[READ] Gourmet Today June 2021 edition online by Gourmet Today

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Editor’s Note Summertime is officially here! Lunches are back, Euro2020 is on and we’re currently planning our vacations as countries are gradually opening their borders. It’s time to celebrate with Gourmet Today’s selection of luscious dishes that shine using seasonal produce, including fresh salads, pasta dishes, light main meals and desserts... pistachio cheescake anyone? All perfect for alfresco dining on a hot summer night! Many of this issue’s recipes are also vegan or vegetarian adaptable. Sleep light and wake up to a delicious breakfast… because who doesn’t love breakfast? It’s funny when you think about how many different foods fall in this category. But aren’t you bored of making the same ole’ toast for breakfast, every single day? For us, it’s not breakfast without eggs… be it poached or fried… if it includes eggs, we’re skipping the snooze button. Turn to page 6 to check out Alain and Evelina’s scrumptious breakfast dishes that will make you want to eat eggs all day and make every morning feel like a vacay. Whether you’re following a plant-based lifestyle or looking to incorporate more flavourful foods into meal planning, there’s something amazing here for everyone. A special thank you to all our contributors for their beautiful creations and passion for food.

Philippa

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Contents June 40

Restaurant Review: Fasta

Asian Poke Bowl

Managing Editor: Saviour Balzan Editor: Philippa Zammit pzammit@mediatoday.com.mt Design: Philippa Zammit Photography: James Bianchi 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: Pistachio cheesecake by Chef Robert Cassar

Cooking with Eggs: Breakfast Ideas

Interview with Gourmet Challenge Winner

Healthy Asian Dishes

Restaurant Review: Broadside Terrace

3-Course Meal by Chef Robert Cassar

Interview with Restauranteur Keith Seychell

Vegan Seafood Swaps

Restaurant Review: The Edge

Burger Sajf

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Summer

Wish List COOK AIR GRILL

The Cook-Air portable grill is the ideal BBQ for the Summer... or anytime, anyplace you want to enjoy great flavoured BBQ! Reaching temperature up to 400°C in no time thanks to a fan built into the bottom of the grill, true searing temperatures are reached fast. Its unique design keeps the body, making it safe to use everywhere. Use the 12v mains adaptor to cook at home; use batteries or car power adaptor when on the beach, picnicing, camping, boating, or caravaning. www.petroleamalta.com | Valley Road, Msida

HALLOUMI DAWG Burgers.Ink have created a tasty vegetarian hot dog option by swapping the meaty sausage for crispy haloumi. They’ve seriously upped their game by topping this

mouth-watedring dawg with with mango chutney, sour cream and crispy onions.Trust me, these toppings work ridiculously well together, and the salty halloumi goes just perfectly with the juicy, sweet mango. This is just everything we love.

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ASARTE DOK BOTTLE OF WINE Astarte DOK Malta is made of carefully selected Vermentino grapes grown on terraced vineyards in close proximity to sea. This bottle of wine is distributed by S Rausi Trading, Gzira. For more information visit www.meridiana. com.mt

ALESSI AJM POTS & PANS The ALESSI Pots&Pans series are produced in 18/10 stainless steel combining sophisticated design, heigh quality and functional details. Ideal for daily use these pots are oven safe, dishwasher safe and suitable for all hobs including induction, also covered by a 25 year guarantee. www.petroleamalta.com | Valley Road, Msida

SALMON POKE BOWL In the beginning, it was sushi, then came the poké. You’ve no doubt seen a lot of people eat it on restaurant tables or it must have turned up in your Instagram feed by now. This Hawaiian raw fish dish combines chunks of fresh seafood with umamirich toppings and has overtaken sushi and ceviche as the in-demand summer snack in the last few years. We’re hungry for one! You can order yours from Hiro Sushi in Bugibba!

STIR8 IRONING BOARD

The Stir8 wooden ironing station by Foppapedretti is a cabinet with a foldaway ironing board. The ironing board folds away, transforming into a cupboard. The frame is solid yet very lightweight and is very easy to move around. It features a sleek and contemporary design. www.petroleamalta.com | Valley Road, Msida

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Orders for Home Deliveries via www.srausi.com

eggscel breakfast ideas Eggs are the official star VIP at our breakfast table there are so many reasons why we love them. They’re cheap, always versatile, and most of all, they’re chock full of good-for-you protein

Recipes by Chef Alain James Grech & Evelina Khalmirzaeva

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llent

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SHAKSHOUKA INGREDIENTS 1 onion 2 cloves garlic ½ red chili red 1 tsp cumin tsp coriander 3 cardamo pods 500 ml tomato polpa 1 tbsp sugar 6 Ballut Farm eggs Olive oil Fresh coriander Toasted bread

METHOD 1. 2. 3. 4. 5. 6.

Finely chop the onions, garlic and chilli and sauté in a wide pan. Add the spices and fry well. Add the polpa and the sugar and bring to a boil. Simmer for 10 minutes to infuse the flavours. Season with salt and pepper. Gently crack the eggs on top of the sauce and poach until cooked. Finish with fresh coriander and toasted Maltese bread or sourdough.

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FULL MALTESE BREAKFAST INGREDIENTS

METHOD

ASSEMBLY OF BOARD

For the qassatat pastry

The qassatat

Shortcrust 200g flour 100g butter Pinch of salt 1 egg

1. Make the dough using a food processor, cover and chill in the fridge. 2. Make the filling by soaking the peas overnight. Boil the peas until soft,about 20 mins. Fry the onion in butter and mix with boiled peas. Blend using a stick blender and add the chopped mint. Season to taste. 3. Roll out the pastry until about 2mm thick . Cut the dough using a round cookie cutter about 10cm in diameter. Brush with some egg wash, put a small amount of the filling in the centre of the dough and pinch the top together leaving a small hole. Brush with egg wash and bake in a preheated oven for about 15 to 20 minutes, until golden.

1 fried maltese sausage 2 baked qassatat 2 toasted slices of maltese bread 1 fried Ballut Farm egg Some pan fried mushrooms with garlic 1 gbejna garnished with pink peppercorns Side salad Tablespoon of homemade arjoli

For the qassatat filling 100g green split Peas Knob of butter One small onion Fresh mint

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HASH BROWN BENEDICT CURED SALMON WITH METHOD INGREDIENTS PICKLED BEETROOTThe&hash DIJON browns For the hash browns CREAM URGER 1. Grate the potatoes and onion together 350g peeled potatoes

1 small onion 1 Ballut Farm egg 2 tbsp of flour INGREDIENTS 1 clove of garlic, minced Pinch salt and pepper 600g rock salt Vegetable oil for frying 300g sugar Chopped dill 1 For lemon the zest hollandaise 3 star aniseed 1 2salmon yolks side Toasted brownjuice bread 1tbsp lemon Pinch salt and pepper For thebutter, Dijon cream 100g melted 1 tbsp hot water 300ml whipped cream 1tbsp Dijon mustard

using a big side of the grater and squeeze the liquid out using your hands. 2. Combine with the rest of the ingredients and fry in generous amount of oil. 3. Use about a heaped tablespoon of the mix to make one hashbrown. The hollandaise 1. Mix the yolks with lemon juice and salt and pepper using a whisk. 2. Slowly drizzle in the hot butter while stirring, once the sauce thickens add the hot water to make a nice emulsion. Season to taste.

For the pickled beetroot ASSEMBLY 400grms beetroot 2 hashbrowns 250ml white 70g smoked vinegar salmon 125ml wateregg 1 poached 100grms sugar 2 tbsp hollandaise sauce 1tsp salt Stack hashbrowns with smoked salmon. Place an egg on top and cover with warm METHOD hollandaise sauce. 1. Combine the rock salt, sugar, dill, star aniseed and lemon zest. 2. Sprinkle a layer of the mixture in a ceramic dish, place the salmon side skin down and add the remaining salt mixture over the salmon. Cover with cling film and refrigerate for 24 hrs. 3. Remove from the fridge and brush off the salt. 4. Whip the cream and add the Dijon mustard. 5. Boil the beetroot for 1 hour, peel and slice. 6. Combine the vinegar and water, add salt and sugar and bring to boil until the sugar dissolves. Pour over the sliced beetroot. 7. Slice the salmon and serve with the Dijon cream and pickled beetroot.

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BERRY-BRIE GRILLED CHEESE INGREDIENTS

METHOD

For the brioche

The brioche

250g 00 flour 25g sugar 5g yeast 3 Ballut Farm eggs Pinch of salt 70ml full fat milk

1. Combine everything except butter in a mixer or mix by hand until the dough is smooth. 2. Incorporate the butter slowly adding a knob at a time. Put the dough in a clean bowl, cover with plastic wrap and rest in the fridge overnight. 3. Take the dough out, punch the air out and shape into a a loaf tin lined with baking paper. 4. Let it rise for about 1 hour room temperature covered with a towel. 5. Preheat the oven to 160 and bake for about

For the mixed berry sauce 200g frozen berry mix 100g sugar 1tbsp cornflour 2 tbsp water

30-40 minutes, until it’s nicely doubled in size and the colour is nice and golden. The mixed berry sauce 1. Heat up the berries with the sugar in a small saucepan until they start boiling. 2. Make a paste with cornflour and water and mix in the berry sauce until cornflour becomes transparent.

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POPPY SEED CREPES INGREDIENTS

METHOD

For the crepes

The crepes

The crème anglaise

2 Ballut Farm eggs 1tbsp sugar ½ tsp salt 2tbsp vegetable oil 1 cup flour 2 cups milk Butter for brushing the crepes

For the poppy seed filling 200g poppy seeds 100g sugar 50g heavy cream 25ml spiced rum

Whisk the eggs with everything else except milk, slowly pour in the milk to achieve a nice liquid batter. Heat up a non stick frying pan and fry the crepes by pouring about half a ladle at a time and rotating the pan to spread the batter evenly. Flip and transfer on a plate, then spread a small knob of butter on a hot crepe, continue until you finish all the batter.

The poppy seed filling 1.

For the crème anglaise

250ml heavy cream 4 yolks 65g sugar 1tsp vanilla essence

Heat the cream over low heat, when it starts to simmer, combine the yolks with the sugar and pour the hot cream over the egg yolk mixture, constantly stirring with a whisk. Pour everything back into a saucepan and stir over low heat until the cream starts to thicken, do not boil. Strain through a sieve to make sure no pieces of the yolks remain and stir in the vanilla.

Wash and soak the poppy seeds for about 30 minutes in a generous amount of water. Drain and fill up with new water. Bring to boil, put on low heat and simmer for about 45 minutes. When the poppy seeds are soft, drain them over a fine mesh sieve making sure all the water comes out. Blend them with a stick blender turning them into a thick paste, add sugar, rum and heavy cream.

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Noel Paris takes the crown on 16

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Gourmet Today recently sat down with Noel Paris, winner of the second season of Gourmet Challenge, to find out a little bit more about what propels his drive in the kitchen

What made you apply to appear on Gourmet Challenge? After watching countless episodes of competitive cooking shows like MasterChef and Chopped, it has always been my dream to participate in something similar. Last year I heard about Gourmet Challenge and after watching the first episode I knew that I had to apply for the following year’s run.

selection of ingredients to choose from, so I chose those ingredients that I usually cook with and spiced them up. You got really good comments on your dishes Did that help with your confidence on the final phase? Yes, good comments always help, but so did the criticism as it helped me to avoid making mistakes.

Was the Gourmet kitchen like you expected? What was different?

Moving on the final, how did you feel to swap your ingredients with your competitor?

Overall yes, because this year the applications were open for home cooks only. Since I’m not a professional chef I felt more confident to compete with other home cooks.

At first it was a shock since I came prepared to cook my dish. However, once I saw my competitor’s ingredients I got a sign of relief as I was familiar with all the ingredients. What I found challenging was how I was going to incorporate the Kinnie and sambuca in the recipe since I never used them before with rabbit. Instead of adding wine to the recipe, I added the sambuca followed by the Kinnie, which worked out brilliantly.

During the first phase of the competition you were asked to cook your signature dish. Which were your chosen ingredients? I choose two of my favourites ingredients, octopus and seabass. Due to time constraints, I could not replicate my true signature dish but instead took elements from it and tried to incorporate them in a dish that could be served in 30 minutes. My signature dish consists of pan seared seabass on an octopus ragu. You made it through phase one. Can you explain phase two. In phase two we had the replication challenge. This entailed replicating a dish prepared by Chef Daniel Grech after watching him cooking it live. We get to phase Three. What is it like now? Phase 3 was the famous secret basket. I found phase 3 to be more challenging than the previous cooking challenges. What made it so challenging for me was the time limit of 30 minutes, where I had to plan and execute the dish in that time frame. What was your theme of the semi final? Did you know beforehand? And how did you select what to make. The theme of the semi final was spice. No we didn’t know beforehand. For this challenge we had a

What about part 2 of the final? Was there any ingredients in the mystery box that really threw you? Part 2 of the final was a mystery box, which consisted of fillet of beef, mushrooms, parma ham and puff pastry. The chefs showed us a photo of beef wellington and asked us to replicate it. Having prepared beef wellington before, I knew that 45 minutes was not going to be enough to execute the dish perfectly so I came up with the idea to deconstruct it so Iwould be able be able to finish in time. How did you feel when you realised that you were the champion? I was very excited and happy that I managed to win. After this do you think that you will want to do something different like follow your dream to become a restaurant chef, or will you continue doing what you are doing? At the moment I intend to keep my present job but who knows that the future has in hold. Should an opportunity to work in a restaurant arise I would surely think about it.

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MALTESE SAUSAGE PASTA BIANCO Recipes by Noel Paris

INGREDIENTS

METHOD

300g spaghetti 2tbsp olive oil 1 tsp butter 2 cloves garlic minced 1 finely chopped onion 3 Maltese sausages removed from casing & crumbled or chopped I/2 beef stockpot ¼ cup white wine 1 tbsp honey 150 ml cream 3 egg yolks ½ cup pecorino cheese Fresh chopped parsley 1 tsp coriander Salt & pepper

1. 2. 3.

4. 5.

Cook pasta according to package instructions. Put aside 1 cup of the pasta water before straining. Heat a large saute pan over med/ high heat and add olive oil and butter. Add the garlic, coriander, and onion until golden brown. Add the sausage meat and cook for about 5 minutes, stirring frequently until crisp. Add the stockpot, honey, and wine and cook until reduced by half. In a separate bowl whisk the egg yolks, cream, and pecorino cheese. Turn the heat off but keep the pan on the burner. Add the pasta together with some of the pasta water and the egg mixture prepared before. Stir thoroughly until emulsification starts to form. Plate the pasta and finish off with some ground fresh pepper and pecorino cheese.

PAN-SEARED SEABASS WITH SPICED MUSSEL BROTH INGREDIENTS

METHOD

1. 3 fillets of seabass 500g fresh mussels in shell Few sprigs thyme Bay leaf ½ cup good quality white 2. wine 1 large chopped carrot I large chopped onion 1 celery peeled & chopped 3. 2 tsp olive oil 1 tbs butter 3 tsp cooking oil 3 tsp of cajun seasoning 200ml cream Salt & pepper

5. 18

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Preheat the oven to 180 degrees. To make the crostini, cut a baguette into half-inch slices, drizzle some olive oil on top, and season with salt and pepper. Place in the oven for 5-10 minutes or until golden brown. Heat a pot on high heat, add the mussels, thyme, bay leaf, and wine and cook for 3 minutes until the mussels are open. Drain the mussels and set the juices aside in a separate bowl. Place a large sauté pan over medium heat, add the olive oil, 2 tsp of the cajun seasoning, together with the vegetables, and cook for 5-7 minutes. Add the mussel juice to the pan and simmer for another 5 minutes. Deshell the mussels and add them to the broth. Finish with a touch of cream and simmer for 1 minute. Season the fish on both sides with salt, pepper, and Cajun seasoning. In a preheated pan, add 3 tbsp of cooking oil and fry the fish skin side down until the skin is nice and crispy, turn the fish and cook for another 1 minute. Serve the broth in a plate and place the fish skin side up on top of the broth. Garnish with crostini.

PASTA RABBIT SAMBUCA INGREDIENTS

METHOD

300g fresh tagliatelle 2 tbsp olive oil 1 tsp butter 300g deboned rabbit lion cut into small pieces 2 onions 2 cloves of garlic 1 bay leaf 1 tsp curry 1 tsp mixed spice 1 Cinnamon Stick 1 tsp cooking salt 1 beef stockpot 300g cherry tomatoes 2 tbs tomato paste ¼ cup sambuca ¾ cup Kinnie ½ cup pasta water ½ cup grated Pecorino cheese 2 Maltese peppered cheeslets ( gbejniet tal-bzar) Some fresh finely chopped parsley

1. 2.

3. 4.

7. 8.

Heat a large saute pan over medium heat and add olive oil and butter. Add the spices, garlic, and onion and cook until golden brown. Add rabbit meat and cook for about 5 minutes, stirring frequently. Add the stockpot and the sambuca. Once the sambuca reduces, add the tomato paste and the cherry tomatoes and cook for 5 minutes. Finally, add the kinnie and let the sauce simmer for 20 minutes. In the meantime cook the fresh pasta according to package instructions. Before draining the pasta set aside ½ a cup of pasta water. Drain and add the pasta to the sauce. On high heat mix the pasta with the sauce and add the pasta water you set aside earlier together with the pecorino. Keep mixing until the sauce starts to thicken. Plate the pasta and finish off with some grated Maltese Goat Cheeslets Optional: Serve a piece of fried Rabbit liver on top of the paste.

DECONSTRUCTED BEEF WELLINGTON INGREDIENTS

METHOD

2 sheets puff pastry 1 egg, beaten lightly 4 x 200g beef eye fillet steaks 1 tbsp olive oil 1kg mixed white and brown mushrooms finely chopped 50g butter 1 clove garlic, crushed 1 tbsp fresh thyme sprigs 8 slices Parma han, baked in the oven until crispy.

For the sauce 1 cup beef stock ½ cup good quality red wine 2 chopped shallots I spring of thyme

Preheat the oven to 200 degrees. Cut Eight 9cm rounds from the pastry sheets. Place pastry on an oven tray lined with baking paper, brush with a little of the combined egg and milk. Prick the pastry with a fork. Bake for about 10 minutes or until golden brown. Meanwhile preheat a frying pan, Brush the stakes with oil, and season with fresh ground pepper and sea salt. Cook stakes over high heat until well browned on both sides. Transfer steaks to an oven tray, bake for about 5 to 10 minutes or until done as desired. Cover and stand for 10 minutes.

The sauce 1.

Red wine reduction sauce; sauté the onions in a medium saucepan, add the wine and the stock and bring to boil. Simmer uncovered for about 10 minutes or until thickened slightly. Blend until smooth. Press mixture through a fine sieve. Season to taste with salt and pepper.

SCORE 75 74 74 71 70 69 68 68 67 66 66

57 57 56 52

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healthy asian faves Recipes by Daniel Pisani from @LifeofMarrow

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PULLED OYSTER MUSHROOM BURGER INGREDIENTS 100 g mushrooms, oyster 0.5 tsp paprika, smoked 1 tsp tamari 1 dash cayenne pepper 0.25 tsp garlic powder 2 tbsp BBQ Sauce

METHOD 1. 2. 3. 4. 5.

Prepare the caramlised onions. Using your hands, tear the oyster mushroom to resemble ‘pulled pork’ pieces. Saute the mushrooms in some water over high heat and stir until the mushrooms have turned soft and juicy. Add the spices, BBQ suace and tamari and stir until the mixture thickens. Toast the burger bun (we used Maltese ftira for this), and layer with some lettuce (or cabbage), tomato, oyster mushrooms and caramelised onions.

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VEGAN ASIAN POKE BOWL INGREDIENTS For the tofu

For the cabbage

For the rice

250g tofu, firm 1 tsp ginger 2 cloves garlics 5 tbsp soy sauce 2 tbsp rice vinegar 1tsp agave 1 tbsp sesame seed oil, roasted 1 tsp mirin 1 tbsp cornstrach

3 tbsp rice vinegar 1 tsp agave 1 tsp sesame seed oil, roasted ½ tsp salt 200g cabbage, purple 1 small cucumber 2 medium carrots ½ tsp nigella seeds 100g edamame beans

150g sushi rice 130g water ¼ tsp salt 1 tbsp rice vinegar

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METHOD 1. 2. 3.

and give it a good rinse or two. 6. In a pan on medium heat, combine Start by combining the tofu marinade the sushi ingredients and bring to a ingredients apart from the corn-starch. boil around 10 minutes. Chop the tofu into cubes, squeezing out 7. Turn the heat off and let the rice cook some access water. further for around 20-25 minutes. Combine the tofu and the marinade in 8. With the tofu marinated, place the a small container and and marinate for access marinade in a small bowl for a couple of hours or overnight, I like later use. preparing the ginger and garlic using a 9. Add the corn-starch to the tofu and micro plane. shake the container to combine. Finely chop the red cabbage and combine 10. To cook the tofu you may either pan the cabbage ingredients, mix well to fry with some sesame oil or in the combine in a container, marinate for a oven. couple of hours or overnight. 11. Defrost the edamame beans if frozen To prepare the sushi rice, measure the rice by putting them in hot water for a

couple of minutes. 12. Julienne the carrots and chop the cucumber in circles. 13. Prepare two bowls and assemble, topping the poke with nigella seeds and the access tofu marinade.

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SESAME & GARLIC STRING BEANS INGREDIENTS

METHOD

350g string beans

1. Start by chopping off the ends of the fresh string beans. 2. In a non-stick pan on medium heat, drizzle some olive oil or any other vegetable oil. 3. Add the beans and sauté on low heat for approximately 15 minutes or until the beans start to wrinkle and soften up. 4. In the meantime combine the dressing ingredients in a small bowl.

For the tofu 3 tbsp sesame seed oil roasted 0.5 tsp sesame seeds 1 clove garlic 2 tbsp soy sauce 1 pinch black pepper

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5. Add the dressing to the string beans and give it a good mix. 6. Sprinkle some sea salt and more sesame seeds on top. Optional mix another portion of the dressing with 250g of firm tofu (cut into cubes), marinate the tofu for a few hours. Bake the tofu in the oven for around 15 minutes or until golden brown.

MATCHA CHIA SEED PUDDING INGREDIENTS

METHOD

2 tbsp maple syrup 1cup coconut milk 1cup soymilk 1 tsp matcha ½ cup chia seeds

1. Simply add all the ingredients to a blender and pulse a few times until the seeds are distributed evenly within the mixture. Place in the fridge for 4 hours or overnight. 2. Enjoy straight out of the fridge! Or store it in a jar and enjoy at work or by the beach!

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After work drinks at the trendy Broadside Terrace Words by Amy Micallef Decesare

Our absolute favourite season has arrived and we could not be more ready to embrace the pleasantly warm summer evenings, sipping refreshing cocktails and feasting on a selection of Mediterranean meze. Too specific? That’s because the only place that springs to mind is Broadside Terrace. I’m getting ahead of myself. Allow me to walk you through a Broadside Terrace experience. My guest and I decided it would be fitting (and completely deserved), if we were to book a table at Broadside Terrace, for some after work beverages and snacks. Without so much as a whiff of hesitation, we booked Broadside Terrace for a wide variety of reasons. Firstly, it’s located in the heart of St Julian’s, and

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yet is seemingly miles away from any noise or commotion. Surrounded by stunning sea-views and the odd person going for a stroll, Broadside Terrace truly is a beautiful, hidden gem. I know what you’re thinking: St Julian’s is not exactly known for it’s ample empty parking spots. Well, I’ve got a solution for you. Not only is there no need for you to repeatedly hunt the St Julian’s sidestreets for parking spaces, but you need not set an alarm on your phone to move your car immediately either. When dining, or even just grabbing a couple of drinks at this stellar eatery, you’re entitled to free parking, with no limits. The second the clock struck 5:30pm, my guest and I looked

at each other, with a common understanding. Happy Hour at Broadside Terrace was happening and we had concrete plans on being the first couple of people to order a couple of their signature cocktails. The almost too trendy for the likes of me resto-lounge offers a selection of food and drinks, so we thought it best to sample a little of it all, for the sake of research. We left our drink orders in the hands of their team of expert mixologists, as we asked for some of their very best signature cocktails. With a cheeky grin, the staff brought over a Not For Everyone, an impressive drink with gin, pimm’s, peppermint, liqueur, fresh lemon juice, rose bitter and tonic water, perfect for those who savour and appreciate the unusual, A Blue Monday, fitting considering we visited the place on a Monday afternoon, which includes gin, cherry brandy, fresh lemon juice, blue caracao and bitter lemon. This one was inspired by the shimmering sea. Glancing over at the setting sun, with our feet tapping lightly to the relaxing music, our thirst quenched by the delicious, sweet cocktails, and yet, something was missing. How could we forget? FOOD! We started off with the classic: Mediterranean Meze, which is brought over on a complimentary basis when ordering mains. Served with chili oil and freshly baked, warm tandoori bread, we were definitely not disappointed. As for our main dishes, my guest

ordered a grilled grouper steak, which is locally sourced, and I opted for the lamb kofta, which was perfectly paired with cumin and coriander. As the sun finally called it a night, we ordered our second round of cocktails, as well as a lemon tart with forest berry compote and a tiramisu. In my defence, my mother always said it was crucial to order food when drinking alcohol and in my experience, whether I like it or not, my mother is always right. We ordered a Persian Passion, which is inspired by the screwdriver classic cocktail, which originated in the Persian gulf, with vodka, elderflower liqeur, and pupmkin puree and the Maltese Royale, which is essentially Bajtra and prosecco and not to mention, a delight for the taste buds! As we sipped our final sips, we decided to call it a night though if I were permitted to, I would have gladly spent the next few hours admiring the view and tranquility of the place. Making use of our government vouchers, the staff informed us that if we use €60 worth of vouchers, they would give us €20 credit, which can be used at any of the Corinthia St George’s Bay outlets on our next visit. If we use €75 worth, we would receive not one but two entrances to the Lido at St George’s Bay, worth €25 each. With grins stretching from ear to ear, we said goodnight and promised to be back sooner rather than later!

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THE THREE COURSE MEAL

BY CHEF ROBERT CASSSAR

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ARANCINI WITH PEAS & ARANCINI WITH SQUID INK METHOD

INGREDIENTS For the risotto 200g Arborio rice 500ml vegetable stock 1 onion Oil Butter 500g flour 6 eggs 500g breadcrumbs Pea pure Squid ink

For the Pea pure (cook and blend)

1 onion 200g peas 50ml vegetable stock

For the coating 500g flour 6 eggs 500g breadcrumbs

3. 4. 5. 6. 7. 8. 9.

Heat 2 tablespoons butter in a medium saucepan over medium heat. Add onion and cook, stirring often, until softened but not browned. Stir in rice and cook for about three minutes. Ladle in stock bit by bit for 20 minutes, stirring often, until liquid is mostly absorbed. Place 100g of rice in 2 separate bowls. In one of these bowls, add one teaspoon of squid ink. In the other, add the pea pure. Scoop some of the risotto into your hand and roll into a balls. In three separate bowls prepare flour, breadcrumbs, and 6 beaten eggs. Season all bowls with salt and pepper. Working one at a time, dredge balls in flour, shaking off excess. Transfer to bowl with egg and turn to coat. Coat with breadcrumbs. Pour oil into a medium pan and carefully lower half of rice balls into oil with a slotted spoon and fry until deeply golden brown for approx. 6-8 minutes.cover with plastic wrap and rest in the fridge overnight.

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LOCAL PORK RACK WITH A PEA TART AND PEA PURE INGREDIENTS

For pea puree

The pea tart

For the rack of pork

25g butter 2 shallots 600g frozen peas 125ml vegetable stock

250g pork rack 100ml cloudy apple 2 sprigs thyme Salt, to taste Olive oil For the pea tart 30g spring roll pastry Frozen pea Salt & pepper Mint Olive oil

METHOD

2. 3. 4.

The rack of pork 1. Season the rack of meat with salt and olive oil. 2. Vacuum seal along with the thyme and cloudy apple. 3. Let the pork chops sous vide at 55ºC for 20 minutes. 4. When cooked, remove pork chops from the bag and drain on kitchen paper. 5. Sear on the grill for a couple of minutes before placing in the oven for 7 minutes.

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Line each cup of a muffin tin with a thawed spring roll wrapper. Fold each wrapper over 3 or 4 times to fit cup. Bake for about 5 minutes at 200 C until crispy. Remove from oven and muffin cups; let cool on wire rack. For the filling, add frozen peas to thermomix and season with salt, pepper, mint and a few drops of olive oil. Fill each shell with pea filling.

The pea puree 1. Melt the butter over medium heat. Add the shallots and cook, stirring, for 4-5 minutes until softened. Add the frozen peas and veg stock and turn up the heat until the peas have thawed. Reduce the heat and simmer for 5 minutes. 2. Cook for a further 5 minutes. Spoon the mixture into a food processor and blend to a purée.

PISTACHIO CHEESECAKE INGREDIENTS

METHOD

For the base

The base

200g of biscuits, crushed 100g of butter, melted

For the filling 50g of white chocolate chips ½ bronze gelatin leaf, soaked in water 170ml of double cream 90g of full fat soft cheese 50g pistachios

Combine the biscuit crumbs and butter and push into the base of your chosen tin. Set in the fridge.

The filling 1. 2. 3. 4.

Warm 60ml of the double cream and the white chocolate together with the pistachio paste until melted. Add the drained gelatin.. Mix the soft cheese with the remaining cream (110ml) until smooth and then add to the chocolate mixture. Pour over the set base and return to the fridge until firm for approximately 8 hours.

Interview: Restauranteur Keith Seychell

Gourmet Today talks to entrepreneur Keith Seychell on running successful businesses in the property and catering industries

How did it all start? I started my first business when I bought my first property at the age of 18. I worked in several different sectors but mainly in property. However, I always dreamt of starting up a business in the catering industry. Five years ago, I opened up my first restaurant, Capo Crudo, which was my first business venture in that industry. This started out as a hobby as it was not my main project at the time. This inspired my partner Mr Husni Bey and

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I to open up another three restaurants and even more in the future. This is how I expanded my business to the catering industry. Can you explain the different concepts of your restaurants? Capo Crudo in Valletta is a high-end restaurant, which offers diners fresh fish and seafood with views across Marsamxett harbour.

Mykonos in Cospicua is a perfect fusion of Greek and Italian cuisine., whilst Cut Steakhouse specialises in steaks and exotic meats as well as some of the best Japanese and Canadian cuts you can find. We will also be opening another one in Cospicua called Blue Marlin, a seafood restaurant as well as a seafood market. This is a new concept where customers can select their choice of the freshest and most fantastic range of seafood in Malta, and choose to dine in or cook at home. We are also bringing home the franchise Paul, and plan on opening up five of these bakeries. So we are currently working on that too. What challenges does the sector face? Every business has its own unique set of challenges. Within the catering industry, you have to interact with your customers and provide a good service. Poor service can make great food and its surroundings redundant. The restaurant industry has seen some of the most notable changes caused by the COVID-19 pandemic. Restaurants were closed for a period of time and some were even forced to close their doors permanently. COVID-19 has forced many restaurant businesses – large and small – to make changes to the way they operate. We suffered a lot, but we are ready to restart and I am hopeful that it will be business as usual in the summer months.

Do you enjoy cooking after all? Cooking is pleasurable to me. It is also a priority. It is a passion I include in my everyday routine. After a long day at work, I prefer spending the evening cooking and entertaining my family and friends rather than sitting on the sofa. Are you working on any new projects? I do have some ideas in mind. I have a lot of ideas in fact. However, I’d rather focus on one thing at a time than start several projects and not give them the attention they need. So at the moment the priority is to focus on all my businesses and make sure they are strong enough before developing the ideas I have in mind. In the meantime, I plan on developing an agricultural farm on the land next to my house, where we would grow lots of local produce to use in our restaurants. That is definitely something I’m looking forward to do. I am always dreaming, but things need to be done at the right time. It is impossible to implement every idea that comes to mind. That is a recipe for disaster. How do you feel about the future? I feel quite confident that business will pick up. People have had enough of staying indoors, and they are itching to be at a restaurant with a drink in hand. So there is no doubt that people will go out to eat at restaurants. I am very positive that if we have ongoing help until things get back on track, we will survive.

What was it like being featured on Netflix’s popular programme ‘Restaurants on the Edge’? It was an honour to be approached by a Canadian production and a team of experts. It was great to be recognised for our good quality food, service and ambience. We’ve definitely had a positive response after appearing on the hit show. Getting our restaurant noticed for positive reasons was definitely good publicity.

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vegan seafood swaps Recipes by David Fava

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SKILLET-FRIED VEGAN SCALLOPS USING KING OYSTER MUSHROOMS INGREDIENTS

METHOD

3 king oyster mushrooms 250ml warm water 1 square dried seaweed sheet (12cm x 12cm) 2 cloves garlic, diced and minced 2 Tbsps. olive oil 1 Tbsp. light soy sauce 1 Tbsp. liquid smoke (you can substitute with tamari) 1 tsp. organic vegetable stock powder (low salt) 1 tsp. kelp powder

3. 4. 5. 6. 7. 8.

In a jug, add the warm water and the vegetable stock powder and mix well. Set it aside to cool down before adding to the mushrooms. Slice the stalks of the king oyster mushrooms into 2-3cm scallop shaped discs and place them in a bowl for marinating. (We will not use the top part of the mushroom. Store it in a container and use in another recipe). Add all the remaining ingredients to the bowl and mix well with the mushrooms. Add the cooled down stock to the bowl and mix well with all the ingredients. Refrigerate for a minimum of 30 mins Pre-heat a pan. Bring heat down to medium-high and add 2 teaspoons vegan butter. Fry the mushrooms on medium to high heat for around 8 minutes on each side (or until they start to brown).

CHICKPEA TUNA LETTUCE TACOS INGREDIENTS

METHOD

250g pre-cooked chickpeas (drained weight) ¼ cup pre-cooked corn (optional) ½ onion, chopped 2 Tbsps nutritional yeast 2 Tbsps vegan mayo 2 Tbsps capers (+1 Tbsp. caper brine) 2 tsps lemon juice 1 tsp Dijon mustard 1 tsp kelp powder ¼ tsp light soy sauce ¼ tsp garlic powder 1/8 tsp sea salt Crushed black pepper to taste

1. 2.

In a large bowl, add all the ingredients except for the chickpeas, capers and corn. Mix in together well. Roughly mash the chickpeas (using a fork or a food processor) and add them to the bowl, mixing in well with the other ingredients. Add the capers and caper brine (And if you are using the corn, add it now too) and mix in well with the other ingredients in the bowl. Serve a loaded tablespoon or two in lettuce leaves or serve with a toasted sandwich

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Casual alfresco dining at The Edge

Words by Amy Micallef Decesare

The last year and a half has been tumultuous, to say the least and though there were times when we couldn’t see the light at the end of the tunnel, the sun has indeed risen again. With a brand new spring in our step and a heavy dose of optimism, we definitely think it’s time to venture back out into the world and recover some semblance of our former social lives. What better way to re-enter than at Radisson Blu Resort in St Julian’s and more specifically, The Edge restaurant? The famous Maltese summer has settled in nicely and there was no other way we wanted to celebrate the new season than by 36

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sipping delicious cocktails and digging into amazing food, as we watch the sun go down. For the entirety of our long and tiresome work-filled week, my guest and I could not wait to spend our Friday evening at The Edge. The day had finally arrived and we made our way to arguably one of the most idyllic summer spots on the island. Greeted by friendly staff, our temperatures were taken and our hands sanitised, as we made our way to our table. Overlooking the beautiful, deep blue Mediterranean water, contrasted by the light pink summer sky, it didn’t take us long

to work out that the only thing that was missing from the equation was a Long Island Ice Tea and some stone-baked focaccia. The hardest decision we had to make that evening was choosing a main each, when our deepest desire was to order the entire intriguing menu and just wing it. Clearly, the pandemic had construed our idea of what was socially acceptable. We opted to abide by social norms and ordered a variety of starters instead. First up: stone baked focaccia with sundried tomatoes, Kalamata olives, rocket leaves and Grava shavings, alongside an impressively attractive dish of meager and prawn carpaccio. We weren’t done yet! We also ordered a ricotta and walnut salad and some asparagus, eggplant and tofu, just to balance things out. In a word: delicious. In some more words: some of the most fresh, delectable, perfect forkfuls we have ever had the pleasure of consuming. With every dish made to order, as a patron, it’s crystal clear how much value the chefs place on the quality of their ingredients. As we sliced the last piece of red pesto drizzled burrata, we thought it was high time to order more cocktails. The Wet, a delightfully blue drink, filled to the brim with vodka, Malibu, green apple syrup and blue curacao, and a Frozen Margarita, which many of you know includes tequila, triple sec and fresh juice. The sun had started to set at this point and my guest and I couldn’t help but notice the complete serenity and tranquility of the restaurant and the surrounding area. A stone’s throw away from the heart of St Julian’s and yet, not a car to be heard. Following the eclectic mix of starters, I was in the mood for a beautiful steak, more specifically, The Edge’s Prime Argentinian Beef Rib Eye steak. My guest, on the other hand, opted for grilled fresh swordfish, marinated in lime and peppercorn, tomato, caper and basil salsa. Our crispy salad and potato fries arrived and we knew we were in for a treat. Our mains were cooked to perfection and our empty plates were a testament to that. A single Grana shaving was all that remained on my plate that Friday evening. As we thanked the staff for a beautiful evening and we began walking back to our cars, which were just a few metres away, thanks to the free parking, we were already penciling in another dinner date at The Edge for the following week. In addition to the stunning view, the free parking, the sublime, fresh food and varied menu, what really places The Edge a cut above the rest is the relaxed, laid back atmosphere, which we all crave on a cool, summer evening. If you haven’t penciled in a dinner date, then really, what are you waiting for? Reserve your table by calling on +356 2137 4894

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burger sajf Fig and Brie Summer Burger

Recipe by Anthony and Samantha from Tony’s Foods INGREDIENTS

METHOD

ASSEMBLY

2 tbsp Unsalted Butter 6 Figs – fresh - halved 3 large yellow Onions – thinly sliced ¼ cup White Wine 1/3 cup Brown Sugar 2 tbsp Balsamic Vinegar Pinch of Salt

For the fig ketchup 2 tbsp Butter 2 cloves of Garlic – finely chopped 1 Onion – finely chopped 1 tsp Nutmeg 1 tbsp Horseradish 1 cup Ketchup 4 Figs – halved ¼ cup White Wine 1 tbsp Balsamic Vinegar 1 tbsp Apple Cider Vinegar 1/3 cup Brown Sugar 1 tbsp Mustard Powder Pinch of Salt

2. 3. 4. 5. 6. 7.

1. 2. 3.

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The fig ketchup

4. 5.

Melt the butter in a large sauté pan and add the onions and a pinch of salt. Sautee for five minutes. Add the figs and cook for another five minutes on medium-low heat. Add the balsamic vinegar and white wine and cook for an additional two minutes. Finally, add the brown sugar and mix. Put on low heat and cook for 30 to 40 minutes, until the mixture thickens. Once the mixture has reached your desired consistency, remove from the heat and allow to cool for about 30 minutes. 8. Place in the food processor and blitz until you have a jam-like texture.

Melt the butter in a medium-sized saucepan. Add the onions, garlic and figs and a pinch of salt. Cook for five to seven minutes and add the nutmeg, white wine, and the horseradish. Cook for a further five minutes. Add all the other ingredients and cook on low heat for 30 minutes. Allow to cool slightly before placing in a liquidiser and blending until a creamy sauce is obtained.

Get a burger bun of choice and halve. Place some leafy greens at the bottom. Place your burger on the grill/bbq and cook one side of the patty. Once you’ve flipped over the burger, add some fig jam to the top, cooked part of the patty. Add a couple of pieces of Brie Cheese (or any other cheese of choice) on top and allow to continue to cook until you have reached your desired ‘doneness’ and the cheese on top has melted. Place the loaded beef patty onto the leafy greens and add a generous serving of fig ketchup before placing the top part of the bun.

the freshest of

pastas Words by Philippa Zammit

These days you don’t have to catch a plane to Italy to find a firstclass plate of pasta. Next time you’re craving a fresh plate of homemade goodness, head to Fasta, a newly opened authentic eatery in the heart of Gzira. Its very first location has gone the extra mile to open its doors this year, and let me tell you, the pastabilities are endless here! The highly anticipated restaurant specialises in fresh, fast, cook-to-order pasta… all authentically Italian, of course. The restaurant offers a wide selection of pasta, from the classic short and long pasta such as spaghetti and tagliatelle, fusilli and maccheroni. Ravioli also make their way on the menu and are little pillows of heaven. We’d definitely recommend the ravioli with a ricotta and pistachio filling and a creamy pistachio sauce. Tasty. By incorporating typical Italian ingredients and recipes, you can expect dishes that both reflect modern Italian gastronomy while still using local flavours you know and love. The slow cooked local rabbit ragu is a must try. Veggie? No problem. The tagliatelle pesto is equally scrumptious and as fresh a flavour as one can taste. The pasta norma with aubergine tomato sauce and basil is simple, yet satisfying to say the least. If you’re the type of person who’s a fan of simple recipes that

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are made with few ingredients but are still flavour-full, this is your go to eatery. We’d say that pasta is their headliner, but there are other choices too. Appetisers include staples such as fresh burrata and walnut salad, beef and salmon carpaccio and honey melon and parma ham. We don’t know anyone who doesn’t close off with a dessert...crème brule, anyone? Who can say no to a crust of crisp burnt-sugar with silky warm custard lurking underneath? That’s right, nobody. Dine in, take out or even cook at home. Fasta offers their fresh meals that are prepared in-house and customers can also choose to create their own combinations of pasta and perfectly seasoned sauces that are ready to be heated up in the comfort of their own kitchen. This makes for a no mess delivery and fuss-free cooking and eating experience that doesn’t require any kitchen experience. Whether you choose to dine in, take out or cook it at home, enjoy Fasta’s gourmet Italian experience with their range of mouth-watering, crowd-pleasing dishes. We’re yet to find a fresher pasta! Buon apetito!