[READ] Gourmet Today December 2018 edition Online

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ORDER YOUR HAMPER GIFTS ONLINE THIS FESTIVE SEASON www.christmashampers.com.mt Email: hampers@attardco.com.mt Foo d Ltd

Phone: 2569 2801

or visit us at: Canter Business Centre, Patri Felicjan Bilocca Street, Marsa, Malta Victoria Gates, Fortunato Mizzi Street, Victoria, Gozo www.gourmettoday.recipes 3

This New Year’s Eve Celebrate in Unabashed Style!

Join us for a magnificent gala dinner in the glamorous surroundings of Villa Corinthia or for a delicious Oriental menu at Rickshaw, followed by a fabulous after-party to celebrate the start of 2019.

CORINTHIA PALACE HOTEL & SPA, DE PAULE AVENUE, SAN ANTON, BZN9023, MALTA +356 2144 0301 | SANANTON@CORINTHIA.COM | CORINTHIA.COM/PALACE

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Editor’s Note Winter indulgence We know the chaos of Christmas can sometimes seem overwhelming, so to ease the stress we’re bringing to the table everything from seasonal recipes to cooking tips to party inspiration for this winter season to help add a little sparkle to your festive plans.

If you fancy a twist on tradition, Fran from Baked and Andrew Borg from Risette have teamed up with Truffles and Co. to give us a truffleinspired lunch menu – and it looks delicious.

Vegetarians and vegans can sometimes feel left out at this time of year. Check out Holly Pisani’s and Michael Vella’s inspirational recipes starting from page 74. They are sure to make the season memorable, and may even tempt a few turkey eaters to switch.

Looking for the sweeter things in life? Jump to page 65 for some of Tony’s Foods mouthwatering festive treats.

Last but not least, we would like to thank all our contributors as well as our readers. On behalf of the team at Gourmet Today, we wish you a very happy holiday season and a great new year. May it be filled with good memories, love, and lots of amazing food.

Philippa

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CONTENTS

December 55

Hot Cocoa with a touch of Tequila Rose

50

Onglet of beef

44 CONTACT US Managing Editor: Saviour Balzan

Lime Lentils with Dates

Editor: Philippa Zammit pzammit@mediatoday.com.mt Head Designer: Claire Ciantar Head of sales: Adriana Farrugia afarrugia@mediatoday.com.mt Contact for advertising: Philippa Zammit pzammit@mediatoday.com.mt

Published by:

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

Printed at: Print It Printing Services

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Cover: Sugar and Spice Nuts Anthony Aquilina at Tony’s Foods Photography: Samantha Debono

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Fennel and potato soup

December Contents 12

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What’s in Season

All about Maltese oranges

Where to dine this festive season

Truffle trivia

In the soup kitchen

It’s a date!

Meat-free Christmas

Festive treats

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OIL & VINEGAR BOTTLES A wide selection of handmade oil and vinegar bottles in various colours by Mdina Glass. Perfect for Christmas entertaining and gifts for family and friends.

Visit any Mdina Glass outlet until 16 December for great discounts during the Pre-Christmas Sale.

For more info tel: +356 2141 5786 visit www. mdinaglass.com.mt or follow Mdina Glass on facebook.com/mdinaglass

GRINDERS FOR DRIED FRUIT AND CHOCOLATE Special grinders for dried fruit and chocolate of the Novi Line by BISETTI have an acrylic body and a steel head/base with a diversified mechanism. The chocolate grinder allows reduction into powder or flakes, while the mechanism inserted within the dried fruit grinder allows the creation of grains.

Get it from Cose Casa Three Churches Street Balzan tel: 21447672

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CHRISTMAS HAMPERS The S. Rausi trading gift list 2018 includes a selection of Maltese and imported wines, spirits, confectionery items and other delicacies, all of which are reasonably priced and would make the perfect gift this Christmas.

A delivery service is available to all parts of the island at no extra cost. You can visit their website www.srausi.com for the full gift list and further information.

S. Rausi Trading Ltd. - info@srausi.com - tel: 2133 0477, 2131 6210, 7909 3197.

MALFY GIN CON ARANCIA Simply bursting with zesty citrus notes, Malfy con Arancia is the taste of Italian sunshine in a bottle. As soon as the bottle is opened the scent of sweet orange blossom is released and you are instantly thrown into a burst of sunshine. The flavour is just as bold as its colour; zesty and zingy and definitely not for the faint hearted. Con Arancia is packaged in a frosted bottle, which is adorned with five rings, representing the orange peel ingredient.

Distributed by GST. Co Ltd – tel: 21371807

FONDUE SET Find this fabulous fondue set and matching bowls (including spoons and wooden tray) at HENRI Luxury Gift Boutique… and more unique gift ideas. Outlets at Pjazza Tigné & Mdina (next to Palazzo Falson). Tel: 2010 6306 or facebook/henrimalta Visit HENRI until 16th December for 15% off all items at the Pre-Christmas Sale.

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MALTA DOORS APRON Stephanie’s Tile Collage Collection has expanded into textiles with this 100% cotton apron, presented folded with the artist’s branded ribbon. Made from 100% cotton, it comes with thick adjustable cotton straps. This apron complements the mugs, coasters and placemats which are already in the Malta Doors Collection. https://stephanieborg.com/

GOURMET TRUFFLE OIL This extra virgin olive oil is delicately infused with the rich aroma of premium white and black truffles.

The oil adds a depth of flavour to even the simplest of dishes… try adding a few drops to sauces, pizza, pasta, or even scrambled eggs. A must for anyone who likes to experiment in the kitchen.

Get it from Truffles and Co. Info@trufflesandco.com www.trufflesandco.com

HANDCRAFTED BOWLS A wide selection of handcrafted bowls in various sizes and colours by Mdina Glass. Perfect for Christmas entertaining and gifts for family and friends.

Visit any Mdina Glass outlet until 16 December for great discounts during the Pre-Christmas Sale. For more info tel: +356 2141 5786 visit www.mdinaglass. com.mt or follow Mdina Glass on facebook.com/mdinaglass

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SEASONAL PRODUCE Look for these fruits and vegetables at the market for the best flavours at the moment

MUSHROOMS Mushrooms provide many important nutrients, including B vitamins, selenium, potassium, copper, and vitamin D. Mushrooms exposed to sunlight naturally generate vitamin D, which enhances calcium and bone strength. After just 1-2 seconds of exposure to UV light, mushrooms generate your daily requirements of Vitamin D. They are the only vegan non-fortified dietary source of Vitamin D. Because they don’t contain leaves, roots or seeds, mushrooms are classified as a fungi, which is uniquely different from plants. Whilst mushrooms can be eaten raw and may have a beneficial effect on the digestive system, microwaving or grilling mushrooms significantly increases their antioxidant activity, especially when compared to boiling or frying.

FENNEL

Fennel is an aromatic herb that originated in the Mediterranean region and has many culinary and medicinal uses. It has three parts, each with its own unique value: the crunchy bulb root, the tender feathery fronds, and the seeds. Fennel adds a sweet, musky flavour in combination with vegetables such as beets, carrots and sweet potatoes, with savory roast meats and fish, pasta dishes, and even raw in salads.

Vitamin C is by far its most important nutritional attribute, but other minerals and phytonutrients combine to help prevent cholesterol build-up, high blood pressure, and colon cancer. Look for crisp, clean bulbs without brown spots or blemishes. The wispy fronds on top should be bright green and fresh looking.

ORANGES While it is hard to find good fruits and vegetables during winter, it is the perfect time to buy citrus. Winter is the peak season for oranges and other citrus fruits. Juicy, sweet and renowned for their concentration of vitamin C, oranges make the perfect snack and add a special tang to many recipes. Compliment the oranges with walnuts or pecans, a crumbled cheese and a light balsamic or citrus vinaigrette dressing. One orange offers 116.2 per cent of the daily requirement of vitamin C. Vitamin C protects cells by scavenging and neutralising free radicals. Free radicals may lead to chronic conditions such as cancer and heart disease. Not only may oranges help reduce the risk of chronic conditions, but they may also boost a person’s immunity when dealing with everyday viruses and infections like the common cold.

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CHERRY TOMATOES Cherry tomatoes are small and mighty, adding more than just colour to your dinner salad. You can roast them, burst them, dress them up or eat them raw. Although technically a fruit, cherry tomatoes more closely resemble a vegetable nutritionally.

They are a great source of potassium. Potassium, together with sodium, helps to ensure that your muscles are working well by conducting nerve impulses properly. Potassium is also important for healthy blood pressure, because it neutralises the blood-pressure-raising effect of sodium. Due to the potassium, cherry tomatoes also contribute to good muscle function, and the conductivity of the nervous system.

BEETROOT Whether you roast it whole, blend into a classic soup or drink as juice - beetroot is a superfood low in fat, full of vitamins and minerals and packed with powerful antioxidants. Beetroot is rich in fibre, exerting favourable effects on bowel function, which may assist in preventing constipation and help to lower cholesterol levels too. Beetroot fibre has been shown to increase the number of white blood cells, which are responsible for detecting and eliminating abnormal cells. The sweet, earthy flavour of beetroot and gaudy colour also work well in cakes.

SPINACH Spinach is well known for its nutritional qualities and has always been regarded as a plant with remarkable abilities to restore energy, increase vitality and improve the quality of the blood. This is primarily due to the fact that it’s rich in iron. It is native to the Middle East, was cultivated in Persia thousands of years ago and quickly became a staple in a number of cultural cuisines. If cooking, opt for steaming, sautÊing or microwaving spinach rather than boiling it, to preserve the nutrients. It has a bittersweet taste and its strong colour can also be used to dye pasta green.

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Kurt Mifsud, Ceo and Gastronome at Mediterranean Culinary Academy and host of Gourmet Today TV. Seasonal eating brings the full flavour of fresh, whole foods back into your diet.

“Tis the season to be jolly”… have any truer words ever been spoken? Now, I know us Maltese are always looking for an excuse to throw a party and feast, however, December is the marathon you’ve been preparing for all year round. Christmas dinner parties take place almost every night of the week and there’s just nothing you can do about it but buck up and enjoy yourself.

however, I think the most important one is that it just tastes better. Why does it taste better? Well, the answer is simple. On average, when you are buying a local product from a farmer’s market or a reputable vegetable supplier, you are eating a product that has most likely been picked less than two days ago.

Imported and out of season fruit and vegetables can take weeks to arrive in Malta.

There is a long-winded scientific explanation of what is happening and why post-harvest factors, such as time, affect the flavour and aroma.

The one thing I personally always look forward to, However, once picked, the plant matter starts its is the opportunity to help friends and family in the slow but steady process of decay. There is a loss of kitchen during these elaborate feasts whilst also sugars, acids and aroma volatiles (especially esters) hosting a couple myself. These long and drawn out and a gradual decay of flavours, due to fermentative evenings are always fun and there’s a special skill in metabolism or the transfer of undesirable odours, assaulting everyone in the room with food. such as those caused by sulphurous compounds.

Many of these factors are reduced by companies by If you’re a person who enjoys cooking, then properly storing items. However, the reality is that December is an exciting month for you. Local not all of the supply chain has the same rigorous produce such as pumpkins, broccoli, cauliflower, standard as some foreign exporters, and while oranges, lemons, cabbages, and sweet potatoes are the fruit or vegetables might have been imported all in season. The possibilities are endless, and this using the best possible practices, they are still being is what brings me to the discussion that I’d like to stored in sub optimal conditions locally. Also, visual share with you. I would like you to start thinking cues are not particularly helpful, as flavour losses differently about seasonality from now on. happen almost immediately while visual ones take time to spot.

When people talk about seasonality, the main focus always seems to be the environmental aspect In conclusion, if you’d really like to treat your of it. While this is a valid argument for eating friends and family to some spectacular food, within the season, I feel that sometimes it can get and if you want feel inspired and happy in your a bit preachy and can also push people away rather own kitchen, I would suggest that you treat your than have them embrace it. I, on the other hand, produce right by buying it freshly picked. Trust me, would like to discuss flavour. once you start paying attention, you’ll notice the There are several reasons for you to eat seasonally, difference and never look back.

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Stephanie Bason

BEETROOT & GOAT CHEESE TART Serves 6

INGREDIENTS

METHOD

• 3 beetroots • 1 tart dough sheet • 1tbsp unsalted butter • 1 large onion, thinly sliced • Salt and pepper to taste • 80g walnuts, chopped • 3 large eggs • 200ml fresh cream • 150g fresh goat cheese • Rucola • 1 tbsp honey

1. Heat the oven to 220°C. Wash the beetroots, place in an ovenproof dish and add water to reach approximately 0.5cm up the sides. Cover the dish with foil and bake for 45 minutes until tender.

2. Allow the beetroots to cool down, rub the skin off with your fingers, and dice the beetroots into small cubes.

3. Heat the oven to 180°C. Place the tart dough over the tart pan, pressing it down into the sides. Trim off any excess dough and blind bake for 20 minutes

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4. While baking the tart shell, heat the butter in a pan on low heat. Add the onions, season with salt and pepper, and sauté for 20 minutes, stirring occasionally.

5. Spread the beetroots and onions in the baked tart shell and sprinkle with the walnuts.

6. In a bowl, whisk together the eggs and cream and season with some salt and pepper.

7. Pour the egg mixture into the tart shell over the beetroots and onion.

8. Dot the goat cheese over the top and bake for 30 minutes until set.

9. Remove from the oven and let it rest for at least 10 minutes. Sprinkle with some rucola, a drizzle of honey, and serve warm.

MUSHROOM LENTIL BURGER WITH SWEET POTATO FRIES Serves 2-3

Daniel & Jessica at Marrow

INGREDIENTS

METHOD

For the burgers • 150g lentils • 250g common white or Italian brown mushrooms • 2 garlic cloves • 1 onion • 1 cup wholegrain flour • 1 tbsp tamari or soy sauce • 1tbsp chia seed for binding • 1 tbsp olive oil • ½ tsp smoked paprika • ½ tsp salt • ½ tsp black pepper

1. Boil the lentils in 3 cups of salted water or vegetable broth for around 20 minutes or until they turn soft.

2. Finely chop the mushrooms, garlic and onion.

3. Heat 1 tbsp of olive oil (or more depending on the pan) in a sauce pan over medium heat. As the oil begins to heat up add the onions and garlic and sauté them for a few minutes or until soft and brown.

4. Add the mushrooms and cook them for a few minutes until the juices start to flow and remove from heat after about 5 minutes. In the meantime, add the chia seeds and water to a small bowl for a few minutes - this will create an egglike consistency suitable for binding 5. Once the lentils and mushrooms have cooled down a little, add all the ingredients to a food processor and gently pulse to achieve the desired consistency. Alternatively mash the ingredients with a potato masher.

6. Using your hands, shape the mixture into burger patties. This recipe should yield around 6 burgers.

7. To cook, sauté in olive oil for around 5 minutes on each side for the healthier option, pop them on to a baking dish and cook them in the oven for 30 minutes (flipping halfway through).

8. Enjoy between a wholegrain bun, fresh tomatoes, rucola, raw onion and a side of baked sweet potato. www.gourmettoday.recipes www.gourmettoday.recipes 17 17

RAW CHOCOLATE ORANGE TRUFFLES

Daniel and Jessica from Marrow blog

Makes 8

INGREDIENTS • 50g rolled oats (ground in a blender) • 10 medjool dates, pitted • Zest of 1 orange • Juice of ½ orange • 1tbsp coconut oil • 3tbsps cacao powder (plus extra for coating) • Pinch of salt • 50g dark chocolate 80% and over

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METHOD 1. Pulse the oats in a blender until they are ground into a flour- like consistency.

2. Place all ingredients into a food processor including the ground oats (except the dark chocolate).

3. Blend until a smooth paste forms.

4. Using a spoon, scoop out equal amounts of the mixture and roll into small balls using your hands.

5. Place in the fridge to firm up for around 20 minutes.

6. In the meantime, melt the dark chocolate.

7. When the chocolate is melted, line a tray with parchment paper.

8. Take the balls out of the fridge and dip them one at a time into the chocolate and place on the parchment paper.

9. When you have dipped all the balls, let sit for a few minutes and roll them in cacao powder.

10. Place in the fridge for about 2 hours before serving.

FENNEL AND POTATO SOUP Serves 5

INGREDIENTS

METHOD

• 2 Fennel bulbs • 900g Potatoes, unpeeled for extra fibre • 1 large golden onion • 2 cups vegetable broth • 1 cup unsweetened organic soya milk or plant alternative • Salt and pepper to taste • Olive oil

1. Pre-heat the oven to 215 degrees.

2. Chop the potatoes, fennel, and onion into small slices. Place them in a mixing bowl and coat them evenly with olive oil, salt, and pepper.

3. Line two baking trays with parchment paper and spread the vegetables between the two trays.

4. Place them on the first two racks of the oven and roast them for around 50 minutes, swapping them half way.

5. Once the vegetables have roasted, combine them with the soya milk and broth. Blend the mixture until you achieve the desired consistency.

6. This recipe yields a pretty thick soup so add more water or soya milk if needed.

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Andrew Cachia

CASARECCE WITH ZUCCHINI, SUNDRIED CHERRY TOMATOES AND PINE NUTS

Serves 2

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INGREDIENTS

METHOD

• • • • • • • • • • • • • •

1. Place olive oil in a frying pan and allow to heat.

Add onion and garlic and fry until golden. Add pancetta and fry until crispy.

2. Thinly slice zucchini. Add to pan and fry until slightly tender. Add wine to deglaze pan, cover and allow the zucchini to steam until tender.

3. Slice sundried tomatoes and add to pan along with sugar, nutmeg, and fresh cream. Simmer on low heat until sauce thickens.

4. Roast pine nuts in a dry pan until golden and add to dish along with grated cheese.

5. Boil pasta. Once sauce is thick, add pasta to sauce with a little pasta water and serve.

300g casarecce or any pasta of your choice 2tbs olive oil 100g pancetta 1 clove garlic 1 small onion 1 zucchini Handful sundried cherry tomatoes 2tbs pine nuts 200ml Fresh cream 1/4glass white wine 1tsp sugar 30g grated Parmiggiano Grated nutmeg Salt and pepper

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SPINACH AND RICOTTA GNOCCHI WITH A GORGONZOLA, PEAR AND JUNIPER BERRY SAUCE Serves 4

INGREDIENTS

For the sauce

For the gnocchi

• • • • • • • • • • • •

• 500g spinach • 350g Maltese ricotta • 3 eggs • 250g flour • 80g grated Parmiggiano • ½ tsp grated nutmeg • Salt and pepper • Butter

METHOD

2 Large pears (preferably williams) 1 clove garlic 1 spring onion 1tbs olive oil 25g butter 1tsp juniper berries 150g Gorgonzola picante 200ml Fresh cream ½ tsp grated nutmeg 1 shot Gin 30g grated Parmiggiano Salt and pepper

For the gnocchi 1. Boil spinach for a few minutes until tender.

Remove from water and strain very well.

Allow to cool.

2. Place in a food processor along with the ricotta and seasoning and blend into a puree.

3. Place in a mixing bowl and add eggs, flour and grated cheese and mix until all ingredients are evenly distributed.

4. Place in the fridge for at least 2 hours to allow the mixture to cool and set. Using 2 teaspoons roll dough out into 2cm diameter balls and boil in salted water until they float.

5. Once floating, remove balls from water and place in a dish along with some butter to avoid sticking. Serve.

For the sauce 1. Sautee spring onion and garlic on a medium heat in the butter and oil until golden.

2. Chop 1 pear into cubes and add to the pan. Crush the juniper berries and add them to the pan, allow to simmer until pears are soft.

3. Add nutmeg and gin, flambee ingredients to deglaze pan. Add gorgonzola in small pieces and allow to melt in.

4. Puree the remaining pear and add it to the pan along with the fresh cream and simmer until sauce thickens slightly.

5. Mix in grated cheese, salt and pepper. Spoon over gnocchi and serve.

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MALTA’S FOOD CAPITAL THE VALLETTA FOOD MARKET

If you’re a keen food enthusiast, then this majestic Victorian Landmark is a definite destination!

Immerse yourself in the rich selection of cuisines and delicacies from around the world or browse through the freshest produce, gifts and foodie delights while soaking in the bustling market atmosphere. Join us on a culinary journey of discovery of Valletta’s ‘Is-Suq tal-Belt’, S TA R C A F É C AS UA L D I N I N G Set in a grand pjazza in the heart of Valletta, Star Café is the perfect place to enjoy La Bella Vita at its best. Whether it’s for breakfast, lunch or evening snack, here you’ll find a delightful choice of smoothies, fresh juices, salads and light bites made from the freshest ingredients.

V E CC H I A N A P O L I PIZZA The wood-burning oven at Vecchia Napoli is surely going to get your senses reeling!

They offer an amazing choice of pizza.

When visiting Vecchia Napoli one cannot miss out on trying Malta’s favourite pizza, Calzone Capo di Monte!

I M PA S TA F R E S H PAS TA Impasta brings the flavours and craftsmanship of Italian homemade fresh pasta combined with a great selection of sauces.

ZEST AS I A N S T R E E T F O O D Zest is here to tantalize your taste buds.

Savour the exciting flavours of Japan, Thailand, Bali, Indonesia and Malaysia, without leaving Valletta! Delicious vegan, vegetarian and gluten free variations are also available.

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T ’A N N A M A R I FISH SPECIALITIES Head on to T’Anna Mari where you’ll see Salvatore busy creating his signature fish and seafood specialties. Get a true taste of the Mediterranean with rich choice of dishes which will delight your palate!

TA P E A BY P I CO L O CO TA PAS & S PA N I S H S P E C I A L I T I E S Tapea bets on the tapas formula.

It is a way of relating and sharing.

From the richest paella, simmered and softened with fresh seafood, through to the finest cuts of cured meats imported direct from Spain. Churros and sangria is the best combination to close this experience.

T H E P U L L E D M E AT CO M PA N Y P U L L E D M E AT D E L I G H T S Original snacks like pulled pork ftiras, pulled meat pies and our house dawg.

The aim of the game is to offer homemade, slow cooked soul food – whether traditional, trendy or a fusion of the two.

KO N A K K E B A B S M I D D L E E AS T E R N C U I S I N E Konak offers a quintessential middle eastern taste. Using only the finest ingredients and traditional cooking techniques from the east. A delicious selection of kebabs plus a choice of fresh salads made from scratch every day.

THE SALAD BAR SA L A D S Whoever said salads are boring has obviously never been to the salad bar at is-Suq tal-Belt. This place will prove a pleasant surprise for those who want to put an end to dreary, unhealthy lunchtime or dinnertime options.

GULULU T Y P I C A L M A LT E S E F O O D Let’s keep things local for a minute. The menu offers both contemporary and typical Maltese dishes and is one of the best places on the island to taste favourite local dishes such as sfineġ talbakkaljaw (deep fried battered salt cod),

żaqq tal-fenek (slow cooked rabbit belly with sage and white wine), froġa tat-tarja (crisp fried pasta cake with egg, cheese and bacon), and the Maltese ftira with delicious toppings.

Level -1 reveals a true delight for the chef in you. A feast of ingredients, produce, cheeses, meats, fish, bread and so much more which is sure to send your culinary creativity into overdrive.

Our delicatessen and charcuterie counter is a sight to behold. A lovingly curated, high quality selection of artisanal cheeses from all over the continent, as well as an extensive local selection of dairy goods, cured meats, traditional pickled produce, meze items and various other delicacies.

variety of shellfish or pre-prepared meals if time is an issue. We’ve got you covered. Along with the usual suspects like local pork, beef, poultry and lamb, specialty cuts are also available which could turn a simple dinner into a carnivore’s feast, if fish doesn’t do the trick. So, whether you’re looking to create a simple, hearty meal for the family or cooking up a celebratory dinner for a crowd, make sure that your pièce de résistance is the best quality meat or fish money can buy.

Genuine freshness is the epitome of the fruit and vegetable stalls at is-Suq tal-Belt. A delightful corner rich with vibrant colours and natural goodness where you will find all the fruit and vegetables, you need from the essential to the exotic.

As you stroll through the market, you cannot help but be captivated by the whiff of fresh bread from our in-house bakery. A mouthwatering selection of breads ranging from the legendary Maltese loafs to the continental buns, baguettes and so much more! Simply irresistible!

Fresh fish and cuts of meat are also our speciality at the Is-Suq Tal-Belt.

Choose from an enticing selection of anything from a whole fish prepared to your requirements, a magnificent

Complementing all this is an extensive section of Wines, spirits and foodie gifts for your enjoyment or take home as a token of an unforgettable culinary journey.

VENCHI C H O CO G E L AT E R I A The ultimate expression of Italian best quality in gelato, crepes and premium chocolate. Venchi allows everybody, everyday, to enjoy a simple and genuine moment of real pleasure, a piece of the Italian lifestyle.

Complementing our exhilarating culinary offerings, our bars elevate your experience with one of the most extensive beverage selections in the City. Sit back and sip a cocktail from one of our classic or signature collections. For the beer buffs, we offer an intriguing collection of favorites and specialty craft beers – available both from the bottle or off the tap. If you’re a wine connoisseur or simply enjoy a glass, our wine list is a sure pleaser. Topping it all off is our legendary happy hour daily from 5 till 7pm, where you can enjoy great discounts on a wide choice of your favourite drinks IS-SUQ TAL-BELT, MERCHANTS STREET, VALLETTA OPEN ALL DAY, EVERY DAY WWW.ISSUQTALBELT.COM

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A TREASURE TROVE OF KITCHEN ESSENTIALS

TA’ K E L I N U M A LT E S E S P E C I A L I T I E S When in Malta, how can you not tuck in the traditional delicacies such as Pastizzi, Qassatat, local sweets and so much more? Crafted with recipes inherited through generations, at Ta’Kelinu you can indulge in these tasty treats to your heart’s content!

A PASSION FOR

MALTESE ORANGES The Inquisitor’s Palace has Malta’s best documented early modern kitchen. Research into numerous 17th and 18th century inventories reveal an impressive facility, which is quite understandable, considering it was a time when ritualised greetings were the order of the day. During that period, food played a significant role and was as important as refined architecture, furnishings, and collections in terms of projecting an image of grandeur.

By 1759, the Inquisitor’s kitchen area consisted of a dispensa, a tinello dei servi, a tinello dei cammerieri, a cucina, a credenza, and a sala del primo cortile dove stanno i servi. It was furnished with a multitude of utensils to store meat, oil, ice, and all sorts of pots, pens, tin and copper trays to prepare pane di spagna, ice cream, sorbet, coffee, and chocolate.

In an attempt to instil energy back into a once bustling kitchen, Heritage Malta is not only securing historic kitchen utensils for its museum displays, but it is also complimenting this with an outreach programme of historic cook-along sessions – an exclusive sharing of historically researched recipes.

This has been a journey of over two years, which has brought about the collaboration of the Palace curatorial team, food historian Dr Noel Buttigieg and chef Josef Baldacchino.

Historic archives, including the Inquisitor’s own kitchen inventories or trial cases, feed these researchers with the right snippets, which are in turn combined with period recipes found locally. The chef then gets busy doing his thing to offer an authentic sensory experience. Until now, the Inquisitor’s historic cook-along sessions have focused on 17th and 18th century coffee and chocolate, ice-cream, pane di spagna, rabbit, and oranges.

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The latest event, which made oranges the star of the show, took place on 22 November, and revealed that during the 18th century, the Maltese blood orange had earned a reputation of excellence, at a time when the fruit was considered to be a luxury item in Europe. The sense of anticipation among the royal courts of Europe, particularly in Paris, is also well documented. www.gourmettoday.recipes

In 1780, the sisters of the king of France invested in an orange garden in Malta, to ensure their annual supply. Similarly, tradesmen competed for the individually paper wrapped oranges, which were diligently packed into boxes and shipped to sophisticated markets in Europe.

The exclusive nature of the Maltese orange was also celebrated in print - from travellers’ accounts to period cook books, which specifically refer to the Maltese orange, and eventually to the French Sauce Maltaise that was renowned as a specialty on European aristocratic tables.

Local orange appreciation was also noted by Inquisitor Fabio Chigi. Indeed, he loved the smell and taste of the Maltese oranges so much that he also included orange trees in the garden of the Palace.

Chigi is documented enjoying his cold orange squash with the addition of some sugar to refresh himself during summer. In 1635, he informs the Holy Office in Rome that his Lenten meals included oranges.

In an inventory of the Inquisitor’s Palace, compiled on 24 April 1798, one comes across a multitude of utensils to preserve and process oranges in different shapes and forms, from rose water to marmalade.

These include una cocchiara di chiarificare il zuccaro (a special spoon used to purify sugar, which is an essential ingredient for marmalades), un piccolo lambico di rame (a distiller for orange blossom water), and una gratta limoni di latta (a grater for lemon zest, which is essential in many delights).

‘Oranges in 17th and 18th century Malta’ was the fifth exclusive sensory experience from the Inquisitor’s historic cook-along sessions. Following intriguing historical insights about this theme by historian Dr Noel Buttigieg, participants had the opportunity to see a live demonstration of the composta di bergamotte; an orange conserve from 1748 which was served on pane di spagna from the very same 1748 recipe book. This was accompanied by a coffee, according to a 1635 recipe, thereby combining the conserve with recipes from past editions of the Inquisitor’s historic cook-along session.

• dinners@heritagemalta.org • Mob: 79706554

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Sophisticated savory bites to serve at your festive party or as a light starter

VEGETABLE CANAPÉS INGREDIENTS • Maltese bread • Cream cheese • Yellow peppers • Brussel sprouts • Cherry tomatoes • Radish

METHOD 1. Cut the Maltese bread into circles, preferably using a ring cutter.

2. Cook in the oven for five minutes.

3. Place cream cheese in a piping bag with a star nozzle.

4. Pipe the filling evenly into the pieces of bread.

5. Finely chop cherry tomatoes, peppers, and Brussel sprouts.

STUFFED MUSHROOMS INGREDIENTS • Red kidney beans • Oil • Lemon • Salt & pepper • Mushrooms • Walnuts • Apricots

METHOD 1. Place the kidney beans together with some oil, lemon, salt, and pepper in a blender until a paste consistency is achieved.

2. Wash the mushrooms and remove their stems, then hollow them out with a spoon.

3. Fry in a pan for 10 mins.

4. Stuff the mushrooms with the paste.

5. Chop apricots and walnuts to garnish.

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Tune in to Gourmet TV on Thursdays at 6:30pm on TVM Robert Cassar Chef Patron at Root 81/Gourmet TV

SALMON GRAVLAX CANAPÉS INGREDIENTS • Maltese bread • Cream cheese • Salmon gravlax

METHOD 1. Cut the Maltese bread into squares, preferably using a cutter.

2. Cook in the oven for five minutes.

3. Place cream cheese in a piping bag with a star nozzle.

4. Pipe the filling evenly into the pieces of bread.

5. Garnish with salmon gravlax on top.

CHICKEN KIEVS INGREDIENTS • 200g chicken, minced • Pinch of salt & pepper • Garlic • Oil • Mozzarella • 1 egg • 50g flour • 50g Panko breadcrumbs

METHOD 1. Place the chicken in a bowl and add salt, pepper, and garlic.

2. In the palm of your hand, place the chicken with the mozzarella in the middle and form a ball.

3. Prepare 3 separate bowls of eggs, flour, and panko crumbs.

4. Dip each ball in the flour, then the egg and finally the breadcrumbs, repeating so each Kiev has a double coating.

5. Heat the oil in a large frying pan over a medium-high heat. Fry the Kievs for 2-3 mins each side until golden.

6. Transfer to a baking tray and cook for 10-15 mins until cooked through.

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THE FAMILY SPIRIT The Glenfarclas Distillery was established in 1836, on the Recherlich Farm at Ballindalloch, in the heart of Speyside. The licence was originally held by Robert Hay, who was the tenant farmer. However, after his death, the farm and the distillery were left vacant, which attracted the attention of John Grant. The Grant family were prominent local cattle breeders, who were looking for an ideal halfway staging post between their farm in Glenlivet, and the market in nearby Elgin. The cattle drovers and workmen certainly enjoyed the sustenance of a dram of Glenfarclas.

In the 1890’s, John and George Grant formed their own company, J.& G. Grant. After many years of hard work and shrewd accounting, the future of Glenfarclas had been secured, and the Family’s reputation firmly established. A rival distiller wrote to the Grant family in May, 1912: “of all the whiskies, malt is king, of all the kings, Glenfarclas reigns supreme”.

The 1920’s saw the retirement of John Grant, and George continued to run the distillery. So on to 1948, which is remembered as the ‘year of the party’; a social milestone for the Grant family that celebrated several anniversaries, even though the date did not coincide with any of them! At this time it was mistakenly believed that the distillery was first established in 1845, and once the war was over, George saw fit to hold a centenary celebration.

Today, the Distillery’s reputation is well regarded around the world. In March 2006, Glenfarclas was named Distiller of the Year by Whisky Magazine “for being consistently good and staying true to its core values”. In 2011, the Distillery celebrated 175 years of licensed distilling, with a ceilidh in Warehouse 14, a Royal visit, and the publication of ‘Glenfarclas – An Independent Distillery’ by Ian Buxton. Today, the Grant family continue to act as custodians of the

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Glenfarclas Distillery, and remain committed to the principle of producing superior quality Highland Single Malt Scotch Whisky.

From the Grain to the Glass Glenfarclas is renowned for its traditional fullbodied and well-sherried style, and is only ever released at natural colour. To produce Glenfarclas Single Highland Malt Scotch Whisky, three essential ingredients are required: pure spring water, malted barley, and yeast. Only the finest ingredients, combined with the unique size and shape of the copper pot stills, traditional distillation methods, the specially selected oak casks, and the style and location of the warehouses, are all important factors which determine the final unique character of Glenfarclas.

The Glenfarclas range consists of the 10 Years Old, 12 Years Old, 15 Years Old, 17 Years Old, 21 Years Old, 25 Years Old, 30 Years Old, 40 Years Old and ‘105’ cask strength. The most recent selection, The Family Casks (launched in 2007) are a unique collection of single cask, cask strength whiskies. The current range comprises one cask from every year from 1954 to 2001.

Glenfarclas Single Highland Malt Scotch Whisky continues to impress the tasting panels at both national and international competitions, year after year.

Confirming the words of a great rival distiller in 1912, “of all the whiskies malt is king – of all the kings Glenfarclas reigns supreme.”

www.gourmettoday.recipes 29 Imported and Distributed by Red October Co Ltd | Tel: 21470400

Where we’re dining this festive season Sumptuous dining, elegant surroundings and a truly magical atmosphere… the perfect venues for a festive lunch or dinner to create memorable gatherings this Christmas season

DRIFT A friendly locally run eatery off the beaten track, renowned for their meze, fresh homely cooked food and their daily specials. A great place if you’re craving some Greek food or a leisurely meal. If going out for a full-blown, three-course meal is too much for you, why not gather around a table and snack on meze, perfect for sharing, at Drift? Some great desserts and superb service top it all off. Open Monday to Friday for breakfast, lunch and dinner, Saturday for breakfast and lunch and Sunday for breakfast only.

Ibragg Road, Ta’ L-Ibrag, 2713 8540

MADOKA Located in the heart of St Julian’s, the whole team at Madoka – its Japanese owners and chefs - offer you the very best in traditional Japanese hospitality; from delicious and exquisitely-presented food to excellent service and a warm, welcoming atmosphere. They offer a wide variety of Japanese dishes and sake.

All food is cooked with grace, well-balanced tastes, and ingredients that are as fresh as can be. Do you want to experience an authentic Japanese meal… one that moves beyond sushi?

Look no further.

20, St. George’s Road, St. Julian’s 27011440

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LEGENDS Legends offers a variety of exquisite menus, catering for all events this festive season! Due to the recent launch of their second menu this winter, they’d like to give everyone the opportunity to taste it all! All festive menus include multiple courses where you can taste most of the menu in one sitting. If you’d like to treat someone special to the ultimate fine dining experience, their exclusive fine dining 3 course set menu will do just that. Email them on legendsmalta@gmail.com or check their Facebook page for more information on these menus.

St. Thomas Bay, Marsa Scala 7979 7722

PACEVILLE 20 Open from early afternoon to late evening, Paceville 20 offers a fantastic selection of seasonal dishes. Meat is their headliner, but there are plenty of other choices, too. Just as much attention is given to the starters as is given to the main courses. The appetisers happily hold their own, keeping out of the shadow of all the juicy meat dishes available. Boasting beaming service, and seriously good cooking, Paceville 20 is a restaurant well worth a visit.

20, Paceville street, St. Julian’s 2137 6021

ROOT 81 This restaurant boasts an exciting menu that promises to satisfy, with food being served either on the breezy stairway itself or in the cosy inside space with flagstone tile flooring, dark oak tables and warm copper hues. The chef’s philosophy is definitely gourmet; combining food and art, with appetising local ingredients whipped into eye and stomach-pleasing creations.

21, Telgha tas-Saqqajja, Rabat 7949 2083

L’ARTIGLIO With a distinct relaxed atmosphere and elegant, airy decor, it is the perfect restaurant venue to enjoy dinner with friends and family, or have a tasty working lunch with colleagues. Their renowned chefs have developed an à la carte dinner menu that combines classical cuisine with contemporary taste. If sublime food in a beautiful setting is what you are looking for, you’ve found it.

4 melita street, Valletta 2247 6601

ivia

f l f e u rT Tr Christian Musu at Truffles and Co.

Truffles are an underground type of mushrooms. They grow in clusters symbiotically with specific tree roots and require unique microclimatic conditions in calcareous soils that are well drained.

All varieties of truffles are usually roundish and a somewhat irregular shape.

Each truffle type has its own colouring, which varies according to the degree of ripeness. The degree can be determined from the appearance of the fruit layer, depending on its colour, as well as on the structure of the vein.

Every kind of truffle has its own unique perfume and aromatic signature. Since truffles are found near tree roots that may be difficult to harvest, they are usually harvested in the wild by trained dogs. These welltrained dogs are taught their task when they are still puppies and are rewarded with treats when they scratch in the soil and discover something. In the past, pigs were used, however, the main problem there was that pigs consumed the truffles, and became aggressive if stopped. In fact, nowadays, it is illegal for hunting pigs *All recipes are sponsored by Truffles and Co. 32

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to be used. Truffles are one of the world's most expensive foods, and the Italian white is the most valuable of all. They are impossible to reproduce, and only grow naturally in the wild. They are usually classified according to their appearance, smell, and taste. In Italy, they are found in the regions of Piedmont, Tuscany, Umbria, Emilia Romagna, and Le Marche.

Their value varies depending on their rarity and specific aromatic scent.

The truffles held in the highest regard are the whites truffle and the winter black truffles. The white truffle is only available three months a year, whilst the winter black truffle is available between November and March in central Italy, especially in the region of Umbria, where it is referred to as the ‘black diamond’.

Fresh truffles should be eaten as soon as possible, especially the white ones. They can be stored for a limited length of time, and only if wrapped individually in an air tight container and kept at a temperature of 5-8°c in the fridge.

PUMPKIN VELOUTÉ WITH FRESH BLACK TRUFFLE

Fran Farrugie at Baked

Serves 4 as a starter

INGREDIENTS

METHOD

• 500g pumpkin chopped into small cubes • 100g salted butter • 300ml chicken stock • 150g grated parmesan • One medium size fresh black truffle (approx 15g) • Fresh tarragon • Salt and pepper

1. Melt the butter in a heavy bottomed pan on medium heat.

2. Add the diced pumpkin and cook, mixing from time to time, until soft and dry.

3. Add the chicken stock to the pan and bring to a boil.

4. Remove from the heat and stir in the parmesan and tarragon.

5. Gently transfer the soup into a blender or use a hand-held blender to blend until smooth and silky.

6. Season with salt and pepper to taste, grate the black truffle and enjoy this decadent soup bursting with flavour.

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Andrew Borg at Risette

WHITE TRUFFLE RISOTTO Serves 4

INGREDIENTS • • • • • • • • • • • •

350g Arborio Rice White truffle oil 1 onion 300g mix of wild fresh mushrooms 100ml dry white wine 1 tablespoon fresh thyme leaves 1.2 litres warm vegetable stock, made with 2 stock cubes 50g salted butter 50g freshly grated Parmesan cheese 20g white truffle Extra virgin olive Salt and black pepper

METHOD 1. Heat the olive oil in a large saucepan and fry the onion over medium heat for about 2 minutes or until softened. Stir occasionally with a wooden spoon.

2. Add in all the mushrooms with the thyme and continue to cook for a further 3 minutes stirring occasionally.

3. Add in the rice and stir continuously for 3 minutes, allowing the rice to toast in the olive oil and begin to absorb the mushroom flavours.

4. Pour in the wine and continue to cook for a further 3 minutes to allow the alcohol to evaporate.

5. Start to add the warm stock a little at a time, stirring occasionally, allowing the rice to absorb it before adding more. Season well and cook gently (if you need extra liquid, use warm water).

6. After about 20 minutes, when most of the stock has been absorbed, remove the pan from the heat and stir the butter with the Parmesan cheese into the risotto.

7. Serve immediately with freshly grated white truffle on top and a drizzle of white truffle olive oil.

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ONGLET OF BEEF WITH CHARRED ONION AND TRUFFLE PASTE Serves 4

Andrew Borg at Risette

INGREDIENTS • • • • • • • • • • • • • •

300g cleaned onglet of beef 10g olive oil 2 white onions 30g salted butter 50g truffle juice 20g sugar 40g black autumn truffle 1 red onion 5g black truffle paste 10g grape seed oil Fleur de sel 100g chicken stock 20g miso 20g preserved truffles

METHOD 1. Finely slice the red onion and grill until completely burned, cool down and blend to a fine powder. Add the truffle paste and grape seed oil until you form a smooth paste.

2. Peel the white onions and place in a bag with the truffle juice and butter. Cook until tender.

3. When cool enough to handle, cut in half and sprinkle with the sugar, caramelised in a non-stick pan. Keep warm.

4. Heat a non-stick pan, add the olive oil and cook the onglet until medium rare (about 8min). Rest in a warm place.

5. Reduce the chicken stock by 1/3, add the miso and preserved truffles. Emulsify with a hand blender, keep warm.

6. Carve the onglet against the vein and brush with the onion and truffle paste. Divide between 4 plates together with the onion. Season with fleur de sel. Shave the fresh truffle on the beef and spoon over the sauce.

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DATE AND ORANGE ZEST CAKE WITH TRUFFLE HONEY

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Fran Farrugie at Baked

INGREDIENTS

METHOD

• • • • • • • • • •

1. Add the boiling water and pitted dates to a bowl and leave to soak.

2. Using an electric mixer, beat the butter and sugar together, followed by the egg.

3. Add the flour, baking powder and baking soda.

4. Whisk in the water used to soak the dates, followed by the orange juice and zest.

5. Blend the soaked dates and add to the mixture, whisking to ensure even distribution of the mixture.

6. Transfer the batter to a cake tin. (pictured is the bundt cake version) 7. Bake in the over at 160 degrees C for 30-35 minutes until firm.

8. Once out of the oven, leave to cool before removing from the tin.

9. To serve, add a drizzle of truffle honey followed by icing sugar using a fine sieve. Alternatively, you may want to heat the cake and add a scoop of vanilla ice-cream. Delicious!

50g unsalted butter 120g sugar 1 egg ¾ cup pitted dates 1 ¼ cup boiling water I cup flour 1 tsp baking soda 1 tsp baking powder Juice and zest of one orange 2 tbsp Truffle honey

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Let’s Do Lunch this Weekend Whether boozy or foodie, lunch in the elegant Villa Corinthia promises something

extra-special. Paired with your choice of free-flowing wine, Prosecco or Champagne, this exquisite menu is served every Saturday and Sunday from noon to 3pm

Saturday & Sunday Lunches CORINTHIA PALACE HOTEL AND SPA, DE PAULE AVENUE, SAN ANTON, BZN9023, MALTA +356 2144 0301 | SANANTON@CORINTHIA.COM | CORINTHIA.COM/PALACE

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One word.

Critics from over the world convened and praised Malta’s Merlot in long-winded tasting terms. In reality, only one carefully chosen word is needed.

MEDINA Medina Merlot 2017 by Delicata, expressive of the generosity of the Maltese land and its varietal attractiveness, won a Gold Medal and the Press Prize at the international wine competition “Emozioni dal Mondo Merlot e Cabernet Insieme 2018” in Italy.

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Family Winemaker Since 1907

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LOCALLY-GROWN MERLOT

MAKES MALTA PROUD Winegrowing in Malta has been challenged in the past and it never had an easy road ahead. However, amazing triumphs that only few people imagined to be possible have been already been achieved.

Delicata winery has done it again.

Malta’s foremost family-owned winery scored high in Italy with its outstanding 2017 Medina Merlot, DOK Malta, Superior, which won a gold medal as well as the Premio Della Stampa at the Emozioni dal Mondo Merlot e Cabernet Insieme 2018.

The international wine competition, organised in Bergamo by the Vignaioli Bergamaschi S.C.A, specialises in and reviews wines which are made from Merlot, Cabernet Sauvignon, and Cabernet Franc.

The latest success adds another two medals to Delicata’s impressive roll of 130 awards.

The hillside parcels are often surrounded by typical Mediterranean garrigue scrubland where thyme and rosemary still grow wild.

The Maltese sun offers no respite and our arid soils close to the bedrock give little nourishment, resulting in flavour-packed grapes, which are kept healthy at night by cool marine winds.

The crop is hand-picked at optimum ripeness, at dawn to preserve nature’s gift. Bunches get destemmed, single berries sorted, crushed and fermented after a cold soak in tank. Finally, a gentle pressing safeguards the bright colour, fruitiness and silky tannins.

Medina Merlot of Malta is expressive of our land, climate, and skilled human hands, all rolled into one, with a gold medal and press prize to boot.

Competitions like these encourage winemakers to do better, and, all together raise the standard of a country’s wine industry by holding it to international benchmarks.

At this year’s Emozioni dal Mondo Merlot e Cabernet Insieme, the judges’ panel was made up of 85 critics from all around the world. The Internationale de la Vigne et du Vin organisation oversaw the legitimacy of each gold medal.

A special commission of wine journalists adjudicated the Premio Della Stampa, a press prize for a country’s highest scoring wine.

Delicata’s Medina Merlot, a well-crafted genuine bottle of wine, passed all the criteria and won, making Malta proud.

The mature vines selected for this ruby-red grow at 50 to 220 metres above sea level.

Emmanuel Delicata Winemaker Tel: 2182 5199

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A

strawberry DREAM

Tequila: known for its signature fiery burn and sheer brute strength. A winning combination of fruit, pepper and spice, tequila expresses the nuances of its raw material arguably better than any other spirit in the world.

How do you like your tequila?

With a slice of lime? Maybe a slice of lemon and a dash of salt? What about strawberry?

Enter Tequila Rose. A sweet combination of rich, smooth, strawberry cream and the thrilling bite of tequila.

Though normally associated with the summer season, strawberries are much more versatile than you might think. Here are four ways you can indulge in your new favourite drink this frosty winter season.

DREAMY STRAWBERRY TRUFFLES Disclaimer: you might want to close your eyes when eating these little truffles, because you’re going to want to savour every second of their chocolate strawberry cream goodness.

INGREDIENTS • 3 cups sifted powdered sugar • 230g softened cream cheese • 350g semi-sweet chocolate chips, melted • 3 tablespoons Tequila Rose

METHOD 1. Add powdered sugar gradually to cream cheese in mixing bowl slowly.

2. Mix on medium speed, till well blended.

3. Add melted chocolate and combine.

4. Wrap mixture in plastic wrap and refrigerate for several hours.

5. Shape mixture into 1-inch balls and roll in topping of your choice (we recommend coconut, cocoa powder or candy sprinkles) 6. Keep refrigerated until serving in airtight container.

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Imported by GST Co Ltd | Tel: 21371807 Mob:99421217

TOO PRETTY TO EAT CAKE Looking for ideas for your dessert table? Try your hand at this sweet treat for that pop of colour.

INGREDIENTS For the cake • 225g unsalted butter, softened • 225g caster sugar • 4 eggs • 3tbsp tequila rose • 300g self-raising flour, sifted • 2tsp baking powder • Pink food colouring

For the buttercream • 100g unsalted butter • 215g icing sugar, sifted • 1 ½ tbsp tequila rose • Pink food colouring

METHOD For the cake: 1. Preheat the oven to 180°C and line a ten-inch bundt pan.

2. Beat the butter and sugar together until light and fluffy.

3. Gradually add the eggs to the mixture with a spoonful of flour.

4. Then beat in the tequila rose.

5. Fold in the flour and the baking powder.

6. Then place half the mixture in a separate bowl and add the pink food colouring to it.

7. Then add a spoonful of the white mixture followed by a spoonful of the pink batter and repeat this until its all in the tin.

8. Use a skewer to marble this together.

9. Bake for 35-40 minutes.

HOT COCOA Hot cocoa mixed with Tequila Rose is a unique twist on your favourite winter warmer.

INGREDIENTS • 1 part Tequila Rose • 3 parts hot chocolate • Whipped cream

METHOD 1. Pour Tequila Rose into a coffee mug and fill with hot chocolate.

2. Top with whipped cream and chocolate shavings.

10. Once baked remove from the oven and allow to cool in the tin for 15-20 minutes.

11. Then remove from the tin and transfer to a wire rack to allow to cool completely.

For the buttercream 1. Beat the butter and gradually add the icing sugar.

2. Once all the icing sugar is incorporated add the tequila rose.

3. Take half the buttercream and add pink food colouring to it.

DELICIOUS MILKSHAKE (FOR ADULTS!) We all love to indulge in a delicious milkshake every now and then. Why not elevate the classic vanilla milkshake with a splash (or more) of Tequila Rose? For adults only!

INGREDIENTS • 30ml Tequila Rose • 2 scoops of vanilla ice cream

METHOD 1. In a blender, combine ingredients and blend until smooth.

2. Pour mixture into tall glass and top with a strawberry wedge.

CHRISTMAS DAY EVERY DAY AT

€10 VOUCHER WITH EVERY €100 SPENT

0 1 € R E H C VOU

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OFFER VALID DURING THE MONTH OF DECEMBER 2018.

Soup of the day Soup is the ultimate in nutritious comfort food. And there’s nothing quite like a bowl of broth you’ve made yourself. A great soup can take you from a simple weeknight dinner to the first course of your dinner party. If you love making your own soup, but are tired of spending half your weekend cooking and washing up in the process, a soup maker could be for you.

Jacqui Farrugia at www.senza-g.com

This is my top favourite kitchen gadget which I call the ‘Chuck ‘n Go’. You can have a delicious soup in half an hour - smooth or chunky as you prefer. It is a quick and easy-to-use appliance that you don't have to supervise during cooking, as well as saving you time on the washing up. They are very versatile and allow you to prepare healthy soups in no time at all and most soup-makers can also be used to prepare other nutritious meals Soup-Maker Blender

like smoothies.

There are two types of soup makers, the ‘Soup-Maker Blender’ which has a glass jug and looks like a liquidizer and the ‘Kettle Soup-Maker’ which looks like a chunky stainless steel kettle.

Since the latter is made entirely of metal, you cannot see the soup as it cooks. It is also a cheaper option.

The following recipes were made in a basic Soup-Maker Blender.

Kettle Soup-Maker

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SPICY BLACK BEAN, TOMATO AND SWEETCORN SOUP INGREDIENTS • • • • • • • • • • • • • • • • • • • • • •

1 can black beans 1 onion, diced 2 garlic cloves, roughly sliced 1 carrot, diced 1 celery stick, diced 1 red sweet pepper, diced 1 potato, diced 1 cup crushed tomatoes 2tbsp tomato concentrate 1 GF vegetable stock cube 2tsps cumin 1/2 tsp cinnamon 1 tsp chilli powder 1 tsp sweet paprika 1 tsp sugar 1 can sweetcorn Salt and pepper Avocado, cubed, to serve Tomatoes, diced, to serve Spring onions, sliced, to serve Yoghurt to serve Tortilla chips to serve

METHOD 1. Reserve two tbsps of black beans and set aside.

2. Place the onions, garlic, carrot, celery, red sweet pepper, potato, remaining black beans, crushed tomatoes, tomato concentrate, vegetable cube, the spices, sugar, salt and pepper in your jug.

3. Add warm water up to the indicated level.

4. Press ‘chunky’ and then the ‘start’ button.

5. When ready, using the manual blitz button, just pulse for a couple seconds, not more. This is just to slightly thicken it. You can omit this step if you wish.

6. Add the remaining beans as well as the canned sweetcorn and check seasonings.

7. Again, using the manual settings, ‘cook’ for another minute so the beans and sweetcorn are heated through. Ladle into soup bowls and top with the cubed avocado, diced tomatoes, sliced spring onions and a dollop of yoghurt.

8. Sprinkle with chilli flakes if desired. Serve with GF Tortilla chips.

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TOMATO & PANCETTA SOUP INGREDIENTS • 600g crushed tomatoes • 2 heaped tbsp tomato concentrate • 1 onion, diced • 2 cloves garlic, minced • 1 stick celery, diced • 1 potato, diced • 100g cubed smoked pancetta • 1 GF Vegetable stock cube • Chilli (optional) • Salt and pepper • ½ tsp sugar • Fresh basil leaves • Toasted GF baguette slices • Fresh tomatoes • Spring onions

METHOD 1. Place the crushed tomatoes, onion, garlic, celery, potato, pancetta, tomato paste, sugar, stock cube, chilli, salt and pepper in your jug.

2. Top up with warm water to the indicated level.

3. Press ‘smooth’ and then ‘start’.

4. Whilst the soup is cooking, dice the fresh tomatoes and spring onions.

When ready, add the basil and whizz again.

5. Pour soup in bowls. Place baguette slice in each bowl and top with the tomato and onion mixture.

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ROASTED CAULIFLOWER, CHICKPEA AND PESTO SOUP INGREDIENTS • 1 small cauliflower, divided into little florets • 1 white onion, diced • 2 garlic cloves • 1 can chickpeas, drained • 1 level tsp ground cumin • 1 level tsp ground coriander • Salt & Pepper • GF Vegetable stock cube • Fresh pesto

METHOD 1. Place the cauliflower in a ziplock freezer bag, drizzle with olive oil, season with salt and pepper, cumin and coriander and shake the bag so the cauliflower will be coated with olive oil. Place the florets onto a baking tray and roast till they obtain a little colour.

2. Take about two tablespoons of chickpeas from the can and do the same as with the cauliflower and roast till crunchy. Set aside.

3. Place the roasted cauliflower, onion, garlic, stock powder and the remaining chickpeas in the jug and fill up with warm water, always to the level or less, as indicated on your soup maker.

4. Press the ‘smooth’ button, followed by the ‘start’ button.

When ready, if soup is too thick add a little hot water and blitz again.

5. Pour into soup bowls, swirl in some fresh pesto and top with the roasted chickpeas.

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Attard & Co. Food Ltd. - Tel: 2123 7555 52

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attardcowines

Mau Gambin at @bitemau

The date is the fruit of the date palm. Dates have existed for more than 50 million years, and are believed to have originated in Iraq and then been cultivated in other nations like Egypt and Pakistan. Today, they continue to be some of the most important ingredients in Middle Eastern cuisine.But of course, an ever-globalising world means just about everyone can get their hands on some tasty dates nowadays.

The dried fruits are used in all kinds of sweet and savoury dishes - they seem to pair well with anything and can be incorporated into your snack or mealtime in so many scrumptious ways. They can be eaten plain, stuffed or chopped up.

There are thousands of named date varieties which fall into two main categories - soft and dry - and are most readily available from autumn through winter.

Because of their concentrated natural sugar content, dates are a source of instant energy. But dates are also nutritious and rich in potassium, a mineral particularly important for active athletes to balance the body's fluids.

In fact, while bananas surpass dates in vitamins C and A, dates have about twice as much potassium, three times as much iron, twice as much protein, and six times as much calcium as bananas.

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LIME LENTILS WITH DATES Serves 3 as a main, or 5 as a side

INGREDIENTS

METHOD

• • • • • • • •

1. Pour the oil into a large pot and toss in the clove of garlic to flavour it (don’t bother to chop it). Warm up over a medium-high heat.

2. Add the cumin seeds to the hot oil and stir around till fragrant.

3. Add the grated ginger and when warm, add the lentils, lime zest and juice. Stir around so everything is slicked in aromatic oil.

4. Add the honey and pour in the boiled water and salt, followed by the dates and bay leaves. Give everything a good stir.

5. Bring to the boil, clamp the lid on and turn the heat down to low so that everything is simmering gently.

6. Leave to simmer for around 45 minutes, checking occasionally to see if any extra hot water needs to be added.

7. Once the water has been mostly absorbed (a little soupiness is desirable here), fish out the bay leaves and garlic clove, and taste for seasoning. The lentils should still have some bite to them.

8. Switch the heat off and leave to stand for 15 minutes with the lid off.

9. Garnish with chopped parsley and radishes if desired. Serve with an extra lime, cut into wedges, for people to squeeze over as they eat.

• • • • • •

200g red or green lentils A good glug of regular olive oil 1 whole clove of garlic, peeled 2 tsp cumin seeds 4cm of ginger, finely grated Zest and juice of 2 limes 700ml boiling water 100g pitted dates, roughly chopped 2tbsp honey 2 bay leaves 1tsp of coarse salt 1 extra lime, cut into eights, to serve A small handful of parsley, roughly chopped, to serve (optional) 2 or 3 sliced radishes, to serve (optional)

The sourness of the limes, the gentle heat of the ginger, and the sweetness from the dates and honey marry perfectly to spruce up the blandness that is so often associated with lentils.

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STICKY TOFFEE PUDDING INGREDIENTS

METHOD

For the cake

1. Preheat your oven to 180 Celsius / 160 Fan / Gas 4. Grease a square baking dish.

2. Add 1tsp of bicarbonate of soda to your soaking dates and mash lightly with a fork.

3. Lightly oil your tablespoon before measuring the treacle so that it runs off easily, and put it into a bowl with the butter, sugar, eggs, flour and baking powder.

4. Beat the mixture together using an electric hand whisk or a freestanding electric mixer until everything just combines. Do not be tempted to over-mix.

5. Fold in the dates and their liquid and pour the batter into the greased dish.

6. Bake in the oven for about 45 minutes, checking after 35 by inserting a piece of uncooked spaghetti into the centre of the cake and ensuring that it comes out clean. When cooked, the cake should bounce back when pressed and the sides should be pulling away from the dish.

7. While it bakes, combine all the sauce ingredients, apart from the cream, in a small sauce pan and stir over a low-medium heat until everything melts together. Pour in the cream and stir in patiently.

Bring to the boil, then switch off the heat and your sauce is done.

8. When the cake comes out of the oven, poke holes all over using the same piece of uncooked spaghetti and pour over some of the sauce to completely cover the surface of the cake.

9. The cake is best when left to stand for 20 minutes (although I do realise that this might be greedily impossible).

10. Serve with the remaining sauce in a pouring jug, and with lightly whipped cream or vanilla ice cream, as desired.

• 200g pitted dates, finely chopped and soaked in 200ml boiling water • 1 tsp bicarbonate of soda • 75g unsalted butter or margarine • 2tbsp black treacle • 50g dark muscovado sugar • 2 eggs • 150g plain flour (I prefer Italian 00”) • 2tsp baking powder For the sticky toffee sauce • 100g unsalted butter or margarine, diced.

• 200g dark muscovado sugar • 140ml fresh Benna cream

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CHEF HATS OFF

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GLAZED PORK NECK & PARSNIP STUFFED FILLET, NETTLE SPELT RISOTTO, ALE & PORK BUBBLE INGREDIENTS

METHOD

• Pork neck • Pork bubble

For the pork neck 1. Trim the neck, wrap in cling film tightly & cook for 2hrs sous vide.

2. After it is cooled down remove the cling film and cook the neck confit for 4hrs at a temperature of 140ºC. 3. After it cools down, wrap it in cling film and portion into medallions.

For the risotto • 60g raw spelt • 80g nettle puree • 60ml ale • 80ml chicken stock • 50g cubes of sauté parsnips For the stuffed pork • 1 pork fillet • 4 pieces slices pancetta • 20g baby spinach • 30g sauté parsnips

For the pork bubble 1. Boil the skin for 2hrs 2. When it is still hot remove the fat 3. Dehydrate overnight 4. Fry on 210ºC and season with salt For the spelt risotto • Start by boil the spelt • When it is cooked drain and add the ale • Continue with the chicken stock & sauté parsnips • At the end add the nettle puree & seasoning Stuffed pork fillet • Start to cut the parsnips into small cubes, sauté them & leave to cool • Cut the fillet lengthwise & season.

• Place the baby spinach & parsnips • Wrap into the pancetta & cook sous vide for 45mins

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October

Matthew Bonsfield – Sous Chef – The Medina

1. Which celebrity or internationally renowned chef has most inspired you in the kitchen and why?

Marco Pierre White, because he is not afraid to take risks in the kitchen in order to pursue what he believes in.

2. Which is your favourite country/city for eating?

Definitely Paris!

3. Who is the most famous person you have ever cooked for?

There’s more than one, but to mention a few, Samuel Leroy Jackson, Angela Merkel, John McClain, Enrique Iglesias and other politicians, singers, and actors.

4. What is your favourite ingredient to work with?

Pork… it is so versitile.

5. What is your favorite dish on the menu at The Medina? And why?

I’ll have to say it is the deconstructed imbuljuta, a dish which I created. It is a modern twist on the traditional dish using the same genuine ingredients.

6. Do you have a signature dish, or one you are particularly proud of?

Glazed pork neck and parsnip stuffed fillet, nettle spelt risotto, ale and pork bubble.

Chef of the Month Competition The Defininitive(ly) Good Guide to Resturants Chef of the

Month Competition supported by The Cathering Centre and Gourmet Today aims to recognise the chefs who make the

restaurant the success that it is. Every month, two chefs are

featured on www.restaurantsmalta.com and diners are asked to vote for who they think is the best, based on presentation of the food, variety of ingrediets used and creativity in their use. To find out the best survey rated restaurants for 2019

and how they ranked, get your copy of The Definite(ly) Good Guide 2019 from www.restaurantsmalta.com

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JERUSALEM ARTICHOKE RISOTTO WITH FRESH PANSEARED SCALLOPS

62

INGREDIENTS

METHOD

• 1 cup of carnaroli rice (or arborio rice) • 3 - 4 cups of vegetable stock • 1 glass of dry white wine • 6 - 10 Jerusalem Artichokes • 2 cloves of garlic • Butter • Grana Padano • Fresh Basil • Fresh Scallops (Suggested 3 per portion)

1. Clean, half, season and roast the Jerusalem artichokes in a preheated oven at 170c for 35-45 mins 2. Take roasted artichokes out of the oven to cool.

3. Once cooled, blend the artichokes with a food processor. Store for later use.

4. Heat a pan adding 2 minced garlic cloves and a tablespoon of butter.

5. Once the butter starts to melt, add the rice to the pan.

6. Add the white wine to the pan and stir.

7. Once the wine has reduced, start adding half of the vegetable stock, ladle by ladle, stirring constantly.

8. Add the Jerusalem artichoke purée and stir.

9. Continue to slowly add the vegetable stock, tasting periodically.

10. Add Grana Padano shavings, finely chopped fresh basil and a tablespoon of butter to the risotto and stir.

11. In a separate pan, lightly sear the scallops (about 1 ½ min per side) 12. Plate the risotto and top it with the seared scallops.

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November

Isaac Schembri – Sous Chef – Lovage 1 What does winning this reader–voted competition mean to you?

I feel that winning this competition means that all the effort put in to ensure that our food is of a high standard, is appreciated by our patrons.

2 Which is your favourite country/city for eating?

Cheese is a weakness of mine so I would have to say France or Italy due to the varieties the countries offer.

Apart from the ‘fromage’, both countries have a strong gastronomic importance - so I can’t go wrong with either.

3 How did your career progress to bring you to your present position and what are your plans for the future?

I spent the first 10 years of my career working in several catering establishments and I was quite content doing so. At a point however, I felt I needed a change of pace and became a butcher - a great experience that taught me a lot and helped me master some of the skills, which I still use on a daily basis. After around 2 years, I was approached by my brother Matthew to join him at Lovage Bistro. Seeing what it meant to him, I promptly took him up on the offer and never looked back. My plan for the future is to keep doing what makes me happy and gives me satisfaction - that is, creating dishes with quality ingredients.

4 Which celebrity or internationally-renowned chef has most inspired you in the kitchen and why?

I like French cuisine in general, but have a keen interest in French modern. Seeing what chefs like Marco Pierre White and the late Paul Bocuse have created, has undoubtedly been a source of inspiration.

5 What is your food philosophy?

Quality, Technique, Consistency. It’s very clichéd I know, but I believe that communicating good food to people is all based around those 3 principles.

6 What experience can people expect to have when they dine at your restaurant?

When dining at Lovage Bistro, I want patrons to be intrigued when ordering, excited when they see their food coming and content after their meal. This comes from quality ingredients, proper technique and consistency. www.gourmettoday.recipes 63

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Available at Ten green bottles Zebbug 21467111 capt.A.Caruana St.julians 21380950 Valletta 21223999

Discover the ultimate sweet treats to wow your guests this season

Anthony Aquilina & Samantha Debono at Tony’s Foods

www.gourmettoday.recipes 65

BÛCHE DE NOËL INGREDIENTS For the cake • 5 eggs • 70ml sunflower oil • 70g granulated sugar • Zest from ½ lemon • 50g corn starch For the creamy filling • 250g mascarpone cheese (room temperature) • 5tbsps of hazelnut/chocolate spread For the chocolate bark decoration • 200g chocolate (dark or milk, depending on personal preference) • Some additional chocolate to melt at final stage of decoration • 2 tbsp. icing Sugar

METHOD 1. Pre-heat the oven to 170 degrees Celsius.

2. Prepare two baking sheets (18cm x 30cm) by lining them with baking paper.

3. Split eggs into whites and yolks in separate bowls.

4. Beat the egg whites with an electric whisk until you have obtained soft peaks.

5. Add the granulated sugar gradually whilst still whisking.

6. Add the lemon zest and whisk gently with a manual whisk.

7. Add the yolks while still whisking one by one.

8. Add the oil and whisk until fully combined.

9. Finally, sift in the corn starch. Mix well with a spatula.

10. Pour the mixture into the baking sheets. You should have enough for two cakes.

11. Bake for around 15 minutes, until the sponge has a spring to it when touched.

12. Remove from oven and allow to cool for about 15 minutes.

13. Whilst the sponge is cooling, mix the mascarpone with the hazelnut/ chocolate spread in a bowl.

14. Once fairly cooled, gently pull the sponge out of the baking tray by using the edges of the baking paper and place on a flat surface.

15. Cover with another baking paper on top and gently flip over the cake so that the bottom baking paper is exposed. Peel baking paper off the sponge.

16. Pour dollops of the mascarpone/chocolate mix onto the sponge surface and gently spread it out evenly until you have uniform coverage.

17. Grab the baking paper from the top of the sponge (on the longer side of the rectangle) and start rolling the sponge slowly into a sausage-like shape.

18. Seal the newly formed roll cake by tying the baking paper at both ends. You should now have a sausage-shaped cake.

19. Refrigerate for at least one hour.

20. Whilst the cake is cooling, melt the chocolate. Prepare two medium-sized sheets of baking paper and once the chocolate has melted, spread it thinly and evenly over each sheet of paper. Roll up the paper with the melted chocolate into a cigar-like shape and refrigerate for at least an hour. Before decorating the cake, remove the rolled up papers from the fridge and open them up. The now solidified chocolate should break up into small ‘bark-like’ pieces and fall off the paper.

21. Once your cake has cooled well, open up the baking paper which is holding it, the cake will keep it’s newly rolled shape. Place in a long plate or serving tray of your choice.

22. To decorate the roll cake with the chocolate ‘bark’, apply some melted chocolate onto the top of your cake, and carefully place the prepared pieces of chocolate ‘bark’ on it.

23. Sift the icing sugar on top of cake to finalize the decoration process.

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COCONUT AND LEMON SNOWBALLS INGREDIENTS • 3 cups Shredded Coconut • 1/2 cup Icing Sugar • 1/2 cup Sweetened Condensed Milk • 1/4 cup Butter – melted • Zest of 1 Lemon • Juice of 1/2 Lemon • 200 grams White Chocolate – melted • 1 tbsp Pink Peppercorns – crushed

METHOD 1. In a large bowl, combine the coconut, icing sugar, sweetened condensed milk and melted butter.

2. Add the lemon zest and juice, mix well.

3. Make small balls of the mixture and place on a baking sheet.

4. Freeze the balls for about 2 hours.

5. Melt white chocolate in the microwave or a bain-marie.

6. Dip your now cooled coconut balls into the white chocolate.

7. Sprinkle your crushed pink peppercorns over the truffles whilst the chocolate is still melted.

8. Refrigerate the the coconut truffles and serve cold.

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SUGAR AND SPICE NUTS INGREDIENTS • 500 grams mixed nuts (or any preferred selection of nuts) • 100 grams white sugar (granulated) • 100 grams brown sugar • 1 teaspoon cinnamon • 1 egg white • 1 teaspoon vanilla • Pinch of cooking salt

METHOD 1. Preheat the oven to 150 degrees celsius.

2. Prepare two bowls and a baking tray covered with baking paper, to cook the nuts on.

3. In the first bow, put the white sugar, brown sugar, a pinch of salt and ground cinnamon.

4. In the second bowl, beat the egg white with the vanilla.

5. Add the nut mix to the egg mix and combine to get full egg coverage of all the nuts.

6. Add the wet nut mix to the sugary mix and combine until there is full sugar coverage.

7. Put the mix on the baking tray and place in the preheated oven. Leave the mix in for about 40 minutes – mix every ten minutes or so for an even bake. The nuts are ready when they turn a reddishbrown and the sugar mixture looks more solid and grainy.

8. Leave to cool before consuming.

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CHRISTMAS COOKIES INGREDIENTS

METHOD

• • • • • • • • • • •

1. Preheat the oven to 180 degrees Celsius. Line two baking sheets with parchment paper and set them aside.

2. Combine the butter and sugar in a large bowl. Mix for one minute, or until fluffy.

3. Add in the egg and beat until smooth. Add in the treacle and beat until well combined.

4. Place the flour, baking soda, cinnamon, ginger, cloves and salt into a sifter (if you don’t have a sifter, whisk in a bowl), and then add to the butter mixture. Mix until combined.

5. Roll the cookie dough into balls. Place the granulated sugar into a shallow bowl and roll the dough balls into the sugar.

Place on the baking sheet, about 2 inches apart.

6. Bake for 8-10 minutes and let cool on the pan for 5 minutes before moving to a cooling rack.

7. Serve when cooled to room temperature.

¾ cup salted butter, softened 1 cup brown sugar 1 large egg ¼ cup black treacle 2 ¼ cups flour 2tsps baking soda 1tsps cinnamon 1tsp ground ginger ½ tsp ground cloves ¼ tsp Salt ¼ cup granulated sugar (for rolling the cookies)

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A

VEGETARIAN Christmas Holly Pisani and Michael Vella at Peas and Love

Vegetarian Christmas food can be just as exciting as the traditional festive feast, with all the trimmings. Put vegetables centre-stage and discover your new favourite vegetarian Christmas recipes – including a vegetarian lasagna, festive vegetarian sides and the show-stopping vegetarian mushroom wellington – meat-free and marvelous!

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VEGAN LASAGNE INGREDIENTS For the sauce • Olive oil • 2 red onions • 2 garlic cloves • 2 large carrots • 2 sticks of celery • 100g porcini mushrooms • 300ml red wine • 3 stalks of rosemary • 3 bay leaves • 2 tins of lentils • 2 tins of polpa For the Béchamel (Vegan Béchamel can be store bought) • 6 tbsp olive oil • 5 tbsp flour • 4 cups of non dairy milk • 2 tsp Mustard powder • 2 tsp Garlic powder • Salt • Pepper • 1 tbsp nutritional yeast (optional) • Parsley stalks

METHOD For the sauce: 1. Place the dehydrated porcini in hot water and allow to soak for 20 mins to half an hour.

2. Finely chop onion, garlic, carrot, celery and cook down in olive oil on a low heat for 10/15 mins.

3. Add red wine, bay leaves and rosemary and continue to cook down for another 5 minutes.

4. Add the water from the porcini, the tins of lentils (with water too) and the tins of Polpa and add one tin of water. Bring this to the boil and leave to simmer for up to 20 mins.

For the Béchamel: 1. Bring non-dairy milk to the boil with parsley stalks, garlic powder and mustard powder.

Strain out the parsley stalks and place to one side.

2. Fry the flour in the oil to make a paste and slowly add the milk until the mixture begins to thicken, stirring constantly.

3. Add the nutritional yeast (this adds a cheesy flavour) and season until perfect.

For the lasagne: 1. Preheat the oven to 230 degrees Celsius.

2. Place a layer of red sauce at the bottom of your dish. Place lasagne sheets on top and a layer of béchamel on top of the sheets.

3. Repeat the above another two times and top the lasagne off with vegan Parmeggiano.

4. Place in the oven for 30-40 mins until the top of the lasagne is browned. www.gourmettoday.recipes 75

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SAUTÉED WINTER VEG INGREDIENTS • Brussel Sprouts • Garlic • Lemon zest & juice • Pepperoncino • Pomegranate Seeds • Pistachios • Parsley, Mint, Basil - or any fresh herbs that you have available in your pantry • Olive oil

METHOD This side dish is an incredibly delicious accompaniment to any Christmas or dinner party table spread.

1. Blanch the brussel sprouts for just 30 seconds in boiling seasoned water. Drop them in an iced water bowl to set the lovely green colour. It is important that they are cooked right before serving, as they need to be crisp and fresh.

2. Heat up the pan with some oil or butter and toss in your onions. Once translucent, add in your sprouts.

3. Add a squeeze of lemon juice and some zest, together with your seasoning and pepperoncino.

Cook until caramelised and turn off the heat.

4. Place in your serving dish & drizzle with herb oil and add some toasted pistachios.

5. * To make the herb oil, blend any fresh herbs that you have with some extra virgin olive oil and seasoning.

6. Finish with some freshly popped pomegranate for that lovely crunch and pop of colour.

CARAMELISED BABY CARROTS INGREDIENTS • 200g baby carrots (we used mixed colours) • 2tbsp brown sugar • Olive oil • Salt & pepper • 1tbsp of cumin seeds • Honey

METHOD 1. Preheat oven to 220 degrees celsius.

2. Place carrots in a roasting dish topped with brown sugar and olive oil, salt, pepper, and cumin seeds.

3. Roast for 30 mins.

4. Top with finely chopped parsley and a drizzle of honey to serve.

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MUSHROOM & CHESTNUT WELLINGTON INGREDIENTS • Butter • Olive Oil • 1 leek • 500g chestnut mushrooms (if not chestnut: crimini / porcini) • Chestnuts (10 or so, ideally fresh) • 200g spinach • Onions • Garlic • Fresh thyme • Salt & pepper • 150g Goats cheese • Puff pastry • Eggs (for egg wash)

METHOD 1. Blanch & remove as much of the excess moisture from your spinach as possible. Make sure that by this stage your oven is pre-heating at approximately 200 degrees Celsius.

2. Heat up the pan with some extra virgin olive oil and butter. Using both oil and butter stops either from burning as fast and adds a delicate buttery and nutty note.

3. Add in your very thinly sliced leeks and onions and leave to soften.

4. Add in some crushed garlic, seasoning, and fresh thyme.

5. Add in your quartered chestnut mushrooms and cook until softened. If you do not find chestnuts, crimini, or portobello mushrooms also taste delicious. It is important however, that a mushroom with a nutty flavour and robust texture is used.

6. Leave the mixture to cool for 10 minutes and add your spinach, chestnuts and goats cheese. Make sure that the seasoning has been well adjusted and the mixture is thoroughly combined by this stage. Form this mixture into a log in some cling film and rest in the fridge for 30 minutes to an hour. This helps to stiffen the roll.

7. Open up your puff pastry sheet and place the rested mixture towards the bottom of the open sheet (leaving around 1 1/2 inches from the edge). Egg wash the border of the pastry dish and gently roll the pastry into cylinder shape, ensuring that the ends of the pastry sheet are tucked under for presentation purposes.

8. Make sure to add a couple of inserts on top of the roll for both design as well as steam evaporation during baking (this helps prevent your pastry from becoming soggy). You may opt to cut out and design some pastry leaves for the top of your wellington.

9. Egg wash gently and place in a 200 degree oven for around 30 minutes, or until the pastry is golden and crisp.

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The taste that brings us together

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HIP HOP

HOORAY! [ha p p y h ol i days]

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Diamantea by Tognana, with its diamond-powder reinforced interior coating that resists up to 100,000 cycles using metal utensils and is suitable for any type of hob. Perfect for healthy, easy and efficient cooking that saves time and energy without neglecting style and design.

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