know thy food & wine.
Issue 1 APRIL ‘2016
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Thoughts about the carbohydrate macronutrient.
Wanted Magazine #01
Ceramic hands from LOFT
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photographer's
p er sp e ctive
Photographer Tonio Lombardi’s adventures in Thailand
Contents
#Contents
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WANTED MAGAZINE
know thy food and drink.
GET READY >>
9. Update
60. Super pulses
What’s going on in the world of food & drink…
Sarah Kennard gets excited about “The Year of the Pulse”.
14. Seasonal ingredients This issue’s heroes: the broad bean, the pea, and the strawberry.
16. The chef kings Three of Malta’s most celebrated executive chefs bring you their ideas for dishes using this season’s broad beans.
24. Starting light A fresh broad bean salad, an amazing veal carpaccio, pea & parsley soup, and pea fritters using fresh gbejna.
31. Risotto religion Totally different takes on risottos from Chefs Michele Laguardia (Talbot & Bons), Craig Housley (The Galley), and Victor Borg (Adesso).
38. I hearty Secrets to some excellent curries, a kill-for burger, different takes on steak, and a chicken with orange sauce & coriander.
49. The sweetest thing Sensational seasonal strawberry-inspired desserts.
56. Pure goodness The low-down on raw cold pressed juice and juice cleanses.
64. Killing our inner caveman An exploration of what humans are biologically designed to eat.
68. Up your drinking game How the shape of a wine glass (and the level it’s filled) really does enhance the flavour of different varietals.
72. Vineyard: gregarious greywacke The prolific pioneer winemaker, Kevin Judd and his approach to producing some of Marlborough, New Zealand’s most celebrated wine.
76. Table setting ideas Fresh, inspiring ideas to create a striking table setting.
90. A photographer’s perspective Photographer Tonio Lombardi captures some amazing and appetising moments on his trip to Thailand after taking a cooking course in Chiang Mai.
97. Chef q&a: victor borg The chef who’s taking fine dining to fun dining.
Find us on Facebook: wantedfoodmagazine
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Carol Boyes tableware, exclusively from Ann Urpani
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Starting light A fresh broad bean salad, an amazing veal carpaccio, pea & parsley soup, and pea fritters using fresh gbejna.
The sweetest thing Sensational seasonal strawberryinspired desserts.
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Super pulses Sarah Kennard gets excited about “The Year of the Pulse.”
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i hearty Secrets to some excellent curries, a tokill-for burger, different takes on steak, & a chicken with orange sauce & coriander.
Holy Hummus The ultimate recipe for one of the earliest cultivated pulses: chickpeas.
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Vineyard: gregarious greywacke The prolific pioneer winemaker, Kevin Judd and his approach to producing some of Marlborough, New Zealand’s most celebrated wine.
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Contributors
#Editor letter To say that the Wanted team is excited would be an understatement. We are positively electrified to bring you this first issue of Wanted. Everything in this magazine - from the first page to the last - is an absolute feast to the eyes (and ultimately the stomach). With an amazingly supportive team of contributors who know their stuff, we have put together a highly useful magazine that hopefully you’ll keep, to refer to again and again. Wanted is available for free at a wide variety of supermarkets and hotspots (see page 96 for the full list of locations) so look out for issue 2, heading your way in June. In the meantime, bon appétit!
Wanted Contributors: We couldn't do it alone
Ann Urpani
Charlene Bugeja
Stefania Comegna
Josette Vella Schembri
Charlene is a totally self-taught cook with no formal culinary training - “just tons of mess-ups in the kitchen”. She eats as seasonally as she can, using local ingredients every day. She cooks “well… everything”, from healthy recipes to comfort food and indulgent desserts. Charlene is all about “quick and flavourful dishes that won’t hurt the wallet”.
Stefania is a dietician and nutritionist with 11 years of experience. She’s also a doctoral researcher at the Westminster University in London, focusing on the attitudinal determinants of diet and lifestyle among ethnic minority women. Stefania holds a strong interest in women’s health and pregnant wellbeing.
Creative Director Josette Vella Schembri knows how to style. She created the LOFT store as a platform to showcase her North-American inspired style and inspiration. Josette’s work, including LOFT itself, is testimony to her work ethic and pursuit of a unique, contemporary style.
Wanted Team
Editor Lisa Borain
Designer Jonathan Bajada
Publishers Chris Psaila Lisa Borain
Art Director Chris Psaila
Photography Tonio Lombardi Alan Carville
For advertising booking contact us on:
Ann spends a lot of her time travelling the four corners of the world tasting, learning, and sourcing ingredients. Invites to her dinner parties are coveted, with their wild and wonderful dishes, inspired by her innate cooking creativity.
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Craig Housley Executive Chef, The Galley “One of the hardest parts of being a Chef is finding the perfect team, and even harder than that, is keeping that team. It’s a pleasure to wake up in the morning knowing I have a dream team waiting for me. Together, we succeed and grow.”
info@wantedfoodmagazine.com
Michele Laguardia Executive Chef, Talbot & Bons Italian Chef Michele Laguardia’s dream is that “One day I want to work in a Michelain star restaurant and get a star for my food…”
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. © 2016
Find all Wanted recipes at wantedfoodmagazine.com Visit our Facebook page for regular updates: facebook.com/wantedfoodmagazine.
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Pure goodness The low-down on raw cold pressed juice and juice cleanses.
Baby shower bella! Create a colourful setting to celebrate the coming of a baby in style!
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Risotto religion Totally different takes on risottos from Chefs Michele Laguardia (Talbot & Bons), Craig Housley (The Galley), and Victor Borg (Adesso).
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A photographer’s perspective Photographer Tonio Lombardi captures some amazing and appetising moments on his trip to Thailand after taking a cooking course in Chiang Mai.
Big ben burger A gourmet burger by Chef Michele Laguardia to get seriously excited about.
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Table setting ideas Fresh, inspiring ideas to create a striking table setting.
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Competition
#Competition
Win With
Get the chance to win this extremely cool M. Chapoutier wine cooler bag, inclusive of ice blocks, a corkscrew and 6 incredible wines:
– La Bernadine Chatauneuf du Pape 2014 (1 red, 1 white) – Belleruche Côtes du Rhône 2014 (1 red, 1 white) – Les Meysonniers Crozes-Hermitage 2013 – Le Ciboise Luberon 2014 Visit The Malta Wine Club Facebook page to enter to win: facebook/WineClubMalta
Courtesy of P. Cutajar & Co, www.pcutajar.com.mt
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your
luxury moment.
www.delicata.com
LIVE LIFE THE GRAND WAY WITH MALTA’S GRAND WINE. GRAND VIN DE HAUTEVILLE BY MALTA’S FOREMOST WINERY.
Food & Drink News
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Infinitely Xara goes Medieval
Infinitely Xara will be embracing all the Medieval activity taking place in Mdina during the festival on April 23-24th. Palazzo de Piro has organised Story Telling for Children in order for them to really get into the Medieval spirit, while Palazzo de Piro and Trattoria A.D. 1530 will be open throughout the weekend and serving scrumptious specials too. www.xarapalace.com.mt
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Taste like never before
If you think about it, the average person is not taught how to properly taste, and most of us instinctively concentrate on our taste buds during the tasting experience. The AROMAFORK™ demonstrates and amplifies the importance of your nose in the perception of flavours. Your taste buds can only recognise 5 primary tastes, while your nose is capable of distinguishing the subtle flavours of food as aromas reach the back of your palette upon expiration. The AROMAFORK™ provides a flow of aromas upon inhalation, therefore doubling the flavours your brain can analyse. The fork can replace traditional seasoning with volatile flavouring, or trick your mind with unusual aroma pairings. Taste like never before! www.Molecule-R.com
Pure’s new site
Pure has just launched their new website, www.pure.com.mt, which offers loads of information on their promotion of a different lifestyle, a new and vibrant attitude towards consumption, based on pure, raw and clean products. “It’s a symphony of a positive attitude and healthy choices.” www.pure.com.mt
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The best bunny in Malta
Angelica’s rabbit has been called ‘the best rabbit in Malta’ by no less than the Jamie [Oliver] magazine, and with good reason too: simply sautéed with onions then roasted twice in its own stock, herbs, and the infamous Angelica fennel roast potatoes, nothing beats a pot of Angelica’s rabbit. If you’re in Valletta (even for just a day), make sure you book at this tiny, side-street restaurant, recognisable by its colourful tables and beautiful happy staff with the flowers in their hair. Unmissable. www.angelicamalta.com www.angelicamalta.com
Craft beer Finally… a variety of unique craft Italian beers by Amarcord at Talbot & Bons. www.talbotbons.com
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Food & Drink News
Jazz at Juliani On Fridays, unwind from 7-9pm to the sounds of Nadine Axisa’s velvety voice at Café Juliani - an elegant oasis in the heart of St Julians. With every artisan cocktail purchased, enjoy perfectly paired gourmet canapés, compliments of Zest Restaurant. (Guess where the Wanted team is going to be on Fridays at 7.) www.hoteljuliani.com
Mint Mint’s menu is ever-changing with an array of exciting dishes inspired by seasonal fresh ingredients. The waterfront cafe relies on the best quality produce, delivered daily and where possible, sustain their produce locally and organically. The concept behind Mint is derived from the typical New Zealand style café. Beautifully displayed cabinets offer tempting food, all in a relaxed atmosphere of counter order, sit down service. www.mintmalta.com
Bring a little wow into your kitchen WMF offers high quality, functional and beautifully crafted products that satisfy even the most stringent design standards. Recently, TKS The Kitchen Store has just released a variety of new products from WMF in their stores, amongst them the WMF Diadem Plus Low Casserole (with a rounded shape that looks great in rusticstyle kitchens) and the WMF Wok Macao. This is the wok that promotes healthy, easy, and quick cooking. Its deep and semi-circular shape allows it to distribute heat efficiently and evenly. TKS The Kitchen Store. www.tks-onlinestore.com
Fresh, local, & safe The Veg Box at Villa Bologna is all about providing healthy local produce to local consumers by bridging the gap that has grown over the last 40 years between farmers of the land and consumers of the food. Over at The Veg Box, they believe that produce grown in a simpler, less industrialised way creates food for healthier family meals. They want to see much-needed change for a sustainable agricultural system for the future generation’s health. The Veg Box currently works with reliable and trustworthy providers. Find The Veg Box shop at the entrance to Villa Bologna Working Estate and Gardens in Attard. Open Tuesdays and Fridays, 11am–4pm. www.facebook.com/thevegboxmalta
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Exclusively at Brands International Ltd. Triq tal-Balal, San Gwann | sales@brands.com.mt | www.brands.com.mt
Kitchen News kitchens / news
update Glaks! The Immagina model by Lube has been supplemented by new finishes, new materials and colours for a trendy collection and an innovative kitchen setting. Particularly exciting is the all-new Immagina GLAKS!, which is an acrylic material manufactured in a way to offer a finish as sophisticated as glass, but with the practicality of a synthetic material. Now available in both a gloss and matte finish in a variety of colours, offering the creative freedom of customising down to the smallest detail. www.facebook.com/CarmeloDelia
Conquer the cabinets Divide and conquer by cladding the sides of kitchen cabinetry in a different material to the cabinet fronts - at strategic intervals. This effect is squarer, thicker, chunkier, and more architectural. Balanced out with the right materials (like light lacquers, panelled doors and dainty pulls), this will create a striking feature in the kitchen and will help draw attention to the areas we want to highlight. Aster Cucine kitchens at Brands International, www.brands.com.mt
Industrial Chic
The industrial chic look is in, in, in! The trick to making the look feel warm is to mix details with natural-looking cabinetry like the Magistra model here by Aran Cucine at Ideacasa. www.ideacasa.com.mt
Integrated living New kitchen models by SCIC that promote integrated living so that the kitchen and living areas become whole. SCIC is available from Satariano, www.satariano.com
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Seasonal
each
issue of wanted focuses around
three l o c a l s e a s o n a l foods
They are low in fat but high in everything else.
cal ories but has lots of protein, fibre and micronutrients. A cup of peas has less than 100
Just one cup of them contains 44% of your Vitamin K, which helps to anchor calcium inside the bones. Its B vitamins also help to prevent osteoporosis. In the mid-19th century, Austrian scientist Gregor Mendel observed the pea pod leading him to create his principle of Mendelian genetics, the foundation of modern genetics.
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Seasonal
THE
STRAWBERRY
They're an excellent source of vitamins C + K , as Well as providing a good dose of fibre , folic acid, manganese and potassium. Their fibre and fructose content may help regulate blood sugar levels by slowing digestion and the fibre is thought to have a satiating effect. Leaves can be eaten raw, cooked or used to make tea. Strawberries contain high levels of nitrate, which has shown to increase blood and oxygen flow to the muscles. Research suggests that people who load up on strawberries before exercising have greater endurance and burn more calories.
THE BROAD BEAN
(aka fava beans) They're high
in iron , which the body needs to P r o d u c e
red blood cells and its primary cellular
energy source, adenosine triphosphate.
A cup of cooked ones contains 177 micrograms of folate, about 44% of the recommended daily allowance for an adult. A cup of fresh, raw ones contains 634 micrograms. Folate is vital for energy metabolism, helps decrease risk of heart disease, cancer and depression.
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Fine Food
THE 3 CHEF KINGS
Three of Malta’s most celebrated executive chefs bring you their ideas for dishes using this season’s BROAD BEANS. Photography: Tonio Lombardi
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Kevin Bonello Executive Chef, Xara Palace Relais & Chateaux, Infinitely Xara
K
evin’s passion for ‘culinaria’ goes back to his childhood years when he enjoyed watching and helping his mother in the kitchen - an exceptionally gifted lady by way of her cookery skills, which were passed on to her by her mother and grandmother. The Bonello Family’s fine reputation in the kitchen remains intact and furthermore complemented by Kevin’s numerous achievements in this field. The Chef’s attendance of a two-year full-time Food Preparation and Production course at the Institute of Tourism Studies (I.T.S) was successfully completed with flying colours. This exemplary achievement at I.T.S earned him a first class diploma which eventually was further enhanced by a much coveted six month in-depth training experience as a ‘stagaire’ in the prestigious kitchens of The Berkeley London, a member of the Savoy Group of Hotels. Upon his return to Malta, twenty year-old Kevin joined The Westin Hotel & Resort, and over a three-year period, his culinary talents were rewarded with a string of progressive promotions culminating in being assigned the role of Junior Sous Chef - a responsibility he carried admirably, and which won him the prestige he so deservedly merited amongst his colleagues and throughout the local catering scene. Kevin’s mercurial success achieved at The Westin meritoriously earned twenty three year-old Kevin the offer of the position of Executive Chef at The Xara Palace Relais & Chateaux, possibly one of the youngest locally appointed ‘Chef de Cuisine’, and probably even beyond Malta’s shores.
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Fine Food
Broad Bean & Avocado Salad with Poached Egg Serves: 4 Chef: Kevin Bonello, Xara Palace Relais & Chateaux 200g Fresh broad beans (peeled, and peeled from the inner skin) 8pc Jumbo green asparagus (woody part trimmed) 1pc Avocado, peeled 1pc Avocado 1tbsp Parsley, finely chopped 1tsp Chives, finely chopped 4 Eggs 50ml Virgin olive oil Mixed leaves Salt & pepper
Method Boil the asparagus for 3 minutes, then chill in ice water. Once chilled, cut in half lengthwise, season with salt, pepper, olive oil and the chopped chives. Set aside. Cut the peeled avocado into quarters lengthwise, then neatly slice across each quarter into 3mm slices. Lay nicely on the side of the plate, followed by 4 cooked and seasoned asparagus. Season the broad beans with some lemon juice, chopped parsley, olive oil, and salt & pepper.
When cooked, gently remove the eggs from the simmering water, season with salt & pepper, and place on the side of the dish. Serve with some mixed leaves and a fine bread croute and a drizzle of olive oil. Wine Viognier Domaine de la Baume Chardonnay from P. Cutajar & Co. >>
Place the seasoned broad beans on the asparagus. Poach the eggs in simmering water for 4 minutes.
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Fine Food
02 Clint Carabott
C Executive Chef, Hotel Juliani
hef Clint Carabott has always been drawn to gastronomy, admiring the stamina and creativity of the professionals who made it their calling. Today, after thirteen years of working at the award-winning Zest Restaurant, he can’t imagine having chosen any other career. Chef Carabott studied at Malta’s Institute of Tourism Studies, gaining international experience in the United Kingdom before returning to Malta to join The Hilton and The Blue Elephant. When Zest opened in 2003, Chef Carabott became part of what would become his own culinary team. Chef Carabott thrives on the pressure of the kitchen, which he sees as both a creative space and a laboratory for experimentation. While recently interested in molecular gastronomy (he introduced spherification, smoking techniques and gelées to Zest’s ever evolving menu), his passion lies in cooking meat, from pork belly and rabbit, to the finest cuts of beef. When it comes to meat, Chef believes achieving perfection in temperature, colour, texture and taste is at its most challenging – and he loves a challenge. But he is quick to point out his success in the kitchen owes not only to his own ambition, but to the support of his wife and family. Chef Carabott’s most memorable dining experience was on his honeymoon at the Hanging Gardens Payangan Resort in Indonesia, where a French chef prepared an unforgettable pork belly dish for the newlyweds. It’s no surprise then, that Chef is at the centre of Zest’s renowned Asian fusion offering, where Continental and Asian influences produce an exquisite fine dining experience.
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Fine Food
Portobello Mushroom with Pork Belly and Fragrant Asian Spices Serves: 2 Chef: Clint Carabott, Executive Chef, Hotel Juliani 2 Portobello mushrooms 2 Shallots, finely chopped 2 Garlic cloves, finely chopped 1 Small piece of fresh ginger, finely chopped 1tsp Fresh coriander, finely chopped 500g Fresh broad beans, shells and skins removed
1tsp Fresh chillies 150g Minced pork belly 50g Panko breadcrumbs 100ml Sesame oil Method On low heat, sweat the shallots, half of the garlic and all of the chillies. Mix in the pork belly and half of the broad beans. Boil the other half of the broad beans. Drain and blend with sesame oil, the other half of the garlic and all of the ginger to create a smooth mash. Bake the Portobello mushrooms for five minutes. Set aside to cool.
Place a generous layer of the minced pork and broad bean mixture on top of the Portobello mushrooms. Sprinkle with Panko breadcrumbs and bake until the Panko is golden brown. Plate this dish as a tower, revealing the delicious simplicity of the broad bean paste beneath the colourful pork belly and portobello mushroom bake. Wine Yellow Label Riesling by Wolf Blass from P. Cutajar & Co >>
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Fine Food
03 Victor Borg
Executive Chef, Adesso
V
ictor Borg took his first steps on the road towards culinary perfection at the tender age of fifteen, working as an apprentice in a five-star hotel in Malta. After attending a two-year course at ITS, he attained a diploma in Food and Beverage Operations and City & Guilds certificates in Food Preparation, Food production and Food and Beverage Service. Chef Borg then proceeded to work in various leading hotels and restaurants both locally and abroad, making his way upwards from second commis to Chef Patron and Executive Chef under the guidance of many renowned chefs, such as Chef Patron Gordon Ramsey, Chefs Raymond Blanc, David Everitt-Mathias, Eyvind Hellstrom and Glynn Purnell, among others. At the age of 18, Chef began taking part in culinary competitions both locally and abroad, locally attaining prestigious awards and formed part of the Maltese international team for 15 consecutive years, eight of which he spent as acting team captain. He took part in international competitions throughout Europe, winning over 70 medals. Apart from competing, Chef Borg also judged various competitions in Malta and in Glasgow and Moscow. In 1999, Chef Borg’s life-long dream of opening his own restaurant came true with the award-winning Mange Tout, and as its Chef Patron and during its six years of operation, he was awarded the Definite(ly) Good Guide award for ‘Best in Food’ and ‘Best Overall Restaurant’ for the entire six years in a row, and ‘Best Service’ for three years. However, after six-and-a-half years Chef felt that he was ready for another challenge. In 2006, Chef Borg accepted the position as Executive Chef at one of the leading fivestar hotels in Malta – Le Méridien Phoenicia. After his first year there, the restaurant was awarded the ‘Best Food’, ‘Best Service’ and ‘Best Overall’ awards, making it the seventh consecutive year that Chef Borg picked up these prestigious accolades. Today, fortunately for those who have a passion for culinary delights, Chef Borg has taken up the position of Executive Chef at Adesso Restaurant in South Street, Valletta.
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Fine Food
Slow cooked fresh local Pork Cheeks with crushed Broad Beans flavoured with Wasabi, Celeriac Polenta and Chestnuts Serves: 4 persons Chef: Victor Borg, Adesso 12 pcs pork cheeks 1kg fresh broad beans
50g Parmesan cheese Parsley, finely chopped Salt & pepper Method Clean and season the pork cheeks with salt and pepper. In a frying pan, quickly seal the pork cheeks. Place the cheeks in a deep dish and pour in the cooking liqueur.
500g Celeriac, pealed and cooked – purée
Cover and braise for 2½ hours in the oven at a temperature of 160C.
50g Wasabi paste 100g Chestnuts 200g Polenta 50g Butter
Peal the broad beans and blanche in boiling water. Crush using a fork, and add the wasabi paste, extra virgin olive oil, parsley and season.
Boil the chicken stock, add the polenta, stir until it cooks and add the butter and parmesan cheese, celeriac purée and season. Boil the chestnuts until cooked, refresh and cut in small cubes for texture and garnish. Assemble as shown in the image. Wine Syrah ‘Contrada ta Fangu’ by San Niklaw (Malta)
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up gastronomic delights
Valley Road, B’Kara.
J4192 KITCHEN Ad 210x270mm.indd 1
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satariano.com
22/03/2016 09:21
Food Inspiration food / recipes
DO TRY THESE AT HOME.
hey good lwhatookin you got
We’ve got it all this issue - from light dishes (Ann Urpani’s fresh of the freshest salad, Victor Borg’s charismatic carpaccio) to more hearty meals (Michele Laguardia’s immensely aromatic curry and to-kill-for burger, Andrew Chubb’s warm-your-heart Josh Rogan curry). The risotto display is also killer from seasonal produce inspired ones to a more daring squid ink one. >> 23
Food Inspiration
STARTI N G
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Food Inspiration Serves: 4 Cook: Ann Urpani Ingredients for the Salad 2 cups fresh broad beans 400g cherry tomatoes, halved 6 spring onions, chopped in rings 1 clove garlic, crushed 6 anchovy fillets, chopped handful parsley, finely chopped handful spinach leaves 1 fennel, finely sliced 4 radishes, thinly sliced For the Vinaigrette 100ml extra virgin olive oil 25ml white wine vinegar 1tsp dijon mustard salt & pepper to taste. Method To make the vinaigrette, mix all the ingredients together in a jar and shake. Heat the oil in a non-stick frying pan until it’s very hot, then add the tomatoes and sauté over a high heat until the juices begin to run and caramelise. Tip in the spring onions and garlic, and cook over a medium heat for 1-2 minutes until the onions just begin to soften and the garlic begins to turn golden. Now add the beans and sauté for 1-2 minutes until heated through. Stir in the anchovies so that they break up, season to taste with salt and freshly ground black pepper, then stir in the marjoram or parsley and serve. Toss all the salad ingredients together and cover with the vinaigrette to serve. All these ingredients can be found at Tower Supermarket, Sliema.
Plating: Carol Boyes Chopping Board. ASA Slate Plates in background from TKS - The Kitchen Store. Carol Boyes vinaigrette server with spoon.
Wine Penfolds ‘Koonunga Hill Chardonnay’ from Charles Grech & Co. Australia appears to be a good wine to match this flavourful salad. Its tropical fruity driven character simply adds an extra ingredient, while its young and refreshing aromas perfectly balance the salad’s freshness and tomato’s acidity.
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Food Inspiration
Serves: 4 Chef: Victor Borg, Adesso Photography: Tonio Lombardi Ingredients 1kg eye round of milk fed veal 2 pcs william pear Cooking liqueur for the pickled pears 100ml red wine 80ml port 50ml red wine vinegar 3 pcs bay leaves 5 pcs star anise 10 pcs cardamom seeds 50g sugar Shavings of pecorino Baby spinach leaves for garnish Method Start by cooking all the ingredients together (except for the pecorino and spinach leaves) and poach the William pear in the liqueur. Clean the eye round of veal. Seal in a hot pan in extra virgin olive oil. Season with salt & pepper, and leave it to cool down. When the eye round of veal is cooled, wrap it up in cling film and freeze. Cook the pears in the cooking liqueur until soft. Cut in small cubes. When the eye round is frozen, slice thinly and cover the surface of the plate. Marinade the carpaccio in extra virgin olive oil and fresh lemon juice. Garnish with the brunoise of pears, shavings of pecorino and baby spinach. Find all these ingredients at Scotts Supermarket, Burmarrad. Wine Francia Carta Cuvee Prestige by Ca Del Bosco, Lombardy, Italy
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Food Inspiration ??
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Food Inspiration
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PEA
soup Cook: Charle y ne Bu sle r ge a
pe a
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RECIPE ON PG 30 >>
Photography: Tonio Lombardi Butterfly mugs, Bird, and Wooden placements from Next Home. White flowers from BUTLERS.
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Food Inspiration
RECIPE ON PG 30 >>
Pea, broad bean + peppered maltese chees el et s (gbejna) fritters
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Food Inspiration Pea & parsley soup Serves: 4 Cook: Charlene Bugeja Ingredients 1tbsp olive oil (carrefour extra virgin olive oil) 20g butter (carrefour burro tradizionale) 1 medium onion, finely chopped A few sprigs of thyme, leaves only, chopped 1 litre vegetable stock 500g fresh shelled peas 20g flat-leaf parsley, chopped Sea salt & freshly ground pepper, to taste (carrefour sale marino) Method Heat the oil and butter in a large saucepan over a medium-low heat and sweat the onion with the thyme for about 10 minutes, until soft and translucent. Add the stock, peas and parsley. Season with salt and pepper, bring to a simmer and cook for 5–10 minutes, or until the peas are very tender. Cool slightly, then purée the soup in a food processor or blender, until very smooth. Return the soup to the pan, adjust the seasoning and heat through. Alternatively, you can let the soup go cold, then chill it lightly before serving. Wine Delicata 2014, Medina Gellewza, I.G.T. Maltese Islands As unusual as the pairing of this hearty soup with this soft and fruity, young, garnet-coloured wine made from Malta’s own Ġellewża grape may seem, it’s just the right type of elegant, lightweight and affordable red. Plating: Large butterfly mugs from Next Home. Green ceramic bird from Next Home. Wooden placemats from Next Home. White flower stems from BUTLERS.
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Pea, broad bean & peppered maltese cheeselets (ġbejna) fritters Serves: 4 Cook: Charlene Bugeja Ingredients 260g fresh peas 150g fresh broad beans 100g plain flour (carrefour farina grano duro) ¾ tsp baking powder 125ml milk 2 eggs (carrefour uova media frescha) 180g peppered maltese cheeselet, coarsely grated 3 tbsp fresh mint, finely chopped 2 spring onions, thinly sliced 2tbsp extra virgin olive oil Method Cook the peas and beans in a saucepan of boiling water for 2 minutes or until bright green and tenderly crisp. Drain. Refresh under cold running water. Peel and discard the pod from the beans. Process the beans and 1 cup of the peas in a food processor until combined. Mix the flour and baking powder into a large bowl. Season. Whisk the milk and eggs together in a separate bowl. Add the eggs mixture to the flour and stir together until smooth. Stir in the bean mixture, cheese, mint, spring onions and remaining peas until a thick batter forms.
Vermentino. This rounded, heftier blend edges out the sometimes pungent palate-pricks coming from the cheese, whilst adding to the other qualities of the dish. Plating Plate H&H Basic Porcelain range from Coincasa at The Atrium.
Balance peas and broad beans with more savoury ingredients, such as cheese to really make the flavours pop.
Heat half the oil in a non-stick frying pan over medium heat. Add four ¼-cupfuls of batter, flattening slightly. Cook for 2 minutes or until golden. Turn. Cook for a further 1-2 minutes or until cooked through. Transfer to a plate lined with a paper towel. Repeat in 3 batches with the remaining oil and batter. Serve with a fresh salad on the side. Wine Delicata 2015, Pjazza Regina White, I.g.t. Maltese Islands There’s a creaminess here that screams for an equally textured and somewhat fleshier wine like this strawhued, fruity white made from Girgentina, Viognier and
Find all of these ingredients at Tower Supermarket, Sliema.
Food Inspiration
We’re big fans of risotto. Cheesy, creamy rice mixed in with whatever you want? Uh... yes please. Our amazing chefs rustle up some total crowd pleasers.
Photography: Tonio Lombardi
Chestnut Mushroom & Asparagus Risotto
RISOTTO
RELIGION RECIPE ON PG 35 >>
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Food Inspiration
pea & p an c
The route to risotto perfection starts with a good soffritto (sautÊing onions in butter or olive oil), followed by a good tostatura (toast). This is where selecting the right rice is really important. Toasting the rice ensures uniform cooking of the grain, so it’s an important step. Make sure all the rice is nicely toasted, and add a glass of wine and stir till it evaporates completely before moving on. Using stock is way better than using water, and real stock is way better than cube stock. Stock can be prepared quickly if you have shrimps shells (for fish stock), chicken bones, or just a few vegetables to throw in a pot. The continuous stirring is the final effort of risotto, but must be done so that the temperature is maintained constant and each grain gets the same exposure.
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e
a t t
t t o o s i r
Food Inspiration
pe
a & m in t r
i s o t
to Chef: Craig Housley, The Galley Restaurant Photography: Tonio Lombardi Plating: Firenze Carved Plate by Porcellana Bianca and ASA Risotto plate from TKS The Kitchen Store
RECIPES ON PG 36 >> 33
h
I
k,
que c A
orizo & Jer
rello
Ch
Ri
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uttlef C h is it
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Food Inspiration
u s a
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Art
ichokes 34
Food Inspiration Acquerello Risotto with Cuttlefish Ink, Chorizo and Jerusalem Artichokes Serves: 4 Chef: Victor Borg, Adesso Photography: Tonio Lombardi
Chestnut mushroom & asparagus risotto
in the Grana, lemon zest, and turmeric. Season to taste, with salt and pepper.
Serves: 4 Chef: Michele Laguardia Photography: Tonio Lombardi
NB: If fresh chestnut mushrooms are not available, reconstituted dried mushrooms can be used instead. Place 50g of dried mushrooms into a bowl and cover with warm water. Allow to sit for about 30 minutes or until all the mushrooms are soft and pliable.
Ingredients Ingredients 600g acquerello risotto 400g cuttlefish, cleaned and cut into strips 200g chorizo, strips 200g jerusalem artichokes purée 100g unsalted butter 50ml extra virgin oil 200g parmesan cheese, grated parsley, chopped 50g tomato paste 1litre fish stock 1litre white wine salt & pepper Method In a large pan, sweat two finely chopped onions in some extra virgin oil and butter. Add the raw rice and sweat with the onion. Add the tomato paste and the black ink. Pour the white wine and reduce by half. In a different frying pan, cook the chorizo until crispy. When the rice is cooked, add the butter and extra virgin olive oil, Parmesan cheese, chorizo, parsley, Jerusalem artichoke purée and season. All these ingredients can be found at Pavi Supermarket. Wine Fianco Cometa by Planeta, Sicily
6 cups vegetable stock 1 cup dry white wine 2tbsp unsalted butter 1 cup red onion, finely chopped salt & pepper 2 cups arborio rice ¾ cup chestnut mushrooms, cooked and coarsely chopped 200g asparagus, cooked and cut into 1-inch pieces 200g snow peas ½ cup grana cheese, grated ½tsp turmeric 1tsp lemon zest, grated
Wine Corvezzo Winery Organic Unfiltered Prosecco, Cessalto, Treviso from Talbot & Bons. A great unfiltered innovative combination to pair with asparagus risotto, which can be a somewhat difficult vegetable to pair with.
Method In a medium saucepan with a lid, combine the vegetable stock and white wine, and bring to a simmer. Once simmered, place aside and keep warm. In a large saucepan melt the butter over medium heat. Add the onions and a pinch of salt and sweat until translucent, for about 5 minutes. Add the rice and stir. Cook for 3 to 5 minutes, or until the grains are translucent around the edges. Be careful not to allow the grains or the onions to brown. Reduce the heat to low. Add enough of the wine and vegetable stock just to cover the top of the rice. Stir or move the pan often, until the liquid is completely absorbed into the rice. Once absorbed, add another amount of liquid just to cover the rice and continue stirring or moving as before. There should be just enough liquid left to repeat 1 more time. It should take approximately 35-40 minutes for all of the liquid to be absorbed. After the last addition of liquid has been mostly absorbed, add the mushrooms and asparagus and stir until the risotto is creamy, and the asparagus is heated through. Remove from the heat and stir
Chestnut mushroom & asparagus risotto (as seen on previous page)
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Food Inspiration Pea & pancetta risotto Serves: 4 main courses or 6 starters Craig Housley: (Executive Chef), Janine Camilleri: (Sous Chef), The Galley Restaurant Photography: Tonio Lombardi For the Pea Purée 150g peas 50g butter For the Risotto 4-6 slices round pancetta 50g butter 1 onion, finely chopped 200g fresh peas, cooked 1.7 litre hot vegetable stock 350g risotto rice 200ml white wine 25g parmesan, grated extra-virgin olive oil, to drizzle Method for Pea Purée Blanch the peas in boiling water for 2 minutes. Drain and blend on maximum for 1-2 minutes. If you see that the mixture is too dry, you can add a little bit of water just to loosen it. Once the purée is completely smooth, there should be no need to add any liquid; remove from the liquidiser and pass through a fine sieve. Leave aside for later. Method for Risotto Place a sheet of grease proof paper on a flat tray. Then place another sheet on top. Then try to place another tray on top for a little bit of weight. So you will have a tray, grease proof paper, pancetta, grease proof paper and another tray. This will make sure the pancetta stays flat and like a disc. Place it in the oven at 110-120C. After 10-20 minutes check and turn off the oven when the pancetta is golden. Place the discs carefully on a kitchen towel and put them back into the oven to dry out further. Melt the butter in a large pan, add the onion and gently sweat for about 8 minutes until really soft. Stir the rice into the onion, increase the heat to medium and sizzle the rice
36
for 1 minute. Pour in the wine, then bubble and stir until completely absorbed. Continue cooking like this, adding a ladleful of hot stock, stirring continuously. When the rice is a few minutes behind (still a bit hard in the middle) and is tender with a good creamy consistency (normally it will take around 25-30 minutes), stir in the puréed peas, Parmesan and check for seasoning. Turn off the heat and leave to stand for a few minutes. Give the risotto a final stir, spoon into shallow bowls and place the disc of Pancetta on top and a drizzle of olive oil. Find all of these ingredients at Greens Supermarket, St. Andrews.
Wine
Barbera d’Alba Granera Alta from Dical House. Young, fresh, and fruity, this wine works really well with risottos that incorporate meats, soups, and with soft or rich cheeses.
Plating:
Firenze Carved Plate by Porcellana Bianca from TKS The Kitchen Store
Pea & mint risotto Serves: 4 main courses or 6 starters Craig Housley: (Executive Chef), Janine Camilleri: (Sous Chef), The Galley Restaurant Photography: Tonio Lombardi Ingredients: 50g butter 1 onion, finely chopped 200g frozen or cooked fresh peas 1.7l hot vegetable stock 350g risotto rice 200ml white wine 25g parmesan, grated 5g fresh mint, chopped
Method
Melt the butter in a large pan, add the onion and gently sweat for about 8 minutes until really soft. Stir the rice into the onion, increasing the heat to medium and sizzle the rice for 1 minute. Pour in the wine, then bubble and stir until completely absorbed. Continue cooking like this, adding a ladleful of hot stock and stir continuously. When the rice is a few minutes behind (still a bit hard in the middle), add the peas and chopped mint. Stop stirring when the rice is tender and has a good creamy consistency. Normally it will take around 25-30 minutes. Stir in the Parmesan and check for seasoning, and then turn off the heat and leave to stand for a few minutes. Give the risotto a final stir, spoon into shallow bowls and place a mint tip on top as garnish and a drizzle of olive oil. Find all of these ingredients at Greens Supermarket, St. Andrews.
Wine
Pommard Chardonnay, Bourgogne Region from Dical House. This rich and delicate Chardonnay, especially white burgundy, is very elegant and fruity, which is a perfect pairing for risotto.
Plating:
Firenze Carved Plate by Porcellana Bianca and ASA Risotto plate from TKS - The Kitchen Store
No THE BRAND MOST USED BY CHEFS IN ITALY
Preferred by Chefs. Loved by All .
Distributed by M&Z (Marketing) Ltd
/mzmltd
Food Inspiration Photography: Tonio Lombardi Chef: Michele Laguardia, Talbot & Bons
india
n ch
y r r u c kic en
RECIPES ON PG 46 >> 38
Food Inspiration
A sublime spread of meals to make your mouth water.
the
secrets to an excellent curry lie w i t h i n . Come
hither...
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Food Inspiration
Mutton rogan josh curry. Photography: Tonio Lombardi Recipe: Andrew Chubb Plating: Le Creuset pot, Le Creuset ceramic containers from Gala Supermarket. Wooden spoon from Coincasa at The Atrium.
T h i s d i s H is t r a d i ti o na lly
from kashmir and is u s u a l l y
w i t h lamb, but works just as well with
made
RECIPES ON PG 46 >> 40
BEEF.
Food Inspiration
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s
ks c ti
Ch i ck en
dr u
m
Food Inspiration
RECIPES ON PG 47 >> 42
or h t wi
sauce e g an
& coriander
Phot o
gra
phy : To
nio
Lo mb ard i
Food Inspiration
Beef steak with broad beans & radish with a dijon dressing
1tbsp butter 1tbsp canola oil 4 x 150g-200g filet mignon steaks
Serves: 1 Cook: Ann Urpani Photography: Alan Carville
⅓ cup crumbled goat’s milk feta cheese
3tbsp apple cider vinegar 2tsp dijon mustard ¼ cup extra-virgin olive oil 2 cups fresh broad beans (from about 2 pounds fresh pods) or frozen double-peeled, thawed
Method For dressing, whisk the vinegar and mustard in small bowl. Gradually whisk in the olive oil. Season to taste with salt and pepper. Cover and chill. (The dressing can be made a day ahead.)
10 medium radishes, very thinly sliced ¼ cup fresh herbs, such as tarragon, basil, thyme, and parsley, chopped
salt & pepper
Blanche or peel the beans if you are using fresh. Transfer them to paper towels to dry. Place the beans, radishes, herbs, and dressing in a medium bowl; toss to coat. Season with salt and pepper.
Brush the steak with olive oil, season with salt & pepper, and place in a griddle pan over a high heat and cook for about 3 minutes per side for medium-rare. Transfer to a cutting board and let stand for 10 minutes. Cut each steak into 3 slices. Divide the salad among 4 plates. Arrange 1 sliced steak atop each salad. Sprinkle some of the cheese over each and serve. Wine Ruffino Chianti Aziano from Farsonsdirect Plating Lava stone plate from Dical House.
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Food Inspiration
Adesso ‘steak and chips’ – black angus ribeye of beef Serves: 4 Chef: Victor Borg, Adesso Photography: Tonio Lombardi Ingredients 4 cuts of 300g of ribeye of beef 500g fresh local potato, cut into wedges 3 red onions, cut into rings 500ml milk 500ml flour For the Bernaise Sauce 4 egg yolks ½ tbsp english mustard 500ml unsalted butter 50ml white wine vinegar 10g black pepper corns salt & pepper Method Season the meat with salt and pepper, and grill on both sides. Finish cooking it in the oven for approximately 5 minutes. Leave it to rest for another 5 minutes. Cut the potato into wedges and blanche them in a fryer at a temperature of 130C for 10 minutes. After, cook them for 3 minutes at a temperature of 185C. Cut the onion rings and soak them in milk, pass them through flour and deep fry. Wine Saint Chinian en Silence by Bernard Magrez, Languedoc Roussillon, France
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Food Inspiration
RECIPE ON PG 47 >> Gourmet homemade big ben burgers
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Food Inspiration Indian chicken curry
Mutton rogan josh curry
Serves: 10 Chef: Michele Laguardia, Talbot & Bons Photography: Tonio Lombardi
Serves: 4 Cook: Andrew Chubb Photography: Tonio Lombardi
Ingredients
“This dish is traditionally from Kashmir and is usually made with lamb, but works just as well with beef.”
500g chicken breast, cut into bite-size pieces 4 medium red onions, diced 1 green bell pepper, diced 4 apples, seeded and diced 2 celery sticks, diced 1 ginger root, finely chopped 4 medium white onions, diced 6 medium carrots, diced 1 red chilli, finely chopped 1 head garlic, finely chopped 4tsp sugar 2tsp salt 15 cardamom pods 3 litres coconut milk 2tsp garam masala 2tsp tandoori masala 3 star anise 400g tomato paste 1tsp fenugreek 1tsp cooking oil 2 litres water 20 curry leaves 8tsp corn flower
Ingredients
Method Heat a large pot with cooking oil on medium flame and add the chicken, red and white onions, carrots, apples, ginger, celery, green pepper and chilli until everything becomes gold. Remove from the heat and add the rest of ingredients. Cook on a medium flame for approximately 2 hours.
NB: If you’re short for time: Instead of making the paste from scratch, use ½ a jar of Patak’s Paste Rogan Josh Spice Paste, as the ingredients are all natural. I found it at Gala.
In the end, add corn flower for thickness and whisk, checking for preferred consistency. Wine Organic Bemu’ DOC Valcalepio Riserva, Vini Tosca, Pontida, Bergamo from Talbot & Bons: An elegant reserva, with smooth tannins, and a mature red fruit jam and balsamic finish.
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For the paste: 4 cloves garlic 2 thumb-sized pieces fresh root ginger 1 large capsicum - charred and peeled 2tbsp paprika 2tsp smoked paprika 1tbsp garam masala 2tsp turmeric 1tsp sea salt 4tbsp peanut oil 4tbsp tomato purée 2 fresh red chilies (add more as desired to turn up the heat) 1 bunch fresh coriander 2tsp cumin seeds 2tsp coriander seeds 1tbsp cardamom pods 1tsp black peppercorns
For the rest 500g mutton or beef – preferably chuck steak or shin (beef) or shoulder cut mutton into 2cm chunks 1 medium size sweet potato, cut into 2-3cm chunks 1 large brown onion, diced 3 cloves garlic, chopped 400g tin of whole peeled tomatoes water to cover 2-3tbsp coconut oil for cooking
Method
For the paste In a dry pan roast the whole spices, then grind them in a mortar and pestle. Add all the ingredients to a food processor and whizz to a paste. Initially, use the peanut oil sparingly and add more to lubricate as necessary. For the rest In a large heavy based saucepan add half the coconut oil and brown the meat (in batches if need be) and remove to a plate. Add more oil and sauté the onions and garlic until soft. Return the meat to the pan with the paste. Mix well, and then add the tomatoes and sweet potato. Just cover with water. Bring to a simmer, then turn down the heat so that the curry is just bubbling. Cook for 1½ to 2 hours. Stir occasionally so that the sauce doesn’t catch on the bottom of the pan. Serve with steamed rice and sambals, chutney, and minted yoghurt. Wine Delicata 2015, Victoria Heights Shiraz Rosé, Wine Of Malta As even aromatic whites, and especially fuller-bodied oaky reds are tricky to pair with this curry, a safe go-between is this rosé with fruity goodness and a fair tad of brightness and bite that nicely cuts the various fats and proteins without upsetting the Indian heat and spicy flavours. Plating Le Creuset pot, Le Creuset ceramic containers from Gala supermarkets. Wooden spoon from Coincasa at The Atrium. Find all of these ingredients at GS Superstore, Naxxar.
Food Inspiration Chicken drumsticks with orange sauce & coriander
Gourmet homemade big ben burgers
Serves: 4 Cook: Ann Urpani Photography: Alan Carville
Serves: 1 Chef: Michele Laguardia Photography: Tonio Lombardi
Ingredients
Ingredients
8 chicken drumsticks (free range, corn fed recommended) 1tbsp extra virgin olive oil Âź cup dijon mustard 2 oranges zest and juice 1 orange flesh 1tsp cumin powder 1tsp fennel powder 1 spring onion, chopped in rings handful coriander, chopped salt & pepper to taste Method Heat the oven to 400F/260C and arrange a rack in the middle. Place the chicken in an oven dish, season with salt and pepper, then set aside. In a pan on medium heat, add the orange zest, orange juice, cumin powder, fennel powder, spring onion, and salt and pepper to taste. Reduce slightly and then cover the chicken with half the sauce. Pour the honey over the mixture. Bake in the oven for 40 minutes. Reduce the rest of the sauce further until the sauce is quite thick. Place the baked chicken back in the pan, basting with the sauce. Cook for a few minutes until the chicken has browned. Sprinkle the coriander over the chicken to serve. Wine Penfolds Bin 311 Chardonnay. Australia offers a great deal of wine body to successfully complement the taste of the chicken drumsticks, while its lightly oak aromas stand by all those flavours achieved from the frying pan cooking method.
For the burger patty 100g prime irish knuckles mince 100g prime irish chuckroll mince splash of barbecue sauce splash of worcestershire sauce dash of sweet paprika dash of cumin salt for taste olive oil for the garnish 1 egg, fried 1 rasher bacon, grilled
½ onion, cut in rings and caramelised 1 slice mature cheddar cheese 3 onion rings 1 cherry tomato rucola Method Mix all the ingredients of the burger patty together and then form the shape of a patty. Grill over medium-heat to the desired intensity. Stack the burger with the garnish ingredients. Beer recommendation Amarcord Special Reserve, Apecchio, Rimini from Talbot & Bons. An inimitable taste that goes well with this gourmet burger, preferably served in a champagne flute to enhance the aromas and flavours.
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Sweet sweet / recipes
“The strawberry is one of the most popular berry fruits in the world. There are more than 10 species of the strawberry, that differ in flavour, size and texture, yet they all have the same characteristic heart-shaped, red flesh and seeded coat, together with small, regal, leafy green caps and stems that adorn their crowns.” – Stefania Comegna, Dietician & Nutritionist
Strawberries are this issue’s star of the sweet section show.
YUMMY SWEET RECIPES >>
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Sweet
the
best strawberry meri ngue
cake ever photography
by tonio lombardi cook: ann urpani
50
Sweet
meringue
cake
RECIPE ON PG 54 >> Plating: Carol Boyes cake plate.
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Sweet
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Sweet
Strawberry sublime Serves: 4 Cook: Andrew Chubb Ingredients 800g strawberries, roughly sliced 150g sugar 50ml water 200g digestive biscuits 6 coconut macaroons (used mrs. crumbles from gala supermarket) 50g butter 500g mascarpone cheese 20g dark chocolate (intensity as preferred), refrigerated
Method Pre-heat the oven to 180C / 355F. In a medium sized sauce pan, add the strawberries, sugar and water, and bring to a simmer stirring regularly, then occasionally for 20 minutes, or until thickened into a syrup (with the lumps of strawberries still intact). Once cooked, set aside to cool for 30 minutes.
stirring at least 3 times during the bake. The crumbs should brown nicely.
Meanwhile, crush the biscuits and the macaroons. Add this mixture and the butter into a food processor and process until crumbed. (This can also be done by hand.)
NB: Don’t be afraid to pour off some liquid from the strawberry mixture if you think it looks too runny.
Line a biscuit tray with baking paper, pour in the crumb to make a flat surface and bake for 10 minutes,
Whip the Mascarpone with a fork until smooth. Layer the crumbs (bottom), strawberries, and Mascarpone three times in a jar. Finish with a final layer of crumbs and then shaved chocolate. Chill for two hours before serving.
Find all these ingredients at Gala Supermarket.
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Sweet Strawberry meringue cake Serves: 8 Cook: Ann Urpani Photography: Alan Carville Ingredients 6 egg whites 1tsp lemon juice 300g sugar 1tbsp corn flower, sifted 500g mascarpone ¼ cup fresh milk 300ml fresh cream 3tbsp icing sugar 2 cups fresh strawberries, finely chopped For the berry coulis 80g fresh strawberries (or thawed if frozen)
80g fresh blueberries (or thawed if frozen)
80g fresh raspberries (or thawed if frozen)
¼ cup water 5-7tbsp granulated sugar 2tsp lemon juice Method for the cake Preheat the oven to 100C. Whisk the egg whites and lemon juice together until fluffy, and then continue whisking adding a tablespoon of sugar at a time. When the sugar finishes, continue whisking, adding the sifted cornflower. With your hands, mould two round shapes out of the meringue on parchment paper. Place in the oven and cook at 100C for approximately 2 hours. Stir the mascarpone, milk, cream and icing sugar all together. Add the finely chopped strawberries and gently fold the mixture to get a ripple effect. When the meringues are ready from the oven, let them cool. Sandwich the cream mixture between the two meringue pieces. Top with the berry coulis (method following).
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For the berry coulis In a saucepan, bring the berries, water, and 5 tablespoons of sugar to a bare simmer over medium heat, stirring occasionally. Cook until the sugar is dissolved and the berries are heated through (about 1 minute longer). Transfer the mixture to a blender or food processor, and purée until smooth, for about 20 seconds. Strain through a fine-mesh strainer into a bowl, pressing and stirring the purée with a rubber spatula to extract as much seedless purée as possible. Stir in the lemon juice and remaining sugar, if desired. Cover with plastic wrap and refrigerate until cold, at least 1 hour. Stir to recombine before serving. (If it’s too thick after chilling, add 1 to 2 teaspoons of water.) Plating Carol Boyes cake plate. Find all these ingredients at Scotts Supermarkets.
Strawberry panna cotta Serves: 4 Cook: Craig Housley, The Galley Restaurant Ingredients For the Strawberry Jelly 100g fresh strawberries 15g sugar 10g water 5g gelatine powder For the panna cotta 6g gelatine powder 35g cold water 200g cream 200g milk 50g sugar 1tbsp vanilla essence Method For the Strawberry Jelly Wash, clean and cut the strawberries. Place them in a sauce pan, add the sugar and water, and cook until soft. Place in a blender and blend for a
few minutes. Pass the sauce through a fine sieve. Put the mixture into a clean saucepan and add the gelatine. Place on low heat and whisk until the gelatine has dissolved. Place the moulds (measuring approximately 6.5cm diameter x 6.5cm deep) onto a tray and pour the mixture into them evenly 1cm high. Put the tray into the freezer to set faster. This may take a few hours. For the panna cotta In a very small saucepan pour the water and sprinkle in the gelatine. Heat the mixture over low heat until the gelatine is dissolved, and remove the pan from heat. In a large saucepan, bring the cream and milk to the boil, add the sugar and stir. Remove the pan from the heat and stir in the gelatine mixture and vanilla. Take the moulds from the freezer and divide the mixture among the 4 moulds and place them into the fridge overnight. Dip the moulds, one at a time, into a bowl of hot water for 3 seconds. Run a thin knife around the edge of each mould and turn the mould upside down onto the centre of a small plate. Garnish with fresh strawberries and mint. Plating Firenze Carved Plate by Porcellana Bianca from TKS The Kitchen Store Find all these ingredients at Scotts Supermarkets
Strawberry with a creamy addition is hard to pair with wines, but is the perfect foil for a classic dessert wine such as Muscat.
strawberr y
pan na co tt
a
Sweet
Photography: Tonio Lombardi
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Juices
pure goodness: & er ssed
Pure is the creation of Trevor Diacono & Debbie Kooy, two local pioneers to bring us raw cold pressed juices, raw desserts, nut milks and juice cleanses, amongst others. Wanted explores the obvious benefits of injecting pure goodness into the system.
raw coldp
Juice recipes: Trevor Diacono & Debbie Kooy, Pure Photography: Tonio Lombardi Raw, cold-pressed juices have caught the attention of everyone, from yoga gurus to stressed out corporates. Everyone is health-conscious these days, regardless of whether they want to do anything about it or not. Liquefying fruits and veggies is a way to get fruits and greens into the system in a quick, drinkable form. You don’t have
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juice
juice cleanses
to be a rocket scientist to surmise that this is undeniably a good thing. Cold-pressed juice is made with a hydraulic press that uses thousands of pounds of pressure to extract the maximum amount of liquid from fresh fruits and vegetables. The big difference between pasteurised and cold-pressed juices is that most conventional store-bought juices take 6 to 12 months from ‘juicing’ to pasteurisation, then storage.
Pasteurisation is a process whereby something destined for human consumption (like juice, for example) is brought to a very high temperature for a short period of time, and then immediately cooled down. During this process, chemicals are applied to all produce being used in a juice to ensure bacteria doesn’t form during packaging. This heat is used to eliminate harmful bacteria, but also removes several good bacterias in the process.
Juices
As one might imagine, the health benefits of raw cold pressed juice are ample. It’s obvious that skin is going to look better, mindset will get clearer, and energy will increase.
Cold-pressed juice doesn’t use heat and has significantly more vitamins and enzymes. As a result of zeroheat extraction, ‘cold-pressed’ juice preserves valuable enzymes and vitamins for up to three days, which explains why cold-pressed juices have such a short shelf-life. It’s not news that fruits and vegetables are great sources of vitamins, minerals,
and antioxidants. Since any 100% juice delivers fruits or vegetables, it’s a quick way to get a lot of these compounds in one sitting. As one might imagine, the health benefits of raw cold pressed juice are ample. It’s obvious that skin is going to look better, mindset will get clearer, and energy will increase.
For a lot of people, eating the right amount of greens is a struggle: cold-pressed green juice provides a powerful nutrient blast to the bloodstream in one bottle. With so many people on the go nowadays, picking up a cold-pressed juice is a quick and easy way to add more fruits and vegetables into your life while reaping the benefits and rewards. >>
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Juices
“For a lot of people, eating the right amount of greens is a struggle: cold-pressed green juice provides a powerful nutrient blast to the bloodstream in one bottle.� 58
Juices
LUSH COMBOS
kale pear +
chia seed spirulina
beetroot
er
b m u c u c y r e l e c e l app lemon + ginger
lemon cucumber
There are a lot of different ways to cleanse, but juice cleanses are really for allowing the digestive system to take a break. Through a cleanse, juices provide the body with the high-quality nutrients it needs, and therefore, people undergoing a cleanse will gain energy from it.
apple celery + ginger
Raw-pressed juices and juice cleanses are not going to miraculously turn you into a healthy person. However, if you’re looking for ways to get more fruits and vegetables into your diet in a fast, easy, and portable way, a bottle of any 100% juice, including cold-pressed juice, could be a good option once in a while. If you love juice, keep drinking it. Just be sure to balance it with other healthy foods and beverages.
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Pulses
s u p er words by sarah kennard
Pulses are a leguminous crop that are harvested solely for the dry seed. Dried beans, chickpeas, lentils and peas are the most commonly known and consumed types. Sarah Kennard talks about how these little nutrition nuggets play a huge role in healthy diets in countries all over the world. 60
Long known for their versatile nutritional benefits, pulses are finally taking their deserved place at the global food movement table. Following the UN’s declaration at last year’s General Assembly that 2016 is the International Year of Pulses, pulses are set to take kitchens by storm all over the world. Enjoyed for centuries by a number of cultures, pulses are also poised to steal the limelight as ecological
warriors. They require less water than other crops and need very little or no fertiliser, since they fix nitrogen in the soil through their roots, leaving the soil in a better condition than how they found it. It’s no surprise that the developing world is big on these crops. This is one climate-friendly food with a low carbon footprint and a huge potential to lead the movement towards a more sustainable food production line.
Pulses
COOL STUFF TO KNOW ABOUT PULSES +
Beans have been harvested by humans for almost 6,000 years.
+
In ancient Egypt, the Pharaohs believed lentils helped carry the soul to heaven.
+
In ancient Greece, people sometimes decided who got a job by putting one white and many black beans in a pot. Whoever picked the white bean got the job.
+
In ancient Rome, the four leading families of the city took their names from pulses: Lentullus (lentil), Piso (pea), Cicero (chickpea), and Fabius (fava).
+
Chickpeas were grown in the Hanging Gardens of Babylon.
“Pulses are poised to steal the limelight as ecological warriors…”
+
According to the UN, we will need to feed over 9 million more people in the near future, so sourcing healthy and environmentally friendly food is vital to the future of our world. People need protein more than other dietary requirements, and with pulse crops being a complete vegetable protein that grows in the most sustainable way, including them into your every day cooking really is a no-brainer.
+
The main pulse players are dry beans, dry peas, chickpeas, and lentils. High in protein, fibre, and various vitamins, they make wonderful main dishes, soups, salads, appetisers, snacks and even baked goods. Such versatility and sustainability is ensuring that these tiny seeds are about to start their own culinary trend in 2016. Internationally renowned chefs and
kitchens like Ottolenghi, Mark Hix and Hugh Fearnley Whittingstall are all helping to highlight their culinary artisanry by using a variety of pulses and producing modern, tasty and innovative dishes from which European, Mediterranean, Middle Eastern, and South Asian cultures’ food traditions can be followed, or borrowed, to create global fusion dishes. As awareness of the power of pulses continues to spread, so does the creativity in cooking with them with their offshoots being evident in their more regular appearance at tables everywhere. So go on and take the pledge to eat more pulses at www.pulsepledge.com and do your own bit for the environment too, while also easing up on your grocery bills.
An archaeologist working in New Mexico found a clay pot with bean seeds that were 1,500 years old. When the seeds were planted, they grew! A cash prize was once offered in Indonesia for the best song written about the fun of planting soya beans.
+
In Nicaragua, people getting married are given a bowl of beans for good luck.
+ The world’s largest
pulse pod can grow up to 150cm long.
+ The least “musical”
(gas/wind-making) pulses are said to be lentils, split peas, adzuki beans, mung beans, and black-eyed beans.
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So many restaurants, so few like this.
Open daily for lunch and dinner For bookings call 2733 0144 or email waterpoloclubtaxbiex@gmail.com www.taxbiexwaterpoloclub.com
Pulses
holy hummus! One of the earliest cultivated pulses (7,500 years old), chickpeas are super high in protein, and the right hummus is the perfect way to enjoy them. Serves: 4 Cook: Monica Borain 1 medium onion ¼ cup sesame seeds 400g garbanzo beans ¼ cup fresh lemon juice ¼ cup vegetable oil 2 garlic cloves Salt
2tsp cumin Small handful fresh coriander ¼ cup olive oil Method: Sauté the chopped onion in a bit of vegetable oil. Sauté the sesame seeds for a few minutes without oil until they brown slightly (being careful not to burn). Put all the ingredients in a blender and pour in the oil slowly as it’s blending. Sprinkle the coriander leaves over the top for garnish.
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Opinion
kill ng our inner-caveman. Early humans evolved their biology in an almost non-existent carbohydrate environment. Lisa Borain explores what humans are biologically designed to eat.
Early humans only occasionally ate carbohydrates. And when they did, it caused their blood glucose and insulin concentrations to rise. Archaeologist Curtis Marean has a theory that the human species was nearly wiped out, and survived only due to the Continental Shelf off the Southern Cape coast of South Africa. In 2010, Marean explained how anatomically modern humans survived the MIS 6 glacial stage 195-123,000 years ago; a period during which the human population was limited to only a few hundred breeding individuals.
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During this period, sea levels dropped more than a hundred metres, and the sloping South African Agulhas Bank was transformed into a plain on which humans could survive on shellfish and wash-ups from the sea. This theory may help explain why modern humans are so poorly adapted to eat a diet full of highly refined carbs. So humans where living off the bounty of protein; fat-rich seafoods harvested with little effort. During that time, the only added carbo came from the tough, fibrous bulbs of the area’s flora. When we were on this diet, we didn’t
need to develop biochemical defences against sudden increases in blood glucose and insulin concentrations. But let’s back up. To understand what humans should eat, we should consider what other mammals eat. If giraffes don’t eat leaves, herbs, climbers, flowers or vines, they die. If lions don’t eat live prey, they die. If rhinos don’t eat grass, tree foliage or bushes, they would die. All living creatures have to eat the food which they’re designed for … or they die.
Professor Tim Noakes is an A-rated South African scientist, and an emeritus professor in the Division of Exercise Science and Sports Medicine at
Words: Lisa Borain, inspired by Prof. Tim Noakes.
Opinion So, why don’t all animals eat the same foods? They have evolved to eat the foods that they could get to. Acacia leaves, for instance, are difficult to access unless you have something long that can reach it, such as a giraffe’s neck or an elephant’s trunk. However, the leaves don’t contain the myriad of nutrients that either of these animals require. They get the missing nutrients from the hundreds of trillions of bacteria that exist in their massive intestines. These life-sustaining bacteria ensure not just the health of the animals, but also the bacteria’s own survival. The perfect symbiotic relationship; the animals need it and it needs the animals.
Professor Tim Noakes is an A-rated South African scientist, and an emeritus professor in the Division of Exercise Science and Sports Medicine at the University of Cape Town. He has run more than 70 marathons and ultramarathons, and is the author of several books on exercise and diet.
So here’s where it gets interesting. What foods are we actually physically designed to eat? Humans have some unique characteristics that other animals don’t have. For our height we have the longest legs of any mammals, and the greatest capacity to lose heat from our bodies through sweating. The best modern-day marathon runners weighing less than 60kg can sweat at rates of up to 3 litres an hour during a competition. There is a biological reason why humans are designed to sweat so enthusiastically. We also have (or are supposed to have) thin waists and narrow hips that make it easier for us to run long distances without getting tired. We’re also equipped with a complex network of springs in our lower limbs that allow us to store energy in our muscles when our foot lands on the ground when running. That stored energy is then released as the muscles contract, propelling us forward with each stride. This reduces our energy tariff of running, improving our efficiency and explaining in part why exercise is not an effective way to lose weight: humans are designed to use energy extremely efficiently and without waste when they exercise. Another network of springs surrounding our shoulders allows humans to throw with great speed and accuracy - now it’s balls and discs, but once it was rocks and spears.
These findings indicate that humans are designed for efficient longdistance running, particularly in the heat. Scientists have surmised that early humans must have gradually realised that their design offered them a competitive advantage. Eventually they would have discovered that over a period of hours they could effectively chase other non-sweating animals until they became paralysed and dropped from heat exhaustion. At first, human male hunters would have begun by catching the defenceless, newly-born offspring of the smaller antelope of the African plains. Then, as humans became more
Humans have some unique characteristics that other animals don’t have. For our height we have the longest legs of any mammals, and the greatest capacity to lose heat from our bodies through sweating.
experienced and courageous, they would have learnt where the leopard stashed their half-eaten prey. Then, as a group, they would have discovered how to follow the cheetah and chase them from their recently-caught prey. Then the moment would have come when the penny dropped that they could outrun a much larger mammal during the day’s heat. They could beat the lion who not only preferred, but physically had to lay under a tree in the shade, incapacitated by the heat, lethargic. The lean, linear, tall, long-legged, easystriding human became the greatest endurance animal on the planet. They were able to capture and eat the energy-rich bodies of large nonsweating African antelope, of which they became so utterly dependent of at that time. According to ‘The Real Meal Revolution’, “The result of this time was that humans grew strong and
clever on an energy-dense diet rich in fat and protein provided by the bodies of savannah-dwelling antelope”. Going back to the earlier mentioned archaeologist Curtis Marean: so it got to the point where during the Ice Age, a small group of surviving humans ate only marine life, while the only carbohydrates they ingested were the floral bulbs found in the area. Archeological record shows that during this period the human brain became dramatically larger than previously. The indication: The bounty of rich in fat and protein foods that these humans had discovered was ideal for optimum brain development. Our bodies would have become accustomed to this diet, and as the aforementioned giraffes and elephants have intestinal bacteria that has developed over time, we did the same. In turn, this developed bacteria would have optimised human health. So the Ice Age ended and humans spread from Africa to Asia, and into Europe. At first they would have continued their known ways, searching for food rich in fat and protein. This reliance further produced a human metabolic profile best able to metabolise two dietary macronutrients: fat and protein. They would have been somewhat less adapted to the third macronutrient: carbohydrate. This is one theory that explains why our bodies would not react so well if carbohydrate was to become the main macronutrient that we ingested. This is not to say that we should be carnivores, as there is a wide variety of non-meat foods that don’t contain carbohydrates. It’s only something to think about the next time you’re looking down at that loaded plate of chips. Was your body designed to digest it without any consequences? Further to this, what’s the ratio of carbs to protein and fats that you’re actually ingesting these days?
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Wine wine / news
it’s wine time. There’s just something totally organic and relaxed about winemakers. Just look at pioneer winemaker here, Kevin Judd. The maker of some of Marlborough, New Zealand’s most celebrated wine takes a break as his Border Collie looks on, waiting for his owner’s next move. Take a look at the making behind the emerging Greywacke wine in this section to learn more about the fascinating Mr. Judd.
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Keep updated with the latest news about wines available locally and events taking place in Wanted’s wine time section. Oh! And don’t miss out on regular articles to help you up your drinking game.
Wine wine / news
1
Lordy! That’s some title…
The London-based trade magazine, Drinks International, has just polled more than 200 of the world’s top masters of wine, sommeliers, wine buyers and industry experts to come up with the top 100 wine brands. The World’s Most Admired Wine Brands editor, Holly Motion: “You cannot buy your way into the list or rely on marketing spend to secure a place. Some of the biggest brands do not appear. Five million-case brands are trounced by brands that sell 100th of that. Old and New World wines sit in an order many would not expect or necessarily agree with. There is no sure-fire way of getting into the top 50.” Penfolds has just been named The World’s Most Admired Wine Brand for 2016. This
year, Penfolds has found itself up 4 places from last year. Penfolds chief winemaker Peter Gago: “After 172 years in the wine business we’re still hungry, still excited and still eager to make better wine and champion new followers.” Editor Holly Motion says, “Penfolds’ ability to appear in all 6 lists is a testament to its brand identity and ability to not only stay in the Academy’s consciousness, but to push to the forefront of it”. The latest accolade follows Penfolds being named winery of the year in 2015 by Wine & Spirits magazine, while the company was named 2015 int’l white winemaker of the year, by the Int’l Wine Challenge. Penfolds is exclusively imported by Charles Grech & Co, Valley Rd, B’Kara. T: 2144 4400. www.penfolds.com
The prestigious wine estate M. Chapoutier has been named “The World’s Most Admired French Wine Brand”. Michel Chapoutier commented, “I am very pleased and proud that Maison M. Chapoutier is the world’s most admired French wine brand. It encourages me to continue our strategy of offering quality wine at all ranges and price levels. It proves that in France, successful wine requires an across-the board approach: we have to be able to make great wines but also to produce good wines at €5 a bottle. This award shows that France and its wines have a fine future in store.” M. Chapoutier is exclusively imported by P. Cutajar & Co, Capital Business Centre, Triq Taz-Zwejt, San Gwann. T: 2144 8466. www.pcutajar.com.mt
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Delving into the shelving
For those who love entertaining, wine, and displaying the good stuff in a striking way, this warm wooden shelving is the perfect solution. Brands International, www.brands.com.mt
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Wine
Up Your Drinking Game It’s not a theory. It’s a fact that the shape of the wine glass (and the level it’s filled) really does enhance the flavour of different varietals. Unleash your inner wine snob.
BURGUNDY GLASS
BORDEAUX GLASS
CHARDONNAY GLASS
VIOGNER GLASS
SPARKLING WINE FLUTE
The rounded bowl and gently tapered rim directs lighter, full-bodied wines, such as Pinot Noir, to the front of the palate to highlight delicate flavours.
Designed for Cabernets and Merlots, the glass directs the wine to the back of the mouth to maximise bold flavours.
The wide opening directs young whites to the tips and sides of the tongue to highlight sweet qualities. The spice of a more mature wine is also enhanced.
Suits any white, but especially those that are lighter and crisper.
Upright and tall to retain the bubbles and enhance flavour.
The short bowl and flared lip directs wine to the tip of the tongue to highlight sweetness in dry, crisp rosés, lending more balance. (A white wine glass can also be used.)
RED
WHITE
BUBBLIES
+ The bowl of a red wine glass is full and round, allowing the wine to come into contact with more air for the aromas to develop.
+ The bowl of a white wine glass is more U-shaped and upright.
A bubbly glass should only be filled three-quarters of the way.
+ Red wine should only take up a third of a glass, which gives you plenty of room to swirl and aerate it. (General rule: don’t fill a wine glass beyond its widest point.)
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ROSÉ GLASS
+ White wine (and rosé) glasses should ideally not be more than half full.
Wine
wine of the issue Wine brand just announced ‘Most Admired French Wine Brand in the World’ by Drinks International magazine, the wine of the issue is the extraordinary rich and complex M. Chapoutier Côtes du Rhône “Belleruche”.
MUST TRY!
It’s difficult to find a Côtes-du-Rhône for a good price, much less one as delicious as this. Even more impressive, it’s made by a vintner with seven generations of winemaking heritage. Côtes-du-Rhône is what made Syrah’s reputation, before Australia and California got hold of it, and this bottle shows why. Balanced by the plusher, fruitier Grenache, the savoury Syrah shows exactly why there’s only one home for this grape. On the nose, herbs, smoke, and pepper: just what we’d hope for in a Côtes-du-Rhône. In the mouth, the Grenache is a bit more apparent here in the ripe berry flavours, but the herbs and tannins come mostly from the Syrah.
Grape varieties Mainly Grenache and Syrah.
Soil Covers 4 departments (Drôme, Vaucluse, Gard and Ardèche) on different soils (clay and calcareous alluvial deposit terraces, clay). Harvest Grapes are harvested at maturity. Maturing Ageing is performed in vats with regular pumping over in order to clarify the wine. Tasting Colour: Garnet red. Nose: Aromas of red fruits (mainly Morello cherries) and spices (liquorice, grey pepper). Palate: This wine has a great structure with firm and silky tannins.
M. Chapoutier is exclusively imported by P. Cutajar & Co
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Food + Wine
WINE CLUB MALTA + MEDINA RESTAURANT
Above: A combination of Salmon Tartar, Carpaccio & Mi-Cuit with a Fen- nel cream & gel
Wanted brings you a glimpse of the food & wine pairing event between one of France’s most notorious wine houses and one of Malta’s finest restaurants. Here’s a sneak peak of the M.Chapoutier Wine & Dine Event at Medina Restaurant organised by Wine Club Malta, to take place later this month. Medina Executive Chef
Matthew Schembri
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Right: Rabbit Roulade with Confit of Duck and Zucchini on a LentilStew Right: Goat’s Blue Cheese foam, crispy Brie with a dried port powder
Food + Wine
A SELECTION OF CANAPES WINE: BELLERUCHE COTES DU RHONE BLANC, M.CHAPOUTIER:
F O OD
+
A COMBINATION OF SALMON TARTAR, CARPACCIO & MICUIT WITH A FENNEL CREAM & GEL WINE PAIRING: CHATEAUNEUF DU PAPE BLANC “LA BERNARDINE”, M.CHAPOUTIER
W IN E
MENU SMOKED PEA & SWORDFISH VELOUTE, SAUTÉ OF ESCARGOT WITH MINT OIL WINE PAIRING: CROZES HERMITAGE “LES MEYSONNIERS”, M.CHAPOUTIER
RABBIT ROULADE WITH CONFIT OF DUCK AND ZUCCHINI ON A LENTIL STEW WINE PAIRING: CHATEAUNEUF DU PAPE ROUGE “LA BERNARDINE”, M.CHAPOUTIER
GOAT’S BLUE CHEESE FOAM, CRISPY BRIE WITH A DRIED PORT POWDER WINE PAIRING: BELLERUCHE COTES DU RHONE ROUGE, M.CHAPOUTIER
VALRHONA GUANAJA CHOCOLATE MOUSSE, PRALINE SAUCE AND HAZELNUT ROLLED DARK CHOCOLATE ICE CREAM WINE PAIRING: BANYULS, M.CHAPOUTIER
Wine Club Malta & M.Chapoutier wines are marketed and distributed exclusively in Malta by P.Cutajar & Co. Ltd
THE M.CHAPOUTIER WINE & DINE EVENT AT MEDINA RESTAURANT WILL TAKE PLACE ON APRIL 28TH, 2016. PRICE €55. TIME: 8PM WWW.FACEBOOK.COM/WINECLUBMALTA For reservations call Medina Restaurant on tel: 2145 4004.
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Wine
Gregarious Greywacke. Wanted explores the prolific pioneer winemaker, Kevin Judd and his approach to producing some of Marlborough, New Zealand’s most celebrated wine. Photography: Kevin Judd Words: Robert Mawxell
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Wine
Kevin Judd is a pretty cool guy. Not only is he one of Marlborough’s pioneer winemakers whose career is intrinsically linked with the global profile of New Zealand wine, but he has also developed a parallel career in photography. This puts Judd in very unique position in the New Zealand wine industry. For over twenty years, his evocative images have appeared in countless publications worldwide. His first book was the The Colour of Wine, a photographic essay on the vineyards of Marlborough. His second book The Landscape of New Zealand Wine was published in 2009 to considerable acclaim.
Kevin was born in England and grew up in Australia, where he studied winemaking at Roseworthy College and first made wine at Reynella in South Australia. He moved to New Zealand in 1983 and joined Selaks Wines. Subsequently, he became the founding winemaker at Cloudy Bay, a pivotal role during which he directed the company’s first 25 vintages. In 2009 he established his own label, Greywacke, named after New Zealand’s prolific bedrock. Greywacke is the fulfilment of Judd’s long held dream. The name was adopted by Judd and his wife Kimberley for their first Marlborough vineyard located in Rapaura, named in recognition of the high prevalence of
rounded greywacke river stones in the soils of the vineyard. Kevin registered the name back in 1993 with the vague notion that he might one day want to use it on a wine label of his own. This quality-focused winemaking venture sources fruit from mature vineyards within the central Wairau Plains and the Southern Valleys. These prime viticultural sites are cultivated using yield restricting vineyard management techniques and intense canopy management regimes. A number of the vineyards are owned by the Sutherland family, while complementary grape parcels are acquired from additional select sites, all located within these sub-regions.>>
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Wine
“It’s one of the few professions where you’re the primary producer, marketer and, along with your customers, consumer; I like the fact that the work is varied and seasonal and that you are constantly challenged by new things.” The wines are made by Kevin at Dog Point Winery in the lower Brancott Valley, a facility extended to him by longstanding friends and industry colleagues, Ivan Sutherland and James Healy. The Greywacke portfolio is primarily based on two varieties, sauvignon blanc and pinot noir - the sauvignon blanc being produced in two distinctly different styles. In addition to this core range of three wines, there are also
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limited edition releases of chardonnay, and three aromatic varieties – pinot gris, riesling and gewurztraminer. Said to be a man of few words, refreshingly honest, and straight talking, Kevin doesn’t romanticise his introduction to the wine world. In an interview with The Wine Society, he said, “I’d love to tell you that I was passionate about wine and had ‘the wine bug’ from an early age, but the truth is I studied
winemaking at Roseworthy College in Adelaide and became intrigued about the wine business. I found the mix of agriculture and chemistry and the rural element interesting. It’s one of the few professions where you’re the primary producer, marketer and, along with your customers, consumer; I like the fact that the work is varied and seasonal and that you are constantly challenged by new things. The job is diverse, making you something of a jack of all trades”.
Wine
Kevin puts his success down to an element of luck, and feels grateful for being at the right place at the right time. He gained his first job working alongside Geoff Merrill at Chateau Reynella in McLaren Vale. When the business was sold, his job changed to taking care of tank-fermenting sparkling wines, which Kevin discovered was not really what he wanted to do. He travelled to New Zealand where he landed a job at the Selaks winery. It was during this time that he was approached by David Hohnen who had no winery or grapes at that point. However, the two shared a vision and when he offered Kevin a job, it was accepted, making Kevin the only employee at the time. The first wine they made together was the Cloudy Bay Sauvignon Blanc. “We wanted a dry but
very aromatic and intensely fruity style of sauvignon blanc” - which has become the classic Marlborough style that the world now knows so well.
the Southern Valleys. Approximately 75% of the fruit comes from the Sutherland family, while the rest comes from good, trusted growers.
They wanted to create something that departed from the overpowering herbaceous character that the Marlborough sauvignon blancs being produced at the time tended to have. In the beginning, they worked hard to eliminate this greenness. The key to their style was to cut back the vine leaves to get the fruit really ripe.
Kevin likes using wild yeasts, as he believes that they give the wine another dimension, texture, and personality. The Greywacke Wild Sauvignon, chardonnay, and pinot noir are all made exclusively with indigenous yeasts. The aromatic wines are all 50% wild, while the classic Greywacke Sauvignon Blanc is made with 10% wild yeasts.
Now, Judd’s own label Greywacke takes his signature style to a new level. He sources grapes from prime lowyielding vineyards in the central part of Marlborough, principally in and around
Greywacke is available in Malta from Charles Grech World of Wines, Ta’Xbiex & Philippe Martinet Fine Wines, Balluta.
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table / news
Spring brings... lovely, light florals. This year, colour is playful, while a muted gold is found in accents.
There’s no point having great food and wine without a smashing table setting. Wanted brings you looks and ideas that’ll rock your table. Carol Boyes tableware, exclusively from Ann Urpani.
GREAT TABLE IDEAS! >>
Table settings table / news
1. Brillance Les Fruits Du Jardin Get that tropicana vibe into a table setting without having to add more than the plates. Here, the striking Brillance Les Fruits du Jardin collection by Rosenthal, available from One Two One Interiors, www.facebook.com/onetwooneinteriors
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2. Matte Gold Gorgeous Matte gold is so in, in, in, and immediately makes a table look elegant. Here, the Gropius Skin Gold collection by Rosenthal, available from One Two One Interiors, www.facebook.com/onetwooneinteriors
2
3
1
5
3. Prestige
5. Live beautifully.
What’s more luxurious looking than the Versace collection by Rosenthal? Here, the Versace Prestige Gala collection, available from One Two One Interiors, www.facebook.com/onetwooneinteriors
WMF Dune Cutlery is sleek cutlery for everyday use in an understated look that allows it to be combined in a variety of ways. TKS - The Kitchen Store, Naxxar Rd, San Gwann. Level -2, The Point Shopping Mall, Sliema. Level -1, The Duke Shopping Mall, Republic St, Valletta. www.tks-onlinestore.com
4. Colonial Cofur Contemporary British colonial is one of our favourite looks, so when we found this Cofur chair with a design reminiscent of that time, plus the added bonus of a Nordic know-how manufacturing technique, we got excited. Vintage comfort: doubtlessly the best way to enjoy summer relaxing. Available for €595 at Dical House, St Anthony Street, Mosta. T: 2142 4601 E: foods@dicalgroup.com – FB: Dical House
6. The mill that does it all 4
The only thing better than a pepper mill that works effectively is one that looks cool too. The WMF Ceramill Electric Mill offers an exclusive ceramic grinding mechanism, plastic housing with a soft-touch surface, and an LED light. TKS - The Kitchen Store, www.tks-onlinestore.com
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Table settings dining / style
Perfect pendant lights We love these oversized pendant lights to make a statement in the kitchen. Model DINGLE by fabasluce srl – Italy, €130. Exclusively available at VCT Ltd, Ponsomby Street, Mosta. T: 2143 2571 2143 6186. E: info@vct.com.mt W: vct.com.mt
Whisky Stones Now chill your whisky without diluting it, and appreciate it at the perfect temperature with the Taljsten Whisky Stones. They’re made from the special Soap Stone, which is the perfect answer to the imperfection of ice. Available for €22 at Dical House, St Anthony St, Mosta. T: 2142 4601. www.facebook.com/dical.house
Colonial Cofur Integrated dining and living is what’s making dining spaces so chic. Do it seamlessly with the right lighting. Model CHANTAL by fabasluce srl – Italy, €272. Exclusively available at VCT Ltd, Ponsomby Street, Mosta. T: 2143 2571 2143 6186. E: info@vct.com.mt W: www.vct.com.mt
Gorgeous Barbecue
This is one good-looking barbecue - the LeisureGrow Gourmet Grillstream Stainless Steel 5 Burner Roaster barbecue that offers a whole host of innovative features. This barbecue makes for great summer meals, but also makes the chef look great while barbecuing them. Available from Satariano, www.satariano.com
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Table settings
Fanciful Romance Conjure a lavish, romantic atmosphere with a classic combination of florals, crisp fabrics, delicate lace, and bold flower arrangements to make your guests swoon. You’ll never want to leave the table! Tea Party If you love all things girly, then this is the one for you. Go for fun, shabby-chic details and stock up on some adorable (and preferably floral!) tea sets. To add a little more wow-factor to this look, then try stacking two different-coloured plates on top of each other.
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Natural Beauty Everyone loves the cool confidence of a natural look. Opt for wood and stone textures, simple white flowers, and elegant neutral tones to achieve this timeless look.
Table settings
how to set your table this spring. Spring is the perfect time of year for getting creative with your tablesetting skills. Not sure where to start? Josette Schembri Vella at LOFT brings you some winning ideas to help you get inspired. Words: Josette Schembri Vella, LOFT
Touch of Citrus When it comes to a colour as bold and brave as bright yellow, smart styling is key. Perk up a simple ivory-toned tablecloth with beautiful yellow floral center-pieces to add a burst of this happy colour to your table. Another great way to add colour is to get your hands on some crockery with hints of yellow detailing.
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Table settings
clean + green
theres
nothing
more
elegant than an all white table with simple cutlery and
a natural looking centrepiece . Add in a subtle navy blue for
contrast
(OPPOSITE)
+ Nothing says clean like clear glassware. Find a huge range of it in the Authentic collection at BUTLERS.
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+ Clean-lined crockery brings in the elegance. Here, Jade Weiss range by Rosenthal, and La Medusa by Versace for Rosenthal, available from One Two One Interiors.
+ There are a lot of really greatlooking faux fauna pieces these days. Find them at One Two One Interiors, LOFT, camilleriparismode, and Stem Interiors.
Table settings
There is a lot of wonderfully realistic faux flora available out there, but if you have the time, venture around to collect your own real flora to create an even more natural-looking centrepiece.
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Occasions
baby shower bella!
create a gorgeous setting to pa mper your best friend before the baby comes
Styling: Wanted Team Photography: Alan Carville Special thanks: Fiona, Ben, and Addison Brown
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Versace purple and gold dinner plate, Versace white and gold cake plate from One Two One Interiors. Flowers, turquoise tins, turquoise coffee maker, yellow napkins, and little chick from BUTLERS. Marble 3-tier etagere, Royal Doulton Polka Rose vintage teacup & saucer, and Royal Doulton Polka Rose teapot from TKSThe Kitchen Store. Flower and butterfly plate from Next Home. Twining Tea from Francis Busuttil & Sons.
Occasions
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Occasions Rose water & vanilla bean cupcakes Serves: 24 Ingredients 2 cups all-purpose flour 1 cup sugar 1 cup (two sticks) unsalted butter, softened 1 whole vanilla bean (we used Jurgen Langbein vanilla beans from Dical Foods)
4 large eggs 1tbsp baking powder 2tbsp vegetable oil 3tsp vanilla extract 2tbsp whole milk ½tsp salt ½tsp rose water
(we used Al Amier rosewater from Dical House)
For the icing: ¾ cup (1½ sticks) unsalted butter, softened (not melted) 2tsp rose water (we used Al Amier rosewater from Dical House)
4 cups powdered sugar 1 whole vanilla bean (we used Jurgen Langbein vanilla beans from Dical House)
1tsp vanilla extract 2-3 tbsp heavy cream
Spoon the batter into the cupcake liners and fill each two-thirds full. Bake for about 16-18 minutes until the cupcakes are slightly golden, and then allow to cool on a wire rack. While the cupcakes are cooling, start the icing. Add the butter in a medium mixing bowl and beat until light and fluffy with handheld beaters. Add the powdered sugar, one cup at a time, mixing well between each addition. Add the vanilla bean, vanilla extract and rose water, and mix. Slowly add the heavy cream until the desired consistency is reached. Use a piping bag to pipe the icing onto the now-cooled cupcakes. Leave as are for a more homemade look, or top with a sprinkle of vanilla powder and raw sugar for a finished look.
Apple roses Serves: 6 Recipe: Ana Maria Troilius
(or more for desired consistency)
Ingredients
raw sugar and vanilla powder to sprinkle on top
1 frozen puff pastry sheet, thawed
Method Preheat the oven to 175C/350F/Gas mark 4 and line a muffin pan with liners.
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Slice the vanilla bean length-wise, and scrape the seeds into the batter and mix until there aren’t visible clumps of the vanilla bean. Add the milk, vegetable oil, and splash of rosewater and mix until it’s combined.
2 red delicious apples, cored and cut in paper thin slices (leave the peel for colour)
½ lemon juice 1tbsp flour, to sprinkle over the top
Using an electric mixer, beat the butter and sugar until the consistency is light and fluffy. Add the eggs one at a time, mixing in between each.
3tbsp apricot preserve 2tbsp water cinnamon (optional) powder sugar for decorating (optional)
Add the flour, baking powder, salt and extract, and mix until just combined, being careful not to over-mix.
Method Place some water and the lemon juice in a bowl before cutting your apples into paper thin slices. As soon as possible, place the sliced apples in
the bowl with lemon and water so that they won’t brown. Simmer the apple slices in the water in a small pan (or microwave them in the bowl for about 3 minutes), to make them slightly softer. Unwrap the puff pastry over a clean and lightly floured counter. Using a rolling pin, stretch the dough a little, keeping it in a rectangular shape. Cut the dough into 6 strips, measuring approximately 5cm x 22cm. In a bowl, place the apricot preserve with the two tablespoons of water. Microwave for about one minute, so that the preserve will be easier to spread. Spread the preserve on the dough. Preheat the oven to 375F/190C/ Gas mark 5. Drain the apples, and then line them along the dough, slightly overlapping. Sprinkle with cinnamon if you’d like. Fold up the bottom part of the dough, and gently roll, so that a rose shape is formed. Seal the edge, and place in a silicone muffin cup. If a silicone muffin cup is not used, make sure the muffin cup you’re using is greased. Do the same for all 6 roses. Bake in the heated oven for about 40-45 minutes, until fully cooked. NB: Make sure the pastry is fully cooked on the inside before removing the roses from the oven. If after 30 minutes the apples on top look fully cooked, move the pan to a lower rack in the oven, and wait for 10-15 more minutes to avoid undercooking the puff pastry. Sprinkle with the powder sugar to serve. Find silicone muffin cups at CoseCasa.
Occasions Really, really good banana bread
2 cups mashed overripe bananas Handful of walnuts (optional)
Serves: 12
Method Preheat the oven to 350F/175C/ Gas mark 4. Lightly grease a 22cm x 13cm loaf pan, or a round one measuring approximately the same size.
2 cups all-purpose flour 1tsp baking soda ¼tsp salt ½ cup butter ¾ cup brown sugar 2 eggs, beaten
In a large bowl, combine the flour, baking soda and salt. In a separate bowl, cream together the butter and
brown sugar. Stir in the eggs, mashed bananas, and walnuts (if opting to use them) until they’re well blended. Stir the banana mixture into the flour mixture, just enough to moisten. Pour the batter into prepared loaf pan. Bake in the preheated oven for 60-65 minutes, until a toothpick inserted into centre of the loaf comes out clean. Let the bread cool in the pan for 10 minutes, then turn out onto a wire rack.
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Table settings
beach b ea utiful
is on its way but the spring light is perfect to bring out those gorgeous pastel blues against
summer
whites
(RIGHT)
+ Stunning Versace
glassware by Rosenthal at One Two One Interiors.
+ Gorgeous coloured
tableware options with the MIX-IT! collection at BUTLERS.
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+ Mesh tableware
collection from Rosenthal, available from One Two One Interiors.
+ Get the Mediterranean-
style look with the Portofino collection at BUTLERS.
+ Mdina Glass are so
original and striking, it’s hard to find anything quite like them.
(Above & Right)
Table settings
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Travel
[ pe r spe c t i ve ] es ur pt ca i rd a b m lo io n to er ph ot og ra ph ts en m o m g in is et p p a d an g so m e am az in on h is tr ip to t h a il a n d af te r ta ki n g a co ok in g co ur se in
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Photography + recipes Tonio Lombardi
c h ia n g m a i
Travel
“We not only pay attention to how a dish tastes: we are also concerned about how it looks, how it smells, and how it fits in with the rest of the meal. We think of all parts of the meal as a whole - sum rap Thai (the way Thais eat), is the term we use for the unique components that make up a characteristically Thai meal.” – Chef McDang 91
Travel
Pad thai chicken
(Thailand’s most popular dish)
Hot & sour thai soup: tom yum goong
Serves: 6
Serves: 4
1 350g package rice noodles 2tbsp butter
8 cups chicken broth 2 stalks fresh lemongrass, sliced in 5cm pieces
450g chicken (opt for ½ breast and 1 leg to get the balance of flavour and convenience), cut into bitesized pieces
4 kaffir lime leaves 2½cm piece fresh galangal or ginger, sliced
1 thinly sliced chilli pepper 1 cup coconut milk
500g boneless, skinless chicken breast halves, cut into bite-sized pieces ¼ cup vegetable oil 4 eggs 1tbsp white wine vinegar 2tbsp fish sauce 3tbsp palm sugar 1/8 tbsp red pepper, crushed 2 cups bean sprouts ¼ cup peanuts, crushed 3 green onions 1 lime, cut into wedges Method
Soak the rice noodles in cold water for 30-50 minutes, or until soft. Drain, and set aside. Heat the butter in a wok or large heavy skillet. Sauté the chicken until browned. Remove, and set aside. Heat the oil in a wok over medium-high heat. Crack the eggs into hot oil, and cook until firm. Stir in the chicken, and cook for 5 minutes. Add the softened noodles, vinegar, fish sauce, palm sugar and red pepper. Adjust the seasonings to taste. Mix while cooking, until the noodles are tender. Add the bean sprouts, peanuts and mix for 3 minutes. Garnish with the lime wedges.
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2 red chillies, sliced 2tbsp fish sauce 1½tsp palm sugar 1 225g can straw mushrooms, rinsed and halved 450g large shrimp, peeled with tails on 2 limes, juiced 2 green onions, sliced 1 handful fresh coriander, chopped Method
Bring the stock to the boil over medium heat in a saucepan. Add the lemongrass, kaffir lime leaves, galangal or ginger, and chiles. Lower the heat to medium-low, cover, and simmer for 15 minutes to let the spices infuse the broth. Uncover and add the fish sauce, sugar, and mushrooms. Simmer for 5 minutes. Add the shrimp and cook for about 8 minutes until they turn pink. Remove from the heat and add the lime juice, green onions, and coriander. Taste for salt and spices. This is the secret to Tom Yon Goog: you must have an equal balance of spicy, salty, and sour.
Thai green chicken curry Serves: 2-3
1-2tbsp green curry paste or see recipe below to make it from scratch 6-7 quartered eggplants, quartered 2tbsp fish sauce 4-5 kaffir lime leaves ¼ cup pea eggplant 1tbsp palm sugar 3 sprigs thai basil 1 cup water Method
In a pot over medium heat, pour half of the coconut milk and add the green curry paste. If your coconut milk separates and has cream on the top, use the cream. Mix the paste with coconut milk well, continuously stirring to prevent the bottom from sticking and burning. If it spatters, lower the heat. Keep stirring until a greenish oil is formed. Add the chicken into the curry mixture. Stir to coat the chicken for a couple minutes, until it is partially cooked. Add the eggplants, and stir. Add the rest of the coconut milk and 1 cup of water. Let it simmer for 10 minutes or until the chicken is fully cooked. Add the fish sauce and palm sugar. Taste for the balance of salty and a hint of sweet flavours. Add the slivers of red chilli pepper and kaffir lime leaves. Bring to the boil once more. >>
Travel
Each dish plays on sour, sweet, salty, bitter, & spicy
thai green chicken curry
p u so i a th r u o s + hot om yum goong t
pad thai chicken When your're ready to serve, add the Thai basil. Stir it in and immediately turn off the heat to keep the basil green.
thailands most popular dish
Quickly pour onto serving bowls. NB: Some brands of green curry paste can be very spicy hot. Start with one tablespoon first before increasing the amount. Green curry should only have a hint of sweet. If your curry paste is old or not quite green, add a few ground fresh pepper leaves to it. If fresh pepper leaves are not available, use a mild leafy green instead. This will give you tasty fresh green without the heat like chilli pepper would.
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shopping / news
Cheers for Chia & Coconut
Free Parking & Delivery Tower Supermarket, the three-floor supermarket forming part of the Sliema Car Park complex in the heart of the locality, stocks a wide range of food including a bakery, delicatessen and butcher counter. It also offers a wide range of household, stationery, toiletries, giftware and detergents. Free parking and free delivery is also offered. Tower Supermarket, High Street, Sliema. www.towersupermarket.com
Chia seeds come from Central America. With a neutral taste, they boost the nutritional value of dishes. Gluten-free, rich in proteins, fibre and Omega 3, these seeds are one of the healthiest on earth. Meanwhile, coconut sugar is a sugar substitute, made from sap of its tree, and has become popular thanks to its flavour and its health benefits. Available from Dical House in Mosta, leading food stores and health shops for €3.95 (Chia seeds) and €3.85 (Coconut sugar). Dical House, St Anthony Street, Mosta. T: 2142 4601 – E: foods@dicalgroup.com Facebook: Dical House
Benefits & Savings at Tower Supermarket! Benefit from 18 bottles of water, 5 cash vouchers, 5 free soft drinks or 700 loyalty points with every €100 spent at Tower Supermarket. Further to that, benefit from special limited offers amongst the following, and many more in-store on Carrefour products in this issue of Tower’s in-store publication, Love Value magazine, which is valid until the 15th of April.
super offers
- Carrefour Classico olive oil - €8.29 discounted to €5.70. - Carrefour Gustosi Prosciutto - €3.15 discounted to €2.00. - Carrefour Salami - €2.83 discounted to €1.80. - Carrefour Salmone Norvegese - €3.05 discounted to €1.94 (Super offer! Save more than 35%) - Carrefour Yoghurt Bianco Magro - €0.69 discounted to €0.44. - Carrefour Bio Yoghurt Cherry - €1.75 discounted to €1.11. Find it all at Tower Supermarket, High Street, Sliema. www.towersupermarket.com
Epicure The organic range of beans by Epicure offers great quality beans for extremely reasonable prices. Find them exclusively available at Gala Supermarket, www.gala.com.mt
Chef of the issue
with victor borg
was there. It was such a great experience, of course culinary-wise, but also to become a man. He’s as tough as he comes across on TV so when working for him, you have to have a strong character, otherwise you’ll break. I was working from 7am-1am, six times a week. If you can work for Ramsay, you can work anywhere. A lot of chefs couldn’t survive it and left after a few days. What happened at Mange Tout?
Amongst 25 years of catering, most will know Victor Borg as Patron Chef of his award-winning restaurant Mange Tout in St. Paul’s Bay. With six consecutive years of being named “Best Restaurant” in The Definitively Good Guide under his belt, it’s safe to say that Victor knows how to create an excellent restaurant. Now, Victor remains ever prolific, running his restaurant consultation company Handpicked, while filling the role as Executive Chef at Adesso, the new beautifully designed, bistro-chic restaurant on South Street, Valletta. Here, Victor Borg tells Wanted about what happened with Mange Tout, his time working with Gordon Ramsay, and his new vision for Adesso.
I believe that restaurants have a life and I wanted to do more. Mange Tout was a very small restaurant. We were two in the kitchen and it was too restricting to evolve further there. What I really wanted was to have an independently operated kitchen at a five-star hotel. The deal never went through though; the rent was too high to make it viable. It wasn’t the plan, but the opportunity of Executive Chef arose at The Phoenicia Hotel and I took the challenge. The role was big and I learned a lot management-wise. You’re renowned for your food pairing gift. What ingredients do you love the most?
There are so many, it’s hard to say. At the moment, I’m really enjoying working on the Umami taste (the savoury taste, which is one of the five basic tastes, together with sweetness, sourness, bitterness, and saltiness) with soy sauce and Parmigiano. I love using tomatoes and olives. One of the dishes we’re working on at the moment is fish, walnut butter, served with leak, broad bean and black truffle fondue. Tell us about Adesso. The concept of Adesso is a modern Mediterranean bistro. The philosophy of my food is still the same - using fresh, seasonal ingredients. The ambience is casual and relaxing, but the food and the service is still the best it can be without being formal or stiff. For instance, the decor of the restaurant is contemporary rustic, but then we use Riedel glasses. Instead of fine dining, now it’s fun dining. My interest these days is heavily invested in researching classical recipes and then giving them a twist.
Tell us about your time working for Gordon Ramsay. I was in the UK as part of the national cooking team at the Chef of the Year competition at the Hotel Olympia. The day before I met Ramsay, I took a taxi to drive to his restaurant Aubergine in Chelsea just so I could look at the menu in the window. He came into the Chef of the Year competition at 24 years of age for the first time, relatively unknown, and won it. Excited and afraid, I approached him there and asked him if I could do stage at his restaurant. He said yes, so I returned to Malta and got my working papers in order (which took about 9 months at that time). It was after some time working stage at Aubergine that Ramsay then gave me a proper job. I worked there for six months and it was tough. Ramsay was in the kitchen every day then and won his second Michelin star while I
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Agenda Bookshop, The Point, Tigné Point, Sliema. www.millermalta.com
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Talbot & Bons, SkyParks Business Centre, Luqa. T: 2123 4834. www.talbotbons.com The Galley Restaurant, Ta’ Xbiex Seafront, Ta’ Xbiex. T: 2131 8801. www.thegalleymalta.com The Grassy Hopper, St Gorg St, Gzira. T: 2131 1676. 59, St. John’s St, Valletta. T: 2764 5890. www.thegrassyhopper.com The Store - P. Cutajar & Co, Capital Business Centre, Triq Taz-Zwejt, Industrial Estate, San Gwann. T: 2144 4364. www.pcutajar.com.mt The Veg Box Specialty Grocery Store, Villa Bologna, St. Anthony St, Attard. T: 9944 0405. FB: thevegboxmalta The Xara Palace Relais & Chateaux, Misrah Il Kunsill, Mdina, Mdina. T: 2145 0560. www.xarapalace.com.mt TKS - The Kitchen Store, 82, Naxxar Rd, San Gwann. T: 2138 6812. www.tks-onlinestore.com TKS - The Kitchen Store, Level -1, The Duke Shopping Mall, Republic St, Victoria, Gozo. T: 2099 9910. www.tks-onlinestore.com
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Table Styling Shopping Directory BUTLERS, Tower Rd, Sliema. www.butlers.com.mt Carol Boyes. T: 9923 1907. ann.urpani@gmail.com. LOFT: See contact details above. Mdina Glass, Crafts Village, Ta’Qali, Attard. Tel: 2141 5786. www.mdinaglass.com.mt Next Home, Bisazza St, Sliema. www.facebook. com/NextMalta Stem Interiors: See contact details above. TKS - The Kitchen Store: See contact details above.
M. CHAPOUTIER IS THE WORLD’S MOST ADMIRED FRENCH WINE BRAND IN 2016 M. Chapoutier wines are officially represented & Distributed in malta by
Food Inspiration Chicken drumsticks with orange sauce & coriander
Gourmet homemade big ben burgers
Serves: 4 Cook: Ann Urpani Photography: Alan Carville
Serves: 1 Chef: Michele Laguardia Photography: Tonio Lombardi
Ingredients
Ingredients
8 chicken drumsticks (free range, corn fed recommended) 1tbsp extra virgin olive oil Âź cup dijon mustard 2 oranges zest and juice 1 orange flesh 1tsp cumin powder 1tsp fennel powder 1 spring onion, chopped in rings handful coriander, chopped salt & pepper to taste Method Heat the oven to 400F/260C and arrange a rack in the middle. Place the chicken in an oven dish, season with salt and pepper, then set aside. In a pan on medium heat, add the orange zest, orange juice, cumin powder, fennel powder, spring onion, and salt and pepper to taste. Reduce slightly and then cover the chicken with half the sauce. Pour the honey over the mixture. Bake in the oven for 40 minutes. Reduce the rest of the sauce further until the sauce is quite thick. Place the baked chicken back in the pan, basting with the sauce. Cook for a few minutes until the chicken has browned. Sprinkle the coriander over the chicken to serve. Wine Penfolds Bin 311 Chardonnay. Australia offers a great deal of wine body to successfully complement the taste of the chicken drumsticks, while its lightly oak aromas stand by all those flavours achieved from the frying pan cooking method.
For the burger patty 100g prime irish knuckles mince 100g prime irish chuckroll mince splash of barbecue sauce splash of worcestershire sauce dash of sweet paprika dash of cumin salt for taste olive oil for the garnish 1 egg, fried 1 rasher bacon, grilled
½ onion, cut in rings and caramelised 1 slice mature cheddar cheese 3 onion rings 1 cherry tomato rucola Method Mix all the ingredients of the burger patty together and then form the shape of a patty. Grill over medium-heat to the desired intensity. Stack the burger with the garnish ingredients. Beer recommendation Amarcord Special Reserve, Apecchio, Rimini from Talbot & Bons. An inimitable taste that goes well with this gourmet burger, preferably served in a champagne flute to enhance the aromas and flavours.
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