Gourmet Issue 29

Today

OVER 35

RECIPES INSIDE

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100 days of Aziamendi

Gozo breaks

ISSUE NUMBER 29 aUgUSt 2014

Not foR SalE

gourmet todayAugust 2014

Managing Editor: Saviour Balzan

Editor: Rachel Zammit [email protected]

Design: Kevin GrechPhotography: Ray AttardHead of sales: Adriana FarrugiaContact for advertising: Miranda Thomas - 21382741 ext: 124

Published by:

Printed at: Print It Printing Services

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

Editors note

As the summers heat reaches it peak, we all look for a little respite. Santa Marija weekend just around the corner usually means holidays for everyone. Even if you were considering working, the entire island shuts down so take some time to enjoy yourself.

Family holidays are usually top priority at this time of year. Gozo is a popular destination and we, at Gourmet TODAY, took an early trip to discover whats hot on the island. Pippa Mattei is Gozo inspired and goes through her vast collection of recipes to bring us some Gozitan treats, most of which she had to piece together from little scraps of paper with scribbles on them that she made while visiting real Gozitan homes.

As the summer holidays go on and on why not entertain your kids making your own ice lollies, using fresh fruit. Not only are they great fun to make but the kids will be more inclined to eat the fruit they prepared themselves, and even more so if they come in colourful containers available on the market right now.

Basil is growing like weeds at the moment and the best way (and a delicious one, at that) to keep it under control is to make pesto. Although pasta is pestos best friend, it adds flavour to so many other dishes.

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

Bon apptit!

Cover: Albert Garcia Mozley of Aziamendi 100Cover photo by Ray Attard

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2 Whats hot in the world of food

5 Aziamendi Maltas first pop up restaurant

9 Get in with whats happening in Gozo

13 Pippa Mattei makes some Gozitan delights

19 Going local at Ta Frenc

33 Homecooks make an easy meal for entertaining

43 The Energize kids make some frozen treats

51 Healthy recipes to get you through the summer

56 Marco Pinelli is master chef at Palazzo Parisio

59 Butchers tip cold meats for August

62 Fresh from the

fishermens nets

77 Through thick and thin in Strait Street

81 Perfect pesto and what to do with it

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June 20142

Whats hot in the foodie worldFood News

THE DELICATA CLASSIC WINE FESTIVAL Final night tonight!

The magic of authentic traditional Italian ice cream can now be experienced in Val-letta in a warm and cosy atmosphere and with an exceptional level of refinement.

Created in 2002 by two childhood friends, the artisanal ice-cream maker Amorino de-lights gourmets, in more than 100 boutiques around the world, with its tasty ice creams.

The most striking elements that differenti-ate the Amorino concept from others are, first that, every cone of ice cream comes in the form of a rose, and second, you can choose as many flavours as you wish to have in any size of cup or cone!

A message from Cristiano Sereni, Amorinos founder, summarises best the essence of our products: Our ice creams and sorbets are

churned everyday in typical Italian fashion, under the very watchful eyes of our chefs. Our recipes take into account the need for the ice cream to mature, allowing each flavour to develop to its full potential. We only use the freshest free-range organic eggs and the highest-grade whole milk. Absolutely no col-ouring agents or artificial flavours will be found in our ice cream this is one of Amorinos fundamental principles and one we strive to always adhere to!

Premium ice cream makers, Amorino, opens their doors in Valletta

www.facebook.com/Amorinomalta

Amorino 36 Republic St., VallettaTel: 2122 5710Email: [email protected]: www.amorino.com

AziamendiCivil Service Sports Club,113, Archbishop Street,Valletta.Tel: 9990 0100Web: www.aziamendi100.com

Three Michelin star chef, Eneko Atxa, delights Valletta diners for 100 daysAziamendi opened its doors with a series of firsts for the island. Maltas first pop up restaurant, the Aziamendi team will be serving their finest dishes for 100 days after which they leave to go back to luxury hotel, Iniala, in Thailand.

Three star Michelin chef Eneko Atxa, rated number 26 chef in the world, has put together an incredible tasting menu, using Maltese ingredients with a fine dining twist. Diners can enjoy a six or nine course tasting menu whilst overlooking St Georges Square.

The Gastro Bar downstairs features some seafood

wonders to mix with champagne and upstairs on the terrace, you can indulge in cocktails, never before seen on the island, created by mixologist Albert Garcia Mozely.

See page 5 for a full review of the restaurant.

Celebrating its 13th year, the final night of The Delicata Classic Wine Festival is being held at the Upper Barrakka Gardens in Valletta from 19:00 until midnight. The festival will return in three weeks on 29, 30, 31 August in Nadur, Gozo.

The way it works is simple entrance is free but if you want to drink wine, you just purchase a wristband and a souvenir glass for just 12.00 (which is then yours to keep) and try as many of the wines on offer as you like, as often as you like. The last glasses will be sold at 11.00pm, last wine poured at 11.30pm and the festival closes at midnight. No glasses will be sold or alcohol poured to anyone under the age of 17.

There will be a wide range of award winning D.O.K. Malta and Gozo quality wine brands available to taste such as Gran Cavalier, Grand vin de Hauteville, Pjazza Regina, Medina, Victoria Heights, the Maltese Falcon, Delicatas Frizzantes, all produced from a number of locally grown grapes varieties such as Chardonnay, Grenache, Merlot, Vermentino, Cabernet Sauvignon, Sauvignon Blanc, Syrah and of course the two unique indigenous Maltese grapes Girgentina and Gellewza.

In addition to these Maltese wines there are food stalls selling a selection of Maltese and International food dishes and a fully seated restaurant area overlooking the Grand Harbour. Live entertainment will be performed by some of Maltas best local bands. For more infor-mation visit www.delicata.com orwww.facebook.com/DelicataWinery

3June 2014

Whats hot in the foodie worldFood News

Fenici, fresh, fruity and truly localMeridiana Wine Estates Fenici White (Vermentino/Viognier/Chardonnay), Fenici Red (Syrah/Merlot) and the recent-ly launched Fenici Rose (Cabernet Sau-vignon/Syrah) are fast becoming popular among wine lovers. All three Fenici wines are produced using only locally grown grapes, enjoying DOK classification. The freshness, fruitiness and elegance in these wines make them a perfect choice for the warm summer months. They also truly offer great value for money.

More information about the Fenici collection and the rest of Meridianas range of Premium wines can be found on the companys brand new website

www.meridiana.com.mt

Trade Enquiries: S Rausi Trading Ltd. Wine & Spirit Merchants, Stadium Street, Gzira GZR 1301Tel: 2133 0447 Mob: 7909 3197 Email: [email protected] Web: www.srausi.com.mt

The White Sheep, 405 Rue dArgens, Gzira. Trade enquiries: 21315222.Web: www.thewhitesheep.eu

Colatura di Alici di Cetara by Aquapazza Gourmet is the amber-coloured, aromatic juice of salted anchovies, patiently obtained, in small and precious amounts, over 18 months in chestnut wood barrels, from anchovies caught only in the gulf of Salerno between March and July of every year. This is a truly unique product, a world away from its commercial counterparts, which is produced in a much shorter time span and enhanced with added salt. For delicious recipes using colatura di alici, go to www.thewhitesheep.eu/five-ways-with-pasta-alla-colatura-di-aliciExclusively available at:

Drink for lifeJax Coco is a premium coconut water like no other. 100% natural, with no fat, cholesterol or added sugar, Jax Coco is flash-pasteurised and micro-filtered to preserve its nutritional profile and smooth taste. The Jax Coco brand combines the worlds finest young coconuts, with a high-quality, sustainable production process. It is available, in stylish designer bottles for premium markets and now also in 1 litre and 330ml Tetra Pak for everyday convenience, exclusively at:

The White Sheep, 405 Rue dArgens, Gzira. Trade enquiries: 21315222.Web: www.thewhitesheep.eu

The Essence Of Mediterranean Cuisine

WINES, TRUFFLES& CASTLES

LANGHE & ROERO PIEMONTE - ITALY

Experiences to enjoy at their fullest As you cross the vineyards, you will be treated to splendid panoramic views over a landscape dominated by castles. Our Tour of Wine tasting, Castles, Piemontese cuisine & The Truffle market.

Follow us on facebook!

Sir Ugo Mifsud Street,Ta Xbiex 21344134 21344234 21319688 [email protected] www.enricotravel.com www.facebook.com/EnricoTravel

- 2014 -

OCTOBER

gourmet today 5August 2014

Malta gets the three-star treatmentFor a limited time only

Theres a buzz about the city despite the slow summer months. The opening of Aziamendi 100 has got all the foodies talking. RACHEL ZAMMIT CUTAJAR finds out why

Aziamendi 100 is a whole bunch of firsts for Malta and that, in itself, is worth talking about. Maltas first pop-up restaurant, Aziamendi 100 is the brainchild of Briton Mark Weingard. Mark lived an interesting life, escap-ing death on three occasions the 9/11 attacks, the 2002 Bali bombing and the 2004 tsunami in Thailand before setting up the luxury hotel, Iniala on the island of Phuket in Thailand.

During the lull in tourist season, when business at the hotel is slow, Mark takes his staff overseas and sets up a pop-up for 100 days only. Having moved to Malta 18 months ago, Mark decided on Malta for their 2014 pro-

ject, opening the doors to Aziamendi 100 at Michaels at the Civil Service Sports Club in Valletta on 10 July.

There are days when the harsh deadlines that come with working in the press are all made worthwhile and getting to check out what the hype is all about sure was one of them. So on a warm July evening we headed into the city, having skipped lunch to make sure we enjoyed every mouthful.

As you step through the doorway into the incred-ible Baroque building that is The Civil Service Sports Club, you are greeted by friendly smiles from Thai and Maltese staff, with general manager Behzad Davarkia

looking on. They show to you your table, whether you intend

on dining at the Iniala Gastro Lounge downstairs, the gastronomic restaurant on the first floor, or the cocktail bar upstairs on the terrace.

We settle at a table in an old Maltese balcony, over-looking St Georges Square, listening to the sounds of the fountain and children playing in the water, ready for the nine-course meal ahead.

The menu was designed and created by Three Michelin Star chef Eneko Atxa, and put together on a daily basis by Chef Alex Burger. From the Basque

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gourmet today August 20146

country in Spain, Eneko is rated number 26 chef in the world and is the youngest ever Three Star Michelin Chef at 37. However rather than design a menu using Basque ingredients and techniques, the Aziamendi 100 team have taken the time to get to know Malta and the ingredients found here and designed a menu that uses the very best of what Malta has to offer, with a three-star twist.

One course that comes to mind is a Mediterranean tartlet made with sweet, oven-dried tomatoes and Parmesan, served with an ice cream made from local gbejniet.

Taking the local fenkata to three-star level was a rabbit and orange dish, made smoother, richer and alto-gether yummier with a buttery foie gras centre.

Local ingredients mixed with Basque techniques are evident in some of the dishes, one of which is squid noodles served with a chicken broth. There is no wheat (or rice) in this dish. The noodles are actually made from the squid; paper-thin strips of squid that feel like noodles, mixed with the chicken flavouring, gives a pa-ella sort of flavour, with the mixed seafood and poultry flavours.

Other interesting dishes include an Eneko special, foie gras ashes served on crystal bread. The delicious smokiness and creaminess of the foie gras is nicely complemented by the crunchy crystal bread (a fine crispy crust, very light and airy dough with a gentle taste) and then paired with a Sauternes for sweetness.

You have few choices when you get there a six-course tasting menu or, if you want to go the whole hog, the nine-course version. You can also choose whether you would like to go for regional wines, world wines or their ultimate experience, with wines matched

Three Michelin Star Chef Eneko Atxa


to each and every course.This isnt something you would choose to do on

a weekly basis even if it is for only three months. However, there is just cause for a regular out-ing to Aziamendi. The Iniala Gastro Lounge the gastronomic lunch consists of eight dishes for just 29 and in the evening check out the seafood bar, where you can indulge in fresh oysters, carpaccios and tartars all washed down with the very best bubbly.

Whether you intend on dining or not, make some time to sit on the terrace on the roof and indulge in a cocktail (or three), the likes of which have never been seen on the island before. Mixologist Albert Garcia Mozley will charm you into spending many an evening on the rooftop with some innova-tive cocktails - my favourite was a vodka-based cocktail, made with egg whites and garnished with truffle oil and black pepper. As this was the last cocktail we had, my memory is more than a little bit fuzzy the perfect excuse for a repeat visit!

Is it expensive? At 79.00 for the six-course tast-ing menu and 109.00 for the nine-course ver-sion, and more for wine, yes, a little, but you dont expect to drive off into the sunset in a Bentley when youve paid the price of a Volkswagen Polo, do you? Was it worth it? I would say most defi-nitely so.

A new experience pairing local ingredients with fine dining twists, phenomenal hospitality and cocktails is well-worth going over the limit for. If you havent yet made your way to Aziamendi 100, then what are you waiting for? October will be here before you know it, taking Aziamendi 100 back to Thailand.

Aziamendi 100The Civil Service Sports Club113, Archbishop Street, VallettaTel: 9990 0100Web: www.aziamendi100.com

Find us on Facebook: aziamendi100

Chef Alex Burger Restaurant manager Behzad Davarkia

Timeless GozoThe Santa Marija break is almost upon us and as the holiday falls on a Friday, this is the perfect weekend to spend in Gozo. The laid back lifestyle, loads of sea and countryside and traditional fare make it the ideal holiday spot, not so far from home. Gourmet TODAY takes a trip around Gozo, checking out our favourite spotsD

Painting by Jrg Bttcher


When I meet Joseph Spiteri, Im expecting to meet a Gozitan farmer, knowledgeable about what grows when, though cloistered in his little part of the world. However when I met him, with his sparkling green eyes and numerous conspiracy theories, I immediately understand there is more to this man than meets the eye.

He has worked tirelessly for his entire lifetime to try to preserve what is left of Gozo tradition right from what he grows on the farm to his mothers recipes.

Joseph talks about how the farm was founded by his grandfather in 1936, when after being let go by Henry Ford as a result of The Great Depression, he moved back to Gozo from the United States and bought two hectares of land which he turned into a fruit garden. My grandfa-ther used to grow fruit we no longer find anymore. He had cherry trees and species of apricots we no longer find in Malta. Without conscious effort to preserve

Maltas indigenous species we run the risk of losing many of the crops of our forefathers and things we take for granted, like Maltese citrus, will also become threatened he said.

Farming, Joseph said, is not some-thing young people want to do and the farmers that remain are planting wheat for animal fodder rather crops for human consumption, turning the arable lands around the estate into dry, arid areas and restricting the amount of local produce for sale on

the market. At Ta Mena, Joseph is trying to bring back a link to

the earth, adding an agrotourismo quality to his crops. We organise tours around the estate where people can see what goes into growing the food that they eat. We have some incredible products in Malta, like olive oil and wines, yet we import large quantities of substandard products.

By this he is not trying to say that Maltese wines are

Gozo traditions from farm to plateGozos rich traditions are a breeding farm for agrotourismo on the islands. RACHEL ZAMMIT CUTAJAR talks to Joseph Spiteri at Ta Mena about how they have transformed a traditional farm, into one where locals and tourists alike can get and insight into not only traditional farming methods but also cooking like grandma used to


Gozo traditions from farm to plate

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better than all Italian wines, for example, however, there are a number of labels coming from Italy (or other countries) that use sugar and other additives to produce a consistent wine, year in, year out, which is inferior to some wines produced locally. Olive oils display a similar

trend. Most supermarket-brand olive oils boast an acid-ity level of less than 1%, while Maltese olive oil contains less than 0.08% making for a far superior olive oil.

Our tours are educational and we offer insights into farming methods and comparisons to what is on the market, while making this experience an enjoyable one, he said. And by enjoyable he means tastings of wine, olive oil and foods that they produce, from fruits, wines and cheeses to their one-of-a-kind sundried tomato paste.

For larger groups they organise pizza nights using an old, stone, wood-fired oven in keeping with traditions as well as the traditional majjalata with free-flowing wine to get everyone in the mood for a fun local night out. Our aim is to go back to our grassroots and keep traditions alive. We cook like our grandmothers used to cook using local ingredients fresh from the farm.

Ta Mena EstateRabat Road, XaghraTel: 21564939; 99493824Email: [email protected]: www.tamena-gozo.com


Beppino Occelli butter is traditionally made, with fresh and skimmed cream, taken from milk of the day while it is still warm. Slightly straw-yellow in spring and summer when the cows are nourished in grassy meadows, it becomes whiter in winter when they feed on hay. The relief of the mountain symbol impressed on the pats, and the package and seals, are made by hand according to the most genuine of dairy farming traditions.

Its so good it can even be eaten on its own

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ISLE OF CALYPSO FARE

Gozos traditional recipes have been passed down from generation to generation, mostly by word of mouth so finding truly traditional Gozo recipes is quite difficult. Throughout the years I have picked up recipes from many Gozitans, scribbling them down on bits of paper and perfecting them in my kitchen at home. Here are some of my most treasured Gozitan recipes to indulge in over Santa Marija. D


Gbejniet friski Fresh goats cheeselets

Makes 4 large cheeselets, or 6 small ones

Ingredients 1.4lfullcreammilk,preferablysheepor

goatsmilk(ifyoucantgetthis,usefullfatcowsmilk)

3-4tsprennet 2pinchessalt 4largeor6smallgbejnietbaskets,rushor

plastic

Method1. Heat the milk in a clean heavy saucepan to

body temperature (37C). Stir constantly so the temperature is uniform.

2. Remove from heat, and add the rennet and salt. Stir once then leave for one hour covered with a clean cloth.

3. Spoon the resulting curd into the four baskets, which you have placed in a colander, set over a deep dish to catch the whey. You may have some curd left in the pan. Use this to top up the baskets as the whey draws off.

4. After six hours the gbenjniet should be fairly set.

5. Turn each cheese over in its basket and refrigerate overnight or for a few hours.

6. The whey is discarded and the cheeselets are then ready to be served on a bed of lettuce or rocket and some sliced tomatoes, drizzled with some good olive oil, balsamic vinegar, rock salt and pepper accompanied by crackers or farmhouse bread.

Any uneaten cheeselets can be dried and when hard can be grated over pasta or even coated in freshly ground pepper and preserved in oil to be eaten as a cheese at a later date or use for the following recipes.

When you think of traditional Gozo, the first thing that comes to mind are fresh gbenjniet. Though traditionally these were made with milk straight out of the sheeps udders today you can make them for yourself using goats milk from the supermarket. You will need the special baskets which can be bought from a good agricultural shop like BSS on the outskirts of Zebbug (Malta) and are available in several sizes. I am lucky to have inherited the original rush baskets, which were used in the old days. However the modern plastic baskets are easier to clean!

You can get good quality rennet from a chemist or in a cheese-making kit or from Borg Cardona pet store in Balzan


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Qassatat - Small ricotta and gbejna pies

Makes 12

Ingredients 6soft/drygbejniet kiloMaltesericotta 5eggs 500gplainflour 125gstorkmargarine 125gwhitefatlikeTREX(availablefromGSSupermarket

Naxxar) 1tspsalt Someoilorextramargarine Handfulofsultanas Handfuloffreshbroadbeans(ful) 3verydrygbejniet Extramargarineoroiltobrushoverpastry(approx.2tbsp)

Method1. Pre-heat the oven to 180C on the fan setting.2. To make the pastry, sift the flour and a pinch of salt, into

a large bowl, then cut up the fat into small squares, and add these to the flour. Rub this in with your hands, until it resembles breadcrumbs.

3. Mix one egg yolk into half a cup of cold water and mix this into the flour mixture and mix altogether with your hands until you have a firm but soft dough.

4. Wrap this in greaseproof paper and put in the fridge while you make the filling.

5. Divide three eggs into yolks and whites and put into different bowls.

6. Put the gbenjniet and ricotta into another bowl, add the egg yolks, and beat the egg whites till very still (forms pleats when lifted).

7. Add these to the ricotta mix with salt and pepper.8. Separate the filling into two. 9. Into one half put the handful of peeled broad beans

which you toss in heated butter adding some salt and pepper, and into the other half add the handful of sultanas.

10. Take the dough out of the fridge and bring to room temperature and on a floured surface and roll out the pastry.

11. Onto this spread some margarine or some olive oil, then roll up and roll into two three balls and then again into 6 balls and then 12.

12. Roll out these balls to form circles into which you put your fillings, one filling in of the circles, and the other filling for the second batch.

13. After each circle is filled into two thirds of the circles, brush the outer edges carefully with the remaining egg (beaten) press the circle edges together to form a money purse shape, leaving the centre showing through.

14. Brush this with more of the beaten egg, and the put your pies onto greased oven trays.

15. Bake in a pre-heated oven until golden (approx 25 mins). 16. Allow to cool slightly, then eat warm or at room

temperature.

To make these, you need 6 gbenjniet that have been left to dry for several days till they are no longer liquidy. Make your own as above and leave to dry in the fridge, or alternatively buy ready prepared soft dry gbenjniet from a good source, and mix these with kilo Maltese ricotta. In the absence of bejniet, you can make these qassatat with a whole kilo of ricotta.


Pork and pumpkin pie

Tuna and pumpkin pie

Serves 6-8

Ingredients 1mediumonion,chopped 2clovesgarlic,crushed 1kgorangepumpkin,peeledthen

cubed 500gpuffpastry 300glonggrainrice 1beefcube 500gfreshpork,mincedorcubed 4rashersbacon 8greenolives,pittedand

chopped 100ggratedcheese(Parmesan,

GranaPadanoorCheddar) Saltandpepperandseasoning

(apinchofchilliorherbsofyourchoicelikefreshparsleyandsage,ormixeddriedherbs)

Oliveoil Butter

Method1. Pre-heat oven to 200C.2. Melt oil and butter in a large

frying pan, and fry crushed garlic and chopped onion until soft.

3. Add pumpkin pieces and continue cooking until pumpkin

is soft and tinged with brown.4. In a medium sized pan, fry

chopped bacon and then add the minced or cubed pork and cook till all liquid evaporates.

5. Also in another pot, boil water and add the beef cube.

6. Add the rice and cook for barely 10 mins until the rice is al dente. Strain.

7. Add this together with the meats to the large frying pan with the cooked pumpkin. Mix well and adjust seasoning adding lots of freshly ground pepper and possibly a pinch of chilli or some herbes de Provence or chopped fresh parsley and sage.

8. Add the chopped olives and the grated cheese. Mix altogether, set aside to cool slightly.

9. Roll out pastry thinly and cut out three quarters to line a deep pie dish. Fill this with the cooled pumpkin mixture, then top with the remaining pastry.

10. Press the edges together to seal all round.

11. Bake in a pre-heated oven until golden (approx. 45 mins).

12. Remove from oven and allow to settle and serve warm.

Serves 6-8

Ingredients 1mediumonion,chopped 2clovesgarlic,crushed 1kiloorangepumpkin,

peeledandcubed 500gpuffpastry 300glonggrainrice 1vegetablestockcube,or2

tspSwissvegetablebouillonpowder

1largeand1smalltintunafish

10greenolives,pittedandchopped

4tbsptomatopaste(kunserva)

Saltandpepper,freshbasil,parsleyandmint,chopped

Atouchchoppedfreshchilli 3anchovyfillets 2tbspcapers 1smalltinkapunata

(optional) 2tbspoliveoil 2tbpvirginoliveoil

Method1. Heat oils, add crushed

garlic and chopped onion and cook until golden, add the chopped chilli and then add the cubes of pumpkin and continue to cook till these are soft and tinged with brown.

2. Add the drained flaked tuna, mix well and add the tomato paste, continue to stir adding the chopped anchovy fillets and capers.

3. Add the kapunata (if using). Mix all well.

4. Bring a pot of water to the boil, add the vegetable stock cube or bouillon, add the rice and cook for 10 mins.

5. Drain and then add this to the pan with the pumpkin mix, mix altogether very well, adding seasoning and herbs of your choice like mint, basil and parsley.

6. Allow to cool before filling the pastry case as for the pork pie.

Settle and serve warm.


This is made with qargha twil which is now in season. It is absolutely delicious and keeps for ages in its syrup to be used for all those Maltese sweet recipe asking for candied peel (see my cookbooks 25 Years in a Maltese Kitchen, and Pippas Festa)

Ingredients 1longmarrow(qargha twil) water rocksalt sugar

Method1. Peel the marrow carefully

and scoop out the white pulp, which you discard.

2. Cut the remaining flesh into 5cm pieces.

3. Put into a large bowl and cover with water and a good handful of rock salt. Leave this for two days.

4. On the third day, discard the salty water, and cover again with fresh water this time. Leave for another day.

5. On the fourth day, discard

the water and put the marrow pieces into a good-sized pan, cover with water and bring to the boil.

6. Cook until the marrow becomes transparent, strain well, and then weigh the marrow.

7. Weigh out the equal quantity in sugar and put into a separate pan with two tumblers-full of water.

8. Boil rapidly until it becomes a syrup (test by putting a teaspoon on a marble slab and test with your finger to see if it makes a thread.

9. Into this syrup, carefully place the marrow pieces and boil for about 10 minutes. Take out the marrow pieces and bring the syrup back to the boil. Repeat the procedure once again. Keep the syrup thick, even if it means adding a little more sugar.

10. Place the now candied marrow into hot sterile jars and add the syrup when cold. This candied peel will keep for up to one year.

Known as Christening biscuits in Malta, just across the channel they are better known as Brides biscuits, or biskuttini tal-gharusa.

Makes 30

Ingredients 4eggs 350gcastersugar tspgroundcinnamon tspgroundcloves 25gcandiedpeel,

(orange,lemon,glacecherriesorcandiedqarghatwil),finelychopped

300gplainflour 1tspbakingpowder Todecorate Royalicing

Method1. Pre-heat the oven to

180C.2. Separate yolk and

whites of the eggs and

beat whites until stiff.3. Whisk in the yolks and

slowly add the sugar and the cinnamon and ground cloves. Add the chopped candied peel and fold into the mixture.

4. Sift the flour and the baking powder and again fold into the egg mix. Do not beat.

5. Grease paper on baking sheets, and sprinkle with 1 tbsp flour and one tablespoon sugar.

6. Place oval tablespoons of the biscuit mixture onto this, leaving space between each mound.

7. Bake the biscuits in a pre-heated oven for15 mins until firm but still light in colour.

8. Cool on racks and when cold decorate with swirls of white and pink royal icing.

Candied Peel grandpas way

Biskuttini tal-gharusa Brides biscuits

19gourmet todayAugust 2014

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Traditional Gozo with a fine twist

After a particularly hot and tiring day we made our way through the stone archway into the entrance of the old farmhouse, where the scent of their herb gar-den welcomes guests mint, basil, lavender, lemon balm and thyme create a refreshing and comforting aroma, which will eventually end up in the diners plate.

If Im perfectly honest, Im not usually very keen on the whole fine dining experience too much fuss-ing over details, often at the detriment of good quality food. To me food should be real, where the focus is on the best quality ingredients available in the area, rather than on creating a work of art using ingredients shipped from all parts of the planet. What Ta Fren does that is particularly special is that they recreate some simple dishes using the best local ingredients possible but they give them that extra pizzaz that youd expect from a fine dining restaurant.

The restaurant prides itself on the use of the most natural, home-grown ingredients with the least possible travelling miles. Herbs are grown in the gardens of Ta Fren, chickens, quails, pheasants and other poultry are grown by a neighbour especially for the restaurant,

and fresh fish is sourced from a local fisherman minutes down the road.

A new olive grove, with trees from locally grown cut-tings, has been established close to the restaurant, which is producing sufficient olives for pressing into extra vir-gin olive oil. Four to six kilos of olive oil are required to produce just one litre of the extra virgin olive oil that is a great accompaniment to the fresh bread that is baked in-house and served warm. A dish of Gozo salt is served with the bread that will make you want to fill up on the simple things bread, oil and salt even before the menu arrives. Right from the very beginning, a tiny appetizer, compliments of the chef, we indulged in the very best that Gozo had to offer. A tiny morsel of Gozitan gbejna served on a bed of pickled red cabbage the perfect start to a great meal ahead.

The restaurant has been run by a successful trio that have become more like family than D

Gozo takes pride in the ingredients she produces with traditional fare at every corner. Ta Frenc takes this a step further giving Gozos gems a fine twist. RACHEL ZAMMIT CUTAJAR takes the time to get to know Gozo better


colleagues. Director Ino Attard, to this day has the same passion for food wine and good service as he did the day he entered the catering industry. Though he works mostly behind the scenes, he is present at the restaurant most evenings and enjoys meeting guests and ensuring that everything is right on the night. Food and Beverage man-ager Joseph Tabone joined Ta Fren in 1996 and adds his vast knowledge of wine and flamb cooking to the team. Executive Chef, Mario Schembri has been at the helm in the kitchen for 30 years and is highly respected for his creativity and consistency.

Like the managing team, many of his kitchen staff have learnt the ropes at Ta Fren and have become part of the family some nearing the 10-year, others the 20-year mark and you truly feel right at home from the moment you step over the threshold into the welcoming bar area.

The wine list at Ta Fren is both extensive and award-winning with bottles housed in their ancient cellar from local vineyards as well as from around the world, with an emphasis on the great wines of Bordeaux. House reds, whites, champagnes and an Armagnac are bottled espe-


Ta FrenGhajn Damma Street, Xaghra.Opening hours: Daily 12:00 13:30; 19:00 21:30 (closed on Tuesday) Contact: 21553888, 21550808 Email [email protected] Web: www.tafrencrestaurant.com

cially for the restaurant in France and even bear the Ta Fren name on the label.

The menu boasts a variety of dishes, with some dishes you would expect from a fine dining establishment, like beetroot-cured salmon or crab risotto with avocado ice cream, as well as a selection of truly local dishes. The aljotta at Ta Fren mimics that traditionally Maltese dish, only using finer ingredients huge chunks of white fish and succulent prawns. Rabbit stuffed ravioli, take the traditional fenkata up a notch in this perfectly balanced dish.

The main courses that Ta Fren are best known for are their chateaubriand, which is traditionally grilled and served with a barnaise sauce. The whole spit-roasted chickens are grown in Marsalforn Valley and are carved at the table where the breast is served first with its herb-flavoured juices followed by the leg on a bed of leaf and herb salad.

Ta Fren is one of few restaurants in Malta and Gozo that still use flamb cooking methods at your table. Whether sweet or savoury, the maitre d will create an atmosphere with fire and incredible aromas as your food is cooked at your table.

I went for the Crepes Suzette, cooked in sugar, or-ange and lemon juice and flambed in Grand Marnier. Though this dish, popular in the 1980s, fell out of fash-ion, Ta Fren give it a touch that will make any discern-ing diner fall back in love with an old favourite.

And if thats not sweet enough, the petits fours that accompany digestivos is the perfect way to end a perfect evening.

If youre looking for somewhere to celebrate a special occasion, or somewhere to unwind Ta Fren offer the perfect experience and leave you wanting to come back time and time again.

DExecutive Chef Mario Schembri


Serve 4

IngredientsCrab and lobster bisque 1crab 1smalllobster 500mlfishstock 1tbsptomatopuree(kunserva) 100mldrywhitewine 1onion 1fennel 1staraniseCrabsaffronrisotto 175gArboriorice 1shallot,finelychopped 100mldrywhitewine 1litrecrabandlobsterbisque 15strandssaffron 2tbspseaurchins(rizzi) 12shrimps 4scallops

Method1. To make the crab and lobster

bisque, clean out the crabs and the lobster reserving the meat for the risotto. Or you can tell your fishmonger to do it for you.

2. Add all the vegetables to a large pan and cook on a high heat for

3 mins. 3. Add the white wine and let it

reduce until it is syrupy. 4. Add the tomato puree, cook for

another 2 mins. 5. Add all the remaining

ingredients, including the crab and lobster shells.

6. Cover with 2 liters of water. Bring to boil and let it simmer with a lid on for 30 mins.

7. Pass through a strainer.8. Keep 1 litre for the risotto and

keep the rest in the fridge. 9. To make the risotto, soften the

shallot with a knob of butter for a few mins.

10. Turn up the heat and add the rice, stir for a minute then add the wine.

11. Let this evaporate and begin to add the crab and lobster bisque.

12. This now needs to cook for 10 mins.

13. Add the crab, lobster meat, shrimps, sea urchin and the scallops.

14. Keep adding bisque until you reach 18 mins of cooking.

15. Add the saffron at last minute.

Serve 4

Ingredients 4rackslambwiththree

bones of cutlets for each portion.

1carrot,cutandturned 1marrow,cutandturned 1fennel,cutintojulienne 3tbsppeas 6Frenchbeans,cutinhalf 4tbspbroadbeans 1tbspbutterforvegetablesLambsauce 1litrelambstock 75clredwine 2springsfreshrosemary

Marinade Garlic Paprika Oregano Coriander Rosemary Blackpepper Oliveoil Oilforfryingthelambrack. 1cloveofgarlic

Method1. Forthelamb,addalittle

oil to all the marinade ingredients.Rubintothelamb and leave overnight or minimum of 2 hours.

2. Fortherosemarysauce,putall the ingredients in a pot and let it boil till the sauce is thick, season with salt and pepper.

3. Seal the lamb in a pan with hot oil and garlic for 1 min on each side before transferring to a 180C oven for 12-15mins. Allow to rest until ready to serve.

4. To cook the vegetables, boil all the vegetables in salted boiling water then add the butter to a pan sieve the vegetables from water and add it to the pan with butter.

5. Cook for 1 min. Season well with salt and pepper.

6. Removefromtheheatandserve in the middle of the plate.

7. Place the rack of lamb on the ragout of vegetables.

8. Deglaze with a little rosemary sauce on top.

Crab saffron risotto with seafood

Lamb rack with rosemary sauce


An exquisite farmhouse in tune with nature is set on the outskirts of the village of Nadur. This jewel of a place is surrounded by the tranquil Gozitan coun-tryside, a peaceful spot to daydream or star gaze, creating a feeling of deep relaxation, far away from any distractions.

The property is set on approx 1500m2 of land overlooking a valley enjoying stunning sea and coun-tryside views. Swedish architect Reiner Hilber did a fine job restoring the farmhouse, making it truly one of a kind with nothing else quite like it in Gozo. This heavenly abode has been lovingly restored to enchant those looking for a private, romantic escape by the sea, a perfect bolthole for those looking for a

relaxing break away. It stands on high ground, the view from the swim-

ming pool terrace sweeping wide over the valley, all the way to the sea in the distance. Its private and secluded main entrance leads onto an impressively wide hall leading to the vaulted sitting room with an open fireplace.

A separate kitchen with a breakfast area is incorpo-rated with the dining room. There are four en-suite double bedrooms, with the master bedroom having a walk-in closet and a large spa bath. It has that retreat feel about it and is ideal for the discerning travellers, designed for maximum comfort with lots of space to roam around in. It can easily accommodate up to

ten people.The exterior of this property incorporates a large

pool with deck area, an outdoor kitchen with a huge entertaining area, a carport accommodating six or more cars with two more in a lock up garage.

The property is fully air-conditioned and enjoys under floor heating. An absolutely dream home ooz-ing with class and comfort blended so well with old world charm. It is the ideal getaway for young and old alike!

It is an ideal place to entertain friends and family while keeping your distance from the hustle and bus-tle of every day life. You will leave feeling recharged with happy memories.

Bamboo Farmhouse A hidden gem

Bamboo Farmhouse,Buskett Road, Nadur, GOZOTel: 27283333Email: [email protected]: bamboofarmhousegozo.com


Under the Gozitan sunMagro Brothers VillageThe blistering Mediterranean sunshine is what gives local tomatoes their incredible flavour. Take a tour around the Magro Brothers Village in Xewkija and see how tomatoes and other local delicacies are processed into the products we have become so familiar with

The summer is all about sun, sea and sand. However from a food perspective the summer months have one main star the tomato. By August weve pretty much had our fill of beaches and start looking for other things to do. Why not take a tour around the Magro Food Village in Xewkija and take a closer look at how the Gozitans have sustained life for hundreds of years.

Magro Brothers was founded almost 100 years ago in 1916 where three brothers organised twice weekly trips to the main-land to exchange their crops for other items that were not avail-able in Gozo. They would then trade items like kitchen utensils at the main market square at the time Pjazza Savina.

Four generations later and Ma-gro Brothers has become one of Maltas leading brands in food production, with exports of tomato products to UK, Ireland, Europe, Africa and Australia. 10,000 tons of Gozitan tomatoes, renowned for their flavour and juiciness which results from being grown in an open field under the hot sun, are produced by 300 farmers for Magro Brothers every year and are used to make pastes,

sauces, juices and ketchup. With summer being the peak season for tomatoes, there is no better time to see how the tomato goes from field to can.

Though tomatoes are their lifeline, Magro Brothers produce a number of other products including tra-ditional gbejniet. Visit the dairy where centuries-old,

traditional methods are used to produce these hand-crafted cheeses. The Savina Creativity Centre also offers the opportunity to see many other products in the making including infused oils and vinegar, the pressing of sun-dried figs, sun-drying of tomatoes and the production of jam. And if all this is making you hungry, you get to taste some of the delicacies you see in production. If you are looking for something

extra, enrol yourself in cooking classes and learn to make your own gbejniet, infused oils and jams as well as learn-ing to cook some traditional Gozitan dishes with some local chefs.

Tours around the Magro Brothers Village are guided by experts and are free of charge though subject to booking. The tour usually takes approximately one hour.

Magro Brothers

Tel: 21556663 Email: [email protected] Web: www.magro.com.mt

Find us on Facebook - Magro Brothers

www.magro.com.mtLike us on:

www.magro.com.mtLike us on:


A 20-YEAR JOURNEY OF GOZITAN EXCELLENCEThe milestones of Jubilee GroupAs Jubilee Group nears its 20th year in operation, RACHEL ZAMMIT CUTAJAR talks to Alex Scicluna about their journey from a one-man-show to the successful group of companies it is today.

The word Jubilee is synonymous with Gozitan excel-lence, from Caf Jubilee to their packed foods for both local and tourist markets, as well as their new ventures which include a family-friendly restaurant in Marsalforn, Murella, which also happens to be the family nickname, and a candy store which will make even the grumpiest adult feel the excitement of being a kid in a candy store!

Old favouritesToday The Jubilee Group stands proud with estab-

lished brands like Caf Jubilee quirky cafs, which started out with one in Victoria and then spread to Valletta, Gzira, Hungary and a World Expo in China. Their food brands, Jubilee Foods, include a frozen section, enabling locals to take the Jubilee goodness home with them and serve it their families, taking traditional items and giving them a twist. Each and every one of their ravioli is handmade to this day. Their preserved section, takes the best of Gozo and wraps it up in pretty packaging for tourists and locals alike.

The newcomersIn 2011, Jubilee Group took over a

spacious property on the Marsalforn seafront to set up three new establish-ments. Though Gozo attracts Maltese and foreign adults to its laid-back shores, very few establishments are child-friendly.

Alex wanted to provide a place where children are not only wel-come, but they are a priority, with the focus of the restaurant being the kids. At Murella, the menu doubles

as a colouring page to keep the kids entertained until their food arrives and the menu takes the little kids preferences into consideration with a special kids menu.

For the grown-ups, Murella offers some of Gozos best pizzas where the Neapolitan pizza has been

re-created with care. Learn-ing the art of pizza making is not something to be taken lightly and we do our utmost to ensure we deliver the best possible pizzas. Of utmost importance is the wood-oven, which was the first of its kind in Gozo. My brother, Mario, then went to Italy to learn the tech-niques of pizza-making and we import major ingredients, like flour and mozzarella di buffola, to make sure the

best pizzas are put down in front of our customers Alex said.

Just next door to Murella is Candy Caf, a haven for children, as well as

adults still holding on the imagina-

tion of childhood, or perhaps just her sweet tooth. Though there are other candy

stores in Malta and Gozo, none can match the sweetness of

The Piano Lounge. Photo by Chris Micallef

Alex Scicluna

Caf Jubilee. Photo by Alberto Favaro


A 20-YEAR JOURNEY OF GOZITAN EXCELLENCE

Candy Caf. With 64 varieties of pick and mix, all displayed in beautiful glass jars, vintage washed blue drawers and a number of packaged sweets ranging from lollipops to gobstoppers, strings of marshmal-lows and liquorice, this place is sugar heaven.

Again, children are at the heart of this establishment. The tiny chairs around the tiny tables with crayons and drawing paper are in the centre of the store with tables outside for parents to watch over their little ones. In the winter Disney princesses mingle with the children making their every dream come true.

When the sun goes down and the kids are in bed, take a walk into the Piano Lounge and order a cocktail

and sit back and relax while keeping your eye on the stage where live music and theatre is performed at the weekend.

Candy Caf. Photo by Alberto Favaro

Murella. Photos by Matt Hush

Photo by Alberto Favaro


GOZO as an inspirationJrg Bttcher moved to Gozo to paint many moons ago. He talks to Gourmet TODAY about what inspired him to make the move and still inspires him to create great art

What inspired you to become an artist?

The freedom to do what you like. When you are young, mostly, you dont know what to do with your life. I was bored with my jobs, so I opened a small shop where I could combine my passion for art and make a living from it my gallery was born.

What brought you to Gozo?I was travelling through the Mediterranean and

happened upon Gozo in 1978. I was fascinated with the colours and light what I found here and nine years later I came back and I fell for the same attraction to the island like the first time. It was like igniting an old flame. A year later I bought my 300-year-old farmhouse and moved 1992 to Gozo to paint.

What inspires you to paint?The idea of art is to create something that

is personal to the artist. I find music very inspiring as it reflects different moods. One day its blues, the next Spanish guitar or eth-nic music. Last year I did a couple of music related paintings, which was really fun. In 2012 I was really inspired by aboriginal art. I am always in search of something that inspires creativity.

What inspires your photography?Very simply, light and shadows. I first used my

photographs as ideas for my paintings, but this later developed into an art form of its own. My subjects are more details of everyday life fa-cades, doors, balconies, fish, fruits and my cats.

The last years I started body-painting on 3D can-vases, the human body. In this art I put abstract

painting and photography together. Sometimes I use big abstract work as a backdrop for the body-painting, and after the painting process I take the photos in different poses till I got the perfect shot.

Jrg Bttcher will be hosting his annual exhibi-

tion from 22 August to 24 August from 11:00 to 19:00. Prints of both paintings and photographs will be on sale starting from 8. Dana Kranz will also be exhibiting her glass art collection

The Farmhouse GalleryJrg Bttcher21,Skapuccinastr, ZZB 1326. Zebbug, GozoTel. 2156 1434 mob. 99228770e-mail : [email protected]: www.joergboettcher.com

When walking around Gozo, most establishments make the most of Gozos deep history offering a taste of tradi-tional life at every turn.

Haven gift shop offers something a little different - modern gifts of love that can be personalised to indi-vidual taste.

As you step over the threshold into the cool shop, own-er Christiana Attard greets you from over her paints. She is painting a childs name-plaque in beautiful shades of

red and decorating with rib-bons and other trinkets.

Although most of the items in the shop are imported, she goes the extra mile to give every-thing a personal touch.

Whether youre looking for a gift for a partner, child or friend, a gift from Haven will show you care. Or why not indulge in something pretty for yourself, to give your personal space that extra touch of warmth.

Summer opening hours: Monday Friday: 9:00 12:30; 16:30 19:00. Saturday: 9:30 14:00.

Haven18, Main Gate Street,Victoria,GozoEmail: [email protected]

In love with Gozo

Find us on Facebook - haven.malta


Dining on the timeless island of GozoPorto VecchioWatching the timeless activities of the islands fisher-men from a waterfront table at Porto Vecchio has to be a highlight of gorgeous Gozo.

This Mediterranean restaurant sits of the edge of the sunlit yacht marina in Mgarr Harbour, making it an ideal spot to kick start your Gozo holiday.

From the sea a steep hill rises to the church of Our Lady of Lourdes. Savour the stunning views with the fresh fish of the day that varies according to the fisher-mens catch, or maybe the local version of fish soup aljotta. Local king prawns can be flambed at your table.

If local fish does nothing for you why not try some of the more exotic dishes with ingredients imported direct-ly from the Fruili region in Italy. Try the goose, kid and venison salamis speck di sauris, prosciutto San Daniele, air-dried loin of pork (Lonza di Maiale), air-dried breast of duck and a variety of cheeses, all put together by chef Matthew Sammut.

The varied menu includes antipasto, soups, pasta, fresh fish and meat, prepared with passion by our chef and his team, the Italian way alla buona, to be enjoyed with a chilled bottle of wine from their extensive selection.

Sommelier Walter John Cassar does a fine job of pair-ing food and wine, with a large selection of Maltese and Gozitan wines to choose from.

Just a minutes walk from the Gozo ferry, Porto Vecchio offers the full flavours of Italy. in Gozo.

Porto Vecchio is open daily for lunch and dinner. Closed on Wednesday.

Porto VecchioMartino Garces Street, Yacht Marina, Mgarr. GozoTel: 21563317, 99444999Email: [email protected]: www.portovecchiorestaurant.com

Diamond Jubilee BarPlaza victoria, Xaghra, GozoTel: 21569009 Mobile: 79094392

A warm welcome at Diamond Jubilee BarWhen visiting Gozo, do not miss Dia-mond Jubilee at the village of Xaghra in the piazza whether its for breakfast, lunch, quick snack, dinner or merely a coffee. Your tastes are well catered for at this family run restaurant. The staff will make you feel like youre part of the family and the service is always top

notch. Theres always a warm welcome and something just for you at Diamond Jubilee.

Free parking is available to patrons.

OPEN FROM MONDAY TO SUNDAY | PORTOMASO: 8AM-10PM | VICTORIA: 7AM-8PM | FREE PARKING AVAILABLE | www.arkadia.com.mt

A shared love of food.

at

For serious ice cream lovers


Walking up the Main Street in Victoria, you may chance upon a 400-year-old town house, older than the citadel itself. Though you may mistake it for a hotel or maybe even a band club, Main Square is all restaurant - all three floors of it.

At the door youll meet Doris Grech, all smiles and

laughter, with a pas-sion for a place she has owned for 42 years.

She invites you in to explore three floors of history and Gozitan tradition. The courtyard and first floor are occupied by restaurant space, which transforms into a disco in the winter - complete with lighting and DJs from Malta and overseas.

Doris attitude to life spills over into the cuisine offered at Main Square. I try to avoid things that are compli-

cated. Take the simple route and you are sure to get consistent quality every time.

The food centres around Gozitan tradi-tional dishes fresh fish and delicacies including fresh Gozo cheeses. We order our cheeses from

the local grocer across the square. We make an order very early in the morning every day and we make our orders daily, to ensure the freshest ingredients possible. We have to work with what weve got and concentrate on what we are good at.

During the warm summer months, climb the stairs to the rooftop terrace and enjoy the stunning views; the twinkling lights of the citadel above and open views of Xaghra, Nadur and Xewkija. During any of these village feasts, you can sit back and enjoy the fireworks without the hassles of getting to the festa!

Main Square Restaurant is open from 10am till late.

Traditions andlaughterMain Square Restaurant14, Independence Square,Victoria, GozoTel: 21556139

Fine dining at Patricks Lounge & Restaurant

Ta Cenc & Spa takes you back to nature

Patricks Tmun has established itself as a landmark in fine din-ing in Gozo. Regulars rave about the fois gras, kobe carpac-cio, and the variety of pasta and other dishes frequently enhanced by black truffles; or fresh asparagus with poached egg and pota-to rosti, sauted scallops and a tempura of zucchini flowers.

It also has a reputation for fine wines with over 1500 bottles to choose from. The dcor is elegant with a sophisticated touch and per-sonalized service.

This venue is perfect for a romantic dinner, a special occasion, entertain-

ing guests and a great way to start your holiday in Gozo.

A must try this month!

Situated on the outskirts of a sleepy village, Hotel Ta Cenc & Spa lends itself to a holiday brimming with both relaxation and stimulation from the holistic wellness spa, large swimming pools, enticing eateries, incredible views and friendly service. This is a hotel which stays true to its belief that every guest should leave feeling pam-pered, relaxed and returned to nature.

The hotel has its very own pictur-esque rocky beach and medieval palazzo. There are a variety of restau-rants suiting all tastes and Gozitan delights available.

Highly recommended amongst locals and travellers is the Il-Kantra restau-rant surrounded by stunning views, clear waters and is truly a stunning spot to experience a variety of Sicilian as well as local cuisine rich with fresh fish and tender meat specialities.

Patricks TmunTriq l-Ewropa, Rabat, GhawdexTel: 21 566 667. Email: [email protected] Website: www.patrickstmun.com

Hotel Ta Cenc & Spa Cenc Street, Sannat SNT9049, Gozo, MaltaTel: 22191000Email: [email protected] Web: www.tacenc.com

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HOME COOKS

Summers reached its peak, with temperatures at their maximum. Cooking and even eating can be a bit of a strain at this time of year. Prepare things that are easy to make and require minimum cooking time. Gaby Holland makes a trio of crostini to start and Janet Grech stuffs some summer veggies. Sandra Dimech finishes with a traditional dessert, a diplomatica, a mixture of pastry, sponge, crme patissiere and amaretto.

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


D

Ricotta, basil, lemon and honey crostini

Serves 4

Ingredients 4slicesofbread(Malteselongloaforarustic

baguette) 120gricotta Handfulbasil 1lemon,zestonly lemon,juiceonly Afewleavesoflemonverbena(ifavailable) 2tsphoney Extravirginoliveoil Saltandpepper

Method1. Mash the ricotta and mix in the torn basil leaves.2. Add the zest and 1 tbsp lemon juice. 3. Stir in the finely shredded verbena leaves (if using). 4. Season well. 5. Toast the bread and pile topping over. 6. Drizzle with a little honey.

Nectarine, chorizo and goats cheese crostini

Ingredients 4slicesofbread(Malteselongloaforarusticbaguette) 1largenectarine 12finesliceschorizo 100ggoatscheese Extravirginoliveoil

Method1. Cut the goats cheese into small slices. 2. Dry fry the chorizo until crisp. 3. Stone and slice the nectarine. 4. Place slices of cheese and top with alternate slices of nectarine and

Hazelnut butter, pecorino and radish crostini

Ingredients 4slicesofbread(Malteselongloaforarusticbaguette) 200groastedhazelnuts 100gfreshpecorino 4radishes Extravirginoliveoil

Method1. Place hazelnuts in a small food processor and pulse until

smooth adding a little water to loosen the paste (alternatively you may buy ready made unsweetened hazelnut butter).

2. Cut the pecorino into small slices. 3. Cut the radishes into fine slices. 4. Spread some of the hazelnut butter over crostini and top with

alternate slices of cheese and radish.

Place crostini on plate and generously drizzle all with extra virgin olive oil. Serve immediately.

HOME COOKS

Suggested wine:

Lunetta Prosecco35 SOUTH Chardonnay is a complex wine produced at latitude 35 South in Chile, home to a wide range of terroirs. Made with grapes from a selection of the best vineyards, this fruity wine has tropical fruit aromas, such as banana and pineapple, along with light sweet notes from its ageing in wood which adds complexity to the wine.


Crostini are like the bruschetta only smaller. They make great starters, particularly when topped with lots of different ingredients.

Crostini trio


Tahini stuffed aubergines

Ingredients 4smallaubergines 2clovesgarlic,finelychopped 3tbsptahini lemon,juiceonly

Method1. Carefully scoop out the flesh of the

aubergine and reserve.2. Cover the aubergine shells with foil

and bake in the oven for 15 mins.3. Fry the garlic in hot oil until fragrant,

then add the reserved aubergine pulp and cook until soft.

4. Add the tahini, lemon juice and season.

5. Stuff the aubergines and bake in a pre-heated oven for 15 20 mins.

Calamari stuffed marrows

Ingredients 8smallcourgettes 4freshcalamari,chopped 1clovegarlic,finelychopped lemon,juiceonly 1tomato,chopped Oliveoil Oregano

Method1. Carefully remove the centres of the

marrows. 2. Fry the garlic in hot oil until fragrant.3. Add the calamari and oregano and cook

until tender.4. Add lemon juice and chopped tomato.5. Stuff the marrows and bake in a pre-heated

oven at 200C for 15 20 mins.

Beef tomatoes stuffed with tuna

Ingredients 8smallbeeftomatoes Freshtuna,choppedintochunks 2clovesgarlic,finelychopped lemon,juiceonly 2tbsppinenuts Handfulfreshmint,chopped

Method1. Carefully remove the pulp from the tomatoes.2. Fry the garlic in oil until fragrant and lightly sear

the tuna.3. Add the mint, pine nuts and lemon juice.4. Mix well and stuff the tomatoes.5. Bake in a pre-heated oven at 200C for 15 20

mins.Place the stuffed veggies on a bed of cous cous and serve either warm or cold with a drizzle of olive oil

Stuffed summer veggies on a bed of couscous

HOME CO

OKS

Suggested wine:

Finca MontepedrosoAromatic notes of stone, green, citrus and lychee fruit, together with hints of fennel, green almond shell and aniseed, show up in combination with mineral notes. A wine of good structure and refreshing acidity leading to a long and tasty fruit, fennel and aniseed-dominated aftertaste.


Ingredients 2packetsreadyrolledpuff

pastry(round) 1roundspongecake(26cm) CrmePatissiere AmarettodiSaronno IcingSugar

Sponge cake

Ingredients 3eggs 180sugar 180self-raisingflour

Method1. Preheat oven to 150C fan

oven.2. Grease and flour 26cm

spring form pan.3. Using an electric mixer beat

eggs and sugar in a large bowl until thick and pale in colour.

4. Gradually add in sieved flour while folding in with large metal spoon, until well combined.

5. Pour batter into prepared pan and bake for about 25 mins until golden and risen and cake has slightly shrunk away from sides and springs back when lightly touched.

6. Turn out on wire rack and leave to cool.

7. You will only need to use a 2cm disc; the other half can be frozen.

Crme patissiere

Ingredients 6eggyolks 150gsugar 50gflour 500mlmilk lemon,rindonly 1tspvanillaextract

Method1. In a medium bowl, whisk

together the sugar and flour. Add the egg yolks and whisk them into the dry ingredients until you have a smooth thick paste.

2. Bring the milk, with the lemon rind, almost to a boil over a medium heat, do not let it boil! Remove lemon rind.

3. Pour a little of the hot milk into the egg mixture and whisk to combine. Continue

pouring the milk whisking continuously.

4. Return mixture to saucepan over a medium heat, constantly whisking so that you end up with smooth thick custard.

5. Remove from heat, pour into a heatproof bowl and cover with a piece of cling film pressed right up against the surface of the cream. Chill completely.

Pastry discs

Ingredients 2pktsreadyrolledpuff

pastry

Method1. Preheat oven to 180C fan.2. Transfer the ready rolled

pastry to a baking tray lined with parchment paper (I use same paper pastry was rolled in).

3. Use the bottom of the cake tin as a template to cut the pastry. Allow 1cm more than the base as it will shrink when baked.

4. Prick the dough all over with a fork to prevent over rising.

5. Repeat process with 2nd puff pastry disc.

6. Bake until golden in colour.7. Cool completely.

Assembly1. Line cake tin with sheets

of cling film, leaving a long overlap of cling film.

2. Place 1 puff pastry disc on bottom of cake tin. You might need to trim it to fit.

3. Spread half the crme patissiere on top of pastry.

4. Place a 2cm disc of sponge cake on top and sprinkle with Amaretto di Saronno or any other liqueur you prefer.

5. Spread the remaining crme patissiere.

6. Top with remaining puff pastry disc.

7. Use overlapping cling film to cover dessert completely. Place a weight on top (I use a pan that fits exactly into cake tin).

8. Refrigerate for about 3 hours.

9. Remove from cake tin and cling film. Place on serving dish and dust with icing sugar.

HOME COOKSDiplomatica

"Me Luv ULong Time"

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gourmet.pdf 1 30/07/2014 10:56

Challenge

Maltas Favourite Family Recipe

How to cut tHougH grease witH Fairy Platinum

Here are the winners of

s favourite family challenge

The Winners Over the last couple of weeks, many food enthusiasts have taken part in the Fairy Platinum Challenge in collaboration with Gourmet TODAY, testing and cooking new and old recipes to win a years supply of Fairy Platinum. With Fairy Platinum I can enjoy making messy treats with lots of greasy aftermath as the washing up wont be a problem at all! said Anne Cremona one of the two winners. I love to watch Fairy Platinum products work their magic providing an overnight soak effect in just ten minutes, cutting through grease and leaving even the dirtiest of dishes sparkling, and the dishwasher cleaner than ever before. said Oriana Balzan the second winner.

Trade Enquiries VJ Salomone Marketing tel: 8007 2387 I www.vjsm.com.mt

Orianas Baked Bell Peppers Stuffed with Quinoa salad

Annes Black Forest Cheesecake Cupcakes

Ingredients 1 cup red quinoa, rinsed in cold water Olive oil 1 medium-sized onion, finely chopped 2 cloves garlic, finely chopped cup kidney beans, rinsed in water a red chilli, seeds removed and finely

chopped 4 cherry tomatoes, finely chopped 3 bell peppers, colours of your choice Pinch of salt & pepper Grated Mexican cheese Coriander, finely chopped

Method1. Pre-heat oven at 175C.2. Boil the rinsed quinoa and set aside. 3. In a pan put 2 tablespoons of olive oil, saut

the chopped onion, garlic, chilli over medium heat. Add some salt and pepper to taste.

4. When the onion is tender, add the tomatoes and kidney beans and cook until the tomatoes are tender. Add the cooked quinoa to the vegetables and stir together.

5. Prepare the bell peppers by cutting the tops and removing the seeds and membranes from the inside.

6. Fill the bell peppers with the cooked mixture and top with some Mexican cheese.

7. Put the stuffed peppers in the oven for about 15-20 mins or until the peppers soften.

8. Top the peppers with some finely chopped coriander and serve warm with some tortilla chips.

IngredientsCrust

12 Oreos Biscuits 2 tbsp salted butter 130g ( cup) semi-sweet chocolate chips or

chopped semi-sweet chocolate, melted and cooled slightly

cup granulated sugar 2 tbsp unsweetened cocoa powder 1 pinch salt 340g cream cheese, softened well 2 large eggs 1 tsp vanilla extract cup heavy cream cup sour cream

Topping

Store-bought (canned) cherry filling 1 cups heavy cream 2 tbsp granulated sugar Finely chopped or shaved chocolate, for garnish

Method1. To make the crust, pre-heat the oven to 165C. 2. Using a fork, blend together crushed Oreos and

butter. 3. Divide mixture evenly among 12 paper lined

muffin cups, adding a heaped tbsp to each. 4. Press crumbs into an even layer. 5. Bake for 5 mins. Remove from oven and allow

to cool.6. To make the cheesecake filling, whisk together

sugar, cocoa and salt until no clumps of cocoa remain.

7. Add cream cheese to a mixing bowl and pour sugar mixture over cream cheese, then whip mixture just until smooth.

8. Mix in eggs one at a time, blending just until combined after each addition and adding in vanilla with second egg.

9. Pour in melted chocolate and mix just until combined, then add heavy cream and sour cream and mix just until combined.

10. Tap bowl against counter top, about 30 times, to release some of the air bubbles.

11. Divide mixture among muffin cups (over crust layer), adding about a cup to each.

12. Bake for 17 - 20 mins until centres only jiggle slightly.

13. Remove from oven and allow to cool at room temperature for 1 hour, then cover with plastic wrap and refrigerate 2 hours.

14. To make the topping, whip the heavy cream until soft peaks form then add sugar and whip until stiff peaks form.

15. Pipe or spread the heavy cream into an even layer over cupcakes then pipe a rim around edge over that layer.

16. Spoon a heaped tablespoon cherry pie filling into the centre of each.

17. Store in the fridge until ready to serve.

Every family has its own traditions in the kitchen, but when it comes to cleaning up nobody ever really expresses enthusiasm. Many dont even like to cook certain dishes because of the messy dishes and the cleaning up afterwards, and who can blame them.

Fairy Platinum now gives you the confidence to cook whatever you want. It takes the elbow grease out of all those dirty dishes and even removes hidden grease from the dishwasher, making both the dishes and dishwasher sparkle.

Here are some tips on how to make cleaning up that little bit easier.

Get the cleanest of clean. Wash simple glasses and flatware first, and save the dirtiest pots and pans for last. Dont go scrub crazy. Let a powerful washing up liquid do most of the work for you. Waterline. When glass vases or pitchers develop water lines or hard-water spots, try rubbing the line with half a lemon. If the waterline remains, soak the glass overnight in a bath of white vinegar and water, then dish wash.

Winners

Challenge

Quintano Foods Ltd - 2381 4556

43gourmet todayAugust 2014

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Frozen summer treats

As summer time stretches on for eternity, parents are at their wits end trying to entertain their kids. All they seem to want to do is play video games and eat junk food. At Energize Summer Club, kids get the chance to get outside, do some physical activity and keep active during the long summer months with a range of activities from swimming to tennis, performing arts, football, dance and fitness, there is something for all the kids to get up off the sofa for. They will also learn about nutrition and foods that give them energy and keep them healthy. Eating healthier foods doesnt necessarily mean a complete absence of sugar, but adding more fruit and natural ingredients makes the treats they crave good for them. They make some delicious frozen treats that arent simply ice cream. D


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Not every frozen treat has to be in an ice lolly mould. Use natural yoghurt, sweetened with some honey, and any fruit to create delicious creamy cups you can eat with a spoon.

Ingredients 1cupberries,freshorfrozen 1cupyoghurt Drizzlehoney

Method1. Blend the Greek yoghurt with the berries.2. Add some honey for sweetness.3. Place in moulds and freeze for a couple of hours

until set.

Berry creamy cup


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Use dark chocolate for the healthiest results, however most kids prefer milk or white chocolate

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Bananas and grapes dipped in chocolateWhen we started out so many of the kids swore they hated both grapes and bananas, but the chocolate and the pretty colours made them want one anyway and although they started by just picking the chocolate off by the time we were done there wasnt one piece of fruit left on the tray!

Ingredients Bananas Grapes MeltingchocolateorNutellato

keepthekidshappy Nuts,sprinklesoranythingelseyou

canthinkoftodecorate

Method1. Cut the bananas in half and insert a

lolly stick into them being careful not to break the banana.

2. Take some grapes off the bunch and insert a toothpick into each one.

3. Place on a tray and freeze for a couple of hours.

4. Take the frozen fruit out of the freezer

and dip each piece into melted chocolate or Nutella.

5. Decorate with nuts or sprinkles.6. Place back on the tray and freeze for a

couple more hours.


Berry watermelon ice lolliesIngredients Watermelon Handfulberries Icingsugar,totaste

Method1. Cut the flesh from the watermelon being careful to remove the

seeds.2. Blend the watermelon and the berries together.3. Add icing sugar slowly, tasting as you go along to see if it is sweet

enough.4. Pour into Tescoma ice lolly moulds. 5. Place in the freezer for a few hours until set.

Ice lollies

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Ice lollies are easy to make and can be made in loads of different flavours. Tescoma sell great colourful ice lolly moulds the kids will love but any ice lolly mould will do, even disposable cups!


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Strawberry, lemonade ice lollies

White n blue lolliesIngredients Handfulblueberries,freshorfrozen Alittlebitofplainicecream(vanillaorfiordilatte)

Method1. Mix the blueberries with half the ice cream. This will make the ice cream go blue.2. Put a spoonful of berry ice cream in the Tescoma ice lolly mould.3. Follow it by a spoonful of plain ice cream.4. Repeat until the mould is full.5. Freeze for a few hours until set.

Ingredients Handfulstrawberries ripebanana Homemadelemonade(recipebelow)

Method1. Blend the strawberries with the

bananas.2. Add the lemonade.3. Place the mixture in the Tescoma

moulds and freeze for a couple of hours until set.

Homemade lemonadeIngredients 2cupssugar 2cupswater 4litreswater 2cupsfreshlemonjuice

Method1. Make a simple syrup by adding

the sugar and water to a medium saucepan.

2. Bring to boil over low heat, stirring until the sugar dissolves. Set aside and allow to cool.

3. Mix the cold water and the lemon juice. Add the simple syrup and stir well.

4. You only need a little bit for the ice lollies but this makes a great refreshing drink.

To make these ice lollies healthier substitute the ice cream for natural yoghurt with a bit of honey

If you dont want to get your blender dirty, or are in a hurry, use a natural fruit smoothie with no added sugar (like Smoochie) instead of the real fruit

Formoreinformationvisitwww.energizesummerclub.comorcontactthemonenergizesummerclub@gmail.com

fresh and light,Tastes so

makes theperfect dipper!

Also available:Sliced White Bread Sliced Brown BreadBlueberry MuffinsShort Crust PastryPuff Pastry

Gluten Free, Wheat Free & Dairy Free

Tel: 2143 1309 | Email: [email protected]


Good Earth Distributors Ltd.Hard Rocks Industrial ParkBurmarrad Road, Naxxar, NXR 6345MaltaTel: 21 431309 Fax: 21 421873e: [email protected]

Greek tabbouleh

Cannellini, chickpeas and cherry tomato salad

Yellow rice salad with green beans and almonds

Serves 2

Ingredients 180gGoodEarthMediumBulgar,alreadysoakedand

fluffed 8babyplumtomatoes redonion 80gfeta 8Castellinoblackolives,stoned 2tbspmint,freshlychopped 1tbspparsley,freshlychoppedDressing 3tbspPantaleoextravirginoliveoil 1tbsplemonjuice tspsumac Saltandpepper

Method1. Put the bulgar in a bowl and dress with 1

tbsp extra virgin olive oil. 2. Quarter and deseed the tomatoes,

finely slice the onion with the help of a mandolin. Crumble the feta and slice the olives.

3. Add the tomatoes, onion, feta and olives to the bulgar.

4. Add the fresh herbs. 5. Prepare the dressing by whisking all

the ingredients together. 6. Pour the dressing over the salad and

mix well. 7. Chill covered in the fridge for at

least 2 hours or until ready to be served.

Serves 2

Ingredients 8cherrytomatoes 100grocket 200gGoodEarthCannellini,cookedanddrained 200gGoodEarthChickpeas,cookedanddrained 80gfeta 2tbspCastellinoGrilledMushrooms,drainedand

quarteredDressing 2tbspPantaleoextravirginoliveoil 1tbspIlTorrioneWhiteWineVinegar Choppedsavouryorparsley Saltandpepper

Method1. Wash, deseed and quarter the tomatoes. 2. Put in a salad bowl together with the rocket leaves. 3. Add the cooked chickpeas and cannellini, diced feta

and mushrooms. 4. Prepare the dressing by mixing together extra virgin

olive oil, white wine vinegar, savoury or parsley and season well with salt and freshly ground pepper.

5. Mix well and serve.

Serves 2

Ingredients 180gGoodEarthParboiledRice 200ggreenbeans,toppedandtailed 100gsteamedchickenbreast 2piecesCastellinoGrilledPeppers 30gGoodEarthFlakedAlmonds Apinchsaffronthreads Pantaleoextravirginoliveoil ApinchGoodEarthGroundCinnamon Freshchives Saltandpepper

Method1. Cook the rice in plenty of water. Drain and leave to cool,

then transfer to a bowl and dress with 2 tbsp olive oil. 2. Cook the beans until tender, drain and add to a bowl of

cold water for 1 min. Drain again. 3. Dice the chicken breast and cut the peppers into stripes.

Set aside. 4. Toast the almond flakes in a saucepan without using any

oil or fat. 5. Add the saffron threads in 2 tbsp hot water and 2 tbsp

olive oil, a pinch of cinnamon, chopped chives, salt and freshly ground pepper in a small bowl and mix well.

6. Add the beans, diced chicken, grilled peppers and toasted almonds to the rice.

7. Add the dressing and mix well. 8. Chill for 30 minutes before serving

Turning down the heatThe hot summer months call for cold, light meals. However flavour should never be sacrificed. Use Pantaleo Extra Virgin Olive oil in these recipes to beat the summer heat.

You can also add some finely chopped cucumber and a pinch of chilli flakes.

To prepare the beans, soak overnight in water. The following day, drain and add to a pot with fresh water. Bring to the boil and, cover and simmer for 60-90 minutes or until tender. Drain, cool and the beans are ready to use. You can also find us on facebook


Better eating with GoldieDont eat this, dont eat that. That seems to be the way with healthy eating these days, with entire food groups being demonized in an effort to make the world a skinnier place, only to find, years later, researchers say we have been doing it all wrong. At Goldies Caf, Cristina Dacoutros, better known as Goldie, keeps healthy eating sustainable, using healthy ingredients to make tasty dishes. She doesnt eliminate any ingredients but uses small amounts of those craveable goodies to keep food interesting. Try some of her healthy recipes this summer to keep your food interesting, or, if you have boat or beach plans, pass by the caf and get yours ready to go

Serves 4

Ingredients 1yellowpepper,

slicedlengthwise 1orangepepper,

slicedlengthwise 8cherrytomatoes,

halved 1largechicken

breast,cutinto2.5cmstrips

1jarpeanutbutter 200mlcoconutmilk 1tspginger,grated 100gsweetcorn 4tspsweetchilli

sauce 1tspsesameseeds 1tbspoliveoil 400gmixedlettuce

leaves Saltandpepper 1springonion,

sliced

Method1. In a bowl mix

peanut butter, coconut milk and ginger and set aside.

2. Heat olive oil in a pan and add chicken strips and add seasoning.

3. Cook for 5 mins or till slightly golden brown and cooked through.

4. Add hot chicken to satay and mix well till all pieces of chicken are coated in the sauce.

5. Plate lettuce and cherry tomatoes, top with satay chicken in the centre and add, peppers and corn.

6. Drizzle sweet chilli sauce over the top and garnish with spring onions and sesame seeds.

Warm chicken satay salad

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Serve 4

Ingredients 800gtinchickpeas,rinsedanddrained 2clovesgarlic,chopped Handfulofflat-leafparsleyorcurlyparsley 2tspgroundcumin 2tspgroundcoriander 1tspharissapasteorchillipowder 4tbspplainflour Toastedpitabread 200gtubtomatosalsa,toserve Greensalad,toserve 100gfeta 2smallredonion,roughlychoppedAvocado dressing 4fulltbspmayonnaise 1ripeavocado 1clovegarlic

1tspCajunspice Halfthejuiceofalime Saltandpepper

Method1. Patthechickpeasdrywithkitchenpaper.Tip

intoafoodprocessoralongwiththeonion,garlic,parsley,spices,flourandalittlesalt.

2. Blenduntilfairlysmooth,thenshapeintopattieswithyourhands.

3. Heattheoilinanon-stickfryingpan,addthepatties,thenquicklyfryfor3minsoneachsideuntillightlygolden.

4. Tomaketheavocadodressing,blendalltheingredientsinafoodprocessoruntilreadytoserve.

5. Servefalafelpattieswithtoastedpitas,tomatosalsa,avocadodressingandagreensaladtoppedwithfeta.

Falafel patties

August 2014 gourmet today 53

Serves 4When trying to switch to a healthier lifestyle, many people struggle with reducing the amount of pasta in their diets. Instead of eliminating this comfort food, try swapping it with quinoa pasta. Quinoa is a complete protein with nine amino acids and is also gluten-free, making it a healthier option over pasta made from wheat flour.

Ingredients 500gquinoapasta(lookoutforitatanyhealthstores) 300gsmokedsalmoncutinsmallcubes 1leek,thinlycut Smallcansweetcorn 2greenpeppers,thinlyslicedlengthwise Smallhandfullbasil 3tbspoliveoil 3tbspmayo tsphoney

tspDijonmustard tspdrydill

Method1. Cook pasta according to packet instructions and allow to cool. 2. In food processor add, mayonnaise, Dijon mustard, honey,

basil, olive oil, dill and a little pepper. Blend until smooth. 3. In a bowl add the dressing mixture, pasta, salmon and

vegetables and stir.

GoldiesCaf118, Test

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