Gourmet TODAY Issue 28

Today ISSUE NUMBER 28 • June 2014

Football fever

Taiana’s Brazilian game snacks

Dining under the stars The best of the Mediterranean sea

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Not for sale

RECIP INSIDE

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Our homecooks prepare lunch in the garden 12 Fairy’s looking for your family favourite 17 Dining al fresco 36 Gourmet TODAY talks to Hany Harb of Ali Baba 41 Feel the football fever with some great game snacks 51 The summer season encourages healthy eating 57 Check out some of Goldie’s healthy treats 65 Summer’s here.

Watch out for those melons 71 A meal in a glass – summer’s delicious smoothies 75 Pippa Mattei makes Indian curry to enjoy in the shade of the garden 83 Make the most of the Med with Gourmet’s favourite fish spots 85 Sammy’s restaurant gets a revamp 89 Michael Diacono makes some simple seafood recipes

Published by:

Editor’s note

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The summer sun has finally hit the islands putting a spring in everyone’s step. And it’s not just long days at the beach and meeting up with friends in the warm evenings that makes us happy.

From a foodie’s perspective the summer makes us smile for a number of reasons from the sweet fruit that is now so abundant – peaches, melons, figs – to dining under the stars. Gourmet TODAY has searched high and low to find the best spots on the island for enjoying a meal outdoors.

The islands are getting hotter with football fever and as all eyes turn to Brazil, check out what fans will be eating while watching the games in Brazil and try your hand at Taiana Andrades Grech’s very own recipes for traditional Brazilian snacks that will go down a treat with a cold beer or five.

If that all sounds too unhealthy for you then check out our health section with some delicious recipes by Cristina Dacoutros of Goldie’s Café. Eating out doesn’t have to be unhealthy. Check out some of our favourite healthy eateries.

Cool yourself down with a day by the sea followed by a meal from the sea as we take advantage of the best the Mediterranean has to offer.

We hope you enjoy this issue of Gourmet TODAY and we look forward to receiving your comments and suggestions.

Bon appétit!

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Vjal ir-Riħan, San Ġwann SGN 9016 Malta Tel: +356 2138 2741 Fax: +356 2138 1992 www.maltatoday.com.mt

41 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: Miranda Coller - 21382741 ext: 124

Cover: Taiana Andrades Grech Cover photo by Ray Attard Printed at: Print It Printing Services

Food News

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June 2014

What’s hot in the f Casa Ellul - Luxury in the heart of Valletta Casa Ellul, an intimate boutique hotel opposite the Carmelitan Church in Old Theatre Street, Valletta, opens its doors, offering a world of luxury and charm right in the heart of the city.

Whether it is the seamless service, crisp, natural-fibre, white linen, magnificently restored tiles, exquisite design, exclusive amenities including jacuzzis or cocktails in the courtyard, prestigious local and international antiques individually selected from world renowned Parisian markets, breathtaking views, attention to detail or comfort at your finger tips, this magnificent palazzo has it all. Every

ASTARTE for summer Made from locally grown Vermentino grapes, ASTARTE DOK has a vibrant, straw-yellow colour with a pale green rim. The wine is characterised by intense aromas of tropical and citrus fruits with hints of flowers. The palate is fresh with citrus taste and a pleasantly acidic finish.

Meridiana Wine Estate have recently launched a brand new website.

For more information about the company’s products go on www.meridiana.com.mt Winery Tours may also be booked online.

S Rausi Trading Ltd. Wine & Spirit Merchants, Stadium Street, Gzira GZR 1301 Tel: 2133 0447 Mob: 7909 3197 Email: info@srausi.com Web: www.srausi.com.mt www.meridiana.com.mt

while others overlook the bustling city or the Mediterranean sea. Designed

by Chris Briffa, the hotel magically integrates space and function into a haven of personal comfort intended to provide its guests with all that they might require for their city escapade.

For more information contact Andrew or Matthew Ellul. little item within this extraordinary quarter has been individually selected to promote perfection – a little something beyond the ordinary.

The small palazzo houses eight personalised suites, some of which look onto a magnificent, shaded courtyard,

Casa Ellul 81, Old Theatre Street, Valletta Tel: 21224821 Email: info@casaellul.com Web: www.casaellul.com www.facebook.com/casaellul

A must try of the month…

Southeast Café

Southeast Café is situated in the traditional fishing village of Marsaxlokk (xlokk is actually Maltese for South-East). This lovely cafe serves some delicious food, snacks, pastries and desserts as well as a variety of hot and cold drinks. It is situated on the left side of Marsaxlokk bay, which makes Southeast Café ideally positioned to enjoy the lovely Maltese sun on its outside terrace for the vast majority of the day.

This is a cafe to enjoy with family or friends especially if looking for a quick bite in great surroundings.

The staff is young and efficient, in a friendly and casual atmosphere.

Southeast Café is one to enjoy in all weather.

A spacious car park is just across the Southeast Café Triq il – Wilga road which is also flanked by a playMarsaxlokk ground for the kids. A walk around Marsaxlokk bay ending at Southeast Find us on Facebook Café is a rewarding experience for all ages.

8 more international awards for Delicata Wines

In the last few months Delicata have received eight more international awards for their wines from wine competitions held in Verona, London and Bordeaux, bringing the winemakers total medal count up to an impressive 92 awards.

White Olive Restaurant and Lounge at the The Lido St.George’s Bay As the weather heats up, why not take a stroll down to The Lido St. George’s Bay – the perfect place to unwind and relax, with panoramic views of the Mediterranean. With a choice of three pools to choose from, this certainly will be a day to remember. The recently opened White Olive restaurant and lounge offers a vast selection of delicious wraps, salads, grills, hot snacks and not forgetting desserts if you’re craving something sweet. Kick back and relax in the alfresco restaurant overlooking the pool.

A great excuse to enjoy the outdoor dining with a cocktail at hand.

Opening hours: Mon-Sun 9am - 7pm

White Olive Contact: 23702693 Web: www.corinthia.com/lido

June 2014

Food News

foodie world…

Looking for authentic Italian mozzarella?

Look no further than hiM

Italian travellers finding themselves away from their shores quickly realise that the quality of this simple snack is far superior in their homeland. The same can be said for non-Italian travellers who find themselves in Italy. Such a simple product, the fresh cheese does not travel well, being particularly susceptible to changes in temperature, and a good quality mozzarella will deteriorate quickly, making the short journey to Maltese shores unfeasible to a discerning palate.

The solution is the hiM microdairy and tasting bar. The directors, from Napoli, missed the true flavour and texture of this cheese in their homeland and

is simple in its décor, much like the simple foods that they offer, with emphasis on high quality ingredients – tomatoes from Sorrento, lemons from Amalfi accompany the beautiful fresh cheeses along with delicious set up their own micro-dairy prosciutto di Parma or San and mozzarella bar in Gzira, Daniele. which opened to huge popuThey don’t simply stop at fresh larity among Italians living in products either. Check out their Malta and Maltese alike, earlier store for the greatest of Italian this month. preserves, pastries, oils, wines The fresh products including and some of the best produce provola, scamorza and burrata Italy has to offer. as well as traditional If you’re looking La Bufala Limited mozzarella and are for genuine Ital195, The Strand, Gzira ian flavours, drop available to eat at Tel: 99501359 by hiM and see their trendy restauhimstoremalta what the rave is all rant or to take home. about.

The mozzarella bar

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HOME COOKS

Summer’s well on the way and the garden is at its best right now, with long daylight hours bringing out all of spring’s life and colours. Make the most of the spring time enjoying a meal or two outside, under the shade during the day, away from the scorching heat. Gaby Holland makes some deep-fried calamari rings with interesting dipping sauces and Janet Grech brings out the tuna she preserved herself for our October issue 2013 and makes a fabulous pasta dish. Sandra Dimech rounds off the meal with an interesting twist to baked lemon cheesecake – a touch of ginger.

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photography by Ray Attard

June 2014

Attard & Co. Food Ltd. Tel: 21 237555 www.attardcofood.com

/attardcowines

June 2014

gourmet today

HOM

Deep-fried calamari with dipping sauces

Serves 6 (as a starter)

Ingredients

• 500g squid, cleaned and cut into ¼ inch rings and tentacles • Vegetable oil, for deep-frying • 2 cups rice flour (or plain flour) • 1 tsp chilli flakes • ½ tsp salt

Method

1. For the calamari, place enough oil in a wok, large saucepan or deep-fat fryer to come halfway up the pan.

2. Place over a medium heat. You will know

Sweet chilli sauce Ingredients

• 2 fresh chilli peppers, finely chopped (include seeds for a more intense heat) • 3 garlic cloves, finely chopped • ¼ cup water • ¼ cup cider vinegar • ¼ cup caster sugar

Method

1. Place chopped peppers and garlic and

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when oil is hot enough if you drop a 3cm cube of bread and it turns golden and crispy in 1 minute.

3. While the oil is heating, place the flour, chilli flakes, and salt in a large sandwich bag or mixing bowl. Working in small batches, toss the squid in the flour mixture, shake off excess flour and drop into the hot oil (it is important not to overcrowd the pan to obtain a crisp result).

4. Fry for about a minute until slightly golden.

5. Remove from the oil and briefly drain on kitchen paper sprinkle with salt and serve with lemon wedges and dipping sauces. water in a saucepan.

2. Cook for 5 mins until garlic has softened and water reduced.

3. Add the vinegar and caster sugar and cook, stirring, for 5 mins or until the sugar dissolves.

4. Increase heat to high and bring to the boil. Reduce heat to medium and simmer, stirring occasionally, for 15 – 20 mins or until the sauce thickens. with lemon wedges and dipping sauces.

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Tahini, yoghurt and fresh herb sauce Ingredients • • • • • • •

2 cloves of garlic finely minced 1 tbsp tahini 1 tub yoghurt 1 lemon, juice only 1 tbsp honey ½ cup mint and basil leaves Sea salt to taste

Method

1. Place all ingredients in a small food processor and pulse until smooth.

stirring occasionally, for 15 – 20 mins or until the sauce thickens.

Suggested wine: Lunetta Prosecco

This stylish, delicately sparkling wine is fragrant, with enticing aromas of apple and peach. On the palate it is rich, refreshing and harmonious, with crisp fruit flavours and a clean finish.

available in leading supermarkets

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June 2014

Spaghetti with preserved tuna Preserving your own tuna is easy. Just add salt and olive oil and keep it in the fridge for when fresh tuna is out of season. Simply add it to fresh pasta for a delicious treat, best served under the shade of a tree out of the summer sun in the garden.

Ingredients

Method

• • • • • • • • •

1. Mix the sautéed onion with the preserved tuna, oven-roasted tomatoes and garlic, olive oil salt and pepper.

2. Cook pasta, strain and mix sauce in adding the broccoli florets and the crushed pistachio.

3. Garnish with fresh basil.

4. Add extra olive oil if necessary and serve immediately.

100g tuna, salt brushed off Whole broccoli, blanched 1 onion, sautéed 300g tomatoes, caramelised 5 garlic cloves, skin on, caramelized 150g fresh pesto 1 cup pistachios, roughly ground Small bunch basil, roughly chopped Olive oil

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Salted tuna belly

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Ingredients • 300g tuna belly • 75g thick salt • Olive oil

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Method 1. Cut the tuna in pieces, pat dry to remove moisture and place in a jar adding a layer of fish and a layer of salt until the jar is full.

2. Pour oil over until covered.

3. Close and store in fridge up to eight months.

Suggested wine: 1815 Etna Bianco

Fruity whilst delicately intense on the nose with hints of orange and Etna broom.

Presenting a dry, well-balanced taste, which is savoury and pleasantly acidic. Its long and persistent flavours offer an ideal wine for elaborate fish dishes and fresh cheeses.

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available in leading supermarkets

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Baked lemon and ginger cheesecake

Ingredients Base

• 300g digestive biscuits, crushed • 2 tbsp ground ginger • 4 tbsp icing sugar • 150g melted butter

Filling

• • • • • • •

600g cream cheese 250g caster sugar 150ml natural yoghurt 3 eggs 2 lemons, finely zested 3 tbsp lemon juice 50g plain flour

Topping

• • • • •

150ml natural yoghurt 150ml fresh cream 30g grated fresh ginger 2 tbsp caster sugar Lemon zest to garnish

Method 1. Preheat oven to 180°C. 2. Line the base of a greased 26cm springform cake tin.

3. In a bowl mix crushed biscuits, ground ginger and icing sugar.

4. Add melted butter and mix well.

5. Press the biscuit mixture into cake tin and bake for 10 mins.

6. In a separate bowl use an electric whisk to beat the soft cheese with the sugar until well blended and smooth.

7. Beat in the yoghurt, then the eggs one at a time.

8. Finally beat in the lemon zest, lemon juice and sifted flour.

9. Pour the filling over the biscuit base.

10. Bake in the oven at 230°C for 10 mins, reducing to 120°C and continue baking for a further 50 mins.

11. In the meantime make the topping. Combine yoghurt, cream, grated ginger and caster sugar together.

12. Towards the end of the 50 mins take cheesecake out of oven and pour the filling over it.

13. Return to oven and bake for a further 30 mins.

14. Loosen the cake from the sides of the tin with a knife and allow to cool. Before serving garnish with grated lemon zest.

June 2014

Join

’s challenge for the fa Eat, sharE, likE & win llenge

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Malta’s Favourite Family Recipe

1.

Fairy is looking for your family’s favourite recipe.

Send your recipe, together with pictures, to gourmet@mediatoday.com.mt.

2.

A selection of recipes will be published on www.maltatoday.com.mt and on our Facebook page (www.facebook.com/maltatoday), for you to like and share with friends.

3.

Finally, a Gourmet TODAY panel will select Malta’s Favourite Family Recipe to be featured in the August issue. We will even send a professional photographer and team to make sure your family’s favourite is published looking Platinum!

4.

The winner will receive a year’s worth of Fairy Platinum, taking the elbow grease out of your greasy dishes. * Terms and conditions apply

The Fairy Platinum Challenge: Malta’s Best Family Recipe Every family dish is different and so is the cleaning up challenge afterwards. As the professionals’ choice, Fairy Platinum gives you the confidence to cook anything you like.

Watch as Fairy Platinum products work their magic providing an overnight soak effect in just ten minutes, cutting through grease and leaving even the dirtiest of dishes sparkling, and your dishwasher cleaner than before.

Fairy Platinum has teamed up with Gourmet TODAY to find the nation’s top family dishes, which are usually the most challenging to both cook and clean. Share your family’s favourite recipe. The winner will be crowned the nation’s best!

favourite family recipe in Malta W in a ye

Tell us your great Maltese Dish and

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Chrys’ meaty, spinach lasagne

Ingredients • • • • • • • • • •

2 tbsp extra virgin olive oil 1kg spinach, washed 1 batch Bolognese or tomato sauce 250g ricotta cheese 1 egg 100ml whole milk Pinch of freshly grated nutmeg 200g lasagne sheets 120g Parmesan cheese, freshly grated Salt and freshly ground black pepper to season

Method 1. Heat oil in a large, heavy-based saucepan. Fry onions and garlic, until softened.

2. Increase heat, add minced beef and fry until browned.

3. Add wine and boil until reduced by about a third.

4. Reduce temperature, stir in tomatoes and bay leaves.

5. Cover and simmer over gentle heat for 1-1½ hours until rich and thick. Stir occasionally.

6. Use half the Bolognese for the sauce. Store the other half in the fridge or freezer.

7. To assemble lasagne, pre-heat oven to 180°C. 8. Steam the spinach for 2/3 mins, until wilted. Squeeze out excess water. Set aside.

9. Blend ricotta with egg, milk, nutmeg, salt and pepper.

Set aside.

10. Lightly oil a rectangular dish. Spread a ladle of Bolognese to cover the bottom of the dish.

Trade Enquiries VJ Salomone Marketing

For the Bolognese sauce • • • • • • • •

2 tbsp olive oil 2 large onions, chopped 3 garlic cloves, crushed 1kg lean minced beef 2 large glasses of red wine 2 tins chopped tomatoes 2 fresh or dried bay leaves Salt and freshly ground black pepper

11. Top with a layer of lasagne sheets.

12. Top the pasta with a thin layer of ricotta mixture, then a layer of spinach, a layer of sauce and a layer of Parmesan.

13. Repeat layers, ending with a layer of lasagne topped with meat sauce and Parmesan.

14. Cover baking dish tightly with foil and place in the oven.

15. Bake for 40 mins until pasta is tender and mixture is bubbling.

16. Uncover and bake another 10 mins, until the top begins to brown.

17. Remove from heat and let it sit for 5-10 mins before serving.

18. For the toughest grease cleaning challenge, use Fairy Platinum and leave your kitchen fresh and clean!

tel: 8007 2387 I www.vjsm.com.mt

“Passion takes us beyond the borders, that's why we landed in italy” Chef Patron Aaron Degiorgio GIANNINI RESTAURANT 23 Windmil Street - Valletta, Malta gianninimalta.com

Chef Patron Aaron Degiorgio and Mrs. Ruth Dimech

Discover Rubillo and other Wines on principepallavicini.com facebook.com/principepallavicini contact: info@principepallavicini.com Imported by MARCO VELLA WINES LTD. “Heritage Cultured in a Glass” Vinarte Galler y, 143; Fleur-de-Lys Avenue - Birkirkara - Malta Tel: (00356) 21446558 Mob: (00356) 79703419

MARCO VELLA WINES LTD. “Heritage Cultured in a Glass�

Vinarte Galler y, 143; Fleur-de-Lys Avenue - Birkirkara - Malta Tel: (00356) 21446558 Mob: (00356) 79703419

Discover Rubillo and other Wines on principepallavicini.com facebook.com/principepallavicini info@principepallavicini.com

Malta - Attard & Co. Food Ltd. Tel: 21 237555 facebook.com/attardcofood

June 2014

gourmet today

SUMMER AL FRESCO With summer just a little over a week away its time to get outside and dine under the stars. Whether you’re looking for a great restaurant with an outdoor space or some fabulous ideas for outdoor dining at home – barbecue season has begun! – Gourmet TODAY has done the leg work to give you the very best in outdoor dining this season Search for Greengate Malta on Facebook to view these products

The real deal at J & M Butcher The barbecue season is just around the corner and J & M Butcher has just the thing to bring the sizzle to your grill.

Tuck in to a rack of ribs, go for the real deal with an Aberdeen Angus steak or take the hassle out of preparation with their marinated chicken. Whatever you decide, J & M Butcher promises quality, flavour and convenience, with

a vast selection of fresh local and international products available daily or prepared to order.

J & M Butcher 59, Sliema Road, Gzira, Malta Tel: 2131 7890 Find us on Facebook

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Must-see, must-buy of the month

Memories are most often found during small moments of daily life, such as, baking, telling goodnight stories or even doing the washing up. In a world that is becoming more and more complex, the foundation of all Greengate designs is to create products that generate a feeling of warmth, closeness, and well being as we go about our daily lives. Dining al fresco is what makes summer so special so get geared up to make this summer a memorable one with GreenGate Cakestand

Lace jug

Grace your GreenGate Summer Cakestand with sweet treats for a splash of colour in the kitchen or dining room. Alternatively, the stand could be placed somewhere around the home for decorative purposes.

This fabulous collection from GreenGate features ‘Memories of Summer’ and brings back recollections of childhood’s spent chasing butterflies amidst rosebushes and lush green gardens with endless afternoons spent playing with friends.

The elegant jug is made from ceramic stoneware and showcases a contrasting lace pattern around the body. The white design rests against a grey backdrop while the bottom half of the jug is also a spotless shade of white. With a large protruding pouring spout and looped handle, this piece will make a fine addition to the kitchen.

It is ideal for morning orange juice, water at the dining table or, homemade cocktails.

Teapot Summer

Add some floral charm to your afternoon tea setting with this classic white GreenGate teapot adorned with pretty delicate vintage flower illustrations.

Each teapot is made from glazed stoneware and is the perfect piece to use when entertaining friends for tea or simply pouring yourself a wellearned cup.

Water glass

This stylish piece offers a refined touch to your glassware collection, providing a contemporary take on a traditional classic Partially handmade, every glass has its own character through small differences and variations in size due to the nature in which they are created.

Use yours when serving table water to guests or when dining with the family for a touch of simple style.

Plate Summer Glass plate blue

The GreenGate pale blue glass plate is simply a class apart from other plates.

This stylish piece is made from glass and features a distinctive blue tint as well as an intricate and detailed pattern around the border and on the face of the plate.

This piece will make a great decorative accessory in the home or can be used for more practical purposes.

Injecting elegance and sophistication to the glassware in your interior, make this the latest addition to the set.

Greengate Malta Tel: 79886000 Web: http://alley3-com.3dcartstores.com/ Find us on Facebook

This stylish piece is made from ceramic stoneware and features a floral design with maximum effect. The plate has striking floral patterns in shades of red and green set against white background. It is finished with several butterflies in a pale blue shade, offering a contrast in colours that ensure it stands out.

Mimi bowls

Bowl guests in your home over by introducing them to the Mimi soup bowls from GreenGate. This stylish piece is made from stoneware and features an intricate floral and spotted pattern.

The Mimi collection comes in a blue, green or pink spot pattern set against a white backdrop and also includes a floral design in shades of pink and red, featuring a rounded base with a white glazed interior.

Summer and lace latte cups

Start every day with a colourful outlook. The radiant cups are made from ceramic. Great for your morning coffee, afternoon tea or simply when you want to quench your thirst.

Dinner plates

Break from tradition and add style to the morning routine.

The plates are made from ceramic stoneware and mix contrasting colours and designs for maximum effect.

The plates will make a welcome addition to the dining table in your home, adding refinement to the interior scheme. All pieces can be mixed with other GreenGate products to achieve a finished look in the kitchen or dining area.

June 2014

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gourmet today

Dining under the moon

The Luna Collection by Palazzo Parisio, named after the Marquis Scicluna and not the giant moon staring down as you dine in the luscious baroque gardens, surrounded by scented orange blossoms and bright bougainvillea, offers so much more than a dining experience

Enter the fairytale world where the Baroness and her daughter Justine reign supreme over this small corner of the world making their own friends, customers and staff feel like part of the family as they dazzle you with the very best in culinary art and feminine detail.

Open all day, Palazzo Parisio’s Luna Restaurant ensures luxury and a taste of history with every bite.

Breakfast and snacks are served in the morning, followed by a luxurious lunch and afternoon tea in the delightful tea rooms or in the cool gardens under the shade of their years-old trees. Indulge in perfectly simple, freshly-made finger sandwiches and a selection of cakes and pastries along with a variety of fine teas from around the world, all of which you can

purchase to enjoy at home from the tea boutique.

In the evening the gardens are transformed by the darkness and flickering lights and dressed in sheer elegance and style. Start with a refreshing aperitvo while the sun sets and either stay on and nibble on bar snacks and indulge in innovative cocktails, vintage wines and champagnes or adjourn to your table where you can relish a kaleidoscope of flavours with an impressive menu degustatione, including some of Palazzo Parisio’s most creative and stylish food interpretations enhanced by a vast selection from their very own cellars. Leave room for their heavenly desserts that are impossible to resist.

It is no wonder that Luna is an award winner not only for its food and service but also for its incredible and refined ambiance. “Quite simply out of this world” comment devotees who praise “the varied and

stylish menu” and the “excellent service” served in a “magnificent setting”.

Enjoy a taste of Luna, the restaurant at Palazzo Parisio at any time of the day.

Palazzo Parisio Pjazza Vittorja,Naxxar.

Tel: 21412461 Opening hours: Sunday - Tuesday from 9am - 6pm, Wednesday - Saturday opened all day till late www.facebook.com/palazzoparisio?fref=ts

Unwind, Indulge & Enjoy.

www.thevillamalta.com 39, Main Street, Balluta Bay, St. Julians E-mail: info@thevillamalta.com Tel: 2311 2273

gourmet today

Difficult decisions that necessitate multiple visits Deciding on The Villa as a destination for al fresco dining was the easy part. Decisions after that prove to be much harder as RACHEL AGIUS finds out while dining in this picturesque location under the stars With a location like this – perched over Balluta Bay, just across from its impressive neo-Gothic parish church – The Villa already has an advantage. In the hub of Malta’s most popular tourist destination and sitting in the shadow of the prestigious Méridien hotel, one climbs the limestone stairs with a sense of expectation. Afterwards, one leaves with a feeling of satisfaction.

Two terraces (one lounge area, one dining area) spread out beneath the building’s sandy stonework, offer a lofty lookout over the water, the crowd and the picturesque square with its iconic kiosk.

Umbrellas shade patrons in the summer and heaters keep them comfortable on cooler nights, allowing the option to eat outdoors even before the weather warms up. It makes for the perfect place for a spot of people watching.

Turning your attention to the menu, you’ll recognise

a few familiar dishes and some interesting twists on old favourites. If you’re in the sharing mood, try dishes from both the starters category and the tapas list. The pork belly in a red wine jus was a particularly delicious choice, displaying a perfect balance of fat and muscle and sitting in a jus that I admit I surreptitiously indulged in with a crust of bread.

The rest of the menu requires a heartbreaking choice; the kind that is both justified and appeased when your dish arrives and when you notice what someone else has ordered. In an effort to sample as broad a range as possible, I selected the chicken supreme and my dining companion chose the garganelli with beef, while we kept an eye on the other diners’ choices and made mental notes.

Neither of us was disappointed. The tender chicken breast was perched atop a bed of couscous and grilled mixed veg, and was accompanied by a sweet-but-nottoo-sweet jus that contrasted nicely with the well-spiced couscous.

The garganelli were cooked just right – not a soggy pasta in sight. To say the starter-sized dish was generous would be an understatement but it encouraged the Mediterranean culture of sharing nicely. The beef was slow-cooked, imparting a rich flavour and colour to the dish. The strong flavour overpowered the other elements of the dish somewhat – the mushrooms were a little lost – but the beef itself had such a complex, satisfying taste that nothing seemed missing.

Dessert came from a short but impressively varied list.

The white chocolate fondant came with the warning that it would take some 15 minutes to prepare as it would be made fresh. Never has a wait been better rewarded.

The steaming creation broke open to unleash a magma of white chocolate, a decadent accompaniment to the scoop of ice cream and biscuit crumbs that came with it.

Branching out a little, I chose the chocolate mousse, infused with pipe tobacco, and Scotch whiskey ice cream. Being neither a smoker nor a whiskey drinker, my uneducated palate enjoyed both parts of this dish, being just strong enough to evoke the unique scents and flavours without being too overpowering.

The Villa offers a carefully-curated selection of dishes that necessitates a second, perhaps even a third visit.

Thankfully, parking is easy and the view is to die for so it is certainly a sacrifice one would be willing to make.

The Villa 39, Main Street, St Julian’s Tel:23112273 Email: info@the villamalta.com Web: www.thevillamalta.com Find us on Facebook - thevillamalta

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photography by Ray Attard

June 2014

June 2014

A taste of the London life

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Good English food, though hard to come by, is greatly comforting and truly delicious. After four years of living in England, there is little RACHEL ZAMMIT CUTAJAR misses about those sodden years, save a Sunday roast at the pub. She heads down to The Londoner to check out some British favourites If you had to list the world’s greatest nations for culinary effort few people would feature Great Britain anywhere near the top. Though Great Britain is widely known the world over, for its bland dishes smothered with Bisto gravy this is largely due to undiscerning diners and not lack of quality English fare.

Thankfully Malta has no lack of discerning diners so

the opening of The Londoner gastro pub in Paceville is pretty exciting as the pub incorporates all things English – good beer on tap, a series of football matches on the TV, English music playing in the background and a great selection of some of England’s finest dishes, including Sunday roasts.

To get into the pub spirit I headed down to The Londoner nursing a sore head from the night before and low and behold, a prominent part of the menu offers a sure cure – a spicy Bloody Mary. For some reason – watery tomato juice – a good Bloody Mary is difficult to come by in Malta, but the one at The Londoner is worth its salt; good consistency, the right amount of spicy and seasoning, and true to its word, offers a little comfort.

The menu offers a variety of English classics; complete English breakfast with eggs, bacon sausages, baked beans, mushrooms, black pudding and bubble and squeak, or bacon baps if you’re in a hurry.

If you’ve skipped breakfast are coming in straight for lunch, take a look at the great British starters; pork pies, deep-fried cheese or chicken wings with a spicy dip to keep you going till your mains.

Mains include some my all time favourite oneplate meals – steak and Guinness pie, fish and chips, bangers and mash and a selection of stews. And on Sundays roast lamb or beef with all the trimmings, Yorkshire puddings and smothered in gravy (not the Bisto kind, but real home-made stuff).

After lunch we stayed for a few pints of bitter, and though I’m not a football fan, stayed to watch a game (two games really – something to do with overall points and staying on top of the league, but it was of vital importance to follow both matches). What putting up with the football does entitle a foodie like myself to is conversation with pink Manchester fans, from Manchester (they provide way more entertainment than the game itself) and after a few

hours of drinking, the Drinker’s Favourite platter which included Scotch eggs, with a near-runny centre, chunky chips, made from real potatoes with Leister melt, pork pies, garlic bread and other yummy bits and bites.

All in all it was a fun afternoon out, reminiscent of many pub afternoons in the UK. I will most definitely be back. And one more thing… Happy Hour is from 3:00pm till 7:00pm – that’s a whole lot of happiness!

The Londoner is open daily from 10:00am till 4:00am.

The Londoner Dragonara Road,, Paceville • Tel: 21376637 www.facebook.com/TheLondonerpub

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Colour your summer dining Summer is for eating out and entertaining! Transform your outdoor space into one of exceptional style with our volcanic stone tabletops.

Our high-end, durable and weather resistant tabletops are all hand painted and produced locally by Maltese craftsmen and inspired by the Mediterranean lifestyle. Create a custom design in any shape or size to fit your

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gourmet today

Outdoor living at it’s best…

Duetto two ovens and one flame!

needs. We are now also introducing our innovative BBQ tabletop for a stunning al fresco experience.

Visit our ceramic studio at the Ta’ Qali Crafts Village to see our artists at work and view our line of locally produced and completely customisable products. Give a facelift to your home, garden and pool area. We’ll be more than happy to bring your ideas to life.

Duetto introduce the first wood fire oven that cooks with flame and brick.

It is the ultimate tool for outdoor entertaining and you’ll achieve flavours you just can’t get with other types of cooking.

You can cook two or more different dishes at the same time. It quickly reaches the ideal temperature and can churn out a pizza in just 90

seconds. It is striking to see how the pizza rises and becomes golden next to the fire.

If entertaining is your thing, then this state of the art wood fire oven is perfect for baking breads and desserts.

Highly recommended as one of the leading wood fire ovens on the market.

Mediterranean Ceramics Ta’ Qali Crafts Village, Rabat Ceramic shop Forni 2A, Pinto Wharf, Floriana Tel: 20105552 Web: www.mediterraneanceramics.com Find us on Facebook

Il Camino 48/49 Fleur De Lys Road, BKR 9063 Birkirkara Mobile: 79888999 Email: ilcamino@go.net.mt Web: http://www.ilcamino.net Find us on Facebook

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Summer dining against a splendid backdrop If you are looking for great atmosphere to enjoy a fresh meal against one of Malta’s best backdrops then Baia Beach has to be the perfect spot.

The beach club was inspired by the owners’ travels around Europe and Asia and their wish to share one of Malta’s most idyllic locations with friends and family.

The blue and white colour scheme makes the beach feel like you’re on a Greek island whilst the view of the crystal clear waters with Comino in the

background remind you just how beautiful the Maltese archipelago really is.

Meals can be of an elaborate three-course nature or a simple one-plate meal to get you back out into the sun as soon as possible.

And if you don’t want to waste precious sunshine hours in the shade of the restaurant you can also order food off of the snack menu – sandwiches, salads and platters – right to your beach bed.

The kids won’t be disappointed either, with special kids menus that include the regular favourites as well as healthier options. And for the really little ones there is also an infant menu which promises fresh, home-made goodness with no lumps or added salt or sugar.

The wine list has been carefully selected to accompany the menu with a good variety of reds and whites from all over the world as well as champagnes. The sommelier will help you to choose your wines should you require assistance.

On Sundays hang around at the beach for Baia Sundays where sunsets bring tasty cocktails and

music will be diverse and defunct tunes lost over time and guaranteed to make you move.

Baia is also open for private functions, including weddings, so it is best to call in advance to book a table.

To lazy days and long lunches Make Baia Beach Club your choice for long lazy days by the sea, with long lunches and sunset cocktails The restaurant at Baia Beach Club is open daily for lunch between 12:30 and 15:00 and for dinner between Tuesday and Saturday from 19:30 and 22:00 in July and August.

The Beach club is open daily between 10am and 19:00.

Address: Baia Beach Club Little Armier L/O Mellieha Tel: 21 570942; 21 573421 Email: sarah@baiabeachclub.com Web: www.baiabeachclub.com

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Going al fresco

Bright sunshine makes you want to kick back and enjoy the great outdoors, and fresh air opens up the appetite, so now is the perfect time to pack yourself a picnic and find a shady spot under a tree before the temperatures get too hot, or to pack a cooler and head down to the beach with an umbrella. Wherever you choose to go, what you take with you is just as important as the destination you pick. At Zammeats we understand that preparing for your day out can be a laborious task that you may not have the time or will power to see through, so we have designed some readymade platters to suit every occasion and budget. All you have to do is pack the plates, glasses and the wine and go have some fun.

At Zammeats we have six delicious platters to choose from, each made with the best quality deli available, such as Tuscan salamis, salami di Milano, gammon, Parmiggiano, buche de chèvre and brie.

A quick trip down to our deli at Zammeats can arm you with other tasty supplies to add to your basket, such as pâtés, sun dried tomatoes, artichoke hearts and succulent olives.

Zammeats Tel: 79405205 Email info@zammeats.com www.facebook.com/Zammeats

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DAYFRESH MEATS introduces the Wagyu burger The ultimate summer sizzling burger Ingredients

• 1 Dayfresh Wagyu beef burger • A thick slice of cheddar cheese • 1 large burger bun • A few leaves of lettuce • A few slices of tomato • A few slices of raw red onion • 1 heaped tbsp chilli mayo

Method

1. Fire up those coals.

When really, really hot, place the Wagyu burger on the barbecue and sizzle for 10 – 12 mins, flipping over every now and then.

2. In the last 3 or 4 mins of cooking put a slice of cheese over the burger and allow to melt.

3. Toast the burger bun on the barbecue.

4. Place a few slices of lettuce on the bun, followed by the tomato.

5. Place the cheesy burger on top and top with onions and chilli mayo.

Chilli mayo

Ingredients • 1 red chilli, finely chopped • 3 cloves garlic, finely chopped • 3 tbsp sour cream • 2 tbsp mayo • 1 lime, juice only • Salt and pepper

Method

1. Mix all the ingredients until combined.

2. Store in the fridge for up to a week.

Upper Constitution Street, Mosta • Tel: 27448007 57, Diego Street, Hamrun (opp. BOV) • Tel: 21237925

photography by Rachel Zammit Cutajar

Who says barbecued burgers are just the boring old burgers you eat at a beach barbecue. Everyone loves a good burger and gourmet burgers are really coming into their own.

To make the ultimate burger and rule in any burger competition created among friends, Dayfresh Meats have introduced the Wagyu burger - a burger to reign supreme over all others.

So what makes a Wagyu burger so much better than the rest? Wagyu cattle are used in the production of the worldfamous Kobe beef (for a steak to qualify as Kobe it must be from Kobe in Japan, though producers are rearing the same cattle in Australia and California).

The cows are said to be fed on a diet of beer and massaged every day. The beer is thought to increase the cow’s appetite, especially in the hot summer months when appetite is depressed, while the massage relieves stress and stiffness and makes for a happier cow, which will in turn renders better quality meat.

The breed is renowned for the intense marbling of the meat along with a higher percentage of unsaturated fat than other breeds. When exposed to the hot flames, the fat melts into the meat, providing unrivalled flavour and tender texture.

Inkeeping with all Dayfresh meats, the Wagyu burger is always fresh and needs no extras. Just flame and serve.

If you’re not into burgers try their selection of steaks. A ribeye with the perfect amount of marbling that melts into the meat when exposed to the flame. And if that’s not enough for a tasty meal, ask your Dayfresh butcher to slather it a Jack Daniel’s marinade. Are you salivating yet?

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Gourmet Today

drops by...

The grill

Dayfresh introduce a new breed of butcher shop Isaac Mallia, from Dayfresh Meats, talks to RACHEL AGIUS about a new concept in meat stores. At The Grill, they will be serving the same quality meats Dayfresh customers have come to expect whilst adding the option of having it grilled in an open kitchen to eat there. No frills, no fuss – just great tasting meat.

Dayfresh Meats are on a mission. Starting out as a family-run butcher in Hamrun and branching out into a Mosta location, Isaac Mallia is focused on bringing quality and choice to his customers without the hefty price tag.

“We source our pork and poultry locally,” he says, “it remains the best quality meat available.” The beef comes from further afield. The vast open spaces and fresh grass that cattle abroad are used to translates into better, tastier meat. From Wagyu to Charolais,

Dayfresh carries a vast selection of types and cuts.

In fact the display counter at the Mosta outlet contains a hunger-inducing variety of meats from veal and chicken to slabs of beautifully marbled beef and marinated cuts perfect for the grill. They make 12 different types of marinade in-house too.

With barbecue season just round the corner, Isaac gives a few insider tips on selecting meat for your meal. “Stick to a cut with some fat and a bone in it – like a T-bone – if you plan to cook it by itself,” he says.

“For something you plan to marinate, a leaner cut will be more suitable.”

Every one of Isaac’s employees is passionate about their work and can give customers advice on cooking their purchases – it is obvious that Isaac has great faith in his products and his people. “Our main aim is to give the customer reasonable prices without compro-

mising on the quality,” Isaac explains. By sourcing the meat himself, Isaac cuts out the middleman and passes on those savings to his customers.

The idea of a gourmet butcher seems to be taking off, at least in Isaac’s shops. “I think more and more people are beginning to appreciate the different kinds of meat available,” he says. “The younger generations especially are more adventurous and willing to try new things.”

Dayfresh has become famous for a number of signature items including chicken cordon bleu, chicken with cornflakes, skewers, stuffed chicken drumsticks, fresh burgers, lamb fillets in mint, Jack Daniel’s steaks and a variety of sausages with tomatoes and mozzarella, Sicilian sausages, chicken sausages, rabbit sausages and spicy suasages.

Those looking for something novel from Dayfresh need not wait long. After a long refurbishment process, Isaac is ready to unveil his new project. A new Dayfresh location will be opening in the coming months but it will go beyond simply selling meat.

“In the new grill you can select your meat from a chilled counter and have it cut to the desired size and weight before it is sent to an open kitchen to be cooked,” he says. “People can then sit and eat their purchase there and then – nothing hidden, nothing extra.”

The restaurant will also carry a selection of wines and liquors to complement the meats on offer, as well as a café area that will serve lighter options. Definitely give this place a go if you are interested in trying a new breed of butcher shop – so far Dayfresh seems to have exceeded all expectations and looks set to do it again.

The Grill Naxxar Road, Birkirkara Tel:27777777 • 7944007 Web: dayfreshmeats@hotmail.com

RTIFI 100% CE

ED

XXL

w w w. ol l y s . c o m . m t

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P. Cutajar unveils its first own food brand: Olly’s “Real, premium meat products... healthy, tasty and convenient food you can eat with your mind at rest” P. Cutajar unveiled its first own food brand after almost 150 years in business as one of Malta’s leading importers and distributors of wines, spirits, food and confectionery.

The new brand, Olly’s Premium Eats, is a range of frozen premium meat products created especially for the Maltese market, including burgers, chicken fingers and chicken nuggets.

“This was a first for us. We sourced the products, created the brand and will now market and distribute it across Malta and Gozo,” said Denis Zammit Cutajar, Sales and Marketing Director of P. Cutajar & Co. Ltd. Olly’s is a family of six products: Angus XXL burgers, beef burgers, mini-burgers, chicken burgers, chicken fingers and chicken nuggets.

“Our products are made of real, premium meat. The

chicken fingers, for example, are made from real chicken breast except for the crust. It’s healthy, tasty and convenient food you can feed your family with your mind at rest,” Mr Zammit Cutajar said.

“Our star product is the Angus XXL burger, which, as we say in our campaign, is all beef and no bull: a 14cm 100% premium Angus beef patty you can cook yourself that will rival any gourmet burger outlet,” he said, adding that the lack of additives also made this a relatively healthy alternative.

The burgers contain no added spices or flavours and are produced simply from top-quality Austrian meat.

Olly’s was launched at a tasting event on April 9 at Cafe del Mar in Qawra and the products are now available in supermarkets across Malta.

Five reasons to love the Olly’s XXL Angus Burger

It’s big Size matters. Every burger lover knows it. With a circumference of 14cm, Olly’s XXL Angus Burger is larger than life and sure to heal your hunger in an instant.

It’s juicy Cook it well and sink your teeth into it. You’ll know what we mean.

It’s tasty If you love the taste of meat, you’ll love the taste of Olly’s. After all, it’s pure meat: 100% Angus beef. There’s nothing like it on the shelves and you’ll taste the difference.

It’s guilt-free With no extra additives and only the best cuts of Angus beef, this is a healthy alternative, especially if served with a fresh salad! You can even cut your carbs by treating the burger like a delicious steak: no buns attached.

It’s gourmet at home Forget takeout... Forget having to drive out only to return home when it’s already cold. Stock it in your freezer, take it out, and cook it to perfection whenever you want.

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Fire up, feel the heat and hear the sizzle Summer is here and it’s time to awaken the senses for food and entertaining, family, fun and friends. Not feeling equipped, confident or prepared to organise that special al fresco party you so want to throw? Or you simply do not have the time to make all the necessary arrangements? Let Karrot & Ko deal with all your food needs so as to have that delicious sociable event your peers will talk about for the rest of the season.

Karl Grima Bezzina, foodie and operator of Karrot & Ko together with Head Chef Joe Borg, with his five star experience, have come up with a variety of mouth-watering inspirations prepared with the best ingredients and the freshest greens, carefully chosen through their network of suppliers.

Nothing introduces summer as the distinctive aroma wafting through the breeze

June 2014

around your guests through your event, whether you opt for traditional burgers, made fresh on order with 100% ground chuck beef or pork sausages made by selected butchers on Karl’s personal recipe.

The good thing is that their menus are totally customisable, no BBQ will be alike.

From summery hors d’oeuvres such as those with their signature hummus; chargrilled appetizers with their take on buffalo chicken; sizzling mains, from carefully butchered rib eye of young bull to ready prepared boneless and skinless chicken thighs, marinated in smoked paprika, lemon juice and olive oil, all accompanied with a range of salads. Why not choose your sides?

Maybe you could opt for a fajita seasoned couscous with black eyed peas, protein rich quinoa and green lentils, or simply seasonal grilled veg and a mixed greens salad topped with buffalo mozzarella. Their ideas are wide and combinations endless.

Food prepared by Karrot & Ko. only comes with one instruction….Just add friends! photography by Mandy Mercieca

Karrot & Ko Triq il – Haddiem, Mriehel Tel: 2752 7768 EMAIL: karrotandko@gmail.com www.karrotandko.com www.facebook.com/karrotandko

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the

Butcher’s tip Kebabs Easy to prepare, cook and eat, these are versatile sticks of meat can be adapted to anything. Marinate them overnight for a world of flavours. Use chicken, pork or beef and any vegetables you have in the fridge. Or if you’re in a hurry, swing

by Snow White’s where you can simply pick them up and get those coals ready.

Snow White Butcher’s in Mgarr, take all the work out of meat preparation for you. However if you’d rather do the work yourself, they offer great tips to help you along.

Sizzle season has arrived Barbecue time is here and while the usual meats that come to mind when firing up those coals include burgers, sausages and minute steaks, there is a whole other world of barbecued meat if you have a little imagination.

Here are a few of our favourites

Pork fillet If you want to impress your guests with more than a pork chop, go for the fillet. Ask your butcher to butterfly it, or do it yourself, sprinkle with herbs, spices and oil and fling it on the coals – a really easy yet impressive meal!

Bone-in rib eye Nothing quite beats a sizzling steak on the barbecue. For best results get yourself a bone-in rib-eye steak. The highlymarbled fat in the steak melts as the steak cooks lending plenty of flavour to the surrounding meat, and anything is better when it is cooked on the bone.

Lamb steaks Give your steaks the wow factor – make them lamb steaks.

Lamb steaks come from the leg of the lamb and are simply sliced with the bone in the middle. Marinate them in garlic and rosemary and simply grill them to perfection!

For more information contact Snow White Meat & Poultry Market Zebbiegh Road, Mgarr, MGR 9036, MALTA Tel: +356 21575346 m: +356 99475131 Email: snowhite@maltanet.net Web: www.snowwhite.com.mt

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Dining under the stars made easy Summer’s just about here and dining under the stars becomes part and parcel of everyday life. Don’t let too many trips to the kitchen dampen your evening. Gourmet TODAY gives you some tips to make al fresco dining a breeze.

It’s all about the ambiance, baby Bring out your table and chairs. Find all the half used candles you have and put them in flower pots, jars, bowls — anything so you can make a great reflective grouping on the table. Put some pots around with herbs, or great smelling flowers. It’s nature’s air freshener.

Mosquito repellent Nothing makes your guests want to jump up and leave quite like being eaten after they have eaten. Keep the mozzies away with citronella candles. They add ambiance, fragrance and aid the wine in keeping everyone smiling and happy.

Set the table like a pro Preparation is key. Make lists of everything you may need from extra napkins, seasoning, ice, water, servers and all those

little things you usually just get up and go get.

Make dinner simple The kitchen is almost always far away from your outdoor space. When thinking up a menu try and stick to things that don’t require too much to-ing and fro-ing to the kitchen. A large dish of pasta that you can serve at the table may be easier to serve than meat and potatoes and all that goes with it.

Invest in a trolley OK, this comes with a few conditions. Can you actually roll the trolley to and from your kitchen? If you can make this work it will save you tonnes of trips backwards and forwards.

Kick back, relax with a glass of something cold and make the most of the night air!

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CASTELLETTI Simply Delightful

Chill Out in a Stylish and elegant way, enjoying a nice evening out with family and friends Now serving al fresco in our beautiful courtyard Palazzo Castelletti 62, Triq San Pawl, Rabat, Malta Tel: 21452562 • Mob: 99109911 Email: info@palazzocastelletti.com Find us on Facebook

LA BAJJA

by Le Méridien St Julians Hotel & Spa Let yourself be enchanted by La Bajja outdoor restaurant with inspiring views over the Mediterranean sea.

A DIFFERENT DINING PERSPECTIVE FROM THE ROOFTOPS OF PRETTY BALLUTA BAY

LAY BACK. INDULGE. La Bajja opens for a summer dining experience on the grill every Wednesday and every Friday thoughout summer, starting on July, 2nd.

Wednesdays: Pesci ai Ferri (fish) at €28 per person Fridays: Traditional BBQ (meat) at €26.50 per person

Visit lemeridienmalta.com/labajja or call 2311 0000 to book your dining experience.

LE MERIDIEN ST. JULIANS HOTEL & SPA 39, MAIN STREET, BALLUTA BAY ST JULIANS STJ 1017 T: +356 2311 0000 lemeridienmalta.com

N 55° 35’ E 30° 14’

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Chef profile Hany Harb of Ali Baba, in Gzira, talks to Gourmet TODAY about the source of his inspiration and the challenges along the way.

Why did you choose to become a chef?

I grew up in a family where food was the main topic of every conversation so basically I didn’t have much choice. I always hoped that one day I would cook for very important people, including my mother, who was and still is my main inspiration.

What childhood memories come to mind when you think of food?

What I remember most from my childhood is my grandfather back in Lebanon, waking me up very early to go with him to our farm and pick up cucumbers, mulberries and tomatoes. He also thought me how to milk his cows. I was a very naughty child and I used to milk the cow straight into my mouth.

Who is the main source of inspiration for your cooking?

I would have to say, quite simply, my mother.

In your opinion, what is the most exciting thing about food?

Creating a fabulous dish with prime ingredients is easy. What is more challenging, and therefore more exciting to me, is to work with poor ingredients and still create dishes that are tasty and worthy of serving in my restaurant.

What is your favourite Lebanese dish?

Kibbeh nayeh, which is a lamb tartare mixed with burghul, onions and spices and drizzled with extra virgin olive oil. My father used to buy fresh lamb once every two weeks and I used to help debone the meat to get the fillet and loin, mince them with a few more ingredients and eat right away.

Sawdat Dejej we Rebb el Rumen

Why the name Ali Baba?

When my father first purchased the property, his first impression was that of a cave, hence the name. Also, my parents wanted to keep the Middle Eastern feel, therefore it felt right some 27 years ago.

How would you describe Ali Baba’s menu?

Our menu is interesting, varied and how a Lebanese feast should be. It is split into four sections: cold mezze; warm mezze (including soups); mains and desserts. Our policy is to change the menu two to three times a year using mainly local produce to keep our regular clients interested in what is coming next and to attract new clients to taste our creations.

Chicken livers in bharat (mixed spices), sautéed with garlic, lemon juice and What is it like working in the kitchen at Ali Baba? pomegranate molasses.

Working in our kitchen is a journey that includes passion for the dishes created, hard work, and constant inServes 4 novation. Most importantly, the team is like a family that works towards the common goal of giving a pleasurable Ingredients dining experience to the clients.

Where does your inspiration for a new dish usually stem from?

I get my inspiration researching recipes from books and also from my childhood memories. My son has an active role in the creation of desserts.

What is, in your opinion, the most important thing to keep in mind when creating any dish?

Seasonality and availability of local and sometimes imported produce are paramount to creating a consistently good dish. It’s no use creating a fabulous dish if you cannot make it to the same standard every time.

What ingredients could you not live without and why?

Garlic, lemon juice, olive oil, spices mainly sumac and pomegranate molasses for seasoning but if I had to choose one ingredient I could not live without it would have to be meat.

If you could cook for anyone in the world who would it be?

I would love to cook for Ferran Adria` because in my opinion he is the greatest cook on planet earth and I wish to prove myself to the best. Cooking for my wife is also a challenge!

• • • • • • • • • • •

4 whole fresh chicken livers 2 cloves garlic, peeled and crushed 1 espresso spoon sumac 1 espresso spoon mixed spice 1 espresso spoon cumin ½ espresso spoon salt ½ espresso spoon freshly ground black pepper 1 tsp parsley, chopped 1 tbsp lemon juice 1 tbsp pomegranate molasses 2 tbsp grapeseed oil

Method 1. Marinate the livers with all the spices, salt and pepper and leave for at least 8 hours in the fridge.

2. In a non-stick pan over a medium-high heat pan-sear the chicken livers with the grapeseed oil till lightly browned.

3. Add the garlic and continue to cook, cover the pan with a lid as they tend to splash.

4. Remove the lid and with the tip of your finger feel the livers, they should be firm on the outside and still very soft on the inside.

5. Add the lemon juice and pomegranate and cook for a further 1 min.

6. Add the chopped parsley and toss all together.

7. Plate the chicken livers and spoon some of the juice left in the pan.

Ali Baba No. 9, Ponsomby Street, Gzira Tel: 21340119 • Mob: 99450211 Web: www.hanyharb.com

ather’s Day at Phoenicia

Celebrate Father’s Day on 15th June with a delectable barbecue luncheon only €35.

FREE-flowing beer for all Fathers.

Children 6-12 half-price while under 6’s eat for free.

Treat your Dad this Father's Day to a delicious and memorable grilled buffet lunch al fresco on the award-winning Phoenix Restaurant Verandah. Enjoy panoramic views as you savour the flavours from the expansive grill menu and refresh your palate with free-flowing beer throughout this family celebration. Father's Day Lunch at Phoenicia, a time-honoured tradition ... Forever.

FOREVER PHOENICIA

Show Dad your appreciation on Father's Day, book now for a special family celebration.

Hotel Phoenicia Malta, The Mall Floriana Tel: (+356) 2122 5241 dine@phoeniciamalta.com www.phoeniciamalta.com

c i n a g Or Smoothies Fruit d e h s u r C % 100

B g World Cup fever has settled in with a large portion of football fans unwilling to do anything social that doesn’t revolve around football. Why not, then, use the football for your social event and oragnise a night of beer and football. In Brazil, all sorts of warm, fried snacks are available from breakfast time right through the day any lanchonete (snack shop), padaria (bakery) or even in bars. Check out Taiana Andrades Grech’s recipes for some of Brazil’s favourite bar snacks, best enjoyed with a cold beer.

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photography by Ray Attard

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Coxinha de galinha Literally translated, these are chicken drumsticks and get their name from their peculiar teardrop shape. The golden, crispy exterior surrounds a layer of soft dough filled with seasoned shredded chicken. Although most bar snacks popular in Brazil are the result of colonial influence, the coxinha de galinha is as Brazilian as it gets, with its roots based in São Paulo in Brazil.

The major secret to this recipe is patience as it takes a while to mould them, especially if you’ve never done it before. Make sure they are well-sealed and that the filling isn’t sticking out or they will crack when fried.

Ingredients For the filling

• • • • • • • • • •

1 large chicken breast 3 – 4 cups chicken stock 50g butter 1 small onion, chopped 1 bay leaf 2 cloves garlic, minced 2 tomatoes, chopped Parsley 1 carrot Salt and pepper

For the pastry

• • • • •

80g butter 150ml milk 250g plain flour 1 tbsp olive oil Salt and pepper

5.

6.

7.

8.

9.

To assemble

• • • •

2 eggs Plain flour Breadcrumbs Corn oil, for frying

Method 1.

2.

3.

4.

Bring the chicken stock to the boil and add the whole chicken breast, half the onion, carrot, bay leaf, salt and pepper.

Allow to simmer for 20 mins until the chicken.

Remove the breast, allow it cool and shred into small pieces. Reserve 2 cups of the liquid to make the dough.

To make the dough, gently fry the remaining onion in butter for 2 mins.

Add the milk and as soon as the milk starts to boil

10.

11.

12.

13.

14.

add the flour, stirring constantly.

Keep stirring until the dough forms a ball and pulls away from the sides of the pan.

Add the olive oil and allow to cool.

To make the filling, heat some oil in a saucepan with a bit of butter. Add the onions and the garlic and fry till golden.

Add the chopped tomatoes and cook for 5 mins.

Add the shredded chicken and about 50ml chicken stock so that the chicken is moist but not liquidy.

Turn off the heat and allow to cool.

Take a portion of dough about the size of a golf ball and roll into a disk shape.

Place a tsp full of filling in the centre and mould the dough around the filling to form a bundle, making sure the filling doesn’t touch the edges. Smooth the surface to correct any imperfections.

Dredge through flour, beaten egg and breadcrumbs and fry in hot oil until golden brown. Place on paper towels to absorb excess oil.

Serve hot with Tabasco sauce.

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Croquete de carne The croquete de carne are popular in Brazil and available in almost every snack bar. Of Spanish influence, they are morsels of minced meat with chorizo sausage, mixed with flour and milk and then deep-fried.

Makes approx 20

Ingredients • • • • • • • • • • • • • •

200g minced meat 60g chorizo 1 onion, finely chopped 2 cloves garlic 50g butter 100ml milk 80g plain flour 1 lime, juice only Nutmeg Parsley 2 eggs Breadcrumbs Salt and Pepper Oil to fry

Method

1. Fry the garlic in butter with the bay leaf and chorizo. Stir through and add the minced beef.

Season with salt and pepper and keep stirring with a fork to avoid clumps.

2. Add the chopped parsley and stir. Move the bay leaf and turn off the heat.

3. In a separate pot fry the remaining onion in butter until golden.

4. Add the flour and stir well, add the milk while stirring to form a roux. Season with salt, pepper, nutmeg and lime juice.

5. Add the meat to the mixture and allow to cool.

6. Mould the croquetes and dredge through flour, egg and breadcrumbs and fry in hot oil until golden brown. Place on paper towels to absorb excess oil.

7. Serve with wedges of lime and Tabasco and a cold beer.

The minced beef can be substituted with minced chicken.

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Empadinha (Empada de frango) These miniature chicken pies are a favourite in Brazil. It is the pastry that makes these pies so special. The pastry is much thicker and crumbles with the first bite. Although they are difficult to eat, these savoury snacks are truly addictive and once you’ve bitten into one, you’ll be coming back for more. Though these are filled with chicken, they are also available with a choice of fillings, where queijo (cheese) or palmito (hearts of the palm) are among the favourites.

Ingredients For the pastry

• • • • • • •

2 egg yolks 200ml water 500g plain flour 1 tbsp salt Nutmeg 200g butter 1 egg yolk, lightly beaten (for egg wash)

Filling

• • • • • • • • • • • • • • • • •

500g chicken thighs 1 tomato, peeled ½ cup tomato sauce 1 large onion, finely chopped 2 cloves garlic, minced 4 tbsp olive oil 1 chicken stock cube 100g butter 1 bay leaf 100ml white wine 50g plain flour 2 egg yolks Nutmeg Parsley Salt and pepper Water Lemon juice

Method

1. To make the pastry beat the butter and flour with the salt and nutmeg.

2. Add the eggs and add the water a little at a time until the pastry becomes the right consistency.

3. Allow to rest for 1 hour.

4. To make the filling, fry the onion, garlic and bay leaf in olive oil and butter for 2 mins.

5. Add the chopped tomato and tomato sauce and cook for 2 more mins.

6. Add the chicken thigh, stock cube, salt and pepper and cook for 1 min.

7. Add the wine and then the water after a few seconds.

Simmer for approx 30 mins.

8. Remove the chicken from the pan and allow to cool, reserving the liquid.

9. In another pot, sauté the onion in butter for 1 min, then add the flour and stir.

10. Add the cooking juices from the chicken until you a paste like consistency.

11. Add the parsley, egg yolk, nutmeg, lemon juice and salt and pepper. Allow to cool.

12. Preheat the oven to 180°C. 13. To assemble take small amounts of dough and press against the greased moulds to line it just a bit further up than the edge.

14. Fill the pie with chicken filling.

15. Make a lid with dough to cover the mould and press down to seal. Brush the top with egg wash.

16. Bake the pies for approx 40 mins until the pastry turns golden.

June 2014

The finest red now on the best greens

We share the same etiquette.

Exclusively imported by Charles Grech & Co. Ltd., Valley Road, B’Kara. Tel: 2144 4400

June 2014

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Take your pick from the World of Wines

The World of Wines shop at Blue Harbour, Ta’ Xbiex marina, is Malta’s first wine boutique that promises the most prominent world class wine brands that are locally available from a various number of dedicated importers.

The wines of Palladino, Zonin, Masi, Gaja, Frescobaldi, Luce, Antinori, Banfi, Buondi Santi, Donna Chiara and Donnafugata are just a part of extensive Italian portfolio. Bordeaux and Burgundy Grand Cru are being literally cascaded down to many rarely known ‘village’ wine appellations. The choice of Champagne is spread over by large selection of greatest names and formats that currently go up to six litres (8 bottles).

2008 Vintage Rose - Louis Roederer Champagne, France A blend of 70% Pinot Noir and 30% Chardonnay, 20% of which is wine matured in oak tuns without malolactic fermentation, the Brut Rosé cuvée is aged for four years in Roederer’s cellars and left for six months after dégorgement (disgorging) to attain perfect maturity.

The wine has fruity aromas of wild red berries, followed by floral notes, and the sugary and spicy fragrance of zest; and the aromas of dried fruit and cocoa result from the wine’s vinifying in oak tuns. Rich and full-bodied, Brut Rosé exalts the maturity of the fruit. A sparkling wine with an initial impression of freshness, it opens smoothly with almost exotic notes, combined with the pure minerality of the Chardonnay grapes.

“This Brut Rosé has all the strength, concentration, raciness and freshness of 2008 – a truly great year for vins de garde. It is very definitely a Pinot Noir year,

Charles Grech & Co. Ltd., Valley Road, B’Kara Tel: 2144 4400

exceptionally well-suited to laying down,” said Jean-Baptiste Lécaillon, Cellar Master at Louis Roederer Critical Acclaim “Sleek and rich, with floral strawberry and sugar cookie aromas and elegant, layered citrus, tart cherry and mineral flavors that linger toward a vibrant, lightly spicy finish.” 92 Points Wine Spectator “There’s lovely precision to the light strawberry notes in this wine, a clean parallel to its pale pink colour. The finish is spicy and gentle, with a creamy undercurrent that lingers on fruit. Chill it for prawns.” 91 Points Wine & Spirits “From the yeasty, strawberrytinged aroma to the brisk, doughy mouth-feel through to the honeyed, complex finish, this is a fine wine. It feels beautiful, clean and stimulating, just as a sparkling wine should.” Editors’ Choice 90 Points Wine Enthusiast Imported by Charles Grech & Co. Ltd, Valley Road, B’Kara

www.farsons.com

While healthy eating should be a lifestyle and not just a pre-summer attempt at a flat stomach, summer makes healthy eating so much easier.

Brightly coloured fruit and vegetables in season right now make eating right a breeze. Check out some of Gourmet TODAY’s favourite healthy spots

D

photography by Ray Attard

Healthy living

All the Vitamin Goodness of Natural Fruit

Collect side flaps with barcode and exchange for gifts or money vouchers at: CD Gift Scheme Centre, Vincenti Buildings, 15/2 Strait Street, Valletta. Tel: 2123 6629 • Trade Enquiries Tel: 2146 0375

La natura di prima mano.

Furniture at...

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Hammock Model No: MIASA 22

Awning

Coffee Set 4 piece

3m width x maximum extension 2.4m Model No: MITEN71G

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Garden furniture and BBQs €2

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Gazebo Coffee Set 4 piece

Model No: MICSF11T

3m x 3m, 3m x 4m, 6m x 3m Model MIGAZ035

Gazebo 3m x 3m, folding Model MIGAZ133

Flamingo Complex, Cannon Road, Qormi | Tel: 2279 4218/9 Fax: 2144 5983 | Email: furniture@flamingo.com.mt | http://www.flamingo.com.mt

Planning for a healthier lifestyle Want to eat well and lose weight but just don’t seem to have the time for planning, shopping and cooking?

Plan H talks to Gourmet TODAY about their solution

Never have we been more under pressure to look slim and beautiful. Time spent attached to a digital platform allows for more and more pictures of beautifully toned men and women showing off perfect bodies making us feel inferior. As well as being slim, fit and beautiful we are also expected to be successful at work, loving to our partners, caring yet firm with our children and still look calm and collected like life hasn’t got the better of us.

There is so much information out there about healthy eating and falling into the trap of quick and easy junk food meals is not only bad for our health but makes us feel guilty too as we know how bad these meals are for ourselves and our families.

Jean Camilleri runs her own accountancy and con-

sultancy firm with her sister as well as runs a number of retails outlets in Malta and Gozo – a pretty busy lifestyle at the best of times. After the birth of her daughter she found that juggling family life as well as her business was tough and finding the time to prepare healthy meals was becoming increasingly difficult.

Jean’s situation is not a unique one as more and more women are working whilst raising their children and employers expectations – of both sexes – seems to be on the increase. Eating well does not only involve cooking but also shopping, and time that many people just cannot afford. Wouldn’t it be great if you could have healthy meals delivered right to your door?

This is where collaboration with Francesca Bianchi began and the two set up Plan H. The idea behind the plan is that people who want to lose weight sign up to their programme and for a little over €17 a day receive a package with the days meals. The food is delivered in the morning on a daily basis (no deliveries on Sunday, but the Saturday package includes Sunday’s meals) and includes lunch, supper and snacks for that day and breakfast for the following morning.

The menu for the day undergoes extensive research with advice from nutritionists and personal trainers Jean and Francesca come up with a menu which they then discuss with Bart Saive, their chef.

“We aim to stick to controlled portions of a bal-

D photography by Ray Attard

54 anced meal. We don’t believe in fad diets, which exclude complete food groups, like carbs or fats.

We find a happy place where everything is included in the diet. We even include sweet treats that some of the stricter nutritionists would advise against, however, as dieters ourselves, we believe that nobody ever sticks to a diet long term if there is no space for a little bit of deliciousness” they said.

Once a client commits to a plan they also gain access to a private Facebook forum where they can discuss weight loss issues as well as what they thought about today’s meals. “So far the comments have been encouraging. We have been on the programme for 12 weeks since we started Plan H and almost everyone has lost weight, with the people who started with us and actually stuck to plan having lost an average of 12 kilos.”

Although they recommend you stick to the plan seven days a week, it is a flexible one. If you commit to a four-week plan and then decide to go on holiday you can simply freeze your account until you return, though they don’t recommend pigging out! You can also stick to a five-day-a-week programme so that if you don’t have time to cook during the week but enjoy making your own food at the weekend you can still take this option to

June 2014

gourmet today

Boosting weight loss

HAPPY PLAN H-ERS

Plan H are introducing a new programme for quick results, based on Dr Michael Mosley’s ‘Fast Diet’, where dieters eat normally for five out of seven days and ‘fast’ for two days, taking in no more than 500 calories on the fast days.

Sue Sultana The Happy Baker “I found Plan H very convenient especially during my extremely busy baking periods when I would not have time to think of what healthy food to cook or shop for.

Over all the food was good and tasty. Wish the carbs were slightly less as I’m used to eating less carbs, but I’m not complaining here... just my way of eating. Most importantly I learnt that when portions are controlled and you give your body enough time to tell you it is satisfied, you really don’t need to eat any more.”

Plan H is introducing a programme where their menu includes a 1,200 calorie intake for five days and 500 calories on the fast days (Tuesday and Thursday) Dieters may opt for the two fast days only for just €35 per week.

Check out the sample menu Tuesday Strawberry and almond yogurt 95 Banana 100 Korma Chicken 145 Jalfrezi Curry 150 Total Calories 490 Tuesday Egg White omlette 66 Banana 100 Speedy Chicken Dinner 177 Tabbouleh 148 491 Total Calories

eat healthily.

“The programme really makes you think about portion size and what foods are healthy. We aren’t trying to get people onto the plan for life. What we aim to do is to teach people what an appropriate portion size is and how many calories there are in foods.

“Today when I go into a shop to buy something I always check the calories. Some foodstuffs that look pretty harmless – like cereal bars – often pack a huge amount of calories. So if you are eating those kind of foods thinking you are being careful you aren’t.

You should at least know what you’re eating!”

The idea of the programme is to discipline people into eating the right foods and in the right amounts. One of our clients really loved Maltese hobzas and after five weeks of being on the programme she decided to indulge in one. Whereas she used to devour one with ease, after following the programme she could barely get through the whole thing.

The programme changes the way you think about food and leaves you more time to do other things – whether it’s exercise or just chilling out and spending time with your family.

Alan Pace, is a personal trainer with 20 years experience and Managing Director of Kinetika, National Pool Complex, Tal-Qroq “You may picture the battle to lose weight and lean down as a life consisting of green tea, unpleasant cardio and protein shakes, but it really doesn’t have to be.

Eating prepared food puts you in a better mindset with regards to eating, it’s easier to turn down something that you know is bad for you if you know you’ll be having a nice cooked meal in a couple of hours.

One of the reasons that many people have gained weight is due to the portions they eat. They are much larger than necessary. Plan H have created the appropriate amounts for you eliminating unnecessary food intake.

Restaurant and other commercially prepared foods are notoriously high in fat, salt and sugar. These foods are fine as an occasional indulgence or for a special occasion, but not healthy as a regular diet. Plan H meals helps train your palate toward a healthier choice. More meals cooked and eaten by Plan H at home may help trim the national waistline and turn the tide on the obesity epidemic.

Plan H come highly recommended – good nutritious food, right portions and just the right amount of calories.

Thumbs up!

Karen Schranz, mother of three In 2013 I set myself a New Years resolution to lose 10kgs and failed. In 2014, I set myself the same resolution. Only four months into the year and I already succeeded in fulfilling it. What was the difference this year? PLAN H! I first heard about it on Facebook and it sounded like the perfect plan. I enrolled in early February and my goal of 10kg weight loss has been achieved. The beautiful thing about Plan H is that it makes a very challenging and difficult task easy. I have never lost weight in such a pain free manner. The most difficult part of dieting I find is preparing low calorie meals when I have a family of five to feed. The fact that three delicious meals plus a healthy snack are delivered to my door punctually each morning eliminates this problem completely. I also found that with plan H I never felt hungry as I have in the past with other diets. I would totally recommend Plan H as the solution to weight loss.

Plan H Vista Aparments, Block A, Suite 2, Bella Vista Road, San Gwann.

Tel: 20341000 Email: jean@planh.com.mt Web: www.planh.com.mt Find us on Facebook

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Healthy recipes the Plan H way Poached salmon Serves 4

Ingredients • • • • • •

4 X 150g salmon fillets 1 cup of water 1 small shallot, sliced thin 2 tsp dried dill Sea salt and pepper 1 small lemon, sliced thin

Method 1. Sprinkle the salt over the salmon pieces evenly.

2. In a large skillet, bring the water, shallot, and dill to a simmer. Do not boil.

3. Add the salmon fillets, skin side down, and cover the pan with a lid. Allow to cook for 5 mins, or until fish flakes easily with a fork.

4. Remove the fish from the pan, and sprinkle with black pepper and garnish with lemon wedges.

5. Serve on bed of cooked spinach.

Continental chicken and pepper salad Serves 4

Ingredients • • • •

150g pot low-fat natural yogurt 1 lemon, juice only 1 garlic clove, crushed 180g salad leaves (lollo rosso, frisée, lamb’s lettuce, oak leaf) • 600g chicken fillet, roasted and cut in strips • 3 roasted red peppers, cut in strips • Salt and pepper

Method 1. To make the dressing, whisk the yogurt, lemon juice and garlic together in a small bowl. Season with salt and pepper, and set aside for at least 5 mins to allow the flavours to develop.

2. Place the salad leaves in a plate.

Top with the chicken pieces and red peppers.

3. Drizzle the dressing over the chicken and toss.

A Very Light and Easy Recipe for Summer: Karmen Tedesco Chicken Roll with Quaker Oats (Serves 4-6 portions) Ingredients 50gr chopped onions 50gr chopped carrots 100gr courgettes chopped 500gr minced chicken breast 50gr Quaker porridge oats 1 egg beaten 50ml skimmed milk Âź teaspoon dried basil Âź teaspoon dried mixed herbs Method 1 Place all ingredients in a large bowl and mix well.

2 Take a piece of foil approximately 30cm x45cm. On top of it put a piece of baking paper of a similar size. Put on a rectangular baking sheet.

3 Next spread the chicken mixture over the centre of the paper with the foil underneath.

4 Form into a long roll with the help of the baking paper and the foil.

5 Seal the top by folding the top edges and sealing the sides by twisting the foil and the baking paper together.

6 Bake in a preheated oven for 50 minutes, oven temperature 180c or 350f or gas mark 4.

7 Take out of the oven and place on a cooling tray. Open the foil and serve the chicken roll hot or allow to cool and slice thinly.

8 Serve with a salad or steamed veggies of your choice.

rtesy of

Kitchen cou

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Better eating with Goldie Don’t eat this, don’t eat that. That seems to be the way with healthy eating these days, with entire food groups demonized in an effort to make the world a skinnier place.

At Goldie’s Café, Cristina Dacoutors, better known as Goldie, keeps healthy eating sustainable, using healthy ingredients to make tasty dishes. She doesn’t eliminate any ingredients but uses small amounts of those craveable goodies to keep food interesting. Try some of her healthy recipes or head down to Goldie’s Café to keep trim this summer.

Caramelised onions and rosemary muffin pie Perfect to add on to your salad for a more satisfying meal or as nibbles with friends.

Makes 6 muffin pies • • • • • • • • •

Ready rolled short crust pastry sheet 1 large sliced onion, 3 tbsp dark brown sugar 450g fresh ricotta 4 tbsp balsamic vinegar 2 eggs, beaten 3 tsp dry or fresh rosemary 1 tbsp extra virgin olive oil 1 tbsp butter

Method 1. Heat a frying pan with the oil and butter.

2. Add the onion and cook till softened.

3. Add vinegar and sugar and simmer till the sugar has caramelised. Set aside.

4. In a bowl add ricotta, eggs, rosemary, salt and pepper and add the onion mix.

5. Cut pastry in 2cm strips and cross them over to cover silicon muffin moulds.

6. Fill each one with the ricotta mix and bake at 180°C for 15-20 mins or till crust is golden brown.

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photography by Andrew Briffa & Kira Drury

Ingredients

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Tomato tart and Parma ham salad Serve 4

Method

Ingredients

1. Blend oil and basil into a paste and set aside.

2. Open up the pastry to fit four low quiche dishes (approx. 15cm) that have been greased and lightly spread some basil dressing on the base.

3. Layer the sliced tomato for each tart, sprinkle with oregano, season with salt and pepper and bake for approx 15 mins or till crust is golden brown on 180°C. 4. Leave to rest, and before serving sprinkle some more pesto.

5. Centre five mozzarella balls and top with walnuts, serve it with a green salad of Parma ham, cherry tomatoes and balsamic glaze.

• • • • • • • • • • • • •

600g short crust pastry 6 tomatoes, sliced 1 tsp oregano, dried 150ml olive oil Bunch fresh mint 100g walnuts 20 mini mozzarella balls Non-stick spray Salt and pepper Mixed lettuce 8 slices Parma ham, freshly sliced Hand full cherry tomatoes, cut in half Balsamic glaze

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Summer Italian wraps Serve 6

Ingredients

• 12 large wraps (for a healthier option look out for wholemeal ) • 6 parma ham slices (remove fat) • 6 medium tomatoes, sliced • 300g sliced mozzarella • 200g mixed lettuce • Pesto dressing • 150ml olive oil • 1 bunch fresh basil leaves washed • 25g roasted cashews • Pinch salt and pepper

Method 1. Blend olive oil, basil, salt, pepper and nuts into a smooth paste, add more olive oil if needed.

2. In the centre of each wrap, place two slices of Parma ham, tomatoes, mozzarella and lettuce, drizzle pesto and wrap according to packet instruction.

3. Cover each one individually with cling film and refrigerate, Cut in twos or threes just before serving.

Caesar wraps Serve 6

Ingredients

• 6 large wraps (for a healthier option look out for wholemeal) • 6 Parma ham slices (remove fat) • 850g grilled chicken or ready roasted strips • 200g iceberg lettuce, chopped

Caesar dressing

• • • •

7 tbsp light mayonnaise 2 tbsp finely grated gran cheese 1/3 tsp ground pepper ¼ lemon, juice only

Method 1. In a bowl, mix the mayonnaise, cheese, pepper and lemon juice and set aside.

2. Spread the dressing evenly in the centre of each wrap, place a slice of Parma ham, chicken and lettuce and wrap according to packet instruction, cover each one individually with cling film and refrigerate, cut in twos or threes just before serving.

Goldie’s Café 118, Testaferrata Street, Gzira Tel: 21320931/ 79497444 Email: info@goldie’s.com.mt Web: www.goldies.com.mt

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Summer’s must-hav gourmet today

June 2014

The year of the soft drink has come to an end and though sales are far from falling, people at least understand how bad soft drinks are for them. Fruit juices are not far behind and though better than fizzy drinks they are packed with sugars whilst leaving behind the fibery nutritious bits. So what can you drink that’s more exciting than water and not bad for you?

Here are two of Gourmet TODAY’s alternatives: Coconut water Naturally sweet and nutty in flavour, coconut water has been used as a refreshing drink by the Asians for time immemorial. However Westerners have only just cottoned on to its health benefits. As coconuts don’t grow in the Western world its perfectly understandable that this knowledge has come so late. However late is better than never.

Coconut water is not be confused with coconut milk.

The water of the young green coconut is what health enthusiasts seek out, before it turns into the thick white milk we associate with more mature, brown coconuts. In its raw state the coconut is a natural source of electrolytes and works better than any sports drink made in a factory.

So what magic powers does the coconut possess?

Helps fat loss For the weight conscious, this is one of the most important health benefits of coconut water. Naturally sweet and full of flavour, it offers an alternative to water without the added sugar. It also helps you feel full that reducing your cravings for more fattening foods. Be

sure to find unflavoured coconut water with no added sugar or juices as these can be just as bad as other sugary dinks.

Keeps the body hydrated Coconut water contains less sodium and more potassium that your average sports drink, making cell revitalisation more efficient when ingesting coconut water.

Research has shown that coconut water helps replenish lost body fluids more efficiently than water, though you need to consume a large amount when doing sports to remain hydrated.

Has been known to ease hangover symptoms A number of barflies swear by coconut water as a hangover cure as a result of its hydrating properties.

When the UN’s Food and Agriculture Organization (FAO) was granted a patent for bottling coconut water in a way that preserves its nutrients, an FAO official noted that the drink contains the same five electrolytes found in human blood (Gatorade has only two). He called coconut water “the fluid of life.” Indeed, in medical emergencies, coconut water has been used intra-

venously when conventional hydration fluids were not available. As a hangover is the result of severe dehydration as alcohol acts as a diuretic, flushing fluids out of the body and causing difficulty in further re-absorption.

Helps lower the risk of diabetes Very low in sugar, coconut water offers an alternative to boring old water without resorting to sugary drinks.

Boosts the immune system Rich in anti-viral and anti-fungal properties, coconut water can help you steer clear of viruses such as the flu, the common cold or worse. Although many health gurus swear by the immune-boosting properties of coconut water, it is not backed by significant scientific research.

Although the best way to enjoy coconut water is straight out of the young green coconut, it is not easily available in this area. It is possible to get coconut water in bottles or cans from most health food stores, though just be sure that there is no added sugar or other preservatives.

ave healthy drinks June 2014

gourmet today

foods encourages the growth of healthy bacteria in the gut, which boosts immunity. It is also rich in antioxidants, which help strengthen immunity.

The brand we like Taste Nirvana coconut water

Toss that sports drink aside. Coconut water has fewer calories, less sodium and more potassium than most sports drinks and is an excellent low-fat, low-sugar source of nourishment for exercisers and nonexercisers alike.

Getting the right balance of electrolytes could replenish your energy, help lower your blood pressure, and help rebuild lean muscle, which are only some of the reasons coconut water has become one of the latest health crazes.

Manufacterer: Taste Nirvana

Natural detoxifier Kombucha is rich in probiotics that enhance liver function and produce enzymes that promote detoxificiation.

Kombucha tea Never heard of it? This ancient fermented tea is slowly but surely taking the world by storm, already hugely popular in the US because of its health benefits and gaining popularity across the pond.

The ancient drink, originating in China during the Tsin dynasty where it was nicknamed ‘the elixir of life’, has been made for centuries and has been celebrated for its many health benefits. This method of brewing tea was eventually adopted the Russians and later on moved west. Some of the health benefits associated with kombucha include: Boost immunity Suffer from one cold after another? Eating fermented

Country of origin: Thailand

The brand we like

What makes this one special: Our coconut water is a product that varies from crop to crop because it is ALL NATURAL. We use the best young coconuts to give you the flavour you have come to love. The young coconuts that are used are naturally sweet and truly tender and sometimes may yield water that contain fine traces of pulp that naturally tend to clump and gel.

Kombucha Life

Where can you get it in Malta: Most health shops and slowly all over Malta Sonnenhof, Triq id-Durrghajsa, Paola. PLA 1801 Contact no: +356 99207248, +356 79969438 E-mail: losprimosmalta@gmail.com Cost: €1.80 - €2.50 from shops or contact Mark and organise a free delivery of 12 bottles for €20

For more information contact Mark Morales on 79969438 or losprimosmalta@gmail.com

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Kombucha is a living symbiotic colony of yeast and beneficial bacteria. The culture develops in tea infusion and turns sugar into organic acids and carbon dioxide through natural fermentation. At the same time, it produces a wide variety of other compounds, which are detoxifying and nourishing to the human body, including gluconic, lactic and folic acid. The resulting mixture is with high content of B vitamins and a wide range of probiotics (beneficial bacteria Lactobacillus acidophilus and s.

Boulardii).

Kombucha is a fermented tea, an ancient elixir used for thousands of years. The most common benefits, attributed to Kombucha, include improved digestion, increased energy and clear mind.

Kombucha is more than just a drink. Its unique flavour is a delight, and its natural carbonation tickles your throat, pointing out that something magical happens!

Manufacterer: Natural plus LTD Country of origin: Bulgaria What makes this one special: It’s the only one on the market… and its delicious!

Energy booster Everyone has down days where a cup of coffee or caffeine-rich drink keeps them going. Kombucha acts as a natural energizer as it is rich in Vitamin B and because it helps detoxify the body there is less burden on the system.

Increased metabolism The enzymes and beneficial bacteria that are by-products of fermentation increase metabolism keeping you burning more calories and keeping excess weight off.

PMS relief B vitamins help break down and flush out excess oestrogen from the body, which will help reduce PMS symptoms.

Where can you get it in Malta: Available in 330ml and 500ml bottles. It is available in most health food shops or contact Mark for a free delivery.

Cost: Between €2 and €3 in the shops or contact Mark and organise a free delivery of 6 bottles (330ml) for €12 or 500ml for €15

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The health benefits of golden honey Everyone has used honey to sooth a scratchy throat, but the health benefits of honey and honey-related products go far beyond. Beekeeper at Honey and More, Ray Sciberras explains

Honey acts as a cough suppressant, which is why we reach for the honey and lemon as soon as we feel the symptoms of the flu coming on. Research has shown that it is also effective in healing of wounds as well as killing off strains of bacteria found in the wounds. Preliminary research shows the effectiveness of honey in preventing low white

blood count caused by chemotherapy, though more research is required in this area. Other health benefits are anecdotal but may swear by honey’s ability to relieve seasonal allergies, help metabolise alcohol and resolve scalp and dandruff problems.

Propolis

What is it?

A sealant the bees use in the hives.

What does it do?

Propolis is used for canker sores and infections caused by bacteria, viruses and fungus. Propolis is also used for cancer of the nose and throat, boosting the immune system and for treating gastrointestinal problems. Propolis is also used as an antioxidant and an anti-inflammatory agent. It has been applied to the skin for wound cleansing, genital herpes and cold sores, as a mouth rinse to speed up healing following oral surgery and for the treatment of minor burns.

Royal jelly

What is it?

A natural steroid drones feed to queen bee larvae to trigger the development of queen morphology, including fully developed ovaries needed to lay eggs.

What does it do?

Royal jelly is used for asthma, hay fever, liver disease, pancreatitis, insomnia, premenstrual syndrome, stomach ulcers, kidney disease, bone fractures, menopausal symptoms, skin disorders, and high cholesterol. It is also used as a general health tonic, for fighting the effects of aging, and for boosting the immune system. Some people apply royal jelly directly to the skin as a tonic or to the scalp to encourage hair growth.

Honey and More Triq Znuber, Mosta Tel 21412900, 79582078 Web: www.goldenisland.eu Email: honeyandmore@gmail.com https://www.facebook.com/pages/Honey-and-MoreGolden-Island-Ltd/197626436979775?fref=ts

photography by Ray Attard

Honey

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Summer’s approaching. Watch out for those melons

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By Gaby Holland One of the most welcome signs of summer is the arrival of melons in different shapes, sizes and colours. The melon is probably native to Africa, even though some researchers think that it is native to Asia, and more precisely from the ancient Persia. They later spread across Europe and America and today countless varieties of melons are grown all over the world; however the most well known are the cantaloupe, the honeydew, and the watermelon. They are all related to the gourd family (pumpkins and cucumbers) and have a similar structure, thick flesh and a sweet, seed-filled midsection.

Cantaloupe Actually called a muskmelon, this familiar fruit with orange flesh and khaki-coloured, netted skin provides the most beta-carotene in the entire melon family. Select melons that are slightly golden with a light fragrant smell (an indication of its ripeness). Cantaloupe is typically available year-round, with a June through August peak season.

Melon with feta and Parma ham Serves 6 (as a starter)

Ingredients

• 12 slim slices melon • 6 slices Parma ham • 120g feta cheese • 24 walnut halves • A few salad leaves for garnish Dressing • ¼ cup olive oil • 1 lemon, juice only • 2 tbsp pomegranate molasses (or balsamic vinegar) • Salt and pepper

Method

1. Whisk the ingredients for the dressing and set aside.

2. Halve each slice of melon.

3. Cut feta cheese into similar sized slices.

4. Grill the Parma ham and remove when crisp.

5. Layer the melon with the feta cheese, repeat once again.

6. Top with grilled Parma ham.

7. Garnish with walnut halves, salad leaves and drizzle with dressing.

Cantaloupe

Honeydew The sweetest of all the melons, honeydew melons have a creamy yellow rind when ripe and pale green flesh. It’s best from June through late September/October.

A cool, juicy slice of melon is a perfect refreshing snack on a hot summer’s day. Melons have a high water content, are relatively low in calories and fat and are cholesterol free and packed with nutrients. They provide a good source of vitamins mainly vitamin A and C, potassium (a mineral that helps control blood pressure) and beta-carotene.

When buying melons, smell the stem end and

Honeydew

choose one that has a slightly sweet fragrance, evenly shaped with no bruises, cracks, or soft spots.

Melons that are heavy for their size tend to be juicier.

Whilst melons are delicious when eaten raw, simply sliced or cubed or added to fruit salads, as a snack or dessert, you might want to try them tossed in a savory salad or whizzed into a chilled soup. This recipe is a take on the classic Italian combination of melon and prosciutto with the addition of feta cheese. The saltiness of the cheese and ham balances perfectly with the sweetness of the melon.

Fun Facts • The name “cantaloupe” is derived from an Italian village called Cantalup, which was among the first places where the fruit was cultivated around the year 1700 • Egyptian hieroglyphics featuring melons date back to as far as 2400BC. It was seen as a source of portable water.

• During the American Civil War, Confederate soldiers boiled down watermelons to produce sugar and molasses.

• They can be used as a face-mask with a nutritional and refreshing effect after sunbathing.

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Super, ‘fast’ food with a difference The Grassy Hopper is a super new option for those seeking fast-food with a difference. The difference? No deep fryers, no microwaves, no preservatives and definitely nothing hidden in your food that would be more suited to a detergent.

The Grassy Hopper offers excitingly tasty lunches that you won’t even realise are good for you!

Try the popular veggie burgers, buckwheat and quinoa salads or some superhealthy fresh wheatgrass shots and superfood smoothies for the real health nuts.

If you live a hectic life-style and need some super foods to boost your system The Grassy Hopper is for you. Its simple ~ Eat Better, Feel Better

The Grassy Hopper Ta’ Xbiex Seafront, (opp. Atlas insurance) Ta’ Xbiex 123, Old Theatre Street, Valletta Tel: 99341473 Email: info@thegrassyhopper.com Website: www.thegrassyhopper.com Find us on Facebook www.facebook.com/theGrassyHopper

Light, refreshing and healthylicious salads Now that summer is approaching, we all are looking out for light, refreshing food and here is a cool salad recipe just for you. Packed with different fruit and veggies, this salad is loaded with vitamins, minerals, fibre as well as antiinflammatory and antioxidant properties, which help to reduce the risk of cancer and heart disease.

If you are interested to learn more about how to create healthy salads with the mmmm… factor, then join Healthylicious next cooking class this June.

Healthylicious Cooking Lessons Tel: 79255371 (Stefania Calleja) Find us on Facebook www.facebook.com/HealthyliciousMalta?fref=ts

Making good health a habit Healthy Habits is not just a cafÊ offering your everyday lunch break meal, yet more than that it represents an ideology which promotes a wholesome lifestyle that leaves you feeling great – inside and out. Co-founded by Sharon Aquilina and Tania Cluett, a spinning instructor and personal trainer, their goal is to stimulate a change in the way you prioritise your health by emphasising the importance of two cornerstones of any healthy lifestyle: eating healthy and exercising daily.

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Tania and Sharon are mothers of two, which means that they understand of the trials and tribulations working mothers and fathers face when attempting to provide their families with nourishing food on a daily basis without reaching too deep into their pockets. This is why Healthy Habits believe in their low-price, high-quality meals, all of which help in establishing a balanced diet.

“Diets don’t work,” says Tania quite matter-offactly. “The key is to make small but consistent changes in one’s habits which accumulate over time.”

Tania believes that if everyone began to take their physical, as well as psychological, wellbeing seriously and view it as a year-round personal responsibility, there would be no more of this ‘panic dieting’ which occurs among men and women every single year as the summer months loom.

Healthy eating and daily exercise would become the norm, leading to the collective enhancement of life as we know it.

Tania is a spinning instructor and personal trainer and it was this work that offered the first seed of an idea for Healthy Habits. Tania noticed that while exercise is an important lifestyle adjustment

gourmet today

people can make, the food they eat on a daily basis was a harder nut to crack. Making a healthy lunch is not always a possibility for everyone and yet junk food has become cheap, accessible and convenient.

“80% of weight loss is determined by what you eat,” she said. “People are always in a hurry and finding something healthy and tasty has become a real challenge.”

This is where Healthy Habits comes in. Nestled in the heart of Sliema, it is a small but welcoming café. The tangy-sweet smell of squeezed oranges mingles with the crunch of fresh lettuce and the chatter of customers as they tuck in to their lunch, which varies from soups and salads to sandwiches and wraps. Everything on the menu makes use of fresh ingredients and portions are satisfying.

Perhaps most crucially, the prices are reasonable.

Most if not all the items on the menu are under €5. “People cannot afford an €8 salad every day,” Sharon explains. And while the health conscious flock to Healthy Habits because of its efforts to create healthy meals, others are first drawn in by its affordable options, only to then be pleasantly surprised when their lunch is as friendly to their bodies as it is to their wallets.

June 2014

The services of a nutritionist are also available through Healthy Habits, combining professional, dietetic know-how with the flexibility and creativity of a changing menu. “We work with our nutritionist to create tailor-made meals, taking into consideration any dietary restrictions as well as clients’ food preferences,” Tania explains. “After all, people should enjoy their food.”

This little place has big plans. Aside from daily lunch deliveries, the Healthy Habits team hopes to expand into the world of corporate catering as well as into other areas such as catering for char-

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In essence, the mission here at Healthy Habits is tered boats and dinner parties. Clients can expect to help people help themselves – to improve their the same attention to detail, reasonable price tags food choices, live a healthier and sensible portions. So far, life and enjoy their meals. the reception has been great.

Healthy Habits When asked for the one piece “We update our social specialise in office of advice they would give peomedia profile everyday with and home deliveries ple seeking to make a change, our specials,” says Sharon. for healthy lunches, Tania and Sharon share the “I think people respond to catering for same idea. “Portion control is that.” And respond they have key,” they agree. “But staying – every day, the specials sell meetings and take healthy should not be about out faster than you can say away meals to take denying yourself or being hun‘veggie wrap’ and by early on the boat or the gry all the time. Consistency, afternoon, most of the other beach. controlled portions and the items have gone too; no mean occasional indulgence is the feat for a business still in its best advice we can give.” infancy.

In this day and age, a day spent on the beach is perceived to be a ‘day off ’ where one finds the time to unwind and shake off the stresses of everyday Healthy Habits Malta Address: The Beauty Lounge, life. Healthy Habits aims to revolutionise people’s

Windsor Str, Sliema eating habits during these days off by offering Tel: 7926 4100 / 9922 3192 delivery service to several of our island’s stun 2133 5572 ning beaches. Sun, sea, an ice-cold smoothie and a Email: healthyhabitsmalta@gmail.com beautifully-presented, tasty salad delivered to the Find us on Facebook - healthyhabitsmalta comfort of your spot on the sand.

There’s no need to be a patissier to create tempting desserts. Just use Hopla da Montare cream. The success is guaranteed: once the cream is whisked up, Hopla will be very easy to prepare and use.

‘HOPLA - SO EASY!

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Feel-good summer refreshments

Cool, refreshing and good for the body as well as the soul

As the temperatures rise, we start to look for something refreshing and delicious. Ice-cream seems to be the go to cool down for the season but why not make your refreshing indulgence a healthy one instead. Try these delicious smoothies that will not only cool you down and satisfy your sweet tooth, but they have some added feel-good benefits. Add some superfoods like flax meal, chia seeds and coconut water and you’ve got yourself a refreshing snack that will leave you feeling energised and ready to take on the hot days ahead, whether at they be chilling at the beach or fighting the traffic under the scorching sun.

Green tea and blueberry smoothie

Ingredients

• • • • • • •

3 tbsp water 1 green tea bag 2 tsp honey 1 punnet blueberries ½ banana ½ cup milk 1 tsp flax meal

Method

1. In small glass measuring cup or bowl, microwave water on high until steaming hot.

2. Add the tea bag and allow to brew 3 minutes. Discard the tea bag.

3. Stir honey into tea until it dissolves.

4. In blender with ice crushing ability, combine berries, banana, and milk.

5. Add tea to blender. Blend ingredients on ice crush or highest setting until smooth.

(Some blenders may require additional water to process the mixture.)

6. Pour smoothie into tall glass and serve.

Recipe Tips

Serve immediately if you want to drink as a smoothie. The flax meal will cause the smoothie to thicken after which you can eat it with a spoon as a healthy dessert.

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photography by Rachel Zammit Cutajar

Blueberries are king of fruits in so far as health benefits are concerned. These sweet balls of goodness have been known to improve heart health, brain function, urinary tract health and decrease risk of cancer.

Adding antioxidant-rich green tea makes this smoothie a nutritional powerhouse. Add a sprinkle of flax meal for prevention of heart disease, breast cancer and diabetes.

Opening Hours: 9.00 - 19.00 The Lido St. George’s Bay, renowned for its large stretch of stunning coastline and pristine waters, is open for the summer. The Lido now boasts a choice of pools, including one for young children and another for adults, and added features such as a varied selection of newly relaunched bars, restaurants and outlets.

Fabulous spa specials and spacious sun decks stretching down to the sea, with fantastic water sports and diving facilities complement the location. The Lido is easy to access by car with plenty of parking options.

The Lido St. George’s Bay, St Georges Bay, St. Julians STJ3301, Malta.

it’s all here..

For information on the various membership packages available kindly contact us on +356 23702744, +356 99974122 or visit www.corinthia.com/lido facebook.com/CorinthiaHotelStGeorgesBay @corinthiasg

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Strawberry and kiwi smoothie, with chia seeds

Banana and ginger smoothie Ginger has long been touted as a remedy for all manner of the ‘queezies’ as well as heartburn, nausea and motion sickness.

Teamed up with a banana, which is a natural antacid you have the perfect remedy for a queezy stomach from one too many cocktails the day before, or great if you’re planning a boat trip and are a little worried about sea sickness.

Ingredients

• • • • •

1 1 1 1 4

banana, sliced cup Greek yoghurt tbsp honey tsp ginger, grated ice cubes

Method

In a blender, combine the banana, yogurt, honey, and ginger. Blend until smooth.

Strawberries are almost out of season at this stage but you can’t get away with a smoothie feature without including these sweet and juicy treats. Chuck in a kiwi for a bunch of vitamins and minerals that promise to reduce inflammation, protect against cancers and promote bone health. A sprinkling of superfood chia seeds will not only help prevent a barrage of first world diseases but it is also packed with protein and stabilises blood sugar levels and adds a bit of a crunch.

• • • • • • • •

1 ¼ cup apple juice 1 banana 1 kiwi 5 strawberries 1½ tsp honey ½ lime, juice only 1 tsp chia seeds 5 ice cubes

Method

In a blender, combine the juice, banana, kiwifruit, strawberries, and honey. Blend until smooth.

Banana, date and almond shake Almonds, as well as almond milk and almond butter are packed with protein, fibre and monounsaturated fats, quashing the myth that nuts are bad for weight loss programmes. The naturally sweet date and the banana make this a great start to your day. Add a little maca powder for an energy boost if that summer sunshine is taking it out of you.

Ingredients

• • • • • • •

2 large ripe bananas 1½ cups Eco Mil Almond Milk 6 medjool dates 2 tsp almond butter 1 tsp cinnamon 1 tsp ground cloves 2 tsp maca powder, optional

Method

Superfoods and supplements available at Holland and Barrett

Ingredients

Peel the bananas and remove the stones from the dates.

Place all the ingredients in a blender and blend into a creamy deliciousness, this should take 2-3 mins.

©THE OFFICIAL EMBLEM AND OFFICIAL MASCOT OF THE 2014 FIFA WORLD CUP BRAZILTM AND THE FIFA WORLD CUP. TROPHY ARE COPYRIGHTS AND TRADEMARKS OF FIFA. ALL RIGHT RESERVED.

O Momento Taittinger

OFFICIAL C H A M PAG N E OF THE 2014 FIFA WORLD

Exclusively represented by: NM Arrigo ltd.Tel: 21223755 • Email: info@nmarrigo.com

CUP TM

As the heat is intensifying, what could be nicer on a warm June Sunday, than to serve a spicy curry to friends and family in the shade of the garden. People who live in the hottest climates in the world (Central and South America, India, Africa, Southeast Asia and the Caribbean) tend to eat hot and spicy food as foods they eat raise the body temperature, causing the body to cool itself down. So as the temperatures climb, cool yourself off with a spicy curry.

Here are my favourite tried and tested recipes – give them a try!

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photography by Ray Attard

Spicy curries on a warm June Sunday

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Pippa Mattei’s chicken curry Serves 8

Ingredients

• 8 chicken parts • 1 cinnamon stick • 800ml coconut milk (2 X 400ml tins) • 400g onions, peeled and finely chopped • 3 tbsp vegetable fat or ghee • 6 cloves garlic, crushed • 1 tbsp ground coriander • 3 tsp ground cumin • 2 cardamom pods • 2 tsp ground turmeric • 1 tsp chilli powder • 1 tsp salt • 1 lemon or lime, juice only • 2 apples, cored and diced • 50g sultanas • 2 tbsp apricot jam or chutney (see recipe) • 25g almonds chopped • 150ml plain yoghurt • 400g tomato pulp or sauce (1 tin) • 25g piece fresh ginger, peeled and grated • 2 bay leaves • To garnish • Fresh coriander

Method

1. Fry chopped onion in ghee or vegetable fat till transparent.

2. Add chicken pieces and fry till golden – remove and set aside.

3. Add all spices to the hot fat and fry till all changes colour.

4. Add chopped apples, garlic and tomato pulp, stir in, then add all other ingredients except yoghurt and coconut milk.

5. Put back chicken pieces, cook till chicken is coated in the sauce, now add the coconut milk, cover and cook gently till chicken is tender (approx. 50 mins).

6. Leave overnight then heat again, add yoghurt and garnish with fresh chopped coriander.

7. Serve with basmati rice and a selection of accompaniments.

Serve the curry with raitas and any other accompaniments including fried onion rings, cooked chickpeas, raisins, sliced bananas in lemon juice, flaked coconut, chopped tomatoes, pineapple cubes, apricot chutney and of course fried poppadums.

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Basmati pilaff Serves 8

Ingredients

• 500g basmati rice • 100g butter • 1 large onion, finely chopped • 1 large sprig fresh thyme • 2 bay leaves • 2 cinnamon sticks • 8 cardamom pods, split open • 3 cloves • 3-6 thinly pared strips lemon zest • 1 litre chicken stock or water, boiling • 1 ½ tsp sea salt (to taste) • Black pepper

Method

1. Preheat oven to 180°C. 2. Rinse the rice well and drain.

3. In a large casserole melt two-thirds of the butter and sauté the onion for about 5 mins.

4. Add the rice, stir well, then add the herbs, whole spices and lemon zest and cook for one min.

5. Pour in the boiling stock or water and mix into the rice, along with sea salt and ground black pepper to taste.

6. Cover and bake in the oven for 25 mins. Leave to stand for 5 mins, then remove the lid and fork through the remaining butter until the rice is fluffy and separated.

Cucumber raita Serves 8

Ingredients

• 250ml plain, unsweetened yoghurt • ½ cucumber, grated or sliced • Salt • 1 tsp freshly ground black pepper • 1 green or red chilli, seeded and very finely chopped (optional) • 2 sprigs fresh coriander, chopped • Chilli, to garnish

Method

1. In a bowl beat the yoghurt. Add the other ingredients, mix well and chill.

2. Garnish the raita with the chilli slice.

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Aubergine raita Ingredients

• Oil for frying • 350g aubergine, sliced into 3mm rounds • 300ml plain, unsweetened yoghurt • Salt • 2 tsp ground cumin • 2 tsp chilli powder

Method

1. Heat the oil in a frying pan and fry the aubergine slices until golden brown. Remove and drain well.

2. In a bowl beat together the yoghurt and salt, then pour into a serving dish.

3. Add the fried aubergine and sprinkle with ground cumin and chilli powder.

Khubani ki chutney (Apricot chutney)

This is a delicious chutney that is easy to make. Enjoy it with the curries, or even in a pork or beef sandwich or in pitta bread with Lebanese kofte.

Ingredients • 225 g dried apricots, soaked overnight • 150ml normal vinegar • 250g sugar • 25g fresh ginger, peeled and grated • 4 garlic cloves, peeled and crushed (optional) • 1 tsp chilli powder • Pinch of salt Method 1. Place the apricots and the soaking liquid with enough water to cover in a saucepan.

2. Simmer until tender then beat or blend to a smooth consistency.

3. In a separate pan place the vinegar, sugar, crushed ginger and garlic, chilli powder and salt.

4. Heat gently, stirring, until the sugar has dissolved, then increase the heat until a syrup is formed.

5. Stir the apricots into the syrup and simmer gently for about 10 mins to the desired thickness.

6. Allow to cool and bottle in sterilised airtight jars with vinegarproof tops.

To enhance the pleasures of the palate and bring out the unique savour of his recipes, Carlo Cracco chooses the perfectly balanced, velvety-smooth taste of Acqua Panna, from a beautiful nature reserve in the hills of Tuscany.

There is a water with a unique blend of minerals, whole light subtle bubbles sparkle like delicious moments between good friends. This is a natural gift. This is S. Pellegrino.

Imported by Charles Grech & Co. Ltd. - Valley Road, Birkirkara. Tel: +356 21444400 Fax: +356 21444417 Web: www.charlesgrech.com

s

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Indian prawn curry When we think of curry, chicken or possibly beef or lamb are the usual meats we include, however seafood is also a major part of Indian cuisine. Try this recipe for prawn curry adapted from Madhur Jaffrey.

Ingredients

• 1 ¼ cups water • 1 tsp cayenne pepper • 1 tbsp bright red paprika • ½ tsp ground turmeric • 4 garlic cloves, peeled and crushed • 2.3 cm piece fresh ginger, peeled and finely grated • 1 tbsp ground coriander • ½ tsp ground cumin • 400ml coconut milk, well stirred (1 tin) • 1 tbsp tamarind paste • 500g peeled and deveined medium-sized uncooked prawns • Salt and pepper

Method

1. In a large saucepan combine 1 ¼ cups water with the cayenne pepper, paprika, turmeric, garlic and ginger. Mix well.

2. Add ground coriander and cumin. Bring this spice mixture to a simmer over medium-high heat.

3. Turn the heat to medium-low and simmer for 10 mins, stirring occasionally, until the sauce thickens and is reduced somewhat.

4. Add the coconut milk, tamarind paste and bring to a simmer.

5. Add the prawns and simmer, stirring occasionally, until they turn opaque and are just cooked through.

6. Add salt and pepper to taste.

7. Serve hot with warm naan.

Naan There is nothing quite like warm naan bread to sop up the juices from your curry. Though traditional naan bread is made in a tandoori oven, you can make your own at home using a traditional oven on the highest setting and a really hot pan..

Ingredients

• 150ml hand-hot milk • 2 tsp caster sugar • 2 tsp dried active yeast • 450g plain flour • Pinch salt • 1 tsp baking powder • 2 tbsp vegetable oil, plus a little extra • 150ml natural yoghurt • 1 large egg, lightly beaten

4.

5.

6.

Method

1. Put the milk in a bowl. Add 1 tsp of the sugar, and the yeast. Stir to mix.

Set aside for 15-20 mins or until the yeast has dissolved and the mixture is frothy.

2. Sift the flour, salt and baking powder into a large bowl. Add the remaining 1 tsp sugar, the yeast mixture, 2 tbsp vegetable oil and the yoghurt and egg. Mix and form a ball of dough.

3. Empty the ball of dough on to a clean surface and knead it for 10

7.

8.

mins or more, until it is smooth and satiny.

Form into a ball. Pour about 0.25 tsp oil into a large bowl and roll the ball of dough in it. Cover the bowl with a piece of cling film and set aside in a warm, draft-free place for an hour or until the dough has doubled in bulk.

Pre-heat your oven to the highest temperature. Put the heaviest baking tray you own to heat in the oven.

Punch down the dough and knead it again. Divide into 6 equal balls.

Keep 5 of them covered while you work with the sixth. Roll this ball into a tear-shaped naan, about 25cm in length and about 13cm at its widest. Remove the hot baking tray from the oven and slap the naan on to it.

Put it immediately into the oven for 3 mins. It should puff up and begin to brown.

Remove from the oven and wrap in a clean tea towel to keep warm. Make all the naan this way and serve hot with your curry.

All the curry spices, rice and fresh coriander, coconut milk and ghee can be bought at the Asia Food Store, Triq-Nazju Ellul, Gzira

www.mannarinu.com

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Frutti di mare There is no better time to be living on an island than at the beginning of summer.

Not only do we spend countless days on the beach enjoying the sea but we also have the greatest fishermen’s catch to take advantage of. Nothing beats the taste of fresh fish with a glass of crisp white wine.

Gourmet TODAY has a look at some great fish spots and collects some fish recipes to prepare at home

Fresh and local for over 40 years Il-Kartell Restaurant is located by the seaside in Marsalforn Bay and has been serving both local and foreign clientele for the past 40 years. Patron Philip Spiteri is committed to using the very best local ingredients and is actively working towards a sustainable ‘zero mile’ product. The restaurant is best known for fresh fish which is mainly grilled on Xwejni Bay rock salt with the scales left on to lock in the genuine ‘sea’

flavour of the fish. In an attempt to accommodate regular clients’ demand, the Il-Kartell Fish Pot was created. Make your own or come over to Il-Kartell and let us do the work!

Il-Kartell Restaurant Marina Street, Marsalforn Bay, Gozo Tel: 21556918 • Mob: 79001965 Website: www.il-kartellrestaurant.com Email: info@il-kartellrestaurant.com For outside catering contact: info@connectioncaterers.com

Il-Kartell Fish Pot Serves 2

Ingredients

• • • • • • • • • •

•

1 onion, chopped 2 cloves garlic, minced 2 tbsp fresh tomato pulp ¼ lemon, zest only 6 capers 2 black olives, pitted 12 broad beans, shelled and peeled 1 glass local Gozitan vermentino Pinch of dill seeds Fillet of white fish, descaled (example: grouper (dott), hake (merluzz), rock fish (scorfna) white bream (sargi) red mullet (trill)) etc.

Fresh seafood (prawns, calamari, mussels and clams)

Method

1. Fry the onions and garlic in oil until they turn lightly brown.

2. Add the tomatoe pulp,

lemon zest, capers, olives, beans, dill seeds and stir.

3. Add the fish fillets, seafood and cover.

4. Allow to simmer for 15 mins without stirring.

5. Before serving squeeze some fresh lemon over the top, drizzle with Gozitan cold pressed extra virgin olive oil and serve warm with fresh crispy Gozitan bread supplied by David’s Bakery.

SAMMY‘S BY

CULINARY

FORWARD

MALTA

Our philosophy is that local produce is underrated and not many unlock it’s potential, we use local ingredients to compile dishes that will tantalise most of the senses

Sammy’s is open from Monday to Saturday from 19:00 to 23:00 • Sammy’s • 24, Xemxija Hill, • St Paul’s Bay • Tel: 27441546 • Facebook: www.facebook.com/sammysbycfm

Sammy’s: A feast for the senses

By Francesca Guiliano

Situated in Xemxija seafront, and facing the sea, Sammy’s was fairly easy to find. As my husband and I stepped inside the restaurant we were met by a peaceful ambiance and the warm, welcoming face of Arthur, one of the brains behind Culinary Forward, and a wine sommelier who is never too busy to share a bit of information on the subject. Upon entering the establishment, the outside world is immediately drowned out as jazz music gently lulls you into a state of relaxation, preparing you for the experience that is Sammy’s – one that takes over all your senses.

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photography by Ray Attard

86 The restaurant has only just opened with an evolving menu that mixes various fresh, seasonal Maltese produce in unique and innovative ways. But Sammy’s isn’t just to be experienced by your taste buds – the restaurant is visually appealing, with the first things that you notice while you’re sitting inside being the gorgeous vintage gramophone placed at the entrance, and the line of books on wine and food on top of a high shelf.

The menu is written out on two blackboards at the back of the restaurant, and one wall is lined with canvases containing snippets of a quote by chef Pierre Gagnaire comparing cooking to jazz music “with its rhythm and dissonance”. In the softly lit room, from my seat inside, I had a perfect view of the street, and what seemed to be a never-ending dark sea, eerie and beautiful in its calm, as it gently reflected the street lights. The delicate, intoxicating aromas of spices and herbs wafted towards us from the kitchen, making us salivate in our expectation for what was to come. All this mixed with the soft jazz music coming out of the speakers makes Sammy’s a true delight to all your senses.

Arthur took care of our every need and answered any questions we had regarding the food and wine served to us. From the moment we sat down he carefully explained every detail of our meal, which wines would be served and why they would go so well with our various plates. At his recommendation, both my husband and I chose to have the tasting menu– a six course meal serving various dishes, from a tomato gazpacho starter, and a tuna belly main, to a delightful pecorino cheese dessert. His careful attention was shown with every single patron in the restaurant, stopping to check at various times if a meal was being enjoyed, or if anything else might be needed. On a few occasions I also noticed customers happily chatting away with him about wine – thoroughly enjoying his extensive knowledge on the subject.

The first wine he brought out was a white Pecorino D Abruzzo from Abruzzo, which he explained had a buttery texture to it which would complement the thick feel of our first course – a tomato gazpacho with mint ice, and extra virgin olive oil. Keith, the chef, explained that the main aim at Sammy’s is not to hide or disguise particular tastes, but rather to bring out individual flavours, so that each one could be subtly experienced while contrasting perfectly with others. I learned this to be true from the very first dish that was served.

The tanginess of the tomato flavour was eased by the freshness of the mint, with their textures creating an interesting merge of thick smoothness assorted with the occasional texture difference as the cool mixture made its way down the throat. The wine’s silky consistency left a light buttery feeling on the tongue that further brought out the gazpacho’s individual flavours.

While we waited for our second course, Arthur brought out a basket of two different types of bread – sour dough, and rosemary and thyme. The bread was

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hot, with the soft doughy inside practically melting in your mouth with each crunchy bite. The latter was my favourite, with each morsel releasing an intense fragrance of the two herbs – each bite an explosion for the senses. I would have been more than happy taking a few loaves back home for my lunch the next day.

While my husband and I happily munched on our fresh bread, Arthur brought us our second course – a new take on the prawn cocktail. This dish was served to us on a large, heavy slab, rather than inside a typical bowl. The dish was made up of crunchy marinated red prawns brought in just two hours before our arrival, pickled cucumber which added an interesting kick to the delicate flavour of the seafood, grilled romaine lettuce, and roast prawn mayonnaise with a sprinkle of smoked prawn salt. This particular dish had my husband vying for my own pretty pink prawn pieces, as he declared how fantastic it tasted with every bite he had, and stating repeatedly how it was the best prawn cocktail he’d ever tasted.

Happy and satisfied with our starters, Arthur came out again, this time bringing a full-bodied 2010 Pinot Nero from Friuli Venezia Giulia, the delicate scents of blueberries and fruits of the forest permeating every sip. As we chatted and laughed over our wine, Arthur brought out our third course – chicken liver parfait inside a baked brioche, served with spoonfuls of the most delicious carrot jam, and a drizzle of red wine syrup.

This was the very first time I had ever tasted liver in my life and I wasn’t sure if I would like it, but once again Keith’s skills proved to be phenomenal, making this dish one of my favourites at the restaurant. The light sweet flavours of the wine syrup, and the carrot jam contrasted brilliantly with the subtle taste of the smooth parfait.

By the time we received our fourth course, both my husband and myself were feeling quite full, since even the taster course at Sammy’s is very generous with

its portions. However, when Arthur brought out the mouth-watering flame kissed tuna belly (which he explained was a delicacy in Japan, where it is know as otoro, and was the best part of the tuna) we simply couldn’t help ourselves. We both fell on the tuna like hungry lions, the lightly pink meat cooked to perfection. Being a fish-lover myself, each bite was heaven to me, as I closed my eyes and let myself simply enjoy each light forkful. The tuna was served with a side of peppered goats cheese and an aubergine jam, which together created a wonderful mix.

While we took a small break from food, Arthur once again brought out a third and final wine. This was a white Beerenauslese (which literally means “selected harvest of berries”) from Wachau in Austria. As our expert culinary and wine guide pointed out, and much to my Canadian husband’s joy, this wine is very much similar to Canada’s ice wine – both being the most appropriate pairing for a dessert. The multi-layered and sweet tastes of this wine complemented our final two courses. A cheese dessert compiled of Pecorino cheese with figs, covered in a sweet biscuit, and the final dish, which was one for us to share, made up of a rosewater pannacotta, strawberries doused in fig-leaf syrup, and covered in rose petals, which gave the sweet pannacotta an interesting sour kick.

While my husband absolutely couldn’t handle ingesting anything else, I couldn’t stop myself from agreeing to an espresso after Arthur mentioned it. The strong, heady flavour making the perfect ending to our meal, before we stepped out into the fresh air once more.

Sammy’s by Culinary Forward Malta Address: 24, Xemxija Hill, SPB015, St Paul’s Bay Tel: 27441546 https://www.facebook.com/sammysbycfm/info

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Tuna belly with tomato essence Serves 4

Ingredients For the tuna

• 4 pieces x 250g pieces of tuna belly • Fleur de sel

Tomato essence

• • • • • • •

1kg heirloom tomatoes 300ml extra virgin olive oil 2 large banana shallots 1 head of garlic 6 sprigs fresh thyme 50g fresh basil Rock salt

For the green beans and endives • 300g fresh green beans • 300g red skin almonds

• 1 endive • Extra virgin olive oil • Fine table salt

Method 1. To make the tomato essence, wash and cut tomatoes in half and place on baking tray add the fresh thyme and the rock salt to taste.

2. Roast at 180°C for 20 minutes or till starting to colour.

3. While roasting peel and cut the shallots and garlic and place into a small pot with all the olive oil and leave on a very low heat till translucent but not taken any colour.

4. Add tomatoes and basil to the olive oil and blend, leave on a low heat for 1 hour or till reduced to half the volume (at this point olive oil should separate from the tomato), pour away the olive oil, and pass the tomato through a sieve to keep the skins and seeds out of the essence.

5. Refrigerate and serve cold.

6. To make the green beans and endives, add some olive oil to a hot pan and add the almonds toast till slightly brown and add salt to taste, place on paper towel and let cool.

7. Have a pot of boiling water ready, do not season, and boil the beans for 30 seconds and place in a bowl of ice-cold water to stop cooking.

8. Clean endive, and only use the inner slightly yellow leaves and place in ice-cold water.

9. Season the tuna with Fleur de sel, and place on paper towel for 15 mins.

10. Pan sear for 2 mins on each side with some olive oil on high heat .

11. Add the beans, endive and almonds together in a small bowl, season with some olive oil and lemon juice.

12. Place the cold tomato essence at the bottom of the plate, place the hot tuna belly on top and the salad atop of the tuna.

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Marsalforn’s finest Beppe’s Restaurant may appear to be one of many lining the seafront, however this one stands out among the rest for more reasons than one. Exquisite Mediterranean food with a fine dining twist using only local produce ensures patrons will have a truly Gozitan experience.

Chef patron, Joseph Spiteri’s secret ingredient is passion and love for what he does. Best known for their incredible fish dishes, caught locally that same day and their five-course fish antipasti, they will also tickle the fancy of any meat eater with dishes such as pan-seared foie gras with a port and peach reduction, local rabbit liver served with cherry tomato and basil chutney and dry-aged USDA beef. It’s no wonder they’ve been included in the Definitive(ly) Good Guide’s top 40 restaurants in categories of food and service for two years running.

Beppe’s Restaurant Marsalforn, Gozo Tel: 27500567 Emails: friends@beppesrestaurant.com Web:www.beppesrestaurant.com Find us on Facebook

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Entertaining at home with fish Summer is well on the way and with it come days at the beach, chilling out by the sea. While we are enjoying the cool temperatures of the water, why not make the most of what the sea has to offer. The calmer waters mean fishermen go out more regularly and there is always something easy to cook for supper in their nets.

Simple ingredients and simple cooking methods make for a dinner party that’s easy to prepare and will have your guests coming back for more.

Michael Diacono is chef patron at Giuseppi’s in Mellieha.

For more information contact Michael on 99493579.

Pepata di cozze e langostini Serves 4

Ingredients • • • • • • • • •

50g olive oil 3 cloves garlic, peeled and chopped 1 peperoncino 100g cherry tomatoes, halved 1kg fresh mussels 500g fresh scampi, halved lengthwise (langostini) 1 glass dry white wine Chopped parsley and basil Cracked pepper

1. Scrub the mussels under running water and rinse well. Leave to drain in a colander till needed.

2. Heat the olive oil in a large pot and add the garlic and peperoncino.

3. Fry for 1 min then add the cherry tomatoes.

4. Cook for 1 more min, then add the shellfish.

5. Douse with white wine and cover.

6. Cook on a high heat for about 5 mins till all the mussels are open.

7. Add the herbs and season with pepper.

8. Serve immediately with all the juices. or to prepare a risotto.

9. Prepare a risotto in the usual way using a good fish stock and add the nero towards the end of cooking.

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photography by Ray Attard

Method

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gourmet today

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Salted tuna belly

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Ingredients • 300g tuna belly • 75g thick salt • Olive oil

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Method 1. Cut the tuna in pieces, pat dry to remove moisture and place in a jar adding a layer of fish and a layer of salt until the jar is full.

2. Pour oil over until covered.

3. Close and store in fridge up to eight months.

Suggested wine: 1815 Etna Bianco

Fruity whilst delicately intense on the nose with hints of orange and Etna broom.

Presenting a dry, well-balanced taste, which is savoury and pleasantly acidic. Its long and persistent flavours offer an ideal wine for elaborate fish dishes and fresh cheeses.

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available in leading supermarkets

39983 Nestle AGDC Vortici Gourmet 27x13.indd 2

29/05/2014 16:20

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Red Snapper ‘ al cartoccio’ Serves 2

Ingredients •

• • • • • • • •

1 Red Snapper (pagel) per person of around 300g each, filleted 4 cloves garlic, peeled and chopped ½ lemon, juice only 8 cherry tomatoes, halved Chopped parsley, marjoram and basil Salt and pepper 1 tbsp chopped pistachio nuts Extra virgin olive oil Splash of dry white wine

Method

1. Prepare 2 large square pieces of baking paper and place on a flat surface.

2. Set one fish fillet in the centre of each.

3. Season with salt and pepper then add the rest of the ingredients.

Place the other fillet over the top.

4. Wrap up well and seal the edges.

Place the parcels on a flat baking sheet.

5. Preheat oven to 190°C and bake for 20 mins till fish is cooked.

6. Serve with sea urchin crostini.

Crostini with sea urchins Ingredients

• • • • •

1 tub fresh sea urchins 2 cloves garlic, finely chopped Handful of parsley, finely chopped Extra virgin olive oil Cracked pepper

Method

1. Mix the sea urchins in a bowl with the other ingredients and use to top toasted Maltese bread.

2. Decorate with chopped pistachio nuts.

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TRIPLE AWARD WINNING 2013 GRAN CAVALIER SAUVIGNON BLANC D.O.K. MALTA “Fresh citrus aromas on ripe lemons and limes,light and fresh on the palate, showing well balanced fruit and lively acidity.”

IWC 2014

Figs baked in pastry Serves 4

Ingredients

• • • • • • •

4 large figs 4 sheets filo or 1 block puff pastry 50g melted butter 2 tbsp lemon juice 2 tbsp honey 16 almonds, roughly chopped Vanilla ice cream to serve

Method If using filo pastry

1. Cut each sheet into 3 equal sized squares and place on each other at an angle to form a star shape, brushing each layer with melted butter.

2. Place a fig into the centre of each star shape and cut down into quarters. Do not cut all the way down. Leave the base intact.

3. Sprinkle some lemon juice and honey onto the centre of each fig and add the chopped nuts.

4. Bring the edges of the pastry up to the centre and twist shut to form money bag shapes.

5. Transfer to a baking sheet and brush with the remaining butter. Bake at 180°C for about 20 mins till golden.

6. Serve dredged with icing sugar and some vanilla ice cream.

If using puff pastry

1. Roll out the pastry and cut out four equal sized squares.

2. Cut the figs into quarters and place into the centre of each piece.

3. Add the lemon juice, honey and almonds.

4. Fold the pastry over and press the edges shut.

5. Brush with beaten egg and bake at 190°C for 20 mins till golden brown.

6. Serve dredged with icing sugar and some vanilla ice cream.

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Delectable fish from Azzopardi’s nets Your choice in prime fish selections

There are a number of people who prepare fabulous fish dishes on the island, whether they are restaurant owners, professional chefs or people wanting to create a delectable dish for their families. What do they all have in common? Their simple cooking methods using minimal ingredients like garlic, olive oil, white wine and delicate herbs and the origin of their fish – Azzopardi’s nets.

Shellfish platter Ingredients: • • • •

500g fresh mussels cleaned 200g fresh clams 200g fresh fasolari (smooth clams) 2 pieces squid, cleaned and sliced into rings • Fresh cherry tomatoes • 1 glass dry white wine • Parsley

Method:

1. In a pan, heat some olive oil, add some garlic,

Mixed grill Ingredients:

• • • • • • • • • • • •

2 seabass fillets Fresh fish trimming Fresh mixed herbs Peeled local shrimp Garlic 1 salmon steak 1 tuna steak Fresh oysters Salt and pepper 1 egg Panko breadcrumbs Flour

Method:

1. To make the involtini, mince fish trimmings, herbs, garlic, shrimp together, to form a paste.

2. Place the paste in seabass fillet and roll up tightly using cling film.

3. Wrap in the cling film and cook in boiling water for 20 mins.

4. Meanwhile, grill the salmon and tuna steak on a very hot grill.

5. Spoon oyster meat from the oyster, discarding any juices.

6. Roll they oyster meat in flour and then in breadcrumbs, and fry.

7. Once seabass is ready, cut neatly and place on a serving dish with the tuna salmon and oysters.

Azzopardi Fisheries Mosta Road St Pauls Bay Tel: 21571148 Website: www.azzopardifisheries.net Find us on Facebook Azzopardi Fisheries, St Paul’s Bay

and let it heat up for around 2-3 mins.

2. You can cook the squid in the same pan as the shellfish or cook them separately in another pan. If cooking in the same pan cook for a few mins before adding the remaining shellfish.

3. Add the shellfish to the pan and cover.

Cook for 5 mins.

4. As soon as the shellfish start to open add the white wine and parsley, and cook for another 10 mins.

5. Place in a serving dish and garnish with fresh cherry tomatoes and some more fresh parsley.

Trade Enquiries www.practicaltrading.com.mt • Tel: 21449184 / 21480392/3 • https://www.facebook.com/practicaltrading.practicaltrading

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A taste of Sicily on the waterfront

Malta is only a stone’s throw from Sicily, so it is no wonder we share in so many of our cousin’s tastes for culinary simplicity – fresh fish, fresh pasta dressed with fish and all other life in a shell that comes from the sea.

The Valletta Waterfront, one of Malta’s jewels, is home to Pintonino, a small, Sicilian establishment specialising in Malta’s very own seafood.

The solid wood tables, decorated in bright and colourful Sicilian tiles give you a taste for what’s to come – a vast array of fresh seafood, served the Sicilian way – antipasti, followed by pasta and then, if you have room, the ultimate secondi – depending on the fishermen’s catch.

Try the fritto misto – a selection of the very best

deep-fried of Pintonino’s wares – calamari fritti, white bait fritters, deep-fried giant prawns and

June 2014

some warm octopus salad to cut through the oil.

If you’re watching your weight and staying away from fried stuff, try a mix of carpaccios – salmon, tuna and swordfish.

The pasta dishes are also fishy – gamberi and calamari and zucchini and bottarga among many others that will whet your appetite.

Whilst the mains are mainly fish and depend on the fishermen’s catch, there are also a variety of meats if you’re not in the mood for fish. And if you are willing to splash out a little, go for one of the lobsters swimming in the tank at the back of the restaurant.

The wine list has been carefully selected to bring out the flavours in the dishes on offer at Pintonino and are carefully housed the wine cellar surrounded by the baroque Maltese walls.

Leave room for some of Sicily’s best desserts including cannoli and cassata.

Pintonino Vault 15, Valletta Waterfront, Valletta Tel: 21227773 / 99468617 www.facebook.com/pintoninowaterfront

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Häagen Dazs, now cooling down Maltese summers

Crêpes with Belgian chocolate ice cream and raspberry coulis

Looking for a premium ice cream, for a fancy dessert with no fuss? Häagen Dazs has made it to the Maltese shores just in time for the summer heat. Jazz up these already impressive ice creams to wow your guests or simply arm yourself with a spoon and attack.

Half a century on, the Häagen Dazs philosophy remains largely unchanged from when Reuben Mattus founded the company in the Bronx, New York.

‘Find the purest and finest ingredients in the world and craft them into the best ice cream available.’

Some of their most popular flavours include cookies ‘n’ cream, strawberry cheesecake and salted caramel among the more classic chocolate, vanilla and strawberries ‘n’ cream.

Häagen Dazs is now available at leading supermarkets across Malta and Gozo.

Serves 12

Ingredients Crêpes

• • • • • • •

2 large eggs 2 tbsp butter, melted and cooled slightly 2 cups milk ½ tsp vanilla extract 1 tbsp granulated sugar ½ tsp salt 1 ½ cups all-purpose flour

Raspberry coulis

• • •

1 cup frozen raspberries 3 tbsp granulated sugar 1 to 2 containers (500ml each) Häagen Dazs Belgian chocolate or vanilla bean ice cream

Method

1. For crêpes place eggs, butter, milk, vanilla extract, sugar, salt and flour in blender; cover.

2. Blend for about 10 seconds or until smooth. Transfer to glass measuring cup or small pitcher and put in the fridge for 1 hour.

3. For raspberry coulis place raspberries and sugar in small saucepan and cook over medium heat for 5 to 7 mins or until the raspberries are soft. Blend in a food processor and pass through a fine sieve. Place in the refrigerator until ready to serve.

4. To make crêpes heat pan over medium heat and lightly coat with butter. Pour ¼ cup batter into the centre of the pan and swirl until the batter covers the bottom in a thin layer.

5. Cook for about 1 minute or until light brown and the top begins to dry out. Flip and cook for an additional 30 seconds.

6. Lay the crêpe out flat on a clean towel, plate or cutting board to cool. Repeat procedure with remaining crêpe batter.

7. Fold each crêpe in half; fold in half again. Place on a plate and top with a scoop of Häagen Dazs Blegian chocolate ice cream. Drizzle with raspberry coulis and serve immediately.

Tip Stack the crêpes between single layers of wax paper to prevent sticking.

Häagen Dazs is exclusively distributed by P. Cutajar & Co. Ltd. Triq taz-Zwejt, San Gwann • Tel: 21448466 Web: www.pcutajar.com.mt

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gourmet today - events

events

Latthugi launch

A new catering brand, Lattughi, specialising in Italian menus was launched on 18 May 2014. The company caters for public and private events, including corporate dinners, weddings and private functions.

Fersani played host to the launch of Lattughi Caterers earlier this month

Lattughi launch a new catering brand specialising in Italian menus

A stylish launch to represent a stylish catering brand

Michelle Muscat, wife of the Prime Minister at the launch of Lattughi Caterers

Gourmet Today recipe index Starters Fried calamari rings...........................................................7 Melon with feta and Parma ham.................................65 Swiss chard, fennel and strawberry salad..................66 Pepata di cozze e langostini...........................................89 Shellfish platter.................................................................92 Mains Spaghetti with preserved tuna........................................8 Salted tuna............................................................................8 Chrys’ meaty, spinach lasagne......................................13 The ultimate sizzling burger.........................................28 Sawdat dejej we rebb el rumen.....................................37 Poached salmon................................................................55 Continental chicken salad..............................................55 Onion and rosemary muffin pies................................57 Tomato tart and Parma ham salad..............................58 Pippa Mattei’s chicken curry.........................................76 Indian prawn curry..........................................................80 Tuna belly with tomato essence ..................................87 Red snapper al cartoccio................................................90 Mixed seafood grill..........................................................92

Desserts Baked lemon and ginger cheesecake........................10 Baked figs in pastry........................................................91 CrĂŞpes with chocolate ice cream ..............................95 Accompaniments Sweet chilli sauce .............................................................7 Tahini and yoghurt sauce...............................................7 Basmati pilaff...................................................................77 Cucumber raita...............................................................77 Aubergine raita...............................................................78 Apricot chutney..............................................................78 Naan bread.......................................................................80 Snacks Coxinha de galinha........................................................42 Croquete de carne..........................................................43 Empadinha.......................................................................44 Summer Italian wraps...................................................59 Caesar wraps....................................................................59 Green tea and blueberry smoothie...........................71 Banana and ginger smoothie .....................................73 Strawberry and kiwi smoothie...................................73 Banana, date and almond smoothie.........................73

“Intelligence is something we are born with.

BBQ’ing is a skill that must be learned"

- Edward de Bono

Gentle laughter, like a summer breeze, floats across the warm night air.

The Aroma of fresh fish and sizzling Rib Eye Steaks gently grilled while the Pastry Chef’s creations patiently await your dessert. Enjoying the diverse Cocktails or sipping on a chilled wine or champagne.

For more detailed information and bookings contact us on 2125 0520 or food.beverage@excelsior.com.mt

Dining on the Water’s Edge www.excelsior.com.mt

Lattughi, The Event Caterers, are continuously trusted to provide a service at events that don’t come around that often. That is why it pays to use event caterers with nearly half a century’s worth of experience in the industry, and a passion for reliability and quality. That’s where we come in.

We understand that, in order to deliver a premium service, we have to set ourselves the highest of standards to

live by. They are standards that we are familiar with, having been perfected in some of Europe’s most renowned restaurants and hotels. That’s not to say we aren’t flexible. With various menus and an infinite number of bespoke venues to choose from, it is our record for delivering exemplary events, every time, that has made us Lattughi, The Event Caterers.

83/85, Labour Avenue Naxxar NXR 9023 • T: 21424710 • M: 79494869 andrea@lattughi.com • www.lattughi.com