€3.80 where sold – Christmas 2021
No.
A L W A Y S H U N G R Y.
19
FESTIVE FLAVOURS Take note of the delicious recipes our festive issue brings...
NATURAL GLOWS + INNER PEACE. Join Kieran Creevy on his journey through Yllastunturi national park in Finland; realm of majestic vistas and the perfect location to soak in the awe-inspiring Aurora Borealis. Pg. 48 On the cover: Recipe by Sam Rattanopas from the Restaurant NaKorn, Photo by Siége
WHAT ABOUT... A Blue Elephant Dining Experience in the comfort of your own home? We are now offering a full dining experience from start to finish which will certainly impress you and your guests.
FOR MORE INFORMATION: E: sales.malta@hilton.com
I
T: +356 21 383 383
Hilton Malta, Portomaso, St. Julians
I
EASY PAYMENTS TREASURED MEMORIES
Talk to us | 2131 2020 | bov.com 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). | COM 2598
#the editor
I
n past years, the change of weather would usher in a sort of personal melancholia. The thought of another year drawing to a close triggering a million fold questions about whether I had fulfilled my ambitions and grown as a human. I am a warmth lover through and through so the whisper of a cold day
my gaze towards the opportunities to connect with others and to new beginnings and continued stories. When I think back to last year where so many of us couldn’t do that, empty places at a table where children or spouses should have been, kept away by the pandemic restrictions, I think how very fortunate that once again we have the opportunity to celebrate brighter futures together. And what better way to congregate than around a table brimming with food! We have scores of recipes from the traditional to the more adventurous, like Kieran Creevy’s Smoked reindeer loin, for you to try out! There are a plethora of desserts in this issue to aid your sugar rush crashes; from decadent Bailey’s meringue cake to Bergamot and cinnamon sorbet for a lighter close to a meal. There are also a few showstopper roasts in here to impress your guests this festive season like the Marmalade and szechuan glazed whole duck and Julia Ripard’s stunning Porchetta.
Editor
Contibutors
Debbie Schembri
Debbie Schembri Francesca Tanzini James Julian Jeanette Bajada Julia Ripard Keith Abela Kieren Creevy Lisa Paarvio Marc Tantillo Melissa Tantillo Sam Pizzuto Sam Rattanopas of Nakorn Kitchen
Design + Art Direction Chris Psaila
Photography Julia Ripard
Coordination + Advertising Sam Psaila 7788 0300
Printing Print It
can set me off on this inquisitive path. Sometimes it is the silliest of things that can spark it off. Take my love-hate relationship with Jerusalem artichokes. In my mind, seeing them on the shelves marks the start of the dreaded winter season yet I adore the lusciousness of these tasty tubers! I hope this issue helps to encourage you to use them more in your meals as they are packed full of nutrients and mighty useful in keeping up good gut health.
I propose a toast to new traditions, ones invented this year, giddy on too much prosecco. I raise my glass to looking around and forward, not back, taking in what we have and not what we don’t. To feeling content with what we have achieved and not blaming ourselves for things we feel we failed at. So from all the Served team have a wonderful few weeks enjoying the company of those around you, whether it be your pets, family or friends. Be safe and responsible with your drinking to ensure that you can do the same next year! Have a good one! Deb
This year I’m refocusing and redirecting
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. © 2021 Published by [ V ] Publications. – Publishers of Vamp Magazine, Served Magazine & The Malta Artpaper.
08
Find us on Facebook: servedmagazine
#inside
TIS THE SEASON
17. Update: Pantry
66. Sweet Stuff
Five essential ingredients featured in this Christmas edition
A selection of dessert recipes to raise your cooking game and tantalize your taste buds
18. Seasonal Star: The Jerusalem Artichoke
70. Baileys Dessert
Discover everything about the deceitfully delicious Jerusalem artichoke and try your hand at the featured recipes using this seasonal star
A dangerously delicious layered meringue cake with a caramel cream + chocolate sauce using Baileys by Debbie Schembri
20. Wakey Wakey
Beautifully packaged explosions of flavour waiting to surprise your loved ones. Tettiera’s gift range are at once practical and particular introducing you to new scents & experiences that you’ll never forget!
Warm and wintery breakfast ideas to start your day right
32. An Afternoon Local Coffee Christmas Tablescape with the Stephanie Borg® Put the kettle on and welcome your loved ones into your cosy home for local coffee and treats this Christmas
35. Dinner Party Francesca Tanzini cooks up a beautiful three course dinner, perfect for this festive season
46. Understanding Herbs Kieth Abela deep dives into the wonderful world of this essential ingredient used since time began
74. Gift Ideas by Tettiera 44. Sunday Roast Check out Julia Ripard's stuffed porchetta with roasted shallots, brussel sprouts and served with quick and easy gravy. YUM!
50. Finland: Natural Glows Inner Peace Join Kieran Creevy on his journey through Yllastunturi national park in Finland; realm of majestic vistas and the perfect location to soak in the awe-inspiring Aurora Borealis
64. Eating Out This festive season Served Magazine visits three highly rated, award winning experiences to indulge in with family and loved ones
Scan the QR code and find hundreds more delicious recipes to sink your teeth into.
011
#highlights
66
39
BERGAMOT + CINNAMON SORBET
DANGEROUSLY DELICIOUS DESSERTS Sam Rattanopas from the Restaurant NaKorn gives us a recipe for a simple yet yummy Christmas-themed dessert
Round off your eating marathon with this refreshing sorbet from Francesca Tanzini or be naughty and pour over some prosecco for a delightful aperitif!
28 BREAKFAST CHEESECAKE A veggie breakfast for this festive season that the whole family will enjoy!
27
45
PERFECT BOXING DAY BREAKFAST!
SUNDAY ROASTS Try out this flavour-packed whole roast duck marinated in orange marmalade and szechuan peppercorns
A fluffy stack of pancakes using Benna ricotta that will have kids and adults alike rushing to the breakfast table
35 BRING YOUR 'A' GAME! Throw a dinner party and whip out all the stops with this beautiful Champagne and Octopus Risotto from Francesca Tanzini
012
#highlights
59
42
A LICK OF FIRE
THE MIGHTY PORCHETTA
Get adventurous with your dinner party main courses with this Fire Smoked Reindeer Loin from Kieran Creevy. It will transport you straight to the wilderness!
Julia Ripard walks us through her take on a luxurious winter roast complete with a quick kickass gravy that will have you reaching for seconds
22
CARDAMOM PORRIDGE WITH PERSIMMON + SPICED NUTS A winter warmer for breakfast to make use of this intriguing fruit and wonderful products from Good Earth
70
64
BAILEYS LAYERED MERINGUE CAKE
WILD MUSHROOM RISOTTO
A showstopper dessert full of textures and of course a good glug of baileys
Sometimes nothing beats a classic when it is cooked to perfection like in this version by Kieran Creevy
72 ORANGE, VANILLA BEAN, AND CRANBERRY SHORTBREAD COOKIES Siege Food Photography serves up these delicate cookies perfect for wrapping up as edible gifts
013
#contributors
cooks / chefs Melissa + Marc Tantillo Melissa and Marc have both always pursued creativity. After graduating from the Le Cordon Bleu pastry program, Melissa began to combine her love for cooking and baking with photography. She is now a published food photographer. Marc is a well-educated speaker, teacher, and creative marketer. Last year they began Siège together, they help restaurants and chefs build their brands and curate a thriving visual presence through storytelling photography. siegefoodphoto. com instagram.com/ siegefoodphoto
Sam Pizzuto
Sam Rattanopas
Julia Ripard
Francesca Tanzini
Kieren Creevy
Keith Abela
Sam believes that food deserves the time it needs to be sourced, prepared and consumed with respect for the local farmers and other people who produce it. He runs a small takeaway kitchen, focusing on free range chicken dishes and seasonal salads. Give him a follow on Facebook and Instagram for daily stories and updates @ RalphieandJays
Sam is a chef and co-owner of Nakorn Thai Kitchen. Nakorn is an authentic Thai restaurant, It is not your typical Americanized Thai, the dishes are filled with a deep heritage, thoughtful preparation with a modern twist, and stunning plating. At Nakorn their commitment to the finest and freshest ingredients is just as strong as their commitment to hospitality. nakornkitchen. com instagram.com/ nakornkitchen
Julia values the simple pleasures in life; good food shared with good company, frequent travel, and plenty of time with a book by the sea. Her experience as a chef has taught her the fundamentals of preparing food properly, that not only tastes delicious but is well-balanced nutritionally and fully satisfying and sustaining. Julia’s creative skills combine writing and photography to portray her views and stories on good food and sustainable living here in Malta.
A food photographer and stylist based in Milan. After graduating in Florence she started working in the food world as a freelancer. She turned her two biggest passions into a job and she was always excited to challenge herself with new and creative projects. She loves taking care of every project at 360° from the choice of the props, to the preparation of the dish to the final shot, she worked on many different projects with different approaches.
An expedition, performance and private chef, mountain instructor and adventure travel writer with more than twenty years experience cooking and leading on mountains around the world. Kieren explores and forages remote locations, cooking up clever and delicious dishes with mothernature as his inspiration.
Keith has always had interest in science and the natural world. Being a chef, forager, fisher, farmer, lecturer and a food preservationist, his focus lies on understanding the science behind the whole process of food production; from the growing of plants to how the mind perceives foods’ flavour. He now makes naturally preserved foods for Natural Preserves.
.
" As the festive celebrations approach we take inspiration from the flavours and scents this magical season brings"
014
#in the know
' th e pantry'
'Five essential ingredients used in this issue's featured recipes'
Parmareggio 30 month aged Parmigiano Reggiano
Monini Unfiltered Extra Virgin Olive Oil 'Il Decantato'
A beautifully crafted cheese with a strong but balanced flavor and an intense and persistent aroma. The high quality milk and the long aging make it an extraordinary cheese.
Monini presents a new premium unfiltered Extra virgin olive oil, the unfiltered 'Il Decantato', available to buy in leading supermarkets and grocery shops across Malta.
To fully appreciate it, taste a flake, and you will smell the aromas of herbs and flowers typical of the production area. Alternatively, grate it to enhance the flavors of any dish. Parmareggio 30 Months goes perfectly with red wines, fruit compotes and Balsamic Vinegar of Modena.
Decanting is an ancient method used to naturally preserve the quality of the freshly pressed olive oil, which takes place by letting the coarser sediments formed during the pressing of the olives settle on the bottom. Dr. Juice unveils first cookbook Iconic local brand Dr. Juice recently launched its first cookbook, Natural Good Food featuring over 100 healthy and tasty recipes aimed at powering up your life. The recipes were developed by Dr. Juice founder John Winfield and a team of talented chefs and have been conceived based on the theory that a proper healthy lifestyle diet needs good food, intelligent portions, variety, and balance. This book combines traditional media with digital, with the introduction of a QR code which will allow readers to scan and add ingredients to their online baskets. It is available from all Dr. Juice outlets and through the app and in selected supermarkets.
Schardinger Buttermilk Containing only 0.9% fat, Schärdinger Buttermilk is the ideal ingredient to use when baking or cooking your favourite meal. Schärdinger Buttermilk brings an enhanced flavour and a softer texture to any recipe and helps for a better rise out of your dough and to tenderize your chicken. Distributed by: Quality Foods (Marketing) Ltd., 21463600, Info@qualityfoods.com.mt
It is from this ancient technique that the Monini "Il Decantato" line takes its name, starting with high quality raw materials. "Il Decantato" maintains the pleasantly opaque appearance of the oil, typical of freshly squeezed extra virgin olive oil, respecting the mastery of tradition. With this line, Monini showcases the meticulous care they take in the selection of raw materials, with the aim of maintaining the precious balance between quality and the guarantee of product shelf life.
Fior Di Vita, Vintage Cheddar Block Fior Di Vita Vintage Cheddar has been matured for at over 15 months to give a delicious, strong, and intense taste. This vintage cheddar is the perfect cheese to complete your Christmas cheese platter, giving you a taste that will literally melt in your mouth. Distributed by: Quality Foods (Marketing) Ltd., 21463600, Info@qualityfoods.com.mt 017
#seasonal
The Deceitfully Delicious Jerusalem Artichoke
018
#seasonal
. . . " T H E R E A R E C L O S E T O 2 0 0 VA R I E T I E S O F S U N C H O K E S & M U LT I P L E USES FOR JERUSALEM ARTICHOKES"...
pg
20
pg
60
pg
63
DE BBI E SC H E M B R I
DEBBIE SCHEMBRI
DEBBIE SCHEMBRI
PO TATO & J ER U SAL E M ART I CHO K E
BE E F C H EEKS + SIR LOIN ON
C ELER IA C , MU SH R OOM + JERUSALEM
C A KE WI TH PR AW NS , P O ACHE D
J E RUS ALEM A RTIC H OKE / C H ESTN U T
A RTIC H OKE LOG
EG G + C AVI A R HO L L ANDAIS E
P URE E W ITH R U C OLA + SA LSA VER D E
019
WAKEY WAKEY P O TAT O A N D J E R U S A L E M ARTICHOKE CAKE WITH PRAWNS, POACHED EGG + CAVIAR HOLLANDAISE
Serves: 2 – Start to finish: approx 30 mins
020
Ingredients: 2 large jerusalem artichokes, scrubbed 2 large potatoes, scrubbed 200g unsalted butter, cubed 2 egg yolks ½ lemon 1 tsp chopped tarragon 2 tbsps Redelmar black caviar 2 whole eggs 4 king prawns, deveined Salt
Method: Grate the jerusalem artichoke and potato into a bowl, add a decent pinch of salt and mix. Let sit for 10 mins. Divide the mixture in 2 and squeeze each half in a tea towel to strain away as much liquid as possible. Form each half into a patty. Heat a couple of cubes of butter in a non-stick frying pan over a medium heat and place the cakes in the pan. Cook gently until a golden crust has formed on one side. Flip and continue cooking till the other side is also golden. Transfer to a baking tray and continue to cook in an oven preheated to 170 degrees Celsius until the center is cooked. >>
Recipe: Debbie Schembri using Redelmar black caviar imported by Quality Foods
#wake+bake
#wake+bake Wipe the frying pan and add another small cube of butter and fry the prawns until they turn pink. Remove from the heat and allow to cool, peeling off their shell and slicing in half. Season with salt.
then put the bowl over a pan of barely simmering water and whisk continuously until pale and thick, about 3-5 mins. It is important that the water remains barely simmering.
For the caviar hollandaise, put the egg yolks, a pinch of salt and a splash of cold water in a glass bowl that will fit over a small pan. Whisk for a few minutes,
Slowly add in the remaining cubes of butter a few at a time continuing to whisk until they incorporate before adding in more. Remove from the heat and continue
to stir. Squeeze in the lemon juice and add in the tarragon and one tbsp of the Redelmar caviar. Poach the eggs and remove the potato cakes from the oven. To plate, place a cake on each plate, top with the sliced prawns followed by a poached egg and the caviar hollandaise. Garnish with a teaspoon of Redelmar caviar.
021
#wake+bake
CARDAMOM PORRIDGE With Spiced Persimmon + Nuts By Debbie Schembri using Good Earth ingredients. Serves: 2 – Ready in: 30 mins Recipe pg 25
022
Marble surface by R LAUTIER
#wake+bake
Prepared using
023
HAVE YOURSELF
A M E R RY LO CA L
Christmas
ART DÉCOR HOMEWARE STATIONERY FASHION GIFTING BESPOKE
STUDIO BOUTIQUE @ 33 ST CATHERINE STREET, RABAT, MALTA. +356 99161469 www.stephanieborg.com stephanie@stephanieborg.com WORLDWIDE SHIPPING
RABAT STUDIO BOUTIQUE - THE POINT LEVEL O - ONLINE SHOP 24/7
#wake+bake << CARDAMOM PORRIDGE WITH SPICED PERSIMMON NUTS
Recipe: Debbie Schembri Serves: 2 Ready in 30 min
100g oats 2 tbsp golden castor sugar 500ml whole milk 150ml cream 2 green cardamom pods The toppings: 1 very ripe persimmon 40 g golden raisins Handful roasted hazelnuts Handful whole almonds Handful walnuts 250g golden castor sugar ¼ tsp gr cardamon ¼ tsp gr ginger ¼ tsp gr cinnamon 4 tbsp water Salt Method: Place the milk, cream, 1 tbsp of the golden sugar and the whole cardamom in a pan and heat until small bubbles appear around the edges. Turn off and leave the cardamom to infuse for 20 minutes.
Prepared using
In a separate small pan combine the water with 2 tbsp of the remaining sugar and the ground cardamom. Heat for a few minutes until a thin syrup forms and remove from the heat. Pour in the golden raisins and allow to steep.
Pour the remaining sugar into a non-stick frying pan and place on a medium heat. Prepare a silicone mat on your heat proof counter. The sugar will start to caramelise in places. Every so often swivel the pan to disperse the sugar and ensure even melting. Once it starts to turn a dark brown colour tip in the nuts and a decent pinch of salt. Use a spatula to make sure that they are all evenly coated and cook for another 30 seconds. Remove from the heat and sprinkle with the cinnamon and ginger, stir and then scoop onto the silicone mat. Try to separate the nuts but they will clump. Allow to cool. Remove the cardamom pods from the milk and cream. Add in the oats and bring to the boil. Lower the heat and simmer, stirring occasionally, for around 4 minutes or until thickened to your liking. Roughly chop the cooled nuts. Spoon the porridge into 2 bowls, divide the persimmon and soaked golden raisins between the two, and scatter over the caramelised, spiced nuts.
025
#wake+bake
FLUFFY LEMON RICKOTTA PANCAKES Serves: 8 – 10 Ready in 2 hours Recipe by Julia Ripard The mix : 1 cup Benna ricotta 3/4 cup of milk 1 cup all purpose flour 2 tbsp olive oil 2 eggs 1 tbsp sugar 1 tsp baking powder 1/4 tsp bicarbonate of soda Zest of 1 lemon To serve: A Cup of fresh blueberries Maple syrup or lemon juice to serve
026
## w w aa kk ee + +b b aa kk ee Method: Combine all the dry ingredients in one bowl. Separately mix together the ricotta with the milk and add the eggs. Whisk gently with a fork to break eggs until combined. Finally add wet ingredients to dry, whisking as you go to avoid lumps. The mix should sit for at least an hour, up to overnight in the fridge, before using. Heat a cast iron skillet on medium heat, keeping a stick of butter handy to grease the pan regularly as you go. Pour your batter, about 3/4 ladle full and cook until lightly browned on either side. Serve with fresh blueberries and a drizzle of maple syrup or squeeze of lemon.
Made using...
027
#wake+bake Serves: 8 to10 Ready in: 1 hour 20 mins + resting overnight
LEEK, MUSHROOM, PANCETTA & PARMESAN CHEESECAKE With A Parmesan Panko Crust
Ingredients: The crust: 1 cup panko breadcrumbs 1/2 cup good parmesan grated 55 to 85 g melted butter The filling: Olive oil 4-6 stalks of leeks (discarding the top parts) 450g of baby bella mushrooms sliced 170g pancetta, cubed 1/2 cup grated parmesan 4 sprigs thyme 55g butter 450g cream cheese, softened 30g flour 2 eggs 2 egg yolks 55g sour cream 42g heavy cream Lemon Salt and pepper (Optional) Sour cream for the top Grape tomatoes to top Drizzle of honey (this makes a huge difference and we highly recommend)
Recipe and photogrpahy by Melissa and Marc of Siege 028
#wake+bake
Method: Melt the butter and pour it over parmesan and panko, mix and press into a 10” springform pan. Bake it at 175 degrees Celsius for 10-12 minutes until lightly browned. Take out and cool. Finely chop the white part of the leeks and saute for a couple of minutes. Next add in the mushrooms, season with salt and pepper and some of the chopped thyme. Continue cooking until browned.If desired add a squeeze of lemon. Remove from the heat, and put in a strainer to remove excess liquid. Add pancetta to the pan and saute until browned, set aside and cool on a plate lined with a paper towel. In a KitchenAid or large mixing bowl add cream cheese and 55g of softened butter and beat until smooth. Add in the flour and mix until incorporated. Add eggs and egg yolk one at a time, mixing until incorporated. Next add the heavy cream and sour cream with a pinch of salt and pepper and mix till homogenous. By hand fold in the cooled leeks, mushrooms, pancetta and 1/2 cup grated parmesan and any left over thyme. Pour the cheesecake mixture over the cooled crust. Preheat the oven to 150 degrees Celsius and place a pan of water in the bottom of the oven. Bake the cheesecake for about 45-60 minutes or until the center is not jiggly. Take out, let cool for about 30 minutes, then put in the refrigerator and let cool overnight. Before serving, if desired, spread a thin layer of sour cream on top. Separately, saute some tomatoes, adding thyme and a pinch of sea salt. Allow to cool and garnish the top with them. We highly recommend a drizzle of honey over the whole thing! 029
#wake+bake
Serves: 4 to 6 Ready in: 2 hours Ingredients: ½ Maltese loaf, ripped into- pieces 4 Maltese sausages, casings removed 2 large onions, sliced 8 stalks of kale, stems removed and roughly chopped 1 tsp fennel seeds ½ tsp gr nutmeg 200ml cream 200ml milk 4 eggs 300g mature cheddar, grated Salt Olive oil Method: In a large bowl beat the eggs with the cream,milk, nutmeg and a good pinch of salt. Toss in the Maltese bread and combine thoroughly. Heat a large, non-stick frying pan and drizzle in a small amount of oil. Fry the Maltese sausage, breaking it into small pieces. Continue cooking for 5 minutes and add in the onions. Cook for a further 5 minutes until they begin to soften. Next add the fennel seeds and kale and season with salt. Cook for a further 5 minutes. Remove from the heat. In an ovenproof baking dish or casserole pot transfer one third of the soaked bread mixture, top with a layer of the sausage mix and a handful of cheese. Repeat a further 2 times covering the top with the remaining cheese. Cover and place in the fridge for an hour. Preheat the oven to 170 degrees Celsius. Bake the strata uncovered for 30 minutes and until the cheese is an inviting golden brown. Allow to cool a little before tucking in!
030
#wake+bake
Recipe: Debbie Schembri
M A LT E S E SAUSAGE + KALE BREASFAST S T R ATA
031
#trending
An Afternoon Local Coffee Christmas Tablescape with the Stephanie Borg® Tile Pattern Collection
Have yourself a Merry Local Christmas! Put the kettle on and welcome your loved ones into your cosy home for local coffee and treats this Christmas season. Dress up your dining table and keep it traditionally-local with the Stephanie Borg® Tile Collage Collection and Speciality Coffee blends. Indulge in local delicacies by Busy Bee® for a complete local look & flavour! Set up the scene for a warm & cosy afternoon filled with that spicy aroma from ‘Il-Kafe tal-Kursari’. With its deep aroma of cinnamon and cloves blended with 100% arabica roast and ground coffee, ‘Il-Kafe tal-Kursari’ creates that invigorating festive scent all over your dining room. Discover also ‘Il-Kafe ta’ Vassalli’ blended with 032
100% arabica roast and ground coffee and pure chicory, for a smooth cup of creamy coffee. Cinnamon, cloves and chicory are of the finest quality, made from Organic produce. Setting the Table The Stephanie Borg® Tile Pattern Collection offers a number of tableware items to create that perfect Local Christmas Tablescape. The Tile Collage Table Runner is a unique statement piece - it is printed with the artist’s bespoke design, made from 100% Organic Cotton and delicately hand-tailored in Malta. Add the matching cork-based placemats, coasters and pot stand for your coffee & teapots. Compliment your set up with the Tile Collage Mugs or opt for the ones with
large tile pattern. Pick your favourite set of Ceramic Coasters for more contrast. Glorify your setting with a Wrought Iron Black & White Vase and add the beautiful Yule Tide Christmas arrangement by Alistair® Floral Design, created in collaboration with Stephanie Borg®, exclusively available for this Christmas. As a host, greet your guests wearing the Tile Collage 100% Cotton Apron whilst serving your coffee & tea with the matching 100% Cotton Tea Towel. Enjoy a vibrant yet classy Christmas with the Stephanie Borg® Tile Pattern Collection. Have yourself a Merry Local Christmas! stephanieborg.com Location: Casa del Tesoriere, Mdina. Photography: Therese Debono
#trending
033
#Christmas
DINNER PARTY Recipes: Francesca Tanzini
Recipe pg 41
C H A M P A G N E R I S O T T O W I T H G R I L L E D O C T O P U S + P A R S L E Y B U T T E R T O S TA R T. . .
035
#Christmas
SALMON FILLET WITH HERB C R U S T, S E A S O N N A L V E G E TA B L E S + CITRONETTE >>
Recipe pg 41
037
It’s the season to focus on what matters most …things like food, family, and festivities
Good Earth, Great Christmas!
goodearth.com.mt
#Christmas
BERGAMOT & CINNAMON SORBET$$$$ by Francesca Tanzini Recipe pg 41
039
#Christmas << PG. 35
<< PG. 37
>> RIGHT
BERGAMOT AND CINNAMON SORBET
CHAMPAGNE RISOTTO WITH GRILLED OCTOPUS + PARSLEY BUTTER TO START...
Serves: 4 to 6 Ready in approx 7 hours
Recipe: Francesca Tanzini Serves: 4 – 6 – Ready in 1hr
350g carnaroli rice 400 ml champagne 1 shallot 600 ml vegetable broth 50 gr butter 1 octopus 1 lemon Olive oil Salt Pepper
500 ml water 1 egg white 1/2 bergamot, zest 100 ml bergamot juice 250 g white sugar 1 cinnamon stick Cinnamon powder
SALMON FILLET WITH HERB CRUST, VEGETABLES AND CITRONETTE
For the parsley butter: 80 gr butter 4 parsley stalks
Recipe: Francesca Tanzini Serves: 4 Ready in approx 50 mins
Method: Boil the octopus for 3040 minutes. Let it cool in its water. Cut the tentacles and the head and grill them in a pan with a drizzle of oil. Season with salt and pepper. Cut them in small pieces and keep aside.
4 salmon fillets Thyme, handful Dill, handful Marjoram, handful 100 gr bread Olive oil Salt and pepper 1 lemon peel
For the parsley butter, melt the butter in a pan and add the parsley leaves. Blend it with an immersion blender or nutribullet and then strain the butter with a fine mesh sieve. Set aside.
Vegetables: 15 baby potatoes 2 onions 1 small broccoli head 1 small yellow cauliflower
For the risotto, melt 25g of the regular butter in a pan and add the chopped shallot. Add the rice and toast for a few moments. Pour in the champagne and keep stirring the rice waiting till the alcohol has burned off. Following this, add the broth a little at a time until the rice is cooked. When the rice is ready, remove from the heat and add half of the octopus and remaining unflavoured butter. Serve the risotto with the remaining octopus on top, grated lemon zest and a light drizzle of parsley butter.
Citronette: 60 g olive oil 40 g lemon juice Salt and pepper Method: First prepare the bread crumbs. Cut the bread into pieces and put it in a mixer with the herbs and season with salt and pepper. Blend it and then add also the lemon zest and 40 gr of olive oil. Keep aside. Wash the vegetables and cut them into pieces. Put them in a baking
tray and season with thyme, salt, pepper and a drizzle of oil. Bake them in a preheated oven at 190° Celsius for 40 minutes. Put the salmon fillets in a baking tray and pat on the breadcrumbs ensuring that they stick down well. Drizzle with olive oil and bake in a preheated oven at 190 Degree Celsius for 20 minutes. In the meantime prepare the citronette by combining the lemon juice and oil and seasoning as desired with salt and pepper. Blitz with an immersion blender until homogenous. Serve the salmon fillet with the vegetables and season with the citronette.
Method: In a pan make a syrup with the water and sugar and stir over low heat for 8 minutes. Remove from the heat and add the bergamot zest and the cinnamon stick. After 10 minutes strain the liquid and remove the cinnamon. Pour the syrup into a mixer and add the egg white, the bergamotto juice and a little spoon of cinnamon powder and mix all very quickly. Pour into a container and freeze for 6 hours. Before serving the sorbet, take it out of the freezer, break it into ice cube-sized pieces and blend to achieve a smooth consistency. Alternatively if an ice cream machine is available pour the unfrozen mix in there and churn until the desired consistency. Serve the sorbet in a glass and garnish with some bergamot zest and a light dusting of cinnamon powder.
Wine Pairing: Isis DOK Malta is made from hand-picked, locally grown Chardonnay grapes. It has a fresh, complex bouquet of exotic fruits with gentle floral notes, and a well-structured, citrus taste with a long, pleasantly acidic aftertaste. For more info about Meridiana’s range of wines www.meridiana.com.mt Trade Enquiries S. Rausi Trading. T: 21330447 email: info@srausi.com 041
#weekender
Recipe: Julia Ripard Serves: 4 Ready in: 4 hours plus overnight
The pork: 1 ½ kg bone-out pork belly, scored (Snow White Butcher ) 1tbsp bicarbonate of soda 1tsp each of toasted cumin, fennel and fenugreek seeds 1 tbsp salt 2 onions roughly chopped 2 sticks of celery, roughly chopped 1 bulb of garlic, broken up
The stuffing: 250g minced pork (From Snow White Butcher)
4 dried apricots 40g pine nuts, toasted 1 egg Small bunch of Sage, chopped Small bunch of Rosemary, chopped 1 slice of bread, torn into pieces 1 orange, zest and juice The veg: 500g brussel sprouts 8 shallots, halved One bunch of parsley, chopped 1/4 cup chopped dried cranberries Salt and pepper
042
Marble surface by R LAUTIER
The gravy: 1/2cup red wine 1 tbsp pomegranate molasses 1 tsp white miso paste dissolved in a cup of water
#weekender
Roasts... S U N D AY
S T U F F E D P O R C H E T TA WITH ROASTED SHALLOTS,BRUSSEL SPROUTS AND SERVED WITH QUICK AND EASY GRAVY
Method: Score the pork by slicing through the skin just before you reach the fat. Then poach the meat by placing it in a simmering pot of water with the bicarbonate of soda, for 5 minutes. In the meantime toast the spices and then grind to a powder mixed with the salt. Once cooled, puncture the meat with a knife on the underside of the skin and rub the meat all over with the spice mix. This can now sit overnight (or for a minimum of 4 hours) in the fridge to marinate, loosely covered. The salt helps to dry out the skin which will aid in creating a lovely crisp crackling when it’s cooked. Take out the pork and let it come to room temperature, in the meantime prepare your stuffing. Toast the pine nuts, and in a separate pan, brown the pork mince. After about 10 minutes of cooking, set aside to cool and combine the stuffing ingredients in a bowl.
Wipe any moisture off the surface of the pork skin, then lay it skin-side down. Have a long length of butcher’s string handy, about 1 metre. Pat the stuffing down across the pork belly, covering the central third of the area with stuffing, and leaving the two thirds on either side without. Roll the pork up, and tie it together with the string as tightly as possible to keep it all compact. (There are great YouTube videos to show how this is done!)
Sprinkle the pork skin with some more salt and in a very hot oven, 220 Degree Celsius, convection, lay the pork in a baking dish on a bed of onion, celery and garlic, and place into the oven to roast. After half an hour, lower the temp to 190* Celsius. After 2 hours, remove the dish from the oven, and carefully place only the pork back in the oven on a rack with your dish of chopped vegetables on the rack beneath to roast in the dripping pork fat for the last half hour of cooking.
Meanwhile, make your gravy by pouring everything from the baking dish into a saucepan on medium heat. Add your cup of miso broth and the wine in small quantities at a time, and then the pomegranate molasses, and let it simmer to reduce while the pork finishes off cooking. Season to taste, and once it has reached the desired consistency, strain the gravy through a sieve, pressing to extract all the liquid and flavour. Once done, let the pork sit for at least 20 minutes, then snip and remove the string. Serve with your crispy roasted veggies, drizzled in warm gravy. The pork belly and pork mince were supplied by Snow White Meat and Poultry Market Mgarr https://www.snowwhite.com.mt/
043
#weekender
Ingredients: 1 whole duck 1 onion, peeled & halved, studded with cloves 2 oranges, halved 1 tbsp szechuan peppercorns 1 small dried chilli 70g muscovado sugar 3 tbsps orange marmalade 50ml rice wine vinegar 50ml dark soy sauce 1 tsp ground cinnamon 4 slices ginger Star anise 1 level tbsp salt Charred green cabbage: 1 whole cabbage, core taken out and thickly sliced 1 tbsp sesame oil Juice of 1 lime Salt as needed
Method: Dry roast the peppercorns and chili in a pan. Transfer them to a pestle and mortar with the brown sugar, salt and ginger. Pound to a paste. Mix with the remaining ingredients except for the onion and orange. Remove any innards and season the cavity of the duck with salt and stuff it with the onion and oranges. Cover the duck in the marinade and leave in the fridge overnight, turning every few hours to ensure even distribution. Preheat the oven to 180 degrees Celsius and prepare a roasting tray with a roasting rack. Remove the duck from the marinade and place it breast side up on the roasting rack. Tuck the wings under the bird. Roast in the oven for approximately 1 hour and 40 minutes basting every 20 minutes and rotating the tray for even cooking. If the wings begin to burn, cover them with foil for the remaining time.
Pour the marinade into a pot and reduce to a sticky glaze. In the last remaining ten minutes of cooking, brush over some of the glaze. Once the roasting time has elapsed remove the duck from the oven, brush over more glaze and allow to rest for ten minutes before slicing. Mix any juices from the roasting pan with the remaining glaze, reduce and serve as a gravy on the side. For the burnt cabbage, heat a cast iron pan or heavy based frying pan till almost smoking and add enough cabbage to cover the floor of the pan evenly. Char in batches seasoning with salt. Toss through the sesame oil and lime juice. Duck supplied by Snow White Meat and Poultry Market Mgarr https://www.snowwhite.com.mt/
Ta’ Qali, ATD4000 Tel: +356 2141 3550 • Email: info@meridiana.com.mt
www.meridiana.com.mt Winery Tours & Wine Tasting by appointment
Wine & Spirits Merchants
Stadium Street, Gzira, GZR1301 Tel: +356 2133 0447 • Mob: +356 7909 3197 • Email: info@srausi.com 044
www.srausi.com
Meridiana Wine Estate
MARMALADE + SZECHUAN PEPPER
ROAST DUCK Recipe: Debbie Schembri
045
#In the know
Keith Abela from Natural Preserves deep dives into the wonderfuly diverse wolrd of this essential cooking ingredient
UNDERSTANDING Herbs are fascinating, enriching so many aspects of our life; from the gustatory to our health. Keith from Natural Preserves turns the spotlight on these wonderful plants and peers through the microscope to reveal what empirically makes them so special.
Herbs
Herbs and spices have always been used as a source of flavouring for foods, a way to preserve meats and fish but most importantly as medicine. Wars have been waged over their intense aroma, unique flavours or their specific qualities. And, believe it or not, even new continents were discovered because of them. Herbs are generally divided into two categories; hard, robust herbs like rosemary or thyme and soft, delicate herbs like parsley, basil or mint. It is good to note that although most herbs are available as both fresh and dried, soft herbs don’t tend to do well in the drying process. The delicate nature of the compounds in soft herbs, such as menthol in mint, tend to dissipate even at very low temperatures, whereas hard herbs tend to retain flavour as they dry. Most herbs originated in the wild and often helped to define the cuisines of a particular region. For example walking in the Maltese countryside, the smell of wild thyme, fresh fennel or robust rue permeate the air. With the exception of rue, these aromas make us salivate as they remind us of the seasonings Maltese use on roast potatoes and meats; the herbs defining the flavour. Visiting certain areas of Northern France, the air is saturated with the smell of wild marjoram, while the parks of Amsterdam smell of pure lemon balm. These herbs 046
in turn define certain dishes of that area. The use of fresh herbs within the cuisines of the Mediterranean and Europe have a historical context. Wild herbs grew easily here but many spices did not. These tend to grow in more tropical climates and so we relied heavily on herbs to keep us healthy and flavour food at a cheaper price when compared to expensive spices that had to be imported. Thyme for example contains a powerful compound known as thymol which can be found in many other herbs and spices but not in large enough quantities to notice. The thymol compound is also partially responsible for making a tangerine’s flavour different to that of an orange. In large quantities, thymol is actually toxic to many animals including humans. There
is no need to worry though as we only add minute amounts to our food, never reaching the quantities that would cause harm. Interestingly, when thyme is mixed with an alcohol solvent like wine it has the ability to kill off some bacteria and fungi. So marinating food in wine and thyme not only makes it taste great but it’s also healthier for us. Oregano also shares this quality. Other herbs can pass on both good and bad qualities when in contact with alcohol. For example wormwood, a common herb used to flavour vermouth and other alcohol for centuries, has also been used to kill off worms in the stomach or at least help with stomach problems, however, on the reverse side it also contains a neurotoxin called absinthe. Once distilled into the alcohol sold as Absinthe the toxic absinthe compound can cause hallucinations in those who drink it, giving rise to the legend of the green fairy. Some herbs like mint contain compounds that confuse the pain receptors in the mouth, giving us a cooling sensation, tricking our minds into thinking that we are eating something cold. Chilli peppers (a spice), have the opposite effect as they contain a compound called capsaicin that confuses the brain into thinking we are eating or drinking something hot, in turn causing us to feel pain. Some greens like ruola, wasabi or mustard greens have another confusing effect. They contain light compounds known as isothiocyanates that bounce through the back of our mouths, hit our nasal receptors and cause a stinging, burning sensation that we often identify as spice. This reaction triggers the same part of our brain that senses pain and so registers it as so. Stevia is another confounding herb as it contains sativoside, a chemical that reacts with the receptors
#In the know
on our taste buds and tricks the brain into thinking it’s super sweet. Some herbs can cause more harm than good, and their relevance today is only historical. For example, rue is found in multitudinous recipes found in Roman and religious texts. Rue is a foul smelling plant from the citrus family full of essential oils and compounds, overpowering any food it comes in contact with, yet Romans added it to practically everything. Romans would line all their aqueducts with lead with the unfortunate repercussion that this caused loss of smell and taste. Therefore rue, with its strong flavour meant that they could perceive some taste. However,
unfortunately rue causes mouth and stomach ulcers, blistering of the skin and was also used in the past as a method of birth control as compounds inside of the plant can also cause miscarriages and sterility in women! Although different herbs share many compounds, even from different species, the levels vary and therefore so does their effect. Mint and basil contain menthol but taste and react differently to each other, while similarly both thyme and oregano contain thymol. The most common compound found in herbs is probably limonene, which, amongst other things, is responsible for giving basil, lemon balm
and lemon grass a lemon-like flavour. This citrus-like compound in these herbs make them a great replacement to the fruit, which in the past didn’t grow in many parts of Europe. Limonene and other citrus-like compounds found in herbs and citrus are also natural pest repellents. Nature is fascinating in this way; finding a solution to our problem and one that we luckily also found delicious. Without herbs our food and equally our lives would be a lot more dull. Join us next time when we will look into the equally wonderful and complex world of spices!
047
Trade Enquiries: +356 21 463 600 / www.qualityfoods.com.mt / facebook.com/qualityfoodsmarketing
#comfort food
BAKED GNOCCHI WITH A CREAMY MUSHROOM M A LT E S E S A U S A G E R A G U Serves: 2 Ready in: 45 minutes
a little salt and add the butter.
Ingredients: 500g gnocchi 2 large maltese sausage 300g button mushrooms 2 medium onions 2 medium carrots 4 leaves or 1 stick celery 500ml fresh cream 80g unsalted butter Pecorino to taste Salt to taste
Finely chop the onions, celery and the carrots and add them to the pot.
Method: Remove the skin from the sausage and place the sausage in a cold pot. Place the pot on a low heat and stir constantly till the sausage breaks up, at this point you may put up the heat. Cook the sausage until golden brown. Slice the mushrooms thinly and add them to the same pot, season with
+
Cook over a medium heat, stirring constantly for around 10 minutes or till carrots and onions are fully cooked. Add the cream and leave to simmer for 5 minutes. Boil the gnocchi in salted water for the amount of time stipulated on the packet. Once cooked, drain the gnocchi and mix it with the ragu. Place into a baking dish and top with grated pecorino, bake at 210’C for 15 minutes. Recipe: Keith Abela of Natural Preserves
049
#adventure
Join Kieran Creevy on his journey through Yllastunturi national park in Finland; realm of majestic vistas and the perfect location to soak in the awe-inspiring Aurora Borealis. Faces tilt upwards, eyes straining for glimpses of colour. Suddenly vast waves of green are splashed across the canvas of night, their forms ebbing and flowing with currents we can’t see. We only head back inside to our Mokki when the Aurora starts to fade. Suddenly we realise our noses and cheeks are frozen with the cold. We can’t form smiles, but each of us has that inner glow, knowing we have seen one of the world›s natural wonders. It’s time to thaw fingers, faces and toes. Another birch log gets placed on the fire, its glow lighting our small cabin, here, deep in the Yllastunturi national park, Finland. We heat hot blueberry juice on our little camping stove, warming our insides.Nighttime cleaning done, we wriggle into our cocoons of nylon and down. Within minutes, the only sounds are deep breaths and the occasional crackle from the fire.
Natural Glows + Inner Peace 050
Photography: Lisa Paarvio
#adventure
051
#adventure
052
#adventure
Morning comes, the sunlight bouncing off the snow outside, lighting our wilderness cabin. We play rock, paper, scissors to see who has to crawl out of their sleeping bag and make breakfast. I lose, so it’s time to stoke the fire, and get the coffee brewing. Dressed, gear packed, and our Mokki cleaned, we step outside. The light is almost blinding in its intensity, the blue of the heavens colouring the snow underfoot. Snowshoes strapped on, and packs on our backs we head deeper into the forest.Though we are less than 20 km from the nearest road, it feels like we’re a world away from civilisation. Breaking out of the forest and onto a barren tundra near the summit, we can begin to appreciate the breadth and depth of this amazing park. In every direction we look, vast forests, fells, lakes and rivers stretch to the horizon. Humbled and honoured by this stark beauty, we pause, drinking in the vista. Our legs may feel heavy from the climb, but we head downhill with lighter souls, at peace. Halfway down the hill however, a rumble makes us pause. Is there a storm brewing? Luckily, no, but a stomach growling for food! Our Mokki and it’s outdoor fire pit calls. Time to get cooking. >>
053
054
#adventure Blueberry pudding – Serves 2 Ingredients: 200ml blueberry soup or blueberry juice (make your own using fresh blueberries, or replace with your favourite fresh fruit juice) 1/2 cup foraged and frozen wild blueberries, bilberries or other wild fruit 1/2 tsp agar agar powder (vegan and suitable for coeliacs) 1/2 tsp edible dried wildflowers (available from many online stores) Method: Pour the blueberry soup/juice and agar powder into your camping pot.Light the stove and bring the liquid to a boil. Reduce to a simmer and cook for 2 minutes to allow the agar powder to mix fully.Turn off the heat and add the fresh/frozen blueberries. Pour the mix into leakproof containers. Leave to cool (takes 10-20 minutes depending on outside temperature) Decorate with more wild berries and dried wildflowers. Serve.
055
#adventure
Wild Mushroom Risotto Serves 4 Equipment: Saucepan x 2 Glass or metal bowl (for soaking mushrooms) Spatulas Ingredients: 250g risotto rice 1 medium white onion, diced 1 glass dry orange or white wine 20g dried ceps/chanterelle/black trumpets 1 vegetable stock cube (replace with a gluten free option for coeliacs)
1 litre water - hot 80g can of wild mushrooms (ceps chanterelle, etc), drained
50g strong cheese, grated (can be removed for vegans/lactose intolerant)
056
25g butter (replace with 2 tbsp olive oil for vegans) Salt Pepper 1 tsp smoked paprika powder Optional: 1 tsp dried fireweed flowers (available in Aakenukspirrti cafe, Yllastunturi) or from various herbalists. if not available near you, replace with edible dried wildflowers of your choice. Method: Soak the dried mushrooms in the hot water for 15 minutes. Strain through a sieve into a clean saucepan, discarding the last few tablespoons of liquid into the compost bin. Crumble the stock cube into the water, place on a low heat.Melt the butter in
a saucepan on medium heat, add the onion and soaked mushrooms.Cook for 2 minutes. Add the rice, mix well and cook for 2 minutes. Add the wine and allow to soak into the mix thoroughly. Season with a little salt and pepper. Add the mushroom/vegetable stock one cup at a time and continue to cook the rice until each cup has been absorbed. Taste the rice after 20 minutes to assess if they’re cooked enough- you want a tiny bite to the rice grains. Season if needed. If cooked, remove from the heat and add the grated cheese (if using). Cover with a lid and leave for 5 minutes. Serve in bowls, dust with smoked paprika powder and dried fireweed leaves.
#adventure
005577
#adventure
Fire Smoked Reindeer Loin with Raspberry & Pepper Crust, Charred Sweet Potato & Cottage Cheese. Serves: 2 Equipment: Space and permission for safe outdoor fire. Suitable wood for hot smoking (e.g. apple, cherry, birch, maple, beech, oak, hickory) Ingredients: 150g fresh reindeer loin (replace with another lean wild meat) Or 1 large sweet pointed red bell pepper 1 medium-large sweet potato (you can part bake in advance to speed up cooking on the fire) 2 tbsp cottage cheese. Sea salt flakes
For the crust: Each 1 heaped tsp Freeze dried raspberry powder (available from many online stores) Sea salt flakes Cracked black pepper NB: If you want to know more, such as how to make, use and cook with a fire in the outdoors, get advice from an expert.
For the Reindeer loin - place inside a bowl or other leakproof container, and cover well with the crust mix. Slice each piece in two. To serve. Break off the charred Sweet Potato crust, split in two and spoon into your bowls Add your smoked reindeer loin or sweet bell pepper and cottage cheese. Dig In!
Method: Mix your crust powders inside a leak proof container. When your fire is hot, place the sweet potato at the edge and cook until soft, turning occasionally. Don’t worry if the skin chars, this can easily be removed later. When the sweet potato is cooked, move to the edge of the fire to cool slightly. Smoke over the fire for 1-2 minutes each side (depending on the heat of the fire and distance from the flames) 059
#bites+sides
Recipe: Debbie Schembri, Serves: 4 – Ready in 4 hours
BEEF CHEEKS + SIRLOIN ON JERUSALEM ARTICHOKE / CHESTNUT PUREE WITH RUCOLA + SALSA VERDE
Ingredients: 2 beef cheeks (Snow White Butcher) 400g sirloin in 2 steaks (Snow White Butcher) 3 cloves garlic 1 tbsp tomato conserve 1 tbsp dijon mustard 8 pepper corns 3 bay leaves 3 cloves 2 whole allspice Smoked salt Salt Sunflower oil as needed Water The puree: 8 jerusalem artichokes, scrubbed & diced 12 pre roasted chestnuts, chopped 1 garlic clove, chopped 4 sprigs thyme 250ml Benna cream 150ml water 50g unsalted butter Salt as needed
060
The salsa verde: 2 large handfuls rocket 1 clove garlic Juice of 1 lemon 1 tsp preserved lemon, chopped 2 anchovy fillets 100ml olive oil 100ml sunflower oil 1 tsp mustard To garnish: Peeled roasted chestnuts, quartered Preserved lemon finely diced Method: Begin by seasoning the sirloin fillets with smoked sea salt and placing uncovered in the fridge for 3 hours or if possible overnight. Cut the beef cheeks in 2 so that you have 4 pieces. Season liberally with salt. Heat some oil in a pressure cooker and sear the cheeks until they turn a deep golden brown on each side. Lower the heat and add in the remaining ingredients barring the water. Cook gently for 5 minutes and pour over enough water so that the cheeks are submerged by a couple of cm. Cover with the lid and seal. Bring to the boil and cook under pressure for 30 mins. Release the pressure and when safe check that there is still enough liquid. If needed, top up with a little more water. Seal again and cook for another 20 minutes. Repeat the safety process and prick the
cheeks with a knife. By this point they should be incredibly tender and the collagen broken down. Remove from the pot into a heat proof container, allow to cool to room temperature and place in the fridge until needed. Reduce the stock, tasting for seasoning and stop once it reaches a gravy consistency. If it starts to taste like it is reaching the verge of saltiness, but is not thick enough yet, thicken with either a rue or cornflour. For the puree: Melt the butter in a pot, add in the jerusalem artichoke and cook for 10 minutes until it caramelizes. Add in the garlic and thyme and cook for a further 2 minutes. Add in the chestnuts and pour over the cream and water and continue to cook for 15 minutes until reduced by half and the artichoke cooked through and soft. Remove the thyme, check for seasoning and allow to cool before blitzing with an immersion blender or nutribullet to achieve a smooth puree. For the salsa verde: Add all the ingredients to a deep container and blend with an immersion blender or nutribullet. Remove the sirloin from the fridge 30 minutes before cooking to come up to temperature. Place a cast iron or heavy bottomed frying pan on medium heat. >>
#bites+sides
Using tongs hold the fat side/ outer edge of both steaks onto the base so that the steaks are vertical and render the fat for about 8 minutes or until half the original thickness and deep golden brown. Remove the steaks from the pan briefly and raise the temperature. Return to the pan horizontally and sear on each side until a dark crust forms, turn over and repeat. Approximately 3 minutes on each side. Cook for a further 2 and then remove from the pan, cover in foil to rest. In the same pan sear the beef cheeks and lower to warm through. Heat the jerusalem puree. To plate, slice each sirloin into 6 pieces and each cheek piece into 3. Spoon some puree onto the centre of each plate. Sprinkle on a little preserved lemon and top with alternating pieces of the sirloin and beef cheek. Spoon the salsa verde around the edges and dot with the roasted chestnuts. Beef cheeks and sirloin supplied by Snow White Meat and Poultry Market Mgarr www.snowwhite.com.mt 061
#bites+sides Recipe: Debbie Schembri
CELERIAC, MUSHROOM + JERUSALEM ARTICHOKE LOG Ingredients: 1 celeriac 15 chestnut mushrooms, chopped into 3cm dice 10 medium jerusalem artichokes 1 leek, finely sliced 1 red onion, finely sliced 2 cloves garlic, crushed 100g roasted hazelnuts, roughly chopped 4 sprigs thyme 2 sprigs sage 1 sprig rosemary 100 ml cream Zest of ½ lemon 100g butter Salt as needed
Method: Preheat the oven to 190 degrees Celsius. Leave the celeriac whole and prick it in a few spots with a skewer. Place on a lined baking sheet and bake for about 1 hour or until a knife pierces easily all the way through. Lay the jerusalem artichokes on a lined baking tray and place in the oven. Bake for 40 minutes or until soft to the touch and they emit some crystallizing liquid. Remove both from the oven when done and allow to cool thoroughly. Heat a frying pan on high heat and add half the butter. Once sizzling add in the mushrooms and saute for 5 minutes, add in the leek, onion, garlic, thyme, sage, and rosemary. Season with salt and lower the heat to medium. Cook for a further 10 minutes, adding a splash of water if it starts to stick. Allow to cool and remove the herb stalks.
Squeeze the flesh out of the jerusalem artichokes into a blender, add the hazelnuts, cream and season with salt. Blend until you have a thick paste. Cut the skin off the celeriac and slice the whole thing into very thin slices, under a cm thickness. Spread out clingfilm on your counter. Lay out a rectangle of overlapping celeriac slices to approximate dimensions of 20cm by 30cm. Season with salt. Next gently spread the hazelnut and jerusalem artichoke mix evenly over the rectangle. Follow with the mushrooms and onions. Very gently starting from the edge closest to you, roll into a log shape. Use the clingfilm to continue tightening and rolling the whole thing so that it tightens and becomes thicker and shorter. Once it is tight and feels compact, tuck the edges of cling film under and place the log in the fridge. Leave to set overnight. The next day preheat the oven to 210 degrees Celsius. Unwrap the log and place it in a roasting tin lined with baking paper. Dot with the remaining butter and season the outside with salt. Bake till the outside is golden brown. Alternatively brown each side in a frying pan although it is trickier to maneuver. Remove from the oven, allow to sit for 10 minutes before slicing.
Marble surface by R LAUTIER
Roasted hazelnuts were supplied by Good Earth
063
TOP RATED
Christmas+ NYE This festive season Served Magazine visits three highly rated, award winning experiences to indulge in with family and loved ones.
Pay 3 Nights & get the 4th for Free Enjoy a stay in our exquisite award winning hotel complete with Michelin Star dining, designer rooms, signature services and spectacular views. Package Offer includes: Complimentary 4th night Daily breakfast for 2 persons Free entrance to The Works (private members gym) Free use of our indoor pool Late check-out (subject to availability)
Bookable online on www.Iniala.com or on +365 2166 1111 Valid till end of March
PrivateDiningBEDblPage.pdf
1
29/10/2021
14:47
WHAT ABOUT... A Blue Elephant Dining Experience in the C
M
comfort of your own home?
Y
CM
MY
CY
CMY
K
We are now offering a full dining experience from start to finish which will certainly impress you and your guests.
FOR MORE INFORMATION: E: sales.malta@hilton.com
I
T: +356 21 383 383
Hilton Malta, Portomaso, St. Julians
I
#sweet stuff Makes: 4 cups of mousse Start to finish: Around 3 hours
TOFFEE MOUSSE
+ Eggnog Whipped Cream
Recipe: Sam Rattanopas from the Restaurant NaKorn, Photo by Siége 066
#sweet stuff
Ingredients: 3 cups heavy cream, divided 140g good quality dark chocolate, chopped 1 tsp good vanilla Chopped toffee bits 1 tbsp sugar 4 tbsp quality full fat eggnog (not fat free or the whipped cream will be too thin)
Ground cinnamon for dusting
Method: Heat 1 cup of heavy cream, either in the microwave or in a bagne marie and mix in chocolate until completely dissolved. Leave to cool completely at room temperature. While the chocolate mixture is cooling, put 1 cup of whipping cream in a mixer and mix until stiff peaks form. Fold the whipped cream into the completely cooled chocolate mixture and fold in the toffee bits. Spoon into 4 small cups or bowls and put into the refrigerator to set. In the meantime add the remaining cup of heavy cream, 1 tablespoon sugar and 4 tablespoons of eggnog in a mixer and beat until stiff peaks form. Top each chilled mousse with a dollop of the eggnog cream and sprinkle with more chopped toffee and a dusting of cinnamon. Serve chilled!
067
Furniture to relax alone (or together).
NEW LIVING & OFFICE CATALOGUE OUT NOW!
Triq l-Imdina, Ħal-Qormi. T. 2146 3501 / krea.mt
#sweet stuff Chocolate mousse cups Serves: 10 Start to finish: 30 minutes plus overnight Recipe: Julia Ripard Ingredients: 250g dark cooking chocolate 30g butter 5 eggs 2 tbsp water 10 tsp pistachio cream 100g toasted pistachios, chopped
Method: Melt the cooking chocolate on a very low flame with the butter and water. In the meantime, separate the eggs and whisk the white to stiff peaks. Once cooled, gently combine the egg yolks into the chocolate mix, and then slowly fold in the egg whites. Prepare your espresso cups by filling the bottom with a scoop of pistachio cream before pouring the chocolate over the top. It is best to prepare them a few hours before serving or to leave them to set in the fridge overnight. Serve topped with chopped pistachios, for a decadent yet ridiculously easy dessert! Pistachios supplied by Good Earth.
You will need 10 espresso cups
Marble surface by R LAUTIER
S M O O T H , R I C H + S W E E T C O C O L AT E M O U S S E C U P S
069
#sweet stuff
Serves: 10 – Ready in 1 hour plus overnight
B A I L E Y S L AY E R E D M E R I N G U E C A K E W I T H B A I L E Y S C A R A M E L C R E A M + C H O C O L AT E S A U C E
Ingredients: 5 egg whites 1 tbsp cornstarch 1 tsp white vinegar 200g golden castor sugar For the Baileys caramel: 200g golden castor sugar 100ml fresh cream 50ml Baileys The Baileys whipped cream: 400 ml fresh cream 1 vanilla pod scraped 50ml Baileys
The Baileys chocolate sauce: 250g 60 percent chocolate 100ml Baileys 100ml fresh cream To garnish: 150g roasted hazelnuts, roughly chopped Chopped dark chocolate
070
#sweet stuff Method: Preheat the oven to 100 degrees celsius. Combine the egg whites with the cornstarch and vinegar. Use an electric whisk and beat on medium speed until soft peaks begin to form. Gradually add in the sugar a little at a time and continue to beat on medium. Keep beating until you have stiff peaks. The whole process may take around 10 minutes. Dab a little of the meringue mixture on the underside of 3 baking trays and cover with baking paper. Divide the meringue mixture between the 3 trays and use a spatula to smooth and form into circles with an 8 inch diameter. Carefully place in the oven and bake for 1 hour and then turn off the oven and leave in the closed oven for a few hours or even overnight.
For the chocolate sauce combine the chocolate, cream and baileys in a glass bowl that fits comfortably over a simmering pot of water and keep stirring until melted and even. To assemble, lay the bottom layer of meringue on a serving dish, smooth over half of the cream, drizzle with some chocolate sauce and caramel and a scattering of hazelnuts. Repeat this process another time. For the top layer omit the cream and add plenty more of the sauces, hazelnuts and chopped dark chocolate. Enjoy the decadence! Good Earth supplied the golden castor sugar, cornstarch, vanilla bean and roasted hazelnuts
For the whipped cream whisk the cream with the vanilla pod until stiff and then fold in the baileys. For the caramel, tip the sugar into a non-stick frying pan and melt on medium heat, swivelling the pan ensuring the sugar is melting evenly. Do not stir with utensils. Wait for it to turn a dark intense brown and smell like it is on the cusp of burning. Remove from the heat and pour in the cream, whisk carefully and thoroughly transferring back to a low heat to help with creating a homogenous sauce. Whisk in the Baileys and stir till smooth.
Recipe: Debbie Schembri using Baileys supplied by M.Demajo Wines and Spirits Ltd.
071
#sweet stuff
ORANGE, VANILLA BEAN + CRANNBERRY
Shortbread Cookies Recipe & Photo by Melissa & Marc of Siege Food Photo
Ready in around 3 hours Ingredients: Zest from 1 large orange or 2 to 3 small oranges 1 vanilla bean, split and scraped 225g fresh cranberries 450g butter 1 cup white castor sugar 2 tablespoons of cornstarch 4 cups flour Optional: Granulated sugar to sprinkle Boil a small pot of water and add the fresh cranberries. Cook until they start to pop. Drain them and put them aside to cool. In a KitchenAid or large mixing bowl, add the butter and beat until creamed. Add sugar and cornstarch and mix to
072
incorporate. Add the flour and mix until it forms a ball. Add the orange zest, vanilla and the cooled cranberries.Mix lightly just to incorporate in the dough. Roll into a ball and wrap in plastic and put in the refrigerator for about an hour or overnight. Take out and roll dough out to about 3/4” / 2cm thickness and use any cookie cutter you desire (we just used a circle) to cut out cookies. Lay them on cookie sheets lined with parchment paper and if desired sprinkle tops with sugar. Put into an oven preheated to 175 degree Celsius and bake for about 15-18 minutes or until edges are just lightly browned. Put on a cooling rack, cool, and serve! They can be stored in an airtight tin for two weeks.
##sswweeeet t t shtiunfgf
IF YOU WANT TO END THE PERFECT SUPPER ON THE RIGHT NOTE, THIS A U T U M N A L T R E AT BY FRANCESCA TA N Z I N I IS THE ICING ON THE CAKE
073
#trending
B E A U T I F U L LY PA C K A G E D E X P L O S I O N S O F F L AV O U R W A I T I N G T O S U R P R I S E Y O U R L O V E D O N E S . T E T T I E R A’ S G I F T R A N G E A R E AT O N C E P R A C T I C A L A N D PA R T I C U L A R I N T R O D U C I N G Y O U T O N E W S C E N T S & E X P E R I E N C E S T H AT Y O U ’ L L N E V E R F O R G E T !
12 Botanicals for Gin: €73 Enhance your gin mixing with our natural list of botanicals and teas specifically selected for GIN. This premier gift box will consist of 12 botanicals and teas for Gin placed on our wooden rack, together with a rose-gold plated cocktail stirrer. tettiera.com 074
#trending
Herbs & Spices on wooden Rack starting from: €38 Stock organic herbs & spices in your kitchen! Choose a mix of 7 or 12 – packed in a glass tube with cork top and placed in a wooden rack. A perfect gift for the kitchen lover or for those mixologists in the making! Packed in our new cube box. tettiera.com Afternoon Tea for one: €52 An afternoon tea enjoyed in a classy Denby Heritage cup & saucer set. The Gift Box includes a mini tube, a tea houseshaped infuser, 2 tea sacks and a tea &
cacao praline pair from our healthy cacao praline collection! All packed in a large Tettiera mint gift box sealed off with a satin ribbon in mint or orange.tettiera.com
Afternoon Sparkling Tea LUX 3: €82 Have a Sparkling Afternoon Tea with Copenhagen Sparkling Tea & Tettiera whole leaf teas!
Standard tea tube, mini tea tube, Biscuit Rituals™, Sparkling Tea, Tea & Cacao Praline pair, 2 tea sacks, teapot-shaped infuser, packed in a LUX tube with tissue paper, coloured shredded paper & postcard. tettiera.com Tea & Bibliotherapy Gift Box: €32 Rediscover tea by giving your mind and body the benefits of a cup of tea paired with a good story and notecards to jot down your thoughts. This box includes 8 different types of tea and tisanes each packed in a single eco tea sack, a pack of 8 tea quotes on notecards and a surprise book. tettiera.com
075
#sweet stuff
STICKY Recipe: Sam Pizzuto. Serves: 8 to 10. Ready in 1 hour 15 mins
Ingredients: 500g pitted dates 500g water 9g bicarbonate of soda 4 eggs 180g sugar 200g Benna butter 270g flour 20g baking powder 100g brown sugar 25ml Whiskey
Method: Place dates & water in a pot over the stove top and bring to the boil. When boiling add bicarbonate of soda and stir in, remove from the heat, blend and set aside to cool. In a stand mixer fixed with the paddle attachment, beat the butter and sugar until creamed.
076
TOFFEE PUDDING
Add the eggs slowly until fully incorporated and add in the cooled date purée. Whisk the flour and baking powder together & add to the stand mixer, mix until fully incorporated on high, about 10 seconds.Transfer the batter to a lined baking tin and cook for about 45minutes on 180 deg c. Cream Brown sugar and Whiskey together. Add to a small saucepan and cook gently until everything is melted. As soon as the cake comes out of the oven, poke it with a fork all over and pour over the caramel.
077
#sweet thing
078
#sweet thing Cointreau, Almond + Orange Blossom Cake with Orange Mascarpone For the cake: 175g golden caster sugar 3 eggs 200ml sunflower oil 1 level teaspoon baking powder 8 drops orange blossom water Zest of 1 orange 100ml Cointreau 300g ground almonds Pinch of salt
For the syrup: Juice of 2 oranges 150g golden caster sugar 8 drops orange blossom water 75ml Cointreau ½ tsp ground ginger 50ml water
For the mascarpone: 200g mascarpone 50 golden caster sugar 1 vanilla pod, scraped Zest from 1 orange Serves: 12 Start to finish: 1 hour + overnight
Method: Preheat the oven to 170 degrees celsius and line an 8 inch cake tin with baking paper. In a mixing bowl use an electric whisk to combine the oil, sugar, eggs, blossom water, baking powder, Cointreau, salt and orange zest. Whisk on medium for 5 minutes. Fold in the ground almonds making sure that it is fully incorporated. Pour into the cake tin and bake for approx 35 mins or until a skewer comes out clean. For the syrup place all the ingredients in a pot and boil gently until a syrup forms. This will take around 10 mins. Stir occasionally and never take your eyes off it as it may want to boil over. Pour the syrup all over the cake and let it soak in overnight. For the mascarpone use the electric whisk to combine all the ingredients in a bowl until fully incoporated. Served with a slice of cake and an extra grating of orange zest over the top. Good Earth provided the golden caster sugar, ground almonds and vanilla pod
079
Farm to table...
FOR MORE INFORMATION, PLEASE CONTACT FRESH TO GO FOODS ON: 77074455/ 79701411
orders@freshtogofood.com.mt
Experience the Baozi
These pillows of deliciousness at Koza Dumplings will hit the spot! Yeast-leavened buns filled with yummy fillings of either chicken, pork, beef and red bean (adzuki) or even a great lamb baked bao. Served steamed or baked these portable meals were invented in the 3rd century by a military strategist and have stuck around ever since. It’s no surprise that these are Kung Fu Panda’s all-time favourite snack! Bao's are also available to buy frozen. Find Us on Bolt & Wolt Koza Dumplings 3,Triq San Bartilmew, Gharghur, GHR1015 Malta E: kozamalta@gmail.com T: 2158 2020
A TRULY MEMORABLE FESTIVE SEASON Located right in the heart of authentic St.Julian’s, paired with the most beautiful views overlooking Balluta Bay, Malta Marriott Hotel & Spa welcomes you to create memorable moments with us, over the festive season. Our dedicated and passionate team is here to make your Christmas and New Year with family, friends, or colleagues, a truly memorable one. For more information and reservation, kindly call +356 2311 0000 or email reservations@maltamarriott.com.
39, Main Street, Balluta Bay, St. Julian’s, STJ 1017, Malta info@maltamarriott.com • T +356 2311 0000 • www.maltamarriott.com
YOUR TIME WELL SPENT NOW ALSO OPEN FOR LUNCH
FRIDAY & SATURDAY 12.00 HR - 15.00 HR
Contact Us: www.demondion.com | info@xaracollection.com | +356 21450560