Page 1

Today ISSUE NUMBER 19 • DECEMBER 2012

€2.00 where sold

Meals from the garden with Emanuela & Mark Christmas goodies the kids will love Party treats to impress your guests www.facebook.com/gourmettoday

OVER

40ES

RECIP INSIDE


December 2012

gourmet today

3 Our homecooks prepare a festive meal 11 Chris Diacono gets into party mode 20 Vintage wine travellers take a trip to Conegliano 23 Michael Dicaono makes some innovative festive dishes 24 Champagne – the serum of truth 27 Grow your own vegetables with Emanuela de Giorgio 35 Get into the festive season with Gaby’s chestnut soup 39 Festive goodies the kids can make 53 Decorate your table with sugary cupcakes 59 Living la dolce vita

Editor’s note

23 3

59

11 24

December has begun and with it the promise of Christmas which comes with the mad rush of shopping for presents and enough food for the big day. But aside from the stress that Christmas brings, it also brings family from overseas and time off work and school to catch up with family and friends. Entertaining is high on the agenda at this time of year, so why not check out some of Chris Diacono’s easy recipes ideal for dinner parties of six or more people. Our homecooks make a great meal for entertaining, Gaby makes a blue cheese and pear parcel with a festive cranberry and port sauce while Ann makes an easy, preparethe-day-before, spicy rabbit stew and Sandra rounds off the meal with a raspberry and torrone semifreddo that can also be made well in advance to take the pressure off while entertaining. Keep the kids entertained and get them into the Christmas spirit. Get them into the kitchen to make Christmas biscuits, gingerbread men and candy canes, which not only make delicious treats but are also great gifts. The Christmas period need not all be about decadence. Mark Morales goes to the gardens of Villa Bologna to cut some exciting vegetables grown by Emanuela de Giorgio to make an almost vegan meal (which can easily be changed into a vegan variety leaving out the yoghurt). Whatever your choices this Christmas, be sure to spend it around a table with the people that mean most to you. We would like to take this opportunity to wish a very Merry Christmas to you and your family and look forward to hearing your comments or suggestions. Bon appétit!

Published by:

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

Managing Editor: Saviour Balzan Editor: Rachel Zammit Cutajar gourmet@mediatoday.com.mt

Design: Kevin Grech Photography: Ray Attard and Marc Casolani Head of sales: Adriana Farrugia Contact for advertising: Chris Sacco – 21382741 ext: 122

Cover: Emanuela de Giorgio and Mark Morales Cover photo by Ray Attard Printed at: Print It Printing Services


3

gourmet today

HOME COOKS

As Christmas looms, entertaining becomes less of an exception and more of the norm. Use some festive ingredients, like port and cranberry to make regular dishes a little bit more Christmassy. Gaby Holland makes a blue cheese and pear parcel smothered in a cranberry sauce. Ann makes a warm asparagus and goat’s milk soup for in-betweens and a spicy rabbit stew for mains. Sandra Dimech rounds off the meal with a scrumptious semifreddo with torrone and raspberries and a warm chocolate sauce.

D

photography by Ray Attard

December 2012


FROM THE HEART OF PIEDMONTE A TRUE BARBERA IS BORN

Awarded

90 points

Le Orme Malta - Attard & Co. Foodstuffs Ltd. Tel: 21 237555

Michele Chiarlo Barbera d’Asti Superiore Le Orme 2009

- MICHELE CHIARLO ‡

Gozo - Abraham’s Supplies Co. Ltd. Tel: 21 563231


December 2012

HOM

gourmet today

Pear and blue cheese parcels with a cranberry and port sauce

Serves 4

Ingredients • • • • •

4 firm, underipe pears 150g gorgonzola (use Brie if you prefer) 12 walnut halves chopped 1 sheet filo pastry 50g butter, melted

Cranberry and port sauce • 3 tbsp good quality cranberry sauce • ½ cup port • 1 tbsp balsamic vinegar • Zest and juice of 1 orange

Method

1. Defrost the filo pastry a couple of hours before using.

2. Peel pears and cut into small cubes and fry in a little butter over a low heat until juice runs dry. 3. In a mixing bowl mash the cheese and add the copped walnuts, season with some salt and pepper and add the pears. Mix in gently taking care not to reduce the pears to a mash. 4. Brush 1 filo sheet with butter. Lay a second sheet on top, brush with butter, then top with a third filo sheet. (Keep remaining filo covered with a damp tea towel while you work.) 5. Halve the filo stack lengthways. Place a heaped tablespoon of the pear, cheese and walnut mixture slightly to the left side of strip. Brush edges with some more butter and bring the right edge to fold over the left and form a

6. 7.

8.

9.

triangle. Take the left corner and fold to the right to retain the triangular shape and keep doing until strip of pastry is used up. This site should help to explain method clearly www.bbcgoodfood.com/videos/1010/handling-filo. Keep refrigerated until ready to bake. To make the sauce, place the cranberry sauce, the zest and juice of orange and the port in a small saucepan and allow to bubble for a couple of mins until slightly thickened. Place the parcels on the lined tray, seam-side down. Brush with remaining butter and bake for 20-25 mins until golden. Serve filo parcels with a drizzle of the port and cranberry reduction.

For further information contact the agent in Malta, Ann Gatt on 9923 1907. Exclusively available at Gaba Décor.

E CO 5 OKS

Suggested wine: Seaglass This Chardonnay captures the best of Santa Barbara’s unique terroir. Tropical fruit aromas lead to creamy pineapple and zesty citrus fruit flavors on the palate, followed by a refreshing, lively finish. The clean, lightlyoaked style is elegant and lean — the perfect complement for creamy pastas, grilled fish or summer salads.

D


December 2012

HOM

gourmet today

Asparagus soup with goat’s cheese Ingredients Serves 4-6

• • • • • • • • • • • • • •

300g asparagus, ends trimmed 225g potato, cubed 100g celery, chopped 1 medium yellow onion, chopped 1 avocado 1 litre vegetable broth 200ml full-fat goat milk 1 tbsp garlic, minced 3 tbsp goat cheese Olive oil 1 tsp fresh thyme 1 tsp fresh basil ½ tsp parsley, finely chopped Salt and pepper to taste

Garnish • Goat’s cheese • Pumpkin seeds, toasted • Bread crutons

Method

1. Pre-heat your oven to 2000C and place the asparagus on a baking sheet. Coat with ½ tbsp oil and a sprinkle of salt and pepper and some fresh thyme.

OKS

2. Roast for 20 – 25 mins, turning once or twice. 3. While the asparagus is roasting, place a large pot over med-low heat and add the oil. 4. Add the onion and celery to the pot and cook for about 10 – 12 mins. 5. Add in the garlic, thyme, basil, parsley, salt, and pepper and stir for 30 seconds – 1 min, until fragrant and the garlic starts to brown. 6. Add in the chopped potato and vegetable broth, turn the heat to medium/med-high and bring to a boil. 7. Stir, then reduce heat to simmer for about 10 – 12 mins until the potato is tender. Stir every few minutes. 8. Add in the roasted asparagus and continue to simmer for 5 mins. 9. Add in the avocado and goat cheese. Turn the heat off and move the pot to a cool burner. 10. Blend until smooth with an immersion blender (this can take a few minutes to make sure all of the potato is fully blended). 11. Return the soup to the pot and simmer over low/med-low heat for 10 - 15mins, stirring every minute or so. 12. Stir in the goat milk and season. 13. Serve hot topped with goat’s cheese, pumpkin seeds and/or crutons.

Spicy rabbit stew Ingredients • • •

• • •

• • • • • • • •

60ml vegetable oil 1 rabbit, cut into serving pieces Dry rub • 2½ tbsp paprika • 2 tbsp salt • 2 tbsp garlic powder • 1 tbsp black pepper • 1 tbsp onion powder • 1 tbsp cayenne pepper • 1 tbsp dried oregano • 1 tbsp dried thyme 4 tbsp plain flour 3 large onions, sliced 250g assorted wild mushrooms, such as shiitakes, oysters, and chanterelles, sliced 1 tbsp salt ¼ tsp cayenne pepper 1 tsp coarsely ground black pepper 80g pancetta, finely chopped 250ml port wine 1 bay leaf 500ml chicken stock 2 tbsp green onions, chopped

Method

1. Heat the oil in a large heavy skillet over medium-high heat.

2. Season the rabbit with the dry rub. 3. When the oil is hot, brown the rabbit evenly, about 3 mins on each side. Transfer the rabbit to a platter and set aside. 4. Add the flour to the skillet and, stirring constantly, make a medium brown roux, the colour of peanut butter. 5. Add the onions, mushrooms, salt, cayenne, and black pepper and cook, stirring constantly, for 3 mins. 6. Add the pancetta and cook for 2 mins. 7. Return the rabbit to the pan and add the wine and bay leaf. Cook for 2 mins. 8. Add the stock and bring to a boil. Reduce the heat to medium and cook, uncovered, for 30 to 35 minutes, or until the rabbit is tender. Turn the rabbit pieces over in the sauce every 10 mins to prevent the rabbit from drying out. 9. Sprinkle with green onions and serve immediately over mashed potatoes or with lots of crusty bread.

7

E CO

Suggested wine: Rosso di Montalcino DOC Donatella Cinelli Colombini has dedicated the label of Rosso di Montalcino to her family, the three doves represent her daughter and husband who shares a great passion for red wines. It is refined for at least one year in oak barrels which enhance its powerful structure.

D


BOV MASTERCARD PREPAID CARDS

the perfect gift this Christmas

0

5

0

0

00 00 0 0 0 449 6/14

5

0

Looking for a versatile gift this Christmas? The BOV MasterCard Prepaid Card is the perfect gift providing convenience and kDWHAHKHSX (SB@MADTRDCSNOTQBG@RDFNNCRNQRDQUHBDRHMBKTCHMFNMKHMDO@XLDMSR  This card is available in denominations of €50, €75, €100 and €150. Your success is our goal.

BOV 33162

BOV MASTERCARD PREPAID CARDS 2131 2020 I bov.com Issued by Bank of Valletta p.l.c. 58, Zachary Street Valletta VLT 1130 - Malta

Terms and conditions apply.

0

0 0 00

0 0 00

0 0 00

00 00 0 0 0 449 6/14

5

00 00 0 0 0 449 6/14 0

0

0 0 00

5

00 00 0 0 0 449 6/14 0


December 2012

HOM

gourmet today

Torrone semifreddo with warm chocolate sauce Ingredients • • • •

9

E CO

250g ricotta 500ml fresh cream 200g torrone or torroncini 350g frozen berries

Chocolate sauce • 150g dark chocolate • 150ml fresh cream • 1 tbsp golden syrup • 25g butter

Method

1. Line 8 individual pudding moulds (even tea cups will do) with cling film. 2. Pour the cream into a bowl and whip until it just holds its shape. 3. Mash the ricotta and beat it into the cream. 4. Break the torrone into small pieces. Use something hard (like a meat tenderising hammer or rolling pin) to break into smallish pieces. 5. Mix torrone into cream. 6. Put frozen berries in bottom of each mould, cover with spoonfuls of cream mixture till half way and place more berries. 7. Cover with another layer of cream mixture. Knock moulds on kitchen surface to make sure there are no empty air spaces. 8. Cover with cling film and place in freezer for at least 4 hours and up to 1 month. 9. Put cream and golden syrup into a small pan with 3 tbsp water and heat until just bubbling, then turn the heat down to low and add the chocolate and butter. Heat gently, stirring occasionally, until the chocolate melts and the mixture becomes thick and glossy. 10. To serve transfer the semifreddos to fridge 3 hours before you plan to serve. Unwrap carefully, put on serving plate and top with warm chocolate sauce.

Suggested wine: Sutter Home Moscato Extravagantly perfumed, with beautiful scents of white peaches, rose, and lychee. Well-balanced with good acidity and a lingering finish of sweet and creamy peach and honeydew melon flavours. Light-bodied to enjoy as an aperitif or pair with fruit, light cheeses, sorbets (strawberry, peach, pear, or apple), and other light desserts.

OKS


Party Time! That’s easy with

Casa Fiesta


Finger licking party bites

11

gourmet today

Everyone wants to spend the holidays at home and friends who have moved overseas to seek greener pastures tend to come home for Christmas, making the festive season a good excuse to meet up with friends you haven’t seen in a while. Chris Diacono follows in his family’s footsteps, making food the centre of any get together. He prepares some great party food, to soak up the alcohol, that can be prepped before with just the finishing touches done when the guests arrive so that he can enjoy the company of his guests.

D

photography by ray attard

December 2012


12

gourmet today

December 2012

mushrooms Crispy Portobello with garlic salsa Ser ves 6

Ingredients

ooms • 4 Portobello mushr • 1 egg • 1 tbsp milk adcrumbs • 1½ cups Panko bre • 1 cup flour Salsa tat-tewma • 3 cloves garlic • 2 tbsp olive oil (kunserva) • 300g tomato paste er wat p • 2 tbs • ½ tsp salt • ½ tsp pepper • 1 tsp sugar

Method s in 1 inch thick slices. 1. Slice the mushroom mushroom slices h the milk and roll the 2. Whisk the egg wit in the mixture. and then through Panko. 3. Roll through flour ted oven at oil and bake in a prehea 4. Drizzle with olive 180°C. burning. fry the garlic till almost 5. To make the salsa te. 6. Add the tomato pas s. w to summer for 20 min 7. Add water and allo ping sauce hot dip the und aro s shroom 8. Serve the baked mu or cold.

D


Trade Enquiries VJ Salomone Marketing tel: 8007 2387


14

December 2012

gourmet today

Onion and liver tarts Makes 12

Ingredients • • • • •

250g calves liver 2 tsp sumac 1 tbsp olive oil 1 tsp pepper ½ tsp salt

Onion chutney • • • • • • • • • • •

2 medium red onions 2 tbsp olive oil 1 tbsp butter 1 tbsp sugar ¼ cup red wine vinegar 1½ tsp salt 1 tsp pepper 2 tbsp cranberry sauce 2 sheets puff pastry 1 egg yolk 50g Stilton

4. 5. 6. 7. 8. 9.

10. 11. 12.

Method 1. 2. 3.

Melt the butter and oil. Cut the onion in half and then slice. Add to the butter and oil mix. Add sugar, salt, pepper and vinegar and allow to

13.

simmer for 15 mins. Add the cranberry sauce and set aside. Rub the liver in sumac, oil, salt and pepper. Allow to marinate for 3 hours or overnight. Melt the butter in a pan and sear the whole liver. Cut each sheet of pastry into 12 squares. Put two squares on top of each other and score the edges of the top sheet. Place a spoonful of onion chutney in the centre. Brush the edges with whisked egg yolk. Line a baking sheet with parchment paper. Place on a baking sheet and bake in a pre-heated oven at 180°C for 10 mins until golden. Slice the liver and place a slice on each one with some crumbled Stilton and place back in the oven for few seconds till the cheese melts.

Risotto with sage pancetta and orange pangratatto Serves 6

Ingredients • • • • • • • • • • • •

1 red onion 3 cloves garlic 2 tbsp olive oil 140g pancetta (2 tubs) 3 cups arborio rice Handful sage 1 cup white wine 4 cups chicken stock 3 tsp salt 1 tsp pepper 1 tbsp butter 50g Parmesan

Method

1. Fry the onions and garlic until translucent. 2. Add the pancetta and allow to cook. 3. Add the rice and stir. 4. Add the wine. 5. Add chicken stock slowly stirring constantly. 6. When the rice is nearly ready add the sage. 7. Finish with the butter and Parmesan and allow

to rest for a few mins. 8. To make the pangratatto put the breadcrumbs, zest and salt into a baking tray and bake in the oven for a few mins until golden. 9. Put the risotto into individual cups and garnish with pangratatto, Parmesan shavings and chopped sage and serve immediately.


December 2012

15

gourmet today

Pork cheek pie s Ser ves 8 – 10

Ingredients

• • • • • • • • • •

1 red onion 1 tbsp olive oil 3 cloves garlic 300g pumpkin 300g pork cheeks 2 tbsp rosemary, cho pped 1 tsp pepper 1½ salt 2 sheets puff pastry 1 egg yolk

Method 1. Fry the onion and garlic in olive oil. 2. Add the cubed pu mpkin. 3. Add a bit more oliv e oil, cover and allow to cook on medium heat for app rox 10 mins. 4. Trim the gristle off the pork cheeks and cube. 5. Add the rosemary and season. 6. Add to the pump kin mixture and allow to cook for 20 mins. 7. Cut the puff pas try into large squares (each sheet should make 4 pies with som e to spare) and add a spoonful of mixture on one side of the pastry. 8. Wet the edges and fold over to seal. 9. Brush with egg wa sh and bake in the ove n at 180°C for 15 mins until golden.

D


December 2012

17

gourmet today

Turkey, cinnamon and apricot kebabs Serves 6 (2 skewers each)

Ingredients

• • • • • • • • • • • •

800g turkey breasts 150g Greek yoghurt 1 tsp ground cinnamon 1 tsp ground pepper 1 tsp salt 1 tsp ground nutmeg 1 heaped tsp parsley 100g almonds, raw 2 tsp ground cloves 3 tsp Moldon salt 1 tsp pepper 24 dried apricots

Method

1. Cut the turkey into chunks and marinate in yoghurt, cinnamon, nutmeg, parsley, salt and pepper overnight. 2. Prepare the nut mixture. Grind the almonds with cloves and add salt and pepper after. 3. Skewer the marinated turkey and dried apricots - 3 pieces turkey and 2 apricots - and roll them in the nut mixture. 4. Grill the kebabs - on a dry skillet, grill or even barbeque for 10 mins, turning as you go along.

Mince and apple cobbler with panettone ice-cream Ingredients

4 apples - 2 Granny Smiths and 2 Gala (red) • 1 vanilla pod • Zest of 1 lime • 40g demerara sugar • Juice and zest of 1 orange • 2cm piece fresh ginger, grated • 2 tbsp mincemeat • 40g pine nuts • 100g self-raising flour • 50g demerara sugar • 1 tsp salt • 100g unsalted butter, cubed • Icing sugar for dusting

Panettone ice-cream • 1 large slice panettone • 3 large scoops vanilla ice-cream

Method

1. Quarter the apples, peel and put into an oven-proof dish. 2. Scrape the seeds out of the vanilla pod and add to the dish. 3. Add the lime zest, orange zest

and juice, ginger, mincemeat and brown sugar. 4. Put in a preheated oven at 180°C for 20 mins. 5. To make the cobbler put the pine nuts in a food processor and blend to a powder. 6. Add flour, sugar and salt and blend. 7. Add the butter slowly, pulsing as you go, till bound. 8. Add a little bit of water till the mixture becomes like dough. 9. Put dollops of the mixture on the top of the fruit mixture and return to the oven for 10 mins till golden. 10. Dust with icing sugar. 11. Crumble panettone over ice cream and mix with your hands. Return to the freezer for 5 mins till reset. 12. Either plate individual portions or serve in the middle of the table with a large scoop of ice-cream on top with as many spoons as there are people.


()*&"+%5*$$6"3$0% ;<-3)!*$+/!1/)"4$ 01&2$=>?@$ 6"%(6"%.*0(6"%(0-5,'( -09#+>-05($%"&<:&.'N

!"#$%&'($&)$*"+,(-./( !"#"$%&'"()*+%(!,%-.'/&.(."&.*0(1-',(2-#'*0(3&#'&4.(5#&/*%*+.(6%*5%&//"(',-.()"&%7( 8(."#"9'-*0(*:(#&;-.,($%"&<:&.'.=(#+09,".(&0>(>-00"%.(1-##($"(&;&-#&$#"(-0(>"#-5,':+#(;"0+".7

!"#$%&"%&'$%()*&"+%,+-%."**$.&%"/0%$1&$+2)3$%!'0)2&#,2%40".'/0$% !"#$%&'$()**$!*+&$,-"-./$01&2$!$+-*-3/)&"$&0$4)0/$5&'36-1+$!5!)*!,*-$)"+)#-7 8!9)"4$%&'1$:-+-15!/)&"+$ ?*%(?".'-;-')(3"&#.(@**<-05.(9&##(*0(ABCB(DEBDFBGEE(*%("H/&-#( "+&076,-##-6.I,-#'*079*/(F(%-9,&%>71"$$I,-#'*079*/( ( ?*%(J**/(@**<-05.(9&##(*0(ABCB(BKDEFLFB(*%( "H/&-#M(%"."%;&'-*0.7/&#'&I,-#'*079*/


December 2012

19

gourmet today

Hilton Malta announces a great range of fantastic Christmas special offers

Hilton Malta is all set to make the festive season just that little bit more memorable with some wonderful special offers to help you celebrate Christmas and the New Year. These include the Hilton Sleepover Special where guests can stay at an exclusive rate starting from just €70 per person that includes welcome wine, breakfast and a free upgrade to a sea-view room. The offer is available from 22 December until 3 January and comes with a further 10% discount with bookings for the Christmas Eve Dinner or Christmas Day early Breakfast. Our award-winning chefs will be preparing mouth-watering Christmas day lunch buffets at the Oceana restaurant as well as at the Portomaso Suite. The Oceana restaurant will also be serving a delectable buffet menu on Christmas Eve as well as a sumptuous New Year’s Day lunch. Between midnight and 4am on Christmas Day, the Portomaso Suite will be hosting its famous Christmas Early Breakfast. Both the Oceana restaurant as well as the Portomaso Suite will be treating guests to a fantastic New Year’s Eve Gala Dinner where the New Year will be ushered in with good cheer, style, and some of the finest delicacies our chefs can create. Additionally, the Quarterdeck Bar will be serving a New Year’s Eve Special Dinner while the Blue Elephant will also be serving the finest in Thai cuisine to wrap up 2012 on a great note.

The Hilton Malta also offers a great variety of menus and deals for exclusive staff parties with delicious food in gorgeous surroundings. These include three or fourcourse meals, stand-up or sit-down buffets as well as lavish cocktail receptions. For every ten guests in a group booking, the eleventh guest will eat for free.

For more info contact the reservations office on 23733645 Terms and conditions apply on offers


20

gourmet today

December 2012

Conegliano â&#x20AC;&#x201C; The town and its unique bubbly By John Bugeja Conegliano is a town and commune of the Veneto region, in the province of Treviso in Italy, about 30 kilometres north by rail from the town of Treviso. Its population is around 36,000 people. The iconic remains of a 10th century castle is not all Conegliano is famous for. It is also noted for its wine, predominantly the dry white Prosecco from the Glera grape. It is also home to Italyâ&#x20AC;&#x2122;s oldest and most prestigious wine school called Scuola Enologica. The DOCG zone lies, in the Veneto, in between the small town of Conegliano and Valdobbiadene. It is equidistant from the Dolomites and the Adriatic, a particular situation that has a positive effect on the climate. The terrain is difficult to cultivate but certainly holds special charm, with its vineyards perched high on the steep hillsides where it

is hard even to remain standing. Here the vine growers have made the hillsides their own a centimetre at a time, thus creating a unique landscape whose beauty is such that the producers have applied for the area to become a UNESCO World Heritage Site. The production area comprises of 15 communes and is stretched over an area of around twenty thousand hectares. Vines are grown only on the sunny parts of the hills at altitudes varying between 50 and 500 metres above sea level, while the north-facing slopes are covered mainly in woodland. Five thousand hectares of vineyards are entered in the official DOCG register out of which just over 100 are in the Cartizze subzone in the commune of Valdobbiadene, which lies between the hamlets of Saccol, San Pietro di Barbozza and San Stefano.

The local food of the Conegliano Valdobbiadene area merits a separate mention. Though it may be considered a poor manâ&#x20AC;&#x2122;s cuisine, it is really the expression of an ancient tradition linked to the products of the earth. It is typical cooking, with plenty of delicious, genuine flavours and makes great use of garden vegetables, wild berries, mushrooms, game and cheeses. The Conegliano Valdobiadene DOCG, with its variety of styles, is ideal for pairing with the more


December 2012 exclusive products of the vegetable garden, like Treviso radicchio, whose faintly bitter taste is perfectly balanced by the sweetish, fruity nuances in the wine, or asparagus “the flower of winter”, used in risotto and white meat recipes. Another autumnal specialty is game, which has traditionally always been cooked either on a pit, roasted, or in gravy and served with polenta. This wine’s versatile character makes it perfect too, when exploring the new gastronomic horizons, provided by the various cuisines of the world, including Thai and Japanese foods. Conegliano Valdobbiadeneis ideal for matching exotic dishes and an excellent partner for sushi sashimi, seafood and shellfish in general. A winery which is synonymous with this land is Carpene Malvolti where passion and tradition, research and innovation have been handed down from father to son for over 140 years. Carpenè Malvolti was the first company to yield quality Prosecco to the sparkling process, and has become a trademark that is a leader in this field both in Italy and overseas. It was founded in 1868 by Antonio Carpenè, who dreamt of producing a bubbly wine with the grapes harvested from the hills of Conegliano and Valdobbiadene. This dream he transformed into a mission, producing highquality sparkling wine at each grape harvest. This area is the heart of the Prosecco valleys, were rows of vines are grown on the steep hillsides, to be processed and turned into Coneg-

gourmet today

liano Valdobbiadene Prosecco Superiore DOCG and Prosecco DOC Treviso. Follina, an exquisite town situated in the centre of the vineyards of Conegliano Valdobbiadene Prosecco Superiore DOCG, is well-known for its Benedictine Abbey. It is about 20km away from the centre of operations in Conegliano, and here Carpenè Malvoti has built a second wine plant, where wine-making is carried out at a controlled temperature and with the most cutting-edge methods of modern oenology. The Carpenè family has always looked to the future with firmness and eagerness, and has always had an interest towards new cultures, styles, flavours, smells and feelings. For four generations the family has been committed to the study of oenology and viticulture to develop the Prosecco of Conegliano and Valdobbiadene. The birth and success of the School of Oenology is strictly tied to the Carpenè family. Antonio and Giovanni Battista Cerletti laid the foundations for the first Italian School of Oenology in Conegliano. The school was founded on 9 July 1876 with a Royal Decree of King Vittorio Emanuele II and Cerletti was appointed its director. The present building of the institute - opened on 24 September 1924 - was designed by engineer Bernardo Carpenè. The firm’s Prosecco DOCG Tipico extra dry is made from grapes used for this type of Prosecco produced with the Charmat method are harvested in the historic DOCG area of Conegliano and Valdobbiadene. It is perfect with light Mediterranean dishes and cocktails. Its elegant perlage and yellow colour with greenish nuances make it unique. Another exquisite sparkling product

21

Gewurztraminer, the new product of “L’Arte Spumantistica” Carpenè Malvolti, has been created by the Research and Development activities of Collegio Enologi, overseen by Etile Carpenè. It is a new sparkling Italian interpretation of a wine already notorious and appreciated all around the world. On the 14 November Carpene Malvolti was awarded by the International Wine & Spirits Competition in London for the best Prosecco of the Year, awarded to Cuvee Extra dry del Conegliano. The award was presented to Rosanna Carpene, fifth generation of the most long living dynasty of Prosecco DOCG. So next time you ask for Prosecco ask for it by name Carpene Malvolti you’ll surely be over the moon... Saluti a tutti dal Veneto. For any further information contact E-mail: mvella@attardco.com, jbugeja@attardco.com Tel: 25692203


A journey of discovery into Trentino areas amidst castles and hills that give birth to Trentino DOC Rosso

Malta - Attard & Co. Foodstuffs Ltd. Tel: 21 237555 - Gozo - Abrahamâ&#x20AC;&#x2122;s Supplies Co. Ltd. Tel: 21 563231


December 2012

23

gourmet today

Festive cheer Savoury croissants Ingredients • 4 croissants

I

ts that time of the year again when we all go a bit mad and eat our way through meal after meal. Nothing too wrong with that I suppose, unless you are the person who has to prepare these meals and come up with dishes that are different to the usual Christmas fare on offer. So to do my share and help out just a little bit I am proposing these two recipes that can be served as unusual starters or even be used as the main course if accompanied by a salad and followed by a selection of cheeses. Here’s wishing you all a great holiday season. Eat and be merry.

Method 1. Heat the oil in a frying pan and cook the onion for a few minutes till softened. 2. Add the chopped mushroom and mince. Season well and cook till the meat is browned. 3. Add the Port and allow to reduce. Leave to cool and add the parsley. 4. Slice the croissants open and fill with the filling . Place on a baking sheet and warm up in a heated oven at 190˚C for 10 mins. 5. Serve topped with tomato sauce, chopped hard-boiled eggs and grated Parmesan cheese.

Filo parcels with pulled pork and pears Ingredients • 1kg pork belly • 1 onion, chopped • 3 carrots, peeled and roughly chopped • 6 cloves garlic • 3 bay leaves • 1 cinnamon stick

• • • • • • •

75ml red wine 75ml chicken stock Salt and pepper 2 pears 1 tbsp honey ½ tsp thyme 1 box filo pastry sheets • Olive oil

Method

Michael Diacono is chef patron at Giuseppi’s in Mellieha and Rubino in Valletta. Please call him on 99493579 regarding functions over the festive season.

350 South CARMENERE

1. Place the pork belly into an oven dish and add the onion, carrots, garlic, bay leaves and cinnamon stick. 2. Pour in the wine and stock. Season to taste and cover tightly with 2 sheets of aluminium foil. Place in a pre-heated oven at 170˚C and leave to cook slowly for 2 hours till the meat is tender and falls off the bones. 3. Leave to cool slightly then pull the meat with 2 forks away from the bones to make longish shreds. 4. Pass the cooking juices

5.

6.

7.

8.

through a sieve into a pot and reduce by half. Peel the pears and place on a baking sheet. Drizzle with the honey and thyme. Bake in a hot oven for 10 mins. Open filo pastry and cut into eight 30cm squares. Brush lightly with olive oil. Place one sheet on another to remain with 4 double squares. Fill centre with pulled pork and some baked pears. Fold and roll up to make large spring roll shapes. Brush with olive oil and bake in a hot oven at 190˚C for 10 mins till golden. Serve hot with its own reduction.

WEIGHBRIDGE Chardonnay

photography by Photocity

Michael Diacono

Filling • 1 large onion, peeled and finely chopped • 75g mushrooms, chopped • 400g mixed mince • Salt and pepper • 50ml of port • 3 tbsp parsley, chopped • Oil to fry • 2 eggs, hard boiled • Grated Parmesan cheese • Tomato sauce


24

gourmet today

December 2012

Champagne – the serum of truth

Taittinger V

italie Taittinger’s family liked the champagne so much they bought the company and gave it their name. “Champagne is to the brain, to the hidden brain!” says Vitalie Taittinger joyfully. “With champagne you can tell everything, it is a serum of truth, it helps everybody to be closer to who they are.” She draws out “serum of truth” as if she is slyly revealing a secret. This seems like a mischievous position for the

director of marketing for a champagne house, especially one who is splitting a delicious bottle of Taittinger Cuvée Prélude Grand Crus, golden bubbles effervescing on the navy blue foil, with a journalist over an elaborate lunch. At Taittinger we say that the honour of a House lies in the quality of its non-vintage champagne. It is for this reason that Taittinger makes a Brut Réserve every year whose quality offers absolute consistency,

and which is recognised all over the world. Produced with an exceptional proportion of first press wines, this cuvée asserts its character with a blend that has a particularly high proportion of Chardonnay (40%) combined with Pinot Noir (35%) and Pinot Meunier (25%), which come from more than 35 different crus and several harvests. After ageing three to four years in our cellars, over twice the legal requirement for the appellation, it


December 2012 reaches a remarkable maturity of flavour. The colour is a bright golden straw yellow. The nose is very expressive, with aromas of fruit and brioche. There are also notes of peach, white flowers and vanilla pods. On the palate the attack is fresh and lively, expressing delicate flavours of fruit and honey. The finish offers a hint of grapefruit. Champagne signifies a social marker, taste, love, fashion. Vitalie refers to the origins of champagne — “The tradition of champagne was to make a good party for the king with the ladies, to make him

gourmet today

forget everything” — when she elaborates on its enduring charm, but the point is also that hers is just as social a business. Unlike larger houses, Taittinger produces 5.2 million bottles a year, Moët 26 million — which are owned by global luxury corporations, Taittinger has to be run on a much more personal level. What else could explain a two-day trip to the tiny market of Andorra for a dinner with a supplier? “Every market is important. Because we are a family business, we do the wine but we are also supporting it with family spirit. For us it’s very important to meet those who are our friends.” It’s not only local principalities which receive flying visits. Taittinger has just got back from China, which is a tiny market today — 40,000 bottles for Taittinger — trying to promote her brand to hotels, which is where expats used to a champagne culture can mix with locals. If there could be a more effective symbol of the triumph of capitalism in China than the popping of champagne corks in Shanghai, it has not yet been invented. The March 2011 Champagne Update Briefing from the Comité Champagne has good news on the

25 export front: 134.5 million bottles were exported in 2010, sharply up on 2009 but well below the 2007 peak, with biggest importer Britain up 16%, the US 35% and Germany 22%. The figures from emerging markets, albeit from low bases, were even more encouraging: Russia and China were both up 90% to 1.1 million, Brazil rose by two-thirds to a million and supposedly dry UAE is looking rather wet, up 40% to 1.2 million bottles. Not all these markets are ideal for smaller exporters. “In Russia, it’s very hard with the structure of the economy,” Taittinger says. “We have a very good distributor, but you go very carefully because we are not blingbling.” The winery gets 50,000 visitors a year, but not all its treasures are on show. For example, Taittinger has commissioned eleven artists since 1983 to decorate a bottle and some of the hand-made designs are in one private room. The bottle Roy Lichtenstein himself painted is there, as are several attempts by Victor Vasarely, individual tiny tiles cut and stuck on to bottles to create his famous bulging pattern. Back on the public tour, stretching 50 metres below the ground, are the chalk quarries first used by the Romans which serve as the house’s cellars. Perpetually chilly, the caves stretch for miles and although they don’t have a miniature train like Pommery’s to take you around, the three million bottles laid up in A-frames and in tight lattices are impressive nonetheless. One room has 72,000 bottles packed into it. There are standard bottles, magnums, jeroboams and rehoboams, each waiting to be turned by hand, and one cave behind an iron gate holds the Taittinger archive. Because the centre is on the site of a 13th-century church, there are occasional rustic saints carved out of the chalk in niches and stairs which once led up to the church kitchen or the vestry. Vitalie Taittinger is the eldest daughter of PierreEmmanuel Taittinger, the third generation Tattinger. She has always been passionate about drawing, painting and design, and has a degree from the Emile Cohl School of Design in Lyon.

NM Arrigo is the local distributors for Tattinger champagne It can be bought from 184, old bakery street, Valletta. Telephone: 21223755/21225039, email:info@nmarrigo.com


Exclusively represented by

T. 21 225039


December 2012

gourmet today

27

As often as we’ve heard the saying we still live a life of fast-food fixes, where even our “healthy foods” are not quite as healthy as you would hope. Emanuela de Giorgio keeps her food healthy by growing vegetables at Villa Bologna without the use of any chemicals, while Mark Morales uses minimal cooking methods to whip up a healthy and tasty, almost vegan, meal.

D

photography by ray attard

You are what you eat


28

gourmet today

December 2012

You are what you eat After years of working in the hospitality industry all over the world Emanuela de Giorgio has come back to Malta in search of the simpler life. She feels fortunate to be taking time out to understand the basis of life which ultimately, amongst other things, is the food we eat.

V

illa Bologna, a majestic garden in Attard, encompass two areas entirely dedicated to growing vegetables in the simplest of forms: no chemicals or machinery, just physical labour and natural pesticides. These areas where originally designed and maintained by Fleur De Trafford before she had her first son, Cosmo. She now unfortunately has little time for gardening but is passing on valuable knowledge, tips and growing methods to Emanuela who has very little urban agricultural experience. Emanuela is taking her time learning about how things grow and is pleasantly surprised with the increase in levels of work satisfaction as every vegetable grows from a tiny seed to a beautiful edible plant. “Before I started helping out here I never really thought about the process of how food came to our plates. Now I can see the hard work involved especially when sourcing the least treated of produce. It takes weeks of care and dedication for every plant to go from seedling to fully grown crop”. Emanuela has also found a new respect for leafy greens which were never her favourite in the past but adds “the difference is now in the fulfilment of eating something that I grew from seed as well as receiving a text message from Fleur thanking me for growing the delicious dinner they picked in their own garden”. Emanuela emphasises on the ease of growing your own and states “clearly we don’t all have enough space to be growing broccoli and cabbages but there are certain things that can be grown at home, in pots on the terrace or even on a sunny window sill. I always loved seeing a seed grow, so even


December 2012

For more information contact Villa Bologna Tel: 21417973 www.villabologna.com Find them on Facebook at www.facebook.com/VillaBologna

gourmet today

in my own home I have plants, edible and not, growing in every sunny corner.” Villa Bologna’s vegetable garden currently supplies mainly the De Trafford Family with a wide variety vegetables including lettuces, radish, beetroot, herbs, carrots, cabbages and more interesting leaves like Mizuna, a spicy Japanese green and mustard leaf. However, amongst the favourite are kale and chard which are often difficult to find in supermarkets or greengrocers. Furthermore, kale is known to contain sulforaphane, a chemical with potent anti-cancer properties, and therefore excellent to incorporate in our diets. The vegetable beds are raised and organized in a manner to maintain a good rotation and crop variety. All plants are clearly labelled for those visitors who are interested in identifying the plant with a strong curry smell or lemon verbena as they walk past. Villa Bologna’s gardens also produce zesty citrus fruits such as oranges, tangerines, grapefruits, as well as the most buttery avocados you have ever tasted. These are currently on sale at the adjacent Ceramika Maltija pottery shop. The gardens of this beautiful 18th Century

29

Estate are open to the public, who for a small charge can roam and enjoy a moment of contact with nature. Emanuela finally also adds: “I look forward to a time when growing vegetables rather than decorative plants in one’s garden becomes the norm. I am not saying that everyone should become self sufficient, but planting something small and easy to care for might be just the right thing to catch the green fingers bug.”

D


30

December 2012

gourmet today

Vegan eats with Villa Bologna greens Mark Morales has been a vegetarian for his entire life and has never even tasted meat. He set up restaurants in Cambodia and Thailand during his six year travel period, though has now returned to Malta to raise a family. He now works as a freelance chef, cooking healthy vegetarian meals for events or for small private functions. After a walk around the Villa Bologna gardens, cutting organic vegetables as he went along he shares some very nearly vegan recipes that are as tasty as any meal made with animal products. Spicy stir-fried greens in a rye flatbread wrap Ingredients • • • • • • • • • • • •

1 tbsp coconut oil 1 tbsp sesame oil 1 tsp mixed spice 1 carrot 1 tsp chilli paste Juice of ½ a lemon 1 marrow, finely chopped 3 cabbage leaves, use the outer leaves as they have more flavour, finely chopped 3 chard leaves, finely chopped Handful sunflower seeds 1 tsp rosemary 3 tbsp almond cream or soya cream

Method 1. 2. 3. 4.

Finely chop the greens Heat the coconut oil and sesame oil Add the carrot and mixed spice. Add some chilli paste and some lemon juice. 5. Add the marrow and some salt. 6. Put a lid over the pan and allow to steam. Make sure the pan remains wet adding water whenever the juices run dry. 7. Add the cabbage and chard leaves. 8. Add the sunflower seeds. 9. Add the spinach. 10. Add the rosemary. 11. Add the almond or soya cream. This sauce can also be used for pasta or risotto, or wrapped in flatbread.

Rye flatbread Ingredients • • •

300g rye flour or spelt Salt 1 tbsp olive oil

Method

1. Put 1/3 of the rye flour into a bowl and add salt and olive oil. 2. Add water while stirring until it turns into a thick paste. 3. Add more flour until the paste becomes a dough. The trick is to add everything slowly and keep stirring until you get the right consistency. 4. Knead the dough till smooth. 5. Roll out into circles of 20cm diameter on a surface with lots of rye flour. 6. Heat a heavy based pan until really hot and dry fry for approx 1 min on each side or until brown. Be careful not to overcook the bread as it becomes crusty. Rye has much more fibre and much easier to digest than wheat.

D


Imported by Charles Grech & Co. Ltd, Valley Road, Bâ&#x20AC;&#x2122; Kara TEL: 2144 4400


December 2012

gourmet today

33

Garden green salad When one thinks of a green salad the first thing that comes to mind is boring old lettuce and tomatoes, but using different greens can make a boring salad an exciting and spicy treat. Use whatever greens you can find or, even better, grow your own.

Ingredients • Any fresh greens from the garden, the more varied the better • Spinach matador • Rhubarb chard • Kale • Curly kale • Lettuce • Little gem lettuce • Mustard leaf • Rocket • Beetroot leaves • Cress • Mizuna • Cabbage leaves - I used the outer leaves but chopped them very finely as they are much stronger than the baby leaves we are used to eating. • Fresh herbs • Coriander • Rosemary • Mung beans, sprouted • Tomatoes • Baby carrots, chopped Greek yoghurt dressing • 1 tub Greek yoghurt* • 3 tbsp olive oil • Salt and pepper • Juice of ½ a lemon • ½ tsp chilli paste (optional) • A few drops sesame oil *Vegans can leave out the Greek yoghurt

Method

1. Sprout the mung beans by covering them in water and soaking overnight. Use bottled water as they absorb all the liquid. Leave In a colander and wet twice a day. 2. Finely chop the chard and kale and any other fibrous greens as they can be stringy if left whole. 3. Finely chop any of the strong salad leaves so that they are not overpowering. 4. Place the mixed leaves in a plate and top with the carrots and tomatoes. 5. To make the dressing, beat yoghurt and olive oil until smooth. 6. Add the chilli paste, if using, lemon juice and sesame oil and season to taste. 7. Drizzle over the salad leaves. Mung beans, lentils and alfalfa seeds are easy to sprout. Quinoa and buckwheat can also be sprouted but they are a bit more difficult. Sprouts have 30 times more nutrients than the grown vegetable, as the seed requires so much energy for germination. For more information on conscious eating or to book a meal with Mark contact him on 79969438 or maetreya@gmail.com


34

December 2012

gourmet today

Donnachiara Greco di Tufo The Donnachiara wine brand was born from the desire of Chiara Petitto to dedicate the winery to her grandmother Chiara, peerees born in the 1883, who lived at the time of the two world wars. Donnachiaria’s Greco di Tufo is 100% Greco, with fresh fruit aromas and a dry but smooth palate. The perfectly balanced minerality makes for the ideal wine to pair with seafood, especially fresh mussels! Donnachiara’s philosophy is to preserve the typical grape varieties of our local territory: Greco di Tufo DOCG,Fiano di Avellino DOCG and Taurasi DOCG. Her mission is to bring the wines back in time to their classic characteristics that have been lost due to the high standardization of Italian wines on the market today. Charles Grech & Co. Ltd, Valley Road, B’Kara Tel 2144 4400

S.Pellegrino & Acqua Panna partners of S.Sebastian Gastronomika and Best Sommelier of Spain S.Pellegrino and Acqua Panna are new partners of S.Sebastian Gastronomika, the most popular gastronomy congress and fair of Spain, held in the Basque Region famous for gastronomy. 1,500 chefs coming from Spain and other countries of the world have attended the event where top Spanish international chefs held seminars and presented their most popular recipes (in the picture on the right Elena Arzak from Arzak Restaurant in S.Sebastian and René Redzepi from Noma in Copenhagen). 12.000 visitors have visited the trade fair built

around the congress space. S.Pellegrino and Acqua Panna organized in their hospitality area a special water/wine/food tasting for press, chefs & sommeliers, and sponsored the Best Spanish Sommelier award, held during the event. Sergi Figueres from the Comerc 24 restaurant in

Barcelona won the award and will participate to the World’s Best Sommelier competition in Tokyo next year. Locally distributed by Charles Grech & Co.Ltd., Valley Road, B’Kara. TEL: 2144 4400


December 2012

35

gourmet today

Chestnuts roasting on an open fire

Chestnut so Ingredients

up

• 300g dried chestnuts • A generous knob of butter • 2 onions, ch opped • 1 leek finely sliced • 2 carrots • 2 celery stick s, chopped • 1.5 litres ve getable stock • 1 small glass sherry • 1 bay leaf • Salt and pepp er • Pinch of caye nne pepper • Pinch of gra ted nutmeg • Pinch of gro und ginger • 200ml single cream • 8 slices panc etta grilled until crisp • Croutons

Method

C

hestnuts have a distinctively Christmas feel, partly due to Nat Cole’s Christmas carol and the seasonality of the nut that is available from late autumn through the winter. The chestnut dates back to prehistoric times and is said to have originally come from Sardis, an ancient kingdom in Asia Minor and was first introduced to Europe via Greece. Today, most of the chestnut food crop is imported from Japan, China, Spain, and Italy. A cousin of the oak, the chestnut tree can live for a formidable 500 years producing some of

the least oily nuts between late autumn and winter. The sweet, dense and starchy nut is easy to digest and is high in fibre. Unlike other nuts they are relatively low in fat, almost all of which is unsaturated, making them ideal for people watching their weight. They are rich in minerals and phyto-nutrients that benefit health, and unlike other nuts, especially high in vitamin C. Chestnuts, like hazelnuts and almonds, are free in gluten. Because they contain twice as much starch as a potato, they are used in Asia, Africa, and parts of Europe as a primary source of carbohydrates. Chestnuts should not be eaten raw but can be candied, boiled, steamed, grilled, or roasted. Boiling chestnuts mellows them whilst roasting gives a more concentrated taste. They are then used in both sweet and savoury dishes and are delicious when paired with cabbage, Brussels sprouts, mushrooms, carrots, sage, and pork. Choose chestnuts that are plump, firm, glossy, and heavy for their size. The popularity of chestnuts declined over the last few centuries, partly due to their reputation of as a poor

man’s food, however they are still popularly sold as street food in many European cities to fight off the cold. Dried chestnuts are often used to make the traditional Maltese drink imbuljata – a spiced, hot chocolate drink made with stewed chestnuts. Chestnuts are also included in the Borza ta’ San Martin, that children are given on St Martin’s Day celebrated on the Sunday closest to 11 November.

Photography by Ray Attard

By Gaby Holland

1. Wash ches tnuts a couple of times and soak preferably overn them, ight. 2. The next da y remove any rem aining peel then all the chestnut put s into a large sa 3. Bring to th ucepan with wa e boil and simm ter. er for about an ho (a pressure cook ur er with reduce th e cooking time considerably). 4. In a saucep an, melt the butte r and fry the onion leek and celery , till soft but not 5. Add the ca coloured. rrot, and chestn ut s, sto ck and bay, with salt and pepper to taste. 6. Boil, then simmer for 10 m ins. 7. Add the sh erry and simmer once more for a 20 mins. Once further the carrot is soft, remove the bay leaf and blend til l sm oo th. 8. Stir in the cream and chec k the seasoning 9. Crumble th . e pancetta and then serve toppe croutons and pa d with ncetta.


36

December 2012

gourmet today

Fresh home-cooked ideas daily As the weather changes so do our interests in foods. While everyone is looking for a little bit of variety, few have the time to spend hours in the kitchen preparing elaborate meals. But have no fear, Dayfresh can cut your cooking time and provide you with fresh ideas, that have been carefully prepped to your specifications. Resident chef at Dayfresh Meats has been busy creating brand new dishes, prepared especially for you on a daily basis. Fresh beef sandwich Ingredients Serves 2 • • • • • • • • •

6 – 8 wafer thin slices of cooked cold roast Scotch Beef (topside, sirloin, silverside) 2 tbsp olive oil 1 small red onion, cut into wedges, leaves separated 2 large ripe tomatoes, thickly sliced A handful of rocket leaves 12 large basil leaves, torn 4 thick slices of sourdough/rustic white bread Olive oil, for drizzling Freshly ground black pepper

Method

Ingredients Serves 6

• 500g lean minced Beef • 1 medium onion, finely chopped • Olive oil spray • 2 tsp minced garlic • 2 x 400g can chopped tomatoes • 10g tomato puree • 300g packet young spinach • 250g ricotta cheese • 100g low fat natural fromage frais • 250g dried lasagne sheets • 50g reduced fat cheddar cheese • Grated nutmeg

Method

1. Preheat oven to 180°C. 2. Spray large non-stick pan with olive oil and heat. 3. Add mince and cook until brown. 4. Add onion and garlic and cook

for a further 2 mins. 5. Stir in tomato puree, then chopped tomatoes and water. Reduce heat and simmer for 5 mins. Season with grated nutmeg. 6. Cook spinach in boiling water, drain and squeeze out any excess water. Place in a bowl and add ricotta and fromage frais, stirring gently until combined. 7. Spread half meat sauce over the bottom of a large dish. Arrange a layer of lasagne sheets on the sauce. 8. Cover with a layer of spinach and ricotta mixture followed by a layer of lasagne sheets. Repeat with another layer of meat sauce, lasagne sheets, and finishing with a layer of the spinach mixture. 9. Sprinkle with grated cheese. 10. Bake for 30 mins until heated through and golden brown on top.

Upper Constitution Street Mosta. Tel: 2744 8007 57, Fra Diego Street Hamrun (opp. Bov) Tel: 2123 7925

Fresh roast beef Ingredients Serves 6-8 • • • • • •

1.25kg lean Scotch Beef roasting joint (topside, sirloin or boneless rib) 450ml red wine 300ml beef or vegetable stock 4 shallots, finely chopped 1 punnet blueberries A few sprigs of fresh thyme

Method

1. Preheat the oven to 180°C . 2. Weigh the joint and calculate the cooking time at 25 mins per 450g plus 25 mins extra for medium. Open roast the joint in the preheated oven. 3. Place the red wine, stock, shallots, thyme and half the blueberries in a saucepan and heat to a gentle simmer, uncovered, until the liquid reduces by half. Strain through a sieve; reserve for later. 4. Remove the cooked beef from the oven, wrap in foil and leave to rest for 10 minutes. 5. Drain away any fat from the roasting tin, leaving the rich juices and sediment. 6. Stir in the blueberry sauce then add the remaining blueberries and serve with thinly sliced roast beef.

Photography by Ray Attard

Fresh beef lasagne

1. Heat the oil in a large non-stick frying pan and cook the onion for 2-3 minutes or until beginning to soften. Drain and set aside. 2. Add the tomato slices to the hot oil in a single layer cut side down. Increase the heat and cook the tomatoes without disturbing until soft and nicely browned – almost caramelising. Turn off the heat. 3. Drizzle some olive oil over the bread slices. Scatter the rocket leaves and half the basil leaves over 2 slices, top with the sliced beef, more basil leaves, the warm onions and tomato slices. Grind on some black pepper.


Make it a homemade Christmas this festive season

Fresh turkeys • Stuffed boneless turkeys • Girelli di pollo ai funghi • Over 10 types of stuffings with pork & chicken • Pork frenched racks Fresh lamb • Roast beef • Fresh capons • Boneless capons • Angels on horseback • Chicken & bacon bites • Fresh angus meatballs Fresh angus bragioli • Curry skewers • Lemon skewers • Tomato skewers • Game • Different types of sausages

Upper Constitution Street Mosta. Tel: 2744 8007 57, Fra Diego Street Hamrun (opp. Bov) Tel: 2123 7925


Serious about coffee!

#BZ4USFFUt(P[Pt.*"t4U+VMJBOT


39

gourmet today

Junior Cooks

Christmas goodies

Christmas time means holidays and trying to keep the kids entertained while juggling Christmas shopping and cooking for the festive season. Help them make their own Christmas goodies which are fun to make and decorate and whilst also making fantastic gifts grandma will love. Head Patissier Jimmy Aquilina from the Radisson Blu Resort and Spa, Golden Sands shows Julia and Nicholas Vella Rosso how to make gingerbread men, some Christmas cookies, in the shapes of stars and Christmas trees and candy canes.

D

photography by marc casolani

December 2012


December 2012

41

Junior Cooks

gourmet today

Gingerbread men Ingredients • • • • • • • • •

175g flour ¼ tsp bicarbonate of soda 1 tsp ground cinnamon 75g sugar 65g butter unsalted 30ml golden syrup 1 tsp ground ginger 1 egg yolk Pinch of salt

Method 1. 2.

Beat the butter and sugar until pale and creamy. Add the golden syrup and egg yolk and beat until combined.

3. 4.

5.

6. 7.

Stir in the flour, ginger, mixed spice and bicarbonate of soda. Turn onto a floured surface and knead the dough until soft and pliable. Cover in cling film and allow to rest for 30 mins. Roll the dough out until about 4mm thick and cut men shapes out of the dough sheet. Bake in a pre-heated oven at 180°C for 10 mins. Once cooled, decorate the gingerbread men using royal icing and Smarties.

D


Christmas hampers 2012 Once again, we have prepared a stunning selection of Christmas Hampers filled with the finest food, wines and sweet treats.

View our full range at www.attaradcofood.com or visit our showrooms: Attard & Co. Canter Business Centre, P.F Bilocca Street, Marsa. Tel: 21237555 e-mail: info@attardco.com


December 2012

43

Junior Cooks

gourmet today

Cinnamon biscuits Ingredients • • • • • •

225g flour 2 tsp ground cinnamon 225g unsalted butter 225g sugar 2 whole eggs Few drops vanilla essence

7.

½ cm thick. Cut out Christmas shapes for the cookies. Bake for 10 mins in a 180°C oven and decorate with royal icing and silver dragees once cooled.

Method 1. 2. 3. 4. 5. 6.

Beat the butter and sugar until pale and creamy. Add the eggs one at a time, beating as you go along. Add the vanilla essence. Add the flour and cinnamon and fold in. Knead the dough until soft and allow to rest for 30 mins. Turn onto a floured surface and roll until

Star cookies Ingredients • • • • • • •

175g unsalted butter 300g caster sugar 1 egg 1 egg yolk 1 grated lemon rind 300g flour Pinch of salt

Method 1. 2. 3. 4. 5. 6.

7.

Beat the butter and sugar until pale and creamy. Add the eggs one at a time, beating as you go along. Add the lemon rind. Add the flour and fold in. Knead the dough until soft and allow to rest for 30 mins. Turn onto a floured surface and roll until ½ cm thick. Cut out star shapes with a cookie cutter. Bake for 10 mins in a 180°C oven and decorate with royal icing and hundreds of thousands once cooled.


The Real Italian Espresso Experience

starts from â&#x201A;Ź 99

now available in Malta from

in San Gwann Contact Lindsey on 21444364


45

gourmet today

Round chocolate cookies Ingredients â&#x20AC;˘ â&#x20AC;˘ â&#x20AC;˘ â&#x20AC;˘ â&#x20AC;˘ â&#x20AC;˘ â&#x20AC;˘ â&#x20AC;˘

175g unsalted butter 300g caster sugar 1 egg 1 egg yolk 1 grated orange zest 260g flour 40g cacao powder Pinch of salt

Method 1. 2.

Beat the butter and sugar until pale and creamy. Add the eggs one at a time, beating as you go along.

3. 4. 5. 6.

7.

8.

A FULL GARDENING EXPERIENCE PET FOOD PET ACCESSORIES PLANTS FRESH WATER FISH BBQS GARDEN FURNITURE PLANT CARE

PISCOPOGARDENS.C0.t#63.ARRA%ttJOGP!QJTDPQPHBSEFOTDPN

Add the orange zest. Add the flour and cocoa powder and fold in. Knead the dough until soft and allow to rest for 30 mins. Turn onto a floured surface and roll until ½ cm thick. Cut out round shapes with a cookie cutter and make a small hole in the centre. Bake for 10 mins in a 180°C oven and decorate with royal icing and jelly tots once cooled. Thread some round biscuits and star biscuits with a ribbon and tie both ends.

Junior Cooks

December 2012


T

rattoria Cardini, named after Cesare Cardini, the man who invented the famous Caesar salad, is open in the heart of Sliema. Our aim is to offer our clients the best, freshest possible ingredients, prepared ZLWKXQLTXHĂ DLUE\RXUWHDPRIGHGLFDWHGFKHIVDQGSUHVHQWHGWKURXJKIDPLOLDUGHOLJKWVDQGVLJQDWXUH GLVKHV 2XU H[WHQVLYH PHQX FDWHUV IRU HYHU\ WDVWH DQG DSSHWLWH UDQJLQJ IURP IUHVK Ă&#x20AC;VK DQG PHDWV salads, pasta, a mixture of platters and a vast selection of pizzas.

Situated on the seafront, with its enviable location and views, this is a charming venue to spend precious TXDOLW\WLPHEHLWZLWK\RXUIULHQGVDQGIDPLO\RU\RXUEXVLQHVVFROOHDJXHV

We also offer FREE PARKINGWRRXUFOLHQWVDWWKH&&&36OLHPDPXOWLVWRUH\FDUSDUN For more information and reservations please call 2133 2324

In Sliema For reservations call tel: 2133 2324; mob: 7933 2324.


47

gourmet today

Radisson Blu Resort & Spa, Golden Sands have Christmas all wrapped up. For more info contact 23561000, christmas.gs@islandhotels.com

Candy canes Ingredients • • • • • •

600g granulated sugar 200ml light corn syrup 50 cup water ½ tsp peppermint extract A few drops of red food coloring Plastic gloves

Method 1.

2. 1.

2.

3.

Prepare two cookie sheets by spraying them with non-stick cooking spray or covering them with a light layer of oil. Preheat your oven to 200°C. Combine sugar, corn syrup, and water in a large saucepan. Bring to a boil over medium heat, stirring continuously, until the sugar dissolves. Remove the candy from the heat immediately and stir in the mint extract. Pour half of the mixture onto the prepared cookie sheet and place it in the preheated oven to stay warm. Add red food coloring to the remaining candy. Pour the candy out onto a marble slab or heat-safe cutting board. Allow it to sit briefly until it forms a “skin.” Spray a bench scraper or heat-safe spatula with

4.

5.

6.

non-stick cooking spray, and use the tool to begin spreading the candy out and pushing it back together, working it across the board and allowing it to cool. As soon as the candy is cool enough to handle (but still quite hot), begin to pull it. If you have plastic gloves, put them on and spray the gloves with nonstick cooking spray. Take the candy in both hands and pull the hands in opposite directions, stretching the candy into a long rope. Bring the ends of the strands together and twist the candy into a rope, then pull the rope out into a long strand. Continue to twist and pull the candy until it has a satin-like finish and is an opaque red colour. Once the candy is still pliable but barely warm, pull it into a strand about 2 inches thick, and place it on the remaining prepared baking sheet. Put this sheet back into the oven, turn off the heat, and remove the baking sheet with the other half of the candy syrup. The pulled candy will remaining pliable in the warm oven while you work the second portion. Repeat the pulling procedure with the second, clear portion of candy. At the end, the candy should be

7.

8.

a pearly white color. Form it into a log 2 inches in diameter, just like the red candy. Remove the red candy from the oven. Cut a 5-inch segment from the white and the red log, and place them next to each other. Begin to pull the candies together, twisting gradually to form the familiar candy stripes. Once the twisted candy is the thickness you want, use oiled kitchen shears to cut them to approximately 8 inch lengths. Immediately form the hook at the top of the cane, and place it on a baking sheet to set at room temperature. Repeat the twisting with the remaining candy. If the candy gets too hard to pull, place it in the warm oven for a few minutes to soften, but don’t let it sit too long and melt. The candy canes will get very hard at room temperature, but if left out for long periods of time they will get soft and sticky, so be sure to wrap them in cling film once they are set. Sugar gets very hot and can easily burn the skin. If making candy canes with the kids use soft fondant icing, flavoured with peppermint extract and roll two strips of white and red icing together to get the white and red stripes. The fondant icing is very soft but hardens when exposed to air.

Junior Cooks

December 2012


A Celebrat ion Fine Foods of

Make use of our free packaging & hamper delivery service! www.savina.com.mt â&#x20AC;˘ Enquiries: 2156 2236 â&#x20AC;˘ 7956 2236


Â¥

1SPEVDFEXJUIDBSF!5IF.BHSP'PPE7JMMBHF (P[P.BMUBttDVTUPNFSDBSF!NBHSPDPNNUtXXXNBHSPDPNNU


50

gourmet today

December 2012

Celebrate this Christmas with Lunetta Prosecco D.O.C. CAVIT Trentino Alto Adige This picturesque region is almost entirely mountainous with a main valley crossing its centre. The valley is named after the Adige River flowing within it. The principal towns of Trentino lay on the Adige Valley as it is the largest one and has been a historical passage connecting Italy with Northern Europe. Among other important valleys are Non Valley, known for its apple production, Sole Valley, Giudicarie, which has been historically connected by Trento and Brescia, Fiemme and Fassa, Lagarina, Mocheni, Sugana Valley and many others. In Trentino the vine is one of the fundamental elements making up the scenery; the characteristic pergolas, with their geometric faultlessness, harmoniously follow the contours of hills and merge in with the mountains. Vine cultivation extends over an altitude band ranging from seventy to seven hundred metres and there are significant variations in geography and climate even between areas that are in close proximity. Just to give an example, while in the north of Trentino the snow-capped summits of the Dolomites reach soaring heights and the climate is unambiguously alpine, just over hundred kilometres away, to the south near Lake Garda, Mediterranean temperatures allow lemons and olive trees to flourish. Soils with extremely varied compositions have enabled the different varieties to find their own particular territory, in the same way as the climate; featuring great differences between day and night temperatures in the period leading up to grape harvesting facilitate the wines to convey outstanding bouquets. One of the most reliable Proseccos, which includes good flavours, body and length is produced by Cavit, a modern and forward-thinking co-operative group in the mountainous Trentino region. The

continuous variations offered from their members’ seven thousand hectares of vineyard, combined with an intriguing palette of indigenous and international grape varieties, enable Cavit to offer a broad range which excels at every level. Lunetta (a little moon in Italian) celebrates life’s small pleasures. Enticing aromas of apple and peach give way to a palate that is refreshing, and harmonious, with crisp fruit flavours and a clean finish. Lunetta Prosecco is delightful as an aperitif or enjoyed with antipasti, hors d’ oeuvres, sushi, shellfish and seafood. The time-honoured food of Trentino Alto Adige is based on simple yet tasty dishes, made with the products of local agriculture and farming. The region’s most renowned specialty is the Tyrol smoked ham known as speck. For salami, kaminwurz is very tasty; with typical cheeses represented by grana trentin, toma di montagna and casolet cheeses. Everyone is familiar with polenta, served as a first course and prepared with corn meal or buckwheat, and served with a meat, cheese or mushroom sauce. Other first courses are barley soup, pasta and beans, mushroom soup and the most popular, brò brusà, a simple yet tasty local soup. As for main courses, the specialties of the region are rabbit with grappa, goulash, roe deer with polenta, trout in every possible way, and lucanica, a pork sausage. But the Queen of local food is the Val di Non apple, used to prepare the legendary strudel and fruit tarts. So this festive season make this Little Moon shine on all your celebrations.


December 2012

51

gourmet today

Cisk isâ&#x20AC;Ś The time to cheer with your beer Itâ&#x20AC;&#x2122;s that time of the year again and Farsons has launched a new Limited Edition Fridge Pack for Cisk Lager 33cl cans just in time for the festive season. This Limited Edition Pack rewards Cisk consumers for their loyal custom throughout the year by offering one free can within the 8-pack. The Limited Edition Fridge Pack is available until stocks last in leading supermarkets and stores across Malta & Gozo. Enjoy Responsibly. Become a Facebook Fan: www.facebook.com/cisklager

Have a traditional

Golden Christmas

1 Kilo

500 g

800 g

Ask about our tasty Christmas range UB21, Industrial Estate, San Gwann. Tel: 2133 2391 Email: info@goldenharvest.com.mt www.goldenharvest.com.mt


December 2012

53

gourmet today

Christmas decorating in sugar Christmas is a time for decorating â&#x20AC;&#x201C; decorating your home, your office, your school, and why not your cakes. Impress your family and friends by making this wonderful edible decorations or bring out the sugar paste and with a little bit of creativity the sky is the limit.

D


December 2012

55

gourmet today

Red velvet cupcakes Ingredients • • • • • • • • • • •

125g plain flour ¼ tsp baking powder ¼ tsp salt 2 tbsp cocoa powder 150g sugar 1 egg ½ tsp vanilla extract 120ml buttermilk 1 tbsp red food colouring ½ tsp white vinegar ½ tsp bicarbonate of soda

Cream cheese frosting • 220g cream cheese, at room temperature • ½ tsp vanilla extract • 60g icing sugar • 160ml double cream • Fondant icing

Method

1. Pre-heat oven to 175°C. 2. Sift together flour, baking powder, salt and cocoa powder. 3. Beat the butter and the sugar until light and fluffy in an electric mixer. 4. Add the egg and beat until incorporated. Add the

vanilla extract and beat till combined. 5. Add the food colouring to the buttermilk. 6. Alternately add the flour mixture and the buttermilk mixture in three additions, beginning and ending with flour. 7. In a small cup combine the vinegar and bicarbonate of soda. Allow the mixture to fizz and the quickly fold into the cake batter. 8. Working quickly divide the batter into 12 muffin cups and bake for 18 to 23 mins, or until a skewer inserted into the centre of a cake comes out clean. 9. Allow the cakes to cool in their pan for 10 mins, then transfer to a wire rack to cool completely before frosting. 10. To make the frosting, beat the cream cheese until smooth. 11. Add the vanilla and icing sugar and beat until smooth. 12. Gradually add the heavy cream while beating until the frosting is thick enough to pipe. 13. Decorate each cupcake with a swirl of cream cheese frosting, or add a teaspoon of frosting and decorate with fondant icing.

Chocolate and mint Christmas trees Ingredients • • • • • • • • •

50g cocoa powder 240ml boiling water 175g plain flour 2 tsp baking powder ¼ tsp salt 113g butter, room temperature 200g sugar 2 eggs 2 tsp vanilla extract

Mint frosting • 113g butter (½ a packet) • 230g icing sugar • 1 – 2 tbsp milk • 1 tsp peppermint extract • Few drops green food colouring • Yellow fondant icing for stars • Handful silver dragees

Method

1. Pre-heat oven to 190°C. 2. In a small bowl stir the boiling hot water with the cocoa powder and allow to cool to room temperature. 3. Whisk the flour, baking powder and salt. 4. In the bowl of the electric mixer, beat the butter and sugar until light and fluffy.

5. Add the eggs, one at a time and then add the vanilla extract. 6. Add the flour mixture and beat only until incorporated. 7. Add the cocoa mixture and stir until smooth. 8. Fill each muffin cup until about two thirds full and bake for 16 – 20 mins or until a skewer inserted into a cupcake comes out clean. 9. Allow to cool in the pan for 10 mins and then transfer to a wire rack to cool completely before frosting. 10. To make the frosting, beat the butter and half the icing sugar until smooth. 11. Add the remaining half of the icing sugar, the milk, peppermint extract and the food colouring. 12. Pipe an upright swirl of butter icing onto completely cooled cupcakes. 13. Make a star shape out of yellow fondant icing. Allow to harden and place on top of the tree. 14. Decorate each tree with silver dragee balls.

D


N ATA LE 2 0 1 2

! !"#$%&'

(")*&$+#&'

,*$"-.$'-.)

/#01$$-012

"!%"# $ $$" #$%#$  '& "%

# $  


!

December 2012

gourmet today

Chocolate and cranberry cupcakes Ingredients • • • • • • • • • •

50g cocoa powder 240ml boiling water 175g plain flour 2 tsp baking powder ¼ tsp salt 113g butter, room temperature 200g sugar 2 eggs 2 tsp vanilla extract 2 handfuls dried cranberries

Chocolate ganache frosting • 227g dark chocolate • 180ml double cream • 2 tbsp unsalted butter • 1 tbsp cognac or brandy (optional) • White and red fondant icing

Method

1. Pre-heat oven to 190°C. 2. In a small bowl stir the boiling hot water with the cocoa powder and allow to cool to room temperature. 3. Whisk the flour, baking powder and salt. 4. In the bowl of the electric mixer, beat the butter and sugar until light and fluffy. 5. Add the eggs, one at a time and then add the vanilla extract. 6. Add the flour mixture and beat only

until incorporated. 7. Add the cocoa mixture and stir until smooth. 8. Fill each muffin cup until about two thirds full and bake for 16 – 20 mins or until a skewer inserted into a cupcake comes out clean. 9. Allow to cool in the pan for 10 mins and then transfer to a wire rack to cool completely before frosting. 10. To make the ganache frosting, heat the butter and cream in a small saucepan and then pour over the broken chocolate bits in a bowl. 11. Allow to stand without stirring for a few minutes and then stir gently until smooth, adding the liquor if desired. 12. Allow to cool until the desired consistency. 13. Slice the tops off the cupcakes if they have risen into a dome shape and brush the extra crumbs off the top. 14. Pour the ganache frosting over the top taking care not to spill over the sides. 15. Make small candy canes by rolling white and red fondant and then shaping into a cane shape. 16. Place one candy cane on each cupcake.

57


gourmet today

59

Dolce Vita

resto review

Living la dolce vita D

olce Vita has always been a great spot for celebrating a special occasion, serving fresh Mediterranean food overlooking the stunning Spinola Bay. Since last spring, the restaurant has been under new management and has had the refurbishment of a lifetime, transforming it to a chic and stylish venue promising a night of fishy splendor. The décor has a distinct 1940’s feel, with beautiful wooden backed chairs and cream linen table clothes soft lighting and decorative fish swimming through aquariums. Be sure to go with someone who makes you laugh out loud, lest you miss out on the beautiful paintings on the ceiling. The music is perfect, loud enough to keep your conversation quiet but low enough for you to hear your conversations. All in all, the spectacular views of Spinola bay outside and the beautiful décor inside makes Dolce Vita the perfect romantic setting. The menu is inspired by the shimmering sea, dotted with Maltese fishing boats, with an array of dishes mostly dominated by fish and seafood, though meat and vegetarian dishes are also available. The trick to serving the fantastic seafood lies in sourcing the best produce and head chef Salvatore spends

much of his day checking out the daily catch at a number of different suppliers, selecting only the very best. As Mediterranean fish is so full of flavour it requires very little cooking with very few other ingredients, and while that should serve a restaurant well it makes it quite difficult to create an innovative menu that doesn’t overshadow the delicate fish flavours with other strong ingredients. The menu at Dolce Vita does just that. Some truly unique dishes, like a tartar of tuna with brandy and mustard seeds or a salmon tartar with salmon roe and exotic fruit, are lined up along traditional favourites like deep fried calamari and tempura prawns. After being seated at table we were treated to a glass of prosecco, from a bottle that has the Dolce Vita table artistically splashed across it. Though we poured over the menu for a long time we left it in the chef’s hands and patiently waited for whatever culinary surprises he deemed fit. We started with a platter of raw seafood delights, just a tiny bite of so

many different flavours – a real treat for the gourmet diner. Raw scampi quickly marinated in lemon, raw prawns with a small bite of fresh pineapple, marinated carpaccio of swordfish and truly interesting tartars of tuna, with mustard seed and salmon with salmon roe and exotic fruit were among the delights of the very first course. Next we moved on to a mixed platter of cooked antipasti – seared tuna and neonati fritters among some other interesting pieces – calamari with orange stuffing and an interesting roll of some soft, delicately flavoured white fish I didn’t recognise. Though I asked what it was, I ended up none the wiser – even after seeing the whole fish. After a little bit of

D

photography by ray attard

December 2012


Celebrate this festive season with a heart-warming experience at the Phoenicia. Find out more about our exciting event calendar and menus. www.phoeniciamalta.com

Hotel Phoenicia Malta, The Mall, Floriana, FRN 1478, Malta | +356 21225241 | sales@phoeniciamalta.com


61

gourmet today

Dolce Vita

December 2012

research I found what I was looking for – silver scabbard fish or pesce sciabola in Sicilian, a long eel-like fish that swims in deep waters of the Mediterranean, Atlantic and Pacific and is popular in Sicilian dishes. The deep-fried calamari and prawns were served in a small paper cone, and though they were not oily at all, the paper absorbs any excess oil leaving crunchy, fishy bites full of flavour. Our main course was a meagre fish – gurbel, simply cooked al cartoccio accompanied by roast potatoes and grilled vegetables. Though by this time we felt like we couldn’t eat another

Lobster pasta Ser ves 1

Ingredients

• ½ small lobster ) • 2 fresh scampi (langostini • 1 clove garlic • 125g tomatoes • Salt and pepper • 120g spaghetti

Method

. 1. Heat the olive oil in a pan k until soft. coo and s atoe tom 2. Add the ni and osti lang and 3. Add the lobster s. min 2 for k coo water from 4. Add the wine, chilli and the boiling pasta. ley. 5. Season and add the pars pan and 6. Toss the spaghetti in the serve immediately.

bite, dessert was yet to come. After one bite of the oriental fusion chocolate and mandarin tart with earl grey mousse and tangerine and lemongrass jelly topped with a sugar coated tangerine segment, you somehow find the

space to keep going. Our second dessert was an interesting take on apple crumble. Served in a tower of three pyramid style bowls – in the first a caramalised apple in crème anglaise, in the second a bowl of spicy pear granita and in the third crispy shortbread biscuits dusted in icing sugar. Though each of these are bursting with flavour separately when eaten together the effect is tremendous – the hot apple with the cold granita, the spicy granita with the sweet crème anglaise, the softness of the apple with the crunchy biscuits make this a dessert to remember. The overall experience was a perfect night and though we ate way to much food it seemed impossible to put the fork down at any point of the night – a sure sign of a fantastic meal with such variety we left tired and happy. Dolce Vita is open daily for dinner from 19:00 and for lunch on Saturday and Sunday from 12:00. Ristorante Dolce Vita 159, St George’s Road, St Julian’s Tel 21388600 Email: info@dolcevita.com.mt Web: www.dolcevita.com.mt

D

www.facebook.com/dolcevitamalta


December 2012

63

gourmet today

Dolce Vita

Fish stew Serves 2

Ingredients • • • • • • • • • • • •

1 fillet grouper 2 king prawns 2 scampi (langostini) 6 clams 4 mussels 1 calamari 2 cloves garlic Dash white wine 400g fresh tomato sauce ½ chilli, to taste Parsley, chopped Salt and pepper

Method 1.

2. 3. 4. 5. 6. 7.

the Heat the oil in a pan and add grouper fillet. Add the salt, chilli and parsley and cook for 2 mins. Add the white wine. Add the calamari, prawns, . langostini, clams and mussels Add one more spoon of tomato sauce and some water. Cook for 8 – 10 mins. Serve with crusty bread.

Apple crumble revisited Ingredients

Caramelised apple in crème anglaise • 500ml whole milk or pouring cream • 6 egg yolks • 200g sugar • ½ a vanilla pod • 6 apples • 125g white sugar • 75g brown sugar • 50g butter

3. 4. 5. 6.

Spicy pear granita • 500ml water • 150g pear puree • 175g sugar • 2 sticks cinnamon • Pinch fennel • Pinch nutmeg • Few leaves rosemary • Few leaves thyme

7.

Shortbread • 100g brown sugar • 200g butter • 300g flour • 1 heaped tsp baking powder • 50g potato starch

10.

Method

12. 13.

1. 2.

To make the granita, boil the ingredients and allow to cool. Freeze for 1½ hours, then scrape and stir with a fork, crushing any lumps. Repeat

8.

9.

11.

14.

every hour until evenly frozen – approx 4 hours. To make the shortbread paste beat the brown sugar and the butter. Add the flour, baking powder and potato starch. Allow to rest in the fridge for 1 hour. Roll onto a floured surface and until 1cm thick. Cut into fingers and dust with icing sugar. Place in the fridge for 30 mins and bake in a preheated oven at 180˚C for 15 – 20 mins till golden brown. To make the crème anglaise bring the milk or cream to the boil and then simmer for 4 – 5 mins. Allow to cool. Whisk the eggs and sugar until pale and fluffy. Pour the milk mixture into the eggs and whisk until smooth and creamy. Return to the saucepan over medium heat, stirring continuously for 4 – 5 mins until thick. Peel and core the apples. Caramelise the sugar in a pan. Add the sugar and the apple and coat. Bake in a pre-heated oven at 180˚C for 30 mins.


Ta’ Mari’ ta’ Njapu Ftira bil-barbuljata u brunġiel mixwi. (Ftira base topped with eggs, fresh tomatoes, onions, garlic, parsley, grated Maltese cheeselets, aubergines, salt & pepper)

Real Baking. . as it was.. as it should be! Open Tuesday to Saturday from 11am to 11pm Sunday from 11am to 4pm Monday closed

Nenu The Artisan Baker

Ta’ Żeppi Ċirwilla Ftira bil-patata, ċanga, tadam, tewm u tursin. (Ftira base topped with thin sliced potatoes, sliced beef, tomatoes, garlic and parsley)

143, St. Domenic Street, Valletta VLT1605 Email: info@nenuthebaker.com www.nenuthebaker.com

Tel: +356 2258 1535


December 2012

gourmet today

Meet the chefs

in collaboration with

David Agius Lia Exiles Tower Road, Sliema 21344771, 79442223 www.thexiles.com.mt

Grilled asparagus with orange dressing Ingredients

• 12 stalks asparagus • 6 slices good Parma ham • 1 ball fresh buffalo mozzarella • 2 tbsp pine nuts, toasted Dressing • 1 orange • 2 tbsp extra virgin olive oil • 1 tsp English mustard

VWT Suggests to try out these recipes with a bottle of Tal Latini Vermentino

Method:

1. Make the dressing by blending the fresh orange pulp with extra virgin olive oil and English mustard. 2. Grill fresh asparagus with salt and extra virgin olive oil. 3. Meanwhile build a slice of tomato, a slice of fresh buffalo mozzarella, a knife-cut good quality Parma ham and place the asparagus on top of each other. 4. Repeat the process and drizzle with the orange dressing and some roasted pine nuts.

Seared mixed fish with mango purée Ingredients • • • • • • • •

1 fillet fresh grouper 1 fillet fresh meagre 1 king prawn Juice of ½ a lime Dash of white wine Flour for dusting Salt and pepper Handful spinach

Dressing • 1 fresh mango • 1 clove garlic • Ginger juice • 1 tsp rosemary, chopped

Method

1. Make the mango purée by cubing half the mango and pureeing the rest. Sear the mango cubes with the garlic. Add the ginger juice and mango puree and then add the rosemary. 2. Dust the fish and the skinned prawn in flour and season with salt and pepper. 3. Pan fry the fish and when almost done add the lime juice. 4. Toss the spinach in a hot pan with the olive oil. 5. Plate the spinach in a warm plate and top with the fish fillets and one king prawn per person. Drizzle with mango purée.

VWT Suggests to try out these recipes with a bottle of 1551 Chardonnay

67


December 2012

gourmet today

The chocolate family There once was an Italian family by the name of Agostoni that had a long history and tradition in production of fine chocolate in Italy. Though there were many family members ready to take up managerial roles they hired a “numbers man” to help turn the company around from a traditional chocolatier’s to a state of the art company. Adelio Crippa together with members of the family steered the premium organic chocolate producers through dramatic changes that saw an increase in exports from €5 million to €60 million. Faced with the option of keeping things as they always were and slowly crawl to a “sweet death” as he called it, or biting the bullet and executing necessary changes with projected positive results, the family committed to the future by investing in a state-of-the-art €50-million facility in Orsenigo, Italy two years ago. The critical factor was establishing fair and just partnerships with farmers

cementing a sense of partnership, which would result in a better crop especially when it came to convincing some of them to go organic in 1995. The production process is extremely technical and meticulous, ensuring quality treatment from raw material up to the finished product. No effort was spared to equip ICAM with the most technologically-advanced systems yet Crippa also knew that the passion and dedication running through the Agostoni veins would be the key especially if the end-product would be more artisanal than commercial. The story of the Agostoni family not only explains why they are pre-eminent in the production of chocolate of the finest quality but also serves as a route map to all those family businesses facing demanding challenges if they want to exploit the future profitably instead of dropping off of the radar and sinking into oblivion.

69


Itâ&#x20AC;&#x2122;s time to get ready for the Christmas festival period, both in terms of gifts and making sure you have some supplies for entertaining yourself and guests. Our new shop is now brimming with quality and different chocolates, such as Streglio, Cachet, Venchi, Godiva and also Peters Pralinen. We offer a selection of pre-boxed chocolates for you to enjoy and you can always create your own personalized box from the individual KC Belgian Pralines. We also supply these chocolates for other special occasions such as weddings, corporate events and parties.

Cafe Santa Lucia

Triq il-Linja Attard, ATD1235 Malta Phone: +356 2141 7894 Fax: +356 2143 6526 E-Mail: info@santaluciacafe.com Internet: www.santaluciacafe.com

Christmas is about giving, so what better than to present them with our range of luxury hampers. Come and make your own hamper from our assortment of products to give that truly personal touch. We specially recommend the Christmas Fruit Cake, Dundee Cake, Mince pies, Honey rings, Stollen and Cantuccini which are produced by CafĂŠ Santa Lucia. One also can include Panettone Bonifanti, Torrone, Wines and Liquors, and other food delicacies imported exclusively by our company.


December 2012

Dewar’s 12 year old whisky Dewar’s whiskies are renowned for their unique taste and quality and the Dewar’s 12 year old whisky is no exception. It has been crafted using only the finest whiskies, matured in oak casks for at least 12 years from the different regions of Scotland. A luxuriously rich, fruity and smooth blend, the Dewar’s 12 year old is double aged in vintage oak casks to provide excellent smoothness and exquisite rich flavour. The culmination of over a century and a half of whisky making, it draws its rich flavour from its unique double ageing process and from its full, fruity nose, reminiscent of honey, homemade toffee apples, sultanas, raisins and Scottish heather. Dewars is imported and distributed by P. Cutajar & Co Ltd in San Gwann.

gourmet today

Get the real Italian espresso experience with Lavazza a Modo Mio It’s the coffee that makes the difference. That was our starting point. Not yesterday, but over 110 years ago, from when Lavazza set out to give Italians unique and distinctively flavoured coffee. Making great coffee demands care, passion and strategy. Making special coffee takes feeling and imagination. The new A Modo Mio coffee machine follows the golden rules for making professional espresso coffee by the book. All parameters for temperature, pressure and coffee extraction have been respected and for this reason the quality of the coffee is always guaranteed from the first to the last espresso. Because you are at the heart of all that Lavazza creates, we have designed an espresso machine that is simple and easy to use. Just one touch for each perfect espresso, then enjoy it, whenever you want, wherever you want. Get the real Italian Espresso experience with the new Lavazza A Modo Mio espresso machine. And with five different coloured machines and seven coffee flavours to choose from, there is no doubt that your own personal A Modo Mio coffee machine is out there waiting for you. The A Modo Mio coffee machine is now available in Malta only from The Store at P.Cutajar & Co. Ltd. in San Gwann. www.pcutajar.com.mt, facebook.com/AModoMioMalta. Prices start from € 99. Contact Lindsey on 21444364

The outstanding success of Misiones De Rengo wines

Christmas cupcake tree Holds up to 20 Cupcakes or mince pies. 30 cm x 33 cm comes gift boxed - €22.50 available at Gifts&More Level 1 Topline Centre St. Andrew’s road St. Andrew’s ( Opposite Luxol Grounds ) Tel: 2137 2256 Web: wwwgiftsandmore.com.mt

71

Considered in Chile as one of the most outstanding successes of the last years in the wine industry, Misiones de Rengo wines have captivated specialists, fans and wine consumers since launching the first wines in July 2001. Misiones de Rengo extends its roots deep into Chile’s Rapel Valley, in the same site of the Spanish Villa Deseada, the much appreciated resting spot of travellers. Its style combines notes of fresh fruit and ripe tannins that are well integrated with the subtle use of slightly toasted oak. The combination of these three aspects creates a smooth and sweet sensation which makes these wines extremely pleasant and easy to drink. The excellence of the Misiones de Rengo wines has been awarded by major important international competitions, with special mentions for remarkable performances of the Reservas. Recently the Misiones De rengo wines were voted number one best-selling wines in Chile. So, where ever you are in the world, pick up a Misiones bottle and savour the spirit of the Chilean past. P. Cutajar & Co Ltd of San Gwann is the importers and distributors of Misiones de Rengo in Malta.

J.P. Chenet offers fun seasonal limited edition J.P. Chenet, the N°1 French wine brand in the world, is offering an exciting first seasonal limited edition of its wine range. This range includes the Colombard-Chardonnay, the Grenache-Cinsault, the Cabernet-Syrah and the Merlot, which is being introduced to the Maltese Islands for the first time. The J.P. Chenet range features a variety of fun-filled designs for every season which capture the atmosphere and the mood to create unique wines. For the first time ever the JP Chenet bottle designers have created something truly different and fun. The concept has been conceived to engage all the senses with a genuinely bold and innovative bottle design that will add colour and exuberance to anyone enjoying these excellent wines. These four limited edition bottles will be available in all leading retail outlets in Malta & Gozo throughout November & December. JP Chenet is represented in Malta by P. Cutajar & Co Ltd.


Three Kings came riding from far away, Melchior and Gaspar and Baltasar; Three Wise Men out of the East were they, And they traveled by night and they slept by day, For their guide was a beautiful, wonderful star.

This year let your star accompany you to the Grand Hotel Excelsior and celebrate the Christmas spirit with your family and friends. Call us now on 21 250 520 or email christmas@excelsior.com.mt for more information on how to Live the Grand Life this festive season!

www.excelsior.com.mt


Now that youâ&#x20AC;&#x2122;ve set the date for your big day, youâ&#x20AC;&#x2122;ve got one thing left... Our Congratulations! James Caterers is an established market leader in event catering, specialising in weddings, outside catering & private functions. Come meet us at the upcoming Weddings Fair between the 8th and 11th November. We look forward to welcoming you at our stand and get a taste of what we offer!

Velleran Street, Fgura / Tel: 2189 6290 / Web: www.james-caterers.com / eMail: events@james-caterers.com

Gourmet Issue 19  

Gourmet Today December issue 19

Gourmet Issue 19  

Gourmet Today December issue 19

Advertisement