Served Magazine 12 by Served Magazine

€3.80 where sold – Spring ‘20

always hungry.

No.

EXCLUSIVE INTERVIEW

gennaro contaldo

THIS ISSUE –>

We get a peek into his tantalising adventures on the road with Jamie Oliver and he’s new projects since we last met the Italian legend. Pg.44

An endless choice of bites and super sides to put some spring in your step Pg.38

Cover featuring ‘The Bobby’ Burger by Foam & Fork

Chef Alison Azzopardi graces this issue with recipes so good they will leave you craving more

2 brilliant breakfasts in under 30 minutes Pg.25

GET SET FOR SPRING

Pg.62

I SSUE #12 E N JOY IT ALL

by foam + fork

www.served.com.mt

#the editor

Hannah Cremona

Creative Director

Chris Psaila

Photography

Stephen Galea

Coordination + Advertising Sam Psaila 7788 0300

Sales Keeley Bajada 9996 0446 Contibutors David Debono Alessandro– Morreale Kay Psaila Alison Azzopardi Ariane JP from danny's Hilton Printing Print It

he first issue of the year is always the most exciting one. And it’s with great joy that I serve you our Spring/Easter edition packed with colourful spring vibrancies and nostalgic Easter fervour. The winter months are done; it’s time to blossom.

creating a convivial, chic and classic dinner experience.

We directed our chefs foraging for springtime soul food that’s colourful and textured, boasting flavoursome local ingredients; that’s exactly what they delivered! In this issue, Served puts the spotlight on a Maltese spring favourite, the broad bean, aka ful, with delicious pasta recipes from Gennaro and Alessandro to back this seasonal star!

A huge warm shout out to all our home cooks, chefs and contributors to make this 12th issue of Served possible and to you, our avid readers and foodies, for staying in the know and expanding your culinary knacks,

We understand that hosting Easter lunch at home can be daunting; if you’re not into hosting this year, check out our top picks for eating out this season.

Buona Festa! Hannah

Spring is the perfect season to get creative in the kitchen. Dare to go out in the countryside and discover wild forage favourites, micro greens and edible flowers. It’s time to inspire vigour and vitality back into your kitchen and on your plates. Naturally our ‘Loving Leftovers’ focuses on creative ways to make the most out of Easter lunch leftovers, whilst Christina Farrugia shares more tips on how to stay low waste and conscious this Easter. If you’re dining at home and want to make an impression with your guests, (of course you’re going to!) don’t forget to decorate your table; match refined tableware with wild flowers and decorative items for added cheerfulness. This season’s editor’s pick is the Mathilde M tableware, inspired by the early 17th century French Renaissance, that combines finesse and elegance

Reproduction in whole or in part without written permission from the publisher is prohibited. All rights reserved. Dates, information and prices are believed to be correct at the time of going to press but are subject to change and no responsibility is accepted for any errors or omissions. Neither the editor nor the publisher accept responsibility for any material submitted, whether photographic or otherwise. While we endeavour to ensure that the organisations and firms mentioned are reputable. The editor can give no guarantee that they will fulfill their obligations under all circumstances. © 2019

Published by [ V ] Publications. – Publishers of Vamp Magazine, Served Magazine & The Malta Artpaper.

Exclusively at Finesse - Home, Beauty & Giftware, Msida Valley Road, Birkirkara, BKR9023. www.finesse.com.mt; info@finesse.com.mt

Editor

Find us on Facebook: servedmagazine

#inside

009. Perfecting Grilled Cheese

067. Quick Fix Pasta

It’s always time for a grilled cheese sandwich to hit the right spots.

Alessandro whips up two delicious Pasta dishes with seasonal ingredients under 30 minutes.

013. In the know

074. Haute Cuisine

Where to eat, what to eat and what to eat it in – we’ve got you covered.

Andre Spiteri, Head Chef at Hilton, delivers a vibrant dish with rich flavours with his saddle of lamb recipe.

022. Seasonal Star:

078. Sweet Bits

The broad bean is this season’s star with nostalgic recipes and interesting facts.

Have a go at the treat of this issue and other sweet delights to complete the Easter affair.

025. Quick Fix

087. Eton Mess

Scrumptious yet quick and easy recipes to wake up to.

028. An Epic Start

Danny’s epic breakfasts are the perfect cures when you wake up hungry.

032. Easter Weekender

Royal breakfasts prepared by our pro chefs that deserve to be served to you.

036. Love your Leftovers

Hosting lunch gatherings create the best ways to save time and money with left overs. Don’t throw them!

038. Bites + Super Sides

Excellent and delicious plates for a light lunch or a super side, or even to share.

044. Meet Gennaro Contaldo

Served meets up for a second time with the man himself.

056. Bowl of the Issue

A vibrant take of beetroot soup with goats cheese prepared by Alison Azzopardi.

The addition of the strawberry sauce and greek yogurt really put this already great dessert over the top

090. Eating Out

Six must-try restaurants high on everyones list this Easter

096. Recipes + Methods

From brilliant breakfasts, brunches, lunches and desserts; we've got it all.

062. The Bobby

Gracing this issues cover is a blissed out carnivore devouring the vegan Bobby burger.

064. Smoked Haddock Oeufs Cocotte Alison Azzopardi masters this soulful dish in under 20 minutes.

Hit served.com.mt and find hundreds more delicious recipes to sink your teeth into. Scan QR code for Served website

#contributors

cooks / chefs Alison Azzopardi – Tra Buxu Alison has worked in some of London’s top restaurants, among them Le Gavroche and the kitchen at Hotel du Vin in Cambridge, as well as catching the eye of the judges on MasterChef: the professionals before returning to Malta. She thrives on throwing herself into her dishes and likes the challenge of creating robust hearty dishes made with fresh local produce. A passion for food and the single-minded determination to make every meal the best one to date have ensured that Alison stays ahead of her game as she continues to delight locals and visitors alike with her creative menus.

Ariane Loechner

JP Debono

David Debono

Andre Spiteri, Head Chef, Hilton Malta

Ariane is a Vegan / Vegetarian Nutritionist, based out of Tigne Point Holistic Centre and owner of Fresh New Leaf. Her greatest passion in life is helping people find and become their best healthy self through food and nutrition. When she’s not transforming her clients’ lives she’s in the kitchen, concocting nutrient packed recipes to feed the souls of many.

As the chef and co-owner of the popular Danny’s Kitchen in Qormi, JP Debono, has quickly established a reputation for creating healthy, fresh and vibrant food. He opened the place with his brother - Danny is their father, who often helps in the eatery - and has been concocting tasty and popular dishes ever since.

Meet David. He’s a marketing superhero by day, who enjoys baking, hiking, eating, talking about food and all things cultural. By night, he has a penchant for making tequilafuelled poor life choices. Forever alone, David lives with his two feline terrorists, Astrophe (as in catAstrophe) and Cosmo – a true crazy cat person in the making. Follow their adventures @ dejfit.d

Andre started off as a junior chef working his way up. Currently his focus is on the A La Carte section of the Ocean restaurant while concurrently leading a team of passionate and exceptional chefs. He thrives on the creativity involved in cooking and rises to the challenge of delivering a perfect plate every time. In spite of an insane work schedule Andre also mentors the junior chefs sharing his experiences in the kitchen. Pastry chef Gordon Bonello has only been at Hilton just over a year but is making a name for himself with his delectable desserts.

Alessandro Morreale Alessandro indulges in his great passion for home cooking after a long day as head of business development at digital agency, ANCHOVY. His ethos is that food can help to connect people, create new relationships and consolidate the existing ones. While he loves exploring dishes from around the world, he remains loyal to his roots and Italian cuisine with his delicious pasta recipes.

Stephen Galea With he's eye for detail and penchant for perfection once again stephen has shot most of the gorgeous images in this issue. Stephen is an award-winning professional photographer based in Malta with an extensive portfolio focusing on commercial, product and lifestyle as well as continuing to make a name for himself as a foodie’s photographer.

This issue is all about making the most out of what spring brings. Try your hand at the inspiring dishes in this issue...it's time to get cooking! 08

#perfecting

PERFECTING

KIL LER GRILLED CHEESE Whether youâ&#x20AC;&#x2122;re craving it for breakfast, as an afternoon snack or just looking for some comfort, this inside out crispy grilled cheese will hit the right spots.

get

with...

Makes 1 sandwich Prep Time: 6-8 minutes. Ingredients:

Âź cup Fior di Vita Four Cheese Shredded 2 slices white bread 2 tbsp butter

Method: In a pan, melt a knob of butter. Dip the slices of bread in the butter. Sprinkle shredded cheese to cover the area of one slice of bread. Cover with the other slice of bread, butter side up. Add more shredded cheese to the top buttered slice of bread, gently pressing down the cheese to begin melting against the heated butter. Add a little more butter to the pan. Flip the whole sandwich over so that the cheese is down. Add about a teaspoon of shredded cheese on the top part. Toast gently, for about 3 minutes on low, enough to get the under cheese crispy. Turn the sandwich around to toast the other side.

#inside

CHAR-GRILLED SEASONAL VEGETABLE SALAD

INSALATA PRIMAVERILE

Refreshing Springtime Pasta Salad rocking the seasonal star.

Always a great idea as a starter, side dish or light bite.

26 QUICK FIX: COCONUT VANILLA PORRIDGE

A perfectly warming, gluten free, dairy free porridge to kick start the day.

SLOWâ&#x20AC;&#x201C;COOKED SADDLE OF LAMB

SESAME GLAZED SALMON WITH FENNEL SLAW

This Easter indulgence is sure to have the family talking about your lunch for weeks.

This vibrant dish is rich in flavour yet light and refreshing, perfect for warmer weather.

78 CHOCOLATE FONDANT

This seductive heart-melting dessert will even tempt the non-sweet tooth!

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#inside

SPAGHETTI BROAD BEANS + ARTICHOKES

BOBBY PATTY

You wouldn't believe it's vegan! Packed with all things comfort, flavour and texture.

Just add pecorino and black pepper. Use fresh broad beans now in season.

60 BRAISED LAMB SHANK WITH BROAD BEANS, PEAS + MINT

Alison's recipe ticks all the right boxes for Easter Sunday lunch.

TOFU BLT

EGG FLORENTINE WITH BLACK TRUFFLE SHAVINGS

Healthy quick bites ideal for on-the-go lunch; a treat for vegans and non-vegans alike.

Royalty breakfast with seductive shavings of black truffle best served in bed.

87 STRAWBERRY PAVLOVA

Yes, they're back in season. Large and juicy, strawberries are back and ready to get into all your sweet favourites.

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#in the know

'in the know'

Warmer temperatures call for good wine and superb cocktails. Check out Served’s picks for this season.

Eating Out: Exquisitely Thai at The Blue Elephant

A Wine to Try!

Authentically unforgettable, exquisitely Thai. The Blue Elephant offers the true tastes, and sights, of Thailand. Every meal becomes a special celebration at the Blue Elephant. For more information Call Hilton Malta on +21383383 or follow Blue Elephant Malta on Facebook.

Bittersweet Spring Symphony Tanqueray Flor de Sevilla is a unique distilled gin made with Sevilla orange essences and other fine botanicals. Inspired by Charles Tanqueray’s original recipes and the ripening oranges growing on the trees in sun-drenched Seville, the result is a perfect balance of the uniquely bittersweet taste of Seville oranges balanced with the complexity of Tanqueray London Dry Gin. Best served with Premium tonic and a squeezed wedge of orange. Distributed locally by M. Demajo Wine & Spirits Ltd

After lengthy research in several regions of Chile, François Lurton planted his vineyard on virgin terroir, with poor soil and a healthy, balanced climate: the Lolol Valley. A pioneer in this valley, he created its first bodega Hacienda Araucano. Drawing on expertise acquired in vineyards and wineries all over the world and using environmentallyfriendly (biodynamic) methods, he has produced remarkable wines such as this Cabernet Sauvignon. highest quality real berry taste. Distributed by Vivian Food and Beverage T: 2258 8600 E: info@viviancorp.com

Maldon Salt Maldon Salt is a prestigious and unique product known for its flavour and quality and sought after by the health - conscious and gourmets alike. Available in leading groceries & supermarkets. Azzopardi Fisheries St.Pauls Bay / Tel: 21581109, 21571148 E: info@azzopardifisheries.com.mt

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#in the know

An ideal time to rethink home deco and add some fine touches. Get inspired with new lighting and natural essentials.

The Cork Family by Jasper Morrison The Cork Family, by Jasper Morrison, consists of five models made of natural cork that can be used as side tables or stools. Thanks to the understated design, these pieces are unobtrusive and versatile. The Cork Bowls are the latest addition and are now available in two sizes that can be used as shallow bowls or trays. Available from Vitra at Vivendo, Mdina Road, Qormi, QRM9011. Follow on Instagram @ vivendoprojects

Contemporary Lighting Introducing a new range of contemporary lighting at camilleriparismode. Experience the new collections from Italian brands Davide Groppi and Vibia that take an inspiration and fuse it with contemporary, simplistic design elements to create an innovative invention that is light. Discover the range at camilleriparismode in Rabat.www. camilleriparismode.com

served.com.mt â&#x20AC;&#x201C; hundreds of unique recipes to try your hand at. Like us on facebook to enjoy daily cooking inspiration from all the Served homecooks, pros and celebrity chefs â&#x20AC;&#x201C;

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#in the know

You’ve been told you’re ‘gluten intolerant’. The thought of life without your favourite sandwich or cake seems dreadful... ... BiAglut, an Italian brand with strong heritage, specialises in gluten free products so that you don’t miss out! What is gluten? Gluten is a type of protein found in wheat (wheatberries, durum, emmer, semolina, spelt, farina, graham, kamut, and einkorn), rye, barley, and triticale – typically used to produce popular foods such as bread, pasta, biscuits, pastry and others. It is also found in other foods such as sauces, gravies and processed foods. Gluten helps food maintain its shape by providing elasticity and moisture. Naturally gluten free alternatives including rice, corn, potatoes, meat, soya, eggs, fruit and other vegetables are suitable for those who need to follow a gluten free diet. Additionally, your favourite carbs come in gluten free alternatives too!

Why BiAglut? Since its inception in 1964, BiAglut, produced in Italy by Kraft Heinz, focuses on fulfilling the needs of individuals with coeliac disease, gluten intolerance, and those who opt to follow a gluten free diet. With it’s strong heritage specialising in gluten free products, you’re in good hands. A gluten free diet does not need to be painful. You can still enjoy your favourite carbs without gluten thanks to BiAglut’s extensive range from cereals, biscuits and cookies, crackers, rusks, bread, breadcrumbs, flours, and sweet snacks. For further information: Vivian Food and Beverage

T: 2258 8600

E: info@viviancorp.com 017

#in the know

Browse these pages for some awesome foodie gift ideas.

Book by Gennaro Contaldo Whether you bake or not, are an expert or just like to try a recipe from time to time, we all love the idea of home baking or eating homemade bakes! We revisit Gennaro's Italian Bakery for some scrumptious Easter bakes.

Eames Shell Chairs by Charles & Ray Eames Introduced in 1948 to be eventually marketed as the first mass-produced plastic chair, the Eames Shell Chairs established an entirely new typology in seating. The Eames Shell Chairs by Charles and Ray Eames are now available in a new white powder coating for the metal bases that gives the Eames Shell Chairs an airy, light appearance for the Spring season. Available from Vitra at Vivendo, Mdina Road, Qormi, QRM9011. Follow on Instagram @vivendoprojects

Vegan comfort food Foam and Fork master comfort food known to a meat-eater but in a vegan delicious way. The Massa Inked Me is their pride and joy: plant based ‘beef’ sarnie sub sandwich, dressed with Foam and Fork fermentations, vegan ‘cheddar’ and serious mouth watering sauces. Discover more vegan options at Foam and Fork, Gzira @foamandforkgzira and Marsascala @foamandfork

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Jameson Calls on St. Paddy's Fans to join The unveiling of its much anticipated limited-edition bottle marked the start of the brand’s global St. Patrick’s Day celebrations. Designed in Heffernan’s signature style, each icon on the label charts the familiar journey of friends all over the world, as they ‘join in’ on the day the world turns Irish. Jameson Irish Whiskey is marketed and distributed by Farsons Beverage Imports Co. Ltd. Trade Enquiry 2381 4400

#in the know

Contemporary living insired by heritage brings soul to the experience.

Talamonti, Tre Saggi Produced by select vineyards located near the village of Loreto Aprutino in the Montepulciano d’Abruzzo area, this 100% Montepulciano d’Abruzzo is dark ruby-red with violet undertones. It devises a complex tasting note with wild berry noted framed by elegant oak spices. Blackcurrant and spicy cherry are further integrated with hazelnut and coffee.

A Michelin Guide Restaurant in the 3 Cities Hammett’s Macina Restaurant, celebrates being the first and only restaurant in the Three Cities to make it onto the Michelin Guide 2020. Like the Maltese language itself, the menu is a taste of history derived from the island’s Mediterranean-semitic roots, with a contemporary twist, created using only the finest local, seasonal produce. Make a reservation +356 2779– 4171. Triq il-31 ta' Marzu, Xatt Juan B. Azopardo, L-Isla

Maltese History Inspired Cocktails Strategically located in the Mediterranean Sea, Malta’s natural Grand Harbor was an important naval base for British and American Military. During the 19th and 20th century, the navy military men would cross the harbor into Valletta’s nightlife pinnacle, Strada Stretta – a fascinating period in Malta’s history where different nationalities and classes socially intermingled. Spiced Rum, the sailors’ drink of choice, was used to make this delicious cocktail, mixed with ruby port, cinnamon syrup, lemon and wood bitters. Enjoy more nostalgic Maltese history inspired Cocktails with a 2 for 1 Happy Hour every day from 5pm to 7pm at Hammett’s Macina restaurant in Senglea.

Available from Abraham’s Supplies Co. Ltd, Gozitano Agricultural Village, Mgarr Road, Xewkija, Gozo. Follow on Facebook @ Abrahamsgozo. Call 2156 3231 or email: info@abrahams.com.mt

A French Touch Blanc D'Ivoire's furniture and home decorations are elegant classic pieces, redesigned with a contemporary outlook, bringing them in line with today's styles and trends. Using various harmonies of grey, natural hues and authentic fabrics, the Blanc D'Ivoire collections gives a home a unique French signature. Exclusively at Finesse - Home, Beauty & Giftware, Msida Valley Road, Birkirkara, BKR9023. www.finesse.com.mt; info@finesse.com.mt

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#seasonal

ON BEANS. A Mediterranean spring favourite, the broad bean, aka ful, can be eaten raw, cooked, or blended. You will see this nutritious bean used as a dip or spread, added to hearty soups, or added to a Primavera pasta dish.

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G E N N AR O CO NTA LD O

S P R I N G PASTA SAL AD WI TH

F R E S H B R OAD B EANS, PEAS AND P ECO R I N O

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A LE S S A N D R O M O R R E A L E

A L I S O N A Z ZO PA R D I

BROAD BEA NS , PEA S , +

BROA D BEA NS , PEA S A ND MINT

SPAGHETTI W ITH S EA S ONA L ARTICHOKES

BRA IS ED LA MB S HA NK W ITH

#seasonal

Good to Know * In Italy, broad beans are traditionally sown on November 2, All Souls Day. Small cakes made in the shape of broad beans (though not out of them) are known as fave dei morti or beans of the dead. * The King's Cake, is a traditional ancient Greek cake which hides a bean inside it. The child who got the slice with the bean was then crowned king for the day. The lucky child is addressed as Apollo, and goes back to circa 470 BC when Pythagorus referred to as the Thigh of Apollo.

Food Folklore

* The ‘broad bean’ is also referred to as English bean, Horse bean, Windsor bean, Pigeon bean, Tic bean, Vicia faba, Faba bean, Field bean, Bell bean. It is said to have originated in the Mediterranean and spread along the Nile Valley into Ethiopia, India and China. In some Arab countries, the broad bean is eaten in a breakfast dish called ful medames, which is where the Maltese inherited the name ‘ful’.

1 A pod with a lean protein choice and packed with fibre, broad beans also contain Vitamins K, B6, zinc, copper, iron, magnesium and more.

Know

2 Beans are considered the top high-folate foods around. 1 cup of cooked beans gives you around 177 micrograms of folate - so mums-to-be, get into these pods this spring!

3 Just one cup of broad beans contains 36 percent of your daily recommendation of manganese.

'ONE TO TRY'

Good

Ancient philosophers including Aristotle and Cicero attempted to explain Pythagoras’s aversion to fava beans. One theory was they were forbidden due to their resemblance of both male and female genitalia.

FOLK FOOD – BIGILLA BIL 'FUL' Makes 1 bowl. 250g broad beans 2 tbsps extra virgin olive oil 2 cloves of garlic (grated / add more to taste) 1 tbsp marjoram, mint, or basil. Salt to taste Chilli flakes / peppercorns / crushed garlic to garnish Method: Wash the beans and leave to soak overnight for 12 hours then strain the water and set aside. Next replace the water and place in a pot bringing it to a boil and add the beans. Cook until the beans become soft. Mash the beans with a fork into a paste-like consistency yet leaving a slightly chunky texture. Put the paste in a bowl, season with herbs and salt. Add the olive oil and mix thoroughly while adding some grated garlic, chilli flakes and good quality olive oil if you desire. Cool in the fridge. How to serve: As a dip: serve with an assortment of raw veggie sticks, savoury crackers. As a sandwich spread: simply spread the paste onto your sandwich. Add a drizzle of olive oil, and spruce it up with a slice of cheese and crispy lettuce.

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# QUICK FIX

THE PERFECT SUNDAY BREAKFAST OR BRUNCH. CRUNCHY BUTTERED WHOLEMEAL TOAST, TOPPED WITH WILTED SPINACH, A LAYER OF OUR SOFTLY SMOOSHED SEASONAL STAR BROAD BEANS, AVOCADO AND TOPPED WITH A SOFT POACHED EGG. Pg:96 >> 025

# QUICK FIX

>> TI M E: 5 M I N S ERVE S 2

CO CO N U T VAN I L L A PO R R ID G E B Y

A R I A NE LO ECH N ER

2 Cups Porridge Oats 2 Cups of Coconut Milk (for cooking) 1 Cup Filtered Water 1 Vanilla Bean Pod or 1 Tsp Vanilla Bean Paste 1 Tsp Cinnamon Coconut chips and Berries to your liking

Method: Using a small pot, start by heating up the coconut milk to a low simmer. Add Oats and keep stirring, let it bubble gently. Slice Vanilla Bean Pod open and scrape it’s contents with a knife, pop this straight to your porridge. To increase creaminess, slowly incorporate more of the filtered water to your liking. After 5 minutes your porridge is ready.

ELEVATE YOUR PORRIDGE BOWL BY ADDING NUTS AND BERRIES WITH COCONUT MILK. SOMETIMES ALL WE NEED TO START THE DAY IS COMFORT AND WARMTH ENJOYING A NOSTALGIC BREAKFAST. A GOOD OL’ BOWL OF PORRIDGE THAT’S EASY ON THE DIGESTION AND A QUICK FIX.

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# BREAKFAST

danny's

096 PREP TIME: 30 MIN SERVES 2

TURMERIC HUMMUS , TA HINI YOG HURT & POACHED EG G BY DA NNY'S

PHOTOG RA PHY: NAOMI G RÃ&#x201E; D EL

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# BREAKFAST

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# BREAKFAST

SERVES 4

POR K & B ACO N S COTC H E GG WI T H B U T T ER N U T S Q UA S H P U R EE’

Ingredients for the scotch egg: 250g pork mince 125g bacon mince 1 tsp rosemary, chopped 1 pinch of black pepper 4 whole eggs Plain flour, for dusting 3 eggs, beaten 200g Panko breadcrumbs Oil, for deep-frying 1 leek washed and diced

Bring a large pan of water to the boil and add the whole eggs. Cook for 5 minutes, then drain and refresh in iced water. Once cool enough to handle, carefully peel and set aside. In a small pan drizzle a tablespoon of cooking oil and lightly sweat the diced leeks, add chopped rosemary and set a side to cool. Mix together the pork mince, bacon mince, black pepper and cooled leek and rosemary; mix in a large bowl. Divide the mixture into 4 separate balls. Divide each ball of meat into two, flattening into patties. As you do so, dust each of the peeled eggs in flour, then carefully wrap two patties around each one, molding them into a smooth, uniform shape.

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Once all the eggs have been covered with the venison mixture, preheat a deep-fat fryer or deep pan of oil to 180°C. Dredge the meatcovered eggs in the beaten egg, then cover in Panko breadcrumbs. Repeat this process twice to ensure a full covering of breadcrumbs, then repeat with the rest of the eggs. Deep-fry the Scotch eggs for 5 minutes 30 seconds until golden brown all over (you may need to do this in batches to stop the pan from becoming overcrowded). Drain on kitchen paper, allow to rest for 3 minutes, then serve warm.

# BREAKFAST

Ingredients for butternut squash puree: 1 small butternut squash, peeled and cut into equal sized cubes Pinch of salt 1 tbsp extra virgin olive oil 75g cold butter cubes Spring of thyme Method: Preheat an oven to 170°C. Place the halved butternut squash on a tray and add the thyme. Drizzle with olive oil and season, then place the two halves

together and wrap in foil. Bake for 40 minutes until tender, then remove from the oven. Discard the thyme and transfer the cooked squash to a blender. Blitz on full power with the butter until smooth. Ingredients side salad: 1 handful of local rucola, washed and dried 2 tbs of canned chick peas, drained and rinsed 1 tsp extra virgin olive oil

pork + baco n

Couple of drops of lemon juice Pinch of salt and pepper Method: Carefully shred rucola as thin as you can, going through the rucola with the knife only one time. Add the rest of the ingredients into a bowl and mix everything together. Tips: prepare this salad right before serving to keep its crisp freshness.

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# BREAKFAST

Ingredients:

Method:

100g plain flour 2 large eggs 300ml milk 1 tbsp sunflower or vegetable oil, plus a little extra for frying 4 strawberries 4 blackberries 4 raspberries 10 blueberries 300ml whipped cream 3 blood orange wedges Icing sugar

Put flour, eggs, milk, sunflower or vegetable oil and a pinch of salt into a bowl or large jug, then whisk to a smooth batter. Set aside for 30 minutes to rest if you have time, or start cooking straight away. Set a medium frying pan or crêpe pan over a medium heat and carefully wipe it with some oiled kitchen paper. When hot, cook your pancakes for 1 minute on each side until golden, keeping them warm in a low heated oven as you go. Serve with whipped cream, honey, chopped berries, blood orange wedges and icing sugar.

2 seriously extravagant starts best served in bed

EASTER

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WE COULDN’T WAIT FOR LENT TO BE OVER TO TRY THESE SCRUMPTIOUS ROYAL BREAKFASTS. WILL YOU?

# BREAKFAST

<< PREP TIM E: 45 M I N SERVES 4

PA NCA KE W IT H F R E S H

CREA M, H ON E Y & F R E S H BERRIES

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# BREAKFAST

P R EP T I M E : 30 M I N SERVES 2

POAC H ED F R EE R AN G E

E GG, W I LT ED S P I N ACH , C R I S PY PAR M A H AM ,

HO LLA NDAI S E SAU CE. B Y H I LTO N M ALTA

Ingredients: For the hollandaise sauce 100g butter, cut into cubes 2 free-range egg yolks ½ tbsp. cold water ½ tbsp. lemon juice ½ tbsp. white wine vinegar reduction ½ tsp English mustard salt For the eggs Florentine: 2 English muffins, split in half horizontally, buttered 2 large handfuls baby spinach, wilted 50g butter 4 free-range eggs, poached For the garnish 80g Parma ham or serrano ham Few black truffle shavings Micro cress ( method ––> )

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# BREAKFAST

Method: Preheat the grill to medium. For the hollandaise sauce, place 75g of the butter into a small saucepan and melt slowly over a gentle heat. Once melted, remove from the heat and set aside. Place the egg yolks into a bowl, set over a pan of gently simmering water (take care not to let the bowl touch the water) and beat until pale and thickened. Add the water, lemon juice, salt and freshly ground black pepper to the egg yolks and beat for another 30 seconds. For the dried Parma ham, bake Parma ham at low temperature at around 90Â°C for 2 hours or until crispy in the oven. Add half of the remaining butter to the egg mixture in the bowl and stir for 1-2 minutes or until the mixture thickens. Remove from the heat and beat in the rest of the butter. Slowly pour in the melted butter, whisking constantly, until the sauce reaches the consistency of double cream. Season to taste with lemon juice, salt and freshly ground black pepper. Keep the sauce warm by resting the bowl in a pan of lukewarm water. Place the buttered muffins onto a baking tray. Arrange the wilted spinach on top of the muffins, top with the poached eggs and pour the hollandaise sauce over the top. Place the tray under the preheated grill for 1-2 minutes, or until the top is bubbling and just turning golden-brown. Transfer the eggs Florentine onto two serving plates and garnish with the dried Parma ham and black truffle. 035

#in the know

love your leftovers Family lunches, and especially occasions like Easter, are a great excuse to merrily indulge. Be mindful on your food waste, these tips will save you money and time for the meals to follow your family affair.

Make the most of your Easter leftovers:

Too many leftovers? Send your guests off with a goodie-bag using eco friendly packaging (we’re into reducing waste all around!) or reusable containers (if you don’t mind them never returning to source). This way you don’t need to be concerned with eating the same chicken for the whole week. Who hasn’t done that before?

1 Turn leftover fish into a soup If your Easter bonanza included fish – make sure you try Alison’s Fish Pastillas – debone the fish, pack it in air tight container and use it for a light fish broth for the evening or tomorrow’s dinner.

2 Replace single use cling film Frank Wrap® is a Maltese product that replaces the single use of plastic cling film. It is durable, reusable, washable, and compostable. Made of cotton, beeswax, pine resin and jojoba oil - it has antibacterial qualities that help to keep your food fresh. www.frankwrap. com ships worldwide and supports Hospice Malta. FB. com/beeswax.frank.wrap

Supporting the good guys Sustainable Eats & Treats is a new online directory connecting conscious consumers with responsible hospitality. Sustainability needs to become a core principle in this sector, so meet the local pioneers who have already committed to positive change. As consumers we have an important role to play in contributing to sustainable development, it’s time to support the good guys.

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You excelled to perform Andre’s indulgent Saddle of lamb but as usual, your family went overboard on the starters. Use that leftover lamb to concoct a heart-warming stew. Add up leftover veggies or cook up some fresh ones. Add some broth and use warm toasted bread to dip in and wipe it all up!

3 The ideal leftover to have after a meat-loaded Sunday meal is vegetables. Add your leftover vegetables to your favourite noodle soup, sandwich or whizz it up for a warm soup for a no-meat-Monday lunch at the office.

# BREAKFAST

P R E P T I M E : 10 M I N S ERV E S 2

F R OZEN ST R AW B ER RY

Add a teaspoon roasted chia seeds and flax seeds for a powerful nutritional punch.

YO G H U RT SM O OT H I E

WHAT BETTER WAY TO GET YOUR DAY STARTED THAN WITH A NUTRIENT-PACKED STRAWBERRY SHAKE. HERE’S HOW IN 10 MINUTES OR LESS… Note: Freeze the strawberries so that they last for longer. When using frozen strawberries for your shake they give a more creamy texture, whilst fresh ones tend to be more liquid. To freeze strawberries, cut off the stem and line the strawberries on a baking tray, making sure they don’t touch each other. Place the tray in the freezer till the strawberries are frozen solid. Remove them from the tray and store them in an airtight container or a zip lock bag in the freezer.

Ingredients:

Method:

2 cups fresh-frozen local strawberries (stem removed) ¾ cup Greek Yoghurt (unsweetened) 1 teaspoon Honey

Add strawberries, Greek yoghurt and honey to a jar. Use an immersion blender to blend everything till smooth. Serve immediately. (Alternatively you can also use a blender to blend the ingredients). Tip: You can substitute Greek Yoghurt with almond milk, oats milk, soya milk, although the consistency will change.

037

#BITES/SIDES

Ingredients: 3 small carrots, (peeled and halved) 2 small courgettes, (cut into 3 thick slices each) 6 large broccoli Romanesco florets, halved 3 tomatoes, halved 1 small radicchio, (cut into 6 wedges) 10 basil leaves, roughly chopped 2-3 handfuls rocket Olive oil and salt to taste For the Honey mustard dressing: 1 tbsp Dijon mustard 1 tsp whole grain mustard 1 tbsp honey 2 tbsp apple cider vinegar 6 tbsp olive oil

super sides WITH THE WEATHER WARMING UP, NATURALLY, WE LOOK FOR LIGHT BITES TO START SHREDDING OFF THE WINTER GAIN. THESE LIGHT BITES AND SUPER SIDES ARE ALSO EXCELLENT FOR GATHERING AROUND THE TABLE FOR SHARING 038

Method: Season and lightly coat the vegetables with oil. Cook the veg in a hot griddle pan until blackened and charred nicely on both sides. For the Dressing: put all ingredients in a jar with a tight fitting lid and shake to emulsify. To assemble: layer up the vegetables nicely on a serving plate and top with rocket and torn basil. Drizzle with dressing and serve.

Chef’s tip: this salad is best made with local, seasonal vegetables. Do not stick to the ingredients in the recipe but go to the farmer’s market or a vegetable truck and choose the best veggies you can find!

#BITES/SIDES

P RE P T I M E 20 MIN

S E RV E S 2 - 4

C H AR R ED V EG SAL AD,

G R I L L ED R AD I CCHI O

AN D H O N EY M U STARD

DR ESSI N G

B Y CH EF AL I SO N

AZ ZO PAR DI

039

#BITES/SIDES

Ingredients: 100g lard/butter 1kg local, small potatoes, washed, skin on 2 large onions, peeled and cut into thick slices 2 cloves garlic, peeled and minced 250g smoked, diced pancetta 100ml white wine 200ml cream 450g-500g Reblochon cheese, cubed (skin on) Salt to taste

>> P R EP T I M E : 30 M I N S ERVES 4

TA RTI F L ET T E B Y C H EF

A L I S ON AZZO PAR DI

Method: Cook potatoes in a pan of salted, boiling water for 10 minutes or until tender. Drain and set aside. When cool enough to handle, cut into thick slices. Meanwhile, heat lard in a non-stick frying pan. Over medium heat, cook onions and pancetta until onions are soft and translucent and pancetta until brown. Remove pancetta, onions and fat from pan and mix well with potatoes. 040

Check for seasoning. In a pan, add garlic, cook quickly and add wine. Reduce by half and add to potato mix. To assemble: Spoon half the mix into a ceramic baking dish (You will serve it in the dish). Top with half the cheese. Repeat. Drizzle cream over mix. Then bake at 200Â°C for 20-25 minutes or until cream bubbling and cheese nicely browned. Serve with nice, crusty Maltese bread

#BITES/SIDES

Tartiflette is a dish from Savoy in the Alps made with potatoes, reblochon cheese, lard and onions... ...Lard is a beautiful, forgotten fat that adds great flavour to food and has a higher cooking temperature than butter and now that naturally found saturated fat is no longer our arteries’ worst enemy, “I hope to see humble lard making a comeback in mostkitchens. It certainly is used in mine!”

041

#BITES/SIDES

>> P R EP TI M E : 30 M I N S ERVES 6

R OA ST C H I C K P EA & AVO CA D O SAL AD

B Y DAV I D DEB O N O

WHO SAYS SALADS ARE BORING? THIS HEARTY SALAD IS THE PERFECT PROTEIN KICK FOR A QUICK MEAL ON A BUSY WEEKDAY. Ingredients: 150g mixed greens 1 large cucumber, diced 275g cherry tomatoes, halved 1 avocado, diced 850g chickpeas, drained and rinsed 4 tbsp olive oil, divided 2 tsp smoked paprika 1 ½ tsp garlic salt 2 tbsp fresh lemon juice ½ tsp salt ½ tsp pepper Method: Preheat your oven to 200°C. In a large bowl, combine the chickpeas, half the olive oil, paprika and garlic salt. Ensure the chickpeas are completely coated, then spread into a single layer onto a baking tray lined with baking paper. Bake for 25 minutes. Toss together the mixed greens, cucumber, cherry tomatoes, avocado, chickpeas, then mix together with the remaining olive oil, lemon juice, salt and pepper. Add some grilled chicken for a bigger protein kick.

042

#BITES/SIDES

043

# INTERVIEW

Eager to share with our readers some of the delicious recipes from his recent book ‘Pasta Perfecto’, Served catches up with the man himself - our favourite Italian pasta master chef Gennaro Contaldo. We get a peek into his tantalising adventures and new projects since we last spoke to the italian legend.

HG EN

pasta perfecto

UP W IT

What have you been up to since we last spoke?

It was lovely to finally be able to take Jamie to Italy and show him some of the more hidden areas of Italy with amazing recipes from the old nonne (grandmothers) - we wanted to keep these recipes alive and that’s exactly what we managed to achieve on this incredible journey. Which places did you visit? We travelled all over Italy – from the northern mountains of the Aosta Valley to sunny Sicily and its smaller islands. Which place struck you the most and why – what special ingredient or recipe did you extract or develop from here? It’s like asking a parent to choose their favourite child – impossible!! The places, nonnas, produce and recipes were all amazing! And so were their stories, especially their wartime experiences and hardships they faced with the little they had to cook. ––> 044

VE D

Can you tell us more about the Road Show with Jamie Oliver? What was the objective of the trip and did you achieve that?

CA TCH ES

I’ve been to Italy filming lots of videos for the Jamie Oliver Food Tube Channel - so look out for those as they are released. A new Jamie Oliver cookery school has opened where I host pasta masterclasses as well as doing lots of cookery demonstrations around the UK at various foodie festivals.

R SE

NTA CO

LD O

# INTERVIEW

I suppose one recipe which really stands out for me is the rabbit with lemon which was made on the beautiful Aeolian island of Salina – the lemons reminded me so much of my home on the Amalfi Coast. Tell us about your latest book ‘Pasta Perfecto’. I loved dedicating a whole book on my favourite food – Pasta! The book is split into 4 main chapters – Dried Pasta, Fresh Pasta, Filled Pasta and Baked Pasta. It is packed with simple recipes, which you can enjoy and make on a daily basis – from quick pasta dishes, pasta which you can rustle up in minutes for a midweek meal, to longer slow-cooked sauces and baked and filled pasta for the weekends and special occasions.

1 11

What’s the most important tip you give when making fresh pasta? Invest in a small domestic pasta machine – it will save you a lot of time and effort. What exciting projects or events do you have planned for 2020? I am in the middle of a new book – this time it’s all about Lemons. The photos will be shot on location in my hometown on the Amalfi Coast where beautiful lemons grow on terraces in the hills overlooking the sea. I really can’t wait for this book to be out so I can share with you some amazing recipes made with one of my favourite ingredients, which I grew up with and I am never without - wherever I go, I always carry a lemon with me! 045

# STAR DISH

Method:

P R EP TI M E : 60 M I N S ERVES 4- 6

Bring a large saucepan of salted water to the boil and cook the fusilli bucati corti until al dente (check the instructions on your packet for cooking time).

S PR I N G PASTA SAL AD WI TH

F R E S H B R OAD B EAN S, P EAS A N D PE CO R I N O

Ingredients: 325g fusilli bucati corti pasta 150g fresh broad (fava) beans (ful) (shelled weight) 150g fresh peas (shelled weight) 5 tbsp extra-virgin olive oil, plus extra for drizzling 60g grated Pecorino, plus extra shavings to serve 2 slices of prosciutto (Parma ham), finely chopped 1 garlic clove, very finely chopped or minced Â˝ handful of mint or basil leaves, very finely chopped Sea salt and freshly ground black pepper

Meanwhile, blanch the broad beans in boiling water for about 5 minutes until tender but not mushy, then drain and set aside to cool. Likewise, blanch the peas for about 3 minutes until tender but not mushy, then drain and set aside to cool. In a small bowl, combine the olive oil, grated Pecorino, prosciutto, garlic and mint, season with a little black pepper and set aside. Drain the pasta, stir in a drizzle of olive oil (to prevent sticking) and leave to cool. In a large bowl, combine the cooled pasta with the broad beans, peas and the dressing mixture, and serve with extra shavings of Pecorino.

spring pasta salad with fresh broad beans, peas and pecorino

"THERE IS NOTHING I LOVE MORE DURING THE SPRING THAN ENJOYING THESE VEGETABLES IN THEIR FRESHEST FORM. IN RURAL ITALY, BROAD BEANS ARE EATEN RAW WITH PECORINO CHEESE, WHICH GAVE ME THE INSPIRATION FOR THIS PASTA SALAD." 046

# STAR DISH

047

#BITES/SIDES

096 P R E P T I M E : 30 M I N SERV E S 2â&#x20AC;&#x201C; 4

F R E EK EH TAB B O U L E H

B Y C H EF AL I SO N AZZO PARDI

Freekeh is a cereal food made from green durum wheat that is roasted and rubbed to create its flavour. It is an ancient dish derived from Levantine and North African cuisines, remaining popular in many countries of the eastern Mediterranean Basin where durum wheat originated. Nutty, light and fresh for a perfect light bite or a side to share.

h e l u

f re e

keh

Plate: Camilleriparismode

049

#BITES/SIDES

SERVE S 2

P R EP T I M E 45 M I N TOF U B ACO N B LT SANDWICH

Ingredients

These tofu bacon BLT sandwiches make a super healthy lunch and are ideal for those quick dinner nights. This recipe is a treat for vegans and non-vegans alike!

300 grams extra firm tofu, (pressed to remove excess liquid and cut into thick slices) 2 tablespoons soy sauce 1 tablespoon smoked paprika 1 tablespoon maple syrup 1 tablespoon tomato puree 1/4 teaspoon sea salt 1/4 teaspoon black pepper 1 tablespoon olive oil, for cooking 4 slices seeded wholemeal bread, or bread of your choice 1 small gem lettuce 1 large tomato, sliced 1 tablespoon Hellmannâ&#x20AC;&#x2122;sÂŽ Vegan mayo

050

Recipe and imagery development courtesy of The Tofu Diaries.

#BITES/SIDES

Method: Mix the tofu marinade ingredients together in a container, add the tofu and coat evenly. Cover and place in the fridge for at least 30 minutes to marinade (or overnight, if possible) Heat the olive oil in a griddle pan or frying pan over a medium heat. Place the tofu slices into the pan and cook for around 8 minutes until crispy, turning occasionally. Meanwhile, spread the mayo on one side of each slice of bread To assemble the sandwiches, layer the tofu, tomato and lettuce between two slices of bread. Add extra mayo on top of the filling, if desired. To press the tofu, remove all packaging, wrap in kitchen paper or a clean kitchen towel and place between 2 plates with a heavy pan or a cookbook on top. Leave for around 20 minutes. 051

#BITES/SIDES

PREP TIME: 10 MIN S ERVES 2

FIS H TA RTA RE W ITH CITRUS

BY CHEF A LIS ON

Plates: Camilleriparismode

AZZOPA RD I

Ingredients: 160g local, sustainable fish fillet (I used mackerel) 6 orange segments, roughly chopped 6 pink grapefruit segments, roughly chopped 1 tbsp spring onions, finely sliced 2 tsp chopped dill 2 tbsp olive oil 1 small breakfast radish, halved and thinly sliced 2 tsp honey mustard dressing Juice of 2 limes Salt to taste

052

Method: Cut fish into thin slices, season, add lime juice and olive oil. Mix in the rest of the ingredients, including the reserved citrus juice. Serve in a bowl and drizzle with good quality extra virgin olive oil. Chefâ&#x20AC;&#x2122;s tip: To segment citrus: take a slice off the top and bottom of citrus fruits to expose flesh. Using a serrated knife, slice the skin and pith away from the flesh. Cut between the membranes to segment the fruit, retaining any juices. Tip: When buying fish request your fishmonger to fillet, de-bone and skin the fish.

# WINE/DINE

>> P R EP T I M E : 25 M I N SERVES 2

POM E G R AN AT E M O L ASSES

A N D S ESAM E G L AZ ED S AL MO N WI TH F E N N EL SL AW

B Y C H EF AL I SO N AZZO PARDI

Ingredients: 2 x 200g portions organic salmon fillet Salt to taste For the glaze: 200ml pomegranate molasses 1 tsp sesame oil 2 tsp sweet chilli sauce 1 tsp black and white sesame seeds For the slaw: 1 small head fennel, halved and thinly sliced ½ large carrot, peeled and grated (use largest hole on a box grater) 1 spring onion, thinly sliced 3-4 tbsp coriander leaves, roughly chopped 100ml rapeseed oil 1 tbsp apple cider vinegar Method: Place salmon fillets in a tight fitting container, season. Make the slaw: in a bowl, mix the oil and vinegar with some salt to make the dressing. Add the fennel and carrot and mix well. Set aside.

To serve: Mix spring onions and coriander into the slaw, divide between 2 plates. Put salmon on plate next to slaw with half a lime and serve. Chef’s tip: Ask your fish monger to cut the fish portions from the middle of the fillet as they are the most even and thickness is perfect. The salmon should be served slightly pink.

054

Plates and cutlery from Camilleriparismode

Meanwhile, heat some oil in a non-stick pan, over medium heat. Add the salmon fillets and cook for 3-4 minutes or until they’ve browned nicely. Flip over and repeat on the other side. Lower the heat and pour glaze over the salmon, basting until the salmon fillets are nicely glazed. Set aside in the pan, off the heat.

055

Ingredients: 2 onions 3 carrots 6 sticks celery 5-6 large beetroots 2 cloves garlic, sliced 100g butter 50ml olive oil 100g sugar 120ml apple cider vinegar Salt to taste 6 sprigs thyme, chopped 300g Chevre 300g toasted walnuts, chopped 056

Method: Peel and roughly chop the onions, carrot, celery and beetroot. Heat the oil and butter in a saucepan. Add the chopped vegetables, garlic and thyme and fry, without colour over medium heat for about 10 minutes. Add the sugar and vinegar, cover with water and season. Bring to the boil and simmer for about 30 minutes, or until vegetables are cooked. Blend until smooth. To serve: Divide soup between 6-8 bowls. Sprinkle with walnuts and chunks of Chevre cheese.

Plates and cutlery from Camilleriparismode

# WINE/DINE

<< P R E P T I M E : 40 M I N SERV E S 6- 8

B E E T R O OT S O U P

l w

WI TH G OAT C H E E S E

o b

e h t f o

by Al

ison

i s s u e.

057

#on # t tr he en dbi o n tgt l e

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All available at Halmann Vella, Mosta Road, Lija. T: 21 433 636. www.halmannvella.com

# WINE/DINE

P R E P TIM E: 1HR SE RVE S 2

BRAI SED LA MB S HA NK W ITH BROA D BEANS, PEA S A ND MINT AL I SO N A ZZOPA RD I

060

# WINE/DINE

Ingredients: salt 2 lamb shanks 200ml port 1 small onion, halved 1 small carrot, halved 2 sticks celery, cut into 3 ½ head garlic, halved 1 sprig rosemary 500g fresh broad beans, removed from pod 300g fresh peas, removed from pod 3tbsp fresh mint, roughly chopped 30g butter Method: Season lamb shanks and brown with a little oil in a pan. Transfer to a roasting tray and add: onions, carrot, celery, garlic, rosemary, port and enough water to cover. Cook at 150°C for 1 ½ hrs, or until meat comes easily off the bone. Take meat out of tray, set aside and keep warm.

Plates and cutlery from Camilleriparismode

Strain cooking juices into a saucepan and reduce by 2/3. Meanwhile, cook the beans and peas in salted, boiling water for 2 minutes. Drain, add mint, butter and salt. Serve as pictured.

SERVE THIS LAMB WITH THE FREEKEH TABBOULEH ON PG.49 AND THE TARTIFLETTE ON PG.40 AS SIDES

061

# VEGAN BITE

For the Patty 4-5 portions 500g chickpeas 200g beetroot 70g tahini paste 3g cumin 2g smoked paprika 5g salt 2g pepper 35g garlic 80g onions 20ml olive oil 150g breadcrumbs 50g flour Drain chickpeas very well, peel onions with garlic. Slice them finely. First fry onions with garlic on low heat for 1-2 minutes to help to relese the flavor. Chickpeas all the seasonings, tahini paste, bertroot, sauted onions with garlic and olive oil combine togethether and blend it well. Put the mixture to the big mixing bowl and add breadcrumbs with flour and mix everything together one more time. Form patties and fry them. Ingredients for Garlic sauce 200ml soya milk 380ml sunflower oil 20ml pure sesame oil 40g garlic 100ml homemade ketchup/ you can use your favourite 50ml water Pinch of salt and pepper

062

Makes 4-5 portions – 30 mins

Method: Using a blender, first add soya milk and garlic together and blend for 40-60 seconds. Slowly start adding sunflower oil in the blender while soya milk is blending. Important: do not stop the blender while you are adding oil.

Make sure the temperature of the milk and oil is the same, otherwise it can split. After all the sunflower oil is added, continue to add the sesame oil, ketchup, and seasonings together and mix it well. In the end, add water to get the best texture of the sauce.

Ingredients for Hummus turmeric 500g chickpeas 50g homemade tahini/ or your favourite bought 60ml lemon juice 40ml olive oil 3g cumin 20g garlic 60ml water 2g mild curry 4g turmeric 3g salt 1g pepper

# VEGAN BITE

Method: Firstly mix up all dry ingredients together and add warm water (40°C). Keep some wheat flour for dusting. While you are kneading the dough, dust to avoid stickiness. After you knead the dough leave it to set for few minutes. Prepare table with more wheat flour and roll slightly thick, dusting with flour all the time. Cut in triangles the size you like and deep-fry in the oil on 180°C. Continue mixing the nachos as they deep-fry until golden in colour.

KAY KAKE blissed out meat eater

Assemble the Bobby: 200g patty 50g turmeric hummus 50g beetroot hummus 30g nachos 50g garlic sauce 30g mixed rucola and spinach leaves

Ingredients for Hummus beetroot: 500g chickpeas 200g beetroot 50g homemade tahini/ or your favourite bought 60ml lemon juicea 40ml olive oil 3g cumin 20g garlic 60ml water 3g salt 1g pepper

Method: Use a food processor or strong blender for both hummus recipes. Drain chickpeas very well and add to the food processor with all ingredients and blend till smooth texture.

Ingredients for Homemade nachos: 100g wheat flour 200g corn flour 20ml olive oil 150ml water Pinch of salt and pepper

Method: Drizzle sauce on slightly roasted bun, add mixed leaves on the top bobby patty, both colours of hummus on top of each other and stick nachos. On the top bun drizzle more sauce and finish the burger. Firm patties around 180-200 grams. Heat up frying pan with some olive oil and put patty on it. fry each side 2 mins on low heat

Blend the two Hummus recipes separately and set them in different containers. 063

# WINE/DINE

P R EP TI M E : 20M I N SERVES 4

S M OKE D H ADDO C K O E U F S CO COT T E B Y C H E F AL I S O N A Z ZO PA R D I

Ingredients: 250g smoked haddock, skin off 4 eggs 8 tbsp cream 200g spinach 60g Gruyere cheese, grated Salt to taste 4 thick slices Maltese bread, buttered on both sides and toasted on a griddle or non -stick pan Method: Poach haddock in water for 3-4 minutes. Take off heat but leave in the water, in the pan. Wilt the spinach in a saute pan with a little olive oil. When cooked, put in a colander and squeeze out as much liquid as possible, using the back of a spoon. Take the haddock out of the water and break into large flakes. To assemble: Divide the haddock equally between 4 cocotte dishes (like a large ramekin). Do the same with the spinach. Make an indent in the middle, using your thumb so that the egg yolk sits in the middle of the dish and cooks evenly. Break an egg into each dish. Drizzle with the cream and cover with cheese and bake at 180Â°C for 8-10 minutes. Rest for 2 minutes and serve with toast.

064

# WINE/DINE

Haddock is a saltwater fish related to cod. In its smoked form it is called Finnan Haddie. Haddock is a low fat white fish that is quite versatile and can be baked, broiled, grilled or pan fried. Substitute Haddock for local Cod, 'Merluzz'.

065

Are you missing out?

find hundreds of recipes to sink your teeth into. Bookmark served.mt and find all 12 issues available online

www.served.com.mt

q uf i cx k

# QUICK FIX

THIS ISSUE ALESSANDRO 097 COOKS UP THE PERFECT MIDâ&#x20AC;&#x201C;WEEK QUICK FIX; FARFALLE WITH ZUCCHINI AND MINT PESTO IN UNDER 30 MINUTES. pg

PREP TIME: 25 MIN SERVES 4

FA RFA LLE W ITH ZUCC H IN I

A ND MINT PESTO, CH E R RY TOMATOES , PINE NUT S A ND PECORINO.

BY A LES S A ND RO MO R R E A LE

067

# QUICK FIX

Ingredients: 400g Spaghetti 4 artichokes 1 lemon for acidulated water 600g broad beans, young, pods 500g peas, young, in their pods 1 large white, sliced 1 clove of Garlic 100g Pecorino, freshly grated Salt and pepper >>

Extra virgin olive oil Parsley Method: Shell the peas and broad beans. Prepare the artichokes by first removing all of the leaves and only keeping the tender centre and its fleshy base. Remove the choke if there is one. The peeled stalks and the artichokes should be sliced

finely and keep them in acidulated water until ready to use to prevent them from browning. Boil the water, add salt and cook the pasta and make the sauce while the pasta is cooking. Heat the oil in a pan and add the onion. Stir gently until golden and softened. Add the vegetables and toss till they

Spaghetti with seasonal broad beans, peas, + artichokes 068

Wooden board from Camilleriparismode

Alessandro Morreale Serves 4 Prep time: 40 minutes

# QUICK FIX

begin to change colour and have softened (about 7-10 minutes). Add salt during cooking. Add fresh, finely chopped parsley before the end of cooking. Drain the pasta, add the sauce and toss gently. Present it with grated pecorino and black pepper.

" A SIMPLE PLATE OF SPAGHETTI PACKED WITH GOODNESS FROM OUR SEASONAL STAR AND ITS ACCOMPANYING SOUL FOODS. PREP THIS DISH IN UNDER 40 MINUTES.

Quick Fix

069

# STAR DISH

097 SERVES 10

NEAPOLITAN EASTER BREAD Gennaro Contaldo

This rich savoury bread, also known as ‘Tortano’, is traditionally made at Easter time in the Naples area. The ingredients and method have religious connotations; the rising of the dough means new life, the shape symbolises Christ’s crown of thorns and eggs are rebirth. There are many variations of this bread - each town, village and family have their own favourites; what they all have in common is the richness of the substantial ingredients that go into this bread, making it a meal in itself. I remember, when I lived in Italy, we would often take this bread with us on the traditional Easter Monday picnic and a slice or two was really all you needed. For the cured meats, try to get them in chunks so you can cut them into cubes.

070

# WINE/DINE

P R EP T I M E : 10M I N S ERVES 1

F I S H PA ST I L L AS , SU M AC YO GHURT A N D LI ME

A L I S ON AZ ZO PAR DI

072

# WINE/DINE

chef's note...

"I USUALLY MAKE THESE WHEN I COOK FISH, WITH THE TRIMMINGS & FREEZE. THEN YOU’VE GOT A DELICIOUS SNACK READY TO GO AS THEY CAN BE COOKED FROM FROZEN"

Ingredients: 120g local, sustainable fish fillet, (I used mackerel) ½tsp ras el-hanout Salt to taste 2 spring roll wrappers (rice paper) 2 limes, 1 halved for serving, 1 juiced 2tbsp Greek yoghurt 1tbsp sumac 2tsp olive oil Oil for frying Method: Mix the yoghurt, sumac, olive oil and lime in a bowl. Season. Dip 2 rice paper wrappers in cold water for a couple of seconds and lay on parchment paper (they will soften after about 30 seconds). Roughly chop the fish fillet and mix in the ras el-hanout and salt. Divide the mix between the 2 wrappers, in a sausage shape. Roll once from the bottom, fold sides over and continue to roll until you have a sealed roll. Heat oil in a heavy bottomed saucepan to 180-190°C, carefully lower the pastillas, using a slotted spoon and fry for about 5 minutes, until lightly brown. Drain on kitchen paper and serve with yoghurt and lime. Chef’s tip: I usually make these when I cook fish, with the trimmings and freeze. Then you’ve got a delicious snack ready to go as they can be cooked from frozen.

073

# WINE/DINE

Finally while the blender is still mixing gradually add the fresh cream in a steady stream. Chef’s tip: Make sure that the cream is not over worked and it doesn’t split, this goes the same when doing a fish or any other mousse.

Slow-cooked Saddle of Lamb, Goat’s cheese S ERV ES 1H R mousse 30M I N in nori Andre Spiteri, Head Chef S ERV ES 4 Serves: 4 O K ED S AD D L E OF S LO W-CO Prep 1 hour 30EESE minutes L A M Btime: , GOAT ’ S CH MO USSE I N N OR I ( Re c i p e Le ft )

Merguez sausage, Lambchetta, braised pearl barley, broad bean puree, peas, king oyster mushroom, pomme dauphine, lamb jus. Ingredients For the saddle 1 x 1.2kg saddle of lamb (bone out and skin removed) 100g chicken breast (minced) 1 egg white 90g fresh cream 70g Chevre (soft goat’s cheese) Chives Thyme 2 sheets Nori 2 pieces crepinette Method: Remove all the excess fat from the meat of the lamb (you can tell your butcher to do so if required) and keep refrigerated until the mousse is ready. For the mousse start off by blending the chicken mince and the egg whites, until it forms a smooth paste, add the Chevre gradually until it is incorporated in the mix. Add some salt and herbs (chives and thyme).

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Put in a piping bag and keep in refrigerator. Make a little incision of the lamb in a ‘V’ form, place a piece of nori and fill with the mouse. Wrap it around the crepinette and steam for 10 minutes at 100°C. Seal in a hot pan, add butter thyme, garlic and salt, finish in the oven for 3 minutes at 180°C. For the ‘Lambchetta’: 300g lamb bellies Rosemary Garlic Salt Method: Roll out a triple piece of cling film approx. 40cm x 40cm on your working top. Place the cleaned lamb bellies next to each other and cover them again with cling film. Flatten the meat with a meat presser until even, and try to overlap the meat while doing so. Spread the bellies with chopped rosemary some cooked onion and salt. Shape it into a sausage in the cling film previously used underneath it. Cook for 5 hours at 90°C. After cooked, reshape it in another cling film, the same as previously used to cover the working top, and keep refrigerated.

For the sausage: Remaining of lamb trimmings after cleaning 200g lamb mince 2g chilli powder 8g cumin 5g ginger powder 2g smoked paprika 2g sumac 1 garlic clove crushed 1g fennel powder Method: Mince all the ingredients together and shape into a tube, in cling film or sausage casing of 1cm in diameter. We use cling film as we still remove the sausage casing. Steam at 100 degrees for 8 minutes. For the peas: 120g peas (peeled) 10g butter unsalted 1/3 preserved lemon Chives chopped Parsley chopped Method: Heat the butter in a frying pan. Add the lemon and peas and cook until caramelized. Add the herbs to finish off. Pomme Dauphine: 500g cooked potato 100g butter 150g flour 4 eggs Pinch of nutmeg, grated Salt Frying oil Method: Melt butter in a medium sized pot, add the flour, combine it and gradually add the milk until it forms a paste. With the beater slowly add the eggs to the mix. Boil the potatoes and mash. Mix the mash and ‘choux pastry’ together until it combines into smooth dough.

Prepare quenelles or balls and keep them refrigerated until needed. King Oyster mushroom: 100g king oyster mushroom Frying oil 20g butter Thyme Salt Method: Heat the oil and butter, add the mushrooms and season with thyme and salt. Cook until golden. Pearl Barley: Simmer 100g of pearl barley for 25 – 35 minutes. Broad bean purée 300g broad bean ½ lemon juice Salt Pepper Butter Cream Grated Nutmeg Chives, snipped Method: Place the beans in a steamer sprinkled with salt, or else in lightly salted water, and cook for 4-6 minutes or until tender. Then drain them well and transfer them to the goblet of a liquidiser or food processor together with the butter, cream, some freshly grated nutmeg and a seasoning of salt and pepper. Whizz them to a purée, taste to check the seasoning, then serve with a few snipped chives sprinkled over. Heat all items and Plate as desired. Best paired with Cabernet Sauvignon Kawin from Central Valley Chile.

# WINE/DINE

tackle each component one at a time and you'll master it.

HAUTE CUISINE

THE HEAD CHEF BEHIND HILTONâ&#x20AC;&#x2122;S PRESTIGE DINING EXPERIENCES, NAMELY THE A LA CARTE AT OCEANA RESTAURANT, IS ANDRE SPITERI. HE THRIVES ON THE CREATIVITY INVOLVED IN COOKING, DELIVERING A PERFECT PLATE EVERY TIME. HAVE A GO AT HIS MARVELOUS RECIPES FEATURED IN THIS ISSUE. 075

# WINE/DINE

P R EP T I M E : 3H RS + 9 HR S CHIL L S ERVES 6

S M O K E D G U I N EA F O W L BREAST,

B R A I S E D DU CK L EG S & F O I E GRAS TE R R I N E

B Y A N D R E S P I T ER I , H EAD C HEF H I LTO N M ALTA

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THIS GAMEY DELIGHT PRESENTS TEXTURES OF PEAR, ROASTED HAZELNUTS, MICRO GREENS AND CHIVE OIL.

# WINE/DINE

Ingredients: For the terrine: 250g raw guinea fowl breast You can use smoked duck breast for replacement

5 duck legs 200g foie gras 1 tbsp. fine brandy 1 tbsp. port wine Salt Sugar Juniper berries Method: For the foie gras Separate the two lope from each other. Season with the salt, sugar brandy and the port and keep refrigerated for around 12 hours - this method is a of lightly curing the foie gras. Heat a non-stick pan and lightly fry the foie gras. Cut into small pieces without the access fat and keep aside to assemble the terrine. For the smoked guinea fowl: Make brine using 120g salt and 80g brown sugar mixed completely into 1 litre of water (use partly hot water to dissolve the salt and sugar then add the remaining with cold). Once cooled, immerse the guinea fowl in the brine for 40 minutes then rinse and pat completely dry with kitchen paper. Set your smoker to 110째C and add plenty of apple wood bisquettes to the stack. After 2 hours of smoking, test the internal temperature of the bird (especially at the joints as well as the thickest parts): if it is 72째C it is done. If it is not, give it a further 20-30 minutes

or until the desired core temperature is reached. Remove, cool and refrigerate. For the duck legs Put the duck legs in a deep dish with some mirepoix underneath them. Cover with ideally goose fat, oil or butter, thyme, bay leave. Cook at low heat (110째C) for 4 hours. When ready remove from the oil and pull the cooked meat only from the carcass of the leg without any fat or bones. Set aside and keep warm to assemble the terrine To assemble the terrine: Line a rectangular terrine mould of about 15cm in length, 7cm in depth and 5cm in width, with cling film. Start off with the duck leg meat, adding a little of chicken stock to keep the meat moist.

Once closed with a little office knife lightly do two incisions on the sides of the cling film so that the access fats come out while pressing the terrine mould. Note: The terrine should be around 600g in total. It is important that the weight to press the terrine should not be more of the terrine itself. For the pear and hazelnuts: 50g roasted hazelnuts (chopped) 2 pears (nicely scooped with a Parisianne of 1cm) Pear puree-can be easily purchased

Chef Tip: Remember when preparing a pressed terrine it is imperative to have all the ingredients warm (above 45째C) in order for it to bind evenly and stick together. This way the terrine can become one, as a whole piece of art. Terrine making is a skill in a professional kitchen. Put some of the foie gras pieces in the middle keeping some empty gaps to fill again with some more duck leg meat. Finally add the smoked guinea fowl breast, without skin at the end. Close the terrine mould with the overlapped cling film from the sides, so that when it is cooled down it is easier to pull out of the terrine mould.

End your meal with the classic digestivo, Averna, marketed and distributed by Farsons Beverage Imports Co. Ltd. T: 2381 4400

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#SWEET BITS

P R EP TI M E : 10 M I N + 30 MIN SETTING SERVES 4

C H OCO L AT E F O N DAN T B Y A L I S O N AZ ZO PAR DI (R E C I PE R I G H T )

the

iss ue

f o s t a

...

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#SWEET BITS

Ingredients: 4 large tbsp Greek yoghurt 85g caster sugar 150g butter, chopped 150g dark chocolate, chopped (70% cocoa solids) 3 yolks 3 eggs 1tbsp flour

Method: Put the sugar, butter and chocolate in a heat proof bowl and set over a pan of simmering water, until melted. Add the eggs, beat well. Fold in the flour. Pour mix into greased moulds. Set in the fridge for a minimum of 30 minutes. Cook at 180°C for 8-9 minutes and rest for 2 minutes. Serve with a dollop of Greek yoghurt Chef’s tip: To make a gluten free version, simply substitute plain flour for rice flour.

EASTER SUNDAY IS NOT COMPLETE WITHOUT AN INDULGENT REWARDING TREAT. THE CHEFS HAVE COOKED UP SOME MIND– BLOWING DESSERTS TO FINISH OFF ON THE RIGHT TUNE. 079

Wooden board from Camilleriparismode

#SWEET BITS

PREP TIME: 5 MIN + OV E RN I G H T S OA K SERV E S 6

O R IEN TAL F R U I T SAL AD B Y DAVI D DEB O N O

This is another dessert from the cookbook of my late She used sherry in her recipe, but I substituted with 080

#SWEET BITS

Ingredients:

Method:

10 figs, chopped 10 dates, chopped 70g hazelnuts 70g almonds 1 tin pineapple chunks 250ml sherry (or brandy) Fresh cream, to preference

Mix together the fruit, including the juice from the pineapple can, with the sherry (or brandy) and set aside overnight, to ensure the fruits soak up the sherry. Add the nuts approx 1 hour before serving, and stir. Serve together with fresh cream on the side.

grandmother, veteran actress Maryrose Bonello. brandy for more of a kick. 081

#SWEET BITS

this recipe is

Dove-shaped breads can be traced back to the ancient Greeks and Egyptians, and biblically the dove has always been a symbol of peace. There are many legends about the origins of this sweet bread, but Colomba was first produced industrially in the 1930s by Milanese company, Motta, makers of the famous Panettone. Wanting to create a similar cake for Easter, this dove-shaped version with candied fruits, topped with almonds, was born and has since become a musthave on the Italian Easter table. This wonderful, delicate sweet bread can of course be enjoyed at any time of the year and the silicone dove-shaped mould can be purchased online. As it is not too sweet, it is delicious eaten for breakfast. It is best eaten freshly made â&#x20AC;&#x201C; wrap any leftovers up in foil and keep in an airtight container. The shop-bought ones do last longer, but are not as delicious as this homemade version.

SERVES 10

NEA POLITA N EA STER BREA D BY G ENNA RO CONTA LD O

Ingredients for cake:

from Gennaro

Contaldo's book _ Italian Bakery

13g fresh yeast 70g caster (superfine) sugar, plus 1 tsp 2 eggs 1 egg yolk 1 tsp vanilla extract 110g unsalted butter, softened, plus extra for greasing 250g plain (all-purpose) flour, sifted 1/2 tsp salt Grated zest of 1 lemon Grated zest of 1 orange 130g good-quality candied peel, diced For the topping: 30g ground almonds 50g caster (superfine) sugar 1/2 tbsp cornflour (cornstarch) To decorate: 30g whole almonds Icing (confectionersâ&#x20AC;&#x2122;) sugar Method:

First, make the starter dough. Dissolve the yeast in the lukewarm milk. Place the flour in a large bowl, add the yeast mixture, and stir with a wooden spoon until it is well incorporated. Cover with clingfilm and leave at room temperature for 12 hours, or overnight. The next day, mix the yeast and 1 teaspoon sugar together in a small bowl to form a paste. Whisk the eggs and sugar together in a large bowl until light and creamy. Add the yeast mixture and vanilla extract, then add the starter dough and butter, and beat gently with a wooden spoon or spatula until everything is well incorporated. Fold in the flour and salt. Turn out on a lightly floured work surface and knead by hand for 10 minutes. Incorporate the zests and candied fruit, and knead for 1 minute until well amalgamated. Place the dough in a lightly buttered bowl, cover with clingfilm, and rest in a warm place for 2 hours, or until doubled in size. Carefully place the dough in a 1kg/2lb 4oz silicone dove-shaped baking mould, cover with clingfilm,

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#SWEET BITS

and leave to rest in a warm place for 1 hour. Meanwhile, make the topping. Whisk all the ingredients together in a large bowl to form a smooth paste. Set aside.

for 15 minutes. Reduce the oven temperature to 160°C (fan)/180°C/350°F/Gas mark 4, cover the dove with foil and continue to bake for a further 15 minutes.

Preheat the oven to 180°C (fan)/200°C/400°F/Gas mark 6.

Remove from the oven, leave to cool, then carefully turn the dove out of the mould and place onto a plate or board.

Spread the paste all over the top of the dove, scatter the almonds over and sprinkle with a little sifted icing sugar. Place the mould on a flat baking tray and bake in the oven

Recipe from: Gennaro Contaldo’s Italian Bakery, published by Pavilion Books. Image: Dan Jones. 083

#SWEET BITS

For the Gianduja Mousse:

For the pear bavarois:

For milk chocolate glaze:

For the raspberry gel:

50ml milk 50ml cream ½ a gelatine sheet 25g gianduja Pinch of orange zest ½ an egg yolk 5g sugar

100ml milk 20g egg yolk 20g sugar 75g pear puree 4.5g gelatine 100ml fresh cream

13.5g water 26g granulated sugar 26g starch syrup 18g fresh cream (35% milk fat) 2.1g gelatine 26g milk chocolate

300g raspberry puree 1.5g agar

Method: Boil toghether the milk and half the sugar. Mix the other half of sugar with the egg yolk and beat.

Method: Put the wtaer, granulated sugar, starch syrup and fresh cream in a saucepan. Heat until it reaches 103.25°C. Remove from the heat and add the hydrated gelatine and mix well. Add the mixure to the milk chocolate and emulsify.

Method: Bring milk to the boil, add half of the sugar and take it off the heat. Add the egg yolk and the rest of the sugar and continue cooking until the mixture thickens. Tip: be careful not to overheat. Add the gelatine leaves. Add the chocolate. Finally fold in the whipped cream

Take the milk off the heat, add the egg, stirring well. Add the pre gelatine and the puree. Cool down. Finally add the soft peak whipped cream.

Method: Boil all ingrdients . For poached pear compote: 2 pears Orange zest Lemon zest Sugar Method: Put the pears in a pan with the sugar and 50ml water. Bring to a simmer, then gently cook, covered, for 15 minutes or so until the pears are tender (stir to make sure it doesn’t catch on the bottom). Stir, taste and add a little more sugar if necessary. Can be chilled for 3-5 days.

PR E P T I M E : 2 H R S 3 0 M I N S E RVE S 1 0

P E AR + G IA N D U JA M O U S S E , P OACHE D P E A R CO M P OT E ,

R AS P B E R RY G E L BY GO R DO N BO NE L LO,

PAST RY C H E F AT HI LTON M ALTA

End your meal with the classic digestivo, Averna, marketed and distributed by Farsons Beverage Imports Co. Ltd. T: 2381 4400

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#In the Know

AVERNA A BEAUTIFUL SICILIAN STORY Averna is an authentic Italian after-dinner liqueur, known as amaro (bitter) originally from Sicily. Its many ingredients give it a richness, full body and smooth taste with a delicate citrus fragrance, transporting you to the warm lands of southern Italy. Its authentic Mediterranean plants and herbs lend themselves to its velvety, rounded texture and distinct fruity, bitter taste. The Averna recipe was first crafted by the Benedectine monks of Abbazia Di Santo Spirito and gifted in 1868 by the monk Frà Girolamo to Salvatore Averna, a textile merchant, as a token of gratitude for his commitment to the local community. Today the unchanged Averna recipe remains a closely guarded secret. As an authentic after dinner amaro, Averna is the perfect way to finish a meal with a touch of Italian authenticity. The long-standing Averna ritual, using fresh mint and lemon peel, is designed to enhance the sensory experience, linking Averna’s unique taste and smell to its strong Sicilian roots. Preparing the ritual is simple. You will need a bottle of Averna, a ‘Womb’ glass (a curved round glass), ice cubes, sprigs of fresh mint and lemon peel to add an aromatic citrus touch to the flavour. Averna is marketed and distributed by Farsons Beverage Imports Co. Ltd.

Pour some Averna into the Womb glass along with ice cubes, sprigs of fresh mint and lemon peel  . Tilt the Womb glass, grasp it in your hand gently and rotate on the table . Bring the glass towards your nose and let yourself be carried away by a symphony of perfumes –  from the warm scent of honey, to the fresh, vibrancy created by the aromatic combination .  Introduce a small quantity in your mouth and savour its rich, full-bodied flavours of Sicily. 085

#SWEET BITS

Ingredients: 4 egg whites 250g caster sugar 1tsp apple cider vinegar 1tsp cornflour Topping: 750g strawberries, hulled and halved 100g caster sugar 300ml cream 200ml Greek yoghurt 6tbsp icing sugar

Method: Mark the circumference of a dinner plate on parchment paper. Whisk the egg whites with a hand mixer until stiff. Add the sugar, 1 tablespoon at a time until smooth and glossy. Add the vinegar and cornflour. Spread the meringue inside the circle, making the outside a little higher than the middle. Bake for 1 hour, turn off the heat and let cool completely in the oven.

Blitz 250g of the strawberries with 100g sugar. Put in a small, non-stick saucepan and simmer over low heat, stirring frequently until reduced by half, cool. Whip the cream with 3 tablespoon icing sugar and mix in Greek yoghurt. Assembly: Spread the whipped cream over the meringue, top with strawberries and drizzle with strawberry sauce. Dust with icing sugar

Alison's version of this classic dessert is the best we've tasted yet! The addition of the strawberry sauce and greek yogurt and mint really make an already great dessert absoluley stunning!

PREP TIME: 40 MINS SERVES: 6â&#x20AC;&#x201C;8

STRAW BERRY PAVLOVA BY A LIS ON A ZZOPAR D I

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#In The Know

A NIGHT ON THE TOWN WHEN THE TEAMS FROM SERVED AND VAMP COME TOGETHER IT’S NOTHING SHORT OF HYSTERICAL LAUGHS, OBSCENE JOKES AND ABUNDANCE OF EXQUISITE FOOD AND DRINKS.

MedAsia Fusion Lounge, Sliema, hosted the fabulous teams to kick off 2020 with a night to remember, setting the tone for good things to come. We started the evening with delicious appetizers and nibbles to share, which included a pumpkin soup, a selection of sushi, camembert cheese, an assortment of spring rolls and dumplings. Like those were not enough the raving fans continued to dig into MedAsia’s Special Fried Rice and Seared Tuna with Avocado. Of course we washed it down with superb wines and their signature cocktails, because, why not?

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#In The Know

It’s no surprise that we had VAMP’s Jean and Neville in fits the whole evening, sharing their nonstop witty jokes and funny experiences. Thanks to Matthew B who held his camera on stand-by to capture some of these hilarious moments. With no doubt, this was all whilst the rest of us tucked away into the delicious bites and sipped on our favourite drinks. The layout at MedAsia offers a relaxed dining experience indoors and once you have had a few drinks you can move upstairs equipped with a bar and outdoor area – this is where you can continue your evening with more cocktails and music. MedAsia was the perfect place for our team to be themselves and laugh out loud. Aside from the awesome company, the team were in good hands and loved the food selection and excellent service. Definitely one of our favourite hot spot places to go with friends and colleagues.

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#eating out

––> Here are our SIX >

MUST–TRY Restaurants High on Everyone's List Over Easter...

Hammett’s Macina - Dine in the 3 Cities

This Easter experience a taste of Malta’s History. Situated in a tentative UNESCO World Heritage site in a 16th century fortification, Hammett’s Maċina Restaurant is the perfect venue for dining. Like the Maltese language itself, the menu is a taste of history derived from the island’s Mediterranean-semitic roots, with a contemporary twist. Hammett's Macina: +356 2779 4171. Triq il-31 ta’ Marzu, Xatt Juan B. Azopardo, L-Isla.

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Giuseppi’s - For serious foodies and cocktail lovers.

Mezzodi – Classic Italian at heart

Chef Michael Diacono’s spearhead restaurant together with his nephew Chris Diacono needs no introduction, Giuseppi’s Bar & Bistro has been around for over 30 years. Its new location in Salina has a Hampton’s Beach House setting overlooking Salina Bay, luxuriously kitted out with white wood panelling and top-end furnishings. The food is homely yet inventive, with a daily changing menu that will leave no guest wanting. Don’t forget to try the daily cocktails menu, every syrup, puree and bitter made in house.

Mezzodi is the latest venture of Michael and Chris Diacono, together with Chef Ryan Vella, apprentice of Michael Diacono. The venue is perfectly situated on South Street in Valletta with easy accessibility. The restaurant is elegantly set up to match the setting it finds itself in; the luxurious Domus Zamittello, Valletta’s most beautifully restored Palazzo. The food; Classic Italian at heart, think Carbonara, Vitello Tonnato, Fegato, and Tiramisu all accompanied by a daily changing specials board where Chef Ryan really gets to show off his skills.

Giuseppi’s Bar & Bistro: 2157 4882 Salini Resort, Salina Bay, Naxxar

Mezzodi Valletta: 2124 2 938 80, South Street, Valletta

#eating out

Ditch the home extravaganza for an extraordinary dining experience. Hosting big family bonanzas can be a daunting task after a week of busy schedules; from the shopping to the prep, endless hours hosting your family who sprawl across all areas of your home followed by the endless dish washing and over staying guests! With an ever increasingly satisfying choice of restaurants and eateries across Malta and Gozo, treating yourself and your family for a special lunch or dinner seems like the most obvious decision and ultimately removes the overwhelm on occassions like Easter Sunday. VAMP selected the top spots we recommend you and your family to try!

Foam & Fork – Plant-Based Comforts Foam and Fork cater for vegetarians and vegans, but not forgetting carnivores! Their menu is packed with superfoods that present themselves in your favourite comfort meals. Don’t forget to try their specialty ‘Massa Inked Me’ - homemade ‘beef seitan’ subway, with delicious locally sourced and freshly picked veggies, serious sauces and locally made buns. All that is pure love. Treat your family to discover plant-based food at... Foam and Fork: Gzira – @foamandforkgzira and Marsascala – @foamandfork

L’Artiglio - Classical Cuisine, Contemporary Taste L’Artiglio is an award winning restaurant in the heart of Valletta offering seasonal dishes, reflecting Malta’s fresh produce all year round. With a distinct relaxed atmosphere and elegant, airy decor, it is the perfect restaurant venue to enjoy lunch or dinner with friends and family. L’Artiglio’s renowned chefs have developed an à la carte menu that combines classical cuisine with contemporary taste. If sublime food in a beautiful setting is what you are looking for, you’ve found it. L’Artiglio Ristorante: 64, Melita Street, Valletta. Call 2247 6601

Hammett’s Gastro Bar - Social Dining Hammett’s Gastro Bar is a unique, city-inspired, social dining experience, with a menu composed of colorful arrays of food. Directed by 24-time award winning Chef and restaurateur Chris Hammett, Hammett’s Gastro Bar offers a wildly innovative platesto-share concept with influences, ingredients and imaginative cooking techniques from all corners of the world. Make a reservation, call: +356 2134 1116. Address: 33/34 Tigne Seafront, Sliema

#on the bottle

The Brass Bar; Finest Cocktails with A Uniquely Classy Twist

InterContinental Malta opens new a outlet; The Brass Bar. Found in the hotelâ&#x20AC;&#x2122;s lobby area, The Brass Bar aims to push boundaries and challenge the beverage culture status quo locally.

The jaw dropping bar backdrop will lure you in as soon as you enter the bar area; attractive in appearance but also in what it offers.

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#on the bottle

The Brass Bar is more than just a new lobby bar, it is elevated with a complete experience. The bar itself invites guests to enjoy the drink and watch the masters mix their cocktails and blends. In the meantime a luxurious lounge awaits you to sit back and relax. Stocked with priceless bottles of the finest spirits, the award-winning bar team prepare superb cocktails that are presented in a unique and classy twist. The names given to the cocktails like AprovĂŠchate, Aficionado, Bee and Tea, Quantum of Solaceâ&#x20AC;Ś are enough to ignite curiosity and taste buds alike. The menu also has a wide selection of hot chocolates, coffees and tea. Visit www.malta.intercontinental.com for more information.

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#in the know

The Seafood Market Grill If you love seafood, you’re likely highly picky about where

you get it from. It’s no secret; Adam’s Fish Shop in Mosta and The Seafood Market in Gzira, have won the hearts of seafood lovers the island over with their friendly staff, impeccable cleanliness, top quality local and imported catches and amazing in-house creations.

Both outlets deliver the same great experience and quality you’ve come to expect from Adam’s Fish Shop. No corner cutting. Only top quality fish and seafood freshly-caught or acquired exclusively from trustworthy partners. Local and exotic catches, crabs, lobsters and a wide variety of shellfish acquired exclusively from sustainable and environmentally responsible fishing sources. The Seafood Market Fish Shop by Adam expands its concept next door into The Seafood Market Grill Restaurant that will open its doors in April 2020. It will offer an ideal spot for busy people on the go, who wish to stop for a quick healthy and fresh lunch that includes flame grilled fish, shellfish and any type of seafood. Clients will have the opportunity to choose their food items, by weight or by quantity, ideal for those following a caloric diet or for individuals with simply a larger or smaller appetite! People on a budget can also control how much they want to spend, as prices will be calculated per 100g or by quantity. Food wastage and its environmental impact are top concern for The Seafood Market and Adam’s Fish Shop. The popular seafood outlet is committed to sustainable sourcing methods and shares responsibility with its clients to order the right amount of food according to their appetite with the aim of minimizing food waste. Evenings at The Seafood Market Grill will offer a more relaxed experienced. Offering clients a post-work light bite or early dinner amongst friends. The daytime self-service model changes to a waiter service and the ambience tones down to be slow paced. The new concept is a parallel evolution with the ever-growing cosmopolitan change that took place on our Island. Eating at The Seafood Market Grill will guarantee you to taste the fusion of the Atlantic Ocean, the North and Bering Sea as well as the salty taste of the Mediterranean Sea – all cooked in their simplest form with the belief that “Simplicity is the ultimate sophistication!”

P R EP T I M E : 2H RS 30M IN SERVES 4

R E C I PE B Y AL ESSAN DR O MO RREAL E PH OTO : ST EP H EN G AL E A

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Patrons are given a moment in their busy schedules to stop, eat well, socialise and receive a good service whether you’re popping in or making it your extended kitchen table. The concept of The Seafood Market Grill is very simple - an upbeat atmosphere and good food with an evolving menu.

#in the know

RestaurantÂ Opening Soon

The Seafood Market Grill will open its doors in April 2020 found at the bottom of Testaferrata Street and opposite the Old Gzira Stadium, open from 10am till 10pm. Find us on fb The Seafood Market by Adam's Fish Shop Address: The Seafood Market, Msida rd c/w Testaferrata St., Gzira

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#recipes

FLORENTINE EGG BENEDICT (V) Serves 1 – Prep time 15 mins

TURMERIC HUMMUS, TAHINI YOGHURT & POACHED EGG

Ingredients: 1 slice wholemeal bread a handful of spinach 150g broad beans (podded weight) 1 tbsp crème fraîche ½ tbsp fresh dill two squeezes of lemon juice 1 large poached egg a good grinding of salt and black pepper Method: Bring a large pan of water to the boil. Add the broad beans and cook until tender. Drain and refresh in iced water. Blend the broad beans with crème fraîche and fresh dill. Add a squeeze of lemon juice. Pop your spinach in a colander in the sink and pour boiling water over it to wilt it. Drain, then pop in some kitchen paper and squeeze as much liquid out as you can. Toast your bread. To soft poach your egg, gently drop the egg into swirling, simmering water and cook for two minutes. Finally construct! Pop your toast on a warmed plate, top with spinach, then the broad bean dip. Finally, top with your freshly poached egg, season and serve.

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Serves: 2 Prep Time: 30 minutes

Method: Bring a large pan of water to the boil, adding enough vinegar so it tastes mildly vinegary. Break each egg carefully into a small coffee cup.

Chef: Photography: Naomi Grädel

For turmeric hummus: 200g canned chickpeas 1 lemon, juiced 1 tsp ground turmeric 10g tahini ½ garlic clove ½ tsp ground cumin 50ml extra virgin olive oil Salt Pepper Method: Add drained chickpeas, lemon juice, tahini, garlic, ground turmeric, cumin, salt, to a food processor and blend on high until creamy and smooth. If you want your hummus to be creamy, add additional oil or water. Ingredients Tahini yoghurt 3 tbsp Greek-style yoghurt 1 tbsp tahini paste 1 garlic clove, crushed 1 tbsp lemon juice 3 tbsp extra virgin olive oil Method: Put all the ingredients in a bowl and whisk together until smooth. Season to taste and set aside until required. Ingredients Poached eggs 2 medium sized very fresh eggs 1 ltr boiling water 2 tbs white vinegar pinch of salt

When the water is at a rapid boil, swirl it with a spoon then quickly lower each cup into the centre of the water, releasing the eggs. Adding the cold eggs should lower the temperature of the water to a level where the surface of the water is just trembling. If necessary, adjust the heat under the pan so the water stays at this level. If bubbles break the surface of the water the eggs will cook too rapidly. Poach the eggs for three minutes so the white is just set and the yolk is soft and runny, then lift them out gently with a slotted spoon, place onto a clean kitchen cloth so it absorbs any access water and lightly season. To garnish: 1 tsp fresh pomegranate seeds 1 tsp roasted canned chickpeas 1 tsp roasted cashew nuts 1 tsp fresh coriander leaves

FREEKEH TABBOULEH Chef Alison Azzopardi Serves 2-4 – Prep time 30mins

Ingredients 150g freekeh Salt to taste 2 tsp ginger, minced 1 lemon, juiced Glug olive oil ½ bunch mint, roughly chopped ½ bunch parsley, roughly chopped 1 spring onion, finely sliced Method: Cook freekeh in salted boiling water (double volume of freekeh). Simmer for 15- 20 minutes or until cooked and water evaporated. Mix in ginger, salt (if necessary), lemon juice and oil. Let aside to cool. Add herbs and spring onion before serving.

#recipes

CASATIELLO NEAPOLITAN EASTER BREAD Home Cook Gennaro Contaldo Serves 10

Ingredients: 30g fresh yeast 300ml lukewarm water 500g strong white bread flour 1 tsp salt 1 tsp black pepper 50g grated Parmesan cheese 50g grated pecorino cheese 100ml extra virgin olive oil 50g prosciutto piece, cut into small cubes 50g mortadella piece, cut into small cubes 50g salami piece, cut into small cubes 50g provolone (or mature Cheddar) cheese, cut into small cubes 5 hard-boiled eggs, 2 cut into quarters and 3 left whole Lightly grease a 26cm/10in ring tin. Dissolve the yeast in the lukewarm water. Combine the flour, salt, pepper, Parmesan and pecorino on a clean work

surface. Add the extra virgin olive oil, then gradually add the yeast mixture, mixing well with your hands to form a dough. Knead for 5 minutes, then cover with a cloth and leave to rest in a warm place for 1 hour, or until doubled in size. Spread the dough out on a lightly floured work surface into a roughly rectangular shape. Arrange the cured meats, cheese and egg quarters all over. Place the 3 whole eggs on one of the longer sides and carefully roll into a large sausage, pressing gently so the filling doesn’t escape. Carefully place into the prepared ring tin, sealing the 2 sides well together. Cover with a cloth and leave to rest in a warm place for 2 hours, or until doubled in size. Meanwhile, preheat the oven to 180°C (fan)/200°C/400°F/ Gas mark 6. Bake the Casatiello for 1 hour. Remove from the oven, leave to cool, then turn out of the tin and enjoy warm or cold.

"I remember, when I lived in Italy, we would often take this bread with us on the traditional Easter Monday picnic and a slice or two was really all you needed. For the cured meats, try to get them in chunks so you can cut them into cubes."

FARFALLE WITH ZUCCHINI AND MINT PESTO, CHERRY TOMATOES, PINE NUTS AND PECORINO. Home Cook Morreale Serves 4 – Prep time 25 MIn

Ingredients: 400g Farfalle 2-3 zucchini 30g pine nuts 8 fresh mint leaves 50g grated Pecorino Romano cheese 50g grated Parmigiano cheese Extra virgin olive oil 1 pinch of salt 1 clove of garlic 14-16 cherry tomatoes different colors, I used red and yellow. Method: Put a pot of salted water on to boil for the farfalle. Finely grate the zucchini and onion cook them for 5 minutes.

Using a hand blender, mix together the zucchini and onion with mint leaves, parmesan cheese and a pinch of salt. Toast the pine nuts for 3 minutes (it brings out more flavor) In a saute` pan, brown a clove of garlic in extra olive oil and add the cherry tomatoes and cook for 4 minutes. Cook the farfalle until al dente. Drain and set aside 1/2 cup of the pasta water. Add the spaghetti in the saute`pan, stir them with the pesto and tomatoes. Turn off the flame and add the pasta water to loosen up the sauce. Present it with grated pecorino and black pepper.

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