Today ISSUE NUMBER 22 • July 2013
€2.00 where sold
Seasonal sweets with Charlie Fabre Pippa Mattei makes cool, refreshing ice-creams Mexican treats fit for a fiesta OVER
25ES
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RECIP INSIDE
Maya Beach is the perfect place to sit back and relax while you sip on a delightful cocktail or enjoy a heavenly meal right by the water’s edge. The menu offers a vast selection of pizza, pasta, grills and snacks. One may choose to spend a day soaking up the sun on our sun beds while having a lip licking ice cream right from our ice-cream parlour. Maya Beach is also the ideal venue for Hen Parties – Bachelor Parties – Birthday Parties – Private Parties and Weddings
Tunny Net Complex Open Daily 9 am till late www.tunnynet.com Join us on Facebook Tel: 21521332 Mob: 99470665 Email: dspiteri@seabankhotel.com
July 2013
gourmet today
3 Homecooks get on the barbeque 11 Pippa Mattei makes some delicious icecream 15 Make your own barbeque sauce 17 Get some delicious homemade desserts from The Big Bake by Charlie 21 A great barbeque alternative 26 Some great cooking ideas with Cisk 31 Celebrate summer with a Mexican fiesta 41 Escape to paradise at Essence 38 Fresh barbeque ideas 44 Make the summer a white Bordeaux summer 48 Recipe list
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Editor’s note Summer has arrived and though temperatures are not as high as we would expect in July, our eating habits have still changed to adapt to the summer months. More outdoor dining means better use of the barbeque. Our homecooks get outdoors and make use of the barbeque – a grilled halloumi cheese starter that will keep your vegetarian guests happy and a barbequed scabbard fish – an underappreciated local fish that has avoided the fish farms so far. To go with barbequed meats, Pippa Mattei lets us in on her homemade barbeque sauce recipe. Though really simple to make your guests will be impressed that you have even gone through the trouble of making your own sauces. Summer dining does not only have to be about barbeques, Michael Diacono prepares an easy meal to entertain guests without getting smoked out over a hot barbeque while also leaving you plenty of time to enjoy your guests’ company. Summer time is the season for ice-cream and though there are tonnes of good brands around, nothing compares to homemade ice-cream. Invest in an ice-cream machine and you’ll never eat another store-bought ice-cream again. We hope you enjoy this issue of Gourmet Today and look forward to your comments and suggestions.
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Bon appétit!
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Under the Tuscan Sun competition winner
Congratulations to Doreen Vassallo Grant of Ta’ Xbiex who won the Under the Tuscan Sun competition. She is off to Tuscany to stay at Villa Cassia and embark on a Tuscan cuisine course with Paolo Teverini. We wish her the best of luck.
Published by:
Vjal ir-Riħan, San Ġwann SGN 9016 Malta Tel: +356 2138 2741 Fax: +356 2138 1992 www.maltatoday.com.mt
Paolo Teverini
Managing Editor: Saviour Balzan Editor: Rachel Zammit Cutajar gourmet@mediatoday.com.mt
Design: Kevin Grech Photography: Ray Attard Head of sales: Adriana Farrugia Contact for advertising: Chris Sacco – 21382741 ext: 122
Cover: Charlie Fabre Cover photo by Ray Attard Printed at: Print It Printing Services
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gourmet today
HOME COOKS
Summer time means we spend more time outdoors and the barbeque is the best place for cooking, but we all too often get stuck cooking the same bits of meat without much creativity. Gaby Holland grills some halloumi cheese and serves it with a bright and refreshing melon and grape salad. Janet Grech makes use of an unfarmed, local fish – the scabbard fish – in some creative rolls and Sandra Dimech winds the meal down with a limoncello soaked sponge cake with a ricotta filling and glace icing.
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photography by Ray Attard
July 2013
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July 2013
gourmet today
HOM
E CO 5 OKS
Barbequed halloumi cheese with melon and grape salad Serves 6 as a starter
Ingredients • • • •
2½ packs halloumi cheese 12 slices baguette Olive oil for brushing Large bunch of rocket leaves or beet leaves
Salad • • • • • • •
1 small honeydew melon peeled, seeded and diced Bunch of seedless grapes, cut in half ½ cucumber, peeled and diced 2 spring onions, finely chopped 1 red bell pepper, diced 100g walnuts, chopped Large bunch mint leaves
Dressing • • • • •
Extra virgin olive oil 1 lemon, juice only 2 tsp honey Small chilli, minced Salt and pepper
Method
1. Prepare the salad in advance since the halloumi cheese is best served immediately after being cooked. 2. Place all the salad ingredients in a large bowl. 3. Whisk up the dressing ingredients and add to the salad just before serving. 4. Pre-heat your indoor or outdoor grill to medium heat. 5. Cut 4 – 5 slices from each piece of cheese and brush lightly with olive oil. 6. Do the same with the bread. 7. Grill bread and cheese on barbeque turning over once (using a metal spatula) after 3 mins or when grill marks appear on cheese. 8. Place salad leaves in the centre of your plate, top with a couple of grilled halloumi slices and surround with fruity salad. 9. Drizzle dressing over salad and cheese. 10. Serve with a couple of slices of grilled bread.
Suggested wine: Masi Modello delle Venezie bianco Quality Masi wine in a modern and original style from the Venetian regions made with Pinot Grigio. Made from indigenous grapes grown on the Tenute Stra’ del Milione in Friuli, the result is a young and innovative wine suitable for all tastes and any occasion. Modello Bianco is rich and fruity, with an attractive and typical minerality.
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July 2013
HOM
gourmet today
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E CO
Barbequed scabbard fish wheels
OKS
The scabbard fish (cinturin in Maltese) is a typically Mediterranean fish that is underappreciated in Maltese cuisine. Besides being subtle in flavour and almost boneless – save for the central spinal bone – the scabbard fish is wild, not farmed, and is extremely cheap and widely available. Ingredients • • • • • • • •
1kg filleted scabbard fish ½ cup breadcrumbs ¼ cup Parmesan, grated 1 tbsp capers, chopped 1 clove garlic Handful oregano, fresh Salt and pepper Olive oil
Method
1. Marinate the fillets in the oil, oregano, capers, salt and pepper and stand them in it for an hour. 2. Shape the fillets into wheels placing wet kebab sticks in random places to keep it together on the outside. 3. Beat an egg yolk lightly and brush the top of the fish with the egg. 4. Mix the Parmesan and breadcrumbs and sprinkle on top of the fish wheel. 5. Allow to set in the fridge for a few mins. 6. Barbeque the wheels over a hot barbeque for 3 to 4 mins on each side.
Barbequed potatoes and veggies Ingredients • • • • • • •
2 large potatoes 1 aubergine soaked water and salt 2 courgettes 2 red peppers 2 yellow peppers 4 cloves garlic Baby tomatoes on the vine
Marinade • • •
½ orange, juice only Olive oil 1 tbsp Dijon mustard
Method
1. Par-boil the potatoes and cover in butter. 2. Slice all the vegetables – except the tomatoes – into thick slices and brush them with the whisked ingredients of the marinade. 3. Brush the tomatoes with olive oil. 4. Place on a hot barbeque until tender.
Suggested wine: 35° South Sauvignon blanc A very intense and elegant wine, with outstanding tropical fruit and grapefruit aromas, combined with fresh and mineral aromas. This is a very fruitful wine, with an appealing acidity ideally suited to shellfish and salads, or to enjoy as aperitif.
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July 2013
Lemon ricotta cake
gourmet today
HOM
E CO 9 OKS
Ingredients Sponge cake • • • • •
6 eggs, room temperature 150g caster sugar 150 plain flour, sifted 1 lemon, grated zest only 8 tbsp limoncello
Ricotta cream: • • • •
750g ricotta 250ml fresh cream 200g caster sugar 1½ teaspoons vanilla extract
Glace Icing • •
400g icing sugar, sifted 4 to 5 tbsp fresh lemon juice
Method
1. For the sponge cake, beat the eggs and sugar until thick and creamy, about 5 mins with electric beater. 2. Add the lemon zest. 3. Carefully fold in the sifted flour so that mixture does not collapse. 4. Pour mixture into a greased 23cm spring form cake tin and bake in a preheated oven 180°C for about 25 to 30 mins until the cake springs back when pressed with a fingertip. 5. Leave in pan to cool and invert onto a wire rack and slice into two layers when the cake is completely cool. 6. Line a 23cm spring form pan with cling film, leaving an overlap. 7. Place one sponge cake disc on bottom of cake tin and sprinkle liberally with limoncello. 8. To make the icotta cream, beat ricotta with sugar until smooth, add cream and vanilla and beat again until thick. 9. Put ricotta mixture on sponge cake, smoothen it and cover it with remaining sponge cake, sprinkled with limoncello . 10. Fold the cling film over the cake, cover it and refrigerate overnight 11. Remove cling film and place on serving dish. 12. For the glace icing, sift the icing sugar into a bowl, gradually add enough lemon juice to get a smooth icing. 13. Pour over the top of the cake and let it run over the edge . 14. Refrigerate until serving. The sponge cake can be sliced into 3 discs and made into a three layer cake.
Restaurant opening hours: Lunch 12:30 - 14:00 Dinner 18:30 till late Pretty Bay, Birzebbuga BBG 2063, Malta Tel: (356) 21 651256, 21 651499, 21 651493 'BY t & .BJM TFBIPUFM!NBMUBOFU OFU 8FC XXX TFBCSFF[FIPUFMNBMUB DPN
One of the most popular Thai cuisine chains, Blue Elephant is a favourite for food lovers with an authentic taste and promotion of Thai culture. The environment is just as special: stylishly decorated, you can dine amid an oasis of waterfalls, luscious greenery and tropical flowers. Whether you want an intimate meal, a family outing, or a private room for a special celebration, we will make it an unforgettable experience. For more information please call us on 21 383 383 or visit hiltonmaltahotel.com
July 2013
gourmet today
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Perfect summer refreshment
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photography by ray attard
What could be nicer on a hot summer’s day than a bowl of delicious homemade ice-cream? Here are a few of my favourite recipes, simple to make and a treat to have in your freezer, ready to take out at any given time.
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Custard based ice-creams The first basic type of ice-cream is made with eggs and cream. Once your custard is made, first chill it, then add the chosen flavours and cream, churn until firm, put into suitable containers and freeze. If you don’t have an ice-cream churner, put prepared ice-cream into a shallow container, place in the freezer and freeze until it starts to firm up. Take out of freezer and mash with a fork. Repeat this process several times, and when it reaches the right consistency, leave in the freezer until needed.
Perfect parfaits
ice-cream, which is made A parfait is another classic type of . The mixture is then yolks by pouring hot syrup over egg is stirred in. uring flavo any and m crea re cooled, befo
Coffee parfait Makes 700ml
Ingredients • • • •
July 2013
gourmet today
75g sugar 4 egg yolks 450ml cream 2 tbsp instant coffee
Method
r in a small saucepan. 1. Put the sugar and 4 tbsps wate y stir until the sugar tantl cons and heat the on 2. Place it keep the heat and boil, the to has dissolved. Bring mins to reach a (4-5 syrup light a have you until up temperature of 110°C). yolks, and whisking 3. In a mixing bowl, whisk the egg cooled syrup. tly sligh the on pour usly, continuo leave until it is then , ated lgam 4. Whisk until it has ama cold. spoon of water, stir it and 5. Dissolve the coffee in a table ure. the cream into the egg mixt n. 6. The parfait is now ready to chur freshly squeezed This parfait recipe can be made with e. coffe of ad lemon juice inste
Rich chocolate ice-cream Makes just over ½ litre
Ingredients
• • • • •
2 egg yolks 50g caster sugar 250ml milk 150ml cream 100g plain chocolate
Method
1. Pour the milk into a saucepan and slowly heat it to boiling point. 2. In a bowl beat the egg yolks and the sugar together, and then pour the milk over whilst beating. 3. Return the mixture to the sauc epan and stir constantly over low heat, until the mixture forms a film over the back of a wooden spoon. 4. Keeping the heat very low (you do not want it to boil), add the chopped chocolate and stir in until melted and the mixture is smoo th. Take off heat and leave mixture to cool. 5. When cold, add the cream, mix well and your ice-cream is now ready to churn.
To make vanilla ice-cream, instead of chocolate add 2 tsp vanilla extract to mixture.
July 2013
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gourmet today
Fr uit ice-creams
ice-cream. Substitute This is a basic recipe for a soft fruit es (peaches, apricots), berri straw the any other soft fruit for sweetness before for but remember to taste the mixture freezing.
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Rich strawberry ice-crea Makes 700ml
Ingredients • • • •
500g ripe strawberries 300ml cream 100g caster sugar Juice of a lemon
Method
in a blender or liquidiser. 1. Mash or purée the strawberries juice into the purée. n lemo and cream 2. Mix the sugar, urer’s instructions. ufact 3. Churn according to the man
Tuiles
To accompany your ice-creams why not make these tuiles. These almond-flavoured, crispy curled biscuits are delicious and keep for up to 3 weeks in an airtight container. This recipe makes 36 biscuits so plenty to go with your different ice creams!
Ingredients • • • • •
100g sugar 100g plain flour 1 tsp vanilla extract 1½ large egg whites 2½ tbsp finely ground almonds
Method
1. Preheat oven to 200°C and grease a baking tray, or line with a silicone sheet. 2. In a medium sized bowl mix all ingredients thoroughly.
3. Using a spatula, dipped in cold water, spread mixture thinly in small, round, flat shapes on the prepared baking sheet. 4. Bake in the preheated oven for 6 mins or until golden brown around edge. 5. Remove with spatula. 6. Form into tuile shape by gently and quickly folding the biscuit over the handle of a wooden spoon. 7. Remove from handle. Push centre of unfolded edge downward to form tuile shape. 8. Leave to cool. 9. Store in an airtight container for up to 3 weeks.
All glassware supplied by Mdina Glass. For more information visit www.mdinaglass.com.mt onlinesales@mdinaglass.com.mt
Sorbets Some prefer light, cool sorbets to creamy ice creams. This lemon sorbet is very popular.
Lemon sorbet Ingredients
• 250g granulated sugar • 450ml water • Zest of one lemon • Approx 250ml lemon juice • 1 egg white • ½ packet gelatine
Method
1. Combine sugar, water and lemo n zest in a saucepan. 2. Set it over a gentle heat and stir frequently until the sugar has melted. 3. Bring to the boil and boil for 5-8 mins or until you have a light syrup (110°C), then remove from the heat and leave until it is cold. 4. Stir in the melted gelatine (½ packet powdered gelatine, melted in a smal l bowl in 2 tablespoons water over a pan of simmering water until dissolved). 5. Stir in the lemon juice and taste for sweetness and then churn in ice-c ream machine. 6. As it starts to freeze, add the egg white (in the last 10 mins) and continue chur ning until the right sorbet consistency is reached.
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July 2013
gourmet today
Barbeque sauce
Barbeque season
The Tortelloni
Barbeque season has begun. What better way to accompany your barbequed meats than with a homemade barbeque sauce. Guests will be impressed that you can make your own sauces and the truth of the matter is this recipe is really easy to make!
Ingredients
• • • • • • • • •
6 large onions, finely sliced 250g butter 1½ tomato ketchup ¼ cup lemon juice ¼ cup vinegar 125g brown sugar 6 tsp prepared mustard (eg Dijon ) 6 tbsp Worcestershire Sauce ½ tsp salt
Method
1. Melt the butter in a large pan and add the sliced onions, separating the rings as you stir them into the melted butter. 2. Cook until the onion rings are transparent. 3. Simply add all the other ingredients, and simmer everything on a low heat until the sauce is emulsified and a dark rich brown in colour. 4. Allow to cool slightly and serve warm.
GREAT
idea for outdoor cooking now available in Malta!!!
• High quality outdoor ceramic grills for all year round enjoyment. • It‛s a BBQ, a grill, a smoker and an oven all in one. • Made of high-fire ceramics. It keeps the natural oils and moisture of food where it belongs - in the food!
Can be viewed at Splendid Store, 21st September Avenue,Naxxar Tel: 2141 0546 • 2142 2593 • Komdo Joe grills use www.kamadojoe.co.uk 100% natural wood
2141 8236 2142 0305
e-mail: info@ortis.biz
charcoal, which is made from hardwoods like oak and burns hotter than gas, for steaks that sizzle right off the grill. Better yet, it gives food a true charcoal taste.
• Excellent for cooking meats, fish and Pizza.
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YOU’VE ARRIVED
BREAKFAST ~ LUNCH ~ DINNER ~ COCKTAILS +356 2376 2225 St George’s Bay, Malta
gourmet today
Seasonal sweet treats
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Summer time brings with it plenty of invitations to parties, barbeques and dinner parties. How many times can you take a bottle of wine as a gift? Why not take a scrumptious dessert instead for you and your friends to enjoy and to take a little pressure off the host. Charlie Fabre makes the most of her French heritage – and pastry training – bringing us some superb desserts that change according to the season.
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photography by ray attard
July 2013
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July 2013
gourmet today
rs
e ba Strawberr y lemonad
4. Add flour until just Ingredients incorporated. pan For the crust 5. Dump dough in baking ds han r ter you but nic with s and pres • 280g orga until it evenly covers the • 110g golden caster sugar bottom of the dish. • 240g flour s until • 1 tsp vanilla extract 6. Bake for 20 - 25 min slightly golden brown. • Pinch of salt the 7. To make the filling put a blender to in s rrie wbe stra ing fill For the a juice them and transfer to • 800g strawberry ar l. sug bow ter big cas en gold g • 168 egg, 8. Add sugar, egg whites, • 4 lemons, juice only and r, flou e, juic lemon • 3 egg whites salt to the bowl and stir to • 1 egg combine. • 84g flour Pour the mixture into the 9. salt of ch • Pin crust (don’t worry, it’s a very loose mixture, it will Method thicken) and bake for 25 – °C. 1. Preheat oven to 170 30 mins. pan 2. Line a square baking Let cool to room 10. so er pap nt with parchme e temperature and then plac you can easily lift the bars 4 for ator iger refr in the out once they’ve cooled. hours. m the 3. To make the crust crea can place them in the freezer You ther toge ar sug and ter but if you need them sooner but with an electric mixer, then refrigerator is best. add in vanilla.
Chocolate chip cook
Makes about 15-20 cookies
ies
Ingredients
• 255g soft brown sugar • 255g caster sugar • 280g soft butter • 2 eggs • 340g good chocolate chip s • 500g plain flour • ½ tsp bicarbonate of sod a • Pinch of salt
Method
1. Cream butter and sugars together at high speed until pale, light and creamy. 2. Add eggs and the rest of the ingredients. 3. Mix to a soft dough. 4. Weight out into 100g ball s. 5. Place 100g balls, with enough distance apart, on a lined baking tray and flatt en out leaving a lip at the edge. 6. Bake at 180°C for 12-15m ins. 7. Allow to cool completely before storing.
You can store in an airtight container in the fridge and freezer.
July 2013
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Peach and pecan ca
ke
Ingredients
• 1kg fresh local peaches • 200g pecans • 330g plain organic flour • 15g baking powder • 5g salt • 240g pomace or grape see d oil • 400g golden caster sugar • 4 eggs
Method
1. Set oven at 180°C and line a 28cm tin. 2. Cut peaches in a half moo n shape and slightly chop the pecans. 3. Sift the flour, salt and bak ing powder. 4. Whisk oil with sugar unt il it dissolves the add eggs, one at a time, mixing well in between. 5. Fold the wet mixture into dry mixture and pore half the mixture into the prelined tin. 6. Cover with a layer of pea ches and a sprinkle of chopped pecans. 7. Pour the rest of the mix ture and repeat the process. 8. Bake for 1 hour 15mins or until the top is firm and it starts to come off the edges of the tin.
Gluten-free orange cake Ingredients
• 2 large oranges • 7 eggs, separated • 300g golden caster sugar s • 300g pure ground almond • 7g baking powder • 4g salt • Pinch crème of tartar
Method
and almond
almonds, baking powder and salt in a separate bowl. to 7. Add the blended oranges wed follo , ture mix the egg by the almond mixture. Mix until just combined and then transfer to a large mixing bowl. 8. Whip up the egg whites until soft peaks form and then quickly, but gently, fold them into the orange batter.
for 1. Boil the oranges whole one hour, drain & allow to or cool. Don’t over-mix at this stage 2. Halve, remove pips and your cake will not be light and liquidize in a blender until airy. smooth. and °C tin 170 3. Pre-heat oven to 9. Pour into the prepared ing bak . with ace tin surf m the 28c a oth line and smo paper. 10. Bake for 20 mins on the the 4. Separate the eggs; put top shelf, then transfer a with l bow big a in whites to a lower shelf for the pinch of crème of tartar. remaining 20 mins. It is the and s yolk egg the t 5. Bea ready when a dark golden caster sugar until pale and brown on top and firm to the creamy. touch. nd 6. Meanwhile, combine grou
BIG
BAKE
For more information contact The Big Bake by Charlie on 99976920
www.facebook.com/TheBigBakebycharlie
!"#$%&'()*+%,(-.,/%)(0%1/"'-2/%3'/""#-"4%5%67898:%5%&'()*+%1-(/+'
Malta - Attard & Co. Foodstuffs Ltd. Tel: 21 237555 Gozo - Abraham!s Supplies Co. Ltd. Tel: 21 563231
May 2013
gourmet today
The summer barbeque alternative Summer is a great time to have people over. The atmosphere is so much more relaxed and convivial. Most people enjoy al fresco dining, with BBQs being a firm favourite. Well, I am not one of those people. That is, I still enjoy having people over, but not for a BBQ. My BBQ at home has finally succumbed, not to use, but to rust. When cooking on a BBQ, there is invariably never enough light to see what one is doing, let alone cooking, or the wind is blowing in the wrong direction, smoking everybody at table plus the neighbours. But, my worst nightmare would be a beach BBQ. Eating half cooked, sand
covered, paraffin tasting whatever, whilst trying to swat a selection of mosquitoes and nits intent on eating me. It is not my cup of tea. Am I turning into an old bore, I ask? Maybe. In my defence, I am suggesting the following menu for a tasty summer meal, be it lunch or dinner. A great starter is a good and well-made caponata served with crusty Maltese bread. To follow, an old favourite, vitello tonnato, and to finish off in style, some chocolate filled poached figs. Not a grill in sight and no fear of sending home a group of well-fed, but smokecured guests.
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Chef Patron at Giuseppi’s Restaurant, Mellieha and Rubino Ristorante,Valletta. Contact him on 99493579 for outside catering services as well.
Serves 4
Ingredients • • • • • • • • • • • • • •
2 aubergines Extra virgin olive oil 3 sticks celery 3 carrots 1 onion 150g homemade tomato sauce 1 small bunch of basil leaves 10 pitted black olives 1 tbsp capers 100g roasted almonds 100g raisins 2 tbsp honey 3 tbsp red wine vinegar Salt and pepper to taste
Method
1. Wash the aubergines and dice. I like to deep fry the aubergines in abundant clean oil till golden brown then drain on kitchen paper. You may also
2. 3. 4. 5.
6. 7.
8.
shallow fry in a little oil but the result is not the same. Dice the celery and carrots. Finely chop the onion. Heat some extra virgin olive oil in a pot and fry the onion, stirring often. Add the celery and carrot. Cook till the vegetables are golden then add the tomato sauce and the torn basil leaves. Bring to the boil then simmer gently for about 10 mins. Add the fried aubergines, olives, capers, almonds, raisins, honey and vinegar. Season with salt and pepper and simmer gently for a further 10 mins until caramelised. Best prepared the day before needed then stored in the fridge to allow flavour to develop.
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photography by Ray Attard
Caponata as it should be
www.facebook.com/GoHealthyMT
May 2013
gourmet today
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Vitello tonnato Serves 4
Ingredients • • • • • • • • • • •
600g veal silverside (lucerto) in one piece 1 carrot, peeled and chopped 1 celery stick, chopped 1 onion, peeled 4 cloves 1 sprig of rosemary 4 bay leaves A drizzle of olive oil Salt and pepper 500ml dry white wine Water
Sauce • • • • • • •
100g drained canned tuna 3 hard boiled eggs ½ tbsp capers 6 anchovy fillets 4 tbsp olive oil Salt and pepper Some reserved veal stock
Method
1. Place the veal into a Dutch oven or deep pot. 2. Add the chopped carrot and celery.
3. Stud the onion with the cloves and add to the pot. 4. Add the rosemary and bay leaves. 5. Drizzle a little olive oil over and season with salt and pepper. 6. Pour in the wine and add enough water to nearly cover the meat. 7. Place on a medium heat and bring to the boil, then cover the pot with a lid and simmer for about 1½ hours till meat is tender. 8. Turn off the heat and leave everything to cool. 9. Remove the veal from the pot then strain the stock. Discard the vegetables but keep the stock. 10. To make the sauce, place the tuna and hard boiled eggs into a food processor. 11. Add the capers and anchovy fillets. Blitz for a few seconds then add the oil. Blitz again. With the motor running on a low speed add enough reserved stock to make a creamy sauce. 12. Slice the veal thinly and place onto a serving dish. Cover with the sauce and garnish with a few capers. 13. This dish is best prepared a few hours before needed. Store covered in the fridge.
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May 2013
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Glazed baby potatoes Ingredients • • • • • •
Baby potatoes Olive oil Cumin seeds Honey Sesame seeds Salt and pepper
Method
1. Boil the baby potatoes in salted water till
just tender but do not overcook. Drain. 2. Heat some olive oil in a large pan and add the potatoes. Stir gently to coat with the oil. 3. Season with some salt and pepper and a few cumin seeds. 4. Drizzle a little honey over and cook for a few minutes then transfer to a serving bowl. 5. Garnish with sesame seeds.
Chocolate poached figs Serves 4
Ingredients • • • • • •
4 large Maltese figs 200g dark chocolate 150ml fresh cream 500ml water 2 tbsp sugar 1 tot brandy
Method
1. Wash the figs very well then pat dry. Break off some small chunks of chocolate and simply push into the centre of each fig. 2. Heat the cream in a small pot and add the rest of the chocolate. Stir till melted. 3. Place the water into a deep pot and add the sugar and brandy. 4. Bring to the boil then add the figs. 5. Cover and poach for just 4 mins. 6. Remove figs and serve on a bed of chocolate sauce.
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gourmet today
July 2013
Why the World Loves Curry r u o y e v i g r e m m u S s i h T “ n a i d n I n a s t h g i n Q B B g n i w o l l o f e h t h t i w t s i w t ” . s e p i c e r ’ s e t s a P s ’ k a t a P
July 2013
Mini bombay burgers
Tikka masala drumsticks / wings This is a great example of using a versatile paste to spice up an everyday meal. It is a way to make a nice change to a meal without having to go to a lot of effort. Patak’s pastes last for 6 months once opened, so plenty of time to try lots of ideas!
Ingredients Burger mixture • • • •
1 2 2 1
pound beef tablespoons Patak’s Mild Curry Paste teaspoons fresh ginger, finely grated tablespoon Worcestershire sauce
Ingredients
• 8 chicken drumsticks or wings (skin removed) • 2 tablespoons Patak’s Tikka Masala Paste • 1 tablespoon Mevgal Greek Yoghurt • 1 tablespoon fresh chopped coriander fresh chopped coriander, for garnishs
Pickled onion and cucumber relish • • • • • •
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2 cups white vinegar 2 tablespoons sugar 2 teaspoons salt ¼ teaspoon cayenne pepper, optional ½ medium red onion, thinly sliced ½ medium seedless cucumber, thinly sliced to coat and marinate for 10 to 15 minutes. (Can be prepared up to 1 day ahead and refrigerated.) 4. To assemble: spread mayonnaise onto cut surfaces of bun. Place lettuce leaf on bottom half of bun, top with cooked burger patty, cheese, relish and top half of bun. 5. Serving Tip: To keep slider together, pierce with an 8-inch wooden skewer from top to bottom.
• 8 mini hamburger buns, sliced open and lightly toasted • 8 slices cheese, optional • 2 fresh lettuce leaves • Mayonnaise, optional • Mini bombay burgers
Method
1. Heat grill 204°C or switch on the BBQ set 2. Combine ground beef with curry paste, ginger and Worchestershire sauce in a medium bowl and stir until well blended. Pat beef into eight (3 inch x ½ inch) patties. Cook burgers for 3 to 5 minutes per side or until cooked through. 3. For the relish, combine vinegar, sugar, salt and cayenne pepper in a small bowl; stir until sugar dissolves. Add the onion and cucumber slices, stir
Method
1. In a bowl mix together Patak’s Tikka Masala Paste, yoghurt and coriander. Add the chicken drumsticks or wings and marinate well. Cover and leave in a refrigerator for a minimum of 2 hours (overnight if possible). 2. Remove the chicken from the marinade and cook on a BBQ set, turning occasionally until fully cooked through. 3. Sprinkle with some fresh chopped coriander before serving. Serve with a crisp babyleaf salad.
Tandoori chicken & pineapple Shaslik Ingredients • • • • • • • • • • • • • •
8 chicken supreme (inner fillets) 8 bamboo skewers 1 tbsp vegetable oil 4 tbsp Patak’s Tandoori Paste 8 1½” cubes red pepper 8 1½” cubes green pepper 16 1” cubes pineapple 1 red onion, cut into 8 pieces 1 tbsp Mevgal Plain Greek Yoghurt 1 tsp black pepper, crushed 2 tbsp fresh coriander, chopped ½ tsp ginger paste ½ tsp garlic paste 1 tsp cumin seeds
Method
1. Make a marinade with the Patak’s Tandoori Paste, yogurt, oil, ginger paste, garlic paste, chopped coriander and cumin seeds. Mix the ingredients thoroughly and
apply half the marinade to the chicken supremes and rub the remaining marinade into the peppers, onion and pineapple. 2. Place the chicken and vegetables in separate bowls, cover and marinate in the refrigerator for 2 6 hours (preferably overnight). 3. Soak the bamboo skewers in water for 1 hour and then thread the red onion, green pepper, pineapple, chicken supreme, pineapple and red pepper onto the skewers. 4. Sear the skewers on both sides then cook under or over a hot grill or over a BBQ set turning occasi onally, for 12 - 15 minutes or until the chicken is cooked through. 5. Serve hot with mixed salad leaves and cherry tomatoes, accompanied with Patak’s Chutneys or Pickles
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with spicy flavours. Sebastian De xed mi eze bre sea rm wa the ing joy en , Summer time is the perfect time for xico with an eclectic mix of Mexican Me in rn bo s wa ) he (eh an xic Me local spent most of his life coming and La Fuente, known to many as our he o xic Me d an lta Ma en twe be rn s. od. To xico’s culinary delights to our shore Chinese, German and Maltese blo Me of e som ng bri d an ily fam a se to rai down to BamBa Beach club for going but has now settled in Malta ad he or , sta fie an xic Me n ow r you make Try some of his recipes at home to ach is open daily from 7pm onwards Be a mb Ba . est fin o’s xic Me of e som
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photography by ray attard
Fiesta o n a c i h Me
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July 2013
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Guacamole
erised by a number of Mexican cuisine is charact tomato, the lime the o, cad ingredients, the avo camole is so true to its Gua . pers pep o peñ jala and edients are the same Mexican roots that the ingr ; green – chilli, white – flag colours of the Mexican onion and red – tomato.
Ingredients
• 2-3 ripe avocados d • 2 small tomatoes, choppe d ppe cho ly fine n, • 1 tbsp onio • 1 tsp crushed garlic finely chopped • 1½ tbsp fresh coriander, in • ½ tsp ground cum • 1 lime, juice only • Salt and pepper
Method
n and the garlic. 1. Mix the tomatoes, the onio it with a fork, or sh sma and o 2. Add the avocad should stay chunky. It preferably with the hands. e. juic lime h fres 3. Add the er, salt and pepper and 4. Add the cumin, coriand l. wel mix 5. Garnish with coriander. 6. Serve with tortilla chips. Tips: o in with the Leave the bone of the avocad keep its green to also s help it as guacamole colour. ization of the avocado The lime juice will stop oxid turning brown. o cad avo the which will stop
Jalapeño cranberr y cheese spread
Ingredients
• 2 tubs cream cheese • 100g cheddar cheese, grat ed • 2-4 tbsp chopped jalapeñ o chillies, from a jar • 3 tbsp pecan nuts, choppe d • ½ tsp cayenne pepper • Salt and pepper • Cranberries to coat
Method
1. Soften the cream cheese and add the cheddar. 2. Mix in the nuts and jala peños. 3. Add the cayenne pepper, salt and pepper. 4. Form it into a ball. Put in fridge to set. 5. Before serving roll it on the cranberries to coat it. 6. Serve with galletti.
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Mexican street corn
Traditionally Mexican street corn is made with cotija cheese, which is a Mexican cow’s milk, dry grating cheese, typically aged for at least 100 days. It can be easily substituted with Par mesan.
Ingredients
• ½ lime • Mayonnaise • Cotija cheese, grated • Paprika or cayenne pepper • Grilled corn on the cob
Method
1. Squeeze the lime over the grilled corn on the cob when it is cool enough to han dle. 2. Spread evenly with may o and then add then cover the with Cotija or Par mesan cheese. 3. Sprinkle with paprika or cayenne pepper, generously if you like it hot or sparingly if you like it mild.
Grilled corn
ico, so corn on the Corn grows abundantly in Mex et vendors on every stre by cob is an easy snack sold eques in Malta, try corner. Ideally suited to barb added flavour or go for ter but adding this Mexican the spicy cob of corn the Mexican way and serve . rika pap and ese with mayo, che
Mexican butter for cor n Ingredients
• 70g butter • 2 garlic cloves, crushed ley. • 4 tbsp finely chopped pars • 1 tsp fennel seeds. ll orange • Finely grated zest of a sma • Salt
Method
1. Soften the butter. parsley, orange zest and 2. Add the garlic, fennel, salt. the cob. 3. Spread on hot corn on
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July 2013
gourmet today
Ch
ili con carne
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Chili con carne is not actu ally a Mexican dish, but one that originated in Texa s in the USA. The Mexican spices and ingredie nts have led the world to believe it is a Mexican dish but has also put Mexican food on the culinary map. There are a myriad of differen t recipes to make a good chili and everyone’s is different. • Try swapping red wine for lager in your own recipe. • To make a healthier vari ety, use porridge oats to thicken your recipe. If cooking this comforting dish seems like too much, head down to BamBa Beach, in Sliema (next door to the Fortizza) and try a bowl of the chili cooked by our local Mehican o.
For more information contact BamBa Beach Preluna Beach Club Tower Road, Sliema Tel: 99457376
www.facebook.com/bambabeach
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gourmet today
July 2013
Alcohol and summer – the key is moderation Summer is here and one can feel the buzz around the island which fills the Maltese population with a sense of eagerness to go out and enjoy all this season has to offer. In summer in particular, heat-related illnesses can pose a risk when temperatures rise. One particular website offering useful tips in this regard is www.drinkawaremalta.com by The Sense Group (TSG), which aims to reduce alcohol related harm by promoting moderate drinking through numerous targeted initiatives. It is bringing into focus the fact that with so many events, village feasts, festivals, and parties, it is customary for many adults to consume and enjoy alcoholic drinks with friends. While there is nothing wrong with this aspect of social life as drinking in moderation is part of a healthy diet and lifestyle, TSG is highlighting the fact that excessive alcohol consumption can contribute to dehydration and heat exhaustion, especially during the hot summer months. When consuming these beverages, it is important that one keeps hydrated with adequate amounts of water or sports drinks, before, during and after. TSG advises that drinking too much alcohol in the heat can also have an impact on one’s judgment. The more alcohol one consumes, the harder it is for the person to recognize whether one might have a heat-related illness.
The combination of alcohol and heat also poses serious health risks for older adults and individuals with medical conditions, such as diabetes or heart disease. One’s judgement may be impaired if that person has been drinking too much: best is not to take risks, such as diving into water, if one doesn’t know how deep it is or fooling around near swimming pools. Apart from car accidents, summer can also be a dangerous time of year for boating incidents. If one is likely to drink alcohol, then TSG highly recommends that one designates a non-drinking driver: one should not get into a car or a boat with a driver who has been drinking beyond safe limits. It also helps to eat well before you leave home or while
you are drinking any alcoholic product. A full stomach slows the absorption of alcohol. TSG advises that the most important thing to keep in mind at all times is to drink in moderation and to trust one’s own careful judgement, by avoiding peer pressure in swaying one to do anything one doesn’t want to do. More info can be found at www.drinkawaremalta. com. This website answers some of the most commonly asked questions about alcohol such as enjoying a safe night out, the perfect host, safer summer holiday, how much is too much, what is responsible drinking and how alcohol affects your body. There are top tips for young adults, guidelines for parents, and advice for those under sixteen. Founded in 1997 by producers and importers of alcoholic beverages, The Sense Group’s main objective is that of reducing alcohol related harm by promoting moderate drinking through numerous, targeted initiatives that are recognised as being one of the best examples of Corporate Social Responsibility in Malta. Amongst these are regular campaigns against drinking and driving, underage drinking and binge drinking.
Fresh marinated beef in Jack Daniels, beef kebabs, glazed beef ribs, Angus beef burgers, beef sausages. Fresh marinated pork in our BBQ mix, glazed pork ribs, pork sticks, cheesy barbecue sausages. Fresh marinated chicken in Lemon and herbs, chicken skewers, chicken kebabs, glazed chicken pieces, chicken & veal sausages, chicken burgers. Lamb marinated in mint, onions and garlic, lamb frenched racks, lamb koftas, lamb sausages. Fresh rabbit in olive oil, onions, garlic and mixed herbs, glazed rabbit skewers, rabbit burgers, rabbit sausages. Apart from all the fresh meat cuts coming in daily.
At Dayfresh Meats our team is ready to assist customers in making the right choice for their particular event, whether it’s a regular BBQ evening or a formal BBQ rendezvous… and also we are happy to explain c ooking methods to compliment that particular product.
If it’s Dayfresh Meats, you’re BBQ King!
Upper Constitution Street, Mosta. Tel: 2744 8007 57, Diego Street, Hamrun (opp. BOV) Tel: 2123 7925
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gourmet today
Fresh barbeque ideas
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At Dayfresh meats concept butcher shops by Isaac Mallia
Primarily we at Dayfresh meats would like to wish all safe summer holidays to all enjoying the best of these coming months PLANNING When planning a BBQ first thing after deciding the location and number of guests is the type of event, whether its an appetising BBQ or a formal BBQ meal. This is important when it comes to choosing food because at Dayfresh meats we offer an array of finger licking foods
for that appetizing BBQ like skewers, kebabs, pork candy sticks, types of sausages, Angus beef burgers, rabbit portions, chicken dumplings, beef ribs, spare ribs etc etc. For that formal BBQ lunch or dinner we guide you to the best of steaks from fresh beef, pork, chicken, lamb and more with over 10 types of marinades. Choosing pork For pork we would recommend either pork chops with rind and bone or boneless collar chops to leave that extra juicy succulent taste on the BBQ.
Choosing your fresh beef When choosing the type of meat for your BBQ you should consult your butcher so he will guide you on the cut and on the breed accordingly. At Dayfresh meats we prepare all the cuts like rib-eye, cowboy rib, Porterhouse T-bone, rump, and more from different breeds like Charolais, Angus, Argentinian, Irish etc. These breeds all vary in leanness and marble and also in size of steak. When all this is sorted our crew will guide you through the cooking method according to your steak and its size and weight. Choosing chicken With chicken, we, at Dayfresh meats, prepare fresh local chicken like breast , boneless thighs, finger licking drumettes, dumpling and more which cook very well on the BBQ.
Upper Constitution Street Mosta. Tel: 2744 8007 57, Fra Diego Street Hamrun (opp. BOV) Tel: 2123 7925
Choosing lamb Our lamb is first cut New Zealand lamb and vary from lamb leg steaks, chops, shanks, Frenched racks, fillets and more which are marinated in fresh mint, onions and garlic just ready to cook on the BBQ for that juicy taste.
Choosing your marinade At Dayfresh meats we have over 10 types of marinades to satisfy everyone’s taste buds, so our staff will guide you to our fresh, crisp marinades all done in-house with the best of fresh ingredients from lemon and herb, mint onions and garlic, tomatoes, onions garlic and herbs, curry and spice, BBQ, Jack Daniels glaze, maple syrup, and much more.
Average cooking methods It is important that from one time to another you apply half a fresh lemon and oil to the griddle and burn on high heat then let down to moderate heat for gas BBQ and adjust griddle for coal BBQs. Beef Sear steak for one minute on each side to seal juices then cook for about two minutes on each side for medium, three minutes on each side for medium well, and four minutes on each side for well done (not burnt). Pork Sear for two minutes on each side then cook for about four minutes on each side for a moderate steak. Chicken It is important that chicken is cooked well with patience and not over cooked. For a moderate chicken steak sear for two to three minutes then cook for five minutes on each side. For bone-in chicken cook five minutes rolling the chicken on each side for two times.
Malta - Attard & Co. Foodstuffs Ltd. Tel: 21 237555
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gourmet today
photography by ray attard
Essence
resto review
Escape to paradise In today’s fast paced world, taking a break is often more stressful than it is really worth. Going abroad involves, research and planning, booking flights, accommodation, seeking entertainment, packing, travelling. Then there’s organising everything at home – making sure things at work run smoothly without you, finding someone to stay with the kids, feed the pets, water the plants… by the time you get there you’re completely frazzled. There is an easier way. Malta is a holiday destination chosen by thousands every year. Just because we live here shouldn’t mean we can’t make it our own holiday destination. A great escape from the rat race that has become daily life is a short break at the Radisson Blu Resort and Spa, Golden Sands. Just two weeks ago I spent just one night at Golden Sands, which proved to be the perfect weekend break – a holiday without the stress of getting there. We spent Saturday afternoon on the beach, attended to by hotel staff, then up to the room for a quick shower before an evening of fine dining at Essence. Whatever you do, when dining at Essence, get there before the sun sets. Even if you don’t like to eat until later, just sit on the terrace and enjoy a glass of champagne or an aperitif and watch the colours of the skies
change from clear blue to baby pink, bright orange and as the sun dips below the horizon everything slowly fades to black. No matter how stressed you are, the sight of the sun setting over the sea with a glass of champagne is sure to help you let go and relax. The interior of the restaurant complements the views outside. Huge glass doors allow diners not brave enough to sit through a chilly evening outside, the same views. Exquisite décor, white linen tablecloths, stylish cutlery and glassware, immediately take the diner to a place where good food is bound to be plentiful. The menu is short, though this does not mean making a decision is easy. There is the perfect selection of meats, fish and pasta, with every dish so tempting that choosing one means leaving out all the others – a difficult decision indeed. For starters we had fresh sea scallops served with pan-fried foie gras, aubergine caviar and chorizo sausage with granny smith apples for sweetness, and a chicken liver pâté served with almond crème, berries and salted brioche. Both dishes tasted as good as they sound, smooth, buttery pâté on a crunchy brioche provides the perfect balance in texture, with a berry compote that adds sweetness. The scallops were per-
fectly cooked and tender with an interesting flavour combination with the meaty flavours of the foie gras and chorizo. The mains were a perfect follow up to the starters – seared duck breast, served rare with a confit of duck leg, cooked sous vide, with an Asian risotto, sesame pak choi and a tiger prawn samosa. The sea bass was perfectly fresh, pan-fried served with prawns, black olives and fondant potato. Although by this stage we had had enough food, we decided to share a lemon and cherry fusion for dessert – a tiny taster of a number of desserts – the perfect choice for the indecisive. We had layered lemon cake topped with cherry cream, warm lemon pockets, a red cherry jam macaroon and an Amarena cherry tartlet with lemon ice-cream. The service was superb, with waiters not only attending our every whim but anticipating them, so that we barely ever knew we wanted anything for more than a couple of minutes before it was brought to our table. Every dish comes to the table perfectly presented by Essence chef Andrew Vella, and looks like a work of art, so much so that you are almost reluctant to put your fork into it.
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Essence
42 The wine list is extensive with a range of whites, reds, rosés, champagnes and sparkling wines both local and from the both old and new world. We rounded off dinner with a glass of port, which was made even more perfect by fireworks let off from the beach just below us. The exploding colours were to celebrate the wedding of a couple just below the restaurant but that did not exclude us from enjoying them. After a day of sun and sea, a delicious meal, and enough wine to make us feel warm and fuzzy we headed upstairs to our room, had one final nightcap on the terrace and then called it a night, only to wake up to the perfect view of the beach, with just a few bathers getting into the perfectly still waters, champagne breakfast, followed by another day of relaxing by the water’s edge. If you need to get away from the world but don’t really have the time for a holiday – take the weekend out and go back to your normal routine on Monday feeling invigorated and ready to take on the world. Essence is open from Tuesday to Saturday from 19:00 onwards. Essence Radisson Blu Resort and Spa, Golden Sands Golden Bay, L/O Mellieha. MLH 5510 Tel: 23561000 Email: restaurants.goldensands@radissonblu.com Web: www.radissonblu.com/goldensandsresort-malta
Essence chef, Andrew Vella
gourmet today
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Duck with Asian riso
tto
Braised duck leg Ingredients
• 2 duck legs • 2 onions • 1 head garlic • Spring onions • Bay leaf • Vegetable oil • Salt • Chicken stock
Method
1. To braise the duck legs. Heat vegetable oil in a pan medium heat. 2. Add onions thyme bay leav e salt and garlic sweat for 5 mins. 3. Add duck legs and enough chicken stock. 4. Bring to the boil reduce gentle simmer. 5. Place in the oven 160°C cook for 1-2 hours. 6. Allow to cool in the liqu id. Once cool, remove the knuckle and trim skin.
Duck breast Ingredients
• 1 duck breast, skin still on • Salt
Method
1. Pre-heat oven to 195°C. 2. Score skin season all ove r with salt. 3. Place skin side down in a cold pan on medium heat without oil for 5 mins until golden brown. 4. Remove the fat and save for roast potatoes. 5. Seal other side for 30 seconds. 6. Place in oven on a roasting tray and cook for 6 mins.
Asian risotto cake Ingredients
• Coriander • Vegetable oil • Garlic • Ginger • Lemongrass • Red chilli • Arborio rice • Mirin wine • Vegetable stock • Lime juice
Method
1. Heat oil in pan, add garl ic, ginger, onions, lemongrass , chilli. 2. Cook medium heat the add rice and reduce heat. 3. Cook for 2 mins and stir in mirin wine cook until no liquid is left, 4. Add the stock stirring continuously for approx 18 min until the rice is tender. 5. Add lime juice. 6. Season to taste.
Beetroot purée Ingredients
• Garlic • Beetroot • Chicken broth • Salt • Butter
Method
1. Simmer beetroot, garlic, broth and salt in a heavy saucepan until the beetroo t very tender. 2. Purée the mixture with butter in a food processor until smooth. 3. Serve with a duck breast, braised leg and Asian risotto.
Essence
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July 2013
gourmet today
I’m dreaming of a whi
When one thinks of Bordeaux, rich reds come to mind, usually with a hefty price tag. However Bordeaux is also home to some beautiful white wines that are affordable enough for quaffing throughout the hot summer months The Bordeaux region that produces France’s famous wines lies in the southern part of western France, on the Atlantic coast. The Gironde Estuary and its two major rivers, the Dordogne and the Garonne, run through the heart of the region. By John zahra The Bordeaux area of France has a maritime climate, with damp springtime, hot, fairly dry summers, mild winters, and quite a bit of rain during autumn and winter. Bordeaux’s landscape is rather flat, and the soil is quite infertile. Not much else can grow there other than grapes. A trip to Bordeaux is not for its natural beauty! How has Bordeaux become the world’s most prestigious and most renowned wine region? • The Bordelais, as the natives of Bordeaux are called, have experience on their side; wine has been made in this region for about 2,000 years. • Throughout the centuries, the Bordelais have figured out which grape varieties grow best in their
locale. Bordeaux’s superiority also derives from the region’s very special terroir, its unique combination of climate and soil. The general perception of people is that wines of this region are expensive to get. This is far from the truth. And the whites of the region are proof of this.
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White Bordeaux grapes The grapes of white Bordeaux include Sauvignon Blanc, Semillon and Muscadelle. Most white Bordeaux is made of Semillon and Sauvignon Blanc. In fact, Bordeaux is the birthplace of Sauvignon Blanc centuries in the past. In fact, it’s older than Cabernet Sauvignon, a genetic cross of Sauvignon Blanc and Cabernet Franc that occurred sometime during the 1600’s. Finding affordable Bordeaux Not all Bordeaux wine is out of reach. In fact, the majority of Bordeaux wines are sold from €15 - €25 a bottle. Here are three simple pieces of advice:
1. Inexpensive Bordeaux wines are often right next door The Bordeaux region is sliced into 38 sub-regions with 57 different appellations. Expensive regions in Bordeaux are often right next door to cheaper areas. Why is that? The price variation is affected by regional micro-climates, ie, the “terrior”, but more importantly prices are out of whack because of the Cru Classification system. 2. Discover clues on the wine label Reading in between the lines on Bordeaux wine labels is a skill. Here are a few tips to look for when picking by the label alone. Something wine buyers have to do every day at the wine store. Bordeaux-Superieur AOP wines have a minimum of 10.5% ABV (versus 10%) and must be aged for a minimum of 12 months prior to release. Many producers who classify their wines as Appellation Bordeaux-Superieur Controllée age their wines much longer than the minimum. “Mis En Bouteille au Château” or “Mis En Bouteille a la Propriete” - The literal translation is “Put in Bottle at Winery.” Which means that the producer listed on the label is the one who made the wine. This handy little statement helps screen out poor quality negotiantblended supermarket swill. 3. Classifications usually make wine cost more Bordeaux has several classification levels for producers. Suffice to say that Bordeaux classifications only exist to increase demand and cause prices to rise. The Bordelais use the word “Cru” rather unstintingly; the word means “growth” and not “the best”. What style is white Bordeaux? Bordeaux can range from light and fruity or rich and creamy in style. Light and fruity styles make up the majority of white Bordeaux and are generally cheaper. Rich and creamy white Bordeaux wines are made in PessacLeognan and tend to be more expensive. So what do the two styles of white Bordeaux taste like? Light and fruity This is the most readily available style. Expect big flavours and aromas of citrus, grapefruit, lemon, goose-
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hite Bordeaux summer berry and lime along with grass, freshly-wet concrete (?), honey, passion fruit and honeysuckle flower. Rich and creamy These are the most highly sought-after. These wines tend to be predominantly Semillon which offers a much richer, oilier feeling on the tongue than Sauvignon Blanc. Expect flavours of baked apples and pears, crème brûlée, caramelized grapefruit, orange zest, ginger, figs, lemon and butter. White Bordeaux food pairing White Bordeaux is and ideal match for Mediterranean cuisine in the summer. If there’s basil, lime, avocado
or garlic in your food, you will enjoy a bottle of White Bordeaux. Of all the Sauvignon Blancs in the world, white Bordeaux tends to be more citrus and floral vs. grassy and herbal. The acidity is not as high as Pouilly-Fumé (a Sauvignon Blanc from the Loire Valley) and the flavour is not as tropical or peachy as California Sauvignon Blanc. Remember to be careful pairing White Bordeaux with overly acidic foods that will overshadow the wine.
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Angel hair pasta with basil pesto • Yellowtail sushi with avocado • White fish, such as Gilt Headed Bream and Seabass, with beurre blanc So may I wish all our readers a White Bordeaux summer! I always suggest sensible consumption of wine both for health benefits and to truly appreciate the flavours of the wine. Until next time…
Food Pairing Ideas • Rucola salad with lemon and Parmesan • Asparagus risotto • Spinach ravioli with crab or lobster
Cheers, Evviva, Santé, Salud! John M. Zahra Wine Educator vinum@go.net.mt
Refreshingly crisp Henry Le Cuvier Rose D’ Anjou This crisp, refreshing blush hails from France’s best terroir for fresh wines, the Loire Valley. Anjou is one of the five winegrowing areas of the Loire Valley and is often combined with the area of Saumur so it is common to see the two lumped together as Anjou-Saumur. Together, they make up the middle area of the region. Anjou is, perhaps, best known for Savennières, a wine made from Chenin Blanc that is almost
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exclusively dry, but the area grows many varieties of grapes and boasts additional AOC classifications within the region. Filled with fresh berry and fruit notes, this wine is light and fruity and is ideal for warm days. This wine is perfect as an aperitif or with a light meal. Due to its low it’s perfect for afternoon sipping by the pool, in the sun and among friends. Should you wish to pair it, though, opt
for something lighter like grilled white meats, simply grilled, shellfish, salads, or simply some fresh fruits and deserts. Henry Le Cuvier Rose D’Anjou is imported by P.Cutajar Ltd and is easily recognizable by its unique slim and tall bottle
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gourmet today
Perrier celebrates its 150 anniversary “C’est fou!”
Perrier has always inspired artists who, just like the brand, are nonconformist, pioneering and quirky. One of them, Andy Warhol, created over 40 works of the very iconic Perrier bottle. For its 150th anniversary, Perrier reunites with this legendary artist and presents its new pop art limited edition developed under license with the charitable The Andy Warhol Foundation in New York. Perrier, a naturally sparkling mineral water par excellence, is known and loved for its taste and the ultimate refreshment it provides. It is a mineral sparkling water with unrivalled fizz that has never taken itself too seriously but knows just the right combination of creativity, elegance and avant-gardism. Rare are those iconic brands, and even rarer are those whose image embodies so much humour, daring, and that little touch of zaniness. Throughout its history, it advertising campaigns, its icons, its innovations and its successes, in addition to the people who have made it such an icon in itself, it remains one of the most legendary brands of our time. With an inimitable DNA and offbeat nature that was always intended to travel worldwide, Perrier has become the leading sparkling mineral water in France and internationally. Perrier collaborates with The Andy Warhol Foundation Perrier’s exciting collaboration with The Andy Warhol Foundation celebrates the iconic and forwardthinking brand’s 150th anniversary by memorializing Warhol’s visionary approach to creating art on bottles of Perrier. In this special edition, Perrier has dressed its bottles in the Pop Art style
and shows off its eccentricity, at the height of its creativity. Inspired by Andy Warhol’s colour and style, colourful backgrounds and paint effects wind their way around the Perrier bottles and cans. “As the preeminent American artist of the 20th century, Andy Warhol challenged the world to see art differently. Since its founding in 1987 in accordance with Andy Warhol’s will, The Andy Warhol Foundation has established itself among the leading funders of contemporary art in the United States. The Andy Warhol Foundation is delighted to collaborate with Perrier to celebrate the iconic, forward-thinking brand’s 150th anniversary by memorialising Warhol’s visionary approach to making art on bottles of Perrier. Proceeds the foundation receives from this exciting collaboration contribute to the foundation’s endowment from which it distributes grants,” commented Mr Michael Hermann, Director of Licensing, The Andy Warhol Foundation for the Visual Arts, Inc. The Andy Warhol special edition packaging is available on the local market in most stores, supermarkets, restaurants and bars. Perrier is imported, marketed and distributed by Farsons Beverage Imports Company Limited (FBIC), a member of the Farsons Group.
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Perrier POP 150th anniversary cocktail created by Laurent Greco
“Perrier Pop 150th anniversary is like a gift box: a structured, architectural cocktail that holds a wonderful surprise in store. Lift up the shooter to allow the liquids to mix, and then enjoy the taste.” Crush a slice of fresh ginger in a container
add:
1cl freshly squeezed lemon juice 2cl lemon cordial 1 drop blue food colouring 4cl pear and vanilla herbal tea Filter into a 6cl shooter glass Place a wine glass over the full shooter glass Quickly turn it all over in one movement Pour the ice cold PERRIER over the shooter Gently lift the shooter glass to drink the cocktail
for a special touch:
Add a few edible gold flakes on top of the cocktail
Perrier Secret Place To celebrate its anniversary Perrier takes you away on an innovative adventure and sets the scene for a fascinating digital experience. Take part in the Perrier Secret Place and experience an interactive game through the eyes of sixty of the most unconventional and surprising guests. Play on www.perriersecretplace.com.
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Summer must-haves
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Refresh your summer with some items you can’t afford to be without this season
Great summer BeerBQs
Robinsons is a blend of fantastic tasting fruit squashes dilutable with water. The Robinsons Squash comes in great tasting flavors such as Orange, Summer Fruit, Apple & Blackcurrant, Lemon, Peach, Orange & Mango, Orange & Pineapple. So try it out today for a refreshing summer drink. Robinsons is marketed and distributed by Farsons Beverage Imports Company.
Delight family and friends at your next cookout by serving up our best beer barbecue recipes. To help your summer sparkle, we’ve chosen our favourite Beer BBQ recipes for Chicken, Beef and Pork and added on some BBQ cooking tips and tricks for that perfect grill. Check them out on pack on Cisk Lager’s Summer limited edition 8x33cl can packs. There are three to collect! Make your summer BBQs the BEST ever with Cisk!
Keep it cool
Keep it clean
Virtually unbreakable & dishwasher safe with removable ice cylinder to freeze and then re-insert, keeping drinks chilled- perfect for hot Summer days. Price : €24.95 Available at: Gifts&More - Level 1 Topline Centre St. Andrew’s road St. Andrew’s (opposite Luxol) tel :21372256 www.giftsandmore.com.mt
The Tub moulded dish rack with integrated water drainage and built in utensil holder, which holds various dish sizes and can sit in or out of the sink. Available in lime, grey white or red. Price: €24.50 at Gifts&More - Level 1 Topline Centre St. Andrew’s road St. Andrew’s ( opposite Luxol ) tel :21372256 www.giftsandmore.com.mt
48
July 2013
GOURMET TODAY - EVENTS
EVENTS
Audrienne & Co. Catering launch Audrienne & Co. launched a bespoke catering line as part of their event planning services on 27 June, 2013. A dedicated chef accompanied by a smart team will provide custom-made menus and innovative catering concepts for events of all types.
Audrienne Spiteri Gonzi, Dr Evarist Bartolo, Anthony Dr Mark Appel, Noel Debono, Dr Chris Cardona, Miceli Demajo, Sandrina Spiteri Gonzi Alessia Cardona, Ralph Asciak, Vanessa Asciak, Gillian Bartolo
Dr Simon Busutill, Emma Spiteri Gonzi
Maria Strickland, Audrienne Spiteri Gonzi, Roger Strickland
Audrienne & Co. Catering
Ian Mizzi, Michelle Lundquist, Lucienne Gafero, Jean Gafero, Ian Critien, Sarah Rutter Giapone
Dr Michael Frendo, Jackie Mizzi, Giselle Balzan Demajo, Irene Frendo
Audrienne & Co. Catering For more information contact info@audrienneandco.com
Gourmet Today recipe index Starters Barbequed Halloumi cheese ........................................5 Tikka Masala drumstick/wings .................................29 Mexican guacamole......................................................32 Jalapeno cranberry cheese spread ............................32 Caponata..........................................................................21 Mains Barbequed scabbard fish wheels.................................7 Vitello tonnato................................................................23 Bream in foil with lager ...............................................27 Lamb, pineapple kebabs ..............................................27 Oriental chicken breasts..............................................27 Mini Bombay burgers ..................................................29 Tandoori chicken and pineapple Shaslik................29
Braised duck leg .............................................................43 Seared duck breast ........................................................43 Dessert Lemon ricotta cake ........................................................9 Chocolate ice-cream.....................................................12 Coffee parfait ..................................................................12 Strawberry ice-cream...................................................13 Lemon sorbet .................................................................13 Strawberry lemonade bars .........................................16 Chocolate chip cookies................................................16 Peach and pecan cake ..................................................17 Orange and almond cake ............................................17 Grilled poached figs......................................................25
Accompaniments Melon and grape salad ...................................................5 Glazed baby potatoes ...................................................25 Grilled corn with Mexican butter ............................33 Mexican grilled street corn ........................................33 Asian risotto....................................................................43 Beetroot puree ...............................................................43
It’s 5-star al fresco every eveningat the Tiki Terrace At the Tiki Terrace, we are all about great food and great flavours. The dishes are prepared by our award winning chefs with a focus on high quality, fresh ingredients and choices to suit all tastes and appetites. We are open all day from lunch throughout to dinner by the water’s edge of Marsamxett Harbour, offering a relaxed and informal setting. Feel free to visit us any time for a mouth-watering snack or a full three course dining treat from our extensive menu. For more detailed information and bookings contact us on 2125 0520 or info@excelsior.com.mt.
www.excelsior.com.mt