Served Magazine Issue 2 by Fibonacci Communications

ALWAYS HUNGRY

bring on

the sauce

if youâ&#x20AC;&#x2122;re looking to up your dessert game a notch then try this trio Pg.120

or e

sta recipes gal

pg 84

QUIC K

Quick breakfast ideas which could just save your morning

F IX Pg.023

45+ RECIPES TA KE

Y OUR

F REE

COPY

INSIDE #2

“ there

is,

no love more sincerer than the

INSIDE #2

lo v e fo r

FOOD

”

11. PERFECTING POTATOES

47. LIGHT BITES

92. LOVE YOUR LEFTOVERS

112. SMOOTH AND SWEET

Secrets to the ultimate spuds

Grilled octopus with nduja oil and squid ink potato salad An elegant interesting dish with strong flavours

Pick up some tips on how to reduce your food waste when cooking fish and stretch a meal into two.

Try your hand at these delectable treats perfect for this time of year.

17. IN PRAISE OF FIGS Jeremy Norman muses on figs and the feasts they provide

19. LIFTING THE LID ON Stefan Hogan – Chef Corinthia Palace, Attard talks to Served about early food memories and the detail that goes into planning a menu

22. IN THE KNOW What’s trending right now in the world of food, summer snacks and BBQ hacks

23. WAKE AND BAKE From granola crust breakfast tarts with Greek yogurt & fruits to easy five-minute recipes which may just save your mornings

64. THE MAGIC OF MARINADES

99. ALCOHOL ALCHEMY

Get inspired and make the most of your marinade with this loose guide on which flavours go with your choice of meat or fish.

Go that extra boozy mile and turn your pint into a long drink

101. ON THE BOTTLE

Tasty and original sides ideas to enjoy with friends

Served finds out more about oldest bottle of wine in the world and reveals the top most popular white wines

81. MASTERS OF MOZZARELLA

103. WINE AFTER WINE

This caseficio is bringing the art form for cheese making to our shores using locally sourced produce.

Served talks to Sommelier Fabien Etienne to find out what the profession really entails

71. BIT ON THE SIDE

124. CHILD HACKS FItMaltamum founder Sass Woods keeps it cool with tasty refreshing summer ideas that will work as well treat for you and your kids.

129. FOLK FOOD As September approaches we homage to the mighty pumpkin in this issue using a traditional local recipe for pumpkin pie

106. COOL IT DOWN We celebrate the contrasts of hot, cold and sweet Find us on Facebook: servedfoodmagazine.

INSIDE #2

GET SET

IN PRAISE OF PUMPKIN

Lay your table right and the rest will follow. Served lays out some gorgeous ideas for you to think about.

The pumpkin gets a spot on this issue's seasonal star list

MASTERING RAISIN BREAD The Pain aux Raisins by popular French bakery Fre(n)sh

BANGING BREAKFAST BOWL

SRIRACHA LOBSTER BUNS

Using the same straightforward process and a variety of ingredients Served gives you four smoothies in a bowl.

Give your day a savoury start with these delicious buns

SEASONAL STAR The watermelon wows this season and this yearâ&#x20AC;&#x2122;s crop is a bumper one

INSIDE #2

CRUDO, GOATâ&#x20AC;&#x2122;S CHEESE + PEA TARTAR

FIRE IT UP

Light, fresh and the right balance of soft, salty and sweet

A load of bbq recipe ideas to enjoy with family and friends

DIP INTO IT Firm favourites as guacamole get top billing in our round up of dips for this issue

117

ALWAYS HUNGRY

PLUM TERRINE WITH PLUM COMPOTE

Served has you covered with loads of recipes for all palates and moods

Executive Pastry Chef Mario Mallia from Hilton Malta impresses and inspires

OYSTER SLIDERS Keep it real with a yummy original twist on these oyster sliders

EDITOR’S LETTER

We’ve become so interested in food that even if we don’t know how to cook we do know what makes up tasty food, and that is making a difference in what and how we eat. From trying to source ethically produced food to supporting local there is so much we can all do in our individual way to support a good chain of food production. Which is why we really hope to give a platform to local producers, growers and organizations who are trying to be responsible and sustainable in the way they do things. Read the interview in this issue with local cheese maker La Maltesa, where they’ve found a way to support pig producers with the residue of the milk. And look out for the Love your leftovers section we’ve introduced as way to support reducing food waste which makes up such a high percentage of waste going to landfill. One of my seasonal pet peeves is hearing that summer is over once we get past the week of Santa Maria, which may I add is MID AUGUST, leaving at least another six weeks of summer holidays. SO if you are one of those people then you’re not going to enjoy this issue of Served as we have made it a point to continue to celebrate summer and its seasonal stars. With this issue, we raise a glass to my favourite sweltering season which brings with it thirst quenching watermelon, juicy peaches, fresh fish and bbqs. You’ll also find recipes, ideas and simple suggestions including a foolproof recipe for the perfect marinades and must-have grilling tools to get your BBQ going.

“ y ou

d ont,

need a

silver fork

t o e aT GO O D F OOD ”

Editor’s picks Sarah is ….

We also really want to know what you’re indulging in this summer, so share your stuff with us on Instagram using hashtags #servedmagazine and #summereating. Enjoy the rest of summer!

Following lefooding on Instagram Watching The great British Bake Off Watching Chef’s Table on Netflix

Editor Sarah Kennard Creative Direction / Design Chris Psaila Photography Sean Mallia Published by [ V ] Publications

Styling Sean Mallia VAMP team Coordination Sam Psaila

Contributors: Anthony Aquilina Charlene Bugeja Chrys Mangion Claire Agius Eunice Muscat Hauke Eggert Jeremy Norman Sam Debono Sara Borg Sass Woods Yaz DeMicoli

For Advertising: Sam Psaila 7788 0300 Mark Barbara Fibonacci Media 9906 4448 Kurt Cauchi Fibonacci Media 9900 8909

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. © 2017

INSIDE #2

PRO POULTRY

BRING ON THE SAUCE

Earthy, with a nod to the end of this season and the start of the harvest, this is a recipe that will see out the season.

Served brings you 5 incredible pasta recipes to enjoy everyday

115

A TAKE ON PEACH MELBA Corinthia chef Victor Vella gives us his take on the classic peach melba.

120

124

WATERMELON TRIO

FRO-YO BITES – 2 WAYS

One of our seasonal stars is baked, grilled and ground into granita with this fabulous trio

Once you’ve made these frozen delights, get ready to make them again and again

GIANT RAVIOLI WITH A PRAWN SAUCE Prawns and pasta go hand in hand in this simple but clever sauce

CONTRIBUTORS

{ HOME COOKS }

Charlene Bugeja

Sarah Borg

Charlene Bugeja is a 33-years old, stay at home mother of two young girls. Although her dishes look and taste incredibly professional, she is totally selftaught. Her passion for cooking and baking came at an early age, and her ethos is to eat according to the seasons and use local ingredients as much as possible. She literally devours cookbooks and doesn’t miss a cooking show when she can find the time.

Sara is passionate about healthy eating and the importance of whole foods and the healing properties they provide to our bodies. Finding a balance in everything we eat is her mantra as is avoiding fad diets which will only provide a quick-fix. Her breakfast bowls will inspire anyone to give it a go and get a good start to the day. Sara is currently furthering her studies in Nutritional Therapy at The Institute for Optimum Nutrition in London. Follow her healthy tips on Facebook and Instagram on BalancebySarah

Sam Debono & Tony Aquilina Sam and Tony, two young physiotherapists, have packed a lot in the two years together, visiting seven countries across five continents and taking culinary classes to improve their cooking skills with the end goal of buying and setting up their own food truck soon. Tony also runs a food blog where all the savoury recipes are Tony’s originals while Sam covers all sweets and desserts. Follow Tony and Sam’s food and travel adventures on Facebook @Tony’s foods

Eunice Muscat

Chrys Mangion

Sass Woods

Hauke Eggert

Eunice’ interest and love for food started as a little girl, helping her mother in the kitchen. At 19 she found herself working as a waitress at the popular Chez Philippe where she developed a more serious passion for food. She spends any free time she has experimenting with ingredients, flavours and cuisines producing delectable dishes which you can follow on www. instagram.com/ eunice.muscat

Chrys Mangion is a lover of all things food. Her wonderful and convenient catering service, Mummies Yummies, offers freshly made, home cooking with an eye to make the best use of our local seasonal produce. She has created a range of preservative free sauces, soups and dips among other delicious dishes. Because everybody deserves a bowl full of goodness. Follow Mummies Yummies on Facebook https://www. facebook.com/ mumsyumsfood/

Sass Woods is the founder of http:// www.fitmaltamums. com/ a health and fitness blog for mums living in Malta. We aim to inspire, empower and inform! A space for us mums to remind ourselves about OURSELVES and to celebrate the victories, no matter how big or small, us mums achieve, to shed a little positivity and to share knowledge! Instagram @ fitmaltamums or on Facebook; Fit Malta Mums

While Hauke earns a living selling properties, food has been a passion of his for a long time. Growing up he hung round his grandmother and her sisters in the kitchen, teaching himself how to cook along the way. One of his strengths is producing tasty dishes from whatever he finds in his fridge. He also devours food tv shows, picking up useful hints and hacks. Hauke documents his food on his blog combining this with another passion for photography. Check out his work on www.instagram. com/foodiemalta

{ PHOTOGRAPHY }

Once again Sean Mallia can take a bow for the simply beautiful food shots that fill these pages. While food contains all the elements of design that can make a striking image; Colour, texture, pattern, line, shape, and form, it takes a discerning eye such as Sean’s to capture it in such a way, that one is not sure whether to want to eat it or hang it. With a love for all things gastronomical, art, photography and architecture, Sean has elevated the fantastic food prepared by our pros and home cooks to an art form.

010

CONTRIBUTORS

HACK #1

{ PRO CHEFS }

perfecting potatoes.

Mario Mallia – Hilton Malta Executive pastry chef Mario's impressive portfolio and natural charisma are clearly evident in the original and creative desserts he prepares for Hilton patrons. His dedicated use of interesting textures and flavours and keen eye for plating allow him to take his role as a pastry chef to a new level. This is more than just good desserts, it’s a creative process aimed at giving customers a complete sensory experience.

Reuben Borg Kitchen Chef de Partie

Victor Vella – Pastry Chef de Partie

Rueben is also a recent alumni from the Institute of Tourism Studies which included a one year placement at the Marriot a Ron Valley, in the U.K. He landed in the Corinthia Palace Hotel & Spa's kitchens after a gaining on the ground experience at various five star hit ls here in Malta. Like his kitchen colleague, Victor, he has also participated in competitions here and overseas winning various medals.

Chef Vella is a veteran within the hospitality industry with over 18 years experience behind his apron. From secondary school he went straight to the Institute for Touris Studies including a 12 month stint at the Gleneagles Hotel in Scotland as a trainee. Following ITS, he moved around for a while joining different hotels and restaurants locally. Ten years ago he turned his attention to pastry giving it main focus in the past fifteen months that he has been with the brigade at the Corinthia Hotel & Spa. He regularly takes part in local and international competitions taking home a number of awards.

Using one ingredient. – Yasmine DeMicoli

The journey to achieving perfection in cooking can be arduous and littered with wasted produce. Getting it right can sometimes mean getting it wrong – a lot – at least if you’re anything like me. See my cooking is canonical. I can ‘wing it’ as my partner often suggests, but I am more comfortable within boundaries. So I decided each month I will dedicate myself to perfecting staple dishes/ sides/ starters using the simplest methods/ ingredients possible. This time, it’s potatoes – and they’re perfect and incredibly easy. All you’ll need is one ingredient - garlic butter with herbs - I promise – and they will blow your mind.

Andrea Motta – Head chef Baja joined Baia almost five years ago having done time in leading restaurants around the world including the Michelin rated II Sole in Bologna. Before that he established himself as a top churraschiera chef in Brazil. Hailing from Sicily, it stands to reason his main passions are seafood and simple Mediterranean dishes.

ingredient

Gather up your potatoes – ideally the small versions – and boil them for around 10 – 15 mins.

Melt the garlic butter in the microwave (keep checking it so it doesn’t get ruined) 20s then 10s…etc

3 4

Drain the potatoes and put them into a tray.

Here’s the critical part. With a fork gently squash each potato. This releases the starch which normally is contained within the potato and absorbs all the moisture. Squashing them slightly means a fluffy potato centre.

Critical part (2) – using the fork (and a glove) pick up each potato and scratch all sides with a fork – really get in there – and try leave the skin attached. This will ensure a crispy exterior.

Get the melted garlic butter with herbs and brush each potato – don’t forget to scoop up the herbs and really lay it on thick and in-between all your fork markings. Oven at 180 fan assisted for at least a half hour – but I normally continue to keep an eye on them until they are seriously crispy. This can mean at least 45 mins.

Add salt and pepper if you like, but honestly, they’re fine as they are.

UPDATES #1

Cu rren t – S ept em ber ‘17

in the know...

07.17 FOOD – UPDATES

Trending right now / Cauliflower Ice Cream / Weird Foods / Spot the Symbol

TRENDING RIGHT NOW

SUNNY SNACKING

win.

Take part in our first Served competition to win an organic basket from The Farmer’s Deli which includes a deli mix of seasonal fruit and vegetables, coffee, cane sugar, wild flower honey with ginger and Thai black rice for a value of €60. SImply spot the 5 symbols hidden in this issue and email a snapshot to servedmagazine@gmail.com All fresh produce and other products traded by Farmer’s Deli are certified organic. Orders may be placed on farmersdelimalta.com and shopping is home delivered at no extra charge.

Serving the perfect snack for cocktail hour means nailing that delicate balance between salty, finger friendly and not too filling. While usual suspects, roasted nuts, olives, sundried tomatoes always deliver, why not throw snap peas, green and edamame beans on the BBQ and season with chilli and salt. Guaranteed to deliver an addictive charred flavour from the grill and brightness from that finishing touch of acid.

cauliflower is the new kale Fried, whole roasted, and even Chinese takeout -inspired, cauliflower is having its moment. Low in carbs and calories, and high in fibre, vitamin C, folate and potassium, cauliflower is amazingly versatile.

Wholesale at Mafimex BIO, Triq l-Idwart, Ta’ Qali (next to the American embassy).

THE WIERD + WONDEFUL WORLD OF FOOD

1 SALTED PI S TA C H I O + C A U L I F L O WE R I C E C R E A M minutes, or until tender. Drain and cool slightly.

½ head cauliflower (about 1½ cups florets)

1 cup cashews, soaked and drained 1 can coconut milk 2 vanilla beans, scraped ¼ cup coconut oil ½ cup maple syrup ½ cup brown rice syrup 1 tablespoon vanilla extract 1 tablespoon almond extract 1 teaspoon sea salt ½ cup pistachios, chopped Cut the cauliflower into florets. Add the cut florets to the perforated baking pan and then place the pan in the Bosch Steam Convection Oven. Cook for 5

014

Add the cooked cauliflower, cashews, coconut milk, scraped vanilla beans, coconut oil, maple syrup, brown rice syrup, vanilla extract, almond extract, and salt to a high speed blender and process until smooth. Churn the mixture in an ice cream maker according to the manufacturer’s instructions. Stir in the pistachios before storing the ice cream in the freezer of your Bosch Refrigerator.

In the lush hills of northern Thailand, a herd of 20 elephants is excreting some of the world's most expensive coffee. Trumpeted as earthy in flavour and smooth on the palate, the exotic new brew is made from beans eaten by Thai elephants and plucked a day later from their dung. A gut reaction inside the elephant creates what its founder calls the coffee's unique taste

In Korea, the familiar street hot dog, is replaced by steamed silkworm larvae. Koreans grab a bag of the steamed larvae (complete with the juices) and walk around the street popping them like popcorn, The taste is nothing special, nor is it particularly horrible either.

SEASONAL STARS

1# THE PUMPKIN If the tomato is the queen of garden vegetables, the pumpkin may well be the king. In fact, in some parts of China, it is called Emperor of the garden. No plant produces a larger edible fruit, and what other plant can yield tens of kilos of healthful, delicious eating from a single seed in only a few months’ time? Pumpkins are known and loved around the world, for their versatility, subtle but wholesome flavour and as a vibrant source of vitamin C, potassium and full of fibre

check out a

tradition al

pumpkin PIE recipe on

page 129

PUMP K I N .

IN PRAISE OF

WHAT ELSE TO LOOK OUT FOR THIS SEASON • Bajtar ta xewk • Pomegranates • Water melon • Winter mello • Last of the figs & tomatoes

015

UPDATES

Cu rren t – S ept em ber ‘17

in the know...

09.17 UPDATES

Trending right now / Kitchen Hacks / Pimp your yogurt / Gotta Have It

pimp your yoghurt Get creative with your yoghurt this summer and serve it with a savoury twist. Think smoky paprika with crumbled feta, cooling cucumber with mint, avocado and zesty lemon, cumin with toasted pine nuts swirled through with tahini and coriander – all served with a generous glug of extra virgin olive oil, fresh black pepper and sea salt. Spread on homemade burgers in place of mayonnaise or dollop some with any grilled meat or fish. You could even serve a few varieties as dips with toasted pita bread. The options and combinations are endless.

Out of this World Sexy Plates

Make every meal one to remember with this galactically unique tableware from Seletti at camilleriparismode. Each plate is reminiscent of a planet, making them the perfect pieces to make your dinner parties that little bit out of the ordinary. Create your own solar system by turning this tableware collection into cosmically inspired wall art to elevate your space. The Seletti range can be found exclusively at camilleriparismode.

smelling your food makes you fat? Mice that lost sense of smell stayed slim on high fat diet, while littermates ballooned in weight, according to a recent study from the University of California in Berkeley. Researchers developed ways to temporarily eliminate the sense of smell in adult mice, and discovered that those mice that lost smell could eat a high-fat diet and stay a normal weight, while littermates that retained the sense of smell ballooned to twice normal weight. Supersmellers gained more weight than did normal mice on the same high-fat diet, suggesting a link between smell and metabolism.

H ACK IT! Three BBQ Hacks to end the summer in style.

he Gold Plated Beefeater – estimated value between $50,000.00 – $150,000.00 If price is the main arbiter, then it should win the title of most expensive. The big feature that makes it totally unique from its competition is that the entire unit is gold plated, with the exception of the cooking surfaces. The question remains whether anyone would ever want to cook on it let alone clean up afterwards in fear of scratching it.

FI SH NO STI CK

Placing lemons under a piece of fish on a grill will prevent it from sticking and give the fish a more fragrant flavour.

G O AWAY GRIME

Clean the grill with an onion on a fork. If done when the grill is still hot, it will cut right through grease and grime.

016

BUZZ OFF

Place cloves in a cut lemon to keep irritating flies away

with Julia Ripard Home cook and food blogger. I spent last December working in a restaurant in Sicily for some experience. Wanting to fit in and realizing no one spoke English I assured the staff that I could speak and understand Italian. In reality, I can just about string a few sentences together. One of my first responsibilities was bringing food items from the stores to the kitchens and I thought things were going well until I realized I was bringing the wrong ingredients, and no one had the heart to tell me. They were hysterical with laughter at my complete embarrassment but at least it broke the ice!

SEASONAL STARS

2# THE WATERMELON There really is no such a thing as too much watermelon is there? And these days, we're turning it into pickles, sticking it into soda floats and serving as soup with a sprinkling of fried rosemary. (try it, it’s delicious.) Refreshingly sweet, it pairs perfectly with soft cheeses, citrus fruits and a variety of herbs and spices. >>

“The true Southern watermelon is a boon apart, and not to be mentioned with commoner things. It is chief of this world'd luxuries, king by grace of God over all the fruits of the earth. When one has tasted it, he knows what the angels eat. It was not a Southern watermelon that Eve took: we know it because she repented.” – Mark Twain

– Grown in over 96 countries worldwide. – It is a vegetable not a fruit – Over 1200 varieties are grown worldwide

017

SEASONAL STARS

Jeremy Norman blogs about travel and musings about modern manners and everything in between. Thankfully some of those musings focus on the wonderful world of food. Here he writes about the fabulous fig which will soon make its appearance on our trees. Follow his musings on http://gurujaywisdom. blogspot.com.mt

Last August we were in the Sporades in Greece. It was sweltering hot as we clambered up a hillside overlooking the sparkling Aegean. The climb was arduous so we sought shelter under an umbrella pine to admire the view and tuck into our picnic. We had brought a basket covered with a cloth to sit on. Inside was a hunk of fresh, nutty bread the colour of olive wood, some cheese, local yoghurt as thick as cream, ham, salami and, of course, a bottle of chilled white wine - perfection.

We inhaled a sweet smell of sap on the breeze. It came from a fig tree growing out of a nearby rocky outcrop. It was gnarled, probably older than us, and planted by nature not by man. There is nothing to beat the honeyed taste of figs that have ripened on the tree. We picked some plump, purple ones hanging low but still unblemished. They proved to be the perfect accompaniment to our simple shepherd’s lunch.

FIGS

Good fresh figs can be hard to find, they are either under-ripe or mushy. Above all other fruits, figs must be eaten at their evanescent moment of perfection. Best of all is the primal satisfaction of eating food foraged for free.

IN PRAISE OF

If you live in northerly climes, you may have a fig tree that seldom gives ripe fruit but don’t despair; you can make delicious green fig compote to eat at breakfast or as an accompaniment to cheese. A lesser treat are dried figs, they make a good snack but chop them fine and allow them to macerate in a good balsamic vinegar overnight and you have a condiment fit for a prince. Figs go well with Parma ham, or better the Pata Negra from Spain cured from pigs that have foraged on wild acorns. Figs go with most cheese but I like them best with Gruyere. You can bake them and serve them with thick cream or yoghurt – they make a fine desert; try adding a drop or two of vanilla essence to attain perfection. A lady friend told me sternly that you should never wash figs as they deteriorate rapidly when wet; I don’t know if this is so but certainly it is prudery to peel them before eating - their lasciviousness is best savoured au naturelle.

Some Served suggestions: Split and stuff with goats’ cheese and almonds, drizzle with maple syrup and bake. If you don’t feel like stuffing them then add to any cheese board. Figs also go particularly well with soft cheeses and ‘Burrata’. Figs also pair well with prosciutto crudo, fennel, watermelon, butternut squash and most salad leaves to name a few

019

There is a well-known Caravaggio in the Borghese gallery in Rome. A beautiful boy cradles a bowl of fruit topped with a fig both are bursting with lusciousness. To my mind there is neither sight nor smell quite so redolent of warm Mediterranean summers and the simple pleasures of eating al fresco than the fig. Pluck your figs delicately don’t squeeze them too hard. Pick a fig leaf too; you never know when one might come in handy.

INTERVIEW

W H AT O R W H O IN S PI RE D Y OU TO B ECO ME A C H E F ? I was drawn to kitchen life from a very early age as I discovered my mother’s cookery books and from the age of nine, the ritual of Sunday baking was born. I just loved the process of reading through the pages choosing the recipes, getting the ingredients and finally, on Sunday a full-on day of weighing, mixing, stirring, baking and finally eating. So, when asked at school, age 14 about our career plans, I knew I was going to catering school. W H AT D R IV E S Y O U TO CONTI NUOUS LY C R E AT E N E W R E C IPE S A ND NE W C O MB IN AT IO N S ? Like all industries, cooking is continuously evolving, moving forward, bending to the trends from consumers, and then bending those trends further. Then there are the lobby groups, vocal on global food supply, (or lack of) overfishing, carbon footprint and the list goes on and on …..so staying on top of the game means you must have a passion to deliver food that somehow encompasses all of the above while staying true to your personal style of cooking. I just love the process of thinking out a menu or a dish, trying it out, adjusting it and then when it’s delivered, hopefully it’s just what the customer was expecting or not expecting, blowing their mind.

LIFTING THE LID

on stefan hogan

Execu tive chef

corinthia palace attard

play to ensure that the menu and the food ultimately deliver on several levels and you just hope that when the customer reads the menu and is sitting in the restaurant he looks up and intuitively gets it. WHAT ’ S T HE ST RAN G E S T F O O D Y O U ’V E EAT EN AND T HE ST R A N G E S T F O O D R E Q U E S T YOU HAVE HAD T O D E LI V E R O N ? Possibly the strangest (in taste) had to be chitterlings –in a restaurant that promotes snout to tail dining – basically a dish made with the pig’s intestines. I’ll just say this one is not for the faint hearted. Possibly the strangest request is being asked to conjure a dish with camel. Given I had never tried or tasted it, thankfully it proved to be a successful first try! YOUR MUST HAVE KI TC H E N G A D G E T? Mandolin slicer. Your best cooking tip – To get a nice crust on steak or fish always start with a smoking hot pan and make sure the fish or steak has been patted dry. A CHIL DHOOD MEAL Y O U S TI LL RECREAT E OR ENJOY ? The great Maltese seasonal dish of steamed artichokes with olives, new potatoes, tuna, capers, garlic and tomatoes with a great olive oil, I just find that this dish takes me back to fond childhood memories of my mother’s cooking.

I S Y O U R C O O K IN G I NF LUE NCE D BY THE C O U N T R IE S Y O U H AV E WORK E D I N? I would say that instinctively, it is heavily influenced by where I have been but equally by where I would like to go. Most of the times when writing a menu, I let my mind wander and reach back into memories of foods I enjoyed and combinations that work. At the end of the day you are looking to create an experience not just a plate of food. The ingredients, style of cooking and seasonings need to be in harmony with the ambiance the food is served, the season and your perceived ex pression of what the customer is expecting. All this comes into

PERFECT DINNER P A R TY M E N U ? Simple quality tapas and meze style foods that require minimal last minute cooking and fussing giving you more time to entertain, eat, drink, relax and enjoy the company you are with. That’s what it’s all about really. GUILT Y PL EASURE? Unfortunately I have a sweet tooth so show me a pudding and I’ll show you an empty plate.

BREAKFAST

WAKE + BAKE Considered to be the most important meal of the day, breakfast has had odes and poems composed in its honour. So we felt we had to give it a glorious introduction in our first issue of Served. From overnight oats to baked eggs in avocado Served’s got you covered with some fantastic recipes by two of our awesome home cooks. We bet that at least a couple will make you rethink your coffee on the go and make the time to have a good breakfast. >>

t a e f i r s t we

When you’re in the mood for something delicious that won’t take up much of your time, a refreshing watermelon orange juice combo is the perfect liquid breakfast

then we do everything

else

023

UPDATES Cu rren t – S ept em ber ‘17

in the know...

09.17 UPDATES

After work drinks / Detox teas / Delicate tea cups / Undressed to impress

AFT ER W O R K WI N D DOW N AT HI LTO N M A LTA

Undressed to impress

or those looking to unwind after work this summer, Hilton Malta is offering an after work special at the Merkanti Beach Club, from Monday to Friday from 4pm onwards. For the special price of €15 guests can enjoy the use of pool, umbrella, sunbed, towel and a complimentary drink. Offering live music throughout the evening, as well as a relaxing and intimate dining atmosphere, there is no doubt that the Merkanti Beach Club should be on your to-do list this upcoming season. Food is served all day Monday to Thursday till 19:30 and Friday to Sunday till 20:30 and is ideally suited for families, business lunches, corporate barbeques as well as private functions.

CROSS P ERSO N A L BY T EC H N O G Y M

the perfect greentox cleanse

If you think you need to devote a lot of time to a detox cleanse, you’re mistaken. GreenTox makes it easy for you. For sports fanatics and beauty queens alike – we have the perfect GreenTox companion for everyone!

The Pols Potten Undressed Tea Cups consists of four cups and four matching saucers and tea spoons, all made of white porcelain. This original tea set was designed by Arnhem designer Esther Hörchner and is made of white porcelain, glazed with black transfers. Go and see these unique designs at Loft in Naxxar.

Wake up with a fresh cup of the GreenTox tea of your choice. In combination with a yummy bowl of muesli and fresh fruit or a colorful smoothie bowl, it’ll give you a healthy, vitamin-rich start to the day!

A silent, cross trainer to perform intense cardio sessions for the personalised environment .Hand sensors on the handles enable you to monitor your heart rate and create a programme tailored to your abilities and goals. The HD Unity screen allows you to browse the internet and choose simulated realities. TechnoGym Vivendo Group, Mdina Road, Qormi 9011

OF CA RS A ND PHOTOGRA PHY

Earlier in July, Volvo Cars, pioneers in safety and technology, announced a collaboration with three-time Pulitzer Prize-winning photographer and artist Barbara Davidson for a world-first - using the on-board safety cameras of the new Volvo XC60 to create a special collection of photographs. This is the first time ever that a car is used as a camera by a photographer and thanks to this project, Volvo is connecting art and safety for people to see the benefits of this technology. Volvo Cars also remains firmly on course for another record year in retail sales after posting an 8.2 per cent increase for the first six months of the year. Total sales in the first half of 2017 amounted to 277,641 cars, compared to 256,563 cars a year earlier. Strong demand for the new 90 series cars was a crucial factor in Volvo’s positive sales performance, while the first generation XC60 remains the best-selling model overall. 024

WAKE ‘N’ BAKE

HOW ABOUT.... Putting your toast on a bbq, where the smokiness will take an ordinary bruschetta to a new level. Served gives you a few ideas to consider next time you indulge in a slice of toast.

prep time

QU IC K There is nothing more depressing than toast that no one eats

FIX A toast to toast: You may think that toast is just toast, but you’re wrong. Toast is wonderful, humble food. Some people think toast is just toast but we think there are infinite endless possibilities to a perfectly toasted slice of bread to suit every whim and want.

025

UPDATES

CHOW + JUICE Dr Juice has been busy opening a new outlet in Gzira, which is totally worth checking out. Created to hit the brunch and lunch crowd. All the usual suspects are there from fresh juices & smoothies together with the ultimate brunch menu featuring an exciting almond milk & coconut flour waffle with pistachios blueberries & a vegan avocado & coconut ice cream!

026

WAKE + BAKE prep time

MIN

BANGING

breakfast BOWLS BY SARA BORG

VELVETY PEACH

t this time of year, there is nothing more refreshing than an ice-cold smoothie to kick start your morning. Not only are they simple and quick to make but they are also extremely versatile. Smoothies can satisfy everyoneâ&#x20AC;&#x2122;s taste buds through different ingredients, whilst also leaving room to experiment with new flavours.

While smoothies tend to come as a drink, turning it into a delicious breakfast bowl is somewhat more exciting. This rising trend is a great way to sneak in some extra greens for the children or your partner, as well as the perfect breakfast or brunch addition to impress your guests. Following are a few top tips for creating the ultimate smoothie bowl.

1 large peach 1 small frozen banana 1 tsp. ground cinnamon 1/2 tsp. fresh vanilla/vanilla extract 1 tsp. Maca powder (optional) 1 tbsp. flaxseeds 1/3 cup milk of choice

027

Blend all the ingredients. Top with granola and sliced peaches.

WAKE + BAKE Serves 2 â&#x20AC;&#x201C; Prep time 15 mins

CHOCOLATE ORANGE ICE CREAM BOWL

1 frozen banana 1/2 avocado Juice & zest of 1/2 an orange 1 tbsp. raw cacao powder 1/3 cup milk of choice

Blend all the ingredients. Top with raw cacao nibs, goji berries, orange zest and banana slices.

(I used oat milk)

2 028

prep time

MIN

WAKE + BAKE

green n clean 1 cup spinach 1 small frozen banana 1/2 green apple 1 stalk of celery 1 cup chopped cucumber Juice of 1/2 a lime 1 inch of ginger, peeled 1 tsp. Matcha powder 1/3 cup coconut water 1 tbsp. coconut oil Blend all the ingredients. Top with blueberries, roasted almonds, mint leaves and a few Green apple slices

prep time

MIN

CREATE Y OUR OWN S MOOTHIE BOWL:

the essentials... 1

PROTEIN - Adding some form of protein will not only keep you fuller for longer but will also help to thicken your smoothie. Choose from: yoghurt (milk kefir/greek/coconut ), nut or seed butters (such as peanut butter), chia seeds or flaxseeds or even a scoop of organic protein powder.

VEGGIES - A great addition to get those 5-a day in. Choose from carrot, beetroot, swiss chard, spinach, kale or romaine lettuce.

FRUIT - Perfect for adding natural sweetness. Freeze your fruit to make your smoothie bowls extra thick and creamy. Choose from bananas, peaches, kiwis, berries, mango, pineapple (the choices are endless!)

029

LIQUID - For the perfect smoothie bowl pour your liquid into the blender little by little to avoid your mixture being too runny. Choose from coconut water (perfect cure for a hangover), plant-based milk (unsweetened almond, cashew, rice, oat, coconut) or organic dairy milk if preferred.

TOPPINGS - This is when it gets exciting. Be creative and mix things up. Choose from granola, sliced fruit, a sprinkle of nuts and seeds or even herbs such as mint which not only add freshness but look pretty too.

Serves 2 â&#x20AC;&#x201C; Prep time 15 mins

TROPICAL TROOPER Home cook: Sara Borg

1 cup chopped mango 1 kiwi 1/2 ripe avocado 1 tsp fresh mint 1 tbsp. chia seeds Juice of 1/2 a lime 1/3 cup milk of choice (I used coconut milk)

Blend all the ingredients. Top with toasted coconut flakes, cashews and kiwi slices.

Top tip: Place your bowl in the freezer overnight or whilst prepping your smoothie. This will ensure your smoothie stays nice & cold for longer! Sara is currently furthering her studies in Nutritional Therapy at The Institute for Optimum Nutrition in London, learning to understand the benefits of clean eating and practicing nutrition.

030

WAKE + BAKE

mango chi a see ds lime + kiwi avocado, mint ,

prep time

MIN

031

WAKE + BAKE

Masteringâ&#x20AC;Ś

raisin bread Worldwide variants of the pain aux raisins are also known as Danish Pastry, Chelsea Bun or the Cinnamon Roll. At Fre{n}sh bakery in St. Julianâ&#x20AC;&#x2122;s, the team prides itself in preparing the classic French Pain aux Raisins recipe and including much love, respect for the dough and patience for the process to be successfully achieved.

Soak your raisins for at least 12 to 24 hours beforehand in water and rum. Store the mixture in the refrigerator until use.

When you are ready to make your bread, dissolve the yeast in the warm water for 5 minutes in the bowl of a mixer. Add the bread flour, milk, sugar, melted butter, and salt to the dissolved yeast and water and mix the dough on medium speed for about 2 minutes. If the dough is too sticky, add 1 tablespoon of extra flour at a time, until the dough is just firm enough to fold a shape. Shape dough into a ball and loosely cover it with plastic wrap. Allow it to rest at room temperature for 30 minutes. Roll the dough into a 10-inch by 15-inch rectangle, and then cover it loosely and allow it to rise for 40 minutes. Brush the rectangle with the softened butter and then fold the dough into thirds, like a letter. Roll the long, thin rectangle back into the original 10-inch by 15-inch shape. Fold the dough into thirds, again, and then cover the dough with plastic wrap and allow it to rest in the refrigerator for 1 hour. Repeat this process one more time. Roll the dough into a 10-inch by 30-inch rectangle and spread the frangipane across the surface of the rectangle. Drain the raisins, discarding the soaking liquid, and evenly scatter them over the surface of the almond filling. Roll the dough into a log and cut it crosswise into 18 slices. Arrange each slice on a lightly greased baking sheet with at least 2 inches between each pastry. Cover them loosely with plastic wrap and allow them to rise for 1 hour to 90 minutes, until they are nearly doubled in size. Preheat the oven to 375F. Whisk the egg and 2 tablespoons milk together to make an egg wash. Brush the egg wash across the surface of each pastry. Bake the pains au raisin for 14 to 16 minutes, until they are puffed and golden brown.

1 Egg 3 1/2 cups bread flour 2/3 cup Frangipane or sweet almond filling 1/3 cup granulated sugar 1 1/2 tsp salt 4 tsp yeast, instant dried

033

19 tbsp. Butter 5/8 cup Milk 1/3 cup rum 1 1/4 cup water 3/4 cup plump, dark raisins

WAKE + BAKE

sriracha

LOBSTER

buns

035

GRANOLA CRUST BREAKFAST TARTS RECIPE OVERLEAF >>

WAKE + BAKE

Serves 4 – Prep time 40mins

GRANOLA CRUST BREAKFAST TARTS WITH GREEK YOGURT & FRUITS Home cook: Eunice Muscat

Ingredients for the granola crust: cup almond flour ¾ cup quick oats 2 tbsp. tapioca flour ¼ cup coconut sugar ¼ tsp. kosher salt ¼ tsp. cinnamon ¼ cup coconut oil, solid ¼ cup sliced almonds ¼ cup finely chopped pecans 1 tbsp. tahini

In a mixing bowl, combine the almond flour, tapioca flour, oats, coconut sugar, salt and cinnamon. Add the coconut oil and using a pastry cutter, two forks, or your hands, work the coconut oil into the flour until it has a coarse texture and no dry flour is remaining. Toss in the almonds and pecans.

1/3

Divide the granola crust evenly between the flour prepared tart pans and use a flat-bottomed measuring cup or glass to press the crust evenly along the bottom and up the sides o f the pans.

Ingredients for the topping:

Place on a baking sheet and bake for 12-15 min, or until firm to the touch and golden brown. Let cool completely.

2 cups Greek yogurt Hand-full of seasonal fruits Organic maple syrup Grated dark chocolate

Top with Greek yoghurt, a drizzle of maple syrup and dark chocolate shavings. Serve with any fruit you prefer.

Preheat oven to 150C. Prepare four small tart pans by greasing lightly with coconut oil. Set aside.

Serves: 8 – Prep time 20 mins

Serves 4 – Prep time 45 mins

SRIRACHA LOBSTER BUNS

SWEET POTATO DUTCH PANCAKES, WITH RICOTTA MASCARPONE

Home cook: Eunice Muscat

8 brioche buns 3 cups lobster meat 200g light mayo 1 lime juice 1 tbsp. chopped fresh chives ½ tsp. chopped fresh tarragon 1 ½ celery stalk, finely chopped 3 tbsp. sriracha mayo ½ ice berg lettuce shredded 3 soft boiled egg 2 tbsp. caviar Mix the mayonnaise, sriracha mayo, lime juice, chives, tarragon and celery. Season with white pepper and a little salt, then gently fold through the lobster meat and keep chilled.

Just before serving, cut a slit in the top of the buns. Brush buns with butter and gently warm in a low oven (160c fan gas 3). Shred & pile the lettuce inside each one and top with the lobster meat, egg and caviar. Serve buns with potato chips.

According to a study by Tel Aviv University in Israel carried out a few years ago, something sweet for breakfast can help keep your weight down. And we agree blindly!

036

Home cook: Eunice Muscat

Ingredients for the batter: 2 tbsp. melted & slightly cooled butter 4 large eggs 220g sweet potato puree ¾ cup milk ¾ cup all purpose flour 2 tbsp. sugar 1tsp vanilla paste ½ tsp cinnamon ¼ tsp kosher salt Ingredients for the toppings: 250g smooth ricotta 2 tbsp. mascarpone 1 tbsp. icing sugar Mix ricotta, mascarpone and icing sugar in a bowl and set aside. Place a 12 cup muffin tins in oven and preheat oven to 220 C. Combine pancake ingredients in a bowl and mix well, until frothy. When oven is preheated, melt 2 more tbsp. of butter. Remove hot tins from oven and quickly brush bottoms and sides of pan with melted butter, mix batter again for a few seconds, then quickly pour into hot muffin cups, dividing equally between 12 cups, filling about ½ - 2/3 full.

Place in oven and bake for 15-18 minutes, or until puffy and deep golden colour. Remove from oven (pancake will quickly deflate). Once warm, place pancakes on serving plates and top with ricotta mascarpone, toasted nuts, maple syrup and icing sugar.

mini sweet p 039

pa ch ut

ncakes w ith masc a r tta po co ne ri

ota to

WAKE + BAKE

UPDATES

Cu rren t – S ept em ber ‘17

table talk...

09.17 TABLE – UPDATES

The waffle bite / Space Sandwich / Trending books / Nuts for coconut

Nuts for coconut bowls

TH E WA F F LE BITE Mini in size but mighty in flavour, these delicious bite size waffles are the latest innovative offering to come out of Waffle Bros. Three perfect bites of Waffle to satisfy that sweet craving without committing to a whole Waffle. And if you find yourself dithering over which to choose, why not try one two or three of the varieties currently being offered. From Waffle Bros signature Liege waffles coated in pure Belgian, white, milk or dark chocolate to stuffed liege waffles, you can even tailor make your own by coating or drizzled in chocolate. They work well for an office party treat too or served with coffee at the end of a meal. Use the gift bag service offered and pick up handy gifts and treats. Waffle Bros is a trendy espresso bar set in the popular lunching location of Ta’ Xbiex where you can indulge in savoury, closed, stuffed, sweet, gourmet and even mini waffles. A ‘build your own salad’ bar, a selection of loose leaf organic tea’s and the best coffee in town and home made fresh soups make this the perfect place to start your day taking you right up to late afternoon. Waffle Bros now also offers private catering services both within the café and at other locations. More information on https://www. facebook.com/WaffleBros.be/

Zinger burger shaped meteorite

KFC — yes, the fried chicken chain — is apparently interested in getting into the business of slinging space junk, and it’s put a meteorite up for sale on its online store. The rock, which weighs in at almost five kilos, measures nearly six inches across and almost four inches tall. It’s a piece of genuine space rock, or so KFC claims, but rather than simply sell this stone from space, the company hired a trio of artists to carve it into the shape of a chicken sandwich. In KFC’s words “This one-of-a-kind meteorite is a real, space-made meteorite from space.” Sculpted by both the elements and man, this chicken sandwichshaped meteorite is expected to fetch a cool $20,000.

First spotted on popular local blog fitmaltamums.com.mt these beautiful bowls are produced from reclaimed coconut shells. Rather than throwing them into landfills, forward thinking companies treat the shells as a bi-product after their flesh and water have been extracted instead of becoming waste. Each coconut is cut, cleaned and sanded, before being finished with an organic virgin coconut oil polish. Absolutely nothing artificial is used during the process Find about more about them on www.flavoursforhealth.com

FO R TH E LO VE OF B O O KS IT’S THE STUFF OF FOODIE BLOGGER DREAMS; FIRST COMES THE BLOG, THEN COMES THE BOOK DEAL. SERVED IS LOVING THESE THREE FOR SERVING UP DELICIOUS ORIGINAL RECIPES WITH A SIDE OF COMPELLING STORYTELLING.

Beyond the Plate – Top Food Blogs Around the World This book is more a feast for the eyes, but with plenty of recipes to try, too. Over 30 food bloggers fill the pages with the stories behind their blogs, amazing pictures and global food trends.

040

The Love & Lemons Cookbook – Jeanine Donofrio From the creator of the beloved and award-winning Love and Lemons blog comes an apple-tozucchini celebration of impromptu cooking, featuring 100 all-new vegetarian recipes with gorgeous photography and design.

The Bob’s Burgers Burger Book Bob’s Burgers, the acclaimed and popular Emmy awarded animated series gives hungry fans their best chance to eat one of Bob Belcher’s beloved specialty Burgers of the Day in seventy-five original, practical recipes.

RECIPES

after

r e n in d d o o g a on e

ALWAYS HUNGRY

c o u ld f o r g iv e

a n y b o doyw n re la ti ve s ev en on es - oscar wilde

Whether you're looking for a quick fix, snack or something to tide you over till your evening meal Served has you covered with a number of recipes for all palates and moods >>

041

TABLE TALK

elements and combinations.

042

TABLE TALK

Whether throwing a fancy dinner party or getting friends together for a BBQ, youâ&#x20AC;&#x2122;ll want to ensure a visual feast for the eyes. The way you lay it all out will help determine how it goes. Get your table right and the rest will follow. Take inspiration from these bold and original ideas brought to you by camilleriparismode.

043

All available from camilleriparismode

TABLE TALK

044

All available from camilleriparismode

TABLE TALK

043

21, Triq San Pawl Naxxar NXR 4018 (+356) 2099 9966 www.loft.com.mt Opening Hours: Mon. to Fri. 10am – 7pm Saturday 10am – 5pm

T OA

â&#x20AC;&#x2122;S

E HE

TART PEA

MEDI

TER

RAN

EAN

LIGHT BITES

RECIPE PG 54

Corel, Placemate & Grey Plate from camilleriparismode White bowl from LOFT

048

LIGHT BITES

>> 5 light lunch ideas

Over the last few decades, our meals have become bigger and heavier, but thankfully that's all changing as healthy eating moves up. The fuller our bellies get, the less we appreciate our food. And if you think about it you never enjoy your last mouthful as much as your first. For everyday eating, many of us are choose a light meal to a feast. Served has you covered and keeps it interesting with many recipes that will sate your appetite without over doing it.

049

Plate from camilleriparismode

LIGHT BITES

GRILLED OCTOPUS WITH NDUJA OIL AND SQUID INK POTATO SALAD RECIPE PG.54 050

LIGHT BITES

RECIPE PG 54

ross i pra wn s IN SOA R 051

LIGHT BITES

Serves 4 – Prep time 30 mins

BEEF LARB

(Image below)

Home cook: Chrys Mangion

300 grams minced beef Traditionally made with minced pork or minced chicken

½ - 1 fresh red chilli ½ tbsps. fish sauce 1 - 2 limes 3 - 4 small spring onions finely chopped 2 grated carrots 2 cloves garlic 1 lemon grass stalk, trimmed 1 thumb of ginger, finely grated Pinch of sugar Approx 20 leaves fresh mint Half a bunch of fresh coriander 1 head of iceberg lettuce to serve

Add minced beef to a small sized saucepan with a handle.

Fry the beef, breaking it into small minced pieces, until it’s fully cooked all the way through. Add finely chopped lemon grass, ginger, garlic until fragrant and remove from heat. Toss in ½ - 1 tablespoon of chilli flakes. Add a pinch of sugar, ½ tablespoon of fish sauce, and squeeze in the juice from 1 - 2 limes Peel and grate the carrots, finely chop green onions and coriander leaves and just about 20 or so mint leaves off the stem.

Serves 6 – Prep time 45 mins

OYSTER SLIDERS WITH SPICY REMOULADE (RIGHT) Chef: Reuben Borg, Corinthia Palace

Ingredients for the sliders:

Give the larb a good mix, making sure all the spices and dressing coats the meat. Taste test. See if it needs more fish sauce for saltiness, lime juice, or chilli flakes and adjust accordingly. Dish it out onto a plate and garnish with more mint leaves, basil, and coriander. Serve up in whole iceberg leaves and roll as you would a wrap.

6 mini slider buns 12 oysters shucked 200ml milk + another 10ml milk 2g cayenne pepper 1 egg 125g flour 60g cornmeal flour Salt & pepper Vegetable oil, for frying Dill pickles Sliced Iceberg lettuce

For the sliders:

Place oysters in bowl and cover with the 200ml milk, allow to soak for around 20 minutes. In a clean bowl mix together the 10ml milk, egg and cayenne pepper. In a separate bowl whisk together the flour, cornmeal flour and season with salt and pepper.

"This dish is traditionally made using either pork or chicken mince but works amazingly well with beef"

Drain oysters, dip into the egg batter mixture than into the cornmeal flour and fry in the hot oil for around 3-4 minutes. Remove onto paper towel to remove excess oil.

Cut the slider buns in half place a teaspoon of the remoulade sauce, lettuce and sliced pickles add two oysters onto each bun, top with the slider bun and serve immediately. Serve with lime wedge and some rainbow slaw.

Ingredients for the spicy remoulade: 1 octopus 150ml mayonnaise 40g Dijon mustard 1 garlic clove, finely chopped 1 tbsp. lime juice 10g capers, chopped 6g horseradish sauce 3g cayenne pepper 2g smoked paprika Few splashes Tabasco or similar spicy sauce

For the spicy remoulade:

Place all ingredients into a food processor and blend until smooth. Served recommends Azzopardi Fisheries for all the fresh seafood used.

LIGHT BITES

Plate from camilleriparismode

OYSTER SLIDERS WITH SPICY REMOULADE << RECIPE (LEFT)

LIGHT BITES

Serves 4 – Prep time 20 mins

Serves 4 – Prep time 90 mins

MEDITERRANEAN PRAWN CRUDO WITH GOAT’S CHEESE AND PEA TARTAR

ROSSI PRAWNS IN SAOR

GRILLED OCTOPUS WITH NDUJA OIL AND SQUID INK POTATO SALAD

Chef: Reuben Borg, Corinthia Palace

Ingredients for the saor:

Chef: Reuben Borg, Corinthia Palace

4 king prawns (peeled and deveined) 1 Lemon, juiced 1 Orange, juiced 200gr goats cheese 30gr yoghurt 1 shallot, finely diced 60gr peas, shelled 10ml champagne vinegar Zest of ½ lime 20gr trout roe Parsley oil Olive oil

2 red onions Salt & pepper 100ml vinegar 100g sugar 1kg of Rossi Prawns shelled and cleaned 100g white flour Extra virgin olive oil

Ingredients for the potatoes:

Whisk the goats cheese with the yoghurt and the lime zest, transfer to a piping bag.

Blanch the shallots in boiling salted water and refresh in iced water, drain well Mix the peas, with the shallots and champagne vinegar season. Whisk the lemon and orange juice with the olive oil and lightly toss the king prawns, allow to sit in the marinade for a few minutes and drain. Pipe two dollops of goat’s cheese on the plate place a small mound of pea tartar add a prawn and drizzle with the parsley oil. Decorate with the trout roe and some micro cress.

Chef: Andrea Motta

For the Soar:

Finely slice the red onion and pan sear in EVO and season. Once soft add the vinegar and sugar and simmer on low heat for 5 minutes.

300g new potatoes, peeled 2 tbsp. squid ink ½ltr fish stock Salt & ground black pepper 1-2tbsp. olive oil Put the potatoes in a pan with enough fish stock to cover them and add the ink. Season, bring to the boil and simmer for 5-6 minutes until the potatoes are tender and the stock has reduced, now just coating the potatoes.

For the prawns: Dust the peeled prawns in flour and fry in hot oil. Once cooled, plate and place the onions all over the prawns. Serve cold.

If the potatoes are cooked but you're still left with a fair bit of stock, just remove the potatoes using a slotted spoon and again reduce the stock. Once the stock is down to just a couple of tablespoons, return the potatoes. Add a tablespoon of the olive oil. Cover and keep warm.

Ingredients for the octopus: 1 octopus 250ml red wine 1 carrot chopped ½ onion, chopped 1 celery stick 1 star anise Few peppercorns Bay leaf Sprig of thyme Pink salt

054

For the octopus:

Clean octopus and remove thee head and beak, separate the tentacles. Place all the ingredients in a pot and cover with water. Bring to simmer and cook for 50-80 minutes or until just tender. Remove from heat and allow to cool in the cooking liquid. Once cooled, drain and refrigerate.

Ingredients for the grill: 15ml olive oil 15ml sherry vinegar

For the grill

When ready to serve heat a griddle, brush the octopus tentacles with olive oil and lightly char grill on each side, remove from the heat and toss in the remaining olive oil and sherry vinegar. Serve with fava beans, smoked cod roe puree, nduja olive oil and micro cress to decorate. NOTE: Nduja is a spicy spreadable salami from Calabria made with a mix of pork, herbs and spices including a generous hit of Calabrian chilli peppers. To make the oil, just infuse excellent quality olive oil with a tablespoon of Nduja and use to spice up your summer dishes. Served recommends Azzopardi Fisheries for all the fresh seafood used.

dip in Dodge your usual goto dip recipes and try some of the Served teamâ&#x20AC;&#x2122;s favourites. Turn fresh summer vegetables into spicy salsa, guacamole and other dips that are perfect for bbq get togethers.

056

it... to

057

FIRE IT UP

Experiment with ingredients you love to create original and tasty dips which are addictive.

Prep time 35 mins

Prep time 10 mins + 20 mins roasting

Prep time 20 mins

ROASTED TOMATO SALSA

SMOKY EGGPLANT DIP

HUMMUS

GUACAMOLE

4 local tomatoes, (quartered) 2 small yellow onions, (cut into wedges) 6 garlic cloves, peeled 2 – 3 chilli peppers 1/4 cup vegetable oil 2 tsp. salt 1 tsp. cumin 1/4 cup chopped coriander 1 tbsp fresh lime juice, from one lime, plus more if needed

2 eggplants Juice from one lemon 2 tbsps. Tahini 3 or 4 tbsps. Full fat Greek yoghurt Black sesame seeds

2 x 400g cans of chickpeas

1–3 fresh green chillies, (finely chopped) 2 spring onions, (thinly sliced) Handful coriander, (roughly chopped) 3 ripe avocados

Preheat the grill and wrap a shelf in baking paper. Place the tomatoes, onions, garlic, whole chilli peppers and vegetable oil directly on the prepared baking sheet and toss with your hands. Grill for around ten minutes until the veg is slightly charred.

All the recipes given will serve 6 to 8 people.

Transfer the vegetables and juices to a food processor. Add the salt and cumin and pulse until just slightly chunky. Add the coriander and fresh lime juice, and pulse. Taste and adjust the seasoning with salt and more lime juice if necessary. Be sure to add enough salt and lime to bring out all the flavours. Transfer to bowl and serve warm, at room temperature or slightly chilled. Serve with toasted baguette, tortillas or pitta chips.

(keep the liquid from can & a few chickpeas for garnish)

Pierce the eggplants with a fork, slice lengthwise and roast in a hot oven or over a naked flame for around twenty minutes until skin has blackened. Once cool, peel back the skin and scoop out the flesh into a bowl. Mash with a fork adding the tahini and yoghurt. Add the lemon juice, mix and swirl a teaspoon of sesame seeds through it. Serve with hot pitta wedges.

PRO TIP. Look out for black tahini, made from black sesame seeds, which will give this dip a super deep, dark purple-y hue.

4 tsp tahini 2 garlic cloves, crushed 1 tsp crushed sea salt 6 tbsp quality extra virgin olive oil (plus extra for drizzling) 3½ tbsp squeezed lemon juice Optional toppings: Paprika Coriander or parsley leaves Zaatar Rinse the chickpeas in cold water and put in food processor. Add the tahini, crushed garlic, salt, lemon juice and a few tablespoons of the reserved liquid. While the food processor is on, slowly pour in the oil while it runs. Once the mixture is combined and smooth, place in a serving dish. Drizzle with some more extra virgin olive oil and decorate with a few whole chickpeas. Sprinkle with your choice of toppings.

(Hass, the brown ones, tend to be the creamiest)

1 medium tomato, (cut into 3mm dice) Juice of 1 lime Sea salt Place a teaspoon each of the chilli, onion and coriander into a pestle and mortar, along with a pinch of salt, and grind to a paste.

Peel the avocados and remove the stone. Cut then mash into a chunky paste with a fork or use a food processor for a creamier, smoother blend, leaving some pieces intact. Stir the chilli paste into the avocado, add the tomatoes and the rest of the onions, chilli and coriander. Add lime juice and salt to taste. Serve immediately, or cover the surface with cling film and refrigerate. Served with fresh tortilla chips or baked pitta wedges PRO TIP: Wait five minutes after seasoning before tasting to give the flavours some time to blend together.

059

FIRE IT UP

corn miso with butter

FIR E it

UP!

Who doesn’t love a burger or steak straight off the grill. Whether it’s beef, pork fillets, fresh fish, chicken or vegetarian, nothing quite satisfies like food off the BBQ. The wonderful thing about BBQ dishes is how versatile they are. Mix up marinades or experiment with grilled seasonal veg, fruit and herbs and you’re bound to end up with something delicious. Served suggests grilling watermelon slices with rosemary. You can always stick to the classic recipes of course such as grilled peaches, fresh fish or prawns and the classic burger but why not get creative and start wowing your friends some new twists on an old BBQ classic just like the BBQ rabbit recipe found in the following pages.

060

FIRE IT UP

baby jacket potatoes with whipped feta and sumac

spice crusted milk fed veal cutlet served with roasted spicy green salsa and corn miso butter

RECIPE PG.63 061

HARISSA BEEF KEBABS. RECIPE OVERLEAF

If the word “tapas” means anything to you, you’re going to love Le Meridien’s newest culinary concept: Spanish tapas bar, PINCHO’S. Serving delicious tapas ranging from “patatas bravas” to a mouthwatering prawn ceviche, alongside a variety of exclusive Spanish wines, all while taking in views of Balluta Bay from our Terrace. Open between 6pm & 11pm daily, on level 3. For more, visit lemeridien.com/pinchos or book a table by calling 2311 2254.

FIRE IT UP

Serves 4 – Prep time 1hr 15 mins + overnight marinade

SPICE-CRUSTED MILK-FED VEAL CUTLET SERVED WITH ROASTED SPICY GREEN SALSA AND CORN MISO BUTTER Home cook: Eunice Muscat

Ingredients for the cutlets: 1 kg Milk-fed Veal cutlets 1 tsp Dijon mustard 1 tsp garlic powder 4 tbsp. mint leaves 100ml olive oil 1 tbsp. ras el hanout

Meats provided by Meat and Eat at Dingli Street in Sliema.

For the cutlets:

Add the olive oil, mustard, fresh mint, garlic powder, ras el hanout and blend in a mixer, rub paste all over meat, marinate over night or for a few hours. Prepare BBQ (medium-high heat). Remove Veal from marinade, shaking off excess. Lightly oil grill, Grill Veal to desired, about 5 min per side for medium-rare.

Ingredients for corn miso butter: 4 tbsp. unsalted butter 1 tbsp. white miso paste pinch of cayenne pepper kosher salt & cracked pepper 2 tbsp. olive oil

For the corn miso butter:

Ingredients for roasted spicy green salsa: 1 lemon juice 2 green bell peppers 1 onion skin on 5 garlic cloves skin on 2 poblano pepper 3 jalapeno peppers 2 spring onions 50ml olive oil 1 tbsp. rice vinegar 3 tbsp. fresh mint salt and pepper

For the roasted spicy green salsa: Place all the

ingredients in a baking tray, roast for 35 mins or until they have browned and are tender, for a milder salsa, slice the poblano and jalapeno in half and scrape out and discard the seeds. Place all the roasted ingredients in a food processor with the remaining ingredients. Puree until smooth. Served recommends Kados, Duca di Salaparuta Vineyards available from P. Cutajar & Co Ltd A single varietal wine produced from Grillo grapes, this is an extraordinarily wellstructured and fullbodied white wine with floral and citrus notes.

BABY JACKET POTATOES WITH WHIPPED FETA AND SUMAC Home cook: Eunice Muscat

10 small baby potatoes 3 tsp olive oil ½ tsp. garlic salt 80g feta 80g Greek yogurt 1 roasted red bell pepper ½ tsp. sumac ½ cup pomegranate seeds Heat oven to 220c fan /gas 6) Prick the potatoes all over with fork and bake for 1hr until it is golden outside and soft inside. Mix 1tsp olive oil with the garlic salt. Cut a small cross into the top of the potatoes, drizzle the garlic oil into the cross and rub it all over the outside. Return to the oven and bake for 15 mins until the edges are golden and crispy.

Meanwhile, crumble the feta into a bowl, add the yogurt and whisk together until creamy. Stir in the red pepper with a good grind of black pepper and spoon the whipped feta into the potatoes. Sprinkle with the sumac, olive oil and pomegranate seeds.

Serves 3 – Prep time 1hr 45 mins

HARISSA BEEF KEBABS Home cook: Eunice Muscat

850g Grass fed beef rump, (trimmed & cut into 1cm-thick slices.)

140g plain Greek yogurt 2 tbsp. tahini 60ml lemon juice sea salt and cracked black pepper 350g white cabbage, thinly sliced 350g purple cabbage, thinly sliced 3 green onions shredded 1 cup dill, chopped 55g sultanas 50g pine nuts toasted 2 tbsp. harissa paste 4 tbsp. olive oil 2 tbsp. Zhoug spice (A very fragrant, hot and spicy herb and chilli pepper condiment very popular in the Middle East)

Place the yogurt, tahini, lemon juice, salt & pepper in a large bowl and stir to combine. Add the cabbage, onion, dill, sultana and pine nuts and toss to combine. Set aside. Preheat a char-grilled pan or BBQ over medium heat. Mix the harissa, oil, salt, pepper, zhoug spice in a bowl. Thread the meat into 16 skewers and brush with the harissa mixture.

Served recommends Passo delle mule, Duca di Salaparuta Vineyards available from P.Cutajar & Co Ltd An embracing, complex and well-structured wine, produced from Nero d’Avola grapes and matured in barriques at first and then aged at length in bottles.

Mix butter and miso in a small bowl. Rub corn with oil, season with salt and pepper. Grill over mediumhigh heat, turning often, until lightly charred and tender, about 5 mins. Spread corn with miso butter.

065

FIRE IT UP

the magic of marinades

The kindest thing to do to chicken is to smother it in olive oil, butter, lemon juice and garlic, adding a sprinkle of cardamom, cumin and cinnamon for a more Middle eastern taste or ginger, lime and coriander for a more Asian take. Donâ&#x20AC;&#x2122;t forget to season well.

Lamb loves oregano. Again the base of the marinade is olive oil, lemon juice and garlic. But a splash of red wine vinegar and fresh oregano will bring lamb to life. Thyme and rosemary also go well with lamb as does a sweet mint dressing. For a Moroccan inspired dish rub the meat with harissa alongside the basic marinade.

Pork loves most herbs and spices such as cumin, oregano, thyme or rosemary added to the base of olive oil, lemon juice and garlic will make the marinade magic. Or equal parts mustard and honey and whatever whisky youâ&#x20AC;&#x2122;re not drinking. Add olive oil and season. For a stickier marinade add honey or maple syrup and soy sauce or go the whole way with the Philippine inspired recipe for Adobo where pork is left to marinade in vinegar, soy sauce, garlic, peppercorns and bay leaves.

A simple marinade of finely chopped garlic, small red chillies and parsley with a drizzle of olive oil will bring out the best in fresh local red prawns perfectly. Remember not to overcook them, they only need a minute or two on a hot grill or BBQ.

BBQs love halloumi, brushed in oil. But if you really want to impress, drizzle the hot halloumi with honey and sprinkle with zaâ&#x20AC;&#x2122;atar before serving. Or serve up the perfect summer side salad of grilled Halloumi cheese, juicy watermelon and charred cherry tomatoes.

PRO TIP: Cook your meat of choice in a moderate oven for 20 minutes and finish them off on the barbecue ensuring a smoky crisp outer layer while retaining moisture in the middle.

066

FIRE IT UP

BBQ RABBIT Serves 4 – Prep time 30 mins plus 3 hours chilling

Home cook: Charlene Bugeja

1 good sized fresh rabbit cut into bite-size pieces

½ cup white wine Fresh garlic cloves Juice of one fresh lemon ½ cup olive oil

Salt & pepper 1 tbsp. soy sauce Fresh rosemary (for garnish) Bay leaf Tsp. coriander seeds One lemon, sliced (for garnish)

Prepare marinade by blending all the ingredients in the recipe (except the rabbit!) Add rabbit pieces and allow to marinate in refrigerator for a couple of hours. Grill on a hot BBQ slowly until meat is golden brown and cooked all the way. Garnish with lemon slices and fresh rosemary and serve straight away.

067

Served recommends Pietradolce 2013 Etna Rosso available from Philipe Martinet Fine Wines on Tower Road Bright red in colour with a very fruity nose of red berries and flowers, this inviting, easygoing Etna Rosso is made from grapes grown on the northern slope of Etna at an altitude of 800 metres.

FIRE IT UP Serves 4-6 Prep time 30 minutes plus 1-hour marinating time and 2 and a half hours cooking

SLOW COOKED BBQ RIBS Home cook: Charlene Bugeja

2 kg rindless well-trimmed pork ribs for the dry rub: 25g light soft brown sugar 2 tbsp. paprika 1 tbsp. sea salt 2 tsp. cayenne pepper 2 tsp. mustard powder 2 tsp. black pepper 2 tsp. oregano For the dry rub: mix the brown sugar, paprika, salt, cayenne, mustard, pepper and oregano. Take 3 tbsp. of the mixture and put in a medium saucepan to use for the wet barbecue sauce later.

Place the pork on a board and rub with the remaining dry rub on both sides, massaging into the meat. Place it on a low metal rack in a large roasting tin and leave to stand for 1 hour, or overnight if you have time. Preheat the oven to 170C/150 fan/Gas 3. Add 100ml cold water to the roasting tin and cook the pork in the oven for 2 hours or until very soft and tender ' the meat should be almost falling off the bones. Turn every hour and add a little extra water if the base of the pan becomes dry as the pork drippings may stick and begin to burn. (Cover the ribs with a piece of foil if they begin to dry out.) for the barbecue sauce: 200ml ketchup 100ml water 75ml cider vinegar 150 g light soft brown sugar 3 tbsp. clear honey 2 tbsp. Worcestershire sauce 3 garlic cloves, crushed

For the wet barbecue sauce: While the pork is cooking, make the barbecue sauce. Stir the ketchup, water, vinegar, sugar, honey, Worcestershire sauce and garlic into the saucepan containing the 3 tbsp. reserved dry rub. Place over a medium heat and bring to the boil, stirring. Reduce the heat slightly and simmer for 5 minutes or until the sauce has thickened, stirring regularly.

Remove from the heat and pass through a sieve into a bowl to get rid of the garlic that might otherwise burn on the barbecue. Pour roughly half the sauce into a serving dish and set aside. Leave the rest in the bowl. Roughly 45 minutes before the pork is ready, light the barbecue. Take the pork out of the oven and, using a pastry brush, brush liberally on both sides with the barbecue sauce. When the barbecue coals have been burning for a while and are covered with a light dusting of grey ash, carefully place the pork on the barbecue grill and cook over a low heat for 20-30 minutes, turning and brushing with more of the barbecue sauce every 5-8 minutes as it cooks. Don't leave the pork for a minute or the marinade could burn and be prepared to move the rack up if the coating starts burning. (You'll need to use a decent set of tongs to turn the pork as it barbecues too.) The idea is to get a thick, sweet, smoky coating on the pork. Carve the ribs and serve with the reserved barbecue sauce for dipping or drizzling. TIP: You can keep any leftover BBQ sauce, covered in the fridge for up to a week.

068

FIRE IT UP

Slow cooking is the perfect way to guarantee that tender melt-in-themouth texure everytime. This never fails to impress. b a rb e c u e m a y n o t b e th e ro ad

b u t it s

069

t o w o r l d pe a c e

a start - anthony bordain

FIRE IT UP

GRILLED LOBSTER WITH ROASTED SWEET POTATO

070

Serves 4 Prep time 60 minutes

By Corithia Palace, Attard

2 lobsters â&#x20AC;&#x201C; approx 650g each 1 carrot 1 onion 1 celery stick Â˝ fennel bulb 2 sprigs of thyme 1 bay leaf Some dill, parsley and basil Ingredients for the flavoured butter: 200g butter at room temperature 1 piece of root ginger, peeled & grated Juice of one lime 1 garlic head, roasted in foil in the skin 1 red chilli, seeded and diced Chopped fresh herbs Salt and pepper For the butter: Blend the confit garlic and ginger, add the lime juice and mix with the butter add the chopped chilli and the herbs, season with the salt and pepper, chill until ready to grill.

Serve with roasted sweet potato wedges dusted with paprika, garlic powder, chili flakes and drizzled with maple syrup and olive oil. For the lobster: Place all the ingredients in a pot and top with water, bring to the boil and simmer for five minutes to allow the flavours to infuse. Hold the lobster down firmly on a chopping board and place a large chopping knife down the centre of the head to stun the lobsters â&#x20AC;&#x201C; place in the pot and cook for four minutes, refresh in iced water. Once chilled, cut in half and clean the head and top with the butter, grill under a hot salamander for five minutes until the butter is bubbling. Top with breadcrumbs which have been fried in butter with chopped pistachio nuts for a contrasting flavour.

Serve with buttered sprouting broccoli with preserved lemons and dipping sauces. Served recommends Azzopardi Fisheries for all the fresh seafood used.

Buy Online: vch.halldistribution.com

Trade enquiries: sales@halldistribution.com / +356 77905988

ON THE SIDE

bit on the

FREEKEH SALAD

Bowls from LOFT

side 073

ON THE SIDE Home cook: Chrys Mangion

4 figs 4 peaches 2 mozzarellas, I used burrata A few mint and basil leaves A drizzle of honey

Peel and quarter peaches, quarter figs and lay them out on a board. Drain the cheese and leave whole. Drizzle dish with a great quality honey. Try La Mozzarella or the best burrata

FIG, PEACH + BURRATA Serves 4 – Prep time 5 mins

Served recommends Domaine Alexandre Bain 2014 “Pierre Precieuse” Pouilly-Fume available from Philipe Martinet Fine Wines on Tower Road A full bodied yellow liquid with a golden tinge and herbal aromas of freshly crushed grapes, ripe pear, quince and cardamom. This is one of the leading producers of natural sauvignon blancs in the Loire valley. aromatics recall those of an uber-classic Brunello or Barolo.

ON THE SIDE

Serves 4 â&#x20AC;&#x201C; Prep time 20 mins

PANZANELLA OR HOBZ BIZ ZEJT SALAD Home cook: Chrys Mangion

3 tbsps. good olive oil 1 large sourdough loaf, cut into cubes (6 cups) 1 tsp. salt 6 large, ripe tomatoes, cut into cubes 200g cherry tomatoes 1 red bell pepper 1/2 red onion, cut in 1/2, half thinly sliced, half saved 20 large basil leaves and mint leaves, coarsely chopped 3 tbsps. capers, drained Ingredients for the dressing: 1 tsp. finely minced garlic 1/2 cup good olive oil 1/2 tsp. kosher salt 1/4 tsp. freshly ground black pepper Heat the oil in a large sautĂŠ pan. Add the bread and salt; cook over low to medium heat, tossing frequently, for 10 minutes, or until nicely browned. Add more oil as needed.

For the dressing, whisk all the ingredients together. In a large bowl, chop the cherry tomatoes. Finely slice the onion and add half the basil and mint leaves. In a blender mix the whole tomatoes, red pepper, half the red onion, half the basil leaves and capers. Whizz until blended and pour over the chopped cherry tomatoes prepared previously. Allow to sit for at least an hour. At the last minute before serving, add the toasted bread cubes to the tomato mix and toss with the vinaigrette. Season liberally with salt and pepper.

076

Salad forks from LOFT

ON THE SIDE

b ro c cpeo li+, pe ca n gra sa la d RECIPE PG. 81

077

ON THE SIDE

HERRING, POTATO LETTUCE WRAPS RECIPE OVERLEAF

079

Perfect Potatoes Ever ytime

• Ready in minutes! • No allergens • Excellent regeneration • Long storage life • 100% cooked

Q u a l i t y f r u i t s a n d v e g e t a b l e s , 2 5 Tr i q i l - T i g r i j a , M a r s a T: 9 9 4 9 5 0 4 7 , 2 1 2 2 4 8 5 5 E : r a l p h q f v @ g m a i l . c o m W: w w w. q u a l i t y f r u i t s a n d v e g e t a b l e s . c o m

ON THE SIDE

Serves 2 – Prep time 20 mins

HERRING, POTATO LETTUCE WRAPS Home cook: Eunice Muscat

3 romaine baby lettuce 1 small potato, boiled & diced 1 tbsp. horseradish 200g marinated herring 1 ripe avocado 1/2 lime 2 tbsp. olive oil for the dressing: 1 tbsp. whole grain mustard 1 tbsp. balsamic vinegar 1 tbsp. honey 1 lemon juice 1 orange juice 200ml olive oil 1 tbsp. dill, finely chopped Make the dressing by placing all the ingredients in a small bottle, sealing with a lid and shaking vigorously.

Remove flesh from avocado and place in the jar of a blender along with 2 tbsp. olive oil ½ lime juice, white pepper and salt, blend until smooth. Spread a spoon full of avocado puree on the serving plate. Arrange 3 lettuce leaves. On each leaf place ½ tsp horseradish and add a layer of the potatoes, dress the potatoes with mustard and dill dressing, place a few pieces of herring and top with beetroot. Served recommends Colomba Platino, Duca di Salaparuta Vineyards available from P.Cutajar & Co Ltd One of the great, classic, Sicilian white wines, this is an elegant, fresh, yet at the same time decisive wines renowned amongst Sicilian wine enthusiasts.

Serves 4 – Prep time 30 mins

FREEKEH SALAD Home cook: Charlene Bugeja

200g pearled barley 5 tbsp. olive oil 4 spring onions, finely chopped 1 pomegranate, seeds only Handful flatleaf parsley, roughly chopped Handful mint, roughly chopped 1 tbsp. pomegranate molasses 2 tbsp. pistachios, roughly crushed salt and freshly ground black pepper Put the barley and 1 litre/1¾ pint water in a pan together with 1 teaspoon of salt and 1 tablespoon of the olive oil. Bring to the boil, then turn down to a simmer and cook for 15 minutes until just tender. Drain and allow to cool.

When cool, mix together the barley with the spring onions, pomegranate seeds and herbs. Season with salt and pepper. Whisk together the remaining 4 tablespoons of olive oil and the pomegranate molasses with a pinch of salt, and dress the salad with it, mixing gently. Serve topped with pistachios.

081

Serves 8 – Prep time 25 mins plus 3 hours chilling time

BROCCOLI + GRAPE PECAN SALAD Home cook: Charlene Bugeja

250g farfalle (bow-tie) pasta 450g fresh broccoli ½ cup light mayonnaise ½ cup plain Greek yogurt 1/3 cup diced red onion 1/3 cup red wine vinegar 1 tsp. sea salt 2 cups seedless red grapes 3 slices bacon cooked and chopped into small pieces ¼ cup chopped pecans Preheat oven to 180 degrees C. Bake pecans in a single layer in a shallow pan for about 6 minutes until lightly toasted and fragrant, stirring halfway through. Then prepare pasta according to package directions. Meanwhile, cut broccoli florets from stems and separate into small pieces using a paring knife (steam for 5 mins) In a large bowl, whisk together mayo, yogurt, red onion, vinegar and salt and toss with broccoli, hot cooked pasta and grapes. Stir to coat. Cover and chill for up to 3 hours. Stir in bacon and toasted pecans just before serving.

Do everything

ONCE IN A LIFETIME in Australia and New Zealand

From the rugged outback and spectacular coastlines, to adventure sports and natural wonders. Choose from 7 destinations on emirates.com/mt

Adelaide Auckland Brisbane

Christchurch Melbourne

DONâ&#x20AC;&#x2122;T JUST VISIT, LIVE IT.

Perth Sydney

Hello Tomorrow

LA MALTESA

the

masters of mozzarella

t La Maltesa – Mozzarella Co, the caseficio producing fresh cheeses daily in Ta’ Xbiex, the Italian artisan way of making cheese is followed religiously, showing deserved respect and commitment to this age-old craft, elevating it to an art form. Served sat down with Kurt Rossi, co-owner of La Maltesa to learn more.

For the past twenty years Kurt has worked in the food industry, with a strong focus on the end product. We’re talking large scale farming on an international level here. Exposed to livestock from an early age due to his father’s veterinary pharmaceutical business, Kurt has overseen turnkey projects for large scale farming companies across the

globe. From egg processing to poultry and fish genetics, he has a keen understanding on how to deliver a superior quality product and is clearly driven both by passion and a sharp business mind. The idea behind this caseficio was born following a stopover in Syracuse over a few bottles of

wine with a local cheesemaker where Kurt spotted an opportunity to make excellent quality, fresh and local cheeses. His experience working with egg processing technology would come in handy again now as it mirrors the milk process technology. His Italian partner Maurizio Napoletano hails from Puglia, the land of burrata and

083

straciatella, so it stood to reason that these would be a focal and starting point for what would become La Maltesa. Kurt also understood the value and need to support local milk production which compares favourably in quality to foreign brands. As he explained, all commercially reared cows, whether in Malta or overseas, are kept inside while >>

LA MALTESA

..." La Maltesa continues to go from strength to strength relying on its simple and successful formula of delivering excellent quality cheese"...

lactating so the idea of healthier cows in a field can in fact be misleading. The milk bought is unpasteurized which allows La Maltese to donate the whey to pig farmers. Whey is a key component in a pig’s diet, helping fatten them up naturally. It’s a great initiative which supports a circular economy, reducing food waste and closing the production cycle. La Maltesa is a good prototype for an ecofriendly company supporting local producers on several fronts. And with a respectful nod to tradition Kurt steers clear from producing the local gbejna, leaving it to other producers to supply the nation. While all this was going on, Kurt

gathered some foodie friends and set up a test kitchen in his home offering a cheese degustation in return for honest feedback. Three months of production followed, just perfecting the cheeses and ensuring that they respected the local palate by adapting the closely guarded Italian recipes. The Master cheese maker comes from Calabria, where some of the greatest cheeses were born while the other cheese makers hail from other parts of Italy, all prominent cheese regions. All bring their own particular expertise and recipe to the table. Making cheese is tricky, it’s not the method which is problematic however, it’s the fact that the cheese depends on an

environment which relies on the cheese makers mood, the milk data analyzed daily, and on the two determining factors of time and temperature. Enormous vats and steam generators maintain a constant temperature that is vital to cheese making - one degree off and that will alter the product completely - not necessarily for better or worse just unique. Then with the Burrata and Buffalo mozzarella techniques perfected, La Maltesa was ready for business. La Maltesa continues to go from strength to strength relying on its simple and successful formula of delivering excellent quality cheese. These cheeses

then provide chefs and home cooks with the best ingredients on which to unleash their creativity. And while seeped in traditional methods, La Maltesa has its eye firmly on the trends already offering burrata with a variety of flavours including black truffle. A move into more commercial direction is next on the cards with La Maltesa products complete in good looking packaging available soon in supermarkets. So, while the first impression may be that of a high quality Italian deli, with its enormous salami, cheese and fresh bread counters, La Maltesa is so much more than that.

PASTA

Serves 4 – Prep time 120 mins

PAPARDELLE WITH FRESH LOCAL PRAWNS, CHORIZO, BURRATINA, PUMPKIN IN A PRAWN BISQUE Pro Chef: Andre Spiteri Sous Chef at Hilton Malta (Oceana A La Carte)

For the bisque 1 kg prawns 1 ltr boiling water 1 tbsp. sea salt Small bunch parsley 400 ml. white wine. (Chardonnay is perfect)

750 ml. fish stock 2 chopped shallots 2 cloves garlic (crushed) 1 chopped carrot 2 chopped celery sticks 75 g. butter 2 bay leaves 2 sprigs thyme 1 tbsp. tomato purée 40 ml. brandy 80 ml. dry sherry 150 ml. double cream Juice from 1/2 lemon For the pasta 1 tub burratina 200g quality chorizo (cut in thin pieces/julienne)

80g diced pumpkin Garlic confit 400g pappardelle Parsley and chives 80g butter

086

Plate from camilleriparismode (right)

Table cloth and wallpaper from LOFT

Continued Pg 88

GIANT RAVIOLI WITH A PRAWN SAUCE Recipe Pg.88

PASTA

087

PASTA

..." A simple Italian classic which hits the spot everytime"...

Serves 2 â&#x20AC;&#x201C; Prep time 30 mins

MALTAGLIATI WITH FRESH PESTO Home cook: Hauke Eggert

Ingredients for the pasta: Drop 2 eggs in the middle of 200g of flour and mix with your hands until it forms a dough addingin 2 tsp of white wine vinegar. Add water to bind further if needed. Wrap the ball of dough in cling film and refrigerate for at least 20 mins.

Ingredients for the sauce: A bunch of basil 100g pine nuts 200ml olive oil 100g Pecorino Romano Clove garlic Mozzarella, pine nuts, fresh pepper and basil to garnish Blitz all the pesto ingredients in a food processor adding the oil last. Throw the pasta strips into boiling waters for 3 minutes and combine with the pesto sauce. Top with the mozzarella, pine nuts and basil.

RECIPE PG ??

089

PASTA

Serves 4 – Prep time 20 mins

GIANT RAVIOLI WITH A PRAWN SAUCE Home cook: Hauke Eggert

Ingredients for the filling: Chopped spring onion 1 king prawn A courgette grated Salt and pepper Coriander Garlic to taste For the filling: Heat up some oil in a pan and add the grated courgette and spring onion and cook through. Add the coriander and the prawns at the last minute and leave to cool before using.

Ingredients for the pasta: 200g flour 2 eggs 2 tsp. white wine vinegar For the pasta: Drop the egg in the middle of the flour and mix with your hands until it forms a dough adding in the white wine vinegar. Add water to bind further if needed. Wrap the ball of dough in cling film and refrigerate for at least 20 mins.

Serves 4 – Prep time 20 mins

Ingredients for the sauce: 6 prawns including crushed shells Lemon zest and juice A knob of butter Olive oil Tsp. sweet paprika Tsp. tomato paste Clove garlic 150 ml White wine For the sauce: Put all the ingredients into a saucepan and simmer for 20 minutes or until reduced. Then put through a fine sieve until you have a smooth veloute. You can add fresh tomatoes at this stage too for texture.

Served recommends Tenutae Lageder Pinot Grigio “Porer” 2015 available from Philipe Martinet Fine Wines on Tower Road Another beautiful wine from biodynamic producer Alois Lageder, transporting the grapes to a beautiful place. Soft flavours of lemon mousse, peach and pear add good length to the finish.

LINGUINE WITH ROSSI PRAWNS, CHERRY TOMATOES AND STRACIATELLA MOZZARELLA Pro Chef: Andrea Motta

400 g of Linguine 200 g size 3 size Rossi Pawns 2ooml Prawn bisque 200 g Straciatella Mozarella from La Maltesa Juice from half a lime Salt & pepper Extra virgin olive oil Put a pot of water to boil for the linguine. Pan sear half the prawns in extra virgin olive oil for 4 minutes on medium heat and add the bisque. Season and simmer for a few minutes. Cut the remaining prawns in half. Throw the pasta in for 7 minutes and add to the pan of prawns and allow the pasta to finish cooking till al dente in the pan. Add the raw prawns once pasta is cooked. Plate the pasta and add the strings of Stracciatella. Squeeze a dash of lime juice and serve straight away.

Served suggests La Mozzarella for the Straciatella.

Continued...

For Bisque: Peel the prawns,

refrigerate the meat and use the prawn shells to prepare the bisque. Heat 25 g. of the butter in your soup pot. Add the crushed prawn shells and fry at medium high heat for 5 minutes until they turn golden. Deglaze the pot with white wine and add parsley, reserved salted boiling water and fish stock. Leave to boil on a low heat for 45 minutes. Place a lid on the pot after twenty minutes. Meanwhile, prepare the veg and sauté in the rest of the butter. Once the stock is ready, drain it carefully. Add the stock to the vegetables with the thyme, bay leaf, tomato purée, brandy and sherry. Cover and boil on a low heat for another 45 minutes.

For the pasta: Blend the bisque, add cream and reheat. Heat a tiny knob of butter with half a lemon juice in a pan, add the reserved prawn meat, and fry over a moderate heat for 1 minute.

Prepare a pot of boiling water and once boiling, throw the pasta in and cook according to instructions. Heat up a medium size pan big enough to hold the pasta, add a drop of virgin olive oil and lightly fry the chorizo and diced pumpkin. Add the peeled prawns and garlic confit, stir carefully and remove all the ingredients again, adding in 350 ml of the bisque. When pasta is ready, drain it and toss in with the bisque, with a knob of butter and the remaining ingredients (chorizo, pumpkin and prawns)

When ready to make the pasta, flour your hands and the counter well and roll out the pasta – use a pasta maker if you have one. Once flat cut the pasta into large triangles and put a teaspoon of filling in the middle, brush the sides with egg wash and place another triangle on top to cover and create the shape of a large ravjul. Let it dry before plunging into hot water for two minutes.

Scatter the parmesan and the soft herbs and plate up. Finish off the dish with the chopped burratina.

090

GA R A T OT

Home cook: Hauke Eggert

Serves 2 â&#x20AC;&#x201C; Prep time 30 mins

LINGU

INE

PASTA

Drop 2 eggs in the middle of 200g of flour and mix with your hands until it forms a dough addingin 2 tsp of white wine vinegar. Add water to bind further if needed. Wrap the ball of dough in cling film and refrigerate for at least 20 mins.

Clove garlic Juice and zest from one lemon 50g grated bottarga 75g pistachios chopped

NOTE When boiling the pasta, preserve some of the pasta water for the sauce. Fry the garlic in the olive oil and just before the garlic browns, add lemon juice and lemon zest and a few tablespoons of pasta water. Grate bottarga into the mix and add some chopped pistachios. Throw in the linguine and season. Top with remaining pistachios. Remember that the bottarga is already salty so less is more with salt here.

091

Served recommends Morella Mezzogiorno Fiano 2015 available from Philipe Martinet Fine Wines on Tower Road Packaged in a screw cap bottle, the 2015 Bianco Mezzogiorno is a pure expression of a classic Fiano bouquet with stone fruit and peach followed by blanched almond. The 2015 vintage is a very good year for the white wines of the region.

ALL OUR KITCHENS ARE UNIQUE. EXCELLENCE IS NOT A TASK BUT A HABIT

Brands International Ltd. Triq tal-Balal, San Gwann SGN9016, Malta Tel: 2144 4110 | 2744 4110 e-mail: info@brands.com.mt www.brands.com.mt facebook.com/brandsinternationalltd

EXCLUSIVELY FROM

PASTA

Serves 4 â&#x20AC;&#x201C; Prep time 20 mins

LINGUINE WITH ROSSI PRAWNS, CHERRY TOMATOES + STRACIATELLA MOZZARELLA Pro Chef: Andrea Motta

400g of Linguine 200g size 3 size Rossi Pawns 200ml Prawn bisque 200g Straciatella from La Maltesa Juice from half a lime Salt & pepper Extra virgin olive oil

093

Put a pot of water to boil for the linguine. Pan sear half the prawns in extra virgin olive oil for 4 minutes on medium heat and add the bisque. Season and simmer for a few minutes. Cut the remaining prawns in half. Throw the pasta in for 7 minutes and add to the pan of prawns and allow the pasta to finish cooking till al dente in the pan. Add the raw prawns once pasta is cooked. Plate the pasta and add the strings of Stracciatella. Squeeze a dash of lime juice and serve straight away.

HACKS HANDY HACKS Refrigerate any leftovers immediately as both fish and shellfish quickly grow bacteria whether fresh or cooked. Recooking shellfish makes it tough and chewy so add it right up before serving and only just until its warmed through. To get the cleanest cuts, thoroughly chill extra fish before slicing, dicing, or mincing. Do not freeze leftover fish or shellfish as the ice crystals will make it deteriorate and adversely affect its taste and texture.

LOV'IN YOUR

QUICK FISH FIXES Kedgeree. Re heat cooked rice in a pan with mustard seeds, turmeric, and aromatics, then stir in flaked fish and any greens you find in your fridge until they're just warmed through. Add leftover fish to pasta cooked in oil and garlic and lift it up with fresh herbs. Just stir your fish into the pan a minute or two before serving.

Mash it up with plain yogurt, crĂ¨me fraĂŽche, cottage cheese or just some butter and chopped fresh herbs and turn into a pate. Add acidity or heat with freshly squeezed lemon juice, lemon zest, horseradish, cayenne pepper, or a dash of vinegar. Season to taste. Make fish cakes by gently combining it with eggs, breadcrumbs, a bit of milk or mayonnaise, fresh herbs and spice. Coat in breadcrumbs and cook through in a bit of oil or butter

094

HACKS With so many fish recipes this issue we thought it would be a shame to waste any leftover fish but, unfortunately, most kinds do not reheat well as they become mushy or tough. However, itâ&#x20AC;&#x2122;s not that hard to transform leftover fish into simple to elegant new dishes with a few uncomplicated techniques and using other fresh ingredients. Served offers up some ideas which work brilliantly with leftover fish.

LEFTOVERS FISH FOR THE FUTURE Anchovy: Typically caught using trammel nets and along with sardines, using â&#x20AC;&#x2DC;lamparaâ&#x20AC;&#x2122; seines. As a fast reproducing fish, it is quite low in the food chain which means it can cope well with fishing pressures. These little fish make regular appearances here from qassatat talIncova (anchovy pies) to pasta with anchovy or simply marinated as part of a platter

Bogue (Vopa): Generally caught using pots, this tasty and versatile fish is also sometimes caught using purse seine and gill nets. The way it is caught make it a suitable, inexpensive and sustainable alternative. It is a very tasty fish and can be cooked in many ways

Dolphin fish ( Lampuka): Caught through various sustainable and artisanal fishing techniques such as longlines, purse seines and recreational fishing vessels as well as the traditional fishing methods of placing palm fronds woven into rafts and placed out at sea.

095

Squid: Mostly caught using jigs in Malta and generally available at the end of summer right throughout Autumn. Relatively sustainable fishing methods and its rate of reproduction makes it highly resilient to fishing pressure making it yet another sustainable and tasty choice.

Pompano (Strilja): Mainly caught using drifting longlines which is a non destructive fishing method, making this feisty fish high recommendable. The flesh has a medium flavour and holds together very well for all styles of cooking. Frying, steaming, baking and poaching whole or as fillets all work well.

Rediscovering

Your Home!

Triq San Tumas, Il-Fgura, Malta T: 2189 7000 | M: 7980 7000 E: agora@cmefinishes.com

FB: @AGORAMALTA

PRO POULTRY

perfect poultry ideas At Hilton Malta food and ensuring guests requirements are met at all times and dining options are designed with guest in mind. Whether you want to start your day with a hearty breakfast or a light bite guests will appreciate the innovative dishes prepared with only the freshest ingredients. From business brunches to pre-dinner drinks and everything in between, the options at Hilton are catered especially for you.

PRO POULTRY

097

PRO POULTRY

Serves 4 – Prep time 60 mins

ROASTED DUCK BREAST WITH PARSNIP PURÉE, ROASTED ROOT VEGETABLES FLAVOURED WITH MAPLE SYRUP AND SAUTÉED OYSTER MUSHROOMS Sous Chef: Andre Spiteri from Hilton Malta (Oceana A La Carte)

1kg Barberry breast 1kg parsnip 2ltrs milk 100g unsalted butter 1 carrot 500g oyster mushrooms 1 garlic clove Lemon juice Chopped parsley Place the duck breast in the fridge uncovered overnight on three-ply kitchen roll, so that it dries up.

For the vegetables: Peel 600 grams of the parsnips, slice and remove the core as this makes the purée very starchy, chop all the same size and place them in a large pot with the milk and simmer until cooked through. Place in a velocity blender and blend until smooth adding seasoning and a knob of butter. Peel the rest of the parsnips, cut into chunky batons and keep refrigerated until needed.

For the roasted root vegetables place the parsnips and carrots in a heated pan with some oil, butter and thyme and maple syrup and roast for twenty minutes. Finish off for the last five minutes with the duck. Carefully clean the oyster mushrooms and pre-heat a medium sized pan with cooking oil. Toss them until evenly coated and add some minced garlic, thyme, and butter, finishing off with parsley and salt. For the duck: To cook the duck breast, trim any unwanted sinews or fat from beneath the duck, place it skin side down in a cold non-stick pan to prevent it from shrinking in the pan, this will result in a crispy and golden skin. Place the pan on medium heat until the duck skin turns golden, removing the excess fats from the pan from time to time. Place the duck breast in the oven for around 8 minutes at 180 degrees and then allowing it to rest for 5 mins before giving it a final 2 minutes reheating time. When ready to plate, reheat the parsnip purée and place a generous dollop in the middle of the plate, build the roasted root vegetable and mushroom around it, slice the duck breast in half and carefully place it on top. Serve.

Serves 2 – Prep time 60 mins

PAN ROASTED CORN FED CHICKEN BREAST WITH BRAISED CANNELLINI BEANS & CHORIZO CASSOULET, CONFIT OF TOMATOES, WILTED GREENS & CHICKEN JUS Sous Chef: Andre Spiteri from Hilton Malta (Oceana A La Carte)

1kg corn fed chicken breast 400g cannellini beans 100g chorizo julienne 50ml fresh cream 1 onion finely chopped 100ml chicken stock 50g cream cheese (Philadelphia or mascarpone) Parsley/basil (finely chopped) 2 plum tomatoes 200ml olive oil 2 garlic cloves Thyme Maldon salt 250g baby spinach or Bok Choi 100g mange tout 100g unsalted butter Chicken jus For the tomato confit: Blanch the tomatoes in a pot of salted boiling water, no more than 15 to 20 seconds, remove and plunge in an iced bowl. Carefully remove the tomatoe skins, cut in half and remove all the internal seeds. Place them in a small dish and cover in olive oil, thyme and garlic. Cook for 15 minutes at 100 degrees. Refrigerate until needed. They can keep in the fridge for a week if properly stored.

099

For the chicken: Pre-heat a nonstick pan with some cooking oil. Place it skin side down and cook until golden, turn and add a knob of butter while removing the pan off the heat. Season with salt. Place in the oven for 8 minutes at 180 degrees, If you didn’t use an immersion bath keep it in the oven for 15 to 18 minutes as it was cooked from raw. For the rest: Sauté the finely chopped onion and chorizo in some olive oil, in a medium size pot. Place the beans in water and some lemon juice and cook until soft. Add the cannellini beans, chicken stock and braise until reduced, then add some fresh cream, cream cheese and fresh herbs. In a medium heated pan melt some unsalted butter and wilt the baby spinach and mange tout. When plating, place the cannellini bean cassoulet at the bottom of the plate, carefully place the wilted greens and the heated tomato confit. Finally place the chicken breast and finish off with a drizzle of chicken jus.

REVIEW

The Couple –The playlist was a little off-beat; which kind of goes with the elegant unique décor. That along with the relaxed atmosphere and tasty dishes makes this the perfect date night restaurant. Parking is always a hassle but worth the trip. Really good service we waited a while for our drinks at the bar but everything else came rolling out. The Family – While the restaurant certainly caters for children, it is the sort of place that requires children to be well behaved; in the sense that it has just under 50 covers and is not over abundant in space. No one would complain that they feel crammed, but if you’re looking for a super child friendly restaurant you might be better off at McDonalds with their playroom rather than L’ Artiglio. That being said if you want your kids to grow up with a sophisticated pallet, then look no further.

L’ Artiglio Ristorante Melita Street Valletta

L’ Artiglio Ristorante is housed within the stylish La Falconeria Hotel in Melita street, Valletta; The restaurant - run by Chef Janine Camilleri and restaurant manager Stefan Borg Olivier - is a simple classical meets contemporary. Served went for dinner with the aim of giving the restaurant a different kind of review getting opinions and feedback from a diverse crowd of people

The Millennial – The attention to detail is one of the foremost striking things about this place – from the art gallery like plating to the salt and pepper grinders – everything has been carefully considered and it shows – especially in the fish dishes and desserts. The Late baby boomer – Over recent years the culinary scene in Valletta has sprung to life – L’ Artiglio is yet another example of one of many hidden gems. Despite being open for under a year the restaurant has already gained a steady following and reputation for dishes that always hit the mark. The décor is a bit confusing, but the food and service are

0100

stunning. Nice straight to the point wine list too. The City people – Different daily menus for lunch and dinner? What more can one ask for? If you’re hustling and bustling in the city L’ Artiglio is the answer to your business meeting prayers. Close to my offices and convenient. Bar is great for a quick prelunch drink too.

Dish winners of the night: Starter: Spinach and Ham hock risotto. Balanced and lightly seasoned. The accompaniment and the motion of the poached egg overflowing like a volcano floods the dish with a subtle flavour enhancer – great taste and crunch on the hock too. The linguine Vongole e Cozze deserve a special mention too – perfectly cooked and full of flavour. Main: Seafood Meze. Great sea taste lightly seasoned with chilli and garlic. The octopus was flawless and every element was delicious. Dessert: Dark and white chocolate strawberry Beignets. While all the desserts we chose were sublime, the Beignets deserve some sort of award. Chef Janine said, “It’s just deep-fried chocolate strawberry”. Sure it is – don’t worry we’ll blow those trumpets for you.

NOTE TO READERS We tried to tick as many boxes as possible in terms of types of dinners but are open to more suggestions so please mail us on servedmagazine@gmail.com

BEER COCKTAILS

ALCOHOL ALCHEMY Combine a blended Scotch whisky, lemon juice, and simple syrup in an ice-filled cocktail shaker. Strain into a pint glass partly filled with beer combine. Garnish with lemon rind twist.

Combine gin, freshly pressed lemon juice and a teaspoon of honey in a cocktail shaker and top with ice. Strain into a chilled glass and top with a can of Pilsner and a wedge of lemon

Cowboy Shandy

Beerâ&#x20AC;&#x2122;s Knees

WHISKY

Bulls eye This Cuban beer cocktail drink is worth checking out. Pour 1/3 cup of lemon juice (about three limes) into a pitcher and add a can of beer and ginger ale. Add one or two tablespoons of sugar, stir until it dissolves, and drink over ice.

101

G T HAM IFT PER S

FI RFEC T PE ESEN PR

TASTE THE FUN Quality Belgian chocolate with local and exotic ingredients

E S E R F LE

Malta wine and chocolate pairing

E E R Rewarding F competitions LES

P M A S

CHOCOHOLICS COCKTAIL MASTERCLASS

P M A S

F ro m b e a n t o ba r – c h o c o l a t e di sc ove r y 360 virtual reality tour of a cocoa plantation o

HE T D FIN RFECT T PE ESEN PR

GRE GIF AT HAM T PER S

Chocolate cooking tips with our award winning Chef GREAT SELECTION OF FRESH CAKES, PASTRIES AND TREATS

E E R FSAMPLES

E S E R F FUN TASTE THE LE

Try our wicked hot and cold chocolate drinks in the café

FSR A

ENTERTAINING VIEWING KITCHEN

HE T D FIN RFECT T PE ESEN PR

179 Saint Anthony Street, Bugibba | +356 7790 2184 www.maltachocolatefactory.com

SAM

Quality Belgian chocolate with local and exotic ingredients

Malta wine and chocolate pairing

CHOCOHOLICS COCKTAIL MASTERCLASS

SHOP • EXPERIENCE • CAFÉ

GRE E H T NEDRFECETNT HAMGPIFT AT FIP ERS PRES

Rewarding competitions

maltachocolatefactory

HE T D ECT winning Chef Chocolate cooking tips with FINourRaward F PE ESENT PR ENTERTAINING VIEWING KITCHEN

F ro m b e a n t o ba r – c h o c o l a t e di sc ove r y 360o virtual reality tour of a cocoa plantation GREAT SELECTION OF FRESH CAKES, PASTRIES AND TREATS

Try our wicked hot and cold chocolate drinks in the café

TASTE THE FUN

179 Saint Anthony Street, Bugibba | +356 7790 2184 www.maltachocolatefactory.com

TASTE THE F

maltachocolate

D N I F PE Malta wine and choco

Quality Belgian chocolate with local an

CHOCOHOLICS COCKTAIL M

Rewarding comp TAST F ro m b e a n t o ba r – c h o c o

360o virtual reality tour of a c

Quality Belgian Quality chocolate with local and exotic Belgian ingredients

chocola

Chocolate cooking tips with our aw

Malta wine Malta and chocolate pairing wine

SHOP • EXPERIENCE • CAFÉ GREAT SELECTION OF FRESH CAKES, PA CHOCOHOLICS CHOCOHOLICS COCKTAIL MASTERCLASS C Try our wicked hot and cold chocolat maltachocolatefactory maltachocolate

ENTERTAINING VIEWIN Rewarding Rewarding competitions F ro m b e a nF t o bar r –o c h o cm o l a t e di sc ove b ry e a n

t o

virtual reality 360 virtual 360 reality tour of a cocoa plantation 179 Saint Anthony Street, Bugibb o

Chocolate cooking Chocolate tips with our award winning Chef

www.maltachocolatefa cooking tip

GREAT SELECTION GR OF FRESH EA CAKES, PASTRIES T S ANDE TREATS L E C T I ON our Try our wickedTry hot and cold chocolate drinks inwicked the café

hot

and

ENTERTAINING ENTERT VIEWING KITCHEN AININ

SHOP • EXPERIENC

179 179 Saint Anthony Saint Street, Bugibba | +356 Anthony 7790 2184 179 Str maltachocolatefactory www.maltachocolatefactory.com www.maltac

S H O P • E XS P E R IH ENCEO • C A F ÉP

•

E X P

maltachocolatefactory maltachocolatefa maltachocolate

UPDATES

Cu rren t – S ept em ber ‘17

on the bottle...

09.17 WINES – UPDATES

Wine prediction / Zalto glass / Most popular whites / Rich list

F ORM, FU N C T IO N + OH SO FAB U L O U S

201 7 P R E D I CTI O N S R IES LI N G W I LL TA N K . Like a surfer in the doldrums, the darling grape has missed its wave. W-S data shows that Riesling has had its chances; several waves of interest between 2011 – 2015. But this has now plateaued, and you only get so many chances. It’s not you Riesling, it’s us.

$304,000 bottle Recently an unknown buyer purchased a bottle in Geneva for a whopping $304,000 at a Christies auction. Bottles had previously sold for around $12,000 a bottle but with an ever diminishing supply, the price started to rise sharply. In 2008, a lucky buyer purchased a case for $146,000. At current prices, that would be a whopping 3.6 million at current market value.

W ORLD S MO S T P OPULA R W HI TE VA RI E TI E S

the wine

of the

issue

W H AT 'S AT T H E T O P O F T H E R I C H L I ST ? Summer 2017 in the Med, and it’s champagne and rosé that account for at least 50% of requests. Italian wine is next. This is according to Onshore Cellars, wine suppliers to the super yachting industry. In Port Vauban in Antibes, in the private section of the harbour, reserved for the largest and most exclusive superyachts, the names that keep coming up are Bollinger rosé, Cristal, Moët Ice, Domaine d’Ott, Garrus. And Tignanello, the latest Super Tuscan star according to Onshore Cellars order books. According to the owner Ed Dunnett, every single delivery has included a bottle of Tignanello.

And here are some of the names which also come up regularly: Champagne Dom Perignon rosé and Cristal Moët Ice Rosé Anything from Château d’Esclans: Whispering Angel, Garrus, Les Clans, Rock Angel Domaine d’Ott Minuty

Miraval Léoube’s Le Secret Super Tuscan Ornellaia Sassicaia Tignanello Solaia Bordeaux Château Margaux Petrus Château Cheval Blanc Burgundy Domaine de la Romanée-Conti Domaine Leflaive

most

least

rom the first touch, each Zalto glass distinguishes itself from all other glasses. The tradition of using only the most highly skilled glass blowers is reflected in the fineness of each Zalto glass. From the perfectly executed balance to the extraordinary design, the achievement of line are glasses that seem nearly too delicate to hold, and yet they are made for just that. Despite their feather-light weight the Zalto glasses maintain all attributes of a modern glass; produced without the addition of lead oxide, they are resistant against clouding and may be washed in a dishwasher. The development of the Denk`Art series was as influenced by the earth as by the universe beyond. The curve of the bowls are tilted at the angles of 24°, 48° and 72°, in accordance to the tilt angles of the Earth. The ancient Romans utilized this triumvirate of angles with their supply repositories, finding that produce stayed fresh for a longer time, and that it also showed improved taste. This is glassware that stands at the rarefied point where form meets function. This is art.

The Denk’Art series by Zalto can be found at Phillipe Martinet Fine Wines on Tower Road, Sliema

Chardonnay

Sauvignon Blanc

Pinot Grigio

103

Riesling

The Gozo Excellence in International and Local Gastro, Art and Events! A wide range of Gourmet Products! New Experiences every week and every month! A really prepared staff, ready for new challenges! This is Abrahamâ&#x20AC;&#x2122;s! Gozitano Agricultural Village, Mgarr Road, Xewkija, Gozo Tel: (+356) 21563231/ 21560952 www.abrahams.com.mt www.viniecapricci.com.mt info@abrahams.com.mt

INTERVIEW

wine How did you become interested in wine? I was inspired by my aunt and uncle who exposed me to a world of wine when I was 16 years old. They were in love with white wines especially from the Alsace region. The wines for this area tend to be little more aromatic than dry, so it was an easier first taste to acquire.

after wine... Ever wondered what a sommelier really does with his day? Served sat down with Fabien Etienne, Sommelier Wine Consultant who has recently relocated to Malta setting up his wine and service consultancy.

And how did this interest lead to you becoming a sommelier? When I started studying hospitality business, wine lessons were part of the curriculum and that’s where my interest was born. I went to Saumur wine region during one full year to learn how to become a Sommelier. I had no background of wine at all. I just liked it. The more I learnt the more passionate I became. What do you think is the most popular wine? Mmmmm tricky question If we are talking in general, I must choose Prosecco! Almost everyone knows Prosecco nowadays, making it the most consumed sparkling wine in the world. It is an exceptional wine made from the Charmat Method or Thank Method to bring freshness and primary fruit aromas. It can be enjoyed at any time of the year, as an aperitif, or part of a meal between friends for any occasion. Which wine to you think is underrated? Beaujolais! Although people tend to perceive it as a cheap, easy wine to drink thanks to the Beaujolais Nouveau which takes place every year the third Thursday of November. I believe that, over the last few years, there have been extremely elegant, balanced and exceptional Beaujolais offered. From Beaujolais villages to Cru like Morgon, Fleurie, Moulin-à-Vent and others, you have such a diversity which make your mouth watering! Some other producers who come to mind are M & C. Lapierre, Domaine Foillard, Jean Paul Brun, Jean Marc Burgaud. Favourite bottle of wine right now? NV Champagne Savart 1er Cru L’Ouverture, Ecueil, France !

Do you have any preference for New World versus Old World wines? When I worked in UK at The Vineyard at Stockcross, we had 2000 different wines. And so began my learning journey about both Old World and New World wines. I have no preferences however and I keep an open mind. I like drinking Sauvignon Blanc from Loire Valley as much as I do a Sauvignon Blanc from New Zealand. Today, we are living in a world where almost every country produces wine so an open mind, active curiosity and an open ‘nez’ is vital. This Champagne is made with 100% Pinot Noir. Complex with very fine bubbles, great balance between fruits and minerality with a sublime citrus finish. I tasted this Champagne for the first time last November and have no doubt that this is one of the best wines I have tried in a long time. Unfortunately, it is very hard to find.

About Fabien Born and raised in the beautiful region of Brittany in France, I graduated from Hospitality in Vannes. I then enrolled myself in 2005 with a ‘Sommellerie School’ in Saumur. Picked up valuable work experience from the following unique places: Le Laurent** (Paris), The Vineyard at Stockcross** (UK), the Four Seasons Hôtel (Geneva), The Capital** (London), The Hôtel du Palais (Biarritz, France), Dinner by Heston Blumenthal** at Mandarin Oriental (London), as well as Aziamendi and Esenzi at Iniala Beach House (Phuket, Thailand). Recently set up a Wine & Services Consultancy to promote and consult on wine in Malta. From creating a new wine list, improving existing wine lists, training staff, to private Wine Master classes. Holder of the 3rd level of the prestigious school of the Court of Master Sommelier and currently preparing for the final diploma level to become one the 236 Master Sommelier in the world.

105

Favourite food and wine combination? My favourite wine pairing was when I used to work at Dinner by Heston Blumenthal in London. Dish: Meat fruit served with a grilled sourdough bread Wine: 2007 Pacherenc du Vic-Bilh, Château Bouscassé ‘Vendemiaire’ South West of France (A Meat fruit is a chicken liver and foie gras parfait coated in a mandarin jelly (It look like a Mandarin) Your top three wine tasting tips First, you must identify the colour of the wine, as well as the viscosity and the concentration. This will give you an indication on what grapes have been used and if there is residual sugar and alcohol content. Secondly smell the wine for the base scent of primary fruits aromas, then swirl the glass to aerate the molecules to obtain more flavours. Finally taste the wine and try and describe the structure of the wine; is it light, medium or full bodied? Analyze the acidity, alcohol, tannins (For Red), oak ageing or not. Confirm the aromas from the nose (fruits, citrus, minerality, spices, etc…)

UPDATES #2

Cu rren t – S ept em ber ‘17

watch out...

09.17 ENTERTAINEMENT

Fes t i val s / Ga d ge ts / G o o d o l d - fa s h i o n e d l e mo n a d e

THE DR. JUICE

JU ICE OF THE S E A S O N

Watermelon is our seasonal star this issue so it gets star treatment with this watermelon agua fresca. Make sure you pick a sweet juicy melon it makes all the difference in taste, look for the yellow splotch where they rest on the ground which lets you know its ripe! Creates 500ml of delicious juice Watermelon 3 slices (400 ml juice) Small bunch of mint into the juicer - approx 6 leaves Juice from one lime Drop in a stick of fresh pineapple or sweeten to taste with agave Small handful ice cubes

It’s officially spring when local lemons are in abundance. And lemons always bring to mind that age old adage... when life hands you lemons... make lemonade. So that’s what I’m doing by sharing my mother’s good old fashioned lemonade recipe which is loved by all. You only need a couple of lemons to make three or four 500 ml bottles up. Serve it as you do a cordial with a jug of ice

Good old fashioned lemonade

cold water, lemons, mint and crushed ice. 2 litres bottled water 50 grams Citric acid 600 grams sugar (this is not for the fainthearted) Lemon zest and juice from two lemons (roll them in your hands to warm them up before juicing) Combine all ingredients and roll up to a boil for five minutes then simmer for another twenty. It will last at least six months once sealed in sterilized bottles.

MEATO P IA, LON D O N | 1-3 SEP TEMB E R 2 0 1 7

BO CONCE PT “One dining space. Many uses. The new Billund round table allows to create a sense of connection and community no matter the scenario, as it can be folded and placed against a wall. Make the most out of your space at BoConcept, San Gwann. www. boconcept.com

This is the ultimate meat-lover's fest. Brought here by Hawksmoor honcho Richard H Turner - who originally teamed up with the late Josh Ozersky, founder of the American version of the festival - Meatopia is all about snout-totail cooking using local, ethically sourced meat, barbecued to perfection over wood and charcoal. Prolific chefs from around the world dream up original recipes specifically for the festival, so the dishes can't be tried anywhere else. With more than 40 prolific chefs manning the grills, the line-up includes NOPI's Yotam Ottolenghi and Berber & Q's Josh Katz. New for the festival's fourth year is an over-18s Friday night 'late shift' - a smoky evening session of meat, fire and dancing - and a family-friendly 'carnival Sunday' of street theatre and fun acts entertaining kids and grown-ups alike. For more information, visit www.meatopia.co.uk

106

MUST HAVES Top kitchen gadgets for summer

The Man Apron The Man Apron is the alfresco chef's answer to Batman's utility belt. This black apron comes with pockets to separately hold your beer, matches, phone, ketchup and mustard.

Bullet Proven The Nutribullet is an absolute must-have for cold iced drinks and liquid meals. With it, you’ll be able to blend your favourite fruit and vegetable combos into delicious smoothies that will help to not only keep you healthy, but also chill the heat away.

Wicked Mitts Geared around fire, brimstone, and eternal damnation. Devils and a tormented afterlife abound. With heat resistance up to 666°, their warranty 66-months long, have wider fingers, they have a bigger hand, and a longer sleeve than their competitors. All available from Amazon.

STAY SWEET

SWEET TREATS Whether you’re looking for a dessert as something celebratory or as an indulgence for you or your guests, you’re going to want to try your hand at one or two of the dessert recipes Served gives you in the following pages. Inspired by seasonal stars like watermelon and peaches there’s something for every occasion. So, if you’re looking to finish off your meal in a memorable way, do try one of the following. >>

stay sweet.

107

HOT + COLD Given the heat youâ&#x20AC;&#x2122;d be forgiven for always opting for cold, cool desserts. But donâ&#x20AC;&#x2122;t turn your back on a hot peach crisp, one of our home cooks original take on peach crumble or rich chocolate brownies. they too can be served with something cold whether its ice cream or granita. After all there is nothing quite like hot, spiced fruit on top of something cold and cream >>

Practical, Elegant and Affordable...

Suppliers And Fabricators Of: Acrylic And Quartz Kitchen Top Counters Paini Kitchen Mixers Customized Shower Trays And Vanity Units Stainless Steel Sinks Power Port Pop Up Plugs

4,Guze Duca Street, Qormi Tel: 2144 0404 | 99400401

www.seamless.com.mt

STAY SWEET

Serves 12 â&#x20AC;&#x201C; Prep time 40 mins + 50 mins cook time

FRESH PEACH CRISP

Ingredients for the topping:

Ingredients for the filling:

1 cup all-purpose flour 1 cup granulated sugar 1/2 tsp. cinnamon 200g butter

5 to 6 large fresh Peaches (sliced into thin slices) 2 tbsp. Brown Sugar 1 tbsp. granulated sugar 2 tsp. cinnamon 1 tbsp. unsalted butter 1/4 tsp. sea salt

Wash your peaches well and slice them thinly. Arrange the peach slices in a wellgreased baking dish. Sprinkle all the ingredients for the filling; the brown sugar, sugar, cinnamon and salt over the peaches, and mix until well coated. Add some dollops of butter on top of the mixture. Set this aside for now.

Home cook: Anthony Aquilina

111

Prepare the topping mix in a medium sized bowl by combining the flour and sugar from the topping ingredients. Mix well using a whisk. Cut your butter into small knobs, which you will start adding to your flour/sugar mix. Massage gently with your hands until you get a crumbly mixture. Pour your topping crumble over the peach mix in the baking dish. Bake at 180 degrees Celsius for about 50 minutes, or until the crust has turned slightly brown and filling mixture is bubbling. Best Served warm with a large scoop of vanilla ice cream on top.

STAY SWEET

SALTED CARAMEL BROWNIES RECIPE PG.122

112

STAY SWEET

BAKED PEACHES + LEMON SORBET RECIPE PG.116

113

Recipes by Sass Woods

SMOOTH

+ SWEET

Makes approximately 4 servings

SWEET RASPBERRY NICE CREAM 1 cup frozen raspberries 4 bananas, sliced and frozen ½ cup maple syrup 2 tbsps. desiccated coconut Slice and freeze the bananas overnight, lay them flat so that they won’t stick together when frozen as this makes it harder on your machine when you come to blend. Simply add everything to your food processor and blend until smooth. The “nice cream” must be served straight away.

114

STAY SWEET

Makes 6 lollies

PEACHES + CREAM ON A STICK

3 peaches Juice and zest of half a lemon 10 tbsps. coconut milk 1 peach (roughly sliced) Handful pecans (toasted and roughly chopped)

You will need lollipop molds

Add 3 peaches, lemon juice and coconut milk to your blender and mix until smooth.

115

Add in your roughly sliced peaches and lemon zest and mix by hand. I had flat lollipop molds, which freeze horizontally, so I started by placing the nuts at the bottom (closest to the stick), then I poured in the mixture, covered with the top part of the lollipop mold before freezing for at least 5 hours before serving.

BY THE PRO'S

With a glut of local peaches still available do try your hand at this recipe where Corinthia chef Victor Vella gives us his take on the classic peach melba.

By Victor Vella, Corinthia Palace Recipe Overleaf

117

STAY SWEET

Serves 4 Prep time 30 mins

BAKED PEACHES Home cook: Hauke Eggert

4 peaches 40g butter 4 tbsp. demerara sugar Maple syrup Greek yogurt (or whipped cream) Butter peaches generously and sprinkle with sugar, place in oven face up at 160 for 30 mins or cook face down in a frying pan until peaches soften and sugar starts to caramelize. Allow to cool slightly before plating. Add a healthy dollop of Greek yogurt and drizzle some maple syrup. Whipped cream can also be used instead of yogurt at this point. Add nuts of choice for additional texture.

A TAKE ON PEACH MELBA Pro Chef Victor Vella Corithia Palace

Ingredients for the Peach Soup:

LEMON SORBET 6 lemons (depending on size) 150ml sugar syrup (Sugar dissolved in water) 2 egg whites Zest and juice the lemons, putting the juice to one side. Add the zest of 1 lemon to the sugar syrup and warm up in a pan. This will help release the flavour from the zest. Remove from heat just before it boils. Leave to cool down and add the lemon juice then place in the fridge. When cold, whisk the egg whites till they thicken up and start adding to the lemon sugar mixture. Place everything in ice cream machine and allow to churn for 30 mins or till firm. Empty into a container and place in freezer for a few hours or till hardened. Serve and garnish with lemon zest.

PLUM TERRINE WITH PLUM COMPOTE (RIGHT) Executive Pastry Chef: Mario Mallia from Hilton Malta

100ml dry white wine 100ml peach schnapps pinch of grated nutmeg pinch of ground cinnamon 60g icing sugar 4 fresh peaches 200ml fresh cream

for the plum compote:

Ingredients for the sorbet:

150ml plum purée 1 egg yolk 30g granulated sugar 1 tsp. lemon juice 60g fresh cream 25g gelatine

200ml white peach puree 80g castor sugar 120ml water 30g liquid glucose Juice of 1 lemon For the Orange Breton 32g flour 15g icing sugar 20g soft butter 1 egg yolk Zest from half an orange 200ml fresh cream For the peach soup: Bring the liquids, spices and sugar to a gentle boil. Once the occasional bubble starts to appear, add the sliced peaches. Reduce heat, and simmer for about 15 minutes or until the peaches have become very soft.

Prep time 30 mins + overnight freezing

Serves 2 – Prep time 45mins + overnight chill

Set aside so it cools completely, then transfer everything to a food processor. Blend well until a smooth, creamy consistency is reached. Pass through a fine mesh. Leave in a refrigerator for about 5 hours prior to serving.Cut through the peaches in half vertically. Open to obtain two perfect halves. Remove the stone and set aside. Continued overleaf >>

2 large fresh plums I tsp. sugar I tsp. lemon juice for the terrine:

NOTE Make your own plum puree. Halve and pit a kilo of plums and place “open” side down in a pan filled with 1 inch of water, bake at 200C until soft and tender or puckering of the skin appears. Push through a sieve and chill until needed.

for the meringue: 100ml egg whites 200g sugar Boil the purée, add yolks and sugar and leave to cool. Meanwhile dissolve gelatine in lemon juice. Whip cream and combine all ingredients until you create a smooth consistency. Spoon into a small loaf tin and refrigerate for at least 8 hours. For the compote: Boil all the ingredients until plums soften and get a jam-like consistency. Chill until needed. For the meringue: Whisk ingredients together and spread onto a baking sheet. Cover and leave to dry overnight. To assemble: Bring the terrine out of the mould and slice. Drizzle with compote and a few broken pieces of the dried meringue. Serve.

118

BY THE PRO'S

PLUM TERRINE WITH PLUM COMPOTE Executive Pastry Chef: Mario Mallia from Hilton Malta

119

STAY SWEET

Serves 8 – Prep time 60 mins + 6 to 7 hrs freeze time

HOME MADE NO CHURN COOKIE AND CHOCO CHUNK ICE CREAM Home cook Anthony Aquilina 10 digestive cookies – halved 500ml double cream - chilled 200g milk chocolate chunks/chips 400g can condensed milk (sweetened) Place a large metal or glass bowl in the refrigerator or freezer for about 30 minutes before working on your recipe. Take four digestive cookies, crush slightly into medium sized pieces, and set aside. Place the remaining cookies in a large bowl, pour the double cream over and place in the refrigerator for at least 20-30 minutes. While the cookies are soaking in the cream prepare your chocolate, chopping it up into small chunks (unless you have ready-made chocolate chips). Strain the cookies out of the heavy cream mixture using a fine sieve, collecting the cream in the chilled bowl (from the freezer). Using a whisk, beat the heavy cream to until you have soft peaks. Fold the sweetened condensed milk into the cream, whip once again with your whisk. Gently fold in the reserved crushed cookies and chocolate pieces while trying to keep the mixture airy. Pour the mixture into a container that you can freeze, cover tightly with a lid or plastic wrap, and place in the freezer for at least several hours until frozen.

Continued ...

Makes 6 mini cheesecakes

In a saucepan, bring water, sugar and spices to a gentle boil. Drop carefully the peaches into the syrup. Reduce the heat and poach for about 8 to minutes until the peaches are cooked but still firm. Remove peaches from the syrup and let stand on a tray for a few moments. While still warm, remove the flesh carefully with your fingertips. Chill the peaches for an hour prior to serving. For the sorbet: In a saucepan, pour water, lemon juice, sugar and glucose. Gently bring up the heat, then boil until it reaches 115C.Cool down to 45C, add the chilled peach puree and mix well. Pass through a fine mesh. Process into an ice cream freezer, as per manufacturer's advice, for about 15-20 minutes or until nicely frozen. Transfer to a container and keep in freezer until required to serve.

For the orange Breton: In a bowl, mix everything well together using your hands. Once a dough has formed, cover in cling film & rest in the fridge for about 25min.

AVO-LIME 3 LAYER CHEESECAKE Home cook Sass Woods You will need a muffin tray For the base: 8 medjool dates (pitted) 50g pecan nuts (toasted) 50g blanched almonds (toasted) 25g raw cacao nibs 1 tbsp. coconut oil For the Filling: 2 ½ avocados Juice of 3 limes 2 tbsps. raw honey 2 tbsps. coconut oil For the top: 100% dark chocolate (melted) – this may not be everyone’s cup of tea so feel free to use any chocolate of your choice Zest of 1 or 2 limes

Roll out gently, on a lightly floured table top, then cut into the desired shapes. Transfer to a baking tray, previously lined with baking parchment. Leave in the fridge to rest again for about 10 minutes. Then proceed to baking in an oven set @ 165C for about 10-12 minutes, depending on the size of your biscuit.Leave to cool completely before removing to sealable, airtight container. Store in a cool, dry place until required. For the melba: To assemble start with the peach soup, then place a scoop of sorbet and place the orange Breton on top. Decorate with fresh raspberries, whipped clotted cream (enhanced with orange zest and edible micro flowers). 120

Start with the base by adding your nuts to your food processor for about 20 seconds or so. Add in the rest of the base ingredients until a sticky mixture is formed.

Spoon the base into the molds and pack it tightly by pressing mixture down using the bottom of a cup. Add all the filling ingredients to a food processor and blend until smooth. Spoon the filling in the molds on top of each base. Melt your chocolate and add a thin top layer to each. Sprinkle some grated lime zest on the top and freeze overnight. Let the individual cheesecakes thaw for at least 5 minutes when you bring them out of the freezer before serving.

STAY SWEET

home made

(NO CH UR N)

cookie cnhkoco

chu

ic e c r e a m

121

BY THE PRO'S

w m er at on el + ro w se ke ca er at

This popular sweet summer fruit is hugely popular as a simple snack but if youâ&#x20AC;&#x2122;re looking to up your dessert game a notch then try this trio, taking advantage of the fruitsâ&#x20AC;&#x2122; naturally sweet flavour which pairs well with a huge variety of ingredients

122

ill

m ar i w at nat ed er m + el on

gr an at ita w er ith m el on + vo

BY THE PRO'S

123

STAY SWEET Serves 6 Prep time 60 mins + 4 hours chill time

WATERMELON TRIO:WATERMELON & ROSE WATER CAKE, WATERMELON & VODKA GRANITA, MARINATED GRILLED WATERMELON (RIGHT) Pro Chef Victor Vella Corithia Palace

For the watermelon and rose water layered cake: 100g self-raising flour 100g castor sugar 100g soft butter 2 eggs ½ tsp. baking powder 12 thin slices watermelon, seeds removed 200ml heavy whipping cream 80g icing sugar few drops rose water (according to taste) few crystallized rose petals and ground pistachios (to garnish)

Makes12-15 brownies

SALTED CARAMEL BROWNIES Home cook Anthony Aquilina

200g unsalted butter 100g good quality dark chocolate 100g milk Chocolate 1 can Caramel (contains about 375 grams) 1 teaspoon sea salt 1 pinch table salt 200g brown sugar 4 eggs (preferably medium-sized) 130g all-purpose flour 50g cocoa powder Pre-heat oven to 160 degrees C and cover a baking tin with greased baking paper. In a small bowl, mix 175 grams of the caramel with the teaspoon of sea salt. The caramel should loosen up when combined with the salt. Put aside for now. Put the rest of the caramel in a separate, larger bowl. Add in the brown sugar and eggs. Mix well with a whisk until even. Melt both chocolates and combine with the butter. Whisk in this mixture well to the previously prepared larger bowl (the one with the caramel, brown sugar and eggs).

In another bowl, combine the flour, cocoa and a good pinch of table salt. Sift this mixture onto the chocolate mix. Beat briefly until smooth. Pour half of this brownie batter into the prepared baking tin and level it with a spatula. Using a teaspoon, spoon half of the salted caramel on top of the batter layer in five evenly spaced stripes. Spoon out the rest of the brownie batter on top of this. Smooth it out. Try not to disturb the caramel beneath. Top the mix with the rest of the caramel in the same stripy fashion. Drag a skewer or tip of a knife through the caramel to make a feathered pattern on the top. Scatter a little more sea salt on top of the whole thing. Bake for about 25 minutes. The brownie should form a crunchy crust, and should have a tiny bit of a jiggle to it when shaken (gently of course). Let the mixture cool completely before removing from tin!

For the cake: Mix the flour, sugar, butter, eggs and baking powder, in a planetary mixer, using a beater. Start on low speed, then increase it gradually until the batter has become light and fluffy. Transfer the cake mix to a greased, baking tin, preferably of a square or rectangular shape. Pre-heat your oven to 190C. Bake your cake for 20-25 mins. Before removing from the oven, pierce the centre of the cake with a small knife. If the knife doesn't come out clean, increase the cooking with a further 5-10 minutes. Transfer the cake on to a wire rack, and let cool completely before attempting to use. Meanwhile, whip up the cream with the icing sugar and rose water until it doubles in size and becomes stiff. Once the cake is totally cold, cut it into 3, horizontally. Spread the bottom slice evenly with a generous amount of cream. Then arrange 4 slices of watermelon on the cream, totally covering it.Repeat the same process with the other 2 cake slices, covering the top one with cream. Garnish the top with rose petals and ground pistachios. One can also use some diced fresh strawberries, as an optional decoration. Chill for 4 hrs before serving 124

For the grilled marinated watermelon: 8 chunky slices of watermelon, about 4cm thick 1 tsp. fine table salt 150g raw honey zest of 1 lime For the grilled marinated watermelon: Start by sprinkling the watermelon with the salt on both sides. Once done, put them on a wire rack, for about half an hour, so they release some of the excessive water. Meanwhile, make a syrup by mixing the honey, lime and a splash of water. Heat them up gently in a microwave oven for about 20 seconds. Wipe the watermelon chunks with kitchen paper. Set your grill on a high mark. Grill the watermelon for 2 minutes on each side, until grill marks are clearly visible. Set them on a tray to cool down. Spread them slightly with the honey and lime syrup and reserve any excess to serve on the side as a dip. For the watermelon and vodka granita: 600g watermelon 150ml plain vodka Juice of 1 lime For the watermelon and vodka granita: Process the fresh watermelon into a blender, until it completely liquefies and becomes a juice. Add the vodka and lime juice, then strain well to remove unwanted pips and pulp. Pour into a shallow glass dish and transfer directly to a freezer. Check after 2 hours, and a few ice crystals should have formed already. Break them up using a fork. Repeat this process every 2 hours, maybe 4/5 times until the liquid has transformed into ice crystals and not turned into a block. When serving, scrape a two spoonful’s and transfer them into a glass.

CHILD HACKS

126

CHILD HACKS

by Sass Woods

CHILD HACKS Looks like Summer is here to stay, at least for now anyway, so we’re keeping it cool with a few frozen treats to help you beat the heat, the healthy way. All of these are super simple to make and there’s absolutely no baking involved ...

recipe overleaf

127

CHILD HACKS

FRO-YO BITES â&#x20AC;&#x201C; 2 WAYS!

Makes 16 bites

You will need silicone ice cube trays. Orange Cinnamon: 200g Greek Yoghurt 1 tbsp. raw honey Juice & zest of 1 orange 1 tsp. cinnamon I served these on top of a bowl of fruit including; mango, melon, pineapple and orange slices.

Choco Mint: Makes 12 bites 150g Greek Yoghurt 1 tbsp. raw honey Handful raw cacao nibs Few fresh mint leaves (roughly cut) I served these on top of a bowl of fruit including; apple, banana, mint leaves and a sprinkling of raw cacao nibs. Simply mix the ingredients in a bowl and spoon into ice cube trays before freezing for at least 3 hours. Serve them on top of a variety of fruit for a fun breakfast or afternoon snack.

129

TRADITIONAL

folk food TRADITIONAL RECIPE REVEALED

Serves 4 Prep time 40 mins + 30 mins cooking time

MALTESE PUMPKIN PIE 500g shortcrust pastry 1 kg pumpkin flesh cubed 1 onion chopped 1 leek chopped

Fry the onion and leeks until transparent, add pumpkin and cook for 5 minutes ensuring that any liquid is absorbed. Add the rice and continue cooking adding half a glass of fish stock, and pepper to taste. Rinse the salted tuna, chop and add to the pan. When rice is almost cooked, drain the tinned tuna and add it together with the olives and sultana. Mix well, remove from heat and leave to cool. Line a 28cm ovenproof dish with just over half the pastry, pour the mixture over and cover with the rest of the pastry, leaving some to make a decoration on top. Brush with egg wash or milk and sesame seeds. Cook in the oven for 30 mins at 250Â°

131

2 tbsp. tomato paste (kunserva) 100g pitted green olives chopped 100g sultanas 200g salted tuna 160g tuna in sunflower oil 250g brown rice Fish stock

cook time

MIN

SHOPPING

Eat, Shop + Live Where to eat, where to shop, where to call.

133

WHERE?

WHERE TO FIND SERVED SERVED IS AVAILABLE AT LOADS OF LOCALITIES AND THELIST KEEPS GROWING! Food Stores

Adam’s Fish Shop, Mosta Arkadia Foodstore, Gozo Azzopardi Fisheries, St Paul’s Bay Chains Supermarket The Point, Sliema Chains Supermarket The Point, Fgura Chains Supermarket The Point, Tarxien Chains Supermarket The Point, Zabbar Gala Supermarket, Ta’ Xbiex Greens Supermarket, Swieqi Scotts Supermarket, Attard Scotts Supermarket, B’Kara. Scotts Supermarket, Burmarrad Scotts Supermarket, Naxxar. Scotts Supermarket, Santa Lucia. Scotts Supermarket, Sliema Scotts Supermarket, St. Julians Scotts Supermarket, Zabbar Tower Supermarket, Sliema Valyou, Mellieha Valyou, Naxxar. News agents 8 Till Late Convenience, Bugibba 8 Till Late Convenience, Mater Dei 8 Till Late Convenience, Paceville Agenda Bookshop, Gozo Ferries. Agenda Bookshop, Pama Supermarket Mosta Agenda Bookshop, Pavi Supermarket Qormi Agenda Bookshop, The Point Sliema Agenda Bookshop, University Campus Msida Agenda Bookshop, Valletta Cauchi’s, Mosta Charlies, Bugibba Expressions, Sliema Fast Forward, Bugibba Metro, San Gwann Orange Tree, Sliema

Squiggles Stationary, Mellieha Trading Post, Sliema WHS, St Julian’s WHS The Plaza, Sliema Delis/hang outs/ fine food and wine shops/popular eateries Caffé Cordina Valletta Corinthia Palace Attard Donut Factory Sliema Donut Factory St. Pauls Dr. Juice MIA Dr. Juice Sliema Dr. Juice St. Julians Dr. Juice The Point Dr. Juice Valletta Drift, Ibragg Frensh-Fresh and French, St.Julians Ftira Café, Gzira La Bottega, Deli Valletta La Coccinella, St. Julians. La Maltesa-Mozarella, Co Gzira Lu Lu’s Café, Ibragg Melita gardens, Attard Mint, Sliema Palazzo de Piro, Mdina Phillipe Martinet Fine Wines, Sliema Pure Health Food, Sliema. Pure Smoothie Juice Bar, Sliema Straws, Sliema The Deli by Ladybird Farm, Gzira The Grassy Hopper, Gzira The Grassy Hopper, Valletta The Hub, Pembroke Waffle Bros, Ta’Xbiex Water Biscuit, St Julians

Other outlets Camilleri Paris Mode, Rabat Camilleri Paris Mode, Sliema Eats and Meats, Sliema Farsonsdirect The Brewery, B’Kara Good Earth Health Food Store, St. Julians Halmann Vella, Lija Il Camino, B’Kara Loft, Naxxar P. Cutajar & Co The Store, San Gwann Petrolea, Msida Portughes Launderette, St. Julians Portughes Laundry & Dry Cleaning, B’Kara Clubs/beach clubs Baia, Armier Body works, St.Julians Marsa Sports Club, Marsa Med Asia Playa, Sliema Paradise Exiles, Sliema Pearl Beach, Sliema The Exiles, Sliema Spa’s/ Clinics / Salons / Hotels Amrita, B’Kara Corinthia Palace Hotel & Spa, Attard D Salon Swieqi Dean Gera Hair Salon Ibragg Dean Gera Hair Salon Swieqi Dean Gera Hair Salon The Point Demajo Dental Clinic Ta’ Xbiex Estetika B’Kara Hair lounge St. Julians La Falconeria, Valletta Lily’s Gallery Sliema Myoka Le Meridien St. Julians Myoka Golden Sands Mellieha

146

Myoka Hilton St. Julians Niumee, Mriehel Persona, Gzira Pro Health, Zebbug Saint James Hospital, Sliema Saint James Hospital, Attard The Xara Palace, Mdina Toni & Guy Plaza, Sliema Toni & Guy Hilton, St.Julians Hilton Malta Other outlets Camilleri Paris Mode, Rabat Camilleri Paris Mode, Sliema Eats and Meats, Sliema Farsonsdirect The Brewery, B’Kara Good Earth Health Food Store, St. Julians Halmann Vella, Lija Il Camino, B’Kara Loft, Naxxar P. Cutajar & Co The Store, San Gwann Petrolea, Msida Portughes Launderette, St. Julians Portughes Laundry & Dry Cleaning, B’Kara Portughes Laundry & Dry Cleaning, Tigné Point Portughes, Mriehel TKS - The Kitchen Store, San Gwann TKS - The Kitchen Store, Tigné Point Sliema Served is also distributed at a number of events organized around Malta and is also via Mailbox.