ISSUE Nยบ
it's all about food
October 2011
07
helps to lower cholesterol
NEW Bennalife yogurt with added plant sterols Bennalife yogurt is the first product in the Bennalife range of health-boosting fresh dairy foods. Plant sterols are natural extracts which lower cholesterol levels by blocking the absorption of cholesterol from food. A single cup a day of Bennalife yogurt with added plant sterols provides the necessary 2g dose of plant sterols needed to help lower cholesterol levels by up to 10% in 3 weeks. Bennalife yogurt with added plant sterols is made from fresh skimmed milk and is sweetened with acesulfame-K and sucralose, making it suitable for diabetics and individuals who are watching their fat and calorie intake. It is available in Strawberry-Vanilla and Peach-Pomegranate flavours, and is sold in convenient packs of two 125g cups offering excellent value for money.
Plant sterols in one Bennalife cup (2g) help reduce LDL – cholesterol levels by up to 10% in 3 weeks if consumed daily and as part of a healthy and balanced diet.
editorial
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welcome!
Issue 7 October 2011
Editor Joséf Bonello
Editor at Large Mike Dimbleby
Creative Director Mark Portelli
Art Director Germán Perujo
Design & Production Germán Perujo, Matthew Debono. It was a glorious spring morning. I followed Daniel along winding country lanes until we reached a little hillock overlooking Wied in-Nadra in Had-Dingli. This is where he revealed his dream to me. He showed me around the terraced fields, the planned orchards, the luscious vineyards and pointed towards areas designated for the production of genuine, organic agricultural produce in full unbridled respect of the natural surroundings his dream depended on. At one point, the vista before my eyes showed no traces of human development except for a distant ‘dura’ and a windmill or two. My gastro-juices sizzled in anticipation as Daniel described the process behind the making of a number of delicacies I was about to savour; his detailed passion took me through how they make their scrumptious bigilla with their secret recipe, their Three Grape Jam, Garlic butter, Grape and Chili chutney, kunserva, sundried tomatoes and so many other treats bursting with crude, natural goodness. It was indeed, a haven for any lover of bud-tingling eats. Before me spread 16 tumoli dedicated to holistic, environmentally-friendly organic production which he called his Ladybird Organic Farm. Sadly, Daniel Reginiano passed away suddenly early this month. My hope is that his dreams along with those of a number of others like him both in Malta and Gozo, will live on and reach full fruition by promoting
the creation of highly nutritious and tasty local agricultural produce made in an artisanal approach in full respect of the eco-system it springs from as opposed to mass-producing, invasive methods that lack character. I also hope that local legislation will make it easy for such nature-lovers to set up shop whilst making sure that only the genuine ones are favoured. Daniel left behind a true paradise for us to enjoy. Thanks mate, this edition of Cibus is dedicated to you.
Photography Matthew Debono at ESL Front cover photo by George Scintilla
Coordinator Alison Vassallo
Advertising Alberto Serra (Sales Manager) Alison Vassallo
Published by Executive Services Ltd. 183/2 Constitution Street, Mosta Tel.: 2142 2171/2/3 Email: cibus@eslmalta.com
Pictured above Cibus competition winner Ms. Victoria Camenzuli of San Gwann being presented with her prize of a Flavours of Italy Tuscan cooking holiday by Cibus editor Joséf Bonello. Winners of the July issue of Cibus are Ms. Patricia Sant of Kappara, Dical Foods Hamper, Ms. Mariella Mifsud of Zejtun Pataks & Reggae Reggae products, Ms. Michelle Galea of Mgarr, Allure Salt and Pepper Grinder from Miller distributors.
Cibus enjoys a circulation in excess of 40,000 distributed with The Sunday Times. While making every effort to satisfy our clients and readers, Executive Services Ltd. cannot be held responsible for errors or omissions in advertising or Editorials.
it’s all about food
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in season
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not all pigs are PINK words Stefanie Mamo
A black pig? But aren’t pigs all pink?
Well, that’s what I thought for a long time; born and raised in an urban environment, the only pigs I ever saw were in books. Children’s books, alphabet charts and cartoons, not to mention the packaging of most pork products, hoodwinked into thinking that pigs are always pink. But what if I had been born in Spain instead? I bet every child there knows of the existence of black pigs. Who else would know better than the Spaniards? After all, they are the ones who produce perhaps the finest ham in the world: the Jamón ibérico. I was still in Portugal when I first encountered these black Iberian pigs. They were roaming freely in wide open spaces, rootling around for acorns. These pigs were on holiday; it was their last treat before being ‘sacrificed’. They arrived at the farm in October and were going back to Spain at the end of March. They were there for the Montanera, the period when acorns drop from the oak trees. The pigs are left to freely eat the acorns until they gain 60% of their initial weight. Then, they are immediately
slaughtered and processed as Jamón ibérico de bellota, which is Spain’s highest quality ham. Indeed, the pigs have a very strict diet as their food intake determines how they are classified. Second in quality, after the bellota ham, is the Jamón ibérico de recebo, where the pigs are fed acorns until they gain at least 30% of their weight and then fattened up with fodder. Then, there is the jamón ibérico cebo de campo where pigs are only fed cereals, legumes and meadow pasture. The exciting part is that these pigs are left to rove around the pastures and are not confined or crammed behind metal pens, lying in their own excrement and emotionally stressed out. Roaming around, these pigs were curious; in a wiggling movement, with their belly fat suspended in the air, swinging in full synchronisation, they came sniffing around me. This particular breed can accumulate a certain amount of fat under
it’s all about food
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THE DEVIL IS IN THE DETAIL TAKE YOUR TASTE BUDS TO NEW HEIGHTS AT ZEST
ZEST RESTAURANT, SPINOLA BAY, ST. JULIAN’S T. 2138 8000 E. info@zestflavours.com W. www.zestflavours.com
in season
its skin and between the muscular fibres and it is the particular nutty flavour of this fat that makes their meat such a rare delicacy. Throughout the years, these pigs have become part of the Spanish landscape. As one farmer explains, even if the market price of pigs is low, it is still worth raising them, as they keep the landscape clean by eating the acorns that would otherwise be attacked by pests. After being thoroughly sniffed by these curious creatures, I was thrilled to meet Manuel Maldonado. Maldonado is a famous producer of jamón ibérico where together with other twenty employees; he butchers and processes around 6,000 pigs every year. I was given a tour of the premises and given an explanation of the curing process. I didn’t immediately realize that the room I was walking into had a series of pigs’ legs staked against the wall, covered in salt. During this initial phase, the ham loses around 35% of its weight. The meat is kept there for about a day per kilo of weight. Then it is washed from the excessive salt; hung, and left to rest in controlled temperatures— this being the most critical phase,
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as one has to retain the salt, absorbed in the previous step, through the elements of humidity and temperature levels. After this resting period, the hams are dried for one year in natural or artificial curing rooms. The next room we went in was dark and whiffy. It smelled of mould and butter. Once the lights were on, I could see rows of hams hanging down from ceiling to floor; the hams are kept here to age. After spending around a year and a half in these conditions, they are then sold. It is a long process but one which gives excellent results; ones that you can taste, and that was exactly what I did after the visit. As my teeth sank into the first bite, I could feel the silky texture of the fat that melted away in a few seconds, leaving a nutty trail behind. This was followed by a delicate tumble of fresh grass flavours that disappeared shortly afterwards. Nutty notes dominated again. The saltiness gave it the necessary kick of sharpness that balanced out the greasiness of the fat. The aromas lingered in the mouth. The inferiority of mere words does not begin to explain the experience of the taste itself; you just have to try it.
it’s all about food
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Breaktime
winter wonders
Maraviglia Tea ’The Verde’ (Green Tea) has been drunk for centuries in China, India, Japan, Thailand and other Eastern countries. Discover the delicate taste Maraviglia’s Green Tea has to offer as an alternative to black tea. ‘The Menta’ (Mint tea) Maraviglia’s Mint Tea is a truly refreshing drink that can be taken at all times of the day and is the perfect thirst quencher. Since ancient Rome mint tea has also been appreciated for it’s digestive properties. Exlusively represented by Alfred Gera & Sons Ltd. tel: 2144 6205
NESCAFÉ® Dolce Gusto® Krups Machine ...Is a revelation! With its stylish design, it is an unconventional way to enjoy a range of deliciously stylish roast & ground coffees, devilishly creamy hot chocolate and cold beverages too. Three innovative models...With 15 bar pressure and incredible functions. Easy, quick and comfortable to use. Just pop in a capsule and enjoy! With variety of great tasting flavours, from cheeky Espresso to a velvety Hot Chocolate. Visit us on www.facebook.com/NESCAFEDolceGustoMalta or www.dolce-gusto.com.mt
Rice & Rice Drink From Probios come the new rice-based drinks: Now with more rice and a new practical pack... with a recloseable screw top now! Taste the whole range of flavours: plain, cocoa, with calcium, almond, vanilla.They come in 1l, 500ml and 200ml carton packs with a handy drinking straw. Distributed by Galea & Galea T. 2164 1586
SWEET’N LOW Sweet does not have to be sinful! Replace the sugar content in all your favourite beverages and recipes with Sweet n’ Low and enjoy a low-calorie treat. Sweet n’Low is available at The Wembley Store, Valletta as a table-top sweetener, in granular, as a single serving and bulk packages.
28 * it’s all about food
Choose a new CitadelHealth Insurance plan by SwissLife It’s simple to join
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CITADEL HEALTH INSURANCE AGENCY LIMITED 75 ST FRANCIS STREET • FLORIANA FRN 1031 • MALTA • TEL: +356 2010 6262 • FREEPHONE: 8003 1000 • E-MAIL: info@citadelhealth.com.mt • www.citadelhealth.com.mt
Citadel Health Insurance Agency Limited is enrolled under the Insurance Intermediaries Act 2006 to act as an insurance agent of SwissLife Prévoyance et Santé and is regulated by the Malta Financial Services Authority.
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celebrity chef
jamie
oliver Jamie Oliver is a phenomenon in the world of food. He is one of the world’s best-loved television personalities and one of Britain’s most famous exports. Born on 27 May 1975, Jamie took an early interest in food. He grew up in Essex, where his parents Trevor and Sally still run their own highly respected pub/restaurant, The Cricketers in Clavering and was frequently found helping out in the kitchens.
photos David Loftus words Cibus staff
At sixteen Jamie left school and completed his training at Westminster Catering College. After spending some time working in France, followed by a stint at Antonio Carluccio’s Neal Street Restaurant, London, Jamie joined the acclaimed River Café where he worked alongside Rose Gray and Ruth Rogers. In 1997, Jamie was featured in a television documentary about the River Café. Soon after, Jamie was offered his own television show and The Naked Chef was born. The concept behind The Naked Chef was to strip food down to its bare essentials and Jamie’s hands-on style and general laid back outlook was like a breath of fresh air, inspiring everyone to cook. The Naked Chef book, accompanied the first television series and it became an instant bestseller. A second and then a third television series were commissioned by the BBC, along with the second and third tie-in books: The Return of the Naked Chef and Happy Days with the Naked Chef. In autumn of 2001 Jamie took his show on the road – the Happy Days Tour. The tour then took in Australia and New Zealand, where Jamie played to sold out crowds. 2001 also saw Jamie cooking for the Italian Prime Minister at Tony Blair’s invitation at Downing St. By the end of 2001 he decided to open a training restaurant for young people who were not in full time education or employment. The series, Jamie’s Kitchen, became one of the biggest hit shows of the year. It has now been shown in over 40 countries and the tie-in book, also called Jamie’s Kitchen, became a runaway success. Jamie was awarded an MBE in 2003 for his contribution to the hospitality industry.
In 2004, motivated by the poor state of school dinners in UK schools, he launched a national campaign called Feed Me Better and launched an online petition for better school meals. With 271,677 signatures on the petition, which Jamie took to 10 Downing Street in 2005, the government pledged an extra £280 million to improve the standard of school meals. Over seven months of hard work culminated in the award-winning series Jamie’s School Dinners. The series prompted a public outcry for change to the school meals system and was awarded Best Factual programme at the UK National TV Awards. A follow-up documentary, Jamie’s Return To School Dinners aired in September 2006. Between these two documentaries, in 2005, Jamie took a break from schools with Jamie’s Great Italian Escape, a series based on his travels around Italy and his love of Italian food. This was accompanied by Jamie’s sixth book, Jamie’s Italy. The book was nominated for the British Book Award ‘Book of the Year’ in the UK. In addition to television programmes and books, Jamie worked with top UK supermarket chain, Sainsbury’s as well as designing a number of ranges of quality tableware and serveware. He has also developed a great kitchen gadget called the Flavour ShakerTM, which launched in the UK in 2005 and then internationally. Cook With Jamie was published in the UK in October 2006 and quickly became a massive best-seller. All profits from this book go to the Fifteen Foundation to help more young people to start a career in the catering industry. Through 2006 and early 2007, Jamie filmed a series and
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celebrity chef
wrote a book both called‘ Jamie At Home’, which reflected his new love of gardening organically as well as featuring delicious recipes inspired by the produce of his garden. A new chain of “high street” Italian restaurants called ‘Jamie’s Italian’ followed, the first of which opened in Oxford in May 2008. Subsequent Jamie’s Italians have proven to be firm favourites nationwide. Jamie’s Italian also has a restaurant in Dubai. Jamie began 2008 fronting two major TV programmes in the UK. Eat To Save Your Life used expert analysis to try to change the dietary habits of a group of malnourished Brits. Meanwhile Jamie’s Fowl Dinners was an in-depth and challenging look at the British poultry industry. Groups ranging from the RSPCA to farmers’ organisations praised the programme resulting in an increase in sales of free-range and organic chicken of up to 50%. In 2008, Jamie as usual worked on a number of exciting projects including appearing in The Big Give, the prime-time Oprah Winfrey-fronted hit show in the States. Jamie’s major project for 2008, however, was Jamie’s Ministry of Food, a TV series which showed how people who couldn’t cook could be inspired and was filmed in Rotherham. Additionally, a Ministry of Food centre was set-up by Jamie in the town centre providing information, cooking lessons and advice. Due to its success, Rotherham Council announced it would continue to fund the running of the centre. Many other UK councils are seriously looking at opening similar centres to try to halt Britain’s growing obesity problem. A book, Jamie’s Ministry of Food was published by Michael Joseph in October 2008 and quickly became one of Jamie’s most successful books both in the UK and internationally. In early 2009, on television Jamie tackled the issue of pig welfare in the one-off programme Jamie Saves Our Bacon. On April 1st, Jamie had the great honour of cooking at 10 Downing Street for the third time in his career, this time for the assembled world leaders in advance of the G20 talks. A team from Fifteen London cooked a menu showing off the best
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of seasonal British food. Just over 24 hours later, Jamie was celebrating the birth of his third daughter – Petal Blossom Rainbow. Jamie spent much of 2009 in the USA filming the series, Jamie’s American Road Trip. An accompanying book, Jamie’s America, became Jamie’s 10th bestseller. An iPhone app called 20 Minute Meals followed which proved a huge hit with the app-loving public in the UK and overseas as well as winning the much coveted Apple Design Award for apps. Later that year, he returned to America, to start his first major network series for America television, “Jamie Oliver’s Food Revolution”. If that wasn’t enough, back in the UK Jamie launched a new book and TV series: Jamie Does… early in 2010 which saw Jamie seeking out fresh inspiration from countries he visited on cheap short haul flights from the UK, to discover authentic recipes and flavours. Autumn 2010 saw Jamie’s first foray in UK “daytime television” with the launch of 30 Minute Meals, a daily TV series in the UK which aimed to show cooks how they could get not just one dish but a whole meal on the table in half an hour. The accompanying book, “Jamie’s 30 Minute Meals” became Jamie’s best- selling book to date and the fastest selling book of all time in the UK, passing the one million mark just before Christmas 2010. In addition, Jamie’s fourth child, Buddy Bear Maurice Oliver, was born on 15th September. In November, Jamie and renowned American chef Adam Perry Lang opened Barbecoa restaurant at the One New Change development next to St Paul’s Cathedral. The restaurant specialises in traditional cooking methods using wood, charcoal and smoke. Early in 2011, Jamie and his family upped-sticks and moved to California for two months where Jamie filmed the second series of ‘Jamie’s Food revolution’ for ABC.
it’s all about food
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spots
1. Galbusera Galbusera manufacture a vast range of biscuits, wafers and crackers with no added sugar, gluten free, low in cholesterol, low in fat and help to reduce cholesterol, provided that the products are consumed daily according to the suggested quantities. These products can be found in various retail outlets and supermarkets. Trade enquires: Goodies Ltd. Tel: 21497800 www.sales@goodies.com.mt www.galbusera.it
3. Cisk Excel
2. Icam Cioco Pasticceria Icam Cioccolatieri have been established since 1946. The company is one of the finest chocolate manufacturers in Europe, that produces Dark, Milk and White melting/cooking chocolate which are ideal and very easy to use in your kitchen and catering establishments at a very competitive prices. www.icamcioccolato.it Trade Enquires: Goodies Ltd. Tel: 21497800, sales@goodies.com.mt
4. Prime Meat Shops offer you a wide variety of fresh meats for any occasion. Contact James Muscat for free pork/chicken/ beef/veal/rabbit/lamb recipes.
(LOW CARBOHYDRATE LAGER) The first of its kind in Malta, Cisk Excel contains only 3.75grams carbohydrates per 25cl bottle – a significant reduction of 50% compared to a regular beer. This makes Cisk Excel a smarter alternative for individuals leading an active lifestyle, but who still want to enjoy a great-tasting beer www.facebook.com/ciskexcel.
PRIME Ltd, Mgieret Rd, Marsa MRS 3303 Tel. 21242650 - 21222291/2 Facebook: PRIME RECIPES 4 U E: james.muscat@primemalta.com
5. Premium Monster Muffins Our delicious Black Friar muffins are baked to the highest of standards. We all deserve a little goodness in life... so go on and try a Black Friar muffin. We dare you... once you try them, you won’t share them. Trade Enq: Hi Trading Importers & Distributors of Foodstuffs. Tel. 2141 2882. Mob. 99464932, 7944 9727 Email. hitrade@maltanet.net
6. Smeg sinks from forestals Smeg kitchen sinks are all stainless steel. They are durable and practical and their sleek lines look excellent whatever the decor. Smeg sinks can also be inset into the work surface for the increasingly popular and extramodern seamless look. Smeg’s exclusive designs have stood the test of time as they have an understated elegance that will not look outdated in any kitchen years from now. See the entire Smeg range at the Forestals showrooms in Mriehel or Sliema. www.forestals.com, info@forestals.com
7. Sunshine Snacks The New Mini Bites from Sunshine Snacks are a range of two flavoured oven baked savoury biscuits. They are available in two flavours, Cheese & Onion and Smoked Bacon. Mini Bites are an ideal snack available in a small 50g pack. Sunshine Snacks Mini Bites are manufactured Consolidated Biscuit Co. Ltd. Visit: www.cbiscuits.com
40 * it’s all about food
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cibus promo
Say Cheese! Cheese is a natural, healthy food to be enjoyed as part of a sensible balanced diet. It’s packed full of nutrients. Here comes the science bit...
CALCIUM Because it’s made from milk, cheese is a great source of calcium the stuff that helps build strong bones and teeth. A healthy intake of calcium is important at all stages of life, but it’s especially good for kids. Eating a piece of cheese every day as a snack or meal is one of the easiest ways to get your recommended daily amount (RDA).
Cheddar and Red Onion Tart serves 8
time 25min
INGREDIENTS Protein (from the Greek word meaning “primary”) is an essential ingredient of every cell in the human body. It allows you to grow and lets your body repair damage to bone, muscles, tissues and organs. Many people get most of their daily protein in the form of meat. Cathedral City, whilst still being rich in protein, is suitable for vegetarians.
VITAMINS A, D AND B12 In addition to protein and calcium, cheese provides Vitamin D needed to absorb calcium and assist in the formation and maintenance of strong bones. You also get Vitamin A, which helps vision, bone growth, cell division and the immune system. Last but not least, cheese is also a source of Vitamin B12, which keeps nerve and red blood cells healthy and is needed to make DNA.
From Falkirk to Falmouth, Runcorn to Ripon, Cathedral City is proud to be Britain’s favourite cheese.
• 225g ready, rolled short crust pastry • 3 red onions, peeled and finely sliced • 2 tablespoons of olive oil • 3 eggs, beaten, 125ml milk • 75g grated Cathedral City Mature yet Mellow METHOD Preheat the oven to 200°C. Grease a 25cm metal loose-bottomed tart tin. Line the tin with the short crust pastry and prick the bottom with a fork. Fry the onions in the olive oil for 5-6min until they are soft then spread them evenly over the pastry. Season the beaten eggs with salt and pepper, add the milk and pour over the onions. Scatter the Cathedral City over the tart ensuring that it is evenly distributed. Bake for 20min until the filling has set and the top is golden brown
Imported by George Borg Ltd. Tel 21472177
PROTEIN