Served Magazine #25

N.25

MAGAZINE

A FESTIVE FEAST

Embrace the festive days with hearty indulgence. A cosy celebration of seasonal flavors, to ward off the winter chill awaits.

STORMS + SILENCE A journey of exploration continues...

Amidst saturated gear and challenges, the team discovers joy in the monochrome beauty of the Norwegian Arctic, highlighting the delicate dance between human ambition and nature's capricious forces in this captivating expedition. >>

FROM DELICIOUS QUICK FIXES TO REFINED DISHES! THIS ISSUE FEATURES MORE FESTIVE CHEER TO ADD TO YOUR SERVED STACK!

X1 THE NEW

LUNCH ON THE HARBOUR

From the vantage point on the fourth floor of the beautiful Iniala Harbour House hotel, guests can take in the most spectacular views of the Grand Harbour whilst enjoying an unforgettable dining experience by the award-winning chef, Simon Rogan.

The menu is inspired by the seasons, local produce and foraged ingredients which have been sourced across the Maltese islands.

Join us for lunch from Friday to Sunday and choose a starter, main course and dessert from a selection of dishes. The set lunch menu is a short yet sweet rendition of our multi-course tasting menu, which is also available for a more leisurely lunch.

THE FESTIVE SEASON AT ION HARBOUR Valletta is magical during the festive season, and nothing quite beats a special meal perched atop St. Barbara Bastion, followed by an overnight stay at Iniala Harbour House.

ION Harbour By Simon Rogan will be serving a festive menu for Christmas Eve, Christmas Day and New Year’s Eve, featuring a spin on our favourite Christmas classics.

I O N H A R B O U R .C O M

ION Harbour, Iniala Harbour House, 11 St. Barbara Bastion, Valletta, Malta +356 9911 0166 | dine@ionharbour.com |  @ionharbour

FESTI V E DINING at

V ILL A CORINTHI A V I L L A CO R I N T H I A I N V I T E S YO U TO E X PE R I E N C E T H E E PI TO M E O F FE S T I V E I N D U LG E N C E T H I S S E A SO N

Join us for a divine 5-course meal curated by world-renowned Chef Francesco Mazzei on both Christmas Day and New Year's Day. Elevate your New Year's Eve with an unforgettable culinary experience, an exquisite 8-course dinner by world-renowned Chef Francesco Mazzei and Chef Stefan Hogan.

Enjoy live music and an after-party DJ, ensuring a night that sparkles with joy and culinary excellence.

Reserve your table at Villa Corinthia for a spectacular festive celebration and a sensational start to the New Year!

D E PAU L E AV EN U E , S A N A N TO N , B Z N 9 0 2 3 , M A LTA +3 5 6 2 5 4 4 2 73 2 | D I N I N G . PA L AC E @ CO R I N T H I A .CO M CO R I N T H I A .CO M / PA L AC E

#from the editor

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hen I was asked to take over from Julia I automatically knew I had big shoes to fill, but I couldn’t resist, it is after all the Holiday issue, and while the holiday period can be particularly stressful, our chefs and home cooks came up with some awesome recipes which one could replicate with ease, making this one of the most exiting issues yet.

Editor, Keith Abela

Chef Gennaro shares some special, no waste, rustic recipes from his book ‘Gennaro’s Cucina’ perfect for reducing waste after Christmas lunch. World famous 3 Michelin star chef Simon Rogan, Chef patron of Ion at the Harbour and La Liste’s world’s best restaurant, L’Enclume, shares his recipe for the most delicious soda bread and Chef Tom Peters from Gracy’s Art & Supper Club graces our pages with recipes for their signature beef wellington and apple tart tatin.

With a new harvest just round the corner, what better seasonal star to have than Potatoes! Home cook Pippa shares her recipes for latkes, while Michelin trained chef Anton shares a recipe for a delicious potato terrine, a must try. While Chef Fascial from Bahrain shares a delightfully easy potato soup recipe.

And for New Years our cooks have you covered as well, Executive Head Chef of the Corinthia Palace, Stefan Hogan shares with us a magnificent roast duck recipe. Michelin trained chef Max cooks up a storm with his insanely delicious chicken liver tart, while Glenn an amazing home-cook shares his takes on some classic Roman dishes. We also have some super quick and easy ideas of how to use up all those pesky leftovers. Along with so many other astounding recipes.

We all really hope you enjoy and try these recipes at home and as a whole team we wish you all the very best. – Keith

Editor: Keith Abela Art Direction: Chris Psaila Photography: Matthew B Spiteri Contributors: Anton Curmi Faisal Al Daleigan Gennaro Contaldo Glen Galea Max Scerri Simon Rogan Stefan Hogan Tom Peters Pippa Mattei Advertising: Sam Psaila 7788 0300 Rhyarna Lee 9956 8323 Printing: Print It

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#contents

"AS THE FESTIVITIES UNFOLD, CULINARY DELIGHTS S H I F T TO R I C H , WA R M F L AVO U R S . S E AS O N A L I N G R E D I E N T S L I K E P O TATO, S P I C E S , N U T S A N D DRIED FRUITS DEFINE THE COSY AND COMFORTING ESSENCE OF FESTIVE CUISINE" 071. SOUL WARMING BOWLS These 2 comforting bowls boast the rich flavour and texture of out seasonal star, the potato by Chef Faisal Al Deleigan.

018. SEASONAL STAR Potatoes, how to cook them and how they changed the world. In this issue Served Magazine celebrates the humble Potato, featured in an array of delectable dishes.

046. STUFFED ROAST DUCK Corinthia Palace head chef Stefan Hogan is inspired by the season whipping up a feast for festive gatherings.

026. LEFT OVER MASH PANCAKES Have any leftover mash? These savoury pancakes are a must try and work really well for breakfast too.

075. BLUE CHEESE RISOTTO WITH ROAST HAZELNUTS & PEAR Elevate your dining experience with this elegant risotto. Arborio rice, shallots, and herbs cooked in vegetable stock.

Roasted pears, Blue Cheese, and hazelnuts crown the dish, delivering a symphony of flavors.

030. STORMS + SILENCE Kieran Creevy highlights the delicate dance between human ambition and nature's capricious forces in this captivating Arctic expedition.

038. TOM PETERS: FROM THE MENU AT GRACY'S Gracy's Arts & Supper CLub Chef Tom Peter's show us how to prepare two elevated dishes from their stunning Christmas menu.

040. INSPIRED BY THE SEASON In this special feature Served Magazine cooks and chefs invite you discover the eclectic flavours and aromas that capture the essence of the season.

052. FINGER FOOD Celebrate the season with a feast of flavors as our special feature unwraps the magic of Christmas in each bite.

In this culinary journey, discover six enchanting finger food ideas that bring joy to your holiday gatherings and transform your festivities with these gastronomic delights.

065. TRADITIONAL CLASSIC BY GENNARO CONTALDO This issue Gennaro Contaldo cooks up a rustic traditional dish from Umbria which will be ready to enjoy in no time at all.

078. CHIVAS WHISKEY EXPERIENCE Served reviews a fantastic whiskey tasting event held at the Medina Restaurant and curated by Ms. Claudia Attard, Marketing Manager at Farsons Beverage Imports.

Scan the QR code and find hundreds more delicious recipes to sink your teeth into.

028. WAKE + BAKE Simon Rogan shares his iconic soda bread recipe made famous at Roganic Hong Kong. This soda bread is loved by the masses. It is salty, sweet and incredibly soft.

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“TREAT YOURSELF TO SOME OF THE DEL

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S I M O N R O GA N’S S O DA B R E A D

B E E F W E L L I N G TO N

Made famous at Roganic Hong Kong, It is salty, sweet, incredibly soft, and best enjoyed with butter.

Chef Tom Peters shares his recipe for a traditional beef wellington, a signature dish from Gracy’s Art & Supper Club.

42 O P E N L E F T-OV E R L A SAG N E

Lasagne without the need of hours of preparation and utilises left-overs.

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B U T T E R M I L K “PA N N AC OT TA ” W I T H C H O C O L AT E & B A N A N A

This high protein, low fat pannacotta is perfect for anyone who really wants to impress but doesn’t have the time. Healthy and delicious.

S TO R M S + S I L E N C E

In a small cabin near Tromsø, Norway, a backcountry ski to cold water surf journey takes an unexpected turn.

48 FAT L E S S C H R I S T M A S P U D D I N G

Pippa’s ultimate fat free pudding is here to make your festive season a healthier one.

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ICIOUS RECIPES THIS SEASON BRINGS”

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N AT U R E’S P H A R M AC Y BY H+B

‘B E R RY G L A Z E D D U C K W I T H B R A I S E D B E E TS A N D M U L L E D W I N E

Explore these natural recipes and solutions for chemical-free concoctions.

A show stopping, one-pot-wonder of a centre piece for Christmas lunch.

50 PA N E T TO N E PA I N P E R D U

A different take on this classic breakfast dish.

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A P I C I U S ’ M O C K N I G H T I N GA L E

TURKEY CROQUET TES

This recipe has been adapted from one created by Apicius, to celebrate Saturnalia, the ancient Roman festival of feasting.

An absolutely fantastic way to use up those left over roasts in a delicious and creative way.

54 MINI DUCK PIES

Amazingly versatile, this recipe will help you get rid of all those left over veggies and meats that might be left.

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THE BEST GIFTS ARE THE ONES YOU’D GIFT YOURSELF.

Marketed and Distributed by Farsons Beverage Imports Co. Ltd. Trade Enquiry 2381 4400

Drink Jameson Responsibly

#contributors

cooks + chefs Anton Curmi Food love sparked young, bonding with busy dad in the kitchen. Dishwashing at 14 led to culinary studies in Malta. Worked in top-notch kitchens, including AIMSIR and Chewton Glen. Eyeing the next culinary chapter abroad.

Faisal Ahmed Aldeleigan Faisal left his comfortable life as a banker for a career as a chef consultant.

His love for food was instilled by his mother, he has perfected his craft by studying cooking techniques in Europe. By establishing the Chef Faisal Consultancy, Faisal is able to not only share simple yet sophisticated dishes, but is also positioned to help restaurant businesses thrive.

Glen Galea

Keith Abela

Max scerri

Pippa Mattei

Stefan Hogan

Though I never took it up professionally, food is an unwavering passion, an obsession of sorts, that takes up most of my downtime.

I love hunting for ingredients, trying out new, sometimes unlikely recipes and spamming my social media pages with photos of my culinary escapades. I also run a YouTube channel called Gastronawta - a homebrewed comedy cooking show in Maltese.

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.

Childhood dinner parties fueled my love for hospitality.

Started in front of house at 15, found my groove.

ITS in Malta led to gigs at topnotch restaurants abroad. Passion for sustainable farming, nose-totail butchering, and farm-to-fork ethos defines my culinary journey.

Pippa is a cook, food writer and teacher. Her kitchen has been a gathering place for many enjoyable meals with family, friends and those passionate to learn more about Maltese food. Pippa has written multiple cookbooks, features in many food magazines and share her knowledge and passion for cooking through her cookery classes.

Stefa in 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 in his heart he was already a chef by 9 years old - so a lifetime really. In the issue, Stefan features a recipe from Josephine's new Spring brunch menu, at the Corinthia Palace.

Gennaro Contaldo Gennaro is an Italian chef and tv personality, the author of a number of cookbooks including his latest, Cucina, where he shares his love for his home country and cuisine. Contaldo is known to be the mentor to Jamie Oliver, and for his parnership with fellow Italian chef Antonio Carluccio.

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#seasonal

W All About Potatoes!

e all know and love potatoes, they’re versatile, easy to cook, nutritious, and amongst other things, store really well at room temperature. Its no wonder that these super tubers are one of the most popular carbohydrates, but it wasn’t always that way, for most of the world potatoes have only been a staple for the last 300 years.

POTATOES, HOW TO COOK THEM AND HOW THEY CHANGED THE WORLD.

Potatoes originate from the mountains of Peru where they’ve been cultivated and consumed for millennia. By the time European explorers got to the new world natives to this region were already cultivating thousands of varieties, and discovering new preservation techniques many of which we still use till today. In fact the process of freeze drying potatoes was actually invented in Peru roughly 500 years ago, although they don’t have the machinery we do now, native peoples used to place their potato crop at the top of a mountain, where the combination of freezing cold and direct sunlight draws all the moister out of the spud with little damage. Once freeze dried the crop would last for years, rehydrated in liquid and turned into a mash or some other traditional dish. Instant mashed potatoes (powdered milk, instant coffee, and all of NASA’s foods) are basically made in the same way except we now use machinery to replicate the process.

Words: Keith Abela, founder of Natural Preserves.

Eventually European explorers brought potatoes with them to Europe, but it took a short while for us to start eating them with confidence. You see potatoes belong to the nightshade family, a family that includes wonderful

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FAISAL AL DALEIGAN CREAMY POTATO SOUP

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KEITH ABEL A LOADED GARLICY POTATOES WITH CRISPY PROSCIUT TO

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FAISAL AL DALEIGAN BABY POTATO BOWL

#seasonal

"POTATOES ORIGINATE FROM THE MOUNTAINS OF PERU WHERE THEY’VE BEEN CULTIVATED AND CONSUMED FOR MILLENNIA". edible fruit like peppers, aubergine and tomatoes, but also some deadly or toxic varieties like tobacco, belladonna and deadly nightshade. Even the leaves, green tubers and berries of the potato plant contain a potent neurotoxin called solanine, so past Europeans had every right to avoid this plant. So that being said if you have any green potatoes at home please throw them out.

But by the late 16th century cultivation started taking place with recipes including potatoes showing up all over mainland Europe, where eventually they became an important staple in several countries, even causing mass starvation if a crop fails.

It is estimated that there are roughly five thousand varieties of potatoes cultivated across the globe, all with their own colours, flavours and structures. The genetic diversity of this crop means that unique cultivars can grow in a variety of different altitudes, soil types and climactic constraints and that’s amazingly new to us.

This diversity also leads us to more culinary creativity, and versatility in the kitchen. Chips, crisps, mashed, jacket, roasted, even vodka and so many other things wouldn’t be possible without potatoes, and yet it is so very important to use the right potato for the right job. In culinary terms we divide potatoes into 3 distinct groups; starchy, waxy and all purpose. On a personal note I don’t care for the all-purpose varieties, they’re the jack-ofall-trades master of none sort of thing. These groupings happen because of two main starches; amylose and amylopectin, both found in potatoes to varying degrees.

Waxy potatoes tend to have a low starch content, but tend to be high in amylopectin, a type of non-water-soluble starch that gels really well and

helps hold the shape of the potato once boiled. These potatoes tend to also have higher amounts of water. They’re best used for boiling, steaming and salads. Due to the high amount of amylopectin using these potatoes for a mash would result in a rather unpleasant, gummy mash that resembles wallpaper paste.

Starchy potatoes are the opposite, low in amylopectin but high in the starch amylose, its water soluble cousin. These are absolutely perfect for mash, jacket and any other preparation that requires some crunch to it. Its floury texture after cooking helps absorb fats, blocking the gummy starches from working properly. The floury texture also allows for more oil absorption in the nooks and crannies where hot oil transforms the starches and sugars into a crispy or crunchy texture with a golden-brown hue.

However, its not only the type of potato that makes the difference, its also storage. Potatoes kept in the fridge aren’t very good for making nice crunchy spuds. While in the fridge, potatoes, being after all the seed for the next generation, tend to convert starches to sugars to protect itself from freezing and dying off. This means that when one goes to fry a potato the sugars caramelise before the spud even had time to cook, leading to a product that’s still raw but simultaneously burnt. You can reverse this by leaving the potatoes out for forty days at room temperature or boiling the potatoes in water with bicarbonate of soda before frying.

Anyway you look at it, life without the humble spud would be far less exciting. Its nutritious, has a long shelf life and it’s so versatile the recipes are endless. Just remember potatoes are far more complex than we can imagine, so please use the right potato for the job, you’d be amazed at the results.

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"ALTHOUGH LABOUR INTENSIVE, IT'S A GREAT WAY TO CHANGE IT UP THIS FESTIVE SEASON" 020

#seasonal

By Anton Curmi – Prep/Cook time: 12 hours/20 min, Serves: 6 as a side Ingredients 8 Medium Sized, Peeled Potatoes 250g Smoked Butter 30g chopped Hard herbs (thyme, rosemary, sage) Sea Salt

Smoked Potato Terrine.

Method Preheat your oven to 165 degrees Celsius, melt the butter, and line a greased terrine mould with some baking paper.

Slice all of your potatoes using a mandolin cutter to 1mm thickness. Alternatively, you can use a knife, but your slices have to be very thin and consistent. Toss your slices in a bowl with the soft herbs, some fine sea salt, and a few tablespoons of the smoked butter.

Using a brush, coat the bottom of the terrine

mould with smoked butter. Start layering your potatoes slice by slice, making sure you evenly brush each layer with more smoked butter, pressing down to ensure your layers are even.

Continue to do so until your terrine mould is full and slightly overpacked.

potatoes are cooked.

Cover with a baking sheet and another similarly shaped mould, ensuring that there is a decent amount of weight on your terrine. Bake for 45 minutes while weighed down, uncover, and bake for a further 15 minutes. Poke the centre with a thin knife to ensure that all your layers of

Once set, dip the mould in some warm water to dislodge the terrine, tip out and cut into 1-inchthick slices. Fry off in a pan on medium heat using a sheet of baking paper until warm in the middle and golden brown.

Once again, compress your terrine with something heavy, and allow to rest until it is cool enough to place in the fridge. Allow to set in the fridge overnight.

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By Keith Abela – Cook/Prep: 1hr/20min – Serves: 4

LOADED GARLICKY POTATOES WITH CRISPY PROSCIUTTO Ingredients For the Potatoes 4 large potatoes, ideally a red-eyed variety 3 tbsp mayonnaise 1 tbsp chopped garlic 1 tbsp fresh chopped chives 200g grated cheddar salt to taste For the Garnishes 6 slices Prosciutto some nice parsley leaves

Method Preheat your oven to 180ºC. Season the potatoes and place them in a baking dish and cook in the oven for 35 – 45 minutes or till the potatoes are soft.

Once cooked, remove the potatoes from the oven and leave at room temperature to cool for 15 minutes.

Cut the potatoes in half and scoop out the inside, reserve the skins.

Place the insides of the potatoes in a mixing bowl, and mix all the ingredients together, season with salt

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and taste. Adjust seasoning as needed.

Add the filling to the potato skins, and bake in the oven for a further 10 minutes.

Place the prosciutto slices on a baking dish lined with baking sheets. Bake in the same oven for 10 minutes. Once cooked remove from oven and leave to cool till it becomes crispy.

To finish, garnish the potatoes with crispy prosciutto shards and parsley leaves.

#wake + bake

By Keith Abela– Prep/Cook time: 35 min, Serves: 6 as dessert

PANNACOTTA WITH DARK CHOCOLATE AND BANANA. "AN EASY + DELICIOUS RECIPE WHICH CAN BE ENJOYED AS A DESSERT OR FOR BREAKFAST"

Ingredients

Method

For the “Pannacotta” 500ml Schärdinger Buttermilk 80g white sugar 3 gelatine leaves 2 drops of vanilla essence

Soak the gelatine leaves in a bowl of ice-cold water till soft. Drain from the water and set aside.

For the Garnishes 150g dark chocolate, chopped 100g dried banana chips 6 sprigs of fresh mint

Remove the pot from the stove and add the gelatine and mix well. Pour the still warm mixture into your preferred serving container. Transfer the “pannacotta” to the fridge and leave it to set for at least 6 hours.

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Place the Schärdinger Buttermilk in a small pot along with the sugar and vanilla essence, and bring to the boil.

To garnish, decorate with chopped dark chocolate, banana crisps and mint leaves.

#wake + bake

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#wake+bake Leftover Mash Potato Pancakes

By Max Scerri – Prep/cook time: 40mins – Serves 4

"MAKE THE MOST OUT OF YOUR LEFTOVERS WITH THESE DELECTABLE MASH POTATO PANCAKES, SERVED WITH SMOKED SALMON + COTTAGE CHEESE "

Ingredients 250g cold mashed potato 75g plain flour 1 tsp. baking powder 125ml milk 2 eggs 1tsp salt 1/8tsp nutmeg knob of butter 1 tsbp sunflower oil 1 tbsp chives

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Method Sieve the flour and baking powder over the cooled mashed potatoes.

In a separate bowl, whisk together the eggs and milk.

Add the egg and milk mixture, along with the chives, to the potato mix. Whisk the batter until it becomes smooth.

Heat a large non-stick frying pan over medium heat. Add sunflower

oil and a small amount of butter.

Once the fat heats up, start cooking the pancakes by adding 1 tbsp of batter for each pancake.

Cook four pancakes at a time for about 1 minute until the underside is golden brown, and small bubbles appear.

Flip the pancake and cook until the other side is golden. Remove them from the pan and keep them warm.

Repeat the process for the remaining pancakes, adding a small amount of oil and butter to the pan as needed. Serve the pancakes stacked, accompanied by creamy scrambled eggs and crisp rashers of streaky bacon or smoked salmon and cottage cheese.

#spotlight

SODABREAD SIMON ROGAN'S

MADE FAMOUS AT ROGANIC HONG KONG, OUR ICONIC SODA BREAD IS NOW BAKED FRESH AND SERVED DAILY AT ION HARBOUR. A SIMON ROGAN SIGNATURE, THE SODA BREAD IS LOVED BY THE MASSES. IT IS SALTY, SWEET, INCREDIBLY SOFT, AND BEST ENJOYED WITH BUTTER. Preferment Ingredients 110g Wholemeal flour 24g Oats 180g Buttermilk 180g Water 4g Yeast For the bread mix Ingredients 170g T45 Flour 7g Fine salt 7g Bicarbonate of soda 30g Butter, melted 25g Golden syrup Demerara sugar to garnish Jumbo oats to garnish

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#spotlight Soda Bread

By Simon Rogan – Serves: 8

Method 1. For the preferment, mix everything together and leave to prove on top of the oven (or a warm place) for one hour.

2. Add the dry ingredients, melted butter and golden syrup to the preferment and stir until combined.

3. Grease the moulds and fill ¾ of the way up, then prove on top of the oven (or a warm place) until just below the lip of the mould.

4. Spray with water and generously sprinkle with demerara and oats.

5. Bake at 200°C fan 3 for 15 minutes.

6. Remove from the moulds and cool on baking racks

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Words: Kieran Creevy Photography: Lisa Parvio

#adventure

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STORMS + SILENCE A journey of exploration continues...

In a small cabin near Tromsø, Norway, a backcountry ski to cold water surf journey takes an unexpected turn. Storms strip Senja's mountains of winter attire, replacing snow with greenery and escalating avalanche risks. With locals alarmed by unseasonal weather, the team faces the reality of climate extremes. The narrative unfolds against a backdrop of changing plans, from adapting to avalanche threats to embracing unpredictable surf breaks. Amidst saturated gear and challenges, the team discovers joy in the monochrome beauty of the Norwegian Arctic, highlighting the delicate dance between human ambition and nature's capricious forces in this captivating expedition. >> 031

#adventure

T

rapped in a small cabin near Tromso, Norway, I can only look out in horror as torrential rain and storm force winds scour metres of snow from the mountains around me.

Later that day, on a planning call with my colleague Lisa, we both stare in mute astonishment at the webcam images from Senja.

We should be gazing at steep mountains clothed in their winter raiment. Instead we’re faced with green hillsides, and rocky crags.

It’s the last week in February, and the mountains of Senja, in the Norwegian Arctic look like they’re about to bloom with late spring flowers.

All the locals with whom I’ve spoken are stunned and worried. Not only is this unseasonal, but this amount of rain, coupled with above zero temperatures, and high winds are a recipe for extreme avalanche risk. Unfortunately, all around the world, communities are experiencing ‘hundred year’ climate events on a yearly basis.

In two weeks, the rest of the team is supposed to fly out to Norway for our backcountry ski to cold water surf journey.

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We will have to pray for better conditions, a heavy dump of snow in the next fortnight, and some consistent weather to hopefully consolidate the snowpack. It’s also time to break out plans B, C, D…and discuss options.

When we're in the outdoors, we’re taught to adapt to nature, to change our plans to suit the conditions. However, at some point in the near future, the time may come when we can no longer adapt to what is happening with our climate, and nature may well decide that the devastation wrought upon humanity is karmic.

As if to drive home the unpredictability of current weather patterns, the following morning I wake to find my car almost completely enveloped in snow. In that period of time, more than a metre has fallen. Checking local avalanche forecasts, the risk level has shot up to 5 on many slopes.

A few days later, the risk has decreased enough that I can drive down through narrow valleys to Finland to pick up some of the teams gear.

Every few kilometres, the scenery, and vistas change. Granite faces, like stone sentinels, guard the entrance to deep gorges and glacial peaks.

#adventure

“ THOUGH THE SKIES ARE DARK BLUE BLACK WITH MORE SNOW ON THE WAY, THERE’S A WONDERFUL STARK BEAUTY TO THIS AREA, AS THOUGH THE LAND IS PAINTED IN MONOCHROME. ” It’s no wonder Norse gods, and goddesses seem intimidating, fierce, yet can open their arms to embrace those of stout courage. It takes determination, planning, and solid preparation to venture into these mountains at any time, let alone in winter.

It seems like no time has passed before we’re all assembled in Tromso airport, in sleet and rain, heading into the dark night, on our way to Senja.

Initially the going is smooth, but as we cross the bridge onto the island, the tone of the weather changes, we’re now driving into the teeth of a storm, wind whipped snow crystals dropping the visibility to less than a hundred metres.

The gps on our phones shows we’re only 40km from our cabin, but it’s another 90 minutes of tense driving before we make it. Shoulders sag with tiredness, but we have to unpack the car, otherwise, it’s possible the ski and board bags will be saturated, and frozen solid come morning.

Any hint of tiredness melts away the following

morning as we feast our eyes on the views from our kitchen. Though the skies are dark blue black with more snow on the way, there’s a wonderful stark beauty to this area, as though the land is painted in monochrome. The peaks thinly veiled in white, some sections outlined in black, too steep to hold snow. Beneath the mountains spurs, on the edge of our vision, lines of white break the blackness off the sea.

Already I can see Kate and Ben struggling with decisions…to surf, or ride the mountains on their new splits. Over the next week many plans are made, and altered, adapting to the weather gods.

Nearing the end of the trip, pre dawn, I drive the team to the start point of a day long tour.

There is elation tempered with muscular aches after 6 days of hard exercise, yet I can sense the joy for one more day in the mountains. Later afternoon, and with dinner already prepped, I get the call for a pick up.

Damp, hungry, and exhausted they may be, but happiness radiates from each of them. >>

Camera gear gets saturated; climbing skins, damp with moisture hang on lines in the tent, drying overnight, sometimes necessitating a return to the cabin for proper down time, battery charging and to soak in a hot shower.

The surf break, slightly elusive, seems to ebb and flow separate from tide tables. All of these are minor problems compared to the elation of being able to play in this magnificent wilderness.

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#adventure

Oatmeal, skyr, raspberry

By Kieran Creevy – Cook/Prep time: 45min – Serves: 4

"THE JOURNEY BECOMES A TESTAMENT TO THE TRIUMPH OF HUMAN SPIRIT AGAINST THE BACKDROP OF NATURE'S UNPREDICTABILITY." 036

Arctic char with barley, pepper and onion

By Kieran Creevy – Cook/Prep time: 45min – Serves: 4

Ingredients

Ingredients

Method

280g oat flakes 800ml water 50g butter 200g skyr 200g raspberries or other fruit 2 tbsp apple syrup or honey

250g barley (can be substituted with couscous, bulgur, or rice) 1 litre water 1 vegetable stock cube 1 tsp salt 2 tsp ground black pepper 1 large red pepper, diced finely 1 onion, diced finely 500g hot smoked arctic char (can be replaced with hot smoked river trout, or salmon)

Heat the water till it reaches a boil.

Method In a pot, bring the water mentioned above to a boil.

Once boiled, turn off the heat, add the oats, butter and syrup, mix well.

Cover and allow to soak for 3-4 minutes.

Serve with spoonfuls of skyr and fruit. You can replace skyr with thick Greek yoghurt if need be.

Add the salt, pepper, stock cube and barley, cook for around 30 minutes on a gentle simmer or until tender.

While this is cooking, dice the pepper and onion (if not done so already) When the barley is cooked through, flake the hot smoked char into the pot along with the pepper and onion.

Mix well and serve right away.

#adventure

"THIS EXPEDITION, WAS A BLEND OF DETERMINATION AND ADAPTATION, UNDERSCORES THE DELICATE BALANCE BETWEEN HUMAN ENDEAVOR AND NATURE'S CAPRICIOUS FORCES IN THE HEART OF THE ARCTIC WILDERNESS.."

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#eating out Serves 4 as main

Beef Wellington Gracy’s Arts & Supper Club

TOM PETERS

Method The Wellington can and should be made A minimum of 5 hours before using, even up to two days before cooking will be perfectly fine.

Pre heat a frying pan on a medium heat, season Beef Fillet with Salt and Pepper. Rub a tbsp of oil over the beef fillet and sear in the hot pan until golden all the way around.

Place on a plate, Brush with the mustard and set aside in the fridge.

In the same pan add your diced shallots and garlic followed by the chestnut mushrooms. Important to add a generous pinch of salt to the mushrooms to help draw out all the water from the mushrooms.

Cook over a high heat until you are confident almost all the moisture is withdrawn. Add the Madeira, and cream and cook until almost evaporated.

Transfer the mushrooms to a food processor and pulse until a patelike consistency. Allow this to cool before assembling.

Lay down a sheet of cling film leaving it attached to the roll. Lay down your slices of pancetta so they very slightly overlap. On top of this goes your mushroom duxelles and you need to smooth until you achieve an even layer covering the pancetta.

Place the Beef Fillet in the centre and carefully roll the pancetta around the fillet. Pull it tight with a few turns of the cling film and allow to sit in the fridge for 30 mins before next step.

Prep time: 1hr 30 minutes, Cooking time: 25 min For the wellington 600g Centre Cut Beef Fillet 1tbsp Dijon Mustard Salt and Pepper 038

For the Mushroom Duxelles 500g Chestnut Mushrooms 1 Banana Shallot (Finely Diced) 1 Garlic clove (Minced) 50ml Maderia wine 25ml Double Cream

To Build 10 Slices (Very Thin) Pancetta 1 Sheet Puff Pastry 1 egg

Lay down the sheet of puff pastry and brush with egg wash.

Remove fillet from the cling film and again roll the fillet in the pastry. It’s important that you get a good seal and that the seal is at the bottom of the wellington. Brush with egg wash and its ready for the oven.

Cook at 210°C for 22-25 minutes.

Allow to rest for minimum 10 minutes before serving.

#eating out Serves 4

Apple Tart Tatin Gracy’s Arts & Supper Club

FROM THE MENU

Prep time: 30 minutes, Cooking time: 1 hour Ingredients 6 Red Skin Apples 1 sheet Puff Pastry 150g Butter (room temp) 150g Caster Sugar

Method Peel, Core and 1/4 the apples 1 day before use, let them sit between a tea towel in the fridge, this allows the apples to turn brown and lose some of their water which will help keep your tart looking great.

In a non stick frying pan smooth your butter in the bottom, lay the sugar on top followed by the apples, try to pack the apples as tight as possible as they will shrink slightly when cooked.

Cut a circle of puff pastry slightly bigger than the frying pan, normally a main-course plate does the job.

Tuck the pastry over the apples and down the sides of the pan, prick with a fork and cut a little cross in the centre.

Place on the stove and begin to make a caramel with the butter and sugar. Once you begin to see a caramel forming, place the whole pan in the oven for 1hr at 175°C.

" A SWEET SYMPHONY THAT PAIRS PERFECTLY WITH VANILLA ICE CREAM OR CHANTILLY...."

Once its finished cooking don’t turn it out right away, let it sit on the side at room temperature and just place a small plate on top of the pastry to lightly press the tart.

Turn out onto a plate or chopping board, I like to serve with Vanilla ice cream, or Chantilly does the trick.

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#festive

Inspired by the Season “As the holiday season approaches, our culinary journey takes a festive turn, exploring the enchanting world of Christmas-inspired gastronomy.”

Ingredients

Method:

For the Duck 1 Whole Duck 1 small jar of blueberry jam 2 sprigs of rosemary 2 sprigs of thyme 4 cloves of garlic 1 orange, zest only salt to taste

With a sharp knife, remove the breasts and the legs from the duck, season them with salt and place them in a dish.

For the Braised Beets 4 large beetroots 4 medium sized onions 1 bottle of mulled wine (or 750ml of homemade mulled wine) 2 bay leaves 1 orange, no zest, halved ½ tsp crushed black pepper 2 tsp unsalted butter salt to taste Greens to garnish

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Chop the garlic, thyme, rosemary and orange zest, and mix them with the duck. Leave to sit for at least 20 minutes at room temperature.

While the duck is marinating, peel the beets and the onions, and chop lengthwise into quarters.

Place the vegetables into a roasting dish and toss with salt.

Place the duck legs, orange halves, bay leaves, mulled wine, black pepper and butter into the dish. Cover the dish with baking sheet and braise for 1.5 hours at 180ºC. once done the mulled wine should have almost completely

N THIS SPECIAL FEATURE, WE INVITE YOU TO DISCOVER THE ECLECTIC FLAVOURS AND AROMAS THAT CAPTURE THE MAGIC OF THIS SEASON. FROM INDULGENT DESSERTS ADORNED WITH WINTER SPICES TO SAVOURY DELIGHTS THAT ECHO THE WARMTH OF HOLIDAY GATHERINGS, OUR CHRISTMAS-INSPIRED FOOD COLLECTION IS A CELEBRATION OF TRADITION, CREATIVITY, AND THE JOYOUS SPIRIT OF THE MOST WONDERFUL TIME OF THE YEAR. JOIN US AS WE UNWRAP THE CULINARY TREASURES THAT WILL MAKE YOUR FESTIVE TABLE A FEAST FOR THE SENSES. 040

evaporated, leaving behind a nice gravy consistency.

Next, pat the duck breasts dry with a little kitchen roll and place them skin side down in a cold pan. Place the pan on a low heat and cook for 15 minutes on the skin side. This process will draw out the fat from the skin.

Once cooked for 15 minutes flip the breasts over. Turn the heat up high, add the jam to the skin side of the breasts and cook for a further 5 minutes.

Once cooked, remove the breasts from the heat and leave to rest on a plate for 5 minutes.

To serve, cut the breasts into slices, add the garnishes to the serving dish, decorate with edible greens, and a little more jam.

Castello Monaci – Primitivo di Manduria “Tautor” 2018 A quality Primitivo di Manduria, full of aromas of macerated red fruit on the nose, blackberry and currant jam ending with iodised notes due to the proximity of the sea and spicy notes. Warm, smooth, elegant and profound on the palate. The refined tannins and forest fruit forward profile will be a perfect pairing for a glazed duck, while the mulled wine spices will complement beautifully the spicy character of Primitivo. A great festive combination! farsonsdirect.com

#festive Berry Glazed Duck with Mulled Wine Braised Beets. By Keith Abela – Prep/Cook time: 30 min/1.5 hrs, Serves: Serves 4 as a Main

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#festive

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HIS RAGOUT, IS MADE FROM THE BEEF OF A LEFTOVER ROAST, ADD RED WINE, TOMATO SAUCE AND SIMMERED TO PERFECTION. TOPPED AND LAYERED WITH PARMESAN-INFUSED BECHAMEL, THIS DISH IS A SYMPHONY OF TEXTURES AND FLAVOURS, WHICH CELEBRATE THE ESSENCE OF ITALIAN COMFORT FOOD. >>

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#festive

OPEN BEEF RAGOUT LASAGNA.

By Anton Curmi – Prep/Cook time: 2 hours/20 min, Serves: 4 as a main

Ingredients

Method

133g flour 65g semolina 140g egg yolks 400g leftover beef roast, chopped 2tbps neutral Oil 1 carrot, finely diced 1 onion, finely diced 3 garlic cloves, minced 1 bay leaf 200ml Red wine 300g tomato sauce 25g butter 25g flour 250ml milk 25g parmesan, grated

In a bowl, combine the flour, semolina, and yolks using your hands until a rough dough is formed. Turn out onto a work surface and knead until you are left with a smooth ball of dough. Cover and place in the fridge to rest for at least 1 hour.

In a saucepan, heat the oil on a medium flame, add your leftover beef roast and stir constantly until golden brown. Take out of the pan and set aside. Keep the same saucepan on the heat.

Quickly add your diced carrots and onions and sauté on a low heat, making sure to scrape all of the bits of food left in the saucepan while cooking. Once translucent, add in your browned beef, garlic, and bay leaf.

Turn to a medium/high heat while constantly stirring. Once the food begins to catch to the bottom of the pan, deglaze with red wine, reduce until almost dry, and add your tomato sauce. Cover, place on a very low heat and simmer for 45 minutes/1 hour, stirring occasionally to ensure nothing is burning.

While the ragout is cooking, roll out your pasta sheets to 1mm of thickness and cut out using a ring cutter (or a mug). Cut three sheet of pasta per portion.

To make your bechamel, melt the butter in a saucepan, whisk in the flour and cook for 30 seconds. Once a roux is formed, slowly whisk in the milk, ensuring no lumps are formed. When all the milk has been added to the saucepan, simmer until thickened, take off the heat and whisk in the grated cheese.

Cook the pasta, heat the ragout and bechamel and layer in a plate as if you were layering a traditional lasagna in an oven dish. Start with a pasta sheet, a bit of ragout, then bechamel, and continue building the dish until you have used 3 discs of pasta. Top with grated cheese and some soft herbs.

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#festive

CLASSIC CHICKEN POT PIE

By Anton Curmi – Prep/Cook time: 1hr/30min – Serves: 4

Ingredients

Method

1tbsp Neutral Oil 50gr Butter 1 Onion, Diced 1 Carrot, Diced 1 Celery, Diced 3 garlic cloves, Minced Aromats (Thyme,Rosemary,Sage,Pepper) 25g Flour 250ml Leftover Gravy/Stock/Water 600gr, Leftover, Pulled Turkey/Chicken Meat 500gr Mashed Potatoes 5/7 Egg Yolks

Gently heat the oil and butter in a saucepan over a medium flame, once the butter starts to foam, add in the carrots, celery, and onion and sauté’ for 30 seconds before adding in your garlic and stirring the vegetables until they are translucent.

Add your flour and continue stirring for another 30 seconds. On a medium/low heat, slowly add in your leftover gravy/stock/water making sure to mix thoroughly to avoid lumps of flour. Continue cooking until the liquid in the pan covers the back of your spoon.

Once all of the liquid has been incorporated, add the leftover pulled meat and incorporate well with the sauce. Take off the heat, fold in your aromats and season to taste (the amount of seasoning needed will vary depending on how salty your gravy/stock is, if using any).

In a bowl, combine the mash and egg yolks until a smooth mixture is achieved. Place the mash in a piping bag.

Place the mixture into an oven dish and neatly pipe over with the mashed potato mixture.

Bake in the oven at 180 degrees Celsius for 20/30 minutes or until the centre is hot, and the mash is golden.

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#festive

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OPPED WITH A GOLDEN LAYER OF MASHED POTATOES, THIS OVEN-BAKED CLASSIC TRANSFORMS LEFTOVERS INTO A HEARTY, HEARTWARMING FEAST. THE RICH, SAVORY GOODNESS OF THIS DISH IS PERFECT FOR FESTIVE GATHERINGS.

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#festive

Stuffed Roasted Duck Port Wine Sauce, Peach and Apricot Chutney Ingredients

Method

1 duck, (about 2,6 kg)

For the Sauce Heat the oil in a roasting tray and add the duck bones, carrots, onions and brown sugar, season and cook in hot roasting oven.

After 10 minutes add the celery, leek and thyme and roast for a further 20 minutes until golden brown. Transfer the bones and vegetables to a sauce pot.

For the stuffing 500gr potatoes, peeled 2 leeks, diced 2 garlic cloves, finely chopped 1 carrot, finely diced 1 celery stick, finely diced 6 shallots, finely sliced 50gr butter 150gr minced chicken 80gr chopped walnuts 1 orange, zest only 1 lemon, zest only Grated ginger, to taste ½ tsp ground coriander Fresh thyme Chopped parsley For the sauce 20ml sunflower oil Duck bones 1 carrot, chopped 1 onion, diced 1 rib celery, diced 1 leek, chopped Thyme 200ml red wine 150ml port wine 25gr brown sugar 1 litre chicken stock 30gr cold butter

Deglaze the roasting tray with the red wine and pour into the sauce pot. In a small pan heat the port and flame, once alcohol has evaporated pour over into the sauce pot. Once the port has reduced by half the alcohol has evaporated.

Add the chicken stock and simmer for about 1 hour until the sauce is reduced and dark in colour. Strain through a fine sieve.

When ready to be served, heat and whisk in the cold butter to give it a nice shine. Check seasoning and adjust accordingly.

For the Stuffing Cook the potatoes for 10 minutes, drain, allow to cool slightly and grate.

Heat the butter and sauté the leeks, garlic, carrots, shallots, and celery season with salt and pepper. Add the chopped thyme, cook until vegetables are cooked through but not overcooked.

Mix the vegetables with the grated potato add the minced chicken, chopped walnuts, parsley, citrus and mix well. Make a small patty and fry to check taste, adjust seasoning if necessary.

The Duck Generously sprinkle the duck with salt, fill the cavity with the stuffing and with butcher’s twine truss the duck. Tie the legs together and pass the string under the legs and secure – this will make the duck look plum and full when roasted.

Place the duck on a roasting tray and cook in a pre-heated over set at 210°C for the first 20 minutes, reduce the heat to 160°C and roast for a further 1 hour.

Baste regularly to get a nice crisp skin and golden colour. Check with a probe that the core temperature is over 72 degrees remove from the oven and allow to rest before serving.

Before serving, remove the string, glaze with honey and some fresh orange zest.

Place the duck on a large platter and surround with all the trimmings, place the sauce in a gravy boat and a bowl with the chutney.

"TO COMPLETE THIS DISH SERVE WITH DUCK FAT ROAST POTATOES, HONEY GLAZED CARROTS, SAUTEED FRENCH BEANS AND STEWED RED CABBAGE."

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#festive

Recipe by Stefan Hogan, Executive Head Chef, Corinthia Palace – Prep/Cook time: 2.5hrs, Serves: Serves 4–6 as a Main

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#festive Luxury (+ fatless) Christmas Pudding

By Pippa Mattea – Prep/Cook time: 20 min/4 hrs, Serves: 6-8 as a Dessert

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#festive

Ingredients 200g raisins 200g currants 175ml stout 150g fresh brown bread crumbs 100g self-raising flour 50g blanched chopped almonds 50g glace cherries quartered 50g light brown sugar 2 tablespoons finely grated tangerine peel 1 teaspoon freshly grated nutmeg 1 teaspoon ground cloves 3 large eggs, beaten 6 tablespoons of either rum, port or brandy

LUXURY CHRISTMAS PUDDING Method Mix all the dry ingredients in a bowl and add seasonings. In another bowl, whisk the eggs and Alcohol.

Pour this over the dry ingredients and mix well (every member of your family should give this a stir for good luck!)

Butter a suitable pudding basin well with a small round greased paper at the bottom.Put the mixture in and press down.

Cover with greaseproof paper and foil folded 5 cm across middle. Tie well with string.

Steam pudding for 4 hours (with boiling water up to half- way in the pot). Leave to cool.

Cover with clean paper and foil and on Christmas day, re-heat the same way for two hours.

Serve with rum sauce, fresh cream or Brandy butter.

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#festive

By Anton Curmi – Prep/Cook time: 12 hrs/ 20 min, Serves: Serves 4 as a Main

PANNETTONE PAIN PERDU

"INDULGE IN THE LUSCIOUS FUSION OF DECADENCE AND TRADITIONAL COMFORT WITH THIS PANETTONE PAN PERDU RECIPE BY ANTON CURMI. "

Ingredients

Method

For the Duck

Pre-heat your oven to 180 degrees Celsius. Line a baking tray with some butter and greaseproof paper.

In a saucepan, heat your milk, cream, and butter to a gentle simmer.

62g butter 375g panettone Vanilla 150ml cream 150ml milk 2 large eggs 50g caster sugar 60g dark chocolate

Combine your egg, sugar, and hot cream mixture until smooth. Leave to cool slightly.

Once cooled, tear the panettone into rough chunks, soak them in the custard mixture for a minute or two and press into the baking tray, layering with dark chocolate pieces as you go. Once finished, pour over any leftover custard which you may have left, and bake for around 25 minutes or until set.

Once your pudding is cooked, allow to slightly cool outside, cover the top with a sheet of greaseproof paper and compress the pudding with an identical tray. Place in the fridge and rest overnight while still pressing.

Once fully set, tip your pudding onto a board, cut into sizable portions, and heat in the oven. Serve with an icecream or sweet sauce of your choice.

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#festive Elevate your culinary experience as buttery panettone meets a velvety custard infused with vanilla and dark chocolate. This delectable creation is a symphony of flavors, making it a delightful addition to your festive table.

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#finger food

Finger Food.

Apicius – By Glen Galea– Prep/Cook time: 45min, Serves: 6 as snacks

Celebrate the season with a feast of flavors as our special feature unwraps the magic of Christmas in each bite. In this culinary journey, discover six enchanting finger food ideas that bring joy to your holiday gatherings and transform your festivities with these gastronomic delights.

Ingredients

Method

12 quails breasts salt and pepper to taste 2 tbsp olive oil 1 tbsp fresh mint, chopped 1 tbsp fresh coriander leaves, chopped 3 crushed and diced garlic cloves a handful of grapes, pitted and crushed 1 tbsp butter for greasing 3 pitted prunes Rose petals

The easiest way to prepare these layered quails is to first acquire deboned quail breasts.

Season with salt and pepper then prepare a marinade with the olive oil, mint, coriander leaf, pepper to taste, crushed garlic and crushed grapes. Leave the breasts to marinate overnight.

In an oven preheated to 180°C and on a greased dish layout the quail breasts and cook for around 15 minutes until golden brown. Around 5 minutes before they are done layout 3 sliced prunes in the hot dish to make six stuffings, and return to the oven.

Before serving layer these out in this manner: a quail breast on the bottom, a prune slice in the middle, and another quail breast on top.

Finally decorate with a rose petals. Wild dog rose petals were used for this dish but you can use other edible flower petals for this dish.

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#finger food

SATURNALIA WAS AN ANCIENT ROMAN FESTIVAL OF FEASTING, GIFT GIVING, AND REVELRY THAT TOOK PLACE IN DECEMBER. IF THIS SOUNDS FAMILIAR IT IS PROBABLY DUE TO THE FACT THAT THE CHRISTIAN CHRISTMAS TRADITIONS FIND THEIR ORIGINS IN THESE ANCIENT ROMAN FESTIVITIES. THIS RECIPE HAS BEEN ADAPTED FROM ONE CREATED BY APICIUS WHO IS MOST LIKELY HISTORY’S FIRST DOCUMENTED GOURMAND. 053

#finger food Mini Duck Pies

By Keith Abela – Cook/Prep: 50min – Serves: 6 – 12 as snack

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#finger food

Ingredients For the pies 200g left over duck meat, chopped 100g fine bulgur 100g left over roast vegetables 50g green olives, sliced 50g pitted dates 8 sheets of filo pastry 3 spring onions, sliced 2 tbsp fresh chopped parsley 1 tbsp dried mint 1 tbsp extra virgin olive oil ½ tsp ground cumin ¼ tsp ground cinnamon ¼ tsp ground coriander ¼ tsp smoked paprika ¼ tsp salt Extra virgin olive oil for brushing Mixed seeds for tops 1 egg whisked for sealing and glazing Method Pre-heat oven to 180ºC. Mix the cooked duck meat, cooked vegetables, fine bulgur, sliced olives, dates, olive oil, spring onions, herbs, spices and salt. Mix well, so everything is evenly distributed.

Lay the filo sheets flat and brush with oil once every two layers and separate into 2 piles of 4 sheets each. Cut each pile into 6 even squares, place a little bit of the mixture into each square.

Brush the corners with just a little bit of egg wash and close the squares.

Brush some more egg wash on the tops of the squares. Sprinkle with some mixed seeds.

Bake in the oven for 17 minutes or until golden brown.

Serve right away.

Don’t worry the bulgur will cook with the steam from the vegetables and meat.

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#finger food Leftover Turkey + Mushroom Croquettes

By Pippa Mattei – Cook/Prep: 1hr – Serves: 4 – 6 as snack

WHAT TO DO WHAT YOUR LEFTOVER TURKEY?

Dish (right) Paired with Bodega Norton – Altura Pinot Noir 2018 The Norton Altura Pinot Noir is a delicate expression of the grape, with violet aromas intermingled with scents of cherries.

This elegant and varietally correct expression of new world Pinot Noir offers sweet tannins on the palate with a well-balanced, harmonious finish. With the wine’s bright acidity, cutting through the fat of the pate, the red fruit character of the wine complementing the dish’s sweetness and the earthy undertones of Pinot Noir adding up complexity to the richness of the dish, a lovely pairing awaits.

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#finger food Chicken liver pate tartlets, pickled Radishes

By Max Scerri – Cook/Prep: 3hrs/30min – Serves: 6 as starter

Ingredients For the pastry 250g plain flour 1 pinch salt 1 tsp icing sugar 50g lard 75g salted butter, softened 1 egg, lightly beaten For the pate’ 200g chicken livers (cleaned and trimmed)

160g unsalted butter 1 onion finely chopped 2 garlic cloves finely chopped 1 tsp salt 1 tsp pepper 20ml port 20ml sweet sherry 3 sprigs thyme (leaves only) For the pickle 75g of white wine vinegar 50g of water 50g of sugar 80g breakfast radishes (thinly Method on page 56 >>

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#finger food << Continued

Chicken liver pate tartlets, pickled Radishes

By Max Scerri – Cook/Prep: 3hrs/30min – Serves: 6 as starter

Method Start by making the pastry. In a bowl, combine the flour, salt, sugar, lard, and butter. Rub them together until you get a fine breadcrumb-like texture. Add an egg to bring the pastry together.

Place the pan back on the heat and when hot add in 50g of butter. Lay out the livers into the pan and cook for around a minute on each side until the outside golden brown and then season with salt and pepper.

Roll the dough to 5mm thickness and cut 6 circles (4 inches each).

Line tart cases with these circles, leaving a slight overhang. Cover and refrigerate for 1 hour.

Deglaze the pan using the port and remove from the heat once reduced down.

Preheat the oven to 180°C. Line the tart cases with foil, fill with baking beans or rice, and bake for 10-15 minutes until golden.

Remove beans and foil, return to the oven for 5 more minutes until golden brown. Trim the edges with a serrated knife for a neat finish. Place the tarts on a cooling rack and set aside.

In a large skillet over medium heat, melt 50g of butter. Add finely sliced shallots, minced garlic, and thyme, sautéing until the shallots become translucent.

Deglaze the pan by pouring in the sherry, allowing the alcohol to cook off. Remove this mixture from the pan into a bowl.

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Transfer the livers and the onion mixture to a food processor, adding the remainder of the butter. Blend the ingredients until a smooth and creamy consistency is achieved.

Season the pâté with salt and pepper to taste. Place in a piping bag and in the fridge to cool down.

Next, make the pickle liquor, place the vinegar, water and sugar in a saucepan and bring to a simmer.

Set aside to cool completely.

Once cool add the radishes in for 15 minutes.

To assemble the tartlets, simply pipe the chicken liver pate into the tart shells and top with crunchy quick-pickled radishes.

Leftover Turkey + Mushroom Croquettes

By Pippa Mattei – Cook/Prep: 1hr – Serves: 4 – 6 as snack

Ingredients 250g cooked turkey chopped 100g seasoned plain flour 150g dried white breadcrumbs 75g butter 50g flour for sauce 50 g mushrooms chopped 110ml strong turkey or chicken stock 110ml milk 1 tablespoon parsley, chopped 2 eggs beaten with 1 tbs oil 1 egg yolk Salt & pepper, to taste A pinch of nutmeg grated A small pinch of cayenne pepper A little lemon juice Oil for deep frying

Add chopped turkey, then add the sauce. Stir well and when almost cold, add beaten egg yolk. Put mixture into fridge to chill and set.

Divide the mixture into 12 equal portions. Shape into patties with floured fingers. Roll in seasoned flour, brush all over with the beaten egg and then cover thickly with dried white breadcrumbs.

Heat oil to 180ºC or almost smoking hot. Fry 4 croquettes at a time until golden brown.

Drain on kitchen roll and when all are cooked, serve immediately with Christmas Cranberry sauce or even brown sauce or ketchup!

Delicious!

Method Make the thick sauce: melt 50g of the butter and add the flour. Add the Can also be served with a refreshstock and milk and bring to the boil. ing side salad.

Cook until thick and smooth. Add seasoning and parsley and allow to cool.

Meanwhile, chop turkey into small pieces. Chop mushrooms and cook in 15g of butter. Sprinkle with a little lemon juice.

#finger food

Devils on Horseback.

By Glen Galea– Prep/Cook time: 45min, Serves: 6 as snacks

Ingredients

Method

6 medjool dates 2 shots whisky Semi soft ġbejna 6 deshelled pistachios 6 thin slices of streaky bacon butter or vegetable oil for greasing 6 slices of Maltese bread 2 tbsp carob syrup 2 tbsp mustard seeds

Take around 6 medjool dates, half sliced laterally and pitted. Soak in about two shots of scotch whisky in a bowl for around 20 mins. Drain and share the date infused whiskey with a loved one. Christmas is a time for sharing and a time for loved ones, so please indulge.

Stuff the dates with semi soft ġbejna (not the fresh soft one.) Then shell 6 pistachios and stuff each date with one of these.

Wrap in thinly sliced bacon, rind removed, then broil in a hot oven, on a greased dish, until nicely browned.

Prepare circles of sliced Maltese bread. Butter and toast in a pan until golden.

Brush one side of the bread with carob syrup.

Place each cooked devilled date on top of each toast disc and sprinkle with mustard seeds.

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chRisTmas @HILTON MALTA

View FESTIVE BROCHURE

HILTON MALTA, PORTOMASO, ST.JULIANS, STJ4012 T: +356 2138 3383 W: www.malta.hilton.com

#finger food

Chirstmas On a Stick

By Glen Galea – Cook/Prep: 70min – Makes: 1 Platter

Ingredients 430g of turkey breast 300g carrots 300g potatoes 1 dash Drambuie or Amaretto liqueur Sprinkle of ground coriander Sprinkle of fennel seeds 1tbsp honey 2 tbsp butter salt and pepper to taste 40g white sugar 20g yellow mustard paste 1g sea salt 1⁄4 tsp dry mint leaves 25g honey 10g Sriracha hot sauce

Method Each ingredient is cooked separately to retain a unique distinguishable flavour.

Season around 430g of Turkey breast with salt and pepper, which when cooked will yield around 300g of cooked meat. Set aside for a few minutes and then sprinkle with Drambuie or Amaretto liqueur. Allow to soak for around half an hour in the fridge.

Dust ground coriander on the carrots and Maltese fennel seeds on the potatoes. Roast in a high heat oven for around 25 minutes make sure to toss and turn the cubed vegetables every five minutes until the vegetables are golden and cooked.

Using the same in weight (300g) in carrots and potatoes respectively, wash well but do not peel, and cut into 1 to 2 cm cubes.

In the meantime take the turkey breast and fry it up in a pan in a little butter until it is well seared on both sides and cooked through.

Butter a dish that is large enough for both vegetables make sure they are set comfortably in one layer and none are over lapping.

Fill half the dish with the cubed carrots and the other half with the cubed potatoes.

Take off the heat and cube in similar sized pieces to the vegetables. Skewer the meat at the bottom and serve.

Coat the carrots with some Maltese honey and cook for the last five minutes.

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It may be cold outside but our hearts are always warm With joy in our hearts we invite you to come, for a festive celebration with your special someone.

Bring your love, your children, your pet or a friend, at Kempinski the festive spirit knows no end.

Discover our offers and dinners here, and invite any and all you hold dear.

info.sanlawrenz@kempinski.com +356 2211 0000 kempinski.com/gozo Kempinski Hotel San Lawrenz, Triq ir-Rokon, SLZ1040, Gozo, Malta

By: Gennaro Contaldo Photos: David Loftus

#star dish

'TRADITIONAL CLASSIC' chicken with spicy tomato sauce

Considered a household name for his regular cooking show appearances on UK television, his many cookbooks on hearty and homely Italian cooking, and known as the culinary mentor to British chef Jamie Oliver - one could say Gennaro Contaldo introduced Italian cooking to the UK household. His contagious laughter and ‘joie-devivre’ has captured the hearts of his audience for what continues to be a lengthy career. This time Gennaro cooks up a rustic dish from Umbria which will be ready to enjoy in no time at all, so follow along. >>

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#star dish

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HIS RUSTIC CHICKEN DISH FROM UMBRIA IS A GREAT WAY OF USING UP TOMATOES THAT ARE JUST A BIT TOO RIPE FOR SALADS. THE COMBINATION OF GARLIC, CHILLI AND THE ESSENTIAL OILS THAT EXUDE FROM THE FINELY CHOPPED ROSEMARY COMPLEMENT THIS DISH PERFECTLY. SIMPLE TO PREPARE WITH JUST A FEW INGREDIENTS, I’M SURE THIS WILL BE YOUR GO-TO CHICKEN DISH. SERVE WITH GOOD, RUSTIC BREAD TO MOP UP THE DELICIOUS JUICES.

Serves 4 – by Gennaro Contaldo

Ingredients 1kg (2lb 4oz) chicken pieces on the bone, such as thighs and drumsticks 3 tbsp extra virgin olive oil 3 garlic cloves, lightly crushed and left whole 1 red chilli, finely chopped 2 tbsp finely chopped rosemary needles 150ml (5fl oz) white wine 500g (1lb 2oz) ripe cherry or baby plum tomatoes, cut in half sea salt and freshly ground black pepper rustic bread, to serve

Discard any fat remaining in the pan.

Method Heat the oil in a large frying pan over a high heat, add the chicken pieces, then reduce the heat to medium and cook the chicken on all sides to seal, about 15 minutes. Cover with a lid and cook for a further couple of minutes.

Transfer the chicken to a plate and set aside.

Serve immediately with lots of good rustic bread.

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Return the pan to the heat, add the olive oil, then sweat the garlic, chilli and rosemary over a gentle heat for a minute or so. Return the chicken pieces to the pan, add some salt and pepper, then increase the heat, add the wine and allow it to evaporate.

‘Gennaro’s Cucina: Hearty Money-Saving Meals from an Italian Kitchen’ by Gennaro Contaldo (Pavilion Books). Image by David Loftus.

Photo: David Loftus.

Reduce the heat again, stir in the tomatoes, cover with a lid and cook over a gentle heat for 30 minutes until the chicken is cooked through.

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#seasonal

Creamy Potato Soup – Prep/cook :45min – Serves: 1 – By Chef Faisal

Ingredients 20g Butter 30g White onion 5g Chopped garlic 1/4th tsp White pepper ground 1/8th tsp Sea salt 5g Chicken stock powder 200g mashed potato 250g Water 1/4th tsp Dry oregano 60g Cooking cream 10g Parmesan cheese As Garnish Toasted almond flakes Fried crispy onions Black pepper corns

Method: In a cooking pot add the butter, onion and garlic, cook on a medium heat until golden brown.

Boil the potato for 20 minutes on a high heat then strain. Once cooked remove the skin from the potatoes and mash well. Reserve for later.

Add all the spices and including the mashed potato then mix well, add the cooking cream, water and parmesan and cheese then cook on a medium heat for 10 minutes.

"Velvety and smooth, this comforting classic boasts the rich flavour and texture of potatoes, subtly seasoned and blended to perfection. Topped with a sprinkle of chives or crispy bacon, it's a soul-soothing indulgence that satisfies with every spoonful."

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#seasonal Baby Potato Bowl

By Faisal Al Daleigan – Prep/cook : 50min – Serves: 1

"Ready in just 50 minutes, this Beef and Potato Bake is the ultimate comfort food. Roasted baby potatoes combined with a chunky beef mix and topped with fresh thyme and melted mozzarella. A delicious dish, perfect for any occasion."

Ingredients 250g Chunky beef mix 80g Roasted baby potato 1g Fresh thyme, leaves only 40g Mozzarella Tomato sauce 500g Peeled tomato puree 1/8 tsp Black pepper, ground 1/4th tsp Celery salt 15g Olive oil 5g Garlic powder 5g Onion powder 35g Tomato paste 10g Brown sugar 1/4th tsp Dry oregano

For roasted potato 250g Baby potato 1/4th tsp Sea salt 1/8th tsp Black pepper, ground 15g Olive oil 1/4th tsp Dry oregano For chuck beef mix 15g Butter 5g Chopped garlic 10g Chopped red onion 100g Minced beef chuck ½ tsp Dry oregano 200g Tomato sauce 1g Fresh thyme 30g Tomato paste

In a pot add the butter, garlic and onion sautée till golden brown. Next add all the spices with mince beef, cook on a medium heat for 2 minutes, add tomato paste then cook for another one minute.

Add the tomato sauce and cook on a low heat for 5 minutes.

Cut the potatoes through the middle, in a mixing bowl, add all the ingredients and mix well. On a baking tray spread the potatoes out evenly and bake for 240C for 10 minutes.

To make the tomato sauce simply cook all the ingredients (in the tomato sauce recipe of this section) together in a pot over a medium heat for 15 minutes.

To finish, in a dish pour the chunky beef mix, on the top add roasted baby potato, fresh thyme and mozzarella cheese. Bake under the grill till golden brown. Serves straight away.

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#seasonal Risotto with Roast Hazelnuts & Pear

By Keith Abela – Cook/Prep time: 15min/30min – Serves: 2 as a Main

Ingredients For the Risotto

Ingredients For the Pears

300g Arborio rice 100g Fior di Vita, Snow White Danish Blue Cheese 1 litre vegetable stock 2 shallots 3 sprigs of thyme, leaves only 1 sprigs of rosemary, leaves only 4 tsp of unsalted butter salt to taste

1 fresh pear 1 tsp unsalted butter 2 tsp brown sugar 1 sprig of rosemary, leaves only 50g of roasted hazelnuts

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#folk food

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There are different ways of making this dish, with some people baking the pasta in the oven from raw, and others replacing the tomato sauce with béchamel.

In this version, you stuff the pasta shells with ricotta before boiling them, sealing the exposed edges with semolina. The tomato is the perfect contrast to the creamy ricotta, and the shells develop crusty edges in the oven. Kids love this dish!

Serve with salad and crusty bread.

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Imported exclusively and distributed by Urban bee Info@urbanbee.mt Phone: 79900709 , 99835580

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#seasonal

By Max Scerri – Prep/Cook time: 20 min/2 min, Serves: 4, Setting Time: 12hrs

MALTED CHOCOLATE GANACHE, CRÈME CHANTILLY, OLIVE OIL, HAZELNUTS Ingredients

Method

For the Ganache 400ml of fresh cream 50g of Ovaltine 200g of 70% dark Chocolate 2 tbsp. of milk

Start off with your chocolate ganache, in a saucepan, gently bring the cream and Ovaltine to a light simmer.

For the Chantilly 200ml of chilled Fresh/Double cream 2 tbsp of icing sugar (sifted) ½ tsp of vanilla extract For Finishing 15g of good quality olive oil aa 40g of Roasted Hazelnuts (chopped roughly) 10g of flaky Sea Salt

Place the chocolate in a heatproof bowl and start adding in the cream, a third at a time.

Continuously stir until the chocolate is melted, at which point add the milk and using an immersion blender emulsify the ganache until you achieve a smooth glossy mixture.

Pass it through a fine sieve and allow to set in the fridge overnight.

Before serving, make your Crème’ Chantilly. Using an electric whisk or a hand-held blender, whip the cream, sugar and vanilla until you achieve soft peaks.

To assemble, simply Scoop the chilled ganache into serving bowls, adding a generous dollop of Crème Chantilly. Garnish with your hazelnuts, a drizzle of olive oil, and a pinch of flaky sea salt.

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#update

Chivas Whisky Experience Ms. Claudia Attard, Marketing Manager at Farsons Beverage Imports Company Limited, orchestrated an extraordinary Chivas Whisky Tasting Experience. Guided by Chivas Regional Brand Ambassador Kaan Buyukkopru, guests explored a spectrum of Chivas whiskies, enveloped in an intimate ambiance. The culinary mastery of Xara Collection chefs elevated the evening, creating a gastronomic journey complemented by fine whisky.

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#update

A

t Medina Restaurant, under the curation of Ms. Claudia Attard, Marketing Manager at Farsons Beverage Imports Company Limited, guests experienced an exquisite evening of camaraderie and flavour. The splendid Chivas whisky tasting unfolded in an ambiance exuding warmth, reminiscent of an intimate gathering. Guided by the Chivas Regional Brand Ambassador's expertise Kaan Buyukkopru, attendees delved into delightful conversations while sampling an array of Chivas whiskies, from the 12, 13, XV, 18, Ultis, to Mizunara.

The culinary artistry of Xara Collection chefs complemented the affair, presenting a delectable sharing platter alongside their signature dish, curating an unparalleled sensory experience. Beyond indulging in fine whisky and cuisine, the event fostered knowledge exchange. Guests engaged in exploring, discussing, and comparing tasting notes, creating an ideal setting for savouring exceptional whisky and delectable food simultaneously.

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

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#well-being

Rediscovering Nature’s Pharmacy “Embark on a journey into the realms of wellness as we learn about the remarkable properties of Maitake, Curcumin, Spirulina, and Bee Propolis. Maitake, also known as Hen-of-the-Woods, emerges as a powerhouse of health, boasting benefits from immune support to heart health. Discover the vibrant hues of Curcumin in turmeric, unraveling anti-inflammatory prowess and diverse applications. We also dive into the depths of Spirulina, a cyanobacterial superfood, offering a nutrient-packed solution to various health concerns. Explore the ancient secrets of Bee Propolis, a rare gem produced by bees, holding the key to a myriad of health benefits. Join us in uncovering the extraordinary potential hidden within these natural remedies..”

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#well-being

MAITAKE MUSHROOM Maitake is a fantastic and magical mushroom that adorns the plates of mushroom enthusiasts the world over that also goes by the name Hen-of-the-Woods. Maitake has also been the subject of several scientific studies over the last 30 years. Maitake gained notoriety for being naturally high in beta glucans, natural chemical compounds that have been proven to increase the bodies’ ability to protect against

various pathogens and diseases.

B-glucans have also shown potential at reducing the risk of heart disease as well as reducing cholesterol absorption in the body.

Over the years studies have also shown that maitake could possibly reduce blood pressure and promote fertility.

Maitake contains high numbers of beneficial polysaccharides as well as being one of the strongest antioxidants available in nature, super important for protecting your cells against oxidative stress.

Supplements of maitake are prepared in a way to get the most benefits out of this fantastic fungi.

Maitake is also naturally high in fibre and more importantly vitamin D, which helps straighten our Immune system, vitally important during flu season. Further to this

Fun Fact: Maitake is not only one of the healthiest mushrooms in the world but its also a choice edible species, tasting like chicken.

CURCUMIN

Recent studies however have shown that curcumin may work as a strong anti-inflammatory, because of this, diets high in curcumin may help in the management of oxidative and inflammatory conditions, metabolic syndrome, arthritis, anxiety, and hyperlipidemia. Curcumin has also showed promising results at reducing swelling brought on by exercise and reducing recovery times in athletes. Curcumin’s

Curcumin is one of the most active and health providing compounds around, it is also only found in turmeric root, a bright yellow spice originating from Asia. For centuries turmeric root has been used as an ayurvedic medicine to cure anything, from the common cold right up to nasty infections, as well as being used as a dye.

SPIRULINA Spirulina, also known as bluegreen algae, is a health providing cyanobacteria. These healthy and edible bacteria have been consumed as medicine and food

by Central Americans and Africans for centuries. But recent studies have shown huge potential for this awesome blue-green powder.

Spirulina is packed with nutrients such as proteins, carbohydrates, iron and fibre, while being low in calories. Spirulina has shown promising results in reducing the risks of high blood pressure and cholesterol, while in certain cases it’s also been shown to counteract anaemia. It has also been shown to help reduce fatigue and help in gut care. Sprinkle over desserts,

BEE PROPOLIS Propolis is a by product of honey production, its produced by bees as a sort of glue to seal up any cracks in their hives, bees will also use propolis to clean and sanitise their hive, and to preserve some of their food due to its string anti-microbial effects. In fact bee propolis has been used in

health benefits are also, very interestingly, increased when taken in combination with black pepper.

Sweet tip: Curcumin is often used in the food and drink industry as a natural colouring agent. A great excuse to add this natural, healthy supplement to cakes, icing, pasta dough and soups.

use in teas or smoothies, or as a natural food dye.

Fun Fact: Thriving naturally in warmer climates, spirulina is now commercially farmed which reduces carbon in the atmosphere, in a process considered to be carbon negative. Super food and super for the environment!

preserving since Ancient Egyptian times.

Recent studies have shown that bee propolis and its extracts have numerous applications in treating various diseases due to its antiseptic, anti-inflammatory, antioxidant, antibacterial, antimycotic, antifungal, antiulcer, and immunomodulatory properties

and more studies are ongoing. Bee propolis is also great at treating burns and small cuts.

Fun Fact: Each hive only produces between 50g – 150g each year, making propolis super rare.

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greens.com.mt

#vegetarian Roast Vegetarian Bean Fillet with a creamy mushroom sauce

By Keith Abela – Cook/Prep time: 15min/30min – Serves: 2 as a Main

Ingredients For the “fillet” 200g red kidney beans, drained, canned 80g butter beans, drained, canned 50g chickpea flour 30g extra virgin olive oil 10g corn flour 10g semolina 10g breadcrumbs ½ tsp salt ½ tsp black pepper ½ tsp ground cumin

½ tsp smoked paprika ½ tsp dried thyme ½ tsp dried garlic granules.

For the Sauce 300g fresh button mushrooms 250ml fresh cream 100g finely chopped shallot 2 cloves of garlic, chopped 3 sprigs of thyme, whole 1 tbsp unsalted butter salt and pepper to taste

Method Bring a large pot of water to a gentle simmer. Simply blend all the ingredients of the bean fillet together, don’t worry if the mixture seams a little loose.

Place the mixture on a large stretch of clingfilm, roll it and close both ends with a knot. Make sure your clingfilm is watertight.

Place your roll into the water and cook for 40 minutes, turning occasionally to promote even cooking.

Remove from water and place in the fridge overnight.

Preheat oven to 210ºC Remove the clingfilm from the bean fillet and place on a baking dish lined with baking paper, drizzle with olive oil and bake in the oven for 20 minutes, or till golden brown.

Leave to rest for 5 minutes before serving.

Place a pot on a medium heat, add the butter, shallots and a pinch of salt. Cook for 5 minutes till shallots have softened.

Cut the mushrooms into quarters and add them to the pot with the shallots, season with salt and cook for a further 5 minutes.

Add the chopped garlic, black pepper and thyme, and cook for a further 3 minutes.

Add the cream and reduce by half on a low heat.

To serve place the sauce on the base of the plate, slice the roast “fillet” and place on top.

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Marketed and Distributed by Farsons Beverage Imports Co. Ltd. Trade Enquiry 2381 4400