Served Magazine Issue 6

€3.80 where sold – Autumn ‘18

Another great issue to sink your teeth into.

Cover dish: Maria Sammut – Fiftynine Republic

al ways h ungry

IS S UE #6 E N J O Y

036 Wake + Bake: 8 Brilliant breakfast recipes to fill that morning void.

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40+ recipes to try your hand at - including; Gennaro Contaldo who shows us how to master perfect tortellini, Genki let us in on how to make flawless gyozas, and the dessert section wraps things with a bang.

052 Offal is on the menu this season along with other original recipes you’ll love.

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SPINACH CREPES WITH FOREST MUSHROOMS, FRIED EGG & TAHINI DRESSING

HOME-MADE YOGHURT Learn how to make yogurt at home with Hanna’s step by step recipe.

Simple to make, these light crepes are even better to sit down to

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BANANA BREAD Light yet dense enough to support any kind of delicious topping, this banana bread will

013. PERFECTING… SWEET POTATO

072. MASTERING GYOZAS

Serve this super root vegetable simply by roasting them

Master this simple method of making authentic plump Japanese style dumplings

017. NUTS – ALL THE WAY Super foods and super good whether eaten raw or roasted, in cakes, bakes or scattered in sauces and salads

076. VIBRANTLY VEGAN

020. SEASONAL STAR: POMEGRANATE

086. GET SET

Jeremy Norman gives the glorious pomegranate its due praise this issue

Fabulous new collections to meet your dining and entertaining desires

023. IN THE KNOW

091. LOVE YOUR PANS

What’s trending this autumn and what to look forward to as the harvest comes in

No self-respecting kitchen is complete without a solid set of pots and pans

031. FERMENT IT

093. TRAVEL

James Staniland is very enthusiastic and knowledgeable about the age-old method of fermenting and preserving food

Hanna Briffa reminisces about a memorable meal in Paris

034. FOOD WASTE FACTS

Scrumptious vegan desserts and sweets hit the spot this issue as does the easiest vanilla cake ever.

These every day dishes take on new form in their vegan state.

start your day on a good note

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BREAKFAST ROLLS

IN PRAISE OF POMEGRANATES

You’ll want to prepare at least a bakers' dozen

Jeremy Norman gives the glorious pomegranate its due praise this issue

of these warm fresh rolls

Waste not want not The fight on food waste continues as the figures are still too high

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SALMON CARPACCIO & CUCUMBER, CELERY, GRAPES, APPLE & WALNUT SALAD A protein packed reinterpretation of the classic Waldorf salad

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115. ON THE BOTTLE

036. WAKE AND BAKE Settle into the autumn with some hearty and homemade breakfast ideas

041. BREAKFAST QUICK FIX

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096. NIGHT BITES

Jam is this issue’s quick fix showing its versatility in jazzing up ordinary dishes

048. ALL ABOUT THE DOUGH We’re raising the bar on dough this issue with recipes that will take you from morning till night

051. CHILD FRIENDLY With the scholastic year well underway Served gives you some brilliantly easy tried and tested kid proof recipes

052. AN ODE TO OFFAL Offal takes centrestage in this issue, showcasing relatively easy ideas on how to serve up these too long neglected cuts.

064. GENNARO CONTALDO: A PASSION FOR PASTA Gennaro Contaldo demonstrates how making pasta from scratch is easier than you think

070. PASTA FROM THE PAST Heritage Malta is organising a unique pasta event to learnt about the history of pasta in Malta

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We look at what’s hot and what’s new in the world of wine

121. WINE TECH Expert Sommelier Fabien Etienne takes us through his favourite wine technology

122. LIFTING THE LID ON The talented Daniel Debattista is at the helm at the kitchens of the recently restored The Phoenicia

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As an alternative to my usual ramblings on the changing seasons and the produce they yield, and pulling my hair out, trying to make it more interesting, in the process, as I usually do in this note, I’m trying something different with this issue. Instead, I thought it might be more interesting to share some of the things I’ve stumbled upon, eaten and drank and tried to cook between issues. But first a sneak preview to what’s inside; Eunice, who styled the food for this issue gives us some brilliant breakfasts and Sara Borg is back, this time with vegan desserts which will wow everyone. The great Gennaro Contaldo is back too, with some of his pasta recipes and the wandering chef himself, James Staniland, shares his obsession on fermenting and preserving food with some really easy recipes. Hope you enjoy it all… Sarah x

Loving… Lampuki I love lampuki, especially served traditionally with ‘zalza’ or fried in flour, butter and lemon juice. But with the season in full swing, it’s worth trying something different.

So with a still couple more months to go of this popular local fish, why not give one of these a try.

Make local fish tacos using Eunice’s taco recipe in the breakfast section and stuff them with crispy carrots, red cabbage and blackened lampuki. Serve with a dollop of spiced mayo, a squeeze of lime and fresh coriander for a different take. Or, if you’re following the talented Debbie Schembri on barefootandcurious, give her gorgeous lampuki recipe a go… Lime cured lampuka, watermelon and shiso, a Japanese herb. It’ll taste as good as it looks!

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welcome to our 6th issue

Alessi’s pepper grinders We’re loving the Alessi pepper mills which actually do work! Handcrafted in Italy with a high performance grinding mechanism, easy to grind settings and special tempered steel these seasoning mills will ensure that only the freshest cracked pepper and sea salt will be produced. Available from Petrolea, Msida.

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PIRI PIRI CHICKEN

MASTERING GYOZAS BY GENKI

Smoky and spicy, this Portuguese chicken recipe will blow you away

As far as dumplings go, Japanese-style gyoza are some of the simplest to make

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More of both please Admittedly it is getting easier to find a good cocktail in Malta, but the ones served at recent pre-dinner drinks at Nori at The Villa in St. Julians were way more than just good. The perfect bite size Asian fusion bites accompanying these sakebased cocktails were fantastic too. The dinner that followed at Taro, also at The Villa, just got better and better and included some clever and charming props on which parts of the meal were served.

POACHED BEEF TONGUE SALAD This salad is an explosion of flavours and textures on a plate

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PISTACHIO POMEGRANATE CAKE

PASTA PASSION WITH GENNARO

Hold on to that Indian summer feel and serve this cake at tea time or as a decadently delicious dessertafter a meal

Culinary celebrity Gennaro Contaldo perfects his passion for tortellini

Editor

Styling

Contibutors

Sarah Kennard

Eunice Muscat

Creative Direction / Head of Design

Coordination + Advertising

Charlene Bugeja Victor Calleja Robert Cassar Yaz DeMicoli Fabien Etienne Sam Farrugia Stefan Hogan Eunice Muscat Jeremy Norman Mattia Sacco Botto

Chris Psaila

Sam Psaila 7788 0300

Photography

Sales

Sean Mallia

Keeley Bajada 9996 0446

Debbie Schembri Emmeline Schembri Michela Steet Marlene Zammit Stefy Zammit

Printed by Print It

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. © 2018

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

Find us on Facebook: servedmagazine

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THE ULTIMATE LEMON MERINGUE Fresh lemon juice and lemon zest make this lemon meringue pie filling tart and lovely

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FIG, FILO, PRICKLY PEAR, CHILI, POMEGRANATE, GINGER & FENNEL SUMMER GARDEN

LAMB AND SNAILS Tender lamb belly is accompanied by local snails infused in garlic

Give late summer fruits their place in the sun with this earthy yet fresh dessert

Charlene Bugeja

Sarah Borg

Eunice Muscat

Debbie Schembri

Hanna Briffa

Lynn Marie Xerri

Charlene Bugeja is a 33-years old, stay at home mother of two young girls. Although her dishes look and taste incredibly professional, she is totally self-taught.

Her passion for cooking and baking came at an early age, and her ethos is to eat according to the seasons and use local ingredients as much as possible.

She literally devours cookbooks and doesn’t miss a cooking show when she can find the time.

Sara is currently furthering her studies in nutritional therapy and refers to her kitchen as her ‘happy place.’

She loves food and getting creative in the kitchen, using various flavours and ingredients to produce delicious recipes. She is a firm believer that everything should be enjoyed in moderation. Follow her on facebook and instagram at ‘Balancebysara’ for healthy recipes, inspiration and more.

Eunice’s passion and love for food started as a little girl, helping her mother in the kitchen.

At 19 she found herself working as a waitress at the popular Chez Philippe where she developed a more serious interest in food. She spends any free time she has experimenting with ingredients, flavours and cuisines producing delectable dishes which you can follow her at @eunice.muscat

After working as a chef on charter yachts, Debbie moved on to stage at Michelin starred restaurants including Noma, Copenhagen.

Currently she freelances as a personal chef creating bespoke menus. Her food is undeniably Mediterranean, drawing on the influences the many rulers throughout Malta’s history, particularly the Phoenicians and the Arabs.

Find out more on debbieschembri.com

Hanna’s family’s day-to-day life, a growing interest that she shares with her husband and two young kids. Her motto is freshness with simplicity and balance; both in terms of flavours and visual appearance, in every dish she concocts. Hanna and her foodie partnerin-crime Julia Ripard are also the brains behind the pop ups - Sobremesa. Follow Hanna’s beautifully curated Instagram feed instagram.com/ hannabriffa or her blog reddish.me

Lynn’s earliest food memories are of her mother’s house always smelling of something delicious.

From an early age she preferred watching cook shows like Ready, steady cook over the usual kid shows. When not working as a pharmacist, Lynn is usually browsing supermarket aisles and researching new recipes. Here she shares her passion for wholesome and delicious meat free dishes in this issue.

Ljuana Xuereb Ljuana’s passion for food began when she met her husband, a fellow foodie. In her words, they don't eat to live, rather they live for food. Ljuana loses herself in her kitchen, getting as creative as possible while respecting the fresh local and homegrown produce she strives to use as much as possible. Rather appropriately Ljuana has just began a culinary course at ITS, at the same time launching Ljuana’s Kitchen, an online portal offering creative menus which respect the seasons.

Find her on https://www.ljuanaskitchen.com

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EASY PEASY VANILLA CAKE This gorgeous one bowl cake is made with simple pantry ingredients

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GARLIC BREAD & GREEN OLIVE BREADSTICKS

VEGAN PLUM TARTS WITH CINNAMONSPICED COCONUT CREAM

Studded with blackened garlic this bread is wonderful at any point during your day, as are these delicious olivebreadsticks

Bursting with sweet, slightly tart plums which are balanced beautifully with the spiced cream

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# Krysta Soler & Sass Woods Among friends and family, Krysta and Sass are well known as the go to cooks for healthy, tasty ideas which will appeal to kids too. These busy mothers have collaborated on a number of projects sharing a common passion for instilling a love of living a healthier lifestyle within their kids. Krysta distributes and represents organic products such as Ogilvy’s Honeys, Agromonte Sauces and many more, while Sass runs FitMaltaMums, a health and wellness blog as well as one of the driving forces behind SHE. More info on Krysta’s products can be found on http://thehealthstore.com.mt. For recipe ideas and great reads follow Sass on https://www.fitmaltamums.com

PEACH, LIME AND PISTACHIO CAKE Soft peaches and salty pistachios provide perfect companions to the zesty lime flavour

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# PERFECTING

{ P ROS' OF T HE ISSUE }

Stefan Hogan Executive Chef, Corinthia Palace, Attard

Perfecting Sweet Potatoes

by Yaz DeMicoli

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 he's a lifetime chef in reality. The daily challenges of cooking to the best of his ability drive his desire to deliver food which helps create memorable experiences and bring people together around a table.

Alison Azzopardi Head Chef, Trabuxu Bistrot

Alison has worked in some of London’s top restaurants, among them Le Gavroche and the kitchen at Hotel du Vin in Cambridge, as well as catching the eye of the judges on MasterChef: the professionals before returning to Malta.

She thrives on throwing herself into her dishes and likes the challenge of creating robust hearty dishes made with fresh local produce. A passion for food and the single-minded determination to make every meal the best one to date have ensured that Alison stays ahead of her game as she continues to delight locals and visitors alike with her creative menus.

THIS ISSUE WE’RE GOING TO BE TACKLING ANOTHER ‘SIDE DISH’, BUT IT’S ALSO A GREAT ACCOMPANIMENT FOR VEGAN AND VEGETARIAN DISHES. THIS RECIPE OF SWEET POTATO IS SIMPLE, EASY AND PACKED WITH FLAVOUR. PREP TIME IS NO MORE THAN FIVE MINUTES WITH A 30-40 MINUTES COOKING TIME. You will need: sweet potatoes, coconut oil, cinnamon, sweet paprika, salt and black pepper.

1: Wash and cut your sweet potatoes into long and chunky strips, making sure to keep the peel on.

2: Get a tray and lightly brush with liquid coconut oil. Place your chunky sweet potato strips on the tray.

3: Generously season with the cinnamon, paprika, salt and black pepper.

4: When done, brush the sweet potatoes with coconut oil, smoothing out the seasonings relatively evenly.

Chuck the tray into a preheated oven of around 180ºC, or 150ºC fan assisted, for a half hour to forty minutes. It is always best to keep an eye on them depending on your oven. I personally like them when they are a little bit dry and crunchy, so I will usually keep them in the oven even after I have turned it off – however that’s entirely up to you.

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Index

Browse our recipe index below for the list of dishes and recipes we've got for you in this issue.

One-pan chorizo, olive and feta polenta P. 81

Pomegranate and chocolate chip cookies P. 110

Blood pudding scotch eggs P. 81

Peach, Lime and Pistachio Cake P. 107

Pork and hearts P. 56

Pumpkin, spicy sausage and kale frittata P. 83

Lamb and Snails P. 56

Wrap The Guac P. 84

Vegan Plum Tarts with Cinnamon-spiced Coconut Cream P. 109

Poached beef tongue salad with soy dried egg yolk, nduja, capers and truffle potato salad P. 60

BY GENNARO C O N TA L D O

Lambs brain salad with miso dressing P. 58

DESSERTS

LIGHT BITES AND MAINS

B R E A K FA S T S Spinach Crepes with forest mushrooms, fried egg and tahini dressing P. 46

Monster Rice Bombs P. 85 Piri Piri chicken P. 56

Homemade Pomegranate Jam P. 41 Salmon Carpaccio and cucumber, celery, grapes, apple and walnut salad P. 45 Shrimp tacos with avocado salsa verde, red kidney beans and fried egg P. 46 Banana bread P. 40 Home-made yoghurt P. 40 Breakfast rolls P. 43 Garlic bread P. 49 Green olives breadsticks P. 49

Pig's head cheese P. 62

Mastering tortellini P. 64

Pistachio pomegranate cake P. 102 Choux pastry P. 97

Lebanese rice with lentils P. 85

Lemon meringue eclairs and orange cardamom and pistachio eclairs with rose water Icing P. 97

Vegan Bolognese P. 85 Clam chowder P. 80

Black bean brownies P. 96

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Crunchy Granola Squares P. 110 Cardamom & Vanilla Panna cotta topped with pomegranate syrup and caramelized pistachios P. 113 Easy Peasy Vanilla Cake P. 111 Fig, Filo, Prickly Pear, Chili, Pomegranate, Ginger and Fennel Summer Garden P. 104 Classic lemon meringue pie by fiftynine republic P. 100

# SEASONAL STAR

NUTS – ALL THE WAY Walnuts, hazelnuts, chestnuts, pine nuts, cashews, and many more‌ Throughout the ages, these high-fat, high-protein tree seeds have served as a major source of energy, essential for surviving the harsh winter months. Their natural ability to be stored and resist decay throughout winter has made them a valuable resource for animals and humans alike.

Many nuts are used in cooking, eaten raw, sprouted or roasted as a snack food, churned to make nut butters and pressed for oil to be used in cookery and cosmetics.

The fats found in nuts, for the most part, are unsaturated fats - including monounsaturated fats, and many are excellent sources of vitamins E and B2. They are also rich in protein, fibre and essential minerals, and have been revealed to have notable health benefits for those with a history of heart disease, by lowering cholesterol levels.

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P E A NU TS ACCO U NT F OR 2 /3 O F TH E WORLD’ S CONSU MPTIO N O F N U TS.

IS THE WORLD'S LEADING BRAZIL NUT PRODUCER NOT BRAZIL

OF NUTS COME FR O M TH E U S A .

China follows as the second top global nut producer (10%), then Turkey (10%) followed by Iran (6%) and India (4%).

BOLIVIA

Pistachios get their green hue from the same pigment found in spinach and kale. It’s known as the "happy nut" in Chinese and the "smiling nut" in Iran.

7 8 0, 000Y R S A recent archaeological excavation in Israel found remains of seven types of nuts and a variety of primitive nutcrackers that scientists believe to be around 780,000 years old.

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Americans eat about 700 million pounds, or enough to coat the floor of the Grand Canyon! The average American child will eat 1,500 peanut butter sandwiches by the time he or she graduates from high school.

Cashews grow from the same plant family as poison ivy, but the itchy oil is only found in its shells.

# SEASONAL STAR

# SEASONAL STAR

“As a pomegranate, cut in twain, White-seeded is her crimson mouth.”

– Oscar Wilde

Jeremy Norman

In Praise of Pomegranates The pomegranate is one of today’s super foods - socalled because it is high in vitamins C and K, as well as anti-oxidants. This regal fruit has an ancient lineage.

It appears in old-master pictures such as Botticelli’s The Madonna of the Pomegranate, as a symbol of fertility. It usually finds a place in a cornucopia or horn of plenty. In art, it is often shown bursting open invitingly to reveal its multitude of scarlet seeds. Some say that it was the tree from which Eve picked her apple or pomme; which led to the fall of man from the Garden of Eden.

It is often found as a decorative feature in architecture; and is revered in many ancient belief systems from Zoroastrianism to Islam.

Today, it has two principal culinary uses: as a juice to drink pure - or better paired with apple, mango or orange to counter the astringent aftertaste - and the jewel like seeds are used to decorate and flavour dishes, especially salads. It is found in recipes from the Levant, Persia and Arabia where it grows abundantly; both cultivated and in the wild.

Chefs from these regions, like Ottolenghi, often use the fruit in their recipes. Dieticians praise its many health-giving properties.

In spring, the bell shaped, orange coloured blossom looks decorative against the light green leaves. The shape of the plant, usually a small to medium sized tree or bush, looks especially fine in terracotta pots on a terrace. The large, globular, red fruits ripen in late autumn just as other fruits are becoming scarce.

The pomegranate is endemic to the southern Mediterranean and may have been introduced to Europe by the Romans from Carthage; hence its Latin name, Punica granatum. It may have arrived in England from Spain when Catherine of Aragon married Henry VIII. The pomegranate was her badge. Although she fell from royal favour, her fruit found a lasting place on the British table as much for decoration as for its acrid sweetness.

I used to find fresh pomegranate a bore to prepare; the seeds cling obstinately to the yellow honeycomb of bitter pith that is high in tannins.

I recently learnt from a chef that cutting the fruit in half and bashing the round side repeatedly with a heavy wooden spoon - excellent for getting rid of aggression - easily dislodges the seeds. Supermarkets now sell the juicy seeds ready prepared – spoil sports.

Use Pomegranate juice instead of vinegar to make an unusual, fragrant sauce vinaigrette. The seeds make for a highlighy decorated salad with an oriental twist when paired with fennel, bulgar wheat and tender young broad beans. It is found in many Eastern recipes built around chicken or lamb and as part of deserts containing yoghurt and honey.

Scatter the seeds with gay abandon on any oriental dish, salad or desert, and your guests will think you clever and at one with the zeitgeist. It certainly beats boring old chopped parsley.

5 FACTS: POMEGRANATES 1. The word pomegranate means apple with many seeds.

2. They are native to the Middle East.

3. Pomegranates belong to the berry family are classified as a super fruit.

4. Pomegranates are typically in season from September to December.

5. Pomegranate trees grow in hot and dry climates and can live for over 200 years.

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# UPDATE C urrent – Autum n ‘18

in the know...

It's time to turn our thoughts to warming dishes and ideas which might just steal the sideshow

MASH LIK E A PRO

HALLOUMI CROUTONS Fry up the halloumi as usual then cut into little squares to sprinkle with Za’atar and serve them with soup – they go particularly well with a smooth tomato soup.

Easily made with the glut of tomatoes still available and elevating a simple supper to something a little more special.

It’s still warm outside, but as autumn approaches, thoughts do turn to heartier meals. Some of the recipes in this issue will work really well with the perfect dollop of mash. Here’s how to make them a stand out dish on their own too. Instead of boiling them in water, cook cold, peeled, chopped potatoes in cream, butter, and olive oil. Throw in garlic, sage or rosemary for added flavour and let it all simmer for around twenty minutes. Once tender, drain them making sure to keep the cream and then fold that infused cream back into the potatoes for the most incredible mash ever.

THE ITALIAN PASSION OF FINE COOKING Discover the impeccable Italian craftsmanship, highquality materials, technological innovation, and elegant design with the Deliziosa pots and pans from Lagostina. As an Italian manufacturer of metal cookware since 1901, the brand initially focused on flatware before becoming a top producer of

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Fo lk Lo re Fo o d IT’S SAID TO BE BAD LUCK IF TWO PEOPLE POUR TEA FROM THE SAME POT. THE TIMES OF INDIA WARNS THAT IF YOU LIFT THE LID TO CHECK ON THE TEA, A STRANGER WILL VISIT YOUR HOME SOON (MAYBE TO ENJOY SOME TEA) AND IF YOU PUT MILK INTO TEA BEFORE SUGAR, IT’S SAID THAT YOU’LL NEVER MARRY.

pressure cookers for many years and has done a very good job of presenting incredibly highquality cookware pieces with excellent durability.

This set is a limited edition and currently available at Oxford House, located on Mdina Road, Mriehel. Call 2546 4000 for more information.

# UPDATE C urrent – Autum n ‘18

in the know...

HSIXTY6 – Cast iron pots + pans – The perfect teapot – By the sea

CAST IN IRON

Cast iron pots and pans give great security and allow you to enhance and elevate usual recipes and improve your performance in the kitchen.

The cast iron transfers heat four times more slowly than aluminum and is therefore the ideal kitchen equipment for slow cooking, allowing the food to cook gradually, retain liquids and remain moist, preventing it from drying up. Pots made of cast iron work on any heat source, including induction.

They can also handle the cold, well and can be used without problems in a refrigerator or freezer. The fantastic and colourful designs by Pentole Agnelli professional cookware, will ensure that your cast iron cookware can also be used at table to serve food directly.

Go and see this range at the Catering Centre in St.Pauls Bay, Paola, Valletta or Gozo

HSIXTY6

THE PERFECT TEAPOT These modern yet elegant glass teapots from Côté Table, are perfect for enjoying a spot of afternoon tea with friends or for serving tea after dinner. A spout that pours beautifully and prevents drips, while the centre chamber holds loose tea leaves, to create the perfect infusion – and the perfect cup of tea. Côte Table is the quintessential French lifestyle line, perfect brand for the romantic souls who have been born in the wrong century. Simple style, beautiful execution, and pastel colours give the world a more peaceful look that has gone missing in the middle of the modern-day rush. It is an extensive line specializing in tableware from Portugal, glassware from around Europe and a product range which includes tableware, cutlery, textiles, decorations, lighting and furniture. Available exclusively from LOFT in Naxxar. In stock now.

HSixty6 is the brainchild of the late Hugo Chetcuti and forms part of the Hugo’s Group. The restaurant takes its name from his birthdate and is the ideal location for an important business lunch or a romantic ‘dinner a deux’.

Serving the finest food and drink, within a relaxed, informal yet professionally orchestrated environment, this new outlet creates the feel of having your very own private chef back home.

For reservations, please call 20162466 or e-mail: hsixty6@hugosmalta.com

SERVED IS GOING LIVE Instead of breathing a sigh of relief as the sixth issue is put to bed, it's all hands on deck again as Served goes online in the months ahead. Every back issue, every recipe and up to date trends and events will all be found on our new website.

BY THE SEA Paranga is the Intercontinental Malta’s seaside restaurant, set on teak decking right on the water’s edge. Here one finds an enticing and exclusive atmosphere, where the focus is on fine Mediterranean dining, artisan cocktails and unspoiled natural flavours transformed into delicious dishes. The menu concentrates on offering a superb array of Sicilian flavours presented in both a traditional or contemporary style, and accompanied by an impeccably paired wine, aperitif or digestif. Local fishermen deliver fresh fish and shellfish daily, ensuring that the menu offered is as fresh as possible. Find out more on https://malta.intercontinental.com/gastronomy/paranga F: /parangamalta

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# UPDATE C urrent – Autum n ‘18

in the know...

Ramen on the road – World famous kettle – Kitchen hacks – Souping

A WINE TO TRY

Juicy orange and pear flavours are sharpened and given spine by a jolt of tangy acidity, which adds back-end lift and definition in this wine.

Available from Philippe Martinet Fine Wines in Sliema.

RAMEN ON THE ROAD

If you happen to be in Japan, make sure to check out the Tokyo Ramen Show. Possibly the most popular food in Japan, this tasty noodle and broth show takes over Komazawa Olympic Park in Tokyo for 11 days every autumn. If you’ve ever wondered about all the different styles or ramen dishes from around Japan, this is your chance to try them out. This year, the event runs from late Oct to early Nov and at least 36 vendors are already confirmed to serve up flavours from all over the country.

AN UNDISPUTED ICON To mark the 30th anniversary of this world famous kettle, Michael Graves redesigned the whistle, turning the little bird into a charming supernatural reptile, a prehistoric, mythological and futuristic creature all at the same time, giving it the inspired name of Tea Rex. The choice of the dragon is a reference on the part of the designer to the Chinese culture for whom these beings symbolize strength and fortune. Offered in light blue handle and light green reptilian whistle or black handle and metallic copper reptilian whistle this is the kettle which will elevate your kitchen hob. Available from Petrolea Malta in Valley Road.

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TO P C L EANING H AC K S

dontwastewaste.gov.mt for useful tips and information.

PROPER ELBOW GREASE

LAUNDER YOUR DISHES

GET THAT SHINE BACK

BLENDER CLEAN OUT

If you mix a lot of baking soda with a small amount of water, you’ll get a pretty potent cleaning paste.

Apply this paste to the burned-on grease, and then scrub with a sponge to remove the toughest grease stains.

Prevent small items from falling through the cracks of your dishwasher by placing them in a laundry bag inside your dishwasher.

Hard water is tough on everything and tends to end up as a dull, white crust or spots on shiny surfaces – from the sink, to silverware, to the extractor.

Gently rub vinegar into these stains to make your kitchen items gleam again.

To clean your blender thoroughly pour lukewarm water and some liquid soap into it after using and pulse for a few minutes, then rinse off with clean water.

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SORT IT RIGHT The Don’t Waste Waste national campaign recently launched an awareness initiative supported by Benna to remind the public that all milk and juice cartons are recyclable. For one month, every Benna milk carton carried a visual reminder and message to recycle the carton which is 100% recyclable, made from unbleached board and using FSC certified materials. If in doubt on how to sort any of your waste, visit

SOUPING INSTEAD OF JUICING Healthy puréed soups are packed with vitamins and nutrients, and a delicious alternative to juices as the weather starts to cool down.

# UPDATE C urrent – Autum n ‘18

in the know...

Veg chips - Yo Yeo Yogurt - Seasonal sorbet - MedAsia

VEG IN A CHIP Indulge in the crunchy combination of crisp beetroots, earthy parsnips and sweet carrots, seasoned to complement the vegetable taste and offer a tasty alternative to potato chips.

The new KETTLE® Veg Chips sharing range offers a top quality mix of parsnip, sweet potato and beetroot chips in a selection of three tasty seasonings – Lightly Salted, new Honey & Black Pepper and new Sea Salt & Balsamic Vinegar.

THE PERFECT SEASONAL SORBET

YO YEO YOGHURT - UK’S NUMBER 1 ORGANIC BRAND. We’ve been farming and milking cows in the beautiful Yeo Valley since 1961, when the Mead family first bought the farm here in Somerset, in the South West of England. We believe in organic farming not only because it produces healthier and more sustainable food for us, but also because it’s better for the world we live in.

Today we are the largest family-owned dairy business in the UK, with 1200 acres of farmland and 420 award-winning British Friesian cows.

Distributed by Red October Co.LTD 21476400 info@redoct.net F/RedOctoberMalta

MEDASIA FUSION LOUNGE MedAsia Fusion Lounge has become a landmark of mixology and fusion cuisine in the local entertainment scene.

90, The Strand, Sliema, Malta. T: +356 2133 3222

Supporting family farms is at the heart of everything we do, which includes buying all of our extra British milk from other farmer co-operatives. Yeo Valley yoghurts are distributed by Good Earth Distributors Limited

With the usual glut of pomegranates still in season give this deliciously refreshing sorbet recipe a go and wow friends with this rosy hued delicious dessert Served recently enjoyed at Quadro at the Westin Dragonara Resort.

Piotr Czajkowicz, Quadro & Palio’s Chef generously shared his recipe with us.

2 cups pomegranate juice 2/3 cup sugar Dissolve the sugar into the juice, stirring well until dissolved completely.

Pour the juice into a zip lock bag. Zip it up tight. Put the bag of juice flat on a baking sheet or platter in the freezer.

Freeze until solid. This will take at least a couple of hours.

SUNDAY’S AFTERNOON Spend your Sunday afternoon full of fun, good music by guest DJs and enjoy our daily happy hours from 3pm-7pm.

WEDNESDAY ACOUSTIC Enjoy best of Asian & Mediterranean food while sipping great cocktails every Wednesday.

Live acoustic music from 8 pm onwards.

MEDASIA DELIVERY MedAsia Fusion Lounge offers delivery services to offices and homes.

Delicious, fresh, and fast delivery to any location in Malta.

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SUSHI MONDAYS MedAsia Every Monday eat as much sushi as you want only for €24.95 per person and enjoy LIVE music.

Cut open the bag and quickly cut or break the frozen juice into chunks and put into the bowl of a food processor or strong blender. Process until smooth. You will have to stop to rearrange the chunks of frozen juice a few times. When the sorbet is smooth, spread it in a metal loaf pan. Cover with foil and put back in the freezer until firmed up.

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Fermentation, pickling and preserving have become a recent obsession of mine, and those who have come to the wandering kitchen pop-up dinners have seen how it is always present in my dishes.

turn helps with a healthy digestive system, all the while boosting your immunity. Pickling and brining also help maintain pH levels and help our ‘healthy’ bacteria in the stomach and digestive track.

It offers the chance to capture the season you are in, by preserving and using seasonal produce at its best. Fermentation, pickling and preserving also comes with some amazing health benefits, especially for gut and digestive health. The fermented food helps maintain your gut bacteria (good bacteria), which in

Below are a few ways to either pickle, ferment or preserve some products, along with some recipes to use the finished product.

These are just a small fraction of what is available out there.

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Start by sterilising your jars to stop any build-up of bad bacteria.

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FERMENT IT

FERMENT IT

Preserved Lemons

Sauerkraut

Kimchi

Sweet Vinegar Pickles

Salt Pickling

Sour Vinegar Pickling Method

Preserved lemon is a common component in North African cuisine. Preserving them takes the tartness out of them while enhancing the actual lemon flavour. They are great in tagines, stews, fish dishes and sauces. Once preserved, it’s the peel which is used, but I find the ‘meat’ and also the pickling liquid lovely to use in spicing up salad dressings.

Sauerkraut is another easy to make fermented product, with loads of beneficial bacteria produced for good gut health. This recipe includes turmeric which adds colour and flavour to it. Sauerkraut is lovely by itself or mixed through a salad, in a sandwich and just as a delicious addition to most meals. Try it with fresh peas, lemon zest and ricotta with lots of olive oil and sauerkraut.

Kimchi is a South Korean fermented food, using salt to extract moisture from the vegetables being brined. More flavour is added such as Korean chilli and fish sauce.

Ingredients

Ingredients

500ml vinegar 300ml water 150g sugar 8g salt Desired aromatics (star anise, coriander seed, ginger, lemon zest, white peppercorns, etc.)

500g of fruit or vegetables to be pickled (cucumber, cabbage, plums, etc.)

25g salt

I am just going to give a rough ratio of the components, as it is up to personal preference just how vinegary, sweet or salty you may want your pickled jars to be. So, play around until you find a combination that is right for you.

Ingredients Ingredients 10 lemons 250g (roughly) good quality sea salt 1 large glass jar Few extra lemons in case you need more juice

1 large head cabbage 1-2 large mason jars 4 tbsp. sea salt 3 pieces fresh turmeric peeled and grated (if not available use roughly 2 tsp. turmeric powder)

Clean the lemons and quarter them. Then tightly pack the lemons into the jar, packing salt in between them generously as you go.

Once all the lemons are in, press down and pack more salt on top. The salt will naturally extract the moisture from the lemons. If you see the liquid doesn’t fully cover the lemons, squeeze some lemons and pour the juice over them in the jar ensuring that no air is trapped. Seal the jar and let it sit in a cool dark place for at least three months, turning the jars over occasionally. Once opened, keep in fridge under liquid.

Try with a lamb tagine or stew; or chop up the rind to add a zingy flavour to dips or pasta sauces.

1 tbsp. mustard seeds Thinly slice the whole cabbage and place in a large mixing bowl, add the salt and turmeric, slowly massaging the cabbage with all the ingredients (you might want to wear gloves if you don’t fancy yellow hands!) for about 10 minutes. This helps the salt mix into the cabbage and start extracting the liquid.

Stuff the cabbage into the sterilised jar and add the mustard seeds and all the liquid which has come out of the cabbage. If there is not enough liquid to fully cover the cabbage, top up with a bit of water. Seal tightly and place in a cool dark place for roughly 2 weeks.

Once you have reached your desired taste and texture, transfer to fridge, where the sauerkraut will continue to develop more flavour.

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The basic traditional recipe is made with cabbage, but I find a variety of vegetables go well; making it a perfect way to use up leftover vegetables. I have added cauliflower, zucchini, cucumber, carrot, onions, daikon, radish, bok choy and wombok (Chinese cabbage).

Ingredients 1 head cabbage 1 tbsp. sea salt (more if you want a saltier kimchi) 50g fish sauce 4-5 cloves garlic 65g light soy sauce 35g minced ginger 37g minced spring onions 50g Korean chilli powder Any extra vegetables you may want Roughly chop up the cabbage to the desired size, add salt and massage into the cabbage thoroughly. Let it sit for an hour or two.

Meanwhile combine all other ingredients, apart from extra vegetables if using. Add mixture to cabbage and again massage thoroughly. If using other vegetables add them in here, along with a little extra salt.

Put the mixture into a sterilized jar and seal.

Leave to ferment, in a cool dark place for about 3 to 4 weeks. Once opened, refrigerate in fridge.

Again, mix all ingredients and bring liquid to a boil until all the sugar has dissolved, and then pour over the produce being pickled in sterilized jar.

Rub salt into vegetable or fruit thoroughly and add to sterilised jar. The salt will bring out the moisture from the fruit or vegetable.

If there is not enough liquid to cover them, then add water to make sure they stay submerged. Leave for about two weeks in a cool dry place to ferment.

Pickled Vegetables: Pickling is another obsession of mine and helps aid good bacteria and stomach digestion. There are a variety of methods to pickle food. The main ones, which I’ve included here are, sour vinegar pickling, sweet vinegar pickling, and salt pickling. Once you have pickled a few times, you may experiment with a variety of flavourings; and experiment with combinations, such as pickled fennel with dill, pickled onions with toasted cumin and coriander seeds, pear pickled with mustard seeds and saffron, the list goes on. Most vegetables and fruits can be pickled, so see what’s in season and give it a go. Above are the basic recipes for pickling.

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Ingredients 500ml vinegar 200ml water 8g salt Desired aromatics (chilli, peppercorns, garlic, mustard seeds etc.)

Mix all the ingredients together and bring to a boil and then switch off. Add your desired ingredient to a sterilized jar and then pour over the pickling liquid. If you are pickling something delicate and don’t want it to cook or wilt in the hot liquid, let it cool before pouring over, such as cucumber or radishes, if you want them to keep their crunch.

Make sure the liquid fully covers your vegetables and leave to pickle for at least 24 hours.

The longer they sit in the liquid, the longer they will take on the flavour.

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FOOD WASTE FACTS: Food waste is a growing concern both in Malta and the world over. With so much food wasted daily and the negative effect on climate change, not to mention the number of people who still starve, it really is time to address this social issue that each one of us can directly help change.

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A P PROX I MAT ELY 1. 3 BI LLI O N TO NS OF F O O D G O ES TO WAST E G LO BALLY – T H AT ’S 1/3 O F ALL F OO D PRO DUCED.

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FOO D WA ST E CREAT E S GREE N H O US E G AS E S & CO N T R IBU T E S TO CLIMAT E C H A NG E

39.47%

52% of all municipal solid waste in Malta is organic waste – That’s over half of all waste going to landfill.

Separating organic waste reduces landfill emissions significantly.

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%

The combined wastage globally could feed 3 billion people worldwide – that's amost half the World's polulation

AV E RAGE FO O D WASTE IN MALTA COSTS

PER HOUSEHOLD

22% of food is thrown away without having been used – that’s the same as throwing away €1 from every €5 spent on food.

124kgs of organic waste per person is thrown away every year.

EACH YEA R –

T H AT’ S TH E COST O F T WO F LIG H T S TO E UROP E

L E F TO V E R S , V E G E TA B L E S A N D B R E A D A R E T H E M O S T CO M M O N LY WASTED FOODS.

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S IX FOOTBA L L STA D I UM S COULD B E FILLE D WITH TH E AM O UNT OF ORGANIC WASTE TH ROWN AWAY GLOBALLY PE R YE AR

And if you do buy extra food why not give it to the foodbank in Valletta which feeds almost 100 families a week?

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Spinach crepes with forest mushrooms, fried egg & tahini dressing Recipe Pg.46

Change your day and the way you approach your morning with these energy packed wholesome and tasty recipes, most of which are ready in under twenty minutes.

We’re also breaking into bread in this issue with a number of easy to follow dough recipes that should hopefully inspire you to get kneading. And if you really want to ensure a wholesome start do have a look at Hanna Briffa’s homemade yoghurt and bread. >>

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The process of making yoghurt sounds terrifying at first, but then it will feel as simple as making a piece of morning toast. It also requires minimum equipment. If you don't have space in the cupboard for a yoghurt maker, you will manage perfectly to make it with whatever is in your kitchen right now. I've been trying different ways and means to make yoghurt at home: with whole and long-life milk, organic and normal, cow's and goat's milk, with Greek yoghurt and with cultures, and I found that the most consistent and best way to make it is with organic cow's milk and starter culture, which you can find at Bio Market in St. Andrews. The results are always creamy, and rest assured, when you will open your oven, it will smell heavenly!

Homemade yoghurt Recipe Pg.40

A Smooth Start.

By Hanna Briffa

Perfect banana bread. Recipe Pg.40

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Wake + Bake

WHAM BAM TIME FOR JAM

With a glut of local pomegranates at this time of the year, carry the tastes of late summer fruits into autumn and try your hand at some home-made jams and jellies. Perfect to spoon over hot buttered toast, yoghurt, overnight oats, cereals, pancakes and crepes for a quick and delicious breakfast.

PERFECT BANANA BREAD Prep time 45 minutes Serves 8- 10 slices Home cook: Hannah Briffa

" There is nothing like the smell of fresh, homemade yoghurt. And there is no yoghurt you can buy which will be as good as the one you will scrape from your muslin cloth."

HOMEMADE YOGHURT Home cook: Hannah Briffa

1 litre of milk, preferably whole and organic Starter culture (check in the description ratio of powder and milk)

You will also need: a thermometer, a bowl and a pot Pour the milk in a pot and put it on medium-high heat. Slowly bring it to 80-85°C, without stirring. When it reaches the required temperature, switch off the hob and leave the milk for 5 minutes to sit. This “hold” creates naturally thicker yoghurt. After that, gently remove any "skin" that has formed on the surface.

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Transfer it to a cool glass or ceramic bowl and allow the milk to

window for instance, you can wrap your bowl with a thick towel and incubate it there.

cool down to 45°C, stirring gently to release steam. To accelerate cooling, fill a bigger bowl with ice and some cold water, then set your bowl with milk carefully in it. Stir occasionally, and frequently check the temperature (if it goes more than a few degrees below 45°C, you’ll have to rewarm it).

When your milk has reached 45°C, ladle out some of the warm milk in a glass and whisk it with the starter culture. Then pour back into the bowl and cover it.

Put the bowl in a warm place for 6-12 hours. I normally keep it in the oven, heat off, but with the oven light switched on, overnight.

The longer you incubate your yoghurt, the more tart it will become. If you’ve got a warm spot in the kitchen or elsewhere in your home: a sunny and draft-free

Regardless of incubation method, your yoghurt is ready when it’s thick and creamy. It should be set and a bit wobbly. If you want, you can preserve ¼ of a cup of the yoghurt to make your next batch.

Just use it instead of the starter culture, it keeps in the fridge for about a week.

If you like your yoghurt runny, just mix it and transfer to a glass jar. I personally prefer it on the thicker side, so I tend to pour the yoghurt into a bowl with muslin or cheesecloth and hang it for some time. The more the whey drops down, the thicker the yoghurt will be.

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While rich in flavour, this bread can be rather heavy; because of the combination of bananas, butter and flour. The substitution of coconut flour in this recipe however will ensure a lightness and airiness to it.

3/4 cup of coconut flour 3-4 large ripe bananas 2-3 large organic eggs 7 tbsp. of coconut oil 1 tsp. baking soda 3 tbsp. of chia seeds ½ tsp. sea salt Touch of cinnamon (optional) Preheat the oven to 180ºC. Mash the bananas. Add coconut oil, eggs and stir.

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F QUICK X Homemade Pomegranate Jam

Mix remaining ingredients and add to banana mix. Brush your tin with a bit of coconut oil and pour in the mixture.

Bake for 30-40 minutes.

If you don’t have chia seeds, you can simply skip using this ingredient; however, having said that, chia seeds do give the banana bread a nice crunchiness as well as packing it with nutrients. You may also sprinkle some seeds (pumpkin, sunflower, linen) on top or mix nuts in the butter for extra flavour and crunch.

1 INGREDIENTS 5 1/4 cups fresh pomegranate juice (squeeze the fruits as you would oranges) 1 cup pomegranate seeds 1/4 cup lemon juice 2 cups sugar A glass of prosecco (optional)

2 METHOD Chill a small plate for testing the consistency of the jam later on. Combine pomegranate juice and sugar in a large pot over moderate heat, stirring frequently until the sugar dissolves. Turn the heat to medium high and continue cooking for 30 minutes, skimming off the pink foam as necessary. Add the pomegranate seeds and lemon juice, and prosecco if using, and cook for another 10 minutes, then check for consistency by dropping a spoonful of jam on a chilled plate. If it doesn’t run when you tilt the plate, it’s done. If not then continue to cook, testing every five minutes. Fill your sterilized jars with the jam and store it in your refrigerator.

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Killer Breakfast Rolls– BREAKFAST ROLLS RECIPE Prep time 60 mins plus 90 mins proving Makes 15 - 20 rolls Home cook: Ljuana Xuereb

for the Rolls: 500g strong white flour (plus extra for dusting)

10g salt 20g caster sugar 10g instant yeast 30g unsalted butter, softened 2 eggs, lightly beaten, (plus extra for glazing) 250ml cool water Olive oil for kneading for the Filling: 10 rashers unsmoked back bacon (rind removed)

125ml tomato passata 100g button mushrooms, sliced 20g grated Parmesan (optional)

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. Add the butter, beaten eggs, and a little bit of water and start bringing the mixture together with your fingers or the hook, on low speed. Keep adding water a little at a time until all the flour is incorporated, mixing until you form a dough that is soft but not soggy.

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Knead the dough in the mixer or tip it onto a lightly oiled surface (be careful not to add too much oil at this stage, as that will alter the consistency of the final product).

Knead for 5-10 minutes. Work through the initial wet stage until the dough forms a soft, smooth skin.

Place in a lightly oiled bowl. Cover with a damp tea towel and allow to rest for 1 hour or until the dough has doubled in size in a warm place.

Meanwhile, for the filling, heat a little olive oil in a frying pan over medium heat.

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Add the bacon and cook gently on both sides until tender. Remove and set aside to cool.

Line 2 baking trays with parchment paper.

Tip the dough onto a lightly floured sheet of parchment paper. Without knocking it back, roll out to a rectangle about 35 x 30cm. With the long side towards you, spread a thin layer of passata over the dough and lay the bacon and mushrooms on top. Roll the dough like a Swiss roll and press the joint to seal. Cut into 15-20 pieces, each about 3cm long. Lay the rolls, flat side down, on the prepared baking trays close to each other but not touching.

Cover the trays in plastic wrap and allow to prove for 30min or until doubled in size. (At this stage they can even be left in the fridge overnight, ready to bake the next morning) Meanwhile, preheat the oven to 200°C. Beat the remaining egg, brush over the dough and bake for 15-20 mins until golden and cooked through. Serve warm.

Wake + Bake

SALMON CARPACCIO & CUCUMBER, CELERY, GRAPES, APPLE & WALNUT SALAD Prep time 15 mins Serves 2 Home cook: Eunice Muscat

800g salmon fillet with the skin on 1 tbsp. extra virgin olive oil Lime wedges to serve

Remove the salmon from the fridge or freezer and leave it to thaw a little on a clean work surface for

M 15 minutes. Meanwhile, mix together the dressing ingredients in a bowl until well combined.

For the cucumber salad, put all the ingredients in a large bowl. Add the dressing and toss together well.

Now, back to the salmon. Using a very sharp knife, and starting at the narrow end of the fillet, slice it into very thin slices. Plate each slice as you go, fanning the slices out side by side to cover two serving plates.

To serve, drizzle over the olive oil and squeeze over as much lime juice as you like and garnish with a slow cooked egg.

for the Cucumber Salad: Handful green grapes halved ½ cucumber peeled and thinly sliced on a mandolin 40g walnuts roughly chopped 1 celery stalk thinly sliced on a mandolin ½ Granny Smith apple cored and thinly sliced for the Dressing: 1 tsp. Dijon mustard 125g plain yoghurt A squeeze of lemon juice 1 tsp. olive oil 1 & ½ tsp. sea salt flakes 1 tbsp. chopped dill

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Cook the shrimp in a pan on medium heat until pink and cooked through, about 5 minutes. Turn off the heat and cover to keep warm.

Ingredients for the Corn Tacos: 1 & 3/4 cups masa harina (a traditional Mexican corn flour used to make tortillas)

2 cups water Method for the Corn Tacos: In a medium bowl, mix together the masa harina and hot water until thoroughly combined.

Turn he dough onto a clean surface and knead until pliable and smooth.

If the dough is too sticky, add more masa harina; and if it begins to dry out, sprinkle with water. Cover the dough tightly with plastic wrap and allow to stand for 30 minutes.

Preheat a heavy based pan to a medium heat-high.

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SHRIMP TACOS WITH AVOCADO SALSA VERDE, RED KIDNEY BEANS & FRIED EGG Prep time 40 mins Serves 5 Home cook: Eunice Muscat

Ingredients for the Avocado Salsa Verde: 1 green bell pepper ½ green chilli sliced (seeds removed if you prefer less spice)

1 avocado peeled and pit removed ¼ cup coriander leaves packed ½ lime juiced Salt to taste Method for the Avocado Salsa Verde: Roast the bell pepper and chilli together for 20 minutes, let them cool and peel them. Combine all the ingredients in a food processor or blender; and pulse a few times, until the mixture is mostly combined, but still slightly chunky.

Set aside for the time being.

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Ingredients for the Shrimps: 300g shrimps peeled 1 grated clove garlic ½ tsp. ground cumin ½ tsp. chilli powder ¼ tsp. kosher salt ¼ tsp. cayenne pepper (optional) 1 tbsp. olive oil Method for the Shrimps: In a bowl, whisk together the olive oil, garlic, cumin, salt and cayenne pepper (if using).

Add in the shrimp and toss to coat completely. Cover and refrigerate for 20 minutes, to give the flavours a chance to marry.

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Divide the dough into 15 equal-size balls. Using a tortilla press, a rolling pin, or your hands, press each ball of dough flat between two sheets of plastic wrap. Immediately place the tortilla onto the preheated pan and cook for approximately 30 seconds, or until browned and slightly puffy.

Turn taco over to brown on second side for approximately 30 seconds more, then transfer to a plate.

Repeat process with each ball of dough. Keep the tortilla covered with a towel to stay warm and moist until ready to serve.

Ingredients for the Red Kidney Beans: 1 can red kidney beans ½ tsp. each: chilli powder, garlic powder, cumin ½ lime juiced Pinch of salt Method for the Corn Tacos: Combine all the ingredients in a food processor or blender and blend until smooth.

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To Assemble: Spread a layer of kidney beans, avocado salsa, prawns, fried egg and crumbled feta. Garnish with coriander leaves and squeeze of lime.

SPINACH CRÊPES WITH FOREST MUSHROOMS, FRIED EGG AND TAHINI DRESSING Prep time 20 mins Serves 2 Home cook: Eunice Muscat

Ingredients for the Crêpes: ½ cup buckwheat ½ cup plus 5 tbsp water 1 tsp. apple cider vinegar 2 handfuls spinach blitzed in a mini chopper or chopped finely 1 tbsp. olive oil ½ tsp. garlic oil ½ tsp. garlic powder ½ tsp. sea salt Fresh black pepper Ingredients for the Filling: 2 cups mixed forest mushrooms chopped a little Splash olive oil ½ tsp. salt Fresh black pepper 200g taleggio cheese Ingredients for the Toppings: 1 fried egg Lemon tahini dressing Dukka

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To Make the Crêpes: Add the flour, spinach, spices and seasoning to a large bowl. Stir to combine. Add in the water, olive oil and vinegar. Mix to a smooth batter and set aside for 10 minutes. Add a little oil to the base of a small, non-stick frying pan. Add ¼ cup of the batter to the pan and swirl around the bottom so that you get an even crepe. Cook on a medium heat for approximately 2 minutes, until there are bubbles in the crepe and you can lift over to flip easily. Flip and cook on the other side for 30 seconds to a minute.

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Remove from the pan, place on a plate and cover with a clean cloth to keep warm.

Repeat the process with the rest of the batter.

To Cook the Mushrooms: Add the oil and mushrooms to a pan and heat for a few minutes until soft and browning slightly.

Turn off the heat and season well.

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To serve, fill the crêpes with mushrooms and the taleggio cheese and bake them until the cheese starts to melt. Meanwhile, fry the egg and pile it on top of the crêpes, dress it with lemon tahini dressing and dukka and serve straight away.

Shrimp tacos with avocado salsa verde, red kidney beans & fried egg Recipe Far left

Wake + Bake

Wake + Bake

Making delicious dough for homemade bread, breakfast rolls or even eclairs is a lot easier than you may think. Ljuana Xuereb’s recipes in this issue will allow you to lose yourself in the magical process that allows a dense mass of dough to become a well-risen loaf of fresh bread; (Recipe below) soft breakfast rolls; (Pg43) or perfectly formed and scrumptiously filled eclairs. (Pg99)

All about the Dough Garlic bread & green olive breadsticks Recipe (Right)

Prep time 45 mins plus 90 mins or more proving Makes 2 loaves Home Cook: Ljuana Xuereb

GARLIC BREAD 500g strong white flour,

40 min plus 120 mins proving time Makes 15 - 20 Home Cook: Ljuana Xuereb

(be careful not to add too much flour at this stage as that will alter the consistency of the final product). Knead for 5-10 minutes until the dough forms a soft, smooth skin.

GREEN OLIVE BREADSTICKS 500g strong white flour (plus extra for dusting)

(plus extra for dusting)

10g salt (plus a little extra for the garlic) 10g instant yeast 30g unsalted butter, softened 320ml cool water

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

for the roast garlic: 2-3 garlic bulbs, (broken into cloves) 1tbsp. olive oil 1 tsp. caster sugar Pinch of pepper

Meanwhile heat the oven to 180200°C. Peel the garlic, cutting in half if the cloves are large, and place in a roasting tin. Drizzle the olive oil, sugar, salt and pepper and gently roast for 20mins. Paying attention not to burn the garlic.

Set aside to cool

To top: Olive oil Dried oregano 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.

Add the butter and water and start bringing the mixture together with your fingers or the hook, on low speed. Keep adding the water a little at a time until all the flour is incorporated. You might not need all the water, or you might need to add some more, depending on the flour being used. Continue until you form a rough dough that is soft but not soggy.

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Knead the dough in the mixer or tip it onto a lightly floured surface

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Line 2 baking trays with parchment paper.

Add the roasted garlic cloves to the risen dough and knead again to incorporate. Divide the dough in two pieces and on a lightly floured surface stretch each piece out into an oblong of about 22cm. Place on the prepared tray.

Cover the trays in plastic wrap and allow to prove for 1 hour or until it has doubled in size. Once risen, sprinkle with olive oil and oregano.

Preheat the oven to 220°C. Bake for 25mins or until they sound hollow when tapped on the bottom.

Remove from the oven and allow to cool on a wire rack.

10g salt 10g instant yeast 375ml tepid water 2 tbsp. olive oil 500g pitted green olives, (well drained)

Fine semolina for dusting (optional)

Oil a 2-3-litre square container. Place flour, salt and yeast (making sure the salt and yeast do not come into contact) in a large mixer bowl fitted with a dough hook. Add half of the water and start mixing on low speed. As the dough starts to come together, gradually add the remaining water.

You might not need all the water.

Continue mixing for a further 5-8 mins on medium speed. The dough should now be wet and stretch easily when pulled. Add the olive oil slowly and mix for a further 2 mins. Add the olives and mix until well distributed.

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Tip the dough into the oiled container, cover with a damp cloth and allow to prove for at least 1 hour or until it triples in size. Line 3 or 4 baking trays with baking parchment.

Next comes the tricky bit. Flour your work surface heavily, adding a little bit of semolina (if using).

Carefully tip the dough onto the surface. It should slide out rather

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easily as it will be very loose. Do not knock it back and try to handle it as little as possible. You want to retain as much of the trapped air in the dough as possible. Dust the top with a little bit of flour and gently stretch out into a rectangle. With the long edge of the dough facing you, cut 2cm strips. Carefully lift and put in the lined tins placing them apart. Loosely arranging them into straight lines. Keep some extra flour at hand as you might need it to handle the wet dough.

Cover the trays in plastic wrap and allow to prove for 30min.

Meanwhile, preheat the oven to 200°C. Bake the dough sticks for 10-15mins. Cool on a wire rack.

Doves Farm Organic Strong White Bread Flour is Milled from strong hard wheat and sieved to make a fine wheat bread flour. Ideal for use in bread machines, for oven baked yeast cookery and profiteroles.

Good Earth Distributors Limited

Lunch + Supper

With school already in session, Served turned to Krysta Soler and Sass Woods, two busy mothers, to come up with a few kid friendly lunch and supper ideas that can be eaten both at home or easily packed for school lunches. All snacks are healthy and nutritious, contain no refined sugar and are absolutely gluten free.

They have all been tried and tested on their kids, winning a seal of approval.

Adults will love them too, along with all the other delicious lunch and supper recipes our cooks have prepared in the following pages.

Monster rice bombs with spinach, parmesan and feta. Recipe Pg.85

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' Piri Piri chicken with liver marinade ' Recipe Pg.56

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pluck), kidneys, brains, head, feet, tongue, intestines, and tails. Offal from birds is generally referred to as giblets.

it is butchered; and covers a number of items, including the heart, liver and lungs (collectively known as the

culinary possibilities. The word offal means “off fall� - in other words, the bits which fall from an animal when

Nose-to-tail eating is sustainable, cheaper and more humane, which is why Served is showcasing this array of bold

An ode to offal

An ode to offal

Pork and hearts Recipe Pg. 56

A TASTE OF PARANGA H e re o n e f i n d s a n e n t i c i n g a n d e x c l u s i v e a t m o s p h e re , w h e re t h e f o c u s i s o n t h e p r i s t i n e and unspoiled natural flavour of the cuisine.

L o c a l f i s h e r m e n d e l i v e r f re s h f i s h a n d s h e l l f i s h d a i l y, w h i c h m a y b e e n j o y e d w i t h i d e a l l y s e l e c t e d a n d i m p e c c a b l y p a i re d w i n e , a p e r i t i f o r digestif.

C a l l u s o n + 3 5 6 2 1 3 7 7 6 0 0 f o r m o re information and bookings or visit m a l t a .i n t e rc o n t i n e n t a l . c o m .

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An ode to offal

An ode to offal

Prep time 90 mins Serves 4 Pro Chef: Alison Aquilina

Prep time 120 mins Serves 4-6 Pro Chef: Alison Aquilina

Prep time 3hrs 30min Serves 4 Pro Chef: Alison Aquilina

PIRI PIRI CHICKEN

LAMB AND SNAILS

PORK AND HEARTS

4 spring chickens

15-18 snails cooked and de-shelled 2 lamb bellies Salt & pepper Oil to cover 3 sprigs rosemary chopped 2 tbsp. garlic puree 5 tbsp. olive oil

600-800g pork fillet, cut into 4 pieces 200 ml red wine 1 onion 1 small carrot 2 pork hearts 4 sprigs thyme 1 small leek 1 small butternut squash 500 ml good quality stock Salt and pepper

For the Marinade: 2 Chicken livers 5 large red chillies, chopped with seeds removed 2 roughly chopped shallots 1 clove local garlic minced 1/2 tbsp. smoked paprika 1/2 red pepper roughly chopped 1 tbsp. thyme chopped 150 ml olive oil 3 lemons zest & juice Salt Put all the marinade ingredients into a blender and blitz until smooth.

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Rub it all over the chickens - if any marinade is left over, you may reserve as a dipping sauce. Place the chicken in your fridge for at least an hour, then season it and place it onto a medium heat grill or BBQ and cook for ten minutes on each side or until cooked through; basting regularly with the remaining marinade.

Chateau de Pibarnon 2014 Bandol Rose Light, bright orange with fresh tangerine, melon and white flowers on the fragrant nose.

Juicy and focused, offering intense citrus fruit and red berry flavours and a subtle hint of tarragon. This thirst-quenching, lightly textured wine reminds us of the climate and lifestyle of Provence, with languorous late summer afternoons and leisurely meals.

Preheat oven to 150ºC. Score the meat to within 5 mm of the base, in a crisscross pattern. Mix the rosemary, garlic and oil in a bowl and rub the mixture into the scored gaps. Place the meat in a roasting tin.

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Pre-heat a griddle pan on a high heat and sear the lamb on both sides, until the outside is crisp and charred; then roast it for about one and a half hours, or until tender to the touch.

Heat pan on low heat, add three tablespoons of butter and one teaspoon of minced garlic to the pan, then add the snails and heat slowly adding in one teaspoon of chopped parsley. Slice the lamb, plate with 3-4 snails per plate & drizzle with butter.

Domaine les Pallieres 2014 Terreasse du Diable Gigondas Bright ruby-red, with sexy, mineral-tinged red berry and lavender pastille aromas to highlight excellent clarity.

Penetrating and energetic on the palate, offering sweet black raspberry and cherry flavours that fan out steadily.

Preheat your over to 150ºC. Place red wine, onion, carrot, thyme and hearts in a saucepan with a tablespoon of salt and enough water to cover. Heat on the stove, cover with a tight-fitting lid or tin foil and then transfer to the preheated oven.

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Cook the hearts for about 2.5 – 3 hours, or until a knife goes through easily. Meanwhile heat up a griddle pan, cut the leek into 2 lengthwise and 8-10 cm strips horizontally.

Peel the butternut squash and cut into rounds 2-3 cm thick. Place the vegetables on the griddle and cook on both sides until tender. Pour the stock into saucepan and reduce until it has the consistency of a sauce.

Once the hearts are done, season the pork fillets and fry on a high heat until brown on all sides, transfer to a preheated oven 180ºC and cook for 8-10 minutes until still slightly pink. Serve the fillets with the hearts straight away.

Wines are exclusively available at Philippe Martinet Fine Wines Ltd in Sliema

Lamb and snails Recipe (Left)

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An ode to offal

An ode to offal

Lamb brain salad with miso dressing

For the lambs’ brains:

Pro Chef: Stefan Hogan

6 lambs’ brains Rock salt 2 eggs, lightly beaten 500g plain flour seasoned with salt & pepper Vegetable oil for deep-frying For the salad: 1 roasted butternut squash Pomegranate Freekeh (blanched) Trevisano (radicchio is also suitable) For the miso dressing: 50g white miso 30 ml rice wine vinegar 15 ml mirin 5 ml sesame oil Soak the lambs’ brains in a pot of cold water for 3-4 hours to draw out excess blood. Separate the lobes by removing the central membrane. Meanwhile, bring a pot of water to the boil, season with a pinch of salt. Blanch the brains in batches for a few minutes, enough to firm up, and refresh in iced water to stop the cooking process. Once cold, drain and place on absorbent paper to make sure they are completely dry. Cut into nuggets and reserve until ready to fry.

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Prepare the dressing by placing all the ingredients in a blender and blitzing until smooth. Should it become too thick, you can thin the dressing down with a drop of warm water. Keep refrigerated until needed.

Dress the pomegranate, freekeh, butternut squash and Trevisano with some miso dressing, arrange on the plate.

Heat a pan with enough oil to deep-fry the lamb brains. Dip the brains in beaten egg and dredge with flour, fry in batches till golden brown. Remove from the oil and season with salt. Arrange on top of the dressed salad.

Plates available at LOFT

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An ode to offal

Prep time 4 hours plus curing time Serves 2 Pro Chef: Stefan Hogan

POACHED BEEF TONGUE SALAD WITH SOY DRIED EGG YOLK, NDUJA, CAPERS + TRUFFLE POTATO SALAD for the Beef Tongue: 1 beef tongue 1 carrot sliced 1 stick celery sliced I small onion, sliced Bay leaf Few peppercorns Sprig of thyme Place all the ingredients in a pot and simmer for approximately 3 ½ hours or until tender. To check, pierce with a sharp pointed knife. Allow to cool in the liquid.

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When cool, remove from the liquid and remove the outer skin and fatty tendons at the bottom. Wrap in cling film and chill, preferably overnight to allow time to firm up. for the Soy Cured Egg Yolk: 4 egg yolks 200 ml soy sauce 50 ml sake 60g sugar Whisk the sugar, soy sauce and sake; and place egg yolks in the marinade. Allow to cure in the refrigerator for 8-10 hours to firm up enough to be able to grate. Check for firmness before removing from marinade.

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for the Dressing: 2 eggs Some parsley leaves 100g gherkins 50g capers (rinsed) Olive oil Pepper Lemon juice Soft poach the eggs for 6 minutes and cool in iced water.

Peel and place the eggs in a food processor, add the parsley, gherkins and capers, blend to a fine paste and gradually drizzle in the olive oil to get a smooth, creamy mayonnaise.

Season with some pepper and a splash of lemon juice to taste.

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Slice the tongue and arrange on the plate, toss the potatoes with the dressing and arrange across the tongue. Arrange small pieces of nduja, caper berries, egg yolk and egg white, grate some truffle and salted egg yolk over the salad and serve with extra sauce on the side.

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Wine pairing Zenato Valpolicella DOC Classico Superiore This classic ruby red wine from the Valpolicella area is made from Corvina, Rondinella and Corvinone grapes. The shades of almond and violet are outstanding, with a structure that enables this wine to age for several years.

Distributed by Red October Co.LTD 21476400 E: info@redoct.net F: RedOctoberMalta

Props available at LOFT

for the Salad: Some nduja sausage New potatoes cut into cubes (cooked) Chopped boiled egg white Sieved egg yolk Caper berries (cut in half) Salted egg yolk glazed with soy sauce Truffle for grating

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An ode to offal

Prep time 5hrs+ excluding time to brine Pro Chef, Stefan Hogan

Ingredients 1 pig’s head To Brine 250g salt 125g brown sugar Enough water to completely cover For the Pig’s Head 3 carrots sliced 1 leek sliced 2 onions chopped 1 head celery chopped Head of garlic cut in half Parsley bunch

For the Bouquet Garni Fresh thyme 3 bay leaves 10 black peppercorns 10 juniper berries 5 cloves 5 allspice berries 10g yellow mustard seeds

Place everything in a muslin cloth and secure it with twine/ butchers’ string

Pig's head cheese, served with compressed pig’s ears, prawn crudo, a green herb & avocado purée with a black pudding Scotch egg.

To Season 30g chopped parsley 30 ml sherry vinegar 15g Dijon mustard

Bring the ingredients for the brine to a boil, then allow it to cool. Place the head in a large container and cover with the brine, making sure it is completely covered. Leave in the refrigerator for 24 hours.

The next day, remove the meat from the brine and put into a large pot with the bouquet garni and remaining ingredients. Bring the mixture to a simmer, then cook covered for 4-5 hours, or until the jaw wiggles easily from the skull. Using a large skimmer remove the pork and allow to cool just enough so that you can handle it. Peel and dice the tongue into small cubes.

Working carefully to avoid bone fragments, remove the meat from the head discarding any connective tissue, bone and cartilage. Flake the remaining meat into fairly-large chunks.

While picking the meat from the

head, strain the braising liquid, then return it to a simmer on the stove. Reduce the liquid by half.

Whilst the meat is still warm, season with the Dijon mustard and sherry vinegar, taste and adjust seasoning if necessary. Allow to cool slightly and add the chopped parsley.

Check the consistency of the liquid by placing some on a plate and refrigerate, it should be slightly sticky to the touch. If it is still too liquid, reduce further and repeat until it is a soft set. This will be added to the meat to hold the pig’s head. (Blood pudding scotch eggs recipe on pg. 84)

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Props + plate available at LOFT

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The Mastering of...

The Mastering of...

A PAS S I O N FOR

P*A*S*T*A Gennaro Contaldo's passion for pasta is well documented. Here he shares some memories, moments and how to master the perfect tortellini.

Pasta is an essential part of all Italian families’ diets and mine was no exception. My mother made fresh eggless pasta at least once a week, usually on a Sunday. The process was a magical and exact performance from beginning to end. First, I would be sent up to the mountains to collect the jars of spring water needed for making the best pasta. I would get into such trouble if I used one of the jars to bring down the newts or frogs I caught up there. Spring water creates the most wonderful, tasty, shiny pasta with the right firm texture.

it. It would drive her crazy. Bits would fly off from the machine and make the most terrible mess, and in any case the resulting flour was too coarse to make good pasta. She went along with it, though, for tradition and to keep my father happy. But when he wasn’t looking, she would send me off to the village mill with a sack of wheat to have it ground to the perfect texture – neither too fine nor too coarse. It was a small, incredibly noisy place.

They would take your sack of wheat and grind it for you for virtually no charge.

The area around us was so mountainous that it was useless for growing wheat, so my father would bring back great sacks of the best wheat from his travels around the region. Much to my mother’s frustration, he would insist on grinding it himself.

The first press was done with a pestle and mortar, then the rough mixture was put between two massive grinding stones, which he turned slowly. When I was good, my father would let me have a go. It was all very primitive but I loved it; I thought it was real man’s work. My mother, on the other hand, hated

Making pasta was second nature to my mother. She knew instinctively how much water to add, how thick the flour and semolina mixture should be and how it should be kneaded.

She was the keeper of the secret of pasta in my family. She always made the pasta in the evening. It was a relaxing family time and we would gather around the big table and chat while she worked away. She used a rolling pin to roll out the dough and she stuck to three different shapes. The one I most liked watching her make was fusilli. >>

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The Mastering of...

I collected the long, thick canes she needed to shape it (I found these were also good for making kites, although my mother was never too happy when I poached her pasta-making equipment for kite making!). She would roll the dough out into a long sausage shape, then roll this around the stick – it looked such fun to do. She would also make maccheroni and orecchiette using these sticks.

On Sundays we had fusilli, but not the short type, a long shape which was handmade.

We ate it with a ragu, which would take about two hours to cook.

..."Pasta is comfort food to me – it reminds

The Mastering of...

me of home and I know I am eating a nutritious meal"...

I love dried pasta as well as fresh, and there are some recipes for which only dried pasta will do. It supplies a good, al dente texture that is impossible to achieve with fresh pasta. When buying dried pasta, always choose one from a traditional Italian manufacturer.

An unofficial but considerable pasta trade went on between families in my village. Certain individuals became renowned for their pasta-making abilities and their services were always in demand. When my mother was too busy to make her own pasta, rather than go to the shop to buy some I was sent around the village to barter for it. It has to be said that this was a job I enjoyed. One of the families that made great pasta also had a number of very pretty daughters. Needless to say, I was a very willing errand boy to this house.

My family used to turn up their noses at commercially made pasta but I was strangely drawn to the village’s pasta factory. I was fascinated by the massive machines and the dusty bags of flour that were scattered around the floor. The pasta made there seemed to taste better than other commercial pasta. I think it was the combination of fresh sea air, sunshine, spring water and the care put into making it. The factory was right on the sea front, with big doors that opened out to overlook the beach. I used to hover in the entrance and watch the teams of men and women at work. Despite the machines, it was still a manual job. The pasta was pushed through the machines by hand and people waited underneath them to catch the pasta as it came out.

After shaping, the pasta was strung across long canes and hung from the ceiling to dry. It was amazing to see so much pasta in one place, all hanging down from the ceiling with people working below. Once it had dried, it was put outside in the sun to harden off.

It’s unbelievable now to think that the pasta was put on an area outside the factory that was really just part of the pavement, but people accepted it as part of life then. >>

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The Mastering of...

The Mastering of...

Making fresh pasta is not as difficult as it may seem. I make it twice a day at the restaurant, in the morning for lunch and in the afternoon for dinner. I am well equipped there with electric pasta machines and large work surfaces, so it is obviously much easier to make large quantities twice a day. At home I still enjoy making pasta and I do it the traditional way, by hand, then use a small Imperia pasta machine to roll it out. I recommend you purchase one of these before making your own pasta, as it will make life much easier. They are not very expensive and are widely available these days – although when I first came to England, I had to bring my own from Italy. A small pasta machine is compact enough for the tiniest of kitchens and easy to store when not in use.

Makes about 300g/11oz 150g/5oz Italian ‘00’ pasta flour 50g/2oz semolina 2 medium eggs Mix the flour and semolina together on a clean work surface or in a large bowl. Make a well in the centre and break in the eggs. With a fork or with your hands, gradually mix the flour with the eggs, then knead with your hands for about 5 minutes, until you get a smooth dough; it should be pliable but not sticky. Shape the dough into a ball, wrap in clingfilm and leave for about 30 minutes or until you are ready to use.

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Divide the pasta dough into 4 portions and put each one through your pasta machine, starting at the highest setting. As the pasta gets thinner, turn down the settings until you get to number 1 and the dough is almost wafer thin.

Place the sheet of pasta on a lightly floured work surface and use according to your recipe.

Eggless fresh pasta: This is invaluable for vegans or anyone who cannot eat eggs. Simply substitute 120ml/4fl oz warm (not boiling) water for the eggs and make as above.

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Recipe and words from Gennaro’s Passione: The Classic Italian Cookery Book by Gennaro Contaldo, published by Pavilion Books. Images credit to Kim Lightbody.

Gennaro's basic pasta dough

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Pasta from the past

Pasta from the past

Pasta from the past De Brocktorff was a German artist who lived in Malta during the 19th century. He resided in Valletta together with his family and had an art studio at 111, Strada Reale in Valletta (Republic Street), and later No. 81 and No. 104 along the same street.

f you’re tempted to savour bygone delights, then Heritage Malta’s new concept ‘Taste History’ will certainly whet your appetite. Following the discovery of intriguing historical inventories, documents and manuscripts relating to old ingredients and recipes, a professional team of curators and chefs have come together to recreate long forgotten flavours and tastes.

His artworks are appreciated for their artistic merits. However, their greatest value is in their ability to portray a unique insight of the Maltese identity pertaining to that era.

In fact, from this particular painting which will be on display during this event, one can deduce various details including food, dress, customs and different aspects of daily life.

The next ‘Taste History’ activity, on 3rd and 4th October, will focus on the history of pasta in Malta and will take place at the Malta Maritime Museum in Birgu.

Although pasta is primarily an Italian food, Malta has its own history of it. Starting as a hand-made production, it eventually became a mechanised process, spreading out to various countries and turning into a staple food for all.

Documents dating back to the 16th century demonstrate that pasta was already heavily consumed by the Maltese society. In 1565, 30 barrels of ‘cose di pasta’ - which were divided between macceroni and vermicelli - formed part of the food provisions in preparation for the anticipated Great Siege. A later record, dating to 1633, shows Muslim Inquisition prisoner, Memi Rais, sending someone to purchase pasta for him and taking it to his cell. Pasta was very popular in the Inquisitor’s Palace. In fact, Giuseppe Galdes, the prison warden, often sent a prisoner to bring him a plate of macaroni from the kitchen.

A 19th-century watercolour by Charles Frederick de Brocktorff which has been recently acquired by Heritage Malta provides a vivid picture of a contemporary ‘Maltese eating shop’ wherein one of the clients is depicted eating pasta. To date, this is the oldest known image of pasta being consumed in our capital city.

Guests at this tasting event will be welcomed with a glass of wine as historically documented in the Grand Master’s cellar and treated with a few nibbles of air dried salsiccia, aged cheese, foraged rucola and galletti during the talk. After the talk, three types of pasta cooked according to historical recipes will be presented. As a digestive, guests can choose between coffee and port, as illustrated in the painting.

During this tasting event, food historian Dr. Noel Buttigieg will expand further on the historical aspect of pasta in Malta, Principal Curator Liam Gauci will delve into pasta on board corsair ships, whereas Senior Curator Kenneth Cassar will make reference to the inquisitorial archives to offer inisghts into the Inquisitor’s kitchens and the preparation of pasta within.

Further information about this event can be found on www.heritagemalta.org and www.tastehistory.org References Gambin Kenneth & Buttigieg Noel, Storja tal-Kultura ta’ l-Ikel f’Malta, Kullana Kulturali, Vol.51, PIN, 2003, p.124.

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Mastering Gyozas by Genki

The Mastering of...

CHICKEN GYOZA DUMPLINGS Ingredients For the Dough 300g all-purpose flour 1 pinch salt 220 ml hot water Ingredients For the chicken filling 400g minced chicken thigh meat 100ml soya sauce 1 tbsp. sesame seed oil 50ml Chinese rice wine 1 tsp. ground white pepper 50g finely chopped shitake mushroom 100g finely chopped bok choi 100g finely chopped spring onion (white part)

50g chopped spring onion (green part) 10g grated fresh ginger 3 cloves of garlic crushed 3 tbsp. corn flour 1 tbsp. bicarbonate of soda Start with the dough. Mix the flour and salt in a medium size bowl using a pair of chopsticks. Pour hot water gently over the flour and mix together using the chopsticks to avoid scalding your fingers. When dough temperature cools slightly knead until smooth and soft.

Place in a floured clean bowl and cover with cling film, then rest for about 30 minutes in a cool place.

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Divide the dough in 2 equal pieces and roll into a cylinder shape then cut 16 medallions out of each half.

On a floured surface, flatten out the medallion making sure you keep a round shape; then, using a small rolling pin, gently roll out the edges of the dough making sure that the edges are thinner than the centre. Place the rolled-out dough medallions on a lightly floured baking tray and cover with a kitchen towel to prevent the dough from drying out.

Combine all the ingredients in a mixing bowl, making sure that you have consistent semi-firm meat mixture, and all ingredients are distributed evenly.

Leave to rest in the fridge for about 30 minutes. Once that’s done, you can start to assemble the dumplings. Start by lightly brushing some water on the edges of the pastry disc.

Place 1 heaped teaspoon of the chicken filling in the centre of the dough and bring the edges together,

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creating tiny pleats only on 1 side of the dumpling, therefore making one side shorter to create the half-rounded shape resembling a half moon.

Using a non-stick frying pan with a tight-fitting lid, heat on medium high heat and add 1 tablespoon of vegetable oil and allow to heat.

Place dumplings all facing the same side and fry until bottom is golden brown then add 150ml of cold water, cover the pan and reduce heat until filling is cooked through and the dough is tender.

Plate over a strip of torched banana leaf and drizzle with teriyaki sauce and chopped chives. Decorate with edible flowers and serve immediately.

Genki Asian cafĂŠ is located on the Ta Xbiex waterfront and at the recently opened Carob Food court in St. Julians.

The Mastering of...

A gyoza is the Japanese name for the delicious and plump half-moon-shaped dumplings served in Asian restaurants as an appetiser or side dish.

This recipe from Genki demonstrates how to make them the way the pro's do it. With a wonderfully flavoursome chicken and vegetable filling.

Serve these bite-size flavour sensations with a little soy sauce.

Place half of the wonton wrappers on a clean, flat surface.

Place a small, rounded spoonful of the filling in the centre of the first wrapper.

Don’t overfill it as it will burst open when cooked.

Use your finger to dab a little water around the edge of the wrapper. Fold wrapper in half and, using your thumb and index finger, pleat one edge, then press edges together to seal. Place, in a single layer, on tray.

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Repeat with remaining wrappers and filling.

Dumplings can be made up to 6 hours in advance; store covered in the fridge or freeze on the tray, then place in a zip lock bag.

Freeze for up to 1 month.

Wine Pairing: Frank Cornelissen Susucaru Rosato This is an unusual Rose because it is made with white grapes and red grapes co-fermented together for 45 days on the skins. That means some real tannin mixed in with the Cidery, producing a somewhat cloudy, tangy unique taste. This is definitely perfect for heartier meals pairing really well with a wide variety of dishes.

Exclusively available at Philippe Martinet Fine Wines Ltd in Sliema

Lunch + Supper

Lunch + Supper

Lebanese rice with lentils Recipe pg. 85

VIBRANTLY VEGAN: Vegan food is about so much more than leaves, legumes and lentils. Newcomer

home cook Lynn Marie shares how she makes delicious, vegan and plant based midweek family favourites packed with flavour. What’s more the ingredients are made up of lots of store cupboard staples which means they are ready in no time and can be frozen ahead for busy week nights.

Vegan Bolognese Recipe pg. 85

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Lunch + Supper

Continued from pg.51

WRAP THE

GUAC

Guac wraps. Recipe pg.84

One pot

One pot

Serves 4 Prep time 30 mins Home Cook: Charlene Bugeja

CLAM CHOWDER

P ONE

1 tbsp. olive oil 1 onion chopped 3 cloves garlic crushed 2 sprigs thyme 650g potatoes, peeled & chopped 1/4 cup (60 ml) dry white wine 1 litre fish stock 1kg clams (vongole) 2 cups (500 ml) milk Chopped parsley, to serve

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Combining simple ingredients into one pot for a complete meal ensures less work, less time and above all less dishes to clean up! One pot recipes are a real timesaver and are simple enough for weeknights and special enough for guests.

Prep time 20 minutes – Serves 4 Home Cook: Charlene Bugeja

ONE-PAN CHORIZO, OLIVE AND FETA POLENTA Soft polenta (recipe follows) 2 tbsp. chopped basil ½ dried chorizo ¼ cup (20g) green olives, sliced 50g feta cheese, crumbled ½ mozzarella ball chopped 150g cherry tomatoes for the Soft Polenta: 2 cups (500 ml) chicken stock 1 ½ cups (375 ml) milk 1 cup (170g) instant polenta 30g butter, chopped ¼ cup finely grated parmesan Sea salt and cracked black pepper Make the polenta by placing the stock and milk in a large saucepan over medium heat and bring to the boil. Gradually add the polenta and cook, whisking continually for 2-3 minutes or until thickened.

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Remove from the heat, add the butter, parmesan, salt and pepper.

Stir to combine and then add basil and spoon into an ovenproof skillet.

Top with sausage, olives, feta, mozzarella and tomatoes.

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Heat the oil in a saucepan over high heat. Add the onion, garlic and thyme and cook for 3-4 minutes. Add the potatoes, wine and stock and cook for 20 minutes. Remove the thyme sprigs and blend with a hand-held electric blender until smooth. Add the clams and milk and cook for 3-4 minutes. Sprinkle with parsley to serve.

Grill under a preheated hot grill for 8 minutes or until top is golden and cheese is melted.

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One pot

Prep time 60 mins – Serves 4-6 Home Cook: Charlene Bugeja

PUMPKIN, SPICY SAUSAGE + KALE FRITTATA 1kg pumpkin, peeled and chopped 1 spicy sausage or Maltese sausage, case removed and crumbled 1 tbsp. olive oil Sea salt and cracked black pepper 100g kale, stems removed and torn 150g soft goat’s cheese, crumbled 1/3 cup (95g) store bought caramelised onion jam 8 eggs 1 cup (250 ml) single (pouring) cream

Preheat the oven to 220°C Place the pumpkin and sausage in a 30 cm heavy-based shallow pan or baking dish, drizzle with oil and sprinkle with salt and pepper. Roast for 15min or until the pumpkin is just tender.

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Remove from the oven and reduce the oven temperature to 200°C. Add the kale, goat’s cheese and caramelised onion to the dish and mix gently. Place the eggs, cream, salt and pepper in a bowl and whisk to combine. Pour over the vegetables and cheese and bake for 30-40 minutes or until puffed and golden.

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Lunch - Supper

Lunch - Supper

Prep time 50 mins – Serves 6 Home Cooks: Lynn Marie Xerri

LEBANESE RICE WITH LENTILS 1 cup brown or green lentils 3 tbsp. olive oil 1 tsp. cumin seeds ½ tsp. ground black pepper 2 large or 3 medium onions sliced ½ tsp. cayenne powder ½ tsp. ground cumin 1 cinnamon stick ¾ cup basmati rice 3 cups boiling water 1 ½ tsp. salt To Top: Toasted pine nuts Black sesame seeds Plain or Greek yoghurt

Pro Chef, Stefan Hogan Serves 4–6 Prep time 45 min

pot, add the eggs and cook for two minutes to give you a soft yolk.

Allow to cool and peel.

Prep time 30 minutes – Serves 6-8 Home Cooks: Sass Woods & Kyrsta Soler

For the Meat 400g black pudding 250g minced pork belly 2 shallots finely diced Clove of garlic finely chopped 15g butter 100g fresh white breadcrumbs 1 tbsp. chopped parsley 15 quail eggs, (at room temperature) Vegetable oil, for deep-frying Sea salt & ground black pepper

To coat the eggs, prepare three bowls; one with seasoned flour, one with the whisked eggs, and the third one with the breadcrumbs

For the Wraps: 250g of gluten free brownbread flour (Doves Farm).

1 egg 1/2 tsp sea salt Coconut oil for frying

For the Coating 100g plain flour 1–2 medium eggs 200g panko breadcrumbs

Coat the Scotch eggs with the seasoned flour, then dip in the beaten egg wash and finally roll in the breadcrumbs. Keep refrigerated until ready to cook.

BLACK PUDDING SCOTCH EGGS

In a frying pan heat the butter and sweat the shallots and garlic without colouring and allow to cool. Place the black pudding, minced pork, breadcrumbs, parsley, shallots and garlic into a mixing bowl; and season well with salt and pepper.

Divide into 15 even size balls, then chill to set. Boil some water in a

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KID FRIENDLY GUAC WRAPS

To shape the Scotch eggs, pack a ball of forcemeat in your hand and flatten into a disk, set a boiled egg in the middle and gently bring the edges together to encase the egg.

Chill to set.

For the Wraps: Whisk the flour, egg and salt in a jug with 750 ml of water. With a tissue, rub some coconut oil on the frying pan. Use a ladle to add enough batter to cover the bottom of the pan. Once the underside is lightly browned and lifts off easily from the bottom of the pan (1-2 minutes), it is ready to turn. Flip it and cook lightly on the other side.

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In a deep pan, heat the oil to approximately 175ºC (test by frying off a few breadcrumbs). Cook in batches of three so that the oil temperature does not drop. Cook for approximately 5-6 minutes or until golden brown. Drain on absorbent paper, season and serve warm.

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The batter may also be left in the fridge for about 4 days and used as and when required.

For the Guac: 3 avocados (ripe) Handful of juicy cherry tomatoes (chopped) 1 jalapeno pepper (de-seeded & finely chopped) Fresh coriander (finely chopped) Half a small red onion (finely chopped) optional Juice of 2 limes Salt & pepper to taste For the Guac: Mash the avocado flesh in a bowl and add in all the other ingredients, mix and top with some more fresh coriander. Wrap some guac, slice the wrap in half and secure each half with a coriander stem.

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Rinse the lentils, place them in a pot and cover with several inches of water. Bring to a boil then simmer for 15-20 minutes, until the cooked but not mushy.

Once done, drain and rinse.

Meanwhile, in a heavy bottomed pan, heat 3 tbsp. of olive oil and add the cumin seeds and pepper.

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Fry for one minute until seeds start to crackle and release their fragrance. Add the sliced onions, season slightly and stir occasionally for around 10min for the onions to soften and become translucent.

When done, remove some of the onions and set aside to be used later as garnish.

Add the cayenne, ground cumin and cinnamon stick and sauté for a minute. Add the rice and stir to coat in oil. Add the drained lentils, boiling water and salt. Cover with a lid and cook for around 15 minutes, stirring occasionally to avoid sticking. The dish is ready once the liquid has been absorbed and the rice is cooked through.

To serve, garnish with the reserved

onion and top with toasted pine nuts, black sesame seeds and a dollop of yoghurt.

Prep time 75 mins – Serves 6 Home Cooks: Lynn Marie Xerri

VEGAN BOLOGNESE 8-10 mushrooms diced 1 tbsp. and 1 tsp. coconut oil 1 large onion diced 2 large carrots diced 1 stalk celery diced 1 tsp. grated fresh ginger ½ tsp. grated fresh turmeric 3-4 garlic cloves minced 3 fresh sprigs of thyme 2 bay leaves 1 tbsp. tomato paste ½ cup of red wine 1 cup red lentils 1 cup of vegetable stock (preferably boiling)

Home cook: Sass Woods & Kyrsta Soler Serves 6- 8 Prep time 50 minutes

650g tomato puree 2 tsp. dried oregano 1 tsp. dried basil ½ tsp. dried chilli (optional)

MONSTER RICE BALLS 500g risotto rice 2 eggs 4 cubes of spinach (chopped) 1 leek Turmeric Olive oil Gluten free oats

Heat 1 tsp. of coconut M oil in a pan and add the mushrooms, season with salt and stir occasionally for around 5 mins.

Remove from pan and set aside.

(ground in food processor)

In the same pan, add 1 tbsp. of coconut oil and add the onion, carrots and celery. Season with salt and stir constantly for around 5 – 10 minutes until they start to soften. Stir in the ginger, turmeric, garlic and thyme, then tomato paste, and finally add the wine.

When the wine begins to simmer, add the lentils and the boiling vegetable stock. Finally add the oregano and basil (and chilli if adding) and let it simmer for 30-45 mins until the lentils have softened and cooked through.

180g feta cheese 200g grated Parmesan 1 jar of Bio Agromonte passata

Once the rice is ready and has started to cook, beat two eggs and add them to the mixture. Season the rice with salt, pepper and grated cheese.

To form the monster rice bomb, pick up the spinach and feta mixture with a teaspoon and wrap the rice around it. Roll the rice ball in the ground gluten free oats and fry in coconut oil on all sides until golden. Finally, place them in a dish and cook in the oven for a further 35 minutes.

(gluten free)

Salt and pepper

Optional: Tomato Sauce

Bring water to a boil.

Add a pinch of salt and turmeric powder and cook the rice until soft.

This dish is best served with a tomato sauce.

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Meanwhile, fry half the leek in olive oil, salt and pepper until soft. Add the spinach and cook for a further 10 minutes. Once the mixture is cooled, add the chopped feta (in small cubes) to the mixture.

Combine with your favourite pasta and serve.

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To make the tomato sauce, fry the remaining half of the leek with olive oil, salt and pepper until soft, then simply add the Bio Agromonte passata and leave to simmer for a few minutes.

# TRENDING

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Enhance your home and dining experience with the Dan Extendable Dining Table from Vincent Sheppard, available at Camilleriparismode. Hand finished to perfection by skilled craftsmen with an eye for tradition, this gorgeous table is made from the finest oak and then coated with a beautifully ultra-matt water-based varnish.

# TRENDING

02

Dress up your table with the beautiful L’Objet tableware range, which includes a variety of elegant Limoges porcelain dinnerware, stunning table accents and decadent glassware. Whether you’re after a clean contemporary or an opulent classic set-up, L’Objet have all the ingredients to make each meal a memorable dining celebration. All available at camilleriparismode

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# TRENDING

03 QUINTESSENTIALLY QUIRKY DUTCH BRANDS AT FORM

This year Form added two new Dutch brands to their collection; Zuiver and Dutchbone. Both unique in their own way and priced attractively.

By Dutchbone

Zuiver is an interior label with a large collection of trendy products, that will make anyone feel at ease and comfortable in their surroundings.

The dynamic collection, with its quirky signature, is already a hit in more than sixty countries. The design team constantly create new designs and products for a contemporary collection that is well known for its famous Zuiver twist: being trendy, fresh, young and original. Easy to mix and match, and blend into any lifestyle, these are home products guaranteed to lift any room.

By Dutchbone

Products to look out for are the Albert Kuip garden chairs, Travis cabinet, clocks Minimal and Humongous and lamp series Marlon. The influence of the past century on contemporary fashion and interior design is more visible than ever. It expresses itself in plenty of powdery colours, tactile fabrics and opulent materials.

By Zuiver

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The second Dutch brand, Dutchbone, is inspired by global interiors. The design team is motivated by the things that they discover during their travels to far flung places such as India, China and Indonesia; essentially products with a soul. Inspired by the colours of the Earth, the Dutchbone design team travel around the world, looking for the right products for your home. Warm southern tones and hues inspire the entire collection. A hint of nomadic soul collaborated beautifully

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with a trace of roughness, the precise blend of handcraft and industry. An affordable and always expanding collection.

It’s not only consumers who are fans of these brands; many stylists, architects, project developers and television producers collaborate with these wonderful products - featuring them in cosy bars and restaurants, beautiful hotels, fun resorts and exciting TV shows and series.

These two wonderful collections can be found at Form on Valley Road, Msida. You can find them on Facebook and Instagram or their website: form.com.mt. To reach them directly for more information you can send them an email on infodesk@form.com.mt.

# TRENDING

– Love your Pans –

Just as any great craftsperson requires the right tools to get the job done, so does a chef require the right pots and pans. If you are hoping to maximise your meals and cooking experience; but are confused by the vast range of cookware, materials, and prices—from cast iron and stainless steel to non-stick enamel and copper, The Catering Centre is packed with all type of cooking tools. And here are some tips on what to look for.

Excellent brands are not only designed for professionals but also for the passionate home end user. Baldassare Agnelli professional pots and pans will last quite a while, even with constant use; so, it is definitely worth the stretch to get a set that won’t give you problems for many years.

They are tough, durable and best of all their prices compare very well with domestic lines.

The ideal selection should have at least two sizes of sauce pans, with lids; two pans; and one baking oven-proof casserole dish.

Look for heavy-based pots and pans, which heat up fast, distribute heat evenly and avoid food being burnt. To decide if a pan is heavy enough, lift it, look at the thickness of the walls and base, and rap it with your knuckles.

Copper and aluminium are brilliantly responsive to temperature changes. Copper conducts heat twice as fast as aluminium, and five times faster than cast iron. But the copper and iron pans each weigh significantly more than aluminium, so bear that in mind for everyday use pots.

Many pans have metal handles that stay relatively cool when the pan is on the stove,since the handle is made of a metal that’s a poor heat conductor

and retainer, such as stainless steel. Plastic and wooden handles stay cool, too, but they’re not ovenproof. Heat or ovenproof handles mean that dishes started on the stovetop can be finished in the oven.

A pan should feel comfortable. If you find a pan you love but you aren’t completely comfortable with the handle, then keep looking until it feels comfortable in your hands.

Finally, the allure of owning top-shelf, good looking cookware is enticing, so why not take inventory of the pots and pans you own to determine what needs to be replaced or simply to give your kitchen a makeover.

# TRAVEL

Le Mary Celeste at Le Marias, Paris.

Hanna Briffa

Before we set off on our latest trip to Paris, I keenly mapped out as many interesting places as I could. Somehow, strangely enough, this famous bar in Le Marais (named after the C19th alcohol-laden ship whose crew disappeared in the middle of the Atlantic) was missing from my list. So, heed my advice: if you are after quirky cocktails and scrummy snacks, be sure not to miss this one!

At the time I was pregnant with my second child, but thanks to their extensive cocktail list and great little dishes my non-alcoholic experience was nevertheless a wonderful one. After devouring their deviled eggs (one of their specialties) the bar was set. Rather than a heavy mayo-kind-of-thing, this lovely ball was mari-

nated in umami soya sauce, with the inner part whipped into a magically light and creamy consistency; and finally topped with freshly grated ginger, scallions, puffed rice and watercress, giving the egg a unique freshness.

The other stars were the oysters. While sadly I couldn’t try them, just the way they were served, was pleasurable enough. Rustically displayed on the bar in wire baskets full of ice, the barman opens the shells in a split of a second and then tops them with one of the many dressings depending on the oyster type, finally serving them to the surrounding spectators while giving a little talk about the oysters’ world.

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However, the rest of the menu kept my pregnant-belly super satisfied. Crunchy green asparagus atop dilly yoghurt-like sauce and marinated zucchini was next. This dish took me back to late autumn days in Belarus, where all you are left with are the preserves of the summer. Light and satisfying crunchy lamb croquettes and lightly fried cod were next and didn’t disappoint either – in fact we ordered more!

The menu changes seasonally, so next time we go to Paris, Le Mary Celeste will be the first stop to sample more of this exciting menu.

# EATING OUT

Breaking bread under the carob tree Described as “fast-casual dining,” this new era of food courts is a growing trend, particularly appealing to a time-, cost-, and source-conscious generation. This concept of good food vendors and eateries, under one roof satisfies our casual -but-still-quality cravings when eating out and looking for sustainable, high-quality fast food.

The food court concept is a relatively new one for Malta, but not for the rest of the world. Some of the first food courts appeared around the 70s in America and solely in shopping malls. This was done to ensure that every need and whim of shoppers was catered for; including food and drink. Nowadays food courts are not limited to being a mere companion to shopping malls, rather a space of variety, culture and ambience where people can eat; and the Carob Tree food court at Spinola Park, St. Julian’s is taking that concept to a new level.

The inspiration for the Carob Tree comes from a Maltese expression that goes “kisra ħobz taħt il-ħarruba” Translated this means “breaking bread under the carob tree,” with the phrase conjuring up the coming together of friends to relax, have a word and grab a bite under the comfort of shade.

From the moment you enter Carob Tree, it’s immediately clear that is not your average food court. There are no international fast food franchises here, and the design and feel of the space almost creates an ambience of fine dining. The cleanliness, staff friendliness and professionalism all greatly contribute too.

So, it comes as no small surprise, when the owner of the place revelas that it took two years of handpicking each kitchen and bar at Carob Tree.The food choice and quality is simply superb with all the

following choices on hand; southern Indian street food, Asian food, Italian fare complete with proper traditional pizzas, fresh fish tapas, a deli, bakery and meat house all in one, a coffee bar, a dessert bar, a sushi bar, a cocktail bar, and a healthy kitchen and craft beer bar which will be opening soon.

The opening hours also make the space flexible.

Open for at least twelve hours a day means that the Carob Tree ends up catering for a multitude of customers and uses. Whether one wants to simply grab lunch or dinner, or use the Carob Tree as a meeting space, or lounge with cocktails on the terrace; there is something for everyone.

But this is only the beginning for the Carob Treen as imminent plans include increasing the seating area, as well as creating a large child activity area. Then there is also The Pod, a flexible creative space for cooking classes, pop up kitchens and the like, which makes Carob Tree completely unique on an international level. The free parking is always an added bonus.

We’re firm fans of Carob Tree and can’t wait to see what else this team has in store. www.carobtree.com.mt

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Black bean brownies Recipe (Left)

Sweet, smooth and seriously delicious, these beautifully presented desserts will have you going back for more.

Prep time 45 mins Makes 15 - 20 Home Cook: Lynn Marie Xerri

BLACK BEAN BROWNIES 3 cups cooked black beans (or 2 cans)

6 eggs 6 tbsp. coconut oil ½ cup cacao powder 1 tsp. instant espresso powder 1 ¼ cup sugar 2 tsp. vanilla 1 tsp. baking powder A pinch of salt

To Top: 1 cup chocolate chips Zest of an orange Shredded Coconut Preheat the oven to 180ºC and line a 10x14 inch baking tray with baking paper. Place the beans in a blender and process until they resemble a puree. Add the rest of the ingredients apart from the chocolate chips and process until fully incorporated.

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Pour into the prepared pan and top with the chocolate chips. Bake for around 30 minutes or until the brownie has set.

Allow to cool and cut into 2-inch squares. Scatter the coconut and orange zest

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Lemon merinue eclairs + Orange cardamom and pistachio eclairs with rose water icing Recipes (right)

Prep time 40 mins plus cooling time Makes 20 Home cook: Ljuana Xuereb

CHOUX PASTRY 125ml water 125ml milk 100g unsalted butter 150g strong flour 4-5 eggs Pinch salt Pinch sugar (optional) Bring the water, milk, salt, sugar (if using) and butter to a rolling boil in a saucepan. Remove from the heat. Add the sieved flour all at once and mix vigorously with a wooden spoon to fully incorporate.

Return to a moderate heat and stir continuously, until the mixture becomes smooth and leaves the sides of the pan. Remove from the heat and allow to cool. Gradually add the lightly beaten eggs, one at a time, beating well until fully incorporated.

This stage can also be done in a food mixer using the paddle attachment.

Do not add all the eggs at once, check the consistency as you go. The mixture should just have a pearl-like sheen and should be firm enough to hold its shape when piped on a baking tray

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Preheat the oven to 200°C. and line a baking tray with parchment paper.

Transfer the choux paste to a piping bag fitted with a large plain nozzle and pipe 8cm long strips. With a wet finger tap down the little tips formed at the end of each strip.

Bake for 10 minutes. Reduce the heat to 160°C and bake for a further 20 minutes. DO NOT open the oven before the time is up and the eclairs are fully cooked as this will cause the steam forming inside them to escape and very likely result in deflated eclairs.

Transfer to a wire rack to cool completely.

Cooks tips. It is best to pipe the mixture not too close to each other as choux expands dramatically on cooking, so allow space for growth.

For the best possible results, place

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one tray at a time in the oven on the middle shelf. This will allow good heat circulation and uniform cooking. The remaining choux paste can happily wait in the piping bag till the first batch are done. Do not forget to turn the temperature up again while piping the second batch.

Fills 20 eclairs

LEMON MERINGUE ECLAIRS 1 quantity choux paste (recipe above)

Ingredients for the filling: 2 eggs 4 egg yolks 300g caster sugar Juice and zest from 8 lemons 120g butter unsalted 30g corn flour

COOKS TIP: If you do not possess a blow torch, simply turn on the grill and place the eclairs under a medium grill until they start to colour, straight after the meringue setting process.

For the filling: Place the sugar into a bowl with the corn flour and grate the lemon zest onto it, rubbing together.

Strain the lemon juice into a nonreactive pan. Add the eggs, egg yolks, butter and zested sugar. Whisk to combine. Place over a medium heat and whisk continuously for 3-5 minutes, until the mixture thickens.

Transfer to a clean bowl and place a piece of clingfilm, large enough to cover the entire surface directly in contact with the warm curd, this will prevent it from forming a crust.

Chill immediately over an ice bath.

Transfer the cooled curd to a piping bag fitted with a medium sized nozzle and set aside in the fridge.

For the Italian Meringue: Boil the sugar, water and cream of tartar to 120°C (to ensure the sugar is not heated beyond the point, it is advisable to remove from the heat at 115°C as the sugar will continue to raise the temperature).

While the sugar is cooking, beat the

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To Assemble: Using a small clean nozzle or skewer make two small holes in the bottom of the eclairs. Spoon the meringue mixture onto the top of it and place in a preheated oven at 110°C for 10-15 minutes to set the meringue. Set aside to cool. Once the eclairs have cooled, pipe the curd via the holes made in the bottom, making sure they are well filled, and that the curd is evenly distributed. Using a blow torch, colour the meringue carefully, paying attention not to burn it.

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For optimum freshness serve immediately, otherwise store in the fridge until ready to serve.

Ingredients for the Italian Meringue: 2 egg whites 30ml water 100g caster sugar Pinch cream of tartar (optional)

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egg whites to full peak and, while still stiff and beating slowly, pour on the boiling sugar. Continue whipping until the mixture cools down.

Makes 20

ORANGE CARDAMOM & PISTACHIO ECLAIRS WITH ROSE WATER ICING 1 quantity choux paste (see first recipe)

Ingredients for the filling: 500ml milk Rind of two oranges 2 cardamom pods whole 4 egg yolks 125g caster sugar 75g soft flour 10g corn flour 10g pistachios ground Ingredients for the icing: 10g whole pistachios; shelled, toasted & roughly chopped 250g icing sugar 1 medium egg white or 7g dried egg white powder (recommended if you prefer not to use raw egg-follow instructions on packet)

2 tsps. rose water Water if required

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For the filling: Heat the milk with the orange rind and cardamom; and leave to infuse, paying attention that it does not boil over. Meanwhile, beat the egg yolks and the sugar together until creamy and white. Add the flour and corn flour. Mix well. Strain the hot milk, very gradually adding it to the egg mixture and mix continuously.

Do this very slowly as otherwise the eggs risk scrambling. Transfer the mixture back to a clean pan. Return to medium heat. Bring to a boil, stirring constantly. Once the mixture has boiled and thickened, transfer to a clean bowl. Prevent the cream from forming a crust by placing e a piece of clingfilm, large enough to cover the entire surface, directly in contact with the warm cream. Chill immediately over an ice bath. Fold in the ground pistachios. Transfer the cooled cream to a piping bag fitted with a medium sized nozzle and set aside in the fridge.

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For the icing: Sift the icing sugar into a clean, grease-free mixing bowl. Add the egg white or egg powder mix and the rose water and beat together using an electric mixer on low speed for 4-5 minutes. The mixture should look smooth and shiny. When the mixture begins to form stiff peaks, start adding water a little at a time, about 4-5 tablespoons. The mixture should be runny but able to coat the back of a spoon.

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To Assemble: Using a small clean nozzle or skewer make two small holes in the bottom of the eclairs. Dip the eclairs in the rose water icing and sprinkle over the roughly chopped pistachios.

Set aside to dry. When the icing is dry, pipe the cream into the eclairs via the holes made in the bottom; making sure that they are well filled, and that the cream is evenly distributed.

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Desserts + Drinks

INSIDE #1

Prep time 90min Serves 1 Pro Chef: Maria Sammut – Fiftynine Republic

pan. Cook over medium heat, stirring constantly, until thickened and smooth.

CLASSIC LEMON MERINGUE PIE ( O N T H E

1 tbsp. icing sugar 1 egg yolk

Once the mixture bubbles, remove the heat and beat in 85g butter until melted.

Beat 3 egg yolks, making sure to save the whites for a meringue, and 1 whole egg together; stir into the pan and return to medium heat. Keep stirring until the mixture thickens and plops from the spoon. Take off and set aside while you make the meringue.

Ingredients for the Lemon Filling: 2 tbsp. (levelled) corn flour 100g golden caster sugar Zest of 2 large lemons Juice of 1 small orange 85g butter (cut into pieces) 3 egg yolks and 1 whole egg

Put 4 egg whites in a large bowl.

Whisk to soft peaks, then add 100g of the golden caster sugar, a spoonful at a time, whisking between each addition without overbeating. Add 2 tsp. of corn flour, then add the remaining 100g of the golden caster sugar as before until smooth and thick.

For the Meringue 4 egg whites 200g golden caster sugar 2 tsp. corn flour

Now pour the lemon mixture into the flan tin and immediately after, start putting in the meringue, one spoonful at a time, starting from the edge working your way in. We like to spread it in a way that we create a swirl. Or feel free to use a piping bag.

CO V E R )

Ingredients for the Pastry: 175g plain flour 100g cold butter (important to cut into small pieces)

Starting with the pastry, mix and rub all the ingredients together and put into a food processor. Add 1 tbsp. of water and pulse until the mix starts to bind. It is important not to overwork the mixture at this stage. Remove the pastry, mix and kneed together with your hands until it becomes smooth.

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Grease or butter your tin and roll out and line the flan tin. Trim and neaten edges then prick the base with a fork.

(Note – if it cracks, don’t worry as this is a rich pastry, so it will be easily pressed together).

Heat oven to 200°C/fan 180°C/gas. Bake the pastry (filled with dry beans on top of foil faced down) for 15 minutes, then remove the beans/foil and bake a further 5-8 minutes until the pastry is pale, golden and cooked.

Start preparing the filling: mix 2 tbsp. corn flour, 100g caster sugar and grated zest of 2 large lemons in a medium saucepan. Strain and stir in 125 ml lemon juice slowly. Add the juice of 1 orange mixed with approximately 200 ml water and strain whilst you mix it in in the

Return to the oven for 18-20 minutes until the merengue is crisp and slightly coloured. Let the pie rest and set then serve and enjoy.

Wine Pairing Massolino Moscato d’Asti DOCG This Moscato is given the Rolls Royce treatment with vines rooted in the prime calcareous soils of Serralunga d'Alba.

The result is something altogether more savoury and complex, bursting with frothy pineapple, sweet mint and tangy red apple aromas and flavours. Superb with desserts, it is also extremely seductive when served with mature, slightly spicy cheeses. Distributed by Red October Co.LTD 21476400 info@redoct.net F/RedOctoberMalta 103

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Pistachio Pomegranate Cake Recipe Pg.108

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3 - 4hrs prep time Serves 6 Pro Chef: Stefan Hogan

This gorgeous tart gives tribute to the many late summer seasonal produce we look forward to locally. Most of the elements in the recipes below work brilliantly together as well as stand alone such as the delicious prickly pear sorbet or pomegranate marshmallow!

FIG TART 5 sheets filo pastry 25g butter, plus extra for greasing pan 6 fresh figs washed 75g plain flour 75g caster sugar 4 eggs whisked 450 ml full cream milk ½ tsp. almond essence 1 tbsp. icing sugar Preheat the oven to 190ºC. M Grease a 25 x 16 cm baking tin with butter.

Melt the butter, then brush the melted butter over 1 sheet of filo pastry and lay over the base of the baking tin. Repeat with each sheet, laying them over each other in the tin. Cut off any excess pasty hanging over the edge of the tin.

Cut the figs into small wedges and arrange the figs, skin down, over the filo pastry. Sift the flour into a bowl and add the caster sugar. Add the whisked eggs and a little of the milk and beat until smooth. Slowly whisk in the rest of the milk and almond essence into the batter. Pour the mixture over and around the figs.

Bake for 1 hour or until the batter is golden and set. Remove from the oven and leave in the tin to cool for 15 minutes. Keep to one side.

PRICKLY PEAR SORBET 7-8 ripe prickly pears (should make 1.5 – 2 cups purée)

250 ml water Juice from one juicy lime, 180 ml

In a small mixing bowl, whisk together pomegranate concentrate and water. In a medium saucepan over high heat whisk together corn syrup, granulated sugar, water and salt. Bring the syrup to a boil, stirring occasionally, until a jam thermometer reaches 135ºC. Pour into the bowl of a standard mixer with whisk attachment.

Meanwhile, microwave the gelatine mixture on high for about 30 seconds, or until melted and pour into the corn syrup in the mixer. Set the mixer to low and keep it running.

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FIG, FILO, PRICKLY PEAR, CHILI, POMEGRANATE, GINGER AND FENNEL SUMMER GARDEN

To make the purée, slice the prickly pears in half lengthwise and scoop out the flesh into a blender, getting as close to the skin as possible. (Caution: prickly pears can have invisible spines/fibres that are annoying, so do wear gloves).

Pulse the prickly pear pulp in the blender for a few seconds to make a purée and separate the flesh from the seeds. Strain out the seeds with a sieve and set aside the purée for later.

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In a small saucepan, heat the water and sugar until the sugar completely dissolves. Remove from heat and stir in the lemon and lime juice. Stir in the prickly pear purée. Next, use a fine grater or a microplane to grate the sides of the serrano chilli all the way around, avoiding the seeds in the middle. Taste the mixture halfway through grating the chilli if you want to add more or stop there. Once the mixture is to your liking, put it in the fridge to chill completely.

Once the mixture is chilled, set up your ice-cream maker and pour in the mixture, following your factory settings. Once set, pipe out different sized domes, (six for each plate).

Place in freezer for use later. Any leftover sorbet can be put in a tub for use later.

When the syrup reaches 140ºC, slowly pour it into the mixer bowl, increasing the speed to medium and beat for five minutes. Increase speed to medium-high and whisk for three more minutes. Whisk mixture on the highest setting for 1-2 minutes more, adding in: the finished marshmallow mixture will be tripled in volume.

Pipe different sized domes onto baking paper, dust lightly with the mixture of corn flour and icing sugar.

Let it set for eight hours, uncovered in a cool, dry place. Store the cut marshmallows in a single layer in a loosely covered container. Keep in a cool, dry place.

CANDIED GINGER Non-stick spray 450g fresh ginger root 5 cups water Approximately 450g granulated sugar

Desserts + Drinks

the ginger root and slice into very thin slices using a mandoline. Place into a saucepan with the water and set over medium-high heat. Cover and cook for 35 minutes or until the ginger is tender. Transfer the ginger to a colander to drain, reserving 60 ml of the cooking liquid. Weigh the ginger and measure out an equal amount of sugar. Return the ginger and 60 ml water to the pan and add the sugar.

Set over medium-high heat and bring to a boil, stirring frequently. Reduce the heat to medium and cook, stirring frequently, until the sugar syrup looks dry, has almost evaporated and begins to recrystallize, approximately 20 minutes.

Transfer the ginger immediately to the cooling rack and spread to separate the individual pieces. Once completely cool, store in an airtight container for up to two days. Place in an air tight container for use later.

FENNEL SPONGE 20g fennel purée (from green tips and fronds)

taking care not to overheat and cook the eggs. Place into a large siphon gun and charge with 3 gas canisters.

Pipe the batter into a 1kg purée container and cook in the microwave for 90 seconds on full power. Allow to cool, then freeze.

To Plate Micro greens, fennel flowers, dry rose petals, pomegranate seeds and molasses.

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To Assemble Start off by cutting fig tarts into six pieces each, you will need 12 pieces for the six plates.

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Place onto plates, build up layers by placing all the different elements, there is no fixed placing of the elements for this plate.

Place marshmallows, fennel flowers, micro greens, add small pieces of fennel sponge, drizzle with molasses.

Decorate with slivers of candied ginger. Just before serving bring out sorbet from freezer, arrange the different sided domes and serve immediately.

35g egg white 15g egg yolk 15g sugar 8g flour To prepare the sponge, add the fennel, egg whites, egg yolks, sugar and flour to a bowl and mix until smooth and well combined.

Transfer to a pan and heat the batter slowly, mixing continuously and

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Spray a cooling rack with nonstick spray and set it in a half sheet pan lined with parchment. Peel

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POMEGRANATE MARSHMALLOW 60 ml pomegranate concentrate 60 ml cold water 10 gelatine leaves 60 ml corn syrup, light 90g granulated sugar 15g salt 45g powdered sugar 20g corn-starch

(depending on desired sweetness)

1 serrano chili

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Desserts + Drinks

Prep time 75 mins Serves 6 - 8 Home Cook: Sara Borg

PEACH, LIME AND PISTACHIO CAKE (GLUTEN & DAIRY FREE) 3 cups ground almonds 2 tsp. baking powder ¾ cup coconut sugar 3 free-range eggs beaten 1 tsp. vanilla essence or 1 vanilla pod seeded Juice of ½ lime Juice of ½ lemon ½ cup peach puree (approx. 2 large peaches, peeled and blended)

½ cup chopped peaches ½ cup coconut oil To Top: 2 nectarines sliced 2 tbsp. coconut sugar ½ cup chopped pistachios Zest of 2 limes

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Preheat the oven to 160ºC and grease a 9-inch round cake tin with coconut oil.

Combine all the wet ingredients in a large mixing bowl. Add the almonds, baking powder and vanilla to the wet ingredients, stirring until combined.

Pour the batter into the cake tin and arrange the nectarine slices over the top, leaving as little gaps as possible. Sprinkle the coconut sugar over the top.

Bake for 45-50 minutes, until the edges are browned or until a toothpick inserted in the centre comes out clean. This is different to a regular cake and will be moister depending on how ripe the peaches are.

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Prep time 90 mins Serves 8-10 Home cook: Charlene Bugeja

PISTACHIO POMEGRANATE CAKE Ingredients for the Sponge: 2 x 150g pots of natural yoghurt 100g pistachio kernels 1 x 150g yoghurt pot filled with caster sugar 1 x 150g yoghurt pot filled with sunflower oil 2 eggs lightly beaten 1 tsp. vanilla extract 2 x 150g yoghurt pots of plain flour 2 tsp. baking powder ½ tsp. sea salt Ingredients for the Yoghurt Icing: ½ pomegranate 250g icing sugar 50g natural yoghurt Preheat the oven to 180°C. M Empty the contents of the yoghurt pots into a bowl, then wash and dry them ready to measure the remaining ingredients. You’ll need one for wet ingredients and one for dry ingredients. Whizz the pistachios to a fine powder in a blender.

with an electric hand whisk or the whisk attachment for two minutes, until the sugar has completely dissolved. Gradually add the eggs and vanilla extract. Fold in the yoghurt, then add the flour, baking powder, salt and ground pistachios and fold them in.

Spoon the batter into a cake tin.

Bake for 50 minutes or until a skewer comes out clean. Leave to cool for five minutes then turn out on to a wire rack to cool.

Once the cake has cooled, place the pomegranate skin-side-up in your hand, with your fingers spread out.

Hold the pomegranate just inside a big bowl before hitting the back of the fruit with a wooden spoon. The seeds will fall through the gaps between your fingers.

Sift the icing sugar into a bowl, then add the yoghurt and mix well, to get a thick pouring consistency. Pour on top of the cooled cake, gently guiding the icing down the sides. Stick the pomegranate seeds to the side of the cake once the icing has stopped dripping, scattering some on the top too. If they won’t stick, chill the cake for ten minutes in the fridge.

Prep time 90 mins Makes 9 Home cook: Sara Borg

VEGAN PLUM TARTS WITH CINNAMON-SPICED COCONUT CREAM (GLUTEN & DAIRY FREE, VEGAN) 100% plant-based, vegan, dairy-free and gluten-free delicious cream tarts.

Ingredients for the Base: 1 cup almonds 1 cup walnuts 1 cup coconut flakes 10 medjool dates 1 tsp. ground cinnamon Ingredients for the Cream Filling: 1 & ½ cups coconut cream 1 tbsp. cinnamon ¼ tsp. ground cardamom 1 vanilla pod seeded or 1 tsp. vanilla essence 2 tbsp. pure maple syrup 2 tbsp. chia seeds To Top: 1 tbsp. coconut oil 5 plums, core removed and sliced ½ cup coconut sugar 1 tbsp. pure maple syrup 1 tsp. cinnamon

Desserts + Drinks

Add all the base ingredients to a food processor and blend until the dough sticks together when pressed between your fingers. Divide the dough equally into tart tins or a silicone/lined muffin tray. Press the dough down across the bottom and sides of the tins until all sides are equally covered. Place in the freezer to set. Add the chia seeds to a food processor and grind until broken down into a powder. Next, blend all the filling ingredients in your food processor or high-speed blender until nice and creamy. Stir in the chia seeds and allow to set in the fridge for 30 minutes – 1 hour or until the mixture has turned into a thick cream (you can prep this stage the night before to save time). Heat the coconut oil in a small pan. Once hot, turn the heat down to medium; then add the plums and sprinkle with cinnamon and coconut sugar; and drizzle the maple syrup over the top.

Brown the plums on both sides, until soft. Set aside to cool.

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Vegan plum tarts with cinnamon-spiced coconut cream Recipe (Left)

When ready to serve, remove the tart bases from the freezer, spoon the cream filling into each tart, then top with the cooked plums. Add a sprig of mint to garnish if desired.

Place the caster sugar and oil in a large mixing bowl, then mix together

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Desserts + Drinks

gratifyingly good.

Your kids are going to want a double dose of these healthy snacks by Sass Woods & Krysta Soler

Desserts + Drinks

INSIDE #1

Prep time 1hr Makes 6 – 8 Home cooks: Sass Woods & Krysta Soler

EASY PEASY VANILLA CAKE 250g eggs (room temperature) 250g of butter (room temperature) 250g self-raising gluten-free flour

Preheat your oven to 180 ºC. Beat the butter and honey with an immersion blender until the mixture is light and fluffy. Add the eggs and vanilla extract and blend further. Lastly, on low speed, add the flour until it is fully blended in.

Pour batter into a cake tin and bake for about 45 minutes.

To decorate, squeeze some yummy honey all over!

(Doves Farm)

180ml of organic honey (Naturals by Ogilvy’s)

1 tsp. of pure vanilla extract

Pomegranate chocolate chip cookies. Crunchy granola squares Recipes (112)

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Desserts + Drinks

Prep time 25 mins Makes 15 - 20 Homecooks: Sass Woods & Kyrsta Soler

POMEGRANATE & CHOCOLATE CHIP COOKIES 145g all-purpose flour ½ tsp. baking soda ½ tsp. salt ½ tsp. cinnamon 75g granulated sugar 55g brown sugar 1 egg 110g melted butter 1 tsp. vanilla extract 80g chocolate chips 80g pomegranate seeds Preheat the oven to 190ºC M and line a baking sheet with parchment paper. In a bowl, combine the flour, baking soda, salt and cinnamon. In a separate bowl, combine the granulated sugar, brown sugar, egg, melted butter and vanilla extract. Gradually add the flour mixture until well combined. Finally, mix in the chocolate chips and pomegranate seeds.

Using a small ice cream scoop place dough on baking sheet, making sure to leave enough space between the cookies as they spread out while baking. Bake for 9-10 minutes or until the edges are slightly brown.

Once out of the oven, the cookies will be very soft. Allow to cool on the baking sheet for a few minutes before transferring to a cooling rack to harden.

Desserts + Drinks

Prep time 40 mins Makes 28 squares Homecooks: Sass Woods & Kyrsta Soler

Makes 28 squares Prep time 40 mins including hummus Homecooks: Sass Woods & Kyrsta Soler

CRUNCHY GRANOLA SQUARES

CRACKERS + BEETROOT HUMMUS

200g rolled oats (Good Earth Quick Oats)

4 cups cooked wholegrain brown basmati rice and quinoa 50g sesame seeds (toasted) 64g flax seeds 2 tbsp. Tamari Pinch of pink Himalayan salt 3 tbsp. extra virgin olive oil Extras: sundried tomatoes, black and green olives, rosemary, oregano

100g pumpkin seeds 4 dates (pitted and roughly chopped) 5 tbsp. organic honey (Naturals by Ogilvy’s)

2 tbsp. coconut oil 2 tbsp. tahini Zest of 1 lemon (optional) 1 tsp. vanilla extract Pinch of pink Himalayan salt

Place both oats and pumpkin seeds on a baking sheet and bake for a few minutes, making sure to move them around every now and then.

In a small pan on low heat, combine the honey, coconut oil, tahini and vanilla extract.

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Place the flax seeds in a bowl, cover with ½ cup water and let soak for about 20 minutes.

Meanwhile, blend cooled rice and quinoa, soaked flax, salt, tamari, olive oil and toasted sesame seeds in a food processor until a dough is formed.

Separate the dough into 4 parts; and knead in the extra ingredients. Make sure to use baking paper as a surface, as the dough will be sticky.

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Stir and heat until all ingredients are smoothly combined. In a bowl, combine the oats, pumpkin seeds, chopped dates, salt and lemon zest.

Pour in the wet ingredients and mix.

Transfer the mix into a shallow dish lined with baking paper and press it down firmly in all areas.

Place in the freezer for about 30 minutes and then slice into squares. Store in the freezer or the fridge in an air tight container.

Quick Oats by Good Earth Distributors Limited is available at all leading supermarkets Makes 1 large bowl of hummus

BEETROOT HUMMUS

You should end up with four kinds of dough: 1) rosemary 2) black olives and oregano 3) green olives 4) sundried tomatoes Place another sheet of baking paper on top of each dough and roll them into 4 sheets. Cut into various shapes as desired using a knife or cookie cutters. Bake in a preheated oven for about 30 minutes until crispy.

Once done, remove from the oven and allow to cool before storing them in an airtight container.

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2 x 400g tins organic chickpeas 120 ml extra virgin olive oil Juice of 2 lemons 2 tbsp. tahini 2 tsp. cumin 2 cloves garlic 1 tsp. maple syrup

3 x organic precooked vacuum– packed beetroot (chopped) Salt & pepper to taste Place all ingredients in food processor with 3 tablespoons water and process until smooth

Krysta and Sass have collaborated on a number of projects, sharing a common passion for instilling a love of living a healthier lifestyle within their kids.

Krysta is a brand manager for a variety of organic products such as Ogilvy’s Honeys, Agromonte Sauces and more (Products can be bought from http://thehealthstore.com. mt Facebook Ogilvy’s fb.me/naturalsbyogilvys & Agromonte fb.me/agromontemalta)

An eastern twist on the classic panna cotta infused with delicate spices, rose water and pomegranate seeds.

Makes 6 large / 12 small Home cook: Sara Borg

Cardamom & vanilla panna cotta topped with pomegranate syrup & caramelised pistachios

for the panna cotta cream:

for the syrup:

for the caramelised pistachios:

500 ml milk 40g coconut sugar 284 ml double cream 12g gelatine sheets 90g ground almonds 1 vanilla pod 1 heaped tsp. ground cardamom

1 cup coconut sugar 1 tsp. orange blossom water 2 tsp. rose water Juice & zest of 1 small lemon ¾ cup of water

1 cup syrup (see above) 1 cup pistachios

Soak the gelatine sheets in a bowl of cold water.

Add the milk, cardamom and vanilla into a small saucepan and heat until warm, making sure not to boil. Add the gelatine and stir until completely dissolved. Next add the coconut sugar and almonds and keep stirring on a low heat until the sugar has melted. Turn off the heat and mix the cream into the milk mixture.

Separate into glasses or ramekins and allow to cool. Once cool, place in the fridge to set for at least 4 hours or overnight. For the syrup, add all the ingredients to a small saucepan and bring to a boil for 5 minutes until the sugar has dissolved. Reduce heat to medium and cook until the mixture has reduced to a syrup consistency.

You may choose to store any remaining syrup in a glass jar in the fridge.

Line a small baking tray with greaseproof paper, scatter the pistachios and coat with the syrup until all the nuts are completely covered. Leave to set in the fridge until the syrup has hardened.

Sass runs a health and wellness blog called Fit Malta Mums (https://www. fitmaltamums.com - Facebook @fitmaltamums Instagram @fitmaltamums).

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To Top: Seeds from one pomegranate Rose petals (optional)

To serve, pour around a tablespoon of syrup over the top of the panna cotta and garnish with pistachios, pomegranate seeds and rose petals.

# UPDATE

on the bottle...

Pink Gin Moments - Da Marina - Seppo Collection - Last of the Summer Wines

'SEPPO COLLECTION' HAND-ETCHED TO PERFECTION The final touch of perfection on an elegantly set table, Flamant unveils the ‘Seppo Collection’. Inspired by 19th century Bohemian glassware, this is a sophisticated and striking collection for any exquisitely set table. The collection includes wine, cocktail and champagne glasses featuring a delicate gold rim.

Available exclusively and currently in stock at Flamant Malta, at The Point in Pjazza Tigne. Find out more about Flamant on www.flamant.com

PINK GIN MOMENTS Delight your senses with Gordon’s Pink & tonic. Best served in a large wine glass with plenty of ice, tonic water and a fresh strawberry cut into wedges, this is the perfect drink for that early evening aperitivo moment and if you fancy upgrading your drink, then why not try it with a splash of prosecco for a delicious twist. Gordon’s gin is distributed locally by M. Demajo Wines & Spirits Ltd. – 2552 0000

LAST OF THE SUMMER WINES FABIEN ETIENNE RATES HIS TOP THREE FOR THE END OF THE SEASON

By Fabien Etienne

FEUDI DI SAN GREGORIO GRECO DI TUFO DOCG This is among the top 10 most highly rated Greco di Tufo wines with soft balsamic notes and a fruity intense perfume. The chalky soils of Tufo confer to the Greco grape minerality, freshness and persistence. Pair this with raw fish, buffalo mozzarella and first courses of white meats. Distributed by Red October Co.LTD 21476400 info@ redoct.net F/RedOctoberMalta

2015 Meritxell Pallejà, Nita, Priorat, Spain Where to find it: Abraham’s Supplies Co Ltd - Vini e Capricci

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MEET AT DA MARINA PIZZERIA Experience the requisite and unparalleled taste of traditional pizza made using specially sourced Neapolitan wheat flour and the freshest of seasonal ingredients at Da Marina Pizzeria. Dine in or alfresco and enjoy the stunning views in sparkling company. Three hours of free parking are included so get going and book your table on 2370 2000.

2016 Chinon, Domaine de L’R ‘Les Cinq Elements’ Frederic Sigonneau, Touraine, France Where to find it: La Vini Culture, 228 Manwel Dimech street, Sliema SLM1055, Malta

2017 Frank Corneslissen ‘Sucuru’ Rosé Sicily, Italy Where to find it: Phillipe Martinet -Fine Wine, 239/BB Tower road, Sliema

#WeAreOrange

# ON THE BOTTLE

Follow our story

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The South Side – 300oz AAG, – 112oz Mint Simple – 112oz H2O

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We offer a fully-monitored, temperature-controlled and GDP-compliant transportation service across Europe, for both food and pharmaceutical products. Our service meets all requirements in terms of regulation, security and quality handling.

And when it comes to your personal effects, we handle all the relative logistic risks involved to make sure your valued belongings make it safely to destination.

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Two innovators, Prohibition, and juniper lead to the first American craft gin. At a party in Seattle in 2005, bartender Ryan Magarian was introduced to “summer gin” by a friend from Portland. Struck by the subtlety of gin with less juniper, he recognized it as a movement away from traditional gin. Equally passionate about his craft, Christian Krogstad founded a craft distillery in Portland, Oregon. With a pioneering spirit, Christian had set out to recreate a uniquely American Gin. But American gins disappeared with Prohibition, so no one knew exactly what they tasted like.

Without a precise flight plan, the first bartender/distiller partnership took off.

Aviation Gin is the world’s highest rated gin (97 points, Wine

Enthusiast) and helped establish a new style of American gin softer and smoother, with juniper in the background and citrus and floral notes in the front.

There are 7 botanicals resulting in more balanced cocktails.

Aviation was created by a unique bartender/distiller partnership and is crafted in small batches in Portland, Oregon.

Aviation’s unique American-style gin starts with its unique blend of spices, shifting away from the usual overabundance of juniper toward a more forward balance of botanicals. Aviation’s unique blend of botanicals are infused in a neutral spirit, and distilled in a 400-gallon stainless steel still at 173°F. After distillation, the head and tail is removed, retaining the previous heart. Pure Oregon

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water is added to achieve 84 proof.

In February Ryan Reynolds invested in Aviation Gin after tasting it for the first time.

“Aviation is the best tasting gin in the world. Once I tried it, I knew I wanted to get involved with the company in a big way.”

“If you think all gin tastes the same, you’d be mistaken,” said Reynolds, who enjoys Aviation on the rocks. “Aviation is in a completely different league and I couldn’t be prouder to be a part of the company.” Reynolds is playing an active role in the day-to-day business and oversees creative direction as part of his mission to introduce the world to the great taste of Aviation.

# ON THE BOTTLE

Three cheers for Cynar The quintessentially Italian, bittersweet and much-loved liqueur, Cynar was created by Angelo Dalle Molle, a Venetian entrepreneur and philanthropist; and launched in Italy in 1952. Dalle Molle created the secret recipe by infusing and blending some of the natural substances found in artichokes, including ‘cynarine’. In popular traditional use, artichoke tinctures were used for detoxing purposes. The secret recipe has remained the same since it was first created in 1952.

Thanks to its refreshing and herbal bittersweet features, Cynar is the perfect aperitvo and digestive; and a bartender favourite ingredient to create strong, soulful cocktails.

Cynar became popular in Italy thanks to the first ads (during the Italian “Carosello”) performed by the famous actor, Ernesto Calindri; and the claim “Cynar, against the attrition of modern life”. In 1995 Cynar was acquired by Gruppo Campari and the brand has continued to grow; and today features Brazil, Italy, Argentina and Switzerland among its main markets.

Did you know that…

Artichokes are one of the oldest foods known to humans. Their first mention in literature was around 40-70 AD in The Greek Herbal of Dioscorides, a book on the medicinal uses of plants. Artichoke seeds were found during the excavation of Mons Claudianus in Egypt, during the Roman period.

The Greeks and Romans considered them to be an aphrodisiac. In fact, right up until the 16th century, women were prohibited from eating them in many countries because they

were still considered to have aphrodisiac properties.

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

Dinner ends with a Digestivo Originally meant to settle the stomach and help you digest your food after a meal, the concept of a digestivo might not actually work; but there’s no disputing it’s a delicious, brilliant way to end a good meal.

Known generally as an amaro or amari - or bitters which are a concoction of herbs, roots, barks, berries, spices, flowers, and citrus peel; these liquers often have a slightly bitter taste and are generally served in small shots that are sipped. Some after dinner digestivi are 121

intensely sweet, made by infusing alcohol with some flavouring ingredient such as lemon zest or anise, then mixing the alcohol with simple sugar syrup.

And then of course there are the bigger flavours like Grappa, which has a long history dating back all the way to the first century.

The word refers to grapes, as it is created from the distilled and pressed remainder of grapes used in winemaking. Amari are perhaps the most iconic type of digestivo.

They are made by infusing alcohol with an often-complex variety of herbs and spices, and sometimes other flavourings like dried orange peel.

Cynar is marketed and distributed by Farsons Beverage Imports Co Ltd.

Words: Fabien Etienne

Taking your wine experience to the next level I came across Coravin system in 2013 for the first time in London.

As a professional sommelier for the past 14 years, I had read about many times before actually seeing one in the flesh. A friend organized a blend tasting of 6 wines using Coravin which is when I realized this is the Sommelier’s new best friend!!

What is Coravin?

Coravin was founded by Greg Lambrecht, a medical device inventor and executive with a passion for wine and innovative technology.

He was inspired to bring the two worlds together to solve and create a product that allowed him to enjoy glasses of wine without committing to the whole bottle. Greg spent years testing and improving upon his original design until the Coravin System became what it is today.

Coravin is not a system of wine preservation. if you want to keep an unfinished bottle fresh until you return from holiday, then a squirt of inert gas will do the job. Coravin is a system of wine sampling. The cork stays in place, the level of wine goes down, and you can, if you want, drink from the same bottle over a period of years. It’s perfect if you live alone or with a non-drinker, or just like variety.

How do you open a bottle without opening a bottle?

The Coravin System accesses wine. Unlike preservation systems, which require the cork

to be pulled and allow oxygen to enter the bottle, the Coravin System leaves the cork in place to continue protecting the wine.

The wine left in the bottle never comes in contact with oxygen, and the cork reseals itself in just a few minutes. Each argon canister (or ‘capsule’ as they are referred to

by Coravin) can be used 10 to 15 times.

A pack of two canisters is priced at 22€, with bigger discounts when you buy in larger quantities – 24 capsules for 200€, for example.

You can repeat the process until the bottle is empty (though you might as well pull the cork when you get down to a glass or so). And you can do this over the course of days, weeks, months, even years.

4 WAYS CORAVIN WILL CHANGE THE WAY YOU DRINK WINE. Drink any wine, any time, without ever pulling the cork. Whether you want a sip, a glass, or more, your last glass will taste just as amazing as your very first.

Red, White, Rosé, Sweet or maybe a little of each? When you pour wine without removing the cork, you have the freedom to drink what you love, not just the wines you have open.

Experiment with food and wine pairings, throw unforgettable wine tasting experience, without wasting a drop.

For any wine connoisseurs, wine experts or sommeliers who are preparing exams such as WSET, Court of Master Sommelier, this system will help to access and taste more unique wines.

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Malta restaurants: We’re seeing progressive sommelier/wine lovers offer a selection of glasses from previously-unaffordable wine.

For example, the wonderful Fernandõ Gastrotheque wine bar has over 60 wines available by the glass. Some fine dining restaurants such as Risette, De Mondion offers great quality wine selections as does The Chophouse and many others.

FABIEN ETIENNE is a wine sommelier and wine consultant based in Malta. He organizes private master class as well as other bespoke wine services. Find out more on www.facebook.com/fe.consultant/ - Instagram fab_somm or contact him on 9938 8088 or fetienne.wine@gmail.com

MEET THE CHEF

What or who inspired you to become a chef?

My father was a baker, which meant that baking was always part of our family life. Baking is an art, and although I was brought up around this environment, the kitchen always excited me more and drew me in. My mother’s home cooking was always an inspiration too, I’d help her put together the family meal – watching the handling of the ingredient and the process.

What drives you to continuously create new recipes and new combinations?

I’m inspired by both the seasons and ingredients. Summer is a hot month, so we tend to opt for lighter and healthier meals. Then during the colder winter months, we look for heartier, wholesome, warming foods.

Then there’s the diverse produce brought on by the different seasons and the joy in making use of the ingredients when they are at their freshest. I do not see the point of using ingredients out of their season.

This keeps things interesting as there are various ingredients which are best at different times during the year. Just think of lampuki, tomatoes, artichokes, mushrooms, pumpkin and the list goes on.

Is your cooking influenced by the countries you have worked in?

I am very influenced by the training I received in Classical French Cuisine, which is also my favourite cooking style. With that said, I make sure to use what is locally available and in season.

What’s the strangest food you’ve eaten and the strangest food request you have had to deliver on?

While these cuts are not at all strange to me, I guess I would have to say offal. I believe in the principle of nose to tail cooking and try and include all cuts from an animal not just the prime pieces.

I was recently in France where I tasted chittlings (part of the intestine), which was rather unusual, however I wouldn’t call it strange as it is still part of the animal. I would call bugs strange – however, I am not inclined to taste these.

Q+A

T

LIF ING THE LID Daniel Debattista – Executive Chef The Phoenicia Malta

Quickfire questions: Your must have kitchen gadget Liquidizer. With this you can create several purees and sauces which add to the texture of any dish.

Your best cooking tip Source the freshest ingredients and always season with lemon juice. Source well, cook well and season well.

A childhood meal you still recreate or enjoy My mother’s brodu. I have tried to make it so many times and in so many ways but it’s never quite the same. Maybe it’s the pot or the spoon she used to use, I can never get the same flavour.

Perfect menu.

I like to relax when entertaining so I’ll go for something practical which can be prepared beforehand. Summer BBQs are great for this.

Guilty pleasure I have such a sweet tooth. I absolutely love desserts.

About the chef Following his initial work experience in Malta, Executive Chef Daniel Debattista began his culinary journey in one of Europe’s food capitals, London, landing a stint at The Lanesborough, Hyde Park. Daniel’s determination to master every technique in the art of culinary preparation led him to The Gleneagles, Scotland, one of the world's leading hotels, where he was mentored and worked with Andrew Fairlie, a two Michelin star chef. He went on to train in a multitude of highly regarded Michelin star restaurants, including Le Gavroche, Marco Pierre White’s Mirabelle and Rome’s La Pergola, participating in various international and national competitions and achieving several honours, among them a gold medal and place in the finals at the Academy of Culinary Arts in London

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An embarrassing or funny kitchen incident I was just starting out in my career, 18 years old and in the middle of dinner service. I needed to warm up a sauce which was in a cast iron bowl which I decided to heat up in the microwave.

Needless to say, this started to smoke, a lot.

“ Working with the great Andrea Fairlie in Scotland was the biggest boost to my career”

# FIND US

Where? + SERVED IS AVAILABLE AT LOADS OF LOCALITIES AND THE LIST KEEPS GROWING! + Food Stores

Adam’s Fish Shop, Mosta Arkadia Foodstore, Gozo Azzopardi Fisheries, St Paul’s Bay Chain Supermarket The Point, Sliema Chain Supermarket The Point, Fgura Chain Supermarket The Point, Tarxien Chain Supermarket The Point, Zabbar Gala Supermarket, Ta’ Xbiex Greens Supermarket, Swieqi Scotts Supermarket, Attard Scotts Supermarket, B’Kara.

Scotts Supermarket, Burmarrad Scotts Supermarket, Naxxar.

Scotts Supermarket, Santa Lucia.

Scotts Supermarket, Sliema Scotts Supermarket, St. Julians Scotts Supermarket, Zabbar Tower Supermarket, Sliema Valyou, Mellieha Valyou, Naxxar.

News agents All 8 Till Late Convenience outlets All Agenda bookshops All W.H Smith stores Cauchi’s, Mosta Charlies, Bugibba Expressions, Sliema

Fast Forward, Bugibba Metro, San Gwann Orange Tree, Sliema Squiggles Stationary, Mellieha Trading Post, Sliema Yorkdale , Naxxar Delis/hang outs/ fine food and wine shops/popular eateries

Baker Street, Iklin Caffé Cordina Valletta The Carrob Tree, Spinola Food Court Charles Grech outlets Donut Factory Sliema Donut Factory St. Paul’s Bay Dr. Juice MIA Dr. Juice Sliema Dr. Juice St. Julians Dr. Juice The Point Dr. Juice Valletta Drift, Ibragg Frensh-Fresh and French, St.Julians Ftira Café, Gzira La Bottega, Deli Valletta La Coccinella, St. Julians.

La Maltesa-Mozarella, Co Gzira Lu Lu’s Café, Ibragg Melita gardens, Attard Mint, Sliema Palazzo de Piro, Mdina

Phillipe Martinet Fine Wines, Sliema Pure Health Food, Sliema.

Pure Smoothie Juice Bar, Sliema Straws, Sliema Rock Salt, St. Julians The Deli by Ladybird Farm, Gzira The Grassy Hopper, Gzira The Grassy Hopper, Valletta The Hub, Pembroke Waffle Bros, Ta’Xbiex Water Biscuit, St Julians

Spa’s/ Clinics / Salons / Hotels

Corinthia Palace Hotel & Spa, Attard D Salon, Swieqi Dean Gera Hair Salon, Ibragg Dean Gera Hair Salon, Swieqi Dean Gera Hair Salon, The Point Demajo Dental Clinic, Ta’ Xbiex Estetika B’Kara Hair lounge St. Julians Hilton Malta Resort, St. Julians La Falconeria, Valletta Le Meridien Hotel & Spa, St. Julians Lily’s Gallery Sliema Myoka Le Meridien St. Julians Myoka Golden Sands Mellieha Myoka Hilton St. Julians Pebbles Aparthotel Sliema (Medasia) Persona, Gzira

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Other outlets

Camilleri Paris Mode, Rabat Camilleri Paris Mode, Sliema Meats and Eats, Sliema Farsonsdirect The Brewery, B’Kara Good Earth Health Food Store, St. Julians Halmann Vella, Lija Il Camino, B’Kara Loft, Naxxar P. Cutajar & Co The Store, San Gwann Petrolea, Msida Portughes Launderette, St. Julians Portughes, B’Kara Portughes, Tigné Point Portughes, Mriehel TKS - The Kitchen Store, San Gwann TKS - The Kitchen Store, Tigné Point Sliema SERVED ON THE MOVE We are delighted to add another distribution channel to our extensive list - Served will also be distributed with all takeaway orders from Medasia Fusion Lounge.

Served is also distributed at a number of events organized around Malta and Gozo

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HAMMETT’S MACINA 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