Served Magazine 10 by Served Magazine

€3.80 where sold – Oct / Nov ‘19

always hungry.

No.

SOUP ED Julia Ripard gets busy in the kitchen serving up her stocks and soups Pg.54

The 12 Steps to Kombucha: Instead of

reaching for those probiotic pills, learn to brew your own Kombucha!

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Pg.101

PASTA 2 WAYS

Light Bites: Brilliant light dishes which still manage to pack a punch. Pg.40

COVER ––> SPICE ROASTED PINEAPPLE WITH TAMARIND ICE CREAM

Celebrity Chef Gennaro Contaldo brings his usual flair with two stunning ways to make pasta using mushrooms Pg.47

By Pastry Chef Mark McBride, Corinthia Palace, Attard Pg.91

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From sweet breakfast quick fixes to epic pasta recipes all prepared in under 30 minutes.

ISSUE

E NJOY

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ALL

#the editor

While it’s always so hard to say goodbye to summer, knowing that what’s waiting for me on the other side, is the best eating season of all, makes it so much more bearable. In a few weeks as the air gets cooler, leaves will fall and thoughts will turn to baking, preserving and warm hearty dishes. All those hot weather crops—like tomatoes, pumpkin and eggplant—are at their absolute peak right now the autumn harvest begins. Salads studded with pomegranates and figs take on warmer hues and stocks and soups start to make their welcome appearance in kitchens. It’s time to hone our own skills in the kitchen and this month we give you autumn inspiration with menus for both cool and warm days. Hanna Briffa’s breakfasts are guaranteed to set you up for your busy day, while Debbie’s delectable desserts will go down a treat. Whatever you do please try any one of the pasta dishes we’ve featured this issue. Once again, the legendary Gennaro Contaldo graces us with more wonderful recipes from his latest cook book Pasta Perfecto which celebrates pasta. Enjoy it all, we’ll be back with a new issue of Served right before the start of the festive season, and if this season really does inspire you to spend more time cooking, find your inspiration with all the recipes we’ve ever featured on served.com.mt, so do check it out for food trivia, tips and teasers and of course all the recipes from every back issue.

Editor

Sarah Kennard

Stylist

Eunice Muscat

Creative Director / Design

Proofreader David Debono

Photographer

Sam Psaila 7788 0300

Chris Psaila

John Hennequin

Coordination + Advertising

Sales Keeley Bajada 9996 0446 Contibutors Gordon Bonello Hanna Briffa Charlene Bugeja Hannah Cremona Yaz DeMicoli Hauke Eggert

Stefan Hogan Mark McBride Eunice Muscat Andre Spiteri Chris Tonna Jonathan Zammit Veronica-Lynn Mizzi Julia Ripard Debbie Schembri

Printing Print It

Reproduction in whole or in part without written permission from the publisher is prohibited. All rights reserved. Dates, information and prices are believed to be correct at the time of going to press but are subject to change and no responsibility is accepted for any errors or omissions. Neither the editor nor the publisher accept responsibility for any material submitted, whether photographic or otherwise. While we endeavour to ensure that the organisations and firms mentioned are reputable. The editor can give no guarantee that they will fulfill their obligations under all circumstances. © 2019

Published by [ V ] Publications. – Publishers of Vamp Magazine, Served Magazine & The Malta Artpaper.

Find us on Facebook: servedmagazine

Valley Road, B'Kara satariano.com

#inside

The best of both worlds.... 011. Perfecting Stuffed Portobello Mushrooms

081. Quick Fix Pasta

Delectable pasta recipes prepared in under 30 minutes

These stuffed Portobello mushrooms will go so fast you might want to make a double batch.

085. Sweet Bits

The sweets in this issue are very different in style but you’ll find they still have a few things in common; delicious, delectable, and full of flavour

013. In The Know

Where to eat, what to eat and what to eat it in – we’ve got you covered.

101. Mastering of Kombucha

020. Seasonal Star:

Learn how to make this fermented, slightly alcoholic, lightly effervescent, sweetened black or green tea

With so many types of mushrooms out there, the possibilities and recipes are endless

095. On the Bottle

023. Breakfast Strata

Make a vegetarian version of this makeahead breakfast and kick start your own meat free week

027. Quick Fix

Peaches and prosecco get together in this super quick delicious fix

030. Wake and bake

Welcome in autumn and cosy up to Hanna Briffa’s breakfasts

038. Love Your Leftovers

As the drive to waste less food grows, Served dishes up some tried and tested tips to reduce your food waste

040. Light Bites

Make like a pro and have a go at these delicious light recipes which taste as fabulous as they look

What’s trending in cocktail culture this season?

047. Perfect Pasta 2 Ways

Gennaro Contaldo shares some recipes from his recent pasta bible

053. Souped Up

Julia Ripard gets busy in the kitchen serving up her stocks and soups

065. Fowl Talk

Chicken is always a crowd-pleaser, and we’ve got some deliciously easy chicken recipes for you to try

067. The Essential Three

Served’s suggestions for best pour for the poultry on your plate.

075. Stews to Satisfy

Two stew recipes for this ultimate comfort food designed to keep the cold at bay.

101. THE 12 STEPS TO KOMBUCHA Instead of reaching for those probiotic pills, learn to brew your own Kombucha!

109. Lifting the Lid

Served sits down with Olive Bistro Chef Patron Ryan Gialanze to talk about his passion for pastry and his plans for the bistro

110. Recipes + Methods

From brilliant breakfasts, brunches, lunches and desserts; we've got it all. Hit served.com.mt and find hundreds more delicious recipes to sink your teeth into. Scan QR code for Served website

#inside

GROUPER WITH HERITAGE CARROTS, FENNEL ECHECAB AND SAAFFRON FUMET

SEASONAL STAR

Mushrooms take on the title of seasonal star in this issue

This simple dish lets natural flavours of the fish shine through

23 BREAKFAST STRATA

This easy to make breakfast strata can be prepared the night before

58 CAULIFLOWER AND CASHEW CREAM SOUP

CARAMELIZED PEACHES WITH BASIL, PROSECCO AND LABNEH

A smooth creamy vegan soup to fend off the winter blues

This quick fix works well for breakfast, brunch or even as a light bite

71 PAN ROASTED QUAIL

This quail recipe is easier than it looks and will impress your friends and family.

#inside

APPLE CRUMBLE CUPCAKES

PENNETTE CON LENTICHE E FUNGHI

These extra-special cupcakes taste just like traditional apple crumble

Gennaro Contaldo shares some pasta recipe ideas using mushrooms and lentils

88 PLUM SESAME CRUMBLE

Nothing smells better than an autumn crumble made with hot fruit

CHARRED OCTOPUS WITH VARIATIONS OF TURNIP

ON THE BOTTLE

Bursting with autumnal avours, here's what's trending in cocktail culture this season

A dish designed to impress and is simpler to prepare than it looks

101 MASTERING KOMBUCHA

How to make easy homemade kombucha, the fizzy fermented tea at home

#contributors

cooks / chefs Charlene Bugeja

Julia Ripard

Hauke Eggert

Debbie Schembri

Eunice Muscat

Veronica Mizzi

Charlene is a stay at home mother of two young girls. Although her dishes look and taste professional, she is totally selftaught. Her passion for cooking and baking came at an early age, and each issue she continues to deliver creative and consistently great tasting and gorgeous looking recipes. For that we are eternally grateful.

Julia is a talented home-cook, writer and good-food enthusiast. When not conjuring up seasonal recipes, Julia manages her personal food blog under the name Good Food Living on Instagram, co-hosts the bimonthly wine club Table Talks at Philippe Martinet Fine Wines and is responsible for the delicious menu at CRU, a wine and tapas bar in Valletta.

While Hauke earns a living selling properties, food has been a passion of his for a long time. One of his strengths is producing tasty dishes from whatever he finds in his fridge. He also devours food tv shows, picking up useful hints and hacks. Hauke documents his food on his blog combining this with another passion for photography. Check out his work on www.instagram. com/foodiemalta

After working as a chef on charter yachts, Debbie moved on to stage at Michelin starred restaurants including Noma, Copenhagen. Currently she freelances as a personal chef creating bespoke menus. Her food is undeniably Mediterranean, drawing on the influences the many rulers throughout Malta’s history, particularly the Phoenicians and the Arabs. Find out more on debbieschembri. com

Eunice’s passion and love for food started as a little girl, helping her mother in the kitchen. She spends any free time she has experimenting with ingredients, flavours and cuisines producing delectable dishes which you can follow on www. instagram. com/eunice. muscat. Eunice is responsible for styling the dishes in each issue as well as producing some brilliant recipes.

When she’s not sipping a cosmo or at her desk doing PR, Veronica loves to spend time in the kitchen, baking and whipping up fun. As a self-taught baker, she loves to experiment with different flavours and new decorating techniques. Apart from perfecting her baking skills, Veronica’s goal is to travel the world (or at least most of it). You can follow her baking journey on her instagram page @ cupcakerija

Andre Spiteri Head Chef Hilton Malta Andre started off as Junior chef working his way up. Currently his focus is on the A La Carte section of the Ocean restaurant while concurrently leading a team of passionate and exceptional chefs. He thrives on the creativity involved in cooking and rises to the challenge of delivering a perfect plate every time. In spite of an insane work schedule Andre also mentors the junior chefs sharing his experiences in the kitchen.

Stefan Hogan – Chef Corinthia Palace, Attard Stefan Hogan is inspired by ingredients that shout local and in season and is motivated by delighted customers. He has been cooking professionally since the age of 16 but really in his heart he was already a chef at 9 so a lifetime really. In this issue his talented kitchen teammates, Executive pastry chef Mark McBride, Chef de Partie Clare and executive sous chef Jonathan Zammit create spectacular dishes for the more adventurous chefs out there.

John Hennequin – Photographer Photographer and visual creator John Hennequin has joined the team bringing his visual and food styling skills to the table. His attention to detail permeates his work. John's deep sense for human connection and care for nature is evident in his remarkable works while his impressive portfolio includes work for YSL, L’Oreal, Make Up Forever, Paco Rabanne, and so many magazines around the world including Marie Claire Group and Vogue. When John is not behind the lens for fashion shoots or commercials, he is investing his time in meeting and exchanging with people.

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#perfecting

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WINE PAIRING CABERNET SAUVIGNON ‘FAMILY RESERVE’ KLEINE ZALZE (STELLENBOSCH, SOUTH AFRICA)

perfecting

STUFFED PORTOBELLO MUSHROOMS Sausage & mascarpone stuffed Portobello mushrooms

An intense bouquet of cassis and currants give way to a full palate of opulent dark fruit which is followed by hints fynbos and a finely structure on the back palate. Available from Farsonsdirect.

by Charlene Bugeja

Preheat the oven to 375°F (175°C).

4 large Portobello mushrooms cleaned & stems removed 3 tablespoons olive oil 2 Italian sausage casings removed 1/4 cup dry white wine 1/4 cup finely chopped scallions or green onions 3 large cloves garlic, minced Salt and pepper 250g Mascarpone cheese Grated Mozzarella cheese for topping 2tbsp finely chopped fresh parsley

Heat 1 tablespoon of olive oil in a medium skillet over medium heat. Add the sausage, breaking it apart with a fork for 8 to 10 minutes until browned. Now add in the onion, garlic, salt and pepper and cook for a further 2-3 minutes. Pour in the wine and cook until reduced by half and absorbed into the sausage. Add in the mascarpone cheese and continue cooking until the cheese becomes creamy through the mixture. Take off the heat and add the parsley. Allow to cool slightly. Using a metal spoon, fill each mushroom generously with the sausage mixture. Arrange the mushrooms on a baking sheet in a single layer and top with the grated mozzarella cheese. Bake for 20 minutes, until the top is slightly golden. Sprinkle with more parsley before serving.

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#in the know

'in the know'

As summer fades into autumn we take a sneak peak at the food trends we can look forward to this season

Slow cook, pressure cook and multi cook – all in one machine The Philips Multi Cooker can easily act like your own personal chef thanks to its capability to cook many different types of dishes in one versatile machine. Using a ceramic pot, smart heating technology and temperature control for optimal and evenly cooked results every time, you can choose from a number of dedicated programmes to cook anything from yogurt to quinoa to ribs and in the method which suits you best. The Philips Multicooker is available from Crosscraft.

Starting to think about delicious, warming soups in the winter months?

GOING AGAINST THE GRAIN As humans, we have marvelous skills and tailoring is the one that inspired us. At street level, Grain offers a casual dining experience with plates to share and wines served by the glass. Downstairs, underGrain delivers a different concept and gives you the opportunity to immerse yourself into an environment of informal luxury and enjoy a more refined experience. For more information, visit www.grain.mt, or contact us on bespoke@grain.mt or +356 2235 4167.

Well, you can enjoy them in style with handmade bowls by Mdina Glass, available in a variety of colours. You can even compliment these with other sized bowls, jugs, tumblers and more. See the wide range of options in-store or online at www.mdinaglass.com.mt. For more info tel: +356 2141 5786, email onlinesales@mdinaglass. com.mt or find Mdina Glass on facebook.com/mdinaglass

Maldon Salt Maldon Salt is a prestigious and unique product known for its flavour and quality and sought after by the health - conscious and gourmets alike. Available in leading groceries & supermarkets. Azzopardi Fisheries St.Pauls Bay / Tel: 21581109, 21571148 E: info@azzopardifisheries.com.mt

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#in the know

As the weather gets cooler we take it inside with where to eat, what to eat and what to stock up on this Autumn

In the mood for food The recently opened Grana restaurant has some of the tastiest dishes to offer. From hearty Italian mains to sharing platters perfect for a group outing and melt in your mouth desserts, you'll have a wide array of seriously delicious dishes to choose from. Open from lunch until dinner, pick the perfect plate to satisfy your appetite no matter how big or small! Whether you're on a health kick or craving a sugary treat, Grana will accommodate your needs with tasty salads all the way through to a variety of desserts for when the hunger strikes. Grana Triq Henry F. Bouverie, Il-Gżira, Tel 2016 5109 Email info@granamalta.com

served.com.mt – hundreds of exclusive recipes to try your hand at. Like us on facebook to enjoy daily cooking inspiration from all the Served homecooks, pros and celebrity chefs –

New ‘Il-Malti’ Restaurant New ‘Il-Malti’ Restaurant The new restaurant in Pebbles Resort San Pawl, is designed with a charming Maltese vintage interior, including original old tiles and nostalgic photographs. ‘Il-Malti’ serves a variety of our favourite traditional local Maltese cuisine using fresh quality local products. 189 Triq it-Turisti, San Pawl il-Bahar, Tel: 2010 2222

TIN by Snowden This colour tin plate container with an airtight lid is designed by George Snowden, and is perfect for storing coffee, tea, sugar, flour, biscuits or nuts. Available in a variety of colours at LOFT, Naxxar.

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#in the know

Brands to love and colours to enjoy this Autumn

Paquet coffee cup The Paquet cup is designed with optimal functionality in mind. Say goodbye to disposable coffee cups with great quality option. Comprising both stackable and to-go coffee cups, the cups come in pre-packed sets of different colours. Available exclusively from LOFT in Naxxar

The heart of the home

Are you Autumn ready?

From small kitchens to big ones, traditional styles to contemporary looks, the kitchen is the heart of the home. So, if you’re looking for kitchen ideas and tips to help you design, plan and install your dream kitchen, look no further. A completely new range of gorgeous kitchen models are now on display at the Krea store. Visit the recently refurbished store or set an appointment at krea.mt now.

Check out our New Collection for all the family and home and find this season’s must haves. Matalan Sliema, Valletta, Fgura & B’Kara and now open in Centerparc, Qormi. Follow us on Instagram and Facebook.

Dress it up Dress your favourite dishes in style with handcrafted oil & vinegar bottles by Mdina Glass. Mix and match as you please from the wide range of options available in-store or online at www.mdinaglass.com.mt. For more info tel: +356 2141 5786, email onlinesales@ mdinaglass.com.mt or find Mdina Glass on facebook. com/mdinaglass

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The Christmas season is upon us Whether it is a corporate event or your private Xmas bash, MedAsia Fusion Lounge is here to put your mind at rest. Contact us to check our new delightful packages prepared specially for this occasion. Call us on 7730 2222 or send an email to sales@medasia.com.mt

Jameson.Malta

Jameson is marketed and distributed by Farsons Beverage Imports Co. Ltd. Trade Enquiry 2381 4400

#in the know

As Autumn kicks we check out what to buy and where to eat this time of year

Eating Out: Around the world with The Olive Bistro

A culinary trip around the world Beat the end of summer blues and join one of the delectable wine and dine events organised at the Olive Bistro in St. Paul’s Bay. Each month the kitchen will produce 5 themed courses pairing them with five premium wines from different countries and different wineries. From Spanish cuisine to a foraged dinner using only produce foraged from the vicinity, these evenings look set to be a great treat for those attending. Find out more on https:// www.facebook.com/olivebistromalta/

Need ideas for your home this season? Give any room a warm Matalan makeover with accessories from their Homeware Department. Matalan Sliema, Valletta, B’Kara, Fgura and now open in Centreparc, Qormi.

Taste the Continents with our themed Sunday Lunch menus served at Silver Heron restaurant within Urban Valley Resort & Spa. Our Sunday Buffet lunches offer an enriching distinctive variety of antipasti and mezes, soups and pasta, tasty carvery and roasts, hot dishes and accompaniments and cheese and dessert stations, all featuring tastes and flavours from around the globe. A culinary feast of American, Asian, European and African cuisines awaits to be discovered and whet your appetite. Book your table by calling us on 2138 5926 or email info@urbanvalleyresort.com

Packed with Protein Pro2Go’s new range of protein snacks offers indulgent protein bars, wholesome gluten-free flapjacks, vegan-friendly raw bars and guilt-free bakes. Everyday protein-rich snacks to help you stay fuelled and focused throughout the day. Convenient, highly nutritious, and with flavours that will surely hit that sweet spot. Distributed by: Quality Foods (Marketing) Ltd. Tel: 21463600, email: Info@qualityfoods.com.mt

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#seasonal

SEASONAL STAR Strangely shaped and so versatile, the mushroom is one of our favourite seasonal stars. It cooks quickly, imparts a lovely earthy flavour, and plays beautifully with others.

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#seasonal

Mushrooms are packed with nutritional value with a high protein count, making them invaluable for any plant-based diet. The texture too lends itself well as a meaty replacement. Low in calories, they also provide many important nutrients, including B vitamins, selenium, potassium, copper, and (particularly when exposed to the sun) vitamin D. And even though they’re commonly white, they’re packed with as many antioxidants as more colourful fruits and vegetables. While most varieties are available all year-round, mushrooms are at their peak in autumn and winter.

Food Folklore

'TRY THESE'

Reindeers love to eat psychedelic mushrooms and it is believed they do get high off of them, which is how the myth of the flying reindeer may have come about.

Good

1 In ancient Egypt, mushrooms were associated with immortality, and as such, only royalty could consume them since they were believed to have descended from the Egyptian gods, themselves.

Mushroom Crostini 3 ways Slice a French baguette and toast. Top with one of the following and season well. 1. Smashed avocado and coriander 2. Ricotta and thyme 3. Cream cheese and dill.

Know

2 The Netherlands has grown into the largest mushroom production country within the EU, with an annual production of 270 million kilograms generating more than 10,000 jobs.

3 Portabello mushrooms, button mushrooms, and white mushrooms are all the same mushrooms at different levels of maturity.

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# SEASONAL

HOW TO MAKE BREAKFAST STRATA –> 1-2 tablespoons butter + 150g of mixed mushrooms 4 cups 1-inch bread cubes 1 cup shredded mozzarella + 1/2 cup to finish 1 tablespoon freshly chopped dill 2 cups milk 6 large eggs 1 tablespoon Dijon mustard 1/2 teaspoon salt 1/2 teaspoon freshly ground pepper

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Method: Lightly butter an oven safe baking dish and set aside. You can use an 8x8 inch dish or several mini ones, it won’t affect the baking time. Slice one of the mushrooms (for the top of the strata) and dice other mushroom. In a sauté pan, heat up the butter over medium heat. Add the sliced mushrooms and stir to coat with butter. Cook, stirring & flipping occasionally, until the mushrooms are golden. Remove from the pan and set aside. Add more butter to the pan if needed and cook the diced

CUBES

MOZZA RELLA , D ILL A ND B R E A D

MUS HROOMS

BREA KFA ST STRATA US ING

PREP TIME: 20 MI N

By Eunice Muscat

mushrooms until golden. Remove and set aside to cool completely. In a large bowl, toss the bread cubes with 1 cup of cheese, the cooled mushrooms, and dill. Place in the prepared pan. In a large liquid measuring cup (or medium bowl), whisk together the milk, eggs, Dijon, salt and pepper. Pour over the strata and top with the remaining 1/2 cup of shredded mozzarella. Wrap with plastic wrap and place in the fridge overnight so the bread can absorb >>

# SEASONAL

the custard. Or, if youâ&#x20AC;&#x2122;re eating it right away, let it sit for 30 minutes so the bread can absorb the custard. When youâ&#x20AC;&#x2122;re ready to eat, set the oven for 250 degrees. If you put the strata in the fridge, pull it out and let it come to room temperature for 30 minutes. Bake the strata, uncovered, until puffy, golden brown, and cooked through; 30 to 45 minutes. If the top starts browning too much, cover lightly with foil. Remove from the oven, let set for 5 minutes and enjoy! 023

#seasonal

Agaricus Plump and domeshaped, with a satisfying flavour that intensifies when cooked, this is the most widely available, varying from white to light brown and in size from small to huge. They work well both raw and cooked and are quite versatile.

Chanterelle Shaped like a trumpet and boasting a honeycoloured hue, they are delicate and nutty in flavour and chewy in texture. Cook them quickly as they can turn tough when overcooked.

Cremini Dark brown and slightly more mature than the everyday button mushroom, they have a rich earthy flavour which will add more intensity to the taste of any dish.

Enoki With long stems and tiny, snow-white caps, and joined at the bottom, these fungi resemble bean sprouts. A light almost fruity flavour with a crunchy texture, they work well as garnishes and in salads. If you do cook them, add them at the last minute as the heat will toughen them up.

Maitake Also called hen of the wood mushrooms, due to their ruffled appearance vaguely resembling the body of a hen, they grow together in hordes and yield a delicate texture. They are best sautéed.

TIME TO GET TO KNOW YOUR SHROOMS. WITH SO MANY VARIETIES OF THIS FUNGI, WE TRIED TO DEMYSTIFY THE HUMBLE ‘SHROOM WITH A QUICK GUIDE;

Morel A relative of the highly prized truffle this brown dome-shaped, spongy shroom has a smoky, nutty flavour, which also holds its own with rich creamy sauces. They are a seasonal treat, available from April to June.

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Oyster These fan-shaped shrooms grow both wild and cultivated, often on tree trunks and come in many colours, from pale grey and beige and white to darker brown, while the stem is most often white. Eaten raw, they have a stronger, almost spicy flavour, but cook them for the delicate flavour and velvety texture.

Porcini A regular in Tuscan recipes, porcini mushrooms resemble the toadstool in a fairytale. With a smooth, meaty texture and pungent flavour they add hearty earthiness to soups, stews and stuffing as well as adding depth to a risotto.

Portobello The largest of edible mushrooms, this is the mature version of the Crimini. A long growing cycle produces a meat-like flavour and substantial texture perfect for vegan burgers and pizza bases. They are delicious whole, sliced, grilled, baked, stir-fried, or deep-fried and stand up well to heavy sauces. Make sure to trim off the dry part of the stem before cooking.

Shiitake With a rich, fullbodied flavour, almost steak-like, meaty texture when cooked, these are best when sautéed, baked or grilled. Remove stems before cooking but reserve them for soup stocks.

STREET Enjoy casual dining with small plates to share and no set rules. All our wines are served by the glass.

UNDER Immerse yourself into informal luxury in our refined restaurant. A curated and classic experience.

Private dining If you would like to dine in a private area, we kindly ask you to get in touch with us on bespoke@grain.mt

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+356 2235 4167 MERCHANTS STREET, VALLETTA

Eames Fiberglass Chairs, Charles & Ray Eames, 1950 The Fiberglass Chairs were launched on the market in 1950, introducing a new furniture typology that has since become widespread: the multifunctional chair whose shell can be combined with a variety of bases to serve different purposes. Over the course of the following decade, the Fiberglass Chairs became one of the best- known furniture designs of the twentieth century.

Purchase 6x Eames Fiberglass Side Chairs for your dining room and receive an Eames Plastic Armchair LAR as a gift! Offer ends 31st January 2020.

Available at your exclusive, local Vitra dealer: Vivendo Group, Mdina Road, Qormi, QRM 9011 路 Francesca Puglisi 路 2260 7383 路 fpuglisi@vivendo.mt 路 vivendo.mt

www.vitra.com/efc

# BREAKFAST pg

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PRE P T I M E : 1 0 MIN

B R I O CH E B UN WI TH CARAMEL I SED P EAC H ES , B A SI L , PRO SECCO + L AB N EH B Y EUNI C E MUSCAT

CA N YO U R E A L LY T H I N K O F A BE T T E R WAY T H A N TO STA RT T H E DAY T H A N W I T H S WE E T P E AC H E S , C R E A M Y L A B NE H O N B R I O C HE A ND P R O S E CCO ? 027

Women’s | Men’s | Kids’ | Home

The Strand, Sliema | Zabbar Road, Fgura | Republic Street, Valletta Smart Shopping Complex, B’Kara | Centerparc Shopping Centre, Qormi

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1 10 PRE P T I M E : 60 MIN S E RV E S 1

W H I T E C H O CO L ATE OAT P U D D I N G W I T H LEMO N

CU R D, P EACH ES AND MI NT B Y DEB B I E SC H E MBRI

"A SIMP LE BR E A KFA ST THAT WILL MA KE YO U FE E L CO MFORTED A N D R E FR E SH E D AT THE SAM E T IME ! IT KE E P S INCREDIBLY WE LL OV E R N IG HT TOO SO TH AT YO U CA N PREPARE IT IN A DVA N C E . " 029

cozyâ&#x20AC;&#x201C; up to this # BREAKFAST

"WHETHER YOUR P R EF EREN C E IS E GGS OR OATME AL FOR B RE AKFAST, THESE

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P R EP T I M E : 45 - 60 M IN C HI A BO W L

B Y HA N N A B R I F FA

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# BREAKFAST

RECIPES ARE ALL H EALTH Y, EASY TO PRE PARE AND FUL L OF FL AVOUR."

P R E P T I M E : 10M I N S ERV E S 4

AVO CAD O EG G TOA ST

B Y H AN N A B R I F FA

One ripe avocado 4 eggs Plain full fat yoghurt Capers Chives Dill

Method: Bring the water to boil and cook the eggs for 8-9 minutes. Place them in the ice water. Peel the eggs. Cut them and the avocado in cubes and mix. Add the yoghurt, salt, pepper, chopped capers and chives to the mixture. Mix well. Spread on the toast and garnish with dill.

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M A LTA Pjazza Tigné, The Point, Sliema | (+356) 2395 7630 | sales@flamant.com.mt | www.flamant.com.mt |

FlamantMalta

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111 S E RV E S 2 -4 P E O P L E

PRE P T IME : 1 5 MIN + C HIL L TIME S AVO RY OATMEALÂ B Y H ANNA BRI F FA

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# QUICK FIX

–> No Bake Cookies <– P R EP TI M E : 5 M I N + 1HR C H I LL. S E RV E S : 8 N O– B A K E B R E A K FAST CO O K I ES B Y GOO D EART H H OM E CO O K : CH AR L ENE B U GE JA ( s h o w n r i gh t re c i pe b e l o w )

THESE NO-BAKE BREAKFAST COOKIES (RIGHT) ARE EASY TO MAKE, HEALTHY, PACKED WITH PROTEIN AND SIMPLY DELICIOUS. THEY CAN BE WHIPPED UP IN LESS THAN 5 MINUTES AND STORED FOR UP TO TWO WEEKS.

3/4 cup Whole Earth Peanut Butter 1tbsp Honey or Maple Syrup 1tsp vanilla

1-3tbsp Good Earth Chia Seeds 3/4 cup Good Earth Oat Flakes

6 Good Earth Chopped Pecans 10 Good Earth Dried Cranberries Method: Place peanut butter, honey and vanilla in a bowl and microwave for about 20 seconds. Then give it a good mix. Add in oats, chia seeds, pecans and dried cranberries and stir to combine. Roll mixture into 8 balls and place on parchment paper lined plate. Press balls flat slightly, then place in fridge for at least an hour to set. Store breakfast cookies in an airtight container in fridge for up to 2 weeks.

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F O R T H E C H O C O L AT E + P E A N U T B U T T E R B A N A N A S M O OT H I E • 1/4 Cup Whole Earth Creamy Peanut Butter • 2 Frozen Bananas • 1/2 Cup Alpro Almond Milk • 1 Tub Alpro Soya Dessert - Dark Chocolate • 3/4 Cup Ice • Flaked Coconut 1. Throw all your ingredients together into the blender. 2. Blend on high until smooth. 3. Pour into glasses, top with flaked coconut and serve.

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# QUICK FIX

This Chocolate Peanut Butter Banana Smoothie is the perfect creamy smoothie for a sweet breakfast or a lighter dessert!

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# BREAKFAST

475g plain flour 20g granulated sugar 1 tsp. dried yeast 50g unsalted butter 200ml milk 1 egg, beaten 1 tbsp. salt

For the Filling: 20g butter, softened 100g light brown sugar 1 ½ tsp ground cinnamon 2 pears, peeled cored and cubed 100g chopped walnuts 2 tbsp. apricot jam

Method: Mix flour and salt in a bowl. Make a well in the middle and add sugar and yeast. Melt butter and milk and pour into well with beaten egg. Mix with a knife to form a dough and knead on a floured surface for 10 minutes or until smooth. Place in an oiled bowl and leave to rise in a warm place for around 2 hours, until double in size.

––>pear + walnut cinnamon rolls

Roll out the dough on a floured surface into a thick rectangle around 25cm x 35 cm. Spread the softened butter on the dough and sprinkle sugar and cinnamon on top.

Top with chopped pears and walnuts. Roll tightly to form a cylinder and trim the ends. Cut into 8 equal parts. Lightly grease a springform tin and place 7 rolls around the edges and 1 in the middle. Cover and leave to rise in a warm place for around 1 hour or until doubled. Preheat oven to 180°C. and bake for around 20-25 minutes or until golden. Melt jam with 1 tbsp. of boiling water and brush over the buns as glaze. Serve warm.

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Plate availible from Mdina Glass.

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Any surgical procedure carries risks. Always seek prior advice from an appropriately qualified medical practitioner. Image used for illustration purposes only.

Taâ&#x20AC;&#x2122; Xbiex

#in the know

love your leftovers * Making your kitchen eco-friendly really doesn’t have to be overwhelming. Here are some sustainable tips and tricks which will ensure your organic food waste bag takes longer to fill up.

Tips For Your Tops: Potatoes

Potatoes will last a long time on their own if stored in a cool, dry place, adding an apple to them will ensure an even longer life and prevent them from sprouting.

Be Smart About Food Storage Not everything freezes and then tastes well when reheated, especially those with high water content because once the ice crystals are formed, unfreezing those products can result in a limp end result so do your research and check what can be frozen.

Dairy Make your large tubs of dairy last longer by storing them upside down. This way you create a vacuum in the container which keeps bacteria from growing – just be careful when opening and closing! Tomatoes Tomatoes can go bad quickly if they aren’t stored properly. Storing them stem side down will help keep moisture out, and freshness in.

SAVE THOSE STEMS Versatile in terms of culinary uses, skins, shoots, leaves, and stalks also have unique nutrients and higher concentrations of vitamins than the more commonly consumed florets. Broccoli, Swiss chard stems and cauliflower leaves are all delicious when sliced thinly and roasted or sautéed along with other root vegetables.

Supporting the good guys Sustainable Eats & Treats is a new online directory connecting conscious consumers with responsible hospitality. Sustainability needs to become a core principle in this sector, so meet the local pioneers who have already committed to positive change. As consumers we have an important role to play in contributing to sustainable development, it’s time to support the good guys.

2 Flex those mussels A big bowl of steamed farmed mussels is a brilliant quick, sustainable weeknight meal. Mussels are rated a “Best Choice” by Seafood Watch as they filter the water they’re grown in, helping to keep the water clean, and don’t require any added feeds to grow.

3 Filter it Invest in a water filter system and filter your tap water to remove lead, chloroform and the taste of chlorine. You’ll save money over buying bottled water, not to mention the plastic you’ll avoid using.

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BOV CARDS

YOUR CARD YOUR EXPERIENCES COM 2094

Dine with your BOV Contactless Cards and make the most out of your experience. Just tap and go – fast and easy payments for all your purchases. More information is available from www.bov.com or contact 2131 2020. Issued by Bank of Valletta p.l.c., 58, Triq San Żakkarija, Il-Belt Valletta VLT 1130 Bank of Valletta p.l.c. is a public limited company regulated by the MFSA and is licensed to carry out the business of banking in terms of the Banking Act (Cap. 371 of the Laws of Malta).

––> T H E WEAT H E R ST ILL CALLS F O R SO M E LIG HT DIS HE S W H I C H ST ILL MANAG E TO PAC K A P UNCH. THE S E REC I PES AR E F ULL O F PROT EIN AND F IB R E WH I C H M AK E THE P E R F E CT LIG H T STA ND–ALO NE ME AL A N D WO RK E QUALLY WE LL A S PA RT O F A CR O WD

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# LIGHT BITE

1 11 P R E P T I M E : M A RI N ATE Q UAIL 6 0 M I N S + OV E RN IGHT

M AR I N AT ED Q UAI L S AL AD

B Y ST EFAN H O G AN , J O NATHAN Z AMMI T A N D CL AI R E G I O R D MAI NA

Plate available from LOFT

Stefan Hogan â&#x20AC;&#x201C; Chef Corinthia Palace, Attard Stefan Hogan is inspired by ingredients that shout local and in season and is motivated by delighted customers. He has been cooking professionally since the age of 16 but really in his heart he was already a chef at 9 so a lifetime really. In this issue his talented kitchen teammates, Executive pastry chef Mark McBride, Chef de Partie Clare and executive sous chef Jonathan â&#x20AC;&#x201C; Zammit create spectacular dishes for the more adventurous chefs out there.

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# LIGHT BITE

11 2 PRE P TIME : 1 2 0 MINS

CH ARRED O CTO PUS WI TH VARI ATI O NS O F TURNI P,

CO MPRESSED GRANNY SMI TH AP P LES, AV RUGA CAV I AR &

L ET TUC E SAUC E, GARNI SHED W I T H SMO K ED O I L B Y ANDRE SPI TERI

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# LIGHT BITE

112 P R E P TIME : 6 0 MINS

LO CAL GRO UPER ( DOTT) W ITH

HERI TAGE CARROTS A ND FENNEL ‘ESCABEC HE’, SAFF RON FUMET B Y ANDRE SPI TERI

LO C A L G R O U P E R ( D OT T ) W I T H H E R I TAG E ECHE' SAFFRON FUMET

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# LIGHT BITE

CARROTS AND FENNEL 'ESCABâ&#x20AC;&#x201C;

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Crafted by the sun

# STAR DISH

Celebrity Chef Gennaro Contaldo brings his usual flair with two stunning ways to make pasta using mushrooms from his popular book 'Pasta Perfecto'

â&#x20AC;&#x201C;> PASTA 2 WAYS

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# STAR DISH

PASTA W I T H L E N T I L S I S A V E RY CO M M O N D I S H TH RO U G HO U T I TALY AN D M AD E I N A VA R I E TY O F WAY S . I T ’ S Q U I C K , E ASY A N D M A K E S A N UT R IT I O U S ME AL AT AN Y T I M E . THI S PA RT I C UL AR D I S H H AS T H E A D D I TI O N O F M USH R O O M S –

––> PENNETTE CON LENTICCHE E FUNGHI By Gennaro Contaldo

048

Recipes from the book – 'Pasta Perfecto' by Gennaro Contaldo

I have opted for chestnut (cremini) mushrooms, but you could add whichever variety you prefer; during autumn (fall), you could even treat yourself to delicious porcini! The best lentils in Italy are from Castelluccio, obtainable from good Italian delis. Alternatively, you can use the small brown or greenish varieties, which are widely available and that you don’t normally need to pre-soak, although always check your packet for cooking instructions.

# STAR DISH

1 13 GE N N A RO CO N TA L DO

PE N N ET T E CO N L E NTI CC HI E E FU N G H I

B Y G EN N AR O CO NTAL DO

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# STAR DISH

Ingredients (serves 4) 4 tbsp extra-virgin olive oil 1 onion, finely chopped 1 celery stalk, finely chopped 1 carrot, finely chopped 1 garlic clove, finely chopped ½ red chilli, finely chopped 2 fresh thyme sprigs 20 g/¾ oz dried porcini, reconstituted in a little warm water 500 g/1 lb 2 oz mixed wild or cultivated mushrooms, cleaned and roughly chopped 3 tbsp white wine 1 x 400-g/14-oz can of chopped plum tomatoes 300 ml/10 fl oz/1¼ cups hot vegetable stock (bouillon) 350 g/12 oz fresh pappardelle pasta Sea salt and freshly ground black pepper Grated Parmesan, to serve

––> PAPPARDELLE CON RAGU DI FUNGHI MISTI

By Gennaro Contaldo

This is a must during autumn, when wild mushrooms are in abundance. ( Wild mushrooms are available at most quality supermarkets )

Method: Heat the olive oil in a large frying pan (skillet) over a medium heat, add the onion, celery, carrot, garlic, chilli and thyme, and sauté for about 5 minutes until softened. Squeeze out the soaked dried porcini (reserve the soaking water) and stir into the pan. Add the fresh mushrooms and sauté for 1 minute or so. Increase the heat, add the white wine and allow to evaporate. Add the tomatoes, the reserved porcini soaking water and the stock, and season with some salt and pepper. Bring to the boil, then lower the heat, partially cover with a lid and cook gently for 45 minutes. Just before the mushroom ragù is ready, bring a large saucepan of salted water to the boil and cook the pappardelle pasta until al dente, about 2–3 minutes. Drain the pasta and combine well with the ragù. Serve immediately with a sprinkling of grated Parmesan.

050

# STAR DISH

113 G E N N A RO CO NTAL DO

PAP PAR D EL L E CO N RAGU DI FUNGHI MI STI B Y G EN N AR O CO NTAL DO

The mushrooms are cooked like a traditional meat ragù and this dish makes a perfect vegeatarian meal. If you can’t find wild mushrooms, use a variety of cultivated ones, which are now easily obtainable all year round. 051

CO WORK - WORKSHOPS - CO KITCHEN

Throw in leftover veg stalks and add Kombu for more depth of flavour

Use up herbs wilting in your fridge

# MASTERING

Add vegetable peels (including onion garlic and potato)

SUPER STOCK: T HI S I S A B OU T AS RI CH AND H E ARTY A S A VEG ETABLE STOCK CAN G ET, WI T H TH E A DDITI ON OF DRI ED SH I ITA KE, KOMBU AND TO MATOES F OR T HAT BU RST O F UMAMI . BY JULI A R IPA R D – – > 053

# MASTERING

â&#x20AC;&#x201C;â&#x20AC;&#x201C;>

souped S O UPEup D Every great soup needs a great stock, and if you're planning to try any of the four soups on the following pages, this stock recipe is a must!... So be sure to stock it up.

Tip: ZERO-WASTE ALERT. Collect all your unwanted vegetable ends, peel in a zip-lock bag and store in your fridge or freezer until you've collected a desirable amount. Then add straight to the pot with the remaining stock ingredients. Wash everything before adding to your zip lock bag. Vegetable peel (including onion and potato) hold plenty of flavour and nutrients that are often wasted. 054

# MASTERING

Ingredients: (produces 3.5 litre of stock) 1/4 cup olive oil 3 onions, quartered 2 carrots, cut length and width-ways 2 celery stalks, cut length and width-ways 1 fennel bulb, quartered 1 head of garlic, halved width-ways 4 tomatoes halved 50g dried shiitake mushrooms (soaked in warm water) 10cm square piece of Kombu 2 leeks, halved length and width-ways A bunch of parsley A small bunch of fresh thyme 10 black peppercorns 2 bay leaves.Â

Method: Heat the olive oil in a heavy-based stock pan on medium heat and add the onion, carrot, garlic, fennel and celery along with the contents of your zip-lock bag. Stir-fry for a few minutes, lower the heat and cook until the vegetables have softened; around 20 minutes. Add water to cover the contents in the pot, along with the remaining ingredients including the shiitake soaking liquid. Bring to a boil and simmer for up to an hour, continuously adding water to keep the vegetables covered as you go. Remove from the heat and let cool for 15 minutes. Strain the stock liquid and store in an airtight container in the fridge or freezer.

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# LIGHT BITE

– – 1 >

" V E G A N M U L L I G ATA W N Y, I S G R E AT S O U P T H AT L I T E R A L LY T R A N S L AT E D M E A N S “ P E P P E R W AT E R .” Y O U CAN MAKE IT A HEARTY LUNCH BY INCREASING THE AMOUNT OF RICE IN THE BOWL." Ingredients:

Method:

30ml vegetable oil 1 onion, diced ½ leek, diced 4 garlic cloves, finely chopped 2 carrots, diced ½ celeriac, diced 1 stick celery, diced 1 large apple, peeled & diced Small piece of ginger, grated 300g canned tomatoes, chopped 15g curry powder 3g ground cumin 2g ground turmeric 2g ground cardamom 3g ground coriander 5g black onion seeds 50g tomato paste 25g mango chutney 200g seitan, diced 600ml vegetable stock Salt Cracked black pepper 180g cooked basmati rice 60g coconut cream

In a pot heat the oil and add the onion, carrot, leek, celeriac and apple. Season with salt and stir. Cook until onion is translucent but without colour. Add the spices and cook for a couple of minutes. Add the tomato paste and cook, keep stirring and add the apple.

056

Pour over the vegetable stock and the chopped canned tomatoes; season with salt and black pepper. Bring to the boil and reduce heat. Stir in the mango chutney and check seasoning, adjust if necessary. Cook for 15 to 20 minutes. In a non-stick pan cook the seitan until golden brown. Divide the rice between four bowls; ladle over the soup and finish with a dollop of coconut cream and optional fresh coconut shavings.

# LIGHT BITE

P R E P T I M E : 30 M I N SERV E S 4

V E G AN M U L L I G ATAWNY S OUP

B Y CO R I N T H I A PAL AC E ATTAR D C H EF S

057

# LIGHT BITE

>> P R EP TI M E : 60 M I N S ERVES 6

CAU LI FLO W ER +

Prepare this soup up to 3 days in advance - the flavour develops well and keeps when stored in the fridge!

CA S HE W CR EAM SOUP

B Y JU LI A R I PAR D

Plates and wooden cutlery availible from LOFT, Naxxar.

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# LIGHT BITE

<––2

" T H E K E Y T O C R E AT I N G A S O U P WITH A PRONOUNCED DEPTH IS USING A FRENCH TECHNIQUE CA L L E D À L ' É TO U F F É E T H AT I N V O LV E S S I M M E R I N G V E G E TA B L E S I N A C O V E R E D P O T O V E R L O W H E AT S O T H AT T H E Y S T E A M I N T H E I R O W N L I Q U I D. "

Ingredients: ½ cup olive oil 2 onions, thinly sliced 2 garlic, cloves thinly sliced 2 bay leaves 2 tsp fresh thyme leaves Salt ½ cup dry white wine 1 large head of cauliflower, cut into small florets with the stem chopped ¼ tsp cayenne pepper ¾ cup cashews 6 cups vegetable stock Ground black pepper 2 tbsp toasted cashews for garnish 1 tsp sumac for garnish.

Method: Heat ¼ cup oil in a large heavy pot over medium. Add in theonion, garlic, bay leaves, and thyme; season with salt. Cook, stirring occasionally, for 6–8 minutes. Add wine, bring to a boil, and cook until reduced by half, about 4 minutes. Set ¾ cup cauliflower aside; add the rest to pot along with cayenne and ¾ cup cashews; season with salt. Cover pot, reduce heat to low, and cook, shaking pot occasionally, until cauliflower is fork-tender and vegetables have released their water; ( 20–25 minutes ) make sure vegetables dont brown.

Add stock and season with salt and black pepper. Bring to a boil, reduce heat, and simmer, partially covered, until cauliflower is falling apart, for about 20–25 minutes. Discard bay leaves. Remove from heat and let cool slightly. Meanwhile, finely chop reserved ¾ cup cauliflower and remaining 2 tbsp. cashews. Heat the remaining ¼ cup oil in a small skillet over medium. Add cauliflower and cashews; season with salt. Cook, stirring often, until golden – for around 5–8 minutes. Remove from heat and stir in lemon juice and let cool slightly. Working in batches if needed, purée the soup in a blender until very smooth. Return to pot and reheat over medium-low, stirring and adding more stock to thin if needed (soup should be the consistency of heavy cream). Taste and season soup again if needed. Serve soup topped with toasted cauliflower-cashew mixture and sumac.

059

4––>

"THIS IS A DELICIOUS VEGAN AND GLUTEN-FREE NOODLE SOUP USING S O B A ( B U C K W H E AT ) N O O D L E S , G I V I N G Y O U R V E G E TA B L E S T O C K A N ASIAN TWIST WITH THE ADDITION OF JUST A FEW EXTRA INGREDIENTS."

Ingredients: 4 dried shiitake mushrooms soaked 150g soba noodles 2 tbsp vegetable oil 2 carrots, peeled 2 tbsp shallots, sliced 100g mixed button mushroom, sliced A handful of mangetout, sliced 600ml vegetable stock 4 tsp soy sauce 1 tsp coconut sugar 2 tbsp rice vinegar 2 tsp miso paste 2 tbsp toasted sesame Fresh coriander for garnish

060

Method: Cover the dried mushrooms in boiling water and set aside to soak. Cook the noodle according to their instructions, rinse under cold water and set aside. Heat the oil in a hot wok and stir fry the carrot and shallot for a few minutes. Drain the shiitake reserving the liquid, and slice them up throwing out the tough bits. Add to the wok with the other mushrooms and mangetout and continue to stir-fry for a few more minutes. Bring the stock to the boil adding the liquid from the mushrooms. Add the soy sauce, sugar, vinegar, miso and noodles to the wok and toss to combine. Pour in the boiling stock and bring to a boil before removing from the heat. Garnish with toasted sesame seeds and a pick of coriander.

Bowls + wooden tray available from LOFT, Naxxar.

# LIGHT BITE

>> P R E P T I M E : 25 M I N S ERV E S 4

A S I A N M U SH R O O M

A N D SO B A N O O DL E SOUP

B Y J U L I A R I PAR D

061

# LIGHT BITE

>> PREP TIME: 50 MIN SERVES 4

A S PA RAG US &

A LMOND S OUP

By Corinthia Palace Chefs: Stefan Hogan / Jonathan Zammit / Claire Giordmaina

3––>

" T H I S A S PA R A G U S & A L M O N D S O U P I S JUST AS GOOD HOT AS IT IS COLD – IF SERVING COLD A SPOONFUL OF GREEK YOGHURT WILL ADD A NICE REFRESHING C O N T R A S T. "

Ingredients: ( Serves 4 ) 35ml vegetable oil 150g flaked almonds, lightly toasted 1 white onion, diced ½ leek, diced 1 celery stick, diced 1 spring onion, chopped 1 large potato, diced 10g parsley 2 garlic cloves, chopped 800g asparagus, chopped (keep the tips) 1 litre vegetable stock Handful spinach leaves Juice of ½ lemon Salt White pepper Olive oil

062

In a pot heat the oil and sautĂŠ the onion, leek, celery and spring onion, add the garlic and parsley. Season and cook for a few more minutes. Trim asparagus keeping the tips to garnish. Add the chopped potato and the vegetable stock to the pot and bring to the boil; check seasoning and reduce heat, then add the asparagus and remove from the heat. Allow the soup to cool slightly. In a food processor blend, adding the lemon juice and spinach leaves to get a vibrant green colour. Pass through a fine chinois; adjust seasoning to taste. Bring a pot of water to the boil and blanch the asparagus tips, dress with olive oil and season with salt. Serve the soup in a bowl with a few asparagus tips and the toasted almond flakes.

063

Letâ&#x20AC;&#x2122;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

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

# IN THE KNOW

IN THE KNOW

FOWL TALK By far one of the most versatile foods on the planet, and the most popular white meat, chicken can be prepared in so many ways, providing a tasty, quick, nutritious and inexpensive meal. It can be served in a variety of ways, from roasted or baked to grilled or fried. Whether you’ve never cooked a chicken before, or you’re looking for a new twist on the same old bird, here’s the ultimate guide on how to cook fowl.

chicken. ROAST IT Roasted chicken is one of the tastiest, most satisfying dishes you can make. It’s also one of the easiest ways to prepare a delicious family dinner leaving you with plenty of leftover options for lunch the next day. BAKE IT While chicken is roasted as a whole, baked chicken is prepared with the individual chicken parts - drumsticks, thighs, breasts and wings – dredged in seasoned flour before baking. BRAISE IT This technique, which is great to cook with cheaper or less tender cuts of meat, is also a wonderful way to cook chicken. Add a base of white wine, apple cider and apple cider vinegar for a warm soulful dish and throw in autumn apples and grapes for a sweet tangy flavour. The meat will fall off the bone.

" A L W AY S B E S U R E T H E B I R D, I S D E F R O S T E D T H O R O U G H LY. T O E N S U R E PROPER COOKING PLACE A HAND INSIDE THE CAVITY O F T H E C H I C K E N TO C H E C K F O R I C E C R Y S TA L S . "

POACH IT Whether you’re just poaching chicken breasts or you’re poaching a whole chicken, it always comes out moist and juicy. As an added bonus, when you’re done poaching the chicken, you’re left with a delicious, savoury chicken broth that you can use for making sauces, soups and all kinds of other recipes. FRY IT The key to deep-frying is maintaining the oil’s temperature between 160°C and 200°F. Hotter than that and most oils will start to smoke. Always dip the chicken pieces in a batter or seasoned flour to protect and further seal in moisture. GRILL IT This is always a favourite dish, more so during the warmer months when outdoor eating is still an option. You can grill an entire cut up chicken, which is great because the breasts cook a lot faster than the thighs or drumsticks or skinless, boneless chicken breasts for a lighter meal. Either way, make sure you factor in some marinade time for the chicken. SAUTEE IT Sautéed or pan-fried chicken has two stages which involve first cooking it in a hot pan with a small amount of fat and finishing it either in the oven or by simmering it in some sort of sauce. This lets the flavours develop while also ensuring that the chicken is fully cooked. Boneless chicken breast cutlets work best here.maximum flavour plan ahead and allow to marinate it up to 6 hours. 065

Our kitchens & bars are now all set up for takeaways! Call us on 21 553 553 to place your order!

# IN THE KNOW

THE 3 ESSENTIAL

Po u l t r y Pa i r i n g s These wines pair perfectly with the poultry dishes in this issue For the Tagliatelle with Quail Breast (pg.83)

D o m a i n e d e s Te r r e s Dorées Morgon 2015 Vivid ruby. Ripe red and dark berry and violet scents are energized by a mineral nuance and a suggestion of peppery spices. Sappy, incisive and appealingly sweet, offering energetic black raspberry, bitter cherry and floral pastille flavors that deepen and become sweeter with air. Blends power and vivacity with a deft hand and finishes with excellent focus and strong, floral-tinged persistence.

For the Fusilli with Swordfish (P.82)

Albert Bichot Chablis 2018 Very pure nose that is typical of Chablis, white flowers, flint, lime juice, green apple and under-ripe pear. Opening up to a palate that boasts an elegant combination of almond notes and lovely vivacity. For the Casarecce with Duck Breast (P.83)

Bertani Ripasso della Va l p o l i c e l l a

Scan QR code for Hansa website

This wine has an intense purple-red colour with purplish highlights. On the nose it has a very clean and intense aroma of ripe red fruit with hints of dark fruit, such as bramble, blackcurrant and ripe cherry. It is velvety and well-balanced, full and round while maintaining a lively and intense grip, with a sapid aftertaste.

All these wines are available at HANSA Wines & Spirits Ltd.

29, Barnaba Street, Bugibba +356 2158 1111 www.hansa.com.mt

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# LIGHT BITE

PA N F R Y T H E L A M B SKIN SIDE ON A COLD PA N O N L O W H E AT I N O R D E R TO G E T A CRISPY TEXTURE WITH T H E FAT P R E P T I M E : 90 M I NS

S LO W CO O K ED C R USTED L A MB R U M P

B Y C H R I S TO N N A, URBAN VA L L EY R ES O RT

Ingredients 2 lamb rump (approx. 200g) 1 onion 3 cloves garlic 20g thyme 1 Celeriac (approx. 400g) 20g pink peppercorns 10g cumin seeds 200ml lamb jus 50g salted butter 3g cardamom 500ml chicken stock

Method Prepare the lamb by draining any access blood, place it in a vacuum bag and add a spring of thyme, the cardamom and 10g of the butter, season and close airtight. Place it in a water bath at 62Â°C for 45 minutes. Peel the celeriac and cut rectangular, season. Using a pan, which is suitable to go in the oven, fry them in vegetable oil until golden together with the garlic. Remove the oil add 10g butter, chicken jus and a spring of thyme place in the oven for 35 minutes. For the crust, roast the cumin and pink peppercorns. Using a sharp knife coarsely chop them together with fresh thyme and set a side on a flat dish.

070

After 45 minutes, drain the lamb. Leave to rest for 5 minutes. Crust the lamb with spice blend. Using a small pan, place the lamb fat down, gently scored on low temperature to let the fat to render and allow the spices to crust. When golden brown, turn it and add 10g butter and bake for 5 minutes. To serve, remove the lamb from the oven and leave to rest for 5 minutes. Place the fondants on the side of the plate, carve the lamb rump in thin slices, and place on the side of the fondants. Heat the lamb jus, adding the remaining butter, and add on the sides of the dish.

# LIGHT BITE

P R E P T I M E : 90 M I NS S ERV E S 2

PA N R OAST ED Q UAI L O N

A PR I COT, B L ACK EY ED BEAN A N D CAR O B CAS S OUL ET TO P P ED W I T H CR U S HED

PI STACH I O S O N CR EAMY POTATO ES

B Y C H R I S TO N N A, URBAN VA L L EY R ESO RT

Ingredients 3 quails (300g each approx) 1 onion 2 cloves of garlic 20g ginger 50g dried apricots 10g fresh thyme 100g black-eyed beans 500ml chicken jus 150g salted butter 400g potato 100ml cream 50ml carob syrup 1 orange, juiced and zest 50ml port wine 10ml citrus vinegar 30g roasted chopped pistachios Vegetable oil

Method Blend the ginger and garlic with a touch of vegetable oil and the orange juice and zest. Cut the quails in half and marinade overnight in the zesty ginger garlic mix. For the mash Cut the peeled potatoes evenly. Boil until cooked throughout. Using a food mixer add the cooked potato, butter, cream (warm) and season. The next day, prepare a pan with some vegetable oil, drain the quail, and fry until golden. Place in separate tray and leave to rest. Using the same pan, fry the onion with the garlic and ginger, add the beans (raw), and add the citrus vinegar. Reduce and add the port wine and reduce further.

Finally add the chicken jus and leave to braise for 25 minutes covered. Place the quails back in the pan and keep cooing for another 10 minutes uncovered. Add the chopped dried apricots and the thyme. Finally, finish the sauce with the cold butter and the carob syrup, add seasoning to taste and serve. Place the mashed potato on the bottom, place the cassoulet around it and finally place the quail on top. Garnish with chopped roasted pistachios.

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# LIGHT BITE

Chris Tonna Head chef Urban Valley Resort Chris combines his passion for wine, art and travel with his culinary career which spans 12 years across Malta, England and Australia. Most of his inspiration comes from his travels. From trying to cook hot cross buns in plastic containers at the age of nine to working in one of Malta’s 5-star hotels, Chris’s journey has led him to lead the team of one of Malta’s most popular Indian restaurants and participate in various competitions internationally.

P R EP T I M E : 2 H RS SERV E S 5

STU FF ED P O R K T EN DERLO I N

B Y CH R I S TO N N A, U RBAN VAL L EY R E S O RT

Ingredients 1 pork fillet (approx. 1.2kg) 100g blanched spinach 20ml egg white 20ml fresh cream 100g smoked cheese 500g sweet potato 500g thinly sliced pancetta 20g roasted and crushed coriander seeds 100g salted butter 10g fresh thyme 1 clove garlic 500ml pork jus

072

Method Place the fillet of pork on the chopping board and open it flat, and hammer it. In a food processor blend the spinach (drained), egg whites, cream and season. Place the fillet of pork on cling wrap, assemble the sliced pancetta on it, place the flattened filet on it and add the spinach mix. Cut the smoked cheese in thick slices and place on top of the mousseline. Using the edge of the cling wrap role it without leaving any air. Place in the fridge and refrigerate overnight. The next morning place the sweet potato on a roasting pan and place in the oven for an hour. Remove the roulade from the cling wrap and place in a dish. Roast for

1.2 hours on medium heat (160°C). Take the sweet potato from the oven and peel while hot. Add the butter, thyme, seasoning and crush using a fork. Take the roulade out of the oven and leave to rest on a cooling rack, prepare a separate tray with the crushed coriander and roll it in. Place the pork jus with fresh thyme in it and heat gently. Leave to infuse and set aside. To serve add the crushed sweet potato in the middle of the plate, slice 2cm thick pork roulade slices and finally glaze with the thyme infused jus.

# STEW ON IT

Two stew recipes of this ultimate comfort food designed to keep the cold at bay.

––> W H IL E COQ AU V I N MIGHT SO UND FANCY, I T I S R EA LLY J UST A SIMP L E F R E N CH CHICKEN ST E W T HAT A NYO NE CA N MASTER . DO N'T B E I NT IMIDATED; THIS R E C IPE IS VERY EA SY TO FO LLO W. 074

# STAR DISH

114 P R EP T I M E : 45 M I N S +

CO OK IN G T I M E : 30M I N COQ AU V I N

B Y C HA R L EN E B U G EJA

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# STEW ON IT

Moroccan Fish Tagine with Ginger & Saffron By Charlene Bugeja

––> T H IS FISH TAGINE, F RAGRA NTLY F L AVO UR ED WI TH SA F F R ON A ND GINGER I S A R EA L CROWD PLEA SER . SO MAKE A BI G B ATCH AHEA D A ND FRE E ZE SO M E. 076

# STAR DISH

113 P RE P T I M E : 6 0 MINS +

CO O KI N G T IME : 2 5 MINS

M O R O CCAN FI SH TAGI NE WI TH G I N G ER & SAFF RO N

B Y CH AR L E NE BUGEJA

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––> Mushroom Gnocci pg

# SEASONAL

1 17

P R E P TIME: 3 HRS

MUSH ROOM G NOCCHI

BY ST EFA N HOG A N,, CORINTHIA PA LACE, ATTA RD

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q uf i cx k –– >

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PRE P T I M E : 20 MINS + CO N C H I G L I O N I WI TH

ART I C H O K E P ESTO ( V ) B Y H AU K E EG GERT

Q UICK FI X PASTA REC IPES PREPA RED IN U ND ER 30 MIN UT ES > > P L AT E F R O M LO F T, NAXXAR

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# QUICK FIX

These pasta recipes will make dinner stress-free, and are so delish, you'll be happy to have leftovers. 400g x fusilli pasta 2 swordfish steaks (diced) 6 sage leaves 6 â&#x20AC;&#x201C; 10 cherry tomatoes 2 garlic cloves ParsleyÂ Olive oil Butter

Method: Bring water to the boil and throw in pasta. Add oil and garlic to a pan and cook till translucent, adding in the halved cherry tomatoes and diced up swordfish. Chop parsley and sage, while keeping some aside for garnish and add this to the pan. Strain the pasta once ready and place in a bowl and drizzle with oil. Add butter and a bit of pasta water to the swordfish, stir well and pour over the pasta. Mix before serving and garnish with leftover herbs.

>> P R EP T I M E : 25 M I N S (S E RV E S 2 )

F U S I L LI W I T H S WO R DF I SH

B Y H AUK E EG G ERT

Albert Bichot Chablis

Plate available from Mdina Glass. 082

# QUICK FIX

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PRE P T I M E : 2 5 MINS CASAR ECCE

W I T H SEAR ED

D U C K B R EA ST B Y H AU K E

Plate available from LOFT, Naxxar

EG G ERT

Bertani Ripasso della Va l p o l i c e l l a

115 PRE P T I M E : 2 5 MINS TAG L I AT EL LE NESTS

W I T H Q UAI L BREAST B Y H AU K E EGGERT

Domaine des Te r r e s D o r Ã© e s Morgon 2015

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demajowineandspirits.com

#SWEET BITS

––> T HE S WE E TS IN THIS ISSUE AR E VERY D I FFE RE N T I N STYLE BUT YOU’ LL FIND T HE Y STILL HAVE A FEW THINGS IN COMMON ; DELICIOUS, DELECTABLE, AN D FULL OF FLAVOUR .

S W EE T B I T S 1 23

P R E P T I M E : 90M I N

O P ER A TO RT E W I T H

H AZ EL N U T I C E C R E AM + CI T R U S S AL AD H I LTO N C H EF:

A NDR E S P I T ER I

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#SWEET BITS

–– > A PPL E C R U M B L E C U PCA K ES

B Y V E R O N I CA M I Z Z I M A KE S 1 2

Ingredients

Ingredients for the filling:

200g plain flour 1 ¼ tsp. baking powder ½ tsp. baking soda ½ tsp. salt ¼ tsp. ground nutmeg 1tsp. ground cinnamon 2 eggs 150g sugar 1 tsp. vanilla 100ml sunflower oil 150ml buttermilk (or milk with 1 tbsp. white

2 apples, peeled, cored and diced 2 tbsp. lemon juice 30g brown sugar 50g granulated sugar 2 tbsp. cornflour 1 tsp. ground cinnamon 150ml water ½ tsp vanilla

vinegar)

80g plain flour 50g oats 75g light brown sugar ½ tsp. vanilla 75g melted butter

Plate available from LOFT, Naxxar.

Caramel (for decoration)

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Ingredients for the Crumble:

#SWEET BITS

Method: In a bowl add flour, baking powder, baking soda, nutmeg, cinnamon and salt. Set aside.

Pour into a cupcake tray lined with paper cases and bake for 17-20 minutes in a preheated oven at 180Â°C. Leave to cool.

Core cupcakes using a knife and place 1 tablespoon of the filling and some of the crumbles. Cover with cored cake.

In a mixing bowl beat eggs well until pale. Add sugar and continue ta beat. Add vanilla, oil and beat.

Method for Crumble: Whisk together flour, oats, cinnamon and brown sugar in a medium bowl. Add butter and mix until mixture starts to clump up. Spread on a baking tray lined with baking sheet for around 10 minutes. Cool completely before use and break apart if needed.

Pipe frosting on top of the cupcake and drizzle with some caramel sauce. Sprinkle with more crumble pieces.

Reduce speed and add half of the flour mixture, then half the buttermilk. Then, the rest of the flour and rest of the milk.

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#SWEET BITS

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#SWEET BITS

PREP TIME: 30 MIN

SUMMER PLUM BLACK SESAME CRUMBLE

B Y E U N I C E M U S C AT

Home Cook Eunice Muscat Serves 6 – Prep time 10 mins + 20 mins Bake time

Ingredients 7 red plums peeled 1/2 teaspoon ground cinnamon Pinch of salt 8 tablespoons maple syrup 300g rolled oats 150g ground almonds 1 tsp vanilla powder 2 tsps raw cacao powder 4 tbsp coconut oil 1 tbsp black sesame paste Method: Preheat oven to 350 °F. In a large bowl, combine plums, 2 tablespoons maple syrup & salt. Toss together gently to avoid bruising the plums. Pour into a tray and bake for 5 minutes. Melt coconut oil on low heat. Combine all ingredients and coconut oil for topping and use fingertips to smush together until small clumps form. Completely cover plums mixture with crumb topping. Bake for 30 minutes or until mixture is bubbling on the sides. Let sit for 15 minutes before serving! 089

#SWEET BITS

116 P R EP TI M E : 90 M I N S

C HO CO L AT E AN D B L AC K

GA R LI C N O - B AK E B R O W NI E

WI TH B R O W N B U T T ER CRUMB B Y D E BB I E SC H EM B R I

#SWEET BITS

S p i c e Ro a s t e d Pin ea pple with Ta m a rin d I c e Crea m

––>

"D ESSE RT I S TO A M E A L WH AT A D R ES S I S TO A WO M A N" .

116 PRE P T I M E : 10 MINS + 20 M I N S B A KE TIME

S P I CE R OAST ED PI NEAPPL E

W I T H TAM AR I ND I C E C REAM B Y M AR K M C BRI DE,

CO R I N T H I A PA L AC E, ATTARD

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#SWEET BITS

– –>

P R EP TI M E : 25m i n SERVES 20

B Y V E R O N I CA M I ZZ I

LEMON + PLU M C R AT E R CA K E

Ingredients 400g plain flour 1 ¼ tsp. baking powder ½ tsp. baking soda 1/2 tsp. salt 2 eggs 150g granulated sugar 1 ½ tsp. vanilla 120ml sunflower oil 130ml buttermilk [or milk with 1 tbsp. white vinegar] Juice and zest of 1 large lemon 4 large ripe plums, pitted and halved 2 tbsp. brown sugar Ingredients for the topping: 30g sugar 30g butter 50g flour Method: In a bowl, mix together flour, baking powder, baking soda, salt and lemon zest. Set aside In the bowl of an electric mixer beat eggs for 30 seconds, add sugar and beat on high. Add vanilla, oil and lemon juice and continue to beat. Reduce speed and add half the buttermilk, half the flour mixture, the rest of the buttermilk and finally the rest of the flour. Beat until combined

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Pour in a greased baking dish and spread evenly. Halve or quarter the plums depending on the size and position plums evenly. Sprinkle brown sugar on top. For the topping, mix together sugar and flour and rub butter in until it looks like crumbs. Sprinkle on top of the cake and

plum mixture. Bake for around 1 hour in a preheated oven at 180ºC. Let cool and serve with a dusting of icing sugar.

farsonsclassicbrews.com

#on the bottle

'on the bottle' Bursting with autumnal flavours, here's what's trending in cocktail culture this season

Gordon’s Pink Inspired by an original Gordon’s recipe from the 1880s, Gordon's Pink is perfectly crafted to balance the refreshing taste of Gordon's with the natural sweetness of raspberries and strawberries, with the tang of redcurrant served up in a unique blushing tone. Made using only natural fruit flavours to guarantee the highest quality real berry taste. Gordon’s gin is distributed locally by M. Demajo Wines & Spirits Ltd.

GO GREEN WITH THESE ECO-FRIENDLY KITCHEN ACCESSORIES FROM LOFT The next time you run out of something disposable, try replacing it with one of the more environmentally friendly and gorgeously designed products from the great Danish design company Hay, all available exclusively from LOFT in Naxxar

Italian wine producer Giorgio Rivetti, has become one of the leading forces for wine in Piedmont Known for its single-vineyard Barbaresco wines and the Barolo Campe, plus an innovative blend of Nebbiolo and Barbera called Pin, these wines are revered for their ripe, voluptuous style, and can be drunk young or aged for many years. La Spinetta wines are available at Farsonsdirect.

Cocktail Hour at Corinthia Palace Open daily the tastefully decorated bar offers great selection of whiskey, gin and cocktails as well as a delectable selection of snacks and bar bites. Whether you’re indoors or outdoors, surrounded by the lush gardens, Caprice is perfect for memorable after-work drinks in an elegant and tranquil atmosphere. The talented head bartender at The Caprice Lounge at Corinthia Palace Attard, Mladen Nakev, gives the classic Negroni a local twist using Malta’s very own popular soft drink, Kinnie. To make a Kinnie Negroni you’ll need: • 2cl Gin • 2cl Sweet Vermouth • 2cl Campari • Top-up up with Kinnie and garnish with a slice of orange

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#on the bottle

JAMESON CASKMATES SERIES â&#x20AC;&#x201C;>

Jameson Caskmates IPA : Jameson Caskmates IPA Edition is a triple-distilled Irish whiskey finished in craft IPA-seasoned barrels. The result is a whiskey that features the signature smoothness of Jameson alongside hints of light hops, fresh citrus and floral notes, and can be served neat, on the rocks, or paired with a beer. Nose: Floral, herbal hops, grapefruit

he Jameson Caskmates story began in 2013, when Brian Nation, Master Distiller in Midleton Distillery, and Dave Quinn, Master of Whiskey Science in Midleton Distillery, agreed to loan some Jameson casks to a local brewery to discover their influence on Irish stout and when the stout-seasoned barrels were returned to Midleton Distillery, Dave Quinn re-filled them with Jameson Irish whiskey â&#x20AC;&#x201C; a finishing process that created Jameson Caskmates Stout Edition. Having previously hit it off with stout, the team in Midleton were curious to try a new beer mate and after much exploration, discovered that a

citrus notes with subtle orchard fruits, complimented by wood shavings and a little nuttiness. Taste: Hops and light citrus with sweet herbal notes and delicate spicy tones. Finish: The lingering fresh fruit and hops give way to grains of barley and a signature smooth finish.

zesty IPA was the perfect partner. The Caskmates range is set to tap into growing appetite for Irish whiskey and craft beers as it fuses the two categories and showcases exceptional versatility. Jameson Caskmates reinforces the union of whiskey and beer while injecting the wit and personality of the Jameson brand to further enhance its appeal to millennial consumers. Jameson family is marketed and distributed by Farsons Beverage Imports Co. Ltd. Trade Enquiry 2381 4400

Jameson Caskmates Stout: Jameson Caskmates Stout is a triple distilled Irish whiskey finished in craft stout-seasoned barrels from a local brewery. The result is a whiskey that features the signature smoothness of Jameson alongside additional notes of chocolate, coffee and butterscotch. Nose: An initial aroma of freshly cut hay is complemented by a crisp

orchard fruit character - green apples and pears, with a twist of lime zest. Mild pot still spices appear, deepening from green tea to hazelnut and milk chocolate. Taste: The initial sweet mouth coating typical of the Irish pot still inclusion is quickly complemented by the subtle touch of hops and cocoa beans from the beer cask finish. Finish: Long and sweet with milk chocolate and butterscotch.

The taste that brings us together

#on the bottle

RAISE YOUR RIGHT GLASS

hether sweet or dry, white or red, robust or light, wine requires a specific style of glass. With thoughts of Christmas entertaining starting to swirl, Served sat down with William Rizzo, sommelier and wine buyer for Hansa to understand more about the importance of choosing the right wine glass for your tipple of choice.

For the most part, white wines do not need a large glass to release their aroma and flavour. The bowl will have a U-shaped bowl, allowing the aromas to be released easily. Glasses with a smaller bowl also helps maintain a cooler temperature and expresses more acidity, and concentrating aromas. The closer proximity to the nose delivers even more aroma.

Every wine glass shares three elements; A base, needed to keep the wine glass balanced and standing, a stem which is what you hold, and which connects the base to the bowl, and finally the bowl itself which holds the wine. White wine

While youthful whites benefit from a glass with slightly larger opening, directing the wine to the tip and sides of the tongue, mature expressions are often served in glasses that are deeper to dispense the wine to the back and sides of the tongue, allowing you to taste the

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bolder, buttery and oaky flavours. In fact, full-bodied white wines like oakaged Chardonnay and White Rioja, are better served in a larger bowl. The larger bowl, which was originally introduced by Riedel as a â&#x20AC;&#x153;Montrachetâ&#x20AC;? glass, better emphasizes the complexities and creamy texture because of the wider mouth. Red wine As a general rule of thumb, red wine glasses have a full round bowl with a narrower opening to allowing for aromas to be concentrated and directed towards the nose, when smelling/nosing the wine. The full bowl brings more oxygen into contact with the wine allow-

#on the bottle

..."The tallness of a wine glass is thought to allow the wine to proceed directly to the back of the mouth, which allows more bitter flavours to shine".... ing it to ‘breathe’ more, the glass acting as a mini decanter and releasing the complex aromas and flavours, Although it is widely accepted that red wines benefit from a larger glass, some types of red benefit from minute changes in glass shape. The tallness of a wine glass is thought to allow the wine to proceed directly to the back of the mouth, which allows more bitter flavours to shine. A “Bordeaux” glass is tall with a broad bowl, and almost as wide of an opening. This is a glass designed to get a lot of oxygen in contact with the wine to bring out the fruit flavours and lessen the tannins. It works beautifully for full bodied red like Cabernet Sauvignon and Syrah A “Burgundy” glass, on the other hand, has a bigger bowl, narrowing at the top with a flared tip to pick up on aromas of more delicate red wines such as Pinot Noir. This style of glass directs the intense but elegant wine flavours straight to your nose and tongue.

William’s wine serving tip. Never over fill your glass. Always aim to fill the glass around one third, just below where the bowl is at its widest – to maximise the wine’s contact with the air. Bowls are tapered in that way to direct the aromas straight to your nose. This allows you to swirl the wine around the glass, further releasing the aromas and without spilling. Go for Pinot Noir or Riesling varietal glassware to serve sparkling wines, especially champagnes. The difference in the texture and flavour development is huge. Hansa offers a unique and wide selection of premium wine and spirits and is located in Bugibba. With over thirty years in this business Hansa offers a delightful shopping experience for all your entertaining needs.

Syrah/Shiraz glasses have a smaller, but generally taller bowls than most red wine glasses. The rim sharply tapers inward from the bowl, which helps to bring out the fruit aromas first followed by spices and the tannins after. Pink wines Rosés are often served in white wine glasses and this is perfectly acceptable because the two are produced in such a similar way. However, the best glass is generally that of the grape variety the wine is made from. One general glass that is ideal for most Roses is the Riedel Riesling glass. The narrow bowl and narrower opening makes it the best glass for various styles of Rose from a refreshing Provence Rose to a Rose d’Anjou.

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expressgroup.com

#MASTERING

Ingredients & requirments: 1.75l Water ½ cup Sugar 1 tbsp Loose leaf tea (or 4 individual tea bags)

By Rachel Cox

THE 12 STEPS TO

1 cup Starter liquid 1 SCOBY 1 tall glass container or boiling pot Brewing vessel Kitchen cloth and elastic band

KOMBUCHA

Kombucha is a great source of probiotics, phytonutrients and digestive enzymes, and is very simple and cost-effective to make at home, so instead of reaching for those probiotic pills, learn to brew your own Kombucha! Store bought kombucha can have added sugars and artificial flavouring; however when you brew your own kombucha, you know the exact ingredients and can brew your kombucha to your liking! Some like it very carbonated and some like it very bitter.

1. Bring water to a boil (can either use the stove top or a kettle) 2. Either add hot water to a separate pot (if from a kettle) and add sugar, or add sugar directly to pot. Dissolve completely. 3. Add your tea (loose leaf or bagged) to the sugar-water mixture. 4. Let the mixture brew for an extended period of time, until it is cooled to room temperature. 5. When your tea mixture is cooled, you are ready to assemble your first batch. Remove all tea bags and pour the mixture into your brewing vessel, use a strainer if using loose-leaf tea. Add your SCOBY and gently pour your starter liquid on top.

6. Cover the mouth of your brewing vessel with a cloth, using a rubber band to fasten. 7. Set it, forget it and ferment it! Leave your kombucha brewing and let it brew for 7-10 days. 8. Use a straw, or pour some from the spout, to test the flavour. 9. Once you find the right balance of sweetness and acidity, it is time to decant your brew into airtight jars or bottles. 10. Add 1/4 cup of fresh fruit to your bottled kombucha, ideally leaving a 3-4 cm of space at the top of the bottle. Optional: experiment with dried herbs and pressed juices for a variety of flavours! 11. Leave the bottles alone for 2-3 days to ferment again. 12. Once your batch has reached the desired flavour, add your custom label with the flavour and brew date, and drink your home-brewed kombucha as desired! Remember, once your kombucha brew tastes and smells tart – the first ferment is complete! To save time in the kitchen, try to start a new brew when you are decanting the initial brew.

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SOURCE: INTERNAL DATA (2018)

#on the bottle

A BASKETâ&#x20AC;&#x201C; TRAINED WINE

The winery of DOMAINE SIGALAS finds itself on the ancient plain of Oia, in the island of Santorini. Founded in 1991 and a pioneer in the organic viticulture ever since, Sigalas concentrates on native grape varieties and works most closely with Assyrtiko, but also has plantings of Athiri, Aedani, Mandilaria and Mavrotragano. It is best known for its white wines made from the Assyrtiko grape variety, particularly the crisp, citrussy stainless steel-fermented version. As with the rest of Santorini, the soils at Domaine Sigalas are a sandy mix of volcanic pumice and ash. The porous volcanic soil of Santorini allows the earth to retain water, giving the vineyards the ability to stay nourished during the high summer temperatures. Santorini was also one of the rare wine-making areas in the world not attacked by phylloxera because of the high

content of sand found in volcanic soil. Because of their resistance to phylloxera the vines retain their original rootstocks. The combination of warm Mediterranean climate, dry soil, and strong winds off the Aegean Sea means that traditional pruning systems are used, in which the vines are trained into basket shapes or upright globes. Today, the winery continues to implement its growth plan, based on the three principles on which it was created: a creative relationship with the traditions of the island of Santorini, technical savvy and quality. Domaine Sigalas wines are available from Farsonsdirect.

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#table talk

MEDASIA HEADS NORTH –> A new MedAsia Fusion Lounge in the heart of St Paul’s Bay.

he most recent addition to the MedAsia stable of eateries can be found in the heart of St Paul’s Bay at the Pebbles Resort.

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Offering elegant and modern accommodation, this four-star resort welcomed the much-loved known brand with open arms earlier this year. MedAsia has already built up a reputation for itself as serving great value for money cocktails and tempting bar bites along with the more substantial meals, which fuse Asian and Mediterranean flavours to deliver a dynamic meal. The Served team was invited to sample the menu in this latest venue, one summer warm evening.

The soups were full of bold flavours and just the right amount of heat. Following suggestions from the attentive staff, we opted for a traditional prawn Pad Thai and the amusingly named Jungle Curry with deliciously deep-fried nuggets of tofu as mains. While the selection of desserts was vast and mouth-watering, the team only managed to put away a couple of delicious frozen mango sweets but they were a great example of what the dessert menu offered.

The evening kicked off by the pool with some freshly made fruit cocktails, which only served to whet the team’s appetite. Once we finished our Aperitivo we were hosted inside the restaurant to start enjoying our dinner. Fragrant prawns, calamari fritti, delectably fresh sushi and other appetising dishes soon made their way to the table and just as quickly disappeared.

Perfect for both quick bites and complete meals, MedAsia at Pebbles Resort is a great location to sample delicious food, served in a friendly and efficient manner and giving great value for money. Live entertainment also complimented the evening.

#table talk

PLANNING I OUT YOUR KITCHEN –> Brought to you by the Krea kitchen team

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t’s no secret that the kitchen is the most utilised room in the house and has been for quite a while. A kitchen needs to be highly functional and efficient, as well as offer a space in which to host and share stories with family and friends. With the need to have the best of both worlds, planning your kitchen out in detail will save you a great deal in the future.

serve as a great space for your preparation.

The Pantry How much storage space does one really need? Passionate foodies who love spending time in the kitchen tend to have more ingredients, equipment, and special utensils than most. You could increase your storage space by having multiple tall units as opposed to cabinets and hanging units. Having an island not only increases your storage space but will also

Layout It’s a good idea to have a clear plan of how you want your kitchen layout. To help you visualise the space, mark your floors with tape where the units will be and walk through it. Experienced kitchen designers will have a few tricks of the trade so be open to changes and feedback too.

The Cooking Triangle For your cooking area, keep the hob, the oven, and the sink very close to each other, preferably in a triangular shape. You’ll be spending most on your time shifting from one to another and having them close will make your life easier.

KREA (MALTA) LTD. MDINA ROAD, QORMI, QRM 9011 / 2146 3501 / INFO@KREA.MT / KREA.MT

#eating out

Lifting the Lid –>

Ryan Gialanze Chef Patron – Olive Bistro

SERVED SITS DOWN WITH RYAN GIALANZE CHEF PATRON AT OLIVE BISTRO IN ST PAULS’ BAY TO TALK ABOUT HIS PASSION FOR PASTRY, COOKING FROM THE HEART AND WHAT INSPIRES HIM THE MOST. Ryan has worked in several well-known kitchens both locally and overseas, gaining invaluable experience in a couple of Michelin star kitchens overseas. His passion for pastry landed him pastry Chef de Partie for St. Lucia and he was also head chef at LVB in Valletta which shot straight to the top during its short successful stint. But after sweating it out in other kitchens, the need to express himself through his own recipes in his own kitchen led to him opening Olive Bistro, a seafront restaurant with a Mediterranean feel pervading it.

social media or one particular ingredient.

Mc Burger which I still can’t resist from time to time.

Is your cooking influenced by the countries you have worked in?

First and last cookbook you bought

What or who inspired you to become a chef? As with most great chefs, my inspiration came first from my mother and then my grandmother. Both were excellent cooks and allowed me to take part in their cooking. I was fascinated seeing all the separate ingredients come together into one delicious dish and from the age of 6 I don’t think I even considered any other career. One of my earliest memories is of chopping vegetables for my nanna. By the time Levels rolled around I knew exactly where I was heading, which was to ITS. What drives you to continuously create new recipes and new combinations? I think chefs are like all artists in that we find inspiration in everything that surrounds us. Many things become my muse, whether it's a book I’m reading,

I am open to all influences. I don’t like to restrict myself or fit into one box so by leaving myself open I feel less bound to follow rules and experiment more.

Le Gavroche was the first cookbook I devoured. Currently I’m reading Modernist Cuisine which is inspiring me to try my hand at making bread when I have the time.

Your must have kitchen gadget

Your go to cocktail or drink

A Thermomix – it’s like having another chef in your kitchen!

Beer or rather lager straight up!

Your best cooking tip

..."I don’t like to restrict myself or fit into one box so by leaving myself open I feel less bound to follow rules and experiment more."...

Keep it simple and put your heart into each recipe. I’ve been known to just stick to the simple tasks if I’m not inspired rather than create those dishes halfheartedly. Your favourite childhood meal which you still make or eat My mother’s lasagna without a doubt. She used to prepare dishes for me to take back to the UK when I was working there. Perfect last meal It would definitely include fish and something with chocolate for dessert Guilty pleasure Butter which I love and the occasional

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#recipes

QUICK FIX From Pg. 27 Home Cook Eunice Muscat Serves 1 – Prep time 10 mins

1 brioche bun 1 1/2 tbsp of labneh 1 large peach, sliced 2 tbsp agave syrup 2 tbsp of dry Prosecco 2 leaves of basil Method: Add the Prosecco and syrup to a non-stick pan and heat over medium heat. Add the peach slices and basil and bring the mixture to a simmer. Simmer until the peach is nicely golden. Turn off the heat and let the peaches cool to room temperature. Toast the bun lightly on both sides, spread the labneh and lay over the peach slices.

WHITE CHOCOLATE OAT PUDDING WITH LEMON CURD, PEACHES AND MINT Home Cook Debbie Schembri Serves 1 – Prep time 60 mins

Ingredients 50g Oats 100ml Hazelnut milk 1 tbsp. Greek Yoghurt 30g White Chocolate 2 Peaches 1 tbsp. Lemon curd 1 Sprig Mint Leaves 1 tbsp. Pistachios 1 tbsp. Sugar Salt as needed Method: In a small saucepan warm the hazelnut milk until bubbles form around the edges. Turn off the heat and add the white chocolate, stirring until it melts. Add in the oats and Greek yoghurt and a tiny pinch of salt. Stir until fully incorporated and leave to sit for half an hour until cooled till room temperature. In the meantime, wash the peaches. Cut one of them in half, remove the stone and roughly chop. Put it into a small saucepan with the sugar, a tablespoon of water and cook until the peach has softened into a jammy consistency. When you are ready to serve, cut the second peach

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and slice. Roughly chop the pistachios and pick and tear the mint.

CHIA BOWL Home Cook Hanna Briffa Serves 2 – Prep time 45 - 60 mins

Fold the peach jam through the oat pudding and top with the lemon curd, chopped pistachios, torn mint and fresh peach. Delicious for breakfast or as a more refreshing dessert. Tip: The lemon curd is a fantastic staple to have in your fridge as it keeps for ages and packs a zesty punch that tastes authentic.

LEMON CURD Ingredients 2 Lemons 150g Butter 5 Egg Yolks 80g Sugar Method: Zest the lemons and squeeze the juice, removing any pips, into a small saucepan. Add the sugar and the egg yolks and warm very gently on a low heat with a whisk until it begins to thicken. Once it has thickened?, remove it from the heat and gradually whisk in the butter. Pour into a sterilised glass jar and store in the fridge for when you need it.

Ingredients 2 tbsp of chia seeds 200ml of oat milk (or other alternative)

200g plums Cardamom Cinnamon Honey (alternatively maple syrup or

agave)

Pomegranate Mint Lemon zest Method: Mix chia seeds and oat milk together. Leave it until the seeds become plump. Add more milk if the mixture is too solid. Poach the plums with the spices and a drizzle of honey until they become juicy, for about 30 minutes. Once the plums and chia are ready, seed the pomegranate. In the plate, place chia pudding, top it with the plums, pomegranate seeds, lemon zest, mint leaves and a drizzle of olive oil (optional).

#recipes

SAVORY OATMEAL Home Cook Hanna Briffa Serves 2-4 – Prep time 15 min + chill

Ingredients 1 cup oats 3 cups oat milk 30g Parmesan cheese 2-4 eggs Speck (or Parma ham) Chives Method: On low heat in a pot add the oats milk. Gradually combine and stir in the oats; simmer until porridge is cooked. If the oatmeal feels sticky or too gluey, add a bit more milk. Grate the cheese and mix gently with the porridge. Crack an egg in a small bowl and slowly tip it in simmering water. Do the same with the rest of the eggs. Cook until ready, for about 3-4 minutes. Lift them out with a slotted spoon (or wooden spatula) and place on kitchen paper. Pour the oatmeal in the bowls, place an egg in each one, shred some speck, sprinkle with chives and pepper.

MARINATED QUAIL SALAD Pro chefs Stefan Hogan/Jonathan Zammit/Claire Giordmaina Serves 4-6 – Prep time Marinate quail overnight + 1 hour

Ingredients for marinated quail 6 whole boneless quail 50ml olive oil 2 garlic cloves, finely grated Juice and zest of 1 lemon Small piece ginger, grated 3g cinnamon 4g ground cumin 2g chilli powder A few thyme leaves, chopped Salt and cracked black pepper Ingredients for salad 200g French beans, blanched Courgette ribbons Sliced candy beetroot Grapefruit segments Chicory leaves Rucola Red pepper, sliced 50g hazelnuts, toasted Ingredients for Dressing 15g Dijon mustard 10ml Merlot vinegar 5g honey 90ml olive oil Salt

White pepper A little warm water if dressing is too thick Method: Mix together all the marinade ingredients and coat the quails; place in a reusable food bag and refrigerate overnight to get maximum flavour. In a food processor mix together the mustard, honey and vinegar; switch on and gradually stream in the olive oil until fully incorporated. Add some warm water if too stiff, adjust seasoning to taste, and transfer to a small bowl. Take out the quail from the fridge and allow it to get to room temperature before grilling. Heat a grill (or non-stick pan) and over a high flame get a nice charring on the skin. Transfer to an oven proof tray and cook for 10-12 minutes. Mix all the salad ingredients and divide between four plates. Arrange the warm quail on top, scatter the hazelnuts and drizzle the dressing over the salad and quail.

FUSILLI WITH SWORDFISH Home Cook Hauke Eggert Serves 4 – Prep time 20 mins

Ingredients 400g Fusilli 2 swordfish steaks (diced) 6 sage leaves 6 – 10 cherry tomatoes 2 garlic cloves Parsley Olive oil Butter Method: Bring water to the boil and throw in pasta. Add oil and garlic to a pan and cook till translucent, adding in the halved cherry tomatoes and diced up swordfish. Chop parsley and sage, while keeping some aside for garnish and add this to the pan. Strain the pasta once ready and place in a bowl and drizzle with oil. Add butter and a bit of pasta water to the swordfish, stir well and pour over the pasta. Mix before serving and garnish with leftover herbs.

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LOCAL GROUPER (DOTT) WITH HERITAGE CARROTS AND FENNEL ‘ESCABECHE’, SAFFRON FUMET Pro Chef Andre Spiteri, Head Chef Hilton Malta Serves 4 – Prep time 60 mins

Ingredients 800g grouper For the carrot & fennel escabeche 150g normal orange carrots 150g yellow carrots 200g fennel 200ml fish bouillion 3 pcs star anise Thyme 4 pcs cardamom 80ml pickling liquor Saffron to taste For the Saffron fumet 200ml fish stock 1 white onion 1 pcs celery 100g minced white fish meat 1 beetroot 3 egg whites Sherry wine

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For the escabeche: Slice carrots and fennel thinly with a mandolin and infuse fish stock with spices. Add the vegetables and simmer in the stock until cooked for about 10 to 15 minutes. Season well with salt. For the fish fumet: Mix the fish mince with the minced vegetables, whip the egg whites and fold them in the mince. Mix in with the stock and bring to the boil. Simmer for 30 minutes and pass through a fine sieve. Flavour the fumet with some saffron to taste, sherry wine and salt. For the fish: Roast the fillets of fish until golden brown and add some stock and butter. Finish in the oven at 180degrees for approx. 8 minutes. Serve with the escabeche and fumet. Good to know: Fish stock vs Fumet Fish stock is made from the frames and heads of non-oily, white fish such as bass, cod or snapper, and is simmered four to six hours resulting in a more intensely flavoured broth. A fumet on the other hand uses only the frames from flatfish such as flounder and sole, is cooked only briefly, in 20 minutes, and contains wine. If cooked longer, the bones tend to lose flavour and become bitter.

CHARRED OCTOPUS WITH VARIATIONS OF TURNIP, COMPRESSED GRANNY SMITH APPLES, AVRUGA CAVIAR & LETTUCE SAUCE, GARNISHED WITH SMOKED OIL Pro Chef Andre Spiteri, Head Chef Hilton Malta Serves 4 – Prep time 120 mins

Ingredients 3 heads of Octopus For the turnips 700g turnips 200ml milk 100g butter Thyme Salt For the compressed apples 2 granny smith apples Herb oil For the lettuce sauce 200g baby gem lettuce or romaine lettuce 80 g baby spinach Basil leaves 200ml fish bouillon/stock Avruga caviar Smoked oil or good quality extra virgin

For the octopus: Defrost the octopus and boil until cooked for about 1 hour to 2 hours. Marinate the apples in herb oil and put in a vacuum bag or zip bag. For the lettuce sauce: Warm fish stock; add baby gem, baby spinach and basil. Blend till smooth and set aside till ready to serve. For the turnip puree: Finely chop the turnips and roast with some butter. Keep stirring till they turn golden brown and soft. Add milk and blend until smooth. To plate: Char the octopus on a griddle pan until golden brown, season with salt and dress. Put some puree where desired on the plate and lettuce sauce, garnish with some roasted turnips and micro cress.

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MOROCCAN FISH TAGINE WITH GINGER & SAFFRON

PENNETTE CON LENTICCHIE E FUNGHI Gennaro Contaldo Serves 4 –

Ingredients 200g/7 oz/1¼ cups Castelluccio lentils (alternatively use green or brown lentils)

300g pennette pasta 4 tbsp extra-virgin oilve oil 2 garlic cloves, peeled and left whole 160g chestnut (cremini) mushrooms, thinly sliced 1 cup passata (sieved tomatoes) ¼ cup grated Parmesan Sea salt Finely chopped parsley, to serve Method: Cook the lentils in boiling water until tender (check the instructions on your packet for cooking time).

Meanwhile, bring another large saucepan of salted water to the boil and cook the pasta until al dente (check the instructions on your packet for cooking time). At the same time, heat the olive oil in a frying pan (skillet) over a medium heat, add the garlic cloves and sweat for 1 minute. Add the mushrooms and stir-fry for 5 minutes, then add the passata and cook for 10 minutes. Drain the cooked lentils and add to the tomato sauce. Drain the pasta, add to the sauce and mix to combine. Mix in the grated Parmesan, then remove from the heat and serve sprinkled with a little chopped parsley.

This is a must during autumn, when wild mushrooms are in abundance. ( Wild mushrooms are available at most quality supermarkets )

Home cook: Charlene Bugeja Serves: 4 Prep time: 1hr 30min Ingredients ¼ cup fresh flat-leaf parsley 2tbsp minced fresh cilantro ½ cup olive oil 2tsp sweet Hungarian paprika 8 threads Spanish saffron, (crushed) 1tsp ground ginger 1 lemon 4 fish fillets (I used Perch) 1 can of tomatoes 2 large garlic cloves (pressed) 1tsp ground cumin Salt and pepper to taste x2 carrots, peeled, sliceddiagonally ¼-inch 1 onion, thinly sliced 8 green or black olives, pitted Fresh parsley and/or cilantro leaves for garnish Method: In a large bowl, mix parsley, cilantro, olive oil, paprika, saffron and ginger. Add the juice of half the lemon. Coat fish fillets with mixture, cover and refrigerate for 1 hour. Cut other lemon half into 8 very thin slices.

the onion and sliced carrots. Cook for 5 minutes stirring from time to time. Add in the garlic and cook for a further 1 minute. Now add some water to the pan to cover 1/2 the carrots and cover with a lid. Let it simmer until carrots are soft, stirring occasionally. Now add the cumin and cook a little longer. Finally add the tomatoes. Cook over medium heat, until sauce thickens slightly, for 8 to 10 minutes. Season with salt and pepper. Set aside. Preheat oven to 350°F. (176°C) Spoon all the tomato sauce into an oven dish. Place the fish fillets on top of the tomato sauce. Reserve marinade. Top each one with 2 slices of lemon. Pour reserved marinade around fillets and surround with olives. Bake uncovered for 20 to 25 minutes, until fish is flaky. Spoon some of sauce over fish. Garnish with parsley or cilantro leaves. Serve over couscous if desired.

In a large saucepan, heat 1 teaspoon olive oil and add

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#recipes darken. Pour the reserved wine marinade into the pan, scraping the bottom to remove any stuck-on bits. Nestle the chicken into the pan and sprinkle the thyme over top. Cover the pot, turn the heat to low, and simmer for 20 minutes. Pour 1 tablespoon of the reserved oil (or use olive oil) into a large skillet. Add the mushrooms and sauté over medium-high heat until brown, for about 10 minutes. Add the pearl onions to the pot with the chicken and cook for 10 minutes more.

COQ AU VIN Home Cook Charlene Bugeja Serves 4 – Prep time 45 mins + 30 mins Cooking time

Ingredients: 1 whole chicken (cut up in 10 pieces) 3/4 bottle red wine 1 cup chicken stock Optional: 1/4 cup brandy 3 strips of bacon, (cut into 1/2 inch pieces)

1 medium onion,

(quartered then thinly sliced)

4 medium carrots, (cut into 1-inch pieces)

1 celery stick, (cut into 1-inch pieces) 4 garlic cloves, minced 2 tablespoons tomato paste 2 teaspoons fresh thyme leaves 10 button mushrooms, (thickly sliced

10 pearl onions, peeled Beurre manie (2 tablespoons flour + 2 tablespoons softened butter)

Method: Place the chicken in a bowl and pour the wine, chicken stock, and (if using) the brandy over the top. Prep the vegetables. Add the bacon to a large skillet over medium-high heat. Cook until 114

the bacon is crispy for about 8 minutes, and then remove it from the pan with a slotted spoon. Remove the chicken from the wine marinade (save the wine) and dry the chicken with paper towels. Working in 2 batches if needed, place the chicken in the pan, skin side down. Sear until it is golden on both sides (about 5 minutes each side) then remove the chicken from the pan. Pour all but 2 tablespoons of the bacon/ chicken oil into a heatproof dish and set it aside. Add the sliced onion, celery and carrots to the pan and let them cook until the onion is golden brown, for about 7-8 minutes. Add the garlic to the pan and let it cook for 1 minute. Push the vegetables to the side of the pan and add the tomato paste. Cook the tomato paste until it is fragrant and begins to

In a small bowl mix together the beurre manie. Remove the chicken from the pan then add the beurre manie. Stir it into the sauce and let it thicken. Season to taste with salt and pepper. Add the chicken back into the pan and top with the cooked bacon and mushrooms. Sprinkle with a little fresh thyme. Tip: What to serve with Coq au Vin? My personal favourite is to serve this dish with buttery mashed potatoes and a green salad. The gravy is so good poured over potatoes and the green salad brings a little freshness to the plate. Here are some other ideas: Roasted root vegetables Braised sturdy greens … think collard, kale, or Swiss chard Crusty buttered bread for mopping up all the gravy, wild rice, roasted cauliflower green beans or asparagus

CASARECCE WITH SEARED DUCK BREAST Home Cook Hauke Eggert Serves 2 – Prep time 25 mins

Ingredients 200g Casarecce Pasta 6 – 8 carrots 2 chili (depending on heat) 4 garlic cloves Handful coriander 1 tbsp tomato puree (Kunserva) Pepper & Salt Olive Oil Vegetable stock or pasta water 1 duck breast Method: Sear the duck breast on the fatty skin side down until crispy and reduced, then flip over and cook meat to desired temperature. Flip over once more for another minute and remove from pan. Set aside to rest and cover. Place water on the boil for pasta and add some salt. Cook the casarecce as per instructions on packet. Boil or steam carrots, garlic, chili, a pinch of salt and pepper. Once cooked blend to a pulp and add olive oil, tomato purée and blend again. Add water till you have the right saucy consistency. Mix into pasta after straining and plate. Cut duck breast into slices and place on top of pasta.

#recipes Bake in the centre of the oven for 25-30 mins until a skewer inserted into the middle of each cake comes out clean. After 10 minutess remove the cakes from their tins and leave to cool completely on a wire rack.

TAGLIATELLE NESTS WITH QUAIL BREAST

CONCHIGLIONI WITH ARTICHOKE PESTO (V)

Home Cook Hauke Eggert Serves 2 – Prep time 25 mins

Home Cook Hauke Eggert Serves 2 – Prep time 20 mins

Ingredients 200g Tagliatelle 2 quail breasts Butter 100g mushrooms or porcini 1 onion 2 garlic cloves Handful of parsley Olive Oil Method: In a shallow wide pot, bring water to the boil for pasta. Add pasta nests. Fry onion in oil and butter till translucent and add quail breasts. Cook till medium rare and remove quail from pan. Add mushrooms and garlic to the onions and cook further till soft and brown. Add water and cook a bit longer to make a broth. If using porcini, the water from porcini would work best here for more flavour. Once reduced add parsley and pour into a deep plate. Remove Tagliatelle nests from boiling water and place in broth.

Ingredients 200g Conchiglioni Rigate 6 – 12 Artichoke hearts (depending if small or large)

2 punnets basil 4 garlic cloves Oil

Method: Cook artichoke hearts in a pan with oil and garlic. Leave to cool and then place in a food processor with oil, basil and garlic. Nonvegans can opt to add cheese at this point too. Blend till everything has been puréed. Cook pasta until al dente. Strain and keep some water aside. Place in serving dish. Add some of the pasta water to the pesto to thin out and pour over pasta. Add more water and oil to combine well. Garnish with basil and serve.

OPERA TORTE WITH HAZELNUT ICE CREAM AND CITRUS SALAD Serves 6 Prep time 90 mins Hilton Chef: Andre Spiteri

Ingredients For opera torte jaconde sponge 105g eggs 77g sugar powder 77g ground almonds 20g flour 15g butter 63g egg whites 22g sugar

Ingredients & method Coffee ganache 100g fresh cream 100g dark chocolate 5g instant coffee (Bring the coffee and the cream to a boil, pour on the chocolate and mix.) Ingredients & method Praline butter cream 100g icing sugar 100g butter 10g praline paste (Mix all the ingredients together.)

Over temperature 200°c Mix the eggs, sugar, ground almonds, flour and butter together. Make French meringue with egg whites and sugar. Fold the meringue in the first mix.

Ingredients & method Hazelnut ice cream 250g fresh cream 250g milk 6 eggs yolks 50g praline paste 10g hazelnuts

Method for sponge: Heat oven to 180°C/160°C fan/gas 4, butter and line the base of two 20cm springform cake tins with baking parchment.

Make a cream anglaise with the cream milk and egg yolks. Add the praline paste and churn in an ice-cream machine. When the ice cream is ready, add the hazelnuts.

Using an electric whisk beat the butter and sugar together until pale and fluffy. Crack the eggs in one at a time and whisk well, scraping down the sides of the bowl after each addition. Add the lemon zest, vanilla, flour, ground almonds and a pinch of salt. Whisk until just combined then divide the mixture between the two tins.

Ingredients & method Citrus salad 1 orange 1 grapefruit 4 kumquats (Slice up and mix together) Serve individual portions with a side of ice cream and salad.

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SPICE ROASTED PINEAPPLE WITH TAMARIND ICE CREAM Pro Chef Mark McBride, Corinthia Palace Serves 4 – Prep time 30 mins

A combination of unique and familiar ingredients in combination with bread - that would otherwise be thrown away - come together in an earthy dessert.

CHOCOLATE AND BLACK GARLIC NOBAKE BROWNIE WITH BROWN BUTTER CRUMB Home Cook Debbie Schembri Serves 4 – Prep time 90 mins

Ingredients 1 tbsp. cocoa powder 2 cloves black garlic 2 tbsps. carob syrup 50g pitted dates Chilli as needed Salt as needed 2 handfuls stale bread, toasted and turned into breadcrumbs 2 tbsps. brown sugar Ingredients for brown butter crumb 150g butter 3 handfuls stale bread, toasted and turned into breadcrumbs 2 tbsps. brown sugar 50g cashew nuts Salt, as needed Method: For the brown butter crumb first start by heating the butter in a sauté pan

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until the solids start to turn a golden brown and smell nutty. Once they are a lovely brown colour (but before they burn), scrape it into a food processor. Add the stale bread, cashew nuts, brown sugar and a pinch of salt. Blitz until you are left with a relatively fine crumb. Empty into a container and use when needed. For the no-bake brownies combine all of the ingredients in a food processor blending until they come to a homogenous paste. Line a small baking tin with baking paper and spread out the paste to a 3cm thickness forming it into a square shape. Refrigerate for at least an hour and then cut into the desired serving size. Serve with the brown butter crumb and a spoonful of crème fraiche.

Ingredients for Roasted Pineapple 1 large pineapple, peeled 600ml water 90g sugar 1 cinnamon stick 2 vanilla pods 8 pieces star anise Ingredients for Tamarind Ice Cream 480ml fresh cream 240ml milk 150g sugar 7 egg yolks 240g tamarind puree Ingredients for Crisp Tamarind Gel 25g tamarind paste 50g water 50g sugar 1gr agar agar Ingredients for Tamarind Powder 25g tamarind paste 25g vegetable oil 100g maltodextrin Method for Roasted Pineapple: Pre heat oven to 200°C. Place all the ingredients, except the pineapple, into a pot and

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bring to boil. Simmer for 20 minutes, allowing infusion to take place. Slice pineapple into 8 wedges, taking care to trim the inner core. Place the pineapple wedges in a baking tray and pour the syrup over them. Place in oven for 40 to 50 minutes, taking care to baste every now and then with the syrup. Once caramelised, remove the pineapple from oven. Set aside for later use. Method for Ice Cream: In a large saucepan over mediumhigh heat, bring the cream, milk, and sugar to a boil. Reduce the heat and stir until the sugar is completely dissolved. Remove from the heat and allow to rest for 5 minutes. In a medium bowl, whisk together the egg yolks, continue to whisk while gently pouring a small amount of the hot cream mixture onto the yolks. This will temper the yolks and keep them from curdling. While whisking the hot cream mixture, gradually add the tempered yolk. Stir with a wooden spoon over medium – low heat until the custard coats the back of the spoon - make sure the liquid does not boil. This should take around 4 minutes. Strain the custard through a fine sieve into a clean bowl.

Chill the custard in the refrigerator until very cold, about 3 hours, or alternatively set over a bowl of ice. Stir in the tamarind puree. Pour into an ice cream maker and freeze according to the manufacturer’s instructions. Method for Crisp Tamarind Gelee: In a small pan, over medium heat, bring to boil all the ingredients. Whisk occasionally to make sure the agar agar is dispersed and fully hydrated. Pour the liquid in a container and allow it to set. Cut the agar gel in small cubes. Blend the gel cubes thoroughly using an immersion blender until smooth. Pass the fluid gel through a fine sieve. Spread on to silpat and place in dehydrator to crisp overnight. Store in a sealed container or squeeze bottle in the fridge until ready to use. Method for Tamarind Powder: Combine ingredients in medium bowl and whisk together until powder is fully integrated into oil and clumps form into something like lumpy biscuit dough. Transfer powder to fine mesh strainer. Push mixture through strainer using whisk in circular pattern; this will create a fine powder. Store in a dry container until needed. Plate as shown in picture.

MUSHROOM GNOCCI Pro Chefs at Corinthia Palace Serves 4 – Prep time 3 hrs

Ingredients for Gnocchi 200g potato puree (use large potatoes skin on) 60g fine semolina 20g egg 40g grated Parmesan Pinch of salt 5g dried mushroom powder Mushroom Puree 500g mushrooms 100g shallots Pinch salt 2g white pepper 3 garlic cloves, grated Fresh thyme 100ml port (reduced) 40ml Merlot vinegar 40g brown sugar 2g ground nutmeg 1g ground allspice Vegetable oil For the Emulsion 200ml milk 100ml cream 30ml truffle oil 150g butter Finely slice the mushrooms and in a non-stick pan sauté with the shallots and garlic. Season and add the spices, port, vinegar and sugar. Reduce heat and cook for 10 minutes or until all liquid has evaporated. Blend to a fine

puree, pass through a sieve and transfer to a piping bag. For the gnocchi prick the potatoes with a fork, bake in a medium hot oven (155°C) on a bed of rock salt. Once cooked, remove skin and whilst still warm pass through a sieve, transfer to a bowl and add the other ingredients. Work slightly to form pliable dough. Roll out onto a floured surface and cut into bite size gnocchi. Place onto a floured tray and refrigerate for 30 minutes. Warm the milk and cream, season and transfer to a blender. Add the truffle oil and on low speed gradually add the cold butter. Adjust seasoning to taste. Transfer to a saucepot and keep warm. Steam the gnocchi for 10 minutes in a dish wrapped in cling film and then transfer to a pot of boiling salted water for a few minutes to lighten the texture. Dress the gnocchi with truffle oil and season to taste. Optional, garnish with sautéed wild mushrooms, grated Parmesan and sliced raw mushrooms. Plate as picture.

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