Served Magazine #17

August 2021

BBQ EDITION

No.

BR ISK ET!

Take inspiration from these simple recipes and try some of them the next time you spark up your grill!

A brisket rich in flavour, with a crunchy charred bark and a stunning moist and tender center.

Pg. 52

#ON FIRE

An edition dedicated to the joys of bbq's

SEA SALT

+

SMOKE Kieran Creevy captures the essence of the ocean with 3 recipes to enjoy outdoors Pg. 52

The Gazebo at Hilton Malta is what Summer Nights are made for.

Portomaso, St. Julians, STJ4012 For more information call on: +356 21 383 383

The Gazebo

CONTACTLESS CARDS JUST TAP & PAY

Talk to us | 2131 2020 | bov.com Issued by Bank of Valletta p.l.c., 58, Triq San Żakkarija, Il-Belt Valletta VLT 1130. Bank of Valletta p.l.c. is a public limited company regulated by the MFSA and is licensed to carry out the business of banking in terms of the Banking Act (Cap. 371 of the Laws of Malta).

+

#ON FIRE 020. Fish On Fire We explore simple bbq favourites, using sustainable local fresh fish to feast on during the long Mediterranean summer.

036. Sea Salt and Smoke Kieran Creevy captures the essence of the ocean with 3 recipes to enjoy outdoors.

022. Cocktail of the Issue One of our all time favourites, this refreshing cocktail 'Cranberry Mule' is made for this time of year!

064. Five Reasons Why You Should Eat Beetroot Beetroots give you better endurance, regulate your blood pressure, and contain loads of anti oxidants and are high in many vitamins and minerals.

068. Desserts this month We indulge in an upside down cake made with stunning local plums, and Chef Kieran Creevy prepares a sublime apple and coconut panna cotta with candied rhubarb strips and apple and elderflower gel. This and more!

046. Spice + All Things Nice

076. Eating Out

Ras El Hanout the North African spice blend bursting with deep rich flavours and complex aromatics, loved the world over. Try it on lamb!

These top rated restaurants are an absolute treat, serving up the finest food found anywhere on the island.

These are the 6 trending restaurants of the summer which will have you going back!

052. Mastering Brisket If you been thinking about trying your hand at beef brisket, then this "how to" recipe will help you avoid the common pit falls. The final result is a brisket which is rich, flavorful, with a crunchy charred bark and a beautifully moist and tender center.

WIN A FREE €200 SHOPPING FROM GREENS! For your chance to win, simply answer the following question: How many recipes does this magazine feature?

Keep connected on the go with free WI-FI Volvo XC40

GasanZammit Motors Ltd., Mriehel Bypass, Mriehel BKR3000 Tel: 27788225 email: volvo@gasanzammit.com www.volvocars.com.mt

#GRILLING IS LIVING 014

A

S THE HEAT REACHES IT'S PEAK, AND THE MONTH OF AUGUST HITS FULL SWING, IT'S TIME TO SET YOUR BBQ ON FIRE! THIS SPECIAL EDITION PUTS AN EXCLAMATION MARK ON FRIENDS, FREEDOM AND GOOD FOOD! GIVE THESE RECIPES A GO THE NEXT TIME YOU PLAN A BBQ, FROM MEDITERRANEAN WOOD BAKED JACK MACKEREL, GREEK STYLE FLAME GRILLED SARDINES AND FINGER LICKING MARINATED GRILLED BOGUE (VOPI). ALL SIMPLE, ALL DELICIOUS IN THIS BBQ SPECIAL EDITION. SO GRAB A COCKTAIL, SPARK UP THAT GRILL AND LET THE GOOD TIME ROLL.

>

Strawberry Daiquiri 45ml Captain Morgan White Rum 30ml strawberry puree 15ml Lime juice 15ml simple syrup 1 glassful crushed ice 1 lime wedge 1 strawberry to garnish Method: Pour the Captain Morgan White Rum, strawberry puree, lime juice, simple syrup, and ice into a blender.

Blend well until smooth.

Pour into a tall glass and garnish with the lime wedge and strawberry.

Reproduction in whole or in part without written permission from the publisher is prohibited. All rights reserved. Dates, information and prices are believed to be correct at the time of going to press but are subject to change and no responsibility is accepted for any errors or omissions. Neither the editor nor the publisher accept responsibility for any material submitted, whether photographic or otherwise. While we endeavour to ensure that the organisations and firms mentioned are reputable. The editor can give no guarantee that they will fulfill their obligations under all circumstances. © 2021 Published by [ V ] Publications. – Publishers of Vamp Magazine, Served Magazine & The Malta Artpaper.

Find us on Facebook: servedmagazine

015

SAVE KNIVES PEEL AND CHOP NO MORE! Fresco Garlic is conveniently ready to use.

Open, take a spoonful, close, refrigerate, done.

FRESCO Available from leading supermarkets & food stores.

23

27 GREEN BEAN & CHICKPEA SALAD

SPICY NECTARINE SALAD

50 MARINATED RACK OF LAMB WITH RAS EL HANOUT RUB

20

70

APPLE WOOD GRILLED JACK MACKEREL (SAWRELLA)

FRESH MINT AND PISTACHIO ICE CREAM

36 GRILLED MACKEREL WITH SEA PURSLANE TAPENADE

017

53

68

QUICK & EASY POTATO SALAD

PLUM UPSIDE–DOWN CAKE

55 KICK ASS HOT WINGS

46

72 TETTIERA REAL ICED-TEA INFUSIONS

SPICE AND ALL THINGS NICE

60 SUMMER WATERMELON SALAD WITH CRUMBLED FETA

019

#APPLE WOOD GRILLED JAC

Ingredients:

Method:

Serves 4

1. Pre heat the bbq, to 250 degrees, using just the charcoal to start.

2. In the meantime stuff the jack mackerel with lemon slices and fresh herbs and a drizzle of olive oil (we used parsley & dill for this one.)

3. Generously brush the fish with oil and season with salt and pepper.

4. Place the fish on the grill and add a large handful of the wood chips.

For the jack mackerel 'sawrella' 4 whole jack mackerel (cleaned and gutted) 2 lemons Fresh parsley & dill for stuffing 2 tbsp, good quality olive oil Salt and pepper

For best results use a lidded BBQ, 30% apple wood chips (wet), and 70% charcoal on medium high heat. (2 split apple wood logs, optional) Note: We placed the fish on a split piece of wet cedar log to extend the cook time and to enhance the smokey flavour and to protect the delicate flesh of this fish. Cook time 20mins to 30min.

020

Serve the mackerel with the spicy nectarine salad on the following page.

CK MACKEREL (SAWRELLA)

Isis DOK Malta is made from hand-picked, locally grown Chardonnay grapes. It has a fresh, complex bouquet of exotic fruits with gentle floral notes, and a well-structured, citrus taste with a long, pleasantly acidic aftertaste. For more info about Meridiana’s range of wines www.meridiana. com.mt Trade Enquiries S. Rausi Trading T: 21330447 email: info@srausi.com 021

COCKTAIL OF THE ISSUE

#Cranberry Mule

Ingredients: 45ml Captain Morgan Original Spiced Gold 14ml fresh lime juice 55ml cranberry juice 100ml ginger ale 1 glassful ice 1 handful of cranberries 1 rosemary sprig

022

Method: In an ice-filled glass, combine Captain Morgan Original Spiced Gold, lime juice, cranberry juice and top with ginger ale.

Garnish with rosemary and cranberries.

Serves 2

#SPICY NECTARINE & AVOCADO SALAD Ingredients:

Method:

4 tbsp good quality olive oil 3 tsp pure honey 3 tbsp lemon juice 1 shallot, finely chopped 1 Fresno chilli, thinly sliced Kosher salt and freshly ground black pepper 4 ripe but firm nectarines, cut into wedges 2 avocados, pitted and cut into wedges 1/2 cup fresh mint, torn if large, plus more for garnish 1/4 cup roasted pistachio nuts, chopped

1. Whisk the lemon juice, shallot, olive oil, honey, and chilli in a bowl.

2. Season with salt and pepper and add nectarine’s tossing well until coated well. Let it sit for at least 20 minutes or up to 1 hour.

3. Before serving, add the mint and avocado, tossing gently to combine. Top with pistachios and garnish with fresh mint leaves.

Season with salt and pepper.

023

Serves 4 4 salmon fillets (skin removed) 2cm piece ginger, finely sliced 3 garlic cloves, peeled and finely sliced 3 tbsp Carob Molasses (Gulep) or honey 1 tbsp rice wine (optional) 4 tbsp soy sauce Good quality olive oil Sea salt and crushed pepper

+ 1. Place the garlic and ginger into a bowl and mix with the soy sauce, rice wine, molasses, and a good drizzle of olive oil.

2. Season the fresh salmon fillets with salt and pepper and place in a dish, then pour the sticky marinade over the fish and cover with foil. Let it sit in the fridge to marinate for up to 2 hours minimum.

3. Place the marinated salmon fillets on the grill set on a medium-high heat. Brush the fish with the sticky marinade as it cooks. Turn them over and repeat the process until the salmon develops a nice char on both sides.

Note: The salmon was cooked using 70% charcoal and 30% hickory wood chips.

024

#MOLASSES GLAZED, HICKORY ROASTED SALMON 025

#CHICKPEA AND GREEN BEAN SALAD Serves 2 – Recipe >> 027

Potato Salad with Mustard, Mayo & Sour Cream topped with Crispy Onions

<< Previous page

700g baby potatoes, halved 2 tsp wholegrain mustard 2 tbsp white wine vinegar 4 tbsp olive oil 1 shallot, very finely chopped 3 tbsp mayonnaise 2 tbsp sour cream ¼ lemon , juiced 2 spring onions , finely sliced handful of crispy fried onions

Ingredients: 200g chickpeas, rinsed 1 tsp whole coriander seeds 1 tsp cumin seeds 2 tbsp olive oil, divided 250g green beans, trimmed Salt and freshly ground black pepper

Method Put the potatoes in a pan of cold salted water. Bring to the boil, then simmer for 10 mins until tender to the tip of a knife, leave to cool once cooked.

Whisk the mustard, vinegar, olive oil and chopped shallot together with a good pinch of salt and fresh pepper. When the potatoes are cool, toss into the mustard dressing until completely coated.

Mix the mayonnaise, soured cream and lemon juice together and add it to the potatoes, coat well and garnish with the spring onions and crispy onions.

Chickpea and Green Bean Salad

Grilled lemons, for serving Method: 1. Steam the green beans for 5 minutes and set aside in a bowl.

2. Combine the chickpeas, coriander seeds, cumin, and 1 tablespoon of olive oil in a bowl and give them a mix.

3. Transfer to a heated frying pan and fry tossing occasionally, until golden and coriander begins to pop, 5 to 6 minutes.

4. Season with salt and pepper and transfer the mix to the bowl adding the steamed green beans, and 1 tablespoon of olive oil. Toss the green beans with chickpea mixture and serve with charred lemons on the side.

029

Surfacing the most beautiful spaces

Bianco Carrara Kitchen Top and Travertine Flooring

www.halmannvella.com Halmann Vella Ltd, The Factory, Mosta Road, Lija.

T: (+356) 21 433 636 | E: info@halmannvella.com

#FLAME G SARD 'GREEK Serves 2–4 as a starter

Ingredients:

for sardines: 0.5kg fresh sardines cleaned and rinsed 2 garlic cloves finely chopped 2 tsp French mustard 1 tbsp lemon juice plus extra lemon for serving 1 tbsp dry oregano 1 tsp paprika 3 tbsp olive oil 2 tbsp fresh parsley chopped freshly ground pepper pinch of salt

GRILLED DINES STYLE' Method: 1. Preheat the grill to 250 C. If using wet wood chips along side the charcoal, throw on the coals when the sardines hit the grill.

2. Mix all the ingredients in a large bowl, setting aside the parsley to garnish.

3. Add the sardines in the bowl and mix gently, coating the fish well.

4. Line up the fish on the grill and cook for about 7 to 10 minutes on each side, until skin is crispy and fish is cooked to perfection. Keep in mind that cooking times vary according the fish size, so a keen eye is required here.

Garnish with fresh parsley and a good squeeze of lemon.

Serves 1 - 2 6 whole bogue fish (Vopi), gutted & cleaned 3 tbsp red wine vinegar Juice from 1 large lemon (and its rind ) 2 garlic cloves, thinly sliced 2 tbsp extra virgin olive oil Sea salt

+ 1. Place the fish in a sealproof bag, and add the red wine vinegar, lemon juice & rind, paprika, garlic, olive oil and sea salt.

2. Allow to marinate in the fridge overnight or for a minimum of 2 hours prior to cooking.

3. Cook over a medium heat on a grill for about 3-6 minutes each side, or until the skin develops a beautiful char. The aim is to maximum the char without drying out the delicate flesh of this fish.

4. Garnish with chopped fresh flat leaf parsley, and lemon wedges.

034

Common to the Mediterranean but rarely seen on local menus, the bouge (vopi) are found in abundance all the year round, moving closer to land as we approach November. This is a bbq favourite and best of all is simple and sustainable.

035

SEA SALT AND

SMOKE Kieran Creevey captures the essence of the ocean with 3 recipes to enjoy outdoors

Foraging advice: For in-depth reference information, I’d recommend a copy of Miles Irving’s book The Foragers Handbook.

However, by far and away the best method to gain foraging experience is to head out with an expert, who can talk you through the vagaries of wild edibles.

036

Photography - Claire Burge First Published on Sidetracked Magazine

037

#Scallops with Chorizo Cooked in the Ingredients: for Scallops: 2 king scallops, roe removed, washed and cleaned 2 scallop shells (ask your fishmonger) halved and cleaned 2 tbsp sea buckthorn juice (foraged in the autumn, frozen and blitzed in a blender or available from health food stores) 2 thick slices of chorizo, diced For the Orange and seaweed butter: Rind of 1 orange, blanched 3 times in boiling water and finely sliced 100g butter, softened.

1-2 tsp dried, ground kelp, or foraged, dried and sliced finely Method for Scallops: This requires marinating time so start 1 day ahead or in the morning.

Season the scallops lightly with sea salt, place in a small tupperware box and pour over sea buckthorn juice.Refrigerate if marinating overnight For the flavoured butter: Make this 1 day in advance.

1. Soften the butter overnight or for 10 seconds in a microwave at 750W 2. Mix in the orange peel and dried kelp.

3. Roll the butter into a cylinder in a sheet of tinfoil or greaseproof paper and refrigerate.

038

e Shell with Orange & Seaweed Butter

039

#Grilled Mackerel with

Ingredients: Serves 2 To cook the mackerel fillets on a stake/ spit you'll need: 6 x 2-3 foot long wooden sticks - little finger thickness (soak in sea water briefly pri040 or to cooking)

12 x 12 inch long wooden sticks, pencil thickness (as above), sharpened to a point on one end

to head, one on the skin side, one on the flesh side.

3 foot thin wire or thick twine (soaked in water) cut into 6 pieces to secure.

Secure tightly at both ends with the wire/ twine. The fish should be held tight between the 2 stakes.

Method: Place each mackerel fillet between 2 long sticks - running from tail

Place the mackerel skin side down somewhere clean and make 2-3 small incisions

Sea Purslane Tapenade Recipe for tapenade on following page

(lining up) on each side, close to the edge through the flesh and skin.

To keep the fillet open, starting from the head end, run the small sticks - point first from the flesh to the skin, through the incision, behind the back of the long stake, and through the opposite incision in the

skin to the flesh (flesh-skin, skin-flesh) Stake the mackerel vertically or at a slight angle in front of the fire, about 1- 2 feet away, making sure that the flames are not going to touch the fish.

The distance from the fire can be altered, depending on its size and heat.

Check the fish periodically. Due to the cooking method, exact times are not possible, but thanks to the same method it's very easy to see when the flesh is cooked.

The one downside is it's hard to resist breaking off just-cooked chunks of the lovely brown, smokey fish, but maybe that's no bad thing! >>

#Sea Purslane Tapenade...

Tapenade: Roughly chop the olives, sea purslane and nettle tops into a bowl, add the oil, anchovy, garlic, lentils, and lemon juice.mix well To serve: Place the mackerel fillets skin side down on a clean stone, wooden board or plate, serve with the tapenade. Eat with your hands and spoons.

042

043

NW

BLUE BLO

HOMEWARE C

Individually

HAND

PAINTED

CERAMICS

WAR

OSSOM

COLLECTION

ART DÉCOR HOMEWARE STATIONERY FASHION GIFTING BESPOKE

STUDIO BOUTIQUE @ 33 ST CATHERINE STREET, RABAT, MALTA. +356 99161469 www.stephanieborg.com stephanie@stephanieborg.com WORLDWIDE SHIPPING

SPICE + ALL THINGS NICE

The Arabic name 'Ras El Hanout' as you might have guessed, means "head of shop" and is made using a crafted blend of carefully selected herbs and spices which together create a symphony of deep rich flavours and complex aromatics loved the world over.

There is no single recipe to define Ras El Hanout and the theories of how this popular blend was invented are endless. Some say it was created by North African spice dealers who mixed it together with the best of what they had, creating individualized aromatic blends, sometimes containing over 50 spices or more!

046

Ras El Hanout

047

BBQ YOUR 1 STOP FOR ALL YOUR BBQ NEEDS!

greens.com.mt /GreensSupermarket

<< Previous page Awsome Dry Rub

Ras El Hanout

Ingredients:

Ingredients:

3 tablespoons crushed black pepper 2 teaspoons mustard powder 1 tablespoon brown sugar 2 teaspoons garlic powder 1 tablespoon onion powder 2 teaspoons chili powder 1 teaspoon cayenne powder

6 cloves whole ½ tsp lavender 6 pods cardamom, crushed 1 tsp cumin 1 tsp paprika 1 tsp coriander, ground 1 tsp chilli powder 1 tsp white pepper ¼ tsp turmeric ¼ tsp ginger, ground ¼ tsp cinnamon ¼ tsp nutmeg 1 tsp allspice

Method: Mix the ingredients together in a bowl.

We dont suggest adding salt to the rub, simply season the meat with salt as usual prior to adding the rub itself.

Method: Crush the cardamom pods and cloves, in a mortar and pestle and grind to a powder.Place in a container.

Add in the rest of the ingredients to the cardamom mix, and blend well. Cover container tightly, and keep away from light. It should keep fresh for about 6 months.

049

Ingredients: For marinade 2 tbsp olive oil 4 tbsp Ras El Hanout (recipe on previous page) 3 cloves garlic, mashed to a paste Method: 1. Season the lamb rack with crushed sea salt and pepper.

2. Mix the oil, garlic and Ras El Hanout into a paste.

3. Spread the marinade over the meat and place it in a sealed bag. Place in frige for at least 3 hours—preferably overnight.

MARINATED RACK OF LAMB 4. Half an hour before you start to cook the lamb, remove from the fridge and allow it to reach room temprature.

5. Set up your lidded bbq for indirect cooking with the charcoal on one side, leaving one side empty for a foil tray to collect the juices.

6. Get your temp to around 275 C to start.

Place the lamb on the coal side of the grill to start, this sears the lamb giving it an awesome char and ensures the meat holds its juices. Put the lid down, close the vents and cook for about 5-6 minutes each side.

Note: Starting on hot side sears the meat and locks in the juices. Keep in mind the size of your rack of lamb will determine the sear time. Lamb should not be overcooked so time to develop a crust is not your friend on this one.

050

+

+

8. Move the meat on the side with no coals, insert a thermometer into the thickest part of the meat if possible. Cook at 143º F 9. Shut the bbq lid and open the vents slightly. Aim for about 125-130 degrees as a final internal temp at the center of the meat.

10. Remove the lamb from the grill, cover in foil and let rest for 8-10 minutes and enjoy!

Note: If you don't have a lidded bbq sear the meat on the grill until a nice char is obtained on all sides and cover in foil to finish, keeping a close eye on it.

SPICY RAS EL HANOUT RUB Melqart DOK Malta is made from carefully selected hand-picked, locally grown Cabernet Sauvignon & Merlot grapes.

The wine is aged in used French oak barrique for a period of 6 to 8 months.

It has a deep, ruby red colour, an aroma of ripe berry fruits with spiced notes and rich blackberry flavour with silky tannins with a long finish. For more info about Meridiana’s range of wines www.meridiana.com.mt Trade Enquiries S. Rausi Trading T: 21330447 email: info@srausi.com

051

Makes: 1 brisket for 8 people Cook Time: Up to 12 hours (depending on the size)

Equipment: Lidded Bbq Wood chips or chunks (about 300gr)

Charcoal Ingredients: 6kg beef brisket (fat untrimmed)

6 teaspoons kosher salt ½ cup dry rub (recipe page 49)

MASTERING

#BRISKET

If you been thinking about trying your hand at beef brisket, then this "how to" recipe will help you avoid the common pit falls. The final result is a brisket which is rich, flavorful, with crunchy charred bark and a beautifully moist and tender center.

• Trim off most of the fat from the top leaving about 1/4". Next clean the meaty side of any tough membrane. Set aside some fat to use later.

• Season the meat well with salt and pepper and let it sit in 052

the fridge for 12 - 24hrs (minimum 5 hours.)

• Pre-heat and set up your lidded bbq for indirect cooking with the charcoal placed on one side, and get your tempreture to about 250°F. For

the cook temp we want it at roughly around 225°F. (I used a Weber Kettle for this) • Remove the seasoned brisket from the fridge and while still cold sprinkle the rub (recipe page xx ) all over the meat.

• Place the brisket on the grill with a pan of water placed directly under it. This helps the meat retain its moisture. Add two handfulls of wood right after the meat goes on the grill and keep adding wood chips as required through the whole

cook. (up to 12 hours depending on the size of the cut).

After 3.5 hours, flip the brisket over if a nice bark has begun to develop. Keep an eye on the water in the pan and don't let it dry out!

+ QUICK AND

EASY POTATO SALAD WITH SUNDRIED TOMATOES AND PARMESAN Recipe on next page >>

053

Kick Ass Chicken Wings (image right) Ingredients: 20 chicken wings 2 tsp chili powder 1 tsp kosher salt 1 tsp garlic powder 1 tsp paprika 1 tsp freshly ground black pepper 1 cup Made For Meat BBQ sauce ½ cup honey Method: 1. Preheat the grill to about 250°C

Quick and Easy Potato Salad (shown on pervious page)

Ingredients: 1kg baby potatoes, halved 4 sundried tomatoes, finely sliced 2 tbsp good quality extra virgin olive oil 3 tbsp grated good quality Parmesan Small bunch basil, roughly chopped Salt and Pepper Method: Boil the potatoes until tender for about 15 mins, drain and allow them to cool slightly. Combine the olive oil, parmesan and some seasoning together with the basil and sundried tomatoes. Coat the potatoes gently. Best served warm.

054

2. In a bowl, combine chili powder, salt, pepper, paprika, and garlic powder. Coat the wings evenly and place aside.

3. In a separate bowl, combine the BBQ sauce and honey for the glaze.

4. Place the wings on the grill and cook until cooked through and charred, while brushing the bbq sauce and honey glaze mixture as the wings cook on the flame, flipping occasionally until the glaze is caramelised and the chicken is perfectly cooked!

#KICK ASS HOT WINGS Recipe left

055

Ta’ Qali, ATD4000 Tel: +356 2141 3550 • Email: info@meridiana.com.mt

www.meridiana.com.mt Winery Tours & Wine Tasting by appointment

Wine & Spirits Merchants

Stadium Street, Gzira, GZR1301 Tel: +356 2133 0447 • Mob: +356 7909 3197 • Email: info@srausi.com

www.srausi.com

Zucchini & Romano Oven Baked Patties Ingredients (makes 6) 2 medium zucchini 1 large egg 3/4 cup romano, grated Half tsp of Bresc Garlic Small bunch Parsley finely chopped Black pepper Method: Preheat oven to 400°F. Grate the zucchini and make sure squeeze dry with paper napkins and transfer to a bowl. Add egg, Romano, garlic, parsley and pepper and stir to combine. .

Drop heaped tablespoonfuls of mixture onto a baking sheet and gently flatten. Bake, flipping halfway through, until golden brown and crisp for18 to 20 minutes.

056

Meridiana Wine Estate

#CHARRED CORN SUMMER SALAD

Ingredients: 1 red chilli, seeded and chopped 1 spring onion, finely chopped 1/4 cup fresh lime juice 1 tbsp extra virgin olive oil Kosher salt Freshly ground black pepper 2 fresh corn on the cob, shucked 3/4 cup fresh coriander, chopped 3/4 Fior di Vita Manouri Greek Cheese, crumbled

1. Heat grill (bbq) to a medium heat.

2. Toss the spring onion, chilli, lime juice, and oil in a bowl and season with salt and pepper.

3. Grill the corn, until charred, 10 to 15 minutes. Let cool before removing from cobs. Add to your mixture and toss to combine.

4. Crumble the Fior di Vita Manouri Greek Cheese on top.

057

IT'S TEA, BUT NOT AS YOU KNOW IT!

Sparkling Tea is a brand-new beverage category, combining Nordic innovation and Asian tea traditions.

An indulgent bubbly made from tea leaves and botanicals that will surprise your taste buds!

It's 100% organic & vegan friendly too!

COPENHAGEN SPARKLING TEA

5

VARIETIES

OF

SPARKLING

TEAS

5% low alcohol & non-alcoholic available

5% vol

5% vol

0% vol

5% vol

0% vol

GRØN

VINTER

BLÅ

RØD

LYSERØD

GREEN TEA | LEMONGRASS | WHITE TEA

CHAI | BLACK TEA | WHITE TEA

JASMINE | WHITE TEA | DARJEELING

• A unique taste, which fits the cold months perfectly.

• Elegant long taste of cinnamon, cardamom, clove and raisin.

• Fresher than other drinks of the winter season thanks to the added citrus.

• Soft and cosy velvet feeling on the tongue.

• Selection of 13 teas • Aromatic floral notes of jasmine.

• Fresh and lively.

• Softness from the Chamomile and white teas.

• Finished off on a darker drier and vegetal note, thanks to the Darjeeling and green tea.

HIBISCUS | WHITE TEA | BLACK TEA

SILVER NEEDLE | OOLONG | HIBISCUS

• Selection of 10 teas • Our version of an organic Sparkling Rosé.

• Less sweet than the others.

• Lightly bitter and dry, thanks to the defining hibiscus.

• Discrete notes of wild berries and mint.

• Long aftertaste from the black teas.

• Selection of 11 teas • Driest version of Sparkling Tea. • Smooth and soft on the tongue, thanks to the white teas.

• 2 types of Oolong bringing complexity and depth.

• Slight notes of berries thanks to the Hibiscus.

• Delicate tannins from the black teas.

• Selection of 7 teas • Distinct notes of green tea and citrus.

• Fresh and mineral with a comfortable level of acidity.

• Balanced with the softness from white teas.

• Crisp experience thanks to the lemongrass and a touch of ginger.

Imported & distributed by

For trade enquiries, drop us a line on orders@tettiera.com

AVAILABLE ONLINE FROM TETTIERA.COM WITH FREE DELIVERY

#SUMMER WATERMELON SA

060

Serves 4 Prep Time - 20 mins Ingredients: Fior Di Vita Feta, crumbled 1/2 of a small watermelon 1/4 cup of fresh mint 12 cherry tomatoes, halved 1/4 cup of red onion, thinly sliced 2 tbsps good quality olive oil 2 tbsps lemon juice 1 tsp pure honey Sea salt and black pepper

ALAD WITH CRUMBLED FETA Method: 1. Remove the seeds and rind of watermelon and cut the flesh into 1-inch-thick triangles and place on a plate.

2. Top with red onion, fresh mint and the cherry tomatoes.

3. Combine the lemon juice, honey, olive oil, sea salt and black pepper in a bowl and mix together.

4. Drizzle over the watermelon and top with the crumbled Fior Di Vita Feta cheese.

This was surprisingly good and is perfect for hot summer days.

061

Spiced runner 50ml Captain Morgan Original spiced rum 50ml orange juice 50ml pineapple juice 1 splash of grenadine 1 glassful ice Fill a shaker with ice.

Method: Add Captain Morgan Original Spiced Gold, orange juice, pineapple juice and grenadine into the shaker.

Shake until cold.

Strain into a tall glass over ice.

062

Sun Kissed 50ml Captain Morgan white rum 50ml pineapple juice 50ml orange juice 50ml soda water 1 orange wedge 1 pineapple wedge Glassful of ice

Method: Fill up a tall glass or a tankard with ice and pour in the Captain Morgan White Rum. Add the orange juice, pineapple juice and the soda water. Mix well and garnish with the orange and pineapple wedges.

Enjoy your booty in the Caribbean sunshine.

063

All About Beets...

5 reasons why you should eat beetroots I must say growing up beetroot was not one of my preferred vegetables. In fact, I would immediately eliminate it from any salad so that its forceful colour wouldn’t mess with the rest of my greens!

Truth be told, I grew to love beetroot. I would bite into a raw beetroot or add to a fresh juice any day! We’ve seen this special potent root gaining popularity as more discover vegetarianism and veganism. But what’s so special about this little bundle of joy?

1.Beetroots are low in calories Beetroot is very low in Saturated Fat and Cholesterol whilst high in many vitamins and minerals. It is a good source of Dietary Fibre, Vitamin C, Magnesium and Potassium, and a very good source of Folate and Manganese (1).

2.Beetroots may improve physical endurance Beetroots provide a high source of nitrate, which when consumed is converted into nitric oxide. Research shows nitric oxide can increase blood flow, improve lung function, and strengthen muscle contraction. If you’re an athlete or a gym-buff you may want to read more on this here.

3.Helps to keep blood pressure down According to WebMD, drinking a glass of beet juice may have an immediate impact on lowering blood pressure. A study suggests that within hours of drinking beetroot juice, systolic blood pressure (the top number in your BP reading) lowered by an average of 4-5 points amongst a small group of healthy men.

Whilst this seems small, researchers highlight that on a public health level, a reduction like this would equate to a 10% reduction in deaths caused by heart disease!

So if you went a little bit overboard this summer, start juicing!

4.Beetroots are packed with anti-oxidants Beetroots are a good source of anti-oxidants that help the body fight against potential disease and inflammation. They also help to protect skin cells against damage. You can describe them as ‘free radical scavengers’ removing free radicals in the body that could later cause damage. So if you’ve spent too much time in the sun, start juicing! Read about antioxidants in this article.

5.Delicious and easy to add to your diet So, later I found out, that they are actually delicious and I just never liked them boiled! The best part of this red-purple beet is that its so versatile. Beetroots can be eaten raw, boiled, steamed… Juice it, cook it, smoke it… You can eat it as you please.

Is cooked better than raw beetroot? I would say keep it raw! Others would cook it. Cooking beets decreases the bioavailability of dietary nitrate from the food, meaning that raw beets deliver more dietary nitrate.

065

Baking Baking betterwith withBenna!

Benna! isisbetter

Endorsed Stefan Hogan, Endorsed byby Stefan Hogan, Executive Chef Corinthia Palace Hotel Executive Chef at at Corinthia Palace Hotel

068

Ingredients:

Method:

800g local plums, halved, stones removed 3 eggs, room temperature 175g butter, room temperature 1/3 cup brown sugar 1 cup caster sugar 1 tsp vanilla essence 2 cinnamon sticks 1/2 cup ground almonds 1 1/2 cups self-raising flour, sifted Whipped cream, or vanilla ice-cream to serve

Preheat oven to 180C. Grease a 6cm-deep, 22cm (base) round cake pan and line base with baking paper.

Start by melting 50g of the butter and add it to the base of the cake tin then sprinkle with brown sugar Place the plums skin side down to cover all the base.

Beat the remaining 125g of butter with the caster sugar and vanilla essence on high speed for 4 mins or until creamy. Add in the eggs, 1 at a time, beating well after each one. Gently fold in the flour and almond into the mixture and spoon it over the plums. Bake for 50 mins or until skewer comes out clean. Turn it over onto a serving plate and serve with Kolios Greek Yogurt

Prep time 30 Mins - Serves 8

#PLUM UPSIDE DOWN CAKE 069

070

Prep Time 20 mins

FRESH MINT + PISTACHIO ICE CREAM Ingredients: 350ml Milk 250ml Whipping Cream 3 tbsp Fresh Mint 1/3 cup Pistachios 75g Sugar 3 Egg Yolks

Instructions: In a saucepan bring the milk and mint to a gentle simmer, and remove from heat and set aside.

Blitz the milk & mint in a blender to release the flavor ensuring no stalks or chunks of leafs remain.

Start beating the yolks in a bowl and add in the sugar while still beating. Pour the eggs into the minty milk while stirring constantly.

Cook on low heat until the mixture thickens. Turn off

the heat and let it cool down before placing it in the fridge for a couple of hours.

Whip the cream until thick and fold into the mixture.

At last throw in chopped pistachios and mix.

If you have an ice cream maker spoon it in and churn on low speed for about 10 mins.

Transfer into a sealable container and freeze for at least 2 hours. If one is not available, once the ingredients have been combined, spoon the mixture into a container and put in the freezer for at least 2 hours. Remove from the

071

#Tettiera Real Ice Hydrate healthily and clean this Summer with Tettiera Real Iced-Tea infusions. Simply place the ready-packed iced-tea pouches into a 1.2 Litre of water, brew and chill in the fridge overnight! No added sugar, no preservatives, just real tea leaves that create a refreshing infusion! Add fresh mint or fruit pieces for that extra flavour and natural sweetness. Did you know that you can create ice popsicles for all the family with the same brew? Add fresh fruit pieces for that pop of colour. Buy online from tettiera.com with free delivery on orders above 15€ to Malta & Gozo.

072

ed-Tea infusions

For the apple panna cotta 75g caster sugar 200ml double cream 2g agar agar powder 200ml coconut milk 100g apple puree Apple and elderflower gel 225g fresh pressed apple juice 25g elderflower cordial 2g agar agar powder For the candied rhubarb strips 2 sticks forced rhubarb 4 tbsp caster sugar 4 tbsp apple juice

#APPLE AND COCONUT PANNA COTTA, APPLE + ELDERFLOWER GEL, CANDIED RHUBARB STRIPS 074

Photography - Claire Burge First Published on Sidetracked Magazine

075

#EATINGOUT

If you're looking for a gastronomic experience which ticks all the right boxes, then look no further. Here are six tried and tested restaurants which are so good they are guaranteed to have you going back.

076

MICHELIN STAR 100 days with Chef Alex Dilling Join us from the 17th of June until 25th of September 2021

Boasting world-class design and stunning views of the Grand Harbour, ION – The Harbour offers unparalleled dining experiences and was recently awarded a Michelin star within less than six months of its opening in November 2020.

Limited availability.

For information and reservations please contact: dine@iontheharbour.com or call on +356 9911 0166

DE MONDION

Michelin Star Cuisine atop centuries old bastions in Mdina www.demondion.com

077

FINE DINING

“

My tastebuds were singing. The Hilton Malta’s Gazebo Restaurant truly excels at turning our gorgeous Mediterranean summer into a kaleidoscope of flavours...

”

-Ramona Depares; Lifestyle Journalist

The Gazebo CLICK HERE FOR MORE INFO

078

FUSION CUISINE

An Asian Fusion gastronomical experience +356 2134 1116 www.hammettsgastrobar.com 33/34, Tigne Seafront, Sliema SLM 3011

079

'PANTRY'

080

Here are some food brand essentials used to create the delicious recipes in this issue

BBQ YOUR 1 STOP FOR ALL YOUR BBQ NEEDS!

greens.com.mt /GreensSupermarket