Served Magazine No 14 by Served Magazine

always hungry.

No.

THIS ISSUE â&#x20AC;&#x201C;> Our seasonal star the olive takes center stage, as the home cooks and chefs make the most of it. Pg.16 Side dishes and light meals that are bold enough to stand on their own. Our home cooks have outdone themselves. Pg.33

BANGING

breakfasts

Fast & easy campfire-style breakfasts you can also try at home

ISSUE #14 E NJOY IT ALL

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WILD SURF TROPICAL SPICES, AND HIDDEN COVES Pg. 48

Live vicariously through Kieran Creevy as he takes us on a trip to La Gomera and walks us through some tantalising goat tacos cooked in the outdoors!

itâ&#x20AC;&#x2122;s time for a new delicious experience

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#inside

011. Perfecting Cured Olives

056. Fishing For Compliments

An olive isn’t really an olive as we know it until it has been cured.

Our home cooks and chefs have prepared some spectacular fishfocused dishes to whip up.

015. In The Know

Your friendly guide, keeping you up to date with trends worth following.

063. Sharing Is Caring

Welcome to the main event; from showstoppers to bowls of comfort designed for sharing. These dishes are guaranteed to bring you closer together!

018. Good Old Olive

Our seasonal star the olive takes center stage, as the home cooks and chefs make the most of it.

020. A Labour of Love

035. A Side Of Class

Served speaks to Kurt Mifsud, one half of the team producing the beautiful monovarietal olive oil pressed from olives endemic to Malta: Bidni

Side dishes and light meals that are bold enough to stand on their own. Our home cooks have outdone themselves.

023. Wake & Bake

045. Versatile Vegan

Breakfast recipes will warm your souls and fill your stomachs.

Hilton shows us that dining out as a vegan is equally delicious!

030. Know your Knives

050. Edible Adventures

If you’re harbouring a drawer full of blunt knives we’re here for you! An honest and practical guide to what knives you should own and how to choose them.

074. Delectable Desserts

From campfire goodies to oliveinspired desserts there is something sweet for everyone.

082. The Man Behind The Lens

We shine the spotlight on our magician-photographer, Stephen Galea. A man crazy passionate about what he does.

Live vicariously through Kieran Creevy as he takes us on a trip to La Gomera and walks us through some tantalising goat tacos cooked in the outdoors!

054. Effortlessly Sophisticated Kitchens

Served speaks to the experts at Halmann Vella who introduce us to some timeless yet edgy dark kitchen designs.

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

#the editor

ooking at a blank plate and figuring out how to structure the dish is exciting to me and comes naturally. A blank paper was significantly more daunting as I ran through what I wanted to say as my first time in the role editing Served. This year has been a trying one for all of us. It has been largely unsettling and in its static, oddly displacing. I have had the joy of realising that in all this confusion, food is the one thing that focuses me. Unexpectedly, during a sudden quarantine with my family (that I felt certain was going to end in disaster) the simple act of cooking dinner with my mum, and sharing it, was one that I looked forward to every day.

Editor

Debbie Schembri

Creative Director Chris Psaila

Photography

Stephen Galea

Coordination + Advertising

Sam Psaila – 7788 0300

Printing – Print It

Contibutors

Nathan Gatt James Debono Samantha Farrugia Kieren Creevy Lisa Paarvio Samuel Farrugia Hilton Vini e Capricci by Abraham’s

Oddly, in my family, mealtimes have often been tense. In this period, I tactfully chose what dishes to cook, opting for big pots and bowls of sharing dishes over individual portions. This instinctively forced us to interact and converse with each other. One course dinners would sometimes draw on upwards of two hours because we were busy chatting. It was in these weeks that I personally experienced the ability that sharing food has to reconnect people. Food, in my belief is a way of showing that you care, an opportunity to connect with those gathered round the table as well as producers growing the raw ingredients. I want this issue to be a reminder of this. It is the simplest of foods that make us feel better and comforted. But even if they are at home, mealtimes also allow a platform for experimentation; a mini event, a moment of feasting to look forward to in otherwise restricted times. Let us eat and allow the food to guide us to conversations that are non Covid related!

Olives take centre stage in this issue. One of the pillars of the Mediterranean diet, shaping our terrain and palettes for centuries. Yet, I think we often tend to treat them in the same way. Unusual ways with this ancient fruit are dotted throughout. From black olive and pistachio brittle to olive oil brownies, our cooks will force you to reassess your ideas of cooking with olives. Sadly, for some, the cloyingly hot months of summer have drawn to an end, but the cooler weather means that it is perfect for camping. The food we eat when adventuring is often an afterthought. Cooking outdoors is one of the simple pleasures in life. Vegetables and proteins are transformed with a lick of fire. It doesn’t have to be complicated. Try trading in the pink sausages (admittedly a guilty pleasure) for one of the beautiful recipes in this edition provided by our home cooks or be inspired by travelling mountain chef Kieren Creevy. All the recipes translate well from home to hearth without too much hassle. A huge thank you to our very passionate home cooks and the team outside of the kitchen who guided me through this issue and whose infectious excitement are keeping the magazine running in even the most unstable of times. Before I go, I will say this. Don’t complicate food, life is already complicated as it is. Let the ingredients speak for themselves. Do little but do it better. Happy feasting! Debbie

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. © 2020 Published by [ V ] Publications. – Publishers of Vamp Magazine, Served Magazine & The Malta Artpaper.

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#contributors

cooks / chefs Samuel Farrugia

Debbie Schembri

Kieran Creevy

Sam Farrugia

Stephen Galea

James Debono and Nathan Gatt

Photographer

‘Grabbing Salad by the Bowls.’ Samuel Farrugia, a professional chef with a career spanning over 15 years is the founder of The Maltese Cook. Sam has travelled around the world, working in diverse locations such as New Zealand, Australia, Italy and London. He has recently moved back to Malta and is working on an exciting new venture. He’s ready to share what he has learnt as well as his take on delicious, wholesome salads. The Maltese Cook represents his love for local talent, produce and creativity.

After working as a chef on charter yachts, Debbie moved on to stage at Michelin starred restaurants including Noma, Copenhagen. Returning to Malta she spent time giving workshops with the Mediterranean Culinary Academy and currently works as a freelance private chef creating bespoke menus for individual clients. Her food is genuine, made from scratch, with care. Find out more about her work on facebook and Instagram @ barefootandcurious

An expedition, performance and private chef, mountain instructor and adventure travel writer with more than twenty years experience cooking and leading on mountains around the world. He has created 6 course tasting menus with wine pairings from mountain basecamps, cooked pumpkin gnocchi with wild boar ragû for an Alpine bivi dinner and served a birch smoked venison loin with barley, mushroom and goats curd risotto in a Scottish wilderness cabin.

A passionate home cook specialising in healthy, honest and nourishing dishes. Her aim is to make people aware of healthy food options and to show them tasty and exciting recipes. Follow her on instagram and facebook on Sam’s Bits and Bites to follow her food journey and beyond.

With his 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.

ManzoMaiale is a short story of two friends, both fascinated by the simple beauty of fire and cooking outdoors. James and Nathan, one a lawyer and the other an engineer by profession, have spent hours together absorbing as much as they can from books by chefs they revere like Mallmann, Charles Michel, and Cecchini. Their real passions are open-fire cooking and the art of plating. They co own a field ,which has not only become a significant and satisfying source of their ingredients, but it has also morphed into a welcoming space where friends and family congregate to feast. They happily spend their weekends at the field cooking up a blend of Mediterranean and Middle Eastern cuisines.

' Get your aprons and wooden spoons ready because you'll be rushing to replicate the feasts our chefs and home cooks have created!' 010

#perfecting

PERFECTING

*C U RED OL IV ES get

with...

n olive isnâ&#x20AC;&#x2122;t really an olive as we know it until it has been cured. If you have been unfortunate enough to try an olive straight off the tree your taste buds would have been cursing at the intense bitterness from the oleuropein. Curing olives essentially means you are fermenting them, converting the fruitâ&#x20AC;&#x2122;s natural sugars into lactic acid, gradually leaching out the bitterness. Harvesting plays a key role in the end flavour of the olive or olive oil and varies from the time they are picked to the method, genetics, climate, terrain.

"Once cured

experiment with

different

marinades ur

There are several ways this is done; brine, water, air, lye and dry curing. Each have their benefits and produce a different effect. We would recommend going for a brine cure. To speed up the fermenting time crack the olives by covering them with a cloth and tapping them with a rubber mallet so that they split. Next, mix up a 10 percent brine solution.

let them do their thing. Different olives take different times; anything between 3 months to 2 years. Patience is a must. Taste one every so often to be the judge of when they are ready for devouring.

Add the olives ensuring they are all submerged and seal. Rotate once a day or

Have a different tried and tested technique? Send us a message on our Facebook page.

Once cured, experiment with different marinades like orange peel, fennel seeds and chili!

011

#inside

LEMON & ROSEMARY TART WITH BLACK OLIVE & PISTACHIO BRITTLE

VEGAN THAI GREEN CURRY

An instantly comforting dish with a coconut based sauce from the Hilton that is easy to whip up at home.

Sure fire way to wake up your palate and reassess the way you cook with olives.

BRAISED POUSSIN WITH WALNUTS & POMEGRANATE MOLASSES

A perfectly balanced dish marrying tangy and earthy flavours.

SOUSED MACKEREL WITH OLIVE, ORANGE & ROAST BEETROOT

CHEESY NDUJA SKILLET BREAD

Lightly pickled dish of sustainable fish contrasted perfectly with bright citrus flavours

A real crowd pleaser using tons of Benna mozzarella bubbling away with fiery Nduja..

48 GOAT TACOS

Live and eat through Kieren Creevy as he takes us on a mouthwatering journey to Las Gomera to chow on some goat tacos !

012

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Freedom of Wellbeing Rich in whole grains and cereals

No Added Sugars

Lactose and egg free

Rich in fibre

With seeds and superfoods

#in the know

'in the know'

'Your friendly guide, keeping you up to date with trends worth following.' New from Plasmon! Paffs are the snack designed for your baby, suitable for any occasion. The fun shape is perfect for your baby’s hands. Available in two flavours; carrot and tomato or pumpkin and carrot. Not fried, gluten free, with no added salt, and without dyes and preservatives. From 12 months+. Distributed by Francis Busuttil & Sons (Marketing) Ltd., T: +356 25497000, www.fbsmarketing.com

If it’s Cheese, it’s Fior Di Vita Fior Di Vita offers an irresistible selection of quality cheese, perfect for everyday use. Ideal for all your favourite cheesy dishes! Whether you plan on using it in a sandwich, a wrap or a burger Fior Di Vita’s cheese range is bound to tickle your taste buds and leave you wanting more! Distributed by: Quality Foods (Marketing) Ltd. T: 21463600, E: Info@qualityfoods.com.mt

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 / T: 21581109, 21571148 E: info@azzopardifisheries.com.mt

Ogygia Unfiltered Extra Virgin Olive Oil Gozo proudly produces its own, high-quality Extra Virgin Olive Oil. Its unique freshness is the result of our sun, fertile soil and meticulous pressing process. The olives used are exclusively Gozo-grown, handpicked and carefully selected from family-run groves. They are pressed solely using mechanical means. A genuine product and a nutrient-rich oil. Delightful drizzled on all manner of foods from salads, raw or roasted vegetables to pasta and plenty of others! Also available in a variety of infusions; Lemon, Sage, Thyme, Garlic, Rosemary and Aglio Olio e Peperoncino. Available from Vini e Capricci by Abraham’s, Gozitano Agricultural Village, Mgarr Road Xewkija Gozo 015

#in the know

‘Striking style pieces for a unique home.’

served.com.mt – hundreds of unique recipes to try your hand at. Hit served.mt to enjoy daily cooking inspiration, brought to you by the talented Served homecooks, pro and celebrity chefs featured in all our issues.

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Bloomingville by Meats & Eats Following on from our focused boutique shop experience of fine quality meat, cheeses and more, we have now introduced our new concept, BLOOMINGVILLE. Curated to bring you Nordic style home & kids accessories! BLOOMINGVILLE offers a vast range of beautiful items for both your home & kids. Delivery is available across Malta. Shop online to discover more at www.meatsandeats.com.mt

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#seasonal

‘A taste older than meat or wine…that like no other products of nature, have shaped civilizations from – remotest antiquity to the present’ –Lawrence Durrell

CHEF DEBBIE SCHEMBRI

JA M E S D E B O N O + N AT H A N G AT T

TART W I T H B L AC K O L I V E &

OLIVES

L EM O N & R O SEMARY FI LO P I STACH I O BRI TTL E

018

SAVO URY CA PRES E TA RT W ITH

CHEF DEBBIE SCHEMBRI

S AUS AG E + G OUDA FRIED STUFFED OLIVES

#seasonal

he humble olive. Predating modern human’s existence by millions of years, they have seen a lot. Considered sacred, revered, and above all regarded as a source of wealth, olives have literally kept us Mediterranean folk alive for centuries. From the wood to the leaves, to the oil and the fruit we have come up with a plethora of uses. Flip through the pages for culinary inspirations that will make you rethink how to use this ancient food!

Tell me more… Olives are technically fruits called ‘drupes’ which refers to them having a singular stone. Other famous drupes include peaches and plums. Contrary to these fruits, olives contain very little sugar but compensate with huge amounts of oleuropein, a phenol which gives them an intense bitterness. Their oil content varies between 12-30 percent so it’s no wonder that the Assyrians discovered that oil could be pressed from this magnificent fruit. Till this day 90 percent of the thousands of olive varieties are used for olive oil produc-

Brief History Two of the Dirty Martini’s staunch supporters were Franklin Roosevelt and Winston Churchill. According to bartending lore, olives became fashionable in a Dirty Martini in the 1930’s when Roosevelt hosted Churchill and introduced the latter to them adding not just olives but a few generous spoons of brine to the shaker. The olive compliments the distinct flavours of vermouth and gin, whilst the saltiness also creates a delightful juxtaposition of crisp and briny flavours.

Did you know?

1 Some fossils of olives from the Greek island of Evia date back 23 million years!

2 It takes about 7 litres of olives to produce just 1 litre of oil!

3 Due to the high levels of vitamin E and biophenols eating olives supposedly improves the appearance of wrinkles by 20 percent…

tion, while the remaining 10 percent are processed as table olives. Thriving in subtropical, dry, warm, saltyaired terrain this makes the Eastern Mediterranean perfect olive-growing ground. Although most olive trees that produce olive oil are found in Spain they pop up in some unexpected places from Chile and Canada, to China and Australia demonstrating this shrub’s resilience. From Gaeta to Gordal, Taggiasca, Kalamata, Manzanilla, Beldi, Amfissa, the list of olive varieties is exhausting! How many can you name? Traces of olive oil found in a bowl in Rethymno, Crete, point to olive oil already being part of Cretan daily life 6500 years ago. Producing great health benefits because of its high vitamin E and antioxidant content olive oil has found itself into countless beauty products. Try this quick, natural hair mask at home by combining 2 tablespoons olive oil with one of honey. Massage into damp hair and leave for half an hour. Rinse out thoroughly with shampoo. It will leave your hair feeling nourished and glossy!

Myth–buster: Cooking with olive oil is bad for your health? This is just not true. Yes, it would be a crying waste to use a beautiful and fragrant extra virgin olive oil to cook with as heating it will completely alter its flavour profile. Olive oil has a high smoking point of 200 to 220 C but even at this point it won’t become carcinogenic. Unlike wine, olive oil does not get better with age and should be stored in a dark, cool place and used within 2 years.

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#seasonal

Bidni Olive Oil – A part of our gastronomical & geographical heritage

espite being around for centuries, Bidni, an endemic olive variety that was relatively unknown until 10 years ago, is finally having a moment. Kurt Mifsud, CEO of The Mediterranean Culinary Academy and the Grima family have passionately brought this special oil back onto our tables. What makes it so uniquely desirable? I speak to Kurt to learn more. Bidni is an olive cultivar that is endemic to Malta. Deriving from ‘badan’ which means robust, these stout trees are true to their name, having resisted disease for centuries. Small and elliptical in shape, the fruit turns a marvellous deep purple shade once ripe. The oil is spicy, aromatic, 020

We started with a friendship before having a business relationship and I genuinely view them all as an extension of my family." fruity and ends with a distinctive peppery bite. This makes it perfect as a finishing oil. It is full of flavour and can be used as a star ingredient, playing a key part in a dish, and not just relegated to the role of condiment. Relatively unknown to many Maltese, asked when he discovered this olive for himself, Kurt says it was while studying outside of Malta, at The University of Gastronomic Sciences, that he heard about it. That was a few years back, in 2012. It was only years later in 2017, when Kurt was introduced to Immanuel Grima whose family produced Bidni olive oil, that the relationship with this olive became personal.

Naturally, the two gastronomy enthusiasts got chatting and Immanuel, being his charismatic self, invited Kurt and a few of his colleagues to visit his family’s grove. From then on Kurt got to know his parents, brother, girlfriend, and his dog! He says, ‘we started with a friendship before having a business relationship and I genuinely view them all as an extension of my family.’ He considers himself to be very lucky to be a part of this beautiful product and is unspeakably proud of the relationship he has with the Grima family. Kurt and Immanuel have worked together, fuelling each other’s passion to bring a naturally interesting and culturally important product onto consumer’s plates. This

#seasonal

that ‘ we live on an island that produces such excellent quality oil, competitive with many foreign brands, and I strongly believe that no local olive oil should be wasted.’ He thinks that most people are willing to purchase local oil but that in order to keep production financially sustainable he thinks ‘ some work still needs to be done to explain to locals that this is a high quality and rare local product that deserves to have a fair market price.’ When asked what, moving forward, he would like to see rectified he said locally he would like to see ‘a more professional attitude towards olive oil production both in cultivation as well as in handling and pressing.’ The next step he would like to see for the industry is a labelling system similar to a D.O.K that would easily convey to consumers that this is a superior quality product.

That’s what makes it so exciting. It’s never the same. Even though we can learn year on year, and adjust, it’s still a natural product, with a life of its own, so it keeps us on our toes!’ However, he assures me that the oil is yet to disappoint and although there may be slight variances in taste, the level of quality remains consistent.

year will see their third harvest together. When I ask him how this year’s pressing compares to previous years, he replies that they have only pressed 400kg which is a fraction of the 2– 2.5 tonnes they normally press. I was curious to know whether they think that yields and flavour are improving year on year and whether there are notable differences between harvests. He said it was still a little too early in the season to comment, however, sadly, ‘we will have a lower amount of olives to press this year as due to the strange weather we had in 2020 there is less fruit on the trees. ’There are so many factors that can influence the taste, yield, and quality, be it the weather throughout the year, the time of picking or the way they are pressed.

But, really, ‘what makes Bidni olive oil so special? Why buy Bidni and not something else?’ I ask him. He says, of course he is likely to sound biased but ‘palatably, yes, Bidni olive oil naturally has excellent qualities that make it a superior quality olive oil. But perhaps equally importantly, it has a history that stretches back all the way to the Roman period in Malta. This also makes the olive oil part of our cultural heritage. Food is a story that places a people. This makes it more than a food product but also a significant part of our history.’ Spending even 5 minutes talking to either Kurt or Immanuel you can tell how passionate they are, not just about their own olive oil but about gently educating people about Maltese produce. There is such value in eating and supporting local. This, Kurt says, is especially true of olive oil and in his opinion consumers should favour Maltese olive oil as he strongly believes

We are so used to using olive oil in our everyday dishes that sometimes we don’t stop to ask ourselves whether one olive oil is particularly suited for a certain dish. Just as we pair wines with foods, finishing oils have different qualities that compliment some foods over others. Bidni olive oil soaked into bread smeared with ripe tomatoes is a prize-winning combination. Its pepperiness also works particularly well with dark chocolate and peaches and Kurt’s preferred way is generously drizzled over fish cooked al cartoccio after it comes out of the oven! But for these two social entrepreneurs, producing Bidni is more than a business. It is about seeing an integral part of Malta’s culture, thrive. Year on year they continue to plant more Bidni tress so that we never run the risk of Bidni being erased from our gastronomical or geographical landscape. Bidni olive oil is available to purchase from the online shop at www.mcamalta.com as well as from The White Sheep, Wembley Store, and Peck Casa Della Mozzarella. It is available in a 100ml travel size and 250ml bottles.

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# QUICK FIX

q uf i cx k Pg .30

P RE P T I M E 20 MIN S E RV E S 2

H AL LO U M I A N D E GG

M U F F IN W ITH HON E Y-

A SUPER FAST & EASY BREAKFAST OR SNACK TO PUT TOGETHER EITHER AT HOME OR WHILST CAMPING.

SR IR AC H A M AYO

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# WAKE+BAKE

Serves 2 – Prep time 20 mins by Chef Debbie Schembri of Barefoot and Curious

Potatoes, 4 large, skin on, washed and diced into 4cm cubes Chestnut mushrooms, 200g, chopped in quarters Italian kale, bunch, de-stemmed, roughly chopped Garlic, 2 cloves, sliced Thyme, 6 sprigs Sage, 6 leaves Freshly crushed black pepper, ¼ tsp Eggs, 4 Salt, as needed Olive oil, as needed Butter, 50g Parmesan cheese, 50g

COZY CA MPFI R E B REAKFAST H A SH... Method: Heat a large heavy skillet on a medium heat or campfire. Add in a good glug of oil so that it is covering the base of the skillet by 1 cm. Add in the potatoes and do not move about for a good 5 minutes. Shake the skillet and gently use a wooden spatula to toss the potatoes. Leave untouched for another 5 minutes. You really want to build a crust and build colour. It should take about 15 minutes until the potatoes are tender and golden. When they are, add in the mushrooms and thyme and leave to cook for another 5 minutes. Add in the kale, garlic, and sage and cook for a further 5 minutes, coating in all the flavours. Season with the salt and crushed black pepper. Add in the butter and fry for another 3 minutes. Remove from heat momentarily. Place a frying pan on the fire and fry the eggs to your preferred runniness, seasoning with salt. Transfer each egg to the skillet with the potatoes. When you are ready to serve grate over the parmesan and tuck into your ‘posh’ campfire breakfast.

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# WAKE+BAKE

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# WAKE+BAKE

he c by

Schembri e i b Deb

Pg.30 P RE P T I M E 3 0 MIN S E RV E S 4

C H I C K P E A & AU B ERGI N E FAT T E H W ITH PI N E N U TS & BR O W N B U TTER

Plate from camilleriparismode

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# WAKE+BAKE

Sweet Potato Soda Bread Recipe by Sam Farrugia of Sam’s Bits & Bites Serves: Makes 1 loaf Prep time: 2 hours Ingredients: Sweet potato, 350g Oat milk, 120g (Meats & Eats) Pumpkin seeds, 60g (Meats & Eats) Chickpea or wholemeal flour, 200g Plain flour, 170g Baking powder, 3 tsp Salt, 1 tsp Method: Roast the sweet potato at 190 degrees C, in the oven, till soft. Once done, peel and blitz in a food processor with 60g oat milk. In a bowl combine the flours, baking powder, pumpkin seeds, salt, and the remaining oat milk. Mix in the sweet potato and knead the dough till you form a ball. Lower the oven to 180 degrees C. Place the dough ball onto a lightly floured baking tray and slice a cross at the top, 1cm deep. Sprinkle the loaf with pumpkin seeds and bake in the oven for 40 to 45 minutes until crusty on the outside and still soft but not wet inside. Wait for it to cool before slicing. The oat milk and pumpkin seeds were supplied by Meats and Eats. Find them at meatsandeats.com.mt Roasted Red Pepper Shakshuka Serves: 3 to 4 Prep time: 1 and ½ hours Ingredients: Red peppers, 2 Red onion, ½ Ground cumin, 2 tsp Ground coriander, 2 tsp Sweet paprika, 1 tsp Garlic, 2 cloves Chopped tomatoes, 2 cans Tomato paste, 1 tbsp Coriander, 1 handful, roughly chopped Fresh mint, 1 handful, roughly chopped Eggs, 6 Feta, handful, crumbled (Meats & Eats) Toasted sunflower seeds, to garnish (Meats & Eats)

Olive oil, as needed Salt and pepper, as needed 028

Method: Preheat the oven to 180 degrees C. Place the whole peppers on a wire rack in the oven and roast for 40 minutes. Take the peppers out of the oven, place them in a plastic bag, close and leave to cool. Once cool, take out of the bag and peel the peppers, discarding the seeds. Roughly chop the peppers. Chop the red onion and garlic cloves and sauté in a large pan that will fit the cracked eggs comfortably. Add the cumin, ground coriander and paprika and continue to stir. Next add the canned tomatoes, peppers, the tomato paste, and fresh herbs. Bring the mixture to a simmer and leave the flavours to meld for 15 minutes. Check for seasoning and adjust with salt and pepper. Using a wooden spoon, create wells in the sauce and drop in cracked eggs one at a time. Cover the pan with the lid or tightfitting foil and continue to simmer sauce over a medium heat for 5 to 6 minutes or until the egg’s whites are just set. Top with crumbled feta, toasted seeds and extra coriander or mint. Best served with warm pita bread or sweet potato soda bread. The sunflower seeds and feta were supplied by Meats and Eats. Find them at meatsandeats.com.mt

'SWEET POTATO SO DA BREAD IS A QUICK-BAKE ALTERNATIVE TO STORE BOUGHT. PACKED WITH NUTRIENTS IT IS GRE AT JUST TOASTED UP OR USED TO SOAK UP THE TANGY SAUCE FROM THE SHAKSHUKA.'

# WAKE+BAKE

Roaste

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#in the know

Words: Debbie Schembri

Love of my knife, where art thou? Two questions. 1. How many kitchen knives do you own? 2. How many of those knives do you actually use? One more. 3. How many times has your ‘cheffy’ friend come over to help you cook and complained to you about how dull your knife is? Knives. Sharp. Dangerous, right? Wrong. You are more likely to have an accident using a dull knife, than with a super sharp one. If there is one thing worth investing in your kitchen trove of wares, it’s not the latest model of a Thermomix or an oven with a million useless functions. It is a well-made, intelligently chosen knife. A great knife doesn’t have to cost you a kidney, but it is worth investing in quality over something cheap. A knife, well looked after will last you years whilst saving you pennies and your fingertips in the long run! Once you delve into the world of knives you may find it dizzying with its multitude of options. Here we guide you through some of the more useful knife styles, materials, and brands to make sure your next purchase is one that will save you from any nasty jibes from your Michael Roux- wannabe friend!

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Forget the sets often sold to you and go for 2 knives that you will reach for over and over again. It’s important to analyse what dishes you tend to cook and what jobs your knife will have to do to figure out the best knives for the job. Also, have a frank conversation with yourself as to how much time you are realistically able to dedicate to knife care. If you tend to be lazy with looking after kitchen tools, that’s fine. Just don’t go throwing hundreds of Euro at an artisan Japanese carbon steel knife. Regardless how cool it looks, if it’s not treated properly it will rust after a few uses and quite frankly, make you sad. This guide is by no means the be all and end all, but one devised from experience. KNIFE GUIDE: SHAPE + STYLE Knives, like humans, come in all shapes and sizes but there are some universally recognised knife styles. Some are more useful than others. Here are the most useful and popular. Don’t be fooled into thinking that size is might and jump for the most impressive long knife thinking it will be more efficient. Often a smaller knife will be more versatile and less cumbersome. A wider blade will be more suited to chopping fruits and vegetables, whereas a narrower and thinner blade will be more efficient for slicing through proteins but not necessarily fast chopping.

The chef’s knife: A wide blade tapering to a point, generally ranging from 6 to 12 inches, this knife is often regarded as the most useful knife in the kitchen allowing the cook to rock easily on the blade to complete slicing, mincing and chopping at speed if needed.

Santoku knife: This is the Japanese version of the Western style chef’s knife. Our personal favourite as it tends to have a shorter, yet slimmer blade making it easier to handle. Most Santoku don’t have a curved edge inhibiting as much rocking as the chef’s knife is capable of. This can be limiting for fine herb mincing, but you will also find others with more of a rounded edge. As the blade doesn’t taper to a point it is not possible to pierce items, but the ridges hollowed into the blade make thin slicing a dream and greater speed is possible.

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Paring knife: A very small knife only about the size of your hand. In the cheffing world this knife is very specific to precise garnishes and fine work. However, we have found that many home cooks tend to feel more comfortable using this smaller knife. Our advice is to take the plunge and go for a larger knife, even if at first it seems intimidating.

Boning knife: This knife can often be confused with a filleting knife which, although it shares a similar shape has a thicker blade. At a stretch it can multitask between deboning and filleting fish but will not be as flexible. Unless you are experienced it can leave you feeling disappointed when you are left with lots of flesh hugging your fish bones. Unless you are an avid cook, we would not recommend adding a boning or filleting knife to your investments.

Serrated knife: We often refer to these as bread knives, but serration isn’t simply limited to cutting carbs (did you enjoy that?). Serration, it’s in the name, refers to the type of blade and not its use. However, most serrated knives found commonly on the market come in the long and thin variety most associated with bread knives. The shape of these can be limiting. For more versatility we would highly recommend searching for a serrated chef’s knife. Your tomatoes will never be sliced so precisely. You will thank us later.

"Knives, like humans, come in all shapes and sizes but there are some universally recognised knife styles."

MATERIALS

BRANDS

The material that a blade is made from is critically important to the way that it handles and keeps its edge. The most commonly used materials are stainless steel, carbon steel, high carbon stainless steel and ceramic. Each has its benefits and flaws.

You will often hear Japanese knives as being exulted as the best type of knives. This is very subjective. Japanese blades tend to be lighter, thinner, and harder. These benefits don’t necessarily make it a better knife for you.

Stainless steel: Very practical as it doesn’t tend to rust or stain. Stainless steel comes in a huge variety of grades each producing different qualities. They are outshone in sharpness by ceramic. Carbon steel: Missing chromium in their makeup, when compared to their stainless cousins, this means that these blades rust and corrode if not maintained properly. So why bother? Stainless steel tends to be softer in comparison and therefore doesn’t hold an edge as well. So theoretically carbon steel stays sharper than stainless for longer. It can feel easier to sharpen but it is also more brittle which means that it really, really, won’t appreciate it if you put it in the dishwasher. Like really. Carbon steel knives feel alive. If they don’t like something, they will react. This sort of forces you to pay more attention to them, become more intimate with them and respect your knife more. Over time, it becomes yours, showing all signs of wear. The story of your cooking and your meals shared. Am I very unsubtly romanticising it because it’s my favourite? Definitely. High Carbon Stainless Steel: Est voila! A material that takes the best aesthetic qualities of stainless steel and the best performance abilities pf carbon steel. Once again, different grades do exist so be wary of expecting miracles from lower grade mixes. Ceramic: These knives are not made from the ceramic that we are used to in our homes, but a compound called Zirconium Oxide which is harder than the forms of steel discussed. However, sharpening at home is an issue. Only superseded in hardness by diamond, you will indeed need a steel containing diamond to sharpen. They might remain sharper than steel blades but they are very brittle, and are not recommended for tough or frozen items. They should always be protected when stored to avoid chipping. They are not flexible and therefore not suited for boning. They are lightweight and will not corrode.

Some kitchen knife brands repeatedly come up and these are WÜsthof, Victorinox, Global and Shun. By buying knives of these brands you are guaranteed something durable. They come at different price points. Victorinox tend to be light and affordable and are great entry knives. WÜsthof are built to last but are pricier, although not often as expensive as Global. Shun is a Japanese brand to keep an eye out for offering a Japanese style on a commercial level. All the above are stamped knives, which means they are cut out of a large sheet of metal by a cutter and made uniformly. This property means that they tend to be more affordable. It is also worth considering forged knives which are made individually. Forging knives makes the steel harder and more prone to keeping an edge. It also means that it will have a bolster, an extra piece of metal that connects the blade to the handle that introduces better balance. Forged knives are personal and artisanal and are seeing a rise in popularity, including Malta. We now have a few artisan knife makers on the island, eager to share their passion for knife making. Do expect to pay a slightly steeper price for a forged knife but it is guaranteed to be one of a kind. Knife buying is incredibly personal. You can read all you like but before you hold that knife in your hand, feel the weight, the shape and run a thumb over that blade, you will not feel whether you have fallen in love or not.

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CHICKPEA AND AUBERGINE FATTEH WITH PINE NUTS AND BROWN BUTTER Serves 4 – Prep time 30 mins Recipe by Chef Debbie Schembri of Barefoot and Curious

1 Aubergine, diced into 2cm cubes Chickpeas, 1 tin, drained Ground cumin, ½ tsp Ground coriander, ½ tsp Fresh coriander, 4 sprigs, roughly chopped Pita bread, 4 rounds chopped into 5 cm pieces (ideally the thinner variety) Pine nuts, 100g (from Meats & Eats) Butter, 150g Garlic, 2 cloves, minced Tahini, 1 tbsp (from Meats & Eats) Full fat Greek yoghurt, 200ml (from Meats & Eats)

Lemon, 1 Pomegranate, ½, (seeds separated from the pith) Fresh mint, 3 sprigs Vegetable oil, 300ml (for shallow frying) Salt, as needed Method: Fry the aubergine in oil in batches until soft and golden. Return to the pan and season with salt, add in half the garlic, the ground coriander and cumin. Keep stirring until the garlic becomes very fragrant. Add in the chickpeas and stir to coat. Check the seasoning. Remove from the heat and allow to cool a little. Heat the vegetable oil in a large frying pan and fry the pita in 032

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batches until crispy and golden. Drain on kitchen towel and season with salt. Alternatively, you can baste in oil and bake in the oven at 180 degrees C until crispy. Set aside and store in an airtight container until ready to use. In a frying pan, on a medium heat, toast the pine nuts until golden and fragrant. Add in a small knob of butter and a pinch of salt and continue cooking for another minute. Tip into a bowl. Place the pan back on the heat and add in the remaining butter. Cook till melted and then keep cooking until it starts to turn a dark golden. Once this stage is reached remove from the heat and tip into a heat proof container. Combine the remaining garlic with the yoghurt, tahini, and juice of the lemon. Season with salt. To serve spread the pita crisps on the bottom of a large platter. Top with the chickpea and aubergine mix, then the tahini yoghurt, then the brown butter, the pine nuts and finally garnish with the mint leaves and pomegranate seeds. Tuck in and enjoy sharing this breakfast feast with your friends and family. The pine nuts, Greek yoghurt and tahini from Meats and Eats. Find them at meatsandeats.com.mt

HALLOUMI AND EGG MUFFIN WITH HONEY & SRIRACHA MAYO Serves 2 – Prep time 20 mins by Chef Debbie Schembri of Barefoot and Curious

Halloumi, 8 slices, 2cm thick Eggs,4 Honey, 4 tsp Siracha, 4tsp Mayonnaise, 4 tbsp English muffins, 4 Salt, as needed Method: Start off by heating a grill pan to high and grilling the halloumi until melting and deeply marked. Remove and set aside. Split the muffins and toast lightly on the pan. Set aside. In a frying pan crack and fry the eggs sunny side down till the yolks are only slightly set. Mix the mayonnaise with the honey, sriracha and a pinch of salt. Spread a thick layer of the mayonnaise on the base, top with 2 slices halloumi, an egg and more siracha mayonnaise. Make a mess! The Halloumi from Meats and Eats. Find them at meatsandeats.com.mt

#trending

A Cut Above Individually hand crafted knives made locally with love.

by Keith Buttigieg

rawn to fixing his own tools from a young age, knife making seemed a natural progression for Keith. Although still young, Keith has been crafting knives for 5 years, continuously honing his skills and widening his repertoire. This now includes kitchen knives. Each kitchen knife he creates is unique to the individual and crafted out of passion. They are well balanced and comfortable for the user, as well as incredibly sharp. Whether an avid home cook or a professional chef, Keith takes pride in knowing that someone is using one of his knives to create a delicious meal!

He offers a vast selection of custom-made Kitchen Knives, from Japanese to European Style, all made from high quality carbon steel using a variety of wood finishes on the handle. Check out his full range and follow his Facebook page Gecko Knives.

Get in touch with keith on: 7904 2791 or by email: keithbuttigieg1@gmail.com 033

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From comforting sides that can be eaten as a light meal, to refined bites itching for a special occasion, we have you covered with our colourful combinations! 035

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Clams, 800g Lemons, unwaxed, 2 Pitted, green olives, 400g Fresh basil, 1 handful Fresh parsley, 2 handfuls Fresh mint, 1 handful Good quality extra virgin olive oil, 200ml Garlic, half a clove, minced Salt, as needed White rustic baguette, 1

Method: Preheat the oven to 160 degrees C. Slice the baguette into slices 1cm thick. Depending on what look you would like to go for you can either do this horizontally or lengthways. Either works well but the latter is more visually dramatic. Drizzle the slices with olive oil and season with a light sprinkle of salt and bake in the oven for 5 to 8 minutes, turning over, or until a light golden colour and crisp. Unless the fishmonger has soaked the

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clams for you to rid them of grit and sand, place them in a bowl of cold water with enough salt to make it taste like seawater. Do not forget to add the salt, clams quickly die in freshwater. Leave them in the fridge for an hour to purge. If you have more time, repeat this process twice. In the meantime, in a food processor combine two thirds of the olives with the juice of half a lemon, 100ml of the olive oil, 1 handful of parsley and the garlic. Process

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until you have formed a rustic tapenade. Slice the remaining olives into quarters. Set a grill pan on the heat and allow to heat up until smoking. Slice 1 lemon into rounds 1cm thick and grill until dark grill marks form on either side. Remove from the heat. Reserve a few slices for garnishing and finely chop the rest. Drain the clams, reheat the grill pan and, when smoking, tip the clams onto the

pan. Cover with a heat-proof glass bowl, holding it down with a dish cloth so as not to burn yourself. Shake it violently and once you see the clams have all opened, tip them back into the bowl. Allow to cool and then pick the clam meat from the shell. Reserve a few of the herbs for garnishing and roughly tear the rest. Combine in a bowl with the clams, chopped grilled

lemon, juice of the remaining half, and a good glug of olive oil. Check for seasoning and add salt if necessary. To serve, spoon a generous amount of the tapenade onto the base of the crostini, top with the clam and lemon mixture and garnish with the quartered olives, remaining grilled lemon slices and fresh herbs. Serving plate from camilleriparismode.

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Cannellini Beans with Crispy Kale, Olives and Pickled Onion Serves: 4 as a side – Start to finish: ½ an hour

Tomato Barley Risotto with Feta and Olives Serves: 4 as a side – Start to finish: 45 minutes

Ingredients:

Cannellini beans, 2 tins, drained (Meats & Eats) Garlic, 1 small clove, minced Lemon, 1 Fresh parsley, handful Olive oil, as needed Italian kale, 6 large leaves Pitted green olives, 8 quartered Pickled red onion (same as in recipe for Pickled Mackerel with Orange and Roast Beetroot Salad), 3 rounds

Barley, 200g (Meats & Eats) Garlic, 3 cloves, minced Onion, 1 finely chopped Marjoram, 2 sprigs Fennel seed, ½ tsp Sundried tomato conserve, 1 tbsp Smoked paprika, ½ tsp Dried, smoked chili (not smoked also works), 1 or your heat preference, finely sliced Cherry tomatoes, 20, blanched and peeled Tomato passata, 750ml Water, as needed Kalamata olives, pitted. 20, halved (Meats & Eats) Kalamata olive brine, 200ml Feta cheese, 150g crumbled (Meats & Eats) Fresh basil leaves, handful, roughly torn Olive oil, as needed Good quality finishing olive oil, as needed Salt, as needed Sugar, ½ tsp

Method: Use a food processor to combine half the garlic with one tin of cannellini beans, a small glug of oil, salt and the juice of half the lemon. If a food processor isn’t available, you can use the tines of a fork to smoosh the beans together with the other ingredients. Roughly chop the parsley and combine with the second tin of beans, the zest of half the lemon, the remaining juice, the remaining garlic, salt and a generous glug of olive oil. Set aside. Wash and de stem the kale. Slice into 2cm wide pieces. Fill the base of a frying pan with olive oil so that it reaches up 2 cm. Once hot, carefully tip in the kale, turn the heat down to medium and fry, stirring frequently, till the sizzling stops and the kale is crispy. You can also achieve this by tossing the kale in oil and baking in the oven for around 10 minutes at 170 degrees C. On a large plate spread the pureed bean mix, top with the marinated beans, followed by the crispy kale, olive pieces and rings of pickled onion. The cannellini beans were supplied by Meats and Eats. Find them at meatsandeats.com.mt

1 . CA N N E L L I N I BEA N S W I T H C R I S PY KA L E , O L I V E S A N D PI C K L E D O N I O N 2 . TO M ATO B A R L E Y R I S OT TO W I T H F E TA AND OLIVES 038

Method: Drizzle a generous glug of olive oil into a medium sized pot and set on a gentle heat. Leave for a minute for the oil to warm and then tip in the minced garlic, onion, chili, fennel seed, smoked paprika and marjoram. Cook slowly for around 8 minutes until the onion and garlic start to caramelise and turn a light brown. Add in the sundried tomato conserve and cook for a minute. Turn up the heat to medium and throw in the barley, coating it in the aromatics. Next add half the cherry tomatoes and the olive brine. Cook until the tomatoes begin to soften, and the olive brine has reduced by half. Pour over the tomato passata, a good pinch of salt and stir to incorporate. Let the barley cook in the passata, adding water if it is reducing too quickly and the barley is not yet done. Depending on the brand the barley should take about 25 minutes to cook through and it should have absorbed the passata. Taste it every so often for seasoning and texture. Once the barley is tender stir through half the torn basil, the sugar, and add a splash of water to loosen to a risotto consistency. Cut the remaining cherry tomatoes in half. Add them to a small mixing bowl along with the remaining basil, the olives, a big glug of finishing olive oil and a pinch of salt. Stir thoroughly to combine. Divide into 4 bowls or serve in one large dish. Pour the marinated tomatoes and olives over the barley and crumble the feta. This is also a great dish to eat as a cold salad the next day. The barley, feta and olives were supplied by Meats and Eats. Find them at meatsandeats.com.mt

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Tomato Barley Risotto with Feta and Olives

Cannellini Beans with Crispy Kale, Olives and Pickled Onion

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SWEET POTATOES WITH SHEEP YOGHURT AND CHERMOULA Serves 4 – Prep time 60 mins Recipe by Chef Debbie Schembri of Barefoot and Curious

Sweet potatoes, 4 ,scrubbed Sheep yoghurt, 200g (Meats & Eats) For the Chermoula: Fresh coriander, handful Fresh parsley, handful Fresh basil, small handful Ground cumin, 1 tsp Ground coriander, ½ tsp Smoked paprika, 1 tsp Chili, according to taste Lime, zest and juice of 1 Garlic, 1 clove, minced Spring onion, ½ finely chopped Salt, as needed Olive oil, as needed Method: If you are using an oven crank it up to 210 degrees C. Once the temperature is reached place the sweet potatoes, skin on, on some foil and let them cook in their skins for around 45 minutes or until you can see the sugars caramelising and they become soft. If you are doing this while

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camping or on a BBQ, just wrap the potatoes in a double layer of foil placing them directly on the embers away from the main heat, rotating every so often to ensure even cooking time. To make the Chermoula you can either place all the ingredients, except for the olive oil, in a food processor and gradually add oil until a thick sauce like consistency is achieved. If you do not have the luxury of a food processor finely chop the herbs and combine with the other ingredients in a bowl stirring in the oil until the right consistency is achieved. To serve, slice the potatoes down the middle lengthways, squeezing the top and bottom so they open. Divide the sheep yoghurt between the potatoes and then spoon over the Chermoula. The dressing works well with grilled pork and chicken as well as BBQed fish. Sheep yoghurt was supplied by Meats and Eats. Find them at meatsandeats.com.mt

SAUSAGE AND CHEESE FRIED STUFFED OLIVES Serves 8 – Prep time 60 mins by Chef Debbie Schembri of Barefoot and Curious

Large green pitted olives, 30 large Pork sausages, 2, casings removed Fior di Vita sliced Gouda, 3 slices finely chopped Ground fennel, 1 level tsp Freshly ground black pepper, ½ tsp zest of half a lemon Eggs, 2 Plain flour, 150g Breadcrumbs, 300g Vegetable oil for frying, 750ml Salt, as needed Method: Combine the sausage meat, gouda cheese, ground fennel, black pepper, and lemon zest in a bowl until uniform. Half each olive lengthways. Pick a piece of the sausage mixture, around the size of a 2c piece and place in between two olive halves, sandwiching them lightly together to make a new, larger olive. Continue this with the remaining olives. Create a breading set up by whisking the eggs and seasoning

with salt in one bowl. Season the flour and place on a tray and season the breadcrumbs and place in a wide bowl. Have the flour to the left, the eggs in the middle, the breadcrumbs to the right and a clean tray lined with baking paper. Dip each olive, first in the flour, then the egg and then breadcrumbs. Once you have completed them all, give them a double layer by dipping them once again into the egg followed by the breadcrumbs. Heat the vegetable oil in a deep, yet not very wide saucepan. Wait until you drop a piece of bread in and it turns golden in 30 seconds. Try carefully placing one of the olives. It should turn a rich brown over the course of a minute. Once it does, fry the olives in batches of 6 and drain on kitchen paper. Continue until you have a mountain of stuffed olives waiting to be devoured!

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Sa u sa g e + Gouda Fri ed Stuffed Oli v e s

<< PRE P T I M E 60 M IN S E RV E S 8

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Pg.62 S E RV E S 4 A S S NAC K

C H E E SY N D U JA SKI LLE T BREAD

TIP: U SING AN IRON SKIL LET FOR PIZZA NOT ONLY LOOKS IMPRESSIVE BUT ENSURES SUPER EVEN COOKING AND CRUSTY BOTTOMS! 043

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n b a i t g es e V by Hilton

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VEGAN THAI CURRY Serves 2 – Prep time 20 mins by Hilton Malta

Ingredients: 2 tsp vegetable oil 3 tbsp green curry paste 250g canned chickpeas 150g spinach 4 heads of baby bok choy, (halved lengthwise)

1 red bell pepper, (cut into 1-inch pieces) 1 courgette, (cut into 1-inch pieces) 400ml unsweetened coconut milk 120g Jasmine rice ½ cup fresh basil leaves Method: Heat oil in a large skillet over medium-high heat. Add curry paste and cook for 30 seconds. Add chickpeas, bell pepper and courgette, and cook for 5 minutes. Add coconut milk and bring to a boil. In a separate pan, add the rice to boiling water. Simmer for 10-12 minutes on medium heat, drain, cover, and let stand for 3 minutes before serving. Add the spinach, reduce the heat, and simmer until vegetables are crisp-tender for around 8 – 10 minutes. Season with salt and pepper. In a separate pan, sauté the bok choy in a little oil. Season with salt. Serve in bowl garnished with basil leaves and serve the bok choy and rice alongside.

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boil, reduce the heat, cover and simmer for 10 minutes, stirring occasionally. Season to taste. Brush the aubergine and courgettes slices on both sides with the remaining oil and grill on both sides until brown. Lay the aubergine slices on absorbent kitchen paper. Set aside.

VEGAN MOUSSAKA Serves 4-6 – Prep time 1.5 hrs by Chef Andre Spiteri – Hilton Malta

SPINACH + AVOCADO SALAD Serves 2 – Prep time 20 Min by Chef Andre Spiteri – Hilton Malta

180g baby spinach 300g pumpkin 30g edamame beans 25g pumpkin seeds 20g scallions ½ an avocado ½ teaspoon pumpkin seed oil 1 tbsp groundnut (peanut) oil ½ teaspoon sesame oil 10g fresh ginger ½ teaspoon salt zest and juice of ½ a lime Method: 1. Peel and dice the pumpkin. Toss the pumpkin and pumpkin seeds in sesame oil, season with salt and pepper, and roast in the oven for about 8 minutes at 180 C, until the pumpkin is golden and tender but not too soft. Set aside to cool.

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2. Clean and wash the baby spinach. Use a spoon to scoop out the flesh of the avocado. 3. Peel the edamame beans. 4. Peel, clean and slice the scallions. 5. Make a dressing from the pumpkin seed oil, groundnut oil, salt, and the lime zest and juice. Dice the ginger and mix in. 6. Toss the pumpkin, spinach, edamame beans and scallions in a large bowl along with ¾ of the dressing. 7. Separate the pumpkin and spinach mixture into serving bowls. Top with sliced avocado, pumpkin seeds and drizzle with the rest of the dressing.

Ingredients: 350g Quorn Mince 3 tablespoons olive oil 1 large onion, chopped 2 cloves garlic, finely chopped 1 large carrot, finely diced 390g carton chopped tomatoes 2 tsp dried oregano 1 tsp ground allspice or cinnamon 2 bay leaves 1 tsp dried mint 1 large aubergine, thinly sliced 2 courgettes, thinly sliced 3 large potatoes, peeled and diced Toasted bread and side salad for serving For the topping: 410g soymilk 40g cornflour 25g olive oil 25g plain flour Pinch grated nutmeg 50g grated vegan cheese Method: Pre-heat the oven to 180C/Gas Mark 4. Heat 2 tbsp.of the oil in a heavy base saucepan. Add the onion, garlic, carrots, and fry for 5 minutes until soft and lightly coloured. Add the Quorn Mince, tomatoes, oregano, allspice or cinnamon, bay leaves and mint. Bring to the

Boil the potatoes in salted water and cook until soft. Mash the potatoes and add some of the soy milk until smooth and creamy. Set aside. For the sauce, mix the cornflour to a smooth paste with 6 tbsp. of the milk and set aside. Add olive oil to a saucepan on medium heat. As the oil heats, add in the plain flour and whisk over a low heat for 2 minutes. Gradually blend in the remaining soy milk and slowly bring to the boil, stirring constantly. Reduce the heat and simmer for 3 minutes. Stir in the cornflour paste and continue to cook over a low heat until the sauce thickens. Remove from the heat and add the nutmeg. Arrange the mince, courgettes and aubergine slices in layers in a large baking dish. Remove and discard the bay leaves. Cover with the potato mixture and then pour over the sauce. Sprinkle with grated vegan cheese. Bake, uncovered, in the oven for about 30 minutes or until the top is a rich golden brown and the dish is piping hot. Serve with the toasted bread and side salad for a satisfying lunch or light dinner.

#VEGAN BITES

<< P RE P T I M E 1. 5 HR S S E RV E S 4 – 6

Ve g a n Moussaka by C hef Andre Spi t e ri – Hilt on M alta

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#people

Wild surf, tropical spices, and hidden coves Kieren Creevy, expedition chef, takes us on an adventure to La Gomera, to feast on goat tacos cooked in the outdoors. 050

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nky black water slowly shifts to dark cobalt then lighter blue as we finish loading the fishing boat with our supplies. Out of the harbour, salt spray and thick sweet coffee bring us fully awake and out of our pre-dawn zombie state of existence. Leaning our backs against the hull and bracing against the swell, we soak up the heat. Bird calls break our reverie. Rounding our first headland we come across an oasis, nestled in a small cove and bursting with colours of chartreuse green, sunburst yellow and damask rose. A stark contrast to the grey, black and sandy hues of the surrounding landscape. All too soon this unexpected gem is hidden once more behind another fold in the cliffs. Luck is with us, for the next headland falls away to reveal another spectacle. On this deserted rocky beach, is a wilderness bar, seemingly constructed in a Robinson Crusoe fashion. Looking like it's bones of wood and stone have been bleached pale from years of tropical sun. Within days, this bar and wild food experience will be removed from the landscape, leaving nothing behind but memories.

For now, we have the interesting challenge of landing on the shore. A floating pontoon rises and falls, pulsing with the waves. Timing our moves, we step lightly onto the pontoon. A shift in the wind direction carries sounds of revelry. A second bar, seating area and a fire table are thronged with a medley of people. Athletes and adventures, writers and sailors. All on this remote beach to enjoy tales of challenge and exploration. Weâ&#x20AC;&#x2122;re here to celebrate and toast the forthcoming start of an epic and daunting journey. The Talisker Whisky Atlantic Challenge. More than one hundred brave souls will soon drop below our horizon, heading west in search of a finishing line over five thousand kilometres away in Antigua. For now, itâ&#x20AC;&#x2122;s time to sample various iterations of Talisker Whisky used as an integral element for cocktails and wild cooking. Replete and relaxed weâ&#x20AC;&#x2122;re joined together, flooded with light and laughter. Good food, drink and company together in a home or restaurant can bring us together. The same experience, enjoyed in the wild adds a much deeper element. Connecting us to shared ancestral memories; that of communities joined as one, sharing adventures, hopes and fears, risk and reward. And most importantly pulling together as a team as we venture towards the horizon and into the unknown. >>

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BlancoNino - corn tacos. Bambu - chopping board.

Photography - Lisa Paarvio https://www.lisapaarvio-photography.com/

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Slow cooked goat tacos with orange, lime, chili and Talisker whisky.

Ingredients: Serves 2 200g diced goat shoulder, or for a quicker dish use lamb loin. 50ml Talisker 10 whisky Juice and zest 3 oranges Juice and zest 2 limes 1 tsp coriander seed Salt and pepper 1 red chilli, deseeded and sliced 1 tsp dried seaweed 1 spring onion Sliced Blue corn tortillas To serve: Black lava salt - regular sea salt will suffice A few rings of chilli Fresh coriander leaf, chopped

Method: Season the goat with salt and pepper. On your open fire or at home,bring a saucepan to a medium heat. Add the lime and orange juice, Talisker whisky, half the zest, coriander seed, seaweed, chilli and spring onion. Bring to a simmer, add the goat and simmer gently for 30 minutes. Taste and season if necessary. Continue cooking until most of the liquid has evaporated, the meat/juice mix has turned sticky and the goat is tender. Shred the meat with forks. Toast the corn tortillas over an open flame or in a dry pan if you prefer. To serve. Spoon the goat meat onto two tacos at a time - so the tacos donâ&#x20AC;&#x2122;t get soggy. Season with a little coriander leaf, chilli, zest, and black lava salt. Eat and repeat.

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Timeless Elegance THE BEAUTY OF BLACK KITCHENS

Black; a colour that is both elegant and powerful. It causes heads to turn, creating impact wherever it is used, whether in the art and fashion industry or architecture. It creates a bold statement in any space. Our home life often centres around our kitchen. Itâ&#x20AC;&#x2122;s where people gather to prepare dinner or just to spend time together, chatting over a glass of wine. By using this timeless colour you can honour this focal space in your home and create a unique style. There are thousands of options when it comes to cabinets, paint and dĂŠcor as well as endless possibilities for accessorising and adapting inspirational styles. At Halmann Vella we can find the perfect fit for you.

This kitchen was given a new lease of life by mixing dark wood cabinets and black cupboards with original flooring in the traditional terrazzo which were re-polished by Halmann Vella to bring it back to itâ&#x20AC;&#x2122;s original features.

Here are some options: Dekton Sirius is an innovative surface that reflects the metamorphic changes of the natural stone. Although black, it still appears visually textured with greenish touches that bring realism and strength to its surroundings. Its versatile characteristics make it possible to design counter-tops for indoors and outdoors, maintaining all the unique advantages of the material. It offers unparalleled functional and aesthetic properties and is found in some of the best kitchens. It is sophisticated, yet versatile, making it ideal for any kitchen. (RIGHT IMAGE)

A mix of granite, marble and quartzite add grandeur to this already magnificent private residence. Black granite countertops have remained popular throughout the years. This Silver Grey Granite kitchen top in leather finish is a unique example of how granite exudes a classic elegance, making it timeless. The beautiful surface, with its blend of cloud and silvergrey, chiffon white and splashes of smokey grey, criss-crossed with subtle blurry veining creates a striking appearance.

With its alluringly dark hue Grigio San Marco Marble creates a divinely mysterious faĂ§ade. The dark-grey base colour gracefully showcases delicate white veining, creating a distinct contrast with an air of sophistication.

Including darker shades of marble in your home will add a timeless elegance that is hard to surpass with any other material. Achieve an overall sense of seamless refinement by incorporating stylish furniture to complement your flooring and walls. To round off and complete your sophisticated space, simply add a touch of wood backdrop or a contrasting shade of marble.

#LIGHT BITES

Plates are available at camilleriparismode

The sweetness from the scallops is balanced by the Marques de Murrieta Pazo Barrantes 2018 from Riax Baixas, Spain Distributed by Francis Busuttil & Sons (Marketing) Ltd., tel +356 25497 000, www.fbsmarketing.com 056

#LIGHT BITES

Fighting Fit with Fish Scallops, Courgettes, Frisee & Pancetta salad By Alison Azzopardi Serves 2 – Prep time 30 min Ingredients: 16 scallops (Adams Fish Shop) 50g butter 200g courgettes 8-10 mint leaves, chopped 1 small head frisee (Endive) 100g pancetta lardons 3 Tbsp Extra Virgin Olive Oil 1 Tbsp apple cider vinegar Salt & pepper

Keep your Omega-3 levels boosted with our creative fish and seafood recipes fit for any appetite!

Method: Fry lardons in a little oil over medium heat until nice and crispy, then set aside. Frisee: Discard the tough outer green leaves. Cut the tender, young leaves into bite size pieces.

Cook the courgettes in a saucepan with the butter and just enough water to cover. Cook until the water is reduced enough and forms a sauce with the butter. Add mint and pulse in a blender, keep warm. Heat a thick-bottomed frying pan (large), when really hot, add a little oil and fry scallops for 2 – 3 minutes on either side. Dressing: Put fat from pancetta, olive oil and vinegar in a jar. Close and shake. Set aside. To serve: Toss salad with dressing and pancetta and place in the middle of plate. Place ½ courgette mix on each plate (8 dollops on each) in a circle around the salad and place a scallop on each dollop.

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Ingredients for the skewers: 8 bamboo skewers 1 kg Lampuki or any other sustainable fish Ginger, 1cm grated Fresh coriander, small handful, roughly chopped Fresh basil, small handful, roughly chopped Garlic, 1 small clove grated Zest and juice of half a lime Fresh chili, according to personal taste Cornflour, 2 level tbsp Salt, 2 large pinches For the burnt aubergine: Aubergines, 2 of medium size Tahini, 2 tsp Garlic, ½ clove grated Lemon, juice of 1 Olive oil, 3 tbsp Salt, as needed For the quick pickled lemon: Lemons, 2 unwaxed White sugar, 25g Table salt, 15g Apple cider vinegar, 2 tbsp For the herb salad: Fresh coriander, small handful, washed Fresh parsley, small handful, washed Fresh mint, small handful, washed Spring onions, 2 small pieces, sliced Method: Begin by lightly pickling the lemon as it is best to leave it to sit for a couple of hours. Wash the lemons and finely slice them. In a bowl combine the salt, sugar, apple cider vinegar and add in the lemon slices. Use clean hands to massage the lemons into the mix, lightly squeezing the juice out. Transfer to a clean glass jar that fits them snuggly and allow to sit for at least and hour and a half. They can stay in the fridge for a week and taste better the more time they sit. Turn the oven to grill setting on high. Pierce the aubergines all over with a sharp knife or skewer. Place them on a tray lined with foil and place in the oven. Leave them for around 20 minutes or until burning on one 058

side, rotate them a quarter until all sides are burnt. This whole process should take around 45 minutes to an hour. What you want to look for is that the skin of the aubergine is burnt but they collapse on themselves showing that the inside has cooked and softened. Remove from the oven. Carefully cut down the middle and allow the steam to escape and for them to cool down. Once cool use a spoon to scoop all the flesh from the aubergine into a mixing bowl. You particularly want to get the darker flesh clinging to the skin; this is where the best smoky flavour is found. Once you have scooped out every bit, discard the skin and add in the olive oil, tahini, garlic, lemon juice and a good pinch of salt. Use the same spoon to vigorously stir everything together until it combines in a smooth dip. You can serve this on its own with crackers or crudités. To form the fish kebabs, place all the ingredients in a food processor and blend until a smooth, very thick paste forms. If it looks too loose add in a little more cornflour. Once uniformly combined fill a small bowl with water. Lightly wet your hands to avoid the mixture clinging to your hands and form the mix into 24, ping pong sized balls. Place them on a tray and lightly cover with oiled clingfilm. Allow to set in the fridge for half an hour. Remove from the fridge and thread onto the bamboo skewers, dividing them equally between the 8. Heat a non-stick grill pan or fire up the BBQ. Cook the skewers for 3 minutes on each side or until opaque. Lightly combine the fresh herbs and spring onion. Spoon the burnt aubergine mix onto the base of platter, top with the skewers, scatter over the herb salad and pile the lemon pickle on the side.

Contrast the smoky flavours with the refreshing Ara Single Estate Sauvignon Blanc from New Zealand, – Distributed by Francis Busuttil & Sons (Marketing) Ltd., tel +356 25497 000, www.fbsmarketing.com

Lampuki Kebabs with Burnt Aubergine and Quick Pickled Lemon Serves: 4 – Start to finish: 1.5 hours By Debbie Schembri of Barefoot and Curious

#LIGHT BITES

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find hundreds of recipes to sink your teeth into. Bookmark served.mt and find all 14 issues available online

www.served.com.mt

Plate is available at camilleriparismode

#LIGHT BITES

Soused Mackerel with Olive, Orange and Roast Beetroot Serves: 4 â&#x20AC;&#x201C; Start to finish: 2 hours By Debbie Schembri of Barefoot and Curious Ingredients for the soused mackerel: Mackerel, 2 large, filleted (Azzopardi Fisheries) Salt, 20g Sugar, 20g Lemon, zest and juice of 1 Orange, zest of Â˝ Ginger, 1 cm, roughly sliced Apple cider vinegar, 50ml Fresh chili, to taste Fresh basil, very small handful

For the salad: Red onion, Âź of a small one, finely sliced Apple cider vinegar, 50ml Orange, one segmented Kalamata olives, 10 pitted + halved Beetroot, 1 large Capers, 1 tbsp Ginger, 1 cm, minced Fresh chili, to taste, finely chopped Good quality olive oil, as needed Salt, as needed Fresh basil, very small handful Fresh mint, very small handful

for an hour. Combine the sliced onion with the remaining cider vinegar and leave for an hour.

Method: Begin with the light pickling process for the mackerel. Fillet and debone the fish keeping the skin on. You can ask your fishmonger to complete this step for you. Combine the remaining ingredients in a small container and coat the mackerel in the mixture. Seal and leave in the fridge to cure

When the curing time for the mackerel has elapsed rinse off the marinade, pat dry and slice each fillet on a bias into 3 pieces. Divide the mackerel and salad between 4 plates and garnish with the pickled red onion and fresh basil and mint.

In the meantime, preheat the oven to 190 degrees C. Place the beetroot on some foil and bake in the oven for an hour or until tender when pricked with a fork. Remove from the oven when done and allow to cool before peeling and slicing into thin segments. Combine with the orange, capers, olives, ginger, and chili. Allow to marinate for 20 minutes.

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k o f b f ta' m a s l

PRE P T I M E 1HR + 20MIN MAKE S 6

BY SA M FA RRUGI A – SAM’S

w it h s w e et c

ar rr o

Plate is available at camilleriparismode

BITS AND BITES

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FEATURED ON PAGE 61

FEATURED ON PAGE 41

CHEESY NDUJA SKILLET BREAD Serves 4 as a snack. – Prep time 24 hrs by Chef Debbie Schembri

LAMB KOFTA Makes 6. – Prep time 1 hr 20 min by Sam Farrugia of Sam’s Bits & Bites

Ingredients: Minced lamb, 500g (Meats & Eats) Garlic, 2 cloves Tomato paste,1tsp Fresh parsley, small bunch Honey, 1 tbsp Mixed fresh herbs like coriander and mint, small bunch Toasted pine nuts, 2 tbsp Ground cumin, 1 tbsp Salt and pepper, as needed Method: Place the minced lamb in a large bowl. Pound the garlic in a pestle and mortar with salt and pepper and add it to the bowl of lamb, along with all the remaining ingredients. Use your hands to mix well and bring the mix together. Divide the mixture into six parts. Use wet hands to shape each portion into an oval with tapered ends. Chill in the fridge for an hour. Cook the koftas on a barbeque or hot griddle till nicely charred on both sides and serve with the carrot dip. Lamb mince from Meats and Eats. Find them at meatsandeats.com.mt 064

For the carrot dip Can be used as a dip on its own or alongside koftas Start to finish: 1 hour Carrots , 6 Ground cumin, 1 tbsp Chili flakes , a sprinkle Greek yoghurt, 2 tbsp Toasted walnuts, handful Tomato paste, 1 tbsp Garlic, 2 cloves, chopped Good quality olive oil, 120ml Honey, 1 tbsp Toasted oats or breadcrumbs, 3 tbsp Salt and pepper, as needed Method: Preheat the oven to 180 degrees C. Peel the carrots and coat with olive oil, cumin, chopped garlic, salt and pepper. Roast them in the oven for 45-50 minutes. Allow the carrots to cool and then blend them with the remaining ingredients till the desired consistency is formed. Add more cumin, salt, or pepper to taste. Add more olive oil, as necessary.

Ingredients for the dough: Plain flour,1kg Miso paste, 1 tsp Dry yeast, 1 tbsp Butter milk, 300ml Water, 100ml Salt, good pinch For the topping: Benna mozzarella, 2 packets, grated or finely chopped Nduja, to taste Fresh basil, good handful Sesame seeds, to coat the crust Olive oil, as needed Method: This recipe is designed to be cooked in a heavy based skillet so that it can be used outdoors on a campfire or in a wood burning oven. However, it works perfectly well in a deep baking tray or split up into different trays and the sizes are up to you to create. Baking times will of course vary. In a large bowl combine the buttermilk with half the water and add the yeast and miso, mixing with a fork to dissolve the miso paste. Add in the plain flour and incorporate it into the liquid. Add in a generous pinch of salt, and a little more. Keep kneading in the bowl. You don’t want it to be too sticky nor too dry. If it looks too dry and it is not coming together as

a smooth dough gradually add in some more water. Tip it out onto a clean surface and knead with the palm of your hand for 5 minutes until it has gained more elasticity and it appears quite smooth. Transfer to a lightly oiled, clean bowl and cover with lightly oiled cling film. Leave in a moderately warm place for a couple of hours. Uncover and punch out the air with your fist. Re cover and transfer to a fridge to continue to develop flavour overnight or for 8 to 10 hours. Once the time has elapsed heat the oven to 220 degrees C. Drizzle oil over the skillet and rub in all the corners. Take the dough out of the fridge and place in the centre of the skillet. Gradually open it up by pressing down and out. This will happen in stages as the dough will retract and needs a few minutes to relax. You want to get to the point where the dough is coming up and out of the sides by about 5 cm over-hang. Take one packet’s worth of mozzarella and place it along the outer edge. This is going to be your stuffed crust. Season with salt and then take the overhanging dough and fold it over to hide the mozzarella, pinching it with the base, to form the crust. Scatter half the basil over the base. After tasting the Nduja to see how spicy it is, dot as much as you like of it over the base and cover with mozzarella. Season with salt. Brush the crust with olive oil, sprinkle with salt and coat with sesame seeds. Once the oven is at temperature pop it in for around 15 minutes or until it has risen, turned a beautiful deep golden brown and the cheese is bubbling away. Garnish with more fresh basil before tucking in.

#LIGHT BITES

P R E P T I M E 60 M I N S ERV E S 4

B Y C H EF SAM U EL FA RR U G I A

Bowl of the Issue: Roast Celeriac, Fig & Ricotta Salata Salad

Ingredients: Barley, 100g Celeriac, 1 medium sized, peeled Pumpkin, 400g, trimmed Plum tomatoes, 4, roughly chopped Bean sprouts, handful Raisins, handful Fresh basil leaves, handful Extra Virgin Olive Oil, 100ml Sea salt & cracked black pepper, as needed Ripe figs or substitute with dried if out of season. 4 quartered or cut smaller if using dried Ricotta Salata, 50g shavings Unshelled pistachios, 30 g toasted and chopped Grenadine/Pomegranate molasses, 50ml Method: Start by bringing a pot of water to the boil, season generously with salt. Add the barley and reduce heat to a low, steady simmer. Cover andÂ cook, stirring occasionally, until chewy and tender, around 40 minutes. Drain and cool in a tray. Roughly dice the celeriac and pumpkin and toss them in a drizzle of olive oil, salt and pepper. Place on a tray and roast in a preheated oven for 15 minutes at 200 degrees C. Set aside to cool. Prepare the remaining ingredients and keep separate. In a large bowl mix the barley, raisins, tomato, pumpkin, celeriac, and bean sprouts together. Once you are ready to eat, tear apart the basil leaves and add them to the barley mix, finish with the rest of the Extra Virgin Olive Oil and season with salt and pepper to taste. Serve a good spoonful of the barley mix and finish with figs and Ricotta Salata. Finish the dish with a drizzle of Pomegranate Molasses and chopped pistachios. 065

MELLIEÄ¦A OPENING HOURS

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PENDERGARDENS OPENING HOURS

DAILY 7.30AM - 8.00PM SATURDAYS 7.00AM - 8.00PM SUNDAYS 8.00AM - 6.00PM

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/ValyouSupermarkets

# WINE/DINE

P R E P T I M E 30 M I N S ERV E S 4

JA M ES DEB O N O & N AT H AN G AT T

Linguini Aglio O lio + Pe ppe ro ncino / Botta rga & Blac k Ol i v e s

Ingredients:

Method:

Linguini, 500g Tuna Bottarga, as needed, approx. 100g Lemon, 1 Pitted black olives, 50g Garlic, 1 large clove Fresh parsley, large handful Olive oil, 120ml Chilli pepper, 1 large Fresh basil, to garnish Salt and pepper, as needed

Boil water with a pinch of salt. Once boiling, add pasta till al dente. Whilst the pasta is cooking finely chop the parsley, garlic, and pepperoncino. In a separate pan, on a medium heat a good glug of olive oil and add the garlic and pepperoncino cooking until softened. Follow with the parsley, a pinch of salt and pepper. Turn off heat. Once the pasta is ready, add to the pan with the garlic and add a ladle of pasta water. Drizzle olive oil until all pasta is evenly coated. Reduce the liquid slightly. Divide amongst 4 plates, grate over lemon zest and plenty of bottarga. We recommend 20 to 25 g per person. Enjoy this simple, yet eternally satisfying dish! 067

#WEEKENDER

SUNDAY LUNCH

Braised Poussin with Walnuts + Pomegranate Molasses. Ingredients: Poussin or Galleta (can be substituted with 1 large chicken quartered). 2, each halved lengthways (from Meats & Eats)

Garlic, 2 cloves, sliced Onion, 1, sliced Ginger, 2cm, finely chopped Fresh chili,1 or to taste. Finely sliced Star anise,1 Cinnamon stick, 1 Cardamom pods, 2 Bay leaf, 1 Orange peel, 1 peeled piece Pomegranate juice, 250ml Pomegranate molasses, 5 tbsp Rose water, 5 drops Water, 250ml Walnuts, 200g, finely ground. (Extra to garnish) Pomegranate seeds, to garnish Olive oil, as needed Salt, as needed Poussin from Meats and Eats. meatsandeats.com.mt

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Method: Preheat the oven to 190 degrees C. Place a medium sized saucepan on a low heat. Tip in the ground walnuts and toast, constantly stirring, for 5 minutes, or until fragrant and deep golden. Season with salt and tip into a bowl. Wipe out the pan and drizzle a good amount of olive oil. Heat for one minute and add in the garlic, onion, chili, ginger, star anise, cardamom, cinnamon, bay leaf and orange peel. Cook slowly for 10 minutes and then add a pinch of salt. Continue to cook for another 5 minutes until deep golden, adjusting the heat if necessary.

heat to 200 degrees C and cook for the last half an hour.

Raise the heat to medium to high and pour in the pomegranate juice. Reduce by half before stirring in the ground walnuts. Add in the pomegranate molasses, water and rose water. Season with another pinch of salt. Bring to the boil for 5 minutes. Season the poussin with salt. Pour the sauce into an oven proof dish that fits the chicken snuggly. A tagine would be a great vessel to use for this. Allow to cool slightly and then add in the chicken. Coat thoroughly and then arrange so that the skin side is sticking out of the sauce and the flesh is sitting in the sauce. Cover with foil and cook in the oven for 1.5 hours. Turn up the

Wine pairing: The warm spices and slight tang in this dish pair beautifully with Rocca delle Macie 2012 Super Tuscan IGT from Tuscany, Italy.

This dish is delicious served with rice scented with saffron. For an even more interesting rice dish, try transferring the cooked rice to a non-stick frying pan with a knob of butter and scant drizzle of olive oil, pressing the rice down to form a solid layer and frying it until the underside is golden and crispy.

Distributed by Francis Busuttil & Sons (Marketing) Ltd., tel +356 25497 000, www.fbsmarketing.com

Serves 4 â&#x20AC;&#x201C; Prep Time 2.5hrs â&#x20AC;&#x201C; By Debbie Schembri

Plate is available at camilleriparismode

#WEEKENDER

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#WEEKENDER

Recipe by James Debono & Nathan Gatt

SUNDAY LUNCH

aprese Tart wit C y hO r u liv o v e a S

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Burrata, 2 Fresh basil leaves, handful Pitted kalamata olives, handful

and wrap it in clingfilm. Keep in the fridge for an hour. It will keep in the fridge for 3 days.

for pesto:

Take dough out of the fridge and let it rest for a few minutes for easier rolling. On a lightly floured surface, roll the dough out into an 11-inch circle, then place gently into a 9-inch pan, preferably with a removable bottom. Use a sharp knife to trim the edges of the pastry to fit the tart pan. Cover the pan with clingfilm and place in the freezer until firm, about 30 minutes.

Fresh basil, bunch Extra virgin olive oil, 70g Pine nuts, 60g, toasted Lemon, 1, juiced Parmesan, 50g, grated Salt and pepper, as needed

Preheat the oven to 190 degrees C. Press parchment paper tightly against the crust and bake blind using dried beans or any other method you prefer. Bake the tart shell for 20 minutes. Carefully transfer to a wire rack to cool.

for heirloom tomato jam:

For the pesto, blend all ingredients and add oil for desired consistency and taste. Once the tart base is cool spread the bottom with the pesto, add the jam on top of the pesto followed by the torn burrata, basil leaves and olives.

for tart shell: All-purpose flour, 180g Salt, ¼ tsp Cold butter, 115g, cut into cubes Egg, 1 large

Heirloom tomatoes/ flat tomatoes, 1 kg, cored and cut into 1-inch pieces Dark brown sugar, 115g Apple cider vinegar, 2 tbsp Fresh ginger, 1 tbsp, grated Sea salt, 1 tsp Ground cumin, ½ tsp Smoked paprika, ¼ tsp Red pepper flakes, ¼ tsp

Method: Begin by making the jam. Deseed the tomatoes and add all ingredients into a pot. Bring to a boil and reduce heat to a simmer. Stir intermittently until the mixture reaches 105 degrees C. Allow the jam to cool to room temperature. For the tart pastry use a food processor to pulse the flour, salt and butter until the mixture becomes crumbly and resembles coarse breadcrumbs. Add the egg and keep pulsing until the dough starts to clump together. Do not overwork and only take it to the stage that large clumps are forming.

Distributed by Francis Busuttil & Sons (Marketing) Ltd., tel +356 25497 000, www.fbsmarketing.com

Ingredients: Serves: 4 Prep-time: 3 & ½ hours

A balanced and umami-rich tart just bursting with flavour! It is definitely worth making the extra effort to source Burrata over regular Mozzarella as the indulgent creaminess really elevates the dish."

Turn the dough on to a lightly floured surface and form into a ball. It should come together easily without being sticky. Flatten the ball slightly with your hands

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#WEEKENDER

SUNDAY LUNCH

Bo Ssam Style Kimchi Marinated Pork Shoulder. Serves 6 â&#x20AC;&#x201C; Prep Time 24hrs Marinade / 5hr Cook Time By Debbie Schembri

Ingredients: Bone out pork shoulder, 2kg (Meats & Eats) Kimchi, 150g Brown sugar, 120g Salt, 30g Bo Ssam sauce: Gochujang, 3tbsp Miso paste, 2 tbsp Rice wine vinegar, 1 tsp Sugar, Â˝ tsp Water, 1 tsp Spring onion and ginger sauce: Spring onions, 2, finely chopped Garlic, 2 cloves, minced Ginger, 1 cm, minced Sesame oil, 1 tsp Vegetable oil, 100ml Lime juice, half To serve: Sushi rice, boiled, 200g (dry weight) Cos lettuce or baby gem, at least 18 leaves Carrots, 3 large, cut into batons Sugar, 20g Salt, 10g Rice wine vinegar, 2 tbsp Water, 3 tbsp Coriander leaves, 2 large handfuls Kimchi, 100g Radishes, 10, quartered Fresh chili, finely sliced

072

Method: In a food processor blend the 150g of kimchi with the salt and 60g of the brown sugar. Smother the pork shoulder with the mix. Lay two large pieces of foil so that they overlap and top them with 2 pieces of overlapping baking paper. Place the pork on top of the baking paper and wrap it all up tightly so that the foil is forming a layer on the outside. Put it in a baking dish that fits it snuggly and place in the fridge and leave to marinate for at least 12 hours. The next day pre heat the oven to 160 degrees C. Remove the pork from the fridge and put in the oven. Leave completely sealed for 2.5 hours and then open the foil to cook uncovered for another 1.5 hours. Then raise the temperature to 200 C. Remove the pork from the oven, spoon its juices over it and scatter the remaining brown sugar over the top with another good pinch of salt. Return to the oven and cook for another 20 minutes until the crust is bubbling and slightly scorched. Whilst the pork is cooking, lightly pickle the carrots by combining the sugar, salt and rice wine vinegar and water. Pour the pickle into a container and add the carrots. Allow to sit for at least a couple of hours. For the Bo Ssam sauce just

combine all the ingredients in a small bowl. To make the spring onion and garlic sauce, warm the vegetable oil and sesame oil in a pan until almost smoking. Immediately remove from the heat and tip in the spring onion, garlic, and ginger. Stir and allow the flavours to infuse. Once cool add a good pinch of salt and the lime juice. This dish is a feast and a real joy to eat together. On the table, prepare the lettuce leaves on a plate, the warm rice in a bowl, the two sauces, the pickled carrots, radishes, coriander, kimchi, and some fresh sliced chilies. Finally bring the star of the show over to the table; the perfectly caramelised, fragrant pork shoulder. Roughly slice it up and let it sit in any of its juices. Now the really fun part! Grab a lettuce leaf, spoon a little Bo Ssam sauce, add a little rice, a nice helping of pork and a little of all the remaining condiments and vegetables. Bring the sides together as you would a taco and take a massive bite of the lettuce package exploding with flavours. Devour the lot! The pork shoulder was supplied by Meats and Eats. Find them at meatsandeats.com.mt

Plate from camilleriparismode

#WEEKENDER

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mptiously u r c S

t e B e i t w s ! S

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#SWEET BITS

Ingredients:

Method:

Filo pastry, 8 sheets Olive oil, as needed Rosemary, 2 large stalks, leaves finely chopped Salt, as needed Lemons, 4 Butter, 200g, cubed White sugar, 150g Egg yolk, 5 Cream, 250ml

Preheat the oven to 180 degrees C. Drizzle the dish with olive oil and lay 2 sheets of filo pastry over it, making sure that it comes up the sides. Drizzle with more olive oil and spread it across the sheets. Sprinkle one third of the chopped rosemary evenly across the surface.

For the brittle: White sugar,200ml Pitted kalamata olives, 10 roughly chopped Roasted pistachios, 75g, roughly chopped Salt, as needed

Lay another 2 sheets of filo, drizzle and spread more olive oil and another third of rosemary and a light sprinkle of salt. Lay another 2 sheets, repeat the previous step omitting the salt. You should have 4 double layers of filo forming your pie shell. Scrunch up the edges or leave them free form to look rustically artistic. Prick the base with a fork and bake in the oven for 15 minutes or until golden brown and crispy. The centre may puff up so carefully press down with a dishcloth to express the air and flatten. For the filling, whisk the sugar and egg yolks for 2 minutes. Warm the cream until small bubbles appear on the edges. Remove from the heat. Pour the cream over the egg mixture and then transfer back to the pot. Set on a medium to low heat and stir constantly with a wooden spoon until it thickens into a custard. Remove from the heat and slowly whisk in the cubes of butter until they are all melted and incorporated.

Grate in the zest of the 4 lemons and add in the strained, squeezed juice of 3. Whisk to incorporate everything. Allow to cool to room temperature. Once the filo shell is cool pour over the lemon custard mixture and level out. Allow to set in the fridge for at least 5 hours. For the brittle, pour the sugar into a nonstick frying pan. Have a silicone sheet ready or a baking tray greased lightly with olive oil. Set the pan on a medium heat and wait for the sugar to start changing colour. Do not use any implements but swirl the pan to make sure the sugar is being heated evenly. Keep doing this until the sugar is bubbling, smells very caramelised, almost on the hint of burning and is a dark brown shade. Remove from the heat, add in the olives and pistachios, and use a spatula to quickly stir everything to coat and mix. Swiftly transfer it to the silicone using the spatula to smooth the surface to a thin sheet. Allow to cool thoroughly until it is set hard. Break up and store in an airtight container separated by sheets of non-stick paper. Once the tart is set use a sharp knife to portion and serve it with pieces of the brittle.

Le m o n & Ro s e m ar y Fi l o Ta rt w i t h B l ac k O l i v e & Pi s t a c h i o B r itt l e Serves: 8 Start to finish: 6 hours

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O L IVE O IL BR O WNIE S – PREP TIME 30 MIN – BY S A M FA RRUG IA OF S A M’ S BITS & BITES

Ingredients:

Method:

Oat flour, 260g Cacao powder, 64g Olive oil, 64ml Eggs, 3, lightly whisked Honey, 340g Baking powder,2 tsp

This is a nice quick one to put together. Preheat the oven to 180 degrees C. Mix all the ingredients, except for the flour, together. Once smooth add in the flour and using as few stirs as possible mix into the other ingredients. Line a baking tray and pour in the mixture. Bake for 18 minutes. Try not to burn your hands whilst greedily going in to try them!

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#SWEET BITS

Serving bowl by camilleriparismode

ALM ON D G RA N I TA , PO M E GR ANATE , O L IVE O IL & MINT – PREP TIME 3 HRS – BY CHEF D EBBIE S CHEMBRI FROM BA REFOOT & C UR IOUS

Ingredients: Serves 4 Unsweetened almond milk, 400ml White sugar, 150g Unsweetened pomegranate juice, 1 litre Pomegranate, 1 large Quality finishing olive oil, 4 tbsp Fresh mint, 4 sprigs

Method: This is an easy one to put together, but it does require some patience waiting for things to freeze and reduce. Start by combining the almond milk with 50g of sugar stirring until it is completely dissolved. You may also use 2 tablespoons of honey instead. Transfer to a plastic container that holds its depth at about 5cm. The deeper it is the longer it will take to freeze. Whilst it is setting in the freezer pour the pomegranate juice into a large, deep pot that won’t allow it to boil

over even if it rises high and becomes vigorous. Knock out the seeds from the pomegranate by cutting it in half and using a wooden spoon to hit it and knock them out into a bowl. Add the pomegranate seeds and the remaining sugar to the pomegranate juice. Place on a medium heat and let it reduce until it is one fourth of its original volume. It should be much thicker and stickier by this point. Remove it from the heat and wait for it to cool fully.

Check on the granita. Once it is frozen use a fork to scrape it into shards of granita. In 4 bowls spread the reduced pomegranate over the bottom, top with the almond granita, drizzle with a tablespoon of olive oil and top with the mint leaves. Olive oil and almond milk from Meats and Eats. Find them at meatsandeats.com.mt

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Photography: Hush Studios

B l u e b e r r y + W h it e Ch oc olate Mousse, Oli ve O i l Spon ge and H o n e y Comb

Ingredients for gelée:

For the mousse:

285g blueberries 52g granulated sugar 3 tsp lemon juice 1 1⁄2 sheets leaf gelatin 2tbsp water

3 sheet leaf gelatin 170g blueberry purée 170g mascarpone cheese 50g granulated sugar 255g whipping cream 1tsp vanilla extract 1tsp almond extract Pinch sea salt

For cake: 2 large eggs 50g granulated sugar 1tsp milk 1tsp almond extract 80g flour 50ml olive oil 15g almond flour Pinch sea salt

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For Mirror Glaze: 6 sheets leaf gelatin 225g sugar 227g glucose syrup 118ml water 118ml sweet condensed milk 198g white chocolate, finely chopped

xecutive Chef at Vini e Capricci by Abraham’s, Rubert Azzopardi, puts together a luxurious dessert. This Blueberry & White Chocolate Mousse with Olive Oil Sponge and Honeycomb is a showstopper to bring out for special occasions. What would make the experience even more special? Pairing it with Cantine Colosi, ‘Najm’ Passito Malvasia delle Lipari, Sicily, Italy. This wine is well structured and has a savoury quality to contrast with the dessert. However, it compliments it beautifully as one can detect notes of dried fig and crushed almond that match perfectly with the almond in the dessert. It is made with dried Malvasia and a touch of Corinto Nero. You are immediately hit with lovely fragrant notes of dried apricot and jasmine inviting you to sip on one glass…or maybe more.

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For the blueberry purée and gelée: 1. Combine blueberries,2 tablespoons sugar, and 1 1/2 teaspoons lemon juice in a small saucepan. Bring to a simmer over medium heat, smashing berries slightly as you stir, until blueberries are softened and bursting. 2. Transfer to a blender or food processor and purée until completely smooth. 3. Measure out 1/2 cup of purée and place back into saucepan. Put the remainder in a jar or airtight container and refrigerate it for later. 4. Cut gelatin sheets into 1-inch strips and submerge in cool water for at least 5 minutes, to soften. Add remaining 2 tablespoons sugar and 1 1/2 teaspoons lemon juice, along with 2 tablespoons water to saucepan with purée. Heat until it just barely begins to bubble. 5. Wring out softened gelatin with your hands, squeezing out as much water as you can. Add to saucepan with warm blueberry mixture and whisk until completely dissolved. 6. Pour blueberry mixture into 1-inch silicone sphere moulds. 7. Refrigerate overnight until completely set, then gently remove from moulds (it might help to freeze for 20 or 30 minutes to make the spheres easier to remove).

4. In a clean bowl,whip egg whites until frothy. Add remaining 1 tablespoon sugar and beat until whites hold medium peaks. Fold 1/3 of whites into batter mixture to lighten, then scrape the batter mixture into the bowl with the whites, folding until just incorporated and no pure white streaks remain.

cookie sheet lined with parchment paper. Return to freezer just before glazing.

5. Pour batter into prepared sheet pan, spread into a thin, even layer. Bake for 9 to 11 minutes or until cake is spongy to the touch and just barely starting to darken around the edges. Let cool completely.

2. Combine sugar, glucose syrup, and water in a saucepan and bring to boil over medium heat until sugar is completely dissolved and mixture is clear.

For the blueberry mousse: 1. Put gelatin in cool water to soften. 2. Meanwhile, rewarm reserved 1/2 cup blueberry purée in a saucepan over medium heat until it is once again smooth. Wring out water from softened gelatin and add to warm blueberry purée; whisk until smooth. Set aside and let cool to lukewarm. 3. In a bowl, whisk room temperature mascarpone with sugar, salt and extracts until smooth Paste–like. Add lukewarm blueberry mixture and whisk until smooth. 4. In a clean bowl or the bowl of a stand mixer, beat heavy cream until it holds soft peaks. Add 1/3 of cream to the blueberry mixture and fold to lighten, then add the entire blueberry mixture to the bowl with the cream and fold until fully incorporated.

2. Place egg yolks in a bowl; vigorously whisk with 3 tablespoons of sugar until lightened in color. Whisk in olive oil, milk and almond extract.

5. To assemble your cakes, spoon or pipe the mousse into silicone moulds, not quite all the way full. Gently press a gelée sphere, curved side down, into the top of each mousse-filled mould. Scrape with an offset spatula to make the top perfectly level with the top of the mould. Finally, cut out rounds of sponge cake exactly the same size as the base of the molds and press onto the top of the mousse. Freeze at least 3 hours or overnight until completely firm.

3. Sift in the cake flour and almond flour; add salt and fold until just incorporated.

6. Before you make the glaze, remove cakes from molds and place on a frozen

To make the olive oil sponge cake: 1. Preheat oven to180 degrees. Line a quarter sheet pan (approximately 13-by9-inches in size) with aluminium foil or a silicone baking mat; grease or butter foil (parchment works as well)

For Mirror Glaze: 1. Put gelatin in cool water for at least 5 minutes to soften. Place white chocolate in a heat-proof bowl and set aside.

3. Remove from heat, then add gelatin and whisk until dissolved. Whisk in sweetened condensed milk. Pour hot mixture over chopped white chocolate and let sit for 30 seconds, then stir until chocolate is completely melted and mixture is smooth. 4. Let glaze cool, stirring occasionally, until glaze reaches approximately 95 degrees F on an instant-read thermometer. The glaze needs to be the correct temperature or it will not form a thick enough layer on the outside of the cakes. 5. When the glaze reaches 95-96 degrees, add powder or gel food coloring as desired. 6. Remove cakes from freezer and place on a parchment lined cookie sheet, elevated off the sheet using small jars or cookie cutters. 7. Pour glaze generously over cakes, taking care to ensure there are no bare spots left. Allow the excess glaze to drip off for 5 or 10 minutes, then gently scrape the edges to remove any remaining drops. Carefully transfer cakes using a small offset spatula to cardboard cake rounds or small pieces of parchment paper for easy movement. Any leftover glaze can be scraped up and refrigerated in an airtight container for later use. 8. Glazed cakes will keep in the refrigerator for up to 5 days. Let come to room temperature before serving.

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#people to products especially when having that advertising twist...” “I also believe that when mind, body and heart are combined, being in the moment will make magic happen. Lighting is a kind of magic to me and photography is so vast that it's an endless journey... there is always something to learn, and that drives me forward in life overall.” His unwavering understanding of light is what makes him stand out of the crowd in the photography scene making “most of the jobs presented to me look easy nowadays…” He further explains that consistency and knowing himself is key. “My aim is to lead and be of inspiration to others in the field of photography especially with food, products and beverages…” He continues to explain that dedication and countless hours of self experimentation throughout the years, inspiration from the best of the best photographers in the world, and years of experience in the field help a lot in achieving success. “I put great effort in every job… including obtaining as much information possible to brainstorm and advise the best way possible to create successful images. I take my time to bring over all necessary equipment that is required too.” Stephen prides himself in providing his clients with the best possible flattering images, consistently. And we cannot agree more. His determined and practical approach to recreate what his eyes capture is spot on. ell-established food photographer Stephen Galea is the creative man behind the captivating imagery of Served Magazine’s recipe pages. We had a quick chat with him to discover more behind what we see in print. Stephen bought his first digital camera around 15 years ago and discovered the freedom and endless possibilities as he explored his back garden through his new lens. “I consequently submitted myself to the Malta photographic society. I got there and the first couple of months I only listened very (very!) carefully to the comments and critiques and was amazed by the work. After that, I decided to purchase some equipment and started to compete with the other members too.” 082

This is when Galea’s photography career began. “My first image received full points from both judges and I was through the roof! I remember it like it was yesterday…” Stephen continued to compete for two years and placed first or second in all local competitions as well as winning the SWPP Overseas Photographer of the Year 2007 abroad. “During this time I enrolled in a course with New York Institute of Photography by correspondence... Having invested a substantial amount in the field and the urge I had to create images, I decided to go full on at it... Was it hard? Hell ye a lot! But with continuous effort and lots of hard work it happened.” “Being in my element and the different jobs photography presents is something that fits well with my personality... I simply enjoy making subjects look great, from people

As a ‘foodie’ himself, he has chosen food and beverage as a niche to focus his business on because of his love for textures, bold colours “and the challenge these subjects bring to the table.” During the covid-19 lockdown Galea spent his time experimenting with some ideas and upgrading his studio with various features including “shooting remotely on the fly (tethered capture).” Before ending our conversation, I couldn’t help but ask the talented food photographer for some beginner tips… We all love taking food photos but they simply don’t turn out the way we imagined them! “Understanding lighting is the key to all great photography... Understanding the basics of photography will help you cater for the unexpected and the different... it’s not what camera or gear you have!”

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