Page 1

nude food. Your free food & wine feel-good fix.

DECEMBER 2017


32

Merry Fishmas

update

071

The Pastry Park

24

The Totally Traditonal Christmas Lunch

CONTENTS.

The Not

December 2017

THE ROUNDUP 006 TOTALLY TRADITIONAL 024 Where to go, what to do, what's happening, The quintessential Christmas lunch with and what's new. turkey, spuds, greens and gravy. Menu includes THE NOT SO TRADITIONAL 012 Spatchcocked & Roasted Herb Turkey 026 A Christmas lunch with a twist by Chef Kale, Cabbage & Brussels Sprout Salad 028 James Rizzo. Mushroom & Roasted Garlic Gravy 030 Menu includes Pear & Walnut Forest Berry Sauce 031 Butternut Squash Soup 015 Mango, Avocado & Shrimp Cockatil 016 MERRY FISHMAS 032 Turkey Roulade & Zesty Bread Sauce 018 Photographer & Cook Ivan Ebejer says Roasted Root Vegetables 020 stuff turkey, make it a Merry Fishmas. Smashed Potatoes 021 Menu includes Eggnog Tart with Cranberry Coulis 023 Chickpea Soup with Turmeric Prawns 036 Leek Wrapped Fillet of Salmon 039 Poached Pears in Vin Santo 040

2

nude food. www.nudefoodmalta.com


50

Homemade Edible Gift Ideas

12

So Traditonal Christmas Lunch

59 42

Tis The Season

SOME KINDA DIFFERENT 042 A Christmas day by Home Cook Chantelle Cauchi. Menu includes Cranberry Orange & Almond French Toast Bake 043 Herb Crusted Pork Tenderloin 045 Gingerbread-Cheesecake Truffles 046

Some Kinda Different

TIS THE SEASON 059 Drink gorgeously with these tea infused cocktails by Shanteo Tea. THE PASTRY PARK 071 Nude Food covers the small patisserie with big ideas.

OH MY KRANSECAKE! 048 Forget making a gingerbread house... make a gingerbread tower! HOMEMADE EDIBLE GIFT IDEAS 050 5 great edible homemade Christmas gifts to include in a rocking hamper.

www.nudefoodmalta.com nude food.

3


contributors

contribution.

I love Christmas issues because they're the perfect way to really get into that magical festive mood. I love this Christmas issue in particular because it's full of stunning menus by professional chefs and home cooks, each one bringing their great ideas to the Christmas table. This is the time of year when entertaining is a given - from light cocktail parties to full-on multiple course dinners. I hope this issue helps the inspiration flow to wine and dine friends and family this year. Get ready for distinct Christmas food, amazing edible gift ideas and exotic festive drinks . Here's the Nude Food team wishing you a very Merry Christmas & a Happy New Year. See you next year!

www.nudefoodmalta.com 4

nude food. www.nudefoodmalta.com


Publisher LB Publishing Ltd.

HORACE MICALLEF Head Chef, The Pastry Park @micallefhorace

CHANTELLE CAUCHI Home Cook, Photographer, Stylist @islandeats

contributors

this issue's f eature contributors...

Editor Lisa Borain Photography Chantelle Cauchi Ivan Ebejer Nude Food Shanteo Tea Advertising info@nudefoodmalta.com

IVAN EBEJER Photographer & Stylist @ivanebejer

JAMES RIZZO Professional Chef @jamesrizzochef

follow us... @nudefoodmalta @foodmagazinemalta

ANDREW CHUBB Home Cook @ajcgeo

All rights reserved. No part of this work may be reproduced in whole or in part without prior written permission from the publisher. The information contained in this publication is believed to be correct at the time of going to print, however changes in circumstances may impact on the accuracy of the information. Whilst every care has been taken to ensure that the organisations and/or individuals featured in this publication are reputable, the publisher shall not be held liable for the material submitted, whether photographic or written. The publisher does not accept liability for services rendered by the said organisations and/or individuals and no guarantee can be given that the said organisations and/or individuals will meet their obligations. Š LB Publishing Ltd. 2017

COVER White Chocolate Gingerbread-Cheesecake Truffles by Home Cook Chantelle Cauchi. Photography & Styling, Chantelle Cauchi. Feature on page 046.

www.nudefoodmalta.com nude food.

5


update

the roundup. Where to go, what to do, what's happening, and what's new.

2018 BEST RESTAURANT MALTA The winner of The Definitive(ly) Good Guide to Restaurants BEST OVERALL Restaurant in Malta award went to Tarragon Restaurant at the ceremony recently held at The Xara Lodge.

WHICH WINE TO DRINK THIS CHRISTMAS? Everyone is trying to promote their wines at Christmas time, but for a traditional Christmas recommendation, David Elswood at Christie's London says, 'The traditional bottles with Christmas dinner would be Champagne, white burgundy, red Bordeaux and vintage port, although I’d ideally like to slip in a cheeky Sauternes too.' Sounds good to us.

Se

d yo c

CHRISTMAS GIFT GA

Bringing your foodie friends and family joyful (and bi

WEIRD? Why does it feel like you're looking at something surreal? Because you are. M&S Food is now selling avocados without the stone. Dubbed the 'cocktail avocado', these tiny avos can grow up to 8cm in length, and the skin is also edible. Weird, yet intriguing... 6

nude food. www.nudefoodmalta.com

Astro Veggie Keeper

What is it exactly? A cool astronaut container that won't let your halfchopped fruits and veggies go to waste. No more mouldy halves!

Kilner Butter Churner

What is it exactly? A vintage designed butter churner so that you can churn your own yummy butter... and look like a pro doing it.


1

ALCOHOL-FREE FUN. eedlip spirits are the world's first non-alcoholic distilled spirits, which completely solve the dilemma of ‘What to drink when you’re not drinking’. We love the concept almost as much as we love the bottle design.

ADGETS

izzare) little kitchen helpers.

o

Yolkfish Egg Separator

What is it exactly? A delightful little fishy that sucks the yolks right out of your eggs, messfree. Perfect for this egg separating season.

GET PICKLED. Move over cheese boards. Pickle boards are the new way to spice up those jolly season parties. Pickles are big, bright and bold. They wake up and cleanse the palate. We're not just talking about a few dilly bits. We’re talking about a myriad of complex flavours - from sweet red pickled bell peppers to crunchy, spiced celery to a host of different mustard types and a pile of spicy chorizo or salty, fatty serrano ham, all laid out in the intended tasting order. Yum. Image ©Tasting Table.

3

CHRISTMAS MARKETS With so many great cities now hosting Christmas markets, where's the best place to visit to get your Christmas spirit fix? Perhaps one of the most famous Christmas markets in the world, Munich (along with Berlin and Cologne), boasts one of Europe's bestloved Christmas markets. Then there's Mt Pilatus‫ ‏‬in Switzerland, Lille in France, and Dubrovnik in Croatia for somewhere a little different. Don't forget about Stockholm, Madrid and Verona too! www.nudefoodmalta.com nude food.

5

7


contents recipes 8

the roundup #christm

At a time when feasting is bountiful and abundant, it's useful to great Christmas cookbooks to help you out. Here are Nude Food

NIGELLA CHRISTMAS NIGELLA LAWSON

THE CHRISTMAS CHRONICLES NIGEL SLATER

THE GREAT BRITISH BAKE OFF LIZZIE KAMENETZKY

With an interesting introduction explaining the history behind Christmas, this book offers helpful advice about preparing for the big day over and beyond how to make the delicious food. From traditional to alternative dishes, there's also inspirational chapters, such as how to make edible presents. Great for those who are looking for support: there's a suggested itinerary for food preparation on Christmas Day, as well as dinner party menus.

This is the story of Nigel Slater’s love for winter, the scent of fir and spruce, ghost stories read with a glass of sloe gin, and beeswax candles with shadows dancing on the ceiling. With recipes, decorations, fables and quick fireside suppers, Nigel guides you through the essential preparations for Christmas and the New Year, with everything you need to enjoy the winter months. 'The Christmas Chronicles' takes you from November 1st all the way to the end of January.

This book celebrates everything surrounding Christmas with 100 delicious bakes for the festive season, as well as dishes for the big day itself. Each chapter also includes spectacular recipes from Bake Off finalists, revealing the secrets to those classic Christmas dishes — whether it's the perfect mince pies or the ultimate Christmas pudding. Packed with everything from edible decorations and delicious gifts to party dishes and show-stopping centrepieces.

nude food. www.nudefoodmalta.com


contents recipes

masbooks

o have a couple of d's top 6.

JAMIE OLIVER'S CHRISTMAS COOKBOOK JAMIE OLIVER

PRIMROSE BAKERY CHRISTMAS MARTHA SWIFT

DELIA'S HAPPY CHRISTMAS DELIA SMITH

The celebrity chef’s latest release, this 400-page-plus volume features recipes that will become go-tos for the festive period and beyond. There's a huge variety of dishes - from roasted meat with all the trimmings, edible gifts, fun drinks, shareable appetisers, and vegetarian and vegan options. Also find innovative ways to recycle left-overs to create new delicious dishes. As per usual Jamie Oliver style, all the recipes use accessible ingredients and are easy to follow too.

This book features over 100 delicious recipes for seasonal cupcakes, impressive wintry celebration cakes and stunning dessert centrepieces, as well as charming biscuits, cinnamon-scented loaves, indulgent bars and brownies, and wonderfully personal edible gifts. Step-by-step sequences reveal the secrets behind assembling a perfect cake, building a gingerbread house from scratch, rolling a perfect festive Yule log, and so much more.

This book helps readers plan their Christmas festivities to the very last culinary detail, acting as an invaluable Christmas organiser - from reminding you to make Christmas pudding and chutneys in November to giving you a crucial countdown for the Last 36 Hours. If you follow Delia's Christmas calendar, you'll be sure to create a very special Christmas. And even if you don't, there is always Delia's 'The Last-Minute Christmas' - a chapter for those who leave things to the eleventh hour. www.nudefoodmalta.com nude food.

9


food inspiration

THIS I Leek-Wrapped Fillet of Salmon Stuffed with Pistachios by Cook Ivan Ebejer. Recipe on page 39.


food inspiration

ISSUE As to be expected, this issue is positively exploding with Christmas everything. Nude Food’s professional chef and home cook contributors have presented their fantastic alternative (and tradtional) yuletide menus that’ll be sure to inspire those Christmas lunch tables in more than a few ways. >>

www.nudefoodmalta.com nude food.

11


food inspiration 12

The Not So Christma

nude food. www.nudefoodmalta.com


food inspiration

Traditional as Lunch by Chef o z z i R s e Jam

RECIPES CHEF JAMES RIZZO PHOTOGRAPHY NUDE FOOD STYLING NUDE FOODWITH BUTLERS

www.nudefoodmalta.com nude food.

13


food inspiration

C

hef James Rizzo: ‘My childhood memories of Christmas were always at my parents’ house where my Dad would spend 2 to 3 days before preparing and cooking to have our family for lunch. There would be 20 to 30 people crammed into one living room to open presents. It was always the same menu: mushroom soup, prawn cocktail, lasagne, turkey with roast potatoes and Brussel sprouts, and then trifle, coffee, and mince pies. We all absolutely loved it because he poured his heart and soul into that food and it tasted so good! These are sweet cherished memories for me. We were all together opening presents and having a good time enjoying each other’s company. It was a time when there were no distractions like mobiles, consoles and computers. So, to honour my Dad’s traditional Christmas Lunch, I wanted to do something similar yet new and different, hopefully creating new memories for other families. I wanted to make it easier and quicker to do - especially with today’s hectic lifestyle - so this menu can easily be done in an afternoon.’ >>

14

nude food. www.nudefoodmalta.com


Recipe on page 088.

food inspiration

Butternut Squash Soup

‘A winter classic. A great way to start a meal with its earthy and nutty taste - and really simple to make! The addition of chilli and sage helps to enhance the flavour.’

www.nudefoodmalta.com nude food.

15


food inspiration 16

‘A different version of the classic prawn cocktail, with lime aioli to give it a bit of a kick, while mango and avocado develop layers of flavour and texture.’ >>

nude food. www.nudefoodmalta.com


Mango, Avocado & Shrimp Cocktail Recipe on page 089. www.nudefoodmalta.com nude food.

17


food inspiration

Turkey Roulade with Zesty Bread Sauce Recipe on page 090. 18

nude food. www.nudefoodmalta.com


www.nudefoodmalta.com nude food.

food inspiration

‘As much as we all love tradition, sometimes eating turkey every Christmas can get boring. So why not give it a boost and make the humble turkey into an amazing dish? Stuffed with fresh herbs and mushrooms and gammon, a nice rich flavour develops. Then we pimp up the bread sauce with some lime zest and nutmeg to give it a slight citric and spicy hit. Also, this saves time on roasting a whole turkey and basting it for hours.’ >>

19


Roasted Root Vegetables & Smashed Potatoes with Caramelised Shallots Recipe on page 091.

20

nude food. www.nudefoodmalta.com


food inspiration

‘From my experience of Christmas, the only thing untouched is the Brussel sprouts, so I’ve changed this with some lovely root vegetables (which are also in season for Christmas time). Sweet potatoes, beets, parsnips and squash all make for some lovely textures, flavours and colours - from sweet to nutty to earthy. Comfort feel-good food at its best...’ >> www.nudefoodmalta.com nude food.

21


food inspiration

‘Let’s face it - after eating so much food for Christmas lunch we still crave something sweet, so how about something light, yet tasty and flavourful? Eggnog is a traditional Christmas drink, so use it to turn it into a lovely tart with some sweet and sour cranberry coulis.’ nf. 22 22

nude food. www.nudefoodmalta.com nude food. www.nudefoodmalta.com


Recipe on page 093.

www.nudefoodmalta.com nude food. www.nudefoodmalta.com nude food.

food inspiration

Eggnog Tart with Cranberry Coulis

23 23


{The Totally Tradition {Pear, Brandy & Walnut Forest Berry Sauce }

{Garlic & Thyme Mashed Potatoes}

{Spatchcocked & Braise-Roasted Herb Butter Turkey }

24

nude food. www.nudefoodmalta.com


nal Christmas Lunch}

>>

{Mushroom & Roasted Garlic Gravy }

{Kale, Cabbage & Brussels Sprout Salad}

Recipes & Styling Elisabeth Cardona Photography Nude Food

www.nudefoodmalta.com nude food.

25


food inspiration 26

nude food. www.nudefoodmalta.com


‘By spatchcocking the turkey, you’re allowing it to cook evenly, resulting in it being much more succulent. The only drawback here is that the turkey’s wingspand extends quite far when stretched out - so if you don’t have a large oven, it can prove problematic. An alternative is to place the turkey directly on the grill and allow the juices to fall into the pan below. However, it’s far better to cook it in the juice and its own. You can cook a 6 kilo turkey in a 35cm x 50cm x 8cm roasting pan. This will need to cook for about 2 hours and 15 minutes.’ >>

food inspiration

{Spatchcocked & Braise-Roasted Herb Butter Turkey }

Serves 10-12 Recipe on page 094.

www.nudefoodmalta.com nude food.

27


{Kale, Ca Brussels Spr

‘This is an extremely yummy s fresh, crisp element to the trad everything roughly the same desire Recipe on


food inspiration

abbage & rout Salad}

superfood salad that brings a ditional Christmas table. Chop size, as small or large as you e.’ >> page 095.

www.nudefoodmalta.com nude food.

29


food inspiration

{Mushroom & Roasted Garlic Gravy}

‘You can use a wide variety of different dried mushrooms for this gravy subtly flavoured with roasted garlic. Mushroom lovers are going to be in heaven with this gravy. It goes quickly so definitely make extra if you’re more than eight.’ Recipe on page 097.

30

nude food. www.nudefoodmalta.com


{Pear, Brandy & Walnut Forest Berry Sauce } Recipe on page 096.

‘An alternative to the usual cranberry sauce, the usual stark bitterness is replaced by a more subtle one and a different kind of sweetness is brought in by the pear, while the brandy adds a silky richness.’ >>


Stuff tu make it a Mer

Words, styling, recipes, photogra


aphy Ivan Ebejer | @ivanebejer

food inspiration

urkey, rry Fishmas. >>

www.nudefoodmalta.com nude food.

33


food inspiration

E

very year around this time, a burning question takes over all other thoughts. It persists over a number of days, sometimes weeks, without relenting: what to cook for the Great Christmas Meal? For most, including my family, the answer is easy: why, turkey of course! The bird has been a family fixture on the 25th of the last month of each year for as long as I can recall. This year, since I will be hosting my family for Christmas lunch, I'm going for something completely untraditional, at least on this side of the globe. Having had my fill of gobblers, I decided to opt for fish. Not that I have anything against turkey - after all, cooking something traditional gives a sense of continuity, security even. The choice is not defined by the need for change for change's sake. It is driven by that nagging feeling of bloat associated with overindulgence during Christmas Day meals. The thing about Christmas though is that you want something large, something showstopping, something that looks like a centrepiece in its own right. If this is what makes you hesitate, then I think I have you covered. Here is my game plan: For starters I will prepare an easy but impressive cream of chickpea topped with turmeric-scented prawns, for mains a leek-wrapped fillet of salmon stuffed with pistachios and boiled greens and potatoes as a side. And for sweets I'll go for poached pears in Vin Santo and icecream. Easy, light, elegant and healthy all rolled into one. I will keep the mulled wine as an aperitif though. But that is just about as traditional my Christmas lunch will be. >>

www.nudefoodmalta.com nude food.

35


CREAM OF CHICKPEA SOUP WITH TURMERICSCENTED PRAWNS

{can be prepared a day ahead and warmed before serving}

Serves 4

400g dry chickpeas 300ml coconut milk 1 garlic clove rosemary sprig 8-12 prawns, peeled, deveined, tail left on

2 tsp turmeric pinch paprika 2 tbsp breadcrumbs 3 tbsp extra virgin olive oil salt & pepper

METHOD Soak the chickpeas overnight, rinse well and boil together with the garlic and rosemary for about 50 minutes or until tender. Add salt accordingly. Remove the garlic and rosemary. Using a hand blender, pour in the coconut milk and olive oil in a steady stream, emulsifying the chickpeas into a thick creamy consistency. Mix in 1 teaspoon of turmeric. You can add warm water to thin the cream, should you prefer. To prepare the shrimps, mix the remaining teaspoon of turmeric, the paprika and breadcrumbs in a bowl. Season to taste. Coat the shrimps in the turmeric mixture shaking off any excess and fry in a little hot olive oil for 1 minute on each side. Ladle the warm chickpea cream in plates and garnish with 2-3 shrimps and a drizzle of extra virgin olive oil. >>


food inspiration www.nudefoodmalta.com nude food.

37


Serves 4 1.2kg salmon fillet, pin-boned and skin removed 3 leeks 1 celery stick whole red peppercorns

food inspiration

LEEKWRAPPED FILLET OF SALMON STUFFED WITH PISTACHIOS 100g pistachios, crushed 50g breadcrumbs olive oil bunch parsley salt

METHOD Trim the leeks and reserve the green tops. Wash thoroughly, then blanch in salted water for 2 minutes. Transfer to ice-cold water and set aside. Meanwhile, chop the white part of two leeks and gently fry in a little olive oil for 2 minutes, add 2 tablespoons of water. Cook for another 2 minutes and transfer to a bowl. Finely chop the parsley and celery, and mix with the cooked leeks together with a small handful of whole red peppercorns, the pistachios and breadcrumbs. Prepare a baking dish with parchment paper and lay one side of the fillet with the removed skin side facing down. Lightly salt the salmon and spread a generous layer of the filling along the fish. Gently lay the second fillet on top of the filling and press to compact. Lightly salt and wrap the fish with the blanched leek tops. The trick here is to align the midpoint of each leek strip to the centre of the fish, slightly overlapping the strips as you work your way along the whole length of the fillet. Then wrap the strips around the fillet, tucking in the extra length under the fish with a knife. Brush the wrapped salmon with a little olive oil and pop in a preheated oven for 20-25 minutes at 180°C. Serve with boiled potatoes and steamed greens. >> www.nudefoodmalta.com nude food.

39


POACHED PEARS IN VIN SANTO WITH ICECREAM {can also be prepared using Pinot Grigio wine} Serves 4 500ml Vin Santo 375ml water 60g sugar cinnamon sticks

cloves ½ lemon peel fresh sprigs thyme vanilla ice-cream

METHOD Peel the pears paying attention not to break the stems. Using a melon baller, scoop out the blossom end to remove the pips and core of the pears. Slice off a sliver of the pears’ bottom, if pears are wobbly. Set aside. In a pot large enough to hold the pears, add the Vin Santo, water, sugar, lemon peel, cinnamon sticks and cloves. Heat on medium and stir to dissolve the sugar until it reaches a boil. Gently lower the pears in the liquid and simmer for 30 to 40 minutes or until tender. Remove the pears and continue cooking the liquid at a low boil until it reduces and turns into a syrup. Strain the syrup and set aside until needed. To serve, drizzle the syrup over the pears and add a dollop of ice-cream. nf.


food inspiration www.nudefoodmalta.com nude food.

41


SOME KINDA

DIFFERENT A CHRISTMAS DAY BY CHANTELLE CAUCHI Recipes, styling, photography Chantelle Cauchi | @islandeats


Cranberry Orange & Almond French Toast Bake. Recipe on page 099.

www.nudefoodmalta.com nude food.

43


food inspiration

“Happy, happy Christmas, that can win us back to the delusions of our childhood days, recall to the old man the pleasures of his youth, and transport the traveler back to his own fireside and quiet home!� {Charles Dickens}

Herb Tende a Mu Cran Recip 100.


food inspiration

b Crusted Pork erloin with ulled Winenberry Sauce pe on page www.nudefoodmalta.com nude food.

45


White Chocolate GingerbreadCheesecake Truffles. Recipe on page 101.


food inspiration

Oh My Kransecake! Forget making a mere gingerbread house… make a gingerbread tower! Originating from Denmark and Norway, ‘kransecake’ is a towering stack of cookie rings, decorated playfully with royal icing. Here’s how. >>

48

nude food. www.nudefoodmalta.com


640g almond flour 640g powdered sugar 1 tbsp ground ginger 2 tsp ground cinnamon 1 tsp ground cloves ½ tsp ground allspice ½ tsp ground nutmeg 175g egg whites 1 tsp vanilla extract

Serves 15-20 Method In a large bowl, sift the almond flour, powdered sugar, ginger, cinnamon, cloves, allspice, and nutmeg to combine. Transfer to the bowl of an electric mixer fitted with the paddle attachment. Add the egg whites, vanilla, and almond extract and mix on low speed until the mixture is uniformly combined, for about 2-3 minutes. Wrap the dough tightly in plastic wrap, and refrigerate for 1½-2 hours. You can try by hand or use ring moulds if you find them. If using moulds, lightly grease them with butter or nonstick spray and dust lightly with the flour (or cornmeal). When the dough has chilled well, preheat the oven to 200°C. Divide the dough into 6 even pieces. Then divide each piece into three pieces; one small, one medium, and one larger piece from each. If using a ring mould, they don’t need to be exact or perfect in size, as you can always fix them later. If doing it by hand, try to get them as accurate as you can. Take each piece of dough and roll it out on a clean work surface into

¾ tsp almond extract butter or nonstick spray (for

prepping moulds) flour (for prepping moulds) (use cornmeal for gluten-free)

sweets

HERE’S HOW:

royal icing silver nonpareils, for decorating (optional)

a rope/cylinder shape, about 1.21.9cm thick. If the dough is sticking, dust the surface lightly with flour or cornmeal. Place each rope into the prepared mould, following the circle indentations in the mould. Press the dough together firmly where the ends meet to seal. If there’s too much dough, pinch it off and save it to add to another piece if needed. Use the larger ropes for the outer rings on each mould, the medium rope for the middle ring, and the smallest rope for the centre. Repeat until all the dough is used and all the moulds are lined. Transfer the moulds to the heated oven and bake until they go a lightly golden colour, approximately 1012 minutes. Let the cookies cool completely in their moulds. When cooled, carefully remove them. To assemble, pipe a few dots of the royal icing sugar onto a napkin and place the largest ring on top to adhere it to the platter. Pipe dots all around the surface of the ring, and place the next largest ring on top. Continue to place dots and rings, working up to the smallest ring. Serve immediately or keep for up to 3 days. nf.

www.nudefoodmalta.com nude food.

49


gift ideas

5 Great Homemade Christmas Gifts Most people respond to the gift of food in the same way: YES THANK YOU! Nude Food brings you ideas on gifts to include in a homemade hamper. Make the effort... it will be greatly appreciated!

50

nude food. www.nudefoodmalta.com


#1

Peanut Butter Cups

Recipe on page 056.

www.nudefoodmalta.com nude food.

51


gift ideas

#2

Candied Ginger Recipe on page 056.


#3

Roasted Apple Butter Recipe on page 057.

www.nudefoodmalta.com nude food.

53


gift ideas

#4 Nut Butter

Recipe on page 058.

54

nude food. www.nudefoodmalta.com


#5

Ginger Cookies Recipe on page 058.


recipes

edible christmas gift recipes. Spread some of the peanut butter onto the chocolate in each cup, leaving room for the final chocolate layer. Cool the cups again to firm up the peanut butter. Pour some chocolate onto the top of each piece and spread it to the edges. Let sit at room temperature, or covered in the refrigerator. Turn out of the pan when firm.

PEANUT BUTTER CUPS 1 cup peanut butter ¼ tsp salt ½ cup powdered sugar 350g chocolate (dark or milk, according to preference) Method In a small bowl, mix the peanut butter, salt and powdered sugar until firm. Slowly melt the chocolate in a boiler over hot, not boiling, water. (You can also melt it in the microwave set on high for 2 minutes, stirring halfway through the heating time.) Grease small muffin tin cups and spoon some chocolate into each cup, filling halfway. With a spoon, draw the chocolate up the edges of each cup until all sides are coated. Cool in the refrigerator until firm.

56

nude food. www.nudefoodmalta.com

CANDIED GINGER 1½ cups fresh ginger, peeled & thinly sliced super fine sugar Method Place the ginger in a medium, heavybottomed saucepan. Add enough water to cover by 2.5cm. Partially cover the saucepan and bring to a boil over medium-high heat; boil until the ginger is almost cooked through but still slightly al dente, about 1 hour. Drain. Weigh the cooked ginger and return it to


Reduce the heat and continue cooking and stirring until the ginger has crystallised and begins to clump in the middle of the pan. Meanwhile, sprinkle a large rimmed baking sheet with sugar. Pour the crystallised ginger onto the prepared baking sheet and roll in the sugar, separating the pieces. Transfer to a sterilised jar. You can store in a cool place for 3 to 6 months.

Method Preheat the oven to 200°C. Place the cut apples on a large metal roasting pan and cover with ¼ cup of cider and lemon juice. Sprinkle with the brown sugar and salt, and dot with butter.

recipes

saucepan with an equal amount of sugar. Add 2 tablespoons of water, then bring to a boil over medium-high heat, stirring, until the ginger becomes translucent - about 20 minutes.

Roast for 30–35 minutes, or until the apples are very soft and fall apart at the touch of a fork. Remove from the oven and let rest for one minute, then pour the remaining ¾ cup of cider over the pan to deglaze. Transfer the apples and liquid to a large flatbottomed bowl or pot. Mash with a potato masher until the mixture becomes a smooth sauce. Run through a large sieve or food mill to remove any seeds and peels. Stir in the spices, then sweeten and further spice to taste. For a smoother consistency, blend with a food processor or an immersion blender. If a heavier consistency is desired, transfer to a heavy bottom saucepan and cook over low heat, stirring occasionally, until the right consistency is achieved. Once cooled, store in an airtight container in the fridge for up to a week. >>

ROASTED APPLE BUTTER 1.3 kilos granny smith apples, cut into large chunks, cores removed 1 cup cider, divided into ¼ and ¾-cup quantities 7 tbsp dark brown sugar 1 tsp lemon juice 1 pinch kosher salt 2 tbsp unsalted butter, cut into small cubes ½ tsp cinnamon 1 pinch nutmeg 1 pinch cloves

Roasting the apples allows for complex caramelised flavours to develop, and also removes a bit more water. www.nudefoodmalta.com nude food.

57


GINGERBREAD COOKIES

recipes

ALMOND BUTTER 2 cups almonds (plain, raw, no salt) Method Preheat the oven to 175°C. Spread the almonds on a baking sheet and roast for 15 minutes. Be sure to check the almonds after 10 minutes, as some ovens are hotter than others. Pour the roasted almonds in a food processor and let it run for about 5-10 minutes until a smoothy creaminess is achieved. Be patient, as it takes a while for the fibres to break down. At first there will be a dry, course consistency, but this will eventually break down into a smooth, creamy consistency. Give your food processor a break if need be.

6 cups all-purpose flour, plus more for dusting 1 tsp baking soda ½ tsp baking powder 1 cup (2 sticks) unsalted butter, room temperature 1 cup dark-brown sugar, packed 4 tsp ground ginger 4 tsp ground cinnamon 1½ tsp ground cloves 1 tsp finely ground pepper 1½ tsp kosher salt 2 large eggs 1 cup molasses royal Icing, for decorating Method In a large bowl, sift the flour, baking soda, and baking powder together. Set aside. In an electric mixer bowl fitted with the paddle attachment, cream the butter and sugar until it’s light and fluffy. Mix in the spices and salt. Add the eggs and molasses, mixing well. With the machine on low speed, gradually add the flour mixture and beat until combined. Divide the dough into thirds, and wrap each piece of dough in plastic. Chill for at least 1 hour. Preheat the oven to 175°C. Line the baking sheets with nonstick baking mats or parchment paper. Set aside. On a lightly floured work surface, roll out the dough 1/8 inch thick. Cut into different Christmas shapes with cookie cutters (BUTLERS in Sliema has all sorts). Transfer to the prepared baking sheets. Use a sharp point (such as a honed chopstick) to make holes at the top of the cookies so that they can be used as decorations as well as eaten. Bake the cookies until they’re crisp but not darkened, for about 20 minutes. Transfer to a wire rack to let cool completely. Decorate the cooled cookies with Royal Icing. nf.

58

nude food. www.nudefoodmalta.com

D


DRINK Awesomely festive tea cocktails by Shanteo Tea. >>


drink

'tis the season... to drink gorgeously... fa la lah lah la la la

h h h la

60

nude food. www.nudefoodmalta.com


drink

All cocktails + tea infusions by Shanteo Tea Boutique

Dolce Vita Rum + Prosecco To prepare in advance, for every 500ml of rum, use 50g of Shanteo Tea’s Dolce Vita Fruit Infusion. Let the rum infuse for 3 to 5 days (maximum) by keeping in a cool, dry place. Strain the infused rum to remove the fruit infusion leaves and bits, and store the remaining infused rum in a cool, dry place. Prepare the freshly brewed Dolce Vita by steeping for 10 minutes (every serving is 3 teaspoons of fruit infusion per 200ml of water). Place ice cubes in a shaker and pour 1 part of freshly brewed Dolce Vita, 1 part of infusion rum, and 20ml of sugar syrup. Shake well, pour into the glass and top up with Prosecco. >>

www.nudefoodmalta.com nude food.

61


drink 62

nude food. www.nudefoodmalta.com


drink

Hummingbird Rum Steep Shanteo Tea’s Hummingbird tea for 10 minutes (every serving: 3 tsp of fruit infusion per 200ml of water). Let the infusion cool down for 30 to 40 minutes. Add 15 ml of honey or sugar syrup and 20 ml of lemon juice. Prepare crushed ice and mix with 1 teaspoon of caramel sugar in a serving glass. Pour the cooled down Hummingbird infusion into the glass with crushed ice and add 50 ml of rum. >>

www.nudefoodmalta.com nude food.

63


drink

Fruit Emporium Gin

N.B. Preparation of each infusion involves removing leaves from the infusion once allowed time for brewing has passed.

64

nude food. www.nudefoodmalta.com


drink

To prepare in advance, for every 500ml of rum, use 50g of Shanteo Tea’s Fruit Emporium Fruit Infusion. Let the rum infuse for 3 to 5 days (maximum) by keeping in a cool, dry place. Strain the infused rum to remove the fruit infusion leaves and bits, and store the remaining infused rum in a cool, dry place. Prepare the freshly brewed Fruit Emporium by steeping for 10 minutes (every serving should have 3tsp of Fruit Emporium per 200ml of water). Add 20ml of sugar syrup or honey to the freshly brewed infusion. Add ice cubes to the glass, pour 2 parts of freshly brewed infusion and 1 part of the infused rum to the glass. >>

www.nudefoodmalta.com nude food.

65


drink

Rainforest Gin

Prepare Shanteo Tea’s Rainforest herbal infusion by steeping for 8 minutes (3 teaspoons per 200 ml of water). Add 15 ml of honey to the freshly brewed Rainforest. Fill a serving glass with ice cubes, add 20 ml of lemon juice and 50 ml of gin. Add the freshly brewed infusion to the serving glass with ice and other ingredients. >>

66

nude food. www.nudefoodmalta.com


drink www.nudefoodmalta.com nude food.

67


drink

Namaste Alcohol-free

Prepare Namaste rooibos infusion by steeping for 10 minutes (3 teaspoons per 200 ml of water). Add 10 ml of honey and 15 ml of lemon juice to the infusion. Add ice cubes to the glass and pour the infusion.


www.nudefoodmalta.com nude food.

69


patisserie 70 70

nude food. www.nudefoodmalta.com nude food. www.nudefoodmalta.com


patisserie

{ The Pas tr y Pa r k}

They’re doing some very interesting things over there at The Pastry Park in Sliema. This is the small patisserie with big ideas. Get ready for excellence, innovation, taste, taste, and more taste. >> www.nudefoodmalta.com nude food. www.nudefoodmalta.com nude food.

71 71


patisserie

W

hat The Pastry Park is doing is slightly different than other pastry shops locally.

The baking talent is downstairs, while the baristas are upstairs, working together to create knockout products. There are no shortcuts; everything is made from scratch. This means, quality, time and patience go into every detail of this delightful little patisserie. The Pastry Park’s gluten-free products are also made from scratch. ‘Just because it’s gluten free doesn’t mean it can’t be as delicious,’ owner and creator Andrew Caruana says. ‘We love our teas also. And our beautiful sourdough bread. All is made from high quality ingredients, as is all of our other products.’ As part of its concept, the patisserie changes its products regularly. ‘Although certain products may be really good, always ordering the same thing deprives visitors of some other wonderful tastes. If you don’t try new things you’ll never know if you like them more than what you like already!’ >>

72

nude food. www.nudefoodmalta.com


patisserie

{the patisserie}

www.nudefoodmalta.com nude food.

73


patisserie

The Pastry Park’s coffee-making methods are called alternative or drip methods. Some of theme are new such as aeropress or hario v60 - while some of them like Chemex are older then the espresso machine. Andrew Caruana: ‘Filter methods are just different ways of brewing coffee. Something like V60 will give you a clear cup of coffee with a light body and a variety of flavours. In chemex, your coffee will be clear and lighter, but with a lot more flavour from the beans. Usually beans for filter method are also roasted less than beans for the espresso machine.’ >>

74

nude food. www.nudefoodmalta.com


patisserie

{the coffee}

Coffee-making oprocess is called Siphon Coffee...

www.nudefoodmalta.com nude food.

75


patisserie

{the kitchen}

76

nude food. www.nudefoodmalta.com


patisserie

Head Chef Horace Micallef and his team create everything from scratch. Andrew: ‘Horace is the mind behind the pastry. Although his ideas need to go through my testing I give him a big reign over the pastry ideas. His ideas are similar to what I wanted in the beginning. He also works how I always worked, which is producing high quality made from scratch.’ Chef Micallef: ‘There are no shortcuts. We only use very high quality products, both local and foreign. It’s for this reason that I can guarantee quality of pastry.’ >>

www.nudefoodmalta.com nude food.

77


patisserie 78 78

nude food. www.nudefoodmalta.com nude food. www.nudefoodmalta.com


{the creator}

Describe The Pastry Park’s culture. It’s a culture obsessed with quality. Sometimes it’s hard to have such a culture as it takes a lot of time and we go into detail with everything. Looking into those little details is what makes all the difference.  What is the patisserie’s speciality?  Eclairs, filter coffees, and also ‘normal’ espresso-based coffees. We pride ourselves in offering the best quality pastry. We also do some nice sourdough which we sell by order and intend to include at our shop in the very near future. Describe how should the perfect cake be. A mixture of textures and a mixture of tastes that will hit your tastebuds, but at the same time is balanced and not too sweet.  How should the perfect pastry be?  Same as the perfect cake! Not too big in size; just three or four bites of quality stuff.

patisserie

A few years ago Andrew Caruana left his office job to take the Patisserie Course at Le Cordon Bleu in London. After working as a pastry chef at Marcus, Berkeley Hotel and at Sketch in Oxford Circus, he returned to Malta to open The Pastry Park this July, bringing Sliema truly impressive pastries, cakes and coffee. What do a lot of cafés do wrong? Use a commercial roaster who has roasted his coffee ages ago. Not use high quality beans. Buy cakes and pastries ready made from big pastry companies. Try to have everything on a menu. Variety is good but a lot of variety shouldn’t mean less quality. I would prefer a café to have three high quality items and three high quality drinks all made the right way rather than one that has a three page menu with no quality.  Who is your inspiration?  Professionally, I’m most inspired by Head Pastry Chef at Sketch Cristophe Gasper. His eye for detail is amazing and his humbleness and work ethic is something exceptional. Personally, I’m inspired by my parents and my wife. They inspire me to work harder every day. What’s in the pipeline? Chef Horace and I do have some projects in mind, but we’re still in our infancy stages at the Pastry Park. So first and foremost, at the moment, we would like to make our little shop run well. Then in the future we’ll train our staff to grow underneath Horace’s direction with always...an emphasis on quality. >> www.nudefoodmalta.com nude food.

79


patisserie

Recipes Chef Horace Micallef, The Pastry Park Photography & Styling: Nude Food with BUTLERS. THIS RECIPE ON PAGE 104.


p

s

Ra

patisserie

{the recipes}

be

rr y

desserts

Truff l es www.nudefoodmalta.com nude food.

81


patisserie

Mince Pi

82 82

nude food. www.nudefoodmalta.com nude food. www.nudefoodmalta.com


patisserie

ie Eclairs Recipe on page 102. >>

www.nudefoodmalta.com nude food.

83


patisserie

Recipe >> Raspberry and cinnamon cream 200g raspberry purée 1 cinnamon stick 2 egg yolks 50g sugar 1 gelatine leaf 100g butter Red glaze 100g cream 75g sugar 1 gelatine leaf 2g red colour powder Raspberry and cinnamon cream method Place the gelatin in cold water. Bring the raspberry purée and cinnamon stick to the boil. Whisk the egg yolks and sugar by hand. Pour the hot mixture into the yolk mixture. Whisk well and pour it in the sauce pan again, continuing to cook until it’s thickened. Add the soft gelatine. Leave to cool and blend the butter into it. Set aside. Red glaze method Heat up the cream, sugar, and colour. Put the gelatin in cold water until softened. Add it to the mixture. Strain and set aside to cool down. To assemble Make 3 holes in the bottom of éclairs and fill them with the raspberry and cinnamon cream. Dip the éclairs upside down into the red glaze. Decorate with white chocolate and fresh raspberries. >>

food. 8484 nude www.nudefoodmalta.com nude food.www.nudefoodmalta.com


patisserie

Raspberry & Cinnamon Eclairs

85 nudefood. food. 85 www.nudefoodmalta.com nude www.nudefoodmalta.com


patisserie

Special Christmas Cake

"Bake this festive fruit cake in advance of Christmas and feed it regularly with rum, brandy or whisky to build the flavour and keep it moist. Tis the season to be jolly!" 225g butter 225g soft dark brown sugar 280g eggs 300g flour 400g sultanas 420g raisins 120g mixed citrus peel

120g glacĂŠ cherries 20g mixed spice 100g treacle vanilla essence zest & juice 2 oranges zest & juice 2 lemons 320ml brandy

METHOD Put all the fruit into a bowl with the zest and the juice of the orange and brandy. Leave overnight to plump up and absorb the alcohol. Grease a round 20cm cake tin. Line the base and sides with 2 layers of baking parchment. Tie a double layer of brown paper (or newspaper) around the outside of the tin. Reheat the oven to 150°C. Cream the butter and sugar. Beat in the eggs. Fold in the flour and spices, then add the fruit mixture. Spoon the mixture into the the prepared tin. Bake for 3 hours in the preheated oven. Cool in the tin. When room temperature, remove the cake from the tin and wrap in greaseproof paper, then foil for 2-3 weeks (or whenever you need it, but best if at least 1 week). To ice the cake, warm the apricot jam and spread over the cake. Add a layer of marzipan, and finally a layer of sugar paste. Decorate as you wish. nf.


patisserie 87 nudefood. food. 87 www.nudefoodmalta.com nude www.nudefoodmalta.com


recipes

recipes. Butternut Squash Soup Chef James Rizzo

‘A winter classic. A great way to start a meal with its earthy and nutty taste - and really simple to make! The addition of chilli and sage helps to enhance the flavour.’

Serves 4

Method In a large pot, add the oil and place 1 tbsp oil on medium to high heat. Once the 1 whole butternut squash, peeled, oil is hot enough, add the butternut seeds removed & diced squash, onions, carrots and celery. 1 whole onion, peeled & diced 2 cloves of garlic, peeled & Fry for 2 minutes until a nice golden chopped colour is achieved. Add the garlic, 1 carrot whole, peeled & diced chilli flakes, sage and nutmeg, and 1 piece celery stalk, peeled & cook for a further 2 minutes. diced 1 tsp chilli flakes Add the stock and seasoning, bring 3 sage leaves to a boil, and then lower the heat 1 tsp nutmeg slightly. Cook for 20 minutes. 2 litres chicken or vegetable stock pinch of seasoning Check that the butternut squash is soft.

88

nude food. www.nudefoodmalta.com

Once ready, let it cool down for 15 minutes and then blend it thoroughly. Check for seasoning. The flavour should be a nice earthy, nutty taste with a small kick from the chilli and sage. nf.


recipes

Mango, Avocado & Shrimp Cocktail with Lime Aioli Chef James Rizzo

‘This is a different version of the classic prawn cocktail, with lime aioli to give it a bit of a kick, while the mango and avocado develop layers of flavour and texture.’

Serves 6-8 1 whole mango, peeled & diced 2 whole avocados, peeled & sliced 24 prawns, peeled with tail on washed mixed lettuce leaves 1 whole lime, cut in 4 2 cloves garlic, finely chopped 1 lime, zested & squeezed 5 tbsp mayonnaise 1 tsp chilli flakes 2 tsp smoked paprika pinch of seasoning 12 cherry tomatoes, cut in half or quarters depending on size

Method To make the lime aioli, place the mayo, lime zest, half the lime juice, chilli flakes, 1 clove garlic, 1 tsp paprika, and pinch of salt & pepper in a small blender and blend well.

In a salad bowl place the lettuce leaves, fan out the sliced avocado slices, top up with 6 prawns, sprinkle the diced mango around the plate, and garnish with the cherry tomatoes and lime zest. nf.

In a frying pan, heat up a touch of oil, then add the prawns, garlic and 1 tsp of paprika, and a pinch of salt & pepper. Just cook very slightly until the prawns change colour, as they will keep on cooking. Let them cool down and then mix with the lime aioli.

www.nudefoodmalta.com nude food.

89


recipes

Turkey Roulade with Zesty Bread Sauce Chef James Rizzo

‘Eating turkey every Christmas can get boring, so why not give it a boost and make the humble bird into an amazing dish? I stuffed this trukey with fresh herbs, mushrooms and gammon to get a nice rich flavour going, then pimped up the bread sauce with some lime zest and nutmeg to give it a slight citric and spicy hit. Also, this saves time on roasting a whole turkey and basting it for hours.’

Serves 6-8 4 pieces turkey breast 250g button mushrooms, diced in small cubes 4 thin slices gammon, diced 1 whole onion, finely chopped 2 cloves, finely chopped half celery stalk, finely chopped 50g butter 150g breadcrumbs 3 sage leaves, chopped 2 thyme twigs, leaves removed from stalk seasoning (salt & pepper) For the bread sauce 1 whole onion 2 bay leaves 6 cloves 1 nutmeg, freshly grated 750 ml milk 1 lime, zested & juiced 500 ml cream 50g butter 1 ciabatta, crust removed seasoning (salt & pepper) 1 tsp paprika

90

nude food. www.nudefoodmalta.com

Bread sauce method Stud the onion with the cloves, and place it with the bay leaves, milk, and a few grates of fresh nutmeg (not too much as it is very strong) and place in a small pot. Place on the heat and once nearly boiling, turn down the heat and let simmer for 20 minutes. Strain the liquid keeping it aside and discarding the rest of the items. Place the milk back on heat, then add the cream, lime zest, bread with crust removed, and season. Do not let it boil, just stir until a nice thick consistency is achieved. Set aside and let it cool down for 5 minutes. Add 1 tablespoon of lime juice and the paprika, and mix well. Taste for seasoning. If you want a looser sauce you can add more milk. Filling method In a frying pan, warm up the butter and a bit of oil, then add the onions, garlic, mushrooms, celery, and sage. Cook until the onions are a nice golden brown colour and the mushrooms are cooked (around 2 to 3 minutes). Season and add the breadcrumbs. Mix well. The texture should be a bit like a paste, but not dry.

Roulade method On a clean flat surface or chopping board, place the turkey breast as flat as possible. Place a layer of cling film on top and with a kitchen hammer (or any hard flat surfaced utensil) batter the breast to flatten it as much as possible without breaking the meat. It should double by half the size. Remove the cling film, place a new layer of cling film underneath the turkey, place a quarter of the filling on the breast, and spread it out, leaving the edges clear. Roll up the breast with the cling film forming a cylinder, tightening the edges. Roll up the roulade in a layer of kitchen foil and tighten the edges. Repeat for the remaining 3 turkey breasts. In a large pot with boiling water place the breasts and simmer down the water to let cook for 20 minutes. Remove from the water and let it cool down for at least 30 minutes before opening so that the meat would have set. Place the bread sauce on a large round plate, then add the turkey breast and garnish accordingly. nf.


Chef James Rizzo

recipes

Roasted Root Vegetables “From my experience of Christmas, the only thing no one touches is the Brussel sprouts, so I’m changing this with some lovely root vegetables (which are also in season for Christmas time). Sweet potatoes, beets, parsnips and squash all make for some lovely textures, flavours and colours - from sweet to nutty to earthy. Comfort feel good food at its best...”

Serves 6-8 1 sweet potato, peeled & cut in chunky batons 1 parsnip, peeled & cut in chunky batons ½ butternut squash, peeled, deseeded & cut in batons 1 golden beetroot, peeled & cut in wedges 1 red beetroot, peeled & cut in wedges 1 sprig fresh rosemary 1 tbsp rock salt 4 thyme sprigs 3 tbsp vegetable oil 6 cloves garlic

Method Place the beetroot under running water to remove excess colour so that it won’t seep through. Place the beets in a pot of water, bring to a boil and boil for 15 minutes. Drain and run through cold water. Prepare two trays with baking paper and in one bowl add the sweet potato, parsnip and butternut squash, and mix with half of the garlic, salt, rosemary, oil and thyme. Place in one tray spreading them well. Mix the remaining ingredients with the cooked beets and place in another tray.

Place in a pre-heated oven of 180°C and cook for 20 minutes, turning over once to ensure thorough cooking. Once ready let them rest and then you can mix them before serving. Beets are best cooked separate from the other vegetables due to their colour seepage. nf. * ‘It’s not a given that you’ll find them at all the below places, but I recommend looking for golden beetroot at Arkadia Supermarket (Paceville), Pama supermarket (Mosta), Jimmy Vella (Mellieha) or Mafimex (Ta Qali).’

www.nudefoodmalta.com nude food.

91


recipes

Smashed Potatoes with Caramelised Shallots Chef James Rizzo

‘As much as we all love roast potatoes, as per Christmas tradition, lets give potatoes some love and change them a bit. Smashed but not purĂŠed, some cream and butter to make it a tad bit decadent, and the addition of the caramelised shallots takes these potatoes to a new level of flavour.’

Serves 6-8 6 large potatoes, peeled & cut in 4 each 1 tsp rock salt salt & pepper 5 shallots, peeled & diced in small cubes 1 tbsp oil 2 tbsp sugar 200 ml cream 150g butter pinch nutmeg, freshly grated

92

92

nude food. www.nudefoodmalta.com

Method In a large pot place the potatoes, cover with water, add some rock salt and boil for 15 minutes or until tender. In the meantime, warm up the oil in a frying pan, add the shallots and cook on medium heat for 5 minutes. Add the sugar and cook for another 3 minutes. Set aside. Drain the potatoes, place back in the pot on low heat and cook for a further minute to remove the excess moisture from the potatoes. Add the cream, butter, nutmeg, salt and pepper, and mash well. Add the cooked shallots, mix well and serve. nf.


recipes

Eggnog Tart with Cranberry Coulis Chef James Rizzo

‘Let’s face it - after eating so much food for Christmas lunch we still crave something sweet, so how about something light, yet tasty and flavourful? Eggnog is a traditional Christmas drink, so use it to turn it into a lovely tart with some sweet and sour cranberry coulis.’

Serves 6-8 Pastry 1½ cups all-purpose flour 1 tbsp sugar pinch salt 150g unsalted butter, cut into small pieces 2 tbsp vegetable shortening (if not available, add 50g more butter) 2-4 tbsp dark chocolate, melted Filling 6 egg yolks ½ cup rum 3 cups cream 6 tbsp sugar 1 tsp vanilla extract 1 tsp gelatine powder Coulis 200g dried cranberries 100g sugar

Crust method Preheat the oven to 210°C. Sift the flour, sugar, and salt together in a mixing bowl. Use a pastry cutter or 2 table knives to work the butter and shortening into the flour mixture until it resembles coarse meal. Add up to 5 tablespoons of ice water, stirring the dough with a fork until it holds together. Form the dough into a ball, wrap in plastic, and refrigerate for 30 minutes. Roll out the dough on a lightly floured surface and cut into circles. Fit the dough, without stretching it, into a tart mould tray, then prick the bottom lightly with a fork. Line the dough with foil, then add dried beans for weights. Bake for 10 minutes, then remove the foil and beans and bake for another 2–5 minutes. Brush the bottom and sides with chocolate. Set aside to let cool. Coulis method Soak the dried cranberries in water and let them hydrate well. In a pot add the water and cranberries and bring to a boil. Add 100 grams of

sugar and leave on low heat until the liquid is completely reduced, but ensuring some is left. Remove from the heat, then blend well. If the coulis is too runny just add ½ teaspoon of gelatine powder and blend well. Filling method In a bain-marie (a metal bowl on top of a pot with hot water) place 2 cups of the cream, 4 tablespoons of the sugar, rum, and vanilla together over medium heat. Cook, stirring often, until bubbles appear around edge of the cream, for about 20 minutes. Meanwhile, whisk the egg yolks in a mixing bowl until they’re pale yellow. Continue whisking while adding ½ cup of the hot cream mixture, then pour the yolk mixture into the cream mixture in the bain-marie, stirring with a wooden spoon. Add the gelatine powder and stir to dissolve. Set aside to let cool, then strain filling into a tart shell and refrigerate until set, for about 4 hours. nf.

www.nudefoodmalta.com nude food.

93


recipes

Spatchcocked + Braise-Roasted Herb Butter Turkey ‘By spatchcocking the turkey, you’re allowing it to cook evenly, resulting in it being much more succulent. The only drawback here is that the turkey’s wingspand extends quite far when stretched out - so if you don’t have a large oven, it can prove problematic. An alternative is to place the turkey directly on the grill and allow the juices to fall into the pan below. You can cook a 6 kilo turkey in a 35cm x 50cm x 8cm roasting pan. This will need to cook for about 2 hours and 15 minutes.’

Serves 10-12 1 x 6 kilo turkey sea salt 6 tbsp unsalted butter 1 tbsp fennel seeds zest 1 small lemon 2 tbsp fresh thyme leaves 1 tbsp fresh rosemary, minced 10 cracks black pepper 1 onion 1 green apple 1 fennel bulb 1 carrot 1 cup apple cider 1 cup turkey stock (vegetable or chicken stock also works well) Method A day before you plan to cook the turkey, spatchcock it. If you can get the butcher to do this for you, it’s best, but if not, you can manage

94

nude food. www.nudefoodmalta.com

with a bread knife and kitchen scissors. After it’s spatchcocked, rinse the turkey well and pat it very dry. Salt the turkey all over with 2 tablespoons of sea salt. Lay the bird flat (breast side up) on a baking sheet. Cover it loosely with cling film, and move it to the bottom shelf of the refrigerator. 8 hours before you plan to cook the turkey, process 1 tablespoon of sea salt, the fennel seeds, the lemon zest, the thyme leaves, the rosemary, and the black pepper in a food processor for about 30 seconds. Mix the spice-and-herb blend with the softened butter. Rub the seasoned butter all under the skin of the turkey, making sure to get into every corner. To dry out the skin a little, place the turkey back into the fridge uncovered.

1 hour before you plan to cook the turkey, remove it from the fridge. 30 minutes before you plan to cook the turkey, turn on the oven to 220°C. Dice the onion, the green apple, the fennel bulb, and the carrot. Scatter the vegetables inside the bottom of the roasting pan you’ll be using. Meanwhile, bring the apple cider, the turkey stock, and 1 cup of water to a simmer, and then add that to the roasting pan. Move the turkey (breast side-up) into the roasting pan, on top of the vegetables, cider, and stock. Move the turkey into the oven to roast. As a general rule, cook the turkey for 25 minutes per kilo. Cook until the internal temperature of a turkey leg reaches 75°C, and then let the turkey rest, uncovered, for roughly 1 hour. nf.


recipes

Kale, Cabbage, & Brussels Sprout Salad ‘This is an extremely yummy superfood salad that brings a fresh, crisp element to the traditional Christmas table. Chop everything roughly the same size, as small or large as you desire.’

Serves 8-10 ½ kilo kale, chopped in small squares ½ kilo brussels sprouts, chopped in small squares ½ kilo green cabbage, chopped in small squares 1 tbsp sugar 1½ tsp kosher salt Dressing 2 tbsp + 2 tsp red wine vinegar 2 tsp whole grain mustard 1 tsp salt ¼ cup dark brown sugar 1 tbsp Worcestershire sauce 1 cup olive oil 1 tbsp sesame oil, 1 tbsp toasted sesame seeds

Salad method Place all of the chopped vegetables in a large bowl, add the sugar and salt, and massage the greens slightly until they no longer feel raw. If you can, try to do this a few hours ahead of time, as it’ll improve the salad, but it’s not totally necessary. The salad can sit in the fridge for up to 2 or 3 days. It will lose water, so be sure to drain before continuing on.

Dressing method Combine the vinegar, mustard, salt, sugar, and Worcestershire sauce in a blender, and blend until everything is well combined. Slowly stream in the olive oil, and then the sesame oil. To serve Dress the salad right before it’s going to be eaten. Add the dressing to the greens, a few spoonfuls at a time so that it doesn’t end up soggy (no need to use it all). Fold in the sesame seeds and serve. nf.

www.nudefoodmalta.com nude food.

95


recipes

Pear, Brandy & Walnut Forest Berry Sauce ‘An alternative to the usual cranberry sauce, the stark bitterness here is replaced by a more subtle one and a different kind of sweetness brought in by the pear, while the brandy adds a silky richness.’

Serves 6-8 1/3 cup, plus 2-3 tbsp brandy, divided water 2 cinnamon sticks, each broken in half 8 black peppercorns 350g fresh or frozen mixed forest berries ¼ cup packed light brown sugar 2 medium pears, peeled ½ cup walnuts, chopped, toasted and divided

96

nude food. www.nudefoodmalta.com

Method Pour 1/3 cup of brandy into a liquid measuring cup and add enough water to reach ½ cup of liquid. Set aside. Place the broken cinnamon sticks and peppercorns in the centre of a small piece of cheesecloth or large tea bag and tie closed using kitchen string. In a medium saucepan, combine the berries and brown sugar and the cinnamon-pepper bundle. Grate the pears into the saucepan. Stir in the brandy-water mixture. Over a high heat, bring the berry

mixture to a boil, then reduce the heat to medium and cook for 10-12 minutes, or until the berries have somewhat dissolved and the mixture has combined, stirring occasionally. Remove from the heat. Stir in 2 to 3 tablespoons of brandy, then let cool. Remove and discard the cinnamon bundle. Stir in 7 tablespoons of toasted walnuts. Transfer the mixture to a small serving bowl, then sprinkle with the remaining walnuts to serve. nf.


recipes

Mushroom & Roasted Garlic Gravy ‘You can use a wide variety of different dried mushrooms for this gravy subtly flavoured with roasted garlic. This gravy goes quickly so definitely make extra if you’re more than eight.’

Serves 6-8 1 small garlic head olive oil 20g dried mushrooms (doesn’t matter which kind) 2 cups shitake or wild mushrooms, caps thinly sliced 2 cups chicken or turkey stock pinch fennel seeds, finely ground 3 tbsp fat from chicken or turkey roasting pan (butter can be substituted) + 1 tbsp for sautéing 3 tbsp flour salt & pepper

Method Roast the garlic by peeling off some of the outer layers of the papery skin, and leaving all of the cloves still encased in a layer of skin. Place it on a piece of foil, and drizzle with a little olive oil and a pinch of salt. Wrap the foil tightly and bake in the oven at 150°C for 1 hour. Let cool and then squeeze the garlic into a bowl. You should end up with roughly 1½ tablespoons. Pour 1 cup of boiling water over the dried mushrooms in a bowl. Cover with cling film and let sit for 20 minutes or so until soft. Remove the mushrooms from the soaking liquid and chop finely. Reserve the mushroom soaking liquid, pouring all of it except for

the very bottom with the debris into a 4 cup liquid measuring cup. Pour 3 tablespoons of the fat or butter into the measuring cup. Add enough stock so that you have 3½ cups. Place some fat in a medium saucepan over medium high heat. Sauté the fresh mushrooms until soft, for about 4 minutes. Add the fennel seeds and reconstituted dried mushrooms, mushroom soaking liquid and sauté for 1-2 minutes. Add the roasted garlic and mix in for 30 seconds. Add the flour and stir for a minute and a half. Slowly bring to the boil and whisk frequently for the next 15 or so minutes until thickened up nicely. nf.

www.nudefoodmalta.com nude food.

97


recipes

Garlic-Garlic Mashed Potatoes with Thyme ‘This mashed potato has some serious garlic power, so a warning: don’t serve with anything delicate such as fish, as it will completely dominate the dish. It’s meant to be served with more traditional Christmas meats where it can complement, rather than command.’

Serves 4-6 1.4 kilos potatoes, peeled and cut into 1.2cm pieces 8 tbsp butter, divided 10 cloves garlic, peeled & finely minced 100g goat’s cheese ½ cup Parmesan cheese, finely grated heavy cream or milk, as needed salt & pepper to taste 1/3 cup shallots, finely chopped thyme for garnish (optional)

Recipe on page ??? 98

nude food. www.nudefoodmalta.com

Method Pre-heat the oven to 190°C. Boil the chopped potatoes until tender, for about 15-18 minutes. While the potatoes are cooking, melt 6 tablespoons of the butter in a small sauté pan. Add the garlic and cook gently over low heat. Be sure not to let the garlic brown or burn, but instead mellow out the garlic so that you infuse the butter with flavour. Once the potatoes are boiled and drained, transfer them to a large bowl. Pour the butter and garlic over the still warm potatoes and mash well. As soon as incorporated, add the cheeses, working them into the mixture.

Add as much cream or milk (depending on your personal preference) as you need to get the consistency you like. Add salt and pepper to taste. Stir in the chopped shallots. Pour the mashed potatoes into a baking dish and dot the top with the remaining 2 tablespoons of butter. Cook in the pre-heated oven for about 20 minutes, until the top slightly browns and gains a crust. Garnish with fresh thyme leaves, if desired. nf.


recipes

Cranberry Orange & Almond French Toast Bake Home Cook Chantelle Cauchi Serves 4 1 loaf bread, thickly sliced (preferably sandwich/ brioche) 4 eggs 2 cups milk ½ tsp vanilla extract 1 tsp almond extract zest 1 orange ¼ cup sugar + 1 tbsp 1 tsp cinnamon 1 cup sliced almonds 1 cup cranberries honey, to serve

Method Slice the loaf of bread into thick slices and place, overlapping, in a casserole dish. In a large bowl, whisk together the eggs, milk, vanilla and almond extract, orange zest, cinnamon and ¼ cup sugar until combined. Pour the mixture slowly and evenly over the bread. Top with the sliced almonds and cranberries, cover with plastic wrap and let rest in the fridge overnight. The next day, preheat the oven to 170°C. Sprinkle the remaining tablespoon of sugar over the top of the bread and bake for 35-40 minutes, until golden brown and all the liquid has been absorbed. Serve with honey and extra berries. nf.

www.nudefoodmalta.com nude food.

99


recipes

Herb Crusted Pork Tenderloin with a Mulled WineCranberry Sauce Home Cook Chantelle Cauchi Serves 4 Pork 1 pork tenderloin 1 tbsp olive oil 1 tbsp dijon mustard 3 garlic cloves, minced 4 tbsp dried herb mix 1 cup fresh parsley, chopped salt & pepper, to taste Sauce 3 cups cranberries, washed 1¼ cup red wine 1 orange peel ½ tsp ground cinnamon 1/8 tsp ground cloves 1/8 tsp ground nutmeg 1/3 cup brown sugar

Method Pre-heat the oven to 170°C and line a baking tray with foil. In a small bowl, mix together the Dijon mustard and minced garlic. Season the tenderloin with olive oil, salt and pepper. Brush the Dijon-garlic mixture evenly over the entire tenderloin. Coat the entire tenderloin with the dry herb mix and fresh chopped parsley, pressing down to make sure the mixture sticks. Transfer to the oven and cook for 30-35 minutes, turning once halfway through cooking time. While the pork is cooking, add all the sauce ingredients into a pot and bring to a boil. Then turn the heat to low and allow to simmer for 20 minutes, until the cranberries have popped and the mixture has thickened. Take off the heat and allow to cool. When the pork is done, transfer to a chopping board and allow to rest for 10 minutes. Slice and serve with cranberry sauce. nf.

100 nude food. www.nudefoodmalta.com


recipes

White Chocolate GingerbreadCheesecake Truffles Home Cook Chantelle Cauchi Serves 4 170g ginger cookies (makes 3 cups crumbs) 200g cream cheese, room temperature 1 tsp allspice 200g white chocolate sprinkles, to top

Method Line a baking tray with parchment paper. By hand or using a food processor, crush the ginger cookies until you have very fine crumbs. Add the cream cheese and allspice to the crumbs and mix until the cream cheese is fully incorporated and the mixture resembles a dough. Roll 1 tablespoon of the dough in your hands to create a ball, and place on parchment paper. Repeat for the remaining dough, then freeze the truffles for an hour. Melt the white chocolate over a double-boiler, then dip each truffle into the white chocolate to coat it. Place back on the parchment paper, immediately decorate with sprinkles and refrigerate until the chocolate has set, for about 20 minutes. nf.

www.nudefoodmalta.com nude food.

101


recipes

Mince Pie Eclairs Chef Horace Micallef, The Pastry Park Pastry cream 1 litre milk 1 vanilla pod 200g sugar 80g cornflour 100g egg yolks

Pastry cream method Bring the milk with the vanilla pod to the boil. Whisk the cornflour and sugar by hand. Add a little bit of the milk mixture to the egg mixture and whisk well. Pour back into the pan and continue to cook until it boils. Pour in a bowl and set aside to cool down.

Caramelised apple & raisins in brandy 1 apple, cut in cubes 50g raisins 20g sugar 5g orange zest 5g lemon zest 3g cinnamon powder 3g ground nutmeg 50g brandy

Caramelised apple and raisins in brandy method Melt the sugar. Add all the ingredients except the brandy. Cook until it’s a caramel colour, then add the brandy and cook for 2 minutes. Remove from the pan and set aside.

Brandy Crème Mousseline 200g vanilla pastry cream 100g soft butter 40g brandy

Sweet pastry dough method Beat the butter and sugar well. Add the eggs and then the flour. Set aside in the fridge, then grate and shape it in a rectangular shape. Bake it at 170°C for 20 minutes. Set aside to cool down.

Sweet pastry dough 100g butter 100g sugar 4 whole eggs 150g flour

102 nude food. www.nudefoodmalta.com

Brandy crème mousseline method Place all the ingredients in a mixing bowl and beat well. Set aside.

To assemble all Cut the top of the éclair and fill it with pastry cream and the caramelised apple mixture. With a star nozzle, pipe the mousseline cream on top, as well as place the sweet pastry. Dust with icing sugar. nf.


recipes

Raspberry & Cinnamon Eclairs Chef Horace Micallef, The Pastry Park Raspberry & cinnamon cream 200g raspberry purée 1 cinnamon stick 2 egg yolks 50g sugar 1 gelatine leaf 100g butter Red glaze 100g cream 75g sugar 1 gelatine leaf 2g red colour powder

Raspberry & cinnamon cream method Put the gelatine in cold water. Bring the raspberry purée and cinnamon stick to a boil. Whisk the yolks and sugar by hand. Pour the hot mixture into the yolks mixture. Whisk well and pour again in the sauce pan, then continue to cook until it’s thickened. Add the soft gelatine. Leave to cool and blend the butter in it. Set aside. Red glaze method Heat up the cream, sugar, and colour. Put the gelatine in cold water until softened. Add it to the mixture. Strain and set aside to cool down. To assemble Make 3 holes in the bottom of the éclairs and fill them with raspberry and cinnamon cream. Dip the éclair upside down into the red glaze. Decorate with chocolate and fresh raspberry. nf.

www.nudefoodmalta.com nude food. 103


recipes

Raspberry Truffles Chef Horace Micallef, The Pastry Park 100g raspberry purĂŠe 50g cream 10g glucose 200g dark chocolate c.s dark chocolate for coating c.s cocoa powder for coating

Method Heat up the raspberry purĂŠe, cream and glucose. Pour over the chocolate and blend well. Set aside for 12 hours at room temperature. After 12 hours, weigh out 10g pieces, roll them nicely into balls and place them in the fridge for 30 minutes. Prepare a tray with cocoa powder and melt the chocolate. Dip each truffle in the chocolate and then drop them in the cocoa powder. Shake well and set aside for 30 minutes to harden. When done, place them in a box at room temperature. nf.

104 nude food. www.nudefoodmalta.com


recipes

Special Christmas Cake Chef Horace Micallef, The Pastry Park 225g butter 225g soft dark brown sugar 280g eggs 300g flour 400g sultanas 420g raisins 120g mixed citrus peel 120g glacĂŠ cherries 20g mixed spice 100g treacle vanilla essence zest & juice 2 oranges zest & juice 2 lemons 320ml brandy

Method Put all the fruit into a bowl with the zest and the juice of the orange and brandy. Leave overnight to plump up and absorb the alcohol. Grease a round 20cm cake tin. Line the base and sides with 2 layers of baking parchment. Tie a double layer of brown paper (or newspaper) around the outside of the tin. Pre-heat the oven to 150°C. Cream the butter and sugar. Beat in the eggs. Fold in the flour and spices, then add the fruit mixture. Spoon the mixture into the the prepared tin. Bake for 3 hours in the pre-heated oven. Cool in the tin. When room temperature, remove the cake from the tin and wrap in greaseproof paper, then foil for 2-3 weeks (or whenever you need it, but best if for at least 1 week). To ice the cake, warm the apricot jam and spread over the cake. Add a layer of marzipan, and finally a layer of sugar paste. Decorate as you wish. nf.

www.nudefoodmalta.com nude food. 105


Nude Food December 17 Issue  

Get Christmassed up with this issue's delicious Christmas food menus and ideas, amazing edible gift inspiration and exotic festive drinks.

Nude Food December 17 Issue  

Get Christmassed up with this issue's delicious Christmas food menus and ideas, amazing edible gift inspiration and exotic festive drinks.