welcome!
editorial
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Issue 8 December 2011
Editor Joséf Bonello
Editor at Large Mike Dimbleby
Creative Director Mark Portelli
Art Director Germán Perujo
Design & Production Keith Baker, Alan Cachia, Matthew Debono, Germán Perujo
Photography A friend who often loves to narrate fairy tales of having met Hollywood stars and of sharing coffees with international celebrities recently mentioned that Santa Claus had originally worn a green suit and not a red one. Not wanting to be taken for another ride, I decided to check things out for myself before mentioning it to you my Cibus friends, and guess what, it actually transpires that Father Christmas did wear green and only turned red as a result of a Coca Cola marketing stunt in the thirties, never to look back. My friend, was right, this time. Yet now, I wonder! Which colour would I prefer to be donned by the commercial symbol of THE festive season? That obese, white-haired benevolent oldie who spends 360 days and over supervising his elves as they wrap gifts to delivery to well-behaved children and coal to naughty ones. He would supposedly come down chimneys (which would need to have a diameter of a lighthouse for him to fit through) and drink milk and eat mince pies from every house he visited.
Should he be green? Envious, hopeful, environment-friendly, Irish and possibly vegan? Or should he be red: socialist, dangerous, erotic, bankrupt and definitely Mancunian? In truth these are two complementary colours sitting at opposite sides of the colour wheel. Green means go whilst red asks you to stop! At this point I can’t really pick between one or the other for dear santa. All I hope is that he got my letter asking for chocolate chip cookies that cut cholesterol by 95%, deep-fried chips that will contain a negative calorie-count when dipped in mayo or ketchup, or both, jam-filled doughnuts that dissolve fat instantly and pasta that will construct a set of firm and toned abs if consumed daily for six straight months.
Here’s wishing you a Christmas full of goodness and fantasy.
Matthew Debono at ESL, George Scintilla, Alan Carville
Coordinator Alison Vassallo
Advertising Alison Vassallo
Published by Executive Services Ltd. 183/2 Constitution Street, Mosta Tel.: 2142 2171/2/3 Email: cibus@eslmalta.com
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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It all sparkles at the Hilton this Christmas Celebrate your Christmas season with Hilton Malta’s glamorous programme this year. A selection of lavish breakfasts, lunches and dinners will be available in delightful venues. Prices start from ₏45 per person
Come to the Hilton and collect our extensive Christmas Brochure and you will also benefit from a selection of gift vouchers available inside. Making your Reservations For Festivity Meals Bookings call on 2373 3040/3500 or e-mail annemarie.scicluna@hilton.com / richard.webb@hilton.com For Room Bookings call on 2373 3640/1/3 or e-mail reservations.malta@hilton.com
contents
issue 8 Dec. 2011
09 competition winner
V IC K Y C A ME NZULI
Cibus Competition Winner’s experiences in Tuscany
11 traditional tastes
A T R A D IT I O NA L , SEA SO NA L M A LT E S E CHR I STM A S LUNCH from Donald Caligari Conti
21 in season
C H E S TNUTS the wintery delights of chesnuts with Olivia Darmanin
25 boxing day delights
LE F TOV E R TU R KEY what to do with that leftover turkey
37 Victorian Christmas
W H E N IT A LL B EG A N the roots of our modern Christmas celebrations
34 feature
G INGE RBR EA D VI LL AGE
Joséf Bonello finds his ideal home
DRINK RESPONSIBLY
Misiones De Rengo Wines are distributed by P. Cutajar & Co. Ltd and are available from all leading outlets and The Store, Notabile Road Mriehel | Tel: 21444364 Monday - Friday: 9:30am - 1:30pm 4:00pm - 7:00pm Saturday: 9:00am - 1:00pm www.winesandspiritsclub.com.mt
traditional tastes
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Christmas a la Maltija The days are numbered for the bully of the yard and hens can count this season as a blessing as male dominance is nearing its final curtain. This year, it’s not turkey, or partridge, or pheasant, but rooster, our own traditionally seasonal well groomed, properly fed and nicely pampered bird to grace our Christmas table. Gone is the worry of how to avoid our turkey being dry at table. Our local Serduq will stay moist, tender and very tasty even as sandwich filler the next day.
So this year may I suggest we make a Christmas resolution instead of a New Year’s one and let’s keep it simple, fresh and deliciously local. Look out for local produce combined with our own recipes and enhancing local traditions when doing our planning and shopping. The choice available is probably be bigger than you might think. Let me dare make a few suggestions. How about considering dates, dried figs, nuts, chestnuts and imbuljuta, that rich cocoa chestnut drink flavoured with local tangerine rind, rose water and maybe Nana’s secret ingredient. There’s more, like qaghaq tal-ghasel ( honey rings), imqaret on vanilla ice cream or fried ricotta ravioli rolled in honey sugar and fresh mint also served with vanilla ice cream which I had featured in a past Cibus edition. And last but not least, how about a slab of juicy, wholesome pudina tal-hobz using homemade konfettura (canded peel). For my Cibus Christmas this year, I am opting for fresh qarabaghli, onion and potato soup flavoured with bay, rosemary and fennel seed with a touch of local smoked ham and garnished with a floating island of toasted local bread and fresh gbejna with a purée of crushed parsley. My main course welcomes our local rooster, slow oven baked flavoured by tying rosemary twigs to the bird with baked onions in own skins and patata l-forn with garlic cloves, fennel seed and sea salt once served. I will top it off with grilled Malta-grown karrotti in olive oil and dusted with dried coriander. For dessert, I have fallen for our very own pudina tal-hobz with buttons of fig jam or compote, laced with a spoon of honey. In my humble Maltese opinion, all this beats the prawn cocktail, tomato soup and Christmas cake set up with just a little bit of extra effort to go for flavoursome fresh produce. I have included my recipes for you to try your hand at but may I suggest you don’t stick to my methods alone but let yourself be inspired and creative and add your own little touch where appropriate. Don’t let recipes be restrictive but use them as a sound base to set your own creative juices to flow.
recipes Donald Caligari Conti photos George Scintilla
While some of us are blessed with joy, happiness and wealth there are many who are alone, making ends meet and waiting for better times. So let’s all think of those who would appreciate a helping hand and prepare something extra to share since one of the foundation stones of Christmas Lunch is that of sharing. I myself would like to wish all a joyful and balanced festive season and let’s keep gluttony in check. God Bless
it’s all about food
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the
Mediterranean flavour
Since it was founded in 1896 Borges has sourced its products from the best regions all over the Mediterranean, continually selecting the best olives to maintain the same high quality flavour profile which it has become famous for. True to its origins, true to the land and true to a long and deep-rooted family tradition.
our tradition is our secret
Trade enquires – Practical Trading Co. Ltd 00356 21449184/21480392/3
www.practicaltrading.com.mt
sales@practicaltrading.com.mt
traditional tastes
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Main Course...
Serves 4
Serduq il-Forn INGREDIENTS
• Whole Rooster • Rosemary • Honey
• Dry skin Onions • Carrots • Ground Coriander
METHOD 1. Place bird in deep baking tray and place twigs of rosemary between breast and drumsticks , also place some under skin onto breast 2. Bind legs together with string and place half litre of water in baking tray Place in oven on high heat and baste once skin loses shine 3. Cut eight onions in half not separating from skins, brush inside with olive oil , sprinkle some sea salt placing rosemary inside and close 4. 30 minutes prior to removing browned bird from oven, wedge onions around tray together with halved large carrots rolled in some oil and a teaspoon of ground coriander, bake for thirty minutes SERVING Rooster needs to rest for 10 minutes and baste with tray stock and a teaspoon of honey, serve halved onions together with carrots and baked potatoes, always use sharp knives for carving
it’s all about food
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traditional tastes
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Main Course...
Serves 4
Serduq il-Forn INGREDIENTS
• Whole Rooster • Rosemary • Honey
• Dry skin Onions • Carrots • Ground Coriander
METHOD 1. Place bird in deep baking tray and place twigs of rosemary between breast and drumsticks , also place some under skin onto breast 2. Bind legs together with string and place half litre of water in baking tray Place in oven on high heat and baste once skin loses shine 3. Cut eight onions in half not separating from skins, brush inside with olive oil , sprinkle some sea salt placing rosemary inside and close 4. 30 minutes prior to removing browned bird from oven, wedge onions around tray together with halved large carrots rolled in some oil and a teaspoon of ground coriander, bake for thirty minutes SERVING Rooster needs to rest for 10 minutes and baste with tray stock and a teaspoon of honey, serve halved onions together with carrots and baked potatoes, always use sharp knives for carving
it’s all about food
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traditional tastes
Dessert...
Serves 4
Fig Compote INGREDIENTS
• 2 packets of Dried figs • 1 glass of Sweet Red wine • 8 Bay leaves
• Cinnamon Stick • Rose water • Anizetta
METHOD 1. Half figs and remove stem, place in saucepan together with bay leaves and Cinnamon, cover with water and simmer on low heat once soft, add wine and reduce , add one shot of Anizetta, mix and take off heat 2. Leave to cool and blend together with two table spoon of rose water 3. Serve with pudding by placing on side
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A GIFT HAMPER UNLIKE ANY OTHER! If you are looking to delight a friend or thank a client with a special gift that will be appreciated long after it is received, we can provide you with a distinctive collection of genuinely extraordinary hampers and gifts, each guaranteed to offer you the outstanding quality, absolute exclusivity, unrivalled presentation and excellent value that you expect from us. Please contact us for more information and a copy of our Christmas 2011 hamper & gift brochure.
14, PORTOMASO PHONE: 2138 9898 EMAIL: INFO@CLELANDSOUCHET.COM WWW.CLELANDSOUCHET.COM
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cibus promo
GO NUTS Have you... Throughout history, nuts have been a food staple around the world as an integral part of different cuisines providing rich flavours that complement just about anything from herbs and spices to fruit and veg, cheese or meat. There are a variety to choose from Almonds, Brazils, cashews, coconuts, hazels, macadamias, peanuts, pecans, pine nuts, pistachios and walnuts. Nuts are cholesterol free and a bounty of important nutrients including protein and fibre. They’re also a great source of vitamins and minerals such as folic acid, niacin, Vitamin E and Vitamin B6, magnesium, copper, zinc, selenium, phosphorous and potassium. Some nuts, including almonds, hazelnuts, pecans and Brazils are good sources of antioxidants such as vitamin E and selenium. Several recent studies show that vitamin E, specifically, may reduce the risk of cardiovascular disease and certain cancers. Nuts are relatively high in fat. Nonetheless, most of that fat is unsaturated! Unsaturated fats, which include polyunsaturated and monounsaturated fats can actually reduce LDL, low density lipoprotein better known as “bad” cholesterol levels in the blood. Recent studies have indicated that nuts may play an important role in reducing the risk of heart disease as part of a controlled healthy diet. Variation is the spice of life! Adding nuts to your meal can give it a surprise twist besides a great taste. Here are a few tips how to include more nuts in your diet: • Go vegetarian: Toss nuts into stir-fries, salads, pesto and pasta as they offer a rich source of protein. • Add crunch: sprinkle your favourite chopped nuts over a bowl of soup, salads, vegetable based dishes and family casseroles to provide a nutritional boost to your meal • Go nutty at breakfast: choose a nut based muesli for breakfast or sprinkle nuts over your booster or porridge • Great partners: serve your favourite nuts as part of a cheese platter, as an appetiser or as an accompaniment to your favourite dessert Nuts are always a hit and a most welcome addition to just about any food as they are as tasty as they are versatile. Furthermore, eating just a handful of nuts a day can help you suppress cravings and stop snacking on calorie laden snacks. So have you had your handful today?
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Brazil Nuts
Almonds
Pecans
Walnuts
cibus promo
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had your handful yet? Spicy Roast Almonds INGREDIENTS:
• • • • • • •
45ml sunflower oil 275g Good Earth blanched almonds 1 tsp Good Earth ground cumin 1 tsp Good Earth ground cinnamon ½ tsp Good Earth chilli flakes 85g Billingtons unrefined light muscovado sugar 3 tbsp Sunita lemon juice
METHOD: 1 Preheat the oven to 150°C. Heat a frying pan over a medium heat. Add the oil, almonds, spices and about 60g of the sugar. Toss the nuts in the sugar to coat thoroughly. 2 Continue to sauté the nuts until they are caramelised and all the sugar has melted. Pour in the lemon juice and stir through. 3 Transfer the nuts to a bowl, season well and mix together. 4 Spread the nuts on a baking sheet and roast in a preheated oven for 5 minutes, to allow them to dry out. Sprinkle with the remaining sugar and serve warm.
Pistachios
Hazelnuts
GOOD EARTH DISTRIBUTORS LTD. T. 2143 1309 www.goodearth.com.mt info@goodearth.com.mt
Cashew Nuts
Pine nuts it’s all about food
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in season
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Chestnuts Chestnuts remind me of Rome. If you have ever visited Rome during this time of year you will understand why. As soon as you set foot in Rome the smoky smell of roasted chestnuts pulls you towards the street vendors who set up their roaster in the main piazzas and sell roasted chestnuts in paper cones. And now it’s chestnut season!
So from October to December you can enjoy chestnuts in a multitude of ways: simply roasted on an open fire or in the oven or as an enriching ingredient to your dishes. I suggest you try out the following sweet and savoury recipes with chestnuts: risotto with Maltese sausage, pumpkin and chestnuts; chicken wrapped in pancetta served with an apple and chestnut mixture and the traditional imbuljuta (the chestnut and chocolate drink usually served after the Christmas midnight mass). TIP: Before you buy chestnuts make sure they have no traces of mould and avoid those which feel light in your hand, they can be soggy.
Risotto with chestnuts, Maltese sausage and pumpkin Serves 4 INGREDIENTS
• 400g Vialone Nano •
• •
(Riseria Ferron) rice* 800ml vegetable stock (I make my own with 2 carrots, 1 celery, 1 onion and 2 litres of water – simmer for 30min) 2 small onions, finely chopped 1 celery stick
• 1 bay leaf • 150g Maltese sausage • 150g pumpkin, cut into • • • •
small cubes 100g chestnuts, roasted and peeled 30g grated parmesan cheese 30g butter Extra virgin olive oil
*Ferron rice is a product imported from Verona exclusively by Eatmania (www.eatmania.com)
METHOD: 1 Finely chop one onion and celery stick. Pour some extra virgin olive oil into a casserole and cook the onion and celery for 5min together with the bay leaf. Add the pumpkin cubes, crumbled sausage meat and the chestnuts and cook for a further 10min. 2 In a large deep pan, pour 2 tablespoons olive oil and cook the other finely chopped onion until soft. Add the rice until heated
through and pour all the boiling stock at one go. Lower heat and simmer rice for 10min or as indicated on the packet instructions. Add the chestnut and sausage mixture to the risotto. Mix well. 3 Remove from heat, add butter and Parmesan and stir. Cover pan with lid and leave to rest for 2 minutes. Serve immediately.
it’s all about food
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in season
Imbuljuta Chicken wrapped in (chestnut and pancetta with apples and Serves 4 chocolate drink) chestnuts
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Serves 4
Serves ?
INGREDIENTS:
• 1 whole chicken breast • 24 pancetta slices • 1 onion, finely chopped • 1 red apple unpeeled, cut into cubes
INGREDIENTS:
• • • • •
20 roasted chestnuts, peeled ½ glass white wine Extra virgin olive oil Fresh thyme sprigs Salt & pepper
• • • •
500g dried chestnuts Rind of 1 orange, in strips Rind of 2 tangerines, in strips 3 tblsp cocoa powder
• • • • •
100g dark chocolate (60% minimum cocoa) 5tblsp brown sugar 1 tsp ground cloves 1 tsp ground nutmeg 1 tsp ground mixed spice
METHOD: METHOD: 1 Cut the chicken breast horizontally into 4 pieces. Season with salt 1 Leave the chestnuts to soak in cold water for 2 hours. Wash well and place in a saucepan covering them with cold water. Boil until and pepper and wrap each piece in the pancetta slices. slightly tender. 2 In a frying pan, pour a little olive oil and fry the chicken breast from both sides until cooked through. Remove from pan and keep 2 Add all the remaining ingredients, stir gently to dissolve the chocolate and cook on low heat until the chestnuts are soft. warm. 3 Serve warm. 3 In the same frying pan, cook the chopped onion in a tablespoon of olive oil for 5 minutes adding some water. Add the chestnuts and continue cooking for 10 minutes. Pour the wine and Ingredients courtesy of GS superstore Naxxar allow it to evaporate. Add the apple cubes, season with salt and keep cooking for a further 10 minutes on medium heat, stirring Words and photos by Olivia Darmanin continuously. Finish off with the freshly ground pepper and Check Olivia's Eatmania website which is dedicated to all thyme leaves. things related to food and the importation of fine food 4 Serve warm with the chicken breasts wrapped in pancetta. stuffs from Italy. www.eatmania.com
it’s all about food
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desserts
Apple & Blackberry Crumble
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Almond Biscuits
Christmas Baking by
Mini Brandy Christmas Puddings
Indulgent Chocolate & Cherry Brownies it’s all about food
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desserts
Almond Biscuits
Apple & Blackberry Crumble Makes 20
Serves 6 For the crumble: • 500g blackberries 120g Good Earth Biobake • 6 apples, peeled, cored and • Flour sliced • 1 tsp Doves Farm Baking • 25g Billingtons Unrefined
• 25g Good Earth Flaked
Almonds • 125g softened butter • 75g Billingtons Unrefined Light Muscovado Sugar • 1 large egg yolk • 25g Good Earth Ground Almonds • 125g self-raising flour • 50g Billingtons Unrefined Demerara Sugar
Light Muscovado Sugar • 1 tsp Good Earth Ground Cinnamon • 1 tsp Good Earth Ground Cloves • 2 tbsp water
Powder • 40g unsalted butter • 75g Billingtons Unrefined Light Muscovado Sugar • 50g Good Earth ground almonds
1. Toast and finely chop the almonds. Cream together the butter
1. Wash and drain the blackberries. Peel, slice & core the apples. Place the
and sugar. Beat in the egg yolk, ground almonds and chopped almonds. Stir in the flour to give a smooth dough. 2. Divide and roll the mixture into 20 balls, about the size of a walnut. Roll each ball in the demerara sugar and then place well apart on two greased baking sheets. 3. Flatten each one slightly using the back of a fork, then bake in a preheated oven at 190°C/GM 5 for 8-10 minutes. Cool slightly before transferring to a wire rack.
apples in a bowl with the sugar, cinnamon & water and mix together, add the blackberries and mix together, then put the fruit in the pie dish. 2. Heat the oven to 170°C/gas 3. To make the crumble, sieve the flour and baking powder into a bowl, rub the butter in using your fingertips until it is a sandy consistency, add the almonds and sugar and mix well. Sprinkle the crumble topping over the fruit and even it out with a fork. 3. Bake in the oven for 35-40 minutes until the crumble is golden brown. 4. Serve with fresh custard.
Indulgent Chocolate & Cherry Brownies • 300g dark chocolate • 250g butter • 4 eggs • 200g Billingtons Unrefined Light Muscovado Sugar • 40g Cocoa powder
Makes 36
• 1½ tsp Good Earth Mixed Spice
• 70g Good Earth Wholemeal Flour • 200g Good Earth Black Glace Cherries
1. Preheat the oven to 180 C/ 170C fan. Line the 23cm x 29 cm tin with baking parchment. 2. Melt the chocolate in a bowl with the butter over a simmering pan of water. Alternatively melt in the microwave. 3. Whisk the eggs with the sugar for 3-5 minutes until caramel in colour, thickened and a slight trail is left, when the whisk is lifted. 5. Fold the melted chocolate into the egg mixture gently. 6. Sieve the cocoa powder with the mixed spice into a bowl, add the flour together with the cherries and toss them evenly in the flour. 7. Fold the floured cherries into the chocolate thoroughly using a metal spoon. 8. Pour into the lined tin. Bake for 30 minutes, or until a skewer comes out with a few moist crumbs still clinging on. Allow to cool in the tin. 9. Cut into 36 squares and package in a gift box or cellophane bag to give as gifts.
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Mini Brandy Christmas Puddings • 250g unsalted butter • 100g Billingtons Unrefined • Dark Muscovado Sugar • 75g Billlingtons Unrefined • Molasses Sugar • 1 lemon, finely grated and juice • 1 apple, grated • 3 eggs, lightly beaten • 175g breadcrumbs
Makes 24
• 50g self-raising flour, sifted • 1 tsp Good Earth Mixed Spice • 225g Good Earth Currants • 225g Good Earth Californian Raisins • 175g Good Earth Pitted Prunes, chopped • 200ml Brandy • 2 tbsp Billingtons Golden icing Sugar
1. Preheat oven to 170°C/GM 3. Line 2 x 12 muffin tins with paper cases. Cream the butter and sugars together until smooth and fluffy. Add the lemon zest, juice and apple. Mix in the eggs, the breadcrumbs, flour and mixed spice. Stir in the currants, raisin prunes and brandy. Divide the mixture between the muffin cases and smooth the top. 2. Put a large sheet of foil under 2 roasting tins. Half fill with boiling water. Rest the muffin trays on top. Cover with foil. Bake for 1 hour, leave the puddings to rest covered for 1hr more to cool. Wrap puddings individually in foil and store in a cool dark place for up to 2 weeks. Warm through in the same way for 25min when serving. Upturn puddings onto the serving plate, top each one with a cranberry, if liked. 4. Decorate with a sprig of holly and dust with icing sugar.
VER MENTINO • SAUVIGNON BLANC CHARDONNAY • TEMPR ANILLO MERLOT • SYR AH • CABERNET SAUVIGNON VIOGNIER LIMITED RELEASE CABERNET FR ANC LIMITED RELEASE
www.camilleriwines.com
chef challenge
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Chef Challenge This month Cibus challenged Sous Chef Andrew Vella at Essence restaurant from Radisson Blu, Resort & Spa, Golden Sands to create an original dish utilising red mullet, Borges extra virgin olive oil, tomatoes and yellow zucchini.
Pan fried red mullet, with yellow zucchini, tomato powder and basil puree Serves 4 INGREDIENTS:
• 4 fillets of red mullet • 2 yellow zucchini • 2 tomatoes • 80g basil • Borges 100% • • •
Extra Virgin Olive oil Garlic Salt Pepper
METHOD:
1 For the red mullet Heat a pan with Borges 100% Extra Virgin olive oil and pan fry the red mullet for 2 minutes (skin side first) on each side. Season with sea salt and pepper.
2 For the basil puree
4 For the zucchini ribbons Remove the ends of the zucchini and cut in half. Use a vegetable peeler to turn the zucchini into long strips. Heat a pan with Borges 100% Extra Virgin olive oil and pan fry, season with salt, lemon and thyme.
Blanch the basil leaves in boiling water for five seconds. Drain the leaves and plunge them immediately into iced water to stop cooking drain again on paper towel add the basil, Borges 100% extra virgin olive oil salt and pepper in a blender and blend for 1 min. The result should be a nice smooth puree.
3 For the tomato powder Preheat oven 80°C. Cut the tomatoes crossways into thick slices. Dry tomatoes in oven, turning once until completely dehydrated and crisp. Crumble tomato into grinder and grind to a fine powder. photos Matthew Debono
it’s all about food
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interview
Seasonal Satisfaction Cibus spoke to butcher Isaac Mallia and asked him what this time of year means to him. photos Matthew Debono
“
What this time of the year means to me is a lot of hard work, several sleepless nights - or at least several nights when I wake up at three o’clock in the morning with a handful of things to do and worries about wether I have enough time to do them! Actually the Christmas season begins early in November for my team and I because, in anticipation of the extra busy time ahead, we take the opportunity of thoroughly preparing the shop, servicing the equipment and of course getting the stock for the Christmas and New Year period ordered and on the way. This forward planning lets us completely focus on clients and client’s needs when the holiday period arrives. My past experience of Christmas and New Year tells me that for best results this is a season to be taken seriously if I am going to be able to put the best possible produce on the tables of my clients. My team and I appreciate how important it is that Christmas meals are the best they can be - so I spend a lot of time and put in a great deal of effort into sourcing the best meat products possible, frozen turkeys from UK, fresh poultry for the table from my local suppliers, game from Yorkshire plus all of the other fine meats and accompaniments for which I have worked hard to build a reputation of providing for my customers. As I have acquired a name for selling pre-prepared gourmet meat dishes then of course these have to be created fresh, timely and often with a seasonal twist in the taster. For example my team and I prepare pre-stuffed, ready for the oven turkeys to our own original Dayfresh recipe stuffed and rolled poultry, pork and lamb and when our customers request
32 * it’s all about food
it we will prepare dishes to their own recipes - plus traditional roasting joints ready for slow cooking to provide perfect family get-together meals to satisfy even the most demanding palate. I strongly believe that top quality meat, well prepared and perfectly cooked, is the core of every great meal and at this time of the year it is more important than ever that the meat in a meal doesn’t disappoint - I strive to provide the best products and service and enjoy the feedback and interaction with clients. I am happy to discuss clients’ requirements and help by giving advice on presentation and cooking methods for the products I sell. In addition to the more traditional seasonal meats I have also sourced some delicious game from Yorkshire adding Pheasant, Woodpigeon, Partridge, Venision plus some extremely tasty tender Wild Boar. To make life easier during this season of entertaining I have also prepared what I believe are top rate finger foods and portioned meals such as stuffed chicken roll, stuffed rabbit, bragioli, stuffed marrows, marinated steaks, skewers, black puddings, meatballs and lots of different sausages all in addition to my usual beef cuts. As a special treat at New Year I even have Scottish Haggis for Hogmanay! I believe that I supply that extra special ingredient over and above the meat products themselves, I think that my team and I give that vital personal service which we hope helps clients feel extra special. By responding to my clients needs and understanding the importance of quality and service to those clients I hope that I help in making their Christmas and New Year celebrations not only happy but tasty too!
“
Isaac (centre) and his team wish you a Merry Christmas and Happy New Year
NEW
Convenience at its best New Brazilian premium gluten free beef cocktail and hotdog sausages. Unity - Makes it easier for you to enjoy party planning, or a quick meal without putting in too much work! Just open, warm and serve.
GLUTEN FREE • MADE IN BRAZIL
vernons since 1 9 55
Tel: 2549 8000 www.vernons.com.mt
cibus competition
New Years’ Competition
er n n i W eat All r G A s Take Year New tition pe m o C
1
Celebrate New Year with Cibus
2
Hamper courtesy of
*
Hamper courtesy of
3
4
two nights at the Hilton
Malta in an Executive Room with b’fast and executive lounge facilities for 2 persons. Courtesy
2 hampers courtesy of
of
Hilton Malta
5 at
a meal for
2
6 mini ball chopper Courtesy of
7
A GIFT VOUCHER each courtesy of
Courtesy of Corinthia Hotels
HOW TO ENTER One lucky Cibus reader will win all of the prizes pictured on this page. All you need to do for a chance of winning, is complete the sentence below in not more than 8 words:
‘‘This year when it comes to food, my resolution is to...’’
The entry with the resolution that amuses our Cibus editor Joséf Bonello the most will take all the prizes. Email us on cibus@eslmalta.com before January 5th 2012.
it’s all about food
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lifestyle
Healthy choices words Alan R Curry
12 June 2009 there I was on the tattoo couch at Bugibba whilst Bobby, God bless him put another “ink momento” onto my body. Well the wife had asked me how I wanted to “celebrate” my 50th birthday? Celebrate?? Do me a favour!! No celebrations that day, just a feeling of bewilderment.
I can’t be 50, this is me you’re talking about not some bloke sat in a bocci club with a row of dominoes in front of him. Ok I admit I prefer Reo Speedwagon to Hip Hop, I still call a “referee’s assistant”, a “linesman” and I wear my jeans around my hips not my knees but I’m a fun guy, ask anyone? Well not anyone, but the majority who really know me. You see I hate this whole age thing. The whole “nine yards” of growing old is unfair and it should be stopped immediately. People become “middle aged” or even worse “old aged” which brings with it some kind of public duty to act in certain ways (bocci and dominoes come to mind). We are expected to be more sensible, more courteous and have a greater civic obligation towards our fellow man. Worse still our families expect us to drop everything at their beckoned call and then contradict themselves by telling us to remember our age and to “slow down”. Well now for the revolution, your chance to redress the balance, to physically “slow down” those advancing years and to kick age in the teeth. ChicPhysique aims to save you from the dominoes!! We are looking to give back the over 40s, the higher ground, to redress the balance. No more feeling like an extra from “Cocoon” every time you walk into a fitness centre because it’s you , “more mature” punters we want to see. We don’t want to exclude anyone of course and the younger generation are welcome but we want the Over 40’s to put down there knitting, tv remotes and yes, those bloody dominoes and start re capturing their youth. Do away with the ever widening hips and mid riffs, do away with saggy chests and floppy arms, let’s start firming up in an up Market Enviroment and more importantly with “real” Personal Trainers who have the knowledge and experience to deal with your needs. ChicPhysique sounds a little “naff” I admit but in real terms it’s about a professional
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fitness centre aimed at the “more mature” individual. We are made up of Personal Trainers, Physiotherapists and a Dietician and as well as having the fitness aspect on offer we also have Thai Chi and Yoga to deal with the spirituality which we would all love to address. Of course ChicPhysique has been going for some time in our modest surroundings at Pembroke, you know that place where countryside (remember that?) still exists. We are moving due to the demand by us “old wrinklies” proving there’s still life after 40. We have identified the need to slow down the ageing process, we have recognised that work and family life can literally absorb every minute of ones day. We no longer like what we see and realise health isn’t a hobby we can chose to do now and again but has to be part of our lifestyle. It has to come before TV, Eating out, washing the car, taking little Johnny to piano lessons, little Jessica to ballet and your in laws to Bingo. Prioritise for your own good and stop messing about because this is one thing you have to take seriously. The average age at ChicPhysique is 43 years old, we pride ourselves in a friendly atmosphere where people enjoy coming. At the same time we’ll work closely with you to give you the best advise to reach your goals and to turnaround your lifestyle. Although the concept of the studio is all supervised, our prices are affordable and realistic in today’s uncertain economic climate and you have probably the best professionals on the island with an international cocktail of expertise. The new studio will be open in December so take the first step by joining the website on www.chicphysique.com and then joining our Facebook page. Start the New Year off with a commitment to you and your family by looking after your health. You never know, you may actually enjoy it!!!
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seasonal recipe
Christmas Log INGREDIENTS:
• 2 Packets biscuits plain • • •
(you can use Morning Coffee or Digestive) 100g Glacé cherries 1 large tin Condensed milk 100g Candied peel
• 100g Walnuts • 150g Hazelnuts and Almonds roasted • 100g Bar Milk Chocolate • A tot of Brandy
METHOD:
1 In a large bowl, crush the biscuits, add the roasted Hazelnuts and Almonds (crushed) and glace cherries. Add the condensed milk and mix all ingredients by hand. 2 Shape the mixture to form a log and wrap in greaseproof paper. Place Log in fridge for 12 hours to harden.
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3 Remove the greaseproof paper. 4 Melt the chocolate in a bowl over boiling water. Cover the log with chocolate. With a knife mark the log to with different lines, you can sprinkle some castor sugar, and add some detailed decoration. 5 Place in fridge so the chocolate will harden.
Collage Studio
DESIGN PORTRAIT.
Thomas travels the world but always returns to Frank. Frank is designed by Antonio Citterio. www.bebitalia.com
229, Tower Road, Sliema - w w w . a u n t i e l u c y. c o m