Served magazine 8 by Served Magazine

€3.80 where sold – March / April ‘18

Gennaro Contaldo dishes out two recipes perfect for Easter P. 40

No.

WAKE + B AKE

Easy breakfasts to kickstart your day as well as some brilliant brunch ideas

Cover: Pavilion Books / Dan Jones

quick fix

b*e*e*f it up I SSU E #8

E N J OY

I T

A LL

The secret to great cooking is in the tools

#the editor

With that sweet and subtle smell of spring starting to make its presence felt, we at Served are feeling it, not just because we are full-on summer folk, but also because this marks the launch of our new website which makes it twice as sweet. In the meantime I hope you devour this Spring issue which is packed, as usual with recipes for every kind of cook out there. This issue really celebrates the return of warmer weather and takes advantage of the fresh produce available now. Beef and the popular cuts we all know and love also feature. And the other end of the spectrum Stefy Cassar Reynaud comes up trumps with a vegan junk feast while James Staniland muses on somewhat astonishing, alternative sources of protein. There are breakfast dishes which would work well for brunch or even lunch, light bites and spectacular veg based dishes which will work well as mid-week suppers and desserts to sate all cravings. Last but certainly not least the fabulous Gennaro Contaldo dishes out two seasonal recipes perfect to try your hand at this Easter Sunday.

Alessi Egg Cups available at Petrolea

Enjoy it all, we’ll be back with a new issue of Served right before summer but you’ll find all the recipes we’ve ever featured on our recently launched website served.com.mt

Editor

Sarah Kennard

Stylist

Eunice Muscat

Creative Director / Design

Proofreader David Debono

Photographer

Sam Psaila 7788 0300

Chris Psaila

Stephen Galea

Coordination + Advertising

Sales Keeley Bajada 9996 0446 Contibutors Charlene Bugeja Hanna Briffa Chantelle Cauchi Yaz DeMicoli Stefan Hogan

Cover: Gennaro’s Italian Bakery, published by Pavilion Books.

Stefy Cassar – Reynaud Maria Gatt Alex Mattei James Staniland

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

Printing Print It

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

Find us on Facebook: servedmagazine

#inside

09. PERFECTING… ARTICHOKES

091. LIFTING THE LID

Served sits down with Chef Matthew Azzopardi to talk childhood food memories, vegan fish requests and his perfect last meal.

A fast, easy and delicious way to eat these gorgeous globes.

011. IN THE KNOW

072. MASTERING THE TACO

Spring has sprung and we're kicking off with what to watch, where to eat and how to cook perfect pasta

Serving possibly the best tacos in town, local Mexican haunt La Vida take us on a taco tour.

015. FUTURE FOOD

074. STAY SWEET

James Staniland takes a look at alternative sources of protein

Scrumptious desserts hit the spot as always this issue with five recipes you're going to want to bookmark.

018. QUICK + FIX

Delicious, delectable and easy to make, this pancake recipe takes moments to bake.

020. SEASONAL STAR: ARTICHOKES

082. TRENDING 045. LIGHT BITES

Artichoke season is in full swing and its time to feast on these green beauties.

Spring is in the air and we’re matching the mood by keeping it light in this section

023. WAKE + BAKE

054. BEEF IT UP

Easy breakfasts to kickstart your day as well as some brilliant brunch ideas

How to make the most of the different beef cuts and some recipes tpo enjoy

034. LOVE YOUR LEFTOVERS

057. THREE BIG REDS

The trend to waste less food is stronger than ever this year and we give you some handy tips

039. WINE + DINE

From beef cuts to junk for vegans and ideas for Easter, you’re going to want to try some of these recipes.

040. DISH IT OUT

Celebrity chef Gennaro Contaldo shares two delicious recipes which work perfectly for Easter Sunday

Three brilliantly bold wines to serve with your beef

065. ONE POT

A quick and easy slurpy noodle soup.

067. VEGAN PARTY

Stefy Cassar Reynaud gives her take on vegan junk food

070. THE SPIRIT OF GOOD FOOD The food revolution continues at Inua, a new food concept store in Sliema

We sneak a peek at the lates in smart kitchen technology by Whirlpool

085. ON THE BOTTLE

Served takes a look at some booze based trends to look out for this year.

086. APPRECIATING QUALITY WINE We get some insight into the world of quality wines

092. RECIPES + METHODS From brilliant breakfasts, brunches, lunches and desserts; we got you coverved.

088. A MIDDLE EAST FEAST

Vamp checks out Lebenon's second oldest winery Domaine Des Tourelles

Hit served.com.mt and find hundreds more delicious recipes to sink your teeth into. Scan QR code for Served website

#highlights

ARTICHOKE + SPINACH LINGUINE

STICKY ASIAN BEEF RIBS

You're going to want to try these meltingly tender, fall-off-the-bone ribs

Guest home cook Alan Ellis gives us his favourite seasonal pasta recipe

FLOURLESS CHOC TORTE WITH ESPRESSO MASCARPONE This decadent chocolate torte by Maria Gatt is just too good

BEEF IT UP

SMASHED AVOCADO TOAST ON SOURBREAD

Where big on beef this issue with tricks, tips, and recipes galore

This hits the spot everytime! try this for your afternoon munch

18 QUICK FIX: PANCAKES

From sexy sweet and savoury to a beautiful pancake dessert, we stacked them high in this issue

#highlights

AVOCADO AND CITRUS CEVICHE

THE NEW STEAK SANDWICH

Find out Charlene's special recipe to steak sandwich perfection

Hanna Briffa lets us in on this stunning recipe

SEASONAL STAR

Artichoke season is in full swing and its time to feast on these beauties

ANCHOVY–INFUSED LAMB CUTLETS

WAKE + BAKE

we’re celebrating spring with hearty wholesome breakfasts in this issue

Our favourite celebrity chef is back with this sensational recipe perfect for Easter lunch

61 BRAISED BEEF CHEEKS

with remoulade and salt baked celeriac Make like a pro with this elegantly put together dish

#contributors

cooks + chefs Charlene Bugeja

Chantelle Cauchi

Hanna Briffa

Charlene Bugeja is a 33-years old, stay at home mother of two young girls. Although her dishes look and taste incredibly professional, she is totally self-taught. Her passion for cooking and baking came at an early age, and her ethos is to eat according to the seasons and use local ingredients as much as possible. She literally devours cookbooks and doesn’t miss a cooking show when she can find the time.

Chantelle is a self-taught food blogger, photographer & stylist fascinated by the world of food since she could reach the kitchen countertop. She’s at her happiest creating simple, vibrant dishes to share on her blog, Island Eats, feeding her loved ones, and cosying up with a culinary novel. In this issue she conjures up exotic breakfasts from around the world. Follow her fabulous food on @islandeats

Food plays a huge part in Hanna’s family’s day-to-day life, a growing interest that she shares with her husband and two young kids. Her motto is freshness with simplicity and balance; both in terms of flavours and visual appearance, in every dish she concocts. Follow Hanna’s beautifully curated Instagram feed instagram. com/hannabriffa or her blog reddish. me

Stefy Cassar Reynaud Among friends Stefy is legendary for the lunches, dinners and parties she has thrown and catered for. For this issue she produced an entire vegan Christmas meal. A self-taught cook for whom cooking and sharing food is central to her life, it made perfect sense for Stefy to start a blog and share her love for delicious food. Have a look at her site, www. honeyandzest.com

Maria Gatt

Alex Mattei

A professionally trained chef with over 7 years’ experience under her apron, Maria's obsession with food evolved, after stints in the fine dining and gastro pub scene in London exposed her to a vibrant and multi-cultural food arena. Her culinary passion has evolved from experimenting with new ingredients, flavours and comfort food. She has recently opened her own eatery called Marelli.

Alex is interested in all things food, from cooking for family and friends, to sourcing unique ingredients, both local and exotic. Exposed to food and cooking from a young age, Alex is interested in the classics and their modern twist inspires him to create new dishes and experiment with new ingredients. His Instagram @foodmalta documents his culinary journeys.

Stefan Hogan –

Chef Corinthia Palace, Attard

Stefan Hogan is inspired by ingredients that shout local and in season; and is motivated by delighted customers. He has been cooking professionally since the age of 16 but really in his heart he was already a chef at 9 - so a lifetime really. The daily challenges of cooking to the best of his ability drive his desire to deliver food which helps create memorable experiences and bring people together around a table.

Stephen Galea – Photographer This issue Stephen Galea stepped in, creating some gorgeous images this issue. Stephen is an award winning professional photographer based in Malta with an extensive portfolio focusing on commercial, product, lifestyle as well as food and beverage photography.

www.served.com.mt Hi t serv ed . c o m. mt a n d fi n d hund re d s m o re d e l i c i o us re c i p e s t o s i nk y o ur t e e t h i nt o.

#perfecting

perfecting

artichokes by Yaz DeMicoli

Perfect wine pairing for artichokes Pascal Jolivet’s Sancerre is a delicious, natural yeast fermented Sancerre that surely defines the category. Available from Farsonsdirect.

I REALLY LOVE THIS RECIPE, WHICH TO BE PERFECTLY HONEST WAS INSPIRED BY THE LEGENDARY MARTHA STEWART; WHICH I TWEAKED SLIGHTLY. THIS IS A FAST, EASY AND DELICIOUS HEARTY MEAL, OR GREAT AS A SIDE TOO. 4 large artichokes Lemon juice of two lemons 4 garlic cloves A handful of bay leaves 4 teaspoons of coriander Two tablespoons of salt Two tablespoons of extra virgin olive oil Cut each artichoke in half lengthwise, then remove the choke (the fuzzy stuff) and cut again in half to make quarters. Brush on a little of the lemon juice, this ensures that the artichokes don’t get that nasty discolouring. Grab your garlic and chop into large chunks/ quarters.

Fill a large saucepan with cold water and place artichokes. Make sure the water just covers the artichokes and chuck in all remaining ingredients. Cover the pan and bring to a simmer; once that is accomplished reduce the heat to medium and cook for another 10 minutes. The timing can vary, but you’ll know they are done when the hearts can be pierced slightly with a fork; careful they don’t get too soft. Now grill in the oven and turn that temperature right up. Now here comes the fun. Remove some of the liquid and scavenge the ingredients in the water and place into a small saucepan on a high flame. Reduce this so that the

consistency is more a sauce than watery liquid. If you don’t have the time to wait then chuck in a table of corn starch. As this is happening, your artichokes have been left in the large saucepan. When the reduction is almost done, remove the artichokes from the large saucepan and place on a tray and into the oven for no more than 2 to 3 minutes. This is to get a little more crisp and texture, which is then softened by the reduction. When done, plate, and gently spoon the reduction on the artichokes. Feel free to play with timings depending on ovens and such.

#in the know

'in the know'

Spring has sprung and we're kicking off with what to watch, where to eat and how to cook perfect pasta

One to watch

Perfecting Pasta

DON'T DO IT!

The four food elements Salt, Fat, Acid, Heat is the new Netflix documentary series adapted from Nosrat’s best-selling cookbook of the same name. Like the book, the docuseries divides its four parts into four areas of cooking that provide the foundation for how to make delicious food. Spanning four different countries — Japan, Italy, Mexico, California in the U.S. — and four essential elements to cooking — salt, fat, acid, heat — Nosrat gives us scenes in which every slurp and swallow and exclamation illustrate the full, rich pleasure the chef/author finds in eating good food. Cleverly she also gives us the basic tools and understanding to make informed decisions which will enhance our cooking.

Sushi all the time Sushi is always a good idea and it's never enough. Mondays on the other hand need some help. Sushi Mondays at MedAsia Fusion Lounge are here to satisfy your cravings and make your Monday that much better. Eat as much as you want for only €24.95 per person and enjoy live entertainment by Ben Purple. For bookings call on 21 333 222

1. NEVER PUT OIL IN THE PASTA WATER, BECAUSE PASTA COATED WITH OIL WON’T ABSORB THE SAUCE PROPERLY. 2. NEVER RINSE OFF STRAY GRAINS OF STARCH, IT MAKES IT HARDER FOR THE SAUCE TO STICK.

Inspired by continental travels Located in St. Georges Bay, St. Julian’s and forming part of the Hugo’s Group, HSixty6 is a cosy, intimate restaurant, with an immersive, modern singular elegance inspired by the continental travels of its founder. Serving the finest food and drink, within a relaxed, informal yet professionally orchestrated environment, HSixty6 is proud to announce that it has just launched a brand new menu for Spring, highlighting the wonderful flavours and beautiful quality of carefully sourced seasonal game, meat, fish and vegetables. For reservations please call 2016 2466 or e-mail hsixty6@hugosmalta.com .

011

#in the know

Brands to love and sweet treats to feast on this Easter

Giuseppi’s Sessions Exploring a new country every week, Giuseppi’s Bar & Bistro has been going on a culinary journey around the world. The Mediterranean restaurant has launched a solution to mid-week blues; 8 exciting countries, every week (Wednesday) with a new destination every week. Each menu/ destination will offer a fourcourse set menu, paired with a different wine per course of the same destination. At only Eur50, the destinations are filling up fast, so we do recommend you book.

FAT FREE

HIGH IN PROTEIN

Easter sweet Lenten treat

A Great Greek Yogurt

Call 2157 4882 for a reservation or find our event on facebook https://www.facebook.com/ giuseppisrestaurant/ for menus and details.

Indulge in the typical thick texture and creamy taste of Kolios Authentic Greek yogurt. Your favourite Greek yogurt can be enjoyed on a delicious layer of fruit, available in peach, blueberry, strawberry and pomegranate and raspberry flavour. These yoghurts are completely fat free and high in protein, perfect for a guilt-free snack. Kolios, Authentic Greek Taste since 1948. Distributed by Quality Foods (Marketing) Ltd. Contact them on ,21463600 or on info@qualityfoods.com.mt

This traditional Lenten sweet is dairy free and is a wonderful sweet Easter biscuit drizzled with honey and nuts. Some variations on the traditional recipe use egg whites and other spices to add more taste. Here is Good Earth’s version; – 200g Good Earth Pure Ground Almonds – 200g Caster Sugar – 170g Dove’s Farm Organic/ Gluten Free Plain Flour ½ tsp. Good Earth Ground Cinnamon 2 tbsp. Good Earth Cocoa Powder Grated zest of one lemon

012

Healthier fried food with just one click

1 tbsp. orange blossom water (ilma zahar)

Air is the new oil thanks to the unique Rapid Air technology found in the Philips range of Air Fryers. By circulating hot air around a metal mesh basket, the Philips Air Fryer creates delicious food which is crispy on the outside yet tender on the inside, with up to 80% less fat! Ideal for frying, roasting and even baking. Starting from €219, the range of Philips Air Fryers is available from Crosscraft, Mriehel Bypass Qormi / Crosscraft PAMA Shopping Village, Mosta. Tel 21805805

4 tbsp. thyme honey Combine all the ingredients and add just enough water to make a tough dough. Knead lightly into small oval shapes. Place on a baking dish and bake at 180-degree C for 10 minutes. Coat with the thyme honey and top with crushed almonds while still hot.

#in the know

"Gennaro's Passione – a modern classic and a must for anyone with a passion for Italian cooking"

Big Bottom Bugs

Gennaro’s Passione by Gennaro Contaldo Lovingly restored and updated for the modern kitchen, this new edition of Gennaro’s first cookbook features photographs and stories of his childhood on the idyllic Amalfi Coast. With over 100 colourful recipes that evoke Italian life at its most enticing, Passione is the story of Gennaro’s upbringing in Italian food and will teach you to cook like a true Italian. It will inspire cooks of all abilities to taste the true flavours of the Italian coastline.

What’s with Wagashi? This exquisite Japanese culinary experience comes in several forms, from stuffed daifuku mochi to gelatinous yokan. With a base of ingredients including adzuki beans, agaragar (also known as kanten), sugar, and glutinous rice flour, artisans handcraft stunning pieces of edible art. In spring, confectioners carefully re-create the subtle shifts in hue across the petals of a cherry blossom using red and white bean paste.

The big-bottomed ants found in South America that make good eating, are a domineering, allfemale squad. Large as a cockroach and curvy as a pin-up, the “bigbottomed ant”, known as siqui sapa in Peru and hormiga culona in Colombia, is coveted by gourmands around the world, but are not easy to find making them quite the luxury. In South America, the bugs are soaked in salted water, roasted, and eaten like peanuts. At first the flavour is reminiscent of pork rinds, but it quickly evolves into something more earthy and bitter. They are sometimes compared to caviar, which seems an unlikely match until you realize their “butts” are so well endowed because they’re swollen with eggs. International demand for these big bottomed bugs keeps prices high. In the United Kingdom, Harrods sells half a dozen ants dipped in Belgian chocolate for just over £6.

Served.com.mt – its here and its awesome! Log on to served.com.mt and find hundreds of recipes to try your hand at. Like us on facebook to enjoy daily cooking inspiration from all the Served homecooks, Pro and Celebrity Chefs along with brilliant hack and tips and so much more.

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#in the know

HIGH PROTEIN, LOW FAT AND CHEAP TO PRODUCE; INSECTS MAY JUST BE THE ANSWER TO THE WORLD’S DIET WORRIES. JAMES STANILAND EXPLORES NEW ALTERNATIVE SOURCES OF PROTEIN AS HE WANDERS AROUND THE WORLD.

We are living in a world with an ever-increasing population which adds a strain on food production and natural resources. We need to start looking at other less energy wasteful food resources for a progressive and forward-thinking future.

It seems like a strange concept, seeing insects on the shelves of your local supermarket, or as a common kitchen item; but the idea is not that far-fetched and not too far away from happening. I was recently working in a restaurant in New Zealand where we were serving locusts as a canapé, to promote the idea of looking at other sources of protein for the sustainability of our future. >>

future food? JAMES STANILAND

Following are the environmental and resource factors. Also consider that on the nutritional side, locusts match the nutrients you get from the same portion of beef, just with more protein, higher omega-3, higher fibre and higher levels of all amino acids.

IN NUMBERS

1 KG STEAK

1 KG LOCUSTS

A VAST PORTION OF THE FOOD WE EAT FROM SOURCE TO TABLE, TAKES UP HUGE RESOURCES AND ENERGY TO GET FROM THE FARM TO YOUR PLATE. HERE ARE SOME (APPROXIMATE) FIGURES:

20,000L WATER 25KG OF FEED 1 ACRE OF LAND 120KG GREENHOUSE GASES

8 L WATER 2 KG FEED 20SQM LAND 20KG GREENHOUSE GASES

(CO2 equivalent in kg)

015

#in the know

..."WE CAN JUST A S E A S I LY A D D INSECTS TO A MEAL R AT H E R T H A N O V E R I N D U L G I N G I N T H AT SECOND BURGER THIS WEEK"...

This is a simple dish to serve to guests as a snack or as a starter along with some crisp flatbread or tortilla chips; the cricket and pumpkin seeds add a nice crunch element to the dish and work very well together. CRICKET, PUMPKIN SEED GUACAMOLE 200g dried crickets 100g toasted pumpkin seeds 2 ripe avocados Zest of 1 lime Juice from 2 limes 1 bunch fresh coriander ½ tsp cayenne pepper Half a red onion finely diced 100g chopped cherry tomatoes Salt and pepper to season

>> Obviously, there is a huge factor between having a delicious piece of steak in front of you, when compared to a bowl full of locusts; but I believe we can start to make changes, small as they may be, away from the over indulgence we enjoy on a daily basis. We can just as easily add insects to a meal rather than over-indulging in the second burger this week; or having your steak - which has flown half way around the world to get to you.

If you don’t have ready dried crickets, try and get your hands on 500g of live ones; bring a pot of water, scented with some thyme and garlic, to a boil; add the live crickets and cook for about 20 minutes. Drain them and add to a dehydrator; and leave overnight to dry completely. A few days in a dry warm place will also work.

And while I can’t say I would choose a bowl of insects over a steak every night, I’ve given the recipe below, along with some ideas which might get you thinking; and which are just as tasty as your usual meal - with the added benefit of a better source of protein.

Once fully dried, remove the head and legs - these are hard to chew and digest - then add the bodies to a blender and slowly start blending on low speed. Once broken up, add the pumpkin seeds and pulse until broken up slightly - don’t blend on high speed, as this will remove the oil from the pumpkin seeds and take away from the crunch.

I understand that insects are not readily available on the supermarket shelves yet and are difficult to come by; though they are available online to order. But hey, who knows - if you come across a few on your walk, why not pick a few up along with some foraged herbs and treat yourself to a foraged meal.

Once done, set aside. Remove avocado meat and add to mixing bowl along with lime zest, juice, cayenne, red onion, chopped coriander and cherry tomatoes; mixing well and mashing up the avocado. Season to taste. Add to serving bowl and sprinkle the cricket and pumpkin seed mix on top and serve. Sit back and watch your guests’ reactions when you eventually let them know what they are eating. MORE WAYS WITH INSECTS Try adding ants to a caramel or set in a tuille to give your guests a surprise with their deserts; they also add a little crunch sprinkled over most savoury dishes. Lightly pan-fried flying ants - wings removed - with salt and a squeeze of lemon juice are also a tasty and healthy snack. Roast locust or cricket bodies with mirin, tamari, miso and ginger and serve alongside steamed greens and rice. Author’s note: this is not a guilt trip piece of writing but more a piece which I hope opens a few minds to start looking to the future of food, whether insects, locally sourced, seasonal or more vegetable based.

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q uf i x ck

# PANCAKES

Pancake s make g reat breakfa sts - bo th le isure ly and on the g o; lunchbox lunche s; and early suppe r meals. In this issue we indulg e in a classic pancake breakfast re cipe and end with a brilliant pancake de sse rt.

103

A L E X M AT T E I

STEFY CASSAR REYNAUD B A N A N A PA N C A K E S

A FA N TA S T I C N E W TA K E O N

BERRIES, MAPLE SYRUP AND

W I T H DA R K C H O C O L AT E

PA N C A K E S

BACON

DESSERT

H O M E M A D E PA N C A K E S ,

018

ONE TO TRY!

# PANCAKES

mix it up: get creative with these 4 elements for a hearty yet healthier pancake option

• 1+1/2 cups Doves Farm flour • 2 tsp. baking powder • 1/4 tsp. salt • 1+1/4 cups alpro soy milk • 1/4 cup Whole Earth peanut butter • 1 tbsp. roasted peanut oil or vegetable oil • 1/2 tsp. vanilla extract • 2 large eggs, lightly beaten

Combine all the dry ingredients into one large bowl. In a separate bowl Combine milk and remaining ingredients; add to flour mixture, stirring until smooth. Spoon a ladle of batter on to a hot nonstick pan. Flip the pancake over when bubbles start to appear on the surface. Top with a dollop of alpro yoghurt, fresh fruit and a drizzle of agar or maple syrup 019

#seasonal

the artichoke Artichoke season is in full swing and if you haven't already feasted on these green beauties, get going with some brilliant recipes you'll find in these pages

G E N N A R O C O N TA L D O

BROAD BEAN & ARTICHOKE S A L A D, W I T H R O C K E T A N D PA R M E S A N

020

ST E FA N H O G A N

ALAN ELLIS

SEASONAL ARTICHOKES

LINGUINE WITH ARTICHOKE

BARGIOULE BY THE

+ SPINACH

C O R I N T H I A PA L AC E C H E F S

#seasonal ARTICHOKES ARE AN EXCELLENT SOURCE OF SO MANY NUTRIENTS. FROM FIBRE AND VITAMIN C, TO FOLATE AND MAGNESIUM, THEY ARE ALSO GOOD SOURCE OF VITAMIN B COMPLEX, VITAMIN K, VITAMIN E, CALCIUM, IRON, PHOSPHORUS, POTASSIUM, SODIUM AND ZINC. ARTICHOKES ALSO CONTAIN SOME OF THE HIGHEST LEVELS OF DISEASE-FIGHTING ANTIOXIDANTS AMONG FRESH VEGETABLES, WHILE THE EXTRACT FROM THE LEAVES HAS EXHIBITED ANTICARCINOGENIC, ANTIOXIDATIVE, ANTIBACTERIAL, AND ANTI-HIV QUALITIES.

Cheers to Cynar " T H E A R T I C H O K E I S A C T U A L LY T H E

Cynar is a modern and versatile drink that can be enjoyed either straight on the rocks, in a shot, or as an essential ingredient in a variety of “pungent” and original cocktails. This artichoke based bitter sweet liquor known for its versatility and distinctive flavour, is enriched by a secret recipe of the infusion of 13 herbs and plants. Cynar is Marketed and Distributed by Farsons Beverage Importers Co. Ltd, The Brewery, Mdina Road, Mriehel.

BUD OF A THISTLE—A FLOWER. THE LEAVES COVER A FUZZY CENTER C A L L E D T H E “ C H O K E ”, W H I C H S I T S O N TO P O F A M E AT Y C O R E , C A L L E D

'TRY THESE'

T H E “ H E A R T ”. "

Weird

1 Until the 16th century, women were prohibited from eating artichokes in many countries because they were still considered to have aphrodisiac properties.

but

Whole Roasted Artichokes with Garlic Butter

Tr u e

In 1947, Marilyn Monroe, then still going by her given name Norma Jean, was crowned Castroville’s first Artichoke Queen.

One of the most popular drinks in Vietnam is ground up artichoke leaves brewed into a tea.

Stuffed artichokes made in the traditional way need no introduction and are loved by many. For a different take, try roasting them whole; bringing out the delicate and nutty flavour. Drizzle a large baking dish or roasting pan with olive oil. Season artichokes with salt and black pepper. Place three cloves of garlic in each artichoke, top each with a sprig of thyme and rosemary, then place a lemon slice on each. Carefully flip the artichoke half over, so that the cut side is facing down and roast for around 20 minutes. Once the garlic is well roasted, mix it into softened butter for a delicious garlic butter.

021

P. 9 2

GRUYERE AND SPECK CROQUE M A DA M E F L AT B R E A D P. 9 2

FOAMING HOLLANDAISE SAUCE ON HOME MADE ENGLISH MUFFINS P. 9 3

MISO AND HONEY PEAR PORRIDGE WITH WALNUTS AND CHIA SEEDS P. 9 2

F R Y- U P O N F R I E D M A LT E S E SOURDOUGH BREAD P. 9 3

BACON, EGG AND AVOCADO B R E A K FA ST B I S C U I T P. 9 4

H O M E M A D E PA N C A K E S , B E R R I E S , M A P L E SYRUP AND BACON P. 9 4

HUEVOS RANCHEROS P. 9 5

S PA N I S H B R E A K FA S T TORTILLA

Hi t ser v ed . c o m. mt a n d fi nd hund re d s m o re d e l i c i o us re c i p e s t o s i nk y o ur t e e t h i nt o.

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W E â&#x20AC;&#x2122; R E C E L E B R AT I N G S P R I N G W I T H H E A R T Y W H O L E S O M E B R E A K FA S T S T H I S ISSUE. THESE RECIPES WILL SET YOU STRAIGHT FIRST THING IN THE MORNING; THEY ALSO MAKE FOR PERFECT BRUNCHES. pg

PREP TIME: 30 MIN

FOAMING HOLLANDAISE SAUCE ON HOME MADE ENGLISH MUFFINS

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# BREAKFAST

PREP TIME: 20 MIN + 8HR CHILL MISO AND HONEY PEAR PORRIDGE WITH WALNUTS AND CHIA SEEDS

" I T H I N K B R E A K FA ST I S S O P L E A S A N T B E CAU S E N O - O N E I S CONCEITED BEFORE ONE O'CLOCK." â&#x20AC;&#x201C; SYDNEY SMITH

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# BREAKFAST

PREP TIME: 30 MIN F R Y- U P O N F R I E D M A LT E S E SOURDOUGH BREAD

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# BREAKFAST

PREP TIME: 45 MIN BACON, EGG + AVOCADO B R E A K FA ST B I S C U I T

# BREAKFAST

PREP TIME: 45 MIN GRUYERE AND SPECK CROQUEM A DA M E F L AT B R E A D

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# BREAKFAST

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# BREAKFAST

PREP TIME: 20 MIN H O M E M A D E PA N C A K E S , BERRIES, MAPLE SYRUP AND BACON

029

# BREAKFAST

PREP TIME: 30 MIN S PA N I S H B R E A K FA S T TO R T I L L A

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# BREAKFAST

PREP TIME: 30 MIN HUEVOS RANCHEROS

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# BREAKFAST

â&#x20AC;&#x153;Get creative with this Huevos Rancheros recipe, it's spicy, filling and full of flavour" 033

#in the know

love your leftovers

* The fight to reduce food waste goes on; and Served is committed to practicing as well as preaching. Here are a few tried and tested ideas you may want to try:

1 Stock your Soup Save the rind from a wedge of parmesan and drop it into your simmering soup. Just remember to remove the rind and strain the broth before serving.

Folk Lore Food Our daily bread

2 Just Prick It If you only need a couple of drops of lemon juice, don’t cut it in half or it will quickly dry out. Instead puncture a hole into it with a metal skewer and gently squeeze out exactly as much as you need.

Protecting our environment should not be a choice anymore and Davina from @sustainable_islander shares how people can make smarter choices that will reduce their daily waste footprint. Education is key to be sustainable and she was a speaker at last month’s Zero Waste Pop Up

Fast Cook Italian by Gennaro Contaldo

Fast cooking doesn’t have to mean unhealthy fast food! In fact, quite the opposite. Gennaro’s Fast Cook Italian ensures that whatever you fancy, you have a wealth of nutritious delicious recipes at your fingertips and from fridge to fork in forty minutes or less. The Italian philosophy of using a few good ingredients and cooking them in a simple, unfussy way yields recipes for a quick midweek meal for the family, or a more lavish Italian feast

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Be careful not to waste any bread when in Russia. They believe that when you pass away, all the bread you wasted in your life will be weighed and will supposedly determine your entry to heaven. So start eating those crusts! Turn leftover mashed potatoes into croquettes. Shape cold mashed potatoes into little balls, dip into a beaten egg and coat in bread crumbs, then fry until golden. Mix in chopped ham, mushrooms, cheese or herbs for added flavour. Make rice pudding from your leftover rice rather than putting it in the fridge. Just add butter, cinnamon, sugar, and milk and bake. Or produce stir-fried rice by adding it to a wok with a beaten egg, soy sauce, and spring onions. Or toss leftover rice in zaatar, almonds and raisins for a Middle Eastern–inspired pilaf. Store leftover or extra pasta in a zip lock bag and place in the fridge. When you’re ready to use it, just throw it into boiling water for a few seconds to heat and revive it.

#trending

A WEDDING REGISTRY WITH MORE ALTERNATIVES AT SATARIANO hilst planning a wedding most couples are busy coping with their hectic everyday routine plus finishing off their home and even trying to organize their honeymoon. Even though these are exciting times it’s also an overwhelming time and let’s not forget, expensive. So, the very thought of pots and pans, crystal glasses or fancy silverware aren’t a main priority for a wedding gift. The idea of larger furniture pieces is more appealing and essential to a couple starting out. Satariano and SatarianoHome are offering very innovative wedding\ gift registry alternatives. No matter what you’re celebrating, from an engagement, wedding or civil partnership to a house warming putting

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together an on-line registry is easy and exciting. For those couples who prefer the more traditional wedding registry we stock a wide range of home accessories and for those who prefer the larger furniture pieces we offer gift vouchers or group gifting schemes. Satariano’s group gifting scheme allows the couple to skip the guilt and add the larger pricier items on their wedding registry. Making it a group gift so family and friends can contribute for the more desired and needed furniture pieces. Pop by the Satariano or SatarianoHome showroom or call our sales team on 2149 2149 and they will guide you through the process, explain the schemes and financial benefits of a gift registry from Satariano.

#trending

T O P T R E N D I N G H O M E W A R E T O G E T Y O U S E T; H E R E ' S W H AT S T O O D O U T B I G -T I M E T H I S M O N T H

get set Trolley trending This Danish-made super-cool Iron Console Trolley, designed and crafted by Nordal, is a multifunctional piece of furniture which makes a serious design statement almost anywhere in your home. Features include a grey marble t op, iron body and nickle finish, as well as wheels and brakes.

Unfinished beauty Japanese culture has a long history of grilling ingredients over a small charcoal grill and this portable charcoal grill from Inua Lifestore in Sliema has the perfect one. Known as Iga-yaki Mizu Konro (water grill), this exceptional wabisabi beauty has been praised by pottery lovers in Japan over centuries and ensures perfectly cooked results.

Stunning Tableware Ralph Lauren Home have partnered with British company Burleigh to develop three new exclusive designs to add to their latest range. Bursting with inspiration yet keeping the classic touch, this selection of stunning RL tableware is available exclusively from LOFT Malta, Naxxar.

HEIGHT: 92.00 CM, WIDE: 61.00 CM, LONG: 152.00 CM. Available at LOFT Malta, Naxxar.

Silver Heron Restaurant Experience memorable dining at Silver Heron restaurant at Urban Valley Resort, set within the beautiful landscapes of Wied Ghollieqa natural reserve. A tantalising selection of healthy salads, scrumptious pasta and juicy grilled meat joints is just waiting to be sampled and will whet everyone’s appetite. Free parking and children outdoor play area are available. Book your table now on 2138 5926.

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P. 9 5

G E N N A R O C O N TA L D O ' S B R OA D BEAN AND ARTICHOKE S A L A D, W I T H R O C K E T A N D PA R M E S A N P. 9 5

G E N N A R O C O N TA L D O ' S ANCHOVY INFUSED LAMB CUTLETS P. 9 6

ARTICHOKES BARIGOULE P. 9 6

S P R I N G V E G E TA B L E B R OT H W I T H G R E M O L ATA P. 9 7

SESAME KAMUT WITH CRISPY TOFU P. 9 7

AVOCADO AND CITRUS CEVICHE P. 5 1

QUICK FIX: SMASHED AVOCADO

P. 9 9

E A SY PA D T H A I N O O D L E S P. 9 8

ROAST BEEF BONES, & PA R S L E Y S A L A D P. 9 9

THE NEW STEAK SANDWICH W I T H R O S E M A R Y, P O R C I N I S A LT A N D H O R S E R A D I S H M AYO N N A I S E P. 1 0 0

CAULIFLOWER WINGS P. 1 0 0

VEGAN WRAPS WITH JACKFRUIT P. 1 0 0

PULLED MUSHROOMS IN A MINI HOT DOG P. 1 0 1

CAULIFLOWER BURGERS P. 7 2

ON SOUGHBREAD

M A S T E R I N G TAC O S

P. 9 8

P. 6 5

BRAISED BEEF CHEEKS W I T H R E M O U L A D E A N D S A LT BAKED CELERIAC P. 9 7

STICKY ASIAN BEEF SHORT RIBS

O N E P O T: S I M P L E A S I A N F I S H B R O T H P. 1 0 1

Y E L L O W B E E T R O O T, P I C K L E D RADISH, PICKED CUCUMBER + C A R A M E K I S E D S W E E T P OTATO

Hi t ser v ed . c o m. mt a n d fi nd hund re d s m o re d e l i c i o us re c i p e s t o s i nk y o ur t e e t h i nt o.

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wine

A S U C C E S S F U L D I N N E R I S O N E T H AT L A ST S A W H I L E , W H E R E E V E R Y O N E L I N G E R S A N D L E A V E S H A P P Y. T H E R E C I P E S I N T H I S S E C T I O N W I L L E N S U R E T H AT Y O U R G U E S T S D O J U S T T H AT. FROM BEEF CUTS TO JUNK FOR VEGANS AND A DECEDENT C H O C O L AT E C A K E , YO U â&#x20AC;&#x2122; R E G O I N G TO W A N T TO T R Y S O M E O F THESE RECIPES.

ALAN ELLIS

LINGUINE WITH ARTICHOKE + SPINACH

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# SEASONAL

dish it out!

Our favourite celebrity chef is back with two seasonal and sensational recipes perfect for Easter lunch

After the long, cold winter filled with soups and stews, we spring into one of the year's first opportunities to celebrate Spring and her fresh bounty. And with Spring in the air, you are not going to want to be slaving over a hot oven, so make the most of seasonal stars like lamb and artichokes to make an easy but impressive feast from Italian culinary great, Gennaro Contaldo

# SEASONAL

G E N N A R O C O N TA L D O ' S BROAD BEAN AND ARTICHOKE S A L A D, W I T H R O C K E T A N D PA R M E S A N

A QUICK AND SIMPLE SALAD USING PRESERVED ARTICHOKES, WHICH ARE OBTAINABLE FROM GOOD ITALIAN DELIS, AND CONVENIENT FROZEN BROAD BEANS, WHICH ARE LIGHTLY COOKED UNTIL TENDER. IT CAN BE SERVED AS A STARTER, AS A SIDE DISH TO LAMB DISHES OR AS A LIGHT LUNCH WITH SOME CRUSTY BREAD.

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# SEASONAL

COOK TIME: 25 MIN A N C H O V Y- I N F U S E D L A M B

'THIS ANCHOVY INFUSED LAMB DISH IS THE PERFECT TWIST FOR EASTER SUNDAY'

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LAMB AND ANCHOVY IS A MATCH MADE IN HEAVEN, ESPECIALLY IN THIS QUICK AND SIMPLE DISH USING CUTLETS. YOU CAN USE CUTLETS THAT ARE ON OR OFF THE BONE, SO THE WEIGHT MAY VARY. THIS DISH MAKES A GREAT MID-WEEK SUPPER, BUT IS ALSO PERFECT FOR A MORE FORMAL MEAL WHEN YOU HAVE GUESTS. IT IS DELICIOUS SERVED WITH COUSCOUS OR WITH SOME GOOD BREAD TO MOP UP THE JUICES.

Recipes from Fast Cook Italian by Gennaro Contaldo, published by Pavilion Books. Image credit to Kim Lightbody.

CUTLETS

# SEASONAL

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light pg

# LIGHT BITE

PREP TIME: 45 MIN ARTICHOKES BARGIOULE

Nothing tastes better than the first few springtime meals. Light, bright and lemony, these veggieforward dishes will awaken your taste buds after winter's heavy meals.

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PREP TIME: 20 MIN

CAULIFLOWER CHEESE WITH CRISPY

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# LIGHT BITE

COOK TIME: 80 MIN S P R I N G V E G E TA B L E B R OT H W I T H G R E M O L ATA

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# LIGHT BITE

PREP TIME: 40 MIN BROWN MEAGRE ESCABECHE

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q uf i x ck

# LIGHT BITE

A simple and delicious way to get y our afternoon fix, this will take five minutes to put together and about the same time to eat. Smash y our av ocado on a thick piece of sourbread or toasted Maltese bread while y our egg is gently poaching.

"good food is the basis of true happiness" â&#x20AC;&#x201C; Auguste Escoffier

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" This nutty ancient grain with an unmistakably buttery flavour, is an excellent source of protein. " 052

Photography: Hanna Briffa

# LIGHT BITE

PREP TIME: 25MIN SESAME KAMUT WITH CRISPY TOFU (LEFT) PREP TIME: 20 MIN + M A R I N AT E 4 0 M I N AVOCADO AND CITRUS CEVICHE

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# BEEF IT UP

it up

b*e*e*f

Before deciding on what cut of the beef you're going cook, keep in mind that different cuts require different cooking times and methods. Here are a few tips on what to do and how to do it, followed by some delicious beef recipes. >>

A B C D E F G H I J

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CHUCK RIB SHORT LOIN SIRLOIN RUMP ROUND BRISKET SHANK P L AT E FLANK

# BEEF IT UP

Beef is divided into five large sections called primal cuts. These "primals," are then broken down further into subprimals, within which there are various cuts of meat. We’ve tried to keep it simple and outline the main cuts.

[ A ] CHUCK: Chuck cuts comes from the neck, shoulder blade, and upper arm of the animal, producing tough but very flavourful cuts of meat. This is where the slow goodness starts to come into to play with some good cuts for pot roasts and the source of bone-in chuck steaks and roasts. [ B ] RIBS: The rib from the primal cut contains part of the short ribs, the prime rib and is also the source of the delectable rib eye steaks. Made from the top part of the centre section of rib—specifically the sixth through the twelfth ribs— the beef rib primal cut is used for the traditional roasted ribs also known as prime ribs. [ C ] SHORT LOIN: Moving towards the back of the animal, the short loin is where we find the most desirable cuts of meat. These include T-bone and porterhouse steaks, as well as the strip loin or strip steak.

T E N D E R L O I N

[ E ] RUMP: This is a serious cut and full of flavour. It comes from the backside and must be well hung. It's best to buy rump 5cm thick, flash-fry, then slice into ribbons. But it needs to cook a little longer as it isn't easy to eat too rare – around three minutes each side (depending on size).

F J

[ D ] SIRLOIN: This has a good size and is well marbled with tasty fat but can lack true depth of flavour. It is eaten more than it used to be because modern butchers hang it (for up to 55 days) to add beefy flavour. The tenderloin, which is the most tender, can be cut into filet mignons, tournedos or tenderloin steaks, and roasts (such as for beef Wellington).

[ F ] ROUND: Coming from the back legs of the cow, this is a part of the animal that usually provides leaner cuts of beef that work well at high heats or slow cooked. The round contains lean, moderately tough, lower fat cuts so look out for less marbling and it will require moist or rare cooking. [ G ] BRISKET: You can’t really go wrong with brisket, whether you choose flat or point cut - they both want to be slow cooked. Just be careful when slow cooking it, it's a forgiving cut but the margin of error between delicious and succulent and chewy and dry is small. [ H ] BEEF SHANK: The beef shank is the leg of the animal's thigh and is extremely tough and full of connective tissue. In fact, it is used primarily for stews and soups and features heavily in the popular Italian dish osso buco. [ I ] PRIMAL PLATE: Another primal cut, this includes the short ribs used for pot roasting, and the outside skirt steak, which is used for fajitas. The remainder is usually ground, as it is typically a cheap, tough, and fatty meat. [ J ] FLANK: This remains one of the most popular cuts of beef and is often minced, except for the long and flat flank steak. Because it has a lot of connective tissue, it has great flavour, but needs tenderising through marinades and slow cooking. Flank steak is always served cut across the grain in thin slices. 055

# BEEF IT UP

Here are some cardinal rules you should know: Beat It: Pounding meat with a mallet is a surprisingly effective and exhilarating way to tenderise it. The downside is that it can work too well, turning your meat into mush. So, invest in a tenderising mallet.

Soaking meat in a marinade made with lemon or lime juice, vinegar or even yoghurt can help tenderise tough proteins.

Salt It: Heavily salting a tough cut of meat

The key is to not leave the meat in the marinade for too long, as acids can weaken the protein structure of the meat too much, making it too soft and mushy. Aim for 30 minutes to two hours but check periodically to see if the meat is starting to look cooked around the edges.

Slice it Right: There are a couple of

Tougher cuts of beef should be soaked in the marinade for several hours or overnight in order to tenderise the meat as well as flavour it. Marinate inexpensive cuts of meat in at least one of the following: beer; vinegar; or citrus, papaya, tomato, or pineapple juices. These liquids contain enzymes or acids that will combat the meat’s toughness.

and letting it sit an hour or two before you cook it is an effective way to break down tough muscle fibres, no fussy marinade needed. When you’re ready to cook, just rinse off the salt, pat the meat dry and add it to a hot pan.

clever knife tricks that can make meat seem more tender. One is scoring. That’s when you make shallow cuts (not cutting all the way through) across the surface of a thin steak like skirt or flank. This method can help break up tough proteins while allowing the meat to absorb any marinades more easily.

Slowly Does It: Cooking tough cuts of

meat with low-temperature heat over a long period of time is a stress-free way to tenderize it. The slow heat will break down any tough fibres, collagen and connective tissues, leaving you with tender meat. Try using a slow cooker or braise with broth or other liquids in a tightly covered dish in the oven.

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Marinate with Acid & Enzymes:

Try puréeing these fruits and adding some of your favourite seasonings to make a marinade that will leave you with juicy, tender meat.

"Nose to tail eating is a revolt against waste. So do your bit and find out more about cheaper cuts which can produce equally good meals"

# BEEF IT UP

THE 3 ESSENTIAL

big reds

And if you where wondering what to drink, here are three wines perfect for beef

Penfolds Bin 2 Shiraz – Mataro An interesting blend of Shiraz and Mataro (Mourvèdre) from the iconic winery – Penfolds. This wine was originally more akin to a Burgundy rather than the rich, savory style we find today. The wine shows a blend of aromatic notes of crushed red fruit with complex savory notes of olives and pepperiness. The textured grippy tannins add to the structure and presence on the palate.

Ta s c a d ’ A l m e r i t a Lamuri Made from a selection of Nero d’Avola grapes cultivated on the high hills. It expresses the primary aromas, without excess from the ripening process, it’s distinguished by the variety from the warmest parts of Sicily. Different age barriques provide soft and elegant tannins, with subtle hints of wood. Its name comes from the Sicilian word for love, “L’ Amore”, the same love that Tasca d’Almerita put into its work.

The Federalist Cabernet Sauvignon

All wines available from Hansa Wines & Spirits. Scan QR code for Hansa website

A big juicy Cab from the Lodi sub region in California. Located between the San Francisco Bay and Sierra Nevada Mountains, the vines grow in a ‘Mediterranean’ climate. The wine has pronounced notes of blackberry, cedar, cinnamon and vanilla, with a robust palate, elegant tannins and a black cherry finish.

29, Barnaba Street, Bugibba +356 2158 1111 www.hansa.com.mt 057

# BEEF IT UP

COOK TIME: 180 -220 MIN STICKY ASIAN BEEF SHORT RIBS

'sticky asian beef short ribs with pad thai'

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# BEEF IT UP

COOK TIME: 30 MIN E A SY PA D T H A I

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# BEEF IT UP

PREP TIME: 30 MIN BRAISED BEEF CHEEKS WITH R E M O U L A D E A N D S A LT BAKED CELERIAC PREP TIME: 30 MIN ROAST BEEF BONES, PA R S L E Y S A L A D

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# BEEF IT UP

PREP TIME: 20 MIN T H E N E W S T E A K S A N D W I C H W I T H R O S E M A R Y, P O R C I N I S A LT A N D H O R S E R A D I S H M AYO N N A I S E

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Brought to you by Silampos at Crosscraft.

# ONE POT

[one_pot] Easy hot and sour fish soup Quick and easy to make, this fragrant soup is a perfect midweek treat to get slurpy with. Grate a 5cm piece of ginger add 3 to 5 garlic cloves, snap 2 sticks of lemongrass and chop your fish (approx 1/2 kg) into 5 pieces, head and all and chuck them into the pot with approx 1.5 litres of water, Once simmered for ten minutes, add the fish and simmer until reduced by half. Add noodles at the last five minutes. Taste and season with soy sauce as you go to ensure good balance.

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#VEGAN BITE

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#VEGAN BITE

THE TALENTED STEFY CASSAR REYNAUD ONCE AGAIN RISES TO THE CHALLENGE IN THIS ISSUE; THIS TIME TO MAKE DELICIOUS VEGAN VERSIONS OF YOUR FAVOURITE JUNK FOODS

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PREP TIME: 40 MIN

PREP TIME: 25 MIN

PREP TIME: 20 MIN

CAULIFLOWER BURGERS

CAULIFLOWER WINGS

BAKED VEG CRISPS

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# VEGAN BITE

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PREP TIME: 20 MIN

VEGAN WRAPS WITH JACKFRUIT

PULLED MUSHROOMS

B A N A N A PA N C A K E S W I T H

IN A MINI HOT DOG BUN

R E D V E LV E T B A L L S

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#trending pg

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PREP TIME: 2 HR Y E L L O W B E E T R O O T, P I C K L E D R A D I S H , PICKED CUCUMBER + CARAMEKISED S W E E T P OTATO

The spirit of good food

here’s a taste revolution quietly going on in Malta and foodie duo ChefDennis Ekisola and Olivia Bunny are behind it with their recently opened food concept store Inua. Following on the Inuit philosophy of ‘Inua’, which alludes to that spirit or soul that exists in all people, animals, lakes, mountains, and plants, the food products found in this understated and elegant store are farmed responsibly, pesticide free and full of living bacteria. Determined to empower people to enjoy a healthier tastier lifestyle from within their homes, Olivia and Dennis have invested time and money in selecting bespoke products sourced globally. Products are sourced from artisan producers around the world, whose ethos is to make products with minimal intervention and interference and produced using the most natural processes resulting in clean products.

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#trending

The store also sells a carefully curated selection of cooking ware, crafted by premium producers and based on maximum nutrition to create easy-to-follow and easy-to-share recipes. Dennis draws on his extensive culinary experience to give workshops and master classes to demonstrate how to use both the food products and the cooking ware. The products are set up according to countries with Japan, Korea, Denmark and Spain currently taking centre stage so the cooking classes and food events will reflect that. For more information check out Inua on Instagram.

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#trending

IN SEARCH OF TACO MASTERY, WE PICKED THE BRAINS OF THE EXPERTS AT LA VIDA AND WE WERE BLOWN AWAY >>

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#trending

Delicious and historic, the taco forms part of the cultural and gastronomic diversity of Mexico. The origins of the taco are unknown, however at La Vida our theory is that it dates from the 18th century silver mines in Mexico, where the word “taco” referred to the little charges they would use to excavate the ore. Plus, one of the first types of tacos described is called tacos de minero or literally miner’s taco. The taco has an incredible variety that suits all kinds of tastes, and it is a heaven for those who can’t tolerate gluten. A traditional taco consists of a corn tortilla folded or rolled around a variety of fillings, including beef, pork, chicken, seafood, vegetables, and cheese, allowing great versatility and variety. Both the tacos de pescado (“fish tacos”) and tacos de camaron (“prawn tacos”) originated in Baja California in Western Mexico, where they consist of grilled or fried fish, prawns marinated, lettuce or cabbage, pico de gallo, and a sour cream or citrus/mayonnaise sauce, all placed on top of a corn or flour tortilla. At La Vida we use either blue or white corn tortillas which are 100% gluten free.

Vida Tacos

LA VIDA TACOS The pulled pork tacos are served on a blue corn soft tortilla that is fried to become a crisp taco. The pork is marinated with Mexican spices, then cooked very slowly. Garnished with pickled onions, and guacamole and dressed in pea shoots, it’s a perfect mouthful. The fish taco features local white fish marinated in achiote oil and garlic and then cooked on the plancha. They are served with guacamole, fresh onions, coriander and dressed in either green tomato salsa or smoked mayonnaise. The prawn taco is served two ways - tempura or naked (totally gluten free dish).

The marinated prawns are topped with onions, mint and guacamole, and salsa which also serves as the marinade.

Here's the perfect salsa recipe

Two vegan tacos are served; one with deep fried cauliflower, guacamole, fresh onions, fresh tomato and coriander dressed in a bean salsa. The second uses a blend of roasted carrots, peppers, onions and tomatoes served with sliced avocado, rocket and pico de galo.

8 tomatoes 1 garlic clove 1 onion 3 dried pasilla chilies 1 lemon

Head to La Vida on Guze Howard Street, Sliema to try these great tacos and look out for their next venue, which will be opening soon at the Carob Tree in Spinola, St Julian’s. Follow them on @LaVidaMalta #LaVidaMalta

Tomato & pasilla chilli salsa

Clean out the seeds, then hydrate in boiling water for 5 minutes. Process with a little water once they are hydrated to get a paste and reserve. Cut the tomatoes, garlic and onion and roast in the oven for 15 minutes. Blend all the ingredients adding the juice of a lemon and salt to taste.

The La Vida Team let us in on one of their delicious tacos

1. Prawns are shelled and deveined 2. Add the tomato & pasilla salsa 3. Mix well and leave to marinate

"The ultimate key to all tacos is salsa, guacamole and fresh coriander" 073

stay sweet P. 1 0 2 CHAI PEAR SCONES P. 1 0 2 DECADENT AND FLOURLESS C H O C O L AT E TO R T E W I T H E S P R E S S O MASCARPONE P. 1 0 3 LEMON STRAWBERRY AND RHUBARB DELIGHT P. 1 0 1 H E A LT H Y S E E D E D B R E A D P. 1 0 3 B A N A N A PA N C A K E S W I T H DA R K C H O C O L AT E A N D R E D V E LV E T B A L L S

Hi t ser v ed . c o m. mt a n d fi nd hund re d s m o re d e l i c i o us re c i p e s t o s i nk y o ur t e e t h i nt o.

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PREP TIME: 60 MIN D E C A D E N T A N D F LO U R L E S S C H O C O L AT E TORTE WITH ESPRESSO MASCARPONE Plate and fork from LOFT Naxxar

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#STAY SWEET

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PREP TIME: 20 MIN V E G A N B A N A N A PAC A K E S PREP TIME: 20 MIN V E G A N R E D V E LV E T B A L L S

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#STAY SWEET

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PREP TIME: 50 MIN + SET OVERNIGHT H E A LT H Y S E E D E D B R E A D

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#STAY SWEET

HERE'S ONE FOR THE MORE AMBITIOUS COOKS. A BEAUTIFULLY PLATED LEMON AND STRAWBERRY CONCOCTION CONJURED UP BY MARK MC BRIDE, PASTRY CHEF FOR CORINTHIA PALACE, ATTARD. TRY SOME OF THE PRO TRICKS AND TIPS HE SHARES WITH THIS RECIPE.

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PRO CHEF: MARK MC BRIDE, C O R I N T H I A PA L A C E LEMON, STRAWBERRY AND RHUBARB

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#STAY SWEET

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PREP TIME: 60 MIN CHAI PEAR SCONES

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#trending

UNLEASH YOUR INNER CHEF A CLOSER LOOK AT THE SUPER–SLEEK APPLIANCES OF THE FUTURE he kitchen is becoming ‘smarter’ thanks to high-tech appliances such as the new Whirlpool W11 collection, the pinnacle of performance, design and technology. Here Served checks out the Whirlpool W11 oven and microwave. The area in a home which tends to inspire the best smart technology innovation is the kitchen. From gadgets to cooking appliances, almost all kitchen essentials now are equipped with some techy brilliance designed to save time and boost efficiency. Ovens in particular have seen huge technological advancements over the past few years. Today your smartphone can help with the cooking in a way which doesn’t only involve ordering delivery through an app. If you love cooking and technology, or even if you simply want to improve on your culinary skills, then look no further than these brilliant Whirlpool appliances, particularly the built-in oven and microwave which can automate parts of the cooking process, keep you updated on the progress of your food, or simply make sure you’re following a recipe correctly. From the pleasing seamless aesthetics such as a handle-less smooth surface, user-friendly interfaces, intuitive ergonomic controls, and other attractive features which run on the current trend for black kitchens, this is a seriously stylish oven. But its looks are literally only the beginning.

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CLEVER TECH Whirlpool’s 6th Sense technology enhances your home appliances with the power of the internet, giving you added convenience and saving you money. Driven by intelligent technology, this oven takes the guesswork out of your kitchen. You’ll enjoy intuitive assistance from step-by-step instructions, transforming routine recipes into masterpieces, remembering user preferences, and then suggesting recipes and helpful hints to ensure every dish is cooked to perfection. It will automatically adjust time, temperature, and humidity settings to ensure perfect results time after time while giving you updates in real time directly onto your phone. 6th Sense functionality provides an exciting choice of exclusive options, which allows cooks to whip up the perfect meal while enjoying an unparalleled intuitive experience. And it really is idiot proof, tried and tested by Served’s technologically challenged editor. Furthermore, the app will create the shopping lists you need based on your cooking history.

EASY TO CLEAN Whirlpool’s W11 range includes Easy Clean technology where you simply fill the base with water, select the clean function and as the water is turned to steam, all you need to do is give a quick wipe to any grease which will come off easily.

HOB ON The smart technology applies to the induction hob too providing functions such as Chef control, an innovative cooking tool that allows you to cook without having to adjust temperatures via the hob. Sensors will detect temperatures and adjust when necessary avoiding spillage. These smart sensors will set the ideal power level for the most delicate to the more complicated dishes for perfect results every time. So, if you’re cooking pasta it will in fact ask you how you like your pasta; al dente or slightly less so.

And there’s more The 6th Sense technology will allow you to key in more than one dish at the same time, offering a function that will prevent aromas and flavours from the different dishes to mix and take on each other’s flavours. And if you’re a fan of slow cookers, you’ll love the integrated slow cooking feature.

And as for the microwave oven The patented 6th Sense technology will allow you to achieve oven-like results with this microwave. Powered by an algorithm which combines crisping action with forced air convection, the CrispFry function produces dishes with a fried texture and taste with little or no oil used, even healthier than a frying pan. The same technology has made it incredibly easy to clean too. Simply pour a glass of water into the inbuilt steamer and let it do the dirty work for you. ARE LOCALLY REPRESENTED BY

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on the bottle Served takes a look at some booze based trends to look out for this year. HANGOVER CURES YOU MAY NOT HAVE KNOWN ABOUT

SPIRIT TRENDS TO WATCH THIS YEAR

Give it Up for Ginger

AMONG THE MANY INNOVATIVE PREDICTIONS FOR THIS YEAR, HERE ARE THREE THAT THE SERVED CREW IS LOOKING FORWARD TO:

Ginger has long been used in Chinese medicine as an anti-nausea measure. This traditional thinking is well-founded with positive results to settle most stomachs. A cup of ginger tea the morning after a heavy night could be a cheap way of hitting two birds with one stone. You’ll be replenishing some of that much-needed water, and also getting an important shot of stomach-calming ginger.

In wine there is wisdom, in beer there is strength, in water there is bacteria.” –David Auerbach

SUSTAINABILITY

A classic cocktail with a twist. As part of the soon to be launched new cocktail menu, MedAsia Fusion Lounge is presenting a twist on the Rusty Nail. Using a peaty and smoky Irish single malt whiskey, this classic cocktail is combined with the gentle sweetness of Drambuie and infused with salty crunchy bacon fat. The cocktail is then smoked and flavoured with different oak chips. 90, The Strand, Sliema, Malta. T: +356 21333 222

ONE TO TRY If there’s any staunch, whimsical and almost idiosyncratic winemakers that are resolute advocates of thousands of years old traditional winemaking skills, Josko Gravner of Gravner winery in Friuli-Venezia Giulia region of northeast Italy definitely counts as one. He is the high priest of orange wines.’ – James Suckling. Available from Farsonsdirect.

2019 will see consumer expectations continue to ensure that wine makers and distilleries work towards using unique, ethically-sourced, environmentally friendly ingredients. With the increasing spotlight on conservation around the world, more vineyards are producing natural wines and committed to sustainability; and becoming biodynamic - now more than ever before. The Scotch whisky industry successfully met its target to source 20% of energy from environmentally sustainable means in 2018 – four years earlier than planned - and Scottish producers are using more non-fossil fuel sources to power distilleries and recycling steam as heat energy.

1: AGAVE BASED BOOZE From Diageo’s 1 billion USD takeover of George Clooney’s Casamigos, to Bacardi’s acquisition of Patrón last year; the tequila category is on fire. The popularity of its lesser-known agave cousin, mezcal, has been simmering away for several years – but 2019 looks poised to be the year agave-based spirits get the recognition they deserve.

2: CANNABIS COCKTAILS There has been no shortage of conversations regarding cannabis this past year – and the drug will be grabbing headlines well into 2019 and beyond. Canada became the second nation after Uruguay to legalise recreational cannabis use in October 2018, prompting drinks industry giants to invest heavily in the sector. In Florida, cannabis-infused beer is gaining popularity, whilst to gin distilled using cannabis oils can be found over in Australia. 085

#on the bottle

nyone who is new to the world of wines might be overwhelmed by the huge variety of wines that is available nowadays. Hundreds of wineries produce thousands of wines creating more issues for the customer to choose which wines are of the highest quality, which of those wines really originate from their regions and which of those wines will provide them with the best tastes to suit their desires.

A P P R E C I AT I N G QUALITY WINE

This is where the DOK, IĠT and other quality marks come in. DOK and IĠT were created to regulate wines produced in the EU with wines being able to qualify for quality marks only if they conform to strict criteria including the region of origin, the particular grapes used and the techniques used for production. In Malta, DOK and IĠT wines are mostly recognised through the collar label, often referred to as a banderole which is fixed on the wine bottles. Different quality wines have different banderoles depending on the status of protection that they qualify for – banderoles are pale green in colour in the case of IĠT wines and yellow in the case of DOK wines. In order to avoid counterfeits for the assurance of customers, banderoles are made out of high-security paper and contain an individual number for traceability purposes. On the right side of the banderole, one can also observe a holographic security strip which replaces the excise stamp which can be found on each bottle of wine for sale locally. Consumers, may therefore recognise quality wines easily through the banderoles which in themselves prove both the quality and the traceability of wines. APPRECIATING WINES AT HOME AND WHEN DINING OUT Despite having introduced the quality wine regimes over ten years ago, Maltese consumers are still quite baffled as to the significance of what the quality marks stand for. Having said this, some basic knowledge as to DOK and IĠT has seeped through most of the local population and therefore it is important that consumers are >>

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#on the bottle

Attending Wine Festivals and Tasting Events Wine festivals have nowadays become very popular events in Malta. The fact that these festivals are normally held in wonderful settings, often forming part of our cultural heritage continues to enhance the festival itself. Wine festivals in Malta are very often enriched through the cultural and entertaining aspects often making use of local talent. However, the main focus of such events still remains the DOK and IĠT wines which are harvested from vineyards around Malta and Gozo. People attending such events have the opportunity to taste and try a wide range of wines with different tastes and palates and which are intended to provide the ultimate wine tasting experience both for the inexperienced wine drinker to the professional wine lover. Moreover, wine tasting events are organised all throughout the year with wine and food pairing being a very popular methodology. In this manner, quality wines are paired with exquisite food so that the tastes of both the food and the wines are enhanced. Often such wine tasting events make ample use of Mediterranean dishes to complement the quality wines which are being served on that particular occasion bringing forth the best of food and wines. in a position to better appreciate wines both when at home and also when dining out. It is also true that very often wines are judged by consumers according to their drinkability. This factor - tasting right – is very often based on the elements of a harmonic texture, subtleness, being ripe, some presence of tannins in red wines and a delicate flavour. It is often these kinds of wines that gain popularity with the average drinkers who do not wish to get out of their ‘comfort zone’ to try more elaborate wines which might present more difficult qualities to judge and appreciate. However, experimenting with quality wines provides a whole new world wherein consumers will have the opportunity to get accustomed to different tastes of different quality wines from around different regions within Europe. This will immediately provide an insight into how complex, diverse and wide-ranging is the world of quality wines. It also provides a reflection of the different regions, their climate, the geography, the culture and most of all the passion that vintners put into producing quality wines.

The ability, the science and love of appreciating quality wine diversity is therefore not only an experience within the wine sector but a true enrichment to one’s culture and knowledge of the different territories of Europe. It provides the way to expand not only one’s taste buds but also the knowledge as to different territories and cultures which pride in producing their quality wines. THE PRICING OF QUALITY WINES Wine is one of the commodities in life and its pricing largely depends on supply and demand. Indeed, wine prices increase and decrease over the time depending on yearly harvests and on the demand for a particular wine. One of the most effective catalysts for wine pricing is actually scarcity which puts up prices from year to year. Quality wine marks do help producers to get the best prices for their wines. However, it is not necessarily true that the most expensive wine is the best wine. Age is most probably one of the most common factors which give rise to wine prices. This also builds upon the general presumption that the older the wine the more expensive it is.

VISITING VINEYARDS AND WINE ESTATES Visiting vineyards and the various wine estates around our islands presents a myriad of opportunities to wine lovers. Wine tours are not only about wine – they are truly educational experiences. It is not only about tasting wines – people on a wine tour will have the opportunity to tour the vineyards and walk through the vines which are expertly prepared for their yearly harvest. Wine tours differ a lot depending on the time of the year – in the summer months, people have the opportunity of participating in the annual wine picking events which are organised by various wineries on their wine estates. On visiting the winery, persons will have the opportunity to visit the production area, the fermentation area and the ageing. It is often here in the wine cellars where visitors will get the opportunity to sample new wines often surrounded by casks full of ageing wines. Living in Malta where everywhere is within a relatively short distance, should provide one and all with the lifetime opportunity to tour a vineyard and winery and embrace an ever-lasting love for wine.

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#on the bottle

ounded in 1868, Domaine Des Tourelles, is the second-oldest winery in Lebanon. It is also one of the best, producing award-winning wines from grapes grown on mountain slopes near Chtaura in the Bekaa Valley. The valley has an average altitude of 1000m above sea level, an abundance of winter rain and long sunny summers making the valley’s climate very suitable to growing a variety of wine grapes.

A MIDDLE EAST FEAST

Here it’s all about indigenous, or at least local, grape varieties and a truly organic viticulture. The vines have very low yields and are all handharvested before a fermentation process using indigenous yeasts. The wines are then aged in stainless steel (if white,) and in concrete tanks (if red,) and are bottled with minimal Sulphur. The concrete vats (very rare in Lebanese wineries) provide the best biological conditions for a natural wine making process, preserving the authentic taste of Lebanon’s ‘terroir’. Domaine Des Tourelles’ young and ebullient winemaker, Faouzi Issa, came to Malta last month to host a Lebanese wine pairing evening at the popular Lebanese eatery Ali Baba. Guests were immersed in a Middle Eastern atmosphere as dish after divine dish was served alongside a carefully curated wine list from Domaine Des Tourelles with Faouzi Issa introducing each wine and taking time to meet and greet all who attended. As always, the menu at Ali baba was exquisite. We started with an amuse bouche accompanied perfectly by a dry but fresh white wine. And assortment of cold mezzes perfectly accompanied by a crisp white Marquis des Beys followed. This elegant 100 % Chardonnay reflects the abundance of sunshine that is typical of Lebanon’s climate and paired beautifully with the smokiness of the baba ganoush. Hot mezzes followed including the popular arayess and delicately cooked chicken livers. Such rich tastes and textures called for a bold red bottle. The red Domaine des Tourelles lived up to its excellent reputation with its Syrah and Cabernet notes and clean palate. More hot mezzes, crispy veal croquettes and tender lamb belly, which called for another red wine, this time the Marquis des Beys rouge, a premium red which represents the very best of Lebanese wine making and so well suited to the distinctive earthy, gamy flavour of lamb.

Domaine Des Tourelle wines are imported by P.Cutajar & Co Ltd. and are also available through www.wineclubmalta.com. For more information on wine events organized by the wine club please visit the wine club facebook page

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Onto the mains; more lamb, fully flvoured and grilled this time, alongside beef and tiny perfectly cooked quail. The magnificent Vieilles Vignes Cinsault rose to the occasion paring perfectly with all this meatiness. Farmed in the Bekaa valley since the 19th century the Domaine Winery has revived this ancient grape producing a premium supple red which perfectly reflects the best of the Bekaa valley. A Syrah du Liban, with its spicy hints and wonderfully balanced palate also accompanied the mains. And finally, onto dessert; naturally baklava, just the right side of sweet, and a steamed honey pudding paired with a Domaine des Tourelles brandy. With its lack of acid and strength, such a smooth brandy pairs surprisingly well with rich desserts and this one did the job, ending a delicious and decadent dinner on a perfect albeit slightly stuffed high.

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lifting the lid >

S E R V E D S AT DOWN WITH C H E F M AT T H E W A Z ZO PA R D I TO TA L K C H I L D H O O D FOOD MEMORIES, VEGAN FISH REQUESTS AND HIS PERFECT LAST MEAL.

MATTHEW AZZOPARDI EXECUTIVE CHEF URBAN VALLEY RESORT AND SPA

What or who inspired you to become a chef? From a young age, I always loved to watch my parents cook. My mother mainly does the cooking at home, but during Christmas they join forces to make the “Qagħaq tal-Għasel” (honey rings). Growing up in such an environment inspired me to choose cooking as a career which is also something I enjoy doing in my free time. Is your cooking influenced by the countries you have worked in? The satisfaction of seeing my guests enjoying meals created by myself or my team is very important to me. I thrive on giving a great experience to the customer every time they dine at our restaurants. Apart from my college internship, the other country I have worked in besides Malta is the UK. I did a couple of stages in this country from which I learnt a lot, so yes the UK did in fact inspire my cooking techniques. What’s the strangest food you’ve eaten and the strangest food request you have had to deliver on? The strangest food I ate were lambs’ testicles. They were on the menu back when I worked at Le Brasserie in the UK. And as a side note to this story, I remember clearly one afternoon during my working days at Le Brasserie, I saw a container with white liquid on the kitchen top and instead of asking what that liquid was, I tasted it. My Sous chef at the time started laughing and asked me if I liked it and really there was nothing to like about it, it tasted very strange, later she explained that it was the milk she soaked the lamb’s testicles in overnight to remove the impurities. I am not fussy at all but honestly it is not something I ever want to taste again. Let’s say the end product tasted much better than that milk.

As for the strangest food request, we do get quite a few of them and we always try to accommodate them the best we can, but besides the people who want their pork or chicken rare (which we can’t do for health reasons), I once had someone who requested her seabass to be vegan! Your must have kitchen gadget? Sous vide bath, a piece of equipment that keeps a constant temperature for a long period of time, achieving amazing results. Your best cooking tip? Always taste and season food as you go. You spend hours of prep work on an intricate dish, only to be totally disappointed once you taste the final product. So make sure to taste as you go along. That way, you’ll realize if the dish isn’t tasting how you’d like it to, and you can make last-ditch efforts to save it. Tasting midway through and realizing how perfect a dash of cayenne or a squirt of lemon juice would be, can take a great dinner a legendary status. Your favourite childhood meal which you still make or eat? The store-bought tortellini with tomato sauce made from just “kunserva” garlic and water, nothing special I know but sometimes I just crave a plate. Perfect last meal? Definitely a panino from Caseificio Borderi at Ortygia market. Crispy fresh bread is stuffed with the best Italian hams and salamis, cheeses and marinated vegetables. This magnificent beast is 30cm long, and 10cm in height. Above all I love the passion the guy preparing these panini brings. 091

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GRUYERE AND SPECK CROQUE MADAME FLATBREAD Prep time 45 minutes Makes 4 Home cook: Maria Gatt

For the Flat Bread: 200ml lukewarm water 1 ½ tsp yeast 1 tsp sugar 1 tbsp olive oil + extra for cooking 90ml Greek yoghurt 450g white flour + extra for kneading 1 tsp salt For (one) Croque Madame: 30g speck 100g grated gruyere (split in two) 3 tbsp Greek yoghurt 2 tbsp olive oil 2 eggs Chopped parsley Salt and pepper For the Flatbreads: In a bowl, mix warm water, yeast and sugar. Set aside for 1015 minutes until it bubbles and foams.

Add to it the yoghurt and olive oil, give it a mix and add it to a bigger bowl with the flour and ½ tsp salt. Mix this with a wooden spoon, and when it starts coming together (it might still be a bit sticky) transfer to a lightly floured surface and continue kneading for about five minutes. If your

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dough is still sticky, keep on flouring lightly while kneading it. Once you’re done, flour your surface again and place your soft dough there, cover with a cloth and leave to rest for about ten minutes. Divide your dough into four evenish pieces and roll out one at a time. Heat up your pan (I used a 30 cm pan for this) and brush the top side of your flatbread with olive oil. Once the pan is hot enough, cook the flatbread oil side down for about 2-3 minutes; and in the meantime, brush the other side with olive oil and sprinkle some salt, flip and repeat the process with the other three pieces. To Make the Croque Madame: Preheat oven to 200°C; and in a small bowl mix Greek yoghurt, olive oil, half of the gruyere and season. Spread this yoghurt mix with a spoon over the flatbread and place in a lined tray for baking with a piece of baking paper. Lay the speck slices around the flatbread and crack the eggs in the middle, sprinkle leftover gruyere over speck and bake for 10-15 minutes, until the base has started to colour and eggs are cooked. Once ready, sprinkle with chopped parsley and eat right away.

FRY-UP ON FRIED MALTESE SOURDOUGH BREAD

FOAMING HOLLANDAISE SAUCE ON HOME MADE ENGLISH MUFFINS

Prep time 30 minutes Serves 4 Home cook: Alex Mattei

Prep time 30 minutes Makes ten muffins Home cook: Alex Mattei

500g mushrooms of your choice 8 rashers streaky bacon 2 tomatoes – cut in halves Butter and oil for frying 4 eggs (fried or poached) 4 slices of Maltese bread 8 sprigs of fresh thyme to add to the mushrooms or for garnish

Cook’s note: make your muffins ahead of time. Keep these in an airtight container once cooled, until ready to use. The foaming hollandaise can also be made before as the egg whites will stop it from forming a film. Store Hollandaise in the refrigerator until ready to use.

Prepare four frying pans large enough for each of your four main ingredients. i.e. mushrooms, bacon, tomatoes and eggs.

450g strong plain flour 1 rounded tsp. fine salt 225ml milk 1 level tsp caster sugar 2 level tsp dried yeast 50 lard or vegetable fat for cooking

Start by cleaning and chopping the mushrooms into quarters unless they are very large (in which case ¾ cm slices) Fry these in a little butter first. Allow to cook till soft and they have shrunk to about one third of the volume or to your liking. Whilst these are cooking, in a separate pan cook your bacon until crispy, there is no need to add any fat as the bacon has its own. Once the bacon is done fry your bread slices in the bacon fat. Proceed to prepare your eggs and tomatoes in separate pans. Rub the fried bread with the cooked tomato and top with your other ingredients.

You will also need a thick based frying pan to cook the muffins.

Measure the milk and 55ml of water in a small saucepan and heat until just almost too hot to the touch. Pour it into a jug, add the sugar and dried yeast, mix it with a fork and leave it for about ten minutes to get a real frothy head indicating that the yeast is activated. If it does not froth, either your yeast has not worked, or the liquid was too hot or too cold. Meanwhile, sift the flour and salt into a large mixing bowl, making a well in the centre, then pour in the yeast mixture and mix it to a soft dough – it should come off the bowl cleanly. Transfer the dough to a flat surface and knead it for about ten minutes by which time it should be very smooth and elastic. Place back into the bowl and cover leaving in a warm place for it to rise to about double its original size. Depending on temperature and humidity this may take about ¾ of an hour. >>

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When the dough has risen on a lightly floured work surface, roll out the dough to about 1 cm thick. Use an 8 cm dough cutter disc plain cutter, cut out about ten rounds. Now place the muffins on an ungreased, lightly floured baking sheet, sprinkling them with a little more flour, then leave them to rise again for about 30 minutes, again in a warm place. When they are ready to be cooked, grease a thick-based frying pan with just a trace of fat or butter, then heat the pan over a medium heat, add some muffins and cook them for about seven minutes on each side, turning the heat down to low as soon as they go in. Cut these in half before serving. You can toast these in a toaster should you wish before serving. These can be filled with both sweet or savour fillings. In this recipe we will fill with a poached egg and hollandaise. Foaming Hollandaise: 2 large eggs, (white and yolks separated) 1 dessertspoon lemon juice 1 dessertspoon white wine vinegar 110g butter, softened Salt and freshly ground white pepper Place the egg yolks in a small food processor and add a little salt and white pepper. Then heat the lemon juice and white wine vinegar in a small saucepan until the mixture starts to simmer. Now pour the hot mixture into the yolks and blend for 30 seconds. Using the same saucepan that was used to the lemon juice and vinegar, melt the butter over a gentle heat (do not let this brown). When the butter is foaming, switch on the processor again and pour butter in a thin, slow, steady trickle; the slower you add it the better. This is extremely important as if you add the butter too fast the sauce will not thicken. Now beat the two egg whites to soft peaks in a large clean mixing bowl and fold into the sauce making this light and foamy. Do not over mix.

Prepare your muffins and fill with ingredients of your choice, bacon, eggs, smoked salmon etc. Pour over the hollandaise just before serving.

MISO AND HONEY PEAR PORRIDGE WITH WALNUTS AND CHIA SEEDS Prep time 20 minutes plus overnight chilling Makes 2 servings Home cook: Maria Gatt

2 pears split lengthwise and cored 1 tsp cinnamon powder 2 tsp butter 2 tsp honey 2 tsp miso paste For the Porridge: 180g oats 4 tsp chia seeds Pinch of ground cinnamon 500g almond milk 30g toasted walnuts 2 tbsp honey The night before, soak the oats with milk, chia seeds and ground cinnamon and leave in the fridge overnight.

In a pan big enough for all your pears and ideally with a fitting lid - melt butter and add cinnamon, miso and honey. Cook this for a minute and add your pears flesh side down. Cover with a lid if you have one because they’ll cook faster this way; and move your pan on low heat. This should take about ten minutes to cook maybe even faster if you’ve used a lid and your pears are ripe. To cook the porridge, transfer the oats and milk to a double bottomed saucepan and cook for about five minutes or until it’s as thick as you want it to be. You could always add a bit more milk if it’s looking too thick. To serve, divide the porridge into two bowls and place two pear halves on each side. Top with walnuts and some extra honey.

BACON, EGG AND AVOCADO BREAKFAST BISCUIT Prep time 45 minutes Serves 4 Home cook: Chantelle Cauchi

8 strips streaky bacon 4 eggs 2 avocados, halved and sliced Butter Salt and pepper, to taste For the Sage-Cheddar Biscuits: 2 cups all-purpose flour 4 tsp. baking powder ½ tsp. salt + ½ tsp cracked black pepper ½ cup cold butter, cubed + 1 tbsp melted butter ½ cup cheddar cheese, grated ¾ cup buttermilk 2 tbsp. fresh sage, chopped Pre-heat the oven to 220°C and line a tray with baking paper.

To make the biscuit dough, combine all the dry ingredients into a bowl and mix until incorporated. Add in the cold butter and rub it into the dry mixture until the mixture looks like coarse crumbs. Be careful not to overwork the butter – it needs to stay as cold as possible. Add in the cheese and sage and mix until just incorporated. Pour in the buttermilk and work the dough until all the buttermilk has been

incorporated and the dough looks shaggy and wet. Turn the dough out onto a clean work surface and knead until the dough just comes together. Flatten the dough out and fold it onto itself 3-4 times – this will create flaky layers in your biscuit. Pat or roll out your dough to 1-inch thickness, then cut into large rounds. Repeat until all dough has been used. Place onto a baking sheet, brush the tops with melted butter, and bake for 12-15 minutes, until the biscuits have risen, and the tops are golden brown. Set aside and cool on a cooling rack. Heat a heavy-bottomed or castiron skillet over medium-high heat and add in your bacon, being careful not to overcrowd the pan. Season and cook until the edges of the bacon are crispy and set aside. Heat a small nonstick pan over medium low heat, add one tsp of oil and crack an egg into the pan. Season with salt and pepper and cook over low heat for three minutes, then cover and continue to cook until the whites are just set. Repeat for the rest of the eggs. To assemble, cut a biscuit in half, spread a touch of butter, and top with sliced avocado, bacon and an egg.

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HOME MADE PANCAKES, BERRIES, MAPLE SYRUP AND BACON

ingredients, slowly mixing with each new addition of liquid. Finally, add the beaten eggs a little at a time until you have a smooth batter.

Prep time 20 minutes Serves 4 Home cook: Alex Mattei

120ml buttermilk 150g plain flour 75ml cold water ½ level tsp baking powder pinch of salt 3 large eggs, beaten 25g butter or vegetable fat or lard for cooking To serve: Pure maple syrup and Bacon Rashers and berries First sift the dry ingredients - flour, baking powder and salt - together in a large bowl. Then whisk the buttermilk with 75ml of cold water and slowly whisk this into the bowl with dry

In a large, solid frying heavy base pan over a medium heat, add two teaspoons of fat and heat it until the fat shimmers. Pour four tablespoons of batter (or ½ cup) into the pan. They will take about 1-2 minutes to turn golden brown, then turn them over using a spatula and fork but only once the top is no longer runny. Give them another minute or so on the other side, by which time they should have puffed up nicely. Repeat this with the rest of the batter, adding a little more fat, if needed. Layer the pancakes (or top each one) with cooked bacon, berries and top with maple syrup serve immediately.

“I think breakfast so pleasant because no-one is conceited before one o ' c l o c k .”

Sydney Smith, English writer

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(1771-1845)

HUEVOS RANCHEROS Prep time 30 minutes Serves 4 Home cook: Chantelle Cauchi

4 soft tortillas, small 4 fresh eggs Fresh coriander Salt and pepper, to taste For the Salsa: 1 400g can crushed tomatoes 1/3 cup onion, diced ½ lime, juiced Handful coriander, chopped ½ tbsp cumin 1 jalapeno, chopped For the Coriander Cream: 1 cup sour cream ½ cup fresh coriander, packed Juice of 1 lime For refried beans: ¼ cup onion, finely chopped 1 tbsp. vegetable oil 1 tsp. ground cumin 1 400g can of black beans, rinsed ¼ cup water ½ of a lime, squeezed To prepare the salsa, add all the ingredients to a food processor, season with salt and pepper, and pulse until all the ingredients are combined,

but ensuring that the salsa remains a bit chunky. Set aside. To prepare the cilantro cream, add all the ingredients in a food processor and whizz until the sauce turns a pale green colour. Set aside. Heat a pan over medium heat and add the vegetable oil, chopped onions and cumin. Cook for 2-3 minutes, until fragrant. Add the rinsed beans and water and allow to cook for five minutes, until the water has been almost completely absorbed. Slightly smash the beans with the back of a fork, season, and add lime juice. Heat a small non-stick pan over medium low heat, add one tsp of oil and crack an egg into the pan. Season with salt and pepper and cook over low heat for three minutes, then cover and continue to cook until the whites are just set. Repeat for the rest of the eggs. To assemble, top a fresh tortilla with an egg, add some beans, top with salsa, coriander cream and a touch of fresh coriander.

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BROAD BEAN AND ARTICHOKE SALAD, WITH ROCKET AND PARMESAN Prep time 10 minutes Serves 2–4 Pro chef: Gennaro Contaldo

SPANISH TORTILLA Prep time 30 minutes Serves 4- 6 Home cook: Chantelle Cauchi

For the Tortilla: 6 eggs ¼ cup olive oil 6 small potatoes, thinly sliced 1 large white onion, thinly sliced 1 packet of pancetta dolce cubes Salt and pepper, to taste For the Salad: 1 cup mixed greens 4 tbsp. olive oil 2 tbsp. lemon juice ¼ tsp. Dijon mustard ½ garlic clove, grated Salt and pepper, to taste Radishes, to top Wash and peel the potatoes and slice very thinly, either by hand or using a mandolin. Add them to a pot, cover with cold water and boil until they are soft, but still a tad undercooked. Drain and allow to cool. Heat an 8-inch frying pan over medium-low heat, then add the olive oil. Thinly slice the white onion and add to the pan with the oil. Season with salt and pepper and allow to cook on low heat for at least 20 minutes, taking care that the onions soften, but do not brown. When the onions have cooked, add the pancetta and allow to cook for

another five minutes. Remove the mixture from the pan and allow to cool slightly. Beat the eggs in a large mixing bowl with salt and pepper until light and frothy. Add the cooled potatoes and onion/pancetta mixture and slowly fold them into the eggs until just incorporated, taking care not to break the potatoes. Making sure your pan still has a thin coating of oil and is very hot, pour the egg mixture into the pan. Turn heat down to medium low, cover and allow to cook for six minutes, jiggling the pan every so often to ensure the tortilla doesn’t stick. Uncover, use a spatula to loosen the edge of the tortilla, and get ready to flip. Place a flat plate larger than the surface of your frying pan over the top of the pan, hold tight, and flip plate and pan together to transfer the tortilla onto the plate. Quickly slide the tortilla back into the pan and tuck in any stray edges with your spatula. Cook uncovered for an another four minutes, until fully cooked. To assemble the salad, mix the olive oil, lemon juice, mustard, garlic, salt and pepper in a bowl and mix. Add the salad leaves and mix to dress. Top with radishes serve alongside tortilla.

A quick and simple salad using preserved artichokes, which are obtainable from good Italian delis, and convenient frozen broad beans, which are lightly cooked until tender. It can be served as a starter, as a side dish to lamb dishes or as a light lunch with some crusty bread. 100g frozen shelled (broad fava beans) 20g pine nuts 150g artichoke hearts (preserved in oil, drained)

2 handfuls of rocket (arugula) 30g Parmesan, shaved For the dressing: 2 tbsp. extra-virgin olive oil juice of ½ lemon sea salt, to taste Bring a small saucepan of water to the boil over a medium heat, add the broad beans, bring back to the boil and cook for 3 minutes. Meanwhile, heat a small frying pan (skillet) over a medium heat and toast the pine nuts for about 3 minutes. Remove from the heat and set aside to cool.

Drain the cooked broad beans in a colander, then rinse them under a cold running tap to cool them down and drain well. Place the beans in a bowl, together with the artichokes, rocket, cooled pine nuts and Parmesan shavings. Combine the dressing ingredients, pour over the salad, mix well and serve.

ANCHOVY-INFUSED LAMB CUTLETS Prep time 10 minutes Serves 2–4 Pro chef: Gennaro Contaldo

Lamb and anchovy is a match made in heaven, especially in this quick and simple dish using cutlets. You can use cutlets that are on or off the bone, so the weight may vary. This dish makes a great mid-week supper, but is also perfect for a more formal meal when you have guests. It is delicious served with couscous or with some good bread to mop up the juices. 8 lamb cutlets (about 800g in total) 3 tbsp. extra-virgin olive oil 80ml or 5 tbsp. white wine 2 garlic cloves, finely sliced Needles from 2 rosemary sprigs Leaves of 2 thyme sprigs 7 anchovy fillets 2 tbsp. white wine vinegar Place the lamb in a dish, drizzle with 1 tbsp of olive oil, pour over the wine and scatter over the garlic and herbs. Set aside for 15 minutes for the flavours to infuse.

In a large frying pan (skillet) set over a medium heat, heat the remaining olive oil, add the anchovy fillets, and gently cook until the anchovy fillets dissolve. Increase the heat, add the lamb cutlets, and cook to seal well on both sides. Add the lamb marinade, cover with a lid, reduce the heat to medium, and cook for about 5 minutes, turning the lamb cutlets over from time to time.Remove the lamb and place on a serving dish. Stir the vinegar into the sauce in the pan over a medium heat, pour over the lamb and serve. 095

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ARTICHOKES BARIGOULE

BROWN MEAGRE ESCABECHE

Serves 4–6 Pro chef: Stefan Hogan – Corinthia Palace Attard

Prep time 40 minutes Serves 2 Pro chef: Stefan Hogan – Corinthia Palace Attard

This delicious recipe is a wonderful way to enjoy the artichokes now in season. Serve them as an accompaniment to cured, marinated or poached fish or shellfish. 4 shallots, diced 1 carrot, diced 4 garlic cloves, sliced 1 celery stick, peeled and diced 1 bay leaf Few sprigs of thyme 4 black peppercorns 125ml white wine 250ml vegetable stock 1 lemon, juiced 4 artichokes, peeled and turned (rubbed with lemon)

Salt to taste

In a thick bottomed pan, heat 50ml olive oil and cook the shallots, carrots, celery and garlic over a low flame and season with salt. Add the bay leaf, thyme and peppercorns.

Add the artichokes, deglaze with the wine, reduce and add the stock, pour in the additional olive oil and cover with a paper cartouche. Bring the liquid to the boil and then reduce heat to a gentle simmer, cook until the stem can be pierced with the tip of a knife. Once cooked, remove artichokes, strain liquid returning it to the heat to reduce. Once reduced pour over the artichokes and allow to cool. Remove the peppercorns and thyme. Once ready to serve check liquid and adjust seasoning to taste.

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This fried fish dish is traditionally marinated and then served cold. 1 meagre, filleted 75ml vegetable oil 1 shallot, sliced 2 carrots, peeled and sliced 50ml Chardonnay vinegar 1 garlic clove 150ml olive oil Few saffron threads Salt to taste To cook the fish, heat a non-stick frying pan and add half the vegetable oil. When hot, fry the fillets skin side down without colouring. Transfer to a dish large enough to hold the fillets side by side submerged in the pickling liquid.

Add the rest of the vegetable oil to the pan and place over a medium flame, add the shallot and sliced carrots, cook gently, without colouring, for a few minutes. Deglaze with the chardonnay vinegar, add the olive oil, garlic and saffron and bring to a simmer. Season to taste. Pour the warm pickling liquid over the brown meagre fillets. Cover with wet baking parchment so that the fish is submerged under the liquor and leave for a few hours before serving.

SPRING VEGETABLE BROTH WITH GREMOLATA Prep time 80 minutes Serves 4–6 Pro chef: Stefan Hogan – Corinthia Palace Attard

Kale, picked Asparagus (sliced) Peas Baby zucchini (sliced) Baby spinach leaves Mange tout, julienne Savoy cabbage (shredded) Parsley leaves For the Broth: Whole chicken, preferably corn fed 1 white onion, sliced 1 leek, white part only, sliced 2 celery sticks, diced 1 bulb garlic, cut in half Few sprigs of thyme 20ml vegetable oil Cut the chicken, into eight pieces and in a non-stick pan add the oil. When hot, sear the chicken to a golden-brown colour, remove from the pan and absorb any excess fat with kitchen towels.

Transfer the chicken pieces, vegetables and herbs to a pot and cover with cold water, place over a low flame to simmer. Keep skimming the surface as any fat and impurities rise to surface, this will ensure a clear fresh tasting broth. Once cooked, allow to cool slightly to allow any sediments to settle and strain through a fine sieve, ideally lined with muslin to get a clean clear broth. All the vegetables are blanched individually in boiling salted water and refresh in iced water to retain the fresh green colour and crisp textures. Drain the vegetables of any excess water, season with salt and plate in deep bowls, ladling over the hot broth and serve with lemon gremolata for texture. Once cool enough pick off all the meat from the chicken, it will make a great salad or a sandwich filling.

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SESAME KAMUT WITH CRISPY TOFU

AVOCADO AND CITRUS CEVICHE

STICKY ASIAN BEEF RIBS

ARTICHOKE AND SPINACH LINGUINE

Prep time 25 minutes Serves 4 Home cook: Hanna Briffa

Prep time 40 minutes Serves 4 Home cook: Hanna Briffa

Prep time 180 – 220 minutes Serves 4–6 Home Cook: Charlene Bugeja

Prep time 20 minutes Serves 4 Home Cook: Alan Ellis

2 cups of kamut 1 ½ inch piece ginger,

2 avocados 1 pomelo 1 grapefruit Red onion Bergamot or lime juice Fresh coriander Yellow chillies 1 tbsp honey

2kg beef short ribs 6 sticks cinnamon 6 whole star anise 5cm piece ginger (peeled and sliced) 2 cloves garlic (unpeeled) 45g brown sugar 180ml oyster sauce 180ml Chinese black vinegar 1 cup (250 ml) water

5-6 artichokes Handful of baby spinach 1/2 cup good quality olive oil 4 cloves garlic chopped 1/2 teaspoon oregano 1/4 teaspoon salt hot pepper flakes to taste Linguine or spaghetti Freshly grated Pecorino or Parmesan cheese to taste

(peeled, finely grated)

5 tbsp unseasoned rice vinegar, – (divided)

1 red chili ¼ cup low-sodium soy sauce 3 tbsp honey 1 12-oz block firm tofu, (drained, patted dry)

¼ cup neutral oil, such as grapeseed or vegetable 2 tbsp tahini Start cooking the kamut according to package directions. Cut tofu into nine square pieces by cutting the block into thirds, then cutting each third crosswise into three pieces. Pat dry.

Heat up oil in a skillet. Cook tofu, undisturbed, until very crisp and dark brown underneath, approximately 4–5 minutes. Add a few tbsp of soy sauce mixture. Cook tofu for a minute longer and transfer to a plate. Mix remaining soya sauce mixture with tahini and a tbsp of water. Add kamut and toss until coated with sauce. Divide the grain among bowls. Top with tofu and a slice of lime.

Thinly slice onion. Mix together juice of one lime and honey, add the onion and press it well. Leave it for about 30 minutes. Peel grapefruit and pomelo. Remove the flesh and break them roughly.

Chop avocado and drizzle with some lime juice, to prevent colouring. Mix avocado and citrus, drizzle some more bergamot or lime juice. Top it with some onion, coriander and chilli. Pour a splash of good quality olive oil and serve.

GENNARO'S BASIC PIZZA DOUGH Makes 2 round pizzas, about 32cm/12 ½ in in diameter, or 3 thinner bases, as used for Pizza Bianca recipes in the book. 10g/ ¼ oz fresh yeast 325ml/11fl oz/scant 1½ cups lukewarm water 500g/1lb 2oz/4 cups strong white bread flour 2 tsp salt

Preheat oven to 170°C/350°F. Place all the ingredients except for the ribs in a baking dish and mix with a spoon. Add the ribs and cover tightly with aluminium foil. Roast for three hours. Insert a fork in the ribs to check if the meat comes off easily, if not, cover again and bake for a further 30 minutes. Serve with Pad Thai noodles.

Add the sliced artichokes to a large pan with the olive oil, garlic, oregano, salt and then sprinkle hot pepper flakes to taste. Cook until garlic is slighlty browned then add spinach and toss until spinach is slightly wilted.

Toss the al dente linguine in your articoke sauce and sprinkle with a mature Pecorino shavings or a good quality Parmesan.

Lightly flour a flat baking tray. Dissolve the yeast in the lukewarm water. Mix the flour and salt together on a clean work surface, then gradually stir in the yeast mixture to make a dough. Knead the dough for 10 minutes, cover with a cloth and leave to rest for 10 minutes. Divide the dough into the required number of pieces and knead each for 2 minutes. Place on the prepared baking tray (or form into balls if making pizzette), cover with a cloth and leave to rise in a warm place for 1 hour, or until doubled in size. (Use according to your pizza recipe.) The basic pizza dough recipe features in Gennaro’s Italian Bakery, published by Pavilion Books.

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ROAST BEEF BONES, PARSLEY SALAD Prep time 30 minutes Serves 4 Pro chef Stefan Hogan – Corinthia Palace Attard

8 pieces marrow bones Small bunch parsley, roughly chopped 2 small shallots, finely chopped 50 ml extra-virgin olive oil ½ lemon, juice 20g Lilliput capers, washed & chopped Rock salt & freshly ground black pepper Thick slices Maltese bread, toasted Preheat the oven to 200°C and roast the bones until the marrow is soft and begins to separate from the sides. Mix the parsley, capers, shallots; then season with the olive oil and lemon juice. Plate the bones with the salad and enough warm Maltese bread. Season to taste.

BRAISED BEEF CHEEKS WITH REMOULADE AND SALT BAKED CELERIAC Prep time 30 minutes Serves 4 Pro chef: Stefan Hogan – Corinthia Palace Attard

For braised beef cheeks: 4 cheeks, trimmed of fat and sinew 40ml vegetable oil 150g carrots, diced 80g white onions, chopped 100g leeks, shite part chopped 40g celery, diced 6 garlic cloves, crushed 200ml red wine 50ml sherry 100ml madeira 30g tomato paste 2L beef stock Fresh thyme, few sprigs Fresh rosemary, few sprigs 2 bay leaves 8 black peppercorns 2 pieces star anise Few pieces of cold butter The cheeks will be slow cooked in a deep casserole dish in the oven so preheat the oven to 150°C.

In a non-stick pan, heat the oil and when hot sear the cheeks on both sides, season and transfer to the casserole. Return the pan

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to the heat and fry off the carrots, onions, leeks, celery and garlic, reduce the heat and cook until vegetables are caramelised. Transfer the vegetables to the casserole dish. In a clean non-stick pan, cook out the tomato paste until it starts to release the oil, add sherry and the madeira, flambé and reduce to a syrupy consistency. Now add the red wine and reduce by half, then pour over the beef cheeks. Add the thyme, rosemary, bay leaf, peppercorns, star anise and the beef stock to the casserole and cover and place in the oven. Cook for 3 to 3 ½ hours, until beef cheeks are tender. Remove the cheeks from the liquid, strain through a fine sieve and return the liquid to the stove and over a low flame reduce, skim any fats that rise to the surface, this will ensure a clear sauce. When the sauce has reduced to a thick syrupy consistency add the cold butter and whisk it in, reduce the heat and add the cheeks to warm through. Serve immediately with the salt baked celeriac and the celeriac remoulade.

CELERIAC REMOULADE Prep time 20 minutes Serves 4–6 Pro chef: Stefan Hogan – Corinthia Palace Attard

A medium sized celeriac 1 lemon, juiced 30g mayonnaise 40g sour cream 15g chopped chives 15g Dijon mustard 25g chopped capers Pinch of salt Peel the celeriac and cut into fine julienne (or batonettes) on a mandoline slicer and immediately add the lemon juice to avoid discoloration. Add the mayonnaise, sour cream, Dijon mustard, chives and capers, mix and adjust seasoning to taste. Serve on the side.

Top tip: Leftovers are great with a good roast ham or chicken sandwich

SALT BAKED CELERIAC Prep time 180 minutes Serves 4–6 Pro chef: Stefan Hogan – Corinthia Palace Attard

1 medium sized celeriac head (washed but not peeled)

3 egg whites 200g flour 300g salt 125ml water

Make a soft dough with the flour, salt, egg whites and the water. Placing it on a baking tray, make a small base, place the celeriac on top and cover with the remaining dough, make sure there are no gaps as this will allow moisture to escape.

Roast in the oven set at 165°C for approximately 2 to 2 ½ hours, remove from the oven and allow to cool slightly. Crack the crust and remove the celeriac. Break off wedges to serve. Drizzle with olive oil.

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Serve with the beef ribs P. 97

EASY PAD THAI

Drain and set aside for later.

Prep time 30 minutes Serves 2 Home Cook: Charlene Bugeja

For the sauce, combine the tamarind, palm sugar, fish sauce and dark soy sauce in a small saucepan over medium-high heat. Cook for 1-2 minutes until the sugar has dissolved. Remove from heat and set aside for later.

1 tbsp dried shrimp 100g thin dried rice noodles 50g tamarind concentrate 60g palm sugar (use a knife to finely shave)

50g fish sauce ¼ tsp dark soy sauce 1 tbsp vegetable oil 1 shallot, sliced 2 eggs, lightly whisked ¼ cup spring onions cut into roughly 2 cm batons ¼ cup bean shoots, plus extra to serve 1 tbsp crushed peanuts Lime wedges to serve Chilli powder to serve Spring onion stems to serve Soak rice stick noodles in room temperature water for 30 minutes or until softened but still firm. Then cook them in boiling water for 3-4 minutes or until just tender but not too soft.

Heat oil in a wok or large frying pan over high heat. Add the shallot and stir-fry for 30 seconds. Move to one side of the pan and add the egg into the empty side. Spread the egg around and allow it to set and get golden on the bottom. Then break up the egg and mix through the other ingredients. Add the noodles and the sauce. Stir- fry until well combined then toss through the spring onions and bean shoots. Remove the pan from heat and divide noodles among serving plates. Top with peanuts and serve with lime, a spoonful of chilli powder and more spring onion.

THE NEW STEAK SANDWICH WITH ROSEMARY AND PORCINI SALT AND HORSERADISH MAYONNAISE Prep time 20 minutes Serves 4 Home Cook: Charlene Bugeja

20g unsalted butter 12 large brown mushrooms 8 slices Maltese baguette bread olive oil, for brushing 4 x 100g fillet steak 160g taleggio cheese, sliced rucola or watercress springs For the Salt: 1 tbsp dried porcini mushrooms 1 tbsp chopped rosemary leaves 2 tbsp sea salt flakes For the Mayo: 1/3 cup whole-egg mayonnaise 2 tbsp horseradish cream To make the rosemary and porcini salt, place the porcini in a hot oven for 5-10 minutes to dry out even further. In a small food processor place

the porcini and rosemary and process until finely chopped. Add the salt and process until just combined. Set aside. To make the horseradish mayonnaise, place the mayonnaise and horseradish cream in a bowl and mix to combine. Set aside. Melt the butter in a char-grill pan over medium heat. Add the mushrooms and cook for 6-8 minutes or until tender. Remove from the pan and set aside. Brush the bread with oil and cook for two minutes each side or until golden. Set aside. Brush the steaks with oil, sprinkle with half the rosemary and porcini salt and cook for a minute. Turn steak over, top with the taleggio and cook for a further 3-4 minutes or until cheese is melted. Spread half the bread with the horseradish mayonnaise and top with the steaks, mushrooms and watercress. Top with the remaining bread slices and serve with the remaining rosemary and porcini salt.

"your body is not a temple, it's an amusement park. Enjoy the ride." – Anthony Bourdain

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#recipes

CAULIFLOWER WINGS Prep time 25 minutes Serves 4 Home Cook: Stefy Cassar Reynaud

Since my theme for this publication is vegan junk food, I decided to use a cauliflower for two of the dishes; and although not everybody is in love with this vegetable, there are so many wonderful dishes one can make with a cauliflower which always adds delicious nutrients to our bodies while keeping the cost low, so do give these recipes a try. For the Wings: ½ a medium sized cauliflower Coconut oil 1 tbsp smoked paprika 1 tbsp ground cumin Seasoning Parchment paper

For the Sauce: 1 tbsp agave 1 tbsp tahini 2 tbsp tamari ½ tsp chili powder 1 tbsp nut butter 90ml oat milk To make the sauce, mix all M the ingredients together and set aside. Make the wings just before serving, so that they will be nice and crispy. Make the wings by washing the cauliflower and chopping it up into small florets. Get some parchment paper and line a baking tray. Add the florets and the spices and seasoning. Add some coconut oil and mix everything together with your hands. Roast at 160°C for around 15 minutes. Cauliflower florets should be nicely browned and crunchy. If not, switch off the oven and let them brown further. You may serve them with the sauce poured over or on the side. Both ways are delicious.

BAKED VEG CRISPS Prep time 20 minutes Serves 2 Home Cook: Stefy Cassar Reynaud

Thinly slice root vegetables like potatoes, beetroots or sweet potatoes and coat in olive oil and seas salt. Bake for 20 mins or until very crisp.

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VEGAN WRAPS WITH JACKFRUIT

PULLED MUSHROOMS IN A MINI HOT DOG

Prep time 20 minutes Makes 4 Home Cook: Stefy Cassar Reynaud

Prep time 20 minutes Makes 2 Home Cook: Stefy Cassar Reynaud

I was introduced to this wonderful ingredient last November and ever since I have loved trying recipes with it. Native to Thailand, India, Bangladesh and Sri Lanka, jackfruit grow on trees and are packed with beneficial nutrients.

Mushrooms in a hot dog drizzled in mustard is a wonderful treat and so delicious.

4 wraps 400g (1 tin) organic Jackfruit 1 beetroot A handful of fresh mint Balsamic vinegar 1 tbsp flax seeds 1 tsp smoked salt 80g sunflower seeds 80g fresh spinach leaves Sesame oil 1 tsp sushi ginger 1 tsp white miso Strain the jackfruit and set aside. Prepare your wraps as per instructions on the packet. Put the rest of the ingredients in your blender and pulse a few times. Spoon enough of your mixture and place into your wraps. Wrap, half and serve.

1 onion 200g mushrooms 2 tbsp vegetable stock 1 tsp ground cumin 1 tsp sage A handful of parsley Mustard Olive oil 2 Hot dog buns Peel and slice the onion and add to a pan with some olive oil and cook gently. Add the cumin and sage and mix well. Wash and slice the mushrooms and add to the pan. Add the stock and cook the mushrooms on a high heat. Remove from the heat and add the chopped parsley and mix.

Warm your hot dogs on a grill, slice and fill with the mushrooms and add some mustard. You may add other sauces too if you wish.

..."there are so many wonderful dishes one can make with a cauliflower which always adds delicious nutrients to our bodies while keeping the cost low, so do give these recipes a try"...

#recipes

CAULIFLOWER BURGERS Prep time 40 minutes Makes 10 patties Home Cook: Stefy Cassar Reynaud

¼ of a cauliflower A handful of parsley 1 tbsp onion powder 1 tbsp garam masala 1 chia egg

(1tbsp chia seeds to 2.5 tbsp water)

1 tbsp ground coriander 1 tin (400g) organic chickpeas Seasoning Zest of a lemon Olive oil 1 tbsp coconut flakes Sesame seeds Vegan burger buns Wash the parsley and blend into small pieces. Add the washed cauliflower, discarding the stem and add the florets to the blender together with the chickpeas and the liquid (known as aquafaba) as this helps the ingredients to bind together with the chia egg. Add the dried spices, seasoning, lemon zest, olive oil and coconut flakes. Pulse all the ingredients, and once they are well crumbled make the burgers.

Coat the burgers with the sesame seeds, place them on a baking tray with parchment paper and bake for 20 minutes at 160°C. Switch off oven and let them rest in the oven. Assemble the buns, adding lettuce, tomatoes, mustard, gherkins and the cauliflower burger and serve.

SEEDED BREAD Prep time 50 minutes plus overnight settin Serves 4 Home Cook: Hanna Briffa

1 cup sunflower seeds ½ cup flax seeds ½ cup hazelnuts or almonds 1 ½ cups rolled oats 2 tbsp chia seeds 1 tsp fine grain sea salt 1 tbsp maple syrup or honey 3 tbsp melted coconut oil 1 ½ cups / 350 ml water In a flexible, silicon loaf pan combine all dry ingredients, stirring well. Whisk maple syrup, oil and water together in a measuring cup. Add this to the dry ingredients and mix very well until everything is completely soaked and dough becomes very thick (if the dough is too thick to stir, add one or two teaspoons of water until the dough is manageable again). Smooth out the top with the back of a spoon. Let sit out on the counter for at least two hours, all day or even overnight. To ensure the dough is ready, it should retain its shape even when you pull the sides of the loaf pan away from it.

Preheat oven to 350°F / 175°C. Place loaf pan in the oven on the middle rack and bake for 20 minutes. Remove bread from loaf pan, place it upside down directly on the rack and bake for another 30-40 minutes. Bread is done when it sounds hollow when tapped. Let cool completely before slicing (difficult, but very important).

VEGETABLE SASHIMI Prep time 2hrs Chef: Dennis Ekisola (inua)

Yellow Beetroot: Mix 1 tablespoon of Shiro Miso (white miso) with 4 tablespoons of Irizake (white soy sauce) and add 1 tablespoon of olive oil and stir to emulsify. Cook the beetroot with skin in the Claypot cooker or Oven till soft Peel and Slice the Beetroot in 2mm thick slices and dress with the Miso Glace.

Pickled Radish: Slice Watermelon or Daikon Radish on the mandolin 1mm thin. Marinate the Slices with Plum Paste and let sit for a minimum of 2 hours

Roll them up into a Cigar shape, just before serving.

Pickled Cucumber: Cut 1 cucumber lengthwise into quarters and marinate with 8 tbs of Shio Koji. Add 10g of Umeboshi Salt and 60g of Ginger. Let ferment in the fridge placed into an airtight container for the next 2-3 Days.

Fan the cucumber add place on the plate, cover with some of the tickling liquid.

Caramelised Sweet Potato: Cook the Sweet potato with Skin in the claypot cooker or oven till soft. Let the Sweet Potato Cool for 4 Hours in the fridge and peel. Heat up a Pan and fry the whole sweet potato without oil. Add 4 Tbs of Black Garlic Sauce and caramelise at medium heat. Let it cool down in the fridge for 2 Hours and slice right before serving.

Avocado: Cut the avocado in quarters and peel. Marinate with 1 tbs of Irizake and toss in Roasted Sesame seeds right before serving. Black Sesame Cream: Mix 1 Tbs of Black Sesame Paste with 1/2 Tbs of Takumi Aged Soy Sauce Garnish: Organically grown Pea sprouts

Cook’s tip: if the mixture looks crumbly and needs more liquid, add more oil before making your burgers with your hands. 101

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DECADENT AND FLOURLESS CHOCOLATE TORTE WITH ESPRESSO MASCARPONE Prep time 60 minutes Serves 6 – 8 Home Cook: Maria Gatt

Mix again and this time crack the eggs in one at a time, whisking in between. The chocolate torte mix should start looking really thick and glossy. Pour your batter into your prepared tin and bake for 30-35 minutes being very careful not to overbake it.

For the Torte: 200g dark chocolate 200g butter 200g granulated sugar 6 eggs 1 tbsp instant coffee

Don’t panic if the top starts rising and cracking, it’s quite normal. When it’s ready the torte is still going to be wobbly, so leave to cool in your tin for at least 20 minutes.

For the Espresso Mascarpone: 250g mascarpone 2 tbsp instant coffee 3 tbsp granulated sugar 120 ml water Pinch of cinnamon

For the Espresso Mascarpone: In a small sauce pan, bring to a boil the coffee, water and sugar together. As soon as it boils, cook for a further 2-3 minutes to reduce slightly and set aside to cool. In another bowl, mix the mascarpone with cinnamon. To finish up plating, spoon the mascarpone over or next to the chocolate torte portion and with your spoon make a well in the mascarpone and fill up with the espresso sauce from the pan.

For the Torte: Preheat oven to 190 C and line a 20 cm spring pan, or any tin you want to use, with baking paper. Cube butter and dark chocolate and place in a microwavable bowl.

Microwave a minute at a time and mix in between until the chocolate and butter have melted. Mix them well together with a whisk and throw in the instant coffee and sugar.

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Cook’s note: either eat right away; or as I prefer cool in fridge and slice up the day after when it’s hardened slightly. This cake freezes well too.

CHAI PEAR SCONES Prep time 60 minutes Makes 8 Home Cook: Charlene Bugeja

2 ¾ cups all-purpose flour 1/3 cup castor sugar 1 tbsp baking powder ½ tsp baking soda ¾ tsp salt 1 tsp cinnamon 1 tsp ginger ¼ tsp nutmeg ¼ tsp cardamom 1 pear peeled and chopped 115g cold butter 1 tbsp vanilla 1 cup + 1 tbsp buttermilk* *buttermilk substitute - for each cup of buttermilk, you can use a tablespoon of white vinegar or lemon juice plus enough milk to measure one cup. Stir, then let stand for five minutes. For the Glaze: 1 cup icing sugar 1 tbsp ground cinnamon 3-4 tbsp milk

Preheat oven to 205 C. In a processor add the flour, sugar, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cardamom. Pulse to combine. Add the butter and pulse until mixture should look like coarse crumbs. Add the pears. Combine the vanilla and buttermilk and add it to the flour mixture. Pulse just until the dough comes together. You may not need all the buttermilk.

Transfer the dough to a lightly floured surface and gently knead a few times. Pat into a round circle. Cut into eight wedges. Arrange the scones two inches apart on a baking sheet lined with parchment paper. Place the scones in the freezer for 30 minutes. Brush the tops of the scones with buttermilk. Bake for 20 minutes or until golden brown. When cool drizzle with glaze. Glaze: Combine all the ingredients for the glaze in a small bowl and whisk until smooth.

#recipes

LEMON, STRAWBERRY AND RHUBARB

batches according to the size of your ice-cream machine.

Pro chef Mark Mc Bride, Corinthia Palace, Attard

For the rhubarb Gelée: 1 lemon roughly chopped (skin 450g rhubarb 4 tbsp. water 125g caster sugar 10ml agar

For the lemon Cake: 60g unsalted butter, softened, plus extra for greasing 60g caster sugar 1 egg 60g self-raising flour 1 lemon, zest and juice Preheat the oven to 170C/ M Gas 3½. Grease a loaf tin with a little butter and line with baking paper. Tip the remaining butter and caster sugar into a food processor and blend for a few seconds. Add the eggs one at a time, blending after each addition. Add the flour and lemon zest and blend until smooth. Pour the batter into the lined baking tin, flatten the top with the back of a spoon and bake for 40 minutes. For the strawberry and lemon sorbet: 1 lemon roughly chopped (skin included) 450g caster sugar 900g strawberries (hulled) Juice from 1 more lemon Put the lemon pieces into a food processor or blender with the sugar and pulse-chop until the lemon and sugar have combined to a purée. Tip the mixture into a bowl.

Purée the strawberries and add to the lemon mixture. Add about half the lemon juice, taste and add more if necessary – the flavour of the lemon should be intense but not overpower the strawberries. Pour into an ice-cream machine and churn until frozen or freeze in a suitable container. You may need to churn the mixture in

Put the rhubarb, water and sugar in a saucepan and gently heat until the rhubarb starts to leach its juice and turns the sugar into a syrup. Bring to a gentle simmer and cook for 10 minutes until the rhubarb is tender. Cool completely. Add agar, re boil and cool in fridge. Blitz in a food processor then pass through a sieve to create a smooth gelée and place in piping bag for use later.

PRO TIPS AND TRICKS: Lemon Zest Strands: 1 lemon • 200g sugar • 200g water Peel lemon with peeler, thinly slice into strands. Boil in water and sugar until translucent. Golden Chocolate Disc: Melt white chocolate and place between two pieces of baking paper. Just before it starts to set, pull apart the two pieces of paper. Let it set and then cut into discs. To plate: You will need 2 strawberries cut in quarters per person. Cut out two squares and two rectangles pieces of lemon cake per person. Pipe dots of rhubarb gelée onto the rectangle pieces. Place the two square pieces onto the plate and place the chocolate disc on top. Place rectangular cake and decorate with lemon peel strands. Place sliced and quartered strawberries on to plate. Pipe rhubarb gelée dots on to plate. Scoop sorbet and place onto disc and serve immediately.

BANANA PANCAKES

RED VELVET BALLS

Prep time 20 minutes Makes 5 pancakes Home Cook: Stefy Cassar Reynaud

Prep time 20 minutes Makes 12 balls Home Cook: Stefy Cassar Reynaud

I can’t get enough of pancakes at the moment. They are delicious and wonderful both as a breakfast and a dessert especially if served with melted chocolate, forest fruits and agave.

The redness in these delicious balls plus a vegan optional twist on the beautiful red velvet cake inspired me to create these balls. They can be stored in an airtight container if you are lucky to have any left overs.

1 ripe medium banana 1 tbsp coconut oil 80g ground almonds 1 tsp arrowroot 1 tsp baking powder 120 ml almond milk 1 tsp agave 60g coconut flour 1 tsp vanilla essence 50g dark chocolate (to melt and pour over) Peel and mash the banana in a bowl. Add the coconut oil, essence and agave and mix into the mashed banana. Add the dry ingredients and mix all together until you have a nice smooth batter.

Into a non-stick pan, add some coconut oil and heat on a high heat. Pour the batter into the pan with a soup ladle and once the pancake cooks on one side, flip it onto the other side. Place the pancakes on a cooling rack. Melt the chocolate with a little bit of coconut oil, drizzle over and top them with some agave and almonds.

100g medjool dates 100g roast hazelnuts 1 tbsp peanut butter 130g cooked beetroot 1 tbsp coconut oil 180g raw cacao powder Some coconut flakes for coating Start by pitting the dates and soaking in warm water for a couple of minutes until they soften. Strain the dates and add them together with all the ingredients into a blender. Blend until you have a nice smooth paste. Roll into 12 balls and roll each ball into coconut flakes. Refrigerate for a couple of hours. Serve.

..."the redness in these delicious balls plus a vegan optional twist on the beautiful red velvet cake inspired me to create these balls"...

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Sharing food _ A gastro experience ammett’s Gastro Bar is a unique, city-inspired, social dining experience, with a menu composed of a colourful array of food. Moving away from the predictable to something a lot more enticing, here you’ll find a wildly innovative platesto-share concept with culinary influences, ingredients and imaginative cooking techniques from all corners of the world. The bar mirrors the food menu in offering a selection of over 110 wines, craft beers, flagship spirits and an extensive gourmet cocktail list using fresh fruit, homemade syrups and infusions. The gin menu alone

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will have you going back for more gin and tonic twists and variations. Hammett’s Gastro Bar is all about the experience and by creating a shared meal format, the new Venezuelan Head Chef, Jorge Lugo wants people to lend themselves to closeness and camaraderie. The idea is that one doesn’t just eat for sustenance but also to grow, as an experience, to celebrate and to reconnect with family and friends. With a seasonal menu changing according to fresh local produce, there is always a new favourite to discover. Call on 2134 1116 for more information. 33/34 Tigne Seafront, Sliema SLM 3011

Insure your home against the unexpected Purchasing a property is probably the largest investment during one’s lifetime, entailing, sacrifice, patience and a huge financial commitment. The property is eventually furnished with all types of furniture, furnishings and ornaments. Regardless of how secure your property is, or what security features are installed – you are still exposed to losses such as fire, storm, flood or theft. Home Insurance is key to protecting yourself and your family from the risk of loss related to owning or occupying a home. Why should you buy home insurance? Potential damage to your home can disrupt your financial plans, leaving you devastated. Imagine a short circuit leading to a huge fire at your home. Your lifetime investment, including your beloved possessions & furnishings, is ruined. A huge storm can considerably damage your buildings and contents, leaving you with a potentially hefty bill. Thefts can wipe away all your possessions, including items of sentimental value, leaving you devastated. Home insurance eases the pain and frustration during these difficult moments by offering peace of mind at a time where help is most needed. What is covered under a Home Insurance Policy? A Home Insurance policy is a package policy providing a comprehensive cover including: 1. Cover for loss or damage following fire, explosion, lightning, thunderbolt, earthquake, theft, riot, civil commotion, vandalism and acts of malicious persons, storm or flood. 2. Cover for accidental damage to both buildings and contents. 3. Cover for your legal liability towards third parties as the owner/ occupier of your buildings. Home Insurance Policies usually provide cover for other exigencies. A full list is available on www.gasanmamo.com

Can you insure selected items on an All Risks basis? Under a Home Insurance Policy, you can insure several selected personal possessions such as jewellery and electronics on an All Risks basis. This is the widest cover available and covers your possessions for accidental loss or damage anywhere around the Maltese Islands Policies are also extended overseas in the event of short holiday or business trips. Is it expensive to purchase Home Insurance? Home policies are not expensive and for as little as €0.40 cents a day, you can obtain adequate protection for your home. Do you have a product which caters for first time buyers? GasanMamo have a tailor-made Home Loan Protect insurance policy providing cover for Buildings at a very competitive premium. How do you get started? To obtain a quote for Home Insurance you would require the following information: Buildings – the reconstruction value of the property excluding the value of land. Contents – the full replacement value of all household contents. Depending on the value to be insured, you may be requested to provide further details on any items of valuables including recent valuations or receipts. Home Insurance will provide you with the protection and peace of mind you require to safeguard your most precious investment – your home. gasanmamo.com

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