Served Magazine issue 7

€3.80 where sold – Dec ‘18

From stews, soups & sides to fabulous desserts & warm winter breakfasts, we got you covered this Christmas

WAKE + BAKE

*A

Eggs are big in this issue, as well as healthy home-made granolas and some banging bowls too.

ISSUE # 7

Cover: Sean Mallia

E N J O Y

096 Mastering The Soufflé: Hammetts Macina Head Chef Francisco Carrasco shows us how the pros do it.

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A L L

45+ recipes to try your hand at - including; Gennaro Contaldo is back once again with the only pannetone recipe you’ll ever need + also sharing his secrets for a delicious lamb stew.

L O A DED DEC EM B ER ISSUE 010 Our home cooks astonish us once again in this issue with creative & delicious recipes covering all bases.

Contact us on: 00 3562138 3383 ǀ Email us on: info.malta@hilton.com ǀ Facebook: Hilton Malta www.malta.hilton.com

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GLUTEN FREE, VEGAN PANCAKES WITH A HAZELNUT CHOCOLATE DRIZZLE

FIG BARS

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

These chewy fig bars are gluten and dairy free and absolutely delicious

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PUT AN EGG ON IT Exceeding eggspectations - packed with protein or crammed with cholesterol?

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A simple, make-ahead breakfast that's perfect

RABBIT AND PORK PIE WITH JERUSALEM ARTICHOKE AND MUSHROOM

for busy mornings

A warming winter pie with an earthy flavour

CHAI SPICED OATS

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QUICK FIX Turn your morning cereal into something more with these creative combos.

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COVER IMAGE: SEAN MALLIA

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# 7 INSIDE

#7 WELCOME TO OUR 7TH ISSUE

013. PERFECTING… CAULIFLOWER AND BROCCOLI BAKE

084. STEW ON IT Keep the cold out with a warm hearty stew this winter

Fend off the winter blues with this cheesy comfort dish

088. WANT WINE WILL TRAVEL

014. SEASONAL STAR: BRUSSEL SPROUTS

In an ancient town near Rome, a group of producers carefully curating a legacy of producing great wines.

The humble sprout gets its turn in the spotlight in this issue

019. IN THE KNOW

096. MASTERING THE PERFECT SOUFFLE

What's trending this season and how to hack your christmas

The Hammet way of making the perfect feather light soufflé

030. PUT AN EGG ON IT

101. DESSERTS + DRINKS

Eggs are among the healthiest most versatile foods around

Chocolate desserts ensure that the indulgence over the Christmas season just descends into decadence.

038. COCKTAIL OF THE ISSUE

105. CHRISMAS BAKE OFF

Guseppi's creates a twist on a classic, tropical getaway cocktail.

Here three of our talented home cooks do just that with their chocolate themed bake off.

040. WAKE + BAKE Eunice's hearty breakfasts are made for winter mornings while Martina offers up healthy gluten-free recipes.

046. QUICK + FIX Get creative with your hot or cold morning cereal with these delicious combos

051. GENNARO CONTALDO GETS FESTIVE Culinary great Gennaro Contaldo shares his mini panettone recipes alongside a wonderfully flavoured lamb stew

052. LUNCH + MUNCH The homecooks get cooking dishes which are perfect for cozy days

058. BOWL OF THE ISSUE Pumpkin puree, crispy pork pieces and the earth flavour of barley create the most wonderful bowl of comfort

066. A VERY VEGAN CHRISTMAS Vegans and meat lovers will be blown away with the veritable feast prepared

by Stefy Cassar Reynaud

119. WINES FOR WINTER Resident sommelier Fabien Etienne gives his suggestions for your wines this season

121. TIME FOR TAGINE Produce the perfect stew in this ceramic Moroccan inspired dishes from the Catering centre

141. LIFTING THE LID

070. 7 DAYS A WEEK AT THE CAROB TREE

Served sits down with executive sous chef for Intercontinental Malta, Brady Dalli

It’s easy to eat out seven days a week at the Carob Tree Food Court

142. NO MORE FOOD WASTE.

078. SERVED DOES CHRISTMAS

Easy tips to reduce your food waste even more

For once ahead of time, the Served team got together to celebrate 7 issues, Christmas and a new year

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FRO

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EDIT

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Welcome to our 7th issue

Autumn has disappeared faster than the last mince pie of Christmas, as December rolls around, bringing with it a change of weather. The clocks have gone back, the heating is on and it’s time to relish the cosiness found in stews, soups and comforting bowls of food as well as indulging in all the goodies that Christmas brings with it.

The build-up to Christmas is quite simply one of my favourite times of the year, once I’ve gotten over the sore disappointment in saying good bye to summer. It’s undoubtedly the anticipation of all the delicious food that somehow tends to make an appearance over Christmas. The shorter days of winter makes the kitchen so much more tempting to spend time in. And we do just that in this issue where you’ll find plenty of recipes to tantalise your taste buds and test your culinary skills.

The talented Stefy Cassar Reynaud prepares a gorgeous festive vegan feast that will have everyone salivating, while Served regulars Charlene and Eunice surpass themselves with the most decadent chocolate treats. Whether you just drool over the images or try your hand at any, we hope you enjoy this bumper issue to close off the year. And above all have yourselves a very merry healthy happy Christmas.

Until next year! Sarah X

Editor

Stylist

Sales

Sarah Kennard

Eunice Muscat Sean Mallia

Keeley Bajada 9996 0446

Creative Director / Head of Design Chris Psaila

Photographer Sean Mallia

Contibutors Proofreader David Debono Coordination + Advertising Sam Psaila 7788 0300

Charlene Bugeja Julia Boikova Hanna Briffa David Callaby Floridia Martina Camilleri Stefy Cassar Reynaud

Yaz DeMicoli Stefan Hogan Eunice Muscat Debbie Schembri Adams Fish Shop

Printing 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.

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Find us on Facebook: servedmagazine

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CHICKEN AND POMEGRANATE MOLASSES PIE

SALMON AND RICOTTA PIE

Roasted tender chicken thighs, sweet sticky pomegranate molasses and heady spices produce this gorgeous pie

Brilliant as a lunch or supper this is a tasty healthy pie

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TAHINI GRANOLA Great granola with a tahini twist

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POMEGRANATE MERINGUE TARTLETS

CONFIT LAMB (OR GOAT) SHOULDER PIE

Pretty to look at and tantalising to taste

The perfect pie to warm your winters

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RICE BOWL WITH GOLDEN CREAM AND BUTTERNUT SQUASH This comforting and nourishing bowl is literally like a hug

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{ HOME COOKS }

Charlene Bugeja

Martina Camilleri

Eunice Muscat

Debbie Schembri

Hanna Briffa

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

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

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

Passionate about eating well and healthily Martina set up Food Therapy - for a conscious living for which she produces delicious vegan and glutenfree recipes, with the aim of creating awareness on how to adopt a healthier life for yourself and the world around you. Look out for her delicious goodies and Christmas gift ideas at various markets and on Facebook

Eunice’ passion and love for food started as a little girl, helping her mother in the kitchen. She spends any free time she has experimenting with ingredients, flavours and cuisines producing delectable dishes which you can follow on "http:// www.instagram. com/eunice.muscat" www.instagram. com/eunice.muscat.

Eunice is responsible for styling the dishes in each issue as well as producing some brilliant recipes.

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 or follow her on #barefootandcurious

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

David Callaby Floridia David’s career has set him on a path to empower and train those with disabilities to enter the hospitality industry, David is a private chef for all occasions and is about to embark on a culinary journey with a friend, Bernadette Mercieca who shares his passion for food and who contributed to his recipes in this issue. Follow chef Callaby on FB and Instagram or on his blog https:// chefcallaby. blogspot.com/

Julia Boikova Originally from Estonia, Julia came to Malta by way of a fashion design course in London.

Her passion and interest in food is relatively new and she loves to experiment with whatever she finds in her fridge.

The dishes she showcases here are those which were always prepared for all family celebrations.

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

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CITRUS AND KISSES

BONITO TARTAR WITH PONZU, TOBIKO CAVIAR & BREAD CRISP

Beautifully plated, this sweet treat by pro chef Stefan Hogan marries fresh citrus with light meringue

Delectable delicacies from the deep blue sea

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CHOCOLATE BRANDY TORTE Not only is this rich torte a piece of chocolate heaven, it's also easy to make

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PUMPKIN, BARLEY & PORK COMFORT BOWL

HERRING UNDER A FUR COAT This layered traditional salad dresses the pickled herring in a way to look like it wears a fur coat.

Salty crispy pork bits marry the subtle taste of pumpkin perfectly

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CAROB AND CHESTNUT TART WITH WHISKY ICE CREAM Bursting with flavour, this is literally Christmas in a mouthful

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# AT A GLANCE

Index

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

Herring under a fur coat P. 62

B R E A K FA S T S Cauliflower cheese with crispy maple syrup pancetta P. 35 Chai Spiced Oats P. 42 Gluten Free, Vegan American Pancakes with a Hazelnut Chocolate Drizzle P. 41 Gennaro Contaldo's Mini panettone P. 51 Vegetable hash with chevre, nettle and pistachio pesto P. 34 Tahini granola P. 43 Toad in the hole P. 49 S TA R T E R S , SALADS / SOUPS Baked eggs with leeks, kale and ras el hanout P. 93 Borsch P. 65

Bonito tartar with ponzu, tobiko caviar & bread crisp P. 99 Fish carpaccio with lemon dressing P. 82

Green dragon sushi P. 71 Mimosa salad P. 63 Parsnip & chestnut soup P. 68 Pig’s head with gribiche, salsa verde and samphire P. 134

Pumpkin, Barley and Pork Comfort Bowl P. 59 Pumpkin & Smoked Oyster Laksa P. 92 Rabbit & Pistachio Pate en Croute P. 92 Shanghai Style Glazed Beef Ribs P. 93

Squash rosti with yoghurt sauce P. 61

Lamb (or Goat) Shoulder Pie P. 54

Thai pumpkin soup P. 81

Chicken and Pomegranate Molasses Pie P. 57

SIDES Caramelised Brussel Sprouts P. 67 Cauliflower and broccoli bake P. 13

Chicken and vegetable stir fried noodles P. 75 Gennaro Contaldo's Lamb stew with butternut squash and saffron P. 87

Lentil and sage stuffing P. 68

Pan fried black meagre with potato puree, lentil cassoulet and bodran dressing P. 72

Mushroom and pearl onions on a bed of mashed potato P. 66

Rabbit and Pork Pie with Jerusalem Artichoke and Mushroom P. 53

Stir fried white asparagus P. 66

Shanghai Style Glazed Beef Ribs P. 94

Festive roast nuts P. 67

Roasted sprouts with pancetta P. 81 MAINS Braised Oxtail with Creamed Polenta P. 109

010

Salmon and Ricotta Pie P. 55 Spaghetti with king prawns and pistachio pesto P. 70

DESSERTS Citrus and kisses P. 103 Carob tree food court chocolate and fruit pie P. 73 Chocolate log P. 67 Chocolate Brandy Torte P. 105 Chocolate Trifle with forest berries P. 100 Meringue, Pommeringue P. 101 Choc-peppermint slice P. 109 Carob and Chestnut Tart with Whisky Ice Cream P. 107 Fig Bars P. 100 Vegan Brownies with a Hazelnut Ganache P. 106 Reindeer Rice Krispies P.110 Stuffed dates.

P.110

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Mdina Road, Mriehel | T: 2546 4000 | www.oxfordhouse.com.mt | Like us on

facebook.com/ChivasMT

# PERFECTING

{ PROS' OF THE ISSU E }

Perfecting: Cauliflower & broccoli bake

by Yaz DeMicoli

Stefan Hogan Executive Chef, Corinthia Palace, Attard

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

{ PHOTOGRAP HER }

Sean Mallia Photographer

Once again Sean Mallia can take a bow for the simply beautiful food shots that fill these pages. While food contains all the elements of design that can make a striking image; Colour, texture, pattern, line, shape, and form, it takes a discerning eye such as Sean’s to capture it in such a way, that one is not sure whether to want to eat it or hang it. With a love for all things gastronomical, art, photography and architecture,

This little concoction is a perfect side especially for the winter months. It’s warm, nourishing and slightly sinful, which is what you really need during winter. Moreover it’s fast, easy and delicious. Serves 4 – 6 people Ingredients: 4 cups cauliflower 4 cups broccoli 1 cup fresh cream 1 cup Béchamel sauce 2 cups grated parmesan 1 cup shredded mozzarella Salt and pepper

Preheat oven to 180°C fan assisted temperature for a start. Boil water and when boiling, include the cauliflower and broccoli for 15 – 20 minutes. Drain when done and plunge into ice cold water for 60 seconds then drain again, and season.

M

Oil a shallow oven dish (2 inches) and place vegetables in dish.

Add the rest of the ingredients (except for one cup parmesan) and season again with salt and pepper. Roll up those sleeves and plunge your hands into the mixture and really mix it up.

Add a final cup of parmesan to the top. Place in the preheated oven for 30 – 40 minutes. Check on it while cooking for your preference. We like it crunchy! Enjoy!

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# SEASONAL

A B RI EF HI STO RY he once-maligned, Christmas-only, malodorous-whenovercooked sprout is having its day in the sun. Now a fixture on menus everywhere, sprouts are finally getting the treatment they deserve. Whether served whole or shaved, roasted or sautéed, these green machines are a delicious foil to smoky bacon or pancetta, and are holding their own at breakfast.

And at lunch. And at dinner too.

First cultivated in 16th-century Belgium, Brussels sprouts took their name from its capital city. More like a miniature cabbage than a sprout, they grow tightly packed on a tall thick stalk. A member of the Brassica family, Brussels sprouts keep good company alongside kale, collard greens, kohlrabi, broccoli, cauliflower, cabbage and bok choy.

"In 2008, Heinz carried out a survey that concluded Brussel sprouts as the most hated vegetable in America."

G O O D t o K N OW 1. A half cup of sprouts contains at least 88% of the daily recommended amount of Vitamin C, while an orange only holds 65%.

2. Consuming Brussel sprouts while you are pregnant is a good source of folic acid.

One cup of this veggie

contains at least 55mg of folic acid.

3. Overcooking sprouts makes them smell like rotten eggs due to the high levels of sulforaphane they contain. On the other hand, roasted, sautéed or grilled sprouts can taste sweet and nutty and delicious.

4. Rich in vitamin C and K, fibre and carotenoids, Brussels sprouts contain numerous cancer-fighting phytochemicals in the form of glucosinolates.

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'TRY THESE'

#SEASONAL STAR JAZ Z 'EM U P! BALSAMIC GLAZED SPROUTS THESE OVEN ROASTED BALSAMICGLAZED BRUSSELS SPROUT RECIPE ARE PROOF THAT THIS UNDERVALUED VEGETABLE CAN BE DEEMED DECADENT. MAKE THE GLAZE BY REDUCING A COUPLE OF CUPS OF BLUEBERRIES – FROZEN WORK JUST AS WELL HERE -IN A CUP OF BALSAMIC VINEGAR AND A GLUG OF MAPLE SYRUP. THIS WILL TAKE AROUND TWENTY MINUTES. USE THAT TIME TO CUT THE SPROUTS IN HALF AND TOAST THEM IN A PAN BEFORE OVEN ROASTING THEM FOR TEN MINUTES. ADD THE GLAZE AND ROAST FOR ANOTHER FIVE MINUTES. TOSS THROUGH WITH THE CRUMBLED SOFT GOAT’S CHEESE AND CRISPY PANCETTA BITS ON TOP BEFORE SERVING.

A 5,000 YEAR OLD REMEDY

Ancient Chinese physicians, dating back more than 5,000 years, would once prescribe Brussel sprouts as a medication for bowel problems and other illnesses.

H I N S I G W YOU

lasting happiness from

To find out which stores in your locality sell Valor, send an email on storelocator@jcallejaltd.com

# TRENDING

BOOKS Hot off the press; some great book gift ideas for the foodies in your life.

BO N G A P P ETIT By Editors of Munchies Based on the popular MUNCHIES and VICELAND docuseries of the same name, Bong Appétit breaks down the science of infusing oils, butters, milks, alcohol and more with cannabis and offers recipes ranging from weed brown butter gnocchi to cannabis chimichurri to, pot brownie sundaes.

Along the way, the book hits on cannabis politics, dosage, pairing strains and flavours, and has tips from MUNCHIES’ vast network of friends and experts, including Bong Appétit series stars. Published by Pavilion Books, London.

F RESH VEGA N K ITCHEN

By David & Charlotte Bailey David and Charlotte Bailey have taken the street market scene by storm with their vibrant, healthy vegetarian and vegan cuisine. In Fresh Vegan Kitchen you’ll find over 100 mouth-watering recipes bursting with fresh ingredients and flavour. Including inspiring ideas for raw and gluten-free diets, discover dishes from regions with a long tradition of vegetarian eating, such as Asia and India, as well as innovative twists on Spanish tapas, Middle Eastern mezze and more. From satisfying breakfasts and comforting mains to sweet treats, Fresh Vegan Kitchen is a glorious collection of exciting recipes that taste divine. Published by Pavilion Books, London.

MOB KITC H E N By Ben Lebus Having provided the online space that was so desperately needed by students and young professionals, Ben Lebus is cooking up a storm on social media and bringing his MOB Kitchen into the real world. This book is the ultimate affordable cooking bible – containing all the inspiration you need to make budget meals to impress your friends and family, any time – and all for under £10.

All MOB Kitchen assumes is that you have salt, pepper and olive oil in your kitchen. Published by Pavilion Books, London.

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DOK Malta • DOK Gozo

Ensuring quality from vines to wines

Ripeness

Vine C u l t i va t i o n

Checking quality parameters and sugar content using a refractometer

Tending to and pruning the vine all year long

H a rv e s t Hand-picking the grapes

PRESSing Extracting the juice

F e r m e n tat i o n Converting grape juice to wine

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

Brought to you by

# UPDATE Current – C hri stmas ‘18

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

LANTERN FESTIVAL Naga City, Philippines Making and decorating Christmas lanterns are a huge part of the Filipino tradition.

Every December, the streets are filled with lights and lanterns that come in a variety of designs. In Naga City, they hold a festival dedicated to showcasing the creativity of Filipinos through its lanterns creating unique and extravagant lanterns which are showcased during the lantern parade. A huge amount of delicious street food is also available.

T HE YEA R O F T HE SH R O O M aturally rich in umami, mushrooms have a meaty texture, making them a versatile ingredient. Dried or fresh, they inject a boost of that fifth flavour. And they are also packed with dozens of vitamins and minerals. From Shiitake, Enoki, Portobello’s; to the lesser known maitake and eryngii, 2019 will see an assortment of mushrooms incorporated in dishes such as pulled ‘shroom sandwiches or burgers.

Folk Lore Food IN ITALY, PEOPLE EAT LENTILS ON NEW YEAR'S DAY BECAUSE THEY ARE SAID TO BRING YOU WEALTH AND PROSPERITY. THE TRADITION HARKS BACK TO PEOPLE BELIEVING THAT LENTILS LOOK LIKE ROMAN COINS, WHICH ALSO GOES BACK TO THE BELIEF THAT BEANS RESEMBLE MONEY. SO, IF IT'S A FOOD THAT LOOKS LIKE MONEY, IT'S PROBABLY GOING TO BRING YOU GOOD LUCK IF YOU EAT IT.

SILVER HERON RESTAURANT Experience memorable dining at Silver Heron restaurant at Urban Valley Resort, set within the beautiful landscapes of Wied Ghollieqa natural reserve. An enriching variety of healthy salads, scrumptious pasta and juicy grilled meat joints awaits to be discovered and whet everyone’s appetite.

Free parking and children outdoor play area are available. Book your table now on 2138 5626.

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IN OUR FESTIVE STORY YOU ARE THE PROTAGONIST Christmas is coming and with its happy arrival, a plethora o f c e l e b r a t i o n s a n d p re s e n t s . H e re a t I n t e r C o n t i n e n t a l M a l t a w e a re d e l i g h t e d t o p ro v i d e y o u w i t h t h e f i n e s t f e s t i v e s e a s o n e v e n t s a n d s p e c i a l l y c r a f t e d re s t a u r a n t m e n u s a ro u n d . S o , c e l e b r a t e w i t h o u r w i d e a r r a y o f Christmas culinar y delights and unparalleled levels o f s e r v i c e , w h i l e w e p ro u d l y d o t h e h a rd w o r k t h i s Christmas!

F o r m o re i n f o r m a t i o n o r t o m a k e a re s e r v a t i o n , p l e a s e c a l l us on 21 377 600, send your email to malta.fnb@ihg.com o r v i s i t m a l t a . i n t e rc o n t i n e n t a l . c o m .

Live the InterContinental life.

MALTA WASHINGTON NEW YORK BORDEAUX LONDON PARIS DUBAI KOH SAMUI SINGAPORE

# UPDATE Current – C hri stmas ‘18

in the know...

Eating out - Christmas with Alessi - Charred goods

{ CHARRED GOODS }

G IU S E PPI ' S B A R + BISTRO With the colder weather and festive season settling in nicely, the cosy ‘Mediterranean meets The Hamptons’ interiors of Giuseppi’s feels warm and familiar.

Whether it’s your staff do, your yearly school reunion or ringing in the New Year in style, we suggest you start your meal with an in -house cocktail, made with homemade infused syrups.

Giuseppis, daily changing menus, or set festive menu are sure to the delight the foodie in you, and ending on a sweet note with festive ‘mqaret’, a twist on the famous Giuseppi’s dessert, will hit the spot.

T H E AL E S S I N AT IVITY The Alessi nativity crib and figures collection are a beautiful and original alternative to the traditional scene, bringing a modern touch to any house. Enhanced over the years with an array of new colours and characters, this crib has become a major attraction for collectors and lovers of Christmas with traditional characters have been hand painted in a unique style and are made from porcelain.

Available from PETROLEA in Valley Road

Charring vegetables produces a roasted, caramelised flavour while adding another texture element. Experiment with peppers, brussels sprouts on kebab sticks, cauliflower and butternut squash; and see what flavours come out.

Charring brussels sprouts will mellow its “cabbage-y” taste and add a crispy element.

Charred meats, like crispyskinned chicken, add a subtle smoky flavour; really intensifying the use of spices or seasonings.

P IN K TOA ST F OR BR EA KFA ST ?

With the popularity of gluten free, low carb diets, consumers are eating less bread and retailers have been working overtime to lure shoppers back to bread, giving rise to an increased choice in bread.

Early this year Marks and Spencer rolled out high protein, naturally coloured, low carb veggie breads including beetroot, courgette and red pepper.

Call 2157 4882 for a reservation, or email info@giuseppisrestaurant.com for details on our festive and NYE menus.

PL AT IN G UP F OR CHR IST MAS This Natalino E Nascondino pastry plate will make a welcome addition to the dinner table at Christmas time with its fun cheerful scene, involving Natalino, Alce the moose, Orson the bear and snowman Hal Freddo in which they are all playing hide and seek in a green labyrinth. Its round design and the slightly concave shape of the rim make the plate ideal for serving various kinds of Christmas treats. Available from PETROLEA in Valley Road Msida

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# UPDATE C urrent – C hri stmas ‘18

in the know...

Baileys cocktail - Winter greens - Really good chocolate - Seasonal hacks

ONE TO TRY RECIPE PG 139

Baileys eggnog cocktail

' WINTER S A LA DS' IF YOU’RE TIRED OF BRAISED FENNEL AND BORED OF KALE, TRY COLLARD GREENS. EATING THEM RAW MAY REQUIRE A LITTLE PREP WORK BUT YOU’LL LOVE SEEING FRESH DARK GREENS ON YOUR PLATE DURING THE WINTER MONTHS. MASSAGE THE LEAVES WITH YOUR DRESSING OF CHOICE UNTIL THEY WILT. TRY PAIRING IT WITH WALNUTS OR CASHEWS, HARD CHEESES AND CITRUS OR ADD A SPOON OF TAHINI TO YOUR OLIVE OIL FOR A CREAMIER TEXTURE.

DI MARE AT LOFT: Di Mare is an Italian ceramic dinner set in a vibrant

design that is perfect for enjoying crustaceans and fish. Our Di Mare tableware brings the Mediterranean into your home. Hand-molded, painted and glazed, the Di Mare set is a truly artisan product. Surprisingly thick, the plates and bowls are of a generous sturdy quality while the edges of the earthenware set are slightly touched with a pencil to create a worn, timeless finish. Playful orange fish, lobster and coral drawings make for a fresh and bright set of tableware, that echoes the atmosphere of the Italian seaside. Available at Flamant Malta (Pjazza Tigne).

3

C H R I ST M A S H AC K S

1. KHASH – MIDDLE EAST, EAST

2. MEXICAN CAVIAR

3. WASP CRACKERS

Europe and Turkey Once a winter comfort food and now considered a delicacy, this is a pretty gruesome little dish made up of stewed cows’ feet and head.

This dish is made of the edible larvae and pupae of ants, harvested from the tequila or mescal plant. Also known as ‘insect caviar’, it’s something of a delicacy, said to have the consistency of cottage cheese and a buttery, nutty taste.

This Japanese snack is not for the faint-hearted.

A biscuit filled with wasps replacing the chocolate chips. Apparently, the digger wasp - which the biscuit contains, has a pretty mean sting - so for those brave or insane enough to try it do remember that before chomping down on one!

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Ev e ry da y Fe e ls Like ‘ Sunda y in Scotla nd’ at Ne w Artis a n C hocolate B outique Located on St Lucy’s Street in the heart of Valletta, Sunday in Scotland – a luxury artisan chocolate shop and boutique café – is the latest global brand to start its story in Malta.

The artisan chocolates are made in Malta using the finest ingredients – all meticulously sourced and turned into one-of-a-kind products. This means that the product range can be enjoyed in the boutique, taken-away to be eaten later, given as a gift, or even ordered ahead for convenience. Meanwhile, the venue itself is the ideal destination for any occasion – whether it’s a morning coffee, afternoon tea or an evening party with the great pairing wine or champagne with chocolate – and it is available for group bookings.

Look out for the signature Original Maltese Falcon sculpture. Find out more on visit sundayinscotland.com.

Pjazza Tigné, The Point, Sliema

|

(+356) 2395 7630

|

sales@flamant.com.mt

|

www.flamant.com.mt

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½ Flamant Malta

BARCELONA | BELGIUM | CASABLANCA | DUBAI | HAMBURG | KUWAIT | LJUBLJANA | LONDON | PARIS | PRAGUE | REYKJAVIK | SÃO PAULO | SLIEMA | ZÜRICH

# UPDATE Current – C hri stmas ‘18

in the know...

Nutty butters - Beautiful bowls - Built to last - Seasoned in tandem

WHOLE EARTH SMOOTH ALMOND BUTTER A delicious silky-smooth nut almond butter with no added sugar which is also a great source of vitamin E. Its nutty taste and texture make it a great spread for toast, a topping for porridge or natural yoghurt or to add a super-nutritional boost to your smoothie. Whole Earth butters are distributed by Good Earth Distributors Ltd. For more information please visit www. goodearth.com.mt

NATURALLY BEAUTIFUL Beautiful bowls, plates and serving cutlery made from acacia wood.

These charming serving pieces make a welcome addition to any dining table all year round. Acacia wood products can vary in colour with a soft flowing grain creating a beautiful rustic and organic feel to their surroundings. Made by the highly regarded Danish company H Skjalm P, who believe in their founder’s philosophy, that innovative design can be realised by using natural materials with a Scandinavian look.

This range and much more can be discovered at LOFT Naxxar.

WHOLE EARTH ORIGINAL CRUNCHY PEANUT BUTTER The authentically nutty, wholesome taste is down to the peanut skin that is left in the Whole Earth Original Crunchy Peanut Butter. That’s why you can see little ‘red bits’ in the jar, and why this butter has so many fans. Made with natural ingredients and goodness, this organic peanut butter has no sugar added to it, making it tasty and healthy at the same time. Whole Earth butters are distributed by Good Earth Distributors Ltd. For more information please visit www.goodearth.com.mt

TWIN SALT & PEPPER MILL Salt and pepper are brought together in harmony and combined in one housing, with this clever design, which dispenses salt if you turn the grinder to the left, and pepper when it is turned to the right.

BODUM along with other noted kitchen brands are available from all The Kitchen Store outlets at The Point, San Gwann and Duke’s in Gozo

BUILT TO LAST Ingenio by Lagostina is the new non-stick marble effect line. The distinctive feature of the range is the removable handle, compatible with all pot bodies, resistant up to 10Kg. Ingenio is suitable for preparations from the hob, to the oven, to the fridge, it is ideal for serving food directly on the table and moreover it is space-saving because it is perfectly stackable. The guarantee covers ten years for the handle, five years for the pot bodies, two years for the lids, the kit consists of a 28 cm frying pan, a 24 cm pan, a 16 cm deep casserole, a 28 cm wok, two handles, three 16/24/28 cm glass lids and a 16 cm plastic lid. Discover the Ingenio range and all other Lagostina products at Oxford House, Mdina Road, Mriehel. www.oxfordhouse.com.mt

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# TRENDING

BABY IT’S COLD OUTSIDE Warm things up in the kitchen with these latest items from The Kitchen Store.

4 ESSENTIALS TO COZY UP TO THIS WINTER

CHAMBORD FRENCH PRESS COFFEE MAKER

T R AV E L M U G

ASSAM TEA PRESS

Bodum really doesn’t think you should have to compromise on an excellent cup of coffee when you’re on the go. Cue the wide range of travel mugs available.

An original, dome-topped Bodum French press coffee maker with contemporary flair, this stylish press will brew sorng fresh coffee in just four minutes. The plungerstyle brewing method results in fresh French press coffee revered for its rich, full-bodied character.

Refined brewing for the best cup of tea, the Bodum Assam tea press unites design, quality and functionality at the highest level.

Simply place your favorite tea leaves in the infuser, add boiling water, and wait until the desired strength is reached.

BODUM along with other noted kitchen brands are available from all The Kitchen Store outlets at The Point, San Gwann and Duke’s in Gozo

BISTRO BREAD BIN The bread bin from the Bistro Collection puts an end to the dried bread dilemma. The non-slip rubber-coated housing is made of plastic will keep your bread fresh for days. The wooden lid serves as chopping board.

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CELEBRATE

FESTIVE SEASON IN STYLE WITH YOUR LOVED ONES AT

THIS

CHRISTMAS EVE

NEW YEAR’S EVE

CHRISTMAS DAY

NEW YEAR’S DAY

For reservations and to view our set menus, please call 2016 2466 or e-mail hsixty6@hugosmalta.com St.Augustine Street, St.Julian's STJ 3310

hsixty6

# EATING OUT

At the recently opened HSixty6, Head Chef Luke Piscopo, together with his tight knit crew, is channeling his hungry energy and passion for food into creating menus which will delight, and amaze your palate. Served was invited to dinner to sample a taster from the winter and Christmas menu.

Luke crackles with energy as he talks about his passion for food and how he’s landed at H Sixty6. He was headhunted by the late Hugo Chetcuti after a challenging stint as chef Patron at Umami in Rabat which won rave reviews when

it first opened. From a young age, he couldn’t wait to start cooking and he used to wait for his mother to take her afternoon nap before taking over her kitchen. At 16 he begged for a job in the Hilton kitchens as a general dogsbody absorbing everything he saw and heard. Constantly restless and searching for more, he had numerous spells in Spain and England, even working with the legendary Adria brothers of El Bulli fame. The respect for all those who mentored him is evident at all times.

The meal kicks off with a glass of Prosecco and an amuse bouche in the form of a parmi-

giano morsel. And it sets the tone for the rest of the dishes; light, full of flavour and the perfect opening mouthful. The attention to detail is everywhere, from the three types of home baked bread on offer to the seriously moreish black garlic butter. A homemade ham hock terrine topped with kimchi, sourdough croutons and puffed freekeh follows and is simply perfect.

Luke seems to instinctively understand flavours and textures, playing with and combining contrasting senses of hot, cold and umami.

Head Chef Luke Piscopo

The Chef, in a nutshell – Can’t live without…. His knives above all – Favourite meal … is still his mother’s spaghetti biz-zalza tal bott’ – What drives him… other than his boundless energy, his fuel is the people he cooks for and the determination to present – His culinary style is….

. . . " C O N S T A N T LY R E S T L E S S A N D S E A R C H ING FOR MORE, HE HAD NUMEROUS S P E L L S I N S PA I N A N D E N G L A N D , E V E N WORKING WITH THE LEGENDARY ADRIA B R O T H E R S O F E L B U L L I FA M E " . . .

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– Haute cuisine with a twist and experimenting with some of the more modern cooking techniques like sous vide, molecular combinations and a curiosity to marry different textures and flavours.

– He works … at least fourteen hours a day

Ham hock terrine with puffed freekeh and sourdough croutons

# EATING OUT

This is evident in the next course, a flawless agnoletto on a prawn carpet and served with a hot bisque poured on to it. And then an off the cuff dish inspired by some of the leftover prawns; a perfect prawn carpaccio topped with crispy guanciale served on an iced plate. The explosion of flavours just gets better and better and while each new dish is greeted very enthusiastically, there is also a longing for more of the previous one. Tender sirloin steak, cooked in lardo butter, beef jus and garden vegetables, is cooked to perfection and finishes off an excellent meal. A light pineapple frangipane to cleanse the palate, followed by a deconstruct-

ed chocolate mint texture plate which rose to the occasion, rounded off the occasion in exquisite fashion.

The prep work for this kitchen is all consuming and the team takes pride in having everything polished and perfect. Literally everything is made from scratch, from stock and sauces to purees and pasta. Luke keeps coming back to his team whom he credits for the well-oiled machine that is H Sixty6. Together with Maître d’ and sommelier Stefano Pepe, he’s achieved a convivial harmonious relationship between kitchen and floor. He and his sous chef Gary

Deconstructed aubergine parmigiana

Grouper agnoletto with warm prawn bisque

Chocolate and mint in all different forms, temperatures and flavours

Falzon are almost like boys let loose in a chemistry lab. Their kitchen experiments are meticulously recorded in a recipe book which Luke keeps going back to. He stresses the importance of recording every recipe as he doesn’t always remember exactly how he executed a dish having done so on instinct. And as the meal comes to an end, Luke is still brimming with energy and excitement as he mentions a trip he and his team are taking to a Michelin star restaurant and his upcoming stint in Ferran Adria’s new restaurant opening in 2019.

There’s clearly no stopping this young chef on the rise.

HSixty6, St. Georges Bay, St. Julians, Malta.

Open daily from 6.30pm to 11pm Sundays from noon to 3pm and 6.30pm to 11pm For reservations call 20162466 or e-mail hsixty6@hugosmalta.com 029

PU T AN EG G ON IT # SEASONAL

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# SEASONAL

ating eggs isn’t new, and it’s certainly not a trend, but people’s general exuberance over sitting down to eat a runny egg makes it feel like it is. People aren’t just eating eggs. They’re obsessing over them. Whether it’s a hot trend in brunch, serving breakfast for dinner, or precisely-plated, ultra-likeable eggs on Instagram dedicated solely to the fine art of the oeuf, eggs are everywhere once again. Everything from burgers and pizza to oatmeal are topped with eggs as though they are a condiment or sauce. No longer just a main dish, eggs are added to just about everything on the menu right now. Maybe it’s because protein is so big right now or because of the brunch and breakfast-for-dinner trend. Maybe it’s because this sating, comfort food is finally considered healthy again (for now), but eggs are everywhere.

A N E G G I S A LW AY S A N A D V E N T U R E ; T H E N E X T O N E M AY B E D I F F E R E N T. – Oscar Wilde

031

# SEASONAL

4 ETHNIC EGGS WE LOVE...

1

2

CHILAQUILES

KHACHAPURI

ARE A MEXICAN

IS A TRADITIONAL

B R E A K FA ST O F

GEORGIAN CHEESE-

TORTILLAS TOSSED

CHEESE AND EGG

FRIED CORN

F I L L E D B R E A D. T H E

WITH FRESH

ARE COOKED IN

TO M ATO S A L S A

THE MIDDLE WITH

CHEDDAR AND

TO TEAR OFF THE

AND TOPPED WITH

THE IDEA BEING

EGGS.

CRUST AND DIP IT

IN THE CHEESE AND EGG.

032

# SEASONAL

Poach them the Julia way; Just boil them in the shell for ten seconds before cracking them into simmering water. The whites will firm up just enough to keep them perfectly round while poaching. There are some great recipes available online for these four dishes and you'll also soon be able to find them on Served's very own website.

3

4

SHAKSHUKA

RAMEN WITH ONSEN TA M AG O

IS AN ISRAELI DISH

OF EGGS POACHED

IS A TYPICAL

IN A SAUCE OF

J A PA N E S E B O W L

PEPPERS, ONIONS,

RAMEN NOODLES,

WITH CUMIN. IT IS

M E AT, A N D A S O F T,

FRESH CORIANDER

EGG.

TO M ATO E S , C H I L L I

OF BROTH,

AND FLAVOURED

V E G E TA B L E S ,

FINISHED OFF WITH

B A R E LY P O A C H E D

AND A DOLLOP OF

GREEK YOGHURT OR LABNEH.

033

# SEASONAL

034

# SEASONAL

PREP TIME: 40 MIN V E G E TA B L E H A S H W I T H C H E V R E , N E T T L E + P I S TAC H I O P E S TO ( L E F T ) RECIPE PG.123 PREP TIME: 20 MIN CAULIFLOWER CHEESE WITH CRISPY M A P L E SY R U P PA N C E T TA RECIPE PG.123

035

QUICK OATS A healthy, nutritious start to the day Good Earth’s Quick Oats are quick and easy to cook, have that extra creamy flavour, are high in fibre and very low in salt. Quick Oats contain oat beta-glucan that can help lower cholesterol too! Add all your favourites like fresh berries and nuts or enjoy with just plain milk.

www.goodearth.com.mt

ONLY

€1.59

PU

T

AN

EGG ON

IT

EGG-STRAVAGAN ZA SCRAMBLED TO PERFECTION WHEN SCRAMBLING, AIM FOR ONE TABLESPOON OF FAT FOR EVERY TWO EGGS AND USE A BOWL AND FORK TO WHIP, AS A WHISK TENDS TO INCORPORATE TOO MUCH AIR. AND START WITH A HOT PAN. IF YOU CAN HOLD YOUR HAND AN INCH FROM THE COOKING SURFACE COMFORTABLY FOR 30 SECONDS, IT’S JUST NOT HOT ENOUGH.

W E I R D o r WO NDEFUL? CLOUD EGGS OR EGG NESTS ARE EGG WHITES WHIPPED TO STIFF PEAKS WITH GRATED CHEESE FOLDED IN. THEY ARE THEN SHAPED INTO NESTS AND BAKED WITH THE YOLK IN CENTRE.

A chicken’s reproductive cycle lasts a single day. After a hen releases a yolk from its ovary, it takes only about 24 hours for the egg to form before it’s laid. The process is deeply impacted by the time between a single sunrise and sunset; the longer there is sunlight, the more likely a hen is to lay an egg.

THREE TEMPERATURES WHICH ARE THE SECRET TO PERFECTLY BOILED EGGS An egg yolk will set at a much lower temperature than the egg white (70°C vs 80°C). Since the source of heat, boiling water in this case, is outside the egg, the egg cooks from the outside in. In theory, this means that by the time the yolk is set, the white has reached a higher setting temperature.

Eggs are hard-boiled when the internal temperature at the yolk’s centre is 79°C Medium-boiled when the yolk’s centre is at 74°C Soft-boiled when the internal temperature is 70°C.

037

# COCKTAIL

*

MANGO + BLUEBERRY M A I TA I

A TWIST ON THE CLASSIC,

T R O P I C A L G E TA W AY C O C K TA I L , T H I S M A I TA I I S M A D E W I T H SMOOTH SPICED RUM. Giuseppi’s Bar & Bistro

40 ml fruit puree 50 ml Sailor Jerry spiced rum 20 ml Agave syrup 20 ml fresh lime juice

To make the purée, blend half a cup of freshly squeezed pomegranate juice, one mango and 6 or 7 fresh blueberries. Strain. Add the rest of the ingredients to a cocktail shaker and shake well. Serve in an old-fashioned spey glass, add ice and garnish with mango slices, blueberries and a sprig of lemon verbena.

038

# BREAKFAST

40

WAKE + BAKE " B R E A K FA ST I S EVERYTHING. THE BEGINNING, THE FIRST THING. IT IS THE M O U T H F U L T H AT I S THE COMMITMENT TO A N E W D AY, A CONTINUING LIFE." – AA Gill Give your morning meal a healthier twist and get ahead on your five a day quota by adding seasonal vegetables to breakfast. And to make sure you’re good to go 'til at least l u n c h t i m e p u t a n e g g o n i t . Th e l o v e l y M a rt i n a f ro m Fo o d Therapy also shares some absolutely delicious breakfast bars, bowls and the fluffiest lightest egg free pancakes, guaranteed to get you out of bed.

040

# BREAKFAST

PREP TIME: 20 MIN G LU T E N F R E E , V E G A N A M E R I C A N PA N C A K E S W I T H A H A Z E L N U T C H O C O L AT E D R I Z Z L E PG.122 041

# BREAKFAST

PREP TIME: 15 MIN C H A I S P I C E D O AT S PG.122

042

# BREAKFAST

PREP TIME: 10 MIN T H E S E F I G B A R S A R E T H E P E R F E C T TA S T Y, S P U R - O F -T H E M O M E N T E N E R GY B O O ST PG.122

043

# BREAKFAST

# BREAKFAST

S TA R T Y O U R D AY W I T H T H I S D E L I C I O U S LY C R U N C H Y

H A N N A B R I F FA

P H OTO G R A P H Y:

HOMEMADE GRANOLA PREP TIME: 45 MIN TA H I N I G R A N O L A PG.123

045

# BREAKFAST

Top with some homemade tahini granola see recipe on pg. 125

Sweetened flaked coconut or unsweetened shredded coconut and dark chocolate chips.

Raisins, sweetened dried cranberries, chopped walnuts, pumpkin seeds and slivered almonds with milk.

Pistachio nuts, dates and fresh apricots.

Brown sugar, crumbled bacon and maple syrup.

Sliced fresh strawberries and milk.

Plain, honey or vanilla Greek yoghurt (or regular yoghurt, but Greek yoghurt is thicker), fresh berries, granola and a drizzle of maple syrup.

Add a few dollops of yoghurt - look at the last Served issue 6 for some recipes

Homemade chocolate hazelnut spread or store-bought Nutella and slivered almonds.

Sliced bananas, chopped walnuts, cinnamon and pure maple syrup.

Chunks of fresh pineapple, sliced bananas, unsweetened coconut and chopped almonds or macadamia nuts.

Homemade or store bought jam - look at the last Served issue 6 for some recipes

046

# BREAKFAST

QU ICK

SAY GOODBYE TO ANOTHER BORING BOWL OF PLAIN PORRIDGE OR COLD CORNFLAKES, TOPPED WITH MAYBE A DRIZZLE OF MILK OR A SPRINKLE OF BROWN SUGAR. THESE CREATIVE TOPPING IDEAS WILL ENSURE BREAKFAST’S MOST POPULAR CEREALS NEVER TASTE BLAND AGAIN. THE GENERAL RULE OF THUMB HOWEVER IS TO INCLUDE A NUT, A FRUIT, A SEED AND A NUT BUTTER, AND A DOLLOP OF CHOCOLATE SPREAD OR JAM FOR THAT EXTRA BIT OF INDULGENCE.

047

#TRENDING

Creative kitchen innovations Lagostina has been making beautiful, innovative cookware since 1934. Founded in Italy in 1901, the brand initially focused on tin plated flatware. The stainless-steel pots and pans followed in the ‘30, first in Italy and among the first worldwide, born out of an idea that took superb attention to detail and the selection of ever-more-advanced materials. In the ‘60 the pressure cookers was introduced, soon becoming an Italian icon.

Today, Lagostina offers an impressive array of

cookware sets, guaranteed to get you cooking in the kitchen. Carefully crafted, providing exquisite performance and the highest possible standards of style and exclusivity, the ranges created by Lagostina have been inspired by the very Italian pleasure of cooking.

All Lagostina products have always met the highest quality standards to guarantee maximum quality and performance. From three-ply stainless steel to hard anodized aluminium sets, there is a variety of cooking surfaces, including PTFE (Teflon-style) and ceramic non-stick and durable stainless steel.

This means that you can find a Lagostina set to suit your needs, whatever they are.

048

Lagostina stainless steel guarantees durability and performance in the kitchen using exclusive technologies for the base that give it perfectly even heat diffusion without hot spots, while the pans have been manually tested against thermal shock and acoustically to verify the perfect distribution of the layers while undergoing rigorous testing.

All Lagostina products come with a 25-year guarantee on stainless steel parts** and are dishwasher safe. They are available from Oxford House, Triq L-Imdina, Mriehel. **Against material and manufacturing defects

# BREAKFAST

PREP TIME: 50 MIN TOAD IN THE HOLE A Q U I C K B R E A K FA ST TO H I T T H E S P OT F I R ST T H I N G IN THE MORNING PG.123

049

#TRENDING

BOOKS Revering Gennaro Contaldo

THE EXUBERANTLY TALENTED CHEF WHO GAVE THE UK SIMPLE FRESH AND FLAVOURFUL FOOD, AND JAMIE OLIVER, HAS PRODUCED AN IMPRESSIVE LIBRARY OF COOKBOOKS IMPARTING HIS WAYS AND WISDOMS FREELY AND EASILY. FAST COOK ITALIAN FAST COOKING DOESN’T HAVE TO MEAN UNHEALTHY FAST FOOD! IN FACT, QUITE THE OPPOSITE.

GE NNA RO ’S PA SSI O NE

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

GE NNA RO ' S FA ST CO O K I TA LI A N

by Gennaro Contaldo Gennaro’s Fast Cook Italian ensures that whatever you fancy, you have a wealth of nutritious delicious recipes at your fingertips and from fridge to fork in forty minutes or less. The Italian philosophy of using a few good ingredients and cooking them in a simple, unfussy way yields recipes for a quick midweek meal for the family, or a more lavish Italian feast

050

# BREAKFAST

G E N N A R O C O N TA L D O T H E T R A D I T I O N A L I T A L I A N C H R I S T M A S C A K E , P A N E T T O N E , A LT H O U G H

D E L I C I O U S , I S Q U I T E A L E N GT H Y P R O C E S S TO M A K E AT H O M E . I

H AV E T H E R E F O R E C O M E U P W I T H T H I S Q U I C K W AY O F M A K I N G T H E M I N I V E R S I O N , S O O F T E N F O U N D I N C O F F E E S H O P S T H E S E DAY S

A N D N O T A L W AY S G O O D . M A D E W I T H F A S T- A C T I O N D R I E D Y E A S T A N D O N LY L E F T T O R I S E O N C E , T H E Y A R E Q U I C K A N D S I M P L E T O

M A K E AT A N Y T I M E . T H E Y A R E N OT TO O S W E E T E I T H E R , S O P E R F E C T T O E N J O Y W I T H A C A P P U C C I N O F O R B R E A K FA S T. R E C I P E P G . 1 2 9

051

# LUNCH + MUNCH

52

LUNCH + MUNCH " A S K N OT W H AT YOU CAN DO FOR Y O U R C O U N T R Y, A S K W H AT ' S F O R L U N C H .”

– ORSON WELLES

We’ve gone pie mad this issue with home cooks and pro chef Stefan Hogan putting forward their brilliant pie recipes for perfect pastry and delicious fillings, both sweet and savoury. And if you’re looking for some inspiration for side dishes, salads or warming bowls, then look no f u rt h e r. Th e re a re s o m e d e l i c i o u s i d ea s w h i c h w i l l w o r k well as stand-alone lunches or as part of a bigger picture.

052

PREP TIME: 6 HR

COOKING + OVERNIGHT CHILL RABBIT AND PORK PIE WITH JERUSALEM ARTICHOKE AND MUSHROOM PG.126 053

# LUNCH + MUNCH

PREP TIME: 4HR + 40 MIN G O AT S H O U L D E R P I E

Homecook: David Callaby Floridia

PG.124

054

# LUNCH + MUNCH

PREP TIME: 65 MIN S A L M O N + R I C OT TA P I E PG.124

COOK'S NOTE " T H I S R E C I P E H A S B E E N PA S S E D O N B Y O N E O F M Y F R I E N D S A N D I S A S TA P L E I N O U R FA M I LY.

I T I S H E A LT H Y, E A S Y T O M A K E A N D D E L I C I O U S T O

E AT A N D M A K E S A G R E AT A D D I T I O N T O A N Y P I C N I C B A S K E T. T O S A V E S O M E T I M E , I L I K E TO G R I L L T H E S A L M O N A DAY B E F O R E A N D I A LW AY S M A K E A P O R T I O N O F E X T R A PA S T R Y A N D F R E E Z E .

I U S U A L LY S E R V E T H I S W I T H A

CO LO U R F U L C R I S PY S A L A D. "

055

# LUNCH + MUNCH

PREP TIME: 4HRS C H I C K E N A N D P O M E G R A N AT E M O L A S S E S P I E

CUTLERY FROM LOFT

PG.124

057

# LUNCH + MUNCH

PREP TIME: 45 MIN + 4 HR ROAST PUMPKIN, BARLEY AND PORK COMFORT BOWL PG.125

BOWL OF

THE ISSUE THE WINTER PUMPKIN

STEALS THE SPOTLIGHT THIS SEASON. THIS RECIPE IS

BURSTING WITH FLAVOUR

AND TEXTURES,

IT'S A BIT

OF A MASH UP OF THE PURE ENJOYMENT YOU GET FROM E AT I N G S P I C Y, F R A G R A N T

FOOD WHICH ENVELOPS YOU IN WARMTH.

058

# LUNCH + MUNCH

Pumpkin and pork work really well together and pumpkin is a great vehicle for strong flavours and spice. Barley is an inexpensive and very easy to cook grain m a k i n g t h i s d i s h a g reat o n e f o r a l a z y w e e ke n d d i n n e r.

059

PREP TIME: 1 HR RICE BOWL WITH GOLDEN CREAM AND BUTTERNUT SQUASH PG.125

060

P H OTO S B Y H A N N A B R I F FA

# LUNCH + MUNCH

# LUNCH + MUNCH

PREP TIME: 30 MIN SQUASH ROSTI WITH YOGHURT SAUCE PG.126

061

# LUNCH + MUNCH

" T H I S L AY E R E D T R A D I T I O N A L S A L A D D R E S S E S T H E

P I C K L E D H E R R I N G I N A W AY TO LO O K L I K E I T W E A R S A F U R C O AT. "

PREP TIME: 30 MIN H E R R I N G U N D E R A F U R C O AT PG.127

062

# LUNCH + MUNCH

PREP TIME: 20 MIN MIMOSA SALAD (NAMED AFTER THE MIMOSA FLOWER)

PG.127

F R O M

R U S S I A

J U L I A B O I KOVA L E T S U S I N O N 3 O F H E R FAVO U R I T E T R A D I T I O N A L RUSSIAN DISHES

063

# LUNCH + MUNCH

PREP TIME: 60 - 90 MIN

B O R S C H ; T H I S I S T H E W AY M Y G R A N D M OT H E R M A D E I T AND THEN MY MOTHER. I FIND IT IS QUITE DIFFERENT TO THE USUAL RECIPE. PG.127

065

# LUNCH + MUNCH

A VERY VEGAN CHRISTMAS STEFY CASSAR REYNAUD

T H E TA L E N T E D S T E F Y C A S S A R R E Y N A U D S E R V E S U P D I S H E S F O R A P L A N T BASED CHRISTMAS MEAL WHICH ARE SO DELICIOUS, THE TURKEY RISKS BEING A B A N D O N E D O N C H R I S T M A S D AY.

S T I R - F R I E D W H I T E A S PA R A G U S P G . 1 3 0

S T U F F E D DAT E S P G . 1 3 0

MUSHROOM & PEARL ONIONS ON MASH PG.130

066

# LUNCH + MUNCH

CARAMELISED BRUSSELS SPROUTS PG.130

FESTIVE ROAST NUTS PG.131

V E G A N C H O C O L AT E LO G P G . 1 3 1

067

# LUNCH + MUNCH

"THESE FESTIVE VEGAN DISHES WILL WOW EVERYONE"

A D E L I C I O U S LY T H I C K V E G A N G R A V Y

PA R S N I P A N D C H E S T N U T S O U P P G . 1 3 1

(Like our facebook page to view this recipe)

LENTIL AND SAGE STUFFING PG. 131

068

Say hello to our

Happy Hour (s)

Everyday 16.00 to 18.00

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

E AT I N G O U T

1

7 DAY S A W E E K AT T H E C A R O B T R E E

M O N DAY: M A R R O B I O - T H E I TA L I A N K I TC H E N S P A G H E T T I W I T H K I N G P R AW N S A N D P I S TA C C H I O P E S T O

Ingredients 80g of toasted shelled pistachios Fresh basil 12 cherry tomatoes cut in half 4 cloves of crushed garlic Extra virgin olive oil 700g spaghetti 400g king prawns 1 glass of white wine Salt and pepper

Method Prepare the pesto sauce first by putting the pistachios in a blender with basil, 2 cloves of garlic, 4tbsp of olive oil and salt and pepper. Blend until it has turned into a smooth paste. Heat water in a large pan and bring to boil. Add a generous amount of salt and the pasta stirring to make sure the pasta does not stick together.

In a medium frying pan heat 2 tbsp of olive oil and add 2 crushed cloves of garlic. Add the king prawns and keep stirring whilst adding white wine, a little salt and the cut cherry tomatoes. Do not cook the prawns for more than 3-4mins.

Drain the pasta, reserving a cup of water and add it to the frying pan with the prawns and mix well. Lastly mix in the pesto and some of the reserved water, and serve.

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PHOTOS: MARK CASSAR

W e l c o m e t o y o u r w o r l d o f f l a v o u r – C a r o b Tr e e f o o d c o u r t

E AT I N G O U T

T U E S DAY:

2

MEDASIA FUSION LOUNGE GREEN DRAGON

Ingredients

For the rice:

120g sushi rice ½ a sheet of nori seaweed 40g fresh salmon 50g avocado 50g cucumber strips 1 crabmeat stick Mayonnaise Orange tubikko (Fish roe) To top Slice of smoked salmon Spicy mayonnaise Teriyaki sauce

360g sushi rice Water (check label to calculate ml) 3 tbsps. rice vinegar 1 tbsp. sugar 1 tsp. salt

Method for the rice Wash the rice three times in cold water and drain well. Cook according to the instructions on your packet. As a rule of thumb, the rice will need around 30 minutes to cook. Add some kombu seaweed to the water to flavour the rice. Leave it to settle and cool, mixing in the sugar, vinegar and salt.

Method: Cover a bamboo mat completely with clingfilm. Place a ball of sticky rice onto the centre of the mat and spread it to all four corners with your fingers onto the nori sheet. Once flattened, layer your fillings neatly along the middle. Lift the side of he bamboo mat closet to you, pushing down the fillings at the same time and roll the mat, nori and rice tightly. Once you’re confident it’s sticking together, remove the bamboo mat. Roll the sushi in the tobiko if using or a drizzle of mayonnaise. Then slice into six pieces. Serve with a dollop of wasabi, soy sauce and pickled ginger.

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E AT I N G O U T

W E D N E S DAY:

T H U R S DAY:

BRASS AND KNUCKLE

PESCADO

THE PERFECT STEAK

P A N F R I E D B L A C K M E A G R E W I T H P O TAT O PUREE, PUY LENTIL CASSOULET AND BOIS BODRAN DRESSING

3

4

Before cooking, take the steaks out of the fridge about 30 minutes before so they reach room temperature to ensure they will cook evenly.

Puy lentil cassoulet Ingredients 100g puy lentils 50g carrot diced 50gr onions diced finely 50g celery diced finely 100ml veal stock 100ml red wine

Season well with salt and fresh black pepper on both sides. Heat a heavy based frying pan and a drizzle of oil. Place steaks in the pan and sear until golden brown.

Go ahead and touch your steak. With practice, you can gauge how far done it is by pressing on the meat. Rare feels quite soft, medium rare is slightly resilient and medium has a bit more spring. If it’s firm, you have overshot into medium-well or well-done territory.

Pull the steak off just before it reaches your preference. Meat continues to cook a little even when taken off the fire so be sure to allow for this “carryover cooking” when you are checking doneness.

Method Sweat onion, carrot and celery till soft in a medium size pan, add lentils and red wine, veal stock slowly simmer till the lentils are soft for around twenty minutes. Set to the side keep warm

After you have cooked your steak, let it rest for 7-10 minutes before you carve. This will allow the juices to redistribute and your steak will be juicier.

Bois Bodran dressing Ingredients 100ml tomato ketchup 100ml olive oil 2tsp Dijon mustard 50ml red wine vinegar 10 drops tabasco 50ml Worchester sauce 5g tarragon 5g chervil 5g shallots 5g chives 072

Method Add all the liquid ingredients to a bowl and whisk slowly adding olive oil whisking continuously until it thickens. Add the herbs and shallots and set aside.

Fry two fish fillet sin a little oil in a pan, season and fry skin down until crispy then turnover for another four minutes. With Potato puree a good spoon full in middle of the plate, same with puy lentil cassoulet place fish on top with dressing around fish Potato puree Ingredients 250g dry mash potato 125g butter 125g double cream Method Peel and cook potatoes till soft and strain. Warm butter and cream in a pan, 250g add potatoes Then with a blender, blend till smooth season with salt to taste keep warm to the side

E AT I N G O U T

F R I DAY: INAS ICE AND ART THE CAROB TREE FOOD COURT PIE

Ingredients for Filling Serves 6-8 100g brown sugar 40g golden syrup 40gr 60g carob syrup 60gr 100ml cream 100ml 2 eggs 45g melted butter 200g dark chocolate drops 140g walnuts 140g pecan nuts

60g dried black currents 60g chopped dried apricots 80g dried figs Sweet pastry dough 150g sugar 300g butter 1 egg 450g flour Zest of 1 orange

5

Method: Beat the sugar butter and the egg then add the flour and the orange zest, beating until all ingredients are combined. Let the dough rest for I hr then open it up and line a pie tin with it. Boil together the brown sugar the syrups and cream then pour in chocolate drops, eggs vanilla and the melted butter. In a bowl combine all nuts and the dried fruit and pour the liquid mix and mix well all the mixes well together then pour the mix in the prepared pie dough. Preheat the oven temperature 170 °C and bake for 20-25 mins

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E AT I N G O U T

S AT U R DAY: TUK TUK SOUTH INDIAN STREET FOOD V E G A N S A M O S A C H A AT

Mashed samosa topped with chana masala, freshly chopped vegetables & chutneys.

This crispy-crunchy-spicy-tangy Indian snack is downright addicting and if you eat with your hands, you’ll have to chaat (lick) your fingers afterwards.

Serves 4 Ingredients For the chickpeas 2 cups soaked and boiled chickpeas 2 tbsp. sunflower oil 2 tsp. ginger garlic paste 1 medium sized onions finely chopped 3 chopped tomatoes 2 tsp. chana masala powder ½ tsp. dried mango powder salt to taste

Other Ingredients 4 vegan samosas 4 tbsp. tamarind chutney 4 tbsp. green chutney 4 tbsp. finely chopped onions 4 tbsp. finely chopped tomatoes 4 tbsp. sev (crispy noodles) 4 tbsp. finely chopped coriander 2 tbsp. lemon juice 2 tsp. chaat masala Method for the chickpeas Heat the oil in a deep non-stick pan, add the garlic ginger paste and sauté on a medium flame for a few seconds and then add the chopped onions and cook for 2 minutes. Add the tomatoes, mix well and cook on a medium flame for 4 to 5 minutes or till the tomatoes turn soft, while stirring occasionally. Add the chana masala powder, chilli powder, dried mango powder,

little salt and approx. 2 tbsp of water, mix well and cook on a medium flame for 1 minute, while stirring occasionally. Add the chickpeas and ¼ cup water, mix well and cook on a medium flame for 1 to 2 minutes.

Divide into 4 equal portions and keep aside.

How to proceed Cook the samosas in an oven or frying pan.

Take 1 samosa, roughly break it into small pieces and place in a bowl. Put a portion of the prepared chickpeas over it. Pour 1 tbsp. tamarind chutney, 1 tbsp. green chutney, 1 tbsp. chopped onions, 1tbsp. chopped tomatoes, ½ tbsp. lemon juice, ½ tsp. chaat masala and 1 tbsp. of sev and mix all together. Place the mixture onto a plate. Finally sprinkle the coriander and sev evenly on it. Repeat the above to make three more plates Serve and enjoy!

E AT I N G O U T

S U N DAY: GENKI ASIAN CAFÉ C H I C K E N A N D V E G E TA B L E S T I R F R I E D E G G N O O D L E S

1 tsp. chopped lemon grass 1 vegetable oil 2 cloves garlic (finely chopped) 1 tea spoon grated ginger 1 tbsp. sliced shitake mushroom 150g thinly sliced chicken breast 10g each of the following vegetables, chopped – Bok choy, spring onions (white part), mixed bell peppers, carrots, red onions

300ml oyster sauce 200ml chicken stock 1 portion precooked egg noodles (180 g) 1 tbsp. chopped spring onions (green part) 1 tea spoon chopped fresh coriander 1 tbsp. sesame seed oil

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Method: Heat wok to a medium high heat and add vegetable oil, garlic, ginger, shitake mushroom, and stir fry for a few seconds.

Add sliced chicken breast and stir fry for a further two minutes followed by all the vegetables for another two minutes. Deglaze the wok with oyster sauce than add chicken stock and leave to boil for about one minute. Add precooked egg noodles and let it all simmer in the sauce for two minutes stirring constantly. Top the dish with chopped spring onions (green part) chopped fresh coriander and sesame seed oil

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E AT I N G O U T

A f t e r o n l y 6 m o n t h s o f b e i n g o p e n C a r o b Tr e e h a s a l r e a d y s o l i d i f i e d i t s e l f a s M a l t a ’s favourite food court. Located at Spinola Park, a recently opened office park, Carob Tr e e b r i n g s t o g e t h e r 1 1 k i t c h e n s a n d b a r s e n c o u r a g i n g c u s t o m e r s t o f i n d t h e i r f l a v o u r ; a n d w h a t a v a r i e t y o f c h o i c e t h e r e i s . We s a t d o w n w i t h C h r i s D e M i c o l i , D i r e c t o r a n d c r e a t o r o f C a r o b Tr e e t o f i n d o u t a l i t t l e b i t m o r e .

Was it hard to find the right people to work with?

It is not a question of hard per say, but it took its time. We wanted to have a food court where every outlet has exceptionally high standards; not only in terms of food, price and quality, but in terms of their processes and back end. I spent two years combing through different eateries in Malta and handpicked them until we slowly filled up the roster at Carob Tree; a point customers recognise and appreciate. All our outlets operate at the highest levels and we are extremely proud of all of them.

What are the different cuisines and why did you go for this mix?

The different outlets are TukTuk South Indian Street Food, Genki Asian Café, Marrobbio handling Italian cuisine, Pescado which focuses on fish, Brass & Knuckle which focuses on meat, deli and bakery, Medasia sushi and cocktails, Inas for ice cream and dessert, and Lot 61 handling coffee, sweets and breakfast in the foyer. We focused on having an engaging mix of cuisines to cater for everyone’s mood and flavour. We still have two spaces that need to open and they’ll be coming soon beginning 2019.

What are some of the biggest issues in the running of a food court?

Every business has hurdles to overcome, especially right now in catering one of the premier issues is staffing. Over the last couple of years most eateries in central areas in Malta have found a tough time recruiting and keeping staff; from chefs to cashiers. There are ways to better the situation on a micro level but it is a growing concern.

What has the feedback been like?

The feedback has been fantastic. Of course we have had the odd complaint, and we’re on a learning curve, but in general and across the board feedback have been incredibly positive.

Customers appreciate the quality and variety

of food that we have on offer, but also appreciate the ease, atmosphere and overall experience of Carob Tree. The most fulfilling feedback comes from our return customers of which there are many. But we’re always open to feedback positive or negative, we welcome it as it’s an opportunity to grow and refine.

What is The Pod? The Pod is a flexible studio space which makes Carob Tree completely unique. It is our own creative zone with two kitchen set ups, cameras and more. We’ve already hosted a number of new interesting events and will now be focusing on cooking classes, master classes and the like. But watch this space as we’ll be bringing some very cool new experiences for our customers.

Carob Tree seems to be rather event focused, what’s the reason behind such events?

We feel that creating engaging events, whether for adults or kids, is a great marketing tool and breaks down the barriers further between ourselves and our customers.

As Carob Tree and as The Pod we’ve already hosted some ground breaking events such as Live Karaoke inside of The Pod where customers sang with a live band and got their own music video, as well as our Murder Mystery, which was a tremendous success based on the feedback we received.

Carob Tree seems to be very focused on customer experience and feedback, why is this given such importance?

The customer experience is one of our highest priorities. Carob Tree is a curated space where we paid close attention to ease and atmosphere. It’s a food court, so it is self-service, but we have incredible staff and high standards in terms of cleanliness and helpfulness, which is a true testament to our General Manager, Antoine Mifsud. He’s the guy who keeps this train on track operating at excellence, which is our ultimate goal.

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What are some of your key demographics?

Well the point of Carob Tree is that there is something for everyone; that being said we’re really attracting customers for business meetings/ lunches and families. We’re trying to open up our demographics because as I said, this is a foodie place and it serves anyone who enjoys good food and variety.

What’s great about the Carob Tree is that it hits the mark no matter your lifestyle. If you want to be in and out in under 45 mins, or you want to spend a day working plugged into our charging stations and making use of our wi-fi. Whether you want a night out with your friends and samplings from each kitchen, or a safe space for young families. The latter of whom we have really tried to cater for and have big plans for.

What about sustainability?

This is and has been the hot topic on the industry recently and we want to lead the charge. We are just completing our sustainability policy and will be putting it into practice soon. We want to be completely transparent in terms of what suppliers we use and our policy. This isn’t about competitive advantage; it’s about the entire industry becoming as sustainable as possible and we’re keen to collaborate and assist in any ways that we can.

What are your plans for the future?

We are working on adding more covers and new spaces for our clients to enjoy. By the end of the year we should have a space specifically for table bookings and by the end of 2019 first quarter we should have a unique family zone.

S E R V E D

C H R I S T M A S D O E S

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TA B L E W A R E + D E C O R AT I O N S F R O M LO F T

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C H O C O L AT E M O U S S E P G . 1 2 9

Somehow the very busy Served team managed to pull off a pre- Christmas festive dinner which was hailed quite a success. Nico generously provided the location complete with fireplace and outside stone oven. Here Eunice cooked a wonderful stuffed pork prepared and provided by Meats and Eats. The recipe is a fiercely guarded family one, but we’ve given the ingredients so do have a go.

O C TO P U S C A R PA C C I O P G . 1 2 9

Sam made the soup, Keeley the sides and Sean, with the generosity of Adam’s Gourmet fish shop, used his discerning eye to lay out the most beautiful fish carpaccio spread.

Eunice, not content with cooking the pork to perfect, made decadent chocolate mousse while I provided the whiskeys covering my bases with both single, Glenlivet, and blended

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malts, Chivas, which went down a treat and were pronounced as much of a success as all the food, if not more. All this at a gorgeously laid out table decorated with unique festive pieces from Loft. All in all, a very good prelude to the rest of this festive season. And from the Served team to all, a very happy Christmas!

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FROM LEFT: Back; Chris Pace (Digital) , Chris Psaila (Creative Director / Publisher) , Nicholas Cutajar (Designer), Sarah Kennard (Editor) Front from right; Keeley Bajada (Sales Manager) , Eunice Muscat (Stylist), Sean Mallia (Photographer), Sam Psaila (Sales Director / Publisher)

PORK WITH A CHRISTMAS STUFFING PG.129

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" A F T E R A F U L L B E L LY A L L I S P O E T R Y " – FRANK MC.COURT

CARAMELISED BRUSSEL SPROUTS PG.129

THAI PUMPKIN SOUP PG.127

M I X E D F I S H C A R PAC C I O P G . 1 2 9

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PREP TIME: 30 MIN LO C A L F R E S H P R A W N S A N D S A L M O N C A R PA C C I O W I T H A L E M O N DRESSING FROM ADAM'S GOURMET FISH SHOP PG.129

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PREP TIME: 5 MIN O C TO P U S C A R PAC C I O W I T H A L E M O N D R E S S I N G PG.129

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STEW ON IT!

STEWS ARE THE FOOD E Q U I VA L E N T O F A H O T W AT E R B O T T L E , S O W E ’ V E ROUNDED UP SOME TOP TIPS AND TRICKS TO REMEMBER WHICH WILL HELP YOU C R E AT E T H E B E S T K I N D O F COMFORT FOOD.

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1. CHOOSE YOUR CUT

4. SEAL THE DEAL

For a beef stew, cheaper cuts like chuck, flank or bone-in shin will melt to create a gelatinous, glossy rich stock while the meat becomes oozingly tender rather than stringy or chewy. This is due to the marrow of the bone which will melt into the juices to make a light bone broth. Sirloin or ribeye have no place in a stew and will probably become chewy.

Brown your cut on a red-hot pan to seal it and ensure your stew retains maximum flavour. And don’t forget to scrape those brown caramelised bits on the bottom of the pan. To thicken your stew and ensure a thick glossy sauce, coat the meat in a tablespoon of plain or corn flour before browning.

Chicken thighs and legs were made for stews and as with beef, bone in is best.

De-skin them and chop in half to expose the bone, to allow the marrow to infuse into the braising liquid for maximum flavour.

2. BULK UP

Vegetables make a meat stew go further, just opt for large chunks which won’t turn to mush. Celebrate the season with butternut squash, parsnips, carrots and turnips.

Pulses and beans are also a brilliant addition to stretch your stew further.

3. FILL UP ON FLAVOUR

The world is pretty much your oyster when it comes to seasonings and flavourings, but some ingredients provide some extra oomph: robust herbs like rosemary and thyme, spices and fresh chilli, garlic, crispy bits of bacon, mushrooms and mushroom ketchup; and of course, that humble old soul that is essential in the base of any worthy stew – the onion. Anchovies may sound unusual but will melt into the stew leaving that moreish umami flavour.

Worcestershire sauce, which contains anchovy extract, dried porcini and even the rind from a wedge of parmesan cheese, added to the braising liquid, will give an intense earthiness and depth of flavour.

Always add a base of finely diced celery, carrot and onion, ideally using goose or duck fat or pancetta lardons to gently fry them in.

5. LOOSEN WITH LIQUID

Take time to make or find a good stock and half the work is done. For a traditional beef or chicken stew, add red wine to your stock or if you’re feeling somewhat extravagant a glug of cognac fist to deglaze the pan for an inimitable richness of flavour.

The love affair between beef and Guinness is well documented and a good way to use up left-over beers.

6. MEAT FREE

If you want a hearty vegetarian stew with a little bit of texture, portobello mushrooms and aubergines are your best bet as they will soak up the flavours of the sauce while maintaining their structural integrity.

Add pulses and beans for extra bulk and texture.

7. TAKE IT SLOW

Timing is everything and patience is key here. Depending on the weight of your cut, you will need anything from two hours to five hours. The toughest of cuts like chuck, shin and oxtail will need three hours minimum while chicken thighs and legs will be good to go in an hour and a half.

8. AT THE FINISH

Add a little acid towards the end, to balance the deep hearty flavour with a squeeze of lemon or dash of good balsamic. Season your stew at the last stage

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too as doing this earlier in the process could leave your stew over-salted as the liquid reduces during cooking.

9. SIDE KICKS

Serve seriously good mash made with potatoes boiled in milk and cream, or be decadent and make some pommes mousseline, which is essentially mash made with an equal butter to potato ratio alongside your unctuous stew. Or experiment using other root vegetables like celeriac or sweet potato.

SCRAPING UP THOSE

CARAMELISED BROWN BITS FROM THE

BOTTOM OF YOUR POT

WILL GIVE

YOUR STEW

A DEEP RICH FLAVOUR

# STAR DISH

G E N N A R O C O N TA L D O LAMB STEW WITH BUTTERNUT SQUASH AND SAFFRON

THIS HEARTY LAMB STEW WITH

B U T T E R N U T S Q U A S H A N D P OTATO IS FULL OF COLOUR – ORANGE

FROM THE SQUASH, YELLOW FROM SAFFRON AND A HINT OF RED

F R O M TO M ATO A N D C H I L L I . S I M P L E TO P R E PA R E , T H I S O N E - P OT M E A L

M A K E S A D E L I C I O U S FA M I LY M E A L OR AN INFORMAL DINNER WITH FRIENDS.

Pro Chef Gennaro Contaldo Lamb stew with butternut squash and saffron (Spezzatino d’agnello con zucca e zafferano) Serves 4 700g stewing lamb, cut into chunks salt and freshly ground black pepper 3 tbsp. extra virgin olive oil 1 onion, finely chopped 2 garlic cloves, finely chopped 1 red chilli, halved lengthways 2 sprigs of rosemary 4 small sage leaves a pinch of saffron, diluted in 1 tbsp water 2 tbsp. canned chopped tomatoes

4 tbsp. dry white wine 200ml 1 cup vegetable stock (or use a stock cube) 200g potato, cut into large chunks 400g butternut squash, peeled and cut into large chunks Method Rub the lamb all over with salt and pepper.

Heat the olive oil in a large saucepan, add the meat and brown on all sides, then remove and set aside.

Add the onion, garlic and chilli to the pan and sweat for a couple of minutes. Return the lamb to the pan, then add the herbs, saffron and tomato. Add the wine and allow to evaporate. Add the stock, cover with a lid and

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cook on a very slow heat for 1 hour.

Add the potato and butternut squash and continue to cook for 30 minutes. Remove from the heat and leave to rest for a couple of minutes before serving.

For a slow cooker Brown the meat, sweat the vegetables and add the herbs, saffron and tomato as above; add the wine and allow to evaporate. Add 350mlcups stock and bring to the boil, stirring. Cut the potato and squash into 2.5cm chunks. Put the potatoes into a large slow cooker pot, pour over the lamb mixture, press the lamb beneath the liquid and scatter the pumpkin on top. Cover and cook on low for 8–9 hours. Stir before serving.

# STAR DISH

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# ON THE BOTTLE

WANT WINE WILL TRAVEL he story of Cincinnato begins in the ancient town of Cori, set in olive groves and vineyards, about 50 km south of Rome.

As with many other towns and cities, its history often overlaps with myth and it is believed that its origins date back to the first millennium BCE, when the Trojan Dardanus, escaping with Aeneas after the destruction of Troy, founded Cori and named it Corace D’Argo. Every era has left important testimonies, now nestling in the Medieval lanes. From the acropolis which reveals the remains of the so-called

Temple of Hercules, to the round towers of the Roman defensive wall, then the entrancing beauty of the Temple of Castor and Pollux. The former is in the Corinthian style, dating back to the early first century BCE; the latter, in the Doric style, can probably be dated 100–89 BCE. In 1947, several farmers in the town of Cori came together to found Cincinnato, with the aim of promoting and marketing member products as well as promoting local agriculture and the prosperity of the entire community. The name “Cincinnato”

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was chosen in honour of the Roman politician, Lucius Quinctius Cincinnatus, who lived in the fifth century.

At the time of its foundation the cooperative was already providing important assistance to members for agricultural improvement and plant health protection. At the end of the Sixties, the cooperative acted to support the typicity of local winegrowing, bringing Cori Rosso and Cori Bianco wines DOC certification in 1971. A state-of-the-art cellar was built in 1979. Over the years the cooperative has always managed to deal with the shifting

# ON THE BOTTLE

conditions affecting the local winegrowing process, thus safeguarding its leadership in the field of local grape processing. Today, it is a modern winery with a legacy built on 70 years of history, 550 hectares of land, 130 grower families, who pretty much make up the entire rural community of Cori.

The ethos The Cincinnato ethos is deeply conscious of the importance of typicity and biodiversity, and is a fast gaining well deserved international recognition. It has always been committed to reaping the results of unrelenting hard toil to recover and promote the native varieties of Nero Buono and Bellone. For the past twenty years important resources, both economic and human, have been devoted to a complex quality project aimed at improving the product and upgrading the cellar to obtain excellent wines starting from a selection of the estates, vineyards and grapes of the cooperative members. Meticulously defined vineyard procedures, a harvesting calendar, and scrupulous vinification processes are also followed.

The winery The winery occupies an indoor area of 5,000 square metres and can accommodate a capacity of 100,000 hectolitres, stored in numerous stainless-steel tanks. It avails itself of leading-edge winemaking technologies to preserve and enhance the quality of grapes, with harvest taking place early in the morning at the appropriate stage of ripeness. The clusters are taken to the cellar in small tubs where quality is assessed and the winemaking begins. The grapes are crushed and pressed gently so as to maintain quality. Must is fermented at a temperature of 18 °C in tanks fitted with cooling pockets.

Red grapes are processed in seven 500-hectolitre fermenters with outer sheathing for temperature control. Cooling is achieved with a brand-new refrigeration plant of 1,000,000 negative kilo-calories.

The production area is installed with top technologies for wine clarification and filtration. The finished wine is bottled using a small, up-to-date system running at 3,000 bottles/hour.

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Visitors are made very welcome and comfortable in the finely restored nineteenthcentury farmhouse, nestled among the vines, with views over the Circeo promontory, and includes a stylish modern barrel cellar. This delightful environment is made complete with the delicious meals created by the chef to show off the estate wines to their very best and using only products offered by cooperative members or purchased daily at the local market. Its scenic country setting and elegant style make it perfect for ceremonies, conferences, and corporate meetings. Find out more on www.cincinnato.it Cincinnato in numbers 70 Years in the business 100 Entirely organic hectares 550 Hectares of land 130 Families 1.531.823 Kwh of GREEN energy generated 530.00 Kg CO2 saved 16 Destination countries for Cincinnato exports 900.000 Corks used on average

Let’s Do Lunch this Weekend Whether boozy or foodie, lunch in the elegant Villa Corinthia promises something

extra-special. Paired with your choice of free-flowing wine, Prosecco or Champagne, this exquisite menu is served every Saturday and Sunday from noon to 3pm

Saturday & Sunday Lunches CORINTHIA PALACE HOTEL AND SPA, DE PAULE AVENUE, SAN ANTON, BZN9023, MALTA +356 2144 0301 | SANANTON@CORINTHIA.COM | CORINTHIA.COM/PALACE

ALL FROM ECLECTICIST

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An artist in the kitchen‌ Stefan Hogan needs no introduction. Crackling with energy, ambitious and hugely creative, and with a CV hard to match, his talents have been well documented – here and in many other publications before us. The Corinthia group has enjoyed the fruits of his skill and artistry in the kitchen for twenty-five, years and his passion is as fresh as ever. In this issue, once again he and his hard-working team create dishes to inspire you to celebrate the festive season in innovative and interesting ways.

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PREP TIME: 3 HRS + OVERNIGHT CHILL R A B B I T & P I S TA C H I O PAT E E N C R O U T E ( R I G H T ) PG.132 PREP TIME: 40 MIN PUMPKIN & SMOKED OYSTER LAKSA

TABLEWARE AVAILABLE FROM: ECLECTICIST

PG.132

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ST E FA N H O G A N + C H E F D E PA R T I E C L A I R E G I O R D I M A I N A PREP TIME: 30 MIN BAKED EGGS WITH LEEKS, KALE AND RAS EL HANOUT PG.133

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ST E FA N H O G A N + C H E F D E PA R T I E C L A I R E G I O R D I M A I N A SHANGHAI STYLE GLAZED BEEF RIBS PG.133 R I G H T: B R A I S E D O X TA I L W I T H C R E A M E D P O L E N TA PG.134

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TABLEWARE FROM ECLECTICIST

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# MASTERING

trademark of French cooking, the soufflé is like magic, using nothing more than air to transform everyday eggs into a magnificent masterpiece.

Crispy on the outside, and soft and fluffy on the inside, a soufflé can include sweet or savoury ingredients.

Making a soufflé is actually a simple process, despite its reputation for being difficult to make. Here Head Chef for Hammett’s Restaurant Macina Franciscos Carrasco demonstrates how to make a divinely sweet soufflé.

MASTERING THE SOUFFLE...

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# MASTERING

A PERFECT SOUFFLÉ Ingredients 2 large eggs, separated 1 tbsp. plus 2 tsp. melted butter 1 tbsp. plus 2 tsp. all-purpose flour 1/4 cup cold milk 1 tsp. freshly grated orange zest 1 tbsp. Grand Marnier 1/8 tsp. vanilla extract 1/4 cup white sugar Candied orange to garnish

1. Preparing the bowls with butter and Sugar (brushing the moulds down to up to help the souffle grow as a trick)

2. Separating the egg yolk and white.

3. Making the mix (yolk eggs, flour, milk, orange zest, grand Marnier, Vanilla)

4. Mixing white eggs

" Brush the bowl or ramekin very thoroughly and in a straight line as this will help the shuffle rise" 5. Mixing both preparations

6. Pouring the mix in to the moulds

7. Fill the bowls leaving 1cm between top of mixture and edge of bowl in order to give the scuffles space to rise.

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# EATING OUT

GIUSEPPI’S BAR & BISTRO

TRADITION WITH A TWIST

P I G ’ S H E A D, G R I B I C H E , S A L S A V E R D E , AV R U G A

B O N I TO TA R TA R W I T H P O N Z U, TO B I KO C AV I A R

The Diacono name is synonymous with good food; some of the most popular kitchens are run by Diaconos from two generations, but what makes Giuseppi’s Bar & Bistro particular is that the front of house as well as the kitchen are led by uncle and nephew.

The thickly cut, triple cooked potato chips just add to the pleasure in this dish.

For our final main, tender roast duck breast on a walnut sauce and with poached pears. Cooked to perfection, the sweetness of the pear complements the duck while the walnut adds the right amount of crunch and balances it out. A sweet delicate Jerusalem artichoke ice cream is utterly delicious and paired perfectly with brandy snap, chocolate soil, caramelised pecans.

CAVIAR, SAMPHIRE PG. 134

& BREAD CRISP PG. 135

Chris manages front of house and does so with a knowledge manner and a calm air around him while Michael, his uncle and a veteran, presides over the kitchen.

Here together with his sous chef Ryan Vella, he conjures up dishes and menus which keep delighting customers. The system works well, and things run very smoothly. This is a restaurant which keeps its clientele happy and coming back for more.

While Srdjan, the Bar Supervisor prepares our cocktails, Chris is here, there, and everywhere, ensuring that everything runs smoothly and with as few hitches as possible. He does this calmly and his personable character is the perfect foil for clients looking to have a good evening. His team is a tight knit one which has stayed the course for the two years the establishment has been open. Chris comes from the hospitality industry having worked and studied in hotels. He thrives on the highs and lows that each day bring, knowing that no two days are the same.

We begin with the Bonito tartar with ponzo sauce and tobiko is an excellent start to our meal. Fresh, flavourful and light, it’s a great prelude of what comes next.

Pig’s head roulade complete with pig’s ear crackling is next and it tastes fantastic.

Smoky and salty from the fresh samphire, it should taste more unctuous but it’s simply delicious. And then it’s time for blackened seabass cooked in a very delicate beurre blanc, served on wilted spinach and garlic chips for extra texture.

Michael and Chris believe that supporting local producers is an obvious thing to do, and this is reflected in the menu which changes daily. The kitchen often creates menus around one single ingredient such as the deliciously Gozitan grown local asparagus, currently in season. Giuseppi’s is everything that is familiar, but set against a fresh new background; where recipes, tradition and knowledge are passed down from one generation to the next. Patrons are clearly regulars who keep coming back to mark any and every occasion. The synergy between the kitchen and the floor is harmonious, creating an excellent relaxing atmosphere in which to serve great creative dishes. The service is flawless too, and totally on point when it comes to pairing wine, guiding guests through the menu and ensuring an impeccable service. The attention to detail in the design creates a casual familiar feel while the service elevates it to something more refined.

Meanwhile the team at Giuseppi’s continues to create dishes steeped in tradition but given a modern twist. what ultimately works and is very evident here is that personal touch to everything; from the carefully selected 400 strong wine list to the playlists prepared for each evening – a fusion of Michael and Chris’s musical preferences. You could almost say they approach their playlist the way they do their food – personal and a good balance of classic and contemporary.

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# DESSERTS + DRINKS

PREP TIME: 40 MIN C H O C O L AT E T R I F L E W I T H F O R E S T B E R R I E S PG.136

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INSIDE #1

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SWEET + TOOTH THE WORLD OF

DESSERTS IS RICH

W I T H TA S T E , T E X T U R E ,

D I V E R S I T Y, V E R S AT I L I T Y A N D P R E S E N TAT I O N .

THE DESSERTS IN THIS

ISSUE TICK ALL OF THE ABOVE.

PREP TIME: 40 MIN M E R I N G U E , P O M M E R I N G U E TA R T L E T S PG.136

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# DESSERTS + DRINKS

P R O C H E F S T E FA N H O G A N & PA S T R Y C H E F M A R K MCBRIDE

– C O R I N T H I A PA L AC E , AT TA R D CITRUS + KISSES PG.137

BY THE PROS MUCH CAN BE LEARNT FROM S I M P LY W AT C H I N G A P R O C H E F P R E P F O R S E R V I C E , O R TA L K I N G TO A C H E F A B O U T W H AT H E O R S H E I S M O S T E XC I T E D TO P R E PA R E F O R A M E N U , O R E V E N A FA M I LY M E A L . AT T H E I R H I G H E S T L E V E L S , PROFESSIONAL CHEFS WOW AUDIENCES WITH THEIR SKILL, C R E AT I V I T Y A N D I N S T I N C T F O R F O O D . A N D T H AT S P R E C I S E LY W H AT T H E P R O C H E F S I N T H I S I S S U E D O.

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# DESSERTS + DRINKS

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# DESSERTS + DRINKS

CHRISTMAS BAKE-OFF

PREP TIME: 45 MIN + 2 HR CHILL

C H O C O L AT E B R A N DY TA R T E PG.137

Baking is a science with methodical procedure, so while there maybe less wiggle room to be spontaneous there is enough for bakers to get creative.

Here three of our talented home cooks do just that with their chocolate themed bake off.

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# DESSERTS + DRINKS

PREP TIME: 1 HR VEGAN BROWNIES WITH A HAZELNUT GANACHE

W A L L PA P E R S F R O M LO F T

PG.138

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# DESSERTS + DRINKS

PREP TIME: 1HR + FREEZE TIME C A R O B A N D C H E S T N U T TA R T W I T H W H I S K Y I C E C R E A M PG.138

T H E C A R O B A N D T H E C H E S T N U T L E N D A R E A L LY L O V E LY E A R T H Y N O T E T O T H I S D E S S E R T. T H I S I S C H R I S T M A S IN A MOUTHFUL.

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# DESSERTS + DRINKS

PREP TIME: 30 MIN + 90 MIN CHILL CHOC-PEPPERMINT SLICE

W A L L PA P E R F R O M LO F T

PG.139

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# DESSERTS + DRINKS

PREP TIME: 30 MIN REINDEER RICE KRISPIES

W A L L PA P E R F R O M LO F T

PG.139

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# DESSERTS + DRINKS

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# UPDATE

#ON THE BOTTLE Gin moments - Bubbles for Christmas - King of Italy

"TOO MUCH OF ANYTHING IS BAD, BUT TOO MUCH CHAMPAGNE IS JUST RIGHT" –MARK TWAIN

INSIDE THE ‘RED OCTOBER’S HAMPER COLLECTION

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

BUBBLES THIS CHRISTMAS FABIEN ETIENNE RECOMMENDS

Red October's Hampers contain a wide assortment of quality wines, premium spirits, scrumptious chocolates, mince pies and biscuits, and other savoury treats. There are over 40 hampers to choose from, all wonderfully crafted and presented. Red October also offer bespoke and customised hampers in gift boxes or wicker baskets, a variety of wine packs in wooden or gift boxes, and a selection of premium brands all gift wrapped and inclusive of delivery.

A thoughtful and appetising gift that would certainly be appreciated and enjoyed long after it is received’.

Available from Red October, 272 Medina Rd, Qormi F: /RedOctoberMalta

1. 2008 Champagne Lallier Millésime, Grand Cru, Aÿ Where to find it: Abraham’s Supplies Co Ltd - Vini e Capricci Gozitano Agricultural Village, Mgarr Road, Xewkija, Gozo

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THE KING OF ITALIAN BUBBLES Canti Prosecco DOCG is dry and pleasantly fruity. Light golden hues and a satisfyingly fragrant bouquet, with a crisp, lively palate of dry, fruity peach and pear characters. It is ideal as an aperitif and during a meal.

Distributed by Red October, 272 Medina Rd, Qormi F: /RedOctoberMalta

2. NV Pierre Peters, Cuvée de Réserve, Blanc de Blancs, Le-Mesnil-sur-Oger Where to find it: IV Cellars Sir Arturo Mercieqa, Tas-Sliema

3. 2005 Bollinger, La Grande Année Rosé, Aÿ Where to find it: Farsons Beverage Imports Company Ltd The Brewery, Mdina Road, Mriehel

# ON THE BOTTLE

The Family Spirit The Glenfarclas Distillery was established in 1836, on the Recherlich Farm at Ballindalloch, in the heart of Speyside. The licence was originally held by Robert Hay, who was the tenant farmer. However, after his death the farm and the distillery were left vacant and this attracted the attention of John Grant. The Grant family were prominent local cattle breeders, who were looking for an ideal halfway staging post between their farm in Glenlivet, and the market in nearby Elgin. The cattle drovers and workmen certainly enjoyed the sustenance of a dram of Glenfarclas.

In the 1890’s, John and George Grant formed their own company, J.& G. Grant. After many years of hard work and shrewd accounting, the future of Glenfarclas had been secured, and the Family’s reputation firmly established. A rival distiller wrote to the Grant family in May, 1912: “of all the whiskies, malt is king, of all the kings, Glenfarclas reigns supreme”.

The 1920’s saw the retirement of John Grant, and George continued to run the distillery. So on to 1948, which is remembered as the ‘year of the party’; a social milestone for the Grant family that celebrated several anniversaries, even though the date did not coincide with any of them! At this time it was mistakenly believed that the distillery was first established in 1845, and once the war was over, George saw fit to hold a centenary celebration.

Today, the Distillery’s reputation is well regarded around the world. In March 2006 Glenfarclas was named Distiller of the Year by Whisky Magazine “for being consistently good and staying true to its core values”. In 2011 the Distillery celebrated 175 years of licensed distilling, with a ceilidh in Warehouse 14, a Royal visit, and the publication of ‘Glenfarclas – An Independent Distillery’ by Ian Buxton. Today the Grant family continue to act as custodians of the Glenfarclas Distillery, and remain committed to the principle of producing superior quality Highland Single Malt Scotch Whisky.

From the Grain to the Glass Glenfarclas is renowned for its traditional full bodied and well sherried style, and is only ever released at natural colour. To produce Glenfarclas Single Highland Malt Scotch Whisky, these three essential ingredients are required: pure spring water, malted barley, and yeast. Only the finest ingredients, combined with the unique size and shape of the copper pot stills, traditional distillation methods, the specially selected oak casks, and the style and location of the warehouses, are all important factors determining the final unique character of Glenfarclas.

The Glenfarclas range consists of the 10 Years Old, 12 Years Old, 15 Years Old, 17 Years Old, 21 Years Old, 25 Years Old, 30 Years Old, 40 Years Old and ‘105’ cask strength. The most recent selection, The Family Casks (launched in 2007) are a unique collection single cask, cask strength whiskies. The current

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range comprises one cask from every year from 1954 to 2001.

Glenfarclas Single Highland Malt Scotch Whisky continues to impress the tasting panels at both national and international competitions, year after year. Confirming the words of a great rival distiller in 1912, “of all the whiskies malt is king – of all the kings Glenfarclas reigns supreme.”

Imported by Red October Co. Ltd, E: info@redoct.net T: +356 21470400 W: redoctobermalta.com

# ON THE BOTTLE

A Glimpse into a Winery

Upon opening a bottle of GI wine, such as a DOK Malta, DOK Gozo or IGT Maltese Islands, history might be the last thing on one’s mind. Yet, every GI wine bottle contains in itself a long history of winemaking which has shaped the development of mankind. Today, we will be discovering the processes which take place inside a winery – the place where grapes are delicately and carefully fermented into wines.

Indeed, winemaking has been taking place for thousands of years. The scientific process of fermentation of the natural sugars found in the grapes into alcohol through the use of yeast is basically known to all. However, winemaking is much more than that – it is a work of art that has evolved over the years with winemakers striving to use specific techniques so as to give vent to the wine’s best qualities thus ensuring that every bottle has a long tale of love and passion to recount.

Winemaking is thus an annual occurrence normally happening from the end of August up to the end of September (depending on the region) resulting in different GI wines from different regions around the EU. Wineries vary in size, design and location from one country to another, from one region to another, from one winery owner to another.

Small wineries, also known as estate wineries are normally found on the vineyards themselves where small producers produce wine from the

grapes which they harvest from their own fields.

Other wineries have evolved over the centuries in well-renowned regions such as the Bordeaux region in France. Such wineries normally have century-old cellars where wines are refined and matured over the years.

Modern wineries are nowadays also found in urban or semi-urban settings which permit wineries to have better access to infrastructure as well as to be closer to the market. This has also been rendered possible due to the advances both in the transportation of the grapes and in the technologies adopted by the wineries themselves.

It is thus clear that all throughout the process of winemaking – from the grape to the final wine which we pour in our glass, all the process, is the result of detailed research and design. Indeed, some wineries around the EU nowadays constitute outstanding architectural designs.

Different wineries have adopted different methods and processes as to vinification depending on the region, the typology, wine variety, the oenologist and the philosophy adopted by the winery itself. However, irrespective of the region or country of origin, upon entering a winery, one may normally observe various processes which take place after harvesting including the crushing, fermentation and pressing, clarification (including settling and filtering if necessary) and finally ageing (where ageing takes place) and bottling.

Wineries around Europe organise guided tours 116

and tastings for visitors. Such winery tours offer a unique opportunity to learn about specific wines and to understand better the love and energy that is dedicated by wineries to provide customers with the best wines.

Wine enthusiasts who might visit a winery are definitely in for a unique experience which will vary as to the time of the year when the visit occurs. Certainly, the best time to visit would be during production time when one may tour the whole production process from the arrival of the grapes at the winery up to the ageing processes which a winery may adopt.

Most wineries use crushers to extract the juice from the grapes that arrive from the vineyards.

In olden times this process was totally manual with men and women stomping the grapes beneath their feet. Modern crushers have brought about a huge advancement in the process of winemaking ensuring better hygienic standards which also result in better quality and longer life of wines. This process generates what is referred to as a must - a mix of crushed grapes with the skins, the seeds and grape juice.

The crushing processes also involve what is normally referred to as de-stemming. This simple process involves the removal of grape leaves and stems. This is most important for white wines where all wineries normally crush and press the grapes in quick succession so as to extract the juice and remove any skins and other solids from it.

# ON THE BOTTLE This leads to fermentation where most wineries opt to use big fermentation tanks to control the process. Wineries around Europe have chosen various recipients and materials which all follow specific trains of thought. Thus, while fermentation in stainless steel tanks is very common, fermentation also takes place in coated concrete, wooden and ceramic containers.

Different grape varieties and grapes from different regions tend to have different sugar levels. Sugar levels also vary drastically from one year to another depending on a series of climatic changes including the heat (sun exposure) and water which the vines receive during a particular year. The higher sugar levels that are found in the grapes result in a higher alcohol level in the wines.

Touring a winery is always intriguing especially when visiting a winery which has cellars where ageing takes place. Indeed, especially for red wines and some white wines which are fuller-bodied, the clarified wine is transferred into smaller oak barrels for barrel ageing. This process helps the wine to mature whilst also providing further body and taste to the same wine. Upon visiting a winery, one of the most fascinating places is normally the wine cellar wherein one may observe the different oak barrels from different years where the wines rest and mature. Time and the love of the winemaker make it possible for the wine to age becoming smoother and gaining more body.

Whoever visits one of the old wineries which have been established for a long period of time will also have the opportunity to have a historical tour as to the old artefacts which were used in olden times. Wine sampling often ends a visit to a winery where specialised staff help the guest through a wine tasting session.

Visiting a winery is surely an awe-inspiring experience – the dedication and long hours of master oenologists who have amassed experience over the years are brought to the fore so as to produce high-quality GI wines which are truly an expression of the territory.

" Touring a winery is always intriguing especially when visiting a winery which has cellars where ageing takes place."

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THE FORMULA OF

E XC E L L E N C E Opening hours throughout the festive season as from 22nd November Vini e Capricci shopping hours: 9AM-7PM | Vinoteca: till 11PM Open All Sundays & Public Holidays. Closed on the 25th of December 2018 and 1st of January 2019.

Gozitano Agricultural Village, Mgarr Road, Xewkija, Gozo | (+356) 2156 3231

W W W. A B R A H A M S . C O M . M T

# ON THE BOTTLE

clearly defined aromas of raspberry and pomegranate, which are further enriched by elegant floral notes. In the mouth, the wine is harmonious, well-balanced with elegant tannins and a sapid and mineral persistence.

Pair with: Beef stews served with rice, vegetables and fresh herbs.

Where to find it: World of Wine

by Charles Grech Blue Harbour Marina, Ta' Xbiex Seafront

Fabien Etienne

Some wines to try this winter Winter conjures up images of cosy home scenes, relaxing on a sofa or by a dire and preparing long lazy meals for family and friends. Only a good glass of red wine is needed to complete this picture. Make this winter the best one yet by finding your new favourite red wine, then sharing and enjoying it with friends and family.

2012 Brunello di Montalcino, CastelGiocondo, Frescobaldi, Tuscany, Italy For 700 years and 30 generations, agriculture and viticulture has been the predominant activity of the Frescobaldi family.

CastelGiocondo is produced from an uncompromising selection of the finest Sangiovese grapes, in a vineyard with ideal elevation, well-drained soils, and southwest-facing exposure. The Frescobaldi CastelGiocondo Brunello di Montalcino has consistently been one of the most highly acclaimed wines in Italy. 100% Sangiovese, past vintages have received high ratings, including the 2004 vintage rated the 15th Best Wine in the World

by Wine Spectator and the 1997 vintage, rated as the 8th Best Wine in the World by Wine Spectator.

2015 Chemin de Moscou, Domaine Gayda, Languedoc, France Domaine Gayda is located in the beautiful Languedoc area of France and produces superb quality award-winning wines including the famous Chemin de Moscou. The estate’s vineyards are in several ‘crus’ of the Languedoc including La Livinière in the Minervois region. It is here that the initial investment was made and as a result the estate now controls some of the oldest and highest vineyards in this extremely soughtafter area. The Domaine is now certified as organic and follows certain biodynamic principles. In facg most of the vineyards and wines are in the process of converting to organic status. “Chemin de Moscou” is named after the “Nom Cadastral” of the vineyards around the winery in the village of Brugairolles. The road leading to these vineyards is called “Chemin de Moscou”, the “Road to Moscow”.

Tasting notes: Made from a blend of Syrah Grenache and Cinsault, this red wine has a deep purple, opaque colour with an expressive nose of black fruits, pepper, cinnamon, spice and violets. A seductive palate with an explosion of fruits and spice.

Great complexity with a very long finish. A must try.

Pair with: Duck confit marinated in salt, garlic and thyme for up to 36 hours and then slowcooked in its own fat at low temperatures.

Serve with confit roasted potatoes, black truffle and garlic on the side.

Where to find it: La Vini Culture 228 Manwel Dimech street, Sliema SLM1055, Malta

Tasting notes: An intense ruby red in colour, the wine expresses itself through

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2014 The McRae Wood Shiraz, Jim Barry, Clare Valley, South Australia Jim Barry Wines is a family winery based in the Clare Valley of South Australia. The company was founded in 1959 by Jim and Nancy Barry and is now owned and managed by Peter Barry, a second-generation family winemaker. The origins of ‘The McRae Wood’ are closely linked to the family’s flagship Shiraz, ‘The Armagh’. Following its creation in 1985 and subsequent success, the winery was unable to meet demand for ‘The Armagh’. Unwilling to compromise on quality to meet this need, Peter and his brothers decided to create a new wine in 1992, utilising fruit that was downgraded from the Armagh vineyard as well as superior parcels from the family’s other vineyards around the Clare Valley. Recently the Barry family celebrate the 25 years since the first vintage of their acclaimed ‘’The McRae Wood’ Shiraz’’ Tasting notes: This full-bodied red wine offers bold notes of mulberries, mint and cedar on the nose. Rich and supple in texture, with hints of mocha, dark chocolate, roasted meat, and some brighter cherry notes. The tannins are very smooth and balanced with a great complexity and long finish.

Pair with: Grilled Lamb cooked with rosemary, served with carrot soufflé and turnip.

Where to find it: Abraham’s Supplies Co Ltd - Vini e Capricci Gozitano Agricultural Village, Mgarr Road, Xewkija, Gozo

"My only regret in life is that I did not drink more wine."

– Ernest Hemingway

# TRENDING

C R E AT I V E K I TC H E N I N N O VAT I O N S B U I LT T O L A S T Whether you have a passionate home cook in your life or simply want to treat your kitchen to something new, head over to THE CATERING CENTRE this Christmas.

Packed with cookware, dinner ware and every type of cooking tool you don’t know you need, you’re bound to leave with your arms full. Find inspiration in the vast selection of pots, pans and pretty much everything else you may need in your kitchen. And look out for the Emile Henry range.

Over the past six generations this French organization has established a worldwide reputation for manufacturing the finest quality ceramic ovenware, gourmet cooking products, and bakeware products.

TIME FOR TAGINE

SEASON YOUR TAGINE

Like terrine, the word tagine has two meanings, though that is where the similarity ends. Firstly, a tagine refers to a type of North African cookware, originally from the Berber culture, and traditionally made of clay or ceramic. The base is a wide, shallow circular dish used for both cooking and serving, while the top of the tagine is shaped into a rounded off dome or cone. Secondly, the word tagine refers to the mouthwatering, stew-like dish which is slow-cooked for hours. Typically, a tagine is a rich stew of meat, poultry or fish, and vegetables or fruit, cooked with dried fruits, spices and nuts.

Before using for the first time, half fill the dish with milk and bring slowly to the boil: 5 minutes on a low heat, then 5 minutes on a medium heat, and then boil for another 5 minutes. The boiling milk needs to reach the top of the tagine. After boiling for 5 minutes, turn out the heat and leave it to cool in the dish. Once cold, pour out the milk and fill with hot water. Leave to soak for one hour before cleaning.

If you do decide to go for a tagine, here are some handy tagine tips from Emile Henry

never heat the base of your tagine when it is empty: always put water or oil in the bottom.

Tagines can crack if subjected to rapid, high heat.

Use a low setting or an oven temperature of 160° C and wait patiently for the tagine to reach a simmer. Similarly, don’t add hot liquids to a cold tagine, or place a cold tagine in a preheated oven.

HOW TO STORE

Emile Henry tagines can be used on all types of stove tops, with an induction disk for induction hobs.

After using it wash it with soap, baking soda or vinegar, and rinse well. Let it dry thoroughly, and then lightly coat the inside of both lid and base with olive oil before storing. It’s worth remembering to store it with the lid slightly ajar so that air can circulate.

Always use a low heat for the first 5 minutes so that the temperature builds up gradually and

For more info about related products visit: www.cateringcentre.com

GOOD TO KNOW

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GLUTEN FREE, VEGAN AMERICAN PANCAKES WITH A HAZELNUT CHOCOLATE DRIZZLE Prep time 20 minutes Makes 6 pancakes Home cook: Martina Camilleri

Fluffy vegan pancakes which taste as good as traditional ones.

1 cup doves GF flour 1/2 cup tigernut four 1.2 tsp. vanilla 1 tbsp. flaxseed 2 cups water 1 tbsp. cashew butter 1 tbsp. agave For the chocolate hazelnut topping: 2 tbsp. hazelnut butter 1/2 cup coconut milk (you can use almond or oat too)

2 cubes dark chocolate 1 banana thinly sliced 1/2 cup frozen berries + 1 tbsp. nut milk Place all the dry ingredients into a bowl. Whisk in all the wet ingredients, making sure the

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cashew butter has mixed well.

Heat up a non-stick pan. Before transferring a whole ladle of the batter, place just a teaspoon of the batter in the pan to make sure it is hot enough and that the pancakes are to your liking. If your pan is non-stick, I recommend adding a teaspoon of coconut oil to the pan.

Place approximately half a cup of the batter into the pan. Once you see that the bottom is golden, flip it on to the other side. Do this for all the batter.

For the topping, place the milk and hazelnut butter into a pan. Once you see the milk is hot (but not boiling), reduce the heat and add in the chocolate. Stir until melted.

Place the hazelnut chocolate ganache aside to cool down. Place the frozen berries in a pan along with the nut milk. Stir until the softened. Leave to cool.

CHAI SPICED OATS

FIG BARS

Prep time 15 minutes Serves 2 Home cook: Martina Camilleri

Prep time 10 mins Make 8 bars Home cook: Martina Camilleri

Tasty oats to start your day.

These bars are the perfect tasty, spur–of–the– moment energy boost.

1 large carrot 1 cup zucchini 1 cup gluten free oats 1 tbsp. cinnamon 1 tsp. ginger 1/2 tsp. cardamom 1/2 tsp. nutmeg 1 mashed banana 1/2 cup raisins 1 cup coconut/ almond milk Toppings: Sliced Banana Cacao Nibs Carob and Cashew nut butter (from Food Therapy)

Walnut and Pecan butter (from Food Therapy)

Place your oats, nut milk, mashed banana and spices in a pan on low heat. Wash, peel and grate the carrot and zucchini.

Add them to the oat mix. Stir until the oats are nice and creamy.

Transfer into a bowl and add your toppings. You can also use this recipe for overnight oats - simple place everything into a jar/ bowl and put it in your fridge overnight/ for 6 hours.

Slice your banana. Stack the pancakes with the banana in between each pancake. Drizzle the hazelnut ganache over the pancakes and place the berry compote on the side.

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200g dried figs 100g coconut butter Juice from 1 large lemon 2 tbsp. coconut flour 1 tbsp. lucuma powder Lemon rind from 1 lemon 100g desiccated coconut Optional half tsp. ginger Simply place everything in a blender or food processor until well blended. The mix should have a dough like texture and form.

Transfer the mix into a square cake tin and leave to set in the fridge.

Cut in to bars. For a quicker option you can also roll the mix into balls.

Coat with desiccated coconut.

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TAHINI GRANOLA

TOAD IN THE HOLE

Prep time 45 minutes Makes one jar Home cook: Hanna Briffa

Prep time 50 minutes Serves 4 Home cook: Eunice Muscat

2 cups oats ¼ cup almonds, roughly chopped ½ cup of mixed seeds (sunflower,

3 tbsp. olive oil 2 red onions, coarsely chopped 8 pork sausages (best quality you can get) Handful of fresh oregano

poppy, chia or pumpkin)

¼ cup hemp seeds ¼ cup honey or maple syrup ¼ tahini 3 tbsp. coconut or vegetable oil 1 tsp. salt 1 tsp. ground cinnamon (optional) Preheat your oven to 180°C. Line a rimmed baking sheet with parchment paper. Toss oats, almonds and seeds in a large bowl. Whisk honey, tahini, oil, salt, and cinnamon in a medium bowl until combined. Pour tahini syrup over the oat mixture and mix it until evenly coated. Scrape onto prepared sheet. Bake granola, tossing it every 10–15 minutes, until golden brown, about 30–35 minutes total.

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Leave to cool and crisp up on baking sheet.

For the Batter: 2 eggs 1 tbsp. fennel seeds 2 sprigs rosemary, leaves chopped 200 ml milk 1 tbsp. Dijon mustard 115g plain flour Preheat the oven to 200°G / gas mark 6. Mix all the batter ingredients in a large mixing bowl and season with salt and pepper.

Whisk out all the lumps, until you're left with a double cream consistency. Set aside and allow to stand for 15 minutes.

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Put the oil into a roasting tray on the hob. Fry the sausages, onions and oregano until browned.

Turn the heat right up so the fat starts to smoke, then pour in your batter and quickly put the tray into the oven.

Bake for 25-30 minutes, until well risen and golden. Don't open the door at any point, even if you really want you just check, as it will let the heat out and the batter will drop and become soft and flat.

VEGETABLE HASH WITH CHEVRE, NETTLE AND PISTACHIO PESTO

CAULIFLOWER CHEESE WITH CRISPY MAPLE SYRUP PANCETTA

Prep time 40 minutes Serves 4 Home cook: Eunice Muscat

Prep time 20 minutes Serves 4 Home cook: Eunice Muscat

Use any seasonal root vegetables you have for this recipe.

1 cauliflower, cut into florets 100g unsalted butter 40g flour 500 ml milk 1 tbsp. Dijon mustard 300g extra-mature cheddar cheese Freshly ground sea salt and black pepper 30 rashers of pancetta 2 tbsp. maple syrup

Rapeseed oil for frying 300g celeriac, cut into cubes 1 leek 8 pieces brussels sprouts 1 small aubergine, cut into cubes 200g spinach leaves 1 potato, cut into cubes 1 tsp. fennel seeds 150g Chevre 4 large free-range eggs 1 tsp. flaked chilli Add a drizzle of oil to a large heavy -based frying pan. Add the celeriac, aubergine and potato, and fry over a medium heat for 1520 minutes, turning occasionally, until soft and caramelised. Stir in the fennel seeds and cook for 2-3 minutes. Add the brussels sprouts and spinach, along with 1 tbsp. of cold water, and cook for a further 5-6 minutes until wilted and stirred to crisp.

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In a separate pan, heat another drizzle of oil over high heat and fry the eggs until the whites are set with a crisp edge, and the yolks are still runny. Top the vegetables with the eggs, crumbled chevre, flaked chilli and the nettle & pistachio pesto.

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Preheat the grill to high.

Bring a large pan of salted water to a boil, add the cauliflower and cook for 5-6 minutes until tender. While the cauliflower cooks, melt 50 g of the butter in large saucepan, then whisk in the flour and cook for 1-2 minutes. Whisk in the milk slowly until you have a thick sauce, then add the mustard and half of the grated cheese, and whisk until smooth. Season with salt and pepper.

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Drain the cauliflower and place it in a bowl of ice-cold water to stop it cooking. Drain again and tip into an ovenproof dish. Pour the sauce over the cauliflower, top with the rest of the grated cheese, then place under the grill for 5 minutes until golden and bubbling. Heat a frying pan until hot, then add all the pancetta. Fry until golden brown and crispy, then add the maple syrup and toss until sticky.

Top the pancetta and remaining drizzles of maple syrup. Serve with poached egg and toasted bread.

Serve straight away.

GOAT SHOULDER PIE

the palm sugar before adding to the rest of the ingredients.

Prep time 4 hours and 40 minutes Serves 8 Home cook: David Callaby Floridia

Cook in a slow cooker for 4 hours; or roast in a hot oven in an earthenware dish covered with a lid until tender, for about 2 hours.

If you will be using the animal fat, heat the fat in a saucepan and leave to turn completely into a liquid state and then add to the pot.

When ready, leave to cool and then remove the meat from the bones with your hands.

2 shoulders of lamb (or fresh locally grown pygmy goat meat) 4 cardamom pods 3 sticks of cinnamon 2 whole star anise 10 cloves of garlic 50g palm sugar 7 dried figs Parsley Mixed peppercorns Rock salt 1 inch ginger A handful of capers 1 cup white wine 500g pumpkin or squash 4 large potatoes 500g puff pastry Linseed oil Rub the shoulder of lamb (or goat) with pepper corns, salt, chopped ginger, and leave to marinade in the wine, parsley, and capers for at least 4 hours or overnight. Peel and chop the squash and potatoes and add to the dish. Also, add the figs together with the pan-roasted spices. In a saucepan over a medium heat, melt

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Remove the star anise, the cardamom and the cinnamon sticks before filling the pie.

SALMON AND RICOTTA PIE Prep time 65 minutes Serves 4 – 6 Home cook: Bernardette Mercieca

For the Pastry: 500g plain flour 200g margarine One egg Cold water to bind For the Pie Filling: 500g fresh salmon fillet (grilled) 100g smoked salmon trimmings 500g steamed broccoli florets 250g fresh ricotta 2 eggs Salt and pepper to taste

On a floured flat surface, roll open the puff pastry. Butter the surface of a baking dish and line the dish with the puff pastry. Either flip edges over the edges of the dish, then cover the whole top of the pie; or add an extra piece of pastry as a lid. Cut any excess pastry away.

Preheat oven to 190°C. Start by making the pastry. In a food processor pulse the flour together with the margarine until you get a crumbly texture. Add the egg. Add the cold water to bind and make into a smooth pastry.

Put in fridge to set.

Coat the top of the pie with egg yolk and sprinkle some linseed on the surface.

Grill the salmon fillet. Allow to cool and chop the flesh. Steam the broccoli florets. In a large bowl mix the chopped salmon, the salmon trimmings, the ricotta, the eggs, the chopped broccoli florets and salt and pepper to taste. Mix thoroughly until you get a smooth consistency.

Bake in a hot oven at 200°C with a fan for at least 20 minutes, or until the pastry is cooked and the top is lightly browned.

"There's nothing better than a slice of pie on a cold winter night"

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Roll out the dough. Grease the baking flan dish and spread the dough. Leave the sides hanging and then cut at a later stage. Fill the pastry with the filling and cut the extra pastry.

Bake in the hot oven for 45 minutes or until nicely golden.

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CHICKEN AND POMEGRANATE MOLASSES PIE Prep time 4 hours Serves 6-8 Home cook: Debbie Schembri

For the pie: 6 filo sheets 2 whole chicken legs 1 red onion sliced 150g walnuts 250ml chicken stock 3 tbsp. pomegranate molasses 1 tsp. ground fennel 1 tsp. ground coriander 1 tsp. pink peppercorn crushed 1 tsp. ground cinnamon ½ tsp. ground cumin 2 slices fresh ginger chopped fine 3 pieces lemon peel 2 bay leaves Nigella seeds For the pomegranate chutney: Half a white onion finely diced Handful coriander stalks finely chopped Seeds from one pomegranate 2 tbsp. pomegranate/ cider vinegar 100 g castor sugar It may look like a long list of ingredients, but it actually comes together quite easily. Start by seasoning the chicken with salt and fry it skin side down until you get a rich colour on it. Flip it over and wait for the same on the other side. Remove the chicken from the pan and place it in Pyrex that fits it snuggly. Fry the onions in the residual chicken fat and once they start to colour, roughly 3 minutes, add in all the spices and seasonings. Continue cooking

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for a couple of minutes and add in the pomegranate molasses.

Stir for a minute and pour in the chicken stock. Finally add in the walnuts. Allow to cook for a couple of minutes, season with salt and then pour over the chicken.

Cover the dish with foil and put in a preheated oven at 140C for 2 hours.

Remove the chicken from the oven, allow to cool a little and shredding it before mixing it back into the sauce, then transfer everything to a pan and reduce the liquid until it has thickened up. Cool and put it in the fridge for a few hours.

Scrape any of the chicken fat that has set into a separate bowl. Lay one sheet of filo pastry on a work surface and spread some of the chicken fat over (alternatively use oil or melted butter). Lay another layer on top and repeat the process for all the sheets. Line your circular pie tin with the filo and fill with the chicken and walnut mix. Fold over the hangover of filo using the remaining fat to stick each layer to the next. Sprinkle with nigella seeds and bake in the oven for half an hour or until a rich golden brown.

In the meantime, make the chutney by gently sautéing the onion for 5 minutes. Add in the coriander stalks and pomegranate seeds, vinegar and sugar. Add a splash of water and leave on a medium heat to reduce. This should take about half an hour but keep an eye on it.

Let cool and serve with the pie.

Feudi di San Gregorio, Falanghina DOC Straw yellow in colour showing brilliant green reflections. The perfume is intense and persistent with sensations of delicate white flowers and fruit. The taste offers freshness and balance, with a clean finish. Distributed by Red October

Toast the barley in a pan and pour in the juices from the pork.

Top with more water and allow to simmer until the barley is tender.

Once it is, strain any liquid off.

Put a splash of oil into another pot and fry the remaining piece of ginger and kafir leaf along with the cardamom. Once fragrant add in the pumpkin. Do not let it colour as you want to retain the bright orange hue. Cover with water and allow to boil until you can easily squash the pumpkin with a fork. Remove the kafir and the cardamom pods and blitz it with a hand-held blender. You want the consistency to be that of a puree and not of a soup so judge whether you need to strain off some liquid.

PUMPKIN, BARLEY AND PORK COMFORT BOWL Prep time 45 mins plus 4 hrs roasting time Serves 4-6 Home cook: Debbie Schembri

500g pumpkin cubed 250g barley 2 thick cut pieces pork belly Whole fresh chilli 3 kaffir lime leaves 2 cloves garlic 3 slices ginger 2 tbsp. soy sauce 2 cardamom pods 2 tbsp. mirin ½ white onions finely sliced Corn starch

Once blended adjust seasoning with salt and stir into the barley.

Only move onto the heat if you want to thicken it up a little but the colour will begin to dull.

To garnish: 1 spring onion finely sliced and put in water Fresh coriander Lime This one really doesn’t involve too much effort.

Time and good flavours do most of the work for you.

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Begin by seasoning the pork with a decent amount of salt. Find a Pyrex that will fit it snuggly and add the chilli, 2 pieces of ginger, 2 kaffir lime leaves, garlic and soy sauce.

Top with water till half way. Cover securely with foil and put in an oven set to 110 C. Be patient and leave it to do its thing for roughly 5 hours or until super tender.

Remove the pork from the juices – do not throw it away- and put in the fridge to cool and firm up.

Heat some vegetable oil in a pot.

About 2 inches is enough. Toss the onions in the corn starch and sprinkle with salt. Once the oil is hot drop them in and keep a close eye on them as they can easily begin to burn. Once they feel crispy and are a deep golden, remove and place on paper to drain. Pour out some of the oil.

Slice the pork into 1cm thickness and fry in the residual oil until caramelised and crisp. Spoon the barley and pumpkin mix into bowls and squeeze a few drops of lime over. Top with the pork, crispy onions, spring onions and coriander and serve.

Cono Sur, Sauvignon Blanc Reserva Especial.

This Sauvignon Blanc is a pale yellow with green hues. The nose displays fresh aromas of grapefruit and white flowers with herbal hints. This delicate wine is crispy and balanced on the palate with a pleasant minerality. Distributed

by Red October

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RICE BOWL WITH GOLDEN CREAM AND BUTTERNUT SQUASH Prep time 45-60 minutes Serves 3-4 Home cook: Hanna Briffa

For the Rice Bowl: 1 ½ cup short grain brown rice 400g butternut squash 1 tbsp. honey 1 tsp. salt Pumpkin oil Pumpkin seeds Dried chilli flakes Fresh thyme For the Cream: 1 tbsp. olive oil 1 medium shallot, finely diced ½ tsp. ground coriander ½ tsp. ground cumin 1 tsp. turmeric 200ml double cream 1 tbsp. lemon juice 100g Greek-style yoghurt Preheat the oven to 180ºC. Mash the bananas. Add coconut oil, eggs and stir. Mix remaining ingredients and add to banana mix. Brush your tin with a bit of coconut oil and pour in the mixture.

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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.

SQUASH ROSTI WITH YOGHURT SAUCE Prep time 30 minutes Serves 3-4 Home cook: Hanna Briffa

For the Rosti: 200g butternut squash, coarsely grated 100g potato, coarsely grated 1 small white onion, finely diced 1 large egg 1 tbsp. flour Salt For the Yoghurt Sauce: 1 cucumber, roughly grated 1 cup yoghurt Fresh dill, chopped Salt Preheat oven to 190°C and line a baking tray with baking paper. Combine rosti ingredients in a large bowl and season to taste. Leave it for about five minutes, then squeeze the mix and remove the liquid which will appear after.

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Heat some vegetable oil in a frying pan over medium-high heat, put the pumpkin mixture, press down to 1 cm thick and cook, turning once, until golden brown (2-3 minutes each side). Transfer to prepared tray and place in oven until cooked through (5 minutes).

Repeat three times with remaining pumpkin mixture.

Just before serving, combine sauce ingredients in a bowl, season to taste and plate together with the rosti.

RABBIT AND PORK PIE WITH JERUSALEM ARTICHOKE AND MUSHROOM

a little soft. Push together without kneading to form a ball and wrap in cling film. Leave in the fridge until needed.

Prep time 6 hrs cooking plus overnight chilling Serves 4-6 Home cook: Debbie Schembri

For pie crust: 100g butter cubed 100g lard cubed 300g flour Pinch salt 200ml boiling water 1 egg

Season all cuts of pork with salt.

Heat a pot and pour in a little oil.

Once hot, place in the meat and brown on both sides. Cover with water, allow to reach a boil and drop to a simmer. Leave partially covered for about 6 hours or until fall-off-the-bone tender.

For the rabbit, season with salt and brown on all sides in a pot.

Pour in the wines as well as the vinegar. Allow the alcohol to burn off and throw in the peppercorns, thyme, garlic and bay leaf. Cover with water, bring to a boil and then drop to a simmer. Leave partially covered for about 3 to 4 hours or until it easily comes away from the bone. Top up with more water if required.

For the filling: 4 large Jerusalem artichokes chopped into 2-inch cubes 8 medium chestnut mushrooms chopped into eighths 1 whole rabbit quartered 1 pork tongue/ 300g pork neck if you prefer 1 pork trotter 200ml white wine 100ml red wine 1 tbsp. balsamic vinegar Small bunch sage Small bunch thyme Bay leaf Tsp. Peppercorns 3 cloves garlic

Meanwhile, add a little oil to another pan and fry the mushrooms until they take on a good amount of colour. Only then add a little salt. Now add in the Jerusalem artichoke, stirring so that they don’t stick. Throw in the sage and add water till half way- just enough for the jersualem artichokes to cook through. Add more water till necessary.

Make the dough by mixing the flour and salt, creating a well and putting the fats in the middle.

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Pour the hot water onto the butter and lard and stir with a wooden spoon to dissolve. Slowly start incorporating the flour until all of it is mixed in. If it looks too dry add some more water so it starts to feel

Allow both meats to cool a little in their cooking liquid and then remove and pick off the rabbit flesh from the bones being careful of all the small fragment bones.

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If using tongue peel away the slightly thicker outer layer, discard and then chop the flesh into inch pieces. Pick away the meat from the trotter and discard the bones.

If using neck just flake or chop. Mix the rabbit with the pork and the Jerusalem artichoke mixture. Mix the pork and rabbit cooking liquid together, as well as any excess liquid strained off from the meat.

Put the liquid in a pan onto the hob and reduce by half, or until it has thickened significantly without getting too salty. Mix half with the meat mixture and retain the rest just in case. Pop in the fridge to cool. You can leave this overnight and finish the pie the next day.

The following day preheat the oven to 180C and take the pastry out of the fridge. Divide into two thirds and a third. Choose whatever pie dish you like and on a very lightly floured surface roll out the pastry to 1.5cm thickness. Line the pie tin with it. Spoon in the meat filling.

Roll out the remaining pastry to the same thickness and cover the pie. Make 2 holes for the steam and any liquid to escape from. This is vital for your pastry to crisp up.

Feel free to decorate in whatever fashion with any remaining pastry and off cuts. Beat an egg and use a pastry brush to lightly give your pie an egg wash. Place in the fridge for 30 minutes for the wash to dry a little and the pastry to firm up again. Remove and put it in the oven for 45 minutes or until beautiful and golden.

MIMOSA SALAD

HERRING UNDER A FUR COAT

BORSCH

Prep time 20 minutes Serves 2 - 4 Home cook: Julia Boikova

Prep time 30 minutes Serves 2 - 4 Home cook: Julia Boikova

Prep time 60 -90 minutes Serves 4 -5 Home cook: Julia Boikova

This is not a traditional recipe, although a very popular one across Russia and there are many versions depending on regions.

This is mine.

You will need a flat bottom dish, around 40 cm2 surface.

This is the way my grandmother made it and then my mother.

I find it is quite different to the usual recipe

2 jars marinated herring (I prefer “po goralsku” which you can find at Greens.

It is a little sweeter and spicier that pickled herring traditionally used in this recipe.)

You will need a flat bottom dish, approximately 40 cm2.

1 can tuna 3 medium potatoes, (boiled & cooled) 2 apples, grated 4 eggs, (boiled and peeled) 1 cup mayonnaise

QUICK THAI PUMPKIN SOUP Serves 6 Prep time 25 mins

1 kg pumpkin peeled chopped and roasted with a drizzle of olive oil 1 medium sized onion 3 cloves garlic fried till just soft 1 tsp. curry powder 300ml chicken stock 1 tin coconut milk 400ml Blend pumpkin and onion mixture together and add chicken stock holding back some if you want a thicker consistency. Mix in coconut milk and season to taste adding in more stock if desired.

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Serve with toasted pumpkin seeds sprinkled on top

Spread the tuna evenly M onto the bottom of the dish, shredding it with a fork for the best result. Still using a fork, spread a light layer of mayonnaise over the tuna. Grate the boiled potatoes, using a larger grater, evenly all over the first layer; then spread some mayonnaise lightly all over the potato layer.

Next is a layer of grated apple, making sure you peel it and remove the seeds before, followed by a thinly spread layer of mayonnaise.

This is followed by a layer of the white part of the egg, followed by another thin layer of mayonnaise.

The last layer is egg yolk, this time using a thinner grater and creating circles for the top layer. Serve it as you would a cake.

6 medium potatoes, boiled in their jackets, cooled and peeled 4 large beets, boiled in their skins, cooled and peeled Mayonnaise 4 tbsp. fresh dill, finely chopped Finely chop a few fillets of herring to cover the bottom of the dish, ensuring that they are evenly spread, leaving no more than 1-2 mm distance between pieces and which shouldn’t rise more than 7-10 mm from the surface.

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Follow with a thin layer of mayonnaise, using a fork to spread it evenly over the surface of the herring layer. This first layer is followed by a second layer of grated potato – to spread grated potato evenly, grate it over the dish, moving grater in circles over the dish. And again, this layer is covered with a thin layer of mayonnaise. Grate the beet over the potato and mayonnaise layer, in the same way as the potato, and add in another layer of mayo, thin and evenly spread. You then must repeat the whole process starting from herring again until the layer of beet. I like to garnish it with loads of fresh chopped dill on the top.

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3 medium potatoes (peeled & diced) 3 medium beets (peeled & grated) 2 tbsp. olive oil 1 medium carrot (peeled & grated) 1 medium onion (finley chopped) 400g Sirloin, or whatever beef you like 3-4 bay leaves 4-5 whole black paper Sour cream for serving (1 table spoon per serving)

Fresh dill (optional) Put the meat in the soup pot and pour in six cups of water. Bring to a boil, adding the bay leaves, black pepper and salt to your liking; and let it simmer for 45-50 minutes. Meanwhile, sauté your onion for 2-3 minutes in olive oil and add grated carrot to it for another few minutes, until soft.

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Add the remaining ingredients to the pot once the beef has had its cooking time, let it cook another few minutes until the potatoes are easy to break with a spoon. Add finely chopped dill (if you wish) and sour cream when serving.

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butter. In a separate bowl, combine the ricotta, dried fruit, pine kernels and citrus zests. Add this to the rest of the ingredients and combine well, beating with your hand. The dough will be sticky but don’t worry. Cover with a cloth and leave to rest in a warm place for about 1 and a half hours, or until doubled in size.

QUICK MINI PANETTONE Serves 10 Star Chef: Gennaro Contaldo

The traditional Italian Christmas cake, Panettone, although delicious, is quite a lengthy process to make at home. I have therefore come up with this quick way of making the mini version, so often found in coffee shops these days and not always good.

Made with fast-action dried yeast and only left to rise once, they are quick and simple to make at any time. They are not too sweet either, so perfect to enjoy with a cappuccino for breakfast.

Ingredients 500g cups strong white bread flour pinch of salt 2 x 7g sachets of dried yeast seeds of 1 vanilla pod (bean) 100g caster (superfine) sugar 3 eggs, beaten 150ml milk 120g unsalted butter, melted and cooled 100g ricotta, drained 70g mixed dried fruit 70g pine kernels Grated zest of 1 orange Grated zest of 1 lemon Grease and line 10 mini M panettone moulds with parchment paper.

Mix the flour, salt, yeast, vanilla and sugar together in a large bowl.

Make a well in the centre and stir in the eggs and milk, then add the

CHOCOLATE MOUSSE

Preheat the oven to 190°C (fan).

Place dollops of the mixture into the prepared moulds and bake in the oven for about 25 minutes until golden brown. Remove from the oven, leave to cool, then turn out of the moulds and enjoy.

Home cook Eunice Muscat Prep time 20 min Servings 8

360g good quality dark chocolate 80% 8 egg white 2 shot of dark rum 1 shot espresso lungo Pinch of salt Place the chocolate, coffee and rum in a bowl and microwave for 40 seconds. If only half the chocolate melts, take the bowl out and stir the rest of the chocolate to melt completely. Allow the chocolate to cool just a bit until it’s warm and no longer hot. In the meantime, whisk the egg white on high speed until it begins losing its yellowish tint and becomes frothy.

Add a iny pinch of salt. Continue whisking on high speed until you get softly whipped egg whites. The egg whites should look like shaving cream. Gently fold the whites into the chocolate using a rubber spatula. Pour your batter into your desired serving glasses, chill for a couple of hours and serve. You can garnish with berries, chocolate shavings or cream.

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BRUSSEL SPROUTS WITH PANCETTA Serves 8 Prep time 2o mins Ingredients

900g Brussel sprouts 1 medium sized onion 450g pancetta Boil the sprouts for 6 minutes. Meanwhile chop the onion and fry in a little olive oil adding the pancetta after four mins. Drain the sprouts and add them to the pan, sauté for another 4 mins. Season and top with crispy breadcrumbs to serve.

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Wine pairing for the stuffed pork (right) Peter Lehmann, The Barossan Shiraz.

A red wine displaying a bright, dense colour and classic varietal characteristics. Lifted cherry and brooding dark fruit aromas combine seamlessly with sweet chocolate and mocha undertones.

An intense, generous and full bodied wine with fine tannins and a soft, supple finish.

Distributed by Red October 129

FISH CARPACCIO WITH A LEMON AND OLIVE OIL EMULSION Thin slices of octopus, salmon, swordfish and tuna, and fresh local prawns.

To make the emulsion combine one-part lemon juice, 4 parts olive oil, one crushed clove garlic and sea salt. Shake well just before use. Decorate with tropical fruits, edible flowers and micro greens.

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Adam’s note: An emulsion will ensure even distribution of the lemon and oil All fish and recipe for emulsion by Adam’s Gourmet fish shop. Styling and presentation by Sean Mallia

MEATS AND EATS CHRISTMAS STUFFED PORK Serves 8 Prep time 15 mins

By Meats & Eats

Meat stuffing recipe - Walnut & Cranberry Stuffing - Minced Bacon, Walnut pieces, cranberries, onions, breadcrumbs and thyme (quantities to taste) 75 Triq Sir Adrian Dingli, Tas-Sliema

Gourmet Butcher

MUSHROOM & PEARL ONIONS ON A BED OF MASHED POTATO

STIR-FRIED WHITE ASPARAGUS

CARAMELISED BRUSSELS SPROUTS

Prep time 30 minutes Serves 3 – 4 as a side dish Home cook: Stefy Cassar Reynaud

Prep time 20 minutes Serves 3 – 4 as a side dish Home cook: Stefy Cassar Reynaud

Prep time 25 minutes Serves 3 – 4 as a side dish Home cook: Stefy Cassar Reynaud

300g pearl onions 400g fresh Portobello mushrooms 2 garlic cloves 1 tsp. garam masala 1 tsp. onion flakes 1 tsp. coconut oil 2 tbsp. whole grain mustard 1 tsp. Agave syrup 1 tbsp. balsamic vinegar 1 tsp. truffle oil 1 tbsp. coconut vinegar Seasoning 1 tbsp. red wine

The white asparagus produces an earthier, nuttier flavour.

No festive table is complete without some sticky sprouts.

200g mini white asparagus A handful of fresh oregano 70g fresh chives Seasoning 1 tsp. ground aniseed 1 tbsp. ground cumin 100g snow peas sprouts A piece of fresh ginger Coconut oil

500g fresh brussels sprouts 2 tbsp. olive oil 100g dried chickpeas 1 tbsp. balsamic vinegar 1 tbsp. agave syrup Seasoning Fresh rosemary A few mini peppers

For the Potatoes: 1.4 kg potatoes 2 tbsp. Dijon mustard Olive oil Seasoning Heat some oil in a deep pan and add the chopped garlic, onion flakes and masala. Mix and add the peeled pearl onions and mushrooms and partially cook them for around 15 to 20 minutes on a low heat. Add the coconut vinegar, balsamic vinegar, red wine, whole grain mustard and syrup to the dish and mix everything together. Add the truffle oil and season. Cover the pan and let everything simmer for another 10 to 12 minutes. Taste and the mushrooms. When the onions are well cooked but not too soft, take off the heat and set aside.

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Boil the peeled potatoes and strain.

Add the potatoes back to the pot and add the mustard and olive oil and seasoning and mash. Serve and pour cooled sauce over.

Heat the coconut oil in a pan.

Add the fresh oregano and the dried herbs and mix well. Add the white asparagus and chopped fresh chives and mix together. Let them cook on a medium heat for around ten minutes and then add the snow pea sprouts and mix once more. Add the seasoning and grate a small piece of fresh ginger over.

Serve.

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STUFFED DATES Prep time 20 minutes Makes 14 dates Home cook: Stefy Cassar Reynaud

14 Medjool dates 100g shelled pistachios 2 tbsp. vegan pistachio cream 1 tsp. Agave nectar 50g dark chocolate Split the dates open and pit them. In your blender, add the pistachios, cream and agave and blend into a paste. Place some of this into each date and drizzle some melted chocolate over them.

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Add some oil to a flat baking tray. Wash the sprouts and slice off the bottom part, slice them down the middle and place them on the tray. Add the balsamic vinegar, syrup, and rosemary.

Add the whole peppers too and roast them at 160°C for around 15 minutes. Remove from the oven and set aside.

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Place the chickpeas in a blender and pulse a few times. Sprinkle them over the sprouts and with a spoon drizzle the juices from the roasting dish. Place the peppers around the dish and serve.

"Why not try serve up a plant based festive feast this year with these gorgeous recipes" 130

FESTIVE ROAST NUTS

CHOCOLATE LOG

PARSNIP AND CHESTNUT SOUP

LENTIL AND SAGE STUFFING

Prep time 20 minutes Makes one bowl Home cook: Stefy Cassar Reynaud

Prep time 20 minutes plus 2 hours freezing Makes 2 logs Home cook: Stefy Cassar Reynaud

Prep time 1 hour and 40 minutes Serves 8 Home cook: Stefy Cassar Reynaud

Prep time 20 minutes Serves 4 - 6 Home cook: Stefy Cassar Reynaud

300g raw mixed nuts 1 tbsp. onion flakes 1 tbsp. paprika A handful of fresh thyme 1 tbsp. Agave syrup Some olive oil 1 tbsp. cinnamon Seasoning

200g kamut vegan biscuits 200g mixed roasted nuts 500g dark chocolate 3 tbsp. coconut oil 1 tsp. peppermint oil

An elegantly creamy festive soup.

A vegan version of the typical Christmas stuffing.

Pour some oil into a large flat roasting dish and add the nuts. Sprinkle the dried spices over the nuts, add the fresh thyme, seasoning and syrup and mix the nuts with your hands. Once coated, bake for 15 minutes.

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Remove from the oven and set aside to cool. You can store the nuts in an airtight container.

Place the biscuits and nuts in your blender and pulse them into a crumble. Break the chocolate into a glass bowl and add the coconut oil and melt it. Once melted, pour the crushed biscuits and nuts into the chocolate and mix all together. Get some foil and add the gooey mixture into the foil and roll it into two small slim rolls.

Place them onto a tray and freeze for an hour or two. Once solid, remove and when it has defrosted, slice. These can be stored in a container for a while, if you are lucky, as they never usually last.

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1 large onion, chopped 700g celeriac, chopped Coconut oil 2 tbsp. fresh sage 1 tsp. crushed lemon grass 1 tbsp. smoked paprika 300g peeled chestnuts 400g parsnips 1 litre vegetable stock 1 litre water Seasoning 200ml coconut cream 100g pecan nuts Heat some coconut oil in a pot and add the onion followed by the spices. Stir well over a medium heat. Add the celeriac, vegetable stock and the water. Add the peeled, raw chestnuts and season. Leave to simmer on a medium to low heat for an hour and a half to ensure chestnuts are well cooked.

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Season the soup again and add the coconut cream. Remove from the heat and let it cool. In a pan, toast some pecan nuts in a little bit of coconut oil and set aside. Once cooled, crumble them and set aside to sprinkle on the soup before serving.

Blend the soup, adding some water if the consistency, however bear in mind that this is meant to be a thick, creamy soup.

Sprinkle the pecans and serve.

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200g puy lentils 1 ½ tbsp. dried sage 1 onion, chopped 2 tbsp. breadcrumbs 1 fresh celery stick Seasoning Coconut oil A handful of crushed walnuts Start by boiling the lentils in a pot of hot water. Once they are cooked, strain and set aside. Heat the coconut oil in a pan and add the onions and dried sage, together with the chopped celery.

Add the breadcrumbs, season again and add the lentils. Mix everything together on a low heat. Sprinkle the crushed walnuts over before serving.

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'The talented Stefan Hogan and his team prepare some adjust seasoning if necessary. Dice the chicken breast and in a very hot non-stick pan quickly cook to get an even golden colour, transfer to a cooling plate.

RABBIT & PISTACHIO PATE EN CROUTE PUMPKIN & SMOKED OYSTER LAKSA Prep time 40 minutes Serves 4 Pro Chef: Stefan Hogan & Chef de Partie Claire Giordimaina at the Corinthia Palace

60ml coconut oil 2 pieces star anise 15g coriander seeds 1 cinnamon stick 1 onion, chopped 1 red chili, chopped 6 garlic cloves, chopped 2 lemongrass, chopped 60g fresh ginger, chopped 30g turmeric 100g laksa paste Small bunch coriander 100g tamarind paste 45g palm sugar 700g pumpkin, diced 100ml fish sauce 450ml coconut milk 2 limes, juice To garnish: Rice noodles (blanched) Roasted pumpkin wedges Smoked oysters (or poached prawns) Coriander leaves Spring onion, sliced In a large pot, heat the oil and add the laksa paste, star anise, coriander, cinnamon, onion, chilli, garlic and lemongrass.

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Fry until the vegetables are soft and the spices release their aroma.

Now add the ginger, turmeric and coriander and cook for a couple of minutes, then add the pumpkin, tamarind, fish sauce and coconut milk. Cook for 20 minutes until the pumpkin is soft and add the palm sugar and the lime juice. Blend in a food processor and pass through a sieve. Adjust seasoning to taste using fish sauce and palm sugar.

To plate divide the noodles, pumpkin wedge and the smoked oysters, ladle over the laksa and garnish with spring onions and coriander.

Alexandre Bain “Pierre PrĂŠcieuseâ€? Pouilly Fume A wonderfully rich and full bodied biodynamic declassified Pouilly Fume, this is a completely different, traditional, expression of Sauvignon Blanc.

A rich mouthful of stone and tropical fruits, lots of fresh minerality and a long length.

Distributed by Philippe Martinet Fine Wines

Prep time 3 hours plus overnight chilling Serves 8 - 10 Pro Chef: Stefan Hogan at the Corinthia Palace

650g rabbit meat (lean) 200g chicken breast 600ml cold fresh cream 4 egg whites 220g pancetta, diced 5gr mixed spice 100g pistachios, soaked in warm water Salt and pepper For the hot water pastry: 240g flour 60g lard 50g butter 5g salt 125ml water For the meat jelly: 300ml good chicken stock 50ml port 25ml madeira 10 leaves gelatine, soaked in cold water In a food processor, blend the rabbit meat with the egg whites and the cream, adding a few ice cubes to keep the mixture cool, season with the mixed spice, salt and pepper to taste. Chill well before passing this farce, or stuffing, through a drum sieve to get a smooth mousseline. To check the taste, make a small patty and poach in warm water, taste and

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To make the pastry, place the flour in a bowl and add the salt and butter; Using a rubbing method incorporate the butter. Heat the lard and water and then add over the flour, use a spoon to make a soft dough. Turn out onto a clean surface, work gently to form a ball and cover, allow to rest for 15 minutes before using it. Remove the rabbit farce from the fridge and add the pancetta, chicken breast and drained pistachio nuts.

Line a baking tin with grease proof paper and roll out the large piece of pastry to fit the tin. Lay the pastry into the tin and with your hands pull up to the edges and over the sides. Return to the fridge to set for about 10 minutes. Fill the pastry with the rabbit mix and roll out the remaining pastry to make the top. Brush the sides with egg wash and cover crimp edges, making two small holes in the top to allow steam to escape (line the holes with tin foil to look like a ship funnel).

Decorate with any remaining pastry, brush with the egg wash and bake in a pre-heated oven.

The first twenty minutes at 225C and the remaining 45 minutes at 180C. Remove and allow to cool. Meanwhile make the jelly by heating the stock, port and madeira, add the gelatine leaves and dissolve. When both the terrine and the gelatine are suitably cool, remove the funnel and gently pour in the gelatine until it can take no more. Refrigerate overnight.

Slice and serve with a fruity chutney and crisp salad leaves.

elegant and different alternatives for a festive meal'...

BAKED EGGS WITH LEEKS, KALE AND RAS EL HANOUT Prep time 30 minutes Serves 6 Pro Chef: Stefan Hogan & Chef de Partie Claire Giordimaina at the Corinthia Palace

40g salted butter 25ml olive oil 2 garlic cloves, chopped Handful washed kale 1 large leek, sliced 2g coriander seeds 2g cumin seeds ½ red chilli, finely diced Handful cherry tomatoes, halved 2 preserved lemons, seeded and chopped 150ml vegetable stock 10g ras el hanout 150g barrel aged feta 6 eggs Salt and pepper In a large pan melt the butter with the oil and add the garlic, leeks, kale when they have wilted (it should take no more than three minutes) now add the coriander, cumin, chili, chopped preserved lemon and cherry tomatoes season with salt and add the stock. Increase the heat until stock is almost evaporated.

Remove pan from the heat and make small pocket and drop in the eggs, flake over the feta cheese.

Cover the pan and return to the heat for about 5 minutes until eggs are cooked. Dust with the ras el hanout and serve immediately with warm crusty bread.

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SHANGHAI STYLE GLAZED BEEF RIBS

In a hot pan, heat the oil and sear the beef ribs to get a nice dark caramelisation. Remove from the pan and set aside. In the same pot add the onion, garlic, ginger, lemongrass, chilli flakes and spring onions, season with salt.

Cook for a few minutes then add the ribs, reduce the heat and pour in the soy sauce, rice wine, rice wine vinegar, beef stock & palm sugar. Transfer to an heavy dish and cook in a pre-heated oven set at 150 degrees covered for 3 hours or until the beef is soft.

Chateau Saintem Grand Cru St Emilon:

Remove the meat from the sauce and strain into a clean pot, add the juice and hoisin sauce and reduce to a thick glaze, add the beef to coast with the sauce.

Frank Cornelissen “Munjebel” Etna Bianco

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Prep time 4 – 5 hours Serves 4 Pro Chef: Stefan Hogan & Chef de Partie Claire Giordimaina at the Corinthia Palace

Approx. 2 kg beef short ribs 50ml vegetable oil 1 onion, diced 6 garlic cloves, chopped 1 stick lemon grass, cut in half and bruised 1 4cm piece fresh ginger, chopped 2 spring onions, chopped 3g chilli flakes 150ml soy sauce 70ml rice wine 25ml rice wine vinegar 175g palm sugar 120ml hoisin sauce 1 ½ litres beef stock 20ml yuzu juice (or lemon juice) To garnish: Sliced spring onions, in iced water Sliced fresh red chilli, in iced water Fresh coriander leaves, in iced water

Serve with a steaming bowl of rice and garnish the ribs with the sliced spring onions, chilis and fresh coriander.

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The 2013 Saintem has a light but precise bouquet with leafy red berry fruit. The palate is medium-bodied with light tannin, easygoing red berry fruit mixed with blackberry and a touch of sea salt on the pleasant finish.

Distributed by Philippe Martinet Fine Wines

A special white wine, from the Tartaraci vineyard, located the edge of Mount Etna, this white wine combines the characteristics of great wines: profoundness, density, high acidity with minerality and texture. Distributed by Philippe Martinet Fine Wines

While still slightly warm, remove the cheeks from the head & separate the fat & meat from the skin. Discard the fat. Roll a piece of clingfilm out onto a chopping board & lay the skin outer side down.

Shred the meat from the cheeks into a bowl & mix with the herbs, cumin, fennel & a pinch of salt & pepper

PIG’S HEAD, GRIBICHE, SALSA VERDE, AVRUGA CAVIAR, SAMPHIRE Prep time TBA Serves 4 Pro Chef: Michael Diacono

BRAISED OXTAIL WITH CREAMED POLENTA Prep time 3 – 3 ½ hours Serves 6 Pro Chef: Stefan Hogan & Chef de Partie Claire Giordimaina at the Corinthia Palace

2 oxtails, cut into pieces 100g pancetta, diced 1 white onion, chopped 1 carrot, diced 2 celery ribs, diced 6 garlic cloves, finely chopped 1 cinnamon stick 2 fresh bay leaves 6 sprigs fresh thyme Pinch chilli pepper flakes 30g tomato paste 500g chopped canned tomatoes 15g ras el hanout spice 400 ml red wine 2 litres beef stock Olive oil Salt and pepper To garnish: Creamed polenta Toasted pine nuts Rehydrated raisins Heat a generous amount of olive oil on a hot pan, season the oxtail pieces and brown them off placing them in

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a deep casserole dish once they are golden. In the same pan, cook off the pancetta over low heat to render down the fat. Drain off the liquid and set aside and add the pancetta to the oxtail. In a clean pan use some of the strained fats to sauté the onions, garlic, carrots and celery and in a separate pan, heat some of the rendered fat and cook off the spices with the tomato paste, adding to the casserole dish when fragrant. Add the vegetables to the dish and pour over the red wine, beef stock, fresh herbs and chopped canned tomatoes. Stir and season with salt and pepper. Cover and cook in a hot oven set at 180C for two and a half hours, checking after two hours and adding more stock if necessary. When the meat is tender to the prod and comes off the bone easily it’s done.

To serve, remove the meat from the liquid and continue to reduce to desired consistency, adjusting the seasoning to taste. Place a generous scoop of creamed polenta, top with the oxtail, some sauce and scatter with the pine nuts and raisins.

1 pig's head 2 carrots, roughly chopped 1 celery stick, roughly chopped 1 white onion, roughly chopped 2 bay leaves 1 sprig of fresh thyme 1 sprig rosemeary 1 tsp pink pepper corns 1 tsp fennel seeds 1 tbsp chopped parsley salt pepper olive oil To prepare the pig's head, remove all the excess hair with a blow torch. Using a very sharp knife, debone the head by starting from the middle of the head to the snout. Cut away the meat keeping it attached to the skin

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Remove the ears & tie the head together with string, place into a large pot with the vegetables, pink peppercorns & bay leave & cover with water, cook for one hour Add to the pot with the head cook for another 4 hours. After the 5 hours cooking time, remove the ears from the pan & allow the head to cool in the liquor.

Clean the bottom cartilage of the ears, lay on a flat tray & store under a weight in the fridge overnight. >>

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Place an even line of shredded cheek mixture in the middle of the skin & roll into a tight sausage.

Wrap tightly & leave to set in the fridge for 12 hours or overnight.

Preheat the oven to 170˚C. Use a sharp knife to shred the ears into very fine strips. Place a frying pan over a medium-high-heat & add the olive oil Spread the pig's ears evenly onto a flat baking tray lined with baking sheet, then place in the oven for 15-20 minutes until they take a nice golden colour & crisp up.

Remove from the oven, cool down, & store in a tightly closed container until required For the sauce gribiche, hard boil the eggs in boiling water for 8-10 minutes. Drain & place in cold water to cool. Peel & finely chop the eggs & set aside In a large bowl, whisk together the mustard & vinegar. Add the vegetable oil in a steady, thin stream - whisking continuously until completely emulsified. Mix in the capers, gherkins, parsley, chopped eggs & a pinch of salt.

Store in the fridge until ready to use - the sauce will keep for 2-3 days To serve, slice the pig’s head roll & lightly pan fry until crisp. Place a few salad leave on the plate & top with the fried pig’s head. Using two spoons, make a quenelle of the gribiche & put on top of the meat.

Finish off by putting in a couple of pieces of crispy ears, a scatter of caviar & samphire.

DUCK BREAST WITH FESENJUN & POACHED PEARS Prep time TBA Serves 4 Pro Chef: Michael Diacono

4X 200G duck breast Salt Pepper

BONITO TARTAR WITH PONZU, TOBIKO CAVIAR & BREAD CRISP Prep time TBA Serves 4 Pro Chef: Michael Diacono

400g filleted bonito fillets 1 avocado Tabasco Parsley Extra virgin olive oil For the bread crisps: 1 day old bread Extra virgin olive oil For Ponzu: 25ml of soy sauce 50ml of rice vinegar 25g muscovado sugar 10ml of lemon juice 1 white onion, finely diced 1/4 tsp garlic purée 40ml of grapeseed oil Pre heat oven to 180c. Begin by preparing the ponzu sauce. Mix together the soy sauce, rice vinegar & lemon juice. Add

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the finely diced onion & the garlic puree stirring until well combined.

Slowly whisk in the grapeseed oil & refrigerate until required.

For the bread crisps, thinly slice the day old bread. Lay on a baking tray drizzled with olive oil & bake for 4-5 minutes or until nicely golden. Turn the bread crisps round & bake for a further 2 mins Cut the filleted & skinned bonito as well as the avocado into small dice. To the dice add 4 tablespoons of the onion ponzu sauce, a few dashes of ta basco (or as many you desire), parsley, 2 tablespoons of extra virgin olive oil, salt & pepper to taste. Mix well until combined Lightly press the bonito mix in cylindrical mould onto the plate & top it with a thin layer of tobiko caviar. Drizzle over a little of the leftover ponzu sauce & garnish with the bread crisps

Poached pears 500ml cooking red wine 2 pears 100g sugar 1 cinnamon stick 1 star anise Fesenjun sauce 200g shelled walnuts 3 tblspns olive oil 1 onion, finely diced 1 teaspoon ground cinnamon ½ teaspoon ground turmeric ½ teaspoon ground black pepper 1 tblspn tomato paste 1 tablespoon pomegranate molasses 250ml pomegranate juice 55g sugar 1 bay leave 400 ml vegetable or chicken stock Juice of ½ lemon Preheat the oven to 180c To make the sauce, roast the walnuts on a baking tray for 5-10 minutes until golden brown. Set aside & cool. Pulse the cooled nuts in a food processor until coarsely ground.

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Heat the oil in a large, heavy based saucepan over a low heat. Add the onion & fry gently until soft & translucent. Stir in the spices & tomato paste & fry for about 2 minutes. Add the walnuts to the pan with the pomegranate molasses & juice, sugar, bay leaf & stock.

Bring to the boil, add the salt, lower the heat & simmer gently for 1 hour, stirring regularly, until rich, thick & a little oily.

For the poached pears, put all the ingredients in a heavy-based saucepan, bring to a boil & simmer for 20-30 minutes or until the pears are soft but firm.

Meanwhile, score the duck skin in a criss-cross pattern with a sharp knife & season generously with salt & pepper. Put the breasts, skin side down In a cold saucepan, turn up the heat & cook until skin is golden brown. Turn & cook for further 3 minutes. Finish off the duck breast in the oven for 6-7 minutes.

When ready to serve, add the lemon juice to the sauce, then taste & adjust the seasoning to achieve a good sweet-sour-earthy balance.

Spoon a genereouse amount of sauce onto each plate. Slice each duck breast & put neatly onto the sauce. Garnish with the poached pears on the side.

CHOCOLATE TRIFLE WITH FOREST BERRIES Prep time 30 mins plus 2 hours chilling time Serves 8 Home cook: Charlene Bugeja

280g chocolate loaf cake 3-4 tbsp. raspberry jam 4 tbsp. Amaretto liqueur 250g packet frozen mixed red fruit, thawed For the custard: 6 egg yolks 55g golden caster sugar 1 tbsp. cornflour 500ml milk 55g plain chocolate, melted To top: 225ml double cream 1 tbsp. golden caster sugar 1/2 tsp. vanilla essence Fresh fruit such as cherries and strawberries Chocolate truffles

Cut the cake into slices and make sandwiches with raspberry jam. Cut the sandwiches into cubes and place in a large serving bowl or individual cups.

Sprinkle with the Amaretto liqueur.

Spoon the fruit over the cake.

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To make the custard, place the egg yolk and sugar in a heatproof bowl and whisk until think and pale, then stir in cornflour. Place the milk in a saucepan and heat until almost boiling. Pour on to the egg yolk mixture, stirring.

Return the mixture to the boil, stirring constantly, until it thickens.

Remove from the heat and leave to cool slightly. Stir in the melted chocolate. Pour the custard over the cake and fruit. Cool, then cover and leave to chill in the refrigerator for 2 hours, or until set.

To make the topping, whip the cream until soft peak form, then beat in the sugar and vanilla essence. Spoon over the trifle.

Decorate with truffles and fruit and chill until ready to serve.

POMEGRANATE MERINGUE TARTLETS Prep time 40 minutes Serves 4 Home cook: David Callaby Floridia

300g sweet pastry 4 tartlet cases 100ml pomegranate juice 4 egg yolks 125g butter 300g caster sugar 2 tbsp. cornflour 4 egg whites 250g icing sugar Vanilla For the Pastry: Roll out the pastry and line into 4 tartlets. Pierce and blind bake in a hot oven at 200°C for 10 minutes. Remove from the oven and leave to cool.

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For the Filling: In a saucepan, melt the butter and sugar, add the

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pomegranate juice and bring to a boil. Switch off the heat. Use some of the liquid to temper into the cornflour. Add the cornflour to the rest of the hot mixture, put back on the fire, and bring to a boil once again. Turn the heat off.

Fill the cases with the liquid filling and bake in the oven for about 10 minutes.

For the Meringue: In a clean glass bowl, add the egg whites and start to whisk with an electric whisk on a medium speed. When the egg whites start to fluff, add the sugar very slowly, one tablespoon at a time until all has been incorporated into the sugar.

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Pipe onto the cooled tartlets and blow torch until the peeks are golden brown. Place in the fridge to set properly.

'Wow friends and family with these gorgeously presented dishes. The secret to perfect desserts is passion and patience'

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CITRUS AND KISSES Prep time 3 hours Serves 4 Pro Chef: Stefan Hogan & Pastry Chef Mark McBride at Corinthia Palace

Blood orange sorbet: 6 blood oranges, juiced 275ml water 175g caster sugar 1 lemon, juiced Place the sugar and water in a pan and bring to the boil.

Keep cooking until all the sugar has dissolved, then leave to simmer for a further 5 minutes. Set aside to cool, and then mix in the blood orange and lemon juices. Set aside in the fridge until chilled, and then churn in an ice cream maker.

Freeze until ready to serve.

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Lemon posset: 4 lemons, juiced and zested 280g of caster sugar 850ml of double cream 1 gelatine leaf, soaked in cold water To make the lemon possets, bring the cream, sugar and lemon to the boil. Stir in the gelatine, and then pour into silicone molds. Freeze the lemon possets overnight, remove from the moulds and spray with yellow cocoa spray. Place in refrigerator until needed.

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Meringue kisses Ingredients 300 g superfine sugar (1 1/2 cups) 150 g egg whites (from at least 5 eggs)

Pour egg whites into the bowl of your stand mixer (make sure it’s clean) fitted with the whisk attachment. Whisk on low allowing bubbles to form, increase to high and continue whisking until stiff peaks form and you can turn the bowl upside down without the egg whites falling out.

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Add sugar one big spoonful at a time, ensuring that the whites come back to stiff peaks after each addition. Once all the sugar is added, continue to whisk for 5 - 7 minutes. You should be able to rub the mixture between your fingers and not feel any grit from the sugar. You know it’s ready to use when it forms a smooth shiny peak on the tip of your finger.

Prep time 45 mins plus 2 h chilling time Serves 12 Home cook: Charlene Bugeja

For the base: 100 g butter, plus extra for greasing 250g ginger nut biscuits 75g plan chocolate For the filling: 225g plain chocolate 250g mascarpone cheese 2 eggs, separated 3 tbsp. brandy 300ml double cream 4 tbsp. caster sugar

Set oven temperature 75C. Line baking sheet with parchment paper. Place a dab of meringue on four corners of pan and press paper on top to hold it down flat.

Spoon in meringue mixture so it is packed in tightly. Snip off the tip of the piping bag about an inch in diameter and pipe kisses on baking sheet. Bake at 75 degrees for 30-40 minutes until the kisses can easily be lifted off the parchment paper with bases intact. Let cool completely.

CHOCOLATE BRANDY TORTE

To decorate: 100ml double cream Coffee beans Grease the base and sides of a 23cm/9inch springform cake tin. Place the biscuit in a polythene bag and crush with a rolling pin or in a food processor.

Place the chlorate and butter in a small saucepan and heat gently until melted, then pour over the biscuits. Mix well, then press into the prepared tin. Leave to chill while preparing the filling.

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To make the filling, place the chocolate in a heatproof bowl and set over a saucepan of simmering water, stirring, until melted.

Remove from the heat and beat in the mascarpone cheese, egg yolk and brandy.

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Whip the cream until just holding its shape. Fold in the chocolate mixture.

Whisk the egg whites in a spotless clean, grease free bowl until soft peaks form. Add the sugar a little at a time and whisk until thick and glossy. Fold into the mixture, in 2 batches, until just mixed. Spoon the mixture into the prepared base and leave to chill in the refrigerator for at least 2 hours. Carefully transfer to a serving plate. To decorate, whip the cream and pipe on to the torte, add the coffee beans and serve.

HOME COOK TIP: When folding cream into the chocolate, do not overwork the mixture by mixing it too much as you want a light and fluffy result.

VEGAN BROWNIES WITH A HAZELNUT GANACHE Prep time 60 minutes Makes 10 brownies Home cook: Eunice Muscat

For the Brownies: 2 medium to large sweet potatoes (600g) 2/3 cup of ground almonds (80g) ½ cup of oat flour or spelt flour – in this recipe I used oats 16 soft medjool dates 4 tbsp. raw cacao 6 tbsp. pure maple syrup 2 tbsp. crunchy peanut butter A pinch of salt For the Hazelnut Ganache: 4 tbsp. hazelnut butter 2 tbsp. coconut oil 3 tbsp. maple syrup 2 tbsp. cocoa powder 6 tbsp. oat milk or any other milk you like 1 tbsp. Frangelico liqueur To make the ganache, combine all the ingredients in a pot on a low heat, and whisk until melted & smooth. Remove from the heat and let it cool slightly to thicken, whisking occasionally for around 5-10 minutes.

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To make the brownies, start by preheating the oven to 180°C, then peel the sweet potatoes. Cut them into chunks and place them into a steamer for about 20 minutes, until they become soft, and set aside.

Meanwhile place the amount of dates you plan to use in a bowl, then cover with boiling water to fully submerge the fruit. Let the dates soak for about ten minutes, then strain them and discard the water. The fruit will be more plump, juicy and easier to blend. Place the sweet potato and dates into a food processor this will form one of the sweetest, creamiest, most delicious mixes ever.

Prep time 60 mins plus freezing time Serves 4 Home cook: Debbie Schembri

This is seriously Christmas in a mouthful. This dessert will bring back so many memories, from Karamelli to cold nights in with friends sipping on good whisky telling bad jokes. The carob and the chestnut lend a lovely earthy note to this dessert making it a little bit different.

For the pastry: 150g butter 100g light brown sugar I tbsp. carob powder 200g plain flour Pinch of salt

Put the remaining ingredients into a bowl, before mixing in the sweet potato date combination. Stir well.

Place into a lined baking dish and cook for about 20 minutes, until you can pierce the brownie cake with a fork, bringing it out dry.

Remove the tray and allow it to cool for about 10 minutes. Pour the ganache over the brownies and sprinkle with your favourite nuts and flaky salt.

"This Chocolate brownie vegan recipe will have you asking for seconds, in seconds!"

CAROB AND CHESTNUT TART WITH WHISKY ICE CREAM

For the filling: 175g cooked chestnuts 75g butter 100g light brown sugar 4 tbsp. good quality carob syrup Pinch allspice Pinch salt For the ice cream: 500ml cream 100g light brown sugar 4 egg yolks 150 ml good quality whisky For the almond brittle: 100g Roasted whole almonds 200g castor sugar Maldon sea salt Start by making the base for the ice cream. This is simple custard so begin by warming the cream in a pan, letting it get to a

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simmer and then turning it off. In the meantime, burn off the alcohol from 100 ml of the whisky in a small pan and add it to the cream.

Pour the remaining 50ml into a bowl with the eggs and sugar and whisk to combine. Pour the warm cream over the egg mixture, stir and transfer back into the pan.

Keep it on a low heat and stir constantly with a spatula until it thickens. Be careful not to curdle the eggs here. Allow to cool and transfer to an ice cream machine.

If you don’t have one, simply pour it into a container, pop it in the freezer and blitz with a hand-held immersion blender every hour or so until it reaches a smooth set consistency.

To make the dough, first melt the butter and take it to the point where it starts turning brown. You want it to take on a nutty taste but not go too far that it’s burnt. Pour it into a bowl and add the sugar and salt. Stir to combine. Add in the carob powder and flour and rub it into the butter until it feels sandy.

Add a tiny bit of water to bring it together. This is quite crumbly dough. Wrap in cling film and chill for 30 minutes.

To make the filling, melt the butter and take it to the same nutty stage and remove from the heat. Now stir in the sugar and carob syrup. Put it back on the heat for a few seconds until small bubbles form. Turn off the heat and add the chestnuts.

Use a hand-held blender to blitz them up and combine them >>

with the carob mixture. It should be relatively thick. Stir in the salt and allspice.

Pre heat the oven to 180C.Take the pastry out of the fridge and have your tart moulds and rolling pin ready. Divide the dough into 4 and roll out. Be patient as it will look like it’s not going to hold together but it will. Line the tart cases and trim off the excess pastry from around the edges. Pop them on a baking tray and bake in the oven for ten minutes.

Take them out of the oven and let them cool for a couple of minutes.

Fill each one till the brim with the filling and put them back in the oven to cook for another 15 minutes. Remove and let them cool completely.

To make the brittle, bash up the almonds in a pestle and mortar.

Line the bottom of a heavy based frying pan with sugar and put on a medium heat. Keep swirling it (do not use a spatula to stir as it will crystallise) until all the sugar has dissolved. Let it get dark just until the point that it starts smelling burnt. Pour in the almonds and stir in quickly with a spatula. Have a silicone sheet ready to pour the mixture out on to. Spread out the mixture and allow to cool. Sprinkle with Maldon sea salt.

BAILEYS EGGNOG COCKTAIL Nothing spells Christmas cheer like a warming batch of eggnog.

Try using Baileys in this classic a luxurious twist.

150ml Baileys Original Irish cream 4 eggs, beaten 4tbsp caster sugar 300ml milk 1 vanilla pod, split 0.6 units per serve

First beat the eggs together in a bowl with the caster sugar. Make sure the caster sugar is completely dissolved and the liquid is smooth or your eggnog will taste grainy.

Next add the Baileys, milk and the split vanilla pod to the bowl.

Whisk vigorously until everything is combined to form a silky liquid.

Strain your Baileys eggnog to get rid of the vanilla pod. Then take four short, glass tumblers and pour a good measure of the liquid into each glass.

Finish with a cinnamon stick and a sprinkle of cocoa powder M Demajo Wines & Spirits – T: 2552 0000

CHOC-PEPPERMINT SLICE

REINDEER RICE KRISPIES

Prep time 30 mins plus 90 mins chilling time Makes 20 slices Home cook: Charlene Bugeja

Prep time 30 mins Makes 10 Home cook: Charlene Bugeja

2/3 cup (100g) self-raising flour, sifted 1/4 cup (25g) cocoa, sifted 1/2 cup (40g) desiccated coconut 1/4 (55g) caster sugar 140g unsalted butter, melted 1 egg, lightly beaten For the peppermint filling 3 1/2 cups (480g) icing sugar, shifted 5-6 tbsp. boiling water 1/2 tsp. peppermint essence 200g dark chocolate, chopped 1 tbsp vegetable oil

6 cup Rice Krispies cereal 6 tbsp. butter 284 g marshmallows Candy eyeballs Dark chocolate melted Red M&M’s Regular ice lolly sticks

Preheat oven to 180C. Place the flour, cocoa, coconut, sugar, butter and egg in a bowl and mix well to combine. Press into the base of a lightly greased 20cm x 30cm slice tin lined with non-stick baking paper and bake for 12-15 minutes or until soft to the touch and cooked through. Set aside to cool completely.

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To make the peppermint filling, place the icing sugar in a bowl and start adding the water slowly until you have a thick consistency.

Finally add the peppermint essence and stir well pouring the mixture on to the baked base. Refrigerate for 1 hour or until firm.

To make the chocolate topping, place the chocolate and oil in a heatproof bowl over a saucepan.

Pour the chocolate over the filling and swirl the tin to coat.

Refrigerate for 30 minutes or until firm. Cut into squares and keep refrigerated until ready to serve.

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Melt butter in a large pot and add marshmallows. Stir until marshmallows are completely melted, take off heat and add Rice Krispies. Spoon into buttered 9x13 pan. Let harden and cut into rectangles for the reindeer. Carefully push the sticks into each rectangle. Melt the chocolate in a ‘bain marie’ and spoon it into a plastic bag. Cut a small hole in the corner of bag to make antlers. Use a small dot of chocolate under the candy eyes and M&M nose to attach them to the Rice Krispies Treat.

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#Q+A

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LIFTING THE LID ON:

CHEF BRADY DALLI I N T E R C O N T I N E N TA L M A LTA EXECUTIVE SOUS CHEF

What or who inspired you to become a chef?

cultures and cuisines of the places I have worked in.

From a very young age, I always had a passion for food. Whether it was choosing subjects related to cooking or watching my father bake. My father works in the pastry industry and as a young boy I used to try and replicate his work. From early on I knew that my career path was to become a chef. It is the passion, pride, excitement and exceeding expectations that drive me to push to become a successful chef, together with my father and other great chefs I have worked with.

Your must have kitchen gadget?

What drives you to continuously create new recipes and new combinations? Is your cooking influenced by the countries you have worked in?

Guilty pleasure?

Sous vide , Blendtec and a kitchen aid mixer.

Your best cooking tip?

Always deglaze your pan. After you’ve sautéed or seared whatever it is that you’re cooking, pour a cold or room- temperature liquid (wine, stock, water) into your pan and scrape up all the caramelized pieces that have stuck to the bottom.

A childhood meal you still recreate or enjoy?

Mac and cheese and spaghetti with meat balls.

So many things inspire me when it comes to recipes; New trends, discovering new produce, always looking for better combinations and the influence of different

puff pastry with meat, fish and vegetables , mini burgers , mini sloppy joe , spring rolls , prawn and calamari tempura.

Perfect dinner party menu?

Modern finger food such as tacos, bite sized

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Bread and butter pudding, doughnuts and junk food.

An embarrassing or funny kitchen incident?

Rolling a piping bag full of warm mash potato (I didn’t notice that there was a hole in the piping bag) and you can just imagine the subsequent mess on the wall and ceiling.

About the chef From the start of his career chef Dalli has won numerous awards both locally and overseas, among them the prestigious Chaîne des Rôtisseurs award

# FOOD WASTE

Unsustainable: Resources into Food and Food into Waste In Malta food waste accounts for more than half of the municipal waste generated. Yet even with the introduction of the organic bag nationwide, there really is no justifiable reason as to why this figure shouldn’t go down. Throwing food in the organic bag should still be your last resort. 25% of all food bought ends up being discarded, therefore, reusing leftovers, andgetting creative with the little used parts of fruit and vegetables are key examples and means to throw less food away. Here Chef Manuel from Aroma Kitchen gives us some of his expert tips and suggestions;

whatever is lying around in your fridge. Flavour with a few herbs and bake in the oven or fry in a pan. Serve with a fresh rocket salad.

Don’t discard your pumpkin seeds; instead clean them well, dry and toast in a pan with a drizzle of oil, paprika, salt and spices for a savoury snack. The pumpkin’s peel can also be thinly peeled and roasted in the oven like potato peelss. Add on salt, herbs and a drizzle of oil and bake for 20-30 minutes till crispy.

Stocks: Use your vegetable trimmings to make the most delicious stocks. Collect your trimmings over a few days, place into a pan and cover with water. Add in peppercorns, dried herbs, bay leaves and boil together for 30 minutes. Strain and use the liquid in sauces, soups and stews. You can also freeze the extra stock into reusable containers or ice cube containers to use at a later stage. You can also make stock using meat, chicken or fish bones too.

If you have bought too much veg, and don`t think you will have the time to use it all in your weekly recipes, part boil and freeze them, or even grill them and put them in reusable containers. These will get quite handy for the next meals.

Cauliflower and broccoli: Most people use the top and discard the stems, but they are also tasty and add another texture to a gratin or bake.

Never ever throw away leftover pasta. Break in a couple of eggs, cheese and add in some ham, roasted vegetables or

Candied peel: Why not make your very own candied peel (konfettura) using the peels of your oranges, lemons and mandarins? Cook for 30 minutes in a sugar syrup with cloves, cinnamon sticks and star anise and it will last for a year if kept in sterilized jars.

Stale bread: The obvious is to make a sweet bread pudding, but you can also make a savoury bread pudding too as well as fresh breadcrumbs, or croutons. Especially now as the weather is colder and we will be eating more soups.

More tips on how to reduce your food waste and all other waste can be found on www.dontwaste.gov.mt

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E C N A R U S IN E M O H R U O F O Y P P A H Y R E V E R A S R E M O T S CU .

U O Y K N A H T .

E IC V R E S R WITH OU

F L E S R U O INSURE Y HAPPY!

OM ASANMAMO.C THE MFSA | G Y B ED IS R O AUTH (2017).

TE RN AL DATA INSURANCE IS CH (2016) & IN GASANMAMO RK ET RE SE AR AT ES MA AD NI & ASSO CI SO UR CE: M. FS

# 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

by Fetch It.

#WeAreOrange Follow our story

www.expressgroup.com

The handling of perishables such as FOOD is far from a simple process.

Nor is the handling of your PERSONAL EFFECTS, ANTIQUES and FINE ART, a straightforward task. And when it comes to the transport of PHARMA, this requires skill and precise operating procedures.

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.

That’s why YOUR CARGO is best left in the hands of those with acquired EXPERIENCE, obsession for EXCELLENCE and proven EXPERTISE. WHATEVER YOUR CARGO, WE TAKE IT PERSONALLY Express Group Malta | Velbro House, Qormi Road, Luqa LQA 9040, Malta Tel: (+356) 2124 2311 | info@expressgroup.com

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FESTIVE OPENING HOURS SATURDAY 8TH DECEMBER 7.00AM - 8.00PM SUNDAY 9TH DECEMBER 8.00AM - 6.00PM THURSDAY 13TH DECEMBER 7.30AM - 8.00PM SUNDAY 16TH DECEMBER 8.00AM - 6.00PM SUNDAY 23RD DECEMBER 8.00AM - 6.00PM MONDAY 24TH DECEMBER 7.30AM - 7.00PM TUESDAY 25TH DECEMBER CLOSED WEDNESDAY 26TH DECEMBER 9.30AM - 7.00PM MONDAY 31ST DECEMBER 7.30AM - 7.00PM TUESDAY 1ST JANUARY CLOSED WEDNESDAY 2ND JANUARY 10.00AM - 8.00PM

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NAXXAR OPENING HOURS DAILY 7.30AM - 8.00PM FRIDAY 7.30AM - 9.00PM SATURDAY 7.30AM - 8.00PM SUNDAY 8.00AM - 6.00PM

FESTIVE OPENING HOURS SATURDAY 8TH DECEMBER 7.30AM - 8.00PM SUNDAY 9TH DECEMBER 8.00AM - 6.00PM THURSDAY 13TH DECEMBER 7.30AM - 8.00PM SUNDAY 16TH DECEMBER 8.00AM - 6.00PM SUNDAY 23RD DECEMBER 8.00AM - 6.00PM MONDAY 24TH DECEMBER 7.30AM - 7.00PM TUESDAY 25TH DECEMBER CLOSED WEDNESDAY 26TH DECEMBER 9.00AM - 8.00PM MONDAY 31ST DECEMBER 7.30AM - 7.00PM TUESDAY 1ST JANUARY CLOSED WEDNESDAY 2ND JANUARY 10.00AM - 8.00PM

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