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A SAFE WAY TO ENJOY CHRISTMAS

The Italian Nr 1 amaro.

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Talk usfruit | 2131 2020 | bov.com Amaro del Capoto is the of an ancient, Calabrese recipe further processed and improved with experience acquired over four generations of the Caffo family. AJ

Issued by Bank of Valletta p.l.c., 58, Triq San Ĺťakkarija, Il-Belt Valletta VLT 1130. Bank of Valletta p.l.c. is a public limited company regulated by the MFSA and is licensed to carry out the business of banking in terms of the Banking Act (Cap. 371 of the Laws of Malta).

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Editor’s Note In the midst of such challenging times, we are still beyond delighted to present the 60th edition of Gourmet Today magazine, where we celebrate all things food. This Christmas season is indeed different. Annual holiday parties have been cancelled, events are virtual, and cooking at home has become a major trend. To help take the stress out of home-cooking this holiday season, this issue is jam packed with festive recipes from local renowned chefs as well as accomplished home cooks… not to mention some of Gourmet Challenge’s very own contestants. As 2020 comes to a close, we look forward to seeing more of our favourite bars and eateries returning to business, as well as plenty of new places to visit and flavours to sample. However you celebrate your Christmas, and however you welcome 2021, the team at Gourmet Today wishes you all good health and happiness. We’ll be back with the next issue of the magazine in the New Year.

Philippa

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Contents december 15

Baked Stuffed Pumpkin

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Managing Editor: Saviour Balzan Editor: Philippa Zammit pzammit@mediatoday.com.mt Design: Philippa Zammit Photography: James Bianchi Head of sales: Adriana Farrugia afarrugia@mediatoday.com.mt Contact for advertising: Philippa Zammit pzammit@mediatoday.com.mt Published by:

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Turkey Pie

Cover: The Gourmet Challenge team Photo by James Bianchi


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Make Your Own Churros

December Contents 06

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Gourmet Challenge: Recap

Soups, Rice & Pasta

Seafood Mains

Veggie Mains

Meaty Mains

Breads & Pastries

Christmassy Sweet Treats

Christmas Tea

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NATURE VALLEY BAR

If you were one of the lucky few that received a FREE Nature Valley bar, you could now be in with the chance to win a €50 Amazon voucher.

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To be in with a chance, please complete the survey before the 30th January 2021


MINI TAGINE When it comes to slow-cooking, nothing compares to lifting the lid off a tagine at the dining table, revealing the perfect Moroccan lamb within. As perfect in function as it is in design, this is traditional ceramic ware at its best. The tagine is made of high-quality pottery. For lovers of good cuisine, Graupera manufactures the most traditional and well-known products in the world of ceramics, for cooking or serving, which boost the flavours in a natural way. Use for gas, hob, microwave, oven, dishwasher and freezer. Get yours from petroleamalta.com

CHRISTMASSY HAMPER The Red October Hamper Collection has a wide assortment of quality wines, premium spirits, scrumptious chocolates, mince pies and biscuits, and other savoury treats to choose from. Red October also offers bespoke hampers, individually gift wrapped products and elegant wine boxes. They even have a Gourmet Hamper Collection consisting of an exclusive selection of premium wines and spirits, and a luxurious mix of sweet and savoury indulgences. Every hamper is wonderfully crafted, gift packed and inclusive of delivery. A thoughtful and appetising gift that would certainly be appreciated and enjoyed long after it is received. Ordered your hamper online at www. redoctoberstore.com. For any further information contact Red October on 21470400 or info@redoct.net or via Facebook: facebook.com/RedOctoberMalta

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Orders for Home Deliveries via www.srausi.com


Not just another cooking show There are days when all we want to do is be a couch potato, and watch someone cook rather than do it ourselves. Gourmet Challenge has us covered for all of our cooking show needs - ones that inspire us to step out of our comfort zones in the kitchen (from the comfort of our own sofa ) or just root for the underdog with big ideas but poor execution. The first season of Gourmet Challenge garnered the viewers’ attention for the bizarre food products that the three judges would place in the contestants’ mystery boxes. From pigs’ brains to hearts, the judges were ready to try it ( risk it ) all! This season, Gourmet Challenge has doubled up its number of participants, featuring a total of 32 home cooks competing for respect, recognition – and a prize. During phase one of the competition, the 32 participants are paired up against each other, and must produce their signature dish in 30 minutes. At the end of every competition, both dishes are evaluated by the three judges and rated based on their flavour as well as presentation. The participant with the highest number of points moves on to the next phase of the competition, whilst the other is instantly sent home. The second phase of the competition will see Gourmet Challenge’s very own culinary experts Chef Daniel Grech and Chef Alain James Grech cooking a recipe of their choice, after which the two participants will race against the clock to recreate it. Whichever home-cook comes closest to the original dish will move on to the third phase of the competition: the mystery box challenge. This year, the second season of this cooking show favourite has featured previous contestants from season one, including hairstylist Gordon Mayo and children’s author Florina Silvio, not to mention new comers such as TikTok sensations Christopher il-Kabocc competing against his mum Agnes, Luke Lyttleton, Ashley Pescel and Miguel Samuel. If you’re not convinced yet, radio host Valentina Rossi will also be going head to head with her boyfriend Carlo Gerada in the Gourmet Challenge kitchen. Who will be making it to the next phase? Other surprise guests will also be making appearances in upcoming episodes. We’ve stepped it up a notch this year, so you’ve got to tune in to find out what’s in store for the remaining episodes of the season. Gourmet Challenge is hosted by Philippa Zammit, Chef Daniel Grech and Chef Alain James Grech. The pandemic might have put a damper on how and where you eat, but this food-themed cooking competition series will whet your appetite and keep you entertained. So tune in to Television Malta every Thursday at 18:30 to see who has what it takes to be crowned the star of Gourmet Challenge.

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A SAFE WAY TO ENJOY CHRISTMAS Contactless payments with BOV Pay

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SOUPS RICE PASTA

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MISO SOUP Da niel Pisa ni: @lifeofma rrow Serves 5

150g shinshu miso

250g kale

2000ml water

150g mushrooms

300g tofu – silken

2 tbsp soy sauce

1 large onion

METHOD 1. Sauté the onion in some olive or sesame oil until properly browned. 2. Add the mushrooms and sauté further for a few minutes until the juices of the mushrooms are released. 3. Add the water and bring to a boil. 4. Add the miso paste and stir in, making sure that the miso paste has completely dissolved in the water. 5. Chop the silken tofu in cubes and stir them in the mixture. 6. Add the greens and stir once again and keep at a boil for around 10 more minutes. 7. Turn the heat off. 8. Serve topped with some spring onion tops.

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CARROT & PEANUT BUTTER SOUP Da niel Pisa ni Serves 4

1 kg carrots

1 onion

3 cloves garlic

2 tbsp olive oil

½ tsp salt

1 large potato

2 tbsp soya sauce or

¼ tsp black pepper

300ml veggie broth

1 very small piece of fresh ginger

50g peanut butter

METHOD 1. Peel and chop the carrots, onion, potato & garlic into small pieces 2. Coat the chopped vegetables evenly with the salt, pepper, olive oil and soya sauce 3. Line a baking tray with parchment paper and roast the veggies for 30-40 minutes in a pre-heated oven at 200 °C 4. In the meantime, prepare the veggie broth 5. Once the veggies have cooked well add them to a food processor together with the peanut butter, broth and ginger (you may alternately use a hand blender)

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COCONUT & APPLE CHICKEN THIGH CURRY RICE F lorina Silvio Serves 4

500g skinless chicken thighs

4 cloves garlic

½ tsp chilli flakes

2 red apples, peeld & cored

1 tbsp Nigella seeds

1 tsp coriander powder

2 medium onions

1 tbsp ginger

1 tsp salt

½ tsp turmeric powder

1 tsp cinnamon

½ cup coconut milk

METHOD 1. Saute onions in oil for 2 minutes on medium heat, add ginger and garlic and cook for few minutes. 2. Add chicken thighs and add turmeric and salt, fry till chicken is half cook. 3. Add all the rest of the spices, cook for few minutes till aromatic. 4. Now add chopped apples and cover the pot, allow to cook for 7-8 minutes. If too dry, add 1/4 cup water. 5. Add nigella seeds cook for 4 minutes. 6. Last 2 minutes add 1/2 cup coconut milk and mix well. Serve with rice and enjoy.

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GNOCCHI IN A CREAMY BLUE CHEESE SAUCE Y a nica Xu ere b Serves 4

500g gnocchi di patata

Chicken stock/ cube

150g pancetta

120g walnuts

4 tbsp honey

1 can double fresh cream

1 medium onion

½ cup white wine

150g blue cheese

Salt & pepper

METHOD 1. Boil a pot of water on the stove and add some salt to the boiling water. 2. In the meantime, start preparing the sauce by crushing the walnuts, chopping the onion and pancetta. 3. Fry the onion in some oil, white wine, salt and pepper until soft and golden and until the wine has reduced. 4. Add the chopped pancetta but leave some to garnish. 5. Fry the rest of the pancetta in 2 tablespoons of honey until crispy. As soon as its crispy, add some walnuts . (put aside some walnuts to use with the remaining pancetta for garnish). Add the chicken stock to the mix. 6. Add the fresh cream to the mix and simmer on low heat for three minutes. 7. Add the blue cheese and leave to simmer until until cheese is melted. Remove from the stove. 8. In another pan, add some oil and the rest of the pancetta you had set aside. Fry it in honey until crispy and add the remaining walnuts. Stir thoroughly to avoid sticking to the pan. Set aside for garnish. 9. Add the gnocchi to the boiling water for 3 minutes or as instructed on the package. Mix the gnocchi in the sauce and plate. 10. Once plated, garnish the gnocchi with the walnut and pancetta mixture you had set aside before.


PRAWN & TRUFFLE RISOTTO Pierre Vella Serves 2

Parsley

1 celery stick

2 onions

Olive oil

2 carrots

160g arborio rice

2 cloves garlic

10 large prawns

1 tsp onion powder

A little white truffle honey

1 burrata

1 small jar white truffle butter

METHOD

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1. Kick off the stock: Roughly chop the onions, carrots and celery. Sautee them in a little olive oil and add boiling water. 2. Chop finely an onion and sauté lightly and add some finely chopped garlic to taste. Peel and devein the prawns. Remove the heads from all prawns except from one for each serving. 3. Sauté on low heat the prawn heads with roughly chopped garlic. Keep cooking the Prawn heads until they release their flavour. Add a little stock to extract extra flavour and when ready extract the pulp from them to use as a sauce to top the risotto! 4. Start the risotto: Put the risotto in a dry pan and heat it until it is warm to the touch! Then start adding the stock keeping the rice well moistened and stirring the rice. 5. Once rice is halfway done add the truffle butter and the onions. Then as rice cooks add the burrata and stir well. At this point stop adding stock as the burrata will release its own liquid. This should take you close to the rice being complete. Finely grate some black truffle in the Risotto and mix well. Check consistency and texture and add some more stock if required. Rice needs to be al dente! 6. Now cook the prawns on high heat in olive oil and garlic. Watch well as they cook rapidly! Then chop some of the prawns to mix with the risotto, leaving some whole. 7. Finish the risotto with a little butter to get a nice “mantecatura” and season well. 8. Plate the risotto. Place the whole prawn in a cheffy way and garnish with the other prawns. 9. Grate some fresh black truffle! Add chopped parsley. Top with a little truffle honey.


BAKED STUFFED PUMPKIN David Fava Serves 2

1 medium sized green pumpkin

1 tsp fresh thyme

1/8 tsp smoked paprika powder

3 cups cooked pumpkin

¼ cup oat milk

100g hazelnuts

6 tbsp olive oil

4 tbsp. nutritional yeast

Salt & pepper

2 cloves garlic

1 tsp onion powder

200g rigatoni pasta

METHOD 1. Bake the pumpkin (whole) in a preheated oven for 35 mins at 210 degrees Celsius. 2. Slice off the top of the pumpkin. Scoop out the inside of the pumpkin with a large spoon. 3. Drizzle the inside of the pumpkin with 2 tbsps. Olive oil and season with sea salt and crushed black pepper and set aside. Remove the seeds from the seeds from the pumpkin flesh you just scooped out. 4. Keep 3 cups from the pumpkin flesh for the sauce (If you have any left, you may freeze it for later use). Place the pumpkin flesh on a dish and add the sliced garlic. 5. Drizzle 2 tbsps. olive oil on the pumpkin, add ½ tsp thyme and season with sea salt. 6. Grill for 15-20 minutes at 180 degrees Celsius. 7. While waiting for the pumpkin to grill, cook the pasta, drain, place in a bowl, add 1 tbsp. olive oil so that the pasta does not stick together and set aside. 8. Once the pumpkin is grilled, let it cool down and then add to a blender. 9. Add the onion powder, smoked paprika powder, nutritional yeast, oat milk and some sea salt to the blender. Blend everything together until a smooth sauce has formed. 10. In a large mixing bowl, mix the pasta and the sauce together. Add salt and pepper to taste. 11. Transfer the mixture into the empty pumpkin. Garnish with 1 tbsp. olive oil. 12. Bake for 10 minutes at 240 degrees Celsius. When out of the oven, garnish with ½ tsp fresh thyme.

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Pictured: Meagre with a symphony of seafood by Chef Nicky Vella at Azzopardi Fisheries St. Paul’s Bay


MAINS

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SALMON COULIBIAC

Seafood Mains

Nicky Vella : Chef at Azzopa rdi F isheries Serves 1

200g salmon fillet

150g puff pastry

1 egg for egg wash

50g steamed spinach

Clam risotto

100g clams, shells off

30g leeks

10ml olive oil

5g garlic

Parsley

30g rice

METHOD 1. Start off by making the risotto. Melt half the butter and the olive oil in a medium saucepan, add the leeks and crushed garlic and cook for 3-4 minutes to soften. Add the rice, stir well, pour over the stock and continue to cook. Take off the heat and allow it to cool 2. Roll out the puff pastry . 3. Place the steamed spinach in the centre, lengthwise, leaving a 2cm gap around the edge. 4. Place the rice mixture on the spinach leaving a border of approximately 2cm. Place the salmon on top. 5. Brush the edges of the puff pastry with beaten egg and cover the salmon filling with the second, larger, sheet of puff pastry. 6. Carefully transfer the salmon coulibiac to a greased baking tray. 7. Using a knife, cut one or two small holes in the top of the salmon coulibiac, then brush all over with the remaining beaten egg. Transfer the salmon coulibiac to the oven and bake for 25-30 minutes, or until the pastry is crisp and golden-brown. 18

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MEAGRE WITH A SYMPHONY OF SEAFOOD Nicky Vella Serves 4

1.5kg meagre, filleted

3 large leeks

2 tbsp butter

500g grouper, blended

50ml white wine

300g mix of mussels & clams without shell

Salt

1 tsp garlic, finely chopped

200g prawns

Pepper

METHOD 1. Fillet the meagre. 2. Prepare the filling by placing the grouper or perch in a food processor and blending until a paste consistency is achieved. 3. Trim dark green top of leeks, trim the root, then cut the leeks lengthwise. Pat Dry. 4. Heat large saute pan over medium heat and melt butter. Add garlic and METHOD INGREDIENTS cook for about 1 minute. Add leeks and stir to coat with butter. 5. Add wine, season with salt and pepper. Cover and cook for 15-18 1. Start by chopping the watermelon. 3kg watermelon minutes, or until leeks are softened. 2. Place themix. watermelon in a high-speed blender and blitz well. Juice of half a lime or lemon 6. Combine leek mixture with seafood mix and grouper/ perch 3. Strain out the juice underneath a water jug or pourable Agave with or local honey to taste (the Season salt and pepper. container, and compost the leftover seeds and pulp. quantity of sweetener depends on tray. 7. Place one side of the meagre on a baking 4. Add theofjuice back to the blender, add the rest of the personal and and the cover sweetness 8. Spread the preference mix on the fillet with the second fillet meagre. ingredients and blend. of the watermelon) 9. Baste with olive oil, season and bake in the oven for 30 minutes. 5. Pour in glass bottles and refrigerate. A few fresh mint leaves

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SEABASS SERVED ON OCTOPUS RAGU Noel Pa ris Serves 4 Salsa verde

Bunch of flat parsley

1 tbsp capers

Bunch of basil

Bunch of mint

3 anchovies

200ml olive oil

Squeeze of 1 lemon

250g cherry tomatoes, cut in

3 cloves garlic

3 cloves garlic

Octopus ragu

1kg pre-boiled octopus

Âź tsp chilli flakes

50g black olives

100 ml white wine

400g pre boiled new potatoes cut in half

2 zucchini

4 fillets of seabass

METHOD Salsa verde 1. Pick only the parsley leaves, otherwise the sauce will be very bitter. Add all the other salsa verde ingredients in the food processor and blitz until smooth. Taste and season with salt and pepper. Octopus ragu 1. InINGREDIENTS a large frying pan, add the garlic , chilli flakesMETHOD and the olive oil. Stir for 1 minute. Add the cherry tomatoes, olives, potatoes, octopus and chopping 3kgwine watermelon the and simmer for 5 minutes. Season with1.saltStart and by pepper and the watermelon. 2. Place the watermelon in a high-speed blender and blitz well. Juice half a lime or lemon add theofparsley. 3. Strain out the juice underneath a water jug or pourable Agave local honey to taste (the 2. Grill theorzucchini and season with salt and pepper. anddown. compost the leftover seeds and pulp. quantity of sweetener depends on 3. Heat a frying pan over medium high heat. Place the container, fish skin side 4. are Add the cooked juice back personal and the sweetness Season withpreference salt and pepper. Leave in pan until all white andto the blender, add the rest of the ingredients and blend. of the the skinwatermelon) is just turning brown at the edges. Flip, cook for 1 minute then 5. Pour in glass bottles and refrigerate. A few mint leaves turn thefresh heat off.

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VEGAN BURGER

Veggie Mains

Ariel Guivi: @a rielguivi Serves 8

250g mushrooms

2 bell peppers

2 onions

600g black beans soaked overnight

800g sweet potatoes

1 cup raw quinoa

METHOD 1. Blend the mushrooms with a hand blender or a small food processor and squeeze the water pressing them with a clean cloth. 2. Cook the black bean in boiling water for 30 min or until are ready. Do not add salt to the water because salt makes the legumes hard. 3. Cook the sweet potato in salted boiling water and let it chill. 4. Cook the quinoa in boiling water for 20 min and let it chill. 5. Chop the onions and peppers into strips and sautĂŠ them in a pan with olive oil. 6. Combine the mushrooms, quinoa, sweet potato and beans by mashing them with a wooden spoon and the hands. 7. Season with salt and pepper and use the hands to shape the patties. 8. Fry the patties in a pan with some vegetable oil on the same way of a meal burger. 9. Toast the buns and add some vegan sauce if you like. 10. Place the burger on the bun and the peppers and onions on top. 11. Enjoy it with Chips or Sweet potato fries. 22

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Photo by Gustavo A. Rodriguez


PATACONES (FRIED PLANTAIN) Ariel Guivi Serves 3

3 green plantain

3 avocados

1 large onion

1 pineapple

6 chillis

500g tofu

3 peppers

½ bunch kale

½ bunch coriander

METHOD 1. Cut the plantain into 3 pieces each. Deep fry them until golden, then smash them while hot with a plate and deep fry them again. Season with salt and pepper. 2. Finely chop the kale and sauté with half of the onion in a pan with olive oil, salt and pepper. 3. Cut the tofu into cubes, colour them in a pan with a bit of oil and INGREDIENTS seasoning. Once they have a golden colour by allMETHOD the sides add the strips chopped peppers to the pan and cook gentle until soft. 1. Start by the chopping 3kg watermelon 4. Prepare a salsa by chopping the pineapple into small cubes, half the watermelon. 2. Place the watermelon in a high-speed blender and blitz well. Juice of half a lime or lemon onion and the chilies. Add some coriander leaves and dressing with 3. Strain out the juice underneath a water jug or pourable Agave local olive oil,or salt and honey pepper.to taste (the container, and compost the leftover seeds and pulp. quantity of sweetener on slice it. 5. Open the avocado, spoondepends half and fine 4. Addwith the juice back to the blender, add the rest of the personal preference the sweetness 6. Plate the avocado at theand bottom and then make a tower the fried ingredients and blend. of the watermelon) plantain, the tofu, the kale and topped with the salsa. 5. Pour in glass bottles and refrigerate. A few fresh mint leaves

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GREEN ASPARAGUS WITH POACHED EGGS & HOLLANDAISE SAUCE Alain Ja mes Grech Serves 3

9 free range eggs (3 for sauce, 6 to poach)

1 bay leaf

200g Irish butter

50ml white wine vinegar

1 lemon

1 sprig thyme

1 tbsp peppercorns

Salt & pepper

Green asparagus

METHOD

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1. Trim the asparagus and peel the edges for presentation. 2. Reduce 50ml of white wine vinegar, thyme, bayleaf and peppercorns to a syrup. 3. Place reduction in a bowl. 4. Separate 3 egg yolks and place in bowl. 5. Melt the butter and clarify. 6. Place bowl with eggs on a pot with boiling water and whisk the eggs until they become ribbony. 7. Remove from heat and add melted butter while whisking. 8. Finish sauce with salt, pepper and lemon juice to taste. 9. Cook the asparagus in boiling water for 2 minutes, place on a tray and season with salt, pepper, lemon juice and olive oil. 10. For the poached eggs, prepare a pot of boiling water with a drop of vinegar. 11. Crack the eggs and poach for 3 minutes. Drain well and prepare for assembly. 12. To plate, place asparagus on the bottom of the plate, followed by the poached eggs on top and finish with the hollandaise sauce.


BROCCOLI FRITTATA Da niel Pisa ni Broccoli mix

500g broccoli

2 cloves garlic

150g ground almonds

1/2 tsp thyme

4 flax eggs (4 tbsp ground

1/2 tbsp Mediterranean 1/2 tsp salt herbs

1 tbsp yeast

Cheeze

450g butternut squash

240g chickpeas

50g nutritional yeast

100ml plant milk

1 tsp ground mustard

1/2 tsp paprika

Pinch of chili

100g basmati rice

40g tahini

1 clove garlic

METHOD 1. Chop the broccoli into florets, add them to a food processor and pulse finely for a few seconds! 2. Chop & roast the butternut squash with 2 tbsp olive oil, salt & pepper (30-40 min @ 200degrees) INGREDIENTS 3. Once roasted add all the cheeze ingredients to aMETHOD food processor and blend, this will create a nice creamy sauce – set aside 1. inStart by chopping 3kg watermelon 4. In a large bowl add all the broccoli mix then steer the cheeze sauce &the watermelon. Juice of half a lime or lemon the cooked rice. Mix well to combine evenly! 2. Place the watermelon in a high-speed blender and blitz well. 3. Strain out the juice underneath a water jug or pourable Agave local honey to oiled tastebaking (the dish 5. Add theor mixture to a large quantity of sweetener depends on degrees) for container, 6. Place the dish in a preheated oven (200 40 minutes!and compost the leftover seeds and pulp. 4. Add the juice back to the blender, add the rest of the personal preference and the sweetness ingredients and blend. of the watermelon) 5. Pour in glass bottles and refrigerate. A few fresh mint leaves

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BEEF WELLINGTON

Meaty Mains

Nicky Vella Serves 1

250g beef fillet

50g liver pate

Olive oil

Salt & pepper to season

50g mushroom duxelle 10g onions for (40g mushrooms sauted mushroom with 10g onions) duxelle

200g puff pastry

Chopped parsley

30g hock ham

METHOD 1. Roll out the puff pastry evenly. 2. Seal the beef fillet portion and cook till medium rare. Season with salt and pepper. 3. Let the beef fillet rest for 20 minutes . 4. Spread the top with the liver pate. 5. Top the duxelle on the pate . 6. Place a slice of hock ham on the puff pastry. 7. Place the beef fillet on the ham. 8. Egg wash the pastry. 9. Cover the beef with the puff pastry. 10. Open a small piece of puff pastry. Use a trellis cutter . Neatly place on top. Follow with egg wash. 11. Cook in oven for 25 minutes at 170 degrees.

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ROASTED CHUMP OF LAMB & LAMB CROQUETTE Robert Cassa r Serves 1 The lamb

300g chump of lamb

10g butter

1 tsp finely chopped thyme

1 tsp olive oil

The croquette

100g lamb, minced

Mint, to season

Small bowl Panko breadcrumbs

Salt & pepper

1 egg, beaten

Small bowl plain flour

METHOD The lamb 1. Season the lamb with pepper and salt. Combine the oil and herbs and brush a little on each side. Heat a frying pan until hot, then add the oil and butter and allow the butter to foam. 2. Add the lamb and fry for 4-5 minutes, turning occasionally, until goldenbrown all over. 3. Transfer the lamb onto a wire rack in a roasting tin. Place into the oven to roast for 15-20 minutes for pink lamb. 4. Remove the lamb from the oven and keep warm for five minutes to allow METHOD INGREDIENTS the meat to rest before serving 1. Start by chopping the watermelon. 3kg watermelon The croquette 2. Place the watermelon in a high-speed blender and blitz well. Juice of half a lime or lemon 1. Place the mince and seasoning into a mixing bowl. 3. Strain out the juice underneath a water jug or pourable Agave or local honey to taste (the 2. Mix everything together with your hands and shape into a cylindrical container, and compost the leftover seeds and pulp. quantity of sweetener depends on shape. 4. Add the juice back to the blender, add the rest of the personal preference and the the egg sweetness 3. Dip first into the flour, then and finally roll the croquette in the ingredients and blend. of the watermelon) breadcrumbs making sure they are coated well. 5. Pour in glass bottles and refrigerate. A fewthem fresh leavestray and into the fridge 4. Place onmint to a baking for about 20 minutes to chill and firm up. 5. Pre-heat the oven to 180Fan/200C/Gas 6 6. Remove the croquettes from the fridge and cook in the oven for 25 www.gourmettoday.recipes 27 minutes.


GRILLED KANGAROO LOIN WITH BUTTERNUT PUREE Ariel Guivi Serves 4

2 kangaroo loins

2 carrots

100g black berries

1 medium butternut

1 leek

250ml heavy cream

500ml chicken stock

salt & pepper

1 onion

250ml red wine

2 tbsp sugar

METHOD

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1. For the butternut puree, peel the butternut, cut into pieces, drizzle with some olive oil and seasoning. Add some thyme and roast in the oven on 180c for 20 min approximately until it has a nice golden colour and is soft. Once the butternut is cooked, blend it into puree adding the heavy cream for texture. 2. For the sauce, cut the vegetables into small pieces to begin the base for the sauce. Fry the vegetables in a pot with 2 tbsp of olive oil, salt and pepper. Once they are soft and slightly brown, add the red wine and let it reduce by ž evaporating the alcohol and the concentrating the flavours. 3. After reducing the wine we add the chicken stock and again we let it reduce by half. 4. Strain the sauce into a smaller pot and keep reducing to intensify the flavours. 5. When the sauce is slightly thick and reduced we add the sugar and the black berries and reduce for 5 more minutes until the sauce is shine and sticky as a glaze. 6. Season the meat with salt and pepper very well, covering all the parts. In a very hot pan with a bit of oil, pan fry the loin for no longer than 3 minutes each side. This meat must be served rare to medium rare since it get tough and dry if overcooked.


PAN ROASTED DUCK BREAST WITH MANGO SLAW Da niel Grech Serves 4

4 duck breast

1 red cabbage

50ml honey

20ml soy sauce

1 mango

Sesame seeds

1 carrot

2 shallots

1 clove garlic

1 sprig thyme

1 bay leaf

150ml red wine

1 star anise

50g sugar

150ml chicken stock

80g butter

METHOD 1. Trim the duck, score the skin and remove sinew from top. 2. Place duck skin side down on a medium pan and also place the trimmings and cook slowly until the skin is nice and crispy. 3. Turn duck and place in 180 deg oven for 5 minutes and leave to rest for 10 minutes. 4. For the slaw, grate the carrot, cut the mango and red cabbage in thin strips, mix with soy sauce, honey, chopped coriander and sesame seeds. METHOD 5. InINGREDIENTS the pan of the duck and the trimmings, fry the shallots and garlic, add red wine, sugar, thyme, bay leaf and star anise and reduce to a 1. Start by chopping the watermelon. syrup. 3kg watermelon 2. Place watermelon in a high-speed blender and blitz well. 6. Add the stockor and reduce down again. Once it hasthe a tick Juice ofchicken half a lime lemon Strain out the underneath a water jug or pourable consistency, pass honey through strainer and add the3. cubes of butter forjuice a Agave or local toataste (the container, and nice finish!!ofResweetener heat the duck for 2 minutes, carve and serve with thecompost the leftover seeds and pulp. quantity depends on 4. Add the juice back to the blender, add the rest of the slaw and the sauce personal preference and the sweetness ingredients and blend. of the watermelon) 5. Pour in glass bottles and refrigerate. A few fresh mint leaves

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Pictured: Turkey ftira by Anthony & Samanth from Tony’s Foods


BREADS & PASTRIES

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TURKEY MEAT Anthony & Sa ma ntha Turkey filling

1kg turkey drumstick

1 tsp smoked paprika

2 cups chicken stock

2 tbsp olive oil

1 tbsp English mustard

1 tsp dried rosemary

1 tsp cooking salt

1 tsp dried oregano

1 tsp garlic powder

½ tbsp apple cider vinegar

1 tsp black ground pepper

METHOD 1. In a medium sized bowl, mix all the ingredients excluding the turkey leg and chicken stock. You should form a thick paste as this will be the spice rub for the drumstick. 2. Coat the turkey drumstick with paste thoroughly. Refrigerate for an hour. 3. After refrigerating, place the drumstick in a slow cooker, along with the chicken stock. 4. Cook at 100 degrees (low heat) for three hours. 5. Once the turkey has been cooked, allow it to cool enough to be able to handle. 6. Remove the skin and tendons, any cartilage and large drumstick bones from the meat. Place the turkey meat in a bowl. NOTE: If cooking in an oven, place in a baking dish along with the chicken stock and cover with foil. Cook at 160 degrees for two to two and a half fours.

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TURKEY PIE

Puff pastry

300g flour

½ cup Iced Water

3.5 tbsp olive oil

pinch of salt

Mushroom & cheese sauce

1 onion, finely chopped

½ cup fresh cream

100g mushrooms

1 clove garlic, minced

Pinch of salt

100g gorgonzola dolce

1 tbsp corn starch

METHOD For the pie crust 1. Whisk together the flour and salt in a large bowl. 2. Add in the olive oil and mix until just combined. 3. Slowly start pouring water into the bowl while working the dough. You should get a slightly flaky dough, do not overwork. 4. Wrap in cling-film and refrigerate for about 30 minutes. For the filling 1. Whisk together the flour and salt in a large bowl. 2. Add in the olive oil and mix until just combined. 3. Slowly start pouring water into the bowl while working the dough. You should get a slightly flaky dough, do not overwork. METHOD INGREDIENTS 4. Wrap in cling-film and refrigerate for about 30 minutes. 1. Start by chopping the watermelon. 3kgthe watermelon Making pie 2. Place the watermelon in a high-speed blender and blitz well. Juice of half a lime or lemon 1. Pre-heat your oven to 180 degrees Celsius. 3. Strain out the juice underneath a water jug or pourable Agave or local honey to taste (the 2. Place your dough onto a floured surface and roll it out to about ½ inch container, and compost the leftover seeds and pulp. quantity of sweetener depends on thickness. You need a large piece of pastry for the base and sides of the pie, 4. Add the juice back to the blender, add the rest of the personal preference andtop. the sweetness and a smaller piece for the ingredients and blend. of the watermelon) 3. Gently place the dough in a greased baking dish of your choice. 5. Pour in glass bottles and refrigerate. A few mint leaves 4. Pour in fresh the filling 5. Cover the filling with your final piece of pastry. 6. Cook for 30 minutes. Once cooked, remove from oven and allow to cool for about ten minutes before serving.


CHICKEN CASSEROLE STUFFED LOAF Adria na Aquilina/ Il - Wikkiela

1 kg chicken thighs, boneless and skinless

500g carrots

2 tbsp dried thyme

50g plain flour

200g smoked bacon lardons

Salt & pepper

2 onions, large, 3 sticks celery, trimmed peeled & chopped

300ml chicken stock

4 tbsp Creme fraiche

2 tbsp wholegrain mustard

3 tbsp chopped parsley

Maltese loaf

METHOD 1. Fry the bacon lardons either in a small frying pan, or in the bottom of your slow cooker pan if it can be used on the hob. Let them go crispy and golden brown. 2. Meanwhile, put your chicken thighs in a large bowl and coat thoroughly in the flour. 3. When the bacon has finished cooking, put the onions, celery, carrots and bacon pieces into your slow cooker (or leave the bacon pieces in that pan if they’ve been cooking in there). 4. Sit the flour rolled chicken pieces on top of the vegetables in the slow cooker. 5. Mix the stock, mustard, thyme and salt and pepper and pour into the slow cooker, around the side of the chicken. 6. Put the lid on and cook on HIGH for 4 hours or LOW for at least 6 hours. 7. When you’re ready to serve, add the creme fraiche and the chopped parsley. 8. Cut a circular lid from the top of your loaf. Remove most of the soft bread and stuff it with the creamy casserole. 34

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PULLED TURKEY FTIRA Anthony & Sa ma ntha Blueberry compote

1 cup blueberries

2 tbsp ½ cup g ranulated sugar lemon juice

2 tbsp balsamic vinegar

½ cup water

The ftira

Ftira or bread of your choice

leafy greens of your choice

pre-prepared turkey meat

Brie cheese

pre-prepared blueberry compote

METHOD The blueberry compote 1. Place all the ingredients in a pot and simmer on a low heat for 30-45 minutes. 2. Remove from the heat and allow to cool in the refrigerator before serving. METHOD INGREDIENTS Assembling the ftira 1. Cut your ftira (or bread of choice) in half. 1. Start by chopping the watermelon. 3kg watermelon 2. Place some leafy greens at the bottom. Place theinwatermelon in a high-speed blender and blitz well. Juice of half a lime or lemon 3. If your turkey has been refrigerated, place some2. turkey meat a Strain Agave local honey tobrie taste (the and allow3. pan, topor this off with your cheese to heat upout for athe fewjuice underneath a water jug or pourable container, and compost the leftover seeds and pulp. quantity of sweetener depends on minutes. 4. Addthe theleafy juice back to the blender, add the rest of the personal and theand sweetness 4. Place your preference heated turkey meat melted cheese onto greens, ingredients and blend. of the watermelon) top these off with the blueberry compote. 5. Pour in glass bottles and refrigerate. A few fresh mint leaves

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Pictured: 36 www.gourmettoday.recipes Christmas Cake by Daniel Pisani from Life of Marrow


SWEET TREATS

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CHRISTMAS PUDDING BROWNIES Fra n Fa rru gia: @ba ked malta

175g ground almonds

125g pitted dates

1 tsp ground ginger

1 ½ tsp baking powder

150g honey

60ml oat milk

70g cocoa powder

1tsp ground cinnamon

100g almond butter

140ml olive oil

78g dark chocolate

METHOD 1. Preheat your oven to 160 degrees. Place the dates in a bowl and cover with boiling water. Leave to soak for around 10 minutes 2. Grease a 20cm square or round baking dish (or nearest size) and line with baking paper. 3. Mix the dry ingredients in a big bowl 4. Sieve the dates and place in a blender along with the almond butter, olive oil, honey, oat milk, and 50g of the dark chocolate. Blitz until a thick batter forms. 5. Add the wet ingredients to the dry, mix well with a spatula, and place in the prepared baking dish. 6. Place in the oven and bake for 18 minutes. 7. When done, leave to cool for around 5 minutes, remove from the tray and cut into squares.

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PANFORTE

Fra n Fa rru gia

100g dried apricots

½ tsp ground cloves

1 tsp ground ginger

100g walnuts

½ tsp ground nutmeg

100g almond flakes

150g dried figs

1 ½ tsp ground cinnamon

Zest of 1 orange & 1 lemon

175g soft brown sugar

2 ½ tbsp plain flour

100g hazelnuts

METHOD 1. Preheat your oven to 160 degrees. Grease and line a 20cm round cake tin 2. Blitz the apricots, walnuts and dried figs in a blender until finely chopped 3. In a large pan, gently heat the honey and sugar until the sugar dissolves. 4. Bring to a boil then add the spices to the mix, stirring them in. INGREDIENTS 5. Remove from the heat and stir in the hazelnuts, METHOD almond flakes, ground almonds and zest. The mixture will be thick and hard to best to use a 1. Start by chopping the watermelon. 3kg watermelon wooden spoon for this. 2. Place the watermelon in a high-speed blender and blitz well. Juice of half a lime or lemon 6. Press into the prepared tin, sprinkle some flour and ground cinnamon 3. Strain out the juice underneath a water jug or pourable Agave local honey to taste (the over theor panforte mixture. container, and compost the leftover seeds and pulp. quantity sweetener depends on 7. Place in theofoven and bake for 30 minutes. When done, brush off any 4. Add the juice back to the blender, add the rest of the personal preference and andleave the sweetness access flour/cinnamon to cool completely in the tin. ingredients and blend. of the watermelon) 5. Pour in glass bottles and refrigerate. A few fresh mint leaves

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FESTIVE WARM CHIA SEED PUDDING Da niel Pisa ni: @LifeofMa rrow Serves 4

150g chestnuts peeled (soaked overnight)

20g dark chocolate (70% and above)

2 tbsp orange juice

3 cups water

1 cup soy or oat milk

50g Demerara sugar

2-3 tbsp chia seeds

1/4 a tsp ground allspice

Zest of 2 mandarin

1 tbsp ground cinnamon

40g cacao powder

Zest of 1 orange

1/2 tsp ground nutmeg

Generous pinch ground clove

METHOD 1. Start by combining the water and plant milk 2. Bring the mixture to a boil then add the soaked chestnuts 3. After 5 minutes add the rest of the ingredients apart from the chia seeds. 4. Lower down the heat and stir frequently for around 20 minutes 5. Add the chia seeds and steer for another 10 minutes 6. Serve warm in a mug!


CITRUS VEGAN & GLUTEN FREE CHRISTMAS CAKE Da niel Pisa ni Serves 10 Soaking mixture

100g sultana

80g coconut sugar or demarera sugar

pinch mixed spice

100g raisins

50g currants

50g figs

50g dates

50ml rum/ 50ml local orange 1 tsp mixed 1/4 tsp cinnamon spice brandy blossom water

pinch of cloves

zest of 1 lemon

zest of 1 orange

juice of 1 orange

Other ingredients

200g riceflour

1tsp Xanthan gum

50g almond flour 50-70 ml plant based milk

50ml olive oil

3 chia eggs (3 tbsp chia seeds mixed with 9 tbsp water)

50g walnuts

pinch of salt

METHOD 1. Start by chopping the figs and the dates 2. Add all the soaking mixture ingredients to an airtight container. This METHOD INGREDIENTS step allows the dried fruit to soak up the spices, alcohol and orange water and increase flavour of the final result! You alsobyleave the the watermelon. 1. may Start chopping 3kg watermelon mixture more days,orbut made sure to add some more alcohol daily 2. Place the watermelon in a high-speed blender and blitz well. Juice offor half a lime lemon for preservation. 3. Strain out the juice underneath a water jug or pourable Agave or local honey to taste (the 3. Line a tin with a layer of aluminium foil and a layer container, of parchment andpaper compost the leftover seeds and pulp. quantity of sweetener depends on on top of it 4. Add the juice back to the blender, add the rest of the personal preference and the sweetness 4. In large bowl, combine all the ingredients well ingredients and blend. ofathe watermelon) 5. Tip the fresh mixture intoleaves the prepared tin, pushing it5. down and Pour in smoothing glass bottles and refrigerate. A few mint the top. 6. Add the cake to the lowest shelf of a preheated oven (convection bake setting) and bake for 2 hours or until, a toothpick inserted into the center of the cake comes out clean. www.gourmettoday.recipes 41


CHURROS WITH CHOCOLATE SAUCE Jorge Lu go Urba ni Serves 4 Churros

325ml water

3 eggs

10g salt

60g butter

320g flour

Chocolate sauce

300ml heavy cream

150g cocoa powder

1 cinnamon stick

Zest of 1 orange

25ml water

METHOD 1. In a pot put the water, butter and salt. When the butter and salt have completely dissolved add the flour. 2. Mix constantly with a spatula until all the mixture separates from the walls of the pot, and the bottom of the pot is visible. Remove from fire.. 3. Let cool for 15 minutes. And then put in the bowl of the mixer, start mixing at medium speed and put the eggs one by one. Incorporate well, until smooth. 4. Place in a piping bag and place a star nozzle. 5. Have a pot with enough oil and have it at a medium temperature. 6. Put the mixture in the hot oil with the desired shape and cook until golden brown. 7. When they are fried, put on absorbent paper and dip in sugar. Eat warm. 8. For the chocoalte sauce, In a pot, put the cream, the cinnamon stick and the orange zest, let it heat well, and before boiling add the cocoa powder, beat well, until there are no lumps. 9. Reserve hot and put on top of the churros. 42

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ROASTED PUMPKIN PIE TARTLETS David Fava Makes 6 Pie Crust

1 1/3 cup wheat flour

1 Tbsp unrefined sugar

¼ tsp salt

¼ cup plantbased butter

4 Tbsp water

Pie filling

600g pumpkin

3 Tbsp cornstarch

1 tsp vanilla extract

300g silken tofu

1 flax egg (1 Tbsp flax seeds soaked in 3 Tbsp water for 5minutes)

1 ½ tsp pumpkin pie spice

½ cup unrefined

¼ tsp salt

METHOD 1. Preheat the oven at 220°C. 2. Meanwhile, combine the ingredients for the pie crust and work them with your fingers to obtain a pastry dough. Once dough is formed, place it in the fridge for at least 30 minutes. 3. Cut the pumpkin in cubes and roast for 30 minutes. 4. Combine the rest of the ingredients from the pie filling and blend in a METHOD INGREDIENTS blender or a food processor.

5. Roll out the pie crust. 1. forms) Start bycut chopping 6. If3kg youwatermelon are making tartlets (As pictured – 10cm tart dough the watermelon. 2. Place the watermelon in a high-speed blender and blitz well. Juice of half a lime or lemon into 45g pieces. out athe juice underneath a water jug or pourable Agave taste 7. Place in or tartlocal form.honey Make to holes on(the the bottom of 3. the Strain crust with fork quantity of sweetener and pre-bake the pie crustdepends at 220°Con for 10 minutes. container, and compost the leftover seeds and pulp. 4. crust Addand the bake juicefor back personal preference and the the pie sweetness 8. Reduce heat to 180°C, pour filling into the 30 to the blender, add the rest of the ingredients and blend. of the watermelon) minutes. 5. 2-3 Pour in glass A few leaves 9. Let coolfresh for 15mint minutes and place in the fridge for hours to set.bottles and refrigerate. 10. (optional) Whip the non-dairy whipped cream with vanilla extract and powdered sugar for decoration.

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Not Your Typical Afternoon Tea Words by Amy Micallef Decesare

As the afternoon sun began to set and the crisp air was blowing harshly on our faces, there was nothing we craved more than a hot cup of tea and a freshly baked scone. We made our way to none other than Corinthia, St George’s Bay, excited to warm up, over-order and over-eat. What else could you really ask for in life? We entered the magnificent lobby and after having our temperatures taken and details listed, we stood in awe of all that surrounded us. Decorated to a tee, the lobby screamed Christmas and exuded cheer and warmth, two things we all need a little bit more of this season, especially during these tough times. Within minutes, we had ordered the classic afternoon tea, the chocolate lovers’ afternoon tea and the special edition: festive afternoon tea. If you know me at all, you know that I am extremely passionate about tea, of all kinds. Equally passionate is my group of girl friends, who I invited primarily to make me feel less bad about consuming everything I lay my eyes on. The friendly staff delivered the impressive tiered afternoon teas with a smile, and took our tea and coffee orders, which

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we proceeded to order another three times during our visit, seeing as they were unlimited. First up: the classic afternoon tea. The bottom tier was jampacked with delectable savoury sandwiches. The first was smoked salmon, sour cream, cucumber, caviar and dill, the second was Parma ham, Pecorino cheese and rocket leaves and the third had salami Napoli, Brie cheese and piccalilli. With a side of freshly brewed English breakfast tea, the sandwiches went down a treat. The top and middle tiers were beautifully decorated with a selection of tea pastries, including warm classic English scones, hand crafted by Corinthia’s talented pastry team, alongside fresh berries and clotted cream. As we devoured each and every tier, the waiter brought over the chocolate lovers’ afternoon tea, as well as the winner of the day: the festive afternoon tea. Both featured the same delicious sandwiches and the festive tea also included a special (and unbelievably tasty) smoked turkey, cranberry and chestnut cream cheese sandwich,


which, I’ll have you know, tasted exactly what you would expect Christmas to taste like if it were a food. We feasted on freshly baked scones, some made with cinnamon and others with chocolate chips, chocolate muffins and orange peel dipped in chocolate, mince pies and Christmas cake. All the while, we spoke about trivial things, laughed, and enjoyed each other’s company, whilst simultaneously appreciating the stunning view. Large, clear windows exhibit panoramic sea views, as well as St Julians and the surrounding area. Smiles were permanently imprinted on our faces, our stomachs were satisfied, to say the least, and we thought it best to take a momentary break before giving in to the urge to grab at another warm scone once again. We absorbed our surroundings and couldn’t help but be impressed by the extravagant decorations, which were effortlessly complemented by the soft, ambient music. It’s often the minute details that elevate a good experience to a spectacular one and let me tell you, Corinthia’s team paid attention to each and every detail. As our afternoon tea experience was brought to an end, we rose from our seats, and noticed that it had begun to rain. Without a care in the world, due to the three hours free parking offered by the hotel, we were safely in our cars within minutes. Looking to spend some quality time with your mother, sister, partner or best friend? There really is no better place to do so than at Corinthia, with a cup of tea and salmon sandwich in hand. The afternoon tea can be served any time between 9am and 7pm.

Corinthia St. George’s Bay, www.gourmettoday.recipes 45 St. Julian’s


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WINERY 46 DELICATA www.gourmettoday.recipes


ZUCCHINI GAZPACHO WITH SUNDRIED TOMATOES Serves 2

The Ultimate B i g B o tt l e “OMG” is the modern-day classic response to the unveiling of a majestic bottle like Delicata’s double magnum (3 litres) of the winery’s Riżerva Gran Cavalier – Syrah, DOK Malta Superior, 2017.

The Syrah grapes were handpicked at optimum phenolic ripeness and come from two low-yielding Maltese vineyards protected by a typical rubble wall, or ‘ħajt tassejjieħ’ in Maltese - or what the French would call ‘clos’.

The double magnum release follows the praise by experts at the International Wine Challenge (IWC) in London, who rated Delicata’s flagship red wine on par with the renowned Syrah appellations of Saint-Joseph, Crozes-Hermitage, Hermitage and Côte-Rôtie and some heavy hitters exported by the big names from Australia’s top regions McLaren Vale, Barossa and Hunter Valley.

In this case, the grapes originate from one vineyard in TatTrapna near Rabat, chosen for its well-draining carbonate raw soil and another one in Lunzjata, planted to heavier clayish loam that retains more precipitation.

To emphasise the sheer quality and timelessness of this vintage, the limited edition in large format not only bears the signature of the winery’s patriarch V. George Delicata but each bottle is also individually numbered, wax-sealed by hand and presented in a bespoke wooden box, making it a true collector’s piece. Producing a Riżerva is time consuming. This premium red wine is a vibrant bottle of structure and excitement, which is the result of 13 months barrel maturation and almost another entire year ageing in bottle prior to release. For this particular wine and undoubtedly many others, Riżerva means more than just additional ageing.

This Syrah Riżerva is the upshot of careful vineyard tending: it’s made from quality grapes that have been caringly grown by working hand in glove with – not against – the Maltese land, the generous people and sunny climate. The wine tastes rich of pure red and black fruit. The flavour of Maraschino cherries trumps the notorious gaminess of the Syrah grape. It’s velvety soft, well-balanced and round with a well-judged dose of herbal freshness and a slightly smokey overlay. Riżerva Gran Cavalier – Syrah will satisfy anyone’s desire for a hedonistic, full-bodied drinking experience; it’s perfect for sharing now or cellaring for several years. Exclusively available from the Delicata winery and online for home delivery from www.delicata.com

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MarleneÂŽ turns 25

Find out more on marlene.it

25 years of pure joy – the Daughter of the Alps celebrates her birthday and the whole world joins in. Discover countless recipes, inspirations and stories about apples on marlene.it

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marlene

marlene.apple


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[READ] Gourmet Today December 2020 online edition  

The Festive Issue, chock-a-block with 30+ recipes

[READ] Gourmet Today December 2020 online edition  

The Festive Issue, chock-a-block with 30+ recipes

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