Gourmet Today Issue 22

Today

€2.00 where sold

OVER 25

RECIPES INSIDE

Seasonal sweets with Charlie Fabre

Pippa Mattei makes cool, refreshing ice-creams

Mexican treats fit for a fiesta

www.facebook.com/gourmettoday

IssUe NUMBer 22 • JUly 2013

Maya Beach is the perfect place to sit back and relax while you sip on a delightful cocktail or enjoy a heavenly meal right by the water’s edge. The menu offers a vast selection of pizza, pasta, grills and snacks. One may choose to spend a day soaking up the sun on our sun beds while having a lip licking ice cream right from our ice-cream parlour. Maya Beach is also the ideal venue for Hen Parties – Bachelor Parties – Birthday Parties – Private Parties and Weddings

Tunny Net ComplexOpen Daily 9 am till late

www.tunnynet.comJoin us on Facebook

Tel: 21521332 Mob: 99470665 Email: [email protected]

gourmet todayJuly 2013

Managing Editor: Saviour Balzan

Editor: Rachel Zammit [email protected]

Design: Kevin GrechPhotography: Ray AttardHead of sales: Adriana FarrugiaContact for advertising: Chris Sacco – 21382741 ext: 122

Published by:

Printed at: Print It Printing Services

Vjal ir-Riħan, San Ġwann SGN 9016 Malta Tel: +356 2138 2741 Fax: +356 2138 1992 www.maltatoday.com.mt

Editor’s noteSummer has arrived and though temperatures are not as high as we would expect in July, our eating habits have still changed to adapt to the summer months.

More outdoor dining means better use of the barbeque. Our homecooks get outdoors and make use of the barbeque – a grilled halloumi cheese starter that will keep your vegetarian guests happy and a barbequed scabbard fish – an underappreciated local fish that has avoided the fish farms so far.

To go with barbequed meats, Pippa Mattei lets us in on her homemade barbeque sauce recipe. Though really simple to make your guests will be impressed that you have even gone through the trouble of making your own sauces.

Summer dining does not only have to be about barbeques, Michael Diacono prepares an easy meal to entertain guests without getting smoked out over a hot barbeque while also leaving you plenty of time to enjoy your guests’ company.

Summer time is the season for ice-cream and though there are tonnes of good brands around, nothing compares to homemade ice-cream. Invest in an ice-cream machine and you’ll never eat another store-bought ice-cream again.

We hope you enjoy this issue of Gourmet Today and look forward to your comments and suggestions.

Bon appétit!

Cover: Charlie FabreCover photo by Ray Attard

31

17

21

3 Homecooks get on the barbeque

11 Pippa Mattei makes some delicious ice-cream

15 Make your own barbeque sauce

17 Get some delicious homemade desserts from The Big Bake by Charlie

21 A great barbeque alternative

26 Some great cooking ideas with Cisk

31 Celebrate summer with a Mexican fiesta

41 Escape to paradise at Essence

38 Fresh barbeque ideas

44 Make the summer a white Bordeaux summer

48 Recipe list

Under the Tuscan Sun competition winnerCongratulations to Doreen Vassallo Grant of Ta’ Xbiex who won the Under the Tuscan Sun competition. She is off to Tuscany to stay at Villa Cassia and embark on a Tuscan cuisine course with Paolo Teverini. We wish her the best of luck. Paolo Teverini

gourmet today 3July 2013

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HOME COOKS

Summer time means we spend more time outdoors and the barbeque is the best place for cooking, but we all too often get stuck cooking the same bits of meat without much creativity. Gaby Holland grills some halloumi cheese and serves it with a bright and refreshing melon and grape salad. Janet Grech makes use of an unfarmed, local fish – the scabbard fish – in some creative rolls and Sandra Dimech winds the meal down with a limoncello soaked sponge cake with a ricotta filling and glace icing. D

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5July 2013 gourmet today

Serves 6 as a starter

Ingredients• 2½packshalloumicheese• 12slicesbaguette• Oliveoilforbrushing• Largebunchofrocketleavesorbeetleaves

Salad• 1smallhoneydewmelonpeeled,seeded

anddiced• Bunchofseedlessgrapes,cutinhalf• ½cucumber,peeledanddiced• 2springonions,finelychopped• 1redbellpepper,diced• 100gwalnuts,chopped• Largebunchmintleaves

Dressing• Extravirginoliveoil• 1lemon,juiceonly• 2tsphoney• Smallchilli,minced• Saltandpepper

Method1. Prepare the salad in advance since the

halloumi cheese is best served immediately after being cooked.

2. Place all the salad ingredients in a large bowl. 3. Whisk up the dressing ingredients and add to

the salad just before serving.4. Pre-heat your indoor or outdoor grill to medium

heat.5. Cut 4 – 5 slices from each piece of cheese and

brush lightly with olive oil. 6. Do the same with the bread. 7. Grill bread and cheese on barbeque turning

over once (using a metal spatula) after 3 mins or when grill marks appear on cheese.

8. Place salad leaves in the centre of your plate, top with a couple of grilled halloumi slices and surround with fruity salad.

9. Drizzle dressing over salad and cheese. 10. Serve with a couple of slices of grilled bread.

HOME COOKS

Suggested wine:

Masi Modello delle Venezie bianco

Quality Masi wine in a modern and original style from the Venetian regions made with Pinot Grigio. Made from indigenous grapes grown on the Tenute Stra’ del Milione in Friuli, the result is a young and innovative wine suitable for all tastes and any occasion. Modello Bianco is rich and fruity, with an attractive and typical minerality. D

Barbequed halloumi cheese with melon and grape salad

7gourmet todayJuly 2013

Barbequed scabbard fish wheels

Ingredients• 1kgfilleted

scabbardfish• ½cup

breadcrumbs• ¼cupParmesan,

grated• 1tbspcapers,

chopped• 1clovegarlic• Handfuloregano,

fresh• Saltandpepper• Oliveoil

Method1. Marinate the fillets

in the oil, oregano, capers, salt and pepper and stand them in it for an hour.

2. Shape the fillets into wheels placing wet kebab sticks in random places to keep it together on the outside.

3. Beat an egg yolk lightly and brush the top of the fish with the egg.

4. Mix the Parmesan and breadcrumbs and sprinkle on top of the fish wheel.

5. Allow to set in the fridge for a few mins.

6. Barbeque the wheels over a hot barbeque for 3 to 4 mins on each side.

Barbequed potatoes and veggies

Ingredients• 2largepotatoes• 1auberginesoaked

waterandsalt• 2courgettes• 2redpeppers• 2yellowpeppers• 4clovesgarlic• Babytomatoeson

thevine

Marinade • ½orange,juice

only• Oliveoil• 1tbspDijon

mustardMethod1. Par-boil the

potatoes and cover in butter.

2. Slice all the vegetables – except the tomatoes – into thick slices and brush them with the whisked ingredients of the marinade.

3. Brush the tomatoes with olive oil.

4. Place on a hot barbeque until tender.

Suggested wine:

35° South Sauvignon blanc

A very intense and elegant wine, with out-standing tropical fruit and grapefruit aromas, combined with fresh and mineral aromas. This is a very fruitful wine, with an appealing acidity ideally suited to shellfish and salads, or to enjoy as aperitif.

D

The scabbard fish (cinturin in Maltese) is a typically Mediterranean fish that is underappreciated in Maltese cuisine. Besides being subtle in flavour and almost boneless – save for the central spinal bone – the scabbard fish is wild, not farmed, and is extremely cheap and widely available.

HOME COOKS

9gourmet todayJuly 2013

Lemon ricotta cakeIngredientsSponge cake • 6eggs,roomtemperature• 150gcastersugar• 150plainflour,sifted• 1lemon,gratedzestonly• 8tbsplimoncello

Ricotta cream:• 750gricotta• 250mlfreshcream• 200gcastersugar• 1½teaspoonsvanillaextract

Glace Icing• 400gicingsugar,sifted• 4to5tbspfreshlemonjuice

Method 1. For the sponge cake, beat the eggs and sugar until thick and creamy, about 5

mins with electric beater. 2. Add the lemon zest. 3. Carefully fold in the sifted flour so that mixture does not collapse. 4. Pour mixture into a greased 23cm spring form cake tin and bake in a

preheated oven 180°C for about 25 to 30 mins until the cake springs back when pressed with a fingertip.

5. Leave in pan to cool and invert onto a wire rack and slice into two layers when the cake is completely cool.

6. Line a 23cm spring form pan with cling film, leaving an overlap.7. Place one sponge cake disc on bottom of cake tin and sprinkle liberally with

limoncello.8. To make the icotta cream, beat ricotta with sugar until smooth, add cream and

vanilla and beat again until thick. 9. Put ricotta mixture on sponge cake, smoothen it and cover it with remaining

sponge cake, sprinkled with limoncello .10. Fold the cling film over the cake, cover it and refrigerate overnight 11. Remove cling film and place on serving dish.12. For the glace icing, sift the icing sugar into a bowl, gradually add enough

lemon juice to get a smooth icing.13. Pour over the top of the cake and let it run over the edge . 14. Refrigerate until serving.

Restaurant opening hours:Lunch 12:30 - 14:00

Dinner 18:30 till latePretty Bay, Birzebbuga BBG 2063, Malta

Tel: (356) 21 651256, 21 651499, 21 651493

The sponge cake can be sliced into 3 discs and made into a three layer cake.

HOME COOKS

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Perfect summer refreshment

What could be nicer on a hot summer’s day than a bowl of delicious homemade ice-cream? Here are a few of my favourite recipes, simple to make and a treat to have in your freezer, ready to take out at any given time.

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gourmet today July 201312

Perfect parfaits

Custard based ice-creams

A parfait is another classic type of ice-cream, which is made

by pouring hot syrup over egg yolks. The mixture is then

cooled, before cream and any flavouring is stirred in.

Coffee parfait

Makes 700mlIngredients• 75gsugar• 4eggyolks• 450mlcream• 2tbspinstantcoffee

Method1. Put the sugar and 4 tbsps water in a small saucepan.

2. Place it on the heat and constantly stir until the sugar

has dissolved. Bring to the boil, and keep the heat

up until you have a light syrup (4-5 mins to reach a

temperature of 110°C).

3. In a mixing bowl, whisk the egg yolks, and whisking

continuously, pour on the slightly cooled syrup.

4. Whisk until it has amalgamated, then leave until it is

cold.5. Dissolve the coffee in a tablespoon of water, stir it and

the cream into the egg mixture.

6. The parfait is now ready to churn.

Rich chocolate ice-cream Makes just over ½ litreIngredients• 2eggyolks• 50gcastersugar• 250mlmilk• 150mlcream• 100gplainchocolate

Method1. Pour the milk into a saucepan and slowly heat it to boiling point. 2. In a bowl beat the egg yolks and the sugar together, and then pour the milk over whilst beating. 3. Return the mixture to the saucepan and stir constantly over low heat, until the mixture forms a film over the back of a wooden spoon. 4. Keeping the heat very low (you do not want it to boil), add the chopped chocolate and stir in until melted and the mixture is smooth. Take off heat and leave mixture to cool. 5. When cold, add the cream, mix well and your ice-cream is now ready to churn.

To make vanilla ice-cream, instead of chocolate add 2 tsp vanilla extract to mixture.

The first basic type of ice-cream is made with eggs and cream. Once your custard is made, first chill it, then add the chosen flavours and cream, churn until firm, put into suitable containers and freeze. If you don’t have an ice-cream churner, put prepared ice-cream into a shallow container, place in the freezer and freeze until it starts to firm up. Take out of freezer and mash with a fork. Repeat this process several times, and when it reaches the right consistency, leave in the freezer until needed.

This parfait recipe can be made with freshly squeezed

lemon juice instead of coffee.


SorbetsSome prefer light, cool sorbets to creamy ice creams. This lemon sorbet is very popular.

Lemon sorbet

Ingredients• 250ggranulatedsugar• 450mlwater• Zestofonelemon• Approx250mllemonjuice• 1eggwhite• ½packetgelatine

Method1. Combine sugar, water and lemon zest in a saucepan. 2. Set it over a gentle heat and stir frequently until the sugar has melted. 3. Bring to the boil and boil for 5-8 mins or until you have a light syrup (110°C), then remove from the heat and leave until it is cold. 4. Stir in the melted gelatine (½ packet

powdered gelatine, melted in a small bowl in 2 tablespoons water over a pan of simmering water until dissolved).

5. Stir in the lemon juice and taste for sweetness and then churn in ice-cream machine.

6. As it starts to freeze, add the egg white (in the last 10 mins) and continue churning until the right sorbet consistency is reached.

Fruit ice-creams

This is a basic recipe for a soft fruit ice-cream. Substitute

any other soft fruit for the strawberries (peaches, apricots),

but remember to taste the mixture for sweetness before

freezing.

Rich strawberry ice-creamMakes 700mlIngredients• 500gripestrawberries

• 300mlcream• 100gcastersugar

• Juiceofalemon

Method1. Mash or purée the strawberries in a blender or liquidiser.

2. Mix the sugar, cream and lemon juice into the purée.

3. Churn according to the manufacturer’s instructions.

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To accompany your ice-creams

why not make these tuiles.

These almond-flavoured,

crispy curled biscuits are

delicious and keep for up to 3

weeks in an airtight container.

This recipe makes 36 biscuits

so plenty to go with your

different ice creams!

Ingredients• 100gsugar• 100gplainflour• 1tspvanillaextract

• 1½largeeggwhites

• 2½tbspfinelyground

almonds

Method1. Preheat oven to 200°C

and grease a baking tray,

or line with a silicone

sheet. 2. In a medium sized

bowl mix all ingredients

thoroughly.

3. Using a spatula, dipped

in cold water, spread

mixture thinly in small,

round, flat shapes on

the prepared baking

sheet. 4. Bake in the preheated

oven for 6 mins or until

golden brown around

edge.5. Remove with spatula.

6. Form into tuile shape

by gently and quickly

folding the biscuit over

the handle of a wooden

spoon. 7. Remove from handle.

Push centre of unfolded

edge downward to form

tuile shape. 8. Leave to cool.9. Store in an airtight

container for up to 3

weeks.

Tuiles

All glassware supplied by Mdina Glass. For more information visit [email protected]


The TortelloniBarbeque sauce

Ingredients• 6largeonions,finelysliced• 250gbutter• 1½tomatoketchup• ¼cuplemonjuice• ¼cupvinegar• 125gbrownsugar• 6tsppreparedmustard(egDijon)• 6tbspWorcestershireSauce• ½tspsalt

Method1. Melt the butter in a large pan and

add the sliced onions, separating the rings as you stir them into the melted butter.

2. Cook until the onion rings are transparent.

3. Simply add all the other ingredients, and simmer everything on a low heat until the sauce is emulsified and a dark rich brown in colour.

4. Allow to cool slightly and serve warm.

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YOU’VE ARRIVED

BREAKFAST ~ LUNCH ~ DINNER ~ COCKTAILS


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Seasonal sweet treats

Summer time brings with it plenty of invitations to parties, barbeques and dinner parties. How many times can you take a bottle of wine as a gift? Why not take a scrumptious dessert instead for you and your friends to enjoy and to take a little pressure off the host. Charlie Fabre makes the most of her French heritage – and pastry training – bringing us some superb desserts that change according to the season.


IngredientsFor the crust• 280gorganicbutter

• 110ggoldencastersugar

• 240gflour• 1tspvanillaextract

• Pinchofsalt

For the filling• 800gstrawberry


• 4lemons,juiceonly

• 3eggwhites• 1egg• 84gflour• Pinchofsalt

Method1. Preheat oven to 170°C.

2. Line a square baking pan

with parchment paper so

you can easily lift the bars

out once they’ve cooled.

3. To make the crust cream the

butter and sugar together

with an electric mixer, then

add in vanilla.

4. Add flour until just

incorporated.

5. Dump dough in baking pan

and press with your hands

until it evenly covers the

bottom of the dish.

6. Bake for 20 - 25 mins until

slightly golden brown.

7. To make the filling put the

strawberries in a blender to

juice them and transfer to a

big bowl. 8. Add sugar, egg whites, egg,

lemon juice, flour, and

salt to the bowl and stir to

combine. 9. Pour the mixture into the

crust (don’t worry, it’s a

very loose mixture, it will

thicken) and bake for 25 –

30 mins.10. Let cool to room

temperature and then place

in the refrigerator for 4

hours. You can place them in the freezer

if you need them sooner but

refrigerator is best.

Strawberry lemonade bars

Makes about 15-20 cookiesIngredients• 255gsoftbrownsugar• 255gcastersugar• 280gsoftbutter• 2eggs• 340ggoodchocolatechips• 500gplainflour• ½tspbicarbonateofsoda• Pinchofsalt

Method1. Cream butter and sugars together at high speed until pale, light and creamy.2. Add eggs and the rest of the ingredients.3. Mix to a soft dough.4. Weight out into 100g balls.5. Place 100g balls, with enough distance apart, on a lined baking tray and flatten out leaving a lip at the edge.6. Bake at 180°C for 12-15mins.7. Allow to cool completely before storing.

You can store in an airtight container in the fridge and freezer.

Chocolate chip cookies

July 2013 gourmet today 19

Ingredients• 1kgfreshlocalpeaches• 200gpecans• 330gplainorganicflour• 15gbakingpowder• 5gsalt• 240gpomaceorgrapeseedoil• 400ggoldencastersugar• 4eggs

Method1. Set oven at 180°C and line a 28cm tin. 2. Cut peaches in a half moon shape and slightly chop the pecans.3. Sift the flour, salt and baking powder.4. Whisk oil with sugar until it dissolves the add eggs, one at a time, mixing well in between.5. Fold the wet mixture into dry mixture and pore half the mixture into the pre-lined tin.6. Cover with a layer of peaches and a sprinkle of chopped pecans.

7. Pour the rest of the mixture and repeat the process.8. Bake for 1 hour 15mins or until the top is firm and it starts to come off the edges of the tin.

Peach and pecan cake

Ingredients• 2largeoranges

• 7eggs,separated


• 300gpuregroundalmonds

• 7gbakingpowder

• 4gsalt• Pinchcrèmeoftartar

Method1. Boil the oranges whole for

one hour, drain & allow to

cool. 2. Halve, remove pips and

liquidize in a blender until

smooth.3. Pre-heat oven to 170°C and

line a 28cm tin with baking

paper.4. Separate the eggs; put the

whites in a big bowl with a

pinch of crème of tartar.

5. Beat the egg yolks and the

caster sugar until pale and

creamy.6. Meanwhile, combine ground

almonds, baking powder

and salt in a separate bowl.

7. Add the blended oranges to

the egg mixture, followed

by the almond mixture.

Mix until just combined

and then transfer to a large

mixing bowl.

8. Whip up the egg whites

until soft peaks form and

then quickly, but gently, fold

them into the orange batter.

Don’t over-mix at this stage or

your cake will not be light and

airy.

9. Pour into the prepared tin

and smooth the surface.

10. Bake for 20 mins on the

top shelf, then transfer

to a lower shelf for the

remaining 20 mins. It is

ready when a dark golden

brown on top and firm to the

touch.

Gluten-free orange and almond

cake

FormoreinformationcontactTheBigBakebyCharlieon99976920

www.facebook.com/TheBigBakebycharlie

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gourmet today 21May 2013

Summer is a great time to have people over. The atmosphere is so much more relaxed and convivial. Most people enjoy al fresco dining, with BBQs being a firm favourite.

Well, I am not one of those people. That is, I still enjoy having people over, but not for a BBQ.

My BBQ at home has finally suc-cumbed, not to use, but to rust.

When cooking on a BBQ, there is invar-iably never enough light to see what one is doing, let alone cooking, or the wind is blowing in the wrong direction, smoking everybody at table plus the neighbours. But, my worst nightmare would be a beach BBQ. Eating half cooked, sand

covered, paraffin tasting whatever, whilst trying to swat a selection of mosquitoes and nits intent on eating me. It is not my cup of tea.

Am I turning into an old bore, I ask? Maybe.

In my defence, I am suggesting the fol-lowing menu for a tasty summer meal, be it lunch or dinner.

A great starter is a good and well-made caponata served with crusty Maltese bread. To follow, an old favourite, vitello tonnato, and to finish off in style, some chocolate filled poached figs.

Not a grill in sight and no fear of send-ing home a group of well-fed, but smoke-cured guests.

Caponata as it should beServes 4Ingredients• 2aubergines• Extravirginoliveoil• 3stickscelery• 3carrots• 1onion• 150ghomemadetomato

sauce• 1smallbunchofbasil

leaves• 10pittedblackolives• 1tbspcapers• 100groastedalmonds• 100graisins• 2tbsphoney• 3tbspredwinevinegar• Saltandpeppertotaste

Method1. Wash the aubergines and

dice. I like to deep fry the aubergines in abundant clean oil till golden brown then drain on kitchen paper. You may also

shallow fry in a little oil but the result is not the same.

2. Dice the celery and carrots. Finely chop the onion.

3. Heat some extra virgin olive oil in a pot and fry the onion, stirring often.

4. Add the celery and carrot.5. Cook till the vegetables

are golden then add the tomato sauce and the torn basil leaves. Bring to the boil then simmer gently for about 10 mins.

6. Add the fried aubergines, olives, capers, almonds, raisins, honey and vinegar.

7. Season with salt and pepper and simmer gently for a further 10 mins until caramelised.

8. Best prepared the day before needed then stored in the fridge to allow flavour to develop.

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ChefPatronatGiuseppi’sRestaurant,MelliehaandRubinoRistorante,Valletta.Contacthimon99493579foroutsidecateringservicesaswell.

The summer barbeque alternative

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www.facebook.com/GoHealthyMT

May 2013 gourmet today

Vitello tonnato

Serves 4Ingredients• 600gvealsilverside(lucerto)inone

piece• 1carrot,peeledandchopped• 1celerystick,chopped• 1onion,peeled• 4cloves• 1sprigofrosemary• 4bayleaves• Adrizzleofoliveoil• Saltandpepper• 500mldrywhitewine• Water

Sauce• 100gdrainedcannedtuna• 3hardboiledeggs• ½tbspcapers• 6anchovyfillets• 4tbspoliveoil• Saltandpepper• Somereservedvealstock

Method1. Place the veal into a Dutch oven or deep

pot. 2. Add the chopped carrot and celery.

3. Stud the onion with the cloves and add to the pot.

4. Add the rosemary and bay leaves. 5. Drizzle a little olive oil over and

season with salt and pepper. 6. Pour in the wine and add enough

water to nearly cover the meat. 7. Place on a medium heat and bring to

the boil, then cover the pot with a lid and simmer for about 1½ hours till meat is tender.

8. Turn off the heat and leave everything to cool.

9. Remove the veal from the pot then strain the stock. Discard the vegetables but keep the stock.

10. To make the sauce, place the tuna and hard boiled eggs into a food processor.

11. Add the capers and anchovy fillets. Blitz for a few seconds then add the oil. Blitz again. With the motor running on a low speed add enough reserved stock to make a creamy sauce.

12. Slice the veal thinly and place onto a serving dish. Cover with the sauce and garnish with a few capers.

13. This dish is best prepared a few hours before needed. Store covered in the fridge.

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www.facebook.com/GoHealthyMT

May 2013 gourmet today

Chocolate poached figs

Serves 4Ingredients• 4largeMaltesefigs• 200gdarkchocolate• 150mlfreshcream• 500mlwater• 2tbspsugar• 1totbrandy

Method1. Wash the figs very well then pat dry. Break

off some small chunks of chocolate and simply push into the centre of each fig.

2. Heat the cream in a small pot and add the rest of the chocolate. Stir till melted.

3. Place the water into a deep pot and add the sugar and brandy.

4. Bring to the boil then add the figs. 5. Cover and poach for just 4 mins. 6. Remove figs and serve on a bed of

chocolate sauce.

Glazed baby potatoes

Ingredients• Babypotatoes• Oliveoil• Cuminseeds• Honey• Sesameseeds• Saltandpepper

Method1. Boil the baby potatoes in salted water till

just tender but do not overcook. Drain.2. Heat some olive oil in a large pan and add

the potatoes. Stir gently to coat with the oil.

3. Season with some salt and pepper and a few cumin seeds.

4. Drizzle a little honey over and cook for a few minutes then transfer to a serving bowl.

5. Garnish with sesame seeds.

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July 201328 gourmet today

Why the World Loves Curry

“This Summer give your

BBQ nights an Indian

twist with the following

Patak’s Pastes’ recipes.”


Mini bombay burgers Tikka masala drumsticks / wings

Tandoori chicken & pineapple Shaslik

IngredientsBurger mixture• 1poundbeef• 2tablespoonsPatak’sMildCurryPaste• 2teaspoonsfreshginger,finelygrated• 1tablespoonWorcestershiresauce

Pickled onion and cucumber relish• 2cupswhitevinegar• 2tablespoonssugar• 2teaspoonssalt• ¼teaspooncayennepepper,optional• ½mediumredonion,thinlysliced• ½mediumseedlesscucumber,thinly

sliced

• 8minihamburgerbuns,slicedopenandlightlytoasted

• 8slicescheese,optional• 2freshlettuceleaves• Mayonnaise,optional• Minibombayburgers

Method1. Heat grill 204°C or switch on the BBQ set2. Combine ground beef with curry paste, ginger and

Worchestershire sauce in a medium bowl and stir until well blended. Pat beef into eight (3 inch x ½ inch) patties. Cook burgers for 3 to 5 minutes per side or until cooked through.

3. For the relish, combine vinegar, sugar, salt and cayenne pepper in a small bowl; stir until sugar dissolves. Add the onion and cucumber slices, stir

to coat and marinate for 10 to 15 minutes. (Can be prepared up to 1 day ahead and refrigerated.)

4. To assemble: spread mayonnaise onto cut surfaces of bun. Place lettuce leaf on bottom half of bun, top with cooked burger patty, cheese, relish and top half of bun.

5. Serving Tip: To keep slider together, pierce with an 8-inch wooden skewer from top to bottom.

Ingredients• 8chickendrumsticks

orwings(skinremoved)

• 2tablespoonsPatak’sTikkaMasalaPaste

• 1tablespoonMevgalGreekYoghurt

• 1tablespoonfreshchoppedcoriander

freshchoppedcoriander,forgarnishs

Method1. In a bowl mix together

Patak’s Tikka Masala Paste, yoghurt and coriander. Add the chicken drumsticks or wings and marinate well. Cover and leave in a refrigerator for a minimum of 2 hours (overnight if possible).

2. Remove the chicken from the marinade and cook on a BBQ set, turning occasionally until fully cooked through.

3. Sprinkle with some fresh chopped coriander before serving. Serve with a crisp babyleaf salad.

Ingredients• 8chickensupreme(innerfillets)• 8bambooskewers• 1tbspvegetableoil• 4tbspPatak’sTandooriPaste• 81½”cubesredpepper• 81½”cubesgreenpepper• 161”cubespineapple• 1redonion,cutinto8pieces• 1tbspMevgalPlainGreek

Yoghurt• 1tspblackpepper,crushed• 2tbspfreshcoriander,chopped• ½tspgingerpaste• ½tspgarlicpaste• 1tspcuminseeds

Method1. Make a marinade with the Patak’s

Tandoori Paste, yogurt, oil, ginger paste, garlic paste, chopped coriander and cumin seeds. Mix the ingredients thoroughly and

apply half the marinade to the chicken supremes and rub the remaining marinade into the peppers, onion and pineapple.

2. Place the chicken and vegetables in separate bowls, cover and marinate in the refrigerator for 2 - 6 hours (preferably overnight).

3. Soak the bamboo skewers in water for 1 hour and then thread the red onion, green pepper, pineapple, chicken supreme, pineapple and red pepper onto the skewers.

4. Sear the skewers on both sides then cook under or over a hot grill or over a BBQ set turning occasi onally, for 12 - 15 minutes or until the chicken is cooked through.

5. Serve hot with mixed salad leaves and cherry tomatoes, accompanied with Patak’s Chutneys or Pickles

This is a great example of using a versatile paste to spice up an everyday meal. It is a way to make a nice change to a meal without having to go to a lot of effort. Patak’s pastes last for 6 months once opened, so plenty of time to try lots of ideas!

“This Summer give your

BBQ nights an Indian

twist with the following

Patak’s Pastes’ recipes.”


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Fiesta Mehicano

Summer time is the perfect time for enjoying the warm sea breeze mixed with spicy flavours. Sebastian De

La Fuente, known to many as our local Mexican (ehhe) was born in Mexico with an eclectic mix of Mexican,

Chinese, German and Maltese blood. Torn between Malta and Mexico he spent most of his life coming and

going but has now settled in Malta to raise a family and bring some of Mexico’s culinary delights to our shores.

Try some of his recipes at home to make your own Mexican fiesta, or head down to BamBa Beach club for

some of Mexico’s finest. Bamba Beach is open daily from 7pm onwards


Ingredients• 2-3ripeavocados

• 2smalltomatoes,chopped

• 1tbsponion,finelychopped

• 1tspcrushedgarlic

• 1½tbspfreshcoriander,finelychopped

• ½tspgroundcumin

• 1lime,juiceonly

• Saltandpepper

Method1. Mix the tomatoes, the onion and the garlic.

2. Add the avocado and smash it with a fork, or

preferably with the hands. It should stay chunky.

3. Add the fresh lime juice.

4. Add the cumin, coriander, salt and pepper and

mix well.5. Garnish with coriander.

6. Serve with tortilla chips.

GuacamoleMexican cuisine is characterised by a number of

ingredients, the avocado, the tomato, the lime

and jalapeño peppers. Guacamole is so true to its

Mexican roots that the ingredients are the same

colours of the Mexican flag; green – chilli, white –

onion and red – tomato.

Tips:Leave the bone of the avocado in with the

guacamole as it helps also to keep its green

colour. The lime juice will stop oxidization of the avocado

which will stop the avocado turning brown.

Ingredients• 2tubscreamcheese• 100gcheddarcheese,grated• 2-4tbspchoppedjalapeñochillies,fromajar• 3tbsppecannuts,chopped• ½tspcayennepepper• Saltandpepper• Cranberriestocoat

Method1. Soften the cream cheese and add the cheddar. 2. Mix in the nuts and jalapeños. 3. Add the cayenne pepper, salt and pepper. 4. Form it into a ball. Put in fridge to set. 5. Before serving roll it on the cranberries to coat it. 6. Serve with galletti.

Jalapeño cranberry cheese spread


Mexican butter for corn

Ingredients• 70gbutter• 2garliccloves,crushed

• 4tbspfinelychoppedparsley.

• 1tspfennelseeds.

• Finelygratedzestofasmallorange

• Salt

Method1. Soften the butter.

2. Add the garlic, fennel, parsley, orange zest and

salt. 3. Spread on hot corn on the cob.

Grilled corn

Corn grows abundantly in Mexico, so corn on the

cob is an easy snack sold by street vendors on every

corner. Ideally suited to barbeques in Malta, try

adding this Mexican butter for added flavour or go

the Mexican way and serve the spicy cob of corn

with mayo, cheese and paprika.

Ingredients• ½lime• Mayonnaise• Cotijacheese,grated• Paprikaorcayennepepper• Grilledcornonthecob

Method1. Squeeze the lime over the grilled corn on the cob when it is cool enough to handle.2. Spread evenly with mayo and then add then cover the with Cotija or Parmesan cheese.3. Sprinkle with paprika or cayenne pepper, generously if you like it hot or sparingly if you like it mild.

Mexican street cornTraditionally Mexican street corn is made with cotija cheese, which is a Mexican cow’s milk, dry grating cheese, typically aged for at least 100 days. It can be easily substituted with Parmesan.

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For more information contact BamBa BeachPreluna Beach ClubTower Road,SliemaTel: 99457376

www.facebook.com/bambabeach

There are a myriad of different recipes to make a good chili and everyone’s is different. • Tryswappingredwineforlagerinyourownrecipe.• Tomakeahealthiervariety,useporridgeoatstothickenyourrecipe.

If cooking this comforting dish seems like too much,headdowntoBamBaBeach,inSliema(nextdoortotheFortizza)andtryabowlofthechilicookedbyourlocalMehicano.

Chili con carneChiliconcarneisnotactuallyaMexicandish,butonethatoriginatedinTexasintheUSA.TheMexicanspicesandingredientshaveledtheworldtobelieveitisaMexicandishbuthasalsoputMexicanfoodontheculinarymap.


Alcohol and summer – the key is moderationSummer is here and one can feel the buzz around the island which fills the Maltese population with a sense of eagerness to go out and enjoy all this season has to offer. In summer in particular, heat-related illnesses can pose a risk when temperatures rise.

One particular website offering useful tips in this re-gard is www.drinkawaremalta.com by The Sense Group (TSG), which aims to reduce alcohol related harm by promoting moderate drinking through numerous tar-geted initiatives.

It is bringing into focus the fact that with so many events, village feasts, festivals, and parties, it is custom-ary for many adults to consume and enjoy alcoholic drinks with friends. While there is nothing wrong with this aspect of social life as drinking in moderation is part of a healthy diet and lifestyle, TSG is highlighting the fact that excessive alcohol consumption can contribute to dehydration and heat exhaustion, especially during the hot summer months. When consuming these beverages, it is important that one keeps hydrated with adequate amounts of water or sports drinks, before, during and after.

TSG advises that drinking too much alcohol in the heat can also have an impact on one’s judgment. The more alcohol one consumes, the harder it is for the person to recognize whether one might have a heat-related illness.

The combination of alcohol and heat also poses serious health risks for older adults and individuals with medical conditions, such as diabetes or heart disease.

One’s judgement may be impaired if that person has been drinking too much: best is not to take risks, such as diving into water, if one doesn’t know how deep it is or fooling around near swimming pools.

Apart from car accidents, summer can also be a dan-gerous time of year for boating incidents. If one is likely to drink alcohol, then TSG highly recommends that one designates a non-drinking driver: one should not get into a car or a boat with a driver who has been drinking beyond safe limits.

It also helps to eat well before you leave home or while

you are drinking any alcoholic product. A full stomach slows the absorption of alcohol.

TSG advises that the most important thing to keep in mind at all times is to drink in moderation and to trust one’s own careful judgement, by avoiding peer pressure in swaying one to do anything one doesn’t want to do.

More info can be found at www.drinkawaremalta.com. This website answers some of the most commonly asked questions about alcohol such as enjoying a safe night out, the perfect host, safer summer holiday, how much is too much, what is responsible drinking and how alcohol affects your body. There are top tips for young adults, guidelines for parents, and advice for those under sixteen.

Founded in 1997 by producers and importers of alco-holic beverages, The Sense Group’s main objective is that of reducing alcohol related harm by promoting moderate drinking through numerous, targeted initiatives that are recognised as being one of the best examples of Corpo-rate Social Responsibility in Malta. Amongst these are regular campaigns against drinking and driving, under-age drinking and binge drinking.

Fresh marinated beef in Jack Daniels, beef kebabs, glazed beef ribs, Angus beef burgers, beef sausages.Fresh marinated pork in our BBQ mix, glazed pork ribs, pork sticks, cheesy barbecue sausages. Fresh

marinated chicken in Lemon and herbs, chicken skewers, chicken kebabs, glazed chicken pieces, chicken & veal sausages, chicken burgers. Lamb marinated in mint, onions and garlic, lamb frenched racks, lamb

koftas, lamb sausages. Fresh rabbit in olive oil, onions, garlic and mixed herbs, glazed rabbit skewers, rabbit burgers, rabbit sausages. Apart from all the fresh meat cuts coming in daily.

At Dayfresh Meats our team is ready to assist customers in making the right choice for their particular event, whether it’s a regular BBQ evening or a formal BBQ rendezvous… and also we are happy to explain c

ooking methods to compliment that particular product.

Upper Constitution Street, Mosta. Tel: 2744 800757, Diego Street, Hamrun (opp. BOV) Tel: 2123 7925

If it’s Dayfresh Meats,you’re BBQ King!


Fresh barbeque ideasAt Dayfresh meats concept butcher shopsby Isaac MallIa

Primarily we at Dayfresh meats would like to wish all safe summer holidays to all enjoying the best of these coming months

PlaNNINGWhen planning a BBQ first thing after deciding the location and number of guests is the type of event, whether its an appetising BBQ or a formal BBQ meal.

This is important when it comes to choosing food because at Dayfresh meats we offer an array of finger licking foods

for that appetizing BBQ like skewers, kebabs, pork candy sticks, types of sausages, Angus beef burgers, rabbit portions, chicken dumplings, beef ribs, spare ribs etc etc.

For that formal BBQ lunch or dinner we guide you to the best of steaks from fresh beef, pork, chicken, lamb and more with over 10 types of marinades.

choosING your fresh beefWhen choosing the type of meat for your BBQ you should consult your butcher so he will guide you on the cut and on the breed accordingly.

At Dayfresh meats we prepare all the cuts like rib-eye, cowboy rib, Porterhouse T-bone, rump, and more from different breeds like Charolais, Angus, Argentinian, Irish etc.

These breeds all vary in leanness and marble and also in size of steak.

When all this is sorted our crew will guide you through the cooking method according to your steak and its size and weight.

choosING PorkFor pork we would recommend either pork chops with rind and bone or boneless collar chops to leave that extra juicy succulent taste on the BBQ.

choosING chIckeNWith chicken, we, at Dayfresh meats, prepare fresh local chicken like breast , boneless thighs, finger licking drumettes, dumpling and more which cook very well on the BBQ.

choosING laMbOur lamb is first cut New Zealand lamb and vary from lamb leg steaks, chops, shanks, Frenched racks, fillets and more which are marinated in fresh mint, onions and garlic just ready to cook on the BBQ for that juicy taste.

choosING your MarINadeAt Dayfresh meats we have over 10 types of marinades to satisfy everyone’s taste buds, so our staff will guide you to our fresh, crisp marinades all done in-house with the best of fresh ingredients from lemon and herb, mint onions and garlic, tomatoes, onions garlic and herbs, curry and spice, BBQ, Jack Daniels glaze, maple syrup, and much more.

averaGe cookING MethodsIt is important that from one time to another you apply half a fresh lemon and oil to the griddle and burn on high heat then let down to moderate heat for gas BBQ and adjust griddle for coal BBQs. BeefSear steak for one minute on each side to seal juices then cook for about two minutes on each side for medium, three minutes on each side for medium well, and four minutes on each side for well done (not burnt). PorkSear for two minutes on each side then cook for about four minutes on each side for a moderate steak. ChickenIt is important that chicken is cooked well with patience and not over cooked. For a moderate chicken steak sear for two to three minutes then cook for five minutes on each side. For bone-in chicken cook five minutes rolling the chicken on each side for two times.

Upper Constitution Street Mosta. Tel: 2744 800757, Fra Diego Street Hamrun (opp. BOV) Tel: 2123 7925

Fresh marinated beef in Jack Daniels, beef kebabs, glazed beef ribs, Angus beef burgers, beef sausages.Fresh marinated pork in our BBQ mix, glazed pork ribs, pork sticks, cheesy barbecue sausages. Fresh

marinated chicken in Lemon and herbs, chicken skewers, chicken kebabs, glazed chicken pieces, chicken & veal sausages, chicken burgers. Lamb marinated in mint, onions and garlic, lamb frenched racks, lamb

koftas, lamb sausages. Fresh rabbit in olive oil, onions, garlic and mixed herbs, glazed rabbit skewers, rabbit burgers, rabbit sausages. Apart from all the fresh meat cuts coming in daily.

At Dayfresh Meats our team is ready to assist customers in making the right choice for their particular event, whether it’s a regular BBQ evening or a formal BBQ rendezvous… and also we are happy to explain c

ooking methods to compliment that particular product.

Upper Constitution Street, Mosta. Tel: 2744 800757, Diego Street, Hamrun (opp. BOV) Tel: 2123 7925

If it’s Dayfresh Meats,you’re BBQ King!

Malta - Attard & Co. Foodstuffs Ltd. Tel: 21 237555


resto review

Escape to paradiseIn today’s fast paced world, taking a break is often more stressful than it is really worth. Going abroad in-volves, research and planning, booking flights, accom-modation, seeking entertainment, packing, travelling. Then there’s organising everything at home – making sure things at work run smoothly without you, finding someone to stay with the kids, feed the pets, water the plants… by the time you get there you’re completely frazzled.

There is an easier way. Malta is a holiday destination chosen by thousands every year. Just because we live here shouldn’t mean we can’t make it our own holiday destination. A great escape from the rat race that has become daily life is a short break at the Radisson Blu Resort and Spa, Golden Sands.

Just two weeks ago I spent just one night at Golden Sands, which proved to be the perfect weekend break – a holiday without the stress of getting there. We spent Saturday afternoon on the beach, attended to by hotel staff, then up to the room for a quick shower before an evening of fine dining at Essence.

Whatever you do, when dining at Essence, get there before the sun sets. Even if you don’t like to eat until later, just sit on the terrace and enjoy a glass of cham-pagne or an aperitif and watch the colours of the skies

change from clear blue to baby pink, bright orange and as the sun dips below the horizon everything slowly fades to black. No matter how stressed you are, the sight of the sun setting over the sea with a glass of champagne is sure to help you let go and relax.

The interior of the restaurant complements the views outside. Huge glass doors allow diners not brave enough to sit through a chilly evening outside, the same views. Exquisite décor, white linen tablecloths, stylish cutlery and glassware, immediately take the diner to a place where good food is bound to be plen-tiful.

The menu is short, though this does not mean mak-ing a decision is easy. There is the perfect selection of meats, fish and pasta, with every dish so tempting that choosing one means leaving out all the others – a difficult decision indeed.

For starters we had fresh sea scallops served with pan-fried foie gras, aubergine caviar and chorizo sausage with granny smith apples for sweetness, and a chicken liver pâté served with almond crème, berries and salted brioche. Both dishes tasted as good as they sound, smooth, buttery pâté on a crunchy brioche provides the perfect balance in texture, with a berry compote that adds sweetness. The scallops were per-

fectly cooked and tender with an interesting flavour combination with the meaty flavours of the foie gras and chorizo.

The mains were a perfect follow up to the starters – seared duck breast, served rare with a confit of duck leg, cooked sous vide, with an Asian risotto, sesame pak choi and a tiger prawn samosa. The sea bass was perfectly fresh, pan-fried served with prawns, black olives and fondant potato.

Although by this stage we had had enough food, we decided to share a lemon and cherry fusion for dessert – a tiny taster of a number of desserts – the perfect choice for the indecisive. We had layered lemon cake topped with cherry cream, warm lemon pockets, a red cherry jam macaroon and an Amarena cherry tartlet with lemon ice-cream.

The service was superb, with waiters not only at-tending our every whim but anticipating them, so that we barely ever knew we wanted anything for more than a couple of minutes before it was brought to our table.

Every dish comes to the table perfectly presented by Essence chef Andrew Vella, and looks like a work of art, so much so that you are almost reluctant to put your fork into it.

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The wine list is extensive with a range of whites, reds, rosés, champagnes and sparkling wines both local and from the both old and new world. We rounded off din-ner with a glass of port, which was made even more perfect by fireworks let off from the beach just below us. The exploding colours were to celebrate the wedding of a couple just below the restaurant but that did not exclude us from enjoying them.

After a day of sun and sea, a delicious meal, and enough wine to make us feel warm and fuzzy we headed upstairs to our room, had one final nightcap on the terrace and then called it a night, only to wake up to the perfect view of the beach, with just a few bathers getting into the perfectly still waters, champagne breakfast, fol-lowed by another day of relaxing by the water’s edge.

If you need to get away from the world but don’t re-ally have the time for a holiday – take the weekend out and go back to your normal routine on Monday feeling invigorated and ready to take on the world.

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Essence is open from Tuesday to Saturday from 19:00 onwards.EssenceRadisson Blu Resort and Spa, Golden SandsGolden Bay,L/O Mellieha. MLH 5510Tel: 23561000Email: [email protected]: www.radissonblu.com/goldensandsresort-malta

Essence chef, Andrew Vella


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Braised duck legIngredients• 2ducklegs• 2onions• 1headgarlic• Springonions• Bayleaf• Vegetableoil• Salt• Chickenstock

Method1. To braise the duck legs.

Heat vegetable oil in a pan medium heat.

2. Add onions thyme bay leave salt and garlic sweat for 5 mins.

3. Add duck legs and enough chicken stock.

4. Bring to the boil reduce gentle simmer.

5. Place in the oven 160°C cook for 1-2 hours.

6. Allow to cool in the liquid. Once cool, remove the knuckle and trim skin.

Duck breastIngredients• 1duckbreast,skinstillon• Salt

Method1. Pre-heat oven to 195°C. 2. Score skin season all over

with salt.3. Place skin side down in a

cold pan on medium heat without oil for 5 mins until golden brown.

4. Remove the fat and save for roast potatoes.

5. Seal other side for 30 seconds.

6. Place in oven on a roasting tray and cook for 6 mins.

Asian risotto cakeIngredients• Coriander• Vegetableoil• Garlic• Ginger• Lemongrass• Redchilli• Arboriorice• Mirinwine• Vegetablestock• Limejuice

Method1. Heat oil in pan, add garlic,

ginger, onions, lemongrass, chilli.

2. Cook medium heat the add rice and reduce heat.

3. Cook for 2 mins and stir in mirin wine cook until no liquid is left,

4. Add the stock stirring continuously for approx 18 min until the rice is tender.

5. Add lime juice. 6. Season to taste.

Beetroot puréeIngredients• Garlic• Beetroot• Chickenbroth• Salt• Butter

Method1. Simmer beetroot, garlic,

broth and salt in a heavy saucepan until the beetroot very tender.

2. Purée the mixture with butter in a food processor until smooth.

3. Serve with a duck breast, braised leg and Asian risotto.

Duck with Asian risotto


The Bordeaux region that pro-duces France’s famous wines lies in the southern part of western France, on the Atlantic coast. The Gironde Estuary and its two major rivers, the Dordogne and the Garonne, run through the heart of the region.

The Bordeaux area of France has a maritime climate, with damp springtime, hot, fairly dry summers, mild winters, and quite a bit of rain during autumn and winter. Bor-deaux’s landscape is rather flat, and the soil is quite in-fertile. Not much else can grow there other than grapes. A trip to Bordeaux is not for its natural beauty!

How has Bordeaux become the world’s most prestig-ious and most renowned wine region?• TheBordelais,asthenativesofBordeauxarecalled,

have experience on their side; wine has been made in this region for about 2,000 years.

• Throughoutthecenturies,theBordelaishavefigured out which grape varieties grow best in their

locale. • Bordeaux’ssuperiorityalsoderivesfromtheregion’s

very special terroir, its unique combination of cli-mate and soil.

The general perception of people is that wines of this region are expensive to get. This is far from the truth. And the whites of the region are proof of this.

White Bordeaux grapesThe grapes of white Bordeaux include Sauvignon

Blanc, Semillon and Muscadelle. Most white Bordeaux is made of Semillon and Sauvignon Blanc.

In fact, Bordeaux is the birthplace of Sauvignon Blanc centuries in the past. In fact, it’s older than Cabernet Sauvignon, a genetic cross of Sauvignon Blanc and Ca-bernet Franc that occurred sometime during the 1600’s.

Finding affordable BordeauxNot all Bordeaux wine is out of reach. In fact, the

majority of Bordeaux wines are sold from €15 - €25 a bottle. Here are three simple pieces of advice:

1. Inexpensive Bordeaux wines are often right next door

The Bordeaux region is sliced into 38 sub-regions with 57 different appellations. Expensive regions in Bordeaux are often right next door to cheaper areas. Why is that? The price variation is affected by regional micro-cli-mates, ie, the “terrior”, but more importantly prices are out of whack because of the Cru Classification system.

2. Discover clues on the wine labelReading in between the lines on Bordeaux wine labels

is a skill. Here are a few tips to look for when picking by the label alone. Something wine buyers have to do every day at the wine store.

Bordeaux-Superieur AOP wines have a minimum of 10.5% ABV (versus 10%) and must be aged for a mini-mum of 12 months prior to release.

Many producers who classify their wines as Appel-lation Bordeaux-Superieur Controllée age their wines much longer than the minimum.

“Mis En Bouteille au Château” or “Mis En Bouteille a la Propriete” - The literal translation is “Put in Bot-tle at Winery.” Which means that the producer listed on the label is the one who made the wine. This handy little statement helps screen out poor quality negotiant-blended supermarket swill.

3. Classifications usually make wine cost moreBordeaux has several classification levels for produc-

ers. Suffice to say that Bordeaux classifications only exist to increase demand and cause prices to rise.

The Bordelais use the word “Cru” rather unstintingly; the word means “growth” and not “the best”.

What style is white Bordeaux?Bordeaux can range from light and fruity or rich and

creamy in style. Light and fruity styles make up the ma-jority of white Bordeaux and are generally cheaper. Rich and creamy white Bordeaux wines are made in Pessac-Leognan and tend to be more expensive. So what do the two styles of white Bordeaux taste like?

Light and fruityThis is the most readily available style. Expect big

flavours and aromas of citrus, grapefruit, lemon, goose-

I’m dreaming of a white Bordeaux summer

By John zahra

When one thinks of Bordeaux, rich reds come to mind, usually with a hefty price tag. However Bordeaux is also home to some beautiful white wines that are affordable enough for quaffing throughout the hot summer months


I’m dreaming of a white Bordeaux summer

berry and lime along with grass, freshly-wet concrete (?), honey, passion fruit and honeysuckle flower.

Rich and creamyThese are the most highly sought-after. These wines

tend to be predominantly Semillon which offers a much richer, oilier feeling on the tongue than Sauvignon Blanc. Expect flavours of baked apples and pears, crème brûlée, caramelized grapefruit, orange zest, ginger, figs, lemon and butter.

White Bordeaux food pairingWhite Bordeaux is and ideal match for Mediterranean

cuisine in the summer. If there’s basil, lime, avocado

or garlic in your food, you will enjoy a bottle of White Bordeaux.

Of all the Sauvignon Blancs in the world, white Bor-deaux tends to be more citrus and floral vs. grassy and herbal. The acidity is not as high as Pouilly-Fumé (a Sau-vignon Blanc from the Loire Valley) and the flavour is not as tropical or peachy as California Sauvignon Blanc. Remember to be careful pairing White Bordeaux with overly acidic foods that will overshadow the wine.

Food Pairing Ideas• RucolasaladwithlemonandParmesan• Asparagusrisotto• Spinachravioliwithcraborlobster

• Angelhairpastawith basil pesto

• Yellowtailsushiwithavocado• Whitefish,suchasGiltHeadedBreamandSeabass,

with beurre blancSo may I wish all our readers a White Bordeaux sum-

mer! I always suggest sensible consumption of wine both for health benefits and to truly appreciate the flavours of the wine. Until next time…

Cheers, Evviva, Santé, Salud! John M. Zahra Wine Educator

[email protected]

Refreshingly crisp Henry Le Cuvier Rose D’ Anjou

This crisp, refreshing blush hails from France’s best terroir for fresh wines, the Loire Valley. Anjouisoneofthefivewinegrowingareasofthe Loire Valley and is often combined with the area of Saumur so it is common to see the two lumpedtogetherasAnjou-Saumur.Together,they make up the middle area of the region. Anjouis,perhaps,bestknownforSavennières,a wine made from Chenin Blanc that is almost

exclusively dry, but the area grows many varieties ofgrapesandboastsadditionalAOCclassifica-tions within the region. Filled with fresh berry and fruit notes, this wine is light and fruity and is ideal for warm days.

This wine is perfect as an aperitif or with a light meal. Due to its low it’s perfect for after-noon sipping by the pool, in the sun and among friends. Should you wish to pair it, though, opt

for something lighter like grilled white meats, simply grilled, shellfish, salads, or simply some freshfruitsanddeserts.HenryLeCuvierRoseD’AnjouisimportedbyP.CutajarLtdandiseasilyrecognizable by its unique slim and tall bottle


Perrier celebrates its 150th anniversary “C’est fou!”Perrier has always inspired artists who, just like the brand, are nonconformist, pioneering and quirky. One of them, Andy Warhol, created over 40 works of the very iconic Perrier bottle. For its 150th anniversary, Perrier reunites with this legendary artist and presents its new pop art limited edition developed under license with the charitable The Andy Warhol Foundation in New York.

Perrier, a naturally sparkling mineral water par excellence, is known and loved for its taste and the ultimate refreshment it provides. It is a min-eral sparkling water with unrivalled fizz that has never taken itself too seriously but knows just the right combination of creativity, el-egance and avant-gardism. Rare are those iconic brands, and even rarer are those whose image embodies so much humour, daring, and that little touch of zaniness.

Throughout its history, it advertising cam-paigns, its icons, its innovations and its suc-cesses, in addition to the people who have made it such an icon in itself, it remains one of the most legendary brands of our time.

With an inimitable DNA and offbeat nature that was always intended to travel worldwide, Perrier has become the leading sparkling mineral water in France and internationally.

Perrier collaborates with The Andy Warhol Foundation

Perrier’s exciting collaboration with The Andy Warhol Foundation celebrates the iconic and forward-thinking brand’s 150th anniversary by memorializing Warhol’s visionary approach to creating art on bottles of Perrier.

In this special edition, Perrier has dressed its bottles in the Pop Art style

and shows off its eccentricity, at the height of its creativity. Inspired by Andy Warhol’s colour and style, colourful backgrounds and paint effects wind their way around the Perrier bottles and cans.

“As the preeminent American artist of the 20th century, Andy Warhol challenged the world to see art differently. Since its founding in 1987 in accordance with Andy Warhol’s will, The Andy Warhol Founda-tion has established itself among the leading funders of contemporary art in the United States. The Andy Warhol Foundation is

delighted to collaborate with Perrier to celebrate the iconic, forward-thinking brand’s 150th anniversary by memorial-ising Warhol’s visionary approach to making art on bottles of Perrier. Pro-ceeds the foundation receives from this exciting collaboration contribute to the foundation’s endowment from which it distributes grants,” commented Mr Michael Hermann, Director of Licensing, The Andy Warhol Foundation for the Visual Arts, Inc.The Andy Warhol special edition

packaging is available on the local market in most stores, supermarkets, restaurants and bars.

Perrier is imported, marketed and distributed by Farsons Beverage Imports Company Limited (FBIC), a

member of the Farsons Group.

Perrier POP 150th anniversary cocktail created by Laurent Greco

“Perrier Pop 150th anniversary is like a gift box: a structured, architectural cocktail that holds a wonderful surprise in store. Lift up the shooter to allow the liquids to mix, and then enjoy the taste.”

Crush a slice of fresh ginger in a container

add:1cl freshly squeezed lemon juice2cl lemon cordial1 drop blue food colouring4cl pear and vanilla herbal teaFilter into a 6cl shooter glassPlace a wine glass over the full shooter glassQuickly turn it all over in one movementPour the ice cold PERRIER over the shooterGently lift the shooter glass to drink the cocktail

for a special touch:Add a few edible gold flakes on top of the cocktail

Perrier Secret PlaceTo celebrate its anniversary Perrier takes you away on an in-novative adven-ture and sets the scene for a fascinating digital experience. Take part in the Per-rier Secret Place and experience an interactive game through the eyes of sixty of the most unconventional and surprising guests.Play on www.perriersecretplace.com.


Summer must-havesRefresh your summer with some items you can’t afford to be without this season

Great summer BeerBQs

Keep it cool Keep it clean

Delight family and friends at your next cookout by serving up our best beer barbecue recipes. To help your summer sparkle, we’ve chosen our favourite Beer BBQ recipes for Chicken, Beef and Pork and added on some BBQ cooking tips and tricks for that perfect grill. Check them out on pack on Cisk Lager’s Summer limited edition 8x33cl can packs. There are three to collect! Make your summer BBQs the BEST ever with Cisk!

Virtually unbreakable & dishwasher safe with removable ice cylinder to freeze and then re-insert, keeping drinks chilled- perfect for hot Summer days. Price : €24.95 Available at: Gifts&More - Level 1 Topline Centre St. Andrew’s road St. Andrew’s (opposite Luxol) tel :21372256 www.giftsandmore.com.mt

The Tub moulded dish rack with integrated water drainage and built in utensil holder, which holds various dish sizes and can sit in or out of the sink. Available in lime, grey white or red. Price: €24.50 at Gifts&More - Level 1 Topline Centre St. Andrew’s road St. Andrew’s ( opposite Luxol ) tel :21372256 www.giftsandmore.com.mt

Robinsons is a blend of fantastic tasting fruit squashes dilutable with water. The Robinsons Squash comes in great tasting flavors such as Orange, Summer Fruit, Apple & Blackcurrant, Lemon, Peach, Orange & Mango, Orange & Pineapple. So try it out today for a refreshing summer drink. Robinsons is marketed and distributed by Farsons Beverage Imports Company.

GOURMET TODAY - EVENTS July 201348

EVENTS

Audrienne & Co. Catering launch

StartersBarbequed Halloumi cheese ........................................5Tikka Masala drumstick/wings .................................29Mexican guacamole ......................................................32Jalapeno cranberry cheese spread ............................32Caponata ..........................................................................21

MainsBarbequed scabbard fish wheels .................................7Vitello tonnato ................................................................23Bream in foil with lager ...............................................27Lamb, pineapple kebabs ..............................................27Oriental chicken breasts..............................................27Mini Bombay burgers ..................................................29Tandoori chicken and pineapple Shaslik ................29

Braised duck leg .............................................................43Seared duck breast ........................................................43

DessertLemon ricotta cake ........................................................9Chocolate ice-cream.....................................................12Coffee parfait ..................................................................12Strawberry ice-cream ...................................................13Lemon sorbet .................................................................13Strawberry lemonade bars .........................................16Chocolate chip cookies ................................................16Peach and pecan cake ..................................................17Orange and almond cake ............................................17Grilled poached figs ......................................................25

AccompanimentsMelon and grape salad ...................................................5Glazed baby potatoes ...................................................25Grilled corn with Mexican butter ............................33Mexican grilled street corn ........................................33Asian risotto ....................................................................43Beetroot puree ...............................................................43

Audrienne Spiteri Gonzi, Dr Evarist Bartolo, Anthony Miceli Demajo, Sandrina Spiteri Gonzi

Maria Strickland, Audrienne Spiteri Gonzi, Roger Strickland

Ian Mizzi, Michelle Lundquist, Lucienne Gafero, Jean Gafero, Ian Critien, Sarah Rutter Giapone

Audrienne & Co. Catering Audrienne & Co. Catering

Dr Mark Appel, Noel Debono, Dr Chris Cardona, Alessia Cardona, Ralph Asciak, Vanessa Asciak, Gillian Bartolo

Dr Simon Busutill, Emma Spiteri Gonzi Dr Michael Frendo, Jackie Mizzi, Giselle Balzan Demajo, Irene Frendo

Gourmet Today recipe index

Audrienne & Co. launched a bespoke catering line as part of their event planning services on 27 June, 2013. A dedicated chef accompanied by a smart team will provide custom-made menus and innovative catering concepts for events of all types.

For more information contact [email protected]

www.excelsior.com.mt

It’s 5-star al fresco every eveningat the Tiki TerraceAt the Tiki Terrace, we are all about great food and great flavours. The dishes are prepared by our award winning chefs with a focus on high quality, fresh ingredients and choices to suit all tastes and appetites. We are open all day from lunch throughout to dinner by the water’s edge of Marsamxett Harbour, offering a relaxed and informal setting. Feel free to visit us any time for a mouth-watering snack or a full three course dining treat from our extensive menu.

For more detailed information and bookings contact us on 2125 0520 or [email protected].

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Gourmet Today Issue 22