Served Magazine issue 13

€3.80 where sold – Summer ‘20

No.

always hungry.

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er

13

like su m s el

CHAR IT UP

INTRODUCING

Kieran Creevy

Get to the grill and give these charred gems a go Pg.49

Kieran takes us on a culinary adventure combining his fascination for food and adventure travel Pg.74

Sam Farrugia creates a tangy and refreshing Cypriot–style dish, for a quick breakfast with a twist Pg.21

ISSUE #13 ENJOY IT AL L

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#the editor

Editor

Hannah Cremona

Creative Director Chris Psaila

Photography

Stephen Galea

Coordination + Advertising Sam Psaila 7788 0300

Contibutors Adrian Caruana Alison Azzopardi Debbie Schembri Julia Ripard Kieran Creevy Lisa Paarvio Matt Hush Matthew Darmanin Reuben Borg Rubert Azzopardi Samantha Farrugia Stefan Hogan Printing Print It

ummer is finally here and there hasn’t been such an insanely surreal jubilant feeling to go outdoors, wine and dine.

It’s been an incredible journey and Served team cannot thank enough the enthusiastic home cooks, dedicated chefs, photographers and all the contributors to make this 13th issue of Served another juicy collective.

Avid readers, we’ve got some treats for you. We kept this one small but rich! I’m a person who always believed that quality is better than quantity and this is another example of that thinking.

In the meantime, bring out the watermelon for some cooling daiquiris, raise a glass and be thankful for what we’re blessed with now. Food!

Buon Appetito!

Hannah

What to expect? Well, nothing short of the best of summer and outdoor eating with plenty of local seasonal ingredients prepared to perfection to inspire you at home. Our home cooks and chefs feature our seasonal local star, none other than ripe and juicy figs, reminiscent of Mediterranean summers - so keep your eyes peeled for those.

Make sure to check out our quick fix salad (P021) and quick fix lunches (P 061) for delicious meals in under 15 minutes. From soulful breakfasts to refreshing sides, comforting mains and heart warming sweet bits – we ‘ve got you covered to up your game this summer.

Gather the nearest and dearest for an Asodo experience - light up the garden and decorate the

Reproduction in whole or in part without written permission from the publisher is prohibited. All rights reserved. Dates, information and prices are believed to be correct at the time of going to press but are subject to change and no responsibility is accepted for any errors or omissions. Neither the editor nor the publisher accept responsibility for any material submitted, whether photographic or otherwise.

While we endeavour to ensure that the organisations and firms mentioned are reputable. The editor can give no guarantee that they will fulfill their obligations under all circumstances. © 2019

02

table, it’s summer and BBQ-ing is a must. Don’t miss Gennaro Contaldo’s summer and outdoor dining tips (bonus quick tips on sundried tomatoes!) and tips on creating the perfect Asado BBQ.

Served’s Summer Essential Pick: Stay diligent, wear sunscreen! Vichy’s Capital Soleil Solar Protective Waters moisturise skin, even in salty or chlorinated water. The innovative solar water formats distribute 1 million droplets per spitz!

Powered with 40% Vichy Mineralizing Thermal water, broad spectrum UV filters and natural active ingredients ensures that you can enjoy sunscreen with a comfortable, lightweight and non-greasy texture. Choose from Enhanced Tan SPF30 or Hydration SPF50. Tested on sensitive skin under dermatological supervision. Available in pharmacies.

Published by [ V ] Publications. – Publishers of Vamp Magazine, Served Magazine & The Malta Artpaper.

Find us on Facebook: servedmagazine

#inside

+

011. In The Know

049. Char It Up

What’s hot on the shelves, what’s new and what’s weird. Stay in the know!

Dive into 3 charred recipes including rabbit, tuna and pork belly. Char it well.

016. Big on Figs

058. Fine Dine

Our seasonal star figs bring a vibrant sweet juicy twist to the plate.

Matthew Darmanin from Corinthia Palace cooks up a creativley complex dish designed to make a statement

019. Heavenly Starts

A delicious and soulful way to start the day. Our breakfast recipes are packed with satisfying goodness.

061. Quick Fix: Lunch

A quick lunch doesn’t need to be bland. Check out two quick fix lunches for a tantalising treat.

021. Quick Fix: Breakfast

068. Stunning Sweet Treats

Halloumi asparagus salad prepared

by Sam Farrugia for a light Mediterranean bite.

029. Very Vegan Breakfast

Sam Farrugia cooks up a vegan sweet potato and chickpea breakfast hash, which is bound to become a favourite to bothe meat eaters as well as vegans

032. Trending Textures

Served speaks to the experts at Halmann Vella, who let us in on their remarkable silestone® kitchen top selections.

034. Light Bites

This season’s light bites make use of the best local fresh and seasonal fish, gratitude to the sea!

040. Folk Food

Julia Ripard shows us how to make beautiful seasonal caponata

043. Speaking of Summer

Behind the scenes with Gennaro Contaldo and his summer dining tips.

Divine desserts and sweet bits prepared by our chefs and home cooks for a satisfying finish.

074. Meet Kieran Creevy

Kieran takes us on a culinary adventure combining his fascination for food and adventure travel, a sneak peak of more to come.

Hit served.com.mt and find hundreds more delicious recipes to sink your teeth into.

Scan QR code for Served website

05

#contributors

cooks / chefs Alison Azzopardi –

Debbie Schembri

Julia Ripard

Kieran Creevy

Sam Farrugia,

Tra Buxu

Alison worked in some of London’s top restaurants, among them Le Gavroche and the kitchen at Hotel du Vin in Cambridge, as well as catching the eye of the judges on MasterChef: the professionals before returning to Malta. She thrives on throwing herself into her dishes and likes the challenge of creating robust hearty dishes made with fresh local produce. A passion for food and the single-minded determination to make every meal the best one to date have ensured that Alison stays ahead of her game as she continues to delight locals and visitors alike with her creative menus.

After working as a chef on charter yachts, Debbie moved on to stage at Michelin starred restaurants including Noma, Copenhagen.

Returning to Malta she spent time giving workshops with the Mediterranean Culinary Academy and currently works as a freelance private chef creating bespoke menus for individual clients. Her food is genuine, made from scratch, with care. Find out more about her work on facebook and Instagram @ barefootandcurious

Julia values the simple pleasures in life; good food shared with good company, frequent travel, and plenty of time with a book by the sea. Her experience as a chef has taught her the fundamentals of preparing food properly, that not only tastes delicious but is well-balanced nutritionally and fully satisfying and sustaining. Julia’s creative skills combine writing and photography to portray her views and stories on good food and sustainable living here in Malta.

Kieran Creevy is an expedition, performance and private chef, mountain instructor and adventure travel writer with more than twenty years experience cooking and leading on mountains around the world.

He has created 6 course tasting menus with wine pairings from mountain basecamps, cooked pumpkin gnocchi with wild boar ragû for an Alpine bivi dinner and served a birch smoked venison loin with barley, mushroom and goats curd risotto in a Scottish wilderness cabin.

Sam Farrugia is a passionate home cook specializing in healthy, honest and nourishing dishes. Her aim is to make people aware of healthy food options and to show them tasty and exciting recipes. Follow her on instagram and facebook on Sam’s Bits and Bites to follow her food journey and beyond.

Stefan Hiogan

Stephen Galea

Corinthia Palace, Attard

Photographer

Stefan is inspired by ingredients that shout local and in season and is motivated by delighted customers. He has been cooking professionally since the age of 16 but really in his heart he was already a chef at 9 - so a lifetime really. In this issue his talented kitchen teammates, create spectacular dishes, which can grace any festive table.

With he's eye for detail and penchant for perfection once again stephen has shot most of the gorgeous images in this issue. Stephen is an award-winning professional photographer based in Malta with an extensive portfolio focusing on commercial, product and lifestyle as well as continuing to make a name for himself as a foodie’s photographer.

The heat is on! Our chefs and home cooks whip up some juicy summer dishes to cool down and stay fresh. Remember to use local seasonal produce when possible.

06

#perfecting

PERFECTING

P RESERV ED TUN A The Italians call it “Conservata”, the old tradition of preserving protein in olive oil.

This is a gem to have in your fridge; immensely versatile, you can add some of the preserved tuna in a salad, to a pasta sauce, or simply served on toast.

get

with...

Prep Time: 30 minutes.

Method:

Ingredients:

1. Heavily season the tuna with salt and pepper. Line the bottom of a saucepan with parchment paper. Place tuna in your smallest saucepan so that the tuna fits snugly.

1 slice of tuna, (from Azzopardi Fisheries) cut about 1 inch thick

Fi

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about 200-250g

yo

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20

Salt & pepper Golden Drop Extra Virgin Olive Oil 1 sprig fresh marjoram/ oregano

20

2. Pour enough olive oil to cover tuna by about an inch. Add the sprig of marjoram and place over a medium heat.

3. After about 5 minutes (dip finger into the oil and when hot enough that it’s uncomfortable after a few seconds) carefully turn over the tuna and cook for a further 5 minutes over the lowest heat possible, then turn off and let cool in the oil.

4. Transfer to a sterilized kilner jar, with the oil and store in the fridge for up to a month.

5. To sterilise the jar: place in cold water, turn on heat and boil for 2 minutes. Or wash in a dishwasher at 82°C. Do not dry. Let it drip dry

07

#inside

21

16

QUICK FIX HALLOUMI SALAD

SEASONAL STAR

A light Cypriot-style quick dish with a tangy and refreshing finish.

Juicy & vibrant. Local & seasonal. An invitation into creativity.

39 CEVICHE WITH HOMEMADE PICCALILLI

Local fish ceviche with homemade pickle.

30

47

GRILLED CASUTIN

BUTTERNUT SQUASH PANCAKES

Set on sautéed figs, honeycomb and pecan nuts with wine vinaigrette

Level up your pancakes with sweetened ricotta, honey, hazelnuts and peaches.

22 BREAKFAST MUFFINS

Pistachio & raising breakfast muffins that will surely become a household fave!

08

#inside

77

56

CARAMELISED APPLES

CHAR PERFECT

A seduction from the start. Serve with walnuts, salted ricotta, spiced caramel and edible flowers.

Edward Borg and Zach Cassar school us on how to cook the perfect Asado

49 SPICED QUAIL

Juicy poultry meets vibrant beetroot and a tangy squeeze of lime.

51

67

RABBIT TANDOORI

SMOKED AUBERGINE & GBEJNA

A creative tantalising Indian twist on a rabbit meat dish.

Smokey and divine vegetarian pasta dish using Benna peppered Ä¡bejniet.

43 SPEAKING OF SUMMER

Gennaro shares his summer time outdoor dining tips and perfecting sun-dried tomatoes.

09

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#in the know

'in the know'

What’s on the shopping list? Check out Served’s top picks for the summer.

Drink and Smile

3D Printed Salmon?

Say What?

My Smilky by Riso Scotti is available in leading supermarkets.

My Smilky contains the same calcium content, taste and colour as cow’s milk. It is also gluten free, naturally lactose and milk protein free, and with no added sugar. Drink and smile! Because now you can have that same full-bodied flavour and complete nutritional values as those of milk. My Smilky – who says there’s only one milky way?

G&T with a Twist Enjoy Flor de Sevilla gin’s delicious aroma of citrus fruits and orange zest, with tasting notes of juniper, orange, vanilla and spices - best served with premium tonic water, ice and a wedge of orange. Tanqueray Flor De Sevilla is Distributed locally by M. Demajo Wine & Spirits Ltd

In attempt to provide a sustainable and vegan version of omega-3 rich fish proteins such as Salmon, international students have produced plant-based salmon-looking alternatives to be consumed as sushi or “sashimi”, or even as an alternative to smoked salmon.

The 3D printed food complex is expected to create seafood alternatives and fortify the tech food with plant-based omega-3 fatty acids in attempt to reduce overfishing and satisfy the market gap for vegan consumers.

Maldon Salt Maldon Salt is a prestigious and unique product known for its flavour and quality and sought after by the health - conscious and gourmets alike. Available in leading groceries & supermarkets.

Azzopardi Fisheries St.Pauls Bay / Tel: 21581109, 21571148 E: info@azzopardifisheries.com.mt

011

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#in the know

Stay in the know – from where to buy the freshest seafood to whom to hire for your next in-house event.

Barefoot and Curious Barefoot and Curious takes the stress out of hosting dinner parties and events. Bespoke catering with menus that keep things interesting, placing seasonal and local produce at the fore. Chef Debbie Schembri makes sure that each event is personal whilst making it as easy as possible for you. Exciting food cooked with care.

To find out more, request quotes and view sample menus email debschemb@gmail.com and check out her Instagram profile @barefootandcurious

The Seafood Market Grill The Seafood Market Grill by Adam’s in Testaferrata Street Gzira, will soon be hosting casual diners to lounge around. Savour the distinguished taste of every item on the menu from a traditional Frittura to a lavish Shellfish Platter or your not-so-typical Fish Burgers!

Ambience, food, wine, music for a well-deserved lunch time break or an early evening winding down.

Natural BBQ Enjoyment Kuhne 'Made for Meat' are the perfect companion for your fish, meat and vegetables. Made with the best of ingredients, using internationally inspired flavours to create a range of sauces like no other. Ideal for authentic BBQ enjoyment, 'Made for Meat are free from additives and flavour enhancers.

Distributed by: Quality Foods (Marketing) Ltd. Tel: 21463600, Email: Info@qualityfoods.com.mt

013

#in the know

What’s new, what’s hot and what’s verging on weird!

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Visit shop.camilleriparismode.com

What's deal with savoury ice-cream?

It’s no secret that everyone loves to love ice cream.

The non-dairy variations increase to rise in demand and supply but new interesting savoury flavours are entering the scene. For those who are ready to push their ice cream crush boundaries get ready for potato chips, French fries, salty pretzels that add unique texture and sensory experiences. For funkier flavors, add blue cheese, foie gras, avocado or corn!

served.com.mt – hundreds of unique recipes to try your hand at.

014

Livio Felluga ‘Sharis’ delle Venezie IGT This Chardonnay – Ribolla Gialla is bright yellow with golden reflections. Intensive and captivating with elegant notes of white and yellow flowers, finished in lemon brings a lively, balanced and enveloping palate. It has a pleasant presence of ripe white fruit, balsamic notes at the close and a good persistence with citrus aftertaste. Distributed by Abraham’s Supplies Co. Ltd www.viniecapricci.com

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#seasonal

Sweet, juicy and nutritious, figs are also appearing increasingly on social platforms thanks to the vivid vibrant aesthetic. Famous for their versatile taste and texture, they are naturally sweet and meaty while melting in your mouth. Creative chefs and cooks everywhere are helping them make their way into ice cream, pastries, yogurt, tea, smoothies, and even chewing gum as well as being paired with savoury options such as meats and cheese.

016

#seasonal

To eat figs off the tree in the very early morning, when they have been barely touched by the sun, is one of the exquisite pleasures of the Mediterranean.” – Elizabeth David pg

047

pg

R U B E RT A Z ZO PA R D I G RI L L ED CASUTI N

SET O N SAUTÉED F I GS, HO NEY CO M B & PECAN NUTS WI TH

019

J U L I A R I PA R D

BUCKW HEAT G RA NOLA JA R

COFFEE & CHOCOLATE S L IC E

A FIG & CHIA JA M

LEA F BA S E, S ES A ME BRITT LE

Food Folklore In the Amazon rainforest of French Guiana, a story told by Wayampi people warns against adultery. A man who found his wife had taken a lover smeared the adulterers in a magic ointment and threw them from a roof. A giant strangler fig grew from their broken bodies.

Give a Fig

There are over 750 species of figs around the world

2 Nearly each species of fig tree is pollinated by its own species of fig wasp! A female fig wasp is typically less than 2mm long and travels tens of kilometres in less than 48 hours to lay her eggs in another fig. Hero!

068

DEBBIE SCHEMBRI

WITH COCONUT YOG HURT A ND

W I NE V I NAI GRETTE

1

pg

W ITH A FENNEL S EED & FIG & FRES H FIG S .

HEALTH CHECK Figs.

0.1g Fat 30 Calorries 1.2g Fiber 0.3g Protein 7.7g Carbs

Low in calories, Figs are rich in natural health benefiting phytonutrients, antioxidants, and vitamins and contain soluble dietary fiber.

Dried figs are excellent sources of minerals like calcium, copper, potassium, manganese, iron, selenium and zinc.

Maltese Figs

3 Fig tree flowers are actually hidden inside the fruit itself.

Many early cultures believed the fig tree to be flowerless.

Figs originate from Asia and the Middle East, and have moved westerly adapting well to Mediterranean climate.

In Malta you will find two species of the figs: the green bajtra ta’ San Gwann, typically harvested in May and June, and the purple Farkizzan, typically harvested in July and August. They differ in colour and texture but both have that unique sweet taste, chewy in texture and dotted with slightly crunchy edible seeds.

The Tree Of Life - Every day for the past 80 million years, fig trees around the world have been combining their DNA and packing it into trillions upon trillions of seeds. Thus, they have tested a staggering number of genetic combinations, each one an experiment in the struggle for existence. It’s a struggle fig trees make look easy.

017

BE SEEN ON 19

MALTA

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#seasonal

PRE P T I M E 30 MIN / S E RV E S 1

B U CK W H EAT G RANO L A JAR

W I T H CO CO N UT YO GHURT AND A F I G & C H I A JA M B Y J U L I A R I PARD

For the granola: 2 cups of buckwheat groats 1+1/2 cup mixed seeds (sesame, poppy, pumpkin)

1 cup oats 1 cup coconut flakes 1 tsp of ground cardamom 1 tsp of ground ginger 1tbsp honey 1tbsp coconut oil, melted

Method: Preheat the oven to 190°C. Mix the ingredients together in a large bowl, lay onto a baking dish and bake in the oven until nicely browned - about 20 minutes. Stir once halfway through.

In a saucepan, add the figs, lemon juice and ginger. Cook on a gentle heat for 10 minutes, adding water if necessary as you go, to avoid sticking. Add the chia seeds and cook for a further 5-10 minutes, until the figs have started to dissolve into a thick paste. Remove and cool.

With the yoghurt of your choice, fill a jar alternating between yoghurt, granola and jam.

Repeat until you’ve filled your jar, and serve with a pinch of fresh thyme.

For the Fig & Chia Jam: 6 ripe figs, washed and chopped 1 lemon, juiced A pinch of ground ginger 1 cup water, approx.

1 tbsp chia seeds Serve with coconut or Greek yoghurt

019

q uf i cx k

# QUICK FIX

P g .30

P R E P T I M E 15 M I N S ERV E S 2

A S PA R AG U S , H A L LOUMI A ND S AL S A V E R D E S A L AD B Y

S A M FA R R U G IA

A LIGHT CYPRIOT– STYLE PLATE TO START, THIS HITS ALL THE RIGHT NOTES WITH A TANGY AND REFRESHING FINISH. Find the full recipe on page 30

021

# BREAKFAST

pi

st

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ch

Brought to you By Holland & Barrett

P R E P TIME : 4 0 MIN MAKE S 6

PI STAC HI O AND RAI SI N BREAK FAST MUF F I NS

BY SAM FARRUGI A

Makes 6 large Prep time: 40 minutes Ingredients: 50g raisins 40g chopped pistachios 2 cups (225g) Wholemeal flour 1/2 cup (50g) Oats 1/2 cup honey 1 tsp cinnamon 1 heaped tbsp almond butter 1 tsp baking powder 1 tsp baking soda 1/2 cup oat milk 1 egg Method: 1. Preheat oven to 180°C. 2. Mix together all ingredients and fold in chopped pistachios and raisins 3. Fill muffin moulds and sprinkle extra nuts and oats on top 4. Bake for 22-25 minutes until a toothpick inserted comes out clean.

022

io

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br n si

Bracelet from camilleriparismode

# BREAKFAST

eakfast muff ins

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# BREAKFAST

pg

30

P R E P T I M E 45 M I N

y l P t e c a e c f hy b y de b b ie r e sc p

S ERV E S 4

B U T T ER N U T SQ UAS H PA N CAK ES W I T H

S WEET EN ED R I COT TA, H ONEY, H AZ EL N U T S A N D P EACH ES

!

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# BREAKFAST

P R EP TI M E : 1 H R S ERVES 4

POTATO R O ST I W I T H A POAC H ED EG G

A N D W I L D F EN N EL A N D WAL N U T

PE STO B Y J U L I A R I PA R D

Plate, cutlery & napkin, cup & saucer by camilleriparismode

026

# BREAKFAST

For the rosti: 400g potatoes, grated 200g marrows, grated 2 spring onions, chopped 1 pinch of paprika 1 pinch of cayenne Salt and pepper 2 egg yolks Oil for frying For the pesto: A large bunch of wild fennel fronds 1/2 cup of extra virgin olive oil 100g walnuts 80g grated parmesan cheese Juice of a 1/2 lemon Salt and pepper 1/2 clove of garlic Pinch of chilli flakes To serve: 4 large eggs, poached Cherry tomatoes on the vine Shavings of pecorino cheese Method: Grate the potato and marrow and squeeze out any water. Mix in a bowl with spices, and egg yolks. Divide the rosti into 4 and then shape into patties.

Heat an inch of frying oil in a non-stick pan.

Fry the rosti on each side until golden.

Once the rosti are cooked, lay on a paper towel to drain the excess oil.

Remove some of the remaining oil, and fry the cherry tomatoes in the same pan for a few minutes.

In the meantime, blend the pesto ingredients in a blender, or crush in a pestle and mortar.

Put a pot of water on to boil, adding 2 tbsp of white vinegar. Once boiling, create a ‘whirlpool’ with a tablespoon and crack your eggs in the centre.

Poach to the desired consistency.

Serve the rosti topped with your egg, a scoop of fresh pesto, cherry tomatoes and shavings of your favourite cheese!

027

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e closes h T

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egan altern v t

w e N

NATURALLY LACTOSE FREE, VEGAN, AND GLUTEN FREE

e

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ot G lu t e n Fr e

Lactose Free

try them all!

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# BREAKFAST

VEGA N, SWE E T P OTATO AND CHI CKPEA B R E AKFAST HASH

By Sam Farrugia

Serves 2 Ingredients: 1 large sweet potato 1 can drained chickpeas 1 red onion 1 tsp ground cumin 1 tsp sweet paprika Handful chives Pinch chilli flakes Salt and pepper to season 1 ripe avocado 3 tbsp olive oil 4 tbsp Greek yoghurt 2 tbsp lemon juice

Method: Preheat oven to 200°C. Cut sweet potato and red onion into small squares. Drain chickpeas, rinse with water and add into a lined baking tray with the sweet potato and red onion. Drizzle with olive oil and add cumin, paprika, salt and pepper. Give a good mix to ensure equal coating. Bake in oven for 40 minutes, mixing regularly to ensure equal cooking.

Remove from oven and mix in chives and chilli flakes. Season yoghurt with salt, pepper and lemon juice.

Peel and slice avocado. Serve hash on toasted corn tortillas and top with yoghurt, sliced avocado and chilli flakes.

029

# BREAKFAST

FEATURED ON PAGE 21

FEATURED ON PAGE 25

ASPARAGUS, HALLOUMI & SALSA VERDE SALAD Serves 2 – Prep time 15 mins Sam Farrugia

12 asparagus spears 1 packet Halloumi ½ cup and 1 tbsp quality olive oil 4 tbsp Greek yoghurt 2 tbsp capers 1 clove garlic 1 fresh chilli Bunch parsley Juice of ½ lemon Chilli flakes Salt and pepper to season Handful of pumpkin and sunflower seeds.

Method: Heat pan over medium heat with ½ tbsp olive oil and begin to stir fry asparagus till evenly cooked and coated in olive oil. Once cooked, season with salt, pepper and chilli flakes.

To make the salsa verde dressing, pick parsley then blend together with capers, garlic, fresh chilli, lemon juice, olive oil salt and pepper.

Make yoghurt base by mixing Greek yogurt, salt, pepper, olive oil and lemon juice. Then toast seeds in a dry pan, stirring till evenly cooked. Place Halloumi in a cold dry pan and bring to medium heat, cook until golden, then flip over and repeat. Serve asparagus on yoghurt base, topped with Halloumi, salsa verde and toasted seeds.

030

BUTTERNUT SQUASH PANCAKES WITH SWEETENED RICOTTA, HONEY, HAZELNUTS AND PEACHES Serves: 4 Prep Prep time: 45 minutes

By Debbie Schembri

200g Butternut squash, grated 200g Wholemeal flour

2 Eggs

1 level tsp Baking powder 100ml Milk

½ tsp Ground cinnamon 5 tsp Honey

400g Ricotta

50g Castor sugar 150g Roasted hazelnuts, roughly chopped 4 Ripe peaches, (washed, Pitted and each sliced into 10 wedges) Salt, As needed 4 Sprigs fresh mint

1 tsp Vegetable oil

Method: Pop the butternut squash into a bowl and cover with a plate. Microwave at full power for 3 minutes.

In 2 bowls, separate the egg yolks from the whites. Whisk the whites till soft peaks form and set aside.

Combine the flour with the baking powder, cinnamon, and a small pinch of salt.

Whisk the milk into the egg yolks with 2 tbsp of honey.

Slowly add the wet ingredients to the dry, whisking to ensure incorporation. Stir in the cooked butternut squash.

Gently fold in the whipped egg whites.

Add the sugar to the ricotta and use an immersion blender to lightly aerate and combine.

Put the nonstick frying pan on a medium heat. Pour in the oil, swirl around and then wipe off.

Pour ¾ ladle into the centre of the pan. Once the edges start to dry. Slide the spatula underneath and flip. Repeat for the remaining mix.

Divide the pancakes, peaches, and ricotta equally between 4 plates. Drizzle over the honey, scatter the hazelnuts and garnish with fresh mint leaves.

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What is Silestone®?

Why Silestone®?

Silestone® is a compound made up of 90% natural quartz, which make it extraordinarily hard and resilient. It is an excellent surface for kitchen worktops, bathrooms, floors and wall cladding using the minimum number of joints. It offers beauty and a wide range of colours, extraordinary textures and outstanding properties.

Stain Resistant: Silestone® is highly resistant to stains from coffee, wine, lemon juice, olive oil, vinegar, makeup and many other everyday products.

Resistant to Acids: Quartz is one of the strongest minerals known to man. When choosing a counter top you need to ensure it is extremely durable, with a high level of resistance to external agressors.

Resistant to Knocks: The high level of resistance of Silestone® quartz worktops

to knocks, far surpasses that of other products with similar applications.

Resistant to Scratching: Quartz has a hardness of 7 in the Mohs hardness scale.

Whilst other worktops, such as those made of marble can get scratched, with Silestone® no mark is left.

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This stops the spreading of a wide range of bacteria. >>

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light

#LIGHT BITES

Don’t underestimate the power of your side dishes.

They complete the meal adding various textures, colours and flavours to compliment the star dish.

Cleverly match up a starter and a side dish with a star main to achieve completeness on the palate and vibrancy in the soul…

Ingredients:

Method:

500g mussels, de-bearded – from Adams Fish Shop, Mosta 1 can coconut milk 2 tbsp Thai red curry paste 1 fresh chilli, de-seeded & finely chopped 1 tbsp minced ginger 1 tsp minced garlic 1 stick lemongrass, cut in ½ lengthwise 1 spring onion, cut into rounds Handful coriander leaves, roughly chopped

Put garlic, ginger, curry paste and coconut milk in a pan and reduce by 1/3.

Plate and fork – camilleriparismode

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Add mussles, bring to the boil, cover and cook for 4 – 5 minutes or until mussels open.

Add coriander and spring onions and serve.

#LIGHT BITES

<< PREP TIME 10 M I N SERVES 2

MUS S ELS W IT H

COCONUT M ILK

BY A LIS ON A ZZOPA R D I

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#LIGHT BITES

Cured Vopi & Fish Roe with Nasturtium

By Debbie Schembri his is a simple, vibrant dish using seasonal fish that is often underused. Fish eggs, still in their sacks arenâ&#x20AC;&#x2122;t necessarily easy to come by but when you do, pounce on them!

Clean, briny and slightly sweet they are a treat but raw sea urchin roe works fantastically in their place.

Nasturtium grows abundantly all over Malta, puncturing the landscape with its loud orange, yellow and red flowers. If you are using some found outside your home, always make sure it is identified correctly and give it a good rinse.

Serves 4 as indiviidual starters Prep Time 1.5Hrs 3 large, 6 smaller Vopi (Bogue) 200g Fish roe or sea urchin 2 Lemons 1 Spring onion 25g Salt 15g Sugar 1 tsp Coriander seeds ½ tsp Fennel seeds Good quality Maltese olive oil, as needed 15 large Nasturtium leaves 6 Nasturtium flowers 5 sprigs Fresh coriander 8 leaves Fresh basil 3 sprigs Fresh mint

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Method: Have your fish monger remove the fillets from the Vopi, alternatively, enjoy filleting them yourself. Do not discard the bones, instead use them to make fish stock or soup.

Take the zest from 1 of the lemons and combine with the salt and sugar. Bash the fennel and coriander seeds in the pestle and mortar. Mix with the saltsugar mixture.

Place the fish fillets in a glass container and rub the mixture all over. Cover the container and allow to cure in the fridge for 30 minutes, rotate the fillets and cure for another half an hour.

In the meantime, very finely slice the spring onion on a bias. Use as much of it as you can only discarding the dry and straw like tips and exteriors. Fill a small bowl of water and place it in there until ready to use.

If using fish roe, make sure to remove it from its outer sack scraping the roe from the lining. If using sea urchin make sure to remove any small bits of rogue spine. Keep in the fridge until ready to serve.

Finally slice the nasturtium leaves, pick the leaves from the coriander and mint and tear the basil leaves.

When the curing time has elapsed, gently wash the fish under cold water and pat dry. Use a sharp filleting knife to carefully remove the skin from the fillet. Slice the fillets in 3cm by 1cm slices.

To serve choose one of your favourite serving dishes and scatter half of the spring onion, nasturtium and herbs on the base. Layer the cured fish and dot with the fish roe/ urchin. Sprinkle over the remaining spring onion, herbs and nasturtium.

Drizzle with a generous amount of olive oil, grate over the zest of the second lemon and evenly squeeze over the juice of half a lemon.

Season everything with a small pinch of salt and garnish with the petals of nasturtium.

#LIGHT BITES

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#LIGHT BITES

Plate from camilleriparismode

made picc al i l me l i ho

e h w c i it h v e C

By Alison Azzopardi Serves: 2 Prep time: 20 min For the piccalilli 100g cauliflower, cut into small florets 125g cucumber, deseeded & diced 2 shallots, peeled & thinly sliced 1½ tbsp. English mustard ½ tsp ground ginger ½ tsp turmeric ½ tsp coriander seeds 1 small clove garlic, minced 150ml white wine vinegar 1 small pinch of salt 60g sugar ½ tbsp. corn flour, mixed to a paste with a little water.

Put spices, garlic, vinegar, salt and pepper in a saucepan, bring to the boil.

Add vegetables and bring to the boil (cook for 2-3 minutes). Add corn flour, cook for another 2 minutes. Put in jar and store in fridge.

For tartar: 160g local fish, sliced thinly 1 lime, juiced Salt Extra Virgin Olive Oil To assemble: Mix fish with lime juice and season. Add some fresh chopped mint and parsley, add 2 tbsp piccalilli, mix well and enjoy!

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#LIGHT BITES

FOLK FOOD

By Julia Ripard

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L II G TES #B T EHST/ SBIID

Method: Roughly chop the aubergine and place in a colander.

Sprinkle generously with rock salt and leave for 15-20 minutes. Excess water will be removed this way and the aubergines will become less bitter.

In the meantime heat olive oil in a heavy based saucepan.

Pat the aubergines dry and add to the pan. After about 8 minutes of cooking, add your onion and cover with a lid.

Cook for a further 10 minutes, stirring occasionally.

Add the celery garlic and peppers and continue to cook covered until the onions and aubergine brown nicely.

PRE P T I M E 1 HR

S E RV E S 6 AS SIDE S CAP O N AN TA

4 tbsp olive oil 1 large aubergine, chopped 1 medium white onion, chopped 2 stalks celery, halved lengthways and thinly sliced 3 garlic cloves, minced 2 large red bell peppers 500g fresh tomatoes, peeled, deseeded and chopped (or a can of crushed tomatoes) 3 heaped tbsps of rinsed capers, roughly chopped 1 tbsp soft brown sugar 3 tbsp cider vinegar Salt and pepper to taste Handful of basil leaves

Finally, add the tomatoes and capers together with the sugar and vinegar, and continue to cook uncovered on a low flame. Stir occasionally and add water when it starts to stick.

You can continue reducing and cooking the mixture this way until you reach the desired consistency between 30 minutes to 1 hour of cooking.

“I like my caponata to become thick and saucy like a relish, so I try to cook it for as long as possible, on a gentle heat.”

Serve with a drizzle of oil and a few fresh basil leaves.

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W W W.C O R I N T H I A .C O M

Corinthia Palace, De Paule Avenue, San Anton, BZN9023 +356 2144 0301 rickshaw.palace@corinthia.com Reunite PAckage new size.indd 1

09/07/2020 09:37

#LIGHT BITES

{ SPEAKING OF SUMMER }

We’re always so curious to know what Italian chef Gennaro Contaldo is up to! His frolicsome approach to life and food definitely adds fervour to all his endeavours. And here in a quick interview with the legend himself it’s nothing short of practical easy-going delicious tips for you and your palate this summer.

What have you been up to since we last spoke? How has the lockdown impacted your work and what creativity has come out of this as a result?

I’ve been busy writing my new book about lemons. In fact, we were supposed to be in Italy on the Amalfi Coast during April for the photoshoot – all those lovely Amalfi lemons – however with travel restrictions in place and the lockdown we could not go, but we are hoping to go in the Autumn.

We have found a new way of working, through apps like Zoom. I have been fortunate to do some filming for the Food Tube channel, which was filmed by my daughter Chloe at home and we have also done a few cookery demonstrations and it has all

worked perfectly. However, you can’t beat the buzz and excitement you get when you interact with a real audience. So, until we can safely have these events again, Zoom it is!

Tell us more about your e-book “Good Food for Hard Times.”

This was the idea of my lovely publisher, Pavilion Books. Basically, it is a collection of some of my favourite recipes for bread, pasta, rice, pizza and beans. It was put together for these uncertain and challenging times to help people make use of basic, store cupboard ingredients.

As people are not going out as much,

restaurants have been closed and most of us are working from home, everyone has more time to cook. So, it gives a chance for people to try new recipes and learn new skills like making bread or fresh pasta from scratch. Cooking meals from scratch is the way I have always cooked, which is far better for you nutritionally and of course more delicious. The proceeds of this e-book will go to The Trussell Trust, a charity that supports UK food banks, which is much needed especially at this difficult time.

The nation couldn’t be happier to finally enjoy the outdoors with friends and family. What are your top 3 tips for cooking outdoors? >>

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RICKSHAW at Vill a Corinthia

The famous and fabulous Rickshaw is open and bringing you flavours of asia from their outstanding menu. Make an evening to remember, join us on the terrace for a cocktail or two before enjoying this summer.

W W W.C O R I N T H I A .C O M

Corinthia Palace, De Paule Avenue, San Anton, BZN9023 +356 2144 0301 rickshaw.palace@corinthia.com Rickshaw new size.indd 1

09/07/2020 09:37

#LIGHT BITES

BBQ – marinade meat for at least a couple of hours before barbecuing; this makes the meat tender and, whilst the meat is on the barbecue, brush on the marinade with a couple of rosemary branches which will impart a lovely flavour.

Wood-fired oven - if you happen to have a wood-fired oven, it’s a great addition to eating outdoors. Bread and pizzas taste heavenly, but you could also use it for roast meats and vegetables. In fact, I use mine all year round, I love it so much. When you plan to use it, make sure you light it quite early in the day so you get a good temperature going. Also, it takes a few attempts to get the oven just right, so get used to it first before inviting guests over.

Once you know how to use it properly, you won’t want to cook on anything else!

vals and the cookery school have been cancelled, I am spending a lot more time at home so each day I bake bread and cook.

The weather has been very hot in the UK and the shops have been full of wonderful tomatoes, so I have been buying lots, slicing them, sprinkling with salt and placing them outside in my garden to dry out in the hot sunshine. It reminds me of being home in Italy, when everyone would do this and balconies and roof terraces were full of trays of tomatoes drying out. Once dried, takes about 3 days, I sandwich the tomatoes together with a leaf of basil and place them in jars with olive oil. They will last for ages and as well as enjoying them now

with some bread or as part of an antipasto, I can also enjoy them later during the winter months whilst remembering the warm summer days.

If you had to pick one dish that describes summer to you, what would it be?

Panzanella (below) - this is a salad made with stale bread, which is drizzled with a little olive oil to soften and then mixed with tomatoes, capers and black olives. You can add other ingredients such as peppers, red onions, tinned tuna and whatever else you like to enrich it.

Picnics - It’s lovely to pack some food and enjoy it in parks, forests, at the beach. I love to make a Torta Salata (savoury pie), a pasta frittata (excellent way of using up leftover cooked pasta!) as well as salads like an Insalata di Riso (rice salad) and bring lots of fresh summer fruits – peaches, apricots, cherries and watermelon to share with your family and friends.

We have seen a rise in the support of buy local, eat local. What suggestions do you have to support more local and seasonal produce in our diets?

Eating local produce, which is in season, was the way I used to eat when I was growing up in Italy. Not only eating like this is better value, but it is more nutritious and delicious as the produce doesn’t have to travel far and you are supporting local producers. Nowadays you can get any produce all year round, but I still love to wait for the right season to enjoy a particular fruit or vegetable. I would never eat cherries at Xmas, for example, they are so much sweeter and fresher when consumed during the summer months and I look forward to it, just as I look forward to each season’s delicacies.

What’s cooking this summer?

At the moment, we just have to take each day as it comes. As all of my demos at festi045

# WINE/DINE

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# WINE/DINE

GRILLED CASUTIN SET ON SAUTÉED FIGS, HONEY COMB AND PECAN NUTS WITH WINE VINAIGRETTE Rubert Azzopardi Rubert Azzopardi is a Gozitan Chef, graduated from the Institute of Tourism Studies.

He moved up the ladder from a kitchen hand to a Sous Chef to an Executive Chef with the aid of the great chefs that helped, inspired and mentored him throughout his journey. He got this passion from his Mum and Grandma`s kitchen in his early days. Rubert believes that food is a way of explaining oneself, “it is an evolution of continuous learning.”

Serves: 1 Prep Time: 40 minutes Executive Chef: Rubert Azzopardi, Photography Hush Studios Ingredients: Beppino Occelli Casutin 40g honey comb 3 fresh figs 400ml red wine 200ml Local extra virgin olive oil 1 clove garlic 100g pecan nuts 2 spoons carob honey Handful of rucola or fresh green leaves Red wine vinegar For the vinaigrette: Put the red wine and red wine vinegar in a pot and cook until wine is reduced, leave to cool and add the 200ml local extra virgin olive oil and blend, Then after stored in a refrigerator.

Method: Put the casutin cheese on the grill for 2 minutes on each side or until it`s soft in the middle. Meanwhile, sauté the pecans and the figs, add 2 spoons of carob honey and cook until soft (1-2 min).

To plate: Lay a handful of rucola in the middle of the plate, add a spoon of fig and pecan mixture, lay the casutin cheese on top and the vinaigrette circles around the cheese. Finish with micro herbs and honey comb.

Abraham’s Supplies Co. Ltd T: +356 2156 3231 viniecapricci@abrahams.com.mt www.viniecapricci.com

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PAY THE EASY WAY DOWNLOAD, TAP & PAY

Talk to us | 2131 2020 | bov.com Issued by Bank of Valletta p.l.c., 58, Triq San Żakkarija, 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).

# WINE/DINE

CH A R IT UP 1 lime, cut in half 4 boneless quails 2 tsp sumac 3 tsp rasâ&#x20AC;&#x201C;el hanout 2 tsp grape seed oil Salt & pepper For the Slaw: ½ bulb beetroot, halved and thinly sliced 1 small carrot grated 1 spring onion, cut into rounds 2 tbsp rapeseed oil 2 tsp apple cider vinegar 2 tbsp coriander, chopped Method: 1. Mix all ingredients for slaw together and season. Mix spices and oil together.

2. Season the quail and rub spice all over. Cook in a pan on medium heat for about 10-12 minutes.

3. Take off heat and rest in a pan, loosely covered with foil for 5 minutes.

Serve with lime.

By Alison Azzopardi Serves 2 Prep time 15 minutes 049

A Vanguard of Retail Theatre and Culinary Destination in Gozo GOZITANO AGRICULTURAL VILLAGE, MGARR ROAD, XEWKIJA, XWK 9014, GOZO

+356 2156 3231 | VINIECAPRICCI@ABRAHAMS.COM.MT

WWW.VINIECAPRICCI.COM

# WINE/DINE

1 whole rabbit (ask butcher to cut it) For the Marinade: 3 tbsp vegetable oil 1 tsp ground cumin 1 tsp ground coriander 1 tsp ground turmeric 1 tsp ground chilli 1 tbsp garam masala 1 tbsp paprika 250ml yoghurt 2 tbsp lemon juice 4 minced garlic cloves 2 tbsp minced ginger 1 tsp salt

THIS RABBIT TANDOORI IS DEFINITELY A FEAST TO THE SENSES. WITH AN INDIAN TWIST THIS RECIPE FUSES GROUNDING AYURVEDIC TRADITIONAL HERBS AND SPICES FINISHED WITH LIGHT AND FRESH CITRUS AND YOGHURT.

>> P RE P T I M E : 30 MIN + 6H R M A RI N A DE

Rabbit from furplay Butcher, Zurrieq, Tel: 2164 2651

S E RV E S 2

R A B B IT TA N D O ORI

B Y A L ISO N AZZOPARDI

1. Whisk above ingredients together to make the marinade.

2. Cut deep slashes into the rabbit pieces and coat in marinade, cover and chill for at least an hour, but preferably 6.

3. Shake off the excess marinade. Wipe the rack of the grill with vegetable oil and turn on the grill (lower the heat to the lowest setting) and cook for about 20 minutes, turning frequently (you can also cook on a BBQ).

The rabbit is done when juices run clear, rest in a bowl for 5 minutes. Serve with Naan bread and yoghurt.

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Plate – camilleriparismode

# WINE/DINE

>> PRE P T I M E : 30 MIN S E RV E S 2

S E A R E D TU N A

WI T H PA N R OA STE D N E W

P OTATO E S A N D LO CAL VE G B Y A L ISO N AZZO PARDI

Olive oil Salt 2 x 250g local tuna steaks, (at room temp) – from Adams Fish Shop, Mosta For the Rub: 2 Tbsp Paprika 4 Tbsp Za’tar 1 tsp cracked black pepper

For the potatos: 300g local small potatoes (or new potatoes) 6 cloves garlic, whole & unpeeled 2 sprigs thyme 50g butter 100g spinach leaves, chopped 100g courgettes, halved lengthwise & thinly sliced 1 lime, halved 052

Method: Slice potatoes into 2cm slices. Fry in a pan with some oil over medium heat until golden brown. Repeat on the other side.

Add garlic, butter and finish roasting in the oven.

Sauté courgettes and spinach with some oil in a pan/wok over high heat for 5-6 minutes, season.

Heat up a heavy-bottomed pan, add oil, season the tuna steaks and coat both sides with spice mix. Sear on both sides quickly so tuna is raw in the middle but golden and caramelized on the outside.

Serve with lime.

FISH SHOP + GRILL RESTAURANT MSIDA ROAD, GZIRA 21 420 640

# WINE/DINE

The combination of refreshing watermelon, tart strawberries and ripe tomatoes work perfectly with the heat from the chili that cut through the richness of the pork.

P R EP T I M E : 9 H RS SERVES 4

P O RK BE L LY W IT H S U M ME R F RUI T A N D C H IL L I S AL S A, CO RN F L AT B R E A D S A N D

WI LT E D G R E E N S B Y D E BBI E S CHE M B R I

This main dish is great as a summer dinner or if you are having friends over for an ‘everybody-help-themselves’ sort of meal.

The combination of refreshing watermelon, tart strawberries and ripe tomatoes work perfectly with the heat from the chili and cut through the richness of the pork perfectly.

The tortillas are made with fresh corn that has a short season here in Malta but can easily also be made with a small tin of corn.

Ingredients:

4 3-inch-thick slices pork belly 250g 5 cloves Garlic 1 tsp Smoked paprika 2 large, Dried chillis, (soaked in 150ml water for 1 hour)

50g Brown sugar

50ml White wine vinegar 10g Salt

300g Watermelon

3 medium Tomatoes 200g Strawberries

Coriander, small bunch

1 Spring onion

Fresh red chilli, to taste

1 Lemon

2 ears Fresh corn 400g Plain flour

100g Plain yoghurt 10g Dried yeast

Water, As needed

Rocket, 2 handfuls

Endive, 1 handful 054

Method: In a food processor combine the chili, 4 garlic cloves, smoked paprika, brown sugar, vinegar and 4

good pinches of salt. Blitz till smooth.

Pre heat the oven to 140°C. Coat the pork in the marinade and place in a pyrex or roasting tin that

fits them snuggly without bending. Cover with a double layer of foil and cook in the oven for 5 hours. >>

# WINE/DINE

In a bowl combine the yeast with the yoghurt and add in the corn mix.

Combine thoroughly and if needed add in splashes of water till you can easily combine into a ball. The mixture should not be very tacky. Add in extra flour if needed. Knead on a surface for 10 minutes. Place in a clean, lightly oiled bowl and leave to rise in a warm place for 2 hours.

For the salsa, remove the seeds from the tomato, the pips from the water melon and the tops from the strawberries. Chop each into 2cm cubes and place in a bowl.

Finely slice the spring onion, mince as much of the chili as you desire, roughly chop the coriander, and add everything to the bowl with the fruit. Season with a good pinch of salt and squeeze in the juice of half the lemon. Stir thoroughly to combine. Strain off any excess liquid before serving.

Finely slice the remaining clove of garlic.

Heat some oil in a pan and fry for 1 minute or until light golden. Add in the rocket and endive and wilt. Squeeze in the juice of the remaining lemon half.

When almost ready to serve heat the griddle pan or skillet on a high heat.

Divide the dough into tennis ball-sized amounts. Lightly oil a surface and stretch and flatten each one down until 2cm thick. Cook each one seperately until lightly charred on each side and slightly risen. Keep warm wrapped up in a clean tea towel.

Once cooked, remove, allow to cool and then chill in the fridge for 3 hours in their juices.

If using fresh corn slice off the kernels from the cob and add to a clean food processor. If using tinned just strain off the water.

Add a hefty pinch of salt and blend for 3 minutes. >>

Use the same skillet, on a high heat and place the pork in the pan and dry char heavily on either side whilst they also warm through again. Remove from the pan onto a chopping board, cover in foil.

Pour the juices from the pork into the pan and reduce till sticky. Slice on a bias into 3 cm thick slices and place on a serving dish. Drizzle over with the glaze.

Serve the pork family-style alongside the wilted greens, salsa and flatbreads.

Everybody tucks in creating their own wrap.

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#perfecting

ASADO – COMBINING THE ELEMENTS

Are you ready to up your game this BBQ season? Inspired by the asado lifestyle – the typical South American wood burning BBQ experience – these recipes aim to embrace the best parts in life by bringing together food and friends!

CHAR PERFECT These recipes are innovative and insanely delicious bringing together the right balance of savoury, sweet, spicy and sour. The high quality cuts of meats used are available at The Butcher Shop, within the Smart Supermarket Shopping Complex, operated

by Jolly Imports & Distribution Ltd.

6 ESSENTIALS FOR THE AUTHENTIC ARGENTINE ASADO 1. FIRE At its core, asado is meat grilled in its purest form – using a combination of firewood and red-hot coals. Starting the fire without flammable liquid is considered an important part of the asado ritual.

2. GRILL Once the fire is started, you need to wait for your grill to heat up. In Argentine asados, a simple iron grill called a parrilla is used.

3. MEAT The most important part of an asado. No matter which meat you are grilling, the only seasoning that should ever be used is a coarse BBQ salt.

4. SIDES Simple salads, grilled vegetables, and peppers add a bit of greenery; fresh bread is served to sop up juices; and homemade condiments, such as chimichurri and salsa criolla, enhance the natural flavours of the delicious, slow-roasted meats.

5. WINE No asado is complete without a glass (or two) of fine Argentine wine. Once the meat is grilled and the salads are assembled, it’s time to pour a glass of Argentina’s flagship sweet and spicy red wine, Malbec.

6. PEOPLE Above all, the tradition of asado is one of social gathering. Invite your family, friends, and neighbours to enjoy this delicious meal, and you’ll make memories to last a lifetime. They can give a helping hand too!

056

#perfecting COFFEE-SPICED URUGUAYAN BLACK ANGUS TAGLIATA

KINNIE-COINTREAU GLAZED PORK SHACK RIBS

5 tips for best results: 1. Leave at room temperature for half an hour.

2. Marinate for at least 24 hours.

3. Use high heat and char it at the edges.

4. Finger test – not too hard, not too soft.

5. Rest for 5 minutes, slice against the grain.

This recipe uses local pork shack ribs, renowned for their great quality and taste. Available at The Butcher Shop.

Serves 4

Serves 4

2 tbsp medium ground coffee 2 tbsp sweet paprika 1 tbsp ground cumin 1 tsp dry oregano 1 tsp garlic powder 1 tbsp brown sugar 1 tbsp salt 1 tsp ground black pepper 1 tbsp cayenne pepper or chilli flakes (optional) 800g Black Angus Tagliata

For dry-rub: 1 tbsp smoked paprika 1 tbsp cumin 1 tbsp brown sugar 2 tsp salt 1 tsp ground pepper

Mix the coffee and spices together and coat all the sides of the meat well. Allow to sit for at least three hours, or overnight – the more time allowed, the more the flavours will penetrate the meat.

Cook on a hot BBQ grill for five minutes on each side for a medium-rare result. Allow to rest for five to ten minutes prior to serving.

Serve on a bed of arugula with some cherry tomatoes and parmesan shavings.

Find us on Bolt Food App under Smart

A point to note: since this recipe pre-cooks the pork ribs before grilling, it is ideal to turn regularly to avoid burning or drying them out.

For marinade: 800ml Kinnie Soft Drink Juice of 2 large oranges, keep orange halves 1 tbsp Worcester Sauce 2 tbsp Cointreau 1 tbsp brown sugar 2kg rack of pork ribs Preheat oven to 135°C. In the meantime, mix all dry-rub ingredients together. Rub the mixture over the ribs and place in an oven tray. Combine together the ‘Kinnie’ soft drink together with the orange juice, Worcester Sauce and Cointreau in a bowl and pour over the ribs. Place the orange halves onto each rack of ribs. Cover with foil and bake in the oven at 135°C for 3 hours.

Once the ribs are cooked, remove the ribs from the marinade. Pour the liquid from the marinade into a saucepan, add the brown sugar and reduce until it thickens. Next brush the thickened sauce on both sides of the racks and grill on the BBQ for around 10 minutes each side until charred. If you do not have a BBQ going, you may place under the grill, uncovered, turning.

Butcher and Organic Essentials

Serve with a side of roast potatoes and sweet corn.

From left: Edward Borg, Zach Cassar Edward Borg (left) has been in the food industry for over 20 years with Jolly Imports and Distribution Ltd with experience ranging from manufacturing, importation and distribution. Over the last 5 years he has been growing the business into the retail sector with The Butcher Shop at Smart Supermarket and other outlets across the island.

Zach Cassar (right) is an inquisitive chap who was always fascinated with trying out different foods. The search for new flavours, tastes and textures manifested even more through his travel adventures.

He has crafted these tantalising BBQ recipes using a selection of quality meats from The Butcher Shop.

The Butcher Shop at Smart Supermarket provides a wide range of fresh meats from all corners of the world and local produce, which include beef, pork, lamb, veal, game and poultry. Operated by Jolly Imports & Distribution Ltd., the experienced butchers offer an over-the-counter service as well as a self-service section for clients on the go. Also available, in-house specialities and a wide variety of marinated meats that one can simply put in the oven or grill over a BBQ. The Smart Butcher Shop is also on the Bolt Food App at "Smart Butcher and Organic Food Essentials" – a delivery service that brings you fresh cuts of meat and organic products to your home within the hour.

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# WINE/DINE

058

# WINE/DINE

Chef: Matthew Darmanin fom Corinthia Palace SCALED KING OYSTER, 'GALLINA' (ROCK GURNARD), GREMOLATA EMULSION, SPRING ROLL, OYSTER LEAVES, FENNEL BEURRE BLANC, PICKLED BUTTERNUT SQUASH FONDANTS, GRATED HAZELNUTS, BRAISED CHICORY, SAUTÉED GIROLLES. Serves: 4 – Prep time: 3 hours – Cooking time: 45 minutes For Fish Mousse: (Made with trimming Rock Gurnard) 200ml Cream 20g Basil 20g Mint Sprig of Thyme 2 cloves Garlic 1 full Lemon peel Pinch of salt Method: Put everything in one pot all together and bring to a boil. Let it infuse for 3 hours.

Ingredients: Fish Rock Gurnard 1 Rock Gurnard (Whole Fish), around 800g 5 King oyster Mushroom heads 30ml Dark Soy Sauce Method: Fillet the fish and remove the skin and bones. Slice thinly the king oyster mushrooms with a mandolin. Brush with soy sauce, olive oil and salt and lay on top of the fish.

When combined, season with salt and a squeeze of lemon juice.

For the Braised Chicory: 1 Chicory 20g Maple Syrup 50ml Sherry Spring of Thyme 1 clove Garlic Method: Pan sear the chicory on high heat. Add maple and sherry and let it flame. Put garlic and thyme and put in oven to braise for 8 minutes.

Ingredients: Fennel Beurre blanc 1 Shallot 1 clove Garlic 1 whole Fennel 20g Fennel Seeds 40ml Sherry 300g Butter Salt Method: Sautee onion, garlic, fresh fennel and seeds.

Add sherry wine and reduce, slowly add the butter to emulsify. Season with salt and lemon juice.

Ingredients: Butternut Fondants Butternut 30ml chardonnay vinegar Spring of thyme Drizzle of olive oil.

Ingredients: Fish Spring rolls 20g Truffle Paste 10ml Sesame Oil 10ml Garlic Oil 30g Spring onion 15g Chives 50g Fish trimmings

Method: Take a small cutter and cut the butternuts in 1cm discs. Cook slowly in a pot with olive oil, chardonnay Vinegar, butter and sprig of thyme.

Method: Mix all together and roll it in the spring roll pastry.

Method of Cooking: The fish should be filleted with skin removed since it is not edible.

For the Gremolata Emulsion: 100g Parsley 2 cloves Garlic Lemon zest of 3 lemons 2 Egg Yolks 20g Dijon Mustard Lemon Juice Salt

With the trimmings of the fish make a mousse heavily infused with mint, basil, thyme, lemon peel and garlic and spread on top of the fish.

Method: Start by blending parsley, garlic and lemon zest with oil to make gremolata oil.

1 Oyster Leaves – Brushed with olive oil 2 Hazelnuts – Roasted in oven for 5 minutes.

Girolles – Sautéed with butter, thyme and garlic.

Thinly slice King oyster mushrooms brushed with Soy Sauce and Extra Virgin Olive Oil and layered on top of the mousse to create a scale affect.

Vacuum pack with butter, thyme, garlic, lemon peel and a pinch of salt.

Sous-vide at 60 Degrees Celsius for around 20 minutes.

Add 2 egg yolks and Dijon mustard in a bowl, while whisking gradually add the gremolata oil.

059

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q uf i cx k # QUICK FIX

1

NEXT TIME YOU BUY A RABBIT BE SURE TO SAVE THE LIVERS AND WHIP UP THIS YUMMY RECIPE IN JUST 15 MINUTES

Pg.62 PREP TIME: 15 MIN SERVES 4

LINGU INE LOCA L RA B BIT

LIVERS, B RA NDY & CH E R RY TOMATOES

Livers from furplay Butcher, Zurrieq, Tel: 2164 2651

061

# QUICK FIX

LINGUINE LOCAL RABBIT LIVERS, BRANDY & CHERRY TOMATOES Serves: 4 Prep time: 15 minutes

By Alison Azzopardi

Ingredients: 500g linguine Olive oil 200g rabbit livers 1 clove garlic, minced 50ml brandy 2 chicken stock pots 12 cherry tomatoes, halved Salt & pepper Method: Cook linguine in salted boiling water. Meanwhile cut livers into 3, heat up a pan and add a little oil, season livers and fry over a high heat, for a minute either side. Add garlic and remove from pan with a slotted spoon.

Lower the heat, add brandy, reduce till syrupy, and add stock and tomatoes.

Add pasta and stir through sauce with livers.

062

100 WAYS OF FISH There are certainly many reasons to visit Paranga: the 100 different techniques our chefs master of how to prepare your fish, the way you love it the most.

Fresh fish and shellfish arrive daily from local fishermen, creating a peak of individual interest for a memorable sunny lunch or an enticing dinner.

MALTA WASHINGTON NEW YORK LONDON PARIS DUBAI BANGKOK SINGAPORE BEIJING

For more information or to book your table, please contact malta.fnb@ihg.com or call us at +356 2137 7600.

Live the InterContinental life.

SHANGHAI SYDNEY

063

# QUICK FIX

2

064

Tip: Risotto is high on the list for comfort food eating; it’s creamy texture and consistency puts smiles on people's faces!

Achieving the right consistency is the key here. Not too runny not too dry… it should run like molten lava when you tilt the plate…

# QUICK FIX

PREP TIME: 15 MIN SERVES 4

RISOTTO B ROCCOLI PESTO

2L Vegetable Stock 400g risotto rice 300g broccoli florets 2 garlic cloves, minced 2 tbsp pine nuts 5 tbsp Extra Virgin Olive Oil 3 tbsp grated Parmesan ½ bunch basil, leaves only Salt & pepper To make the Pesto: Put broccoli, 1 garlic clove, pine nuts, olive oil, cheese and basil in a blender - blitz until smooth.

To make the Risotto: Fry the rest of garlic in a little olive oil, add risotto and fry until translucent.

Add 300ml vegetable stock, stirring occasionally.

Keep adding stock a little at time, until all used up and risotto is creamy. Taste regularly and season accordingly.

Stir in broccoli pesto to serve.

065

# WINE/DINE

PREP TIME: 20MIN SERVES 4

CA PPELLETTI S MOKE D

AUBERG INE, TOMATO & B E N N A Ä BEJNA TA L-BZA R

BY A LIS ON A ZZOPA R D I

Serves: 4 Prep time: 20 minutes Ingredients Good extra virgin olive oil Orecchiette pasta (De Cecco) 1 Aubergine 1 small onion, diced 6 fresh local tomatoes, (peeled & diced) 1 tsp tomato puree 1 garlic clove, minced Salt & pepper 1 tsp sugar Handful of chopped basil 2 peppered ÄĄbejniet (local Benna Gbejna Tal-Bzar), grated

Method: Turn on grill. Prick Aubergine with a fork and place under medium grill. When blackened on top, turn and grill until blackened all over and soft; set aside.

To make the sauce: Make a cross at the bottom of each tomato with a knife, plunge into boiling water for 15-20 seconds, remove and cool in ice water (remove the peel). Fry the onion in a pan until soft, add the garlic and tomato puree, followed by the chopped tomato, vinegar and sugar. Add a little water and simmer for 15-20 minutes.

Season, add basil and set aside.

Cook orecchiette in salted water, meanwhile, cut the Aubergine in half and scoop out the flesh.

Season and add to sauce. Drain pasta, mix into sauce, add olive oil and grated gbejna.

067

#SWEET BITS

P R EP TI M E : 6 H RS SERVES 8 â&#x20AC;&#x201C; 10

M A LTE S E CO F F EE AN D C HO CO L ATE

S LI C E W I T H A F EN N EL SEED AND FI G

L E A F B AS E, SESAM E B R I TTL E AND F RESH F I GS . B Y DEB B I E SC H EM BRI (R E C I PE R I G H T )

068

#SWEET BITS

Ingredients:

400g Dark chocolate

40g Ground Maltese Coffee 300ml Cream

3 Egg whites

2 tsp Ground fennel seed

150g Oats

2 tbsp Carob syrup

4 tbsp Olive oil

6 Fig leaves

150g Sesame seeds

400g White sugar

5 Figs

Salt, as needed

Method:

Pour the cream into a pot, add in the Maltese coffee and 110g of sugar. Warm on a medium

heat until small bubbles begin to form at the edges and the sugar has dissolved. Turn off and leave the coffee to infuse for 15 minutes, tasting every so often to check your desired strength.

Set up a bain marie using a pot of water and a glass

bowl above. Break up the chocolate into the bowl, melt, stirring with a spatula. Once the cream is infused, strain through a sieve over the chocolate. Stir thoroughly and allow to cool.

In the meantime wash the fig leaves, pat dry and bake in an oven at 160°C for around 10 minutes or until crispy.

Remove the base from the fridge and pour over the chocolate mixture. Cover the mold with clingfilm and leave in the fridge for at least 5 hours to set.

Pour the remaining sugar into a nonstick pan and place on a medium heat. Do not use any utensils to stir the sugar, instead gently swivel the pan so that the heat is evenly distributed. Take it to a dark caramel colour. Have the silicone mat and a spatula ready to go.

Once it reaches a dark caramel colour tip in the sesame seeds. At this point you can use the spatula to make sure they are all coated. Leave them for another 30 seconds and remove from the heat.

In a food processor add the oats, carob syrup, olive oil, ground fennel and a hefty pinch of salt. Crumble in the fig leaves and blitz everything until it loosely comes together.

Add in a pinch of salt and carefully empty the contents onto the silicone mat making sure it is on a heat resistant surface. Smooth out the sugar till less than a centimetre thick and it forms a sheet.

Allow it to cool fully, around 10 minutes.

Line the rectangular tin (approx. 25cm x 10cm) with baking paper. Tip in the base mixture and pat down till compact. Place in the fridge.

Making space for comforting and grounding homemade treats is a must!

Our home cooks and chefs whipped up some delicious desserts for you to try at home.

Whisk the egg whites will soft peaks.

Gently fold in half the whipped egg whites into the cooled cream and chocolate mixture. Once incorporated, fold in the remaining.

Slice each fig into 6 pieces from top to bottom.

Make sure the chocolate and coffee slice has set and gently pull the baking paper to remove it upwards from its mold.

Heat a knife above a hot plate to ensure neat precise slices.

To serve, break up the sesame brittle into shards and place a few into each slice.

Divide the figs amongst the plates.

069

#SWEET BITS

P R EP T I M E : 30 M I N S ERVES 4

A PPL E C H AR LOT T E

B Y A LI S O N AZ ZO PAR DI

Ingredients:

Method:

½ 1-day old ftira 50-80g butter, melted Demerara sugar 2 apples for garnish, peeled, cored and sliced

Set oven at 170°C.

for compote: 100g caster sugar 4 apples, peeled, cored and chopped into 1cm pieces ¼ tsp ground cinnamon 070

For the Compote: Put sugar, 3 tbsp water, cinnamon and apples into a saucepan. Bring to boil and simmer until liquid evaporates and apples are soft. Set aside to cool.

For the Charlotte: Slice the ftira into 2mm slices, dip quickly in melted butter and sprinkle with demerara sugar. Butter a 20cm round oven-proof dish, line the base and sides of dish overlapping slightly.

Spoon in compote, leaving about 2cm of ftira exposed, fan the sliced apple on top, bake for about 20-25 minutes.

Serve with vanilla ice cream!

#SWEET BITS

I C E C RE A M CO O KI E S AN DW I C H

B Y S AM FAR R U G I A S E RV ES 2

For cookies: 100g spelt flour 45g brown sugar 2 tbsp oat milk 25g coconut oil 1 tsp baking powder handful dark chocolate chunks Peanut butter ice cream ingredients: Prep time: overnight + 4 hours

1 banana 1 tbsp peanut butter

Method: Preheat oven to 190°C prepare a lined baking tray. Mix all dry ingredients together.

Add wet ingredients, and mix well. This is best done by hand.

Add in chocolate chunk and bring cookie dough together using your hands. Form into four cookies and flatten onto lined baking tray. Bake for 12 minutes, take out and leave to cool.

Method: Cut and freeze banana overnight. Once frozen, blend together with 1 tbsp peanut butter.

Place in container and freeze for 3-4 hours.

Serve one scoop ice-cream between two cookies and enjoy 073

#SWEET BITS

Kieran takes us on a culinary adventure combining his fascination for food and adventure travel, a cheeky taste of more to come.

Photography: Lisa Paarvio

Meet

074

Kieran Creevy...

#SWEET BITS

Kieran Creevy is an expedition, performance and private chef, mountain instructor and adventure travel writer with more than twenty years experience cooking and leading on mountains around the world.

He has created 6 course tasting menus with wine pairings from mountain basecamps, cooked pumpkin gnocchi with wild boar ragรป for an Alpine bivi dinner and served a birch smoked venison loin with barley, mushroom and goats curd risotto in a Scottish wilderness cabin.

Following are a couple of gems created by Kieran for you to try at home

075

#SWEET BITS

Dark chocolate, orange, cardamom and avocado mousse

Serves: 4 Prep time: under 10 minutes Ingredients: 100g dark chocolate (80%) 30g sweet milk chocolate 2 tsp sugar Juice of 1 orange 1 -1.5 tsp green cardamom powder 1/2 ripe avocado To serve: 1 tbsp shelled pistachio Zest of 1 orange Shavings milk chocolate 076

Method: Juice the orange into a saucepan on low-medium heat. When simmering, break the chocolate into the pan and gently melt. Add the sugar and cardamom and mix well.

When the chocolate if fully melted, scoop the ripe avocado flesh into the pan.

Purée to a smooth consistency with a stick blender.

Serve in bowls, topped with pistachios, chocolate shavings and orange zest.

Note from chef: “It might seems like small amounts, but this is an intense mousse!”

Recipes created for Hymer - https://hymeradventure.com

“A hastily concocted dessert when Lisa and I found out that our friend who would be joining us for dinner, mentioned that they were vegan.

The added beauty of replacing eggs with ripe avocado is that you don’t need to refrigerate the dessert for hours to set.”

#SWEET BITS

â&#x20AC;&#x153;I couldnâ&#x20AC;&#x2122;t have created this dish without the phenomenal salted sheep ricotta from Kamp Jelinc, an organic farm and campsite on the banks of the Soca river in Slovenia. Almost impossible to find online or in most supermarkets, if you happen to be travelling in Slovenia, I would definitely recommend a detour to this campsite for the cheese alone!â&#x20AC;?

Caramelised apple, walnut, salted ricotta

Serves: 2 Prep time: under 1 hour Note: You will need a Silicone sheet (for caramel) - a silicone mould will suffice.

Ingredients: 1 tbsp butter 2 apples, cut into thick wedges Handful walnuts 1/2 cup fresh sheep cheese curds (replace with ricotta if not available) 1/4 tsp ginger powder 1/4 tsp cardamom Juice 1 lime 1/2 cup sugar

Method: Toast the walnuts in a dry pan until just turning in colour, remove from the he heat and allow to cool.

Make the caramel. Place a pan on high heat. Add the sugar, spices and lime juice. Wait until the sugar starts to melt then swirl the pan around until all the sugar has melted and is a golden colour. Remove from the heat and pour onto a clean silicone mat (NB keep hands and fingers away from the hot caramel).

Allow to cool fully, then break into shards.

In the same pan, melt the butter, add the apples and caramelise.

Serve with the walnuts, cheese curds, spiced caramel and edible wildflowers.

077

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