingredients.

6. When the rice has taken on a pale, golden colour pour in the wine.

7. Stir in until the wine is fully absorbed.

8. Add in the stock until it absorbs.

9. Add in the cherry tomatoes.

10. Add in more stock until the liquid is absorbed and the rice is al dente (approx. 15 to 20 mins) 11. Add ground rock salt and peppercorn to taste.

12. Once ready plate and garnish with rocket leaf and gbejna shavings.

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photography by Ray Attard

Veal and mushroom risotto with a hint of coffee

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Mediterranean grilled rabbit Serves 4 Ingredients • 1 whole rabbit cut in pieces

Marinade • 1 glass sauvignon blanc • 1 tbsp honey • 2 tbsp olive oil • 50g black olives • 50g sundried tomatoes • Fresh chilli • 100g smoked sausage • 75g peas • 200g cherry tomatoes • Basil • French Beans

Potato Mash Hearts • 250g potatoes • 100g spinach • 1 part garlic • 1 egg

• Green Olives • ½ milk • 1 tbsp butter

Method

1. Marinate the rabbit overnight in wine, olive oil and honey.

2. Grill the marinated rabbit on direct fire keeping an eye on it.

3. Heat some olive oil and add the rest of the marinade, adding in the smoked sausage cut in cubes and the peas 4. Blend the cherry tomatoes with fresh basil and add to the mixture.

5. Lower the heat and let it cook for

10 mins.

6. Once the rabbit is well sealed add to the mixture 7. Put in the oven at 160°C and cook for 30 mins.

8. To make the potato hearts, boil and mash the potatoes and spinach with the garlic.

9. Mix in the butter and milk.

10. Add the egg and olives and stir.

11. Pour the mixture in a baking dish and bake at 220°C for 20 mins.

12. Cut with a heart shaped form.

13. Boil the French beans and cook until al dente finished with ground rock salt and green peppercorns.

Radisson Blu Resort & Spa, Golden Sands Golden Bay, L/o Mellieha Tel: 23751930 Email: info@islandcaterers.com.mt Website: www.islandcaterers.com.mt

October 2014

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Baked brie cranberry sauce, walnuts and honey Serves 2

Ingredients • • • • •

One whole brie 2 tbsp cranberry sauce Walnuts Honey Dried cranberries to garnish

Method

1. Slit the top part of the brie to use as a top cover.

2. Top the brie with the cranberry sauce and crushed walnuts.

3. Heat the oven to 150°C and cook until it looks like it is melting which should not take more than 5 – 6 mins.

4. Put the slit part of the brie on top 5. Serve on a plate and garnish with honey, whole walnuts and the dried cranberries.

Sunday Champagne at

Only one place. Only one drink.

Only one Sunday.

WATERBISCUIT

St. George’s Bay, St. Julian’s Tel : 2376 2225 • 9971 2271

Lazy Sundays Now that summer is over, spending the morning lazing around in bed doesn’t come with a guilt trip. Whether you’re looking for recipes for an indulgent brunch or looking to get outside and enjoy breakfast, or a comforting early meal, Gourmet Today knows that Sundays are for lazing around and we took some time to compile the perfect guide for a lazy Sunday.

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photography by Rachel Zammit Cutajar

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Bennys are for lazy Sundays Nothing beats eggs Benedict for breakfast. And a lazy Sunday brunch is the perfect excuse to go all out on breakfast and prepare this indulgent little number. Though it may seem a little daunting the first time, Hollandaise sauce is really easy to prepare and as soon as you’ve done it the first time, you’ll be waking up to whip some up every weekend, with your eyes closed (literally). Though traditional eggs Benedict are served on an English muffin with bacon, there are lots of different varieties including eggs Royale (with smoked salmon) or eggs Florentine (with spinach). Once you are confident with them try your own combinations for a personal twist on this buttery goodness – caramelised apples with camembert, chorizo with jalapeños, mushrooms and asparagus… the sky’s the limit!

Eggs Benedict

Eggs Royale

Serves 4

Ingredients

• 4 English muffins, split in two • 8 slices smoked bacon • 8 eggs • 2 tsp white vinegar Hollandaise sauce (see recipe below)

Method

1. Brown the smoked bacon on a skillet or under the grill.

2. Bring a saucepan of water to a simmer, add the vinegar and

3.

4.

5.

6.

whisk the water to create a vortex.

Crack the egg into a ramekin and gently drop the egg into the vortex and allow to simmer for 3 ½ mins.

Remove egg with a slotted spoon and place on a paper towel to absorb excess water.

Toast the muffins, place the bacon on the top, followed by the poached egg.

Season with salt and pepper and two tbsp Hollandaise sauce and serve immediately.

Serves 4

Ingredients

• • • • • •

4 English muffins, split in two 8 slices smoked salmon 8 eggs 2 tsp white vinegar Hollandaise sauce Fish roe (optional)

Method

1. Poach an egg as per method of eggs Benedict above.

2. Toast the muffins, place the smoked salmon on the top, followed by the poached egg.

3. Season with salt and pepper and two tbsp Hollandaise sauce.

4. Top with fish roe, if using, and serve immediately.

Eggs Florentine Serves 4

Hollandaise sauce Makes 1 cup

Ingredients

• 4 egg yolks • 1 tbsp lemon juice • 113g butter (½ packet), melted • ½ tsp salt • ½ tsp cayenne pepper

Method

1. In a stainless steel bowl whisk the egg yolks with the lemon juice until the mixture has thickened.

Ingredients 2. Place the bowl over a small saucepan of barely simmering water (the bowl should not touch the water).

3. Whisking continuously pour in the melted butter, not letting the eggs get too hot (if the eggs get too hot they will scramble!).

4. Continue to whisk until the mixture is thick and has doubled in volume.

5. Remove from the heat and whisk in salt and cayenne pepper.

• • • • •

4 English muffins, split in two 4 handfuls spinach, steamed 8 eggs 2 tsp white vinegar Hollandaise sauce

The perfect poached egg Though poaching an egg often ends in disaster – whites swimming far away from the yolks, there are a few tricks to ensure your poached egg is perfect every time.

• The secret to perfect poached eggs is creating a vortex and gently dropping the egg in the centre.

While a spoon will create some sort of vortex, stirring the water with a whisk will give you the best results.

• Crack the egg into a ramekin so that you can lower the egg into the vortex as gently as possible.

• Add a drop of vinegar to the water. This lowers the pH of the water (increasing the acidity), which in turn lowers the point at which the egg sets, giving the egg less time to feather.

Method

1. Poach an egg as per method of eggs Benedict above.

2. Toast the muffins, place the steamed spinach on the top, followed by the poached egg.

3. Season with salt and pepper and two tbsp Hollandaise sauce.

4. Top with fish roe, if using, and serve immediately.

• While it is important for the water to be brought to the boil, a violent boil will result in feathered eggs. Allow the water to come to a gentle simmer before swirling the water to create a vortex.

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Bennys with Portobello mushrooms, asparagus and pancetta Serves 4

Ingredients

• • • • • • • • •

8 Portobello mushrooms 2 cloves garlic Handful thyme Olive oil 16 asparagus spears, steamed 8 slices pancetta 8 eggs 2 tsp white vinegar Hollandaise sauce

Method

1. Heat the oil and fry the garlic and thyme. Fry the mushrooms until slightly softened but still have some integrity. Set aside.

2. Grill the pancetta until crispy and set aside.

3. Bring a saucepan of water to a simmer, add the vinegar and whisk the water to create a vortex.

4. Crack the egg into a ramekin and gently drop the egg into the vortex and allow to simmer for 3 ½ mins.

5. Remove egg with a slotted spoon and place on a paper towel to absorb excess water.

6. Use the Portobello mushroom instead of the muffin, place 2 asparagus spears on the top, followed by the poached egg.

7. Season with salt and pepper, 2 tbsp Hollandaise sauce, and a slice of crispy pancetta.

Bennys with caramelised apples and camembert Serves 4

Ingredients • • • • • •

8 pieces of bread, (ftira, Maltese bread or other rustic bread) 1 green apple, sliced 16 slices camembert 8 eggs 2 tsp white vinegar Hollandaise sauce

Method

1. Heat the butter in a pan and add the apples, sugar and cinnamon and sauté until soft. Remove from the heat.

2. Bring a saucepan of water to a simmer, add

3.

4.

5.

6.

the vinegar and whisk the water to create a vortex.

Crack the egg into a ramekin and gently drop the egg into the vortex and allow to simmer for 3 ½ mins.

Remove egg with a slotted spoon and place on a paper towel to absorb excess water.

Toast the bread, place the apples and camembert on the top, followed by the poached egg.

Season with salt and pepper, 2 tbsp Hollandaise sauce and chives.

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gourmet today

Bennys with chorizo and jalapeños Serves 4

Ingredients • • • • • • •

8 pieces of bread, (ftira, Maltese bread or other rustic bread) 8 slices chorizo 8 eggs 2 tsp white vinegar Hollandaise sauce Handful jalapeños Spring onion, sliced

Method

1. Dry fry the chorizo and remove from the heat.

2. Bring a saucepan of water to a simmer, add the vinegar and whisk the water to create a vortex.

3. Crack the egg into a ramekin and gently drop the egg into the vortex and allow to simmer for 3 ½ mins.

4. Remove egg with a slotted spoon and place on a paper towel to absorb excess water.

5. Toast the bread, place the chorizo on the top, followed by the poached egg.

6. Season with salt and pepper, 2 tbsp Hollandaise sauce, jalapeños and spring onions.

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Pizza for any occasion at Da Vinci We love pizza. It’s everywhere and with good reason – pizza is the go-to food for just about any occasion. So what’s new in the world of our favourite dinner? Rachel Agius heads to the Da Vinci bistro to find out.

Pizzerias are a dime a dozen these days. It seems like the Maltese cannot and will not give up that convenient, delicious meal any time soon and that means that more and more businesses are mushrooming all over the place to meet that demand.

Da Vinci, set in the cosmopolitan hub that Smart City is growing up to be, aims to offer something other places do not. Antonio Petroni and Marko Timo, two Italians who had their own pizzeria in Bari, together with Gilbert Portelli knew just how much competition they would have to face in our pizza-loving nation. So they set out to give customers something new.

Gilbert talked us through the menu, which focuses on pizza but also offers pasta and a grill section. Only the freshest ingredients make the cut - an Italian philosophy that has thankfully taken root in local establishments – and a wood-fired oven gives the pizzas that special something that cannot be replicated anywhere else.

Customers can choose between three different thicknesses of pizza dough. So whether you like them thin, crisp and crunchy or enjoy a bit more dough in every bite, you really are spoilt for choice.

And Da Vinci is trying hard to make its food accessible to everyone. The menu contains a selection of gluten-free options, including fresh pasta and pizza, made fresh on-site with wheat-free dough. Thanks to places like Da Vinci, those with a gluten allergy or intolerance no longer need to compromise on their evenings out – plenty of options mean that everyone can enjoy whatever on the menu takes their fancy.

That’s not to say however that Da Vinci is abandon-

ing its heritage. Pizza has been around a long time and customers have come to expect a certain quality, not only in ingredients but also in the preparation of their food.

Da Vinci has clung to its rustic past and aims to make dining out an authentic experience. The growing community that works in Smart City will be able to avail itself of a quick lunch or a more sedate dinner, along with the stunning views and refreshing open spaces the complex offers.

Smart City has offered Da Vinci both a challenge and the opportunity for a good investment – the area is pretty up-and-coming for businesses and for visitors keen to experience a slice of the cosmopolitan on our Mediterranean island. Da Vinci lets customers do that in the company of the comforting familiarity of a golden crust, fresh ingredients and a committed respect for the food.

Da Vinci Smart City Kalkara Tel: 99935665 Find us on Facebook www.facebook.com/davincimalta

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Indulgent Sundays at Palazzo Parisio Palace life means long, days enjoying indulgent meals in the magestic gardens and grand palaces.

Join the Baroness and her daughter, Justine for a leisurely Sunday, whether its for breakfast, lunch, tea or dinner.

The Luna experience simply fulfills what one would expect from a Sunday, the chance to relax, unwind and let yourself partake of their culinary delights, letting your taste buds be pampered whilst enjoying the beautiful gardens and terraces. Situated in the heart of the village of Naxxar, Palazzo Parisio offers a variety of culinary concepts set in a historic building and opulent gardens, perfect for a day of indulgence.

Every morning and of course on Sundays Luna serves breakfast from 9am until 11am or brunch, for those who are not such early risers. Choose from a simple freshly oven baked croissant, coupled with freshly brewed coffee, or our continental breakfast basket. For those with a larger appetite why not order traditional cooked English breakfast.

Whether it’s a quiet Sunday à deux, a gathering of friends or time with family, our ‘Lunches on Sunday’ offer something for everyone. Choose – if you can - from a number of Continental and Mediterranean dishes, served with a twist! Why not try our signature dish, restyled Coronation chicken, or our Wiener Schnitzel served with Viennese potato salad.

The Lunch menu also offers a number of local specialties such as a Maltese platter or ‘Qarabali Mimli’

(local baked marrows filled with minced beef ).

Then as the clock strikes three and the afternoon approaches, your ‘lazy Sunday’ continues with the lure of decadent cakes and pastries served with a selection of fine teas, rich coffee or perhaps even a luxuriously smooth hot chocolate. Luna’s Tea Room serves a superb, traditionally English, afternoon tea, comprising of freshly baked scones with clotted cream and strawberry jam, a variety of finger sandwiches and fine pastries.

Sundays are better spent at Luna – but don’t take our word for it! Luna in all its forms, offers relaxation and understated luxury amid the trendy Parisian style interior or out in the Italianate gardens.

Open Monday to Sunday from 9am till 6pm.

Palazzo Parisio Pjazza Vittorja,Naxxar.

Tel: Tel: 2141 2461 - ext.2 www.facebook.com/palazzoparisio

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Exceptional food… consistently One of the very nicest things about life is the way we must regularly stop whatever it is we are doing and devote our attention to eating. Brown’s Malta is the place to do so! Original, exceptional and tasty food is served every time – that’s our commitment.

Brown’s is open 7 days a week from 10 am till late, accepting bookings for large groups, staff lunches/dinner party’s, hens and bachelors, birthdays and other occasions.

Kitchen open all day.

Brown’s Kitchen The Waterfront, Valletta.

Tel: 21227410/27020471/99406309 Web: www.browns.com.mt Find us on Facebook

New flavours for Quaker Oat So Simple porridge range Quaker Oats has added two new flavours, Raspberry & Pomegranate and Strawberry, Raspberry & Cranberry, to its Oat So Simple porridge range.

These new additions complement the already existing range of five different flavours apart from the original plain oats.

Quaker Oat So Simple contain 100% natural wholegrain oats with no artificial colours, flavours or preservatives. Oats are the only wholegrain recognised to actively lower cholesterol, as part of a diet low in saturated fat.

Quaker Oat So Simple Morning Bars

Oat So Simple is perfectly suited to those with a busy lifestyle, as the range is also ideal for microwave cooking. Each packet contains a number of handy sachets which can be carried around and each sachet contains just the right amount of oats.

Quaker’s Oat So Simple Morning Bars cater for consumers seeking healthier breakfast options when on the go. The five bar multipacks are available in all leading stores in three flavours: Golden Syrup, Raspberry and Pomegranate, and Fruit Muesli.

Oat So Simple Morning Bars are a good source of fibre, and are packed with oats and wholegrain goodness, which makes them well placed when compared to other cereal bars. These new Oat So Simple Morning Bars contain no artificial colours, preservatives or flavours.

October 2014

Make it a Guéliz Sunday lunch Now that the newly refurbished db San Antonio Hotel and Spa in Qawra has re-opened its doors, the lavish all-you-can eat Sunday buffet lunch is back. A vast selection of cold and hot items to satisfy all palates is being served from 12:30hrs onwards.

Served at the Guéliz Restaurant with its modern Moorish ambience and with views of our main outdoor pool and the sea, the buffet is priced at only €26 per person, including house wine, house beer, soft drinks, water and coffee.

Children between 5 – 11 years pay just €13 each.

Your Guéliz lunch can start with our delicious home-

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made antipasti, pates, smoked fish platters, salads, marinated grilled vegetables, terrines as well as meat platters served with our homemade jams, chutneys and dips. If you are a soup lover, look no further. We tempt you with our cream of curried turnip soup served with garlic croutons, our chicken and sweet corn soup, cream of celeriac with turnip and spinach soup and our special lamb soup with vegetables and beans served with garlic crostini.

From our live cooking stations and ovens we can serve you pizzas and pastas of all types – chicken,

seafood, vegetables and much more.

Smoked gammon, roasted leg of lamb and roast beef are served piping hot from our carvery station by our chefs. We also offer roast chicken, pan-fried pork medallions, fried stone bass fillets and breaded cod with condiments. To accompany the dish of what you’ve been looking for we have tandoori rice, honey and balsamic roasted vegetables, broccoli and blue cheese mornay, fried wedge potatoes and more.

You can round off your Guéliz Sunday buffet lunch with a selection of local and international cheeses complemented with our very own pickles, chutneys, galletti and grissini. If you have a sweet tooth you will certainly fall for our selection of cakes, tarts and other desserts.

The mentioned food items are subject to change on a weekly basis. db San Antonio Hotel and Spa Qawra Tel: 21583434 Email: gueliz@dbhotelsresorts.com www.facebook.com/dbsanantoniohotel

The easy breakfast anytime. Now in 9 delicious flavours

Quaker Oats lowers your cholesterol as part of a diet low in saturated fats and a healthy lifestyle.

Quaker Oats contains no artificial colours, flavours or preservatives.

Available also in easy-to-carry pots.

Just add hot water for perfect creamy porridge.

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Malta’s first Brit-approved fish ‘n’ chips

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After such a long stint under English rule, you’d expect Malta to be littered with good fish ‘n’ chips shops. However, one that is worthy of a British thumbs up has evaded our shores. Until now.

Star Fish and Chips opened its doors on The Strand in Gzira, earlier this summer to rave reviews by English foodies who claim that “Malta is now complete” for having a fish and chip shop worthy of standards set by the home of fish and chips – the UK. How has this come to pass? Though an interior designer by trade, Edwin Bonello has had experience in top catering establishments for years, with his huge success Manhattan in Ta’ Xbiex, Anni Venti Café in Sliema and Borsalino’s in the 1980s. What makes Edwin’s restaurants so successful is his perfectionism that spreads to his staff.

Everything sold is imported directly from England, from the fryers themselves to each and every ingredient (except the potatoes for

the chips and the salt). The fryers are specialised, increasing temperatures to above those reached by average chip fryers, resulting in perfectly crispy batter while the fish is steamed underneath and remains soft and moist.

Cod, haddock and plaice, fish varieties typically sold at a fish and chip shop in the UK, are caught in the Atlantic and frozen within hours of being caught. There are even mushy peas and curry sauces!

For the winter months, dig into comforting pies, made with real puff and shortcrust pastry with real English fillings from steak and kidney to spicy chicken balti. The menu also features chicken and sausages, particularly the famous Saveloy sausage.

And as the temperatures drop go for one of their warming soups – all inspired by England.

When I wrote this article in August, the star of the show – their deep fried Mars bar, was not yet on the menu and was meant to stay out of the review. However, I am hoping that by now, it has made it onto the permanent menu and this won’t get cut out of the first draft. Deathly sinful, this is not something you want to make a habit of, however the crispy batter with soft warm chocolate, toffee and nougat centre make the perfect treat if you’re having a bad day, or a good one!

Star Fish Bar The Strand, Gzira Tel: 2725 1251

photography by Ray Attard

RACHEL ZAMMIT CUTAJAR heads down to Star Fish and Chips for some battered, British comfort

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Autumn rabbits at The Meats Right in the heart of Sliema lies The Meats butcher, a family-run butcher’s shop that puts their heart and soul into everything they do.

Rabbit stew with kalamta olives Serves 4

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

2 tsp dried thyme, or 2 tbsp chopped fresh thyme leaves, Sea salt and freshly ground black pepper, 15g butter, 2-3 tbsp sunflower oil, 1 large rabbit from The Meats cut into portions 6 rashers pancetta from The Meats, cut into cubes 2 onions, chopped 500ml balsamic vinegar 300ml chicken or vegetable stock 2 bay leaves 350g carrots, peeled 150g frozen/tinned peas 5 garlic cloves, finely chopped Few springs rosemary, chopped 70g kalamata olives 200ml full-bodied red wine

Method

1. Place the flour, thyme and a good pinch of salt and plenty of freshly ground black pepper in a large freezer bag.

2. Put the rabbit portions into the bag, a few at a time, and shake well until evenly coated in the seasoned flour.

Transfer to a plate.

3. Melt the butter with one tbsp the oil in a large heavybased frying pan over a medium heat. Fry the rabbit, a few pieces at a time, until golden-brown all over.

4. Put all the front and rear leg portions into a flameproof casserole dish and transfer the saddle pieces to a plate, cover loosely and set aside.

5. Preheat the oven to 150°C 4.

6. Add a little more oil to the pan and cook the bacon until the fat is browned and beginning to crisp. Add the bacon to the casserole dish.

7. Add a dash of oil to the frying pan and fry the onion, garlic and olives for 5-7 mins, or until lightly browned and beginning to soften then add to the casserole.

8. Add the remaining flour remaining in the freezer bag and stir until well-combined.

9. Pour half of the balsamic and all the red wine into the frying pan and stir with a wooden spoon to lift any sediment from the bottom. Simmer for a few seconds then pour into the casserole.

10. Add the rest of the vinegar and the stock.

11. Stir the bay leaves and rosemary into the casserole, cover with a lid and cook in the centre of the oven for 45 mins.

12. Remove the casserole from the oven; add the reserved saddle pieces and carrots turning all the rabbit portions, ensuring that as much of the meat is covered by liquid as possible. (Not all the meat will be covered.) Return to the oven for a further hour.

13. Take the casserole out of the oven and check the rabbit – the meat should be starting to fall off the bone when the rabbit is ready. Poke the leg portions and the saddle pieces with a knife and if it doesn’t slide in easily, return the casserole to the oven. Check again for tenderness and turn the rabbit portions every 30 minutes or so.

14. When the rabbit is tender, skim off any fat that may have risen to the top of the casserole with a large spoon.

Carefully transfer the casserole to the hob. Bring to a fast simmer and cook for 3-5 mins, or until the liquid reduces to a slightly thickened, gravy-like consistency.

15. Stir in the frozen peas and simmer for a further 3 mins.

16. Season with salt and freshly ground black pepper and serve.

James Zammit, son of Joe Zammit, is happy to impart advice on what cuts of meat to buy and how to cook them.

Besides the large range of fresh local and imported meats, they also specialise in ready-made meals, which include marinated meat and a variety of stuffed meats, where recipes change on a monthly basis to keep regular customers satisfied.

This autumn, when temperatures have become a little cooler, James suggests cooking locally produced fresh rabbit and shares one of his favourite recipes.

The Meats Triq Santa Marija, Sliema, Malta Tel: 7921 2567 Email: info@themeats.com.mt www.facebook.com/TheMeats.mt

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Take your pick from the World of Wines

The World of Wines shop at Blue Harbour, Ta’ Xbiex marina, is Malta’s first wine boutique that promises the most prominent world class wine brands that are locally available from a various number of dedicated importers. The wines of Palladino, Zonin, Masi, Gaja, Frescobaldi, Luce, Antinori, Banfi, Buondi Santi, Donna Chiara and Donnafugata are just a part of extensive Italian portfolio. Bordeaux and Burgundy Grand Cru are being literally cascaded down to many rarely known ‘village’ wine appellations.

The choice of Champagne is spread over by large selection of greatest names and formats that currently go up to six litres (8 bottles).

Sasseo Primitivo 2012 – Masseria Altamura Puglia IGT, Italy The grapes are grown on a terrain of reddish earth mixed with slabs of limestone that have been crushed according to the unique technique known as spietramento. The grapes are machine harvested, then gently crushed and de-stemmed.

The must is then fermented over a period of 14 days at temperatures of 25-28 °C. Following fermentation, the wine is aged for 12 months in 6,000 litre Slavonian botte, followed by three months of aging in the bottle.

Smoky cola and plum flavors

feature some intriguingly briary notes, but also veer toward prune and cooked fruit. Tannins are soft, but the wine is surprisingly tart on the finish. With its crisp acidity, expect it to pair well with tomato-based sauces.

A wine of a good body, it has a mouth-filling flavour that is warm and soft and expresses a highly mature fruitiness, supported by a pleasant complex of sweet tannins.

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

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

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Tis the season for

The end of summer signals the start of the lampuki season.

Check out some great recipes to use this truly local fish.

Painting by Gulja Holland To see more of her collection contact her on gulja_holland@gmail.com

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photography by Ray Attard

After a long summer of fun, October brings with it the sadness of the ending season of fun, but fear not, October comfort season is at hand. Our homecooks prepare a comforting meal, with seasonal produce – all hail the lampuka! Gaby Holland prepares a spicy tomato soup with a Mexican twist – lots of cumin and served with nachos, while Janet Grech uses lampuki to create a fabulous fried bric wrap. Round off the indulgence with a Mexican brownie smothered in dulce de leche and served with a scoop on vanilla ice cream. Go on, winter is coming.

photography by Ray Attard

HOME COOKS

Attard & Co. Food Ltd Tel: 21 237555

facebook.com/attardcofood

October 2014

gourmet today

HOM

E CO 55 OKS

Cold tomato soup with avocado Serves 6

Ingredients

• 4 large tomatoes, peeled, seeded and chopped • 1 tin tomato sauce • 1 large onion chopped • 2 cloves garlic • 1 red bell pepper, roasted and peeled • Handful coriander leaves • 1 ½ tsp ground cumin • 1 small chilli pepper • 1 lemon, juice only • 2 tsp sugar • 2 cups water • 1 avocado, chopped • Olive oil • Sea salt • Nachos to serve

Method

1. In a saucepan sauté the chopped onion and garlic in some olive oil until softened.

2. Add the chopped tomatoes, the tinned tomatoes and chopped red bell pepper.

3. Stir in the cumin, most of the coriander leaves (chopped) and chilli pepper.

4. Add the water and sugar and season with salt. Simmer over moderate heat until reduced (approx 30 mins).

5. Remove from heat and when cool place in the fridge.

6. When ready to serve add ½ the avocado.

7. Blend using a hand blender - do not pulse until smooth but leave soup slightly rough.

8. Garnish with the rest of the chopped avocado, chopped coriander and a few nachos.

Suggested wine: Finca Montepedroso

A clean aromatic ensemble, with high intensity. The notes of apricot, peach, fennel, green almond shell, aniseed, fresh fruits (liechi, grapefruit, green apple) show up. Recalls to fresh cut hay, and light smoke touches mixed with mineral notes.

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Stuffed bric Bric is a Tunisian dish made with a thin pastry around a filling which is commonly deep fried. You can however shallow fry them in a little oil making a much healthier version. Bric pastry is made by slapping a sticky lump of dough onto a hot non-stick surface in overlapping circles to produce the desired size and cooked for a minute or two. Alternatively you can buy ready made bric sheets. These are made with two fillings – a seasonal lampuki filling and a broccoli filling ideal for vegetarians.

Broccoli stuffing

Lampuki Stuffing

Ingredients

Ingredients

• • • • • • • •

½ broccoli, washed and chopped finely 3 shallots, finely chopped 3 cloves garlic 1 lemon, zest only 1 green chilli pepper 6 basil leaves, finely chopped 1 egg, beaten Salt and pepper

Method

Suggested wine: Viña Bujanda Criaza

Aromas mix blackberry and bilberry together with spicy tones (clove and cinnamon) from the American oak-tree, and notes of mild tobacco and light balsamic. The Tempranillo variety showing its typical elegance and complexity.

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1. To make the broccoli stuffing, sauté the broccoli in onions and garlic until soft.

2. Add the remaining ingredients, and cook until heated through. Set aside.

3. To make the lampuki stuffing, sauté the onion and garlic until translucent.

4. Add the cooked fish and caponata.

5. Add the remaining ingredients and cook until

• • • • • • •

500g lampuki, pre-cooked and cleaned 2 shallots 2 cloves garlic 4 tbsp caponata Handful of parsley and mint 1 egg beaten Salt and pepper

heated through and then set aside.

6. Place 3 – 4 tbsp of the stuffing of your choice in the middle of a bric wrap.

7. Fold in either sides and roll up.

8. Repeat until the filling is used up.

9. In 1 tbsp oil, butter or coconut oil fry the parcels until golden brown, turning over to make sure both sides are done.

10. Serve with salad greens and rice.

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HOM

E CO57 OKS

Rice and beans Serves 6

Ingredients

• 2 cups rice of your choice (I used brown basmati) • 2 tbsp olive oil • 1 large onion, chopped • 4 cloves garlic, finely chopped • ¾ cups vegetable or chicken stock • 1 tin of chopped tomatoes • 1 cup kidney beans • 1 cup sweet corn • 1 cup peas • 2 tsp ground cumin • ½ chilli, chopped (include the seeds for a little extra heat) • ¼ cup coriander, finely chopped • ¼ cup parsley, finely chopped • Salt to taste

chilli.

4. Bring to the boil over medium-high heat and then reduce the heat to low.

5. Let the rice cook for around 20 mins stirring occasionally.

6. Add the rinsed beans, corn and peas and cook for a further 5 mins.

7. Add a little more liquid if necessary just to stop it from sticking to the bottom of the saucepan.

8. Adjust the seasoning and add the chopped herbs and serve immediately.

Method

1. Fry the chopped onion in a medium saucepan until translucent.

2. Add the rice and garlic and fry lightly for a few seconds.

3. Combine the rice with the stock, tomatoes, cumin and

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E Mexican brownies with dulce de

HOM

leche and ice cream Ingredients • • • • • • • • • • • •

150g dark chocolate 113g butter, softened 2 tbsp cocoa powder 200g sugar 1 tsp vanilla extract 3 large eggs 95g plain flour ¼ tsp salt 1 tsp cinnamon ½ tsp cayenne pepper Vanilla ice cream Dulce de leche

Method

1. Melt the chocolate and the butter in a stainless steel bowl placed over a pot of barely simmering water. Make sure the bowl does not touch the bottom. Beat until smooth.

2. Remove from the heat and stir in the sugar and cocoa powder.

3. Whisk in the vanilla and the eggs, one at a time, beating well after each addition.

4. Stir in the flour, salt, cinnamon and cayenne pepper.

5. Pour into a baking tray lined with baking paper.

6. Bake for 20 – 25 mins until a skewer inserted into the centre comes out with a few clumps.

7. Serve warm with a scoop of ice cream and top with dulce de leche.

Dulce de leche

• • • •

1 litre whole milk 300g granulated sugar 1 vanilla bean, split and seeds scraped ½ tsp baking soda

Method

1. Combine the milk, sugar and vanilla bean in a saucepan that takes at least 4 litres of liquid.

2. Bring to a simmer, stirring occasionally until the sugar has dissolved.

3. Add the baking soda and stir to combine.

4. Reduce the heat to low and cook uncovered at a bare simmer, stirring occasionally, though not re-incorporating the foam that forms on the top.

5. Cook for 1 hour and remove the vanilla bean.

6. Continue to cook for approx 1 more hour until the mixture is dark caramel in colour and has reduced to approx 1 ½ cups.

7. Store in the fridge for up to a month.

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Lampuki season at Azzopardi Doris Azzopardi has a passion for fish. Coming from a family deeply rooted in the fish industry, today she runs the Gzira store with her husband. At her shop, it’s not simply about exchanging the freshest fish for money. She loves to share her experiences of the best ways to cook the fish and how to serve them. Take some of her advice this lampuki season with some of her tried-and-tested recipes.

A la taljana lampuki carpaccio The freshness of the fish is imperative in this dish, since carpaccio is raw.

The fish is cured with the addition of a dressing that compliments the flavour of the fish.

Ingredients

• • • • • • •

1 very fresh lampuka, filleted 1 shallot, finely chopped Maldon Salt A pinch crushed chili pepper Parsley, finely chopped 1 lemon, juice only 1 cup olive oil

Method

1. Using a very sharp knife, carve the fish thinly starting from the tail side.

2. Arrange the slices neatly onto a serving plate.

3. In a bowl stir and pour over the shallot, chili flakes, crushed pepper, salt, lemon, olive oil, and parsley.

5. Garnish with the lemon wedges and serve with crispy bread.

Traditional fried lampuki in galetti Serves 2

Ingredients

photography by Ray Attard

• • • • • •

500g lampuki fillets 5 tbsp flour 2 eggs 4 tbsp olive oil 8 galetti “Tal-furnar” 8 krispini, “Tal-furnar” roasted onion and garlic flavour

For the sauce • 2 tbsp capers • 2 tbsp olives • 1 large onion, diced • 2 large tomatoes, diced • 2 tbsp tomato paste • 1 tsp sugar • 2 cloves garlic, crushed • 1 tbsp olive oil • Some fresh mint • Salt and pepper

Method

1. Start off with the sauce preparation.

The lampuki fillets can then be fried once the sauce is put to simmer.

2. To make the sauce, fry the onions and garlic until golden.

3. Lower the heat and add the tomatoes, tomato paste and sugar.

4. Follow with the capers, olives and mint.

5. Finally add salt and pepper to taste.

6. Set your liquidizer on pulse, ground the galleti and krustini together and set aside.

7. Coat the lampuki fillets in flour, then in egg and then the ground mixture of galetti and fry on both sides till golden in colour.

8. Once done serve with tomato sauce and fresh salad and chips.

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Lampuki pie Makes 2 pies

Ingredients For • • • • • • •

the dough 1kg plain flour 375g margarine, diced 1 ½ cup water, room temperature 1 tsp salt 1 tsp rosemary, finely chopped (optional) 3 tsp sesame seed 1 egg yolk

For • • • • • • • • •

the filling: 1 kg lampuki fillets 4 large tomatoes chopped 2 large onions chopped 1 tin peas 4 black olives, pitted and chopped fresh basil 1 tablespoon olive oil 1 kg aubergines salt and pepper

Method

1. To make the dough, sift the flour and add the salt.

2. Rub in margarine until mixture is crumbly.

3. Gradually add the water to the mixture and knead into dough.

4. Add the rosemary if using.

5. Roll to form a ball.

Wrap in cling film and chill for at least 30 mins before rolling it out.

6. To make the filling, clean the fish and remove all bones and cut into small portions.

7. Dip each piece in flour and fry in olive oil until just cooked through. Set aside.

8. Fry the onion in olive oil until done.

9. Add the aubergines, olives, peas and tomatoes and basil. Cover and cook until vegetables are soft. Season.

10. Divide the pastry into two parts, 1/3 and 2/3.

11. Roll out both portions to a desired thickness on a floured surface.

12. With the larger portion line the bottom and sides of a baking dish.

13. Warm the caponata to room temperature and fill the pie.

14. Add the lampuki pieces and press into the

sauce.

15. Cover with the smaller pastry portion.

16. Seal the upper and lower pastry portions together along the edges of the baking dish. Cut some slits in the upper pastry layer to let the steam out of the pie while cooking.

17. Glaze the top with a beaten egg. Sprinkle sesame seeds.

18. Bake in a moderate preheated oven at 200ºC for approx. 45 minutes till pastry is golden in colour.

19. Allow to rest for 10mins before serving.

Azzopardi Fisheries • Sliema Road, Gzira.

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

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Preserving the Earth’s offerings Chutneys by Earth Offerings

Back in the day, summer meant a busy time of preserving fruit and vegetables for the winter, and though agricultural methods and easy transport make it possible to buy fresh fruit and vegetables at any time of year, some preserving methods are still worthwhile for their intensely unique flavours.

Chutneys being one such example. Earth Offerings chutneys are made from locally-sourced, fresh,

seasonal fruit and vegetables. These condiments are an excellent addition to any household. Low in salt and virtually fat free but with a touch of sugar that goes a long way to make this preserve a pantry staple.

You can turn any combination of fruit and veg into chutney, but some of our showstoppers include Sundried Tomatoes & Onions Chutney (Sweet or

Spicy), Banana & Almonds Chutney and Lemon Chutney.

Sweet, fresh and tangy they make a brilliant accompaniment to grilled chicken, meat and fish dishes, but it doesn’t end there...they have been tried and tested on pizzas and pastas and they elevate a simple sandwich to another level...devilishly addictive and fiendishly good...so give them a try!

Pasta with pesto and homemade chutney Ingredients

• 150g pasta • 3 tbsp Pesto alla Genovese • 100ml Earth Offerings chutney (try the sundried tomato and onion chutney) • Grated Parmesan • Handful pine nuts, toasted

Method

1. Prepare the pasta as per packet instruction.

2. Drain pasta and add back into the saucepan.

3. On a low heat, add the pesto and the chutney and mix well, cooking for a further 3 mins.

4. Serve with grated Parmesan, toasted pine nuts and an extra dollop of chutney for extra sweetness.

For the best results make your own pesto!

Pesto alla Genovese Ingredients

• • • • • • •

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

Method

1. Dry fry the pine nuts or bake in a pre-heated oven at 180°C for 10 mins until golden, being careful not to burn them.

2. Blend the basil, pine nuts, Parmesan and chilli (if using) in a food processor.

3. Add the olive oil and blend into a smooth paste.

4. Season with salt and pepper.

Earth Offerings - Mario Refalo Mob: 99256521 Email: mario.refalo@gmail.com www.facebook.com/HomeMadeSeasonalChutneys

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Palladino Wines – Piedmont Classicist Palladino is a classicist, having made wine since 1870, the family has continually sought to produce wines that represent the region of Piemonte and especially their village of Serralunga d’ Alba. Maurilo Palladino is from a long line of grape growers and wine makers and has recently revamped the entire winery to ensure that the quality is always in the bottle and that the wines are true to themselves and to their drinkers.

Although in Malta Palladino is very well known for his famous Gavi di Gavi, so called ‘Tikketta Blu’, the winery has also acclaimed several international awards. The Palladino Barolo Reserva 2005 ‘San Bernando’ was rated 93 points by the Wine

Enthusiast as well as 90 points by the Wine Spectator.

The great winemaker Maurilio Palladino in essence created the perfect love song to his home, Piemonte, through his Barolo ‘San Bernardo’ 2005. The San Bernardo vineyard is the prize vineyard of Palladino. It faces south/ south-east within the Serralunga d’Alba commune of Barolo.

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Excellent meals come from excellent ingredients

October 2014

For the past three years, La Coccinella has been based in a stylishly converted townhouse in the heart of St Julian’s. Their team is made up of devout foodies who truly understand the importance of using excellent ingredients. They believe in working with responsible producers to promote a legacy of sustainability.

La Coccinella

La Coccinella 65 Main street San Giljan Tel: 27563031 Find us on Facebook www.facebook.com/LaCoccinellaMalta

photography by Ray Attard

Their range of products include Tuscan extra virgin olive oil, Hand-made pasta from Gragnano, Sicilian hand-made dessert, organic tea, locally-produced organic wine, gluten-free pasta, wild boar salami, pecorino cheese with pistachio as well as stylish accessories to complete your gastronomic experience.

If you’re looking for delicious and personalised gifts then their hampers are ideal. Try the tailor-made options from the luxurious, to the smaller, just-to-say-thank-you or to show you really care. Whatever the size, one element always stays the same and that is of course the quality and taste.

Eating out Once beach days are done and dusted, long afternoons at the table after a fabulous lunch and dinner parties seem to be the order of the day. Gourmet Today complies a list of some of our favourite spots, some old, some new, perfect for the autumn ahead

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READY IN 3 EASY STEPS For recipe ideas, follow us on facebook.com/MaggiMalta

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In the heart of Gzira, Ali Baba has become the island’s go-to dining destination for Lebanese food and its reputation for attentive service. Rachel Agius puts both to the test, to see if what they say is true. know will be excellent all round, with food you know will blow you away. Life, as they say, is too short for bad food.

Ali Baba is just that reliable place. It has made a name for itself for its unparalleled Lebanese cuisine that takes rich ingredients and then works some kind of magic to make them into dishes you simply cannot get enough of. A complete makeover in the past few years has made guests even more comfortable in stylish, refined surroundings. A visit to Ali Baba is usually a well-earned treat after a trying week.

The place is small, true. And during our meal, my first there in some time, it was bustling with eager diners and the occasional billow of steam emerging from the kitchen. The intimate setting is perfect and easily facilitates

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photography by Ray Attard

Surprises are great. What is life without adventure and the unknown? Similarly, trying new things in dining can lead to fantastic discoveries and a wider choice the next time the stomach gets grumbly. Of course there is some risk of failure – a plate of soggy pasta or sub-standard service can ruin a perfectly good evening out – but whatever is worth doing is worth the risk.

Then of course there are times when you can simply not be bothered. Maybe it’s been a rough day or maybe you just want no fuss. You want a dining experience you

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the ideal way to dine at Ali Baba, favouring a selection of mezes instead of the typical starter-and-main-course we’ve become accustomed to. While this system encourages sharing and talking – lots of different dishes require lots of discussion – do be warned. It may be harder to pace yourself; those seemingly small morsels do start to add up and it would be a shame to miss out on anything.

Dish after dish pours out of the kitchen, each met with wide-eyed eagerness from guests hoping it was destined for their table. The brisk service ensured that no one was left looking at their empty plates for too long before they were replaced with some new delight.

The special trick at Ali Baba is to trust the staff. After opting for the mezes, we were asked whether any items on the menu were off the table. We confirmed our allergy-free status and declined the brain (I’ll admit to having some reservations about consuming grey matter) but welcomed everything else. The rest was in their hands.

What arrived were a variety of dishes that vied with one another for the top spot. The lamb tongue was utterly sublime, its delicate texture enhanced by its simple treatment in a Lebanese wine. That staple of Middle Eastern cuisine, the chickpea dip, became irresistibly moreish with the addition of ground lamb and toasted pine nuts. The lamb arayess combined the humble pita

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bread, toasted till crunchy, with a richly spiced lamb mince that made me wish I had the time and expertise to make them myself – the ideal snack food for the gourmand.

The accompanying wine, a Kados Grillo out of sunny Sicily, had a full, crisp flavour that didn’t drown out any of the food but rather subtly cleansed the palate in between courses.

Although lamb is easily the most popular meat on the menu – the cutlets, with their complex marriage of spices, were the favourite dish of the evening, by unanimous vote – chicken was given good representation too.

A real treat was the pastry stuffed with minced chicken and raisins, offering a crunchy Lebanese version of the spring roll. The boneless cockerel, marinated in harissa and a generous dose of garlic, was tender and succulent.

Accompanying this dish was a bowl of couscous with stewed vegetables and some chunky, thick-cut French fries with Lebanese salt, a traditional, wholesome take on that fast food staple that left the skins on the potatoes and their ‘junk food’ reputation far behind.

Needless to say, despite the number of dishes we tackled (not without gusto), there was room for dessert, which was no less satisfying. The Baklewa, packed with nuts and honey, was utterly incredible. Having originated in Turkey, the Lebanese version of baklava is cut into small diamond shapes, two mouthfuls of heaven. The warm pistachio and olive oil cake, served with rose water ice cream, was a curious but tasty combination of flavours. Rose water can be something of an acquired taste but it was not strong enough to overpower the delicate flavours of the nuts and oil – a good thing, since you’ll want to savour them in their complex complementarity.

Perhaps my initial feelings about surprises need revising, based on my experience at Ali Baba. Because apparently, you can have the best of both worlds – a place that offers a surprise or two within its menu and a guaranteed, incomparable dining experience you can rely on again and again.

Ali Baba No. 9, Ponsomby Street, Gzira Tel: 21340119 • Mob: 99450211 Web: www.hanyharb.com Find us on Facebook

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All for the Lovage of food Tucked away in the heart of Qawra, close to bars full of Brits, lies an unlikely destination for a meal where real, Mediterranean food (and wine) are of utmost importance. RACHEL ZAMMIT CUTAJAR takes a trip north to find out what its all about

My only complaint about Lovage would be that it is quite difficult to find, in an area that is not my favourite! But once you do, you’re in for a treat. Chef patron Matthew Schembri believes that unless you are passionate about what you are doing you cannot do a very good job of it. And it is clear that he is passionate about Lovage.

Flavours of food would not work quite as well without an excellent wine to go with it. At Lovage,

working together on a wine and food menu is what they do best, pairing innovative dishes made with local ingredients with wines from all over the world to enhance flavours for an all-star dining experience The menu includes a small selection of starters, pasta dishes, meat dishes and fresh fish, however if you are looking for the ultimate dining experience leave it in the hands of Matt and Miguel and they will choose their favourite dishes, depending on

what ingredient is best at the time along with the wine best suited for that dish.

We went for a fish dinner and had a selection of starters including champagne battered prawns, calamari fritti and baked goat cheese served on top a fresh salad. Our mains consisted of lampuki – the first of the season – off of the specials menu.

For dessert we were served a mix of chocolate vahlrona chocolate mousse, pistachio ice-cream – made with real pistachios, a tiny apple crumble tarlet and a miniscule serving of cheesecake served with berry compote for a wonderful mix of flavours.

Though Lovage finds its home in the middle of the concrete jungle that is Bugibba, once you cross the threshold you quickly forget the world outside and settle in for a delightful meal that is sure to make you a return customer right from the very first bite.

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

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Extravagance in the city Casa Ellul

The motto ‘ad honestam populi oblectationem’ meaning ‘honest entertainment’ is inscribed above the entrance to Teatru Manoel in Valletta. Built in 1731 it is one of the oldest working theatres in the world and in May this year, CNN voted it one of the most beautiful too.

Today, a couple of steps from the theatre stands ‘Casa Ellul’, the latest boutique hotel in Valletta’s burgeoning luxury accommodation market. Brothers Matthew and Andrew Ellul have recently completed the redesign of the building, which is now home to eight remarkable hotel suites.

A stunning location with intelligent designs, the attention to comfort and quality the Ellul brothers have

painstakingly delivered is astonishing. It is no mean feat given the proportions of buildings in the oldest parts of the capital city.

Perched high above the hustle and bustle of Old Theatre Street, the suites include immaculate furnishings and breathtaking views. Two suites have their own pinewood Jacuzzi in which patron can while away the time under Valletta’s star-filled skies.

From attention to detail and comfort at your fingertips, this magnificent Valletta palazzo has it all. Every item within the hotel has been individually selected to promote perfection – a little something beyond the ordinary, for those who are ready to experience new life in the City.

So many experiences in Malta are tarnished by sloppy service. There are only a few hidden gems where there is a deep-rooted, passionate desire to excel for the customer. Casa Ellul is one of those places.

It is not a place reserved for island visitors. It is a retreat for us all. And lets face it, we all need somewhere comforting to hole-up from time to time.

Cassa Ellul Old Theatre Street, Valletta VLT1429, Malta Tel: 2122 4821 Email: info@casaellul.com Web: www.casaellul.com/ Find us on Facebook: www.facebook.com/casaellul

photography by Huw Thomas

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Chef profile Christopher from Ambrosia talks to Gourmet TODAY about what inspires him – when he first start out and what still inspires him today Who and what inspired you on your journey to becoming a chef?

I grew up in the era of the Nouvelle Cuisine movement so obviously I was attracted to its tenets – the lightness, freshest of ingredients and aesthetics were a whole new dimension to me, and as a young man, I fully embraced this philosophy.

They are still values that I hold dear today. Nico Ladenis, Anton Mosimann and later on Marco Pierre White, were a great inspiration to me as, at this time they were pushing the boundaries of gastronomy.

tions that influence the perception of food, like aromas, juciness, mouthfeel and texture.

You need to start with an understanding of what tastes you want to incorporate into a dish, however from there on it simply requires a little imagination to create the perfect flavours in your dish.

What three ingredients could you not live with out?

As I said, I put great emphasis on using quality local ingredients. Coming from Malta, three of my favourite ingredients that I could not live without are the epitome of Mediterranean living – cold pressed olive oil, good quality sea salt and fresh local lemons.

What is it like working in the kitchen at Ambrosia?

Working in the kitchen at Ambrosia is certainly exciting, our style of cooking has its roots deeply embedded in the Mediterranean region. In my opinion, Malta is where Mediterranean cultures and tastes meet. I hope that younger cooks will be inspired to build on what Mediterranean cuisine represents and help to define local gastronomy.

If you could cook for anyone in the world who would it be?

It would have to be the author Gabriel Garcia Marquez and the philosopher Ayn Rand.

What is your favourite kitchen gadget?

A good balanced knife. A good cook invests in the right ones to ensure the very best results. In my opinion, a chef ’s knives are what allow him to work with ease to create the perfect dishes.

What do you most love about your job?

The freedom and responsibility to create, enhance and nurture the most sensual of pleasures – which is food – and importantly to be able to extend these pleasures to patrons at my restaurant, which is what true hospitality is all about.

How would you describe the menu?

Our menu is eclectic, which reflects my character. Some dishes are classic, based on tried-andtested recipes, while others employ the help of science and technology.

Whatever the recipe we always try, as much as possible, to use locally grown ingredients, which are not only superior in flavour, but also help support a varied community of producers.

Tell us an accomplishment you are most proud of in your career?

My career is still evolving and I will probably fullfill my desire of opening a small, quality bed and breakfast with a cooking school in Gozo, where the emphasis will be on gastronomy. However an achievement that fills me with pleasure is the knowledge that I helped, in some way, make the cooking and restaurant industry a better place and if I have managed to

One dish you love to cook for your family?

As my wife is British, it is definitely a Sunday roast with a well-aged rib of beef from Victor in Naxxar, broccoli from Joe il-Perkins in Mgarr and the best potatoes and beans from my patch in Gozo. inspire both chefs to improve their skills and patrons to demand a higher quality of dining experience then I feel that I have done my job well.

What is, in your opinion, the most important thing to keep in mind when creating a dish?

Cooking is an art as well as science and as with all art, creativity plays an important part in creating new dishes.

When creating a new dish, it is important to understand the difference between taste and flavour. Tastes refer to the five basic receptors of sweet, salty, sour, bitter and umami and are not very flexible. Flavour then includes a combination of taste and other sensa-

What is the best piece of advice you would give a home enthusiast?

Keep it simple so that you also get to enjoy the moment. Top-trained chefs have spent gruelling hours learning to make the perfect puff pastry. You don’t have to put in those hours but still can enjoy your time in the kitchen, why not choose a simpler recipe.

Ambrosia 137 Archbishop St, Valletta, Malta Tel: 2122 5923 You can also find us on Facebook http://vallettarestaurant.com/ Find us on Facebook

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Caviar and Bull steps up Marvin Gauci has built a name for himself on the local restaurant scene with Tarragon, so the opening of his new restaurant Caviar and Bull got tongues wagging. RACHEL AGIUS finds out just how well Caviar and Bull can stand up to the longstanding Tarragon

Anyone with siblings can tell you that family dynamics can be tricky. Big sisters steal your chips at table while little brothers get all your parents’ attention all the time.

Still, when times get tough, you won’t find a better ally or inspiration than your sibling. You grew up together and there are some things that never change.

Marvin Gauci is indeed a proud father. His eldest, Tarragon in St. Paul’s Bay, has become a fixture in the local restaurant circuit for people who know their food. Its focus on authentic ingredients and hearty dishes has made for many a satisfied customer, eager to visit again.

But Gauci’s youngest has been making waves too.

Caviar and Bull, in the Corinthia San Gorg Marina Hotel with client free parking, offers diners a little more wow with their meal. At just four months old, it is proving itself more than capable of living up to the standards its

big brother has set over the past seven years.

Walking in, Caviar and Bull comes across like a tastefully designed ‘man cave’. Rich, dark colours balance nicely with light-coloured floors and huge windows offer stunning views over the bay as well as flooding the dining room with light. Sitting down near the window, you would be forgiven for taking a minute to appreciate the vista.

Looking at the menu will be equally absorbing. It’s a short read (a good thing – never trust a place with a 25-page menu) and filled with some rather intriguing options. It contains a finer balance between meat and fish options – Tarragon’s menu leans more towards fish and seafood – as well as a salad selection that does not feel like an afterthought.

Of course with a name like ‘Caviar and Bull’, one would

expect meat and fish to take centre stage. Which they do, quite rightly. Now, I am not one to condone fanfare with food – I am here to eat, not to be treated to a song and dance. So I was pleased when staff was polite and professional, delivering our food without pomp, despite some of the dishes being more than worthy of a brass band and red-carpet treatment. To this day the wagyu carpaccio features in my food-related dreams.

So how did Caviar and Bull come about and how does it step out of its big brother’s shadow? “This new concept of dining,” says Marvin, “is the way forward.” The menus differ between the restaurants, unsurprisingly, but the dining experience does too. Caviar and Bull’s semi-open kitchen – surrounded by partly opaque glass that lets you look in without letting the various cooking smells creep out – is testament to diners becoming more involved in

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p to the plate chocolate fondant, erupting thick hot chocolate from its centre, and a deconstructed apple crumble. Both familiar and beloved, taken to new heights by Marvin’s magic in the kitchen.

The dishes we tried would, if I were honest, seem out of place at Tarragon. While Caviar and Bull seeks adventure and pushing the boundaries with sometimes unusual pairings and techniques, Tarragon relies more on dishes that have, quite deservedly, withstood the test of time and will continue to do so. Marvin confirms that, since its debut, Caviar has become just as successful as Tarragon, in terms of numbers at least. His pride in both his projects is evident.

Tarragon may have become a staple on the foodie map but Caviar and Bull has already made its mark and stands just as tall as its big brother.

Tarragon 21, Church Street St Pauls Bay’s, Malta Tel: 2157 3759 Email: inform@tarragonmalta.com Web: www.tarragonmalta.com/ Find us on Facebook: Taragon Restaurant Caviar & Bull St George’s Bay St Julians STJ 3301 Tel: 2759 3301 • Mob: 99993301 E-mail: info@caviarandbull.com Web: www.caviarandbull.com Find us on Facebook: Caviar & Bull

photography by Sean Mallia

their meal.

The presence of molecular cuisine on the menu is also the result of prior experimentation, with Tarragon’s specials menu being the testing ground for options on Caviar’s permanent selection.

While Tarragon’s location offers views that match those at Caviar, its location in the far north of the island may discourage the less committed customer. Locals, business professionals in particular, have taken very kindly to Caviar’s central location and proximity to several major hotels. Convenient parking seals the deal, making Caviar and Bull’s gastronomic offerings accessible every day of the week.

Still, even if Caviar didn’t have all this going for it, you would quickly forget pretty much everything when your food arrives.

The previously mentioned wagyu carpaccio is nothing short of a symphony of flavour. Delicate yet confident, it comes to the table beneath a glass lid, which is then lifted to let out a small plume of smoke – sheer perfection. The calamari rings were lightly battered and crunchy, an impeccable take on an old favourite and presented with a pair of rosy tiger prawns in sweet chilli sauce. The rabbit ravioli looked nothing like what you’d expect – open pasta parcels that marry the rich meat with sweet counterpoints. Miniature wagyu tacos – oh if only fast food could taste like this! – were followed by a Gran Marnier bubble, served on top of a lime. A good palate-cleanser and a definite talking point at the table.

The filo pastry basket with chicken tenders rounded off our selection of tasters with a rich, moreish flavour that is a strong contender for the position of favourite comfort food.

Dessert was equally delicious and satisfying – a dark

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Stunning views and food to match

Spinola eateries have been known to be busy whether they serve quality food or not. Thankfully Spinola Terrace is one that marries the stunning views of the bay with incredible food. RACHEL AGIUS checks it out Spinola has always been a bit chaotic. The junction between the nightlife in Paceville, the Sliema promenade, fast food and fine dining, it is a busy hub that hardly ever sleeps. Potential diners are torn between the rows of restaurants and eateries, all vying for their attention and their custom.

Spinola Terrace makes no such fuss. Set at the far end of the bay – close enough to watch the madness, removed enough not to have to listen to it – it sits above the water, keeping mostly to itself. It doesn’t need a song-and-dance to draw diners. Its reputation speaks for itself.

Sitting down on the famed terrace, you can see why.

The view is unparalleled but it is perfectly complemented by the newly redesigned interior. Muted greys and subtle, endearing accents do not distract from the food, the real star of the show, but it certainly makes for comfortable dining.

Another feather in their hat is the staff. Good staff is hard to find, excellent staff nigh impossible.

Diners here are well taken care of. Staff is confident enough to make pertinent suggestions about selecting from the menu, wine pairings and the harrowing decision, at the end of the night, about dessert.

But I am getting ahead of myself.

Dessert was just the last tough call we had to make that night.

We started out with an amouse bouche – a shot of courgette and asparagus soup with black truffle oil. It was one of those things you try and wish there was more of. A moreish suggestion of winter that was welcome on a breezy evening.

Next came the paccheri with Maltese sausage ragu and saffron. My guest and I decided to share and, split between us, it was the perfect portion size to make sure our later courses encountered no difficulties. The al dente pasta rings made the prefect vehicle for the rich, creamy ragu. We both had to restrain ourselves from chasing the last drops of sauce around the plate.

The main course brought the milk-fed veal for me and

the Norwegian salmon for my guest, with a bowl of roast vegetables and roast potatoes to share.

The veal was beautifully tender and offered a range of colour that would not be out of place in a watercolour – pale pink in the middle, growing darker towards the edges. It also came with a raisin jus that added a complex contrast to the meat.

The salmon also went down well – simply grilled and drizzled with olive oil, it was moist and fell apart in a most satisfying way.

We were tempted to share a dessert – the chef’s specialty of white chocolate cheesecake – but were convinced to also try the pistachio and olive oil cake by our attentive waiter.

Both choices were, we later discovered, unmissable.

The cheesecake had a flambéed crust, pairing its light and airy middle with the crunch and crackle of a crème brulee-like surface. The pistachio cake married nutty flavour with the unmistakable taste and odour of olive oil, making for a surprisingly good combination.

We left feeling satisfied and eager to discuss our meal, something we had ample opportunity to do as we made our way past families sitting outside their boathouses,

vessels creaking slowly on the water’s surface and golden halos around the streetlights.

Spinola Terrace delivers on all fronts, even down to the after-dinner stroll.

Spinola Terrace 102, Spinola Road, St. Julian’s, Malta Mob: 9999 0011 Email: spinolaterrace@gmail.com Web: www.spinolaterrace.com Find us on Facebook

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Praise be to hiM!

RACHEL AGIUS finds out the true meaning of addiction, with the milky mozzarella made onsite at hiM demanding return visits.

The changes that our food culture has seen over the past few years are a double-edged sword. The interest in what goes into food is, on the one hand, some excellent progress in the march away from unhealthy, unrecognizable food we put in our bodies. A concurrently growing interest in the positive influence of exercise is making us if not healthier, at least more aware.

On the other hand, finding good food that has not been altered out of recognizable shape is both costly and difficult. The truth is that processed foods are easier to make, store and transport, making them cheaper for the consumer. Fresh quality food usually comes at a premium.

Which is why High-quality Italian Mozzarella (or the catchy and versatile ‘Him’ for short) is a welcome addition to the plethora of fast food joints that dot the Sliema front.

A small, tastefully decorated establishment, its walls are lined with shelves upon shelves of wines, beer, pasta, sauces, desserts and everything else the good life is made of. But the best thing Him offers doesn’t come in packages. In fact, unless you order some to go, it never even sees the inside of a container.

Him makes its mozzarella – between 100 and 150 kilos – fresh every day, from frozen buffalo milk shipped in from Naples. It comes in a variety of shapes and sizes; the bite-sized bocconcini, the larger milky spheres to share and the simply divine straccata, which combines shredded mozzarella with panna cream. Each can be eaten at the mozzarella bar, by themselves or in a selection of sandwiches and salads, or taken out to enjoy at home.

Him’s appeal comes from the management’s unfaltering focus on quality. The selection of foods and beverages on sale are all artisanal and chosen specifically to complement the mozzarella. Chef Felice Franzese,

who is a celebrated sommelier and teacher aside from being a master chef, has lent his expertise in training apprentices and pairing the food and beverages on offer, giving the hungry customer (and the lucky reviewer) something to write home about.

And the best part? There is absolutely no cooking, in the traditional sense. Fresh bread and of course the mozzarella are made from scratch on site while everything else comes straight from local sources and is then lovingly put together with the least interference possible. Fast food in the cleanest, healthiest sense.

Him has big plans too. This one-of-a-kind concept store is the blueprint for other outlets overseas, including in the directors’ native Naples, other areas in Italy and eventually even beyond European shores. And it’s looking good. On Him’s first day of business, the shop saw a steady trickle of curious visitors, no doubt drawn in by the novelty of the place and sticking around to explore

and try some of the various delicacies on sale.

And once they try those tender, ghostly white orbs, they will know the meaning of addiction. Delicious, handmade addiction that needs absolutely nothing – not olive oil, not seasoning – to improve on its flavour. And here, I suspect, lies the core of Him’s simple but effective business plan. Make something so tasty and moreish that return visits are practically guaranteed. So far, it seems to be working.

hiM 195 The Strand, Malta Tel: +356 2788 0400 Email: info@himstore.it Website: www.himstore.eu facebook.com/himstoremalta

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the

Butcher’s tip

Cuts from the top of pig fetch the highest prices

Pork cheeks Pork cheeks are considered a delicacy in some areas. They have a very rich flavor and a lot of tough protein, which means that they are chewy, but when you slow cook them, those proteins break down to give them a beautiful melting texture. The key thing with pork cheeks is to slow cook them for an hour or hour and a half until they will easily pull apart with a fork.

Snow White Butcher’s in Mgarr, take all the work out of meat preparation for you. However if you’d rather do the work yourself, they offer great tips to help you along.

Cuts from the lower part of the pig are more economical and offer big flavours Autumn piggery Now that summer’s ended, meaty dishes are back on the menu and there is no meat more versatile than pork.

Technically you can eat almost every part of the pig (with the exception of some small parts here and there – like the tusks!), however it is the top part of the pig that fetches the highest price.

When looking at the pig, prices for their meat fall the closer to the ground you get. Top-of-the-hog bits, like the loin and shoulder are the priciest and most in demand. Middle-of-the-hog, like neck, side and ham, are next down the in the economic tier and will usually require curing, brining, smoking or other processing – think hams, procuittos, sausages and salamis. High and middle parts of the pig are most familiar to shoppers, however rural folk will still make use of lower parts, like the cheeks and hocks, which urbanities may raise an eyebrow at. They are full of flavour so why not give them a go.

Try out these cuts for a more interesting Sunday lunch

Pork hocks Pork hock is a very inexpensive and tough piece of meat that is loaded with connective tissue, ligaments and muscle fibers. When cooked low and slow, however, it yields fork-tender meat and a very flavorful broth that is useful for making stews and soups. Pork hocks are available either smoked or unsmoked. The version does not affect cooking technique, but one provides a smokier flavor, which you may prefer.

Slow cooked pork cheek and sherry stew

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

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A steak to remember at Sciacca There’s a new star in town. Valletta diners are all talking about how Sciacca Grill has made the simple steakhouse a truly exquisite gastronomic experience. RACHEL AGIUS finds out why A good steak is the ideal litmus test for a restaurant. Easy to get wrong, it is also, in its tastiest form, a meal that requires little intervention. Assuming you don’t go for a marinated cut, all that is required is the steak itself, a grill and some olive oil, if that.

And yet there’s no denying that when done correctly, a steak can be a sublime gastronomic experience.

Sciacca in Valletta takes the humble steak very seriously. Long gone are the days when a simple ‘fillet steak’ on the menu was enough to convince diners. An overdue awareness on the different kinds of meat, where it comes from and how it’s cooked has led to establishments putting a little more effort into giving the customer the information they want.

Sciacca however goes beyond that. The menu itself contains everything– a good selection of starters, side dishes and desserts - but the meat. To decide on what the star of the evening’s show is going to be, customers must venture to the glass display – right beside the open kitchen, another trend that’s quickly catching on - and see what is on offer for the evening. Big, beautiful chateaubriand steaks sat next to veal cutlets, a collection of neatly curled up sausages, lamb saddles and Irish rib eye.

Our host Johan certainly knew how to take care of a couple of hungry customers. He escorted us to the display and talked us through what was on offer. Being a tiny bit overwhelmed by the selection, we decided to trust him with choosing for us. It turned out to be the best idea we’d had all night.

We started off with a cocktail from the well-stocked bar while we waited. The mystery cocktail – also entrusted to Johan – looked and tasted like a Sex on The Beach minus the sticky sweetness and garish colour reminiscent of those first teenage forays into ‘grownup’ drinks. A breadbasket kept the hunger at bay until a crackling hot cast iron dish made its way to our table.

Nestled inside were veal and fennel, and pork sausages.

Succulent and just the right amount of salty, there was not one spot of gristle to be seen, proof (although we

didn’t need it at this point) of Sciacca’s insistence on good quality ingredients.

All good things are worth waiting for and we took a closer look around while our main course was being tended to. Restaurants in Valletta tend to follow a certain template. Given the age and history of many buildings in the City, many establishments choose to accentuate the old elements of their environment. It’s all uncovered stone, original tile flooring and exposed beams in a lot of places, which is fine really – all these features are worth preserving. But at Sciacca, the atmosphere was decidedly non-Valletta like and that, I will admit despite being a lover of traditional architecture, was a breath of fresh air. In fact the interior didn’t feel like Valletta at all. Light wood flooring, uneven wooden paneling on the walls and a series of large butcher’s diagrams on the wall over the kitchen made for a classy but comfortably casual ambience. The dining tables were generously sized and well-spaced, another point local restaurants do not seem to appreciate when attempting to stuff as many patrons into the room at once.

Our musings on interior design were cut short when our main course arrived. Johan explained earlier that sharing food, as opposed to dining individually, was something Sciacca encouraged. To this end, two enormous cuts of Wagyu beef and a pair of veal cutlets were carefully heaped on a wooden board and placed in the middle of our table. Roasted vegetables and

some irresistible steak house chips followed.

I believe in not complicating things, in life and in writing. So here it is. The veal cutlets were fantastic – great colour and perfect texture, launching what is usually standard fare to new heights of flavour. The real showstopper though was the Wagyu. Cooked medium rare but without that sanguineous flood that threatens to soak nearby chips and veggies, it was almost an out-of-body experience. Tender, beautifully marbled and with just the right amount of outer crust, this steak may or may not have changed our lives.

Dessert was good, despite our struggle with making room. The tiramisu, a mainstay of the dessert section, was well presented and not too sweet, certainly a positive after all the intense flavours we had just enjoyed.

The pistachio cheesecake was an unusual offering but it too performed well. By the end, we had to turn down Johan’s generous offer of a digestive simply because there was no more room left.

We left with two things in mind. The first was that next time, we would skip lunch so that we would have more space for dinner. The second was that there would definitely have to be a ‘next time’.

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

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Cleland & Souchet opens a C&S WINE CAFÉ at MIA

Cleland & Souchet, the leading lifestyle retailer and wine merchants, have opened their second C&S WINE CAFÉ outlet in the departure lounge of the Malta International airport to rave reviews. They have designed their area with the same distinctive orange umbrellas and stylish bar counter as their original outlet in Portomaso, and they offer an incredible selection of their quality wines and light, tasty meals. “We have tried to remain as close to our original C&S WINE CAFÉ concept as possible and we are delighted with the positive response from both local and foreign travellers at the airport” declares Richard Cleland with a beaming smile.

“Over the coming weeks, we shall be introducing a new range of healthy meals and non-alcoholic drinks in both outlets and we are looking forward to the feedback of our clients”.

With over 20 quality wines and Champagnes available by the glass and delicious fresh sushi and sashimi on their menu, the C&S WINE CAFÉ has certainly introduced an exciting new dimension to the catering available at the airport. Richard plans to open a third outlet next year in yet another prime location on the island which will make it easier for us to experience the flavours and service that are the trademark of the Cleland & Souchet brand.

October 2014

The official opening of C&S WINE CAFÉ at MIA, Richard Cleland accompanied by the COO and CEO of Malta International Airport, Alan Borg and Markus Klaushofer respectively.

C&S Wine Café Portomaso & MIA Phone: 2138 9898 Mobile: 9999 6161 Find us on Facebook www.Facebook.Com/clelandsouchet

October 2014

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Talbot and Bons A love (of food) story Long ago, before the Internet closed its all-consuming grip on the world and before cable TV had made it into everyone’s living room, families used to drive to the airport and spend time there, watching planes take off and land and perhaps treat the family to a snack in the airport terminals.

Though those days are far behind us, the airport is still a hub of activity and Talbot and Bons offers plenty to keep everyone happy.

Amy Talbot, one half of the married team that runs the place, has obviously poured her heart and soul into this place. “We opened two years ago,” she explains, “and we took a lot of inspiration from cafes overseas.”

Coffee and snacks are just a fraction of what’s on the menu (which includes some excellent burgers and a choice of tapas, salads, platters and homemade pies). Customers can browse through shelves and shelves laden with wines, beer, pasta, sweets and other delicacies to take home.

Talbot and Bons motto is ‘our products have a story’ and what a story it is! Amy and her husband Alan have taken great care in selecting what goes on those shelves, traveling overseas to find quality products they themselves can trust to satisfy customers back home. Amy herself can tell you exactly where any product in the café came from, what goes into it and why it was chosen to be sold here. Everything down to the cappuccino milk was meticulously researched. By their own admission, Talbot and Bons is the owners’ baby.

And just like actual infants, it needs a lot of attention. “Our current opening hours are between 7am and 1am,” Amy says. That’s close enough to 24 hours to make sure those looking to start (or finish) their day on a good note have a place to go.

Once the office workers have had their fill, the evening patrons start to arrive. Live music on Wednesdays has become a welcome staple for people wishing to break the midweek monotony with a

drink and some tunes.

Music will be taking centre stage in October, between the 17th and 19th, when a 50-hour live music marathon will take place in and around Talbot and Bons to support the YMCA and hospice care.

Also in attendance will be local celebrities who will participate in the YMCA homeless personalities event, whereby famous faces spend a night sleeping rough to raise awareness on the issue of homelessness in Malta.

Amy hopes this will become a yearly event and it has already drawn interest from the President and both leaders of the larger political parties. Several bands and singers have already confirmed, making the event a must for local music lovers.

As for the future? A franchise is not entirely out of the question and neither is 24-hour service. In the mean time, Talbot and Bons will remain a haven to workers and visitors who want to relax, eat and drink away from the hustle and bustle.

Talbot and Bons Skyparks Business Centre, Level 1, Malta International Airport, Luqa.

Tel: 21234834; 99258258 Web: www.talbotbons.com Find us on Facebook: www.facebook.com/talbotbons

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October 2014

The Mediterranea Natwins Cereal and fruit bars

Natwins healthy and flavoursome snack size packs are crammed full of healthy ingredients with recipes inspired by Mediterranean culture and the markets of Barcelona and the Costa Brava. With flavours like flaxseed, green tea and raisin, cranberry and pomegranate, sesame seeds, cocao, soy and raisins and so many more, there is bound to be a flavour that appeals to you, plus they are made with 20% real fruit.

Natwins are a new ‘gourmet’ option within the category of dietetic products.

A slow food without compromise whose wholesome ingredients not only give natural flavour but contain a naturally high fibre content, which is essential for digestion and contain no added sugar. All you would expect from the Mediterranean diet.

Frubis Fruit crips

Fruit is good for you. But crisps are delicious. Frubis are the perfect compromise. Made from 100% real fruit and later dried to become really crunchy. Anytime, anywhere, you will be able to enjoy all the vitamins, minerals and fibre that Frubis has to offer.

October 2014

gourmet today

an diet made easy

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Trevijano

Trevijano products use 100% natural ingredients, which are all gluten free, for their soups, risottos, paellas and condiments. They only use foods of plant origin, without additives, food colouring or even added salt. They prepare products according to their own dehydration process, eliminating part of the water contained in vegetables to ensure a longer shelf life and preserving mineral salts and fibre.

Trevijano Cous cous range

A hearty meal of cous cous made with all natural products is now available to you in just five minutes. Simply add water and watch the vegetables rehydrate as the cous cous cooks and smell the aromas of the herbs and spices‌ Four minutes later buon appetito!

Trevijano Rice range

Risottos or paellas are difficult to make, right? They take a long time to make, right? Wrong. Treviano risottos and paellas come in a variety of flavours and can be prepared in 20 minutes.

Trevijano Wakame algae

Packed full of vitamins and minerals, this dehydrated seaweed is typically used in salads, soups, stews, rice, pasta dishes, croquettes and omelettes. Just add water!

Spades Trading 62, station street , Birkirkara , BKR 1803 Tel: 99021670 Email: andrew@spades.com.mt You can also find us on facebook - Spades Trading

Satisfy yourself with plant powered goodness!

Light & Delicious

for you to enjoy any time of the day.

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

October 2014

gourmet today

A is for ALPRO

In a world of increasing dietary intolerances, dairy is one on the hit list. Luckily there are some great alternatives from Alpro, to give people avoiding dairy a chance at creamy goodness. Almond milk provides extra flavour and sweetness making it an ideal choice for both the dairy intolerant and the tolerant!

Luscious Chocolate Drink Serves 1

Ingredients

• 250ml Alpro Chocolate Almond Drink • 50ml Alpro Whipping Cream, plus extra for piping • Plamil Dairy Free Chocolate Flakes • Good Earth Almond Flakes for decorating, optional

Method

1. Warm Alpro Chocolate Almond Drink gently in a pan and beat in the Alpro Whipping Cream.

2. Pour the chocolate cream in a glass and pipe a dollop of the whipped cream.

3. Garnish with chocolate flakes and nuts if desired.

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Cute cupcakes Ingredients

• • • • • • • •

250g Doves Farm self-raising flour 125g Traidcraft golden caster sugar 125g Provamel Spread, softened 2 eggs 2 tbsp Alpro original Drink ½ tsp vanilla extract 250ml Alpro Whipping Cream, whipped Sprinkles, chocolate chips, fresh berries to decorate, optional

Method

• Preheat the oven to 170°C and line a cupcake tray with cases.

• Put all the ingredients except the Alpro soya original drink in a bowl and mix well.

• Then add the Alpro soya original drink and mix.

• Fill each cupcake case two thirds full using a spoon.

• Put in the oven and bake for 15-20 mins.

• Remove from the oven and allow to cool completely on a wire rack.

• When cool, decorate with the whipped cream and sprinkles

Strawberry Parfait Ingredients • • • • •

350g strawberries 100g mascarpone 3 eggs, separated 80g Traidcraft Golden Caster Sugar 1 Good Earth Vanilla Pod, slit and scrape seeds • 100ml Alpro Whipping Cream, whipped

7. Chop the remaining strawberries and mix everything together.

8. Divide the mixture into glasses and freeze for about 3 hours.

9. Remove from the freezer about 10 mins before serving and allow to soften slightly.

Method

1. Wash and hull the strawberries and dry with paper towels.

2. In a food processor whizz 300g of the strawberries until roughly mashed.

3. Add the mascarpone and blend again.

4. In a bowl whisk the egg yolks with the sugar and vanilla seeds until thick and creamy.

5. Chill in the fridge. Once firm add the strawberry and mascarpone mix.

6. Meanwhile beat the whites to stiff peaks and fold in the whipped cream.

Good Earth Distributors Ltd. Hard Rocks Industrial Park Burmarrad Road, Naxxar, NXR 6345 Malta Tel: 21 431309 • Fax: 21 421873 e: info@goodearth.com.mt You can also find us on facebook

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Add a touch of Quaker Quaker oats are a great and tasty way to get you going in the morning. However they can also be used in a variety of other recipes to give added nutritional values. Add to smoothies, for a more filling breakfast, to cupcake batter for a healthier alternative, and to main meals for a Quakertastic touch.

Strawberry and oats drink

by Karmen Tedesco Serves 2

Ingredients

• 50g Quaker Porridge Oats • 200g strawberries (other red fruits can also be used) • 2 bananas • 375ml Tropicana orange juice • Grated lemon rind • 150ml thick yoghurt • 6 ice cubes • 2 strawberries for garnish • Mint leaves for garnish

Method

1 Wash and hull the strawberries and place in a blender together with oats, the peeled bananas, orange juice, rind, yoghurt and ice-cubes.

2 Blend all together till mixture is smooth.

3 Pour into the two glasses and top with a sliced strawberry and 2 mint leaves.

4 Serve immediately.

Quaker Oats, cranberry and banana cup cakes This is a very easy recipe which makes about 20 small cup cakes. These healthy cup cakes are ideal for breakfast and can also be consumed as a snack at any time of the day. Cup cakes can be eaten right away or refrigerated for 3-4 days in a covered container. For longer storage freeze in freezer boxes and reheat or allow to thaw at room temperature.

by Karmen Tedesco Ingredients

• • • • • • • • • • •

125ml milk 125ml Tropicana apple juice 1 egg 60ml olive oil 1 mashed banana 100g Quaker porridge Oats 100g plain flour 2 tsp baking powder 75g chopped dates or prunes 50g cranberries ½ tsp vanilla extract

Quintano Foods Ltd 303, Qormi Road Marsa , MRS 9049 Tel: 2381 4556 • Fax: 2381 4192 Email: info@quintanofoods.com Web: www.quintanofoods.com

Method

1 Blend milk, apple juice, egg, oil, banana and vanilla in a bowl.

2 Gently mix in dry ingredients oats, flour, baking powder and finally add the chopped dates and the cranberries.

3 Fill each cup cake liner with a dessertspoon of the mixture 4 Bake in a pre-heated oven 180°C for 25-35 mins.

October 2014

gourmet today

Chicken Roll

by Karmen Tedesco Serves 4-6 portions

Ingredients • • • • • • • • •

50g onions, chopped 50g carrots, chopped 100g courgettes, chopped 500g chicken breast, minced 50g Quaker porridge oats 1 egg beaten 50ml skimmed milk ¼ tsp dried basil ¼ tsp dried mixed herbs

Method 1 Place all ingredients in a large bowl and mix well.

2 Take a piece of foil approximately 30cm x 45cm.

On top of it put a piece of baking paper of a similar size.

Put on a rectangular baking sheet.

3 Next spread the chicken mixture over the centre of the paper with the foil underneath.

4 Form into a long roll with the help of the baking paper and

the foil.

5 Seal the top by folding the top edges and sealing the sides by twisting the foil and the baking paper together.

6 Bake in a preheated oven for 50 mins, oven temperature 180°C. 7 Take out of the oven and place on a cooling tray. Open the foil and serve the chicken roll hot or allow to cool and slice thinly.

8 Serve with a salad or steamed veggies of your choice.

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Lunch on the go Back-to-school ideas for kiddie lunchboxes The scholastic year is in full swing and parents are already racing against time, trying to get uniforms, PE kits and lunches ready in time for the morning rush. With lunches comes the need to give your kiddies something nutritious that will give them the energy they need to learn, however it is not always as easy as good intentions to get them to eat the stuff that’s good for them. Cristina Dacoutros, better known as Goldie, from Goldie’s Café, has some ideas for school lunches. These recipes are full of vitamins, protein and hidden veggies for the essential five-a-day, which are easy to freeze, for parents on the go.

Pasta salad with basil and avocado pesto Ingredients

• 500g pasta (of your choice) • 1 box fresh basil • 1 very ripe avocado, flesh only • 4 tbsp extra virgin olive oil • 15 cherry tomatoes, cut into quarters • 100g sweet corn • 1 lemon, juice only • 3 tbsp Grana Padano, grated • Salt and pepper, to taste

Method 1. Cook pasta according to packet instructions, and leave to cool.

2. In a blender add, basil, avocado, lemon juice & oil.

3. Mix the mixture together with the pasta, add veggies and cheese and season according to taste.

Ingredients

• 4 tbsp (60 ml) extra virgin olive oil • 1 medium onion, chopped • 3-4 cloves garlic, minced • 900g tomatoes • 30g basil leaves

Method 1. Bring a large pot of water to a boil and add the tomatoes. Cut an X on the bottom of the tomatoes for easy peeling.

2. Place them in the boiling water for a minute and then remove with slotted spoon and place in ice bath and peel the tomatoes.

3. Cut, core and seed the tomatoes.

4. Heat the olive oil over medium heat and add the onions. Cook until translucent.

5. Add the minced garlic.

6. Add the tomatoes and salt and simmer for about 20 mins. You can whizz it up with a stick blender to get the consistency you like (I like a blend of smooth and chunky).

7. Chop the basil leaves just before adding to the sauce so that they’re still green. Simmer for another 2 minutes.

8. Use as a sauce for your pasta or even pizza.

D

photography by KIRA DRURY

Tomato basil sauce

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Baked omelette squares Ingredients

• • • • • • • • •

3 medium potatoes 6 eggs 4 tbsp milk cooking oil spray 3 tomatoes, chopped 1 onion, sliced 1 cup frozen peas or sweetcorn lemon pepper seasoning to taste ½ cup edam cheese, grated

Method 1. Preheat oven 190°C. 2. Slice the potatoes and cook until

tender. Drain and cool slightly.

3. Beat the eggs together with the milk.

4. Cook the onion in a little spray oil.

5. Add to the eggs with the potatoes, tomatoes and peas or corn. Add lemon pepper seasoning and cheese, toss to coat the vegetables evenly.

6. Spoon into a lightly greased ovenproof dish.

7. Bake for 25-30 mins, until the eggs are set. Cut into portion squares.

October 2014

October 2014

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Tuna mini rolls Ingredients

• • • • • •

1 can of tuna, drained 1 tbsp mayonnaise 1 tsp kunserva 1 tsp dill Salt and pepper, to taste Mini bread rolls

Method 1. Combine all the ingredients in a bowl.

2. Cut each roll in half.

3. Place tuna salad inside each bread roll.

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

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Fashionable Farro

By Gaby Holland Emmer wheat is an ancient strain of hard wheat better known by its Italian name as ‘farro’. Farro is often translated into English as spelt – but it is actually another variety of ancient grain in the wheat family

which is similar in taste and appearance, but whilst farro retains a firmer texture similar to barley, spelt tends to become creamy when stirred during cooking. Different sources still dispute the actual evolution of these ancient grains but what we do know is

that this grain has been a staple in Tuscan cuisine since ancient Roman times and appears in many regional recipes.

Farro is quickly becoming popular, in modern cooking with its roasted, nutty flavour and distinctive chewy texture. It may be used in soups, salads and as a substitute for rice in a ‘risotto’. With a higher fibre and protein content than common wheat, farro is also especially rich in magnesium and B vitamins and has a low glycemic index of 40 when compared to other grains but as a type of wheat, farro is unsuitable for those with celiac, gluten or wheat intolerance.

Pearled farro (farro perlato) is farro which has had a portion of the outer bran removed so it cooks faster and does not require soaking. Pearled farro can be boiled in about 20 minutes or steamed in about 30.

Farro, pumpkin, beetroot and pomegranate salad Ingredients

• 400g pumpkin, peeled and cut into bite size pieces • 4 beetroots • 2 tsp cinnamon • Sea salt and freshly ground black pepper, to taste • 4 cups baby spinach leaves • ½ cup pumpkin seeds, lightly toasted • ½ cup pomegranate seeds • 2 tbsp tahini paste • 3 tbsp extra virgin olive oil • 2 tbsp fresh lemon juice

Method

1. Place the farro in a saucepan. Cover with plenty of water then bring to the boil and simmer for 15-20 mins or until tender. Drain and reserve.

2. Heat the oven to 200°C and prepare the vegetables.

3. Rub beets with some olive oil, salt, and pepper and wrap each with foil.

4. Next prepare the pumpkin by brushing lightly with olive oil, sprinkle with cinnamon and salt and place on baking tray.

5. Roast the pumpkin and beetroots in a hot oven until beets are tender (approx 1 hour) and pumpkin slightly caramelised (18-20 mins).

6. Let cool, then peel beets and quarter; set aside.

7. Whisk olive oil, lemon juice, tahini paste, salt, and pepper in a bowl until smooth.

8. Toss the spinach leaves, pumpkin seeds, pomegranate seeds and faro in a bowl together with some of the dressing.

9. Assemble together with the pumpkin and beetroots on serving plate.

10. Scatter some more seeds and drizzle the rest of the dressing.

Fun Facts • Farro can be interchanged in recipes calling for barley, spelt and quinoa.

• The Egyptians loved their farro thousands of years ago.

• Italians have been eating it for more than 2,000 years.

• By the beginning of the 20th century, higher-yielding wheat strains had replaced emmer almost everywhere, except in Ethiopia, where emmer still constitutes about 7% of the wheat grown.

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gourmet today - events

events

Golden Harvest gluten free range launch Golden Harvest launched their range of gluten-free products at the Attard & Co Food Ltd’s premises in Marsa.

The range of products includes bread rolls, bread buns and chocolate and vanilla muffins.

Professor Luciano Mule Stagno, Chairman, Attard & Co. Ltd. Paul Morrow right, talking to left Andy Bailey, middle Malcolm Walker

Paul Morrow, R&D and purchasing director of Bakels International.

Gourmet Today recipe index Breakfast Eggs Benedict....................................................................41 Eggs Royale.........................................................................41 Eggs Florentine..................................................................41 Perfect poached eggs.......................................................41 Bennys with mushroom and asparagus....................42 Bennys with apple and camembert............................42 Bennys with chorizo and jalapenos............................43 Starters Bigilla...................................................................................12 Olive tepanade..................................................................12 Veal and mushroom risotto..........................................35 Baked brie with cranberry.............................................37 Tomato and avocado soup.............................................55 Lampuki carpaccio..........................................................60 Mains Grilled rabbit...................................................................36 Lampuki stuffed bric wraps........................................56 Broccoli stuffed bric wraps..........................................56 Rice and beans.................................................................57 Fried lampuki..................................................................60 Lampuki pie.....................................................................61

Pasta with pesto and chutney.....................................62 Pasta salad with basil and avocado............................91 Tomato basil sauce.........................................................91 Farro, pumpkin and pomegranate salad.................94 Sweets Olive oil and pistachio cake.........................................10 Peppermint fudge...........................................................17 Caramelised pecans.......................................................18 Chilli chocolate truffles................................................18 Peanut brittle...................................................................19 Macarons .........................................................................22 Vanilla cupcakes.............................................................27 Butter icing.......................................................................27 Fondant icing...................................................................27 Glace icing........................................................................27 Halloween cupcakes......................................................29 Orange and lemon cupcakes......................................29 Victoria sponge...............................................................30 Mexican brownies..........................................................58 Strawberry parfait..........................................................86 Oat, cranberry and banana cupcake........................90

Accompaniments Lime and thyme infused oil.........................................10 Hollandaise sauce ..........................................................41 Dulce de leche.................................................................58 Pesto alla Genovese.......................................................62 Snacks Olive bread.........................................................................9 Marinated olives...............................................................9 Almond chocolate milk................................................85 Strawberry and oat smoothie.....................................88 Baked omelette squares................................................92 Tuna mini rolls................................................................93

Every Sunday is a Special Occasion at the Grand Hotel Excelsior Sunday Lunch is one of the most anticipated events of the week. It is an occasion for the entire family to get together and enjoy some dearly cherished laughter and chatter. Grand Hotel Excelsior is the ideal place to build these valued memories, whether you are celebrating a special event, or simply seeking to relax with delicious food and a friendly and professional service in the company of your loved ones.

Our Sunday Lunch buffet boasts a vast selection of international cuisines and divine delicacies. Furthermore, our selection of over 20 enticing desserts is sure to appease while the little ones are kept occupied by our animators. Sunday Lunch at the Grand Hotel Excelsior is certainly the right recipe for a truly satisfying and memorable experience.

For more information and bookings, feel free to contact us on 2125 0520 or send an email on food.beverage@excelsior.com.mt.

Our Food and Beverage team will gladly assist you.

www.excelsior.com.mt

NOT JUST YOU’RE ORDINARY DELICATESSEN ARKADIA FOOD STORE PORTOMASO

2138 2333