Gourmet Today Issue 31

Spreading the Christmas

spirit at The Luna Lounge

Festive baking

The festive season’s

hottest tables

Edible gifts

TODAY

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ISSUE NUMBER 31 • DECEMBER 2014

NOT FOR SALE

For further information and reservations kindly contact us on Tel: 2350 3750/1 or 2289 1352/1150

www.dbhotelsresorts.com

It’s the Festive Season and time for celebration!

CHRISTMAS EVE DINNER€50 per person

All Inclusive

CHRISTMAS EARLY BREAKFAST€25 per person

All Inclusive

CHRISTMAS DAY LUNCHEON€45 per person at the Atlantis Suite

€55 per person at the Coral RestaurantAll Inclusive

NEW YEAR’S EVE LAVISH BUFFET€80 per person

All Inclusive

NEW YEAR’S DAY LUNCHEON€45 per person at the Atlantis Suite

€55 per person at the Coral RestaurantAll Inclusive

CHRISTMAS EVE DINNER€40 per person

inc. Half Wine & Half Water

CHRISTMAS EARLY BREAKFAST€25 per person

All Inclusive

CHRISTMAS DAY LUNCHEON€45 per person

All Inclusive

NEW YEAR’S EVE LAVISH BUFFET€75 per person

inc. Half Wine & Half Water

NEW YEAR’S EVE GRAND BUFFET AT THE CASABLANCA SUITE

€50 per personinc. Half Wine & Half Water

NEW YEAR’S DAY LUNCHEON€45 per person

All Inclusive

gourmet todayDecember 2014

Managing Editor: Saviour Balzan

Editor: Rachel Zammit [email protected]

Design: Kevin GrechPhotography: Ray AttardHead of sales: Adriana FarrugiaContact for advertising: Miranda Thomas - 21382741 ext: 124

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

Editor’s note

Christmas is finally upon us, even though temperatures haven’t really allowed us to bring out jackets just yet, fake snow and jingle bells are all around us. From a culi-nary perspective Christmas brings a lot of joy where moments of indulgence, which are avoided throughout the year are not only allowed but encouraged.

From minced pies and mulled wine to Christmas cakes and cookies there’s always time for a little indulgence with friends. In this issue, Pippa Mattei gets busy in the kitchen, making Christmas gifts that are good enough to eat! How better to show someone you care than to make them a delicious Christmas gift from scratch?

The star of the Christmas meal is more often than not a turkey, but it is often dry and not as wonderful as we might expect. At Gourmet we have gone to our favourite butchers to get some tips on how to produce the juiciest of turkeys on Christmas day. And if turkey isn’t your thing we have a wide range of alternatives from pork, game or even fish.

Take the stress out of Christmas this year with some of our favourite gift ideas. We hope you enjoy this issue of Gourmet Today and we look forward to receiving your comments and suggestions. The team at Gourmet Today would like to take this opportunity to wish you and your families a very merry Christmas.

Bon appétit!

Cover: Lucas and Ryan from the Luna Lounge at Palazzao Parisio Cover photo by Nicky Scicluna

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2 What’s new in the world of food

5 Our homecooks prepare a festive meal

11 Get into the

Christmas spirit

16 Malta’s flagship wine from Marsovin

29 Gifts that are good enough to eat

34 Foodie gifts are the best ones: Find out where to get the foodie gifts

49 An alternative to the big bird

63 Get your bake on this Christmas

77 Find the hottest tables over the festive season

90 Chef profile: Marvin Schembri from Sciacca

93 Delicious recipe ideas for festive entertaining

99 Have a healthy Christmas

100 Seasonal sprouts

105 Healthy recipes to get you through the festive season with Goldie

63

December 20142

Episode five of the seventh season on the BAFTA-award winning MasterChef UK saw Gravina intro-duce himself to the challenge, along with four other contestants, with a signature dish of wood pigeon, cooked sous vide with a port and white balsamic vin-egar glaze, a pea puree and Iberico crisp for resident judges Marcus Wareing, Monica Galetti and Greg Wallace.

Though judges said that Gravina played it a bit safe with his choice of dish, he qualified to the Monica Galetti’s most-feared round, the skills test, where the four remaining contestants had to prepare a pork belly for roasting in just 20 minutes and then to the final round, which is two Michelin star chef, Marcus Wareing’s invention test, where contestants had to re-create one of Wareing’s favourite dishes – pigeon, onion and jersey royals, giving it their own twist.

Despite being a little nervous, Gravina made it to the quarter-finals to his first challenge which involved creating a meal worthy of Masterchef from scraps and trimmings. Gone are is the selection of quality ingre-dients the chefs have become used to having at their

disposal and in their place come bones and offcuts, fish skins, over-ripe fruit, cheeses and stale bread. Gravina’s dish of pork belly and brie ravioli with a brioche crumb and garnished with crackling split the judges’ opinions with Marcus Wareing saying that Sean “has a fantastic creative mind”, however Monica Galetti felt frustrated as “there is a chef in there that is holding back,” though it was enough to keep him in the competition.

The final challenge of the day where contestants faced the scrutiny of restaurant critics proved to be too much to take Gravina to the semi-finals, though he remains positive about the experience.

“I had some good comments from the judges which was really encouraging, though I made some mis-takes. I was up against such talented chefs with way more experience than myself. I feel really proud to have come this far,” Gravina said.

What’s hot in the food world…Food News

Gourmet Today chef Sean Gravina takes his place among the mastersGourmet Today’s resident chef Sean Gravina was eliminated from the quarter-finals of MasterChef: The Professionals on BBC2 last November, ending a stretch in the UK improving his culinary skills before returning to Malta to Gourmet Today TV.

Sean Gravina on BBC’s MasterChef: The ProfessionalsMasterChef: The Professionals judges Marcus Wareing, Greg Wallace and Monica Galetti

Wanting to try somewhere special for Christmas?Must try wine bar and bistro of the month

Trabuxu is one of Gourmet’s favourite food and drink havens – oozing charm, character and above all exceptional quality local food, complemented with fabulous wine.

Since opening, it has built up a loyal and eclectic clientele along with rave reviews. The atmosphere is wonderful and vibrant, with lots of good-natured friendly chatter.

Trabuxu Bistro offers an à la carte menu for lunch and dinner, blend-ing its history as Nani’s Music Store with casual dining and merry-making.

Just down the road, Trabuxu Wine Bar is the ideal post-theatre or con-cert destination with one of their tantalising platters and an amazing array of wines to choose from.

Trabuxu Bistro South Street, VallettaTel: 21223036 Email: [email protected] Web: www.trabuxu.com.mt

Trabuxu Wine BarSouth Street, VallettaTel: 21220357Email: [email protected]: www.trabuxu.com.mt

3December 2014

What’s hot in the food world…Food News

Guinness World Record for the tallest chocolate sculpture broken

Double gold for Delicata wines Tagine: From Morocco to India

The Guinness World Record for the tallest chocolate sculpture ever built, was broken my Malta’s own Andrew Farrugia.

The sculpture is an imitation of the Burj Khalifa and stands at 17 metres high. Dis-played at the Dubai International Airport from 27 November to 11 December, the sculpture required 800 working hours over just four days, and 5,400 kilos of chocolate.

Farrugia is a senior lecturer at the Institute of Tourism Studies (ITS) and is also a master chocolatier having broken the Guinness World record twice before.

In his first attempt he broke the world record for the longest chocolate structure every built, with a train of just under 34 metres in length at The Brussels Chocolate Week in 2012.

The Burj Khalifa sculpture was made possible by Belcolade in Belgium and Fahrenheit Freight Forwarders, which is a member of Famalco Group.

2 Gold Medals have been awarded to Delicata wines at the 2014 Inter-national Oenological Competition ‘Emozioni dal Mondo Merlot e Cabernet Insieme’ held recently in Bergamo Italy.

The competition only judges wines made from red grape varieties, Merlot, Cabernet Sauvignon and Caber-net Franc. The 2 Gold medal winning Delicata red wines are, the 2012 Gran Cavalier bar-rel matured Merlot D.O.K. Malta Superior and the 2013 Medina Cabernet Franc D.O.K.

Malta Superior. These latest 2 Gold medals are

surely the ‘crowning glory’ on what has been a great ‘first solo vin-

tage’ for winemaker Matthew Delicata. In what was his first year ‘going-it-alone’ he has

picked up 10 awards from the wines he made – two Gold, four Bronze, three Commendations and one

Gran Menzione, all coming from prestigious wine com-petitions held in Bordeaux, London, Verona and now Bergamo. This brings Delicata’s total Interna-tional medal count up to an impressive 94 awards.

Morocco with a touch of India is the best way to describe the new à la carte restau-rant, Tagine. It takes you through a culinary journey from Marrakesh to Mumbai and all the tastes, smells and aromas in between. The Moroccon and Indian chefs serve a mouth-watering array of dishes - from the traditional Moroccan cuisine to the spiced dishes of all the regions of India. And it is all served in a number of rooms done up in typically intimate Moorish style.

The Moroccan chef passionately prepares her family’s own tagine of lamb, slowly stewed in the world-famous pots and served with plums and almonds, flavoured with sesame, cinnamon and a hint of saffron. The menu also features chicken, kefta, beef, lamb and fish tagines cooked with vegetables or

fruits, as well as the desert nomads’ specialty dishes of mutton, vegetables and dairy pro-duce, all exotically spiced.

Traditional festive recipes will be incorporated into Debbie’s menu in a unique and innova-tive way

Lactose and gluten-free op-tions are available as always.

Located in the heart of Mellieha, Debbie’s offers customers a vast selection of breakfasts, sandwiches, cakes and desserts.

Plan your Christmas shopping from the café, or reward yourself with homemade treats this festive season.

Opening Hours:Tuesday – Saturday 09:00 - 19:00Sunday 09:00 - 14:00

Christmas is on the way at Debbie’s Café

Debbie’s CaféGorg Borg Olivier StreetMelliehaMaltaTel: 27654101

Tagine Restaurant is situated on the side of the db San Antonio Hotel + Spa Qawra Tel: 2158 3434 or 2350 3519 Email: [email protected]

Find us on Facebook:debbiescafemalta

gourmet today December 20144

Festive body scrubsNew chocolate collection at Amorino

During cold winter days, I just love to indulge in a warm bath, soft candle light and some pampering to prepare my skin for winter ‘dryness’. So here’s one of my favorite, quick & easy homemade body scrubs.

A unique collection of fine confectionary and chocolate has arrived at Amorino just in time for the festive season. A large selection of the finest traditional Italian choco-lates made from exceptional cocoa beans and other noble ingredients are on offer. Discover Gianduiotto made with the famous “Tonda e Gentile” hazelnuts, or their four fla-vours of tender and creamy Tartufi and Cremini, or the exquisite marrons glacés (candied chestnuts), a Franco-Italian delicacy for Christmas. Amorino chocolate is presented in el-egant packages ready to be offered.

Can’t get enough of Christmas? Indulge in our special Christmas inspired natural soaps and balms with nourishing heal-ing oils and say farewell to dry and lifeless winter skin. Visit our workshop in Sliema Monday to Friday 4.30pm till 7.30pm and Saturday 10.30 am till 2pm.

Sugar CINNAMON body scrub

Ingredients• 5tbspgrapeseedoil• 1tspcinnamonpowder• 3tbspbrownsugar

Method1. Mix all ingredients together in a bowl, then apply the mixture to clean skin whilst gently

rubbing in circular motions. 2. Rinse and moisturize as usual and apply weekly.

• Grapeseedoilisagreat‘nonsticky’andodorlessoilwhichisrichinantioxidantsleaving the skin moisturised and nourished.

• Cinnamonpowderisanaturalantibacterialandgreatforthoseblemishedareas.Italsoincreases circulation warming up the skin.

• Sugarismoregentlethansaltwhilstalsohavinghealingqualitieswhenusedtopically.

CautionBecause cinnamon brings blood to the surface of the skin, sensitive skin types should take precaution when using this recipe. Caution must be taken when using cinnamon on the face. Always apply a patch test before trying out any recipe. Such recipes are not meant to be used as a substitute to medicinal treatments.

SoapCafé46,St.MarystreetSliema.Website:www.SoapCafeMalta.com

Amorino36RepublicSt.,VallettaTel: 2122 5710Email:[email protected]: www.amorino.comWebShop: www.amorinomalta.com

Find us on Facebook:soapcafemalta

Find us on Facebook:Amorinomalta

Melting moments with Icam chocolateIf you’re looking to create the perfect dessert this Christmas then choose Icam chocolate.

Icam produces a luxury melting choco-late, cocoa powder and chocolate chips suitable for home users as well as choco-late raw materials for catering. And for the perfect Christmas gift check out their range of chocolate gift boxes. Give it a try. You won’t be disappointed.

GoodiesLtd.Tel: 21497800 / 79497800 Email: [email protected]

Meridiana Wine Estate’s Premium Red Melqart DOK is now also available in a 1500ml bottle. Produced from hand picked Cabernet Sauvignon and Merlot grapes, Melqart has a deep, ruby-red colour; an aroma of ripe berry fruits with spiced notes; and a rich, blackberry flavour with silky tannins and a long fin-

ish. Only 140 numbered Magnum bottles of the 2011 vintage were made and they each come in a wooden presentation box. If you’re looking for the perfect gift for your wine loving friend or relative, call Meridiana Wine Estate or S Rausi Trading to reserve your unique bottle of Melqart Magnum.

SRausiTradingLtdStadiumStreet,GziraTel:21330447•79093197Email:[email protected]: www.meridiana.com.mt

Meridiana’s Melqart now available in a Magnum

Find us on Facebook:Meridiana Wine Estate

HOME COOKS

photography by ray attard

Christmas is a time for celebrating with friends and family. Though Christmas lunch gets all the attention, there are plenty of other lunch and dinner parties to get through during the festive season. Make some festive meals with these hassle-free recipes. Gaby Holland makes a scallop and artichoke puree starter, Janet Grech follows with a roasted pheasant and Sandra Dimech rounds up the meal with a white chocolate cheesecake served with crushed pistachios and raspberry coulis. D


HOME COOKS

Suggested wine:

ShariS Livio FeLLugaA blend of Chardonnay and Ribolla Gialla, gives this wine balance and complexity. Bright yellow with golden hues, it is intense, fresh and captivating on the nose with notes of citrus and lemon peel and hints of mint and cherry flowers. On the palate it is lively and fresh with an excellent balance of acidity with notes of green apple, kiwi and ginger.

Sharis by Livio Felluga is distributed by Attard & Co.

gourmet today 7December 2014 HOME COOKS

D

Serves 6

Ingredients

Artichoke purée • 400gartichokes• 1cupfreshcream• Saltandwhitepepper• Parsleyoil• ½cupofparsley• 1clovegarlic• ½lemon,zestandjuice• 3tbspoliveoil• SaltChorizo biscuits• 100gplainflour• 75gbutter• 50gchorizo,cutintosmallpieces• ½tsppaprika• Salt

• 1tbspcoldwater(ifneeded)Scallops• 24scallops,fresh(frozenmayalsobeused)• Oliveoil• Saltandpepper

Method

1. Tomaketheartichokepurée,cleantheartichokesthoroughlyusingapotatopeeler.

2. Boilinapotofsaltedwaterforabout20minsoruntiltender.

3. Drainandplaceinablenderwiththecreamandpurée.

4. Passthepuréethroughafinesievetoobtainasmoothtexture.

5. Seasonwellwithsaltandwhitepepperandsetaside(saucemaybepreparedadaybeforeandgentlyre-heatedbefore

using).6. Tomaketheparsleyoil,placeall

ingredientsinablenderandpulseuntilallingredientsarewellcombinedandsetaside.

7. Tomakethechorizobiscuits,placethechorizoandflourinafoodprocessorandpulseuntilthechorizoiscutveryfinely.

8. Addthebutterandpulseagainuntilallresemblesfinebreadcrumbs.

9. Addalittlewaterandcombineuntilpastryformsintoaball.

10.Removefromprocessor,wrapinclingfilmandchillforatleast30mins.

11.Divideintopiecesthesizeofawalnutandrollintoballs.

12.Placeonpreparedbakingtrayandflattenwithaforkdippedincoldwater.

13.Bakefor7-10minsuntilthecookiesstarttolookfirmandgoldenontheedges.

14.Preparethescallops,removingthesmallsidemuscleandthecoral(Frozenscallopscomereadycleaned.Tothawscallops,arrangeonapapertowel-linedplate,coverandrefrigerateovernight).

15.Usingpapertowels,patscallopsverydryandarrangeonaplate.Seasonalloverwithsaltandpepper.

16.Heatoilandbutterinalargeskilletovermediumheatuntilveryhotbutnotsmoking.

17.Arrangescallopsinskilletinasinglelayerandcook,withouttouching,untildeepgoldenbrownunderneath,approx.2mins.(Youmayhavetosearthescallopsintwobatchestoavoidovercrowding).

18.Turneachscallopandcookforafurther1to2mins.

19.Serveimmediatelyoversomeoftheartichokepurée,adrizzleofparsleyoilandacoupleofchorizobiscuits.

Seared scallops with artichoke puree, parsley oil and chorizo biscuits


Serves 5 – 6

Ingredients

• 2smallpheasants• 8rashersstreakybaconMarinade• 2cupsfreshpomegranatejuice• 2cupsreddrywineand• 2shallots,finelychoppedStuffing• AlargebunchoffreshborageleavesorSwisschard• 3largeclovesgarlic,finelychopped• Smallbunchofparsley• Freshthymeleaves• 50ghazelnuts• 3tbsphazelnutoilVeggies• 5beetroots• 400gshallots• 2largeclovesgarlic• 1bayleafPolentamash

• 400gpolenta• 50gsaltedbutter• 1cupmilkorcream• 1cupwater• 2tbsprosemary,finelychopped

Method1. Sauté the onions and add the wine and pomegranate

juice, reducing it a little.2. Pour half the marinade over birds and marinate

overnight, reserving the remaining half of the marinade.3. Remove the birds from the fridge and stuff with the

borage mix and place it in a large ovenproof dish breast side up.

4. Lay the bacon over the pheasants, covering as much of the bird as possible.

5. Wash and cut the beetroot and boil until almost soft. Drain and add to the roasting dish.

6. Add the onions, garlic, bay leaf and approx. 1 cup of water.

7. Roast in a preheated oven at 200°C for 15 mins and remove the bacon. Continue roasting for 30 – 40 mins

until the juices run clear.8. Remove from the oven and cover the birds with foil and

allow to rest for 10 mins. 9. To make the polenta mash, gradually add the liquids to

the polenta, adding the butter at the end to achieve a velvety consistency. Add the rosemary and combine.

10. Serve the birds with the remaining marinade, veggies and polenta.

Stuffed pheasants with polenta mash and veggies

Suggested wine:

Vertigo LiVio FeLLuga A blend of Merlot and Cabernet Sauvignon gives this wine balance and complexity. Intense violet red in colour, it is intense and lively on the nose with notes of raspberry, pomegranate and plum with delicate hints of spices. On the palate it is compact, full and soft with perfectly balanced tannins and acidity with a long persistent aftertaste.

Vertigo by Livio Felluga is distributed by Attard & Co.

HOME COOKS

gourmet today 9December 2014

Serves 6Ingredients• 200gshortbreadbiscuits• 50gbutter,melted• 250mlfreshcream• 250gtubricotta• 250gtubmascarpone• 400gwhitechocolate• 150gpistachios,lightly

toastedandchopped

Raspberrycoulis• 250graspberries(freshor

frozen)• ¼cupsugar• ¼cupwater

Method1. Break biscuits into food

processor and pulse until you have fine crumbs.

2. Brush a little butter over sides and base of 20cm springform tin.

3. Stir remaining butter into the crumbs, tip the mixture into tin and press firmly to cover base in an even layer.

4. Cover and chill in refrigerator while making topping.

5. Break the chocolate in small pieces into a heatproof bowl.

6. Put over a pan of simmering water, then remove the pan from the heat and set aside until chocolate has melted.

Stir once or twice. Do not let chocolate get too hot or it will go stiff and grainy.

7. Remove bowl from the pan and leave to cool slightly .

8. Gently beat the cream, ricotta and mascarpone until well combined. Do not let it get too stiff.

9. Stir in the melted chocolate until the mixture is smooth.

10. Spoon the mixture on to the biscuit base and put it back into refrigerator for 4 hours or overnight .

11. When ready, remove cheesecake from tin and place on serving dish.

12. Decorate with chopped pistachios.

13. For the raspberry coulis place ingredients in a saucepan over a medium heat and gently bring to boil.

14. Reduce heat and simmer gently until sugar is dissolved.

15. Remove from heat and cool completely.

16. Transfer to a blender and puree until smooth.

18. Strain through a fine mesh sieve to remove the seeds. If too thick add a little water.

19. Serve cheesecake in slices with a drizzle of raspberry coulis.

HOME COOKSWhite chocolate and ricotta cheesecake with raspberry coulis

The Christmas spiritChristmas is a time for celebrating. And what better way to celebrate the fun season that with a cocktail or two! The Luna Bar at Palazzo Parisio, with its distinct back-to-front glittering moon (part of the signature of the late Marquis Scicluna), is the perfect spot to settle in from the not-so-cold and enjoy some of their Christmas cocktails, made with love by their charming bartenders, Lucas and Ryan. Whether you are looking for a festive lunch, or just drinks, there’s something for everyone at the Palace. If you’re not having a homemade Christmas lunch, finding the right spot can be tricky. The Baroness and her daughter Justine open their doors on Christmas Day for a perfect turkey lunch, while their à la carte menu is also available. Or ring in the New Year with an elegant meal on New Year’s Eve at the Luna.

D


Ruby sparks

Give your bubbly a Christmas twist this festive season. Elderflower liqueur, a signature of Palazzo Pariso because of its Roman roots, makes its way into this festive cocktail, which is ruby red and decorated with all things Christmas – cinnamon and Christmas stars.

Ingredients• 1shotRubyPort• ½shotElderflowerliqueur• TopwithProsecco

Method1. Pour the ruby port and elderflower

liqueur into a martini glass and top with prosecco.

Yuletide cheer

Nothing says Christmas quite like mince pies. If you’re making your own mince pies (see page 65), make a little mincemeat extra and make these delicious cocktails! Serve them with mince pies for an added bonus.

Ingredients• 2shotsBacardi8yrs• 1tbspofmincepiemix• 1shotofapplejuice

Method1. Place all of the ingredients into a bowl

and allow to steep for a few hours.2. Strain the liquid to get rid of the mince

pie mix and pour into a glass.3. Decorate with cinnamon sticks and

serve.

Yuletide cheer

Nothing says Christmas quite like mince pies. If you’re making your own mince pies (see page 65), make a little mincemeat extra and make these delicious cocktails! Serve them with mince pies for an added bonus.

Ingredients• 2shotsBacardi8yrs• 1tbspofmincepiemix• 1shotofapplejuice

Method1. Place all of the ingredients into a bowl

and allow to steep for a few hours.2. Strain the liquid to get rid of the mince

pie mix and pour into a glass.3. Decorate with cinnamon sticks and

serve.


Spiced rum sour

Any comprehensive cocktail list needs a rum sour. Golden rum with lemon juice, this classic recipe is difficult to top. But how to make it feel a little bit more like Christmas? Blue Curacao and orange juice give it a Christmas green hue and decorate with glace cherries to imitate holly berries!

Ingredients• 2shotsorangejuice• 2shotsspicedrum• ½shotBlueCuracao• ½shotsugarsyrup• ½shotlimejuice

Method1. Place all the ingredients into a shaker

and shake well with cracked ice. 2. Serve in a chilled glass.

Tangerine sgroppino

The first of the tangerines come into season just as the Christmas bells can be heard in the streets, which makes us associate tangerines with Christmas. This delicious cocktail is more like an ice cream with a kick. Tangerine sorbet mixed with vodka is Palazzo Parisio’s Christmassy take on the Italian sgroppino.

Ingredients• 2partstangerinesorbet• 1partvodka

Method1. Simply whizz together the tangerine

sorbet and the vodka in a food processor and pour into a glass decorated with sugared grapes and baby tangerines.

2. To give this cocktail an extra something special make your own tangerine sorbet. Chill 3 cups of strained tangerine juice with ¼ cup sugar and 1 tbsp lemon juice. Chill until cold and then place in an ice cream machine, according to the manufacturer’s instructions until frozen. D


Eggnog

This traditional Christmas drink is most famous in Canada and the USA, drunk at Thanksgiving and Christmas. The Christmas flavour comes from the nutmeg and the brandy and the frothy texture from the beaten eggs. Let it snow, let it snow, let it snow!

Ingredients• 2beateneggs• 3tbspsugar• 2tspvanillaextract• 120mlfullfatmilk• 40mlbrandy• Sprinkleofnutmeg

Method1. In the bowl of a stand mixer, beat the

egg yolks until they lighten in colour. 2. Gradually add 2 tbsp sugar and

continue to beat until it is completely dissolved.

3. Add the milk, brandy and nutmeg and stir to combine.

4. Place the egg whites in the bowl of a stand mixer and beat to soft peaks.

5. With the mixer still running gradually add 1 tbsp of sugar and beat until stiff peaks form.

6. Whisk the egg whites into the mixture. Chill and serve.

Hugo

Okay, okay… so this one isn’t that Christmassy! However this is a signature cocktail Palazzo Parisio have made for a while. Bold, beautiful and elegant, this cocktail just refused to be left out of the party! Take a popular mojito, chop and change to make it more elegant and there you have it… the embodiment of Palazzo Parisio.

Ingredients• 1shotElderflowerliqueur• Topwithprosecco• Garnishwithslicedredapple,

freshmintandlime

Method1. Put a shot of Elderflower

liqueur into a large wine glass.2. Top with sliced apples, sliced

limes and fresh mint and lots of ice.

3. Fill the rest of the glass with prosecco.

PalazzoParisioPjazza Vittorja,Naxxar.Tel: Tel: 2141 2461 - ext.2

www.facebook.com/palazzoparisio


Once in their prime, they are harvested and passed on to the winemaker, who whilst respecting and protecting the strong bond created between grape and earth and without being too imposing, employs his skills to encourage the natural flavour precursors innate within the grape to flourish into… PRIMUS.

In 2006, the Marsovin Winery felt that the local wine industry ought to be given a premium level wine made from indigenous red grape – Ġellewża. Through intuitive experimentation and by virtue of chance, Primus was created, the first Imqadded Ta’ Malta wine ever produced in Malta. The process is similar to that of an Amarone Della Valpolicella except that the grapes are sun dried after harvest rather than cold dried. The grapes are hand-picked just as they reach full ripeness in September, then they are left untouched in grape crates to sun dry on the winery’s roof. During this time, the grapes are naturally dehydrated by the ele-ments, adding to the concentration of aromas, sugars and acids in the juice. Tempera-tures in September are still high in Malta between 25 to 35° C, so the sun drying period is relatively short,

ranging between 2-3 weeks, de-pending on the variety. The Syrah (40% of the blend) generally dries faster than the Ġellewża due to the difference in size and thickness of grape skin. Around the beginning of October the grapes are softly

pressed, and left to ferment slowly in temperature controlled stainless steel tanks. Grape skins float to the top of the tanks hence a daily pump over is car-

ried out to for the juice to extract the natural flavour compounds found in the skins. The resulting wine is transferred into 225-litre new French oak barrels and left to rest and mature at the Marsovin Cellars for a period of 17 months.

The Ġellewża variety comes from 30-year-old vines situated in the quaint village of Mgarr where soil is clay based. The Shiraz on the other hand comes from Siggiewi, where the soil is based on a mix of clay, sand and lime soil. The classification in the D.O.K

A Flagship for Maltese wineMaltese native Ġellewża grapes make themselves at home in the land where they grow and allow themselves to be guided by the caring hands of the viticulturist.


protocol for this wine is ‘Imqadded Ta’ Malta’. This may be used exclusively for wines made from grapes that have undergone a drying process, in whole or in part, on the vine or after harvest, resulting in the concentration of grape sugars to a minimum natural alcoholic strength of 13.5% vol.

Primus is a deeply concentrated ruby-purple coloured wine displaying distinct tears with intense aromas of dried fruits and amarena cherries, marry-ing well with new oak barrel flavours of vanilla, cin-namon and nutmeg leaving a very pleasant lingering off dry finish. When dining one must make sure that the right food is chosen to compliment Primus’ strong character. This wine is best paired with beef, game and stews such as beefsteak, horse meat, lamb, veal, rabbit, wild boar and deer. Primus also works well with strongly flavoured, sharp and very ripe cheeses. A few suggestions include the dried Provo-lone Piccante, Artisanal Pecorino Romano, Gorgon-zola Naturale, which is the intense, aged version of Gorgonzola and Parmigiano Reggiano, the king of cheeses.

Primus was created to represent the first Premium Maltese wine to be produced from the indigenous grape variety, Ġellewża. To date, no premium Mal-tese Wine has ever been produced with Ġellewża. The aim of this concept is to raise the standard of the indigenous variety. This wine proves that when Ġellewża is dried after harvesting it can produce a wine of significant character and body. With this wine, the Maltese and foreign wine drinker has a brand that they can be very proud of, and truly call it a flagship for Maltese wine of premium international standards.

This wine is available for sale from the Marsovin Cellars and from all leading retail and restaurant outlets. For more info contact 23662455 or [email protected]

ARKADIA FOOD STORE PORTOMASO

2138 2333

Roquefort AOCside-by-side with a dollop of honey

Basque Ossau-Iraty Chèvre d’Argentalcomplemented by a cherry, plum and cumin jam

pairs perfectly with fig marmalade

3 year-old ParmigianoComté with some pineapple jam

Brie with truffles

CREATE AN IMPRESSIVE CHEESE

BOARDIf you’re looking to create an impressive cheese board to impress

family and friends, look no further than Zammeats

gourmet today 19October 2014

Luce della Vite is at once the most contemporary and most traditional of wine estates. It is composed of many seemingly opposing elements kept in perfect balance – Old World and New World, terroir and technique, historic and modern are combined to create wines of exceptional quality and longevity.From its inception, Luce was an innovative wine and the first ever produced in Montalcino by blending Merlot and Sangiovese grapes. The use of non-indigenous varietals may not seem unusual today, but ten years ago the idea was viewed as radical in a region known

and revered for its Brunello di Montalcin. Today, the estate produces three wines: Luce, Lucente, and Luce Brunello di Montalcino and wholly owned by the Frescobaldi family, with Lamberto as the winemaker. For Lamberto, Luce is a melding of his family’s 700-year history of making wine and his decidedly modern perspective. “Luce has a very distinct identity for me,” says Lamberto. “Although it is connected to my family’s traditions, Luce is a wine and an idea all its own.

Imported by Charles Grech & Co. Ltd, Valley Road, B’Kara

Take your pick from the World of WinesThe World of Wines shop at Blue Harbour, Ta’ Xbiex marina, is Malta’s first wine boutique that promises the most prominent world class wine brands that are locally available from a various number of dedicated importers. The wines of Palladino, Zonin, Masi, Gaja, Frescobaldi, Luce, Antinori, Banfi, Buondi Santi, Donna Chiara and Donnafugata are just a part of extensive Italian portfolio. Bordeaux and Burgundy Grand Cru are being literally cascaded down to many rarely known ‘village’ wine appellations. The choice of Champagne is spread over by large selection of greatest names and formats that currently go up to six litres (8 bottles).

Charles Grech & Co. Ltd., Valley Road, B’Kara Tel: 2131 5064

Luce – Tenuta Luce della Vite (95 points, Wine Spectator) Toscana, Italy


The Best Italian Wine Awards (BIWA) conceived by Luca Gardini, Best Sommelier of the World WSA 2010, and Andrea Grignaffini, food and wine expert and Creative Director of the magazine Spirito di Vino, put Barolo DOCG 2010 PARAFADA into their list of the 50 best Italian wines.

The list is compiled by experts and opinion leaders of the Italian and International wine scene.

More than 250 Italian wine labels are blind-tasted and voted by the judges: Tim Atkin (London), Wine Writer and Master of Wine; Raoul Salama (Paris), Aca-demic at the Bordeaux Enology Department and pro-fessional journalist; Christy Canterbury (New York), journalist and Master of Wine; Daniele Cernilli, journalist and founding member of the prestigious magazine Gambero Rosso; Antonio Paolini, wine expert and journalist and Pier Bergonzi, journalist and wine expert. Charles Grech & Co. Ltd, Valley Road, B’Kara T: 2144-4400

BAROLO DOCG 2010 PARAFADA one of the 50 best Italian wines

Charles Grech Introduces Mangiacane Fine Tuscan winesCharles Grech have added Mangiacane to their list of fine Tuscan wines.

Nestled in the heart of the winemaking region of Chianti Classico, Villa Mangiacane is a mag-nificent 15th century villa built by the Machiavelli family, bearing the unmistakable hand

of the Renaissance master, Michelangelo. Lo-cated just 12km south of Florence, Mangiacane is set within 600 acres of flourishing vineyards and olive groves. Apart from its famous Super Tuscan wine called ‘Aleah’, Mangiacane Chianti Classico and Chianti Classico Reserva are highly recog-nised amongst Tuscan wine aficionados. Along with Villa Mangiacane, Charles Grech Tuscan wine portfolio continues with Castello d’Albola, Patrizio Montalcino, Marchesi de Frescobaldi and Luce della Vite.Exclusively imported by Charles Grech & CO. Ltd., Valley Road, B’Kara T: 2144-4400

The finest red now on the best greens

We share the same etiquette.

Exclusively imported by Charles Grech & Co. Ltd., Valley Road, B’Kara. Tel: 2144 4400


“Making a great cognac is easy. All you need is a great-grandfather, a grandfather and a father who have done it before you.”- Cyril Camus, the fifth generation of the Camus Family

Winegrowers ever since the foundation of their House over 150 years ago, the Camus family has always had a passion for elegant and distinctive Cognacs. The Camus family home, Le Plessis – nestled right in the heart of the Borderies cru and

surrounded by 180 hectares of their own vineyards - re-flects this unwavering commitment to the land. Ranking in fifth position worldwide today, CAMUS is the largest Cognac House to remain independent and family-owned for five generations.

The elegance of a smooth aromatic style The CAMUS style can be defined as a continuous quest

to find the subtle aromas that best pay tribute to the terroir of the appellation. Distillation on the lees exclu-sively in small (25 hl) pot stills is preferred, to allow each eau-de-vie to release the quintessence of its character before spending a number of years in seasoned oak casks, whose delicate tannins will mellow the aromas. Created from a careful selection of crus in the appella-tion, ELEGANCE is the beating heart of the CAMUS range of Cognacs as it is the perfect illustration of “Living Tradition” – respecting the knowledge inherited from the past, preserving it, living it with passion, and enrich-ing it before passing it on.

Cyril Camus was recently in Malta hosting various events.

Cognac Camus: the spirit of living tradition

NM Arrigo Ltd is the distributor of Cognac Camus. For more information contact 21223755/21225039Email: [email protected]

Alexander Arrigo with Cyril Camus

Patrick Lieger - The cellar master

Cyril Camus and his father Jean Paul Camus Le Plessis – Home of the Camus Family

Discover Poggio Verde and other Wines on principepallavicini.comfacebook.com/principepallavicini

[email protected]

MARCO VELLA WINES LTD.“Heritage Cultured in a Glass”

Vinarte Gallery50, Main Street

Zebbug

Tel: (00356) 21446558Mob: (00356) 79703419

Principe Pallavicini Poggio Verde 2013 - Winner “Tre Bicchieri Gambero Rosso” - Vini d’Italia 2015

Make use of our free packaging & hamper delivery service!

www.savina.com.mt • Enquiries: 2156 2236 • 7956 2236

ChristmasMay the warmth of

be with you!

Dwejra Hamper

The Gift of Good Taste


Since the opening of the Lord Chambray brewery, its doors have always been open to people wish-ing to see just how a craft beer is made. A new

concept to the Maltese Islands, the making of a craft beer is undoubtedly of interest to beer fans and tours within the brewery will show how the beer is produced using high quality raw materials and the chance to taste the final product.

The brewery is spread over 300 square metres and hosts a small brewpub at the entrance, sell-ing the beers and proper beer glasses.

Lord Chambray will also be participating in the Christmas market, during which the brew-ery will be open for tours and LC beers will be available on tap outside in the square and inside the brewpub. A local artist, Lampuki Arts’ Paolo Giordanella, will also be in attendance and selling his creations, one of which is the set of silver plated ‘Bottle Cap Cuf-flinks’, which he produced in collaboration with Lord Chambray.

In the spirit of Christmas, Lord Chambray will be offering the perfect gift for the passionate craft beer enthusiast. The TeKu is the first universal beer glass that allows every type of beer to be tasted to perfection. Its particular shape enhances the aromas and tastes and is a valuable companion for brewers, beer tasters, or simply beer lovers.

Lord Chambray’s San Blas - English IPA won the Honorable Mention during the third Brussels Beer Challenge, which took place on 31 October and November 1 and 2 in Leuven.

The festive season at Lord Chambray’s brewery

Lord ChambrayGozitano Agricultural Village, Mgarr Road, Xewkija, GozoTel: 21554324Email: [email protected]: www.lordchambray.com.mt

You can also find us on facebook

photography by ray attard

Gifts that are good enough to eat!

What could be nicer than receiving a home made Christmas gift, and an edible one too! It shows that you really care as you have taken the time and trouble to prepare something special for friends and family. Here I have given you a choice of recipes showing how to prepare some goodies. Wrap in Christmas bags or boxes with suitable ribbons and bows, and show them you really care! D


Makes 25

Ingredients• 175gicingsugar• 125galmonds–finelyground• 3largefreerangeeggwhites• 75gcastersugar• Pinchofsalt• 1tsplemonjuice• Filling• 150gbutter,softened• 75gicingsugar,sifted• Flavouringofyourchoice

Youwillneedapipingbagandplainnozzleandsomegreaseproofpaperplacedon2largebakingtrays

Method1. Pre-heat oven 160°C.2. Whizz icing sugar and ground almonds to a very fine

mixture. Sift into a large bowl and discard any almond pieces that remain in the sieve. (You can whizz mixture again to make finer).

3. Whisk egg whites with a pinch of salt to soft peaks, then gradually whisk in the caster sugar until thick and glossy.

4. Add lemon juice and flavouring. They are good plain, but you could add some flavouring and the corresponding colour like lemon/yellow, green/peppermint, pink/raspberry (chocolate and coffee need 1 tablespoon icing sugar replaced by 1 tablespoon cocoa or fine coffee powder.)

5. Fold half the almond and icing sugar into the meringue with a spatula or large metal spoon, mix well and then add the remaining half and fold mixture until is shiny and has a ribbon-like consistency as it falls from the spatula.

6. Spoon into a piping bag fitted with a 1cm plain nozzle. Line 2 baking sheets with baking paper (greaseproof paper).

7. Pipe small rounds of the macaroon mixture about 3cm across onto the baking sheets. Give the baking sheet a sharp tap on your work surface to ensure a good ‘foot’.

8. Leave to stand at room temperature for 15-30 mins to form a slight skin. This is important, you should be able to touch them lightly without any mixture sticking to your finger.

9. Bake 15 mins and then turn off oven and leave macaroons to ‘dry out’.

10. To make the filling, beat the softened butter until light and fluffy, then beat in the icing sugar and add the flavouring of your choice. Use to sandwich pairs of macaroons together.

11. These need to be carefully placed side by side in suitable gift boxes.

Macaroons


Makes approx. 16

Ingredients• 110gwalnutsorpecans• 6tbspcocoapowder• 200–250gpitteddates• 1tbspvanillaextract• 120gdarkchocolate

Method1. Place the nuts and cocoa powder into

a processor and blitz until the mixture resembles breadcrumbs.

2. Add the dates and vanilla and blitz until the mixture starts to stick to itself slightly.

3. Divide the mixture into balls, using a measuring spoon then giving them a ‘base’.

4. Place these onto a greaseproof paper lined baking tray and freeze for about 5 to 10 mins.

5. Meanwhile melt the chocolate in a small bowl placed over simmering water, stiring all the time.

6. With the help of a small spoon and fork, roll each semi-frozen ball in the chocolate. Tap off the excess chocolate and place onto a greaseproof paper lined tray.

7. Continue until all chocolate kisses are coated.8. Allow to set in a cool place. Place in small

paper cases and place them in small gift boxes.

Make 12 large or 24 small fruits

You will need food colouring, a couple of fine paint brushes, pure alcohol (vodka will do), some sugar, a fine grater, some whole cloves, toothpicks

Ingredients• 100galmonds• 100gicingsugar• 1eggwhite• 1tspbrandy

Method1. In a processor whizz the almonds till finely

ground, add the icing sugar, whizz again then while still whizzing, add the egg white and brandy.

2. Continue till it all comes together in a ‘ball’. 3. Take out and knead a while till soft and

smooth. It is now ready to use for your ‘fruits’.

4. Keep a bowl of fresh fruit in front of you for guidance, and taking a small ball of marzipan roll into a shapes of a lemon, orange, tangerine, fig, apple, strawberry, banana, pomegranate etc, adding the appropriate food colour and mixing well before shaping the fruit.

5. With a fine paintbrush, colour the fruits carefully with strokes, - the brush should be fairly ‘dry’. Mix colours as you go along, using toothpicks to get a small bit of paint out and mix the colours on a plate, diluting with pure alcohol if necessary.

6. For ‘stems’ use whole cloves accordingly and for leaves colour some marzipan green. Roll strawberries in sugar and roll oranges and lemons against a fine grater.

7. When all painted, leave to dry and then place in a suitable gift box. These ‘fruits’ are very edible!

Chocolate kisses

Marzipan fruit

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Makes approx 24

Ingredients• 50gbutter• 225ghoney• 2tbspmilk• 325gplainflourwithalittlemoreforrolling• 1tspbicarbonateofsoda• 1tbspcocoapowder• 2tbspcornflour• 2tspcinnamon• 2tspginger

Forgarnish• 1tbspicingsugar• 1tbspcastersugar• ½tspcornflour• 25gbutter,melted• 100gplainchocolate

Youwillalsoneed5cm(2in)cookiecutters

Method1. Put the butter, honey and milk in a pan and

bring slowly to the boil. 2. In a large bowl, sift the remaining biscuit

ingredients together. 3. Remove the pan from the heat, add to the

sifted mixture and stir until smooth. Cover with plastic film and leave until cool enough to handle.

4. Preheat the oven to 180°C. Line two baking trays with greaseproof paper or cooking mats.

5. Sprinkle the dough with some flour, and knead on a floured surface till smooth.

6. Roll out to 1 cm ( ½ in) thickness. 7. Stamp out shapes with 5 cm (2in) cookie

cutters. 8. Arrange on the trays, and bake for 10 mins

until risen, but still soft inside.9. Meanwhile, for the decoration, sift together

the sugars and corn flour and melt the butter.

10. Remove the biscuits from the oven, allow to settle one minute, then put half on one rack, and brush the tops with the melted butter. Sift over the sugar mixture and leave to set.

11. Melt the chocolate in a bowl over a pan of simmering water, and set another rack with the other half of the biscuits over a tray.

12. Spoon the melted chocolate over these, coating the tops and sides. Leave to set. These biscuits can be stored and given in a suitable airtight tin.

Lebkuben - German Christmas biscuits

KrustiniMakes approx 24

Ingredients• 350gplainflour,sifted• 1tspofbakingpowder• 150gsugar• 75gmargarineorbutter,at

roomtemperature• 50galmondsorhazlenutsor

amixtureofboth,roastedandcoarselychopped

• 50candiedpeelorglacecherries,finelychopped

• Pinchofnutmeg• 1tspvanillaessence• Somegratedtangerinelemon

andorangepeel• 3eggsbeaten

Method1. Place the sifted flour and

baking powder in a large bowl.

2. Add the margarine, cut up into small pieces, and work into the flour, either by hand or in a blender, until the mixture resembles breadcrumbs.

3. Add the sugar, nutmeg and grated peel, mix well then add the beaten eggs and vanilla.

4. Finally stir in the chopped nuts, candied peel or glace cherries; you should have a soft dough.

5. Form two long loaves and place onto a floured baking sheet.

6. Bake in preheated moderate oven 180°C for approximately 30 mins until golden brown.

7. Remove from the oven and allow them to cool.

8. When the “loaves” are cold, cut them into thin slices with a very sharp knife. place these thin slices on a baking tray and put them back into a preheated slow oven this time 150°C for approximately 45 mins until they are brown and crisp.

9. Allow them to cool, then put them into long see-through gift bags tying with Christmas ribbon.


THE LAWN COMPANY LIMITED

Find us on Facebook:The Lawn Malta

E-mail: [email protected]: www.lawnmalta.com Tel / Fax: + 356 21 380639 Mobile: + 356 99470926AVAILABLE ONLY FROM SELECTED OUTLETS.

For good cheer

The festive season brings with it lots of your favourite tipple and though it doesn’t seem to be getting any colder, a warm drink still makes it feel more like Christmas.

Mulled Wine

Makes 75ml

Ingredients• 300mlwater• 100gsugar• 4cloves• 5cmcinnamonstick• 2lemons,thinlysliced• 1bottleBurgundyorclaret• 1orangethinlysliced

Method1. Put the water, sugar and spice in a large

saucepan and bring to the boil. 2. Remove from the heat and stir in the

lemons. 3. Leave to stand for 10 mins.4. Add the wine and heat through without

boiling. 5. Strain into heated punch bowl or another

pot. 6. Add the orange slices and serve hot.

Get some more of Pippa Mattei’s festive recipes in her book Pippa’s Festa. They also make great Christmas gifts with recipes for different occasions throughout the year.


To get in the Christmas spirit, you might want to read some festive literature, listen to some carols or decorate your tree. But there surely is no better way to gear up your Christmas spirit than to visit Ellul’s Wines & Spirits.

Whether you’re looking for something like fine Pernigotti Chocolates or a vast range of Walker’s Luxurious range of biscuits and cakes or some Jules Destrooper – the leading name for Belgian Biscuits with some added finesse –Ellul’s have it all.

And why not compliment these goodies with one of their supreme single malt whiskies – Laphroaig, Ma-callan, Strathisla, Glenlivet, The Dalmore or maybe one of their blended whiskies such as The Famous Grouse, Ballantines and Chivas Regal or one of our liquors such as Averna or Jager Meister, which sit on the beautiful rustic red shelving within the shop? You name it, they have it.

Something extra special is also in store for wine

lovers. Be it a crisp Chablis J. Moreau, a subtle Pascal Jolivet Sancerre, a super Bordeaux Wine or a bottle of Hugel from Alsace. Or per-haps a Fontana Fredda Barolo from Piemonte or a Chianti Ruffino from Tuscany, a Tasca D’Almerita from Sicily or maybe a new world wine such as one of the top New Zealand

wines produced by Villa Maria. With a selection of over 500 wines, 250 blended Scotch whiskey and Mald whiskey and a 16-bottle enomatic, Ellul’s Wine & Spirits can certainly provide the Christmas spirits!

Christmas cards will begin arriving soon but tell your loved ones how you really feel with a personal-ised Ellul hamper. Nothing will quite get the festive mood going like a selection of gifts from Ellul Wine and Spirits.

Also on offer are a fantastic range of cigars and bubbly – so pop that Bollinger cork the Ellul way when the clock strikes twelve. Merry Christmas and a Happy New Year!

The festive season the Ellul way


Ellul Wines and Spirits152, St Lucia Street, Valletta.Tel: 21224980Email: [email protected]

You can also find us on facebook: EllulWinesAndSpirits

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The sleepy little village of Dingli is not exactly a tourist hub. For those looking to slow their pace, it makes for a perfect little jaunt along the cliffs and its quiet streets.

Ten months ago, things were set to change. Diar il-Bniet, a farm-to-table establishment that combines the fruits of 180 tumuli of land, the drive of a family business and a commitment to keeping culinary traditions alive, opened to stellar reviews. Owner Dorianne Kurtcu talks us through the history of the restaurant and farm shop, which began life as a private farmhouse and has been meticulously restored.

Dorianne’s family has owned the land, on the edge of the village, since the 1850s. It is worked today by members of her family and everything it produces finds its way, in some shape or form, to the beautifully

kept farmhouse in the village core. The fat of the land is particularly plentiful in this neck of the woods, with the estate producing fruit, vegetables, livestock and honey.

Diar il-Bniet has cultivated a strong following, partly because locals too can find a whole world of traditional, often forgotten, flavours that make up their food culture. Travelers enjoy tasting authentic Maltese food but younger locals, who may not remember all that much of the older generation’s cooking, are able to discover just how their ancestors, recent and distant, ate.

And they have plenty to discover too. The seasonal menu ensures that only freshest produce takes centre stage. The farm shop contains a colourful variety of preserves, jams, pickled products, bakes, wines and a

Diar il-Bniet celebrates its first ChristmasAlmost a year ago Diar il-Bniet started packaging and selling produce made from their own fields from their outlet in Dingli. RACHEL AGIUS finds some great, local Christmas gifts to celebrate their very first Christmas


Diar il-Bniet celebrates its first Christmas

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Find us on facebook: diarilbniet

gorgeous first press olive oil that makes a wonderful accompaniment to the most simple and the most extravagant meals alike.

The refrigerated section holds its own wonders, including traditionally pre-pared olives, cheeses and slabs of rich handmade chocolate in a variety of fla-vours. The dessert section is similarly well stocked, with fruit tarts and pud-dings rubbing shoulders with a helwa tat-Tork gateaux and other delicacies you’d be hard pressed to find elsewhere.

With the festive season just around the corner, Diar il-Bniet is gearing itself up for a busy Christmas period. This year’s harvest, Dorianne reports, has been good, which is why some items are being produced in larger quantities. Several shelves groan under the weight of jams of every colour, from peach to prickly pear to mulberry – a veritable cornucopia of spreadable delight. Traditional treats like honey rings and almond biscuits are made in-house and six different wines are also available, the grapes also grown on the Diar il-Bniet estate.

It’s important to remember though that Diar il-Bniet is not just a pretty face. They take sustainability seri-ously – it is, after all, their livelihood. Repurposed ma-terials have been used on the premises, cutting down on waste and finding uses for discarded materials at the same time, giving the place an authentic, rustic feel. All their products are packaged in recyclable materials, so you can take home as much as your arms can carry

without feeling bad for the environment. It is a constant battle, fighting the temptation to say

‘one of everything, please’, and we’re sure your foodie friends will feel the same way. This is why Diar il-Bniet, celebrating their first Christmas, are offering an impressive collection of hampers, containing various combinations of products and gifts.

They’ve teamed up with local artisans to bring cus-tomers wonderful olive wood gifts, turned by hand to create beautiful – and functional – works of art.

Any kind of food lover will find the perfect gift in the farm shop. Sweet or savoury, packed with preserves or filled with fresh delights, you’ll find something to suit any taste. And if one of the pre-made hampers doesn’t quite hit the spot, Diar il-Bniet offers a pick-you-own

option, where you can choose the contents and even the packaging of your personalized presents. With a range beginning from just €15 for a mulled wine set (which includes the wine and all the dried fruits that go with it) to the aptly titled ‘Eat, Drink and Be Merry’ hamper at €80, there is something to suit every budget.

Another way to enjoy Diar il-Bniet’s offerings through the festive period is by reserving a place at the Christ-mas and New Year’s lunches. For Christmas, they’ve organized a set menu that focuses on traditional recipes that include turkey, pork and seasonal sweets, while they plan to ring in the New Year with a more ‘fine dining’ take on local cuisine. Given the rave re-views, it would be wise to book well in advance or risk losing your seat to one of their many fans.

Diar il-Bniet has brought an ancient concept into the modern age. Just like nothing went to waste when people grew their own food, in times gone by, this little gastronomical haven in Dingli is reacquainting people with the simple joys of using every bit of nature’s gifts to create satisfying, tasty and traditional food and wine.

Diar il-Bniet121, Main Street, DingliTel: 2762 0727Email: [email protected]


Christmas has come to Naxxar and Razzle Dazzle has all the right items to make this festive season a memorable one. Whether you are looking for crock-ery and home decorations to put you and your family into a festive mood, or searching for the perfect gift, GreenGate products, available at Razzle Dazzle, will surely fit the bill.

Making everyday moments special is at the heart of what drives the Razzle Dazzle team. Their range

includes beautifully desgined stoneware, quilts, cushions and home accessories which add that extra special touch to home interiors. The GreenGate philosophy is to cherish every moment and make the most of the simple things in life, which are all too often taken for granted.

Visit Razzle Dazzle in Naxxar for a shopping expi-ence with a difference that will make your Christmas season that little bit more special.

Making the festive season that little more special

Razzle Dazzle4 Toni Bajada Square, Naxxar.Tel: 79886000Email: [email protected]

Find us on Facebook - Razzle Dazzle


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Christmas for food loversChristmas is all about indulgent feasts, with delicious food spreads displayed on wonderful table set-tings.

At La Coccinella you will be sure to find the very best in quality gourmet ingredients all year round.

Their gourmet range is a little ha-ven for the ultimate foodie – bold cheeses, cured meats, extra virgin olive oils, patés, truffle-flavoured pasta, vincotto, aged balsamic vinegar, organic wines, limoncello from Sorrento, artisanal panettone and organic teas.

Whether you are looking for a individual gift or a more indulgent hamper, La Coccinella is the per-fect spot to make that bespoke gift that truly comes from the heart. A delicious treasure chest of goodies individually made to suit different tastes and budgets.

Wine lovers will want for nothing at La Coccinella with a selection of organic wines as well as wine glasses, decanters, corkscrews and other wine-lover must-haves. If you like to keep that special set of glasses for occasions, check out the elegant range of mouth-blown crystal at giveaway prices.

If you’re looking for a gift that would look great in the house, then why not check out their candle holders and quirky glass pieces?

Don’t stress with last-minute shopping. La Coccinella is happy to help you choose the perfect gift and offers free packaging and delivery for your personalised gifts. Some terms and conditions apply.

La Coccinella65 Main streetSan GiljanTel: 27563031

Find us on Facebook - www.facebook.com/LaCoccinellaMalta


A concept outlet just off the main square of the quaint village centre of Attard is attracting a number of shoppers seeking the special gourmet or gift for Christmas.

Stefania’s Sweet Boutique is an interesting combina-tion of specialised confectionery, clothes boutique and art gallery at 13, Triq Sant’ Anna in Attard.

Following in the footsteps of their own Colonial Store in St Paul’s Street, Valletta, Stefania’s now uses the same concept to attract a new set of people living in the heart of Attard that are looking for those spe-cial local and Sicilian treats.

Stefania’s specialisies in Sicilian and southern Italian food with a new section of Puglia gourmet, including taralli alle olive, al sesame e caserecci, grissini pug-liesi, intorchiate dolci, fusilli e orecchiette casecericci and spaghetti al pepperencino. These are in addition to the various Sicilian food products, consisting of crema mandorla, crema pistachio, biscotti intergali, anelli al burro e miele, biscotti all’ arancia, al latte and a wider array of liquors and wines. Stefania’s also has the best of Sicilian patisserie and confectionery dur-

ing the weekend with cannoli and cassata siciliana. Stefania’s Sweet Boutique has added to the revival of

the village core, with many people visiting the shop in the early morning of weekdays and later at the week-end for pastizzi and cannoli. The atmosphere around the shop is friendly, with owners Stefania and Simon Vella happy to take you on a tour of the shop to find the items you are looking for.

The art gallery on the first floor adds a touch of cul-ture to your shopping experience with exhibitions by

Maltese artists. Stefania and Simon have added a new dimension to retailing in Malta with an experience that takes you back in time, before department stores and online shopping, when intimate service was the order of the day.

Re-introducing intimate gourmet shopping in the village

Stefania’s Sweet Boutique13 Triq Sant’ Anna Attard ATD 1340Tel: 21424864 Mob: 79681229

Find us on Facebook - Stefania’s


With the festive season approaching, we know that your pile of dirty dishes is only going to increase. Fairy Platinum offers some tips for making dish cleanup a little easier when hand washing your dishes.1. Get the cleanest of clean. Wash simple glasses and

flatware first, and save the dirtiest pots and pans for last. This cleanest-to-dirtiest order helps keep

grease and other residue from making a mess of your kitchen sink.

2. Don’t go scrub crazy. Let a powerful washing up liquid like Fairy Platinum do most of the work for you. To finish the job on heavy metal and untreated pots and pans, try a scouring pad. But for ceramic, glass, aluminium, enameled or non-stick pots and pans, reach for a less-abra-sive nylon-mesh pad.

3. Waterline woes. When glass vases and pitchers develop water lines or hard-water spots, try rub-bing the line with a lemon half with the seeds removed. If the waterline remains, soak the glass overnight in a bath of white vin-egar and water, then hand wash.

4. Uncloud crystal. Because crystal is softer than glass, its surface is easier to scratch. And crystal pieces cannot withstand extreme temperatures, so don’t put them

in the dishwasher. Your best bet for maintaining their sparkle is to line your sink with a towel and gently wash crystal with dishwashing liquid and warm water.

Fairy Platinum gives you the confidence to cook anything you like. On top of cutting through the

toughest grease, it even removes the hidden grease from your machine, making your dishes and dish-washer sparkle.

Cut through the tough festive grease

A Magnificent Collection

of our F inest Specialities

and Delights

W ith over 100 Christmas hampers to choose from, we’re sure we have the right one for your friends, family or corporate clients. Customised hampers may also be prepared to order. There’s a hamper to suit every budget.

starting from€28

V iew our Full Rangewww.christmashampers.com.mt

Foo d Ltd

Christmas Hamperscollection 2014

Free Delivery on all orders over €25.00


How to place your order1. Visit Our Christmas Shop: Attard & Co. Ltd. Canter Business Centre, Patri Felicjan Bilocca Street, Marsa. (Next to Trinity Church)or Visit Our Wine & Gourmet Shop: Sistina Wine & Co, 188, The Strand, Gzira. (Opposite Manoel Island)

2. Order Online: www.christmashampers.com.mt

3. Order by phone on: 2569 2801/2131 4161

4. Order by e-mail: [email protected]

A Magnificent Collection

of our F inest Specialities

and Delights

W ith over 100 Christmas hampers to choose from, we’re sure we have the right one for your friends, family or corporate clients. Customised hampers may also be prepared to order. There’s a hamper to suit every budget.

starting from€28


Foo d Ltd

Christmas Hamperscollection 2014

Free Delivery on all orders over €25.00


How to place your order1. Visit Our Christmas Shop: Attard & Co. Ltd. Canter Business Centre, Patri Felicjan Bilocca Street, Marsa. (Next to Trinity Church)or Visit Our Wine & Gourmet Shop: Sistina Wine & Co, 188, The Strand, Gzira. (Opposite Manoel Island)

2. Order Online: www.christmashampers.com.mt

3. Order by phone on: 2569 2801/2131 4161

4. Order by e-mail: [email protected]

A gift hamper unlike any other!If you are looking to delight a friend or thank a client with a special gift that will be appreciated long after it is received, we can provide you with a distinctive collection of genuinely extraordinary hampers and gifts, each guaranteed to offer

you the outstanding quality, unrivalled presentation and excellent value that you expect from us.

Please contact us for our brochure or more information

14 Portomaso, St Julians | phone: 2138 9898 | email: [email protected] | www.clelandsouchet.com | clelandsouchet

A gift hamper unlike any other!If you are looking to delight a friend or thank a client with a special gift that will be appreciated long after it is received, we can provide you with a distinctive collection of genuinely extraordinary hampers and gifts, each guaranteed to offer

you the outstanding quality, unrivalled presentation and excellent value that you expect from us.

Please contact us for our brochure or more information

14 Portomaso, St Julians | phone: 2138 9898 | email: [email protected] | www.clelandsouchet.com | clelandsouchet

December 201446 Christmas gift ideas

Find us on Facebook:HomeMadeSeasonalChutneys

Find us on Facebook

Earth offerings – Mario Refalo Flat 17, Teal Court Santa Venera Street, MsidaEmail: [email protected]

GoodiesTel:21497800 / 79497800 Email: [email protected]

Dical HouseTriq San Anton Abbati, Mosta. Tel: 21424600/1Email: [email protected]: www.dicalhouse.com

Christmas gift ideas!Christmas is right around the corner and everyone is shopping, shopping, shopping!

Gourmet TODAY have made a Christmas list this year – some of our favourite items that will make great gifts or rewards to yourself for getting your shopping done so quickly!

An angel from aboveA unique masterpiece from the chocolate collection at Amorino is an adorable Amorino Angel made of 70% high quality cocoa and presented in an elegant ribbon adorned box. A lovely gift!

Gifts from the earthChristmas Carols are around us once again, but the thought of what gift to give is heavy on our minds. A hamper is an excellent way to avoid the holiday shopping rush and buy a really unique Christmas gift. Unique wicker baskets containing three delicious homemade chutneys and a homemade spice mix are guaranteed to please people from all walks of life.

Get a goodie hamperGoodies have the right hamper for you! They can be tailor-made to suit your requirements and start from as little as €10 and can include gluten-free and no added sugar products.Some top brands include the Galbusera, ICAM and Gianpaoli amongst others.

Gifts of indulgenceAdd a flicker of pleasure to this festive period. Indulge in an opulent customised hamper from DICAL HOUSE in Mosta. Choose from a sumptuous selection of over 1,000 gourmet foods, including fine wines, aged cheeses, luxury confectionery and, of course, their signature chocolates and truffles. Perfect gifts for yourself or someone special.

Find us on Facebook:facebook.com/Amorinomalta

Amorino 36 Republic St., VallettaTel: 2122 5710Email: [email protected]: www.amorino.comWeb Shop: www.amorinomalta.com

47December 2014 Christmas gift ideas

Spot On Supplies Ltd. Palm Street, Paola Tel: 21668880 – 79817777 Web: www.spotonmalta.com

Talia Maggi Tel: 99457563 Email: [email protected]

Christmas HampersThe S.RAUSI TRADING Gift List 2014 includes a selection of Maltese and imported wine, spirits, confectionery items and other delicacies, which are reasonably priced and will make the perfect gift this Christmas. A delivery service is available to all parts of the island at no extra cost.

Create a feeling of warmth in your home with a collection of German-made wallpaper, starting from just €14.00 per roll. The wallpaper is resistant to sunlight and can be cleaned with a damp cloth. Check out the large variety of styles and effects.

Studio Ceramics produces a distinctive style of pottery, including tableware, kitchenware and decorative items for the home, all of which can be made to order, adding that personal touch.If you would like a glimpse of her work Talia will be at the Phoenicia Hotel in Floriana for the annual Malta’s Artisan Market held on 13 and 14 December from 11am to 6pm.

For full gift list and more info contact S. Rausi Trading Ltd. Tel: 2133 0447 • 2131 6210Web: www.srausi.com

Modern Wallpaper

Have a handmade Christmas

D

Snowdonia’s latest addition, Red Storm, a vintage Red Leicester, adds contemporary style to the festive season. The crystalline, nutty texture makes it perfect for family meals, dinner with friends or late night suppers with fine wines, so prevalent at this time of year. Available from all leading food stores.

Nectar Group of CompaniesTel: 2014 0000www.nectar.com.mt

Festive reds

Christmas is the perfect time to show your loved ones how much you care. What better way to show them than by giving them that special gift! Desirably Yours offers you that choice. From delicate handmade chocolates, truffles, truffle balls and Christmas specialities, to gift boxes that you can choose

yourself and hampers filled with home made products.

Desirably Yours 62, Manuel Magri Street, HamrunTel: 21224890 • 79296569Email: [email protected]: www.desirablyyours.comFind us on Facebook

Have a chocolately Christmas

December 201448

Sweet stocking fillersWhisk produces delicious handmade macarons using top quality ingredients. These stylish treats are available in various flavours, and are sure to impress at festive gatherings. Macarons also make great Christmas presents and stocking fillers. Check out their Facebook page for a complete list of available flavours.

Christmas gift ideas

Grech Catering Supplies Ltd. Tel: 21443545Email: [email protected]

Whisk Macarons Email: [email protected]

Vinci154 Naxxar Road, San Gwann. SGN 9030Tel: Tel: 21384800, 79993333

216, Rosa Marina Buildings, Marina Seafront, PietaTel: 2124 5954

Web: www.vincimalta.com

Vinci154 Naxxar Road, San Gwann. SGN 9030Tel: Tel: 21384800, 79993333

216, Rosa Marina Buildings, Marina Seafront, PietaTel: 2124 5954

Web: www.vincimalta.com

Decanting ChristmasThe EVE decanter, designed by Maximilian Riedel in 2008, is a tribute to the family’s matriarch, Eva Riedel. Each EVE decanter is free blown by a master glass blower in Austria and is a unique and functional work of art.The sensuous curves of Riedel’s lead crystal, mouth-blown EVE decanter are not only enticing, but functional. This design double decants your wine as it flows through its serpentine shape, making it perfect for young, full-bodied wines.EVE turns the service of wine into a theatrical performance. EVE needs to be rotated 360° to ‘charge’ the neck and allow the wine to travel around the flowing glass curves. When charging the neck, EVE emits a sound likened to the noise of a King Cobra, as air is pumped back through the wine.EVE will enhance the pleasure that comes from decanting, serving and drinking fine wines.Beautifully packaged in Riedel’s signature black and red box, the EVE decanter comes with an instructional DVD narrated by Maximilian Riedel, which explains the pouring technique and cleaning instructions. Seeing stars

Stars platter from the IVV range of handmade and mouth-blown Italian artisan glass. All IVV items are packaged in beautiful gift boxes and can be delivered straight to your door. Visit the VINCI outlets in Naxxar Road, San Gwann or Marina Seafront, Pieta to view the whole IVV collection. This particular platter is €30 and can be purchased online.

Diamonds for ChristmasDiamante bowl from the IVV range of handmade and mouth-blown Italian artisan glass. All IVV items are packaged in beautiful gift boxes and can be delivered straight to your door. Visit the VINCI outlets in Naxxar Road, San Gwann or Marina Seafront, Pieta to view the whole IVV collection. This particular bowl is €32 and can be purchased online.

Christmas Day is all about lunch with the family, and though tradition says we should eat turkey on this day, many people don’t like it. Some of Gourmet Today’s favourite butchers have compiled some of their favourite recipes that are good enough to serve as the star of Christmas Day lunch as well as some tips on roasting the perfect bird.D

...well worth living

Furniture at...

Flamingo Complex, Cannon Road, Qormi | Tel: 2279 4218/9 Fax: 2144 5983 | Email: [email protected] | http://www.flamingo.com.mt

35%Discount


Located within the Arkadia food store, Portomaso, Zammeats is a top local importer and distributor of fine foods, including Charolais, Wagyu-Kobe beef, Aberdeen Angus and other premium meats from France and Italy. It also supplies cheeses, terrines, pâtés, pâté en croûte, ham, tabboulehs, salads, pasta, confits, foie gras and much more.

Zammeats strives to maintain the highest standards; this is evident through its products – a wide array of deli-cious items that allow you to impress family and friends with sophisticated charcuterie and cheese boards, and that comprise the building blocks of your home-cooked

meals. You will be impressed by the variety to be found behind this counter where no client is left unsatisfied.

The Christmas period is the perfect time to indulge in excellent meats and cheeses, treating yourself and others to a taste of quality at a reasonable price. You could try one of our many pâtés or pâté en terrines, or perhaps our foie gras as the opening or ending to a festive meal. Moreover, Christmas is the truffle season, and Zam-meats imports white truffles from Alba, Tuscany, while also supplying various cheeses with truffles including Brillat-Savarin and Pecorino, amongst others.

Zammeats at Arkadia food store is raising the bar for

local delicatessens and surely won’t leave you disap-pointed. Pay a visit this Christmas, particularly if you are looking for some enticing additions to your festive shopping list.

Zammeats -

Zammeats Delicatessen Arkadia food store, PortomasoTel: 7940 5205Web: www.zammeats.com

Find us on Facebook - zammeats

Your one-stop shop for fine food this Christmas

GOURMET TODAY 51December 2014

cooks much more evenly if it is not stuffed. Take the bird out of the fridge before putting it in the ovenAllow the bird to come to room tem-perature before putting it in the oven. This should take a couple of hours depending on the size of your bird.

Baste the bird regularlyPlace the turkey on a sturdy rack on a roasting tray and pour turkey broth into the pan, basting drip-pings over the bird every 45 minutes. If the bird is browning to quickly, cover it in foil to protect the skin.

Allow the bird to restDon’t be a hurry to get your bird to the table. Once it comes out of the oven, allow it to rest for at least 30 minutes to allow the proteins to fi rm up and retain its juices better when being carved. In the meantime you can make the gravy.

theBUTCHER’S tip

Snow White Butcher’s in Mgarr, take all the work out of meat preparation for you. However if you’d rather do the work yourself, they offer great tips to help you along.

For more information contact Snow White Meat & Poultry MarketZebbiegh Road, Mgarr, MGR 9036, MALTATel: +356 21575346 m: +356 99475131 Email: [email protected]: www.snowwhite.com.mt

The perfect birdThe star of the show at Christmas lunch is the turkey, but this is often dry and not cooked to perfection. Follow these simple instructions for the perfect bird this Christmas.

Choosing the right birdGo for a humanely raised bird, organic if possible for the best quality of meat.

Pre-saltingThe key to a juicy bird is salt. Pat the turkey dry and sprinkle with two tablespoons of coarse salt, spreading a little into the cavity. Though this may look like a lot of salt, when the bird is sitting in the fridge it will permeate the meat and improve its waterholding ability thus making it more juicy. Leave it in the fridge, uncovered for one or two days.

Don’t stuff the birdStuffing is great, right? We definitely agree but why not cook your stuffing separately. The bird

Cooking times in a regular oven (160°C)Weight Cook time (unstuffed) Cook time (stuffed)2 – 3 kg 2 – 2.5 hours 2.25 – 2.75 hours3 – 4 kg 2.5 – 3 hours 2.75 – 3.75 hours4 – 8 kg 3 – 3.5 hours 3.37 – 4.5 hours8 – 10 kg 3.5 – 4 hours 4.5 – 5 hours10 – 11 kg 4 – 4.5 hours 5 – 5.5 hours11 – 13 kg 4.5 – 5 hours 5.5 – 6.25 hours


Prime LtdMgieret Road, Marsa. MRS 3303Tel: 21242650Email: [email protected]: www.primemalta.com

Find us on Facebook - haven.malta

Stuffed pork collar

by JamEs muscat PrimE mEat shoPs

Serves 8

Ingredients• 2kgfreshbonelessporkcollar• 100gPRIMEcookedgammon• 200gPRIMEbackbacon• 100gEdamcheese,sliced• 100gslicedfreshmushrooms• 1tspchoppedgarlic• 1tspfreshparsley• Fewleavesoffreshbasil• Pinchofrosemary• Pinchofblackpepper• 1largeonion,chopped• ½cupredwine• 1tbspoliveoil

Method1. Ask your butcher to split the boneless pork

collar ‘butterfly’ style.2. Preheat oven to 200°C.3. Layer the sliced ham, bacon, mushrooms and

cheese evenly on the meat.4. Season with garlic, parsley, basil, rosemary and

pepper.5. Wrap this joint of pork tightly in aluminum foil

and place in a baking dish. 6. Pour two cups of water in the dish and bake in

oven.7. Remove foil after 90 mins. 8. Cook onion in olive oil and add wine.9. Pour this mixture on to the pork joint. 10. Cook for a further 30 mins.

For your convenience, stuffed pork joints are available in all Prime Meat Shops located in Marsa, Mellieha, Qawra, St Paul’s Bay, Naxxar, Sliema, Tigne, Gzira, Qormi, Paola, Fgura, Zabbar, Zejtun and Ghajnsielem, Gozo. Ask our butchers for more information!Prime Meat Shops also offer a wide range of specials, prepared exculsively for the festive

season. These include stuffed turkey breast, oven ready pork joints, black Angus beef, smoked gammon, capons, lamb, rabbit, fresh veal and a variety of game, like quail, venison, duck, goose and pheasant. Check out the Prime website for recipes put together by Prime director, James Muscat, or email him directly with questions or to receive an assortment of Christmas recipes.

This joint of pork can be cooked a day in advance so as to allow for easier carving and better presentation. Save the juices and use as gravy. Serve roast potatoes with fennel seed & freshly steamed vegetables with the pork.

PRIME... where meat matters!

You can also find us on facebookWeb: www.primemalta.com

MARSA Mgieret Road, Marsa Tel: 2122 0231

GS SUPERSTORE Parish Street Naxxar Tel: 2142 4684

SHOPWISE SUPERMARKET Triq L-Imdina, Qormi Tel: 2146 3093

TOWER SUPERMARKET High Street, Sliema, Tel: 2131 9633

MELLIEHA MEAT SHOP Main Street, Mellieha TEL: 2152 2477

PISCOPOS CASH & CARRY Triq l-Erba’ Mwiezeb, St Pauls Bay Tel 2158 1112

TROLEES SUPERMARKET Triq Il-Merluzz, Qawra Tel: 2157 9178

CARTER’S SUPERMARKET Triq Hal-Luqa, Paola Tel:2166 0601

LASCO SUPERMARKET Triq Anton Buttigieg, Zejtun Tel: 2180 7667

CHAIN SUPERMARKET Triq is-Sur, Fgura Tel: 2256 2108

CHAIN SUPERMARKET Triq L-Inhasa, Zabbar Tel: 2256 2308

CHAIN FOOD STORE The Point Shopping Mall, Tigne Tel :2256 2256

GALA CENTRE Testaferrata Street, Ta’ Xbiex Tel: 2131 3928

TA’DIRJANU Mgarr Road, Ghajnsielem, Gozo Tel: 2156 5927

PRIME LTD Mgieret Road, MARSA MRS 3303 Tel: 2122 2291/2 • 2124 2650


Find us on Facebook - www.facebook.com/meathouse.attard

Lemon herb butter roasted turkeyServes 8-10

Ingredients

• 1freshturkey(4.5to5.5kgs)• 113gunsaltedbutter• 1lemon,zestandjuice• 1tspfreshthyme,chopped• 2tbspfreshrosemary,chopped• 1tbspfreshbasil,chopped• 3tbspgarlic,minced• Salttotaste• Freshlygroundblackpepper• 4–6largecarrots,halvedcrosswise• 2largeonions,cutinto8wedges• 2stalkscelery,halvedcrosswise

Method

1. Preheat oven to 230°C with rack in the lowest position.

2. In a small bowl, mix the butter, garlic, rosemary, basil, thyme and rosemary and season generously with salt and pepper.

3. Add the zest and juice of 1 lemon and set aside. This step can be done the day before.

4. Take the giblets out, if any, of the

turkey and wash the turkey inside and out. Remove any excess fat and pat the outside dry.

5. Liberally salt and pepper the inside of the turkey cavity.

6. Before applying the herb mixture, loosen the skin from the breast. This is done by slowly working your fingers between the breast and the skin. Work it loose to the end of the drumstick, being careful not to tear the skin.

7. Using your hand, spread a generous amount of the rosemary mixture under the breast skin and down the thigh and leg.

8. Rub the remainder of the rosemary mixture over the outside of the breast. Sprinkle with salt and pepper.

9. Using cotton kitchen twine, tie legs together securely (they will overlap) so bird retains its shape and moisture during cooking. Bend wing tips underneath bird so they stay in place.

10. Cut neck into pieces; mix with carrots, onions, celery, and 2 cups water in a large roasting pan. Set roasting rack over vegetables in pan. Place the turkey on a rack in the roasting pan.

11. Roast the turkey in a 230°C oven for 30 mins. Turn the oven down to 180°C, and insert the meat

thermometer at this point in the thickest part of the thigh. Be careful to not touch bone.

12. Continue roasting, uncovered, basting occasionally, until thermometer reaches 71°C. If you’re concerned with the legs or breast getting dried out, cover them partway through cooking with foil. If pan water evaporates, add more warm water.

13. Once the thermometer reaches 71°C in the thigh, check the internal temperature of the thickest part of the breast to make sure it reads 71°C as well. If you had previously stuffed the cavity, make sure to check the reading with a thermometer to make sure the turkey is cooked throughout.

14. Remove from oven. Cover with foil and let rest for at least 20-30 minutes (depending on size) before carving.

To make the bird extra special, try one of The Meat House’s homemade stuffings. The pancetta, chestnut, sage and onion will go perfectly with this recipe. Stuff the bird after step 2 or buy the bird ready stuffed!

Though Christmas ranks among the most loved times of year it is also some of the most stressful! The Meat House, with a team of skilled butchers, takes some of that stress away, preparing sev-eral exquisite homemade stuffings and sausages as well as a traditional festive menu. Their range of meats includes top-quality fresh beef, fresh milk-fed veal, fresh local pork and fresh local ha-lal chicken, as well as an extensive range of marinated meat, kebabs, homemade meatballs, homemade burgers, and meatloaves.

TheMeatHouseGourmetButcherM4 Food Store Attard – 21423599Arkadia Food Store Gozo - 22103228Montekristo New Outlet Opening in DecemberWeb: www.meathousemalta.com.


Double R Meats Co. Ltd.Latmija Road. Zabbar.Tel: 21499941Web: www.doublerrmeats.com

Beef tagine with dried apricots and sultanas

This is a simplified version of a traditional Morroccan tagine recipe oozing with flavour.

Serves 6

Ingredients• 1kgwell-trimmed

shoulder/chuckbeef• 1tbspgroundginger• 1tspgroundcinnamon• 1tbspturmeric• 1½tbsppaprika• ½tbspchillipowder• ½tbspoliveoil• 2largeonions,diced• 3clovesgarlic,finely

chopped• 100gdriedapricots,

chopped• 50gsultanasorraisins• 250mltomatojuice• 125mlbeef• 1tbsphoney• ½lemon,juiceonly• Salttotaste

Method1. Pre-heat oven to 180°C. 2. Place the meat in a large

bowl.

3. Mix the spices together and coat the meat with the spices.

4. Heat half the oil in a large pan and brown the onions well and place in a flameproof casserole dish, then brown the meat in the remaining hot oil (do this in batches so that the temperature of the pan does not fall).

5. Transfer to the casserole with onions.

6. Add all the remaining ingredients.

7. Stir well, bring to the boil.

8. Place in the oven for approx. 1 ½ hours or until the meat is very tender.

9. Serve with rice or couscous.

Source your beef from Double R Meats, where they stock Harmony Farm Irish beef that comes from cattle that has beengrass-fedonthelushpasturesofIreland. Harmony Farm beef is natural, sustainable, low in saturated fat and high in vitamins and minerals.


Roast goose, with peach and sageServes 8-10

Ingredients

For the goose• 1goose(4–5kg)• 2peaches• 1bunchfreshsage• 2tbspoliveoil• 3onions• 3carrotsForthestock• Goosetrimmings• 1largeonion,chopped• 1largecarrot• 800mldarkchickenstock

Method

1. Prepare the goose by taking out the wish bone turn the goose breast side down and pull back the skin to reveal the bone. Using a sharp knife, cut around the bone carefully, cut off the wing tip with a sharp knife. Keep the trimmings for the stock.

2. The stock can be prepared the day before. Place the wing tip and wish bone in a large saucepan and brown over a medium heat. When the goose has turned

golden-brown, add the chopped onion and carrot and continue to cook until vegetables are golden brown.

3. Cover the chicken stock, bring to the boil and simmer for 1 hour.

4. Strain the stock through a fine sieve into a pan and leave to one side.

5. Pre heat the oven at 200°C; place a roasting tray inside the oven to heat up. Cut the peaches in half and remove the stones.

6. Place the peaches and the sage in the cavity and tie up the goose with a string, to hold the peaches.

7. Score the skin of the goose with a sharp knife, taking care not to pierce the meat; this will help release the fat while cooking.

8. Season the goose with salt and black pepper.9. Remove the roasting tray from the oven with an oven

glove, and place the heated roasting tray on the hob. Drizzle olive oil into the tray and brown the Goose all over the roasting tray.

10. Pour away any excess fat, setting it aside in a small bowl. Cut the onions and carrots into large pieces and place in the middle of the roasting tray. Put the goose on top of the vegetables and cook in the hot oven for 20min.

11. Reduce the oven to 175°C and cook for a further 40-50 mins. Remove the tray from the oven, leave the meat to rest.

12. To make the sauce for the goose, remove the peach and sage from the goose. Discard the fat and

vegetables from the roasting tray.13. Place the empty roasting tray back on the hob over a

medium heat. 14. Add the peach and sage, cook until softened. 15. Add Goose stock, season with salt and pepper. 16. Strain the sauce through a fine sieve into a clean

sauce pan.17. The Meats stock a wide range of birds for Christmas.

Aside from free-range turkeys which are always a hit, a selection of whole goose and game products are also available for those wanting to try something a little different.

TheMeatsTriq Santa Marija, Sliema, MaltaTel:7921 2567Email:[email protected]

www.facebook.com/TheMeats.mt

Thisfestiveseason,TheMeatsisbrimmingwithexceptionalqualityandfinestcutsofmeats.Christmasordersarenowbeingtakenfortheirfreshfree-rangeturkeyandgame.


Christmas time means an indulgence of meat, but if you’re looking for something a little different, why not make the star of your meal fish? Do-ris Azzopardi of Azzopardi Fisheries takes control in the kitchen as much as she does behind the counter of the shop and has some incredible festive recipes to share with Gourmet Today.

Salmon is the way to go this Christ-mas, order some gravlax, a Nordic salmon cured in salt, sugar and dill and make this easy sauce, then move onto mains with an impressive stuffed salmon, baked in pastry. If you’re in a hurry, Azzopardi Fisheries have a number of great dishes that have already been prepped and need minimal effort to turn them into a great meal.

Make it salmon this Christmas

Gravlax

SauceIngredients• ¼cupDijonmustard• 1tspdrymustard• 1tbspsugar• ½tspsalt• 1tbspfreshlemonjuice• ¼cupextravirginolive

oil• 2tbspfreshdill,finely

chopped

Method1. Mix together the Dijon

mustard and the dry mustard.

2. Whisk in the sugar, salt and lemon juice.

3. Add the olive oil slowly whilst mixing continuously, until the mixture emulsifies.

4. Stir in the minced dill.5. Serve the gravlax

on thinly sliced pumpernickel bread with some sauce.


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Serves 4

Ingredients• 1kgfreshsalmonfillets,skinoffand

boned(preferablytailpart)• 2springonion,chopped• 300gfreshmushrooms,chopped• 300gfreshshrimps,peeled• 2tbspDijonmustard• 1tubofplainyoghurt• ½glassofwhitewine• 2tbspbutter• 3tbspbreadcrumbs• 1eggwhite• SaltandpepperPastry• ½kgplainflour• 190gmargarine• 1cupofwater• ½tspsalt• 1eggyolk,beaten

Method1. To make the dough, sift the flour and add

the salt. 2. Rub in margarine until mixture is crumbly. 3. Gradually add the water to the mixture and

knead into dough.4. Wrap in cling film and chill for at least 30

mins before rolling it out. 5. In the meantime, make the filling. Melt

butter in a pan and add chopped onions and let cook.

6. Add chopped mushrooms until half cooked.

7. Add peeled prawns and white wine, leave to cook for 1 min.

8. Add the yoghurt, egg white and breadcrumbs. Season with salt and pepper.

9. Spread the Dijon mustard over the inside of salmon fillets and place the filling in between.

10. Place the stuffed salmon on a non-stick dish and put in a pre-heated oven at 180°C for 15 mins.

11. Take the salmon out of the oven. Allow to cool, tilting the dish to eliminate excess juice.

12. Roll out dough using a rolling pin large enough to cover all the salmon, seal edges with water and brush top with egg yolk.

13. Sift a little flour on the baking dish and place the pie in the centre.

14. Bake for 20 mins in a pre-heated oven at 180°C.

15. When ready, cut it into thick slices and serve with hollandaise sauce, steamed asparagus and boiled potatoes.

Stuffed salmon wrapped in pastry

AzzopardiFisheries• Sliema Road, Gzira. Tel: 2131 1145 • Mob: 9947 5519 Website: www.azzopardifisheriesgzira.com• Mosta Road, St Pauls Bay Tel: 21571148• Valletta, Is-suq tal-Belt Tel: 2750 7707

Find us on Facebookazzopardifisheriesvallettagzira

If you’re running out of time (or ideas), get some cheat meals prepared by Azzopardi Fisheries themselves. Fresh ingredients, lovingly prepared… you can take them home and take all the credit!

OctopussaladOctopus takes a lot of love to turn it into a delecta-ble meal. Azzopardi Fisheries do that for you. Their octopus salad is seasoned with onions and fresh local lemons and can be served cold or warmed with a to-mato sauce.

MarinararagoutTheir marinara ragout is made with a mix of seasonal fish and can be used for pies, seafood pasta, soup or fish stew. It is great for kids (as well as adults) as there are no fish bones in sight.

TempuraprawnsWow your guests with tempura fried prawns. Simply take home and deep fry in hot oil or bung in the oven for 15 mins and serve with sweet chilli sauce.

SugoneroTry their sugo nero made with fresh cuttlefish. Serve with spaghetti or boiled rice mixed with ricotta for a delicious meal.

61December 2014

Christmas comes early at the Savina Centre in Gozo. Through-out the entire summer months, a whole team of ‘Savineurs’ are busy creating new recipes and specialised packaging for their new Christmas products and hampers.

Since its debut in 2006, the Savina Brand, has exulted by continuously creating products that are inspired by Mediterranean culture, tradi-tions and delicacies. Bespoke hampers, original hamper ideas and own logo personalisation are also on the Savina agenda - prom-ising a Christmas with ‘the gift of good taste’!

This year’s créme-de-la-créme of Savina delicacies is bound to be its handcrafted air dried sau-sages - the “Zalzetta”.

In days of old, before the times of refrigerators, our ancestors were smart enough to preserve and store their foods in very ingenuous ways. A great example of this was sausage making and drying, which were made from pork, this being the meat of choice on our islands.

Intestinal lining was care-fully washed and sani-

tised and then filled with the coarse minced meat and other ingredients according to the family`s secret recipe. Than the ‘zalzett’ was hung in wells for some days for preserva-tion. The humidity and the cooler temperature in this ambient, created the right conditions for the meat to loose moisture and aided the friendly bacteria in the meat to cure faster. These sausages were then left to hang for 20 to 30 days for the drying process to continue, in the Qanniċ or in some other cool airy place usually in windows behind wooden lattices. This process made the sausage meat

tastier and could be stored in ambi-ent conditions for months.

“Anisetta” another new arrival of traditional Maltese liqueurs at the Savina Cellars, based in a new EU approved centre at The Magro Food Village. This liqueur is aromatised with aniseed and is traditionally used to flavour desserts, such as imqaret, zeppole or qagħaq ta’ l-għasel, or just served with coffee. Another newcomer to the centre,

and a favourite amongst the staff must be the pressed, sun-dried date & almond or pressed, sun-dried fig & walnut rounds with orange zest. These succulent desserts make an excellent ending to any Christmas party or dinner. A word of caution - they are addictive!

gourmet today

The gift of good taste from Christmas past

SINCE 2006

The Management & Staff at Savina Creations would like to wish you all a blessed Christmas & healthy New Year 2015.

Web: www.savina.com.mtEmail: [email protected]: 2156 2236Mob: 7956 2236

Discover Stillato and other Wines on principepallavicini.comfacebook.com/principepallavicini

[email protected]

MARCO VELLA WINES LTD.“Heritage Cultured in a Glass”

Vinarte Gallery50, Main Street

Zebbug

Tel: (00356) 21446558Mob: (00356) 79703419

Sweet treats for ChristmasWhat makes the festive period the most enjoyable? Presents under the tree? Time with family and friends? Or guilt-free indulgence in some seasonal treats only tend to make at this time of the year? At Gourmet Today we’d have to go with the latter and have put together some of our favourite Christmas sweet treats. Indulge while you can… New Year’s Resolutions are just around the corner! D

1960 2014 2015

Final Design HUB Malta Editorial paths.indd 1 26/11/2014 12:32


IngredientsMincemeat• 200gapples,peeled

andgrated• 200gmixedpeel,

finelychopped• 200gcurrants• 200gsultanas• 200graisins• 200gwhitesugar• 200gsuet• 25gblanchedalmonds,chopped• ¼nutmeg,grated• 1orange,zestandjuice• 1lemon,zestandjuice• 1tangerine,zestandjuice• 1glassfulofdarkrumShortcrustpastry• 400gplainflour• 100gbutterormargarine• 100glardorwhiteflora• 1eggyolk• approx100mlverycoldwater

• 1tbsplemonjuice• Pinchsalt

Method1. Put all ingredients in a large bowl starting with the

dried fruit, mixed peel, apples, suet and sugar, add the almonds and mix all well.

2. Add the flavouring and rum. 3. When all is well blended, put into dry jars, pressing

down firmly. 4. Store in a cool dry place until needed for mince pies.

Leave the mixture sit for a couple of weeks for the flavours to mix.

5. To make the pastry, sieve flour and salt into mixing bowl. 6. Chop up the fats into chunks and mix into the flour and

salt with your fingers until they resemble breadcrumbs, lifting the mixture as you go along.

7. Make a hole in the middle and mix in the cold water to which you have added the lemon juice and the egg yolk (mixed together).

8. Mix altogether with a knife, until it begins to blend then continue with your hands kneading until bound and soft. You should now have a large ball.

9. Wrap this in greaseproof paper or a plastic bag, and

refrigerate for at least half an hour or until you need it. When ready to use, take out of the fridge and bring back to room temperature then roll out as required on a cold floured surface.

10. Roll out the pastry to 0.3 cm thick. Cut out rounds with a 7.5 cm fluted cutter and the same amount of rounds with a 5.5 cm fluted cutter.

11. Line greased patty tins with the large rounds. 12. Fill with a teaspoon of prepared mincemeat. 13. Dampen edges of small rounds with water and a pastry

brush. 14. Place on top and press well all round the edges, prick

the top with a fork and either freeze or bake.15. Bake in a pre-heated oven at 220°C for 15 – 20 mins

until just golden. 16. Take out carefully and serve hot dusted with icing sugar.

Luxury mince pies

1960 2014 2015

Final Design HUB Malta Editorial paths.indd 1 26/11/2014 12:32

You can prepare the mince pies and freeze them at step 14. Freeze in the tin to start with and when frozen, place in a box with a layer of greaseproof paper between rows of mince pies. Bake from frozen for 15 – 20 mins. D

ThisrecipewillaironGourmetTodayTVon12December2014

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LIMITED EDITION

Valletta this year is paving the way for key forthcoming events. 2014 - The city boasts the opening of the new parliament building by Renzo Piano placing Valletta on the international architectural map. 2015 - When Malta will celebrate 450 years since the Great Siege. 2016 - When Valletta will celebrate its 450 years since its foundation. 2017 - When Malta will host the EU presidency and 2018 - Valletta chosen to become the European Capital of Culture. It is also in line with the vision of the Valletta Local Council; that of being a city which respects its past whilst looking towards the future as a modern European Capital.

Available from leading outlets, supermarkets and souvenir shops. www.peruginavalletta.com

Six Maltese artists from Valletta have designed this prestigious limited edition collection of Perugina Milk Chocolate, in commemoration of the 450 years anniversary, since the foundation of our Capital City.

These ‘honey rings’ are traditionally made and given for Christmas. They are actually sold in shops all the year round, but it is at Christmas time that the citrus fruit you need is in season as are the spices. Although you can buy them easily, the home-made ones are far superior so why not try this recipe for Christmas this year and delight your family and friends. The following recipe is from my friend Anna’s family cookery book.

Makes approx. 16 honey rings

Ingredients• 250mlwater• 12wholecloves• 1cinnamonstick• 150gblanchedalmonds,roastedandroughlyground• 150ggranulatedsugar• 800gsemolina• 2¼tinsblacktreacle• 1orange,zestonly• 1lemon,zestonly

• 3tangerines,zestonly• 400gcandidpeel,finelychopped• 1½tbspcacao(optional)Pastry• 115gmargarine(likeStork)• ¾largetinevaporatedmilkandsomecoldwaterif

necessary• 1.2kgplainflour• 400ggranulatedsugar• 1tspvanillaextract• 2totsanisette

Method1. Bring 250ml to the boil and add the cloves and cinnamon

stick and allow to infuse, strain and discard the cinnamon and cloves and set the water aside.

2. Put treacle on low fire with sugar and infused water. 3. When sugar is melted mix in all other ingredients except the

semolina. 4. Stir well, then add the semolina gradually stirring all the

time (this will take approx 10 mins). 5. Remove from heat and allow to set in a cool place for 48

hours before using.6. To make the pastry, sift flour into a large mixing bowl

preferably of an electric blender, chop up margarine and add to flour, blend till the mixture resembles breadcrumbs.

7. Add the sugar and blend in then add all the liquids mixing all the time till dough comes together (adding some cold water if necessary).

8. The dough should be firm but pliable. 9. Set aside to rest for an hour or so before using.10. When ready to make rings, roll out some pastry on a work

surface sprinkled with lots of flour, to measure a rectangle approx 30cm long by 10 cm wide.

11. Take a generous dessertspoon of the filling and shape into a long sausage on a surface sprinkled with semolina and lay this in the middle of the pastry rectangle leaving about 2 cm at each end empty.

12. Dampen the edges and fold the pastry over to encase the filling.

13. Carefully ease the ‘sausage’ to form a ring and putting one end inside the other, seal the whole ring.

14. With a sharp knife, slash the top of the pasty ring in 6 places lifting these opening so that the filling shows through.

15. Put the prepared rings on an oven tray sprinkled with semolina or lined with a silicone sheet and bake in a pre-heated oven at 190°C for 25 mins or until the pastry is barely coloured. Repeat this process until all the pastry and filling have been used up.

16. Once cooked, allow honey rings to cool and then store in airtight containers until ready to eat.

Qaghaq tal-ghasel

Thisrecipewill

aironGourmet

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LIMITED EDITION

Valletta this year is paving the way for key forthcoming events. 2014 - The city boasts the opening of the new parliament building by Renzo Piano placing Valletta on the international architectural map. 2015 - When Malta will celebrate 450 years since the Great Siege. 2016 - When Valletta will celebrate its 450 years since its foundation. 2017 - When Malta will host the EU presidency and 2018 - Valletta chosen to become the European Capital of Culture. It is also in line with the vision of the Valletta Local Council; that of being a city which respects its past whilst looking towards the future as a modern European Capital.

Available from leading outlets, supermarkets and souvenir shops. www.peruginavalletta.com

Six Maltese artists from Valletta have designed this prestigious limited edition collection of Perugina Milk Chocolate, in commemoration of the 450 years anniversary, since the foundation of our Capital City.


This recipe will

air on Gourmet

Today TV on

12 December 2014


This delicious bread is prefect to serve with a strong Stilton and some cranberry jam or will make a great afternoon snack with a cup of tea or even a delicious breakfast, toasted, with a little butter if there is any leftover the following day… don’t count on it!

Ingredients• 100gcranberries• 100gsugar• 375gstrongwhiteflour,plusextrafordusting• 250gsourdoughstarter• 5gyeast• 7gsalt• 100-130mltepidwater

• Oliveoil,forkneading• 150gwhitechocolatechips• Finesemolinaflour,fordusting

Method1. Place the cranberries in a saucepan with a splash

of water and the sugar and allow to cook until the cranberries are soft and the water has evaporated.

2. Combine the flour, starter and yeast in a large mixing bowl.

3. Add the water and mix with your hands until you have a soft dough.

4. Coat a chopping board with olive oil, then tip the dough onto it and knead the dough for 5-10 mins, or until the dough forms a soft, smooth skin.

5. Tip the dough into a lightly oiled bowl and cover with a clean tea towel. Leave to rise in a warm place for five hours, or until at least doubled in size.

6. Once risen, knead the dough until it is smooth, knocking

the air out. 7. Add the white chocolate chips and cranberry mixture and

continue to knead until the chocolate and cranberries are well mixed into the dough.

8. Roll into an elongated shape to fit into a long proving basket.

9. Flour the proving basket and place the dough into the basket.

10. Leave to rise for 5-9 hours.11. Preheat the oven to 220°C.12. Liberally sprinkle semolina on to the exposed dough in

the proving basket; this will give it grip on the baking tray and stop it from spreading .

13. Place a baking tray over the proving basket, then quickly flip it over, removing the basket and leaving the loaf shape on the baking tray.

14. Bake for 20 mins, then reduce the oven temperature to 190°C and bake for another 20-25 mins.

15. If the bread looks like it is colouring very quickly reduce the heat earlier and cover with foil.

White chocolate and cranberry bread

Sean G

ravina

71December 2014 gourmet today

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For the love of sweet thingsA life in search of the greatest sweet treats is a difficult one. RACHEL AGIUS talks to Jesmond Borg from French Affaire about what makes his pastries so special

From home cooks to multi-million dollar franchises, the world seems to have fallen in love with desserts all over again. Sweet things were never a hard sell but a recent explosion in establishments specializing in special treats has people paying closer attention to them.

Hands stained purple from a morning spent work-ing with fresh forest fruits, Jesmond Borg does not immediately strike you as something of a pastry guru. Soft-spoken and shy, he is the French Affaire café’s newest addition. And although this may be his first foray into the café business, Jesmond has liter-ally seen the world through his work with pastry.

His is a classic tale of hard work paying off. Hav-ing started off as a school leaver washing dishes, he worked his way up the ranks, attending the Institute of Tourism Studies and then earning positions with hotels in Malta. He would then use those to get a foothold in others abroad. Dubai, Frankfurt, Berlin, Russia, Jordan – Jesmond has worked in some fasci-nating places, getting a chance to see, firsthand, just how food and culture interact. So what inspired his move out of the hotel scene?

“There is a lot more opportunity to display my work in a café setting,” he explains. And although there isn’t the massive volume of food to be pre-pared like in a hotel kitchen, a café has its own challenges.

One of these is coming up with a menu, a process that involves some element of trial and error. “You have to work out what people enjoy,” Jesmond says. No mean feat, given that French Affaire is situated

in the decidedly cosmopolitan Tigne Point. Keeping a close watch on customer preferences is a chal-lenge.

Still, customers here are in good hands. Jesmond has been a pastry chef for the past 19 years and has won several competitions, including the Pâtissier of the Year award in 2001 and several medals in the recent Chef Grand Prix in Istanbul. He continues to hone his craft through courses around the world and by working with other experienced chefs.

Although everyone and their aunt has suddenly taken up baking, few realize just how much work goes into creating works of art like Jesmond makes every day. “This work takes dedication,” he enthuses. “It has almost nothing to do with regular cook-ing.” Closer to an art than a trade and anyone who knows their macarons from their eclairs knows this to be true. And it’s not just training either – finding certain good quality ingredients may be close to im-possible from your regular supermarket and though alternatives exist, you simply cannot substitute the real deal.

So what can customers expect at French Affaire? Some familiar favourites and a few brand new faces, if Jesmond has anything to say about it. “Part of the job is to keep innovating,” he smiles, making it seem like this ‘job’ he speaks of is not so much employ-ment as it is a lifelong passion.

The display cases at French Affaire currently carry a broad selection of mouth-watering treats, includ-ing fruit tarts, chocolate gateaux, walnut pie and millefoglie, Jesmond’s personal favourite. If this is just the beginning for Jesmond, the future looks very bright and very sweet.

French AffaireThe PointTigne Point, SliemaTel: 79629262Email: [email protected]: www.frenchaffaire.com.mt

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B O O K YO U R C H R I S T M A S A N D N E W Y E A R E V E N T AT T H E R A D I S S O N B L U R E S O R T & S PA , G O L D E N S A N D S

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New ideas for Christmas ingredients

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B O O K YO U R C H R I S T M A S A N D N E W Y E A R E V E N T AT T H E R A D I S S O N B L U R E S O R T & S PA , G O L D E N S A N D S

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Preparing a festive meal means using certain ingredients with a real festive feel – turkey, chestnuts, nutmeg, panettone. However, making these ingredients different may be challenging. How much roast turkey can you possibly eat? Manuel Schembri, Head Chef at Agliolio, at Radisson Blu Resort & Spa, Golden Sands, gets creative in the kitchen and shares some easy-to-prepare Christmas dishes that are sure to wow your guests.

Smoked turkey and chestnut risotto

Serves 4Ingredients• 150gsmokedturkeybreast• 100groastedchestnuts• 30gparsnips• 30gsweetpotato• 30gceleriac• 175grisotto,Arborio• 1litrevegetablestock• 20gbutter• 10gshallots• 10ggarlic• 2springsofthyme• 100gspinachleaves(washedandwithout

stalk)• 3gnutmeg• 20mloliveoil• 50mlwhitewine• 30gParmesan• 2tspsalt

Method1. Bring the vegetable stock to a simmer in a

saucepan. 2. Heat the vegetable oil in a heavy saucepan

over medium heat. 3. Add the shallots, garlic, celeriac, sweet

potato and parsnips, then cook for approx 3 mins without letting them brown.

4. Add the rice and cook for a further 2 mins, again without colouring.

5. Pour in the white wine and simmer until it has reduced to a glaze.

6. Add the hot vegetable stock in small batches. Bring it to the boil each time and allowing it to evaporate while stirring the rice continuously.

7. Continue this process until the rice is almost cooked.

8. When almost ready add the smoked turkey cut into small cubes, the chopped roasted chestnuts and Parmesan.

9. In a frying pan wilt the spinach and season with nutmeg and salt.

10. Lay the spinach on a plate and lay the risotto on top. D


Hazelnut and Pecorino lamb

Serves 4Ingredients• 4piecesrackoflamb• 100ghazelnuts,roasted• 100gPecorino• 200gceleriac• 200gchickpeas• 20ggarlic• 4springsthymes• 1tbspparsley,finelychopped• 2litreslambstock• 1tbspfreshmintleaves• 3lemon,zestandjuice• 2tspsalt• 20mloliveoil• 20gbutter• 1litrevegetablestock

Method1. In a pan heat the oil, seal the lamb racks and add 2

springs of thyme and rest on the side. 2. In a food processor put hazelnuts, Pecorino, thyme

and butter and blitz. 3. In a saucepan put vegetable stock, celeriac, garlic and

boil. 4. When soft blend it, add the chickpeas and season. 5. In a saucepan reduce the lamb jus to a thick

consistency. 6. Take off the heat and infuse the lemon juice and zest

and mint leaves. 7. Crust the lamb with the hazelnuts and Pecorino, heat

the oven 180°C and roast for 12 mins. 8. Put the celeriac, chickpea and garlic mash on a plate. 9. Carve the lamb into cutlets, set on the mash and

sauce with the mint lemon jus.


Radisson Blu Resort & Spa, Golden SandsGolden Bay, L/O MelliehaTel: 2356 1000Email: [email protected]: www.radissonblu.com/goldensandsresort-malta

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Serves 4IngredientsSoufflé • 200mlmilk• 100gsugar• 50ggroundalmonds• 5eggyolks• 30gbutter• 3tbspplainflour• 5eggwhites• Apinchofsalt• 2tbspflakedalmondsPanettoneicecream• 250gpanettone,dicedinto

1-inchcubes• 250mlcream• 250mlmilk• 5eggyolks• 85gsugar• 50gglucosesyrupDarkchocolatecrumble• 230gbutter• 230gsugar• 400gflour• 50gcocoa

Method1. Preheat the oven to 190°C. 2. In a saucepan flame the

brandy and add the milk. 3. When warm stir in sugar and

almonds.4. Simmer very gently for 15

mins. Do not allow to boil. Remove from heat.

5. Cool slightly and beat in egg yolk, flour and butter. Beat well by hand or in a blender until the mixture is very smooth.

6. In a separate bowl beat egg whites with the salt until they form stiff peaks.

7. Spoon about ¼ of the egg whites into the custard that you have made and stir well.

8. Fold in the rest of the whites.

9. Butter 4 soufflé cups or glass bowls and spoon the soufflé mixture into them and bake.

10. To make the panettone ice cream, heat oven to 180°C and arrange panettone chunks on a half-sheet pan in a single layer. Toast until

chunks turn golden brown, 10 to 20 mins. (Keep your eye on them)

11. In a large saucepan over medium heat, bring cream and milk to a simmer. Stir in toasted panettone chunks, cover, and let steep for 1 hour.

12. Pour bread and dairy mixture through a fine mesh strainer, pressing on bread with a wooden spoon or spatula to squeeze out as much liquid as possible. Measure out 2 cups of panettone-infused dairy and reserve the rest for another use.

13. In a clean, heavy-bottomed saucepan, whisk egg yolks together with sugar until very well combined and pale yellow in colour, and slightly thick.

14. Slowly pour in panettone-infused dairy, whisking constantly, then bring saucepan over medium heat. Cook, stirring frequently, until a custard forms on the back of a spoon and a finger swiped across the back leaves a clean line, or until custard reaches 80°C.

15. Pour custard through a fine mesh strainer into an airtight container and chill overnight (or until ice cream base falls to 8°C or below). The next day, churn according to manufacturer’s instructions. Transfer ice cream to airtight container and chill in freezer for at least 4 to 5 hours before serving.

16. To make the dark chocolate crumble, mix the butter, sugar, flour and cocoa. Crumble the mixture onto a baking sheet, let it dry for 2 hours at room temperature and bake 170°C until golden brown and let it cool on the side.

Almond soufflé with panettone ice cream

The festive season means any excuse to meet up with friends and family, preferably over a long lunch or boozy dinner. Gourmet TODAY has compiled a list of the hottest tables this festive season, whether you’re looking for a venue for a staff party, intimate family gathering, Christmas lunch or even just some comfort food in between events. D

Something new for ChristmasTarragon has over the years raked in numerous awards, and with good reason. While the menu can cater for more traditional tastes, chef patron Marvin Gauci’s forte is in novelty. Visit with an open mind and an appetite for the unexpected, and you will not be disappointed.

Start with an aubergine, apple, melon and ginger amuse bouche, accom-panied by a reconstructed olive that explodes in your mouth in a burst of flavour. The menu degustation offers a delightful journey customised to your heart’s content. And, do not miss out on the tuna carpaccio, freshly smoked at your table — a delight to behold and

to savour. The wine list is a veritable encyclo-

pedia, passionately assembled from the ground up by restaurant manager/sommelier Joshua Borg. You can read all about the varietals, barriques, stop-page techniques, terroirs and regions for every bottle in stock. Or simply trust Joshua to pick the perfect bottle for you.

Tarragon21, Church StreetSt Pauls Bay’s, MaltaTel: 2157 3759Email: [email protected]: www.tarragonmalta.com/

Find us on Facebook: Taragon Restaurant


With the warm weather finally packing it in, the relief from the heat comes with its own drawbacks. Venturing out of the house, into an evening that seems to darken earlier each day, can be a challenge, particularly on a weekday.

So it was with relatively high expectations that my guest and I made our way to Marsaxlokk, the strong smell of the sea buffeting us about on a blustery evening. We walked into Terrone, right across from the roiling ocean, grateful to be out of the wind. Parking was a breeze, a welcome luxury in the busy seaside town. It also made our walk back to the car thankfully short – an important consideration on a full stomach.

On our way in, a small deck played host to some braver

souls than us, enjoying a glass of wine outdoors, seem-ingly unperturbed by the dropping temperature.

Smooth stone and muted teal accents welcomed us and patterned tiles added an eye-catching detail to the bar. Tonight however, we would be partaking in the food rather than the liquid fare, though that outdoor deck seems like the perfect place to do so in slightly more ac-commodating weather.

We headed into the dining room, decorated with antique tools, images of traditional life on the walls and fish traps cleverly converted into light fixtures. There is no doubt that Terrone, on the seafront in Marsaxlokk, was holding on lovingly to the local fishing culture. The dining room was a manageable size, ensuring the place

neither echoed nor forced patrons to overhear each other’s dinner conversations.

A friendly waiter saw us to our table and handed us menus. They were newly printed –and dated – and com-prised of only a single page, testament to Chef Adrian Hili’s commitment to using only fresh, in-season, local and regional produce in Maltese, Sicilian and southern Italian dishes. The wine list was slightly longer but was equally focused on Mediterranean wines, many offered by the glass, a great opportunity to match wines with each course without having the problem of wasting perfectly good wine because it does not complement the next dish.

The word ‘terrone’ is both a slang term of inhabit-

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Braving the cold may seem less appealing now that we are on winter’s doorstep. However, RACHEL AGIUS finds out just how rewarding it may be if that outing involves a trip to Marsaxlokk’s Terrone

Simple, natural flavourSSimple, natural flavourS


ants of the south of Italy and has a strong linguistic connec-tion to the earth. And this is exactly what the menu is going for. If you’re looking for an intimidating list of ingredients or some overly complicated preparation, then perhaps Terrone is not for you. The focus here is on preserving the natural flavours of quality produce without distorting them through destructive preparation methods or competing ingredient selections.

A pretty even symmetry between fish and meat dishes, as well as some vegetarian options, means that there’s some-thing for everyone on the menu.

Still, even with such a carefully curated selection, it was difficult to make a decision. Eventually, after some delib-eration – and two slices of warm focaccia – we made our choice.

A somewhat standard selection of cold cuts was followed

by spinach and ricotta-stuffed pasta with Parmesan shav-ings, offering a balanced bite every time. A word of warn-ing though – it is tempting to fill up on the focaccia, topped with herbs and aubergine. It is certainly delicious but you should leave space for what’s to come.

That, for my guest, was the turbot and wood-roasted pork chops for me. The fish was tender, fall-off-the-bone moist and came with roasted potatoes and capers. The pork made the both of us do a double take when it arrived. Two rather large and intimidating chops were stacked atop a bed of spinach and chickpeas. I attacked both with gusto but was eventually defeated. In hindsight, I should have stuck to just one slice of that focaccia.

Luckily, the secondary dessert stomach – that extra space, an accepted urban legend, unproven by science, for des-sert in a full stomach – had just enough room for the final course. On the recommendation of our host, both of us chose the pistachio cake with ice cream, a decision neither of us regretted one bit. The cake was moist, topped with whole pistachios and citrus peel for a satisfying crunch and a burst of tanginess. The ice cream provided the ideal sweet counterpoint for the subtle flavours of the cake.

Terrone ticks all the boxes for a perfect evening out. Low-key enough to appeal to those wanting a quiet meal, it offers plenty of distraction with the food itself.

As our meal wrapped up and we steeled ourselves for our exit into the chilly night, bellies full and with plenty to talk about, we couldn’t help but feel that our brave foray into the inclement weather was worth it.


Terrone1, Wilga Street, MarsaxlokkTel: 27042656Email: [email protected]: www.terrone.com.mt

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Serves 4

IngredientsFor the filling• 2hindrabbitlegs• 2rasherspancetta(optional)• Rabbitoffal(optional)• 1carrot• 1stickcelery• 1smallonion• Bunchrosemary• 100gbutter• Oliveoilforfrying• SaltandpepperForthepasta• 300g00flour• 200gsemolina• 4eggs• Pinchsalt• DasholiveoilForthesauce• 200gunsaltedbutter• Afewsageleaves• Parmesan,grated

Method1. To make the pasta, combine the flours and sift into a bowl

with the salt.2. Pour onto a work surface and make a well in the centre.3. Crack the eggs into the well and gently combine the flour

from the edges of the well into the egg mixture, gradually increasing until a dough is formed.

4. Use the oil to bring together any dry remnants and work for a few mins.

5. Wrap in cling film and place in the fridge.6. To make the filling, peel the carrot, onion and garlic and

chop finely with the celery.7. Remove half the rosemary leaves from their branches and

chop finely until they are nearly powder.8. Heat the olive oil and butter in a heavy-based, oven-proof

pan large enough to accommodate the rabbit legs.9. Add the rabbit legs and fry until coloured but not cooked

through. Remove from the pan and set aside.10. In the same pan, colour the carrot, celery, onion and garlic

(you can add any rabbit offal or pancetta at this stage).11. Add the finely chopped rosemary, season and cook until soft.12. Return the rabbit legs to the pan and throw in a sprig of

rosemary over each piece and add a splash of white wine to cover the vegetables in the base of the pan.

13. Place into a pre-heated oven at 180°C for 30 mins.14. Remove and allow to cool for 15 mins before picking the

meat off the bones.15. Discard the bones and add the rabbit meat to the vegetables

and season well. 16. Either chop the mixture very finely or pulse in a food

processor.17. Roll out the pasta and cut into 5cm squares. 18. Add a tsp of filling to each square, spray with water and

bring one corner over to the other to seal in a triangle shape. Seal with your fingers releasing any trapped air.

19. Repeat until pasta and filling are finished.20. Add to salted, boiling water for 1 min and then toss in a pan

with melted butter and a few sage leaves.21. Serve with grated Parmesan.

Rabbit stuffed capellacci


Get into the Christmas spirit at LovageThis delicious bacon roll recipe is a lovely twist on any classic Christmas stuffed meat dish, courtesy of Lovage’s Chef Patron Matthew Schembri. This clever roll tastes delicious, is simple to make and its practical shape makes it very easy to slice and serve.

Lovage Bistro is open throughout the

Christmas period serving a range of Matt’s specials. Dine à la carte or enjoy one of four Christmas set menus at ex-tremely reasonable prices. Matt has also created a unique set menu for New Year’s Eve dinner to set you and your families on the right footing for the most impor-tant course of all: your 2015.

Lovage’s Christmas bacon rollIngredients• 1tbspoliveoil• 1onion,finelychopped• 2Bramleyapples,peeled• 3x450gpacksgood-qualitypork

sausage• 400gcookedchestnuts,roughly

chopped• Smallbunchparsley,roughly

chopped• Smallbunchsage,roughlychopped• Smallbunchthyme,stripped• 1egg• 100gwhitebreadcrumbs• 175gfreshorfrozencranberries• 24rashersstreakybacon• Butter,forgreasing

Method1. Heat the oil in a large frying pan,

then gently fry the onion for 5 mins until softened.

2. Finely chop the apples either by hand or in a food processor.

3. Squeeze the sausage meat from the sausages into a large bowl, then add

all the other ingredients, except the cranberries and streaky bacon.

4. Season generously, then get your hands in and mix well.

5. Weigh out 450g of the stuffing and mix a handful of the cranberries into it.

6. To assemble, butter and season a large sheet of foil. Stretch out the bacon rashers slightly with the back of a kitchen knife, then overlap 12 rashers on the foil.

7. Spoon half of the stuffing mix evenly over the bacon, leaving a border of about 3cm.

8. Scatter with half the cranberries, then pat them in.

9. Tuck the long edges of the bacon over the stuffing; then, using the foil to help, roll the stuffing up into a log shape.

10. Heat oven to 190°C. Put the foil-wrapped rolls onto a roasting tin and roast for 45 mins.

11. Unwrap, draining off any juice, then finish roasting for 15 mins until the bacon is crisp.

LovagebistroTriq l Imhar , QawraTel:21572088Mob: 79594098Email:[email protected]:www.lovagebistro.com

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Spinola Terrace has proven itself a consistent favourite with the local foodies looking for a reliably good restaurant with which to impress their friends. This festive season, the Terrace is also offering Christmas and New Year’s meals that are sure to set the standard for years to come.

An à la carte menu will be available on Christmas, letting diners choose from a variety of traditional (and perhaps not so traditional) dishes made with only seasonal ingredients. If in doubt, staff will be on hand to help narrow down the decision. A set menu will be on offer on New Year’s Eve and New Year’s Day.

Diners can also look forward to live music during their meal and be in with a chance to win some luxury gifts by participating in a lottery, organised by the staff. The venue also offers a cosy dining room upstairs, aside from the eponymous terrace, in case the weather gets chilly enough that the outdoor heaters don’t cut it. The dining room is also available for private bookings – a wonderful location for a staff meal or family get-together, and an excellent excuse to move away from the run-of-the-mill establishments that seem to disappoint the resident foodie year after year.

In keeping with Spinola Terrace’s love of changing it up, the restaurant’s colour scheme will also change in

time for the festive season, making sure customers are welcomed within a merry ambience more suited to the period.

Spinola Terrace’s prime location – close enough to observe the hustle and bustle of Sliema’s main thorough-fare but far enough for to be shielded from its noise – will offer an unparalleled, memorable festive celebration with meticulously attentive staff and top-notch food. A real Mediterranean Christmas.

The festive season on the terrace

Spinola Terrace103, Spinola Road, St. Julian’sTel: 99990011Email: [email protected]: www.spinolaterrace.com

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Original Napoli flavours at Smart City

Pizzerias are a dime a dozen these days. It seems like the Maltese cannot and will not give up that conveni-ent, delicious meal any time soon and that means that more and more businesses are mushrooming all over the place to meet that demand.

Da Vinci, set in the cosmopolitan hub that Smart City is growing up to be, aims to offer something other places do not. Started by two Italians from Bari, they knew just how much competition they would have to face in our pizza-loving nation. So they set out to give customers something new.

On the busy Friday night we chose to visit, Da Vinci’s dining room was packed to the gills – an advance booking is a good idea, it turns out. We got a chance to scrutinize other diners’ meal choices, taking mental notes on what looked the best.

This didn’t help at all. Everything looked and smelled rather appealing. But with the wood-burning fire crackling in the corner, it would have been a shame not to try out their pizzas.

The opening number was the pizza roll, prepared

with the chef ’s choice of ingredients. One came stuffed with cheese and ham while the other was packed with black olives. Moreish bite-size snacks that introduce Da Vinci’s magic powers, namely the combination of good dough and a high-heat, traditional oven.

The piece de resistance arrived just as we started to miss those pizza rolls. I chose the Norcina, which combined mozzarella di bufala, cherry tomatoes and wild boar sausage. My companion decided on the Picantina, with fior di latte, peperoni and Gorgonzola.

For those who like their pizzas heavily laden with ingredients, perhaps Da Vinci is not the place for you. Their offerings are as close to Italian as you’d get outside of Naples, with a focus on embracing and amplifying the flavours and textures of good quality ingredients. Local pizzas tend to be on the overloaded side – a perfectly reasonable regional quirk but not very true to the original recipe, if that is what you are after.

Original is what we wanted and original is what we got. Thin and crispy dough beneath a rich tomato base

made the perfect foundation for the combination of meats and cheeses. The crust, usually relegated to the end of the meal, the ‘if I have room’ zone, was quickly devoured. Reasonable prices make the meal even sweeter and it is truly a welcome development to be able to count this little bistro among the growing list of excellent eateries in the south of the island.

Da Vinci is trying hard to make its food accessible to everyone. The menu contains a selection of gluten-free options, including fresh pasta and pizza, made fresh on-site with wheat-free dough. Thanks to places like Da Vinci, those with a gluten allergy or intolerance no longer need to compromise on their evenings out – plenty of options mean that everyone can enjoy what-ever on the menu takes their fancy. If you are looking for something with a festive flair, get in touch with Da Vinci and organise your staff parties or festive lunches or dinners at Smart City.

Smart City has offered Da Vinci both a challenge and the opportunity for a good investment – the area is pretty up-and-coming for businesses and for visitors keen to experience a slice of the cosmopolitan on our Mediterranean island. Da Vinci lets customers do that in the company of the comforting familiarity of a golden crust, fresh ingredients and a committed respect for the food.

The cool, futuristic environs of Smart City do not immediately bring to mind rustic Italian dishes, reminiscent of endless Mediterranean meals in warm company. But looks can be deceiving, as RACHEL AGIUS finds out on a recent trip to Da Vinci.

Da VinciSmart CityKalkaraTel: 9993 5665

Find us on Facebook - www.facebook.com/davincimalta


Now that the colder months have set in, there’s nothing quite as warming as an English pie or warm soup. At Star Fish Bar though, their specialty is a good British fish and chips, now joined by soups and pies on the menu – great comfort food for the colder months on the sunny isle, and easy snacks for the festive season.

Star Fish and Chips opened its doors on The Strand in Gzira, earlier this summer to rave reviews by English foodies’ who claim that “Malta is now complete” for hav-ing a fish and chip shop worthy of standards set by the home of fish and chips – the UK.

Everything sold is imported directly from England, from the fryers themselves to each and every ingredi-ent (except the potatoes for the chips and the salt). The fryers are specialised, increasing temperatures to above those reached by average chip fryers, resulting in per-fectly crispy batter while the fish is steamed underneath and remains soft and moist.

Cod, haddock and plaice, fish varieties typically sold at a fish and chip shop in the UK, are caught in the Atlantic and frozen within hours of being caught. There are even mushy peas, curry sauces and mashed potatoes! The menu also features chicken and sausages, particularly the famous Saveloy sausage

With the cold setting in, Star Fish and Chips has pre-pared a variety of delicious pies and soups to get diners

through those dark and dreary days. From peppered steak to meat and potatoes, one of these mouth-water-ing parcels – wrapped in either puff pastry, shortcrust pastry or both – will be the best thing you unwrap this festive period. Classics like chicken, pea and bacon, and oxtail soup are also available to chase the winter blues (and perhaps that nagging cold) away.

A year-round winner is the deep fried Mars or Snickers bar. A word of caution – there is a picture of this dish underneath the word ‘sinful’ in the dictionary.

Winter warmers at Star Fish Bar

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Star Fish BarThe Strand,GziraTel: 2725 1251


No fuss. Just burgers

Burgers have always been and will remain the ultimate fast food. The era of the disinterested part-time burger flipper may have ended – or at least been relegated to the realm of random midnight cravings, trips to the drive-thru made in a trench coat and dark glasses to avoid recognition – but the burger is an uncomplicat-ed thing of beauty. In even the most upscale eateries, burgers are still, essentially, a chance to eat with your hands without getting weird looks. No fork or knife required. Even a plate is extraneous, if you skip out on the fries.

A burger’s structure, in its most undiluted and tradi-tional form, is simple and elegant. Two pieces of bread become the boundaries of your handheld meal, keep-ing the ingredients in and your fingers out. Happily uncomplicated.

Much like everything at Just Burger. The clean design is functional and fresh, a cross between mid-century American diner and Scandinavian sensibility, fun-neling diners towards the concrete service counter at the back. Diner-style seating means that big groups are comfortable and small ones can spread out.

The menu is refreshingly straightforward. They do, in fact, do just burgers and their usual accompani-ments. There are no complex descriptions or endless

lists of ingredients. Still, that does not mean a lack of choice. A salmon filet takes centre stage in the salmon burger. Unadulterated by overcooking or unnecessary condiments, it was a perfectly Scandinavian take on a decidedly American tradition.

For the vegetarian, the halloumi burger and chickpea burger, which are served with chili salsa, offer an unu-sual but tasty meat alternative. And speaking of veg, the freshness of the tomato and lettuce work wonders on the overall burger experience. Not a soggy leaf or lackluster crunch in sight.

Let’s be honest though – a burger is, traditionally, a meat-based dish. So I felt it crucial, in the interest of the integrity of this review, to taste the meatiest burger they had on offer. This came in the form of a bacon and cheeseburger, topped neatly with a lightly browned bun. Try as I might, I could find no fault with it. The bacon was crispy and the cheese was a pleas-ingly rich yellow colour – no insipid cheese slices here.

The patty was, quite rightly, the star of the show. Cooked to a medium colour (good practice that is sadly hard to find on our island), it offered a filling, juicy bite that worked well with the saltiness of the bacon and the warm gooiness of the melted cheese. Overall, a burger aficionado would feel right at home

pulling a chair up to this one.Behind every great burger is a stack of fries com-

plementing the food experience. And though they may play second fiddle to the main event, there are standards for the cut and cooked potatoes too. At Just Burger, they were the perfect platform for the vari-ety of dipping sauces on offer. Try the Roquefort dip for a cheesy flavour explosion or the chilli salsa for a more fiery kick. The fries themselves were not overly salty – an important consideration given that you’ll be combining them with a number of other flavours.

Essentially, Just Burger really does do what it says on the tin. Well-made burgers and fries, sure to cure any fast food craving with quality ingredients and generous portions, with no fuss and no frills. And in focusing all their efforts on just the one dish, Just Burger have honed their craft and created something worth return-ing to again and again.

The humble burger has risen from its lowly ranks at the fast food joint to earn itself a place on many a gourmet menu. The trick to this popular fast food is superior ingredients. RACHEL AGIUS heads down to Just Burger to find out why

Just BurgerBall Street, PacevilleTel: 27041511Email: [email protected]: www.justburger.co

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gourmet today December 201490p

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Who and what inspired you on your journey to becoming a chef?

My uncle, Paul. He is a chef and I’ve been cooking with him since I was ten years old. It inspired me that he could make something out of nothing – he could open the fridge every Sunday and create an amazing lunch - from roasts and pasta to desserts. I’d wait for the next Sunday, just to watch him create wonderful dishes.

What made you choose to specialise in meat spe-cifically?

Well I was fed up of fish! I wanted to try something new. The most important thing to me is the concept. We are always trying to create new things, depend-ing on the availability of our fresh meats, which come from local and international suppliers, includ-ing New Zealand, Australia and the US.

I like that meats have a longer shelf life – you can age meats for as long as 24 days. This means that there is more opportunity to experiment with meat. With fish, the produce is only good for two days so everything must be cooked as quickly as possible.

What’s it like working in the kitchen?It is a passion for me, a relief. It is therapeutic.

When I start cooking, I forget everything, like an artist getting lost in his painting. It’s a chance to get away from everything else.

How does your kitchen operate?There’s the head chef – Rebecca Calleja – and Jo-

hann Martin, the restaurant manager. Without them, I couldn’t run the place. They are my team. They understand my ideas and help me implement them.

At Sciacca Grill, we do not cook any of our meats with electricity and gas. Instead we import wood and charcoal, and use one of the best ovens available on the market, imported from Spain. It can reach a temperature of 900°. The oven seals in the meat’s own flavor – all the sugars and proteins stay within the meat and the smoke gives it a little something extra.

Your personal favourite dish?A nice rib eye, medium rare. Or a sirloin. No sauc-

es. Maybe with a rocket salad. The most important thing is that there is some fat on the meat. A piece of meat without the fat is nothing.

I prefer simple dishes, with a focus on freshness and quality. And I’m an extreme chocaholic.

I also enjoy bizarre food – whenever I travel, I try to find new, interesting things to taste.

How would you describe the menu?Simply put, we don’t have one. We have a board

that changes three times a week – it includes three starters, three pastas and the selection of prime

meats available at the meat counter. We have differ-ent cuts available and various styles of cooking the meat. The dessert menu also changes every week.

In the near future, we are going to introduce a fine chocolates trolley.

What was your background before these two res-taurants?

I worked as a chef in other restaurants. My motiva-tion came when I worked at The Hilton – the head chefs there encouraged me to venture out on my own. Joe Vella, the executive chef at The Hilton, and Keith Gatt are still big supporters and mentors to me.

What should people keep in mind when creating a dish?

Keep your client in mind. A chef can experiment to no end but it must please the client, at the end of the day.

What advice can you give homecooks?Keep it simple. If you have fresh ingredients, try to

retain their flavours and textures.

What ingredients could you not live without?An extra virgin olive oil and good salt are crucial.

Who are your favourite people to cook for?My children. They love food and cooking and ap-

preciate good food. Sometimes they come round and help out in the kitchen, preparing the vegetables and so on. They’ll be five in January and already enjoy making food.

They are my critics too – one complained that the carrots were raw in a Michelin star restaurant in Italy once.

What are your future plans?These two restaurants are doing well and we would

like to open another one soon – another new con-cept restaurant, perhaps next year.

Marvin Schembri of Sciacca Grill talks to Gourmet TODAY about his concept restaurants and what makes them a success.

Chef profile

Find us on Facebookwww.facebook.com/Sciaccagrill

Sciacca GrillSouth Street, 1103, VallettaTel: 21237222Email: [email protected]


There is nothing better than being spoiled for choice during the Christmas break. db Hotels + Resorts invite you to celebrate at db Seabank Resort + Spa or at db San Antonio Hotel + Spa, where you can enjoy special-ly-crafted menus and experiences, lavish and elegant buffets, drinks and special entertainment.

For Christmas Eve, the grand buffet dinner will consist of a selection of antipasti, soups and pasta, and a selection of grilled meat and fish, all served with special accompaniments. The special Christmas des-sert table will be too tempting to resist - traditional pudding with brandy sauce, Christmas log and other seasonal pastries.

Christmas day starts with early breakfast after mid-night mass and goes on to include Christmas lunch with a selection of mouth-watering dishes as part of an all-inclusive package that will certainly make the family gathering a memorable one.

db Hotels + Resorts will also be there to bid fare-well to 2014 and welcome 2015 in style. Champagne cocktails and assorted canapés followed an extraordi-nary buffet will ring in the New Year. The buffet will include a selection of artisanal antipasti dishes, a wide selection of specially-cooked meats and fish from live cooking stations and a sumptuous dessert table brim-ming with cherry crumble, mini kannoli, chocolate and ginger tarts, tiramisu, chocolate sacher torts, tradi-tional mamma’s apple pies, pear and almond tarts and international cheese marble.

Both hotels will have live music entertainment lead-ing to the midnight countdown. For those who would prefer not to drive afterwards, why not make the most of it and stay for a special New Year’s Day lunch as part of on all inclusive package.

Whether you are looking to host an office event or a family gathering, there is a wide range of possibilities ranging from sit-down dinners to stand-up receptions starting from just €20 per person (food only). If you’re going to indulge in a little bit of that festive spirit, stay safe and make the most of special accommodation rates for overnight group bookings.

For further information and booking you can contact on 2350 3750/1 or 2289 1352/1150 or on www.dbhotelsresorts.com where you can see our menus.

The place to be this festive season


Festive entertainingChristmas is for friends, family and most of all fun. But what to cook when you have friends over? You don’t want to spend all your time in the kitchen when you could be out with your friends enjoying their company and a glass of wine. Whether you’re looking for a long Sunday roast, a quick soup, a pie or an easy meal, check out of these recipes that will have your guests talking until way after the food has disappeared.

This is an easy peasy recipe that will win guests over in an instant. The sweet and spicy apricot relish is the perfect match for the duck breast and the fried bok choy gives the dish that added bit of green.

Serves 4

Ingredients• 4duckbreasts• 2tspfivespicepowder• Saltandpepper• 350gtinapricotsinsyrup• 1-2tsppreservedjalapeñopeppersinvinegar• 1lemon,juiceonly• Freshcorianderleaves• 1tspsugar• 2-4bokchoy,dependingonsize• 2tbspdarksoysauce

Method1. Preheat oven to 195°C.2. Score the fat on the duck breast and rub with the five spice powder

then season with salt and pepper.3. Heat a large non-stick frying pan. Do not add any oil or butter.4. Place the duck breasts, skin side down, in the pan and cook for 5

mins till browned and the fat starts to dissolve. 5. Turn over and continue cooking for a further 2 mins. 6. Transfer to an oven tray and continue cooking for 6 mins only then

remove from the oven, cover with foil and leave to rest for a few mins.7. Place the apricots together with the syrup into a blender. 8. Add the jalapeño together with some of the pickling vinegar and blend

well. 9. Add a small bunch of coriander. Blend again. 10. Finally add the lemon juice and sugar and give it a final blitz and set

aside.11. Slice the bok choy and fry in the same pan as the duck in the

remaining duck fat. (If there is too much just remove some). 12. Cook for a few mins till wilted then season with soy sauce and mix

well.13. Serve the duck sliced on the apricot relish with some bok choy on the

side.

Seared duck breast with apricot relish

ThisrecipefirstappearedonGourmetTodayTV,airedonTVMon17October2014.

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December 201494 gourmet today

CONTACT+356 21 443307 | +356 79000080Email: [email protected]

WWW.RIEDEL.COM

13x27 Love Wine.indd 1 21.11.14 08:54

THE ULTIMATE ROAST CHICKENThere is nothing as delicious as a roast chicken, but do you always fight over the legs because the breast is too dry? The reality is that the legs take longer to cook than the breasts so when roasting a chicken you are left with two choices – cook the chicken until the breast is perfect and leave the legs undercooked (not recommended for health reasons) or cook the legs to perfection at the detriment of the breast. Alternatively you could split the bird into separate parts and cook accordingly. Try brining the breasts and roasting them on the crown and confit the legs for the ultimate roast chicken.


THE ULTIMATE ROAST CHICKENThere is nothing as delicious as a roast chicken, but do you always fight over the legs because the breast is too dry? The reality is that the legs take longer to cook than the breasts so when roasting a chicken you are left with two choices – cook the chicken until the breast is perfect and leave the legs undercooked (not recommended for health reasons) or cook the legs to perfection at the detriment of the breast. Alternatively you could split the bird into separate parts and cook accordingly. Try brining the breasts and roasting them on the crown and confit the legs for the ultimate roast chicken.

Ingredients• 1kgchickenbreast,onthecrown• 2Maltesesausage,skinremoved• Oliveoil• 100gbutter,softenedtoroom

temperature• 3clovesgarlic• 1lemon,zestandsomeofthejuice• 4sprigsrosemary• 3sprigsthymeForthebrine• 1tspchillis,dried• 1liquoricestick• 1tspblackpeppercorns• 2staranise• 1tspwholecloves• 1tspcuminseeds• 1tspcorianderseeds• 1tspthyme,dried• 2bayleaves• 1tsprosemary,dried• Knobbutter• 4litreswater• 360gcoarsesalt• 120gMuscovadosugarForthesweetpotatowedges• 250gsweetpotatoes• 3clovesgarlic

• 3tbspmaplesyrup• 3tbspbalsamicvinegar• Saltandpepper

Method1. Place the spices used for the brine in

a pestle and mortar and crush. Toast the spices in a hot saucepan that holds at least 4 litres of water with a knob of butter.

2. Once the spices are fragrant, add the water.

3. Add the salt and sugar.4. Bring to up to the boil and remove

from the heat immediately.5. Allow to cool, and when completely

cold put the chicken breast on the crown into the brine and refrigerate for 8 hours.

6. Pre-heat the oven to 160°C.7. Remove from the brine and pat dry.8. Release the skin from the breast

without puncturing the skin.9. Put the Maltese sausage underneath

the skin.10. Place the whole cloves of garlic into

the pan with olive oil.11. Place the chicken breast, skin-side

down, onto the pan to give the chicken a little colour.

12. Add the butter, lemon zest and juice and herbs and allow the chicken to colour, turning the breast all the time so that the meat does not stick to the pan. Turn the breast over and allow to colour on the other side.

13. Transfer the breast to an oven dish, pour over remaining juices and roast for 1 hour and 15 mins, depending on the size of the breast.

14. While the chicken is roasting, make the sweet potatoes. Cut into long wedges and blanch in boiling water for 2 mins and drain. Cool in iced water.

15. Heat a frying pan with oil, stir-fry the onion, garlic cloves and rosemary for 2-3 mins and sauté until browned.

16. Add the maple syrup and cook until it caramelizes (approx. 2 mins). Add the vinegar and cook for 10 mins.

17. The breast is ready when the juices run clear and a thermometer inserted into the thickest part of the breast reaches 70°C.

18. Serve with sweet potato wedges.

Roasted chicken breast cooked on the crown

Chicken leg confit

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ThisrecipefirstappearedonGourmetTodayTV,airedonTVMon7November2014.

Sean G

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Ingredients• 4chickenlegswiththighs

attached,excessfattrimmedandreserved

• 1tbspsalt• ½tsppepper• 10garliccloves• 4bayleaves• 4sprigsfreshrosemary• 1lemon,zestonly• Lard,asneeded

Method1. Lay the leg portions on a

platter, skin side down. 2. Sprinkle with salt and black

pepper. 3. Place the garlic cloves, bay

leaves, and sprigs of thyme on each of two leg portions.

4. Lay the remaining two leg portions, flesh to flesh, on top.

5. Put the reserved fat from the chicken in the bottom of a glass or plastic container. Top with the sandwiched leg portions.

6. Sprinkle with more salt and pepper.

7. Wrap in cling film and refrigerate for 12 hours.

Preheat the oven to 85°C. Remove the chicken from the

refrigerator.

8. Remove the garlic, bay leaves, rosemary, and chicken fat and reserve.

9. Rinse the chicken with cool water, rubbing off some of the salt and pepper.

10. Pat dry with paper towels.Put the reserved garlic, bay

leaves, rosemary, and chicken fat in the bottom of an enameled cast iron pot.

11. Sprinkle evenly with the peppercorns and salt.

12. Lay the chicken on top, skin side down.

13. Add the lard, making sure all of the chicken is completely submerged in fat.

14. Cover and bake for 12 to 14 hours, or until the meat pulls away from the bone.

Remove the chicken from the fat. Strain the fat and reserve.

15. Place the chicken on kitchen roll to absorb excess fat for 10 mins.

16. The excess oil can be stored in an airtight container in the refrigerator and used like butter for cooking. The tinge of chicken taste in the oil is wonderful and can be used to roast potatoes, cook green beans, and pan-fry veal.


This traditional Maltese dish does not feature in many people’s recipe repetoire anymore. Try this old old-school recipe for an easy, yet tasty meal that can be made in advance and then just bunged into the oven!

Serves 4

Ingredients• 2pigeonsplus400gleanpork(cubedand

fried) or4pigeonsonly• 3tbspoil• 1onion,chopped• 2carrots,peeledandchopped• 4potatoes,peeledandthinlysliced• 1cupcookedpeas• 2hardboiledeggs• 1glassredwine• 2glasseswater• 1beef/gravycube• DashWorcestershire• DashMaggisauces• 2tbspflour• Bayleaves

• Parsley• Thyme• 250gfrozenpuffpastry• 1beateneggtobrushpastry

Method1. Cut pigeons into four. 2. Heat oil in large pan, and fry pigeons till

golden. 3. Take out of pan, and set aside.4. Add oil if necessary and fry chopped onion,

sliced carrots and sliced potatoes and cook till browned.

5. Put back pigeons, add 2 tbsp flour and stir, add wine cook 1 min.

6. Add water and cube and stir well. 7. Season with salt and pepper and a dash of

Worcestershire and Maggi sauces and add some bay leaves parsley or thyme.

8. Cover and simmer for about 1 hour till meat is tender and gravy has thickened.

9. Five minutes before the end of the cooking, add the fried pork cubes, if using, and the cooked peas.

10. Cook another five minutes. Take off fire, and allow to cool. Take meat off bones of pigeons should you wish.

11. Roll out the puff pastry, then put the pigeon stew into a pie dish, add the sliced hardboiled eggs, cover the top of the pie dish only, with the pastry and brush the pastry with beaten egg.

12. Put into hot oven at 180°C. Cook for 20-30 mins till pastry is crisp and brown.

13. Allow to settle and serve.

Had enough of boring old pumpkin soup? Serve it in a pumpkin shell and top it with melted gruyère to put the wow factor back in your pumpkin soup.

Ingredients• 1mediumsizedpumpkin(cleanedand

gutted)• 2butternutsquash• 1leek• ¼cupapplejuice• 2sageleaves• Nutmeg,freshlygrated• 1.5litrechickenstock• 1cupcream• 1tbspbutter• 50ggruyère• Handfulpumpkinseeds

Method1. Preheat the oven to 190°C. 2. Clean and gut the pumpkin and place in

oven for 15 mins.3. Clean out the butternut squash and chop

into small pieces of equal size.4. Sauté the leek in the butter on very low

heat for 10 mins, making sure you don’t add colour to the leek.

5. Add the butternut and lightly colour, then add apple juice, sage leaves and freshly grated nutmeg.

6. Season and cover and allow to simmer for 15 – 20 mins until the butternut is tender.

7. When the vegetables are cooked, turn off the heat and blend. If you want a really smooth soup, pass through a sieve.

8. Add the cream and butter and stir until combined.

9. Take the pumpkin out of the oven and place a handful of grated gruyère at the bottom.

10. Fill the pumpkin shell with soup and replace the lid of the pumpkin

11. Bake on a baking tray with a greaseproof paper for a further 30mins.

12. Five mins before it is done add the remaining gruyère along with the pumpkin seeds and gratin under the grill.

13. Serve immediately.

Maltese pigeon pie

Baked butternut squash soup in a pumpkin shell with gruyère cheese

Thisrecipefirst

appearedon

GourmetTodayTV,

airedonTVMon

28November201

4.


Pipp

a M

attei

Sean G

ravina


C a b e r n e t S a u v i g n o n

Grand Vin de Hauteville range of premium wines have been awarded over 18 international medals including

Gold and Silver in London, Burgundy & Bordeaux.

Really easy and always a hit, whether you serve them as a starter or main, make sure there is lots of crusty bread to mop up all the juices.

Serves 4

Ingredients• 24large,firmredprawns• 100gbutter• 5tbspgoodqualityoliveoil• Freshlygroundpepperandrocksalt• Somesweetchillisauce• Ahandfulfreshparsley,finelychopped• Adrizzleofbrandyorwhitewine(optional)

Method1. Line your grill pan with foil. 2. Place washed prawns side by side. 3. Dot with squares of butter, drizzle with oil, season with

salt and pepper, add some sweet chilli sauce, scatter with chopped parsley and, if using, add the brandy or white wine.

4. Grill until whiskers and tails are turning black. 5. Turn the prawns around and grill further, then remove and

place onto serving plates, pouring all the lovely juices from your grill pan on to the prawns.

6. Serve at once with lots of napkins and finger bowls!

Grilled brandy prawns


Pipp

a M

attei

The festive season is a time for indulgence, eating all those naughty little things we avoid throughout the rest of the year, and while a little bit of indulgence is not a bad thing, try and stick to healthier recipes and snacks in between indulgent meals and parties to give your body a bit of a break from the Christmas overload! D


This vegetable is certainly not amongst the most loved vegetable, which is not surprising given that they are rarely cooked well. Boiled to death until greyish green and mushy, dutifully accompany-ing the Christmas turkey, is not exactly tempting,

but give this small and vegetable another try, cook with a little more attention and you might change your mind - they’re certainly worth a place in your healthy diet.

Brussels sprouts, which belong to the cruciferous family of vegetables, along with the cauliflower, cabbages, broccoli and bok choy, are a good

source of vitamin A, C and K, fibre, protein, iron and potassium. Centres for Disease Control and Prevention say regularly consuming the nutrients provided by vegetables such as Brussels sprouts can significantly decrease the incidence of may serious medical conditions. Brussels sprouts are best when steamed until just tender, roasted, sau-téd or even grated raw on your favourite salad.

Combine quartered cooked Brussels sprouts with sliced red onions, walnuts, and your favorite mild tasting cheese such as a goat cheese or feta. Toss with olive oil and balsamic vinegar for an exceptionally healthy, delicious side dish or salad.

Tender, sweet and just a little nutty, Brussels sprouts will add extra nutrition and crunch to you dish.

Farro is quickly becoming popular, in modern cooking with its roasted, nutty flavour and dis-tinctive chewy texture. It may be used in soups, salads and as a substitute for rice in a ‘risotto’. With a higher fibre and protein content than com-mon wheat, farro is also especially rich in magne-sium and B vitamins and has a low glycemic index of 40 when compared to other grains but as a type of wheat, farro is unsuitable for those with celiac, gluten or wheat intolerance.

Pearled farro (farro perlato) is farro which has had a portion of the outer bran removed so it cooks faster and does not require soaking. Pearled farro can be boiled in about 20 minutes or steamed in about 30.

• TheyweredevelopedneartheirnamesakecityofBrussels,Belgium.

• Intherun-uptoChristmas,farmersrun10timesasmanyharvestersandworkfromdawnuntilduskpickingthem

• OftenthoughtofasaChristmasvegetablebecauseoftheirneedtogrowatcooltemperatures.

• Overcookingsproutsmakesthemsmelllikerotteneggs.Withhighlevelsofsulforaphane,sproutsshouldbecookedforonlyfourtosixminutes.

• AcupofcookedBrusselssproutscontainsonlyabout60calories.

Roasted leek and Brussels sprouts with almonds and oranges

Serves 4 (as a side dish or starter)

Ingredients• 1leek,washed,trimmed,sliced• 400gBrusselssprouts,washed,trimmed, halved(orquartered,iflarge)• ¼cupsliveredblanchedalmonds• 2oranges,cutintoindividualsegments• 4tbspolive• Seasalt• 1-2garliccloves,minced• 1tspfennelseeds• 1tspredpeppercorns• 2tspfreshmintDressing• Oliveoil

• Lemonjuice• Honey• Dijonmustard• Seasalt

Method1. Preheat the oven to 200ºC.2. In a roasting pan, combine the prepared leek, Brussels

sprouts, and almonds. 3. Season with sea salt, pepper, fennel seeds and minced

garlic and toss to coat. Roast for roughly 25 – 30 mins, stirring at least once, until the Brussels sprouts are tender, and browned a bit.

4. Stir in the dressing whilst still hot and transfer the sprouts onto a serving dish together with the oranges, chopped mint and a few more almonds.

FunFacts

Spruce up your sproutsBy GaBy Holland

101gourmet todayDecember 2014

The basics for healthy eating

A growing stable of cooking shows, a near-endless collection of recipes available on online forums and websites and a vast selection of kitchen equipment available at the click of a mouse have empowered home cooks more than ever before. With a little research and some patience, even the most complex dishes can be prepared in the comfort of one’s own home.

But what if you couldn’t, for a variety of reasons, con-sume certain products? With medical science advancing every day and previously unknown conditions coming to light, finding safe and suitable alternatives to cooking mainstays like flour, milk and others can be difficult. The sad result is that those with coeliac disease, diabetes and other conditions are limited in what they eat.

This is where Johanna Scicluna comes in. She too was in a bind when her daughter fell ill and a change in diet had a positive effect. It’s all well and good to identify the problem but then comes the issue of sourcing. While more and more stores are stocking coeliac and diabetic-safe foods, it is nowhere near enough to maintain a healthy, balanced and varied diet.

Back to Basics is Johanna’s answer. The fledgling con-

cept store stocks a wide variety of gluten-, sugar-, dairy-free and vegan friendly products. Priority is given to local produce and most items are organic and preserva-tives are avoided as much as possible.

This project was a dream come true for Johanna, who was a project manager in her past life and always had a love for food preparation. She also has the environment and its preservation close to her heart. Everything avail-able for sale at the store – from compostable PLA con-tainers to unbleached paper bags – as well as the lights and paint used to decorate the inside were all chosen to have the least impact on the environment as possible. Even their packaging, plates and cups are plant-based, with some plates being made entirely from palm leaves.

Johanna is quick to point out that Back to Basics is not a health shop but a concept store whose core aim is to make healthy food easily accessible. It also acts as a beacon of support to the communities of people who cannot simply shop at regular supermarkets and those looking for more sustainably sourced food.

A quick glance around the shop reveals a pretty complete shopping experience – one could conceivably check every item off their shopping list between here and the farmers’ market down the street. From flour and pasta to sauces and raw cocoa butter and innovative alternatives such as agave nectar, yacon syrup, manuka raisins, tigernuts and others.

Freshly prepared foods are available in the chilled display, including a variety of sweets, as well as an all-natural food bar, serving organic coffee, alternative drinks as well as lunch options. In the coeliac safe zone,

the by-weight dispensers are full of gluten-free products. Back to Basics are also waiting on a permit for a salad

bar to include salads, smoothies, raw desserts and more that are prepared on location.

One particularly interesting recent addition to the shop’s offerings is the tiger nut. A versatile, pleasantly chewy snack, the tiger nut is actually a tuber and an unassuming light brown colour, about the size of a raisin. It is also available as a flour or to make an alternative nut-free ‘almond paste’ with much less sugar and can also be used as a milk replacement popularized by the Spanish ‘horchata’ drink that comes from the region of Valencia. Almost unheard of in Malta, it has very many uses in a variety of forms. It is in fact highly recommend-ed for diabetics, lactose intolerant people, those fol-lowing a gluten free diet including those with a Coeliac disease, Candida Albicans and persons responding to a nut allergy. A real Swiss army knife of alternative foods. Johanna plans to help give the little nut its debut into the local market.

There is plenty to look forward to at Back to Ba-sics and everyone, not just those with special dietary requirements, can benefit from the eco-friendly, health conscious options at this small but mighty store. Who knows, it might lead the revolution in sustainable eating!

Back to BasicsTel: 2703 6771Email: [email protected]: www.btb.com.mt

In a growing world of dietary intolerances, RACHEL AGIUS finds a one-stop shop for healthy foods fit for those avoiding gluten, sugar, dairy and meat at Back to Basics

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Berry Surprise Cake

Tigernuts Balls Teo&Bia - Organic dairy free Choc spread Organic Mono Origin Coffees

102 gourmet today December 2014

Get through the festive season without putting on too many pounds. Take a leaf out of the Japanese diet book and try some healthy recipes using Clearspring products together with Good Earth products for a healthier Christmas season.

Udon with gingered peanut sauce

Soba sushi

A tasty, light alternative to traditional sushi with rice.

Makes 24 rolls (serves 4 - 5)

Ingredients• 25gGoodEarthShiitakeMushrooms• 2tbspClearspringToastedSesame

Oil• 2tbspClearspringTamariSoya

Sauce• 250gClearspringSobaNoodles• 4ClearspringSushiNoriSheets• Wasabi-totaste

Method1. Cook the soba as instructed on the

pack. Drain and put them into a bowl of cold water.

2. Using the thumb and index finger, take some noodles from the bowl and make a 20-22 cm long and 2cm thick bundle. Leave it to drain on a clean tea towel. Repeat until no noodles are left in the water and ensure the bundles are all of a similar size.

3. Soak the shiitake mushroom in cold water. Once rehydrated, cut the stem off and discard. Thinly slice the cap.

4. In a saucepan, heat the toasted sesame oil and add the mushrooms. Leave to cook on a medium heat for a few seconds. Add tamari and cover with a lid. Turn off the heat and leave to one side.

5. Mix the wasabi powder into a paste with a little water.

6. Place a nori sheet on a sushi mat in front of you and place the noodles on it horizontally. Use as many bundles of soba noodles as necessary to cover almost the whole nori sheet, leaving 2 cm free at the top.

7. Place a line of shiitake and a line of wasabi next to it.

8. Roll using the same method as the rice sushi roll.

9. Cut the rolled soba noodles in 6 pieces starting with the middle.

Tip: use the end pieces of the roll as decoration.

This appetizer is quick and easy to make. It is ready to serve in the time it takes to cook and cool the udon. Turn it into a main dish by adding sautéed tempeh or tofu.

Serves 6 - 8

Ingredients• 8ounceClearspringUdon

Noodles• 6scallions,cutintothin

diagonalslices• 1smallcucumber,cut

intothinmatchsticks• 2tbsplightlytoasted

blackandwhitesesameseeds

Forpeanutsauce• 2tbspfreshgingerjuice• 2tbspWholeEarth

peanutbutter• 11/2tbspSunitatahini• 1/2tbspClearspring

ToastedSesameOil• 6dropshotsesameoil• 3tbspClearspringSoya

Sauce• 1tbspClearspringMalt

Syrup

Method1. Bring a large pot of water

to a rolling boil. Add the udon noodles and cook 10 minutes, or according to package directions. Drain and rinse with cold water.

2. Combine all of the sauce ingredients in a small bowl. Stir until well blended.

3. Place the cooled noodles in individual serving bowls. Drizzle with the sauce, garnish with cucumbers and scallions, and sprinkle with sesame seeds.

103December 2014 gourmet today

Wide udon in broth

Quick vegetable and noodle stir-fry

This authentic Japanese dish is satisfying and quick to prepare. Noodles served in a clear broth like this recipe is a pretty standard lunch in Japan, with bars all over every city offering this dish. Try topping the noodles with a mix of steamed, simmered, or deep-fried vegetables and tofu for a complete dinner. Udon, brown rice udon, or soba are particularly recommended for this dish.

Serves 2

Ingredients• 250gClearspringWideUdon• 4tbspClearspringTamariSoyaSauceORClearspringShoyuSoya

Sauce• 2tbspClearspringMirin• 500mldashi• 1-2tspfreshginger,juicesqueezedfromgratedfreshginger• 2springonions,finelychopped

Method1. Cook the noodles as described below. Add the tamari or shoyu plus

mirin to the dashi, and simmer for 1 min. Take the broth off the heat and add the ginger juice.

2. To serve, divide the noodles into two deep individual serving bowls. Ladle the hot broth over the noodles to almost cover them, and sprinkle with the chopped spring onion.

Vary the vegetables in this stir-fry depending on what you have available.

Serves 2

Ingredients• 1pack(250g)ClearspringSobaorClearspringUdonNoodles• 2onions(cutinhalfmoons)• 1carrot,cutintofinematchsticksizepieces• Halfaheadofbroccolicutintosmallflorets• 236gfinelyshreddedwhitecabbage• 2tbspsweetcorn• PantaleoExtravirginoliveoilforstirfryForgarnishes• 2tbspblackolivesorcapers• FinelychoppedspringonionsForseasonings• 1tspClearspringToastedSesameOil• 2tbspClearspringShoyuSoyaSauceorClearspringTamariSoyaSauce• 2tbspClearspringMirin• 2tbspfreshgingerjuice(gratedandsqueezedfromwholeroot)

Method1. Bring a large pot of water to the boil and add the noodles. Cook at medium heat,

uncovered, until done. Rinse under cold water and drain.2. Sauté the onions uncovered with some olive oil and a pinch of sea salt, for 10 mins.

Add the carrots, cabbage and corn, cover and cook on a medium heat for 7-10 mins.3. Boil the broccoli separately for 3-4 mins. Rinse under cold water and drain.4. Add the cooked pasta to the sautéed vegetables, together with the rest of the

seasonings to taste.5. Add the broccoli and garnishes. Serve.

If you do not have the time to squeeze the juice out of the grated ginger, just add the grated ginger directly and pass the broth through the sieve when pouring the broth over the noodles.

Cooking Japanese NoodlesSince most Japanese noodles are made with salt, you don’t need to add salt to the cooking water. You need about 2.5 litres boiling water to every 250 grams of noodles. Add the noodles a few at a time so the water doesn’t stop boiling. Stir gently until the water is boiling rapidly again to prevent the noodles from sticking to the bottom of the pan. If too many noodles are added at once, the water won’t return to the boil quickly enough, and the noodles will overcook on the outside and undercook on the inside. Also, using too little water will result in sticky, unevenly cooked noodles.Some Japanese cooks boil them as described above, but add a cup of cold water once the water comes to the boil. When the water returns to a boil again, another cup of cold water is added. This is repeated three or four times until the noodles are cooked.Either way, you need to test the noodles frequently to make sure they don’t overcook. A properly cooked noodle is slightly chewy and the same colour throughout. Once cooked, immediately drain and rinse the noodles in two or three cold-water baths or under cold running water. This stops them cooking and keeps the noodles from sticking together. If necessary, reheat by putting them in a colander and submerging in a pot of boiling water until just heated. Drain well and serve.

GoodEarthDistributorsLtd.Hard Rocks Industrial ParkBurmarrad Road, Naxxar, NXR 6345MaltaTel:21 431309 • Fax:21 421873e: [email protected]

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Wishing you a

Healthy Festive Season


Surviving the festive seasonThe festive season, where drinks and dinner parties happen on a daily basis, puts a huge strain on your digestive system. While indulging a little over the festive season will not harm your health in the long run, try and keep healthy in between parties with some easy recipes for snacks, easy meals and some delicious detox water. Just because you’ve had a few cheat meals in a week doesn’t mean you should give up on healthy eating altogether through the season of merry making

In between indulgent meals – particularly after a night of too much to eat and drink, try some of this detox water that you can make the night before. Not only does it help cleanse your system but it also tastes great and helps you keep away from sugary drinks that seem necessary on a hangover, but are really the last thing your body needs.

Ingredients• Lemon• Orange• Somemint• Cucumber• Jarsorjug• StillWater

Method1. Wash the lemon,

lime and cucumber. 2. Thinly slice all fruit. 3. Put into a storage jar

or jug.4. Fill with water. 5. Seal, and refrigerate

overnight. 6. If you wish you can

add some ginger for taste.

Detox water

D

gourmet today October 2014106

Ingredients• ½largeaubergine,

slicedintothinrounds• ½cupParmesan

cheese,grated• 1tbspextravirginolive

oil• 1/3cuptomatosauce• 1tbsporegano• 1/3cupCheddarcheese,

shredded• Saltandpepper

Method1. Preheat oven to

180°C.2. Arrange eggplant

rounds on a baking sheet and lightly coat with olive oil.

3. Bake eggplant rounds

in preheated oven until hot (approx 5 mins).

4. Flip the eggplant rounds; top with Parmesan cheese in an even layer to cover.

5. Return eggplant to oven and bake until the cheese is melted, about 5 mins.

6. Drop a dollop of tomato sauce into the center of each eggplant round; top with cheddar cheese and sprinkle oregano.

7. Bake until cheddar cheese is bubbling (approx 5 mins).

8. Season with salt and pepper to serve.

Aubergine mini pizza


Goldie’s Café 118, Testaferrata Street,GziraTel: 21320931/ 79497444Email: info@goldie’s.com.mtWeb: www.goldies.com.mt

This healthy snack is a great alternative to crisps and the cinnamon gives it a bit of a festive touch, so go on, indulge in the festive season!

Serves 1

Ingredients• 2apples• Pinchcinnamon

Method1. Preheat the oven to 180°C.2. Remove the core of the apples

and slice thinly by hand or with a mandolin.

3. Lay the slices neatly on a greaseproof paper lined baking tray.

4. Bake in the oven for approx. 1 hour.

5. Carefully peel the crisps off the paper and allow them to cool.

6. Dust with cinnamon and indulge!

Ingredients• ¼cuphoney• 4tbspsalt-reducedsoy

sauce• 1½tbspoystersauce• 4tbspsesameoil• 2tbsppeanutoil• 600gchickenbreast

trimmed,thinlysliced• 2zucchini,thinlyslicedcut

thinandlengthwise• 2carrots,slicedthinly• 1redpepper,cutthinly

lengthwise• 1yellowpepper,cutthin

andlengthwise• 1largeonion,cutinto4cm

lengths• 1tbspsesameseeds,

toasted• 100gtoastedalmondflakes• Steamedjasminefragrant

rice,toserve

Method• Placehoney,soysauce,

oyster sauce, sesame oil and chicken and leave to marinate for 30 mins.

• Heatwokoverhighheatand add peanut oil.

• Addthechickenandsetmarinade aside.

• Stir-fryfor5to6minsor until light golden and almost cooked through.

• Addthevegandstir-fryfor 3 to 4 mins or until thevegistender.Addthemarinade mixture.

• Stir-fryfor1minoruntilsauce thickens.

• Topwithsesameseeds.• Servewithrice.

Apple crisps with cinnamon

Asian sesame chicken

December 2014108 gourmet today

bonus recipe

Spicy mulled cider

Mulled wine is the perfect Christmas drink. Warm and spicy, its flavours and aromas bring about a feeling of Christmas as soon as you put it on the hob to warm. Try this alternative with cider instead of red wine for a tasty alternative to an old favourite.

Ingredients

• 3pintsgoodqualitycider• 2stickscinnamon• 1clementine,zestandjuice• 1lemon,zestandjuice• 1vanillapod,splitwithseeds

removed• Pinchcloves• Sprinklesugar

Method

1. Heattheciderthroughandaddthe spices.

2. Oncetheciderishot(donotallowto boil) leave it to cool and infuse foratleast30minutes.

3. Strainthroughasieveandreheatwhen ready to serve.

StartersSeared scallops with chorizo biscuit ............................7Gravlax ..............................................................................58Smoked turkey risotto ..................................................73Butternut soup in a pumpkin shell .............................96Grilled brandy prawns ...................................................97Roasted leek and Brussels sprouts .......................... 100Soba sushi ....................................................................... 102

MainsStuffed pheasant ..............................................................8Stuffed pork collar .........................................................52Lemon, herb turkey .....................................................55Beef tagine with apricots ............................................56Roast goose with peach ..............................................57Salmon in pastry ...........................................................59Hazelnut and Pecorino lamb ....................................74Rabbit capellacci ............................................................81Christmas bacon roll ....................................................83Duck breast with apricot relish .................................93The ultimate roast chicken .........................................94Roasted chicken breast ................................................95Chicken confit ................................................................95Pigeon pie ........................................................................96

Udon with peanut sauce ........................................... 102Udon in broth .............................................................. 103Veg and noodle stir fry .............................................. 103Asian sesame chicken ............................................... 107

SweetsWhite chocolate cheesecake ........................................9Macaroons .......................................................................30Chocolate kisses .............................................................31Marzipan fruit ................................................................31Lebkben ............................................................................32Krustini .............................................................................32Mince pies ......................................................................65Qaghaq tal-ghasel .........................................................66White chocolate and cranberry bread ...................68Almond soufflé .............................................................75

Snacks Aubergine pizzas ........................................................ 106Apple and cinnamon crisps ................................... 106

DrinksRuby sparks .....................................................................12Yuletide cheer .................................................................12

Spiced rum sour .............................................................13Tangerine sgroppino ....................................................13Hugo ..................................................................................15Eggnog ..............................................................................15Mulled wine ...................................................................33Detox water ................................................................. 105Spiced mulled cider ................................................... 108

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