Gourmet Today Issue 24

Today

€2.00 where sold

OVER 25

RECIPES INSIDE

Healthy deliciousness with the Grassy Hopper

Autumn’s the time for pumpkins, with Pippa Mattei’s tasty ideas

Planning your perfect kitchen

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IssUe NUMBer 24 • octoBer 2013

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gourmet todayOctober 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 note

Though summer should be over now as we approach the end of October, it is still on its last legs. From a food perspective though, the seasons have already changed. The winter stock of ingredients are now appearing on the shelves – delicious pumpkins that, not only make spooky Jack o’Lanterns for the Halloween weekend soon upon us, but also make some deli-cious, warming winter recipes. Check out some of Pippa Mattei’s ideas on what to do with the lowly pumpkin and some of her Thanksgiving treats.

Although winter food evokes thoughts of rich comfort food, so many people are becoming more and more health conscious throughout the year, looking for meals that will not only make them slimmer but give them more energy and just make them feel generally better. While cooking healthy food at home is a little easier, finding it to go it very difficult. In steps the Grassy Hopper. Run by Jasmin De Giorgio, Emmeline Schembri and Mario Clinch, The Grassy Hopper is a fast-food trailer selling tasty yet healthy food to make you feel better. From freshly blended smoothies, to energy balls and beetroot veggie burgers there’s something deliciously healthy for any time of day.

With temperatures dropping just a few degrees, Michael Diacono is happier about being in the kitchen and has some easy entertaining ideas for this in-between season. Try some of our homecooks comfort food, with a great egg and bacon salad that is great as a starter or a light supper and deep-fried, beer-battered lampuki with aubergine chips.

We hope that you enjoy this issue of Health and Fitness and we look forward to your comments and suggestions.

Bon appétit!

Cover: Yasmin De Giorgio and Emmiline SchembriCover photo by Ray Attard

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3 Get some comfort food with our homecooks

11 Pumpkin deliciousness with Pippa Mattei

14 Thanksgiving sweet treats

16 Creamy pasta sauces

19 Get your kitchen into shape

23 Find out what makes Andrew Vella tick in the kitchen

29 Eat better and feel better with the Grassy Hopper

37 Hush goes bistro with Laszlo

43 Michael Diacono prepares dinner at home

46 Fresh meaty ideas49 Wines to pair with

poultry53 Getting caught

with your hands in the cookie jar

56 Say it with cauliflower

122, Valley Road, B’KaraT 2149 2149 satariano.com

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gourmet today 3October 2013

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Once the temperature cools down a bit we begin to crave comfort food that the hotter temperatures just didn’t allow through the summer. No one does comfort food quite like the English and though you may cringe at the thought of English cuisine, some of their dishes are fantastic if made with fresh with seasonal ingredients. Gaby Holland makes an egg and bacon starter on a Portobello mushroom, which could easily double as a light supper and Janet Grech uses fresh lampuki to make fish ‘n’ chips with deep fried aubergines to substitute the fries. Wrap it up with a simple lemon curd and berry Eton’s mess D

HOME COOKS

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5October 2013 gourmet today

Ingredients• 4eggs• 4Portobellomushrooms• 8rasherspancettaorstreakybacon• 1bunchbabyasparagus• Babyspinachleaves• 2clovesgarlic• Oliveoil• Butter• 2tbspwhitevinegar• ½lemon,juiceonly• Saltandpepper

Method

1. Remove stem from mushrooms. Rinse mushrooms and pat dry.

2. Holding the tip and stem of each asparagus spear, snap the asparagus where it will naturally break. Discard the ends.

3. Gently heat oil and butter and garlic in medium sized frying pan. Add the whole mushrooms and sauté for a few mins.

4. Add the asparagus and cook for a further couple of mins. Remove from heat, discard the garlic and keep warm until ready to serve. Keep the butter and oil in pan for drizzling later.

5. Meanwhile place bacon under hot grill and grill until crisp.

6. Fill a medium saucepan two-thirds of the way with water. Add the white vinegar and bring to the boil.

7. Reduce the heat on the burner until the water simmers gently.

8. Crack an egg into a small bowl.9. Swirl the water around in the pot creating

a vortex and gently drop the egg into the centre.

10. Cook the eggs for 3 to 4 mins. When done, the whites will be cooked through and the yolks still runny.

11. Whilst eggs are cooking assemble the salad.

12. Toss the spinach leaves with half of the lemon juice, a drizzle of olive oil and a pinch of salt until coated. Add more lemon juice and oil if needed.

13. Crumble bacon over salad.14. Place mushroom, cap side up on top of

salad and using a slotted spoon, remove the eggs from the pan, gently blot on a tea towel to remove any excess water and immediately place 1 egg on each mushroom (it should sit nicely in cavity).

15. Scatter a few spears of asparagus. 16. Drizzle the reserved garlic flavoured oil

and butter. 17. Season with some freshly ground pepper

and serve immediately with toasted, buttered bread.

HOME COOKSEgg and bacon salad

Suggested wine:

CAVIT PInoT GrIGIoA light, crisp wine with balanced character, bright straw gold color, appealing aroma and fruit flavours. Pair with most light dishes especially food that do not have a high acid content or tomato-based recipes. D

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gourmet today October 20136

Ingredients

For the batter• 125gflour• 1tspbakingpowder• 125mlbeer• 3tsporegano• 1lemon,zestonly• 4lampukifillets,cleaned• 1aubergine

For the yoghurt dip• 1tubnaturalyoghurt• 2tbspdill,minced• 2tbspcapers,minced

Method1. Soak aubergine with salt and water

for 2 hours and chop lengthwise into chunky chip shapes and set aside.

2. Sift the flour and baking powder into a bowl and add the beer, whisking as you go along.

3. Add the lemon zest and oregano. 4. Dip the lampuki fillets into the

batter and deep fry at 350°C for approximately 7 mins until done.

5. Keep in a low oven until ready to serve.6. Dredge the aubergines in the same

batter and deep fry.7. To make the yoghurt dip, mix all the

ingredients together.8. Serve the fish and aubergine chips

on a bed of lettuce or wrapped in newspaper to go with a side of yoghurt dip.

Suggested wine:

MASI, PASSO BLANCO An explosion of elegant and concentrated aromas and fresh tastes. This is an innovative wine made in an unconventional style from grapes produced on the Masi Tupungato La Arboleda estate at Mendoza in Argentina.Straw yellow with green in colour. Refreshing with good acidity and hints of lemon to taste.

HOME COOKS

Beer-battered lampuki ‘n’ aubergine chips


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In hot countries like Malta, preserving fish was done for many years with salt as well as other methods. Although modern refrigeration techniques have made this method of preservation somewhat redundant, the flavours of salted tuna are so particular that salting is still done in many parts of Spain and Malta. Preserve some tuna in salt and keep it for later on in the year when tuna is less readily available.Keep your eyes peeled for a tuna pie recipe using this salted fish to come in a later issue.

Ingredients• Tunabelly• Goodqualityseasalt• Oliveoil

Method1. Cut the tuna as thinly as

possible.2. Put one layer of fish into a

sealable jar and cover with first a layer of salt followed by a layer of oil.

3. Repeat until the jar is full.4. Seal and place in store in the

fridge.

Salted tuna

8 gourmet today October 2013

Lemon and berry Eton’s messIngredients• 3mediumeggs,whitesandyolksseparated• 275gsugar,plusanextratsp• 80mllemonjuice,roughlythejuicefrom3

lemons• 100gunsaltedbutter,cubed• 600mlcrèmefraîche• 150graspberries• 150gblueberries• Afewshortbreadbiscuits

Method1. Pre-heat the oven to 150°C and have a baking tray

ready with a piece of baking paper.2. Whisk egg whites on a medium high speed in a

mixer until soft peaks form. Begin to add in 150g sugar a dessertspoon at a time, allowing about 30 secs after each addition.

3. Once all the sugar is incorporated, whack the speed up to high and whisk for 1 min more until the eggs whites are thick and glossy with firm peaks.

4. Take rounded dessertspoons of the meringue mixture and make two rows of four.

5. Put it in the oven and reduce the heat to 1350C, baking them for an hour.

6. Once the time is up, turn off the oven and leave the meringues in the oven until totally cold or make them later in the day and leave them in the cold oven overnight.

7. Start on the lemon curd by combining the yolks, 125g sugar and lemon juice in a small saucepan. Put on a low heat and whisk continuously until the mixture thickens. It should be like custard.

8. Remove from the heat and then add in the butter in three parts, whisking in well after each addition.

9. Allow to cool. This can be done ahead of time. 10. Mix the lemon curd with the crème fraîche.11. Crumble the meringues into a serving dish. Top

with the lemon curd mixture, berries and crumbled shortbread biscuits.

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Treat yourself to a weekend of culinary magic at Villa Cassia in the beautiful Tuscan region. Get in on chef Paolo Teverini’s secrets in the kitchen, in a three day culinary course for €240, while enjoying the Tuscan countryside at Villa Cassia *Price does not include flights and accommodation

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11gourmet todayOctober 2013

Autumn pumpkins

The end of October has arrived and Halloween creeps up upon us again. My son Alex and I always carve out several pumpkins for the night. Then there is a lot of pumpkin flesh to use up! Do not worry, here are some wonderful recipes you can use. Even if you are not a Halloween fan, pumpkins, at the moment are in abundance in the Maltese countryside and they are pulpy and orange and great to use in the following recipes D


Serves 6Ingredients• 1kgpumpkin,peeled,seeded

andcubed• 1onionpeeled• 3wholecloves• 1litremilk• 600mlstock(orwaterand

stockcube)• 1bayleaf• Saltandfreshlygroundblack

pepper• 50gbutter• 1thicksliceofdayoldwhite

bread,cubed• 1tbspcrèmefraîche

(optional)

Method

1. Stick the whole cloves into

the onion.2. Put the pumpkin cubes

into a large pan with the

onion and cloves, the milk,

stock or water and cubes,

bay leaf and seasoning to

taste. 3. Bring gently to a simmer

and continue on a low fire

till pumpkin is very tender.

Do not let this soup boil.

4. Remove the cloves and the

bay leaf. 5. Put the soup into a blender

and then through a fine

sieve. 6. Return to the clean

saucepan, reheat gently

and adjust seasoning.

7. Meanwhile melt all but 15g

of the butter in a frying

pan. 8. When foaming add the

cubes of bread and fry

until golden brown on

all sides. Drain on paper

towels.9. Stir the reserved butter into

the soup to give it a glaze

and then swirl in the crème

fraîche if using, and scatter

the croutons just before

serving.

Alternative pumpkin soup

Serves 6-8Ingredients• 1onion,chopped• 2clovesgarlic,crushed• 1kiloorangepumpkin,peeledthencubed

• 400gpuffpastry• 300glonggrainrice• 1beefcube• 500gfreshpork,mincedorcubed

• 4rashersbacon• 8pittedgreenolives,chopped

• 100ggratedcheese(Parmesan,GranaPadanoorcheddar)

• Saltandpepperandseasoningsuchasapinchofchilliorherbsofyourchoice

• Oliveoil• Butter

Method

1. Melt oil and butter in a large frying pan, and fry crushed garlic and chopped onion till soft.

2. Add pumpkin pieces and continue cooking until pumpkin is soft and tinged with brown.

3. In a medium sized pan, fry chopped bacon.

4. Add the pork and cook till all liquid evaporates.

5. Boil water to which you have added the beef cube.

6. Add the rice and cook for barely 10 mins till rice is ‘al dente’. Strain.

7. Add this together with the meats to the large frying pan with the cooked pumpkin.

8. Mix well and adjust seasoning adding lots of freshly ground pepper and possibly a pinch of chilli or some herbes de Provence or chopped fresh parsley and sage.

9. Now add the chopped olives and the grated cheese. Mix altogether, set aside to cool slightly.

10. Roll out pastry thinly and cut out three quarters to line a deep pie dish.

11. Fill this with the cooled pumpkin mixture, then top with the remaining pastry.

12. Press the edges together to seal all round.

13. Put into a pre-heated oven 200°C and bake till golden (about ¾ hour).

14. Remove from oven and allow to settle and serve warm.

Adapted from Mrs Gera’s tradtional recipe.

Gozitan pork and pumpkin pie


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Serves 8IngredientsPumpkin Mix• 2kgbrightorangepumpkin

• 1onion,finelychopped

• 2bayleaves• 1glassdrywhitewine

• 4tbspoliveoil• 4tbspbutter• Saltandpepper

Risotto• 750grisottorice

• 2mediumonionsfinelychopped

• 2chickenstockcubesdissolved

inapprox2litresofwater

• 1wineglasswhitewine

• Saltandpepper• 200ggratedparmesancheese

• 1tubmascarpone

• 2tbspoil• 2tbspbutter• Parsleytogarnish

Method1. First prepare the pumpkin by

slicing off the thick skin and

cutting the pumpkin flesh into

large chunks.2. In a large frying pan, cook the

onion in oil and butter until soft,

then add a little water and the

wine and bay leaves. Simmer,

adding the diced pumpkin and

cook until all is soft when tested

with a fork.3. Remove the bay leaves and

liquidise the soft pumpkin and

onion mixture. Set aside.

4. To make the risotto, fry the

onions in the butter and oil in

a frying pan. Melt the stock

cubes in 1 litre hot water in a

saucepan, and leave this on the

heat. 5. Add the rice to the onions and

stir well. 6. Add the wine, salt and pepper

and then slowly and alternately

add the pumpkin pulp and

the chicken stock, until all the

pumpkin is incorporated and the

rice is cooked.

7. Test for seasoning and just

before serving stir in the freshly

grated Parmesan cheese and

mascarpone cheese.

8. Mix in well with a large spoon,

and serve garnished with freshly

chopped parsley.

Pumpkin risotto

Serves 6-8Ingredients• 450gpumpkin,steamed,

drainedandliquidised• 400gshortcrustpastry• 3eggs,separated• 200mlevaporatedmilkor

200mlfreshcream• 165gfirmlypackedlight

brownsugar• 4tspplainflour• ½tspvanillaextract• 2.5ml(½teaspoon)ground

cinnamon• ¼teaspoonfreshlygrated

nutmeg• Pinchgroundcloves• ¼leveltspsalt

Method1. Line a 25cm pie dish

(preferably glass) with the rolled out pastry folding in the edges to make a strong border.

2. Put this into the fridge for 30 mins (or in the freezer for 15 mins).

3. Line with aluminium foil or paper and beans, and

bake in a pre heated oven, 200°C till golden. Allow to cool.

4. Whisk the egg whites until soft peaks form. In another bowl lightly beat the egg yolks, pumpkin, evaporated milk, or cream, sugar, spices, flour and salt until well blended.

5. Gently fold the whisked egg whites into the pumpkin mixture with a metal spoon.

6. Lower oven to 180°C and put empty shell on the oven shelf pulled out. Slowly pour in the pumpkin mixture, and push oven shelf back into place.

7. Bake for 45 mins, or until slightly puffed and the centre still jiggles when the pan is gently shaken. Allow to cool.

8. Serve at room temperature, topped with chilled sweetened whipped fresh cream if desired.

Pumpkin pieAfter Halloween in the US November brings Thanksgiving and pumpkin pie as a sweet is made across the States. I love this recipe and hope you find it as good as I do!


Ingredients• 350gshort-crustpastry

• 3eggs,atroomtemperature

• 15ml(1tbsp)milk

• 175gDemerarasugar

• 150gmapleorgoldensyrup

• 50gunsaltedbutter,meltedandcooled

• 2.5ml(½tsp)vanillaextract

• Pinchsalt• 175gpecansorwalnuts,shelled,h

alvedand

roastedfor8minsinahotoven

Method

1. Roll out the prepared pastry and line a 23cm

pie dish pressing the sides well to strengthen.

2. Put this in the fridge for 30 mins if possible.

3. Preheat oven to 2000C.

4. Line the cold pastry with some aluminium foil

pressing down (or line with greaseproof paper

weighed down with beans) and bake for 15

mins. 5. Remove paper and weights and continue

cooking pie shell for another 5 mins or until

pale golden.

6. Allow the shell to cool.

7. Reduce oven heat to 1800C.

8. In a bowl mix the eggs, milk, syrup, brown

sugar, melted butter, vanilla and salt. Whisk

until well mixed.

9. Carefully arrange the nuts in the cooled pastry

case, covering the bottom of the case carefully.

10. Pour in the prepared filling very slowly.

11. Bake for about 45 mins until filling is ‘set’ but

centre still jiggles slightly when shaken.

12. Serve warm or at room temperature with

whipped fresh cream if desired.

Pippa’s pecan pie

Thanksgiving sweetsThanksgiving, a celebration of the harvest, is not very popular in Malta. However we’re always on the lookout for new recipes, so why not try one of these traditional American pies that go with the Thanksgiving meal. Try Pippa’s sweet pumpkin pie (see pg 13) or use the plentiful nuts that are available in November in a pecan pie… a real treat.

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Silky, creamy heavenNow that the summer is over – not that it really feels that way just yet, we start to enjoy some richer dishes. Adding cream to a pasta sauce gives it a silky smooth texture with a richness that goes well with the cooler months ahead. Just remember that adding cream to a sauce dilutes the flavours so don’t be afraid to use more garlic, chilli, salt and pepper to keep your dishes creamy and tasty

Papardelle with prawns and a creamy tarragon sauceServes 4Ingredients• 20localredprawns• 4clovesgarlic(forthestock)4more(forthesauce)• 37.5clwhitewine• Handfulfreshtarragon(halfforthestockandhalfforthe

sauce)• ½lemon,juiceandzest• ½lemon,zestonly• ½largeonion• 1chilli(optional)• 20cherrytomatoes• 1totPernod• 500mlHoplacream• Saltandpepper• 500gpapardelle

Method1. Start by removing the heads and shells off the prawns,

leaving one prawn per person with its shell. Do not discard the heads and shells.

2. Fry some garlic in olive oil and then add the heads and shells.

3. Add the white wine, a squeeze of lemon and throw the lemon in, and a handful of fresh tarragon.

4. Allow to simmer until the liquid has reduced by half. 5. Strain the liquid into a bowl and set aside, discarding the

shells.6. In the meantime, fry the onion until soft.7. Add the garlic, chilli and lemon zest. 8. Fry the prawns in the shells for 1 minute until cooked.

Remove and set aside.9. Add the cherry tomatoes.10. Add the Pernod and the prawn stock and allow to simmer.11. Add the cream and fresh tarragon.12. Season with salt and pepper.13. When the cream is hot add the prawns and cook until the

prawns turn pink (1 minute). 14. Boil the papardelle until al dente.15. Toss the pasta in the sauce and serve with the prawn in its

shell and sprig of fresh tarragon.


Fusilli in a creamy mushroom sauceServes 4Ingredients• ½largeonion,chopped• 4clovesgarlic• 1smallchilli(optional)• 2Portobellomushrooms• 8chestnutmushrooms• 4largeoystermushrooms• Freshthyme• 1totsherry• 500mlHoplacream• Saltandpepper• 500gpasta• Parmesanshavings

Method1. Fry the onion in olive oil until soft. 2. Add the garlic and chillies.3. Add the chestnut and Portobello mushrooms, leaving the

oyster mushroom until the end, and cook until soft.4. Add the thyme and a splash of sherry.5. Add the oyster mushrooms and cook for a few seconds.6. Add the cream and cook until just warmed through – do

not allow to boil.7. Season with salt and pepper8. Boil the pasta until al dente.9. Toss the pasta in the sauce and serve with Parmesan

shavings and a sprig of fresh thyme. Address:Quintano Foods Ltd. 303 Qormi Road, MarsaTel:2381 4556


Shape up in the kitchenThe kitchen… one of the first rooms you walk into in the morning and one of the last ones you leave at night. Deciding on the right kitchen design is no easy matter, and mistakes could be costly. Big or small, basic or elaborate, most kitchen designs fall into one a few basic arrangements. Take some time to think about how much time you intend to spend in the kitchen and what you intend on using it for – just a piece of toast and a coffee in the morning? Or do you want to make elaborate meals for friends on a regular basis? Take some time to make the right decision.

L-Shape KitchensThis shape uses two walls of the kitchen for the three points of the work triangle. Often the fridge is at one end of the long leg of the “L”, the sink is towards the centre of the same wall and the stove is perpendicular, on the short leg of the “L”. This setup is well-suited to a large room where the kitchen shares space with a family room

Model - Tigullio available from Satariano

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Perfect kitchens


U-Shape KitchensThis puts the stove, fridge and sink each on a different wall and offers a very compact triangle that lets you prepare a while walking the shortest distance. It works best with the sink (the most-used element) in the center of the “U” and the fridge at one end of a run of counters to avoid breaking up work surface. This shape works well in a kitchen that’s nearly square.

G-Shape KitchensThis shape features one appliance on each of two walls and the third appliance on a peninsula that separates the work area from an adjoining breakfast area or family room. Whatever you plan, the sink should take central position if at all possible. Make sure you have allocated ample counter space right next to any appliance. It’s especially important to have enough space (an absolute minimum width of 45cm, and preferably 60cm to 90cm) right next to the cooktop, range and oven, and on at least the opening side of the microwave and fridge.

Model - Livigno available from Satariano

Model - Montforte available from Satariano

Perfect

kitchens


Space comes at a premium and more often than not you will be trying to fit a kitchen in a smaller space than you would like. Use some of these styles to get the same essentials, stove, sink, fridge and work surfaces, and cabinets into what are often pretty snug situations.

Corridor These kitchens are often used where there is no other pathway to the next room and the traffic flows right through the work triangle. This shape puts two points of the triangle on one wall and the third point on the opposite wall (most often the sink and the stove are placed on the same wall, with the fridge opposite). The length of the room will determine how much space there will be for cabinets and work surfaces.

One-wallThis shape lines up the fridge, sink and stove on one wall. It foregoes the step-saving convenience the triangle affords. A solution is to station one of more islands opposite the wall of appliances. A one-wall kitchen is a practical choice for tiny spaces.

Model - Levanto available from Satariano

Model - Campiglio available from Satariano

Chic in the kitchen with SCIC kitchensSCIC is among the Italian companies that are landmarks in the history of kitchens boasting innovative designs, excellent craftsmanship and superior quality. Its company name is clear reference to its iconic status as it stands for Super Cucine Italiane Componibili (Italian Super Modu-lar Kitchens), a true promise for those who demand the most of a kitchen.

SCIC kitchens allow our customers to create a life space for everyday use in which they’re able to relax in style and enjoy their gastronomic delights, with over 30 mod-els of contemporary design and 10 classic models in a wide range of colours with thousands of variants and limitless acces-sory options. The use of advanced materi-als, creative design, novel lighting and the latest gadgets makes a SCIC kitchen… chic.

The beacon to all this was the opening a showroom on one of the world’s most prominent furniture streets, Milan’s Via Durini. A flagship store that showcases the ‘Made by SCIC’ and ‘Made in Italy’ brands to the world.

SCIC kitchens are exclusively available for Satariano, Valley Road, B’Kara. Tel 2149 2149

Perfect kitchens


How often do you use your kitchen?“I’m off Sundays and Mondays so I cook

a meal for my family on those days. Or something quick and easy before I go to work during the rest of the week. You’d think I’d be fed up of cooking by the time I get a day off but that is never the case

for me. I love to be in the kitchen and working with food, whether I’m at work or at home.”

How would you describe an ideal kitchen?

“Though large open plan kitchens are

fashionable at the moment, if you are really going to use your kitchen, in my opinion, this isn’t a good idea. A more compact style with a triangular shape where the sink, hob and fridge are at the angles of the triangle will ensure the minimal amount of steps are taken when

cooking. If you have to walk around a lot, cooking can be a pretty tiring job!

“However it is important to be sure you have enough work space, for chopping, rolling or other such jobs when you do your planning.”

Creating your perfect kitchen space

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Andrew Vella, head chef at Essence at the Radisson Blu Resort and Spa, Golden Sands has been around a kitchen or two in his lifetime. He shares his own kitchen at home with his wife Julie and his baby daughter Kate and it is a reflection of his passion for food, with a myriad of different gadgets to perfect every little job. He talks to GOURMET TODAY about creating your own perfect kitchen space.

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20131279 Ribena Ad 1 280x280.indd 1 16/05/2013 11:47


What is one piece of equipment you couldn’t live without? Why?

“If you’re serious about cooking you have to have a decent set of knives – a chef ’s knife, a boning knife, an office knife, a tomato knife and a bread knife are absolute staples. I use the Global range which I find to be fantastic. They are pretty pricey at around €120 for the chef knife alone but they are well worth the money spent.

“I also have a Porsche knife which I love. I don’t use it much though as I want to keep it in brand, spanking new condition, so it’s still in its box!

“Also I find the Le Creuset range of pots invalu-able. When making casseroles, you can sear the meats on the hob and then put them directly in the oven as every part of the pot is oven-proof. Also the heavy base of the pan ensures the heat is distributed evenly, even if the flame only reaches one part of the pan.”

Is there any kitchen equipment you could live without?

Andrew has a whole collection of different gadg-ets occupying every inch of every cupboard in the kitchen. So imagining him being able to do without a piece of kitchen equipment was tough, but he answers straight away

“A microwave. I hate the things. It changes the taste and the texture of food. I’d rather eat cold food than eat microwaved food.”

Do you have a microwave?“Unfortunately yes. But it has no place in the

kitchen and has been relegatedș to the storeroom and is hardly ever used.”

Gas or electric hob/oven?“I would always go for a gas hob. A lot of people are

buying induction hobs these days but it very difficult to access how much the heat has gone up or down. With a flame you can see it and you are in better control of the heat rather than relying on technology. I find, especially when cooking delicate things, gas is a better option.

My oven on the other hand is electric. It distributes the

heat much more evenly and its much easier to regulate the temperature, especially when you are opening and closing the oven.”

What advice would you give to someone setting up a new kitchen?

Andrew’s wife Julie answers this before Andrew gets the chance – “a dishwasher”. As Andrew does the cooking she does the cleaning up and that’s quite a job without one!

Andrew does get a chance to answer though.“Think about how much you’ll be using your kitchen

and what you want to use if for. Will the toaster and the kettle be the items you use most or will it be every item in your kitchen? Try and go for the triangular shape with kitchen, to reduce the number of steps you need to take when cooking.” D

Perfect kitchens


Poached chicken with morels and asparagus

Ingredients • Driedmorelmushrooms,soakedovernight• Chickenbreast,withskin• Seasaltandpepper• Butter• Buttonmushrooms• Freshcream

Method1. Remove the skin from the chicken breasts, rinse and pat

dry.2. Sprinkle salt and rosemary over the chicken skin. 3. Bake in a 170°C oven between two sheets of baking

paper with a heavy skillet on top to make sure the skin remains flat, for 45 mins.

4. Remove from the oven and reserve. 5. Drain morels making sure reserve water.

6. Pass morel liquid through a fine sieve.7. Wash morel in plenty of water. Chop them roughly.8. Season the chicken with salt and pepper. In a pan, melt

butter over a medium heat until foaming. 9. Add chicken breasts and colour lightly on each side,

remove from pan.10. In the butter remaining in the pan used to cook the

chicken, soften the morel and button mushrooms and season with salt.

11. Add the morel juice and cream, bring to the boil and place the chicken breast back in the pan. The cream must cover the chicken breast.

12. Lower the heat barely and gentle simmer and cook for 7-10 mins.

13. Remove the chicken from pan and keep warm. Turn the heat up to boil the sauce until liquid has reduced.

14. Taste and salt if necessary.15. Serve the chicken breast covered in mushroom sauce and

some crispy chicken skin.

Perfect

kitchens


Kitchen must-havesThere are some things in the kitchen you shouldn’t have to live without - whether it’s a cold beer in your fridge or some fancy pots and pans.

Tagine

Cisk Extra Strong Lager

WMF cutlery

WMF pots and pans

The real Italian espresso experience with Lavazza a Modo Mio

This special earthenware pot is traditionally used by Moroccan, Tunisian and Cypriote cuisines. The Tagine is used for slow cooked stews at low temperatures, any meat can be cooked together with a medley of potatoes and vegetables. The tenderness of the meats together with aromatic vegetables and sauces will surely captivate you into using this new way of cooking more often. By using the tagine, you will also be saving on energy / gas bills as the tagine uses its own condensation to cook the food. Available at CoseCasa in Balzan.CoseCasa, Three Churches Street, Balzan. Tel: 21447672www.cosecasa.com • [email protected]/cosecasamalta

Previously only available in overseas markets, and for a limited time period at The Farsons Great Beer Festival, Cisk Extra Strong Lager is also available in selected outlets in Malta.Cisk Extra Strong Lager is an outstanding extra strong premium lager with a full-bodied flavour and a distinct sweet taste. Its subtle bitterness and fresh fruity aroma make this high-gravity beer an ideal accompaniment to meats and savoury foods. It is available in 33cl non-returnable glass bottles and has an alcohol content of 9% ABV.

Due to the very high speeds of traditional juicers, heat and oxygen is introduced into the fruit and vegetables, heating up the juices and causing oxidation and destroying the very same nutrients and enzymes that you hope to extract. The Hurom Slow Juicer uses patented technology that slowly squeezes fruit, vegetables and nuts maintaining a low temperature and preserving natural taste and nutrition. Available from VINCI Naxxar Road, San Gwann or www.vincimalta.com or 21384800. [email protected]

Enameled cast iron is suitable for all kinds of cooking techniques. LAVA cast-iron pots and pans can be used for all recipes such as soups, roasts, grills, rice, casseroles, desserts, cakes, quiche or baked breads. It provides perfect cooking for meals that require cooking at medium heat for a long time such as stew. Available from VINCI Naxxar Road, San Gwann or www.vincimalta.com or 21384800. [email protected]

Dining culture adds enjoyment to your life. Look forward to your meals and be proud to sitting at your dinner table. With friends or within the family circle dining always turns into a social occasion. WMF cutlery and table accessories create the right mood. German quality – Made for a lifetime. View the latest cutlery at VINCI Naxxar Road, San Gwann www.vincimalta.com Tel 21384800

Whether its polished or matt every WMF set of pots and pans uses premium class 18/10 stainless steel, excellent workmanship, excellent design, innovative and patented technologies which meet the highest demands of your modern kitchen. German quality – Made for a lifetime. View the wide variety of shapes, sizes and finishes at VINCI Naxxar Road, San Gwann www.vincimalta.com Tel 21384800 [email protected]

Enjoy the most beloved symbols of Italian Cafeteria tradition with the new Lavazza A Modo Mio Favola Cappuccino.The Lavazza A Modo Mio Cappuccino machine produces creamy, velvety cappucino and latte macchiato at a push of a button. It is available from The Store at P. Cutajar Co Ltd in San Gwann. Prices start from €149. Call 2144 4364

Hurom slow juicer

Serving in style

Rinse

Stylish enough for entrees, tapas and desserts and laid back for serving snacks and fruit. With two stylish rimmed acacia wood platters and six crisp white porcelain serving dishes @ € 44.50 Forms part of the Artesà range of hand finished dining and serving items now in at Gifts&More Level 1 Topline Centre St. Andrew’s Road St. Andrew’s ( opposite Luxol ) www.giftsandmore.com.mt tel : 21372256

An innovation in cooking and prep gadgets, Rinse is a 2-in-1 bowl and strainer that is perfect for washing fruits and vegetables. A smooth, locking strainer easily folds out to catch your food items in one easy tilt. € 12.50 @ Gifts & More Level 1 Topline St. Andrew’s road St. Andrew’s (opposite Luxol ) Tel ; 21 37 22 56 www.giftsandmore.com.mt

Lava cast iron

Perfect Kitchens


Pegasus opened its doors over 70 years ago and has served, ever since, as an el-egant and quintessential Valletta destina-tion for tourists and locals alike referenc-ing a conservatory-style dining space.

The a la carte Pegasus is set within a collection of lush gardens festooned with fragrant flowers and shrubs, bordering honey-coloured bastions and twinkling lights at night. It is a popular venue for business lunches, celebratory dinners and is set to become the primary Sunday lunch venue with a sophisticated table d’hôte menu incorporating carvery.

Though Pegasus is renowned for its restrained modern décor of comfortable chairs, art prints, bric-a-brac and idiosyn-cratic clocks, absolutely none of these items deflect from the nutritious, tasty and healthy Mediterranean cuisine with the light touch that delivers big flavours

and delectable aromas that waft across the dining room, as black-uniformed waiting staff glide effortlessly between the spaciously segmented tables.

The restaurant will be open daily and will specialise at lunchtime on serving à la carte business lunches and a fixed price table d’hôte menu that changes weekly

and contains daily specials. Interestingly, Food & Beverage Manager

Francesco Perricone has paired a number of enticing wine selections with the new table d’hôte menus which diners may enjoy.

Pegasus promises to be a foodie paradise and serious epicureans will find

that the award-winning brigade of chefs will be rustling up superb fresh food à la minute, much of which will come from Phoenicia’s very own Kitchen Garden which has been expanding on the 7.5 acre footprint since being created six months ago. A meal in Pegasus is a memorable way to spend your free time and an abso-lute treat for a business lunch.

From mid-October the Pegasus will be open daily for lunch and dinner with spe-cial emphasis on business lunches during the week that allow for business partners to be hosted in complete confidence at one of Malta’s most ideal settings to conduct business over a delightful and healthy lunch.

For further information see www.phoe-niciamalta.com or www.facebook.com/phoeniciahotel

New life for city landmark, Phoenicia’s Pegasus opens daily

29October 2013 gourmet today

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Fun food that’s good for your bodyMost people eat healthy food to lose weight, however the benefits of clean eating go well beyond a trimmer waistline. Better energy levels, clearer skin, better immune systems are all symptoms of a healthy lifestyle. Eat clean and exercise daily and the weight will take care of itself. We all know that we need to eat healthier food, however getting your hands on it is not always easy…. until next week. Look out for the Grassy Hopper, run by Yasmin De Giorgio, Emmeline Schembri and Mario Clinch, on the streets of Gzira, where you can get your hands on healthy meals, snacks and smoothies, from breakfast through lunch made with 100% fresh and wholesome ingredients. D

Hotel Phoenicia, The Mall Floriana Tel: (+356) 2122 5241 [email protected] www.phoeniciamalta.com

ure Mediterranean Taste

Open for a delicious Sunday lunch.


Eating healthy meals is hard enough, but when it comes to snack time its almost impossible. Check out these easy-to-make snacks that won’t spike your sugar levels and keep you going till the next meal time – they are also incredibly delicious and moreish.

Ingredients• 2cupswalnuts• 1cupshreddedcoconut• 2cupsdates• 1tbspcoconutoil

Method1. Blend ingredients together until it forms a paste like consistency. 2. Form into balls and garnish with sesame seeds, shredded coconut or cocao powder.3. Keep refrigerated until serving.

Ratios can be adapted according to taste

Energy balls

Raw cacao smoothieRaw cacao smoothie is just

a healthy word for chocolate

milkshake. Chocolate milkshake

and healthy in the same sentence?

Substitute cow’s milk for any non-

dairy milk, like rice milk, oat milk

or nut milk, and use raw cocao for

a delicious healthy drink.

Ingredients• 500mlricemilk(oranyother

non-dairymilk)

• 2bananas• 1tbsprawcacaopowder

• 1-2tbspfreshordriedmint

leaves

MethodBlend all together and serve

chilled.

DHotel Phoenicia, The Mall Floriana Tel: (+356) 2122 5241 [email protected] www.phoeniciamalta.com

ure Mediterranean Taste

Open for a delicious Sunday lunch.


Beet ‘n’ bean veggie burgersIngredients• 3beetroots• 2cansredkidneybeans• 100gbrownrice• 1onion,diced• 3-4clovesgarlic,minced• 5tbspcidervinegar• ¼cupoats• ¼cupprunes,choppedintosmall

pieces• 1tbspextra-virginoliveoil• 1tbspsmokedpaprika• 2tspbrownmustard• 1tspcumin• ½tspcoriander• ½tspdriedthyme• Saltandpepper

Method1. Roast whole beetroots, covered in oil and salt, in a 200°C oven for 45 mins. Allow to cool.2. Cook the rice until slightly over-cooked.3. Fry the onions in a little bit of any high quality oil (coconut is best).4. Add garlic and cook for one minute, then

add apple cider vinegar and scrape up the dark sticky crust. 5. Continue to simmer until the cider has

evaporated and the pan is nearly dry again. Remove from heat and set aside to cool.6. Process the oats in a food processor until they have reduced to a fine flour. 7. Drain the cans of beans mix them in the food processor together with the prunes. Stop when still chunky. Don’t mix to a

paste.8. Squeeze the juices out of the beetroots and grate.9. Add the beets, rice, onions and beans into a mixing bowl and mix well.10. Sprinkle the olive oil, brown mustard,

smoked paprika, cumin, coriander, and thyme and mix. Add salt and pepper to taste.

11. Add the oat flour.12. Leave to set for a minimum of 2 hours,

best overnight. The burgers can be frozen at this stage.13. Form into patties and grill, or fry.14. Serve in a wholemeal bun with fresh, melted mozzarella and salad.

gourmet today 35October 2013Vegan banana and coconut breadBaking for vegans is challenging as recipes must have no butter and no eggs – two baking staples. Finding a substitute for butter is quite easy as there are a number of good quality vegetable oils on the market. Eggs however are a different story. When flaxseed is mixed with water it releases a jelly like substance that can be used as a substitute for eggs. Try it out in this banana bread recipe.

Ingredients• 250gwholegrainflour• 200gbrownsugar• 1tspbakingpowder• ½tspbakingsoda• ½tspseasalt• 3ripebanana,mashed• 120mlcoconutmilk• 120mlcoconutoil• 1tspvanillaextract

• 40gshreddedcoconut,plusextraforgarnish• 1servingofflaxmeal(1tbspflaxmealand3tbspwater)

Method1. Mix in a bowl, flour, baking soda, baking powder, salt and sugar set aside.2. Mix the flax meal and water and allow to turn to a gluey consistency – this will act as an egg replacement. 3. Mix together the mashed bananas, flax meal, coconut milk, coconut oil and vanilla extract.4. Slowly mix in the dry ingredients mixing continuously. 5. Once mixed thoroughly, put mixture into a loaf tin and bake for one hour.6. Top with shredded coconut.


LIVE MUSIC BY TONY CAMILLERI

LAVISH SUNDAYBUFFET LUNCH

Adults €16.95 Children aged 5-10: 50% discount

Contact us on [email protected] for more informationFull menu available on www.solanahotel.com

KIDS SECTION AVAILABLE

apply for tables of 10 and moreSpecial Discounts

Join us on facebookfb.com/solanahotelSolana Hotel & Spa. Mellieha Tel: +356 21522 2209, 2152 2210 E-mail: [email protected] www.solanahotel.com

per person per night on BB basis including use of heated indoor pool and jacuzzi. TERMS AND CONDITIONS APPLY

WINTER BREAKS starting from €23.00

Gorg Borg Olivier Street, Mellieha. Tel: +356 2152 2211 E-mail: [email protected] MENU from €13.00 fb.com/toscapizzapastagrill

If you are three Rothschild cousins and you decide to put your name on a bottle of Champagne, it had better be pretty good fizz. This is exactly what Baron Benjamin de Rothschild of Château Clarke, Baron Eric of Château Lafite, and Baroness Philippine, along with her son Philippe Sereys de Rothschild of Château Mouton, have done as they always have done in their respective fields. To combine the best terroirs with their know-how for a purpose: Barons de Rothschild Champagne.

Drawing on their experience in the world of wine, the Barons de Rothschild have again achieved excellence. The three branches of the Rothschild family have joined forces with Champagne families whose pas-sion, for generations, has been to produce exceptional wines.

The Brut (Non Vintage) is rich, with an aromatic nutty quality, beautiful balance, grace and polish. There’s a multi-hued intricacy one rarely encounters in a nonvintage Champagne. The product of a collabora-tion between the Rothschild estates of Bordeaux and a

group of Champagne growers, this is a super-elegant, Chardonnay-dominant blend, from grapes grown primarily on Grand Cru sites in the Côte de BlancsImported by Charles Grech & Co. Ltd, Valley Road, B’Kara T: 2144-4400

Bubbly from Barons de Rothschild


Keep it on the hushSo, its Friday night and you want to go out for dinner and have a few lively drinks afterwards. Where do you go? Finding a spot that does both is very difficult… at least until now. Hush Lounge have recently converted to a restaurant offering a fantastic din-ing experience whilst retaining their stellar reputation at the bar, so when you’re done with dinner you can head towards the bar and keep the night going.

The trick is getting the atmosphere right. Great food paired with fun times and you’re sure to have a great night out. At Hush, the answer to all of this lies in the hands of Head Chef Laszlo Sragli, with his bright and positive manner that radiates into his dishes and his infectious smile that is reproduced by the entire staff.

Laszlo, a Hungarian who came to Malta to learn English, fell in love (with a girl as well as the island), made Malta his home and spent the last six years working in various kitch-ens around the island. Although he sometimes misses home, his experi-ence in the kitchen has made up for it.

“I learnt so much from Victor Borg, who was Head Chef when I worked at Al Molo. Now I feel like I can

experiment with my own dishes with confidence.”

When asked what makes a dish truly special Laszlo is quick to answer – fresh ingredients and a passion for the food you’re serving. With that quickly checks an order of the freshest green vegetables that have just arrived and then whips out a beautifully presented beef shin, braised for four hours, on a puree of pumpkin and mashed pota-toes in a port wine jus. The meat is so tender you don’t even need a knife to cut into it. That dish alone is enough reason to go to Hush.

With so many people being aware of food allergies these days, going to eat is not always fun. Laszlo takes the stress out of food allergies and if you notify him he will create something special just for you – whether you are vegetarian, gluten intolerant or al-lergic to nuts he will create a dish that will keep you coming back for more

Located in the heart of the Porto-maso marina, Hush offers a sophis-ticated night out with views of the yachts and the more elegant part of society making their way to differ-ent venues or just along the marina. When the bill comes however, you will be pleasantly surprised to find

that your night out hasn’t cost you nearly as much as you have expected.

Whether you’re after a super start to your weekend – or week if you have enough time off to enjoy breakfast – lunch or a spirited dinner, Hush has something for any time of day. And if you’re celebrating an occasion with a few friends, take advantage of their private dining room, where you can close the doors and cosy up, or open them wide to the views of the marina.

After dinner, head towards the bar and enjoy one of their fabulous cock-tails, or something a little harder if you’re in the mood.

Whatever the occasion, Hush has the right combination to make your night (or day) out one to remember.

Hush is open from Monday to Sunday between 10am and 1am.

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Serves 4

Ingredients• 300grisotto• 150gbutter• 3shallots• 300mlwhitewine• 500mlvegetablestock

• 1bayleaf• 2broccoli• 100gParmesan,grated

• Freshchives• Freshparsley• Saltandpepper

Method1. In a hot pan, melt the butter and sweat the

finely chopped onion.

2. Add the rice to the pan, stir for 2 mins and

add the wine.3. Reduce the wine and add 300ml vegetable

stock and bay leaf, put it on slow heat and

stir continuously until the rice absorbs the

stock.4. While the risotto is cooking, cut the broccoli

into small florets.5. Put the florets in boiling water and boil until

soft.6. Remove the florets from the boiling water,

and blend with some butter and seasoning.

7. Add the broccoli puree and Parmesan cheese

to the risotto, stir together until creamy, add

chopped herbs, season and serve.

8. Garnish with some blanched broccoli florets

Broccoli and Parmesan

risotto


Serves 4

Ingredients

Beef shin• 1.2kgshinoffreshbeef• 50mloliveoil• 2redonions• 2carrots• 1stickcelery• 1litrebeefstock(orchicken)• 2clovesgarlic• 1sprigrosemary• 1sprigthyme• 200mlport• Saltandpepper

Pumpkin purée• 300gpumpkin• 1onion• 50gbutter

Method1. With a sharp knife clean the meat.2. In a thick-bottomed pan, seal the meat from

both sides.3. Remove from the pan.4. In the same pan add the roughly cut

vegetables and herbs and sweat until vegetables caramelize slightly.

5. Add port wine and beef stock (or chicken stock), bring to the boil.

6. Place the stock and vegetables in a dish and put the meat on top.

7. Cover the dish with foil.8. Put it in the oven at 160⁰C for 2 hours until

the meat is soft and tender.9. Take out from the oven.10. Separate the vegetables from the sauce.11. Reduce the sauce slightly.12. Portion the shin into 4 pieces, season with

salt and pepper and serve with a pumpkin puree and mash potato.

13. For the pumpkin purée, cut the pumpkin and onion into small pieces.

14. Sweat the onion in a small pot and add the pumpkin and butter.

15. Let it cook until soft and blend.16. Season before serving.

Braised shin of beef on pumpkin purée

HushPortomaso Marina,St Julian’s. [email protected] www.hush.com.mt

www.facebook.com/HushLoungeCafe


Mouton Cadet expands to Dutch golf tournamentsMouton Cadet has further intensified its in-volvement with golf. After becoming Official Supplier to the European Tour last year, the world’s leading Bordeaux AOC wine is now also Official Supplier to the KLM Open and Deloitte Ladies Open.

Mouton Cadet has always been associated with premium events throughout the worlds of sport, fashion and cinema, including the Cannes Inter-national Film Festival, where Mouton Cadet has been an Official Supplier since 1992.

Hugues Lechanoine, Managing Director of Baron Philippe de Rothschild SA, says: “We

are delighted to extend our involvement in golf with these two great events and we raise a glass of Mouton Cadet to the on-going success of both the Deloitte Ladies Open and KLM Open.” Produced by the family-owned French wine company Baron Philippe de Rothschild SA, Mouton Cadet was created in 1930 and has remained true to its origins whilst evolving into what has now become the worldwide reference for Bordeaux Appellation d’Origine Controlee wines.Imported by Charles Grech & Co. Ltd, Valley Road, B’Kara. TEL: 2144-4400


Michael Diacono is chef patron at Giuseppi’s in Mellieha. For more information contact Michael on 99493579.

With more reasonable weather around the corner, one might be a bit more predisposed to have to people over for a bite to eat. But the usual problems always arise. What shall I cook? What do I know how to cook? When will I find the time to cook? I can never cook as well as they do, and on and on it goes.So, I am suggesting the following menu for a different lunch or dinner. It is really simple to prepare, yet different and tasty and some of it can be made long before and frozen. Actually the dessert has to be made before and frozen! No excuses left now!

Carpaccio of salted cod (bakkaljaw)

Ingredients• 700gpieceofsaltedcod• 1lemon,juiceonly• Extravirginoliveoil• Freshlygroundpepper• Choppedparsley• Rocket• Fewshavingsofpecorino• Lemonwedges

Method1. Wash the fish well and

place into a large bowl. 2. Cover with water and

place in the fridge overnight.

3. In the morning drain the fish and recover with fresh water and return to the fridge till needed.

4. To serve, remove the cod from the water and pat dry.

5. Place on a chopping board and slice thinly using a very sharp knife.

6. Transfer to a serving plate and pour the lemon juice all over.

7. Dress with olive oil, ground pepper and parsley.

8. Garnish with rocket leaves and pecorino shavings.

9. Serve with lemon wedges.

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Autumn entertaining

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Linguine baked in Aubergines

Ingredients• 2or3aubergines• 400glinguine• Oliveoil• 1onion,finelychopped• 2clovesgarlic,finelychopped• 80gpancetta,cubed• 400gbeefandporkmince• Saltandpepper• 1tbsptomatopaste• ½glassredwine• 2tinspolpadipomodoro• 1tbspsugar• 2freshbayleaves

• 8basilleaves,torn• 200gcacciocavallochesse,flaked• 2eggs,lightlybeaten

Method1. Slice the aubergines and brush with olive

oil then grill till golden. Place them on a dish and cover whilst still warm to let their own heat cook them further.

2. Heat some oil in a large pot and stir fry the chopped onion, pancetta and garlic for a few minutes then add the minced meat. Season with salt and pepper.

3. Stir well and brown for about 5 mins.

4. Add the tomato paste diluted in the red wine and allow to evaporate.

5. Add the polpa. 6. Rinse out the tins with water and add to

the sauce. 7. Add the sugar and bay leaves.8. Cover and simmer gently for about 45

mins.9. Remove from the heat and add the basil

leaves. Check seasoning.10. Butter a 28cm metal cake tin very well

and then line the bottom and sides with the grilled aubergines.

11. Boil the linguine in plenty of salted boiling

water and drain when still very al dente.12. Mix the pasta with the sauce, flaked

cheese and the eggs then fill up the aubergine lined tin and press down.

13. Cover with baking paper then tin foil.14. Bake at 180C for 40 mins. 15. Remove from the oven and leave for 10

mins.16. Run a knife around the edges then turn

out onto a large serving plate.17. This dish may be prepared up to 2 days

before needed and kept in the fridge or else freeze for up to 3 months and cook from frozen.


Frozen chocolate cheesecake

IngredientsFor the base• 1pktdigestivebiscuits• 80gbutter,melted• 1tbsppeanutbutter

For the filling• 300gcreamcheese• 1tinsweetenedcondensed

milk(397g)• 285mldoublecream• 200gplainchocolate,

melted• Cocoapowder

Method1. Crush biscuits in food

processor.

2. Add peanut butter and melted butter and blend again.

3. Press into a spring form cake tin.

4. Blend the cream cheese for a few seconds then add the condensed milk. Blend.

5. Pour in the double cream and blend all together for a very short while.

6. Finally mix in the melted chocolate.

7. Pour into the cake tin and freeze for at least 6 hours before serving.

8. Take out of the freezer 10 mins before serving and dust with cocoa powder.

October 201346

Fresh meats, fresh ideasgourmet today

Our Dayfreshmeats Stores in Mosta and Hamrun offer a large selection of fresh meats, game and poultry and prepared foods, which is what we are famous for.

Our concept is to serve every customer individ-ually with the best service and product and our motto is that every day is like opening day at our stores... FRESH.

Our aim is to provide top-quality fresh meats for customers who have a passion for food and have all the time in the world to create and pre-pare menus at home with great enthusiasm and dedication.

In today’s world there are few people who have time to prepare lavish meals so we do the prepa-

ration for them. 100% fresh, homemade foods that are great for everyday lunch or for when friends or family drop by. Simply follow our ex-pert’s instructions and your guests will be wowed at how you manage to get everything done.

At Dayfreshmeats Stores we strive to keep a varied menu changing what is available daily, or even twice daily, to keep menu ideas as fresh as our meats!

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

October 2013 47gourmet today

Fresh meats, fresh ideas


Summer is gone, autumn is with us. This month I opted to write about some-thing which is very popular with us Maltese, poultry and what wine goes well along with it.

As a general rule, white meat such as chicken or turkey breast pairs well with white wines like Sau-vignon Blanc or Chardonnay, while dark meat like duck and other game go well with medium bodied red wines such as Merlot, Ġellewża, Pinot Noir or Sangiovese.

What wine goes with chicken seems like a straightforward question. It seems like there are as many different types of wine as there are ways to prepare chicken. There are tricks to figuring out what style of wine best pairs with a type of poultry, season, or sauce.

Wines paired with recommended dishesDid you know that chicken can pair well with

both red and white wines? While the sauce will greatly affect the flavour of the meat, here are some great wines to try with lighter and more delicately flavoured poultry.

White winesTry to match the intensity of the dish with the

intensity of the wine.Oaked chardonnay: Rich dishes with cream sauces

pair well with oaked Chardonnay. Sauvignon blanc: A wine perfect for white meats

with green herbs. The warmer the climate region, the more roasty and meaty the dish can be.

Chenin blanc: Poached and other delicately pre-pared white meats like paté. The best are bone-dry examples.

Chicken with wine is fine

By John zahra

A complete guide to pairing wine with chicken and other poultry

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Riesling: A bit of a surprise, this slightly sweet wine goes rather well with darker meats like duck.

Rosé wines Because of its medium body, rosé wine is some-

times an even better option than white or red. Look for dry rosé wines, unless the sauce is inher-ently sweet.

Red winesSelect light aromatic red wines to medium

bodied red wines with lighter tannin structure. The richer the preparation of the meat the more colour, richness and tannin you can have in your wine.

Brachetto: An aromatic red wine from Northern Italy. Pairs well with cold dishes, such as a turkey sandwich with cranberry sauce or a chicken salad.

Pinot Noir: Long been considered a classic pair-ing with duck. Old World Pinot Noir is ideal.

Nebbiolo from the Langhe (Piedmont): Pairs really well with mushroom heavy dishes.

Zinfandel: Long been considered the best Christ-mas wine with turkey dinner.

Ġellewża: Wonderful with richly flavoured game.

Poultry with white wine: Chicken, poussin (like a mini chicken),quail, and turkey. Poultry that pre-fers red wine on the basis of “darker meat, darker wine” can include pigeon, squab (rock dove), pheasant, partridge, guinea fowl, duck, turkey, goose and even sstrich.

Cooking styles paired with wineSome cooking styles call for white wines while

others for reds. While ultimately you can drink whatever it is you like with any meal, whites or reds will bring out the flavours in different cook-ing styles or accompanying herbs and sauces.

Roasting preserves all of the intensity in flavour, begs for richer white wines, rosé wine, or a light bodied red.

Barbecuing bumps the smoky flavour up which makes it possible to pair with richer red wines or even BBQ’s best friend, Malbec.

Poaching is a technical preperation style, which preserves the texture and moisture in the meat but removes a lot of the flavour. Choose a very light white wine such as a dry Chenin Blanc not to overpower the flavours of the meat.

Frying nothing better than a dry rose sparkling wine.

Chilled dishes usually poached, boiled or roasted, and then chilled. These pair wonder-fully with lighter white wines.

Sauces Wine based sauces - Lemon and beurre blanc

goes well with white wine. Madeira/sherry-based sauces - These dark and

rich sauces work well with red medium bodied

spice-driven wines.Red wine sauce - Use a lighter red wine in your

preparation and then serve the very same wine with your meal. Flavours

Traditional EuropeanStandard poultry seasoning - a blend of thyme,

sage, marjoram, rosemary, black pepper and nut-meg, goes well with an aromatic white wine like Viognier, or a grenache-based wine.

Rosemary and other herbs - combines with a New Zealand sauvignon blanc or a dry riesling.

Mushroom-based sauces - The earthiness of mushrooms makes medium red wines a great

pairing.à l’orange - actually tastes phenomenal with

aromatic white wines such as Gewürztramin-er, Riesling or even Torrontés.

Asian/Indian flavours - make your wine choice a sweet and fruity white or red wine that’s served chilled. Pick rosé or red wines with darker soy-sauce based dishes.

Sweet and sour - Moscato or the Italian spar-kling rosé called Brachetto d’Aqui with sweet and sour.

Curry - Look for Riesling, Chenin Blanc, or Moscato.

Teriyaki - sweeter red wine would be a great


option. Look for Lambrusco (amabile or dolce style) or a Maltese passito.

South American FlavoursJamaican jerk - spices that include rosemary,

onion, allspice, ginger cinnamon, garlic, papri-ka and black pepper beg for a red wine with a lot of spice, Zinfandel would be a great option.

Chimichurri - A sauce made with a blend of parsley, olive oil, vinegar (or lemon), cumin, garlic and oregano. A herbaceous red wine or white wine from cool climate regions.

I will stop here this month. I suggest sensi-ble consumption of wine…. to enjoy the wine! Questions and suggestions: [email protected]. Until next time…

Cheers, Evviva, Santé, Salud!

John M. Zahra Wine EducatorFor more information contact [email protected]


Vini e Capricci opens in GozoPrime Minister Joseph Muscat praised the owner of Abraham’s for his vision and for making a dream he has had for many years come true, creating jobs in Gozo. Dr Muscat was inaugurat-ing a new retail experience in Malta and Gozo, Vini e Capricci (Wines & Whims), within Abraham’s complex at the Gozitano Agricultural Village in Xewkija, Gozo, on Friday, 11 October.

In his inaugural address, Abraham Said, Managing Director of Abraham’s Supplies Co. Ltd, operators of Vini e Capricci, revealed that the opening of the concept store was the fulfilment of a dream that he first thought up some three years ago.

“Not only was it my vision to create an outlet supplying retail and trade clients with an exclusive selection of gourmet foods, award-winning wines and spirits to delight even the choosiest connoisseur,” Said said, “but I wanted to integrate a strong educational element. Not only do we want clients visiting Vini e Capricci to try before they buy, but we want to host events, tastings and the marrying of food, wine and art – all under one roof.”

Vini e Capricci will be the venue for media launches, trade events with a strong educational emphasis targeted at the catering trade, and specialised events. International and local chefs will be invited and the principals of the

various products imported can talk about the latest techniques and tech-nologies in their line of business.

With the interior décor by designer Paul Stellini, Vini e Capricci is divided into three main sections. As soon as you enter, you will be struck by the aroma of coffee and the array of coffee, teas and chocolate confectionery on display, including Saquella premium coffee, Guido Gobino premium quality, artisanal chocolate and confectionery, which can be bought by weight, and other dry food products, including dry pasta from Gragnano the Pastificio dei Campi and Alfieri from Piedmont, Antica Sicilia isott’oli and Sacla Premiu, which has been introduced to the world market here at Vini e Capricci.

Fresh pasta from Surgital is available over the counter in the second section with a selection of cured meats and cheeses. Chiappella Salumi, Salcis Salu-mi e Formaggi and the famous Beppino Occelli cheese are among the brands on display. A nice selection of antipasti and delicacies from Antica Sicilia are offered at the delicatessen counter. As

you enter the second section, there is a display with a wide selection of genuine Gozitan products including oil, con-serves, wines and liqueurs.

There is a selection of Italian olive oils by Cuffrol and Poiana. A feature in this section is: bring your own bottle and have it filled with Gozo olive oil fresh from a stainless steel vat.

The third section includes the temperature-controlled wine cellar and a comprehensive selection of alcoholic beverages. There are no fewer than 12 brands of high quality Belgian beer. The wine cellar contains over a thousand different wines divided according to geographical region. Special, modern wine bottle holders, incorporating LED lighting, designed by Emme 2 Design

from Castagnito, Cuneo, Northern Italy, are used to display the bottles.

Distillerie Berta also takes pride of place, with a wide selection of their world-renowned award winning reserve grappas. As you come out of the wine cellar, you will find a display of single malt whiskies, Armagnacs, special rums and Calvados.

Above the wine cellar there is a fully equipped, multi-function room that is to be used to host media launches, art exhibitions and pairings of food, wine and art.

Vini e Capricci is open from Monday to Saturday from 9 a.m. to 6 p.m. For more information, visit www.abrahams.com.mt.

53gourmet todayOctober 2013

Hands in the cookie jar

Every kid person wants to come home to the smell of freshly baked cookies. They’re so easy to prepare and take no time at all, so why not get some cookies in the oven to greet your children loved ones after a long day at school (or work)


IngredientsFor the dough• 160gcocoapowder

• 200gplainflour,morefordusting

• ½tspsalt• 227gbutter,atroomtemperature

• 200gsugar• 1egg• 1tspvanilla

For the filling• 227gbutter,atroomtemperature

• 1packeticingsugar

• 2tspvanilla

Method1. Sift the flour, cocoa powder and salt into

a bowl.2. Using an electric mixer, beat the butter

and sugar until pale and fluffy.

3. Add the eggs one at a time. Scraping

down the sides to ensure all ingredients

are incorporated.

4. Add the vanilla and mix.

5. Add the dry ingredients and mix until just

incorporated.

6. Divide the dough into two equal parts.

7. Place one part between two pieces of

floured grease-proof paper and roll into

a 1cm-thick rectangle. Repeat with the

other piece of dough.

8. Place in the fridge for a minimum of 1

hour or overnight.

9. Cut the dough into an even number of

circles using a cookie cutter and bake in

the oven for 15 mins at 160°C until set.

10. To make the filling beat the butter, icing

sugar and vanilla.

11. When the cookies are completely cold,

place a heaped spoon of filling on one

cookie and squash down with another

cookie. 12. Remove the excess icing that comes out

of the side with a knife.

13. Serve with a glass of cold milk.

DIY Oreos



Ingredients• 75gbutter• 200glightbrownsugar• 1egg• 1tspvanillaessence• 350gpeanutbutter(onesmalljar)• 200gcupsflour• 1tspbicarbonateofsoda• ¼tspsalt• 150gNutella

Method1. Cream the butter and sugar.2. Add the egg and vanilla. 3. Beat in the peanut butter at low speed.4. Add the flour, baking powder and salt. Dough is dry and flaky.5. Allow to rest in fridge for 1 hour.6. Put 1 tsp balls rolled in granulated sugar into a greased muffin tin.7. Bake at 180°C for 10-12 mins till golden and cracked.8. Make a well in the centre with the end of a wooden spoon. 9. Put a tsp of Nutella in each one and allow to cool in the muffin tin.

Peanut butter and Nutella balls

Ingredients• 100gcupwhitesugar

• 100gbrownsugar

• 113gbutter,roomtemperature(1/2pkt)

• 1egg• 1tspvanilla• 200gcupsflour

• 1tspbicarbonateofsoda

• 200gwhitechocolate

• 150gcranberries

• 150gwalnuts

Method1. Cream the butter and both sugars.

2. Add the egg and the vanilla and beat

until smooth.

3. Add the sifted flour and baking soda and

beat till incorporated.

4. Mix in the chocolate, cranberries and

walnuts. 5. Place on a baking tray lined with baking

paper in heaped teaspoonfuls 2 inches

apart.6. Bake in a 180°C oven for 10 mins until

the edges are golden.

7. Cool on a wire rack and store in an

airtight container when completely cold.

White chocolate,

cranberry and walnut

cookies


Ingredients• 100gcupwhitesugar• 100gbrownsugar• 113gbutter,roomtemperature(½ pkt)• 1egg• 1tspvanilla• 200gcupsflour• 1tspbicarbonateofsoda• 200gmilkchocolate• 1tbspClementinezest(ororange)

Method1. Cream the butter and both sugars.2. Add the egg and the vanilla and beat until smooth.3. Add the sifted flour and baking soda and beat till incorporated. 4. Mix in the chocolate, cranberries and walnuts. 5. Place on a baking tray lined with baking paper in heaped teaspoonfuls 2 inches apart.6. Bake in a 180°C oven for 10 mins. 7. Cool on a wire rack and store in an

airtight container when completely cold.

Double chocolate and Clementine cookies


The cauliflower often has a bad reputation, prob-ably due to childhood memories of a pale, smelly, bland vegetable cooked to a mush. I, however, have an autumnal love for this humble but versa-tile, cruciferous, vegetable. I use it in a variety of ways since it has the ability to absorb the flavours of whatever it’s cooked with (much like a potato). Finely chopped raw in salads or for dipping in sauces, pureed in soups, simply lightly steamed and garnished with olive oil and lemon juice, baked or roasted with garlic and onions, fried in frit-ters, sautéed with herbs, nuts and spices, mashed instead of potato over cottage pies, chopped and

boiled al dente instead of pasta and served with your favourite pasta sauce), grated and boiled to mimic rice and served alongside a chilli con carne or curry dish – the ideas are endless

Like other cruciferous vegetables includ-ing, broccoli, kale and cabbage, this veg-etable is low in calories, high in fibre, and rich in vitamins and minerals including vitamin C, potassium, folic acid. It has powerful, antioxidant and anti-inflam-matory benefits that help to decrease the risk of cancer significantly. With all these health benefits it’s worth trying out some new recipes and get your kids to eat cauliflower with-out scrunching up their faces. This recipe is great for including in the lunch box

By GaBy Holland

Cauliflower and pasta cheese bake

Makes 6-8 “cakes” Ingredients• 1mediumcauliflower,cutintoflorets• 1smallonion• 1tbspoliveoil• 200gditalipasta(zibbeg)• 50ggruyerecheese,grated(orbluecheese)• 50gParmesancheese+someextraforsprinklingontop

• 1tublightyoghurt• Pinchofnutmeg• 1tspEnglishmustard• 1egg,lightlybeaten• Saltandpepper

Method1. Heat oven to 200°C. 2. Steam the cauliflower until tender. 3. Fry the chopped onion in olive oil until

translucent and starting to brown. 4. Meanwhile cook the pasta al dente. 5. In a large bowl mash the cooked

cauliflower, add the yoghurt, nutmeg and mustard.

6. Drain the pasta and run under cold water, drain again and add to the cauliflower mash.

7. Add the fried onions, the beaten egg and the cheese.

8. Season and give a good stir. 9. Place in greased ramekins and top with

some grated Parmesan. 10. Bake for about 15 to 20 mins until

bubbling and golden on top.

Say it with cauliflower

gourmet today - events October 201360

events

San Pellegrino goes tennis

StartersEgg and bacon salad..........................................................5Alternative pumpkin soup ............................................12

MainsLampuki ‘n’ aubergine chips ..........................................6Salted tuna ...........................................................................7Gozitan pork and pumpkin ..........................................12Pumpkin risotto ...............................................................13Linguine with prawns and tarragon ..........................16Fusilli with creamy mushrooms ..................................17Poached chicken breasts in mushroom sauce ........26Beet ‘n’ bean veggie burger ...........................................33Broccoli risotto .................................................................38Braised shin of beef ........................................................39Cauliflower and pasta cheese bake ...........................59

DessertsLemon curd Eton’s mess ................................................8Sweet pumpkin pie .......................................................13Pecan pie ..........................................................................14

SnacksRaw cacao smoothies ...................................................31Energy balls .....................................................................31Vegan banana bread .....................................................35Homemade Oreos .........................................................54Peanut butter and Nutella cookies ...........................56White chocolate and cranberry cookies .................56Double chocolate and Clementine cookies ...........57

Frank Gollcher, Dieter Falzon, Ian Wirth, Zoran Crncevic, Graziella Radmilli, Lucienne Bellizzi and Jacqueline Cutajar

Ian Wirth, Zoran Crncevic and Graziella Radmilli

Gourmet Today recipe index

Apart from being the leading water connected to fine dining industry and gastronomy, San Pellegrino and Charles Grech & Co. Ltd have gone an extra mile by stepping into the world of tennis. With the support of Pembroke Rackets Tennis Club, Charles Grech & Co. Ltd. has inaugurated a tournament called San Pellegrino Teams’ Open which enrolled 5 teams of 12 players, totalling to 60 tennis players.This week and a half long tournament ended last Sunday with awards giving presentation to all captains, winning and runner up teams’ players. The prizes were given by Ian Wirth (Club’s President) and Zoran Crncevic (Charles Grech Brand Manager).

“Sunday is the golden clasp that binds together the volume of the week” – Henry Wadsworth Longfellow.

The Royal Sundays at the Grand Hotel Excelsior are never-ending explorations of the world’s �nest cuisines, o�ering authentic, ethnic dishes to taste and explore - from Asian, Indian and

Turkish to French, Lebanese and Spanish. Excelsior’s team of chefs uses only the freshest ingredients guaranteeing the �nest in 5-star

cuisine. There’s live entertainment for the grown-ups, and animation to keep the young ones occupied while you relax.

And those wonderful harbour views from Spice Island complete the perfect setting.Call the Grand Hotel Excelsior on 2125 0520 to make your booking for Sunday Lunch

or email [email protected]

Royal Sundaysat the Grand Hotel Excelsior

www.excelsior.com.mt

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Gourmet Today Issue 24