Served magazine issue 9

€3.80 where sold – June / Sept ‘19

always hungry.

No.

9

WINE + DI NE

Pg.72 Genki shares its recipe for the Asian Bau–Baga.

Fresh summer cooking paired with perfect summer wines. Pg.37

Pg.32 Danny’s Kitchen & Deli cooks up 3 sexy weekend breakfasts.

Pg.50 Celebrity chef Gennaro Contaldo is back with 3 summer salads which scream summer.

Cover: Hilton Malta

h*e*a*t fix

The sweltering heat will be no match for the cool recipes found on the following pages >>

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Anytime Any Mood Any Flavour Your one stop foodie destination this summer.

Fully air conditioned, Free parking, Play area.

carobtree.com.mt

#the editor

Summer is finally here. After a couple of false starts, the heat is here to stay and we’re celebrating with a summer issue packed as usual, with recipes for anyone and everyone. We’re also downsizing, only in size however and definitely not in substance. We thought this new size would sit better in your kitchen, but we’ve kept the same number of recipes. And what’s more any editorial which didn’t make it due to space constraints, is uploaded onto our website served.com.mt, so do check it out for food trivia, tips and teasers and of course all the recipes from every back issue.

But back to summer and the dishes it inspires. Take your time over leisurely weekend breakfasts, maybe after a morning swim, to make some of the brilliant breakfasts from Danny’s Kitchen and Deli, or get your week started with some of the quick fix bars, you’ll find in this issue.

We’ve also got you covered with light dishes which can easily work as lunch or as part of a crowd for larger gatherings with great meatless burgers and fabulous fish ideas.

We also give you the low down on the most popular tuna.

Desserts feature different takes on fruit and more fruit and there’s a deconstructed cannolo by Served regular Charlene Bugeja which is just unbelievable. And if you’re looking to elevate your game check,out the recipes by the pros starting with the succulent loin of veal by the Hilton team, which graces the cover this issue.

And once again the legendary Gennaro Contaldo graces us with more wonderful recipes which with to celebrate peaches and Parma. Enjoy it all, we’ll be back with a new issue of Served right before summer ends, but you’ll find all the recipes we’ve ever featured on served.com.mt

Editor

Sarah Kennard

Creative Director / Design

Chris Psaila

Photographer

John Hennequin

08

Stylist

Eunice Muscat

Proofreader David Debono Coordination + Advertising Sam Psaila 7788 0300

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

Stefan Hogan Mark McBride Eunice Muscat Daniel Pisani Clayton Spiteri Ljuana Xuereb

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 & The Malta Artpaper.

Find us on Facebook: servedmagazine

122, Valley Road, B'Kara www.satariano.com

#inside

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015. PERFECTING… THAT SEXY SUMMER SALAD

067. SUMMER WINES

The three wines to watch out for this summer

Nothing says summer like a fresh salad bursting with fresh ingredients.

068. VERY VEGAN

017. IN THE KNOW

Served explores the world of vegan burgers

As summer kicks in Served takes a look at what's trending

022. GREEN CLEAN

072. MASTERING THE BAU BAGA

The low-down on what toxins are looming our homes

The team at Genki Asian Cafe shares its take on this popular Asian street food

024. SEASONAL STAR:

077. HEAT FIX

MMMMM MELON The much loved Maltese melon hits the spotlight this issue

027. QUICK + FIX

Take the time to make these delicious bars, and stash them for a quick fix on the go

032. WEEKENDER

Served dishes up weekend winners from Danny’s kitchen, which will kick off your weekend

034. LOVE YOUR LEFTOVERS As the drive to waste less food grows, Served shares some tried and tested tips to reduce your food waste

037. WINE + DINE

Champion the best ingredients of the season with these glorious summer recipes.

038. LIGHT BITES

Beat the heat and keep it light and flavourful with the recipes we've lined up in this issue

The bounty of summer fruits and ice inspire this issue's recipes

089. ON THE BOTTLE

048. GENNARO CONTALDO Peaches and Parma ham prevail this issue with some delicious recipes from the legendary Gennaro Contaldo

053. PASTA QUICK-FIXES

Find the perfect pasta recipe for a midweek meal or entertaining guests with our Pasta section in this issue

058. DISH IT OUT

Easy and fast recipe brought to you by Good Earth

062. SURF + TURF

The Hilton Malta chefs turn up the heat with some fabulous dishes to try your hand at

065. TALKING TUNA

Varying in taste, texture and type, Tuna remains much in demand in kitchens all over the world

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

095. THYME FOR TEA

A Gin and Vermouth cocktail made for summer garden parties

097. TABLE TALK

Served speaks with The Carob Tree Food Court Director and founder Chris Demicoli

106. LIFTING THE LID

Served sits down with the head chef at MedAsia to find out more about his culinary career

110. RECIPES + METHODS From brilliant breakfasts, brunches, lunches and desserts; we've got it all.

Hit served.com.mt and find hundreds more delicious recipes to sink your teeth into.

Scan QR code for Served website

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#highlights

79

27 D ATE & WALNUT OAT BARS

MANGO + LEMONGRASS SORBET

Make batches of these bars to grab on the go

This refreshing combo was made for sweltering summers

72 GENKI: – BAU BAGA

Wow friends and family with these delicious bau baga fillings or experiment with your preferred flavours

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63 PAN ROASTED VEAL LOIN

SPAGHETTI CHITARRA ALLA CARBONARA

Make like a pro with this issue's cover dish by the team at Hilton Malta. (Full recipe inside)

A rich tangle of pasta, pancetta and egg on a plate

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RICOTTA + HELWA TAT-TORK DIP

Serve this delightful dip with broken peices of 'cannoli' for a different take on the deconstructed version

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#highlights

50

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GENNARO CONTALDO'S 2 WAYS PARMA HAM

MILK CHOCOLATE MOUSSE, WALNUT CAKE + ORANGE SAUCE

The combination of peaches and melon with Parma ham create perfect light bites

by Chef Gordon Bonello Assistant Executive Pastry Chef, Hilton Malta

71 SMOKEY TEMPEH BURGER

Vegan burgers don't get any better than this tempeh one packed with flavour

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ROAST RED SNAPPER WITH MOROCCAN STYLE HARISSA

TARTAR OF LOCAL PRAWNS

Make the most of our local prawns and try this stunning dish by Hilton Malta

This whole roasted fish prepared by Summer Kitchen makes the perfect summer lunch

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SWEET PULL - APART BREAD

These soft pillowy sweet buns work perfectly as a treat for breakfast, tea or after supper

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#contributors

cooks / chefs Charlene Bugeja Charlene Bugeja is a stay at home mother of two young girls.

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

JP Debono – Danny’s Kitchen & Deli JP Debono, chef and co-owner at the popular Danny’s kitchen in Qormi has quickly established a reputation for creating healthy, fresh and vibrant food. He opened the place with his brother last year– Danny is their father, who often helps in the eatery – and has been concocting tasty and popular dishes ever since.

Hauke Eggert

Marrow Health

Eunice Muscat

Ljuana Xuereb

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

Check out his work on www.instagram. com/foodiemalta

Daniel Pisani along with his sister, is the force behind Marrow health a blog which documents their love and passion for delicious plant fueled food. Their ethos is simple; Your body is your tool and temple, nourish it well.

The blog supports this with a focus on healthy eating, healthy living and care for the environment.

Follow them on Facebook and Instagram.

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

Ljuana’s philosophy is to produce delicious home cooked food prepared with the freshest seasonal ingredients available for the best flavours, sourcing ingredients sustainably and wisely to reduce waste. Ljuana shares her love for food on her site, www. ljuanaskitchen. com with original recipe ideas, from the traditional to the more modern, as well as kitchen tips and tricks..

Clayton Spiteri – Junior sous chef, Hilton Malta Along with the rest of the talented team at Hilton, Clayton participates in several culinary competitions, placing second during the annual Hilton culinary competition held in Greece last year. One of his signature dishes graces the cover this issue. Pastry chef Gordon Bonello has only been at Hilton just over a year but is making a name for himself with his delectable desserts.

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. As always, his dishes aim to tantalize your buds while his talented kitchen teammate, Mark McBride turns watermelon into something spectacular and

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

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#perfecting

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SAUVIGNON BLANC ‘ATTITUDE’

perfecting

THAT SEXY SUMMER SALAD

Pascal Jolivet (Loire, France) This wine offers expressive floral and fruit aromas, freshness and minerality in the mouth. This is textbook Sauvignon Blanc from the Loire. Available from Farsonsdirect

by Yaz DeMicoli

1/2 cup (thinly sliced red onion) 1 tbls lime juice 4 garlic cloves A handful of cubed melon 1 grilled Halloumi (Fior di Vita) 1/2 cup black olives 2 tbls extra virgin olive oil 1cup fresh mint (chopped) Handful of baby spinach

With melon in season we can’t think of anything better than the perfect little salad.

This is a personal favourite summer salad as it’s fast and super refreshing!

Place the onion slices in a small bowl with the lime juice.

This is important as the acids of the lime will soften the taste of the raw onion; allow 5 - 10 mins to let soak.

At most this will take 30 - 45 mins to make to prep and make and would serve 4 -6 people.

Then in a separate bowl add everything on the list including the onion and toss it all up! Let us know what you think about this great combination of flavours.

Enjoy!

015

THE ALL NEW MAZDA 3 NOW AVAILABLE FOR VIEWING AT THE GASANZAMMIT SHOWROOM

GasanZammit Motors Ltd., Mriehel Bypass, Mriehel BKR3000 Tel: 27788222 email: mazda@gasanzammit.com mazda.com.mt

#in the know

'in the know'

As the heat kicks in, Served checks out what to buy, where to eat and what to cook

The Coolest Cooler

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.

The Only Pasta For Real Pasta Lovers With passion and dedication, the Rummos have perfected and patented an exclusive and superior method of making pasta, Lenta Lavorazione (meaning Slow Processing), which guarantees pasta with an exceptional cooking performance.

Rummo is the only pasta that is approved by the Italian Cooks Federation. For trade enquiries call or mail on 2180 2554, info@sogood.com.mt

Whereas traditional hard coolers simply keep your food and beverages cold, the Campingaz Powerbox Plus Ecomax comes with an active cooler to blow cold air into the cooling cavity. Simply plug it into your car and put your mind at rest that anything in your cooler will remain cold. It also comes with a control dial which allows you to choose from 4 different modes of different performance and efficiency levels.

For more information: 21805805 info@crosscraft.com.mt

Maldon Salt Maldon Salt is a prestigious and unique product known for its flavour and quality and sought after by the health - conscious and gourmets alike. Available in leading groceries & supermarkets.

Azzopardi Fisheries St.Pauls Bay / Tel: 21581109, 21571148 E: info@azzopardifisheries.com.mt

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#in the know

B R A N D S W E LO V E A N D T R E AT S TO F E A S T O N T H I S S U M M E R

Dispensing with bottles Serve up something cold and refreshing with this innovative and original beverage dispenser which comes complete with four stylish mason jars & straws.

Perfect for parties as it invites guests to help themselves while the tap allows you to serve drinks comfortably without dripping therefore avoiding further mess. Available from Petrolea in Valley road, Msida

[ NEW TO MALTA ]

Great galletti flavours Loyal to the flavour and texture of the traditional Maltese water biscuits, Good Earth Galletti are bursting with goodness and nutritious ingredients. From wholemeal and spelt varieties, both high in fibre, to rye containing a variety of minerals and vitamins and the mixed seeds variant which brings together chia, linseed, sesame and sunflower seeds, this is a unique range of galletti which will make the ideal partner to dips, cheese, spreads and salamis. Distributed by Good Earth Distributers

Hang on to it The Gulliver foldable wooden clothes airer by Foppapedretti is adjustable based on the amount of laundry you have. When not needed, it folds down into a very small space and remains standing on its own. With over 27 metres of bars for drying clothes and scratch-proof sturdy braking castors to make it easy to move around, it will also blend in well thanks to the different colour variations offered. Available from Petrolea in Valley road, Msida

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SKYHIGH will be the very first story bar in Malta. With a variety of nine cocktails all expertly-crafted by award winning bartenders, each representing a character from a story. There are three stories involved; each story features a maiden, a lover and a villain.

The cocktails will be a mix of sweet, sour, floral, velvety, fruity and salty flavours served in uniquely designed glassware that complement the narrative of the story being told.

SKYHIGH will open daily for 100 days over the summer from 7pm. One can enjoy exclusive cocktails and a stunning view overlooking St. Julians and surrounding area.

For more details #unravelthestory

BE SEEN ON 19

MALTA

Relax and let the world pass by with stunning i s l a n d v i e w s , t h e M e d i t e r r a n e a n S e a a n d a ro o f t o p i n f i n i t y p o o l a s c o m p a n y. T h e a c c o m p a n y i n g b a r a n d re s t a u r a n t p ro v i d e s d e f i n i t i v e re f i n e d sophistication with colourful upscale poolside snacks, ser ved during the day and delicious grill dishes, ser ved as the sun sets.

Day privileged pass is available including food and beverage consuption.

WASHINGTON

F o r m o re i n f o r m a t i o n o r t o m a k e a re s e r v a t i o n , please call 21 377 600, email malta.fnb@ihg.com.

V i s i t m a l t a . i n t e rc o n t i n e n t a l . c o m .

SHANGHAI

Live the InterContinental life.

NEW YORK LONDON PARIS DUBAI BANGKOK SINGAPORE BEIJING

SYDNEY

#in the know

Summer is in full swing and we've got the low down on new eateries, events and fabulous seasonal fabrics

Evenings in the valley Discover Viento at Urban Valley Resort & Spa, set within the beautiful and tranquil landscapes of Wied Ghollieqa. This outdoor rum and gin themed bar is the ideal summer destination for an evening with friends or simply to unwind after a day’s work. Share delicious nibbles from our extensive tapas menu and sip on refreshing cocktails. Call on 2135 5926 or email info@urbanvalleyresort.com

A splash of colour Add a splash of colour to your fabrics with the new vibrant collection of tropical fabrics from top global designers Guell La Madrid. These fresh summer designs are inspired by three Caribbean islands, Guadeloupe, Jamaica and Barbados which is reflected in the strong use of green.

All fabrics are suitable for indoor and outdoor curtains, cushions and accessories and are exclusively available, right now at LOFT Malta. (now offering in house sewing services.)

MedAsia Playa takes the core concepts of its predecessor, the Fusion Lounge, and combines them with the beauty and stunning natural highlights of the Maltese coastline.

A bustline summer destination, it offers a relaxing ambience with an amazing décor, two swimming pools, an a la carte restaurant, a large lounge area, several VIP areas, sun loungers with umbrellas and two fully stocked bars. QuiSi-Sana Seafront, Sliema, Malta E: sales@medasia.com.mt Phone: +356 77 323 126 Social Media: @medasiaplaya

CRU / INUA TEAM UP The innovative food concept store Inua is teaming up with CRU this summer creating world cuisine dishes prepared during their masterclasses.

The dishes will kick off the Aperitivo hour and will be paired with CRU’s extensive wine list and long drinks.

For more info visit Inua and CRU’s facebook pages.

“So long as you have food in your mouth, you have solved all questions for the time being.” – Franz Kafka

served.com.mt – it's here and it's 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, Pros and Celebrity Chefs along with brilliant hacks and tips and so much more.

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#in the know

C L GREEN A N

Natural Home Cleanse

How can we avoid them?

Words: Hannah Cremona

1. Carefully look at the product labels before buying. Opt for trusted natural and ‘eco’ alternatives.

SERVED gets the low-down on what toxins are looming our homes and explores ways of eliminating unfavourable toxins from the home with the use of natural and safe alternatives.

Green cleaning, natural cleaning, ecofriendly cleaning are some of the few ‘buzz words’ flying across the web. With reason, experts from medical doctors to environmentalists are creating awareness on improving the quality of air – from industrial pollution down to the very ingredients we are exposed to on a daily basis, inside our homes.

Over 300 million people suffer from asthma globally. Fortunately, most respiratory diseases are preventable by improving the quality of the air.

Common sources of unhealthy air are tobacco smoke, indoor and outdoor air pollution, and air containing microbes, toxic particles, fumes or allergens.

What are toxins and where are they usually present in the house?

Toxins present in our homes range from construction materials, to appliances, furniture and soft furnishings. In addition, many of the common household cleaning products used contain chemical (VOCs) Volatile Organic Compounds and other toxic substances such as ammonia and bleach.

These include aerosols, floor detergents, dishwashing detergents, surface cleaners, oven cleaners and even beauty & cleaning products.

2. Avoid direct skin contact with any chemical based cleaners.

3. When using detergents, make sure the room is well ventilated.

4. Purify the air by diffusing pure essential oils.

5. Make your own household cleaning products, using natural and effective ingredients.

Use Natural Cleaning Base ingredients 1. Vinegar: great for cleaning glass, floors (tiles), all surfaces.

2. Baking soda: great for dishwashing, surface cleaners.

3. Soap nut concentrate: a concentrate made from natural soap nuts that be used for practically everything from dishwashing to laundry to shampoo!

Add Essential Oils: Essential oils are aromatic compounds extracted from various parts of plants. In addition to their beautiful fragrance, essential oils have long been used for food preparation, beauty treatment, healthcare practices and offer a safe and alternative to toxic cleaning products. They are potent, powerful, and effective, offering versatile options for cleaning whilst creating a clean and inviting aroma in your home.

Try this multi-purpose cleaning spray recipe: 1 cup water 1 cup white vinegar 20-25 drops essential oil Recommended Blend: 10 drops Lemon, 10 drops Melaleuca (Tea Tree)

Join a FREE Online Class ‘Natural Cleaning In The Home’ – visit www.naturallyhannah.com to sign up and learn more.

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In a spray bottle, combine water and vinegar. Add essential oil(s) of choice.

Shake well. Use on counters, glass, and stainless steel. Wipe with a microfiber cloth.

JUST FOR YOU. Aesthetic & Corrective Treatments.

Our skin is remarkable, protecting our bodies from the outside world and repairing itself every day. However, with age, lifestyle and environmental factors, the condition of our skin declines. Formation of lines, wrinkles and folds appear and vary from person to person. For this reason, when you consider a facial aesthetic treatment, a personal approach is recommended.

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

Whether you choose to Relax your frown and smile lines, Restore your youthful appearance, Enhance facial features or Refresh the look and feel of your skin, your healthcare practitioner will have solutions that suit your specific needs.

Talk to your practitioner about a treatment plan tailored to your needs

restylanemalta.com

#seasonal

m*e*l*o*n

Melons are an easy way to add a fresh, gentle sweetness to your meals, use them in salads, pair with parma ham or make delicious smoothies or pops.

MELONS ARE A POWERHOUSE IN NUTRITIONAL VALUE. A RICH SOURCE OF V I TA M I N C , V I TA M I N A , V I TA M I N S O F T H E B G R O U P, A N D MINERALS SUCH AS MANGANESE AND IRON. THEY ARE ALSO R I C H I N P OTA S S I U M , A N U T R I E N T T H AT MAY HELP CONTROL BLOOD PRESSURE, R E G U L AT E H E A R T B E AT, A N D P O S S I B LY PREVENT STROKES.

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FR UITY B A R L EY S A L A D W IT H ME LO N

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L J UA N A X U E R E B

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

WITH FRESH FRUIT

CA N TA LO U P E M E LO N

L I M E + M I N T COT TAG E C HE E S E

P R O S C I U T TO W I T H

#seasonal

N

LOVE THOSE LEFTOVERS

o fruit is more abundant throughout the Maltese summer than the melon in all its varieties ranging from European cantaloupe, watermelon, honeydew and muskmelon.

And of course, our locally grown melons, which start appearing at farmer’s markets from the spring months and all the way through the winter months but hits its peak during the hot summer months.

So look out for local ones which are smaller and sweeter fruit and require less water to grow.

'TRY THESE'

ROASTED AND DRIED SEEDS ARE USED AS SNACKS IN THE AFRICAN AND INDIAN CULTURE AND ARE QUITE DELICIOUS. SIMPLY, RINSE, DRAIN, AND PAT THE SEEDS DRY. TOSS THEM WITH OLIVE OIL, SALT, OR OTHER SEASONINGS AND ROAST THEM FOR ABOUT 30 MINS OR UNTIL GOLDEN BROWN.

Good

1 Knocking on a melon’s shell actually works to test if the volume of sugar has settled, to allow full ripeness. Listen out for a dull thump to know it’s ready.

you

TRY THIS AT HOME!

Know

2 Egyptian hieroglyphics, as far back as 2400 B.C., portray the use of melons as sources for portable water.

3 A pair of specially grown hybrid melons cultivated in the city of Yubari, Hokkaido, fetched a record ¥5 million ($45,500) last month in the season’s first auction.

Try this spicy melon salsa as a different option to the usual tomato and serve alongside any grilled or BBQ dishes. Combine two cups chopped melon with half a cup chopped spring onion, another half cup chopped coriander and a chopped green chilli. Stir in juice from half a lime, salt and a glug of olive oil and set aside until needed.

025

PIQUE-NIQUE PREMIUM TAKE AWAY FOOD AND DRINKS

INUA LIFESTORE SLIEMA TRIQ WINDSOR NEXT TO CHARLES GRECH JUST FOLLOW THE FLAMINGO CHECKOUT OUR PICNIC BAGS ON FACEBOOK: inua.lifestore AND INSTAGRAM:@ inua_lifestore

q uf i xc k >>

3 SUMMER BREAKFASTS DESIGNED FOR THE HEAT.

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THE FOLLOWING RECIPES MAKE THE PERFECT SUMMER QUICK FIX WHEN PREPARED AHEAD OF TIME

110 PREP TIME: 30 MIN + CHILL TIME

WA LNUT & DATE OAT BAR S

BY LJUA NA XUEREB

027

# QUICK FIX 2

'SIP ON THIS FROZEN MANGO BOWL FIRST THING IN THE MORNING' Ingredients: ( Serves 1- 2 ) 150g frozen mango chunks 80g frozen banana slices 50ml coconut milk (substitute almond milk or water)

1/2 tsp. Agave syrup (or honey) 1/2 tsp. vanilla essence (optional)

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2 tbsp. homemade granola (or store bought) 1 tbsp. raspberries 1 tbsp. blueberries Picked basil leaves Method Add the frozen mangoes and banana slices to a blender and blend until fruit

become small chunks. Add the coconut milk or (substitute), blend until smooth, occasionally scraping the sides of the blender. You may choose to add more or less coconut milk or (substitute) depending on your preference. Scoop frozen smoothie into 1-2 bowls, top with granola, raspberries, blueberries & basil.

# QUICK FIX 2

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110 PRE P T I M E : 10 MIN F R OZ EN M AN GO

S M O OT H I E B O WL

B Y J P DEB O N O FRO M DAN N Y ' S

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DOK Malta DOK Gozo Appreciating the fine taste

Wines of Distinction DOK Malta • DOK Gozo IGT Maltese Islands dokmaltadokgozo dokmaltadokgozo.gov.mt

Brought to you by

# QUICK FIX 3

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111 P RE P T I M E : 30 MIN + CHIL L TIME

L I M E & M I N T COTTAGE C HEESE WI TH F R ES H F R U I T

B Y L J UAN A XU EREB

" E N J OY T H I S B R E A K FA ST ALL YEAR ROUND USING YOUR FAVO U R I T E S E A S O N A L FRUITS"

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PREP TIME: 15 MIN

S C R A M B L E D B R E A K FA ST

BUN WITH CARAMELISED

ONIONS

"This fresh Brioche bun is filled with scrambled eggs, cheddar, caramelised onions and spicy mayo"

After a long week of cold cereal, quick breakfasts on the go or just as cup of coffee, wake up to these gorgeous meals. Kick off your summer weekends with these winning recipes from the talented JP chef and brains behind the popular Danny’s Kitchen & Deli 032

# WAKE+BAKE

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1 11 P R E P T I M E : 15 M I N

AVO CAD O + P OAC H ED EGG O N S O U R D O U G H TOAST

This toasted sourdough bread is spread with guacamole, honey pepper bacon, crumbled ‘chevre’, poached eggs, crispy onions, coriander, chia seeds and lemon zest

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#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 Burger bits Crumble up leftover burgers, mix with ketchup and Worcestershire sauce and heat up. Serve in a fresh bun or in a wrap. Add cheddar for a reinvented sloppy joe sandwich.

2 Shakshuka Shake Up This Middle Eastern one-pot wonder is the perfect place to throw in all those leftover grilled accompaniments, like tomatoes, onions and peppers.

Add in a thick tomato base in which to poach a perfectly runny egg for a hearty breakfast the next morning.

Folk Lore Food – In Sicily they say leaving a fish head on the doorstep of your enemy will keep them away at any time of year.

Store It Well Storing food in the heat needs a little thought; Lettuce, broccoli, celery and spring onions are like flowers and will last longer if you put them in a bit of water.

Carrots will last longer if you cut off the greens and store them in a covered container filled with water.

Transfer your flours, pastas and grains to the fridge during the summer months

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

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– Almost the entire Eastern India believes that looking at fish while starting a project or commencing a journey is a good omen.

Dip out Mix guacamole with garlic, lemon, basil, and toss with linguine for a brilliant quick–fix, mid–week pasta meal. Spread leftover hummus or baba ghanoush onto toasted flatbread or pita and top with leftover salad and a yoghurt tahini sauce.

Stock it up for soup Keep a bag in the freezer to store meat bones and various vegetable scraps; carrot, onion and potato peelings, pea pods, mushroom and brassica stalks and stems, as well as any wilting herbs. When the bag is full, put the contents into a pot of water, adding salt, peppercorns and a bay leave for depth of flavour. Bring to a boil and then reduce heat and simmer for a couple of hours. Let it cool, strain it and either use straight away or freeze for future use.

BOV CARDS

YOUR CARD YOUR EXPERIENCES

COM 2094

Dine with your BOV Contactless Cards and make the most out of your experience. Just tap and go – fast and easy payments for all your purchases.

More information is available from www.bov.com or contact 2131 2020.

Issued by Bank of Valletta p.l.c., 58, Triq San Żakkarija, Il-Belt Valletta VLT 1130 Bank of Valletta p.l.c. is a public limited company regulated by the MFSA and is licensed to carry out the business of banking in terms of the Banking Act (Cap. 371 of the Laws of Malta).

Flamant Malta, Pjazza Tigné, The Point, Sliema (+356) 2395 7630 | sales@flamant.com.mt | www.flamant.com.mt f Flamant Malta BARCELONA | BELGIUM | CASABLANCA | DUBAI | HAMBURG | KUWAIT | LJUBLJANA LONDON | PARIS | PRAGUE | REYKJAVIK | SÃO PAOLO | SLIEMA | ZÜRICH

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112 P RE P T I M E : 60 MIN + MAR INADE

ROAST R ED SN APPER WI TH MO RO CCAN STY L E H AR I S S A

BY CO R I N T H I A PA L AC E

Whether you’re looking for a number of light bites or a perfectly plated dish, we’re sure that one or more of the dishes served here will tempt you. >>

037

ALL DISHES BY SUMME KITCHEN – CORINTHIA PALACE

Summertime and the living is easy which means your meals need to reflect that. This is the season to revel in the freshest of ingredients. From produce straight from the field to bounty from the sea, Served has you covered with recipes that will sate your appetite without overdoing it.

038

# LIGHT BITE

pg

1 12

pg

112

P R E P T I M E : 15 M I N

PREP TIME: 45 MI N

H E RI TAG E TO M ATO E S

PEACHES , CA RA ME LIS E D

B U R R ATA, PAN Z AN EL L A,

PLA NK ROA STED M AC K E R E L,

(S h o w n Fa r Le ft )

WA LNUTS + LEMO N

B E AT T H E H E AT W I T H T H E S E L I G H T D I S H E S W H I C H S T I L L PA C K A P U N C H . > >

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1 13

pg

113

P R E P T I M E : 40 M I N

PREP TIME: 15 MI N +

(S h o w n Le ft )

FA LA FEL W ITH TA H IN I S AUC E

S QUI D I N K AR AN C I NI

REST TIME

039

Bowl by Mdina Glass

# LIGHT BITE

040

# LIGHT BITE

S H AV I N G S O F Y E L LO W A N D G R E E N COURGETTES ON CRISPY RADICCHIO + L E T T U C E L E AV E S SHARE THIS GORGEOUS SALAD BOWL WITH CAPERS, SUN DRIED BABY T O M AT O E S + FIGS. >>

This is summer in a bowl created by the Summer Kitchen team at Corinthia Palace in Attard.

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# LIGHT BITE

pg

114 P R EP T I M E : 40 M I N

S M OKED B AB Y AU B ER G INE, B A R R E L AG ED F ETA, GI A R R AF FA O L I VES

P R EP T I M E : 40 M I N

A RTI C H O K ES, L AB N EH , KA L A M ATA O L I VES

Both by Summer Kitchen, Corinthia Palace

042

# LIGHT BITE

043

Summer dining as it should be.

Lunch in the sunshine, poolside cocktails, and dinner under the stars. This is summer as it should be, at The Summer Kitchen.

Open for Lunch from 12pm to 4pm and for Dinner from 7pm to 10.30pm.

Book now by calling 2544 2738 or email us on tsk.palace@corinthia.com

THESUMMERKITCHEN.COM.MT

# LIGHT BITE

pg

This traditional Greek dip made with a potato base, lots of garlic, extra- virgin olive oil, red wine vinegar, and salt is full of antioxidants

114 PREP TIME: 30 M I N S KORDA LIA W IT H BRA S S ICA S

& HA RICOT VERT

BY CORINTHIA PA LAC E

045

INGREDIENTS: 200GR OF SNOW CRAB MEAT 50GR ZUCCHINI CUBES 50GR CUCUMBER CUBES 50GR TOMATO CUBES 50GR SALMON ROE 65ML IRIZAKE SEASONING 1 RHIZOME OF FRESH WASABI

SNOW CRAB SALAD WITH IRIZAKE AND SALMON ROE THIS FRESH SUMMER SALAD STRIKES A PERFECT BALANCE BETWEEN TEXTURE AND FLAVOR THANKS TO THE UMBEOSHI PLUM BASED SEASONING “IRIZAKE”.

SALMON ROE

IRIZAKE SEASONING

SNOW CRAB MEAT

ZUCCHINI AVOCADO TOMATO CUBES

FRESH WASABI

1. GRATE WASABI 2. COMBINE ALL INGREDIENTS

3. SERVED

"THIS IS A PERFECT MEAL FOR A WARM SUMMER’S EVENING. FRESH TUNA I S A L M O S T M E AT- L I K E IN TEXTURE, BUT STILL I N C R E D I B LY L I G H T. G O O D QUALITY PRESERVED G R I L L E D V E G E TA B L E S A R E O B TA I N A B L E F R O M Y O U R I TA L I A N D E L I C O U N T E R . T H E CRUNCH OF THE RED ONION P E R F E C T LY C O M P L E M E N T S THIS DISH" 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

048

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

# STAR DISH

# STAR DISH

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114 PREP TIME: 10 M I N FRES H TUNA W IT H

PRES ERVED VEGE TA B LE S

BY G ENNA RO CON TA LD O

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# STAR DISH

050

# STAR DISH

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1 15 P R E P T I M E : 10 M I N PR O SC I U T TO W I T H

CA NTALO U P E M ELO N P R E P T I M E : 12 M I N B R US CH ET TA W I T H

PE ACH ES AN D P R O S C I UTTO

Widely known for his exceptional Italian cooking, Gennaro Contaldo has also authored a large number of epic cookery books.

All the recipes for these dishes can be found in his cookbook Fast Cook Italian.

051

# PASTA FIX

We'll happily eat pasta year-round, but there's something particularly wonderful about summer pasta...

"THESE 4 DELICIOUS RECIPES MADE USING RUMMO MAKE USE OF THE SUMMER’S GORGEOUS PRODUCE DRAWING ON FRESH PRAWN, HERBS, T O M AT O E S , A N D O T H E R S E A S O N A L FA V O U R I T E S T H AT W O N ' T W E I G H Y O U DOWN" >> Buccatini amatriciana Hauke Eggert

Serves 4 – Prep time 20 mins

Ingredients 500g Rummo bucatini 250g pancetta(cut into 1/4-inch batons) 1 chilli pepper (smashed)

052

375g whole tomatoes or passata 1 tbsp. tomato paste 1/2 tsp. salt 30g Pecorino Romano (finely grated) Method Bring a large pot of well salted water to a boil. Add the pancetta to a frying pan in a

single layer and put the pan over medium high heat letting it brown on one side until some fat has rendered out. Add the chilli, tomatoes and tomato paste and a pinch of salt and let it cook on a low heat for 15 mins. Serve with the cheese as soon as pasta is cooked through.

q uf i x ck 4 Pasta classics in under 30 minutes

>>

<< P R E P T I M E : 20 M I N

(R U M M O ) B U CCAT I NI AMATRI C I ANA B Y H AU K E EG G ERT

For the pasta recipes in this issue, the Served cooks chose Rummo pasta to guarantee the best results and Served recommends you do the same to really enhance each dish.

053

# PASTA FIX

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119 P RE P T I M E : 30 MIN

( R U M M O ) PACCHERI WI TH I TAL I AN SAU S AG E AN D F RESH FENNEL

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# PASTA FIX

“EVERYTHING YOU SEE I OWE TO S P A G H E T T I .”

– Sophia Loren

pg

119

Props from LOFT

PR EP TIME: 30 MIN

(R UMM O) SPAGHETTI CHITA RRA

A L L A CA RBONA RAO

056

# PASTA FIX

Known for their firm and tasty sweet flesh, local prawns are a treat. Today more than ever as demand grows for this local delicacy. So, when you do decide to splash out and buy them, make sure to make the most out of every bit of them. Use up the shells and heads by making a silky and rich prawn bisque for a perfect starter. Or thicken it up a little and add to your pasta for maximum flavour. This recipe by Hauke Eggert using Rummo pasta takes less than thirty minutes and is simply a joy to eat.

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119 P R EP T I M E : 30 M I N

(R U MM O ) L I N G U I N E W I TH LO CAL R E D P R AW N S + CO U RGETTES

057

# HEALTH FIX

*d P R EP TI M E : 15 M I N

GO OD EART H O R G AN I C WHO LE W H EAT

FA R FA L L E W I T H SP I N AC H + S U N F LO W ER SEED

ish it out This easy and fast recipe by the talented Charlene is brilliant for any kind of outdoor revelry. Whether you’re packing for a camping or boat weekend or decided to have friends over on the spur of the moment, you’ll whip them up in minutes and wow your audience.

PE STO, P I N E N U T S + P EAS

(s h own r i g h t - re c i p e b e lo w)

2 handfuls baby spinach leaves • 75g Good Earth Sunflower Seeds • 1/2 cup Parmesan cheese grated • 2 clove garlic 1/2 cup Good Earth cold-pressed Sesame Oil • 2 tbsp. lemon juice • 1 tsp. sea salt • 1/4 tsp. pepper • 1 cup frozen peas 500g Good Earth wholemeal pasta • 2 tbsp. Good Earth pine nuts Place all ingredients except for the peas and pasta in a food processor. Pulse until well blended, scraping down the sides as needed. Add more oil or water to loosen up the mixture if it is too thick. Boil the pasta and peas together according to package instructions. Toss the pasta, peas, and pesto in a large bowl, sprinkle with pine nuts and more grated cheese and serve or refrigerate.

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by G ood Earth, Props from LOF T

S UNFLOW ER S EED PESTO, PINE NUT S + PE A S

W HOLE W HEAT FA RFA LL E W IT H S PINAC H +

# HEALTH FIX

059

# LIGHT BITE

121

Convenience and portability are key when packing food for outdoor entertainment. Whether you’re packing for a camping or boat weekend these fast, easy and flavourful grain–based salads make easy travel companions

P R EP T I M E : 40 M I N

F R U I TY F R ES H B AR L EY SALAD

Plate from LOFT, Naxxar

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060

# LIGHT BITE

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121 P RE P T I M E : 30 MIN

SP I C ED L EN T I L AND C HI C K PEA SAL AD W I T H H AL LO UMI

061

# WINE+DINE

Get inspired by these pro dishes prepared by the talented Hilton Malta team, and try your hand at these fabulous recipes guaranteed to elevate your status in the kitchen

PREP TIME: 1 HR

TA RTA R OF LOCA L

PRAW NS W ITH BURRATA , HEIRLOOM TOMATOE S A ND A G A ZPACHO D RES S ING

(Recipe Below )

Pro Chef - Clayton Spiteri Junior Sous Chef, Hilton Malta

Ingredients 2 portion prawn tartar (approx. 80 grams per portion)

½ tub Burrata 50g Heirloom tomatoes 20g confit cherry tomatoes 20g fried naan bread 30g gazpacho dressing 5g cress & herbs oil 062

For the prawn tartare 80 â&#x20AC;&#x201C; 90g peeled fresh local prawns, finely chopped 10g parsley 10g chives Salt 10g preserved lemon Method: Mix all the ingredients together

Red tomatoes confit 5 plum tomatoes (blanched and deseeded) 200ml pomace oil 50g thyme 4g Maldon salt Method: For the confit put the tomatoes in the oil with thyme and Maldon salt on top.

Cook at 120 degrees for 1015 minutes.

Yellow tomatoes 5 yellow tomatoes (blanched) Cut in half and slow roasted with thyme, marjoram, salt and sugar Naan Bread: 2kg flour 500ml milk Pinch sugar 1 tsp. baking powder 1 small tub yoghurt >> Continued Pg115 >>

# WINE+DINE

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117 PREP TIME: 2 H R S

PA N ROA STED VE A L LOIN W ITH LA RD O D I

COLONATA , ONION TEXTURES , LEMON

PA NG RITATA A ND PA N JUICES

063

# IN THE KNOW

t*u*n*a TALKING

here are 15 species of tuna but whether canned or fresh, you are most likely to come across these four: bluefin, yellowfin, skipjack, and albacore.

The fish themselves range in size and colour, with the red fleshed bluefin the largest, to skipjack, a lighter fleshed, smaller fish. Some varieties are best raw in sushi while others are ideal for grilling or in a can. They vary in taste, texture and type so it’s worth knowing your way around them.

Yellowfin (or Ahi) Tuna This mid-sized tuna is distinguished, as its name suggests, by its yellow fins.

Also known as ahi tuna, yellowfin is less expensive than bluefin, but is nearly as good with a pale pink flesh and mild to pleasantly strong flavour a bit stronger than albacore.

The Albacore The Albacore Tuna has the lightest flesh and mildest flavour. In fact, it’s usually canned as white tuna making it a premium product. The mercury level in albacore tuna however is nearly three times as high as that of skipjack tuna. It is recommended that young children and pregnant and breastfeeding women watch their intake.

Other delicious cuts include flesh from the jaw, the back, the back cheek with hardly any fat making it perfect for baking or the top of the head which is perfect for pickling. If you love raw tuna though, choose toro and enjoy its intense flavour and delicate, smooth texture

> Prime cut The best cut of tuna is the toro or tuna belly. With its gelatinous texture, regular fat marbling and rich flavour, this really is the crème de la crème of tuna.

> Mercury rising All tuna has some mercury but some less than others. As a rule of thumb, the smaller the tuna, the lower the mercury. Albacore tuna is the biggest of the tuna family making it the worst offender. Skipjack on the other hand is one of the smallest.

Bluefin This local tuna is generally the fish of choice for fresh tuna connoisseurs. Carrying extra fat ensures more flavour than other slimmer varieties of tuna, with its flesh turning a deep red as the fish matures. Sadly, much of the bluefin harvest around the world is exported to Japan and sold at a premium price for sashimi.

Skipjack With a name like Skipjack, it’s not surprising this fish likes to skip and skim the surface of the sea. It’s popular as canned tuna with the strongest flavour and highest fat content. It is also the smallest variety which means least mercury content. A favourite in Japan, it is known as arctic bonito and aku—dried bonito is known as katsuobushi appearing in Japanese dishes.

Supporting a sustainable approach: Many tuna species, particularly blue and yellow fine, are considered a threatened species. Served supports the more sustainable approach to eating tuna and other species when available in season where possible and to experiment with local fish which are just as tasty and less endangered.

The local NGO fish4tomorrow does an excellent job of raising awareness on sustainable fish and fishing practice and their website provides a wealth of information on what to buy or what to look out for – check them out on www.fish4tomorrow.com

> Did you know?

Tuna is one of the most commercially viable fish in the world. In 2013, a 222kilo bluefin tuna was sold at Tokyo’s Tsukiji market for an all-time high of 155.4 million yen, or 1.8 million dollars, at the annual new year auction.

Tuna is a very good source of phosphorus as well as a good source of vitamin B1, vitamin B2, vitamin D, selenium, vitamin B3, vitamin B12, vitamin B6, protein and minerals such as potassium, iodine, and magnesium. In addition, it provides valuable amounts of omega-3 fatty acids.

065

# WINESâ&#x20AC;&#x201C;FISH

115 P R EP T I M E : 20 M I N

GR I LLE D S WO R DF I SH W I TH O REGANO CA PE R S AU C E

Blue Runner from LOFT

pg

066

# WINES–FISH

THE 3 ESSENTIAL

Wines for Fish

Try these wines which pair perfectly with the fish dishes in this issue For the red snapper (pg.37)

Cantine Rallo, Bianco Maggiore Grillo 2017 A heady mix of citrus, grapefruit and tropical fruits, this is well rounded and complex, this Grillo has character and is produced by one of Sicily’s longstanding wineries. White flowers and citrus based fruits compose the rich bouquet of this perfectly balanced wine with its harmonic taste.

For the tuna (pg.49)

Domaine de l’Ecu Ange 2017 This is one bold Pinot Noir produced biodynamically and showing a winning combination of grace, vigour, strength and voluptuousness. The notes reveal a complexity, combining power and delicacy, with intense notes of blackberry, blue flowers, violet and delicate hints of spices.

For the swordfish (left)

Metis 2018 All these wines are represented locally by HANSA Wines & Spirits Ltd Scan QR code for Hansa website

A collaboration between two iconic producers, Pascal Jolivet from Sancerre and Kleine Costantia from South Africa, this is a bright bottle and lively in colour with lemongrass and flinty aromas on the nose. Full bodied with great acidity, this multi-dimensional wine is rich with intense umani and mineral flavours.

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

067

#VERY VEGAN

very v*e*g*a*n These meatless burgers are loaded with protein, packing in as much flavour and texture as their beefy siblings. Just as easy to grill, full of flavour and extremely satisfying, this is a burger that vegans and non-vegans alike will enjoy.

068

#VERY VEGAN

pg

116 PREP TIME: 30 M I N

MEXICA N RED KID N E Y B E A N BURG ERS W ITH LIM E & CORIA ND ER

BT CHA RLENE B UG E JA

069

YEARS

G N I T A R B E L CE K S I C F O S 90 YEAR

SINCE 1929

#VERY VEGAN

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1 16 P R E P T I M E : 40 M I N + MARI N A DE T I M E

S M O K EY T EM P EH B U RG ER W I T H

CA RAM EL I Z ED O N I O NS B Y M AR R O W H EALT H

What’s tempeh?

An Indonesian staple made by fermenting cooked soy beans for 2-3 days. After 3 days mould forms and binds the soybeans forming what they call a ‘tempeh cake’. It has a nutty flavour and is a very dense source of protein and probiotics. Unlike tofu which is made up of mostly soymilk, tempeh is made up of the whole bean so its nutritional profile is also much higher.

Tempeh may be found in most health stores around the island however if you wish to do it yourself (much more cost effective) , please log onto our insta page for a step by step process story on how to make tempeh: https://www.instagram.com/marrowhealth/

071

#MASTERING

_ bau baga MASTERING THE

Pro chef Ruben Buttigieg from Genki serves us the Bau Baga, a signature dish equally delicious filled with either pork, beef or both. Wow friends and family with this Asian take on the burger or head down to Genki at Carob Tree food court and taste the real thing!

072

#MASTERING

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117 P R EP T I M E : 45 M I N GE N KI â&#x20AC;&#x2122; S AS I AN S I GN AT U R E

B E E F BAU B AG A

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# Tr e n d i n g

CITY FLICKS Valletta’s natural baroque beauty make it a natural host for the Valletta Film Festival.

Now in its 5th year, VFF attracts over 10,000

people a year and has secured a firm place on the country’s cultural calendar, presenting a selection of international highquality feature and short films over a tenday period. Over the years the festival has also hosted a variety of world-renowned filmmakers, from Sir Alan Parker to Peter Greenaway. And this year is no exception with a fantastic line up which includes two legendary European auters; Liliana Cavani and Bela Tarr.

The festival, which runs from 14 to 23 June, measures up to its location’s credentials as a world heritage site, enhancing the cultural cache of this glorious city. There are four key venues peppered around Valletta that host the festival: Pjazza Teatru Rjal; Pjazza San Gorg; Spazju Kreattiv and Valletta Campus Theatre. City Lights bar also presents a selection of Talent Talks throughout the festival, giving audiences the chance to hear filmmakers discuss their work in a relaxed and an intimate setting.

Baħar Żmien (Of Time and the Sea) by Peter Sant

The Valletta Film Festival can be enjoyed by purchasing one of the five passes on offer or individual tickets that go on sale two weeks prior to the commencement of the festival. For more information about the films and the guests attending the festival please visit www.vallettafilmfestival.com

Pjazza taetru Rjal, the flagship venue of Valletta

Checkered Ninja showing on Kids Weekend on 22-23 June 2019.

'Portrait of a Lady on Fire’

075

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123 PRE P T I M E : 10M IN + 8H R F RE E Z E PAL ETAS P O P S

B Y EU N I C E M U SCAT

h*e*a*t fix #STAY SWEET

The sweltering heat will be no match for the cooling desserts found on the following pages

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#STAY SWEET

Did you know?

Lemongrass is commonly also grown for the production of citronella oil used in many insect repellants and aromatherapy.

We get ours from Vincentâ&#x20AC;&#x2122;s eco farm in Mgarr where it is mainly grown as a pest repellant.

'THIS MANGO + LEMONGRASS SORBET IS AS REFRESHING AS IT IS TASTY'

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123 PREP TIME: 5 MIN

MA NG O + LEMON G R A S S S ORBET

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#STAY SWEET

'GET CREATIVE WITH THESE BREADS & EXPERIMENT WITH JAMS, CHOCOLATE OR CITRUS CURDS'

pg

125 PREP TIME: 2HR

S W E E T P U L L - A PA R T B R E A D

BY LJUANA XUEREB

080

#STAY SWEET

pg

1 25 PREP TIME: 15 MIN

R I C OT TA A N D H E LW A TAT-T O R K D I P

BY CHARLENE BUGEJA

081

#STAY SWEET

pg

1 21 P R E P T I M E : 45M I N

PE AR , CH O CO L AT E +

H A Z EL N U T F U D G E CAK E

Wallpaper from LOFT

B Y E U N I C E M U SCAT

083

#STAY SWEET

Serves 4 Ingredients for the Watermelon: 4 thick slices watermelon Apple blossom flowers.

Hibiscus Flowers 1 ltr sugar syrup Method Bring syrup to boil, add flowers and leave to infuse overnight. Cut the watermelon with a pastry cutter, lay slices in a deep dish. Cover with syrup for up to 2 hours.

Keep refrigerated until plating time.

084

for the Torched Figs: 4 figs Icing sugar Method Slice figs into wedges. Dust with icing sugar. Use blow torch to get a nice charred colour. Keep refrigerated until needed for plating. for the Mandarin compote: 10 - 12 mandarin oranges 5 lemon (juiced) 60g sugar 10 g pectin >>

#STAY SWEET

<< PRO DISH

B Y PA S T R Y C H E F

MARK MC BRIDEâ&#x20AC;&#x201C;

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

Drunken Watermelon infused with, hibiscus, apple blossom served with torched figs and raspberries Method In large saucepan, combine the mandarin, powdered pectin and lemon juice. Stir until pectin is fully dissolved. Bring mixture to a full rolling boil over a high heat, stirring frequently. Add sugar. And continue to stir constantly, returning the mixture to a full rolling boil for 3 minutes. Remove from heat.

Allow to rest in the saucepan for 5 minutes, then remove and allow to cool To assemble: Place 4 mandarin segments and 4 raspberries on each plate along with some microgreens and proceed to plate as per the image.

085

#STAY SWEET

pg

>>

PRO DISH

BY GORDON BONELLO

A S S I STA N T E X E C U T I V E P A S T R Y C H E F,

H I LT O N M A LT A

'Milk chocolate mousse with walnut cake and orange sauce' 086

#STAY SWEET

Ingredients for the Milk Chocolate Mousse: 50ml milk 50ml cream 1g gelatin leaves 25g good quality milk chocolate Zest from ½ an orange 10g egg yolks 5g sugar Method Bring the milk to a boil with half of the sugar and take off the heat. Add the egg yolks and the rest of the sugar and continue cooking until thickens taking care not to overheat. Drop in the gelatin leaves followed by the chocolate. Finally fold in the whipped cream. Pour into molds and refrigerate.

Ingredients for the Walnut Cake: 100g sugar 100g butter 100g egg 100g flour 2g baking powder 200g chopped walnuts Method Cream the sugar and butter well and then add in the eggs.

Add flour with baking powder followed by the chopped walnuts. Mix everything together and cook in a well buttered tin for 30 mins on 180°C. Ingredients for the Orange Sauce: 200g orange juice 20g sugar Method Place the juice and the sugar in a pan on the heat and let the liquids reduce for 10 minutes.

087

Crafted by the sun

#on the bottle

'on the bottle' Served has you covered on how to quench your thirst this Summer

Cucumber Cooler is Served Urban Valley Resort & Spa’s mixologist has created the ultimate summer drink. Place several slices of cucumber in a shaker along with 3 lime wedges and muddle to release the juice and aroma.

Add 6 ice cubes, a dash of sugar syrup, 6 mint leaves and 5cl of your favourite tequila. Shake for 15 seconds and pour in a chilled glass through a fine strainer. Garnish with lime and mint.

MOUNT EDELSTONE 2013 – HENSCHKE From a 106-year-old vineyard, this is a dense wine, which nevertheless walks a seamless line between power and grace. Tangy plum, blueberry, dark chocolate, coffee, wild herbs and grated nutmeg come together on the nose. The palate is full and concentrated, silken in texture and intricately woven with sinewy. chalky tannins. Available from Farsonsdirect.

Campari, Italy’s iconic red apéritif, and Imbibe Magazine are collaborating for the seventh year to showcase Negroni Week 2019 – a celebration of the iconic and historic Negroni cocktail. Created by Imbibe, Negroni Week is an international charity initiative that will take place from the 24th to the 30th of June in bars, restaurants and retailers around the world, dedicated to celebrating the crimson-red cocktail, with Campari at the heart, for the common goal of raising money for charitable initiatives.

And this year is even more special, as 2019 marks the 100-year anniversary of the Negroni: #N100.

With the trend for classic and contemporary cocktails at an all-time high, and the Negroni being one of the world’s most popular cocktails, this year’s Negroni Week is shaping up to be the best yet.

Campari is marketed and distributed

by Farsons Beverage Imports co. Ltd. Trade Enquiry 2381 4400

Mix it up at MedAsia Sushi & Mixology bar At MedAsia Sushi & Mixology bar in Carob Tree you’ll find the ultimate cocktails mixed up by MedAsia’s brilliant bartending team. From time-honoured cocktail classics - think piña coladas and long island ice teas - to Medasia Mixology’s very own signature range, you’re bound to find something on the extensive menu. Alternatively, let them know what mood you’re in and they’ll create something bespoke for you. MedAsia Sushi & Mixology bar at the Carob Tree, Spinola Park, San Giljan. tel: 7713 4267

089

#on the bottle

PETROLO 'A CULT WINERY '

Petrolo is the definition of a cult winery, with an owner and a story that have helped create its legendary status. Though virtually unknown even in the wine world, the Valdarno di Sopra denomination dates back to the days of the Medici family during the Renaissance, and the area has always been renowned for the winemaking potential of the tiny area of Tuscany near Chianti in which it is located.

In the last fifteen years, Petrolo has established itself as one of Tuscany’s, and Italy’s, great wineries. The estate produces Torrione, a wine made predominantly from Sangiovese; Boggina, pure Sangiovese from

a single vineyard; and Galatrona, a 100% Merlot that enjoys international renown among wine collectors and enthusiasts.

Petrolo has a remarkable track record of producing some of the finest examples of these two very different native and non-native varieties. While Galatrona deservedly receives fireworks in the press and is part of the history of Tuscany’s quality revolution in the late 1980s and 1990s, Torrione and Boggina are an equally thrilling success – Sangiovese from a special area that long ago was left just outside Chianti Classico, and today produces wines of distinct regional identity. Petrolo is available from Farsonsdirect

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#on the bottle

Wine as an expression of its territory

W

inemakers nowadays strive at creating a sense of singularity within their wines. Thus, the link to their territory, or as commonly referred to in French terroir is at the very heart of a winemakerâ&#x20AC;&#x2122;s vision and objective in portraying his wine as conveying part of the heritage of a particular region or town.

Quality wines are typical products identifiable by quality labels which are not only intended to protect their identity but also serve to link them to specific territories.

Labels attributed to quality wines serve as a guarantee to consumers in linking specific wines to well-identified regions. Such labels (in the case of Malta a banderol) are based on strict regulations which ensure the link between the wine and the region in which grapes are produced and harvested and wine is fermented and produced.

Concept of Terroir The concept of terroir (the French word for territory) was born in France and is meant to include not only the geographical borders of a particular region but include farming practices, the vineâ&#x20AC;&#x2122;s specific habitat like soil and climate and other environmental factors that all have a direct effect on the grapes to be harvested.

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#on the bottle

of salty atmosphere in vineyards close to the coastline, particular temperature and micro-climates within specific regions such as mountainous regions and other factors which all result in giving a particular nature of the grapes. Other factors include also the manner in which wines are stored and matured which often also depended, especially in the past, on climatic and geographical considerations such as temperature and humidity.

Various wineries have developed wine trails which include not only guided visits to their production facilities, cellars and vineyards.

This has helped in getting small remote villages to be placed on the tourist maps where visitors are offered the possibility of tasting wines coupled with typical food products.

It was over a long period of centuries that winemakers in Italy and France (Italy has been producing its different wines ever since the time of the Roman Empire) have developed their vines according to the diverse climatic, atmospheric and environmental conditions of their particular regions. This has led the same winemakers to be in a position to develop different wines depending on the specific qualities of the grapes themselves as well as to the fermentation and maturing techniques which were developed in their particular regions. The world of quality wines was slowly developing into what we consumers have the possibility to enjoy nowadays â&#x20AC;&#x201C; a quality wine which provides a unique experience as distinct and diverse from another quality wine coming from a different region.

The traditional way of linking wine to a particular region or area was always based on a scientific explanation which valorised the edaphic and atmospheric conditions of the grapes being grown within that particular territory. This has led Member States within the EU especially France and Italy to legislate extensively in order to protect those areas which were traditionally renowned for wine production.

The original concept of terroir actually led to the creation of EU quality wines with the wines being engrained in particular territories applying for protection under the PDO and PGI system which was originally started mainly in France and Italy. Over the years regions and towns mainly over France and Italy (but not only) have become known to consumers. Such is the case of small towns like Barolo, in Piedmont Italy and Chablis, in France. More famous cases are for the region of Champagne in France and to a more limited extent Franciacorta in Italy. Other regions such as Burgundy have not only become known to consumers because of their wines but have also given a specific denomination to a specific hue of the colour red.

Wine Tourism In countries like Italy, the link between wines and their territory becomes more obvious due to the development of wine tourism.

This is quite simple for regions which present a long history wherein wineries often link their wines to specific events in time and to climatic and atmospheric events which nowadays contribute in a substantial manner to the uniqueness of their wines. Such factors might include volcanic nature of the soil, the presence

Finally, it is important to keep in mind that a strong territorial link is important for each and every quality wine but this is not enough to ensure the success of a particular wine. The care, love and attention provided by farmers, wineries and their enologists in the production of particular wines coupled to the marketing by regional authorities is the secret for true success for every quality wine.

"The concept of terroir was born in France and is meant to include not only the geographical borders of a particular region but include farming practices, the vineâ&#x20AC;&#x2122;s specific habitat "

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HAMMETT’S MACINA RESTAURANT

RESTAURANT

A Taste of History www.hammettsmacina.com +356 27794171 macinarestaurant@hammetts.com.mt Triq il-31 ta’ Marzu, Xatt Juan B. Azopardo, L-Isla ISL 1040 Malta

A Gastronomical Experience hammettsgastrobar www.hammettsgastrobar.com 33/34, Tigne Seafront, Sliema SLM 3011

#cocktail of the issue

thyme for tea Here’s a gin and vermouth cocktail that was made for summer garden parties!

1 shot Bulldog Gin ¾ shot Cinzano Bianco Vermouth ½ shot thyme and green tea syrup (recipe below) Juice from half a lemon Thyme sprig garnish In a mixing glass 2/3 full, pour in gin, Cinzano Bianco Vermouth, thyme and green tea syrup, lemon juice and lavender bitters. Stir 20 seconds and strain into a chilled coupe glass. Garnish with a fresh thyme sprig.

Va va Vermouth!

Vermouth is the ultimate foundation for many cocktails and a must have in your booze cupboard. Have it for an aperitif to whet your appetite before a meal, pair it with your favourite gin for a classic martini, sip it alongside your meal, infuse it with interesting herbs and spices, or play off its flavours in a new cocktail twist.

Thyme and Green Tea syrup 1 cup sugar ¾ cup water Handful of fresh thyme 2 bags organic green tea

Products featured are marketed and distributed by Farsons Beverage Imports Co. Ltd. Trade Enquiry 2381 4400

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GasanMamo has a 96% satisfaction rating.

GASANMAMO INSURANCE IS AUTHORISED BY THE MFSA | GASANMAMO.COM SOURCE: INTERNAL DATA (2018)

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TA B L E TA L K ;

*

'THE SEASON IS IN FULL SWING WITH SO MUCH T O S E E , D O , E AT + D R I N K .

SERVED ROUNDS UP A FEW THINGS TRENDING THIS SUMMER'

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A year in the bloom – Carob Tree Food Court Carob Tree is the popular food court located at Spinola Park in St. Julians and has a collection of several high-quality kitchens and bars and includes a terrace, private rooms and child play area. The eclectic mix of different cuisines such as Asian, Italian, Indian and more has been a hit with their patrons and employees in the building.

June marks the one-year anniversary for Carob Tree food court, and it seems to have gone from strength to strength as Served sits down with Chris DeMicoli, Director and Founder of Carob Tree.

So, it’s a year later – what lessons have you learned?

That’s quite a loaded question, especially as this was our first year. Many lessons were learned, in particular to the seasonality of catering and how that applies to a food court.

The entire year has felt like one big learning curve as this was a completely new concept; a little over a year ago Malta had no food courts, now there are three.

As you say a little over a year ago Malta didn’t have any food courts, now there are three on the island. Is there more to come?

I think food courts and the like are a natural progression in catering. We’re seeing many micro food courts appear overseas, and in an age of immediate gratification it only makes sense that these businesses pop up which cater to this growing trend. Customers like the convenience and that variety which you can’t find in regular restaurants, and we’re so popular as a business lunch destination because in under 45 minutes customers have paid, eaten

and are out the door with free parking in their pocket.

What are some of the biggest challenges when running a food court?

I think one of the biggest challenges is consistency among all the different kitchens and bars. Thankfully a big part of that is choosing the right people in the beginning. From the get go we handpicked operations which we felt were in line with our ethos and standards, and while there are always minor day to day issues, everyone has definitely found their rhythm; which in turn allows us to set our sights on new opportunities and further expansion.

Such as?

We’re always being led by our clientele and the overall demand. For example we created a new space specifically for table bookings called the New Branch; which was prompted by customers wanting to book a table with us which is against the a nature of a food court.

These new areas have also allowed us to cater for private functions, which is really one of the best ways customers can make use of Carob Tree, as we are ideal for large tables, staff parties and the like. Similarly, once we saw the demand from families, which we had already catered for, we created a play area for children. Responding to the feedback of our clients and then acting on it has played a pivotal role in our growth.

What are some of your proudest achievements?

There are many milestones that we’ve hit that we’re proud of. In under a year we’ve gone from zero to number 19 out 455 eateries in St. Julian’s according to Restaurant Guru, which is one of the most comprehensive websites for restaurants. But our motivation definitely comes from the feedback from our clients.

Another point of pride is our sustainability policy which took some effort, and also made us realise that we’ve got a long way to go.

Which has been your favourite feedback so far?

We’ve had some lovely and inspiring reviews, like customers giving us beyond 5 star and actually drawing in a sixth/ seventh star. But my personal favourite so far was titled as “This is not a food court”. What was meant by that is

that Carob Tree is a step beyond what people normally associate as a food court. We’ve tried to create a different ambiance than the norm and that review encapsulated that idea, and there’s nothing better than seeing feedback which shows you that the hard work is appreciated.

Talking of sustainability, how important is that to you?

It is incredibly important. All businesses today need to be as sustainable as possible. And as I said previously, the more you get into it, the more you realise its importance and how much room there is for positive change.

What makes Carob Tree unique?

I think that we’re unique as a package deal so to speak. It’s a combination of the ambiance, location, high quality staff / service and the high quality and variety of food. I guess one of our truly unique distinctions is The Pod, our flexible studio space.

What is The Pod? It’s our little creative studio. Basically, it’s a flexible space suitable for a number of private and public events, from a pop-up kitchen, to cooking classes, seminars, recording and more. It is also a platform where ideas can grow. In that light we’ve hosted several NGOs and sustainability progressive events and have more interesting collaborations and unique events planned.

What has been one of your favourite events?

Anything for charity or the promotion of sustainability always hits close to home, but I think our Murder Mystery Dinner was a lot of fun cause we created a completely new dining experience for our customers.

What’s yet to come?

We have a few things that we’re working on and implementing; like take away, office delivery and things to that effect. We’re launching two new kitchens and we’re very excited about that. We have also launched our brunch menus several weeks ago and we’ve launched our allowance / corporate card and will be pushing that soon. We’ve also got more exciting things happening at The Pod. 099

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Celebrating a Century

H

ilton Malta is teaming up with local leading winery Marsovin to mark their respective centenary anniversaries. Already carrying a buzz about it ‘A MALTESE WINE & DINE AFFAIR’ looks set to become one of this year’s most memorable meals.

Saturday 29th June, will mark 100 years since Conrad Hilton opened the doors to the first Hilton hotel in Texas, as well as Marsovin’s first year in operation. To celebrate this momentous birthday Hilton chefs have been looking at Malta’s past and using modern techniques to create ground breaking dishes which respect the past while embracing the future.

The popular Gazebo, with its Mediterranean vibe within Hilton Malta, will play host to what promises to be a wonderful evening and every foodies’ delight. Live music will definitely lend to the animated atmosphere but the real stars that evening will undoubtedly be the dishes, With the Hilton’s talented chefs paying homage to Malta’s culinary history and the finest Marsovin wines on tap, diners can look forward to menu inspired by our traditional cuisine.

Stuffat tal-Qarnit - 'Octopus Stew' sea urchin, squid ink, tomato & celery, potato espuma

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Torta tal-Marmurat - 'Chocolate & Orange Tart' almonds, strawberry roll & gel, gelat tan-nanna

#eating out

been paired with it,” says Melanie Faure, Hilton Malta’s marketing manager.

“At Hilton, we strive to deliver authentic and genuine local experiences to our guests and Chef Andre Spiteri and his team have been working on these dishes for months to do just that. Moreover, partnering with Malta’s foremost winery to deliver this would have been the natural choice for us even if Marsovin weren’t also celebrating their 100th anniversary,” A Maltese Wine & Dine Affair is priced at €85 per person and includes all the wines, free-flowing water, and parking. For reservations and more info, go to www.facebook.com/hiltonmalta or call on 2138 3383.

The starters include delicious and exciting reinterpretations of local dishes like ħobż biż-żejt and pastizzi, as well as other gastro treats like the prawn & barley topped with the Romans’ favourite condiment, garum (fermented fish sauce) This will be followed by a fish course with sea urchins and octopus, followed by the main course, where ham hock and snails come together in a mouth-watering majjal il-forn recipe.

The two-part dessert menu will continue the wow factor using Malta’s much loved Kinnie as the base for a tangy sorbet, to cleanse and prepare your palate for the chocolate-and-orange tart which follows.

The Hilton’s chefs will introduce each dish as it is served, outlining the inspiration for

each one alongside a Marsovin wine expert who will explain the pairing behind each dish with each selected wine from the Marsovin estates.

Among these wines, diners can look forward to sampling the 1919 white (2018), based on the indigenous Girgentina grape; the young and boldly flavoured Blanc de Cheval (2018), which tastes absolutely superb thanks to its fresh aromas of pear and apples; and, of course, the 100th Anniversary, a full-bodied red wine that tastes great new and has great ageing potential.

“Legacy, pride, vision and a desire to deliver perfection on a plate served as the inspiration for the menu and the wines that have been paired with it,”

“Legacy, pride, vision and a desire to deliver perfection on a plate served as the inspiration for the menu and the wines that have

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Tri bistro opens its doors for a season of delicious dining, creative cocktails and awardwinning wines, served under those beautiful Mediterranean summer skies. This is without doubt, the destination to dine during Malta’s warmest months. Tranquil and secluded, the restaurant is set within the hotel gardens, surrounded by its picturesque swimming pool and enveloped by lush gardens.

This Summer's Dining

A

s always, the focus here is firmly on the food. Ingredients are chosen for their quality and freshness. The resulting menu is exciting and innovative, with a dynamic selection of pasta, charcoal-grilled meats, hearty salads and vegetarian options, complemented by an excellent international wine list and delicious desserts.

We pride ourselves on being quite unique; From an Asian Tuna Salad, fresh local tuna grilled to your liking served with crispy cashew nuts, pickled carrots and ginger, charred corn sitting on a bed of lettuce dressed with soy dressing to the Farro and Feta Cheese Salad , a mix of tomatoes onion cucumber and black olives sitting on a bed of rocket topped with lemon and balsamic dressing and crispy sunflower seeds, we’ve got all salad tastes covered.

Or why not indulge yourself in the Strozzapreti Speck. Smoked and cured pork shoulder is combined with marinated artichokes hearts and topped with fresh local ricotta.

And there’s more. Our signature Ftira, filled with pulled lamb which has been slow cooked for 24 hours in a secret blend of Moroccan spices and served with tomatoes, parsley and cucumber salsa with authentic labneh. The House Dog, home-made from 100% local pork and beef isblended with fragrant spices and served with creamed mash, pickled onions and topped off with our signature burnt apple mayo. Another favorite is the Pork Chop, cooked sous vide with lemon and thyme and finished on the grill with roasted peaches and traditional crispy roast potatoes. All dishes underlie our commitment to supporting local and sourcing the freshest ingredients.

From family gatherings, friends night out to a fabulous twist on a corporate event, TRI is the ideal location for summer functions.

TRI bistro is open seasonally between May and October serving lunch.

Farro and feta cheese salad

For more details and reservations call +356 2138 5926 or email: info@urbanvalleyresort.com Asian tuna salad

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Pulled lamb ftira

Pork chop

Corporate Summer Events at Urban Valley Resort Featured

Featured

Featured

Rum, Gin & Tapas

Cuban Night

Noche Española

12-ITEM TAPAS MENU

BBQ MENU

SPANISH PAELLA

THREE HOURS OPEN BAR on house brand spirits,wines,beer and soft drinks,featuring two rum cocktails and two gin cocktails

THREE HOURS OPEN BAR on house brand spirits,wines,beer and soft drinks,featuring three rum cocktails

THREE HOURS OPEN BAR on house brand spirits,wines,beer and soft drinks,featuring three gin cocktails

COMPLEMENTARY VENUE FREE PARKING AND WI-FI €28.00 per person

COMPLEMENTARY VENUE FREE PARKING AND WI-FI €30.00 per person

COMPLEMENTARY VENUE FREE PARKING AND WI-FI €28.00 per person

Packages above are available for a minimum of 20 paying adults. Should the number of attendees is less than 20, a venue fee will be applicable. Build your own menu options are also available.

Urban Valley Resort & Spa

Triq Wied Ghollieqa, Kappara SGN 4437, Malta.

T: +356 2138 5926 E: events@urbanvalleyresort.com www.urbanvalleyresort.com

#eating out

SkybeachBe Seen on 19 CHOOSE SKYBEACH AS YOUR PREFERRED SPOT THIS SUMMER AND RELAX AND LET THE WORLD PASS BY WITH STUNNING ISLAND VIEWS, THE MEDITERRANEAN SEA AND A ROOFTOP INFINITY POOL AS COMPANY.

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F

ound on the 19th floor of the 5-star hotel, InterContinental Malta, this fashionable venue, with day passes and complimentary access for guests staying in the Highline Suites, ensure the utmost comfort and ease.

es, prepared and grilled to perfection on a state of the art barbecue. SKYBEACH can also be transformed into an exclusive venue for summer parties. If you are looking to impress your CEO, colleagues or friends, then this is the place to be.

The accompanying bar and restaurant provide definitive refined sophistication with colourful upscale poolside snacks, served during the day and delicious grill dishes, served as the sun sets. Highly professional staff are on hand to attend to your every need.

SKYBEACH is an adults only venue and day access includes â&#x201A;Ź60.00 allowance on food and beverage consumption at SKYBEACH restaurant and bar between 10:00 and 19:00. The allowance cannot be transferred on different days or times. Request for access needs to be submitted 48 hours before the day of use and depends on availability. Pre-bookings are only valid through Facebook.

Stay on for dinner by the rooftop pool or end your day out with a selection of dish-

#eating out

Lifting the lid on: MedAsia Fusion Lounge, 90 The Strand, Sliema Tel: 21333222 – www.medasia.com.mt

Head chef – MedAsia Fusion Lounge >>

What or who inspired you to become a chef? The notion that from a simple ingredient one can create something has always inspired me. That concept together with my innate love for food led me straight to the kitchen.

What’s the strangest food you’ve eaten and the strangest food request you have had to deliver on? I can mention a long list of weird dishes I’ve tried but one that sticks in my mind is a stew made with kidneys, liver, tripe and vegetables.

What drives you to continuously create new recipes and new combinations? Is your cooking influenced by the countries you have worked in? There are so many influences one can combine to create something new and delicious. That experimentation with tastes, flavours and textures and fusing cuisines to making osmethign innovative has always been the driving force for me.

Your must have kitchen gadget? Can I have two –I cannot choose between a sous vide and a smoker

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Your best cooking tip? Always go with fresh and local as much as possible and use plenty of salt and butter Your favourite childhood meal which you still make or eat? Oven braised lamb shanks

Perfect last meal? Perfectly grilled pork belly with roasted potatoes and a really good gravy Guilty pleasure? There should be no guilt when it comes to food – everything can be enjoyed in moderation Biggest kitchen nightmare? A returning nightmare is that the entire staff doesn’t turn up for work First and last cookbook you bought?

The first cooking book I ever read was The theory of catering and the most recent is Pizza bible

#trending

With summer searing in, it really is time to make sure you're ready for the season of BBQ's, eating outdoors and evenings

The outdoor cooking expert E

veryone loves a barbecue the flames, the aromas, the gathering of friends in the garden for drinks and delicious charred food. But the wrong barbecue can leave you with disappointing results, even in experienced hands. As with most things, it pays to invest in a quality product with a reputation for innovative design which guarantees a great-tasting grill for amateurs and experts alike. The Campingaz Master series fits the bill.

With its high-quality and fully adjustable stainless-steel burners and the Even Temp® even heat distribution, with temperatures of 250 ° C and higher that quickly distribute heat evenly, it becomes easy to put perfectly cooked food on the table every time. Each of the four burners can be adjusted individually so that you can prepare different dishes at the same time. And the extra side burner means less trips to the kitchen for side dishes and sauces. Meanwhile the Searing Boost System injects an extra boost of intense heat that delivers that authentic grill stripes and taste.

But it’s the ingenious and innovative Culinary Modular system which real-

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spent with family and friends. Served checks out the Campingaz Master 4 Series Classic SBS barbecue available at Crosscraft.

..."this kind of barbecue opens the door to endless recipes and the opportunity to show off some serious preparation techniques, such as, roasting beer-can chicken and the like"... ly will ensure no two BBQs will ever be the same. Remove the inner ring from the cast iron grill rack and replace it with one of the handy, Campingaz® Culinary Modular barbecue accessories. Serve a fresh pizza, prepared on a real pizza stone or enjoy an authentically delicious paella using a paella pan. If you love Asian stir-fry dishes, use the wok during your next barbecue or prepare a perfectly roasted chicken with the poultry holder. Or maybe you just want to replace your grill grate with a piece of cast iron to prepare the perfect steak? This kind

of barbecue opens the door to endless recipes and the opportunity to show off some serious preparation techniques, such as smoking, roasting, beer-can chicken and the like.

And cleaning the barbecue is also easy, efficient and fast thanks to the InstaClean® burner housing system which has a special finish that makes cleaning your barbecue even easier. The new finish of the removable parts minimizes the amount of fat and food residue that sticks to your barbecue and ensures that

you can easily brush away any residues before you put everything in the dishwasher.

This BBQ series is raising the bar for BBQs everywhere so make the most of the sunshine and the long summer evenings ahead and let your Campingaz BBQ do the hard work for you.

Available from Crosscraft in Qormi or visit www.crosscraft.com.mt for more information.

IS LOCALLY REPRESENTED BY

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#recipes

FROZEN MANGO SMOOTHIE BOWL Chef – JP Debono from Danny’s Kitchen & Deli Serves 1-2 Prep time 10 mins

Ingredients 150g frozen mango chunks 80g frozen banana slices 50ml coconut milk (substitute almond milk or water)

WALNUT & DATE OAT BARS Home Cook Ljuana Xuereb Serves 4 – Prep time 30 mins + chilling time

Ingredients 200g fine oats 100g walnuts (roughly chopped) 20g sesame seeds (lightly toasted optional)

240g dates (roughly chopped) 50g butter Zest of 1 orange 40g brown sugar 60g runny honey 1tsp. allspice ½ tsp. sea salt flakes (plus extra for the top)

2tsp. rosewater Method Preheat the oven to 180°C/160°C fan. Line the bottom and sides of 20cm x 20cm baking tin with parchment paper and set aside. Place the dates in a small saucepan together with the orange zest, cover with enough water and place onto a medium heat. Bring to a boil and allow to bubble for 110

about 5 min stirring from time to time. Turn off the heat and using the back of a spoon or a fork, mash the dates until you’ve got a puree.

mins. Cut the bars in squares leaving them in the tin to cool completely. Once cooled, gently lift and transfer to an airtight container.

Meanwhile, place the butter, honey & allspice in a pot over low heat until the butter melts and the cook for 2 mins until the mixture turns a nice nutty colour. Add the sugar and mix to combine.

In a large bowl, mix the oats, walnuts, sesame seeds and ½ tsp salt, mix everything well. Add the date puree and the butter mixture followed with the rosewater.

Using a silicon spatula, mix all the ingredients well until you achieve a sticky homogeneous lump.

Cook’s notes & tips It is important to cut the bars when they are still warm before they set hard but equally as important to allow them to cool completely in the tin. Removing them earlier will cause the bars to crumble.

Tip into the prepared tin and flatten the mixture evenly with the spatula and lightly sprinkle with sea salt flakes.

Transfer to the hot oven and bake for 30 mins. The edges should look darker while the centre remains soft. Once cooked remove from the oven and set aside for 30

Make batches of these bars to grab on the go. They will keep well for up to 5 days stored in an airtight container, otherwise freeze them between sheets of greaseproof paper for up to 1 month. To defrost, place on a wire rack and allow to come up to room temperature.

1/2 tsp. Agave syrup (substitute honey)

1/2 tsp. vanilla essence (optional) 2 tbsp. homemade granola or store bought 1 tbsp. raspberries 1 tbsp. blueberries Picked basil leaves Method Add frozen mangoes and banana slices to a blender and blend until fruit become small chunks. Add the coconut milk or (substitute) and blend until smooth, occasionally scraping the sides of the blender. You may to choose to add more or less coconut milk or (substitute) depending on your preference. Scoop frozen smoothie into 1-2 bowls and top with granola, raspberries, blueberries and basil.

“I think breakfast is so pleasant because – Sydney

#recipes

LIME & MINT COTTAGE CHEESE WITH FRESH FRUIT Home Cook Ljuana Xuereb Serves 4 – Prep time 30 mins + chilling time

Ingredients for the cottage cheese 1Ltr full fat milk 25ml lemon juice Small pinch salt 1 tsp. runny honey 1 tsp. fresh mint (finely chopped) 1 tsp. lime zest Fruits 1 small cantaloupe melon (peeled & cut into wedges)

1 kiwi (peeled & sliced) 2 nectarines (destoned & cut into 4) 12 fresh strawberries Method: Start by making the cottage cheese. Pour the milk into a pot with the salt and place onto a medium flame.

Gently bring to a boil, making sure the milk does not boil over. Reduce the heat to low, add the lemon juice and give the milk a good stir. Keeping a watchful eye, stir the milk from time to time using a metal spoon until the curds and whey start to separate.

Cook for 2 mins, remove from the heat and set aside for another 2 mins. Meanwhile, prepare a fine mesh sieve over the sink or place a muslin cloth over a normal colander. Gently tip the curds and whey into the sieve and allow to drip for a couple of mins. Transfer the curds to a container and chill quickly by placing your freshly made cottage cheese over an ice bath. When cool enough, cover the container and place into the fridge to chill.

Once the cottage cheese is fully chilled add the honey, mint and lime and mix well.

When ready to serve, arrange the fruit onto a large serving plate, place the cottage cheese into a bowl and there you have it. Serve extra honey on the side if desired.

Cook’s notes: Cottage cheese can be made ahead of time. Store it covered, in the fridge for up to 3-4 days. When making cottage cheese make sure to use fresh milk, ideally not the long-life type as the processing involved in making it might hinder the curds from forming.

no–one is conceited before one o’clock.”

Smith

SCRAMBLED BREAKFAST BUN

AVOCADO + POACHED EGG ON SOUR BREAD

Chef – JP Debono from Danny’s

Kitchen & Deli Chef – JP Debono from Danny’s Serves 1-2 Kitchen & Deli Serves 1 – Prep 15 min Prep time 15 mins

This fresh Brioche bun is filled with scrambled eggs, cheddar, caramelised onions and spicy mayo.

Ingredients 1 Brioche bun 2 large eggs 1tbsp. of grated mature cheddar 1 tsp. caramelised onions 1 tbsp. spicy mayo 1 tbsp. butter 1 tsp. chopped chives Pinch of salt

Method: Split your brioche bun open and butter the insides lightly. Prepare a flat pan on low heat to toast the insides of the bun. Crack eggs into a small saucepan over low heat, stirring continuously until eggs start to turn into a thick liquid. Add 1 teaspoon of butter, grated cheddar, pinch of salt and the chives. Continue to cook and stir until eggs are cooked through but still creamy.

Spread the toasted buns with spicy mayo and caramelised onions. Place the eggs over them and serve.

Ingredients 1 slice sourdough bread 1 tsp. butter 2 tbsp. guacamole 1 tbsp. Chevre ‘goat cheese’ 1 egg 1 tbsp. crispy onions 1 tsp. coriander leaves 1 tsp. chia seeds 1 tsp. lemon zest For the guacamole 1 avocado (halved and mashed) 1 tsp. lime juice Drizzle of chili oil Pinch of salt

Method: Mix the ingredients and store in fridge for later - leave the avocado seed in to avoid browning.

Butter the bread on both sides and prepare to toast.

In the meantime, fill a small saucepan with water and white vinegar (ratio 400ml:50ml) bring to the boil and reduce heat to make sure water stops boiling. Stir water to make a well in the middle and gently crack your egg into the water for two and a half minutes.

Place toasted sour bread on a plate and generously spread with guacamole, adding the bacon on to it. Crumble goat cheese over the guacamole, followed by poached egg, sprinkled chia seeds, crispy onions, lemon zest & coriander to serve.

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#recipes

ROAST RED SNAPPER WITH MOROCCAN STYLE HARISSA Pro Chef Stefan Hogan – Corinthia Palace, Attard Serves 6 - 8 Prep time 60 mins + time to marinade

Ingredients Approx. 2kg Red snapper, cleaned 25g turmeric 4g rock salt 4g chilli flakes 25g paprika 10g chilli powder 5g cumin seeds 4g coriander seeds 4 cloves garlic Juice of 1 lemon 60ml olive oil 4 fresh chillies 2 tomatoes 30g tomato paste Method: In a non-stick pan, toast the cumin and coriander seeds, keep them moving round the pan until warm and fragrant. Transfer to a food processor and add the turmeric, salt, chili powder, chili flakes, garlic, lemon juice,

chillies, tomatoes, tomato paste and olive oil. Blend to a fine paste.

Score the fish on both sides and rub the mix onto the fish allow to rest in the marinade for at least two hours. Bake in a pre-heated oven at 160 degrees - it will take between 35 & 45 minutes to cook.

Sambal Side Sauce Serve this fragrant sauce with clams and razor clams cooked with ginger, garlic and shallots in olive oil.

Ingredients 200g red onion finely diced 2 garlic cloves finely grated Small piece of ginger, grated 100g red chilli paste 25ml olive oil 200g chopped fresh tomatoes Juice from 1 lime 15g sugar Method: Mix all the ingredients together and allow to sit at room temperature for 30 minutes.

Stir and adjust seasoning to taste. Serve on the side.

BURRATA, PANZANELLA, HERITAGE TOMATOES Pro Chef Stefan Hogan – Corinthia Palace, Attard Serves 2 as a starter Prep time 15 mins + overnight chill

Ingredients 350g day old Maltese bread crusts removed and chopped 250gr fresh tomatoes, skinned 75ml extra virgin olive oil, 35ml Merlot vinegar, 10g tomato paste Few basil leaves, shredded Salt to taste Burrata Extra olive oil to drizzle Method: In a food processor, blend the tomatoes, olive oil, vinegar and tomato paste.

To this blend, add the cubed bread and allow to soak overnight. Before serving, mix and add the basil leaves adjust seasoning to taste and serve with fresh burrata, drizzle with additional olive oil

"Feast on fish this season and make the most of your leftover Maltese bread with this perfectly simple delicious salad" 112

PLANK ROASTED MACKEREL WITH PEACHES, CARAMELISED WALNUTS + LEMON Pro Chef Stefan Hogan – Corinthia Palace, Attard Makes approx 15 pieces Serves 2 as starter - Prep time 45 mins

Ingredients 4 mackerel fillets 1/2 bunch of dill 50g caster sugar 50g rock salt 4 juniper berries Hickory smoking wood chips Method: For the fish marinade, blend the salt, sugar, juniper berries and dill in a food processor. Cover the mackerel fillets in the marinade and leave to cure for 10 minutes.

Wash the marinade off, pat dry and store in the fridge until required.

Place two handfuls of wood chips in a metal tin and place a wire rack about halfway down. Place the tin on gas hob at a low heat and lower the mackerel on to the wire rack. Cover with a lid that has been pierced several times so the smoker as an air inlet.

Cook for 10 minutes, then turn off the heat and allow to cool.

For the caramelized walnuts 40g walnut halves 50g sugar 50ml water

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Method: Dissolve the sugar in the water and bring to a soft boil, add the walnuts to the pan and as soon as the sugar mix hits 140 degrees, drain and place on baking sheet lined with greaseproof paper.

Cook in a n oven set at 150 degrees for 5 – 10 minutes until they have a crisp outer coating.

For the compressed peaches 2 peaches 75ml water 30ml white wine 50ml clear apple juice Piece of ginger Lemongrass stick 30g sugar Lemon Method: Bring the water, white wine and apple juice to the boil adding the sugar and stir until dissolved. Add the ginger and lemongrass and allow to infuse. Chill and when ready to compress the peaches, adjust the taste with a squeeze of fresh lemon juice. Marinate the peach slices for a few hours in the syrup.

Pro tip: At the hotel we place the peaches in a vacuum bag with the syrup and vacuum so that the syrup is absorbed into the peaches making them translucent)

FALAFEL WITH TAHINI SAUCE Pro Chef Stefan Hogan – Corinthia Palace, Attard Makes approx 15 pieces Prep time 15 mins + 3hr rest time

Ingredients 220g dry chickpeas Onion, chopped Parsley, handful chopped Garlic confit, 3 cloves 20g chickpea flour ½ tsp. salt ½ tsp. ground cumin Good pinch pepper & cayenne pepper Pinch ground cardamom Vegetable oil for deep frying Method: Soak chickpeas in cold water overnight - they will double in size once drained. Place all the ingredients in a food processor and pulse until you have a course paste. Do not over mix as it will lose texture.

Transfer to a bowl and cover, allow to rest in the fridge for 2 to 3 hours. Use two spoons to make quenelles and place onto grease proof paper.

Heat the oil to 175 degrees and fry in small batches, until golden. (If mix feels too soft, mix in a tablespoon of chickpea flour. Make a small ball to test dough consistency) Serve with tahini sauce and toasted pita bread for a light lunch or stuff them into a pita with salad, garlic mayonnaise and tahini.

SQUID INK ARANCINI, CHERMOULA MAYONNAISE

Pro Chef Stefan Hogan – Corinthia Palace, Attard Makes 12 – Prep time 40 mins

Ingredients 500ml fish stock Half an onion, finely diced 1 clove garlic confit 200g celery, peeled and diced 50g Parmesan cheese, grated 40g butter 60ml olive oil 200g Arborio rice 60ml white wine Juice from 1 lemon 25ml pasteurised squid ink 200g calamari, (cleaned and diced) Flour, beaten eggs seasoned & panko breadcrumbs Method: In a clean pot heat the fish stock and keep warm. In a pan, place the oil and sauté the onion, garlic and celery over a low flame, until translucent. Add the butter and rice and cook for a few minutes. Deglaze with the white wine and once evaporated add the squid ink, mix and season. Slowly start to ladle in the fish stock make sure it is fully incorporated before adding the next ladle.

Once all the stock has been absorbed check the rice and once cooked, fold in the grated Parmesan and adjust seasoning.

In a frying pan warm the remaining oil when warm quickly toss the calamari, season and deglaze with the lemon juice, add to the rice mix and fold through.

Once cool enough to handle, form into balls and chill to firm up. Pass through the seasoned flour, then the egg wash and finally the panko breadcrumbs. Chill till needed.

For the Chermoula Mayonnaise 100g fresh coriander 2 cloves garlic confit 10ml white wine vinegar Juice from half a lemon ½ tsp. paprika ½ tsp. ground cumin Red chilli fresh, 1 seeded and chopped Pinch cayenne pepper 15ml olive oil Salt 200ml mayonnaise Method: Place all the ingredients except the mayonnaise into a blender with a few ice cubes, blitz to a puree. Add to the mayonnaise and adjust seasoning to taste.

Deep fry the arancini and drain on absorbent paper, serve hot with the mayonnaise on the side.

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#recipes Gennaro Contaldo

ARTICHOKES, LABNEH, KALAMATA OLIVES Pro Chef Stefan Hogan – Corinthia Palace, Attard Serves 4 – Prep time 40 mins

Ingredients 10 pieces Globe artichokes 4 lemons 250ml white wine vinegar 1 tsp. peppercorns Rock salt 350ml good olive oil To serve Labneh Kalamata olives Method: Prepare a bowl with cold water and squeeze the juice of one lemon into the water. Remove the outer leaves of the artichokes and with a sharp knife keep removing the layers until you get to the heart. Trim the stalk down and then cut in half, remove the centre choke with a spoon. Once done rub vigorously with a piece of lemon and drop into the acidulated water.

Add 150ml vinegar to a pot of water and simmer until tender. Drain and toss with some olive oil and season with salt. Cut into wedges and over a hot grill until outer edges are slightly charred, dress with ore oil and reserve.

Serve with generous side of labneh, Kalamata olives and warm bread 114

SMOKED BABY AUBERGINE, BARREL AGED FETA, GIARRAFFA OLIVES Pro Chef Stefan Hogan – Corinthia Palace, Attard Serves 2 as a starter or 4 as part of a selection of small plates Prep time 40 mins

Ingredients 50ml olive oil (for cooking) 200ml Extra Virgin olive (for marinating) Zest of ½ lemon 250g baby aubergines 4g smoked salt Some rock salt Few sprigs thyme 1 red chilli, sliced Barrel aged feta Giarrafa Sicilian olives Method: Cut aubergines in half, score with a sharp knife and season with rock salt. Allow to sit for an hour, rinse from excess salt and pat dry. In a non-stick pan add the olive oil and fry the aubergines face down until caramelised. Transfer to an oven dish and add the chili, garlic and thyme, cover with additional olive oil and cover with baking paper. Cook in a pre-set oven at 150 degrees for twenty to twenty-five minutes.

Allow to cool. To serve, drain the aubergines from the excess oil and season with the smoked salt, accompanied by the feta and olives.

SKORDALIA WITH BRASSICAS & HARICOT VERT

FRESH TUNA WITH PRESERVED VEGETABLES

Pro Chef Stefan Hogan – Corinthia Palace, Attard Serves 4 to 6 Prep time 30 mins

Pro Chef Gennaro Contaldo Serves 4 Prep time 10 mins

Ingredients 200g potatoes peeled 75g almonds 10g garlic, confit in olive oil 100 ml good quality olive oil 40ml Chardonnay vinegar 80g Greek yoghurt Salt Pepper Broccoli florets Sprouting broccoli florets Haricot vert Romesco Method: Blanch potatoes in boiling salted water; once cooked, drain and place in a warm oven for 15 minutes to dry off excess moisture.

In a food processor blend the almonds, garlic, vinegar and a splash of water, to create a fine paste. Mash potatoes and add to the food processor with the olive oil, puree. Transfer to a bowl and add the almond mixture, Greek yoghurt and adjust seasoning to taste. If the mix is very stiff, carefully add some warm water to get the desired consistency (a stiff mayonnaise). Spread evenly over the bottom of a plate and top with the blanched vegetables, drizzle with some olive oil and serve.

Ingredients 160g preserved grilled courgettes (zucchini) 160g preserved grilled aubergines (eggplants) 1 small red onion, finely sliced 60g rocket (arugula) 120g baby plum tomatoes, sliced 12 basil leaves (optional) 450g fresh tuna, cut into chunks 30g pine nuts 4 tbsp. extra-virgin olive oil, plus an extra splash for cooking 2 tbsp. balsamic vinegar Sea salt and freshly ground black pepper Method: Arrange the preserved vegetables, red onion, rocket, tomatoes and basil leaves, if using, on a large serving dish. Heat a griddle pan, or place a frying pan (skillet) over a medium heat with a splash of extra virgin olive oil. Add the tuna chunks and cook for a couple of minutes on each side, until seared. Top the vegetables on the serving platter with the seared tuna, sprinkle with pine nuts, drizzle with the extra-virgin olive oil and balsamic vinegar and season with some salt and pepper.

Mix together well and serve.

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TWO WAYS WITH PARMA HAM WITH CANTALOUPE MELON Pro Chef Gennaro Contaldo Serves 4 Prep time 10 minutes

Ingredients 1 large cantaloupe melon A handful of rocket leaves 1 tbsp. extra-virgin olive oil 1 1/2 tsp. balsamic vinegar Sea salt, to taste 8 slices of prosciutto 8 grissini (breadsticks) Method: Slice the melon in half and discard the seeds.

Slice the melon into segments or chunks. Set aside.

Dress the rocket in the olive oil and balsamic vinegar.

Add salt, to taste. Wrap the prosciutto slices around the grissini.

Arrange the dressed rocket and melon on a large serving platter with the prosciuttowrapped grissini.

BRUSCHETTA WITH PEACHES AND PROSCIUTTO

GRILLED SWORDFISH WITH OREGANOCAPER SAUCE

Pro Chef Gennaro Contaldo Serves 4 Prep time 12 minutes

Home cook - Charlene Bugeja Serves 4 Prep time 20 mins

Ingredients 100ml white wine 2 tsp. granulated sugar 8 fresh mint leaves 2 peaches, cut into quarters 4 slices of country-style bread (any will do, but Pugliese-style or

Ingredients 4 swordfish steaks 1 large glove garlic, minced 2 tbsp. lemon juice,

sourdough are good)

Extra-virgin olive oil, for drizzling 4 slices of prosciutto Method: Place the white wine, sugar and 4 of the mint leaves in a small saucepan and place over a low–medium heat.

Simmer for about 5 minutes, until the mixture reduces by about half. Do not let the mixture boil.

Meanwhile, heat a frying pan or griddle pan over a low–medium heat and lightly toast the peaches for about 5 minutes, turning them over so that all the sides get some colour.

Toast the slices of bread, drizzle with a little olive oil, then top with the roasted peaches and prosciutto slices. Finally, drizzle over the reduced wine sauce and garnish with the remaining mint leaves.

(plus wedges for serving)

1 tsp. red-wine vinegar 1 tbsp. capers

(rinsed & coarsely chopped)

1 tbsp. dried oregano 1 small chilli pepper (or –1/2 tsp dried chilli flakes)

1 tbsp. dried thyme 1 tbsp. chopped fresh mint 1/4 cup extra-virgin olive oil, plus more for grill Himalayan salt and freshly ground pepper Method: Stir together garlic, lemon juice, vinegar, capers, oregano, thyme and chilli in a small bowl. Let stand for at least 10 minutes. Just before serving, add mint; stir to combine. Gradually add oil, stirring to combine; season with salt. Heat grill to medium. Lightly brush swordfish with oil and season with salt and pepper. Grill until marked, then turn and cook for 2 to 4 minutes more for medium-rare.

Transfer to plates, top with oregano-caper sauce, and serve with lemon wedges.

>> Continued from pg 62 Method: Put the sifted flour and baking powder along with the sugar in a bowl and slowly add the milk and yoghurt. Knead until all incorporated. Let it rest for 1 hour, then make small balls of dough rolling them out until thin. Normally this is cooked in a traditional Tandoori oven, but you can use a pan.

Heat up the pan and cook approximately 3 minutes on each side For the gazpacho dressing 500g of baby plum tomatoes, roughly chopped 10g tomato paste ½ cucumber, roughly chopped ½ red pepper, deseeded and roughly chopped ¼ red onion, roughly chopped 10ml beetroot juice 10 basil leaves 15ml white wine vinegar 25ml raspberry vinegar 10ml olive oil 5g salt 20g sugar 150ml tomato juice Method: Put all the ingredients together in a bowl except the olive oil.

Using a hand blender blend, mix all ingredients and slowly add the olive oil to make the dressing.

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SMOKEY TEMPEH BURGER WITH CARAMELIZED ONIONS Homecooks @marrowhealth Serves 2 Prep time 40 min + marinade time

Ingredients 250g tempeh For the marinade 4 tbsp. tamari 3 tbsp. rice vinegar 3 tsp. maple syrup or favourite sweetener Tbsp. sesame oil (or any other oil) 1/2 tsp. smoked paprika 1/4 tsp. salt Dash of cumin Pinch salt Pinch black pepper For the caramelized onions 4 large onions 1 ½ tbsp. coconut sugar (coconut sugar has a caramel hint but feel free to replace with cane, maple syrup or date syrup) 2 tbsp. balsamic vinegar ¼ tsp. salt Method For the tempeh Start by chopping up the tempeh into strips. Add all the marinade ingredients to an airtight container and shake it to mix the ingredients well.

Place the tempeh strips inside the container and 116

store the mixture in a fridge for a couple of hours or overnight – this step may be skipped however this allows the tempeh to soak up the marinade and really enhance the flavour.

Preheat the oven to 180 degrees and cook the strips for 20 minutes, turning them round half way. Alternatively, if you don’t want to feel left out, place the strips on a BBQ grill and cook them until they have turned nice and crunchy on the edges!

For the caramelized onions Slice the raw onions in half and chop them up into thin slices. In a pan heat, a tsp of olive oil and some water, add the onions and stir them to evenly coat them.

Once they have turned a little soft (around 10 minutes) add in the salt, coconut sugar and balsamic vinegar. Reduce the heat to low and keep stirring the onions until they start turning brown. For added flavour allow the onions to stick to the pan but make sure they do not get burnt.

To assemble Layer up a burger bun with the tempeh strips, onions and any veg you have laying around in your fridge such as lettuce, tomato and cucumber.

MEXICAN RED KIDNEY BEAN BURGERS WITH LIME & CORIANDER Home cook - Charlene Bugeja Serves 6 Prep time 30 mins

Ingredients 2 x 400g tins red-kidney beans 1 red onion 1 fresh red chilli ½ a bunch of fresh coriander 1 lime , plus extra to serve 2 handfuls of rolled oats 2 tbsp. salted peanuts ½ tsp. ground coriander 1 tsp. ground cumin Olive oil Plain flour, for dusting 1 tsp. sweet smoked paprika 6 bread rolls, or 12 slices of ciabatta 1 ripe avocado Fresh tomato salsa Salad leaves Plain yogurt Method Drain the beans, peel and coarsely grate the onion and deseed and finely chop the chilli. Pick the coriander leaves and finely grate the lime zest.

Blitz the oats and nuts in a food processor until coarsely chopped. Add 1½ tins of beans, the onion, chilli, ground coriander and cumin, coriander leaves, lime zest and a good drizzle of oil; blitz to combine. Add remaining beans and pulse just once or twice, so they stay a little chunky.

Transfer to a bowl. Divide into 6 balls then flatten into burgers on a clean surface dusted with flour and smoked paprika. Place on a tray and chill for at least an hour.

If using bread rolls, split in half. Place the bread, cut side down, on the grill and cook until lightly charred. Set aside.

Cook the burgers for 4 to 5 minutes each side, or until lightly charred and cooked through.

Scatter salad leaves on 6 roll halves or slices of bread, top with burgers. Top with fresh tomato salsa, slices of avocado, a little yogurt and the remaining bread slices.

Serve with lime cheeks for squeezing over.

'These vegan burgers pack a punch and hold their own at any meat lover BBQ'

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GENKIâ&#x20AC;&#x2122;S VIETNAMESE PORK BAU BAGA Makes 2 patties

Ingredients 300g minced pork 1 clove crushed garlic 1 tsp. fresh ginger grated finely 50ml lime juice 1 tsp. fish sauce 1 tsp. sugar Finely chopped green onion Fresh coriander chopped Fresh mint chopped 1 tsp. chopped fresh chully pepper 1 tbsp. corn flour For the salad Lollo rosso leaves Baby red swiss chard leaves Baby spinach leaves Baby arugula Cherry tomatoes Sliced cucumber Pickled carrot ribbons Sliced pickled daikon Sliced cucumber Lime wedge To assemble 1 x 750 grams steamed bau bun (for Asian beef bau baga) 1 x 400 grams rice bun (2 parts of 200 gr each for signature Asian beef baga ) 1 heaped tbsp. (30 g) Vietnamese pickled slaw 10 ml good quality mayo 200 g sweet potato fries Method for both beef and pork patties Combine all the ingredients in a mixing bowl until all the ingredients are emulsified into the meat. Let the mixture

rest in the fridge for about 20 minutes. Divide mixture into two parts and form a ball with your hands pressing down gently. With the other hand shape the sides of the patty neatly making sure that the thickness of the patty is even. This will ensure the heat is distributed evenly when cooking. Rest in the fridge until needed.

In the case of the pork patty only mix in the corn flour at the end to thicken the mixture up. Grill patties on a medium high heat for about 6 to 8 minutes flipping it around every 2 minutes. While this is cooking, place a bau bun in a steamer for about 4 minutes.

For signature baga: grill rice buns until they start turning golden brown and also start cooking sweet potato fries.

For the beef bun When patty is almost done place the sliced cheese on top and smear on one heaped tablespoon of mango and pepper relish.

To assemble the buns Assemble all salad ingredients on one side of the plate placing the darker colours on the bottom and build your way up with the lighter colours on top to create an interesting colour contrast.

Place steamed bun / toasted rice bun on the plate and spread the inside with mayo than shredded iceberg lettuce, place the patty and top with one tbsp.

Vietnamese pickled slaw.

Gently close the bun than sprinkle with mixed sesame seeds and green onion.

Season sweet potato fries and plate next to the bun and salad

PAN ROASTED VEAL LOIN WITH LARDO DI COLONATA, ONION TEXTURES, LEMON PANGRITATA AND PAN JUICES Pro Chef - Clayton Spiteri Junior Sous Chef, Hilton Malta Serves 2 Prep time 60 mins + 60 mins sous vide or equivalent

Ingredients 1 loin of veal 4 thin slices of lardo di colonata 50g ground panko breadcrumbs 5g preserved lemon 10g chopped chives 5 pieces braised shallots 20g caramelized onion puree 5g leek ash 2 charred spring onions 20ml pan juices Method: Prepare the veal loin for sous vide cooking by vac packing the meat in a cooking bag and cooking at 56°C for 1 hour. Meanwhile start the onion puree by cutting

the onions in thin slices and cook in a pan on low heat until golden brown. Add milk to cover the onions and let simmer until the onions are thoroughly cooked and soft.

Pass the onions through the remaining milk and blend until very smooth, adding more milk if necessary. Peel the shallots and cook in a pan covering in chicken stock and thyme.

Prepare the pangritata by lightly browning the breadcrumbs in a pan adding a little bit of butter. Season with salt and preserved lemon and add chopped chives to finish off. To prepare the spring onions, put them on a grill while brushing with oil to darken and char them.

Remove the veal from the sous vide and pat dry the meat. Pan sear the meat adding butter, thyme and garlic cloves. Transfer on to a resting tray and let rest for 5 minutes. Roll the meat over the sliced lardo and set aside to serve.

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SPAGHETTI CHITARRA ALLA CARBONARAO Hauke Eggert Serves 4 – Prep time 15 mins

Ingredients 500g Rummo spaghetti alla chitarra; 4 slices guanciale chopped 4 eggs Fresh pepper Pecorino Romano Method: Boil some salty water for the pasta. Gently fry the guanciale in its own fat in a frying pan. Whisk the eggs

with salt and pepper and add some cheese. Once the pasta is ready to drain, reserve a couple of tablespoons of the starchy water adding it while whisking, this will bring the temperature of the eggs up and help it thicken slightly.

Put the cooked pasta in the pan with guanciale and stir in allowing it to absorb some flavour. It is important the pasta is still hot at this point.

Remove from the heat and add your thickened eggs while stirring the pasta. Once combined well add more fresh pepper and serve.

For the pasta recipes in this issue, the Served cooks chose Rummo pasta to guarantee the best results

LINGUINE , PRAWNS & COURGETTES Hauke Eggert Serves 4 – Prep time 20 mins

Ingredients 500g Rummo linguine 3 small courgettes 2 cloves of garlic 12 fresh red chillies 1 bunch parsley 1 large knob unsalted butter extra virgin olive oil 600g local red prawns, peeled ½ lemon

PACCHERI WITH ITALIAN SAUSAGE AND FRESH FENNEL Hauke Eggert – Serves 4 Prep time 20 mins

Ingredients 2 cloves garlic, chopped 500g Italian or good quality pork sausage I large fennel thinly sliced Fennel seeds 1/2 tsp chilli flakes 1 tbsp fresh rosemary, chopped 500g Rummo paccheri Double cream 4 tbsp. grated Pecorino or Parmesan extra virgin Olive Oil Method: In a large deep sided frying pan, add the olive oil and warm on a medium heat.

Method : Grate courgettes lengthways. Peel and finely slice the garlic, then deseed and finely slice the chillies.

Pick and roughly chop the parsley. De-shell the prawns, and place shells in saucepan with chilli, garlic, oil and butter. Allow to reduce till you have a bisque and set aside.

Cook the pasta according to the packet instructions. Add a splash of oil in a large frying pan on a medium heat. Add the courgettes and cook until slightly browned. Add the

Remove the sausage meat from the casing and crumble into the pan with some fennel.

Cook for a further 5 minutes until the sausage meat is browned.

At this point remove the meat from the pan leaving the oily juices still inside the pan. Add the fennel, and fry till soft and translucent. Return the meat to the pan and set aside.

Cook the pasta in a large pan of boiling salted water for 8-10 minutes or until al dente.

Drain and reserve a ladle of pasta water. Add the sauce and the cream to the pasta.

Cook over a medium heat for a minute, stirring continuously.

Serve with Pecorino or Parmesan and a drizzle of olive oil and some fennel grass as a garnish.

prawns until they are almost cooked through. Now strain the prawn shells into the frying pan mixture. Take off the heat and squeeze over the lemon juice. Drain pasta once cooked, reserving a little cooking liquid. Add the pasta to the frying pan and toss with the courgettes and prawns.

Add some cooking liquid if it looks a little dry, then stir in the parsley. Season to taste and serve at once.

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FRUITY BARLEY SALAD Homecooks @marrowhealth Serves 2 Prep time 40 mins

Ingredients For the barley 250g dry or 1 cup wholegrain barley (or substitute with pearl barley)

2 cups of water

For the roast veg 2 large marrows 1 or 2 yellow bell peppers 1 tbsp. of olive oil ¼ tsp. salt Dash of fresh black pepper For the raw ingredients 800g chopped melon or half a large melon (cantaloupe, honeydew or a mix of both)

Handful of cherry tomatoes Few chopped mint leaves For the Hummus 200g cooked chickpeas

(best results with fresh but canned are fine)

1½ tbsp. hulled tahini (sesame seed paste)

1 tbsp. olive oil 1 clove of garlic Juice of half a lemon Dash of cumin Salt to taste Method: Boil the 2 cups of water on high heat and adding the barley (wholegrain barley takes around 40 minutes to cook whilst pearl barley takes about 15 minutes.) While the barley is cooking, chop up the veg in a mixing bowl and add salt, pepper and olive oil making sure to evenly distribute the condiments on throught.

SPICED LENTIL AND CHICKPEA SALAD WITH HALLOUMI Home cook - Charlene Bugeja Serves 4 Prep time 15 mins

Ingredients 2 tbsp. olive oil 1 red onion, halved & sliced 200g cherry tomatoes 2 tsp. harissa 250g cooked beluga lentils 1/2 lemon, juiced 1 halloumi, cut into ½cm slices 400g chickpeas tin, (drained and rinsed)

Mint a small bunch, (roughly torn) Flat-leaf parsley a small bunch, roughly torn For the dressing 1 tbsp. tahini 3 tbsp. natural yogurt 2-3 tsp. harissa (depending on your heat preference) 1 tsp. runny honey 1/2 lemon, juiced 1/2 clove garlic, crushed

Method: Heat olive oil in a pan and cook onion until soft.

Stir in tomatoes and cook until they burst open. Stir in the harissa, lentils and lemon juice, cook for a minute, season well and cool. Whisk together all the dressing ingredients with enough water to make a drizzle-able consistency. In the meantime, grill the halloumi slices in batches until golden on both sides. Toss chickpeas and 1/2 the herbs into the lentil mixture. Put on platter or divide between plates, top with the dressing, the halloumi and the herbs.

PEAR, CHOCOLATE AND HAZELNUT FUDGE CAKE Home cook: Eunice Muscat Serves 6-8 – Prep time 45 mins

Ingredients 3 organic or free-range eggs, beaten 200g dark chocolate (70%), roughly chopped 100g unsalted butter or coconut oil 200g coconut sugar 1 tsp. vanilla extract 200g ground almonds 1 1/2 tsp. baking powder 125 g fresh pears Pinch of salt 5 tbsp. organic agave syrup 2 tbsp. cocoa & hazelnut butter Method :Preheat the oven to 180c/fan 160c and get all your ingredients and equipment together. Grease a small brownie tin w/ coconut oil or butter and line it with baking paper (mine is 20cm x 20cm but anything around that size will do).

Place a large, heatproof bowl (big enough to fit all your ingredients) over a pan of barely simmering water, making sure the bowl doesn’t touch the water. Put 150g of the chocolate into the bowl along with the butter or coconut oil, sugar, vanilla extract or past, cocoa and hazelnut butter and the syrup.

Let them melt, stirring from time to time until the sugar is dissolved.

Once melted, take the bowl off the heat and stir in the beaten eggs, then ground almonds, baking powder, cocoa powder and remaining chocolate. Combine everything together until well mixed. Pour the brownie mix into the lines tin and scatter over the pears. Bake for 30-35 min until just cooked but still a little soft in the middle.

Leave to cool for at least 20 min before cutting. These will keep for 3-4 days but I challenge you to make them last that long.

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PALETAS POPS The sweltering heat will be no match for these homemade Mexican ice lollies.

Home cook: Eunice Muscat All recipes make 4-6 ice lollies depending on size of mould Prep time 5 mins each batch + 8hrs freezing

COOK’S TIP: To remove from mould, run lukewarm water over the bottom before loosening.

Mango and Chilli Ingredients: 2 cups fresh squeezed oranges (about 4) Juice of 1/2 a medium lime 2 1/2 cups frozen mango chunks 1/3 cup siracha Chilli lemon powder, to taste Method: Juice the oranges & lime. In a blender add orange juice, lime juice & frozen mango chunks. Blend on high until completely smooth. Set aside. Measure out 1/3 cup siracha. Pour a little siracha (a few teaspoons) around the edges of each popsicle mould, allowing it to drip down the sides and pool at the bottom of the mould.

Pour the mango mixture down the centre of each mould, being careful not to disturb the siracha.

Orange, Carrot, Ginger and Turmeric Ingredients: 1 1/2 cups fresh orange juice 1 cup fresh carrot juice 1-inch piece of ginger 1 1/2 tsp. turmeric Method Stir all ingredients together and fill 6 popsicles moulds.

Freeze.

Strawberry and Yogurt Ingredients: 2 cups strawberries 1/2 lemon (juiced about 1-2 tbsp.)

6 tbsp. agave syrup 1 pot full fat yogurt Method Mix the syrup with the yogurt and pour a little bit in the moulds, then pulse the strawberries and lemon in a blender until chopped. Start filling the popsicles mould with the strawberries mix.

Watermelon, Strawberry and Lime Ingredients: 3 heaped cups cubed watermelon Zest and juice from 1 lime 1 heaped cup strawberries 1/2 tsp. fresh ground black pepper Method: Place all ingredients in a blender & purée until completely smooth. Pour into moulds and freeze.

Avocado, Honey and Vanilla Ingredients: 2 ripe avocados 300ml coconut water The juice from 1 lime The seeds from a vanilla pod, or 1 tsp. vanilla paste 1 tsp. runny honey Method De-stone the avocados and scoop the flesh into a blender. Add all the other ingredients and blitz until smooth. Taste for sweetness and add a little more honey if needed. Pour into moulds and freeze.

Elderflower, Cucumber and Lime Ingredients: 300g cucumber A bunch of mint 100 ml elderflower cordial The zest & juice from 2 limes A generous tot of gin (optional) Method: Put the peeled and roughly chopped cucumber and the leaves from the mint into a blender and blitz for a few seconds, so that a little texture remains. Pour into a bowl and add the cordial, lime zest and juice and, if you like, the gin. Taste and adjust the lime or sweetness if needed. Pour into moulds and freeze.

MANGO + LEMONGRASS SORBET homecooks@marrowhealth Serves 1 – Prep time 5 mins

Ingredients 200g frozen mango 1 frozen banana Small piece of Lemongrass

(only the white bottom part of stalk)

Method Place all the ingredients in a high-speed blender and blend for a few seconds until smooth.

Serve in a bowl or an icecream cone and add any toppings desired such as coconut flakes or roasted nuts.

'THIS MANGO + LEMONGRASS SORBET IS AS REFRESHING AS IT IS TA S T Y '

Sprinkle with chilli lemon powder to taste.

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#recipes a circle with the buns barely toughing each other. Dribble any remaining melted butter on top. Cover the tins with a cloth and set aside for 15mins in a warm place so the buns proof a little more.

SWEET PULL - APART BREAD Home cook: Ljuana Xuereb Makes 36 Prep time 60 mins + 60 mins proofing

Ingredients: For the dough: 400g plain flour plus extra for dusting 50g sugar 140ml full fat milk 110g butter 14g yeast 2g salt 1 whole egg and 2 egg yolks Zest of 1 lemon For the filling: 150g strawberry jam To finish: 40g butter melted Method: In a small saucepan, combine milk, butter, sugar and lemon zest. Place on a low heat and warm up to a simmer, mixing from time to time until the sugar is dissolved, and the butter has melted. Set aside to cool down to lukewarm.

Place flour, salt and yeast (making sure the salt and yeast do not come into contact) in a large mixing bowl or in a mixer bowl fitted with a dough hook. In a separate bowl lightly beat the egg and the yolks. Make a well in the centre of the flour and pour in the egg and milk mixture.

Knead the dough in the mixer or use a wooden spoon if doing it by hand. Bring the dough together; it should form a rather soft dough.

Knead for 5-10 minutes. Work through the initial wet stage until the dough forms a soft, smooth skin but is not sticky.

Place in a lightly floured bowl.

Cover with a damp tea towel and allow to rest for 1 hour or until doubled in size in a warm place.

Preheat the oven to 180°C/160°C fan. Melt the remaining butter and set aside. Lightly brush 2 23cm round spring form baking tins.

Once the dough has risen enough, knock it back down and knead for a couple of mins until you achieve a nice smooth ball. Sprinkle your worksurface with a little flour, tip the dough onto your bench and roll out to a rough square 30cm x 30cm about ½ a centimetre in thickness. Trim the edges and cut into 36 smaller squares (5cm each) Place a small teaspoon of jam in the centre of each square. Pinch the sides of each square over the jam so that it is well sealed inside the dough and roll to form little buns. Brush each bun with some melted butter and starting from the outside of the tin, place the buns seam side down working in

Uncover the tins, transfer to the hot oven and cook for 30min or until the buns look well risen and have a lovely golden brown colour. Once cooked remove from the oven, allow to cool in the tin for 10 mins, after which they can be carefully removed from the tin and placed on a cooling rack to cool further.

Transfer to a serving plate and serve warm. Once cooked they will keep for up to 2 days in an airtight container.

COOK’S NOTES & TIPS: For this recipe I suggest that you make the dough in a stand-up mixer fitted with a dough hook as it is quite wet and sticky in the initial stages, however you can still achieve good results making it by hand. It might just need a bit more patience.

These buns can be made ahead of time and warmed up just before serving. To warm them up either place loosely covered in the oven or heat up in the microwave for a few seconds. They can also be frozen raw. Once placed in the tin, transfer to the freezer, leaving out the final proofing stage. To cook from frozen, defrost the buns and bring up to room temperature and bake as above.

RICOTTA AND HELWA TAT-TORK DIP Home cook: Charlene Bugeja Serves 6 – Prep time 15 mins

Ingredients: 200g Maltese ricotta 100g helwa tat-Tork 1 tbsp Caribbean rum 1 tbsp. icing sugar 1/2 orange zest 1 tbsp. chocolate chip 1 tbsp. chopped nuts Broken cannoli shells to serve with the dip Method Mix everything together except the cannoli shells. Set aside some helwa, chocolate and nuts to top the dip and serve with the cannoli shells.

Keep refrigerated until ready to serve.

Feel free to change the filling to suit your taste buds; Chocolate and fresh fruit can both work well but make sure the consistency is rather thick as otherwise it will be difficult to enclose it in the buns.

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