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L I N D S E Y C O U R T, D O B B I E S T R E E T, S T J U L I A N’ S
S P E C I A L I T Y W I N E, C O C K T A I L & F I N E L I Q U O R B A R I N S T J U L I A N’ S, W I T H R E G U L A R J A Z Z N I G H T S, W E E K L Y C H A M P A G N E E V E N TS A N D M U C H M O R E... OPEN TUESDAY TO SUNDAY 6PM TIL LATE B O O K N O W | C A L L +3 5 6 2 1 3 7 5 0 2 0
FIND US ON FACEBOOK | FACEBOOK.COM/CHALICEBARLOUNGE
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Gaby Hollan
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Pippa Matte
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Editor’s note
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he official first day of summer was just this week and it’s already sweltering. Although we love the summer sun, long days on the beach, evening barbecues and plenty of fruit, cooking becomes a bit of a drag and with decreased appetites in the heat of the day, you don’t want to be spending time slaving away in the kitchen for the fruits of your labour to be left on the plate. What we have aimed to do in this issue of Gourmet Today is to put together a bunch of recipes that don’t take a lot of time to make, yet are packed with flavour. Barbecue season is officially open and we have Ramon Muscat of Radisson Blu Resort come up with some delightful recipes you can cook on the grill that isn’t just a regular steak. We love a little bit of refreshment, and what better way to cool down than with an ice lolly. These are crazy easy to make and are a blank canvas for you to work your magic. Whether you are looking for a healthy option – think spinach, ginger and lemon or exotic fruit salad and coconut water – something more indulgent – think roasted strawberries in balsamic vinegar and cream – or something altogether a little more naughty – why not freeze your gin and tonic? – we have something for everyone. We hope you enjoy this issue of Gourmet Today and look forward to receiving your comments and suggestions. Bon appetit!
2 www.gourmettoday.recipes
Michael Diac
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Sean Gravin
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Janet Grech
Pascal Holla n
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Ramon Musc
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Fran Farrug
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CONTRIBUTORS
Rachel Agiu
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publictransport.com.mt
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CONTENTS Contact us Managing Editor: Saviour Balzan Editor: Rachel Zammit Cutajar gourmet@mediatoday.com.mt
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GOURMET TODAY WISH LIST These are a few of our favourite things
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TABLE-HOPPING We just love to eat out. These are our favourites this season
Design: Kevin Grech Photography: Ray Attard Head of sales: Adriana Farrugia afarrugia@mediatoday.com.mt Contact for advertising: Erika Arrigo earrigo@mediatoday.com.mt Phillipa Zammit pzammit@mediatoday.com.mt
23 PLAYING IT COOL Cool down with some of our favourite ice lolly recipes 33 PIPPA’S FRITTERS We love anything when it’s deep-fried. Try Pippa Mattei’s favourites
Published by:
Vjal ir-Riħan, San Ġwann SGN 9016 Malta Tel: +356 2138 2741 Fax: +356 2138 1992 www.maltatoday.com.mt
Printed at: Print It Printing Services
4 www.gourmettoday.recipes
JUNE 2016
43 SUMMER EVENINGS ARE FOR G&TS Pair that evening G&T with some delicious tapas at Palazzo de Piro SU ISSU
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53 SIZZLING SPECIALS Get on the barbecue with Radisson Blu Resort
59 LIGHT SUMMER LUNCHES Our homecooks make an ideal lunch for summer dining. Light, easy to prepare though still packed with flavour 64 WHAT’S IN SEASON Gaby Holland uses some seasonal bell peppers 67 UNDER THE SEA Seafood recipes from Gourmet Today TV chefs
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WISH LIST
A job in food media comes with its own hazards, one of which is the huge wish list we put together when checking out different shops, meeting chefs and dining in restaurants. These are some of the items that have topped our list this season. Whether you’re looking to treat yourself or looking for a gift for a foodie, these are certainly worth checking out
THE EVOLUTION OF A LEGEND
Cisk Pilsner is a premium pilsner combining a tradition of brewing excellence and passion with the finest quality Pilsen malt and Noble hops of the Saaz variety. Cool, crisp and immensely satisfying, and with an alcohol content of 5.5%, Cisk Pilsner offers the discerning beer connoisseur a remarkably crisp and well-hopped flavour with a rich white head, a delicate bitterness and a superior aroma originating from the rich essential oils present in the Noble hops. A true Pilsner of exceptional quality.
Available in all leading supermarkets, bars and restaurants.
BEST MARGHERITA ON THE ISLAND dBistro, Qawra A pizza Margherita is a simple thing. Arla Malta Pizza Challenge 2016 set out to find the best one and crowned pizzaiolo, Srdjan Asceric, of dBistro Restaurant king. He battled it out with 50 pizzaioli that were judged on culinary technique, skill, style and creativity of pizzas. Srdjan also took second place for his Pizza Fantasia and third overall.
THE BEER THAT LAUNCHED A THOUSAND SHIPS
Septem beer We love a craft beer. This one is from Avlona in Greece and is relatively new on the scene, though it is making a reputation for itself among Greek beer producers. This fresh nonpasteurised beer is stealing the spotlight. With a different beer for every day of the week, this range of beer (Septem - is Latin for seven) will keep you on your toes all week long. If you’re looking for it in Malta, you’ll have to head down to Il-Gabbana in Sliema, but with those views and delicious snacks that’s hardly going to be a sacrifice!
Available from Il-Gabbana, Sliema. www.ilgabbana.com 6 www.gourmettoday.recipes
These award wining-pizzas are available at dBistro Restaurant, Qawra. dbistro@dbhotelsresorts.com
Left to right, Jonathan Farrugia, Executive Chef at db San Antonio Hotel + Spa, and Srdjan Asceric, dBistro Pizzaiolo
WISH LIST
RETRO IS BACK IN Firey flambÊ at Villa Corinthia We love a bit of theatre in our meals and nothing does it quite like those retro Crepes Suzette bursting into flames at your table. Whether your grandmother is looking for a trip down memory lane or you’re looking for that hipster retro experience, this is the one. Oh and did I mention just how good these taste? Why, oh why did these ever go out of fashion?
Available at Corinthia Palace Hotel and Spa. www.corinthia.com
LIVE FOOTBALL DURING THE EURO 2016
THE INGREDIENTS ARE LOCAL, THE STANDARDS ARE GLOBAL, THE FEELINGS ARE UNIVERSAL.
Personalised dining has a new perspective at InterContinental Malta. The finest ingredients, crafted together with generosity and skill offers every discerning guest a distinct experience, delivered with exquisite service, impeccable flavour and a vibrant ambience.
Do you live an InterContinental life? For more information or to make a reservation, please contac us on 2137 7600, email malta.fnb@ihg.com, visit intercontinental.com/icmalta. 8In www.gourmettoday.recipes over 170 locations
across the globe including HONG KONG• LONDON• NEW YORK• PARIS
TABLE-HOPPING As much as we love to cook at Gourmet Today, we also love to eat out. New restaurants are popping up all over the island, some that stay and some that don’t seem to make it. We take it upon ourselves to find out which ones are worth your while… a job we take very seriously. These are our favourite tables this season. PHOTO: PALAZZO DE PIRO BY RAY ATTARD
THE HUNT FOR THE PERFECT STEAK ENDS HERE At Gourmet Today we are fond of our steaks and make it our business to seek out the best spots to enjoy quality meats. RACHEL AGIUS heads down to the recently opened Brass & Knuckle to sample some of their choiciest cuts
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’ve been to a fair few steakhouses in my time as Gourmet Today’s resident steak aficionado. It is probably my favourite part of the job, finding out where the best cuts of meat are to be found. That I have a large map of Malta dotted with pins marking the best steak houses is purely rumour. If I did have a steak map (which I will neither confirm nor deny), I would drop a large flashing red pin in central Naxxar. Now, I know what you’re thinking – this little town is hardly the epicenter of the
island’s culinary renaissance. Which is what makes Brass & Knuckle such a great find. Owned by Mark Zammit, who also runs Zammeats – importers and distributors of our favourite goodies including fine cheeses, cold cuts and meat – Brass & Knuckle has, in the short while it’s been open, seriously wowed everyone who has visited. And for good reason. The interior is a cross between industrial warehouse chic and open kitchen flair – local design firm Archi+ have done a magnificent job on the place. Walk in and you will be met with two large refrigerated displays, one for cheeses and cold cuts, and the other for an array of cuts that is sure to make any carnivore drool. Behind those are a trio of aging cabinets hung with larger cuts, letting time and careful environmental controls work their magic. This restaurant has combined the idea of a traditional eatery with the more modern concept of giving diners the chance to really get hands-on with their meals. You can make a selection from the menu or you can browse the display, stocked with a huge array of options at wholesale price, and pick which breed, cut and weight your dinner will be. For a low flat fee, the chef will then prepare
your selection to your liking. It’s great to be involved in your meal beyond just pointing at the menu and hoping for the best. My guest and myself were given the opportunity to observe the finer details of the cuts on offer, such as marbling, colour and size, before making our choices. In the name of a balanced review, my guest chose her main course off the menu, while I picked my favourite cut – Black Angus ribeye. We each had a soup to start – French onion and spicy gazpacho. Both proved to be a perfect, not-too-filling start to the meal and the gazpacho in particular had a lovely balance of flavours. Moving on to the mains, the duck leg confit, sitting on a bed of couscous and vegetables, had a Middle-Eastern-cuisinemeets-classic-French-gastronomy vibe to it. The ribeye was, undoubtedly, the showstopper. Tender, with that beautiful grill line grid that makes my heart sing, and just the right amount of charring at the very edges. Sublime. Also exceedingly delicious were the truffled fries, which have probably ruined plain old regular fries for me forever. Dessert was a sticky toffee pudding to share. Conversation tapered then stopped entirely as the both of us savoured the decadently sweet morsel, served with ice cream and a small puddle of toffee sauce. It might be too soon to tell but I think maybe Valletta’s monopoly on up-andcoming restaurants could be loosening a bit. And if Brass & Knuckle is anything to go by, foodies are in for a treat – quality dining that doesn’t break the bank but effortlessly meets our standards. In the mean time, a repeat visit is definitely in order.
TABLE-HOPPING
PHOTOGRAPHY: RAY ATTARD
Brass & Knuckle Oratory Street, Naxxar Tel: 27222722 Web: www.brassandknuckle.com
brassandknuckle
GIVING HOTEL RESTAURANTS A BETTER NAME
Hotel restaurants don’t have the best of reputations – in Malta at least. The Summer Kitchen at the Corinthia Palace Hotel and Spa is proving that this doesn’t have to be the case. RACHEL AGIUS heads down there to sample the goods
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have to admit I’m a little bit skeptical of hotel restaurants. I generally think of them as the lazy hotel guest’s last resort – after a long day of sightseeing and getting sunburnt, there is no energy left to look further afield for a bite to eat. I am glad to say that The Summer Kitchen at the Corinthia Palace in Attard has proven me wrong. We showed up on a cool evening, soon after the bistro opened its doors for the season. Our fellow diners consisted only of a handful of older hotel guests and one hopeful cat. While we seriously enjoyed the pleasure of dining in peaceful surroundings, this didn’t do much to counter my impression about hotel restaurants. That was about to change quite quickly. We were shown to a table overlooking the pool and we could also glimpse the beautifully manicured garden from our perch. We were offered an aperitif and got down to examining the menu. Skimming through, you’ll recognize the familiar section headings – pasta, pizza, grills, burgers, appetizers and salads. There’s also a category called ‘Small Plates’, which I’ll get to in a second. On close inspection however, you’ll be hard-pressed to find those usual dishes that tend to populate the menus of a lot of restaurants. Save
for the favourites (mostly under the pizza section), there was plenty to keep us interested and to make our choices that much harder. The salads in particular struck us as a fascinating blend of unusual ingredients. The grills, the menu helpfully explains, are prepared on a charcoal oven, a detail that did not go unnoticed as the open kitchen exuded its irresistible aromas. Our starters showed up. In the name of scientific research, we chose one dish each from the small plates and appetizers section – the spiced sausage with manchego shavings, and the hummus, spinach fatayer, cheese sambousek and pita pockets. The former was a kind of do-it-yourself bruschetta, with rich flavours that went down a treat with the toasted bread it was served with. The latter dish was a wonderful medley of Mediterranean flavours, combining moreish stuffed pasty bites and wonderfully balanced chickpea dip. Moving on to our main courses, my guest and I both decided on something meaty. In retrospect, we were probably subconsciously convinced into our choices by the amazing smell coming off the grill. No regrets though. My guest chose a rump steak, which came with the béarnaise sauce and chimmichurri, on the recommendation of our hostess Victoria. At this point I would like to
emphasize what an asset good staff is to a restaurant – the difference between a good restaurant and a great one. At the end of the evening, we went home satisfied and vowing to return, not just because of the excellent food but because the service was impeccable. The staff here is truly exceptional. Back to our meal. I picked the Mediterraneo burger. When I ordered, I was asked how I would like the patty cooked. This doesn’t happen very often in Malta, where for some reason ‘old leather shoes’ is the default texture of any burger. Douze points for this little detail. The burger itself was fantastic – you can definitely appreciate the quality mince that went into it and the other ingredients (burrata, tomatoes, a Parmesan mayo and radicchio leaf ) lent the creation a crisp, fresh counterpoint. Oh and the chips were top-notch. We wrapped up the evening too full to accept the offer of dessert (warning: the burgers are bigger than they first appear). So we sat in the calm for a moment longer before heading home. I expect that once the secret gets out, The Summer Kitchen will be bustling with diners in no time, as the weather warms up. I’d suggest making a booking post haste – there won’t be an empty seat in the house before very long.
TABLE-HOPPING
PHOTOGRAPHY: RAY ATTARD
The Summer Kitchen Corinthia Palace Hotel & Spa De Paule Avenue, Attard. Tel: 25442520 Web: www.corinthia.com CorinthiaPalaceHotelandSpa
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SUMMER COCKTAILS BY THE SEA AT IL-GABBANA
The scorching temperatures make sure that we are constantly seeking out refreshment. What better way to get your cool on than a dip in the Mediterranean sea and a cocktail with friends. FRAN FARRUGIA heads down to the landmark Il-Gabbana that is offering food and beverages of surprising quality for a kiosk
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hen you think summer you think beautiful cocktails by the sea enjoyed in the company of friends with great snacks to keep you from getting that little bit too happy. If this is what your (summer) dreams are made of then Il-Gabbana in Sliema is the place to be. Set in its stellar location since 1956, Il-Gabbana in Tower Road Sliema surely needs no introduction. From selling milk related products in the 50s to presenting delicious food and drinks made with top notch ingredients, Il-Gabbana has come a long way and immediately banishes the perception of it being your regular run of the mill Maltese ‘gabbana’, and it still prides itself in being a family run business. I have always been a sucker for bistros by the sea, so I was more than thrilled to find out that I was to visit Il-Gabbana for a segment. What’s great about it is that you can either soak up the sun rays on the dainty yellow chairs which remind me of the cute little cafes in Barcelona, or, if the sun is too strong for you, you can retire to the shade. Upon arriving, one of the owners Nicky Pace greeted me with a variety of innovative cocktails to try out because as the saying goes, it’s five
o’clock somewhere! The two signature gin and tonic drinks are made with innovative ingredients, such as cherry blossom tonic water, pink peppercorns and raspberries in the Pink 47 gin, giving it a girly, bubbly pink tint which made it so much fun to drink! Elder flower tonic water, cucumber and juniper berries infused perfectly with Hendrick’s gin makes for one of my preferred drinks on a hot Summer’s day. I also got to try out Il-Gabbana’s Twisted Spritz. It was such a refreshing surprise not to be offered the same old Aperol Spritz available at most bars on the island! The concoction of Aperol, muddled tangerine and prosecco for an oh so tangy taste! As I perused the drinks menu, I was truly impressed with the collection of drinks available. From gin to tequila to whiskies, you are guaranteed to get your alcoholic fix at Il-Gabbana. Furthermore, be it a crisp white wine or a velvety red wine, you will definitely find the perfect drink. A bottle of smooth wine would be absolutely lovely on a Tuesday night at Il-Gabbana, with live music playing weekly during summer. Alternatively, you can delight in a non-alcoholic beverage, for instance a freshly pressed juice or a milkshake. Post cocktails it was time for my
favourite part; the food! I was lucky enough to have an array of dishes to try out along with my colleague. The garlic focaccia and calamari fritti hit just the right spot, perfectly seasoned and bursting with flavour. We then moved on to the halloumi and veg salad and tuna salad. How often do you actually get fresh tuna steak when ordering a salad?! The vongole pasta was again a treat! Nicky explained that everything is made using the best, freshest ingredients. No wonder everything is so scrumptious! The pizza dough has the perfect crunchy crust, along with the 24 hour slow cooked pork shoulder which makes the pulled pork bun so satisfying! If you would like to keep it local, opt for a traditional ‘hobz bizzejt’ with the bread being baked by one of the oldest Sliema bakers. Everything is made fresh to order and desserts are all homemade. And why not pair all this deliciousness with Il-Gabbana’s very own imported Greek Septem beer? Il-Gabbana is open from 8am until 11pm, making it the quintessential spot for breakfast, lunch, dinner or drinks. Furthermore, Euro 2016 football games are currently being shown daily. Since Il-Gabbana is such an exceptional bistro, I strongly suggest that you book a table in advance when choosing to visit.
TABLE-HOPPING
PHOTOGRAPHY: RAY ATTARD
Il-Gabbana Tower Road, Sliema. SLM1604 Tel: 27011527, 99867767, 99494527 Web: www.ilgabbana.com Il-Gabbana
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IN SEARCH OF THAT SMOKEY FLAVOUR In the US some of the best meats sold at restaurants are smoked. In Malta this is not a form of cooking we tend to find, until now. Meat Gang in Valletta is bringing slow smoked meats to the island and FRAN FARRUGIA approves!
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h Valletta, what a beauty to behold! This little gem we proudly call our capital city just got ten times better thanks to the dedicated meat lovers at Meat Gang smokehouse, quietly tucked away in South Street. I made my way to Valletta to meet Christian Cardona, head chef at Meat Gang, to sample a couple of their mouth watering dishes, and boy was I in for a treat! We started off with one of the best chicken burgers I have ever eaten. A 24-hour buttermilk marinated chicken thigh burger, smothered in a coating of flour, lemon pepper, garlic and onion to create a crispy fried crust and served in a brioche bun with a cheese, carrot and onion slaw. I’m not generally a big fan of thigh burgers but this was absolutely sensational. The sweetness of the brioche bun complemented the tender spicy chicken perfectly. After this, I was eager to try out what else chefs Christian and Robert had prepared for 16 www.gourmettoday.recipes
me. The beef brisket bun with 150g of tender beef, resulting from 48-hours of brining, was so tasty, with the onion gravy and cheese completing this bun. My colleague and I then moved on to the Scotch egg that can be ordered as a side at Meat Gang. The spicy blend of meat was the perfect vehicle for the soft-boiled egg on the inside. As I cut it in half the egg yolk came oozing out, and who doesn’t love a runny egg yolk? Up next was one of Meat Gang’s beloved best sellers, the Phat Pig, a burger very aptly named. Picture this; layers of pulled pork, a juicy patty, and home cured bacon. It can be argued that this bacon is the best tasting bacon on the island; cured for six days and air-dried for seven weeks. Meat Gang’s Texan roots shine through in this burger, as potent chilli and fennel hints are savoured in every bite. The pulled pork bun followed, with an infusion of cheese, chilli and vinegar slaw, offering a musky yet refreshing flavour, a real
treat for your palate. Reedemer, the ever so friendly and helpful member of staff, then brought out the Meat Gang platter, a real carnivore’s heaven on a plate, consisting of two smoked sausages, fried and smoked chicken wings with glistening sauce, smoked brisket and pulled pork, served with the house barbecue sauce. Luckily, the sides of the day were pulled meat and cheese croquettes, crunchy on the outside and flavoursome tender meat on the inside. The smokiness of the sausage and chicken really came through, with the fried chicken hitting all the right spots once again. At Meat Gang in South Street Valletta, everything is made with pure and utter dedication and passion, with all the dishes exuding a deep flavour. Therefore, it goes without saying that I profoundly recommend this joint to anyone (well, except for vegetarians of course) looking to enjoy a quick lunch and devour a flavoursome meaty dish.
TABLE-HOPPING
PHOTOGRAPHY: RAY ATTARD
Meat Gang South Street Valletta Tel: 21222002 MEATGANG
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Drift at sea Whether you’re spending the day on the high seas, looking for a quick bite to eat after work or needing to take food home with you, Drift has your back this summer. RACHEL AGIUS reports
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ummer is almost at our door and that means long balmy nights, the inescapable smell of sunblock and, for the lucky ones, more time spent on the open water. And who has time to make anything, slaving away in a hot and stuffy kitchen, particularly when the invite is last minute? You’re in luck, seafarers. Drift’s got your back. Their lovingly prepared dishes have been made seaworthy, ready to go at a moment’s notice, so you can take your favourite dip on your daytrip, impressing your friends and getting a taste of that legendary Greek-inspired cuisine everyone seems to be addicted to. If you’re not one for ocean adventure, all is not lost. Landlubbers won’t feel left out. As the days grow longer and the shirt-sleeves grow shorter, Drift will be staying open longer, Monday to Friday. The kitchen will be taking orders until 9pm, perfect for a relaxed dinner. But worry not – the doors won’t close just then. Drift will stay 18 www.gourmettoday.recipes
open till late offering sustenance of the liquid variety. It will no doubt be a great pit stop for after-work drinks or before a night on the town. If you’re not intent on heading out (after all, not all of us party quite as hard as we used to and that’s quite alright), pick up a takeaway and become everyone’s favourite person when you get back home. With the revamped menu already making waves, now is a good time to head down to Ibrag’s favourite hangout spot to sample some of their specialties. The Greek mezes remain a huge draw. Small sharing dishes always seem to inspire the sort of conviviality the Mediterranean region is known for and the same applies here. A number of mouth-watering dips – including the somewhat legendary taramsalata, made to the Bouzouki recipe – are available alongside Greek classics like stuffed vine leaves, hummus and moussaka, all made on site from the freshest ingredients.
Owners Alex, Daniela and Simon have turned a little café into a bustling hub of good food, a relaxed atmosphere and a culinary pedigree that cannot be beaten. We can’t wait to see what comes next for Drift. And can we get about a half a kilo of hummus and two dozen dolmathes to go please?
TABLE-HOPPING
PHOTOGRAPHY: RAY ATTARD
Drift Meze and Café Drift Meze and Café Ibrag Road, Ibrag. Tel: 27138540
Drift-MezeCafe
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Photography: Ray Attard
TABLE-HOPPING
SUBTLE FLAVOURS BROUGHT ABOUT BY EXPERT PAIRING Pairing food and wine should be more about personal taste than anything else, however Johan Martin of Tal-Villagg in Lija not only knows the score but his passionate manner will make you excited to try his suggestions. FRAN FARRUGIA heads down there to find out just how good this man really is at his job
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al-Villagg Cafe and Wine Lounge truly is the epitome of one man’s passion for the finer, yet simple, things in life. Owner Johan Martin proved just this, one quiet morning when I made my way to his little quaint lounge to meet with him, escaping from my busy morning schedule in the lovely village of Lija. Johan and his wife greeted me with a warm smile as they were making some slight changes to the place. Everything is carried out by this lovely couple, from the design of Tal-Villagg to the cooking which is executed by Johan himself, furthermore showing how dedicated they are to their business. Having said that, Johan emphasised the fact that he did not decide to pursue his dream of opening Tal-Villagg simply for the sake of business, but to share with its patrons his devotion to entertaining and yearning for excellent wine and cooking with simple, fresh ingredients, infusing a blend of herbs and spices so as to offer subtle, delicious hints in every bite. Johan strives to build trust and offer
individual attention to his clients, aiming to achieve this when it comes to wine through one of the concepts he has introduced. When visiting TalVillagg, you can opt to simply purchase a glass of your desired wine from the wine list instead of purchasing the whole bottle. This is made possible thanks to a little gadget which infuses Argon gas in the open wine bottle through a needle, making it age naturally and thus, being able to store the wine as though it was never opened. Alternatively, you can choose to buy the bottle at a very reasonable price, to be enjoyed at your next visit at Tal-Villagg Café and Wine Lounge. This selection of exceptional wine can be made from a vast variety of French and Italian wines. What I strongly suggest is that you go to Tal-Villagg with an open mind (and empty stomach) and let Johan guide you on his favourite pairings to get the best possible melodious combination of wine and food. Being a certified sommelier, he is extremely insightful about all things wine and cuisine
related, and an absolute delight to speak to. Tal-Villagg Café and Wine Lounge is currently introducing ‘Aperitif Hour’ commencing at 6pm daily, making it the perfect antidote to a hard day’s work. Be it an Aperol Spritz, Negroni or Prosecco you are guaranteed to find the perfect drink to be enjoyed with a couple of nibbles. Additionally, the Euro 2016 games are being shown at Tal-Villagg, offering the ideal excuse to head to the idyllic village of Lija for a night of flavoursome and exquisite delights.
Tal-Villagg Cafe & Wine Lounge 77, Triq il-Forn, Lija. Tel: 27427058 • 9940 4487 Email: talvillagg@gmail.com talvillagglounge
AUTHENTIC
Greek YOGHURT
thick, tangy, creamy & pure
SPECIAL
N I W T N O OFFER
Malta: Attard & Co. Food Ltd Tel: 21 237555 facebook.com/attardcofood Limited offer - valid until stocks last
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c OF 0 5 S K PAC
PLAYING IT COOL
PHOTOGRAPHY: RACHEL ZAMMIT CUTAJAR
As the summer season begins, frozen treats come to the top of everyone’s wish list. There should be a frozen treat for everyone, whether you are a kid or an adult, looking for a healthy treat or an indulgent one. These are some of our favourites of the season
WARN May causeIfNigGhts over the last ice lolly
Nutella and Oreo popsicles Makes 8 ice lollies Ingredients • 5 tbsp Nutella • 8 Oreos • 2 tubs fresh cream
3. 4. 5.
Method 1. Place half a tablespoon of Nutella into the bottom of 5 plastic cups. 2. Crush the Oreos and place 1/2 tbsp Oreos over the Nutella.
6.
7.
Top with fresh cream and freeze for 30 mins - 1 hour. Place the remaining Nutella on the top and top with remaining Oreo crumbs. Insert a stick into the popsicle and freeze until set (approx. 3 more hours). To remove from the mould place in warm water for 5 seconds and slide out of the plastic cup. Serve immediately.
do it yourself Don’t have ice lolly molds? Not to worry, plastic cups suitable molds www.gourmettoday.recipes 23
24 www.gourmettoday.recipes
Fruit and coconut water ice lollies Makes 8 ice lollies Ingredients Fresh fruit of your choice • Strawberries • Blueberries • Mango • Mint • Red currants • Kiwi Coconut water
VEGAN
Method 1. Chop up a selection of your favourite fruit. Feel free to add or leave out anything on the list. 2. Place into the ice lolly mould and top with coconut water. 3. Insert a stick into the ice lolly and freeze until set (approx. 4 hours). 4. To remove from the mould place in warm water for 5 seconds and slide out of the mould. 5. Serve immediately.
MAKE THIS VEGAN Substi tute t he f resh cream for coconut cream 26 www.gourmettoday.recipes
Roasted strawberries and cream Makes 8 ice lollies Ingredients • 1 punnet fresh strawberries • 4 tbsp balsamic vinegar • 1 tbsp maple syrup • ½ tsp salt • 2 tubs fresh cream Method 1. Preheat the oven to 1800C. 2. Halve the strawberries and place in a single layer on a baking tray lined with baking paper. 3. Drizzle over the balsamic vinegar and roast until soft and fragrant (approx. 20 mins). 4. Allow to cool in the pan for 10 mins before transferring to a separate bowl. 5. Add the maple syrup and the salt and mash with a fork leaving some chunks of fruit. 6. Allow to cool to room temperature. 7. Place a tablespoon of fruit into the bottom of the mould. 8. Layer with fresh cream and more fruit. 9. Freeze until set (approx) 4 hours. 10. To remove from the mould, place in warm water for 5 seconds before sliding out of the mould. 11. Serve immediately.
VEGAN Frozen greens Makes 8 ice lollies Ingredients • 1 cup spinach • ½ cup broccoli • ½ avocado • 1 apple • 5 dates • 1 thumb-sized piece ginger • 1 tbsp chia seeds • 1 cup almond milk • 1 cup water
Method 1. Place the ingredients into a blender and blitz until smooth. 2. Fill the popsicle moulds to the top and insert stick. 3. Freeze until solid (approx. 4 hours). 4. To remove from the moulds, place in warm water for 5 seconds and slide out. 5. Serve immediately.
Gin and tonic Makes 8 ice lollies Ingredients • 4 shots gin • Tonic water • Cucumber slices • Mint leaves
3. 4. 5. 6.
Method 1. Place half a shot of gin into each mould. 2. Add the cucumber slices and mint. 28 www.gourmettoday.recipes
Top with tonic water. Insert a stick into the ice lolly and freeze until set (approx. 4 hours). To remove from the mould place in warm water for 5 seconds and slide out of the mould. Serve immediately.
STRICTLY FO R GROW N UPS
TABLE-HOPPING
ITALIAN GELATO AND BELGIAN WAFFLES
S
oaring temperatures mean one thing only – the hunt for the perfect ice cream. Though decent ice cream is now widely available, we’re still keeping our eye out for something extra special. When you’re looking for the perfect ice cream, no one does it quite like the Italians, so artisanal Italian ice cream is the way forward and how do you make that ice cream even better? Have it served on a Liege waffle from Waffle Bros in Ta’ Xbiex. All the ice cream served at Waffle Bros is made using fresh, local ingredients and they even have a lactose-free range. All the usual suspects have a home there; vanilla, chocolate, strawberry, pistachio and fresh mint. They all live alongside their more adventurous cousins, banoffee, Snickers and helwa tat-Tork gelato. What makes gelato so incredible is the rich and creamy texture which is also uncharacteristically light. Although gelato is great on its own, Waffle Bros help it along a little. Try these remarkable flavours in your affogato, shake or atop a delicious waffle. Waffle Bros are open daily from 10am.
PHOTOGRAPHY: RAY ATTARD
Waffle Bros – Espresso Bar Marina Business Centre, Abate Rigord Street, Ta’ Xbiex. Tel: 21336734 Web: www.wafflebros.be Waffle Bros – Espresso Bar
www.gourmettoday.recipes 31
PIPPA MATTEI
PHOTOGRAPHY: RAY ATTARD
SUMMER FRITTERS For 45 years, my family had a wonderful housekeeper, Faustina Camilleri, in the Villa in Zejtun where we lived. She did just about everything needed to keep that house going. Cleaned, cooked, watered the garden, and even extended invitations to overseas visitors whose calls she answered. “Come for Christmas� she would say, not that two more guests would make a difference to the thirty-odd guests we had on Christmas day! My best memories of her were cooking fritters for lunch. The smell of them frying would waft through the house and garden making our mouths water in anticipation. Here I have the best of the best. They must be prepared, fried and eaten in quick succession to be enjoyed to the full. They may accompany meat or fish or just be enjoyed on their own. The oil they fry in must be perfectly clean, and most of all very hot so the fritters fry well but do not keep the oil clinging to them. www.gourmettoday.recipes 33
34 www.gourmettoday.recipes
PIPPA MATTEI
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Fresh or frozen
Use small whi tebait transparent goby, know or neonati. Use fresh or n as frozen
FRITTURI TAL-MAKKU JEW NEMUSA Serves 6 Ingredients • 500g small whitebait or neonati • 2 eggs, separated • 1 garlic, peeled and crushed • Fresh chopped parsley • Salt and pepper • Oil for frying
3. 4. 5.
6. Method
1. 2.
Beat the egg whites till stiff. Beat the yolk separately, and then put them together
36 www.gourmettoday.recipes
7.
and beat further. Rinse the fish and then drain on kitchen paper. Add the garlic, parsley and salt and pepper to the beaten eggs, mix in the fish and stir well. Heat the oil in a pan till sizzling, and with a large tbsp take a good amount of the fish/egg mixture and fry in batches till a deep golden colour. Take out of the oil with a slotted spoon and place on kitchen paper keeping warm while you cook another batch. Serve with lemon wedges.
FRITTURI TAL-MOHH Serves 6 Ingredients • 3 brains • 2 eggs • 2 tbsp finely chopped parsley • 1 clove of garlic, crushed • 1 tbsp plain flour • Dash of malt vinegar • Salt and pepper • Oil for shallow frying
PIPPA MATTEI
rybody’s cuop Maybe notuteve e wh of tea, b efomrwthhosen young, enjoyed th something those these aredream of tasting people gain! a
Method
1.
2. 3. 4. 5. 6. 7.
Soak the brains in cold salted water peeling off the membranes, and discarding any small bits of bone that they may still have. Bring a small pan of water to the boil, add a dash of vinegar and a good pinch of salt. Boil brains for about 10 minutes. Remove and allow to cool. When cool, cut into large pieces. Separate the eggs and beat the white and then the yolks separately and then together. Add the chopped parsley, the crushed garlic, a tbsp of plain flour and salt and pepper. Heat the oil till sizzling, adding large spoonfuls of the brain and egg mixture. Fry till golden brown, put onto kitchen paper then serve with wedges of lemon, and maybe some fried potatoes.
Maltese fr potatoe ied s P
eel, dice garlic and and shallow f ry in brownpeop parsley until golden le dream o f again! tasting
FRITTURI TAL-PASTARD Serves 6 Ingredients • 1 small cauliflower, cut up into florets • 2 eggs, separated • Parsley, chopped • Salt and pepper • Some plain flour • 1 clove garlic, crushed • Oil for frying Method
1.
2.
3.
Bring a large pot of water to the boil, add the cauliflower florets, and boil till just tender, then plunge into iced water, drain and set aside. Beat the whites of the eggs separately from the yolks then beat them together. Add salt and pepper, parsley and crushed garlic. Coat the cauliflower florets in seasoned flour, dip into the egg mixture and shallow fry till golden brown. Serve at once with any fish/meat, or just enjoy them on their own. www.gourmettoday.recipes 37
38 www.gourmettoday.recipes
PIPPA MATTEI
www.gourmettoday.recipes 39
Start this recipe a day ahead
SFINEC TAL-BAKKALJAW Serves 6 Ingredients • 500g salt cod (soaked in 4 changes of cold water for 24 hours, drained and cut into three pieces) • 500ml milk • 2 fresh bay leaves • 80ml extra-virgin olive oil • 75g plain flour (sifted) • ½ lemon, zest only, finely grated • ½ tsp ground cumin • 3 eggs • Vegetable oil for deep-frying Mojo Verde • 185ml extra-virgin olive oil • 3 green habanero chillis, seeds removed, finely chopped • 2 spring onions, white part only, finely chopped • 2 small garlic cloves, finely chopped • 1 tsp white wine vinegar • ¼ tsp ground cumin • ¼ tsp ground coriander Method
1.
40 www.gourmettoday.recipes
Get more of Pippa’s recipes in her cookbook Pippa’s Festa.
Bring milk and bay leaves to a simmer in a pan over low-medium heat. 2. Add cod and cook until tender (810 mins.) 3. Drain, discard bay leaves and milk, then flake cod, discarding bones. 4. Process in a food processor until finely shredded and set aside. 5. Bring olive oil and 200ml water to the boil in a pan. Add flour, lemon rind and cumin and stir over high heat until thick and smooth (1-2 mins). 6. Remove from heat, add the eggs, one at a time, beating well between each addition. 7. Add salt cod, mix to combine and set aside. 8. To make the mojo verde, combine all ingredients in a bowl and season to taste with freshly ground black pepper. Refrigerate until required. 9. Preheat vegetable oil in a deepfryer or large deep saucepan to 190°C. 10. Form salt cod mixture into quenelles using 2 dessert spoons and fry in batches until golden (810 mins). 11. Serve with mojo verde.
EAT ALONE OR AS AN ACCOMPANIMENT These
FRITTURI TAL-BRUNGIEL Serves 6 Ingredients • 1kg aubergine – 1 large or 2 small • 1 medium sized onion • 3 cloves garlic, finely chopped • 100g fresh breadcrumbs • Chopped parsley, with some extra for garnish • 1 egg, beaten • 50g Parmesan cheese, grated • 40g plain flour • Oil for shallow frying • 2 lemons, cut into quarters
4.
5.
6.
Method
1.
2. 3.
Heat oven to 200°C, and place the whole aubergines and unpeeled onion on a baking tray, in the oven. Bake them till they are very soft. Allow them to cool a little, then peel them. Cut each aubergine into four pieces, and place them in a colander. Then
7.
press down on them to squeeze out the excess liquid. Chop the onion finely. Into a large bowl, put the aubergine pulp, the chopped onion and garlic, breadcrumbs, and parsley. Add the egg, cheese and flour and mix it all together thoroughly. Heat the oil in a large, heavy frying-pan and then fry dollops (about two tbsp each) of the mixture, turning them over at regular intervals. They should be well browned. After taking them out of the pan, place them on absorbent paper. They should be served warm, with a scattering of parsley, and some pieces of lemon for squeezing.
PIPPA MATTEI
can be eaten they are excellent sealone, but rv meat or fish cooked oned with the barbecue
RICOTTA FRITTERS
This recipneally isn’t traditio, but Maltese ade excellent mricot ta wit h local
Serves 4
CAUTION Do not have oil too hot fritters will over-browor before cooking through.n
Ingredients • 250g ricotta • 2 eggs, lightly beaten • 1 tbsp sugar • 2 tsp grated lemon rind • 75g plain flour • 30g soft butter • Vegetable oil, for shallow frying • ¼ cup Maltese honey Method
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2.
3.
4.
Whisk cheese, eggs, sugar and rind in medium bowl till combined. Whisk in sifted flour and butter, cover, allow to stand at room temperature for 2 hours. Drop tablespoons of the mixture into hot oil, shallow fry, turning occasionally, a few minutes or until fritters are lightly browned and cooked through. Serve immediately, drizzled with honey. www.gourmettoday.recipes 41
istro
PHOTO: GEOFFREY ZARB ADAMI
SUMMER EVENINGS ARE FOR G&TS Nothing is a better antidote for a long day’s work than a G&T. Add a beautiful location, stunning views, delicious food, live music and a great social atmosphere and you’ve got yourself the perfect Thursday night out. Over the last couple of years the humble gin and tonic has had a new lease of life, changing from something your grandmother drank to a trendy little number at the top of any decent cocktail list. Palazzo de Piro have gone a step further and given gin the limelight on their Thursday night specials Don’t Forget The Gin. They have created a number of incredible cocktails using premium gins and paired them with some great tapas. They share some of their recipes here
PHOTO: GEOFFREY ZARB ADAMI
Palazzo de Piro Triq is-Sur Mdina, Mdina Tel: 21450560 Email: info@xarapalace.com.mt Web: www.palazzodepiro.com PalazzoDePiro
44 www.gourmettoday.recipes PHOTOGRAPHY: RAY ATTARD
Grilled vegetable stack with mozzarella di buffola salad Ingredients • 1 small aubergine • 1 large marrow • Olive oil • Salt and pepper • Sundried tomatoes • Fresh basil • 150g mozzarella di buffola • Balsamic vinegar • Handful chives • Mixed salad leaves Method 1. Cut the aubergine and the marrow into equally thick slices. 2. Toss in extra virgin olive oil and season with salt and pepper. 3. Place on a very hot grill and cook until
4.
5. 6.
soft (approx. 2-3 mins on each side). Place on kitchen paper to absorb any excess fat. Using a metal ring, place a layer of aubergines at the bottom, followed by a layer of peppers, marrows and sundried tomatoes and basil. Repeat three times and then gently remove the mould. Top with fresh basil and serve with the mozzarella di buffola drizzled with balsamic vinegar and topped with chives and a mixed leaf salad.
The OMG & T Ingredients • 50ml gin • 5 or 6 berries • 1 strawberry quartered • Elderflower syrup • Tonic water • 1 lime
Method 1. Add the gin, a dash of elderflower syrup, strawberry and berries to a shaker filled with ice. 2. Shake vigorously to infuse the flavours and squeeze lime over the top. 3. Pour in a tumbler and top with tonic
Spanish tapas Ingredients • Stuffed marinated olives • Chorizo • Semi-sundried tomatoes stuffed with feta cheese, oregano, parsley, garlic and pepper • Herring fillet in lime zest, dill and extra virgin olive oil • Deep-fried jalapeños stuffed with cream cheese • Rocket and radish salad • Grapes on the vine Method 1. Arrange all the different ingredients on a wooden board on greaseproof paper.
Gin & Mint Ingredients • 50ml gin • Two top sprigs of fresh mint, washed • 1cm thick slice fresh cucumber, quartered • Small mint sprig and thin lemon slice to garnish • Soda water
Method 1. Place the gin, mint and cucumber pieces in the bottom of a cocktail shaker or glass jug, and stir, squashing down the mint and cucumber with a muddler to bruise them well and release their juices. 2. Strain into a tumbler with ice cubes, and top up with soda water. 3. Garnish with mint and lemon.
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Malta: Attard & Co. Food Ltd - Tel: 21 237555 • Gozo: Abraham’s Supplies Co. Ltd - Tel: 21 563231 • facebook.com/attardcofood
Herb-crusted lamb rack Ingredients • 250g Frenched rack New Zealand lamb • ½ cup breadcrumbs • 1 tbsp parsley, finely chopped • ½ tbsp mint, finely chopped • 1 tsp rosemary, finely chopped • Salt and pepper • 1 tbsp Dijon mustard • Olive oil • Bok choy, boiled • 50g asparagus • 400g carrots • 1 clove garlic Method 1. Pre-heat the oven to 200°C. 2. Mix the breadcrumbs with the herbs, salt and pepper and drizzle in enough olive oil to make it all stick together. 3. Season the lamb with salt and pepper and sear in a pan until browned on all
4.
5. 6. 7.
8.
9.
sides (approx. 4 mins). Spread the fatty sides of the lamb with the Dijon mustard and press the breadcrumbs onto the meat. Place in a roasting tray and roast for 20 mins until cooked to medium. Let rest for 10 mins before serving. To cook the asparagus, blanch in boiling water for a few mins and then season with salt and place on a hot grill for approx 5 mins. To make the carrot puree, boil the carrots in water with the garlic clove and cook until soft. Blend with just enough water to cover the carrots until pureed. Season with salt and pepper. Serve the lamb rack on top of the pureed carrots with boiled bok choy and grilled asparagus.
Lemon Rosemary Gin Fizz Ingredients • 50ml gin • Fresh lemon juice (20ml) • Soda water • Sliced lemon and fresh sprigs of rosemary for garnish Method Fill a large wine glass with crushed ice. Pour gin, lemon juice, and a dash of soda water over the ice. Add the sliced lemon and sprigs of rosemary to garnish.
Definitive(ly) Good Guide
CHEF OF THE MONTH
M ay
How did you start your career as a chef? My family has been involved in the restaurant business for as long as I can remember so my career goes back more than 20 years ago when I started helping my father in the kitchen of his
own restaurant. Which celebrity chef has most inspired you in the kitchen and why? Cooks in media have recently become very popular. My favourite is Heston Blumenthal because of his originality. Who is the most famous person you have ever cooked for? Her Royal Highness Princess Maha Chakri Sirindhorn of Thailand dined at our restaurant – Palazzo Preca in Valletta. Which is the best restaurant you have ever eaten at outside of Malta? I have dined at many good restaurants, I’m going for the most memorable... the Michelin restaurant Gauthier in London. After food, what is your greatest passion? Lately I have been thinking about ‘passion’ – what am I passionate about? What are my passions in life? Now, as a mum, my family is also my passion.
Win a meal for two at Palazzo Preca with the Definitive(ly) Good Guide and Gourmet Today. Like the Gourmet Today Facebook page and let us know why you would like to eat at these restaurants. Competition ends 31 July, 2016.
Ramona Preca - Palazzo Preca What advice would you give to someone considering a career as a chef? Do whatever you do with love and passion. If you agree with this go for it and incorporate time for all the important things in your life that make you happy and proud, then balance them with your enthusiasm.... like seasoning your favourite dish!
Palazzo Preca Restaurant 54, Strait Street, Valletta VLT 05, Malta Web: www.palazzoprecavalletta.com Facebook: Palazzo-Preca-Restaurant
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Definitive(ly) Good Guide
Vote for the Chef of the Month
CHEF OF THE MONTH How did you start your career as a chef? As a child, I used to enjoy watching my grandmother doing her daily cooking. When I was 8 years old I used to prepare pies and different doughs with her. Thanks to her, by the time I was 15 years old, I chose to start my career as a chef.
J u ne
Which is the best restaurant you have ever eaten at outside of Malta? So far the best place I have had the experience of eating at is Hibiscus, which is a two Michelin star restaurant in Mayfair in London. After food, what is your greatest passion? Bike rides
Which internationally renowned chef has most What advice would inspired you in the you give to someone kitchen and why? considering a career as a Obviously Ferran chef? Adria. He is the father of Work as much as possible molecular gastronomy. His Donald Baldacchino - iPlace to learn new ideas when food marks the beginning you are still young, never get of a modern cuisine, which stuck in the same kitchen for more than two has inspired a lot of chefs by using liquid years, travel as much as possible to different nitrogen, molecular mixes, espumas and countries and visit the restaurants to learn other new kitchen techniques. different cuisines. Always keep your feet on the ground! Who is the most famous person you have ever cooked for? As part of a kitchen brigade I did cook iPlace for the CHOGM Commonwealth heads of Wilga Street state. Individually I cooked for Madonna, Marsaxlokk, Malta Web: www.iplace.com.mt Guy Ritchie, Bon Jovi, Malta’s past Prime Facebook: iplacemalta Ministers.
Win a meal for two at iPlace with the DeďŹ nitive(ly) Good Guide and Gourmet Today. Like the Gourmet Today Facebook page and let us know why you would like to eat at these restaurants. Competition ends 31 July, 2016.
The Definitive(ly) Good Guide to Restaurants Chef of the Month competition, supported by The Catering Centre, aims to recognise chefs who make a restaurant the success that it is. A number of the top 150 restaurants as voted into The Guide in the 2015 survey have nominated their chef to participate in the Chef of the Month. Nominated chefs are featured on www. restaurantsmalta.com and diners are asked to vote for who they think should win, based on presentation of the food, variety of ingredients used and creativity in their use. To vote for the Chef of the Month go to www.restaurantsmalta. com and let us know who should win. restaurantsmalta.com
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FIRE FOOD OPEN FOR DINNER ON MONDAYS AND THURSDAYS FROM 19.00 - 22.00HRS Select your fresh cut of meat or catch of the day and watch our chefs prepare your dinner in our wood burning oven or on our open grill all by the waters edge... Simple, Fresh and for a limited time only enjoy our Fire Food! For reservations contact us on: fb.stjulians@islandhotels.com 21374894
HAVE A SIZZLING SUMMER As soon as the temperatures start to climb a little and it becomes a little more pleasant to eat outdoors we launch the barbecue season. And though we love a barbecued steak, there are so many other dishes that can be cooked on the grill. Ramon Muscat from Radisson Blu Resort, St Julian’s shares some innovative ideas. If all of this seems like too much work, head down to The Edge at the Radisson and have this all cooked for you!
Charred aubergine melt Ingredients • 1 aubergine • 1 tbsp olive oil, plus extra for drizzling • ½ large onion, finely chopped • 2 garlic cloves, finely chopped • 12 cherry tomatoes, halved • 30g pitted kalamata olives, chopped • Handful basil leaves, chopped • 70g ball mozzarella, torn into bite-size pieces
PHOTOGRAPHY: RAY ATTARD
Method 1. Heat oven to 220°C. 2. Slice the aubergine in half lengthways, leaving the stem intact. 3. Using a small knife, cut a border inside each aubergine about ½-1cm thick. Using a teaspoon, scoop out the aubergine flesh,
so that you have 2 shells. 4. Brush these with a little of the oil, season and place in a baking dish. 5. Cover with foil and bake for 20 mins. Chop the flesh and place to one side. 6. Add the remaining oil to a non-stick frying pan. Tip in the onion and cook until soft. 7. Add the chopped aubergine flesh and cook through. 8. Tip in the garlic and tomatoes and cook for 3 mins more. 9. Stir in olives, basil, mozzarella and seasoning. 10. When the aubergine shells are tender, remove from the oven and reduce heat to 180°C. 11. Pile stuffing into shells drizzle with a little more oil. 12. Bake for 15-20 mins, until the cheese is melted.
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Spicy brown meagre with tomato and lime salsa Ingredients • 1 whole meagre (gurbell) • ½ large lemon • 1 medium bulb of fennel, roughly chopped • 2 garlic cloves, peeled • 1 medium red onion, roughly chopped • 1 tbsp capers, drained • 1 large handful mixed fresh herbs - parsley, dill, tarragon, basil • Extra virgin olive oil • Salt and pepper
Honey-glazed tuna with Himalayan salt and soy peppers Ingredients • 2 tuna steaks • 1 tbsp honey • 1 ½ tbsp lemon juice • 1 tsp whole grain Dijon mustard • ½ tbsp water • 2 tsp olive oil • 300g coloured peppers, cut in quarters and seeded • 2 tbsp soy sauce • Freshly ground Himalayan salt • Freshly ground black pepper Method 1. In a small bowl whisk together the liquids and set aside. 2. Cook the tuna steaks on a barbecue for 3-4 mins per side. 3. Transfer tuna to serving
54 www.gourmettoday.recipes
4.
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6. 7.
8.
plates. Pour the honey glaze mixture to a hot skillet and simmer one min, then pour over tuna. To make the peppers, season lightly with salt and freshly ground black pepper. Brush both sides of the strips with good olive oil and soy sauce. Place skin side down on hot grill, until skin blisters and peppers soften (3-6 mins depending on grill). You can let the skin brown a bit if desired. Turn peppers and grill until inner side is done (about half the time of the skin side – 2-3 mins).
Method 1. Wash the fish inside and out, then pat dry with kitchen paper. 2. Finely grate half of the zest from the lemon, then slice thinly. 3. Place the grated zest in a food processor with the fennel, garlic, onion, capers, herbs, a good glug of olive oil and seasoning, and blitz until finely chopped. Pack the mixture into the fish. 4. Drizzle the outside of the fish with olive oil and season with salt and pepper. 5. Allow to rest at room temperature for about 45 mins, or in the fridge for up to 4
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hours, to allow the stuffing flavours to infuse the fish. The easiest way to cook a whole fish is to place it in singlewire fish racks with handles, making it easier to turn over during cooking. Place over mediumhot coals for 15-20 mins, turning halfway through. Serve immediately with a tomato and lime salsa.
Tomato and lime salsa Ingredients • ½ red chilli pepper, seeded and finely chopped • ¼ green hot chilli pepper, seeded and finely chopped • ½ medium red onion, finely chopped • 3 to 4 ripe tomatoes, seeded and chopped • 1 lime, zest only • ½ lime, juice only • Salt • Handful coriander, finely chopped • Handful of mint, very finely chopped
Method 1. Combine ingredients, adjust the salt to taste.
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Radisson Blu Resort, Malta St. Julian’s, St. George’s Bay, St Julian’s, Malta STJ 3391 Tel: 2137 4894 Email: info.stjulians@radissonblu.com Web /www.radissonblu.com/en/stjuliansresort-malta
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Sizzling lamb medley There is no meat more flavourful than lamb. Try this medley of lamb rack and homemade lamb sausages at your next barbecue, served with a delicious brandy essence. Ingredients • 1 rack New Zealand lamb • 1 tsp salt • ½ tsp ground pepper • 1 tbsp Dijon mustard • 1 tbsp olive oil • ½ tbsp lemon juice • 1 sprig fresh rosemary, chopped Method 1. Mix Dijon mustard, olive oil, lemon juice and rosemary in a dish. 2. Trim any excess fat off the lamb rack. 3. Sprinkle salt and pepper over the racks of lamb. 4. Cover the lamb with mustard mixture and let lamb come to room temperature, about 20 to 30 mins. 5. Reserve a small amount of the mustard mixture for basting while on the grill. 6. Preheat the grill to medium heat. 7. Place the rack of lamb on grill meat side up, with ribs away from direct heat. Do not place the lamb directly over the heat. 8. Cook for 14-20 mins turning and basting occasionally with the mustard mixture. 9. Remove the lamb from the grill when internal temperature is 55C for medium rare. 10. Cover loosely with foil for 5 mins before serving.
Lamb and thyme sausage
Ingredients • 200g lamb shoulder • 40g lamb or pork fat • 10g thyme leaves • ½ tsp salt • 1 clove garlic, finely chopped • Black pepper • 25ml chilled red wine • Sausage casing Method 1. Cut the lamb shoulder and fat into small pieces
that will easily fit into a meat grinder, removing any sinew from the meat. 2. In a large bowl combine the meat and fat with the rosemary, salt, garlic and pepper, and stir to mix. 3. Cover and refrigerate 4 to 6 hours or overnight. 4. Before grinding, place the bowl from your stand mixer and meat grinder in the refrigerator for 2 hours. 5. Using the finest grind on your grinder, grind the meat mixture into the chilled bowl. Alternate pushing the pieces of fat and meat through the grinder to ensure that the fat doesn’t stick inside. 6. Using the paddle attachment on your stand mixer, mix the ground meat on low speed, adding the cold red wine. The mixture will come together in about 2 mins and be sticky. 7. Take about 1 tbsp of meat and form a small patty, and fry it in a skillet. Taste and adjust the seasoning, adding more salt if desired. 8. If you plan on stuffing the sausage in casings, refrigerate it for 2 hours. Otherwise, you can simply shape and wrap the sausages in plastic wrap for later use. If you’re stuffing the sausages, proceed to the next step. 9. While the sausage meat is chilling, soak the casings in warm water for 1 hour. 10. Rinse the casings in cold water, then run water through them, by slipping one end of the casing over the tap and gently turn on the water to let it flow through the casing. Place the
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13. 14.
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16. 17.
casings in a fine-mesh sieve to drain Attach the sausage stuffer to the grinder, and push the damp sausage casing over the tube until about 4 inches is hanging from the end and tie a knot in this piece. Add the chilled mixture to the grinder on low speed, and slowly stuff the sausage casings, trying to minimize the air pockets in the casings. As the sausage enters the casing, it should slowly slide off the tube. Once all the mixture is used up, ease any remaining casing off the tube. Roll the sausage on a damp surface to distribute the filling as evenly as possible Twist each link in the opposite direction to prevent them from unwinding. Cover the sausages, and refrigerate for up to 3 days or freeze them. Grill on high heat on both sides until meat is just cooked.
Brandy essence
Ingredients • 1 tbsp unsalted butter • 1 tbsp extra-virgin olive oil • 1 shallot, finely chopped • 1 clove garlic, minced • 35ml cup brandy • 150ml beef stock • 1 tsp fresh thyme, coarsely chopped • Salt and pepper Method 1. Heat butter and oil in a large skillet over medium-high heat. 2. Add shallots and garlic and cook, stirring often, until soft, about 5 mins. 3. Remove from heat and add brandy. 4. Bring to a boil and cook until reduced by half.
HOMECOOKS
Y: RAY ATTARD
PHOTOGRAPH
HOMECOOKS
Summer is here to stay and we start looking for lighter meals to enjoy with family and friends. Our homecooks make a really easy meal that requires very little kitchen time and will still impress guests. Pascal Holland makes a prawn and avocado tartare topped with mango salsa that can be made in advance. Gaby Holland makes a simple pasta dish with bottarga and a gremolata with pistachios and breadcrumbs. To close, Janet Grech makes a fig, almond and goat cheese torte garnished with fresh figs and slivered almonds
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Sauvignon Blanc-Leyda Valley Wit strong expression, this Sauvignon Blanc shows herbal and green character together with citrus aromas, limes, mandarins, grapefruit and passion fruit. In the palate it is fresh with a sweet texture, fruit concentrated with crisp acidity and juicy ending.
Prawn, mango and avocado tartare Ingredients • 240g fresh prawns, peeled • 1 lime, zest only • 2 limes, juice only • 1 tbsp coriander, chopped • Extra virgin olive oil • Garlic shoots • 1 avocado • 1 mango • Piece of fresh ginger • Micro herbs, for garnish Method 1. Peel and finely slice the avocado and mango, setting aside some to use in the salsa. 2. Drizzle some of the lime juice over the avocado to stop it from discolouring. 3. Finely chop one and a half garlic shoots and the coriander. 4. Take the peeled prawns and with a sharp knife make an incision along the back of each one, devein, rinse in cold water and dry well. 5. Place the prawns together with the coriander and garlic shoots into a mixing bowl and toss with olive oil and lime juice and zest. 6. To make the mango salsa, place garlic shoots in a blender along with a few slices of mango, olive oil, lime juice, ginger and mint and process until smooth. 60 www.gourmettoday.recipes
7. To assemble, place metal ring on plate and add a layer of mango. Press down firmly to fill in any empty spaces. 8. Add layer of avocado. 9. Finely add the prawns in 2 layers until completely filled and press down firmly. 10. Chill in the fridge for at least 30 mins to firm up then gently lift metal ring. 11. Top with micro herbs. 12. Drizzle with salsa around the plate and serve chilled.
Spaghetti with bottarga and pistachios Ingredients • 400g spaghetti • 2 tbsp ready-grated bottarga or 80g piece fresh bottarga, grated • 2 cloves garlic, finely chopped • ½ chopped chilli pepper, finely chopped • 12 cherry tomatoes, halved • 4 tbsp extra virgin olive oil • 1 orange, zest only • 1 lemon, zest and juice
HOMECOOKS
Ciaramonte Inzolia-Firriato The colour of this varietal produced from Ansonica vines, is captivating, a beautiful golden yellow with greenish highlights, and its fragrance is fine and delicate, with typical flowery notes of acacia, broom and orange blossom, enhanced with mineral nuances. It is fresh and fullbodied on the palate, of good structure, with a slight and very pleasant undertone of soft almond. Pistachio and breadcrumb gremolata • 1 tbsp olive oil • Small knob of butter • 40g pistachios, shelled and roughly chopped • 2 slices stale Maltese bread, ground in a food processor • 1 clove garlic, finely chopped • 1 tbsp parsley, finely chopped • 1 tsp sugar • Pinch of salt Method 1. To make the gremolata, heat the oil and butter in a frying pan and add the breadcrumbs, stirring until well coated.
2.
3. 4. 5.
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Add the minced garlic, pistachios, salt and sugar and cook until breadcrumbs are golden brown, (approx. 5 mins) and transfer to a plate. Bring a large pot of water to boil and cook pasta al dente. Before draining, reserve a ladleful of the pasta water. Meanwhile heat olive oil and add the garlic, chilli pepper and tomatoes. Cook for a couple of minutes until tomatoes start to soften. Add the bottarga and zest and juice of the lemon and the orange zest. Cook for another couple
8. 9.
of minutes then stir in a little of the reserved pasta water to loosen the sauce. Give all a good stir. Season to taste. Drain pasta and mix in the bottarga mixture. Toss to coat adding
some more olive oil if necessary. 10. Transfer to serving plates and pass round the breadcrumb and pistachio topping. 11. Grate some more bottarga if you prefer a more intense flavour.
Ingredients matter
Bottarga, a specialty of southern Italy, is the roe of gray mullet or tuna that has been salted, pressed, and air-dried. You can buy bottarga as a whole piece or ready grated in small sachets www.gourmettoday.recipes 61
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HOMECOOKS Almond, fig and goat cheese torte Ingredients • • • • • • • • • • • • •
VEGAN
175g unsalted butter ½ cup sugar 2 large figs Pinch bicarbonate of soda 2 tbsp water 1 lemon, zest only 4 eggs, separated 2 tbsp sugar 3 fresh gbejniet 450g ground almonds 1 vanilla pod 5 fresh figs, washed and sliced for garnish Slivered almonds, toasted for granish
Method 1. Pre-heat the oven to 180°C. 2. Peel and mash the two figs into pulp. Add the bicarbonate of soda and 2 tbsp water and set aside. 3. Cream the butter and sugar until light. 4. Add the fig pulp and beat until incorporated. 5. Add the vanilla and lemon zest and mix. 6. Add the 4 egg yolks one at a time, followed by the gbejniet and mix until smooth. 7. Add the almond meal and mix until combined. 8. Beat the egg whites in a clean and dry mixer, adding 2 tbsp sugar to stiff peaks. 9. Fold in the beaten egg whites into the almond meal and mix until combined. 10. Transfer mixture into a greased spring form pan. 11. Bake for about 45 mins. 12. Top with fresh figs and toasted slivered almonds.
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In Season
SUMMER CAPSICUMS By Gaby Holland
B
ell peppers, also known as capsicums or sweet peppers, are native to Mexico, and other Central America regions brought to the rest of the world by Spanish and Portuguese explores during the 16th and 17th Century. They are members of the nightshade family, which also
includes potatoes, tomatoes and eggplant. Sweet peppers are plump, bellshaped vegetables with crunchy, thick fleshy texture and may be found in different colours but mainly green, which have a more pungent, slightly bitter flavour. The red, orange and
PHOTOGRAPHY: GABY HOLLAND
Pepper
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yellow varieties are sweeter and almost fruity. Paprika can be prepared from red bell peppers (as well as from chilli peppers). Bell peppers are not hot. The primary substance that controls hotness in peppers is called capsaicin, and it’s found in very small amounts in bell peppers. Contrary to popular belief, not all green peppers turn to red when ripe. Yellow and orange peppers are more mature than green but less than the fully ripened red peppers. Whilst all peppers are a rich source of antioxidants and vitamin C, Vitamin A and Vitamin B complex, the levels of most nutrients are higher in the more mature (red) peppers. Although peppers are available throughout the year, they are most abundant and tasty during the summer and early autumn months.
• • •
The bell pepper tops the list of foods with the highest levels of Vitamin C. The scientific name for bell peppers is Capsicum annum. Peppers were named by Spanish explorers searching for peppercorn plants to produce black pepper.
• •
Only 45 calories per 1 cup serving but the sweeter the bell pepper, the higher the calories Not all bell peppers start off green nor do green bell peppers always mature into other colours.
Fun Fact s
Bell peppers stuffed with gbejniet Serves 6 as a starter Ingredients • 3 large bell peppers • 250g rikotta • 3 fresh gbejniet • 3 dried gbejniet • 12 green or black olives, chopped • 6 sundried tomatoes, chopped • 1 small can anchovies, finely chopped • 2 garlic cloves, finely chopped • Pinch of dried chilli or freshly ground pepper • 2 eggs
•
Fresh basil, mint and parsley, finely chopped
Method 1. Preheat oven to 180°C. 2. Halve the peppers horizontally and remove seeds and membrane. 3. In a mixing bowl mash the rikotta together with the gbejniet. 4. Add the olives, sundried tomatoes, garlic and anchovies, beat the eggs and fold into
5.
6. 7.
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mixture. Add the herbs and season (do not add salt since anchovies and sundried tomatoes are salty in themselves). Place peppers side by side in an oven-proof dish. Fill the bell pepper halves with the cheese mixture and bake in the oven for around 30 mins until peppers are quite tender. Serve hot or warm with a side salad.
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66 www.gourmettoday.recipes
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GOURMET TV
UNDER THE SEA
As summer sets in we tend to make the most of the sea. These recipes, inspired by our resident Gourmet Today TV chefs, Sean Gravina and Michael Diacono.Think beer-battered scallops, confit of octopus, mussels in a Thai coconut broth and a black octopus salad.
Beer-battered scallops with rocket salsa verde Sean Gravina Ingredients • 150g plain flour • 2 eggs, separated • 2 tbsp olive oil • 180ml beer, at room temperature • 500g scallops, without roe, cut into 1.5cm pieces • 1 litre vegetable or peanut oil, for deep-frying • Lemon wedges, to serve Rocket salsa verde • 25g rocket, coarsely chopped • ¼ cup flat-leaf parsley, coarsely chopped • ¼ cup chives, finely chopped • ½ tsp thyme, finely chopped • ½ tsp oregano, finely chopped • 45g anchovy, coarsely chopped • 1 shallot, finely chopped • 1 tsp lemon rind, finely grated • 1 clove garlic, finely chopped • ¼ cup lemon juice • 1/3 cup extra virgin olive oil Method 1. Sift flour and ½ tsp salt into a bowl, making a well in the centre. 2. Whisk egg yolks, olive oil and beer together in a small bowl until just combined, then pour into well and stir until just combined; do not
5. 6.
7.
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over-mix. 3. Cover batter and leave for 1 hour at room temperature. 4. To make the rocket salsa verde, combine all ingredients in a bowl and season to taste with sea salt and freshly ground black pepper. Use immediately or within 1 hour. Place scallops in a bowl and season to taste. Using an electric mixer, whisk egg whites until stiff peaks form, then gently fold into batter until just incorporated. Spoon batter over scallops and stir gently to combine. Heat oil in a deep-fryer or large saucepan to 180°C and fry heaped tablespoonfuls of fritter mixture, in batches, in hot oil for 30-60 seconds or until golden, then drain on absorbent paper. Place fritters on a platter and serve immediately with a bowl of salsa verde and lemon halves.
This recipe first appeared on Gourmet Today TV, aired on TVM on 17 June, 2016.
PHOTOGRAPHY: RAY ATTARD
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GOURMET TV Charred octopus with kamut salad and yoghurt dressing Michael Diacono Ingredients • 1kg octopus • 1 sprig rosemary • 2 cloves garlic • 1 stalk lemon grass • ½ orange, zest only • 1 lemon, zest only • 750ml olive oil Yoghurt dressing • 1 tub Greek yoghurt • ¼ small cucumber, finely diced • 1 small tomato, finely diced • Handful mint • ½ lemon, juice only • Salt and pepper Kamut salad • Handful parsley • Handful rucola • Handful cress • Olive oil • Salt and pepper Method 1. To make sure the octopus is tender, freeze for at least three weeks. 2. Thaw the octopus to room temperature and then wash well. 3. Cut the octopus up into large chunks. 4. To confit the octopus, add the orange, lemon, rosemary and garlic and completely cover with olive oil. 5. Place in the oven at 140C for 90 mins and then allow to come to room temperature. 6. When ready to serve place the octopus on a very hot grill (or on the barbecue) for a few mins on each side until charred. 7. To make the yoghurt dressing, add all the ingredients to a bowl, mix well and season with salt, pepper and olive oil. 8. To make the kamut salad, boil the kamut for 12 mins according to the packet instructions. 9. Add the remaining ingredients and mix well. 10. Serve the charred octopus with kamut salad and yoghurt dressing. This recipe first appeared on Gourmet Today TV, aired on TVM on 24 June, 2016.
Thai-style rice noodles with mussels in coconut milk Sean Gravina Ingredients • 350 ml canned coconut milk • 1 tbsp cocunut paste • 1 tsp miso paste • 50ml fish sauce • 1 tbsp soy sauce • 2 lemongrass stalks, bruised • 2 kaffir lime leaves, crushed in your hand • 2 tbsp coconut oil • ½ small onion, thinly sliced • ¼ tsp turmeric • 2 garlic cloves, finely chopped • 2 small red chillies, thinly sliced, plus extra to serve • 1kg mussels, cleaned • 400gm dried rice noodles • 1 lime, juice only • 20g sugar To serve • Coriander • Lime wedges Method 1. Combine coconut milk, paste, miso paste, fish sauce, soy
2. 3.
4.
5.
6. 7.
sauce, lemongrass and lime leaves in a saucepan and simmer over medium heat until flavours develop (4-6 mins). Finish off with cream and simmer for a further 2 mins. Heat oil in a separate saucepan over medium-high heat, add onion, garlic, chilli and turmeric. Fry, stirring occasionally, until tender (2-3 mins). Add mussels, cover with a lid and cook, shaking pan occasionally, until mussels open (2-3 mins). Cook noodles in a saucepan of boiling water until tender (1-2 mins), drain and divide among bowls. Tip mussels into coconut broth, add lime juice and sugar and adjust seasoning to taste. Ladle mussels and broth over noodles, top with extra chilli and coriander and serve with lime wedges.
This recipe will appear on Gourmet Today TV, on TVM on 22 July, 2016.
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GOURMET TV Black octopus with beetroot topped with gremolata Michael Diacono Ingredients • 1kg octopus • 1 large beetroot, peeled and roughly chopped • 1 clove garlic • 750ml red wine • 2 bay leaves • 1 stick celery • ½ carrot • Handful parsley • 1 lemon, juice only • 4 small potatoes, boiled • Salad leaves Gremolata • 2 cloves garlic • Handful black olives, pitted and chopped • 3 slices stale bread, ground to breadcrumbs • Handful parsley
Method 1. To make sure the octopus is tender, freeze for at least three weeks. 2. Thaw the octopus to room temperature and then wash well. 3. Boil the octopus in red wine with the beetroot, garlic and bay leaves for 1 hour. 4. Leave to cool to room temperature in the cooking liquid. 5. Remove from the pot and cut the octopus into bitesized pieces. 6. Finely dice the carrots and celery and add to the octopus 7. Add the lemon juice, boiled potatoes and a glug of olive oil. 8. To make the gremolata, fry the garlic in olive oil until fragrant. 9. Add the black olives and the breadcrumbs and fry until golden. 10. Add the parsley and season with salt and pepper. 11. To serve place some salad leaves on a plate, top with octopus salad and finish with gremolata over the top and a wedge of lemon. This recipe first appeared on Gourmet Today TV, aired on TVM on 23 June, 2016.
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JUNE 2016
RECIPE INDEX STARTERS Whitebait fritters Brain fritters Cauliflower fritters Cod fritters Aubergine fritters Grilled veg and mozzarella salad Spanish tapas platter Prawn, mango and avocado tartare
36 37 37 40 41 45 45 60
MAINS Herb-crusted lamb rack Charred aubergine melt Gurbell with tomato salsa Honey-glazed tuna with soy peppers Sizzling lamb medley Spaghetti bottarga Stuffed bell peppers with gbejna Beer-battered scallops Charred octopus with kamut Thai noodles and mussels Black octopus with gremolata
47 53 54 54 57 60 65 67 69 69 71
DESSERTS Ricotta fritters Almond, fig and goat cheese torte
41 63
DRINKS OMG&T Gin and Mint Lemon, rosemary gin fizz
45 45 47
ICE LOLLIES Nutella and Oreo popsicles Fruit and coconut water ice lollies Roasted strawberries and cream ice lollies Frozen greens ice lollies Gin and tonic ice lollies
23 25 27 27 28
THE EVOLUTION OF A LEGEND INTRODUCING CISK PILSNER. A LEGEND TO BE SAVOURED BY THOSE WHO SEEK THE BEST. Cisk Pilsner is a premium pilsner combining a tradition of brewing excellence and passion with the finest quality Pilsen malt and Noble hops of the Saaz variety. Cool, crisp and immensely satisfying, and with an alcohol content of 5.5%, Cisk Pilsner offers the discerning beer connoisseur a remarkably crisp and well-hopped flavour with a rich white head, a delicate bitterness and a superior aroma originating from the rich essential oils present in the Noble hops. A true Pilsner of exceptional quality.
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