Gourmet Today Issue 25

Today

€2.00 where sold

OVER 35

RECIPES INSIDE

Delicious stocking fillers at Meats & Eats

Christmas cakes from around the world

Fat of the land

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IssUe NUMBer 25 • deceMBer 2013

gourmet todayDecember 2013

Managing Editor: Saviour Balzan

Editor: Rachel Zammit [email protected]

Design: Kevin GrechPhotography: Ray AttardHead of sales: Adriana FarrugiaContact for advertising: Chris Sacco – 21382741 ext: 122Miranda Coller - 21382741 ext: 124

Published by:

Printed at: Print It Printing Services

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

Editor’s noteThe summer seems to have just about given up just in time for Christmas. No complaining there as I’ve just about gone from the beach to Christmas preparations. There is no time better for food lovers that the Christmas period – mulled wine and mince pies, gingerbread houses and cookies and cakes of all sorts are the order of the day.

Check out Pippa Mattei’s cakes and bakes from around the world as she goes on a baking frenzy, taking the most popular sweets from around the world and bringing them into your kitchen.

The kids will love to get in the kitchen and help out with the baking. Christmas biscuits are as fun to make as they are to eat as Alexander Hauser from the Institute of Healthy Happiness shows us.

Christmas isn’t only about sweets and we have a huge array of savoury dishes that we associate with the festive period. For me the turkey is a bit of a bland bird and though I want to eat something special on Christmas Day I’m not entirely keen on turkey. We asked some of our favourite butchers to give us some tips on what to cook instead and they’ve come up with an exciting array of recipes from roast goose to beef Wellington.

Presents are just as important as food around Christmas. Check out the gifts we’ve found that are at the top of our wish list.

We would like to take this opportunity to wish you and your families a very Merry Christmas and hope that you enjoy this issue of Gourmet Today. We look forward to your comments and suggestions.

Bon appétit!

Cover: Tricia Borg of Meats & EatsCover photo by Ray Attard

45

75

11

33 Our homecooks

cook a stressless festive meal

11 Pippa Mattei bakes around the world

23 Fat of the land – find out what Malta’s best butchers have to say

29 Some great turkey alternatives

37 Cooking with cinnamon and chestnuts for Christmas

45 Get the kids in the kitchen to make some Viennese Christmas cookies

55 Check out some of Gourmet’s top Christmas gifts

75 A partridge in a pear tree

80 A Boxing Day feast with leftover turkey

83 Go healthy with delicious cranberry hotcakes

85 Check out the best places to eat out over the festive season

103 Out and About – the best things to do in the Three Cities

108 Recipe list

True Italian values

Tradition Made with passion

Attard & Co. Foodstuffs Ltd. Tel: 21 237555www.attardcofood.com

facebook.com/attardcofood

gourmet today 3December 2013

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Christmas is a stressful time where food is concerned. Getting everything right all at the last minute takes away from time spent with your guests. Our homecooks create a festive meal that can be prepared ahead of time to maximise the time you spend with your friends and family. Gaby Holland makes a pumpkin sformato and Janet Grech makes poached quail in a jar that can be prepared up to two days before. Get into the Christmas spirit with ouefs à la neige for dessert. D

HOME COOKS

gourmet today December 20134

Serves 6 – 8

A savory Italian custard, a bit like a soufflé without the puff, it’s creamy, light and elegant enough for a Christmas starter.

Ingredients• 800gpumpkin• 1tbspextra-virginoliveoil• Salt• 2tbspbutter,plussome

extraforgreasing• 2tbspplainflour,plus

morefordusting• 1½cupscream• ¼cupgratedParmesan

cheese• 4eggs• 6to8freshprawns• 18to24freshshrimps,

shelledanddeveined• ½leekchoppedfinely• Glasswhitewine• 1½cupcream• 1tbspoliveoil• 1largeknobbutter• Salt

Method

1. Cut pumpkin into slices.

2. Drizzle cut sides with olive oil, sprinkle generously with salt and place in a large roasting tin.

3. Bake at 180°C until very tender, approx 1 hour. Remove pumpkin from oven and allow it to cool.

4. While the pumpkin is roasting, make a stiff bechamel sauce. In a medium saucepan over medium-high heat by melting the butter and stir in the flour.

5. Let cook for 2 mins, stirring occasionally, making sure the mixture does not brown.

6. Gradually pour in cream, whisking constantly to dissolve any lumps, and cook for a further 2 mins until mixture is quite thick.

7. Remove from heat and season with salt to taste; set aside.

8. Heat oven to 200°C.

9. Line bottom of ramekins with grease proof paper. Grease the sides with butter and place in a large roasting pan and set aside.

10. Peel roasted pumpkin and place in a in blender or food processor with the bechamel sauce. Process until smooth.

11. In a large mixing bowl, beat eggs lightly with a whisk. Add the warm pumpkin mixture to eggs, whisking well.

12. Stir in the Parmesan cheese and give another good stir. Season if necessary.

13. Fill ramekins with batter and place roasting pan on centre rack of preheated oven.

14. Pour enough almost-boiling hot water into the roasting pan to reach halfway up the sides of the baking dishes.

15. Bake until a knife inserted halfway between the edge and the centre comes out clean, about 20 to 30 mins. Remove pan from oven, leaving the ramekins in the water until slightly cooled.

16. To prepare the sauce fry the leeks gently in butter making sure not to brown them.

17. Add a glass of wine and simmer for a few mins.

18. Pour in the cream and continue simmering until sauce has thickened.

19. Place sauce in a small bowl and blend.

20. Set aside and keep warm.

21. Fry the shrimps and prawns in a little olive oil for a few minutes until they change color. Keep warm.

22. To serve run a knife around the edge of each cup, then invert and turn out the custards onto individual serving dishes or a large platter. Gently peel away the baking paper.

23. Spoon some of the leek sauce around and garnish with shrimps and prawns.

Pumpkin sformato


Suggested wine:

Colegiata BlanCoA clean, fresh, fruit forward, juicy, aromatic white with great lively acidity. Green apples, mineral notes and a touch of peach lead to a very pleasant finish. Pairs well with fish, salads, cold meats, light dishes or simply delicious on its own. D

HOME COOKS

7gourmet todayDecember 2013

Ingredients

• 8bonelessquails• Salt• Whitepepper• 50gduckfat• 1smallwholegrainroll(breadcrumbs)• 50gwalnuts,chopped• 100gprunes,chopped• ½cupquailstock,orchickenstock• ½cupportwine• FreshthymesprigsYou will also need sterilised jam jars big enough to fit 2 boneless quails and leaving enough room for juices

Method

1. Mix together the breadcrumbs, prunes, walnuts duck fat and port wine and turn into a ball.

2. Open the quails and season with salt and pepper.3. Place the stuffing in the middle making sure it sits in the

centre and having enough quails to wrap around it. 4. Place a string around it to keep the shape, refrigerate for

half hour.5. Place the quail parcels in the jar and pour in the quail

stock, port wine and thyme sprigs and close leaving some air space on top.

6. Transfer to a heavy based pan with water and poach on a medium to slow heat for about 30 mins, topping up the water when necessary.

7. Reduce the reserved juices and add some more port wine and pour around the quails to make a gravy.

8. Serve on a bed of wilted bok choi leaves, mashed potatoes, morel mushrooms or chanterelles.

You can prepare the quails 2 days in advance and just cook in a bain-marie before serving

Suggested wine:

Gran ColeGiata CampusA muscle bound yet elegant, modern Tinta de Toro full of complexity and everything that Toro has to offer. Intense fruit flavours (cherry, red berry fruits) with violets, spice and liquorice blended seamlessly together with vanilla, smoke and tobacco notes. Pairs well with all types of deeply flavoured foods especially red meats and cheeses. D

HOME COOKSJar poached quails


Ingredients

For the custard• 4eggyolks• 2cupsmilk,warm• 1vanillapod• 1tbspcornflour• 1cupsugar

For the neige• 4eggwhites• 2cupsalmondmilkorcow’smilk• ½cupsugar

Method

1. Mix together the cornflour, egg yolks and sugar and mix well until well combined add 3 tbsp warm milk.

2. Scrape the vanilla seeds out of the pod and simmer them in the remaining milk in a heavy based saucepan. Remove from the heat as it begins to bubble.

3. Place a heavy based pot and simmer the 2 cups milk together with the vanilla granules and pod until it starts to bubble and remove from the heat. Remove the vanilla pod.

4. Gradually pour in the egg yolks and stir well until combined.

5. Place on low heat stirring constantly until it begins to thicken and remove immediately. The consistency should be a little thinner than a custard.

6. Pour into a glass container and place a wet cloth on top and put aside.

7. To make the neige, whisk the egg whites light and fluffy and peaks stand up in the mixture.

8. Turn up the speed of the whisk and add the sugar.

9. In a separate saucepan bring the milk up to simmering point.

10. Place a spoonful of egg white mixture into the milk and poach for a few mins, turning once. Poach in batches so as not to overcrowd the saucepan.

11. Place on top of the custard mixture in the bowl and serve with caramel sauce.

HOME COOKSLes oeufs à la neige


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Christmas cakes from around the

world

Christmas is a time for celebration, a time to reunite with friends and to gather the family together. Wherever you are in the world this invariably involves feasting, and there are many foods traditionally eaten during Christmas and the festive season. Desserts, cakes and pastries are particularly popular around this time of year and families all over the world bake tempting sweetmeats with which to treat the family, greet unexpected guests and even carol singers, as well as to give as lovingly prepared gifts for friends and neighbours. Here are some popular Christmas recipes from several countries. D

GOURMET TODAY 13December 2013

IngredientsFor the buns• 1tspsaffronthreadsorpowder• 250mltepidmilk• 500gstrongwhiteflour• 7gsachetoffast-actiondriedyeast• 1tspsalt• 50ggoldencastersugar• 50gunsaltedbutter• 100gQUARK(acreamcheese

foundinMaltafromLidlstores–formaggiofrescoquark)

• 1egg,beaten

For the �lling• 75gsoftenedbutter• 75gmarzipan• Handfulofraisins

Method1. Grease a baking tray. Soak the

saffron in the warm milk for 5-10 mins.

2. Combine the flour, yeast, salt and sugar in a mixing bowl and make a well in the centre. Stir the melted butter into the milk and saffron mixture and pour into the well.

3. Add the QUARK cheese.4. Stir together briefly, then bring

together as a dough. 5. Knead on a floured surface for

10 mins, or until smooth. 6. Place in an oiled bowl, cover

with oiled clingfilm and leave in a warm place for 2 hours till well

risen.7. Preheat the oven to 220°C.8. Knock back the dough and

divide into 2 pieces rolling out lightly with a bit of flour into two rectangles measuring 20x40cm.

9. Now spread the soft butter on one rectangle and on top of that coarsely grate the marzipan.

10. Place the other rectangle on top of this and press together.

11. Now cut 12 portions and roll each one into a roll measuring approx 3cm diametre and 30cm long.

12. Twist each roll into an ‘S’ shape as tight as possible.

13. Place on the prepared baking

tray and cover loosely with some clingfilm. Leave for 30-45 mins or until the buns are ‘puffed up’.

14. Brush the rolls with the beaten egg then place one raisin in the centre of each circle (2 raisins per roll). Lightly brush more egg on the raisins.

15. Bake the buns for 15 mins till golden brown.

16. Place on wire rack, cover with a cloth and leave to cool.

17. Enjoy with your St. Lucia morning coffee or later on with mulled wine!

18. The buns can be made ahead of time, and quickly reheated in the microwave before serving.

St Lucia buns - Lussekatter or Saffron bunsIn Sweden 13 December is a special day as it is the feast of Saint Lucia. Saint Lucia was an early Christian in the days when Christians were persecuted and had to hide in caves to pray. Saint Lucia used to take food to them wearing a crown of candles on her head so she could �nd the way but had both hands free to carry food. She was captured by the Romans but her kindness has never been forgotten. This day in Sweden special Lucia buns are baked and served by a girl in the family dressed up in a long white robe with a red sash wearing a crown with candles on her head.

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GOURMET TODAY December 201314

Makes 12-16 servingsIngredientsFor the cake• unsaltedbutter,forgreasing

• 140gplainflour,plusextrafor

dusting• ¾tspbakingpowder

• ¼tspsalt• 4largeeggs,atroom

temperature• 145ggranulatedsugar

• 1¼teaspoonsvanillaextract

• Icingsugarfordusting

For the syrup• 60mlwater• 50ggranulatedsugar

• 2-3tbspdarkrum

For the frosting• 315gbittersweetchocolate,

finelychopped• 560mlfreshcream

• 1tspvanillaextract

• Pinchofsalt

Method1. Preheat the oven to 180°C.

2. Grease a 39 ½ cm x 26 ½ cm

(15 ½ inch x 10½ inch) rimmed

baking sheet and line the bottom

with parchment (baking) paper.

Grease and �our the paper and

pan sides.3. To make the cake, whisk the

�our, baking powder and salt in

a bowl until blended.

4. In a large bowl, using a mixer on

medium-high speed, beat the

eggs until pale and thick, about

3 mins. 5. Add the granulated sugar and

vanilla and continue beating

until tripled in volume, about 3

mins more. 6. Sprinkle the �our mixture over

the eggs and, using a rubber

spatula, fold gently until just

blended. 7. Pour the batter into the prepared

pan and spread evenly. Bake

until the cake springs back when

lightly touched, 13 – 15 mins.

8. While the cake is baking, lay

a clean kitchen towel on the

counter and sift icing sugar

generously onto it, covering it

evenly. 9. Remove the cake from the oven

and immediately run a knife

around the inside of the pan to

loosen the cake.

10. Holding the cake in place, invert

the pan onto the prepared towel.

Lift off the pan and carefully

peel off the paper. Beginning on

a long edge, roll up the cake and

towel together. Set on a rack and

let cool.11. To make the syrup, combine the

water and granulated sugar in

a small saucepan over medium

heat and stir until the sugar

dissolves. Bring to a boil and

remove from the heat. Stir in

the rum and set aside to cool to

room temperature.

12. To make the frosting, combine

the chocolate and cream in the

top of a double boiler (bain-

marie method). Set over barely

simmering water and melt the

chocolate, then whisk until well

blended. Remove the bowl from

the heat and refrigerate, stirring

occasionally until cold, about

two hours. When the mixture

is cold, add vanilla and salt.

Using a mixer on medium-high

speed, beat the chocolate brie�y

until �rm enough to hold a soft

dollop. The mixture will continue

to �rm up as it sits.

13. To assemble the log, unroll the

cake and brush it liberally with

the cooled syrup. Using an icing

spatula, spread one-third of the

frosting over the cake. Gently

reroll the cake and place, seam

side down, on a cutting board.

Frost the top and sides of the

roll with the remaining frosting,

using long, rough strokes. Using

a serrated knife, trim each end

on a sharp angle. Transfer to a

serving plate and garnish with

the chocolate curls, a sifting

of icing sugar, and meringue

mushrooms. Pass the remaining

meringue mushrooms around

at the table for garnishing

individual servings.

Yule logBûche de Noël

The Yule log is generally associated with Christmas Eve, the last day of

preparations for Christmas. In many countries a huge log often of cherry

wood was dragged indoors and kept alight in the hearth through the

festive period.Cakes representing yule logs are popular in many countries, particularly

in France and often contain chocolate or chestnut purée. The traditional

decoration is of marzipan holly leaves, meringue mushrooms and small

�gurines.


To make chocolate curls

Use a vegetable peeler to shave the edge of a bar of chocolate. The bigger the chunk of chocolate the wider the curls will be. To ensure long handsome curls the chocolate must be at room temperature or even slightly warm. Rub the chocolate with your palm. Refrigerate the curls until ready to use or keep at room temperature for a short amount of time.

For the meringue mushroomsIngredients• 3largeeggwhites,atroom

temperature• ¼tspcreamoftartar• 105ggranulatedsugar• 40gicingsugar• Unsweetenedcocoa,fordusting• Chocolatecurlsforgarnish• Icingsugarforgarnish

For the frosting• 315gbittersweetchocolate,finely

chopped• 560mlfreshcream• 1tspvanillaextract• Pinchofsalt

Method1. Preheat the oven to low, 110°C

and line baking sheets with parchment. Have ready a pastry bag fitted with a small (no 6) plain tip.

2. In a bowl, using a mixture on medium-low speed, beat

together the egg whites and cream of tartar until very foamy. Slowly add the granulated sugar while beating. Increase the speed to high and beat until soft peaks form when the beaters are lifted. Continue until the whites hold stiff, shiny peaks. Sift the icing sugar over the whites and, using a rubber spatula, fold in until well blended.

3. Scoop the mixture into the bag. On 1 baking sheet, pipe 48 stems, each 12mm (½ inch) wide at the base and tapering off to a point at the top, 2cm (¾ inch) tall, and spaced about 12mm (½ inch) apart. On the other sheet pipe 48 mounds for the tops, each about 3cm (1 ¼ inch) wide and 2cm (¾ inch) high, also spaced 12mm (½ inch) apart. With a damp fingertip, gently smooth any pointy tips. Dust with cocoa. Reserve the remaining meringue.

4. Bake until dry and firm enough to lift off the paper, about one hour. Set the pans on the counter and turn the mounds flat side up. With the tip of a knife, carefully make a small hole in the flat side of each round. Pipe small dabs of the remaining meringue into the holes and insert the stems tip first. Return to the oven until completely dry, about 15 minutes longer. Let cool completely on the sheets.D


Ingredients• 350gstrongwhitebreadflour• ¼tspsalt• 2tspeasy-blendyeast• 50gcastersugar• 150mlmilk• 110softenedbutter• 1egg,beaten• 40gcurrants• 50gsultanas• 40gno-soakdriedapricots,chopped• 40gdriedcranberries• 25gcandidpeel,chopped• 25galmonds,chopped• 1lemon,zestonly• 175gwhitealmondicing(marzipan)

For the glaze• 110gicingsugar,sifted• 2tbsplemonjuice

Method1. Sift 300g of the flour together with the salt

into a mixing bowl. Sprinkle in the easy-blend yeast and sugar and give it all a stir before making a well in the centre.

2. Pour in the milk, then add the softened butter and beaten egg. Mix everything together, either with your hands or with a wooden spoon – until the mixture is well blended and leaves the side of the bowl cleanly.

3. Work in the fruits, peel, nuts and lemon zest, distributing them as evenly as

possible. Knead the dough on a work surface sprinkled with 25g of the remaining flour for 5 mins, until it is springy and elastic.

4. Leave the dough in the bowl in a warm place, covered with clingfilm, until it has doubled in size (the time this takes will vary depending on the temperature – it can be up to 2 hours).

5. Knock the air out of the dough and knead until smooth and elastic.

6. Press out the dough into an oblong 25 x 20cm. Using your hands, roll or press out the almond icing (marziapan) to form a sausage shape and place this along the centre of the dough, finishing just short of the edges.

7. Fold the dough over the marzipan and carefully place the whole thing on the lightly greased baking sheet, allowing plenty of room for expansion.

8. Leave it to prove in a warm place until it has doubled in size again.

9. Preheat the oven to 190°C, then bake in the oven for 30-40 mins.

10. Allow it to cool on the baking sheet for about 5 mins before lifting it on to a wire rack to finish cooling.

11. To make the glaze mix the sifted icing sugar with the lemon juice, then use a small palette knife to spread this all over the top surface of the stollen (while it is still warm). Serve as fresh as possible, cut into thick slices, with or without butter.

StollenAnother Christmas treat popular in Austria and Germany is stollen. It is a rich fruity yeast bread filled with almond icing (marzipan) and topped with a light glace icing. It can be enjoyed freshly baked and warm or even lightly toasted the next day. It also freezes beautifully.

Makes approx 16 side-plate sized honey ringsIngredientsFor the filling• 150gblanchedalmonds,roastedand

roughlyground• 150ggranulatedsugar• 800gsemolina• 2¼tinsblacktreacle• 1orange,zestonly• 1lemon,zestonly• 3tangerines,zestonly• 400gcandidpeel,finelychopped• 12wholecloves• 1cinnamonstick• 1cupwater• 1½tbspcacao(optional)Forthepastry• 115gmargarine• ¾largetinevaporatedmilkandsome

coldwaterifnecessary• 1.2kgplainflour• 400ggranulatedsugar• 1tspvanillaextract• 2totsanisette

Method1. Sift 300g of the flour together with the salt

into a mixing bowl. Sprinkle in the easy-blend yeast and sugar and give it all a stir before making a well in the centre.

2. Pour in the milk, then add the softened butter and beaten egg. Mix everything together, either with your hands or with a wooden spoon – until the mixture is well blended and leaves the side of the bowl

cleanly. 3. Work in the fruits, peel, nuts and lemon

zest, distributing them as evenly as possible. Knead the dough on a work surface sprinkled with 25g of the remaining flour for 5 mins, until it is springy and elastic.

4. Leave the dough in the bowl in a warm place, covered with clingfilm, until it has doubled in size (the time this takes will vary depending on the temperature – it can be up to 2 hours).

5. Knock the air out of the dough and knead until smooth and elastic.

6. Press out the dough into an oblong 25 x 20cm. Using your hands, roll or press out the almond icing (marziapan) to form a sausage shape and place this along the centre of the dough, finishing just short of the edges.

7. Fold the dough over the marzipan and carefully place the whole thing on the lightly greased baking sheet, allowing plenty of room for expansion.

8. Leave it to prove in a warm place until it has doubled in size again.

9. Preheat the oven to 190°C, then bake in the oven for 30-40 mins.

10. Allow it to cool on the baking sheet for about 5 mins before lifting it on to a wire rack to finish cooling.

11. To make the glaze mix the sifted icing sugar with the lemon juice, then use a small palette knife to spread this all over the top surface of the stollen (while it is still warm). Serve as fresh as possible, cut into thick slices, with or without butter.

Qghaq tal-ghasel Maltese honey ringsOf course in Malta we have our Christmas specialties too. These qghaq tal-ghasel, ‘honey rings’ are traditionally made and given for Christmas. They are actually sold in shops all the year round, but it is at Christmas time that the citrus fruit you need is in season as are the spices. Although you can buy them easily, the home-made ones are far superior so why not try this recipe for Christmas this year and delight your family and friends. The following recipe is from my friend Anna’s family cookery book.

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Ingredients• 400gready-madepuff

pastry• 1eggyolkforglazing

For the almond cream:• 100gunsaltedbutter,

atroomtemperature• 100gicingsugar• 100ggroundalmonds• 1egg• 1eggyolk• 2tbspdarkrum,or

cognac

Method1. Roll out pastry, and

cut a 25cm diameter circle. Re-roll and cut another 27cm diameter circle.

2. Wrap the pastry in clingfilm and refrigerate for a minimum of one hour.

3. To make the almond cream, beat the soft butter and sugar to a cream, slowly add the beaten egg and egg yolk alternately with spoons of the ground almonds, then adding the rum. Mix till you have a smooth texture, then set aside in the fridge until the pastry has rested.

4. To make the galette, place the pastry base onto a plate. Spoon the almond cream into the centre of the puff pastry. With a palette knife spread the cream into an even circle leaving a 2cm gap from the

edge. Now carefully place your ‘figurines’ or beans into the almond filling.

5. Brush some of the beaten egg mixture around the edge and carefully drape the top circle neatly over the almond cream. Press gently to expel any air bubbles and using your thumb seal the pastry all around the edge.

6. Chill the galette in the fridge or freezer for one hour to firm up the pastry.

7. Place a heavy baking tray in the preheated oven 180°C.

8. When the galette has chilled, remove it from the fridge. Crimp the outside edge of the pastry. Brush the galette with the beaten egg yolk. With the side of a fork or blunt edge of a knife, start from the centre and score a spiral right up to the edge of the pastry. Repeat this to achieve an attractive design (or simply criss-cross the top of the galette.)

9. Transfer the galette to a thin baking tray which you place on the tray heated in the oven. Bake for 45 mins.

10. Leave it to rest for five mins before serving in slices warm or cold.

Galette du RoisThe last feast in the Christmas calendar is Epiphany on 6 January. In France the Galette du Rois is baked and served on that day. It originated in Pithiviers in France and it is the custom to hide two little figurines or beans in the almond cream. The ones who find them in their portion of the galette, become the king and queen for the day!

HAPPY CHRISTMASMany other Christmas recipes can be found in Pippa’s award winning book ‘Pippa’s Festa’ sold together with her other book ’25 years in a Maltese kitchen’ and available at all leading bookstores.


Treat yourself to a weekend of culinary magic at Villa Cassia in the beautiful Tuscan region. Get in on chef Paolo Teverini’s secrets in the kitchen, in a three day culinary course for €240, while enjoying the Tuscan countryside at Villa Cassia *Price does not include flights and accommodation

Day 1 Meeting with celebrity chef Paolo Teverini and sous chef Nunzio Laria.Descriptions of lessons and first details about dishes and knowledge of kitchen ‘secrets’.

Day 2Breakfast followed by tour market at Arezzo to buy ingredients for chef’s recipesLesson one: Handmade pastaLesson two: Sauces and ragu

Day 3 BreakfastLesson three spend the day cooking and in preparation of ‘ending course lunch’ for all participants

End of work delivery of course certificate, courses recipes and more….Chef’s hat, cookery book and final farewell

Programme of course to be held at Villa Cassia in Tuscany

Enrol on a three day Tuscan cookery course with Paolo Teverini, one star Michelin chef

For enrolment and accommodation availability at Villa Cassia kindly contact [email protected]

€240Price

HILTON SLEEPOVERSPECIAL STARTINGFROM €99*

*For 2 persons per nightincluding breakfast!

A great selection of exquisite festive meals will be available in delightful venues. This year it will be even more special! You can celebrate Christmas Day and New Year Day with an Asian difference!

Festive Lunch Menus are now available at the Blue Elephant Restaurant.

Making your ReservationsFor Festivity Meals Bookings call on 2373 4034/3500 or e-mail [email protected] / [email protected] Room Bookings call on 2373 3640/1/3 or e-mail: [email protected]

Share the Love Give your loved ones a Hilton Gift Voucher this year.

Light up your festive seasonTWINKLE TWINKLE

December 2013 GOURMET TODAY 21

Dinners, sleep-overs and breakfasts at the Hilton this Christmas Hilton Malta is all set to make the festive season just that little bit more memorable with some wonderful special offers to help you celebrate Christmas and the New Year. �ese include the Hilton Sleepover Special where guests can stay at an exclusive rate starting from just €99 per room per night for single or double occupancy including breakfast. �e offer is available from the 1 December until the 27 December.

�eir award-winning chefs will be preparing mouth-watering Christ-mas day lunch buffets at the Oceana restaurant as well as at the Portomaso Suite. �e Oceana restaurant will also be serving a delectable buffet menu on Christmas Eve as well as a sumptuous New Year’s Day lunch. Between midnight and 4am on Christmas Day, the Portomaso Suite will be hosting its famous Christmas Early Breakfast.

Both the Oceana restaurant as well as the Portomaso Suite will be treating guests to a fantastic New Year’s Eve Gala Dinner where the New Year will be ushered in with good cheer, style, and some of the finest delicacies

our chefs can create. Additionally, the Quarterdeck Bar will be serving a New Year’s Eve Special Dinner while the Blue Elephant will also be serving the finest in �ai cuisine to wrap up 2013 on a great note.

�e Blue Elephant will also be open for Christmas Day and New Year’s Day lunch menu.

�e Hilton Malta also offers a great variety of menus and deals for exclu-sive staff parties with delicious food in

gorgeous surroundings. �ese include three or four-course meals, stand-up or sit-down buffets as well as lavish cocktail receptions. For every ten guests in a group booking, the eleventh guest will eat for free.


Bodegas LAN, Rioja in three letters…During the month of November, Charles Grech & Co. Ltd had the pleasure of adding the renowned Rioja winery Bodegas LAN to its extensive wine portfolio.

Located in Rioja Alta (best Rioja spot), the winery specialises in red wines that were in-cluded in Wine Spectator’s Top 100 list twice so far. Dubbed by Wine Spectator as “possibly the hottest old winery in Rioja”, Bodegas LAN is considered as a consistent producer of phenom-enal Rioja, in both traditional and modern styles.

The winery’s painstaking attention to detail in the vineyard as well as their complex oak ageing system are major factors in LAN’s continued success.

Latest Prestigious Awards:

LAN a Mano 2009 - 93 points by “Wine Spectator”Rioja Gran Reserva 2005 – 93 Points by Robert ParkerImported by Charles Grech & Co. Ltd, Valley Road, B’Kara T:2144-4400

December 2013 23

Meet lovers’ paradiseMeet Argentinian Steak-house is the perfect place for local meat lovers. It has wooed much of Malta’s residents and tourists since opening in 2006.

It is renowned for its quality steak and undoubtedly the star of the show is the beef, one of Argentinian’s most recognised iconic foods.

At meet we pride ourselves on the basic philosophy of provenance. To us this means au-thenticity, assurance and rigorous attention to obtain the finest quality ingredients at source.

Our goal is to provide an ongoing celebration of exceptional food and wine in the company of friends and family.

Why not take the stress out over Christmas and experience something different and unique and a must try restaurant.

Meet Argentinian SteakhouseTriq 1, Ghomar, San Giljan, MaltaTel: 27332299 or 99574368 Web: http://www.meetrestaurant.com/

Fat of the land

Christmas is all about indulgence – foods we don’t eat every day using the most luxurious of meat products. Find out what our local butchers have to say about their meats this Christmas and get some great ideas for lavish meals for the festive season D

gourmet today - fat of the land

Our specialties - Venison Frenched racks • Wild boar tenderloins •Wild boar saddle bone in • Whole Pheasant • Fresh Whole Quails • Kangaroo long fillet Bison Ribeye • Fresh Whole Guinea fowl • Whole Goose • Organic chicken • Fresh whole Turkey • Black Angus Ribeye

GET €5 FREE WORTH OF MEAT WITH EVERY €50 PURCHASE UPON PRESENTATION OF THIS ADVERT

25December 2013 gourmet today - fat of the land

Christmas is well on its way and feasting is the order of the day. Though you’re busy at this time of the year you are expected to pull out all the stops when it comes to preparing a meal.

You don’t want to order ready-made food, but you don’t have time to do all the prep yourself. The answer is quite simple. One trip to Meats and Eats and let Ian Puglisevich and his team of butchers do all the work for you. The Gourmet butcher’s offer an extensive range of top quality meat, including free-range meats, organic meats and halal meat at reasonable prices.

Check out their wide range of home-made turkey stuffings, including sage and onion and walnut and cranberry stuffing to make your Christmas bird extra special.

Aside from the great selection of meat there is also a fantastic selection of ready marinated meats. Simply follow Ian’s easy cooking instruc-tions and you’ll have a delectable feast without any of the fuss. Your guests will be impressed!

You can also pick up some great cold cuts and cheeses from the deli counter. Have a custom-made cheese hamper or a platter you could serve to your guests

Pick up some delicious Christmas chocolates or panettones and of course a bottle or two of wine. One stop is really all you need for the perfect

stress-free dinner party!Remember that Christmas is fast approaching so

order you turkey, gammon, beef, lamb or pork now to avoid the Christmas rush and concen-

trate on things that are more important.

For more information contact Meats and EatsGourmet Butcher75, Dingli Street,Sliema.Tel: 27 350 250Web: www.meatsandeats.com.mt www.facebook.com/meatsandeatsmalta

Taking the pressure off the festive season

Our specialties - Venison Frenched racks • Wild boar tenderloins •Wild boar saddle bone in • Whole Pheasant • Fresh Whole Quails • Kangaroo long fillet Bison Ribeye • Fresh Whole Guinea fowl • Whole Goose • Organic chicken • Fresh whole Turkey • Black Angus Ribeye

GET €5 FREE WORTH OF MEAT WITH EVERY €50 PURCHASE UPON PRESENTATION OF THIS ADVERT

Poland’s number one premium beef

Sustainable Irish beef

Wolowina meats have a tailor made range of beef for export. Procuring the finest Polish livestock which provide an outstanding selection of prime cuts, Wolowina apply their expertise at factory level taking care to ensure hygiene and food safety throughout while traceability efforts are maximised throughout.

The Ultra-Tender process is applied and the result is a high quality conziztend and guaranteed tender export beef range.

Wolowina z Pniew com-prises of a selection of quality carcass beef, vacuum-packed and created in-house to sat-isfy the requirements of the European Union

Wolwina beef takes pride in using• Selectedgrainfedcattle• Ultra-tenderprocess• Primecutselection• Fullytraceabletofarmor

birth

ABP Ireland developed the“HarmonyFarm”brand of beef to improve the eating quality of beef through natural proc-esses.HarmonyFarmispro-

duced in Ireland which is acclaimed internation-ally as having one of the highest health statuses in the World, from cattle raised in a predominant-ly grass-based diet.

This makes Harmony Farmbeef• Natural• Sustainable• Lowinsaturatedfat• Highinvitamin

E and B• Highinmineralscal-

cium, magnesium and potassium

Double R Meats Co. Ltd,15,SpencerHill,Marsa.

Tel: 21499941Fax:21498413

www.doublerrmeats.com

Double R Meats Co. Ltd,15,SpencerHill,Marsa.

Tel: 21499941Fax:21498413

www.doublerrmeats.com

Pick up some tips from Oliver

This festive season, Ol-iver’s butcher located in GalaCentreSupermarketis brimming with excep-tional quality and finest cuts of meats.

Oliver’s Butcher is renowned for taste and quality offering a fine range of poultry and game.

Run by Oliver Azzopardi and well known amongst his customers as being helpful, attentive and friendly providing an excellent service.

Offering a vast selection of freshly prepared meats, there is truly something available for every oc-casion. We compliment this with plenty of herbs, spices, marinades and sauces available at the counter.

Come and say hello at Oliver’sMeats–GalaCentre

Oliver’s MeatsTestaferrataStreet,Ta Xbiex XBX1407

General Enquiries & OrdersTel:99492428

Email: [email protected]

Go local with Express Butchers

Express ButcherTriql-Ewwelta’Mejju,FleurdeLys,Birkirkara.

Tel 21442112 or 79267625

Express butchers were among the first to promote consump-tion of local produce with a firm beliefthatMaltesefarmerspro-duce optimum quality meats, allowing them to bring the very best service to their clients.

ExpressButcherandMinimarket specializes in high qual-ity meat products both of local origin as well as foreign. The ex-pert butchers can serve various specialised cuts to the require-ments individual customers at unbeatable prices.

When buying meat from the Express Butcher, customers can also purchase other grocery items from the rest of the mini market, saving their precious time. Items available include a cheese counter, fresh bread and fresh fruit and vegetables. The butchers at Express have a passionforcookingandenjoysharing the odd recipe or cook-ing idea with clients.

There is easy parking in this highly central location, ensuring accessibility throughout the day.

Express Butcher also performs free-deliveriesaroundMalta.

Butcher and Mini Market

Have a peacefully delicious ChristmasVictory Butchers is a real ‘foodies’ larder of great quality and specialty meats in the heart of Naxxar.

Christmas orders are now being taken offering tailor made to individual customer requirements.

All turkey, duck and free range chicken is sourced to a very high standard.

If you fancy something dif-ferent then why not try our quail, partridge or stuffed pork roast.

This butcher comes highly recommended and you wont be disappointed.

Victory Butchers 12 Pjazza Vittorja, Naxxar,

NXR 04 Tel: 2141029 2/ 27420819


Generations of butchering expertise

Zammeats have a long-standing tradition of butch-ery with a heritage going back seven generations of butchers. The skills, tradi-tions and knowledge have been passed on from one generation to the next and are a guarantee of quality.

Zammeats today are a modern company with good traditional values, one of which is to only source the best local produce. With this in mind Zam-meats work closely with lo-cal suppliers to ensure only the finest selected aged beef, aged for anything from 15 to 25 days; select pork, lamb and rabbit.

Zammeats Tel: 7940 5205

Email: [email protected]: www.zammeats.com

IMPORTERS & DISTRIBUTORS OF QUALITY FOOD

Old favourites in the heart of Sliema

Stella Maris Butcher is a firm favourite with your grandma. And there’s good reason for it. Es-tablished in 1960, Stella Maris Butcher has been providing top quality fresh meats to their loyal customers.

They receive fresh a selection of young beef on a weekly basis that is guaranteed to provide the very best in flavour and tenderness as well as a supply of fresh milk-fed veal, including specialty cuts including veal T-bone and Ossobuco.

They also make their own beef and chicken burgers and a variety of specialty sausages.

Your grandma trusts them. You should too!

Stella Maris Butcher95 High Street, Sliema, SLM 1697

Tel: 2131 3892Email: [email protected]

facebook.com/stellamarisbutcher

December 201328

Quality meats should not be just for Christmas

For more information contact Snow White Meat & Poultry MarketZebbiegh Road, Mgarr, MGR 9036, MALTATel: +356 21575346 m: +356 99475131 Email: [email protected]: www.snowwhite.com.mt

A piece of meat is a piece of meat right? Nothing could be further from the truth. Good quality meats depend on a number of factors that Snow White Butchers have been perfecting them since 1977.

Set up as a family business, their original idea was to sell meat that they were happy to feed to their own families. Starting out as a small poultry slaughtering and cutting operation, they devel-oped it into a fully-stocked butcher’s shop. Man-aging director Vince Bugeja says, “There should never be any compromise when it comes to the quality of food we serve to our own families, and at Snow White Meats we believe that your family should have be entitled to the same privilege.

Snow White fully support local farmers, using the very best local livestock for their meats.

Vince says, “We are proud to support local busi-ness, however this is never at the detriment of quality. We select only foreign breeds of cattle that are raised and slaughtered in Malta, to ensure the best quality beef.

“Most of our breeds are Charolais, which origi-nate from France, but are found all around the

world just because they make very tender meat in a very short period of time. A Charolais cow will grow at a rate of one kilo of meat per day.”

Breed is not the only factor involved when it

comes to quality. The age at which the cow is slaughtered will determine how tender the meat is. Snow White makes sure that the farmers they purchase meat from slaughter their cattle at 12 months as opposed to the standard 24 months adopted by most butchers, to be sure that only the most tender meat is available to their clients.

So what is it that makes Snow White Meats stand out from the rest? Vince says that it is defi-nitely that they will give you the very best quality meats for your money – only meats that a butcher would be happy to feed his own family. “This is what we strive for every day, over the Christmas period and every other day of the year.”

gourmet today - fat of the land


What are you eating this Christmas?The turkey may be symbolic of Christmas, but, let’s face it, it’s not the most exciting bird to put on your table at Christmas or any other time of they year. We asked some of our favourite butchers to come up with a substitute worthy of a Christmas feast D

A taste of Africa at Butcher’s GrillCheck out some of the unique dishes served at the Butcher’s Grill. Recently moved from their location in Rabat to the shores of Qawra, you can now enjoy these unique dishes with spices imported from Zanzibar and South Africa with a magnificent view of the sea. Gusto cardholders are entitiled to a discount

Butcher’s GrillDawret Il - Qawra, Qawra, St Paul’s Bay SPB 1981Tel: 2157 0905 • 7980 3545Email: [email protected]

•

The Meat HouseM4 Food Store Triq il Linja Attard

21423599 [email protected]

The Meat House Arkadia Food Store Triq Fortunato

Mizzi Victoria Gozo [email protected]

Make it special,Make it at the meat house

FREE BOTTLE OF WINE WITH EVERY €60 SPENT DURING THE MONTH OF DECEMBER


4 – 5.5kg goose will serve 6

Ingredients• 1wholegoose• 4lemons• 3limes• 1teaspoonChinesefive-spicepowder• 3tbspclearhoney• 1tbspdrythyme

Stuffing• 1or2onions,finelychopped• 300gmushrooms• 1pktdrybreadcrumbs• 1pinchthyme• 1pinchallspice• 1pinchchillipowder• Saltandpepper

Method1. Check the inside of the bird and remove

any giblets or pads of fat. 2. Using the tip of a sharp knife, lightly

score the breast and leg skin in a criss-cross.

3. This helps the fat to render more quickly during roasting.

4. In a pan gently fry the onions and mushrooms until the onions are fried but not over cooked.

5. Add allspice, chili powder, salt and pepper.

6. Add breadcrumbs to the mixture and stuff the bird.

7. Grate the zest from the lemons and limes.

8. Mix with 2 tsp fine sea salt, the five-spice powder and pepper to taste.

9. Season the goose generously with salt, then rub the citrus mix well into the skin and sprinkle some inside the cavity.

10. Heat oven to 240°C. 11. Drizzle the bird with the honey and

sprinkle with thyme leaves. Roast for the calculated time, turning the heat down after 10 mins to 190°C. Cover the goose with foil if it is starting to brown too much.

12. Every 30 mins or so, baste the bird with the pan juices, then pour off the fat through a sieve into a large heatproof bowl.

13. You will end up with at least a litre of luscious fat – save this for the potatoes and other veg.

14. Allow to rest for at least 30 mins, covered loosely with foil.

Serves 4

Ingredients• 750gwildboartrimmings• 100gpancetta• 500gtagliatelle• 1onion,finelychopped• 2carrots,peeledanddiced• 2celerysticks,finelychopped• 2cloves,finelychopped• 1bayleaf• Flourfordusting• 375mlredwine• 4sprigsoregano,roughlychopped• 2tbsptomatopurée(kunserva)• Saltandpepper• Oliveoil• ¼orange,zestonly

Toserve• Parmesanshavings• Freshparsley,finelychopped

Method1. Heat oil in a pan or casserole. Add onion,

carrots, celery and garlic. Cook on very low heat.

2. Season the flour with salt and pepper.3. Lightly coat the wild boar trimmings in

the seasoned flour. 4. Add some olive oil to another pan and

toss in the wild boar. Fry until the meat is golden brown all over. This may have to be done in batches to avoid overcrowding the pan.

5. When the vegetables have soften add the pancetta, orange zest and bay leaf. Cook for a further 5 mins.

6. Add the wild boar to the vegetables. 7. Pour the red wine into the pan used to

brown the meat.8. Add the tomato purée into the red wine

and stir to avoid burning.9. Carefully pour the red wine into the ragu,

add 200ml of water, bring to simmer and add oregano leaves.

10. Put the lid on the pan leave to cook slowly until the water is reduced and the meat is melting tender. Stir at intervals.

11. Boil the pasta in well-salted water. Drain and toss in the ragu.

12. Serve with chopped parsley and Parmesan shavings.

Roast goose

Tagliatelle with wild boar

Cooking timeMediumrare – 20 mins per kiloWelldone– 32 mins per kilo

M4FoodStore Triq il Linja Attard Tel: 21423599 Email: [email protected]

ArkadiaFoodStore Triq Fortunato Mizzi Victoria Gozo Tel: 22103228Email: [email protected]

D

•

The Meat HouseM4 Food Store Triq il Linja Attard

21423599 [email protected]

The Meat House Arkadia Food Store Triq Fortunato

Mizzi Victoria Gozo [email protected]

Make it special,Make it at the meat house

FREE BOTTLE OF WINE WITH EVERY €60 SPENT DURING THE MONTH OF DECEMBER

December 201332 gourmet today - fat of the land

The concept at Dayfresh Meats is to provide clients with freshness – both in the quality of meats as well as in ideas to make prepare them. We are not happy to simply sell you a fine cut of meat, we need to be sure you have a fine meal and if that means helping with preparation and ideas we’ll go the extra mile to do it, at Christmas time and any other time.

Beef carpaccio

Ingredients• Beeffillet,thinlysliced• Freshlemon• Salt• Coarseblackpepper• Extravirginoliveoil• Freshrocket• Parmesanshavings

Method 1. Ask your butcher to slice the beef

fillet as thinly as possible.2. Place beef fillet on a flat dish and

add fresh squeezed lemon, olive oil, salt, and fresh black pepper.

3. Serve topped with rocket leaves and Parmesan shavings.

Farfalle with Dayfresh specialty sausage

Ingredients• 4Dayfreshspeciality

sausages• 1smallonion• 4clovesgarlic• 1redchilli• Handfulfreshspinachleaves• 1glasswhitewine• 1tsporegano• Salt• Freshlygroundblackpepper• 500gfarfalle• Parmesan,grated,toserve

Method 1. Skin and slice sausage and

set aside.2. Dice the onions and mince

the garlic.3. Heat the olive oil in a deep

frying pan and sauté the onions and garlic, add the sausages, chilli and oregano and continue to cook, stirring.

4. Pour in the wine and simmer for about 15 mins on low heat.

5. Season with salt and pepper.6. Boil the pasta, drain and

mix with speciality sauce. 7. Leave stand for 1 min and

serve with Parmesan.

Venison tenderloin in honey and mustard

Ingredients• 1wholevenison

tenderloin• 8rasherspancetta• 1tbspbrownsugar• 1tbspnaturalhoney• 1tspDijonmustard

Method 1. Mix the brown

sugar, honey, and Dijon mustard to make thick glaze.

2. Put venison in a dish and glaze all over.

3. Leave to marinade for about 3 - 6 hours then wrap the venison with pancetta in individual rashers. Pre-heat oven at 180°C and bake for 30 mins.

4. Add any extra glaze towards the end of cooking.

5. Cut the venison into steaks and serve with more of the honey and mustard sauce.

Upper Constitution Street, Mosta. Tel: 2744 800757, Diego Street, Hamrun (opp. BOV) Tel: 2123 7925


Ingredients• 1kgbeeffillet• 300gfoiegras• 700gmushrooms• 1sprigthyme• 100gshallots• 100mlredwine• 500gpuffpastry• 50gbutter• 30mloliveoil• 2-3chivecrêpes

Chive crêpes• 150gflour• 2eggs• 180mlmilk• 200mlwater• 50gbutter• 20gchives,chopped

Method1. Start off by making

the crêpes. These can be prepared well in advance and stored in the fridge.

2. Blend all the ingredients (except the chives) together to form a smooth mixture.

3. Pass through a sieve and add the chives and seasoning.

4. Heat a non-stick pan till hot with some oil. Add some of the crêpe mix and swirl around the pan till it evenly coats it. Cook till it comes off the side of the pan and flip it over. Cook for a further 10 seconds and remove from pan to cool.

5. Sear the fillet in a very hot pan and place in the fridge until cold.

6. Chop the mushrooms in a blender, carefully not to turn them into a paste.

7. Sweat the shallots with the butter in a pan and add the mushrooms and cook out all the water.

8. When sufficiently dried, add the wine and thyme and cook

for a further 3 mins or till wine evaporates. Discard the thyme and set aside to cool. Once cool mix in the fois gras.

9. To start building the wellington lay a sheet of cling film over your work surface and place the crêpes over the cling. You will have to overlap them.

10. Spread some of the mushroom mix evenly over the crêpes, leaving a 1cm border.

11. Place your seared and chilled fillet in the centre of the mix and spoon the rest of the mushroom mix over the fillet.

12. Take the ends of the cling film and lift around the fillet and tighten by rolling it, twisting the ends of the cling film to tighten as you go. Place back in fridge to set.

13. Roll out your pastry into 25cm x 35cm. Brush the inside with some egg wash.

14. Place the fillet on the pastry slightly off centre. Lift the edges of the pastry and roll them over the fillet and tighten.

15. Trim the pastry 2cm away from where the edges meet and overlap them carefully and press together; twisting the ends together to help tighten it.

16. Glaze with the egg yolk and place in the fridge to set for at least an hour.

17. Cook in a preheated oven 200ºC for 35-45 mins.

18. Remove from the oven and allow to rest for 10 mins before carving.

Beef Wellington

Glazed carrots Roasted new potatoes

Ingredients• 500gcarrots,slicedinto

batons• 50gbutter• 20gsugar

Method1. Place the carrots in a pan and

just cover with water.2. Add the butter and sugar and

cook till the water evaporates and you’re left with golden buttery syrup to glaze the carrots.

Ingredients• 500gnewpotatoes• 1sprigrosemary• 2tbspoliveoil• Saltandpepper

Method1. Cut the potatoes in half and

blanche in boiling water for 5 mins.

2. Drain and add the oil, seasoning and rosemary.

3. Place in a roasting tray and put in a preheated oven 200ºC for 40 mins.

For more information contact MeatsandEatsGourmet Butcher75, Dingli Street, Sliema.Tel: 2735 0250 facebook.com/meatsandeatsmalta


Pavarotti ‘Special Edition’ of San Pellegrino & Acqua PannaS.Pellegrino pays homage to the un-forgettable Maestro Luciano Pavarotti, greatest tenor of all times, who ex-ported Italian excellence through the magnificence of Italian Lyric opera. Talent of international acclaim, Lu-ciano Pavarotti thanks to his amazing voice represented the same culture, passion and joy of being Italian that S.Pellegrino shares with the world.

S.Pellegrino shares the late Pavar-otti’s devotion to the ideals of Italian excellence, including culture, togetherness, and beauty, as well as supporting emerging young talent. Like S.Pellegrino, the renowned tenor acted as a worldwide ambassador of the Ital-ian way of living. He took a grand, yet simple approach to life and had an authentic passion for people and, above all, music.

Throughout his career, Pavarotti brought opera to music lovers worldwide, and he exported the same joy of being Italian that S.Pellegrino communicates on some of the best tables in over 130 countries.Imported & Distributed by Charles Grech & Co. LTd, Valley Road, B’Kara T: 2144-4400

Divine Qanniċ Hamper

Make use of our free packaging & hamper delivery service!

www.savina.com.mt • Enquiries: 2156 2236 • 7956 2236

ChristmasMay the warmth of

be with you!


Cinnamon and chestnuts for Christmas

Cinnamon and chestnuts for Christmas

D

For most people Christmas holidays mean a rest from the usual routine. However for Ramon Muscat and Robert Spiteri, stress in the kitchen at the Radisson Blu Resort in St Julian’s is turned up a notch. Christmas preparations are in full swing as they get ready for their Nutcracker themed Christmas. They take the time to create some Christmassy dishes with cinnamon and chestnuts.

Fresh turkeys , Stuffed turkeys , Game , Poultry , Roasts , Homemade types of sausages , Fresh party finger foods , Mouthwatering stuffings , Lip licking glazes , Fresh beef speciality breeds , Branded ambient savouries.

Apart from all the other fresh meats and poultry cuts coming in daily.

At Dayfresh Meats our team is ready to assist customers in making the right choice for their particular event, whether it’s a daily family meal or a special rendezvous and also we are happy to explain cooking methods to compliment that particular product.

Extended opening hours during the festive season


specialities for the festive season atHomemadeDayfresh Meats


Parsnip, chestnut and Parmesan soup

Dark beer, rabbit and chestnut stew with cinnamon basmati rice

Ingredients• 100gparsnips • 2litresvegetablestock• 70gcookedchestnuts • 100mlfreshcream• 100gParmesan • 2tspsalt• 2tspwhitepepper• ½onion • Oliveoil

Method1. Dice the onions and parsnips. 2. Heat some olive oil in a pan and add the onions

and the parsnips. Stir well.3. Add the chestnuts and fry until the vegetables

are soft and changing colour.4. Add the vegetable stock. 5. Allow to simmer and soften.6. Add the Parmesan and the cream and allow to

reduce to about half.7. Take off the heat and allow to cool.8. Blend and set aside.9. To make the basil baguette, rub the slices of

baguette with basil pesto.10. Toast both sides under the grill. 11. Serve the hot soup with a slice of basil baguette.

Serves 2Ingredients• 1wholerabbit,boneless• 100gonions• 200mldarkbeer• 100gcookedchestnuts• 10ggarlic • 20gthyme• 2litresrabbitstock• 100mlfreshcream• 100gparsnips • 80mloliveoil• 10gsalt • 10ggroundpepper

Method1. Peel onions and garlic and

set aside. 2. Cut the rabbit in small

cubes. 3. Add the onions to a hot pan

and add the garlic once the onions have turned translucent.

4. Add the rabbit pieces, stir well and add the fresh thyme.

5. Add the cooked chestnuts and the dark beer.

6. Simmer and allow to reduce by half.

7. Add the rabbit stock.8. Add the fresh cream and

leave to simmer.9. Season to taste and serve

with cinnamon basmati rice.

Cinnamon, basmati riceIngredients• 100gbasmatirice• 1smallonion,sliced• 2stickscinnamon• Saltandpepper• Oliveoil • 2litresvegetablestock• 2clovesgarlic

Method1. Heat a pan and add olive oil. 2. Once hot add sliced onions,

crushed cinnamon and finely chopped garlic.

3. Once partially cooked add the basmati rice to the mix.

4. Stir well and add the vegetable stock.

5. Bring to the boil, cover the dish and put it in the oven and leave the rice until the stock is absorbed, approx 25 mins.

6. Season to taste.

Fresh turkeys , Stuffed turkeys , Game , Poultry , Roasts , Homemade types of sausages , Fresh party finger foods , Mouthwatering stuffings , Lip licking glazes , Fresh beef speciality breeds , Branded ambient savouries.

Apart from all the other fresh meats and poultry cuts coming in daily.

At Dayfresh Meats our team is ready to assist customers in making the right choice for their particular event, whether it’s a daily family meal or a special rendezvous and also we are happy to explain cooking methods to compliment that particular product.

Extended opening hours during the festive season


specialities for the festive season atHomemadeDayfresh Meats


Chestnut and cinnamon cheese cake

Chestnut, apple and raspberry jam tart

Ingredients• 130gchocolatebiscuit• 40gmeltedbutter• 250gmascarpone• 1tincondensedmilk• 2oranges,juiceonly

Ingredients• 250gchestnut• 25gsugar• 25gcocoapowder• 1cinnamonstick• Water• 1orange,zestonly

Method1. Combine the biscuit with the melted butter

and press the mixture into the jar.2. Beat the mascarpone until creamy.3. Add the milk and stir in the orange juice.4. Pour over the biscuit and let it cool.5. To make the chestnut compote, boil the

chestnuts in water.6. Add the cocoa powder, orange zest rind and

cinnamon stick together with the sugar.7. Cook on medium heat until the mixture

becomes thick on medium heat. 8. Allow to cool and pour over the cheese cake

mixture.

Ingredients• 150gunsweetenedchestnutpurée• 2tbsphoney• 1tspvanillaextract• 2tbspcrèmefraîche• 25gsliveredalmonds• 1apple,finelysliced• Afewtbspraspberryjam• 3tspcinnamonsugar• Icingsugar,todust• 1sheetpuffpastry

Method1. Preheat your oven to 200°C. In a small bowl,

or teacup, combine the chestnut purée, honey and crème frîache until smooth.

2. Fold the sheet of puff pastry in half. 3. With a knife, cut a 1cm border around the

outside of the tart, about 1mm deep. Do not cut all the way through.

4. Spread the chestnut mixture along the bottom of the tart.

5. Dot the raspberry jam here and there across the chestnut cream.

6. Arrange the apple slices over the top. 7. Sprinkle over the almonds, followed by a few

more dots of the raspberry jam. 8. Dust liberally with cinnamon sugar.9. Brush over the pastry with milk. 10. Bake for approx 30 mins, or until golden

brown. 11. Dust with icing sugar before serving.

For more information about their festive celebrations contact the Radisson Blu Resort, St. Julian’s on 2137 4894

STAFF PARTIES AND FESTIVE PROGRAMMES FOR ALL THE FAMILY

�ook your �hristmas and �ew �ear events at the �adisson �lu �esort, �t �ulian’�

(+356) 2137 [email protected]

A to

uch of love in e

very c

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December 2013 gourmet today 43

Champagne Taittinger is the official FIFA ChampagneChampagne Taittinger is proud to announce its status as FIFA’s Official Champagne in an agreement which will run up until December 2015. This period includes the 2014 FIFA World Cup and the FIFA Confederations Cup 2013, both taking place in Brazil.

For the very first time in its history, a Cham-pagne House is chosen by FIFA as the official champagne to be served to guests in FIFA’s VIP and VVIP areas during the two major events of the FIFA agenda.

This agreement is a historic event for the whole Champagne region since it marks the recognition of its universal mission, a mission also shared by FIFA through its interna-tional work to develop football all over the world.

For Champagne Taittinger, the great eponymous and independ-ent Family House, it is an immense honour not only due to the very

consistent quality of its cuvees but also to its world reputation (Champagne Taittinger

is represented in 150 countries around the world).

It is also about the strong emotion of a family whose his-tory was closely bound to the glorious period of the Football club of Reims and who has never ceased to build up partnerships with various European clubs.

Champagne Taittinger is already present with FIFA at the FIFA Confederations Cup which takes place until 30 June in Brazil. Champagne Tait-

tinger will also manifest its presence at the 2014 FIFA World Cup in the months to come through various initiatives with the help of its 150 distributors around the world, up until the pinnacle moment of the event when the final takes place in the iconic Maracanã Stadium on 13 July 2014.

This is a night when the leading names in football will crown the world champions and the “King of the bubbles” will be there to join the celebrations.

Champagne Taittinger is represented by NM Arrigo Ltd. For more information please con-tact them on: 21223755/21225039 and email: [email protected]


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Viennese Christmas cookies

Christmas in Malta isn’t quite the snowy event it is in Northern Europe, however we have adopted many customs from our chillier neighbours. Part of the Christmas tradition in Austria is baking an assortment of cookies that put both adults and children alike into the festive spirit. Alexander Hauser, from the Institute of Healthy Happiness makes some Austrian children and their friends happy by showing them some tricks in the kitchen to bring their traditions to life in sunny Malta. Although the Institute of Healthy Happiness advocates a healthy diet, a little bit of sugar around Christmas time will make everyone happy D


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Originating in Vienna in Austria, these vanilla crescent cookies are well-known around Europe. Although they are available all year round in Viennese coffee shops they form part of the Christmas baking in many other European countries.

Ingredients• 200gbutter• 250gflour• 100gwalnuts,ground• 70gsugar• Apinchofsalt• VanillaflavoredicingsugarfordustingTIP:Althoughyoucanbuyflavouredicingsugaritiseasytomakeyourown.Simplysliceavanillapodlengthwaysandplaceinajarwiththeicingsugar.In24hoursthesugarwillalreadyhaveadistinctvanillaflavour

Method1. Knead all the ingredients into a smooth dough.2. Let the dough rest in a cool place for at least 30

mins or more (even overnight).3. Take small portions of dough and roll them to a

little sausage shapes about the size of your little finger and then bend them to a crescent shape or a “kipferl”.

4. Put them on baking tray lined with baking paper and back at 180°C till they are golden.

5. Dust with some vanilla flavoured icing sugar while they are still warm.

Treat your kipferl very carefully at all-times as they tend to break easily – and they should just melt in your mouth and not break in your hands!

Vanillekipferl


Viennese butter biscuits with a jammy centre

Ingredients• 330gflour• 200gbutter• 130gsugar• 4eggyolks• Apinchofsalt• Apricotjamforfilling

Method1. Start with the flour and add

gradually add the butter, sugar and egg yolks, kneading constantly with your hands until the dough is smooth.

2. Let the dough rest for about 1

hour in a cool place.3. Roll out the dough about 5mm

thick on a floured surface or kitchen board.

4. Use cookie cutters in any shape to cut the dough into an even number.

5. In half of the biscuits make a small hole in the centre – these perforated cookies will go on top!

6. Put them all on a tray with baking paper and back at 180°C till they are golden brown.

7. Let your cookies cool down and put apricot jam on the whole ones.

8. Put the cookies with the hole on top and GENTLY press down.

9. Dust with icing sugar.

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Spitzbuben

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Shortbread biscuits dipped in melted chocolate from upper Austria.

Ingredients• 120gbutter• 120gsugar• ½packvanillasugar• 2eggs• 250gflour• 60galmonds,ground• ½orange,zestonly• Apinchofsalt• 300gramsofdarkchocolatemelted

todipthebiscuits

Method1. Beat the butter, sugar, vanilla sugar,

the zest and eggs till you achieve a thick cream in a bowl.

2. Mix the flour and the almonds with cream. (If the dough is too dry, add some milk)

3. Put the dough in a piping bag and make shapes which ever you like. The original would be crescent shapes again BUT just let your imagination run wild – the aim is to end up with happy biscuits

4. Bake at 200°C for about 8 mins – till they are golden brown.

5. Let the biscuits cool down and then dip the ends in melted dark chocolate.

6. Put them on a baking paper until the chocolate hardens.

Linzer Kipferl

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Hussar-doughnut

Ingredients• 180gbutter• 250gflour• 70gsugar• 50galmonds,ground• 2eggyolks• ½lemon,zestonly• Apinchofsalt• Apricotjamforthetop

Method1. Knead all ingredients together to get

a smooth dough.2. Let the dough rest for at least 3

hours.

3. Roll little balls of the size of a small walnut and place the balls on a tray lined with baking paper.

4. Carefully make a cavity in the krapferl (it is best is to use the back of a wooden spoon - and put them in a 180°C for about 15 mins. Watch them carefully as the cavities try to disappear – make them deeper with the spoon while the cookies are baking.

5. Remove from the oven and allow to cool.

6. Fill the cavity with apricot jam.

Husarenkrapferln

For more information contact the InstituteofHealthyHappiness on 27456321 or 27321987 or [email protected] or visit www.ihhmalta.com

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Exclusively represented by

T. 21 225039

It’s beginning to look a lot like ChristmasLet the preparations begin. Christmas shopping is in full swing. Gourmet Today goes in search of some of the best buys this festive season. And of course for us, best buys are always delicious. Here are some of our favourites

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Gourmet loves… Finding the right Christmas gift is challenging. At Gourmet Today we have combed the shops to bring you a selection of our favourite items – from stocking fillers to larger presents, these are the things we love this festive season

M&S www.winedrop.comGet your Christmas wines and hampers at the touch of a button from the brand new www.winedrop.com and have everything delivered right to your door.

Sweet festive treatsBeautiful cakes, macaroons and flavours for every occasion. Personalised service and everything is made to order by using the highest quality ingredients. These sweet creations will add a unique touch to your next party, event or make a great gift for someone special.

Lemon Tree Bakery. Contact 99501999 or email [email protected]

Farsons Lacto Milk SoutFarsons Lacto Milk Stout is a beer crafted according to the original 1946 recipe. Farsons Lacto is a light-bodied, sweet, classic milk stout, creamy and smooth, with rich flavours suggesting dark chocolate and currants. It is the perfect marinade for stews, snails, shellfish and red meats and is often used in Christmas puddings. It goes perfectly with mature cheddar and desserts like chocolate espresso cake, cream puffs and profiteroles.Farsons Lacto has an alcohol content of 3.8%

Christmas HampersThe S.RAUSI TRADING Gift List 2013 includes a selection of Maltese and imported wine, spirits, confectionery items and other delicacies which are reasonably priced and which will make the perfect gift this Christmas. A delivery service is available to all parts of the island at no extra cost.Please visit our website www.srausi.com for the full gift list and further information. S. Rausi Trading Ltd. Tel: 21 330 447; 21 316 210.

Genuine Gozitan HamperWin this delicious hamper full of some of Gozo’s finest. Gozo Cottage prides itself in rediscovering and reviving old recipes and traditions for Gozitan agricultural produce.The hamper includes 12 items including salt, olives, olive oil, lumincell and so much more. To win like the Gourmet page on Facebook and have a guess at how much the hamper costs before 12 December. Gozo Cottage hampers are available from NM Arrigo from their Christmas 2013 collection.For more information log on to www.nmarrigo.com.mt

57December 2013 gourmet today - christmas gifts

Festive cheer

Snowflakes and snacksThe high quality ice white porcelain decorated in delicate snowflakes from the Let it Snow Collection – The only way to entertain this Christmas. What’s more, each item comes wrapped with ribbon and silver bells!Mug € 6.50, Two-tier cake stand € 28.50 Available at Gifts & More, Level 1, Topline Centre St. Andrew’s road St. Andrew’sTel : 21 37 22 56 [email protected]

Kinnie hits the shelves with limited edition Christmas packagingSimonds Farsons Cisk plc has launched a new limited edition packaging for its flagship brand, Kinnie, for the festive period. Featuring Christmas visuals and messages, this special edition packaging is a full-wrap sleeve 50cl bottle with bold and eye-catching graphics with the same great Kinnie taste.

Artisan mugs inspired by Maltese patterned tiles by Stephanie Borg

Since 2008, Stephanie Borg has been researching her lifelong fascination of old Maltese patterned tiles. Last April, she launched her Mug Collection inspired by these tiles. Whereas in her ink drawings Stephanie remains faithful to the original tile colours, she uses a contemporary palette on the mugs, which she produces by hand one by one. Get your hands on the Limited Edition Christmas 2013 collection. Contact: www.stephanieborg.com or 99161469.

What would Christmas be without Ferrero RocherWrapped in that instantly recognizable gold gift wrapping, displayed as a table centre-piece, or shared with friends in front of the fire, the deliciously unique Ferrero range has something for everyone. Dressed up like glittering baubles in gold, the timeless, tantalizing Ferrero Rocher range is perfect for sharing with loved-ones. A classic Christmas gift that is always greeted with a smile. Ferrero Rocher is imported and distributed by P. Cutajar Co. Ltd. Contact 21 448466

Win a De Bortoli Windy Peak hamper of four wines in a wooden box. Perfect as a gift of to pop open yourself at home with family or friends.To win like the Gourmet Today page on Facebook and let us know from which land De Bortoli hails before 18 December.De Bortoli hampers are part of P. Cutajar & Co. Ltd.’s range of hampers that include a selection of delicious treats, decadent, luxury chocolates, fine wines and spirits. Drop in at The Store in San Gwann to have a look.

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December 201358 gourmet today - christmas gifts

Festive porcelain by Hutschenreuther

Making it popReal espresso with Lavazza a Modo MioWarm up your Christmas with a perfect espresso and Cappuccino on Christmas morning and every other morning for the year to come. Start your day on the right foot.For more information contact P. Cutajar Co. Ltd on 21 448 466

Feel the magic of the festive season with round or star-shaped cookie plates, fine porcelain mugs and table decorations.Contact: Raphael Azzopardi, Tal-IbragTel: 21373812

The Connoisseur Deluxe Lever - Arm Corkscrew Set with matching stopper, stand and a twist action cutter presented in a gift/storage box part of the Barcraft collection now available at € 48.00 Available at Gifts & More, level 1, Topline Centre, St. Andrew’s Tel: 21 37 22 56 www.giftsandmore.com.mt

Advent wreathsPlay around with this four-piece Advent wreath with tea-lights. Be it for decoration or serving food, this original wreath adds some flavour to your Christmas. Contact: Raphael Azzopardi, Tal-IbragTel: 21373812

Dishwasher proof crystal?Orrefors crystal glasses are dishwasher proof! Treat yourself everyday with a touch of elegance and style for just €59 for a pack of four.Contact: Raphael Azzopardi, Tal-IbragTel: 21373812

Like The Institute of Healthy Happiness page on Facebook and win some health and happiness of your own. December is giveaway month at the Institute of Healthy Happiness. Simply liking their page gives you a chance at winning a 4 week personal training programme with Don Ross worth €160 or two collagen tower sessions worth €50.For more information contact The Institute of Healthy Happiness on 27 456321 or 27321 987 or log onto www.ihhmalta.com

Health and Happiness

59December 2013

Gourmet stockings fillers

Luxury chocolatesWhat’s a stocking

without some deli-cious chocolatey bites? Choose from a range of Christ-mas items from the luxury chocolate masters Monte-zuma’s. Dress up your stocking with chocolate snowmen, or a Montezuma’s Christmas star.

Try their chocolate library – packaged like a set of five books, this is reading anyone can get excited about. Dark chocolate, milk chocolate with crunchy peppermint, dark chocolate with lime and sea salt, milk chocolate with orange and dark chocolate with dragon ginger make up the volumes in this collection.

Soothing teasWilliamsons Teas have

never looked so Christ-massy. After you’ve en-joyed the soothing blend of Kenyan teas, hold onto the colourful elephant caddies as pretty storage devices for tea, coffee, sugar or any other yum-mies that need a special home.

Belvoir mulled winter punchChristmas isn’t Christmas without some

mulled wine to warm you from the inside. Indulge in some Belvoir’s non-alcoholic winter punch, or mix it with some red wine and warm it up for instant central heating.

Fill up your stockings with mulled wine spices that will make your whole stocking smell like Christmas even before you enjoy the spicy warmth of the perfect Christmas drink.

Hangover cures?Though these interesting Christmas crackers

aren’t promising a cure as such, a little bit of comfort after the Christmas indulgence is sure to go a long way. A couple of Green Cuisine Herbal Hangover Comforters will not go amiss in any adult Christmas stock-ing. What’s the trick? An essential blend of herbs and spices promise a pick-me-up for the morning after. Could be worth a try!

There’s nothing quite like the face of a child on Christmas morning as their opening their stockings. But why should the kids have all the fun? Adult stockings can provide just as much joy, especially if they are gourmet stockings. Tricia Borg of Meats and Eats handpicked a range of Christmas goodies everyone would love to wake up to on Christmas morning. With products for as little as €3 why not stop and pick up a few. Here are some of our favourites at Gourmet Today

For more information contact Meats and EatsGourmet Butcher75, Dingli Street, Sliema.Tel: 2735 0250 facebook.com/meatsandeatsmalta

gourmet today - christmas gifts


Christmas is about giving to others what you would like to receive yourselfWant to show your appreciation? Whether it is to family, friends, colleagues or clients why not say it with something scrumptious? Dical House offer a selection of luxury hampers with the best artisan products from around the world. Choose from a range of delicious gifts or put them together to create customised hampers.

Loison panettone soft toysThese cute little soft toys have a hidden treasure inside – scrumptious Loison panettone

Organic hamper

• Tartufo Bianco 75cl - MARRONE• Tartufo Nero 75cl - MARRONE• Dolce vita, Rose’ 75cl - MARRONE• Langhe Nebbiolo 75cl - MARRONE• Dolcetto d’Alba 75cl - MARRONE• Piemonte Barbera 75cl – MARRONE

Price: €86

6-bottle wicker basket

Luxury round wicker basket• White chocolate and hazelnut tartufi dolci 200g - TARTUFLANGHE• Chocolate Dragees 200g - MOULIN ROUGE• Perle di dolcezza 160g - DICARLO• Christmas pudding 100g - BUTLER’S GROVE• Chocolate liqueur 70cl - THORNTONS• Fine biscuits with lemon 115g - DESEO• Premium Cantuccini with candied orange

and dark chocolate 150g - DESEO• Torrone artigianale 200g - BARBERO• Panettone regal cioccolato ‘rococo’ 600g – LOISON

Price: €110

Friendship globes Purchase these Friendship globes separately or add them to a hamper

for just €14

• Organic bamboo tray• Chocolate and orange cookies 35g - AGAINST THE GRAIN• Ginger crunchies 35g - AGAINST THE GRAIN• Almond cookies 35g - AGAINST THE GRAIN• Chocolate chip and hazelnut cookies 35g - AGAINST THE GRAIN• Coconut milk 400ml - RINATURA• Coconut oil 130ml - RINATURA• Honey waffles 175g - RINATURA• Crisp breads 200g - RINATURA• Couscous 500g - RINATURA• Tomato sauce 200ml - RINATURA• Paprika sandwich cream 125g - RINATURA• Tamari soja sauce 140ml - RINATURA• Spelt noodles 250g - RINATURA• Agave syrup 250ml - RINATURA• Extra virgin olive oil 250ml - COLLITALI• Balsamic vinegar of modena 250ml - COLLITALI

Price: €60 For more information and other options contact, Dical House on 21424601


The Christmas Collection by James CaterersChristmas Pudding

James Caterers have a signature recipe for Christmas pudding, which has been handed down through families for generations. Essentially the recipe brings together what traditionally were expensive or luxurious ingredients, notably the sweet spices that are so important in developing its distinctive rich aroma, and usually made with suet. It is very dark in appearance effectively black as a result of the dark sugars and black treacle in most recipes, and its long cooking time. The mixture can be moistened with the juice of citrus fruits, brandy and other alcohol.

Prior to the 19th century, the English Christ-mas pudding was boiled in a pudding cloth, and often represented as a ball. The new Victorian era fashion involved putting the batter into a basin and then steaming it, followed by unwrapping the pud-ding, placing it on a platter, and decorating the top with a sprig of holly.

Initial cooking usually involves steaming for many hours. To serve, the pudding is reheated by steam-ing once more, and dressed with warm brandy which is set alight. It can be eaten with hard sauce, brandy butter, rum butter, cream, lemon cream, custard, or sweetened béchamel, and is sometimes sprinkled with caster sugar.

Mince Pies James Caterers produces one of the most mouth-

watering mince pies on the island, also known as minced pie which is a small British fruit-based mincemeat sweet pie traditionally served during the Christmas season. Its ingredients are trace-able to the 13th century, when returning European crusaders brought with them Middle East- ern recipes con-tain- ing meats,

fruits and spices.The early mince pie was known by several names,

including mutton pie, shrid pie and Christmas pie. Typically its ingredients were a mixture of minced meat, suet, a range of fruits, and spices such as cinnamon, cloves and nutmeg. Served around Christmas, the savoury Christmas pie (as it became known) was associated with supposed Catholic “idolatry” and during the English Civil War was frowned on by the Puritan authorities. Neverthe-less, the tradition of eating Christmas pie in De-cember continued through to the Victorian era, al-though by then its recipe had become sweeter and its size reduced markedly from the large oblong shape once observed. Today the mince pie remains a popular seasonal treat enjoyed by many.

Christmas Log A yule log is a large and very hard log which is

burned in the hearth as a part of traditional Yule or Christmas celebrations in several European cultures.

The expression yule log has also come to refer to log-shaped Christmas cakes, also known as choco-late logs or bûche de Noël. An all age Maltese

favourite. James Caterers has transformed a traditional recipe of cake crumbs, fruit, nuts and rum into a festive favourite. A treat worth burning the

calories for.

Traditional Christmas fruit cake

Christmas cake is an English tradition that began as plum porridge. People ate the porridge on Christmas Eve, using it to line their stomachs after a day of fasting. Soon dried fruit, spices and honey were added to the porridge mixture, and eventually it turned into Christmas pudding.

In the 16th century, oatmeal was removed from the original recipe, and butter, wheat flour and

eggs were added. These ingredients helped hold the mixture together and in what resulted in a boiled plum cake. Richer families that had ov-ens began making fruit cakes with marzipan, an

almond sugar paste for Easter. For Christmas, they made a similar cake using seasonal dried fruit and spices. The spices represented the exotic eastern spices brought by the Wise Men. This cake became known as “Christmas cake.”

If you don’t have the time or patience to make a homemade Christmas cake, James Caterers offer high-quality plain and decorated Christmas cakes in an array of sizes which will bring back memories of childhood years.

Tel: 2189 6290/1Web: www.james-caterers.com

December 2013 65

Wine cheeseWine and cheese is a match made in heaven. With tonnes of different varieties of both wines and cheeses finding the perfect match is a truly enjoyable experience. The best combinations are the ones YOUR palate enjoys most but here are some of the combinations we at Gourmet Today have enjoyed

Parmeggiano Reggiano, the epitome of Italian cuisine, comes together in all five of your senses. Recognise the sheer brilliance of this unprocessed cheese through sight, as the colour of the hard but creamy cheese as well as the rind intensifies with age and the tiny crystals become evident; its aromas which develop with maturity; taste that becomes more picante with age and even in sound where you can hear the crunch of the tiny crystals.

It pairs well with a Chianti Ruffino, made from Sangiovese grapes, which is char-acterised by a freshness that makes the wine easy to drink with a smoothness that elevates the pleasantness of the wine. A persistent fruity sensation features in the long aftertaste.

Parmeggiano Reggiano Chianti Ruffino

President Brie Sancerre Old Amsterdam Badgers Creek Shiraz and Cabernet

Fiery spice cheddar cheese Yellow Tail Chardonnay

Stilton Andresen Ruby port

From France’s Meaux Region, east of Paris this Brie is deliciously buttery and creamy on the inside with a snow-white edible rind, mild in flavour with subtle mushroom notes.

Pair this delicious cheese with Baron Guestier Sancerre, pale straw yellow in col-our with a fresh and aromatic nose domi-nated by pineapple and graperfruit aromas with mineral hints. The wine is full-bodied and well-balanced on the palate with good acidity and a lively aftertaste.

An English Ched-dar with a kick meets a mellow Australian white. Morsels of green pepper, red pep-per and chillies add the fire to this relation-ship while the peach and melon flavours of the Australian Char-donnay balance an otherwise fiery finish.

This Dutch Gouda is rich and sweet in flavour with caramel and toasty notes and a long, bal-anced finish. It is sublime with a rich glass of red like Badgers Creek Shiraz and Cabernet. On the nose there is a slight aroma of berries with fruity action on the palate with flavours of prunes, blackberries and quince, with notes of chocolate and coffee at the finish.

Its high butter fat content combined with its robust and tangy flavors means that Stilton, the king of cheeses, not only is great by itself, but is also a perfect cheese to use in cooking. The sharp and slight salty piquant taste enveloped in a silky texture makes Stilton ideal accompanying wine or matching with other foods.

Stilton needs a wine with depth of flavour. Try pairing it with Andresen Ruby Port to balance the flavours. The youngest of the Andresen range the Ruby Port retains its fruit, having been aged for no more than two years.

Wines and cheeses available from Gala Supermarket. Address: Testaferrata Street, Msida, Malta • +356 2133 1620

gourmet today - christmas gifts

Christmas Hampers

abrahams.com.mt

We will be closed between 31st December and 3rd January both days included.

GOZITANO AGRICULTURAL VILLAGE Mgarr Road Xewkija, GozoT: (+356) 2156 3231 (+356) 2156 0952 E: [email protected]

Xewkija

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We are here at Gozitano

Deliveries in Malta and Gozo.

From Sunday 1st till Tuesday 24th December OPEN DAILY including Saturday, Sunday and Public Holidays all day from 8am - 7pm.

Christmas Hampers

abrahams.com.mt



Xewkija

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Christmas Hampers

abrahams.com.mt



Xewkija

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Ghajnsielem Mgar




From sunday 1st till Tuesday 24th December OPEN DAILY including Saturday, Sunday and Public Holidays all day from 8am - 7pm

Christmas Hamper Collection 2013

Come celebrate with us. There’s a hamper for everyone - a perfect gift for your staff, clients, customers, partners and all guaranteed to induce magnificent merriment!

All our hampers can also be viewed on our website www.attardcofood.com

or on facebook.com/attardcofood

Opening hours:Canter Business CentreP.F. Bilocca Street Marsa Monday to Friday - 09.00 to 17.00hrsSaturday - 9.00 to 13.00hrs (starting from 7th December)

For assistance:email: [email protected] or [email protected]: +356 2569 2801

December 2013 gourmet today - christmas gifts 69

Chilli chocolate truffles These truffles are perfect for serving after a decadent festive lunch or to whip out of the fridge when guests pass by for an impromtu cup of tea in the afternoon. They are so special you can even wrap them up and give them to your family as Christmas presents or take them to a friend’s when you’re invited to dinner. Makes a change from the usual bottle of wine.

IngredientsFor the truffle mixture• 200gIcammeltingchocolate,60%

cocoasolids• 200mlheavycream• 50gbutter• 1tspchilli(lessifyoudon’tlikeakick)• ½tsporangezestToppings• Icamcocoapowder• Toastedalmonds• Coconutflakes• DarkIcammeltingchocolate,60%cocoa

solids,melted• WhiteIcammeltingchocolate,melted

Method1. Chop the chocolate and place in a large

bowl. 2. Heat the cream and butter in a small

saucepan until the butter melts and the cream is at simmering point. Do not allow to boil.

3. Remove from the heat and tip the chocolate into the cream.

4. Stir the mixture until smooth.5. Add the chilli and orange zest and mix

well. Alternatively add bourbon, rum soaked raisins, Grand Manier or coconut.

6. Place the fridge for 1 hour until the truffle mixture hardens.

7. Prepare the toppings in separate bowls. You can use one of the toppings or a mixture.

8. Rub a little flavourless oil into your hands and roll 1 tsp of truffle mixture into a ball.

9. Roll in one of the various toppings.10. Place on greaseproof paper.11. Repeat until the truffle mixture is

finished. 12. Place in the fridge for 30 mins or until

ready to serve.13. Remove from the fridge 30 mins before

serving.

Icam melting chocolate is distributed by Goodies Ltd, 4/5 Triq il-Mastrudaxxa, Qormi. Tel: 21497800 / 79497800Email: [email protected]

Palazzo Preca has been awarded twice, one of the best 40 restaurants in Malta since recently opened in 2012.Run by the same Management of Tal- Familja Restaurant in Marsascala. We specialise in local and Mediterranean cuisine, fresh fish & home made desserts. Every Wednesday night we organise candle night dinner .Palazzo Preca is open from Tuesday to Saturday lunch & dinner closed on Monday all day and Sunday evening during winter. Palazzo Preca Restaurant54, Strait Street, VallettaTel: 2122 6777 – 9984 6866 – 9986 6640Email: [email protected] Palazzo Preca Restaurant

72 gourmet today December 2013

Now MORE than everIt has been a year since MORE Supermarkets in Hamrun opened its doors for the very first time – a year that has seen the brand becoming ever more popular with the Maltese public, so much so that in such a relatively short period, MORE have expanded to include supermarkets in Mosta, Paceville and Gallerija Fgura.

The MORE Supermarket concept was born out of very intense research of the local market, which clearly indicated that the vast majority of retail customers were facing a dilemma where their weekly shopping was concerned; that of purchas-ing heavily discounted goods from specific outlets while also having to visit other outlets for leading brands and higher profile products. MORE Super-markets provided the obvious solution – a huge range of thousands of carefully selected products at rock bottom prices guaranteed to be the cheap-est on the market, while also stocking household name brands at exceptional prices; a concept which has proved to be an unqualified success.

To mark the huge milestone of its successful first year, MORE Supermarkets are now offering their customers even MORE value for their money and even MORE quality. Exclusively introducing the DIA range of products, MORE Supermarkets guarantee that now more than ever the Maltese consumer has more bang for his buck, with an even wider selection of items to choose from. With Christmas just round the corner, this is an added bonus as the weekly shop will now translate into even more products and more quality for the Maltese family.

After keen negotiations, MORE Supermarkets have managed to bring the DIA range of products to our shores. DIA’s roots date back to 1979, when it opened its first store in Madrid, Spain, with the aim of offering shoppers a broad product range at unbeatable prices. Ten years later, in 1989, the first DIA franchisee opened its doors. Today, DIA is Spain’s largest franchisor and the number three franchise player in the

European food sector. In 1993 the company decided to expand its

horizons, opening its first store in Portugal. It then went on to extend its ambitious international growth strategy with store openings in other new markets such as Argentina (1997), Brazil (2001), China (2003) and France (2009). DIA has over 7,000 stores in six countries and employs more than 44,000 people. The overriding purpose of the DIA product range is to give shape and conti-

nuity to the company’s hallmark: unfailingly offering the best quality-price equation –

the latter being the raison d’être behind MORE supermarkets original concept

and which they have consistently of-fered the Maltese consumer for the past twelve months.

It is the affordable, unbeatable quality which makes DIA products a cut above the rest and which MORE Supermarkets immediately

recognised as the ideal range for their customers. A vast selection

of consumables ranging from kitchen cupboard staples, personal hygiene items,

dairy products to pet supplies and everything in between is available in the DIA range. But the DIA range is just a fraction of what MORE Supermarkets has to offer; the beauty of shopping at MORE Supermarkets remains as always in the unique facility of finding all the products in a vast range of prices; from heavily discounted items to higher end brand names, under one roof, without the hassle of having to source from different out-lets – saving on time, energy and money.

So this Christmas, discover MORE and DIA – two names with one aim – affordable quality for you and your family. More, more, more – saving and you know it.

More SupermarketsHamrun - Daniels Complex • Mosta - Constitution Str.Fgura - Halleria Center • Paceville - The AxisOpen until 8pm every day including Sundays & public holidays (excluding Christmas Day)


Ingredients:- 4tbs M&S salted caramel- 1 pack Cook With shortcrust pastry- juice of ½ lemon- 50g sugar- 4 apples, eg Granny Smith and Pink Lady

5 steps to perfect apple pie:

1. Pre-heat the oven to 200c / fan 180c / gas mark 6

2. Roll out half the pastry to a depth of 3mm and use it to line a lightly greased pie dish.

3. Slice the apples thinly, then add the sugar and lemon juice.

4. Spread out the apples on the pastry, then spoon over the salted caramel sauce

5. Roll out the rest of the pastry to cover the pie, crimping the edges to create a lid’ – bake for 50 minutes until crisp, golden and delicious.

Salted Caramel Apple Pie

The festive season has arrived and is chock-a-block with im-portant dates that have to be special – Christmas Eve, Christ-mas Day, New Year’s Eve, New Year’s Day – they just keep on coming.

Take the hassle out of the festive season and take a break close to home. Seabank are offering unique menus for each and every occasion and you can make this festive season even more special by spending the night overlooking the fabulous Mellieha Bay.

Book now for the buffet on Christmas Eve, indulge in an early breakfast on Christmas morning, be a part of their grand buffet on Christmas Day or their New Year’s Eve ex-travaganza and come and nurse your hangover at their New Year’s Day lucheon. Or if you are organising a staff party, let Seabank do all the hard work so you can kick back and enjoy the merriment of the season.

Take time for yourself this Christmas and come visit us at Seabank

For more information contact Seabank on 22891150 or 22891352 or email [email protected].

make seabank your christmas gift.

5,000WORTH OFgiveaways

Price per person €25Children (6-11) €12.50

Make Seabank... your Christmas gift Fruit Juices

Orange, Pineapple, Grapefruit, Apple and Tomato

CerealsCornflakes, Bran flakes, Muesli, Oat Flakes, Rice Krispies and Whole Wheat Flakes

Yoghurts and FruitsNatural and Fruity YoghurtSelection of Fresh Fruit Slices, Poached Apples and Stewed Prunes

From the Cold BuffetSelection of Salami Milano,Gammon, Ham, Mortadella, Cheddar, Edam, Cream Cheese, Cottage, Cheese, Tomatoes, Beetroot, Tuna, Cucumbers, Carrots, Bell Peppers and Crispy Salad Leaves

From the Hot BuffetGrilled Minute Steak and Seared Chicken Breast, Fried Eggs, Scrambled Eggs, BoiledEggs, Back Bacon, Pork Sausages, Grilled Plum Tomatoes, Rosti, Potatoes, Baked Beans, Mini Cheeseand Pea Cakes

From the Bakers BasketCroissants, Danish Pastries, Blue, Berry Muffins and Traditional Cakes, Biscuits, Bread Rolls, French Sticks,Wholemeal Bread, Black Bread, White and Brown Slice

JamsMarmalades, Black Berry, Apple, Strawberry, Diabetic, Honey and Chocolate Spread

Hot BeveragesCoffee, Cappuccino, Espresso, Hot, Chocolate, Milk, Assorted Teas and, Sparkling Wine

Traditional Christmas Early Breakfast

ChristmasEnjoy the perfect

We have a great festive programme for you and your friends and family to explore this year. Bring everyone together over a scrumptious early breakfast, delicious lunch or dinner and give all your taste buds a proper holiday. For a little extra sparkle organise your party with us and welcome 2014 with a bang and a super menu! Our team of chefs and entertainers have prepared an unforgettable experience, perfect for everyone’s Christmas Wish List.

Christmas Eve Dinnerat Bayview Restaurant

ADULTS

€34.95

CHILDREN (6 - 11YRS)

€17.50

TIME

19:00HRS

Christmas Day Early Breakfastat Bayview Restaurant

Christmas Day Lunchat Bayview Restaurant

New Year’s Eve Dinnerat Bayview Restaurant

New Year’s Day Lunchat Bayview Restaurant

ADULTS

€19.95


€10.00

TIME

00:30HRS

ADULTS

€44.95


€22.50

TIME

12:30HRS

ADULTS

€67.95

TIME

19:00HRS

ADULTS

€41.95


€22.50

TIME

12:30HRS

St. George’s Bay, St. Julians, STJ 3301, MALTATel: +356 2370 2000 Fax: +356 2138 1708 Email: [email protected]

marinahotel.com.mt

FB.COM/MARINAHOTELMALTA@DISCOVERMARINA


Michael Diacono is chef patron at Giuseppi’s in Mellieha. For more information contact Michael on 99493579.

Its that time of the year again. We feel the need to prepare something different and special, something that we would not normally dream of attempting to cook.The list of ingredients associated with the Christmas period is quite exhaustive and varied. A wide range of spices and herbs, plus different game birds and seafood, not to mention a myriad of locally grown vegetables, should all be a source of inspiration for all budding chefs.The following menu is not too difficult to prepare and should not tax the competent home cook too much. Or just get someone else to rustle it all up for you. Happy Christmas to all.

Fried rabbit rillettes

Serves 6 to 8Ingredients• 1rabbit,jointed• 600mlduckfat• 4freshbayleaves• 1carrot,peeledand

chopped• 1stickcelery• 6sprigsofthyme• 1tsppeppercorns• 1tbspseasalt

To finish• 40gwholegrain

mustard• 6mlwhitewinevinegar• ½tspsugar• Saltandpepper

To coat• Flour• 2eggs• Breadcrumbs

Method1. Preheat oven to 100°C.2. Place the jointed

rabbit into an oven dish and surround with the chopped carrot, bay leaves, celery and thyme. Season.

3. Place the duck fat into a pot and heat till just melted and pour over the rabbit, making sure that all the rabbit pieces are covered.

4. Seal the dish with 2

sheets of foil.5. Place the dish in the

oven and leave to cook for 4.5 hours.

6. Remove from the oven and leave to cool before gently removing the rabbit from the fat. The meat will just slip off the bones.

7. Place into a large bowl and tear into small strips using 2 forks.

8. Strain the fat and discard the vegetables (keep the fat for future use).

9. Add the mustard and white wine vinegar to the rabbit and mix well.

10. Add 50ml of the strained duck fat and ½ tsp of sugar. Season with salt and pepper.

11. Roll up in 2 sheets of food safe plastic wrap and shape into a sausage.

12. Place in the fridge to set overnight.

13. Remove from the plastic wrap and cut into thick slices.

14. Pass through flour, then through egg and finally roll in breadcrumbs.

15. Deep fry for 5 mins till golden and serve with cranberry sauce on the side.

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A partridge in a pear tree

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Suggested wine:

Tasca D’almeriTa, leone D’almeriTaBright, straw yellow with green reflections. Aromas and flavours of pink grapefruit, citrus, flowers, white peach and pineapple. Great personality, pleasantly soft rich intense and crispy.Available from Farsonsdirect at www.farsonsdirect.com or 2381 4444

Hotel Phoenicia, The Mall Floriana Tel: (+356) 2122 5241 [email protected] www.phoeniciamalta.com

orever Festive

F O R E V E R P H O E N I C I A

Have a chat with our little elves to make your Christmas a cracker.

New Year’s Eve Gala Dinner – Phoenix €150

New Year’s Day Buffet Lunch – Phoenix €45(Entertainment by Tony Polidano & Friends)

New Year’s Eve Gala Dinner – Pegasus €60

New Year’s Day Lunch – Pegasus €32

(Godwin Lucas Band in Palm Court Lounge)


Partridge with roast pears

Ingredients• 400mlwater• 400mlsugar• 2pears,peeled,cored

andhalved• 1staranise• 1cinnamonstick

For the partridge• Aknobofbutter• 2tbspoliveoil• 1smallonion,finely

chopped• 1leek,finelychopped• 1carrot,finelydiced• 2clovesgarlic,finely

chopped• 2partridge• Saltandpepper• Fewthymesprigs• 300mlchickenstock

To finish• 1tspwhitewine

vinegar• ½glassPortwine• 2tspredcurrentor

cranberryjelly• Saltandpepper

Method1. Place the water into

a pot with the sugar and the pears, add the

spices and bring to the boil. Cook for 15 mins till tender then drain.

2. Place the partridge on a board and remove the breasts and the legs using a sharp boning knife (ask your butcher to do this for you if too daunting). Keep the carcasses.

3. Heat the butter and oil in a heavy bottomed pan and stir fry the chopped vegetables for a few minutes to give them some colour. Season the meat and seal in the same pan till browned.

4. Add the thyme and stock. Cover with a tight fitting lid and bake in a preheated hot oven (200°C) for not more than 6 mins.

5. Remove the partridge and keep warm. Strain the cooking liquid and return to the pot. Add the vinegar, Port and jelly and reduce for 5 mins till thickened.

6. Serve the partridge with the sauce and the cooked pears.

I find that a whole bird per person is just that little bit too much, especially if serving some roast potatoes and vegetables on the side. A nice cheese board after and dessert should do the trick. You really have to be the judge on this one.

DHotel Phoenicia, The Mall Floriana Tel: (+356) 2122 5241 [email protected] www.phoeniciamalta.com

orever Festive

F O R E V E R P H O E N I C I A

Have a chat with our little elves to make your Christmas a cracker.

New Year’s Eve Gala Dinner – Phoenix €150

New Year’s Day Buffet Lunch – Phoenix €45(Entertainment by Tony Polidano & Friends)

New Year’s Eve Gala Dinner – Pegasus €60

New Year’s Day Lunch – Pegasus €32

(Godwin Lucas Band in Palm Court Lounge)

Suggested wine:

Ruffino Santedame Chianti ClaSSiCoRuby red colour. It is intense and complex. It is featured by the notes of violet typical of the Sangiovese followed by refined flavours of ripe plums and red and black berry fruits. The palate shows a good structure, based on an optimal balance between dark fruit flavors and complexities of tobacco and chocolate that lead to a very typical elegance. Available from Farsonsdirect at www.farsonsdirect.com or 2381 4444

CORPORATE CASINO PARTIES & PRIVATE EVENTS

A PERFECT NIGHT AT DRAGONARA

KINDLY CALL FABIAN ON 99227466 OR EMAIL: [email protected]

NOW ACCEPTING BOOKINGS FOR CORPORATE CHRISTMAS PARTIES & PRIVATE EVENTS


Vanilla pannacotta with raspberry coulis

serves 6/8Ingredients• 500mlfreshcream• 200mlwholemilk• 150gsugar• 1vanillapod• 3sheetsgelatine

Simple raspberry coulis• 120mlsugar• 50mlwater• 350gfrozen

raspberries,defrosted

Method1. Place the milk, cream

and sugar into a pot. Split the vanilla pod lengthways and scrape out the black seeds and add to the cream. Add the scraped pod as well.

2. Heat the mixture until it just starts to boil then remove from the

heat.3. Soak the gelatine

leaves in cold water till softened then lift from the water, squeeze in your hands to remove excess water and add to the hot cream.

4. Stir very well then strain the mixture through a fine sieve and transfer to dariole moulds.

5. Place in the fridge and allow to set overnight.

6. To make the raspberry coulis, heat water and sugar together till sugar dissolves and simmer for 5 mins.

7. Remove from heat and cool slightly and add the raspberries.

8. Blend then pass through a sieve to remove the seeds.

CORPORATE CASINO PARTIES & PRIVATE EVENTS

A PERFECT NIGHT AT DRAGONARA

KINDLY CALL FABIAN ON 99227466 OR EMAIL: [email protected]

NOW ACCEPTING BOOKINGS FOR CORPORATE CHRISTMAS PARTIES & PRIVATE EVENTS

Suggested wine:

Graham’s Tawny PorTDeep tawny colour. Complex nutty aromas combined with hints of honey and figs. On the pallet one finds rich mature fruit flavours, beautifully mellowed with a luscious long finish.Available from Farsonsdirect at www.farsonsdirect.com or 2381 4444


Serves 4

Ingredients• AssortedPatakpappadums• 1tbspPatak’schillipickle• 2tbspPatak’ssweet

mangochutney

Method1. Fry the pappadums in

oil or place them in the microwave for 45 seconds.

Onion salsaIngredients• 1redonion,chopped• ¼cucumber,chopped• 1tomato,

chopped• ½lemon,juice

only• 2tspcoriander

seeds• Freshcoriander

leaves• Saltandpepper

Method1. Mix all the ingredients

together.

Cucumber and mint raita Ingredients• 250mlplainyoghurt• ½cucumber,finely

chopped• Largehandfulmintleaves,

chopped• ½lemon,juiceonly• 1pinchsalt

Method1. Mix all the ingredients

together.

Serve pappadums with pickle, chutney, onion salsa and mint raita

Pappadums with chutneys

Boxing day is always a difficult one for food – you have all that leftover turkey but no one really wants to eat leftovers! With just a few Patak’s ingredients you can store in your pantry you can transform that leftover turkey into an Indian meal everyone will be dying to tuck into.

Patak’s Boxing Day extravaganza


Serves 4

Ingredients• 800gturkey,cooked• 1onion• 4clovesgarlic• 2tbspPatakTikkaMasalacurry

paste• 1smallchilli(optional)• 1chickencube• 1tintomatoes• 1cupwater• 1tspsugar• 300mlHoplacream

Tofinish• 1onion,frieduntilblackened• Coriander

Method1. Chopuptheleftoverturkeyinto

bitesizedpiecesandsetaside.2. Choptheonionsandfryinghee

orotherflavourlessoiluntiltheonionsturntranslucent.

3. Addthegarlicandcookforafewmoremins.

4. Addthecurrypasteandthechilliandcookuntilitbeginstobrown.

5. Addtheturkeypiecesandtossuntilcoated.

6. Addthetomatoesandwaterandbringtoasimmer.

7. Allowtocookuntilthick.8. AddtheHoplacreamandstirtill

heatedthrough.9. Servewithbasmatirice,

blackenedonionsandcoriander.

Turkey tikka masala

Patak’s Boxing Day extravaganza


This beautiful red fruit is cultivated, mainly in certain parts of Canada and North America and has become synonymous with Christmas, adding colour and fla-vour to the traditional turkey. The tradition of serving cranberry sauce with turkey dates back to New England Thanksgiving meals when cranberry sauce was served alongside the wild bird.

American Indians introduced the earliest settlers to this small, hard, smooth-skinned, shiny red, wild berry. They used it as a source of red dye, as a food and also medicinally. Their astringent properties helped stop wounds bleeding and kept away infection, due to their antibiotic effects.

Cranberries have long been valued for their ability to help prevent and treat urinary tract infections. Now, recent studies suggest that this berry may also promote

gastrointestinal and oral health, lower cholesterol, aid in recovery from stroke, and even help pre-vent cancer.

Cranberries contain phyto-nutrients that offer antioxidant, anti-inflammatory, and anti-cancer benefits Cranberries are also an excellent source of vitamin C, a very good source of dietary fiber and manganese, and a good source of vitamin E and vitamin K.

WHFoods Recommends includ-ing berries at least 3-4 times per week within our fruit intake but because cranberries are normally considered too sour and bitter to be eaten plain and raw, they are usually cooked into a compote or sauce or used in bak-ing (muffins, scones, cakes and breads). About 95% of cranberries are processed into products such as juices,

sauces, and sweetened dried cranberries. The remainder are sold fresh. Because fresh, raw cranberries are sour, a large amount of sugar is normally added to sweeten the dish defeating their healthy properties. One way of using cranberries raw and healthily is to add them to salads and use their tartness as you would use lemons

• Anestimated20%ofcranberrieseatenintheyearareeatenonThanksgivingandChristmas

• NativeAmericansnotonlyatecranberries,theyalsousedthemfortheirfabrics,potteryandmedicinalpurposes.

• ThePilgrimsnamedthefruit“craneberry”becausetheirdroopingheadsinthespringremindedthemofacrane.

• Acranberryismostripewhenitisabletobounce

• Acupoffreshcranberriesisabout50calorieswhereasacupofcranberrysauceisaround400.

Ricotta and cranberry hotcakes

These cakes are quite thick and dense and perfect for breakfast or tea time

Makes 6-8 “cakes” Ingredients• 1cupplainflour(halfbrownandhalfwhite)• 1cupricotta• 1cupsugar• ¾cupfreshcranberries• 2eggs• 1cupmilk• 1tspgroundcinnamon• Butteroroilforfrying• Honeyfordrizzling• Mascarponetoserve(optional)

Method1. Sieve the flour into a bowl and stir in the sugar and

cinnamon. 2. In a separate bowl, combine the ricotta, milk and egg,

beating well until smooth. 3. Gradually whisk this into the dry ingredients to form a

smooth batter. 4. Fold in the cranberries.5. Heat a non-stick frying pan, add a little butter or oil and

pour enough batter to just cover base of small pan. If using a large pan you may pour out a ladle to form a circle, cooking two pancakes at a time over medium heat for 3 mins until bubbles appear over the surface.

6. Flip over (use a spatula if necessary and cook for a further 1-2 mins) Keep warm whilst cooking the remaining cakes.

7. Serve hot with a spoonful of mascarpone and a generous drizzle of honey. (The cranberries are tart so they do need the extra sweetness)

Cranberries are not just for Christmas By GaBy Holland

CranberryTrivia

This Christmas

70% Black(20% Black for Tagline)

70% Black

Reversed out/white

ARKADIA FOODSTOREPortomaso, St. Julian’s – Tel. 2210 3350

Tower Road, Sliema – Tel. 2133 4451

www.junction66malta.comjunction66

During December Junction 66 will be openall day from 9.30am to 8.00 pm

Dining outHome-made is always great if if you have the time and the space to entertain large numbers. Let someone else do it for you this festive season. Here are some of Gourmet Today’s favourite eateries for the festive season

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December 201386 gourmet today - dining out

The perfect dining experience is always about getting the right combination of great food with the perfect wine list, attentive service and a beautiful ambience that will make the occasion special. And what better occasion than Christmas!

The right combination at Christmas timePalazzo Castelletti is a historical palace situated in the heart of Rabat that promises to provide patrons and guests alike with a unique cultural and culinary experience.

This architectural gem has long been kept hidden from the public as it has undergone over 10 years of painstaking renovation to finally restore the palazzo to its past glory.

Palazzo Castelletti now houses a number of catering and fine dining establishments, including San Andrea Restaurant and Castelletti Salumeria & Patisserie. Palazzo Castelletti offers a rustic setting that is perfect for both indoor and al fresco dining during all months of the year.

San Andrea RestaurantThe San Andrea Restaurant in Palazzo Castelletti is a

unique dining experience in the heart of Rabat that of-fers something for the palates of all good food lovers. San Andrea offers a blend of contemporary Mediterra-nean cuisine with French influences while making use of the best Maltese produce in a creative and innova-tive way. The Chef De Cuisine also offers special guest dishes each evening, which change regularly according to season.

San Andrea redefines the concept of fine dining while challenging norms such as expensive and small portions without compromising on the skill and art involved in food preparation. The high quality service being offered is simply unrivalled. They promise an

intimate and relaxed dining experience that offers something different to ensure patrons enjoy a memo-rable food experience every time.

When you step inside Palazzo Castelletti, you be-come part of the long and great legacy that is Maltese history. This noble building, built in the 17th cen-tury, bears witness to 2,000 years of turbulent, often dangerous, times that shaped the fate of this island. Here, in the suburb of Rabat, Palazzo Castelletti is surrounded by reminders of a past that is still present in the minds and hearts of local inhabitants.

A stone throw’s away from the ancient capital of Mdina, Palazzo Castelletti has recently been restored and renovated to its former splendour. The Palazzo’s exquisitely converted interior befits the site where dignitaries assembled to pass the keys to the fortress-city of Mdina to Malta’s former rulers, the Knights of St John.

The Palazzo was originally constructed for an aristo-cratic Maltese family, the Theuma-Castelletti family, who built a residence consisting of several intercon-nected rooms in keeping with the stately architectural style of that period, with high-vaulted rooms and ubiquitous use of arches. The function of these rooms has changed throughout the years: from housing nobility to being used as a school and shelter for chil-dren during World War II as well as briefly being the residence of a holy woman, the venerable Adeodata Pisani.

It was recently discovered that the building rests on the remains of an ancient Roman village that was unearthed and is open to viewing by the public.

Palazzo Castelletti 2013 • 62 Triq San Pawl, Rabat, Malta • Tel: 21452562 • www.palazzocastelletti.com

87December 2013

The right combination at Christmas timeChristmas Eve

DinnerAMUSE BOUCHE

Brandade of salted cod; poached quail’s egg, Hollandaise glaze

STARTERSFennel poached salmon; warm nicoise and balsamic beurre-

blanc

Rabbit and Chanterelle; mushroom mousseline; rabbit liver ravioli;

pancetta crisp-sage flavours

MIDDLE COURSEDuck confit and saffron risotto; crispy skin smoked jus

MAIN COURSESLamb ‘ Wellington’ ; pomme puree; braised baby onions;

spinach; chantanay carrots-pan juices

John Dory; red tiger prawns; dill Potatoes; tempura cauliflower;

beetroot carpaccio and beurre-meuniere

CITRUS THEME COURSEDESSERTS

Classic apple Tart Tatin; vanilla pod ice cream, vanilla crème anglaise

Dark Chocolate mousse; pineapple parfait; granola biscuit and Orange Yoghurt Sorbet

Coffee Friandise

€45.00 per person inclusive

Children’s menu available

New Year’sDay Lunch

AMUSE BOUCHEMulled wine; cranberry and Camembert tart; walnut crumble

STARTERSVenison carpaccio; pickled oyster mushrooms; game chips and

juniper mayonnaise

Ballontine of Scottish salmon; fresh dill; crispy prawn; textures of pea-butter brioche

Twice baked Gorgonzola souffle; cinnamon poached pear; petit salad; toasted pine nuts

MIDDLE COURSEMushroom Tortellini; duxelle veloute

MAIN COURSESTraditional fillet of beef en croute; honey and sesame roasted

vegetables; potato gratin; Barolo jus

Roast breast of guinea fowl; confit leg croquette; bacon; cabbage and prunes D’agen-pan juices

Local Mahi Mahi; squid, leek and potato; winter vegetables; lemon and rosemary beurre-blanc

PRE-DESSERTPina Colada sherbet

SAN ANDREA ASSIETTE of DESSERTSCoffee and Petit Fours

€45.00 per person inclusive

Children’s menu available

gourmet today - dining out

Make this

Christmasspecial

Nothing captures the warmth of Christmas like a lunch or

dinner with your loved ones.

Tempting bu�et feasts await at Harruba.Celebrate in style

at Waterbiscuit or with the sea as a

backdrop at Paranga.

St. George’s Bay, St. Julian’s STJ 3310 Tel.: 21 377 600 - Fax.: 21 372 [email protected] www.intercontinental.com/icmalta

89December 2013 gourmet today - dining out

resto review

Satisfying a carnivorous craving… with a viewThe Chophouse

Now that winter has finally settled in there is no better way to spend an afternoon than sitting around the table enjoying the finer foods that the summer heat simply does not allow – the fact that you can hide away the extra tyres under big sweat-ers is a bonus and allows for that extra glass of wine and dessert and after dinner liquers and so goes the winter.

During the summer I tend to go off red meat a little – and red wine come to think of it. However once the temperature drops a bit, I get a carnivorous craving that is near insatiable.

That and a need to spend some quality time with a friend leaving for Tennessee in a few weeks, was the perfect excuse to head down to Chophouse. Though

its been open for a while I haven’t had the oppor-tunity to go and having heard great things about this steak house, I was quite excited to give it a try. Because it is run by Julian Sammut along with his other Kitchen Concepts projects – Gululu, CuBa, Vecchia Napoli and La Cucina del Sole, our expecta-tions were high, as his name is synonymous with a passion for hospitality.

Parking around Sliema is a nightmare at the best of times, however when dining at Chophouse you can make use of the parking facilities at Tigne Point free of charge. If its cold and rainy outside you simply follow the signs through the car park until you’re inside the restaurant, no need to go outside and get wet!

The location is absolutely stunning. Just a stone’s throw from the water, the views are of the mag-

nificent skyline of Valletta across the bay. Malta’s relatively mild winters mean that sitting outside is possible through most of the year and with great big outdoor heaters and blankets provided by the friendly staff, why not make the most of our sunny days and enjoy your meal outside?

For us it was a dinner-time date and the tempera-tures hadn’t dipped quite enough for the cold to be an issue so we sat outside and watched the twinkling lights of the city across the water. Over gin and tonics we mulled over the menu trying to make a decision. The starters menu contained a selection of carpaccios, salads, and soups and more exciting calamari served with preserved orange and pistachio crumble, The Chophouse’s own fish cakes with tar-tar sauce, pork brain fritters with golden raisin and caper dressing or fresh local mushrooms simmered

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in garlic among others. If you’re really hungry go for a pasta starters. There

are few ordinary dishes here. Go for the papardelle with basil pesto and almonds, served with oyster mushrooms or the paniciotti – pasta parcels – stuffed with scallops and prawns and served with white wine, cherry tomatoes and a garlic and herb sauce.

This is, after all, primarily a steak house so the mains are dominated mostly by meats. The breed of cattle changes the texture and flavours of the meats so these are listed on the menu. A number of meats are from Scottona cows – females that has never been pregnant and is no more than 15 – 16 months old. This ensures exactly the right muscle develop-ment and marbling. When cooking the fat melts into the meat for the most intense flavours as well as the most tender meat.

Making a decision was hard enough when a wait-

ress came over with a list of specials that just made it harder.

In the end we shared a duck liver pâté with cara-melised onions and carob syrup and prawn tem-pura with a pineapple chimichurri for starters and a veal rib-eye served on purple potato mash and the beef churrasco – a flat cut of Argentinian beef, marinated in garlic and seared on the grill.

The wine list is extensive with a great selec-tion from the new world and old. To ensure these wines are served in the very best condi-tion, they are kept in a temperature and hu-midity controlled room at the back of the res-taurant. If you are interested in wine and want to learn a little more, why not try the Chophouse Wine School. Fun classes run by wine-buff Hubert that will give you the confidence to talk about wine with authority and make the right choices. Why not try the all new Whisky Club, coming your way soon.

Whatever you do be sure to leave room for dessert. The selection of homemade desserts is sure to make you forget just how much you’ve eaten and go for the whole shebang – white chocolate cheesecake, chocolate fondant with orange crème anglaise, citrus crème brulée… the list goes on.

Wind down your dinner with a glass of port and maybe even a cheese board – good thing the car isn’t that far away because walking any long distance will be impossible after all that food.

All in all the experience was great. Good food, cou-pled by warm and friendly service, reasonable prices and outstanding views. If you’re organising a Christ-

mas get together, whether with friends, family or colleagues, The

Chophouse should definitely be a contender.

The Chophouse is open Monday to Saturday from 19:00 to 23:00 and on Sunday

from 12:00 to 15:00.

For more information contact The ChophouseTel: 2060 3355Email: [email protected]: www.chophouse.com.mt D

December 201392 gourmet today - dining out

Serves 2Ingredients• 550gbeeffillet

(preferablychateaubriand)

• 2clovesgarlic• 40mloil• 100gunsalted

butter• 4springsofthyme

Method1. Preheat the oven at

160ºC. 2. Heat up a non-stick

pan with some of the oil and gently seal the beef on all sides.

3. Add the garlic cloves and the butter, foam the butter add the thyme and turn the beef over.

4. Transfer to the oven in a clean dish with more garlic cloves and thyme on top and some of the more butter.

5. Cook for approximately 12 mins. Remove from the oven and allow to rest for 3 – 5 mins. This will cook the meat to medium. Increase or reduce cooking time to you taste.

6. Serve with béarnaise sauce, roast potatoes and vegetables.

Béarnaise Sauce• 300gbutter• 4tbspwhitewine

vinegar• 4shallots,chopped• 3tbspfreshtarragon• ½tspEnglish

mustard• Saltandpepper• 4eggyolks• 1tsplemonjuice

Method1. Clarify the butter

by melting it in a small, heavy-based saucepan over a low heat. When the

butter is foaming, remove the pan from the heat and leave it to stand for a few minutes so that the white solids sink to the bottom of the pan. Sieve the butter through a fine sieve and discard the solids (the white milk content of the butter).

2. Pour the vinegar into a saucepan. Add the shallots, chopped tarragon and salt, to taste. Heat gently over a medium heat until the volume of liquid has reduced by more than half. Strain and set aside until completely cooled.

3. Lightly beat egg yolks with one teaspoon of water and the English mustard. Stir the egg yolk mixture into the cooled vinegar, and then add the lemon juice.

4. Pour the mixture into a bowl suspended over a pan of simmering water (do not allow base of the bowl to touch the water). Whisk constantly until the sauce has thickened enough to coat the back of a spoon and has increased in volume.

5. Remove the bowl from the heat and slowly pour in the clarified butter in a steady stream, whisking continuously, until the mixture is thick and smooth. Fold in the tarragon leaves and season, to taste, with salt and freshly ground black pepper.

Slow-roasted chateaubriand with Béarnaise sauce


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Serves 4FondantIngredientsFor the chocolate batter• 1kgdarkchocolate(72%cocoa

solids)• 400gbutter,unsalted• 5eggs• 135gsugar• 135gflourFor the milk batter• 5eggs• 200gsugar• 90mlmilk• 200gflour• 120mlkirschorcherrybrandy

Method1. Whisk the sugar and eggs

until they reach stiff peaks. 2. Add the flour slowly.3. Melt the butter and chocolate

and gently combine together.4. Add the whisked eggs

and sugar mixture to the chocolate and fold slowly always towards the same direction. Set aside.

5. In a clean bowl make the milk batter by whisking the eggs and sugar until they form stiff peaks and slowly add the flour kirsch and finally the milk.

6. Slowly add the chocolate batter to the milk batter and allow to set in the fridge for 1 hour.

7. Preheat the oven to 185ºC. 8. Grease some silicone moulds

of 4cm in diameter and 3.5cm in depth.

9. Fill with the mixture and cook for 11mins.

10. Serve warm with orange crème anglaise.

Orange anglaise• 4orange,zestandalittlejuice• 5eggyolks• 80gsugar• 250mlmilk• GranMarnier

Method1. Whisk egg yolks, cream,

sugar, Gran Marnier in a small saucepan until smooth.

2. Place saucepan over medium-low heat and cook, stirring constantly with a rubber spatula scraping the bottom, until the mixture is hot and thickens slightly (approx 8 to 10 mins).

3. Remove from heat, strain to remove any over-cooked particles of egg, and allow cool.

Dark chocolate fondant served with orange anglaise

Serves 4 to 6Ingredients• 600gchickenorduckliver• 400gchickenbreast• 400gbutter,melted• 90mlport• 90mlbrandy• 90mlorangejuice• Bayleaves• Thyme• 5eggs• Salt• 500gstreakybacon

Method1. Start by making a reduction with the

port, brandy, orange juice, thyme and bay leaves and set aside.

2. Preheat the oven to 110ºC.3. Blend the liver and chicken breast

together and gradually add the melted butter and the reduction.

4. Line two terrine dishes with cling film, making sure there are no air pockets in the mould.

5. Line the moulds with smoked streaky bacon overlapping each other.

6. Fill in the moulds with the mix and

close the top with the edges of the smoked bacon, firmly cover the top with plenty of cling film.

7. Half submerge the terrine dish in water and place in the oven for approx 45 – 50 mins. A thermometer placed in the centre should remain at 75ºC for 15 seconds.

8. Serve with caramelised onions and toasted bread.

Caramelised onions• 500gonions,thinlysliced• 30gbrownMoscovadosugar• Springsofthyme• 30gbutter• 10mloil

Method1. Brown the onions in a saucepan with

some oil.2. Reduce the heat and add the brown

sugar and thyme.3. Allow to cook on low heat for 45 mins

adding some water or chicken stock if the pan becomes dry.

4. Finish with a knob of butter to add a shiny glaze.

Chicken or duck liver pâté

We look forward to hosting you throughout this joyous season and

promise to help you celebrate in style. With The Arches’s

exquisite food and excellent service, Your event will surely be

a memorable one.

For further information, please contact us on Tel 21 523 460

Or you may email us on: [email protected]

www.thearchesmalta.com

December 2013 gourmet today - dining out 95

It’s all happening at InterContinental Malta this Christmas and New Year

The festive season is all about enjoying the company of your friends and family. The team at InterContinental Malta, has put its heart into preparing the widest choice of venues, the greatest variety of menus and the best prices to celebrate Christmas and New Year in true merry spirit.

Festive dining at InterContinental Malta is full of gourmet pleasures with Harruba, offering decadent buffet menus and live entertainment for Christmas Eve dinner, Christmas early breakfast and Christmas lunch. Harruba offers the perfect venue for family gatherings and Santa Claus will be present for the festive lunch with surprises for children.

Waterbiscuit, InterContinental Malta’s flagship res-taurant, will be serving special menus for Christmas Eve and New Year’s Eve dinners that include interesting and diverse dishes for which Waterbiscuit has become renowned.

And if you would like to celebrate the New Year with

a twist, you can enjoy New Year’s Eve dinner by the water’s edge at Paranga. Paranga is offering a set menu with a delicious selection of typical Italian dishes.

Following last year’s success, InterContinental Malta will be hosting a New Year’s Eve Gala Dinner at the ho-tel’s ballroom. With a full programme of entertainment, this is sure to be a great hit!

As for those who would like to enjoy that extra touch to the New Year’s festivities, Harruba is offering a deli-cious buffet spread, live cooking stations and food with a continental flair on New Year’s Eve and for lunch on New Year’s Day.

If you haven’t organised your staff event yet, contact InterContinental Malta where a selection of buffet, set menu and cocktail reception packages that can be tailor-made to suit individual needs, are available.

For further information and reservations for Christmas and New Year lunches and dinners, call 21 377 600 or by e-mail on [email protected].

‘For a truly unforgettable occasion for the festive seasons, Tal-Familja Restaurant is delighted to offer the perfect choice of tempting menus starting from 17.00 euros to 30.00 euros.

Tal-Familja Restaurant has been established since 1998, and we have been serving food in our familiar manner, specialising in Seafood, Irish meat, and preparation of typical Maltese trademark dishes in the tradition of our predecessors. we welcome you to experience our genuine food and our familiar style.’

Opening hours Tue - Sun opening hours 12.00 - 23.00During December opening all week from the second week of December.

Tal- Familja RestaurantTriq il Gardiel, Marsascala. 21632161 / 99473081.www.talfamiljarestaurant.com.

Visit our website to see our festive menus www.talfamiljarestaurant.com

Tal-Familja Restaurant Malta

Think of convenience foods, fast food, ready-prepared meals and you would be forgiven if perhaps a packet of instant potato mix does not readily come to mind. But actually this is one of the healthiest and quickest to prepare.

No salt is added and Mr Mash contains no artificial colours, flavours or preservatives.Mr Mash is Low in fat and is Gluten Free and suitable for Vegetarians.

Quick and easy, deliciously smooth instant mash

Mr. Mash contains 99% real potato

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REAL99%

Collect Mr. Mash empty packs and exchangefor gifts and money vouchers at:CD Gift Scheme, Vincenti Buildings,15/2 Strait Str, Valletta.Tel: 2123 6629, Trade Enquiries Tel: 2146 0375(Monday to Friday between 9.00am and 1.00pm)

December 2013 gourmet today - dining out 97

Family meets food this ChristmasChristmas is all about family, spending time with the people you love the most. And most of that time is spent sitting around a table, feasting on Christmas turkey or simply having a cup of tea and a mince pie. No one has got this down quite as well as the Preca family.

Owners of Tal-Familja restaurant in Marsascala and Palazzo Preca in Valletta, the entire family is involved in the business, fuelled by a passion for food in a homey atmosphere.

Charles Preca spent a lifetime in the catering industry as head chef at Le Roy Hotel and Papagall restaurant until he set up his own restaurant in Marsascala. Father to five daughters, he soon had help in the kitchen with Roberta and Ramona helping out in the kitchen and front of house pretty much as soon as they could see over the table.

Ramona says that for her she always knew that her life was gearing towards a career in catering, however Roberta tried some other options first, and graduated from business school. When it came down to the practi-cal side, she found life in the business world dull and was keen to get back into the kitchen.

“Creating things was always a major part of what at-tracted me to the kitchen, food is like art, but better. An artist who works on canvas appeals to only one sense – sight. With food you are appealing to all five senses, you start with your eyes, there is nothing like a beautiful plate of food, followed by the aromas, the taste, the texture and even the sound of different foods broken down in your mouth.

“What made me fall in love with this industry even more is seeing how much my own creations were appre-ciated by our customers.”

Their older sister Daniela runs the front of house at Tal-Familja while the two younger sisters are showing a keen interest in the family business. Carla, 17, has replaced Roberta in the kitchen while she had her first baby and the youngest, Yana, 14, has a passion for food and has recently won an interschools competition for St Jospeh’s

school. The hours in catering are always dif-

ficult and building family relationships is often difficult, but despite working together they still make time to spend together without the stress of food service.

“Both restaurants are closed on a Monday so we all go out to eat every Monday without fail. Our parents, the five sisters, all our respective boyfriends and hus-bands, two pushchairs and the dog! Making time to talk to each other about other things is important.”

“We just love Christmas – the decora-tions, the lights, the food and most of all the visits from friends and family.

“It’s true that this is our busiest time of the year, yet this is the most fun time. It’s great to see families and friends catching up and enjoying some of our culinary creations.

“We have a whole range of surprises for the Christmas season, from fabulous meat dishes with a whole range of reductions as well as fresh fish. Come pay us a visit and be a part of our family Christmas.”

Tal- Familja RestaurantTriq il Gardiel, Marsascala. 21632161 / 99473081.www.talfamiljarestaurant.com.Visit our website to see our festive menus www.talfamiljarestaurant.com Tal-Familja Restaurant Malta

Palazzo Preca Restaurant54, Strait Street, VallettaTel: 2122 6777 – 9984 6866 – 9986 6640Email: [email protected] Palazzo Preca Restaurant

A GIFT HAMPER UNLIKE ANY OTHER!If you are looking to delight a friend or thank a client with a special gift that will be appreciated long after it is received, we can provide you with a distinctive collection of genuinely extraordinary hampers and gifts, each guaranteed to offer you the outstanding quality, absolute exclusivity, unrivalled presentation and excellent

value that you expect from us.

Please contact us for more information and a copy of our Christmas 2013 hamper & gift brochure.

14, Portomaso | phone: 2138 9898 | email: [email protected] | www.clelandsouchet.com


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Christmas shopping is well underway – or at least it should be. Catching up with friends seems like so much more fun than the have-tos of Christmas shopping. At Cleland and Souchet you can get the best out of both. Meet up with friends at their brand new wine café, an innovative hang-out that combines upmarket wines and gourmet food whilst still being able to do your gift shop-ping all in one spot.

What makes the C&S Wine CAfé stand out from the rest is their selection of wines. As wine importers you would expect an extensive collection, but what you might not expect is to be able to buy more than 50 differ-ent wines by the glass.

With wines ranging from standard entry level quality to prestigious wines like Burnello di Montalcino and Saint emilion grand crus, there is something for everyone and perfect for a quick stop when you don’t think you can manage a full bottle. There are even sparkling wines – prosecco, cava and even champagne. Their enomatic wine dispensing systems ensures no air comes into contact with the wine until it reaches your glass, keeping the wine in top condition for 21 days after the bottle has been opened.

And why not grab a bite to eat with your wine. The menu at the café includes all the usual favourites, bau-gettes, toasties, salads, quiches and pies – all made with the very best ingredients and all made to the C&S Wine

CAfé specifications.“The concept of the café is to create simple, fast foods

that are fresh and individual. everything is made to order – we keep a few items ready for take-away but if you sit down we make everything to order which allows us to customise each and every experi-ence,” said owner, Richard Cleland.

“Since we’ve opened the café we are seeing our loyal clientele growing steadily, from people stopping by for their morning espresso, to people stopping for lunch and people stopping after work for a glass of wine and a quick bite to eat.”

But the most exciting dishes on the menu are the house specials. Salmon gravlax served with a mustard and dill sauce, a foie gras from Paris and a terrine of aubergine and tomato confit. each of the specials comes with a sug-gested wine that brings out the flavours of the dish and these are at a special price.

if you don’t want anything alcoholic, stop by for a coffee with a message from barista, ildako, who specialises in coffee art. To make your message more colourful go for some of the brightly coloured macaroons or other home-made desserts by Alexia fleri Soler.

Grab yourself a table outside Cleland & Souchet and

watch the world go by this Christmas. Watch this space for some new ideas after the Christmas sea-son is over, with healthy snacks packed with superfoods and beautiful afternoon teas with sandwiches and cakes. Old world ideas with a causal and friendly philosophy brought to you by C&S Wine CAfé .

Putting some fun into Christmas shopping

Cleland & Souchet14, Portomaso • Tel: 2138 9898Email: [email protected]: www.clelandsouchet.com

Exclusively imported by Charles Grech & Co. Ltd., Valley Road, B’Kara. TEL: 2144 4400

fp Charles Grech Mouton Cadet sheep:Layout 1 8/26/2013 11:52 AM Page 1

with our fruity Christmas pudding

Make ChristmasDelicious

Join us on Facebook Facebook/MarksandSpencerMalta For a limited time only .Terms and conditions apply.

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Out and about

We complain that Malta’s too small and there isn’t anything to do a lot. But this isn’t really the case. There are lots of hidden gems out there just waiting to be discovered. Gourmet Today takes a trip to the Three Cities and finds out what’s worth checking out. Go somewhere new this festive season. Life begins outside your comfort zone.

The Three Cities


Bringing The Three Cities to life

Being well-travelled is the least one can say about the artist C.S. Lawrence and it shows in her art. Her early years living in the Middle East imbued her with an enduring appreciation of the rich ornamentation of Islamic design. However, it is from her idyllic child-hood in East Africa that she draws her deepest and most emotional inspiration, which is exemplified in her impressive collection “Faces of Africa”.

Lawrence has been a full-time artist for most of her life. On leaving school, her mind was set on devot-ing herself to building her art career and immediate acceptance at St. Martin’s School of Art in London signaled an auspicious step in the right direction. On leaving St. Martin’s she settled in Bahrain, got married and started a family. After a thirteen year hiatus, she picked up her paint brushes and started painting her intricate and richly detailed watercolours of eastern interiors which she was soon to become renowned for. Her ten-year art career in the Arabian Gulf can only be described as stellar; all her exhibitions held in Bahrain, Dubai and Saudi Arabia, were sell-outs.

In 2002 Lawrence, who is half Maltese, came to settle

in Malta. She immediately set about tracing her pater-nal family roots and the paper trail quickly brought her to Cospicua in the Three Cities. Having already fallen in love with the entrancing ambiance of the area, it was an easy decision for her to choose Cospicua as her hometown and open up an art studio. Alongside her full-time occupation as a professional artist, Lawrence also provides art tuition classes for adults and children and since its opening in 2007 the studio has seen a steady flow of students and art col-lectors. After having participated in art exhibitions in London and Brighton, the latter specifically being the hugely popular Annual Brighton Open House Festival, Lawrence decided to introduce the concept in Malta. Thus in 2010 Lawrence held her first Art Open House during the two main annual feasts held in Cospicua, namely Easter and the December 8th Feast of the Im-maculate Conception. Besides displaying her own art Lawrence also invites other artists and crafts persons to show their work.

Ever evolving and constantly exploring ways of inter-preting the world around her through the medium of

art, Lawrence as an artist cannot be typecast. Be-sides her colourful paintings Lawrence also produces humorous portrait caricatures on commission as well as comical cartoons of life in Malta, which are hugely entertaining. In recent years she has been working in mixed media and collage, all of which enhance the dynamic landscapes and powerful portraits that she is well known for. The fusion of varied texture, ornate design and impressionistic application of colour makes for a captivating visual experience, which is remarkably varied in subject matter.

Check out the Open Art Studio weekend during the Immaculate Conception Feast in Cospicua-more details on : www.facebook.com/cslawrenceart

After years of traveling Caroline Said Lawrence found her home and settled in Cospicua, inspired by the world around her she brings the three cities to life with incredible acrylics, humorous caricatures and a number of mixed media works.

C. S. Lawrencetel: 99244684 / 27658557www.cslawrence.com • www.paintmalta.com www.facebook.com/cslawrenceart

105December 2013 gourmet today - out and about

Malta’s hidden secretPalazzo Vittorisa is Malta’s hidden secret. Nestled in the heart of Vittoriosa, it holds a 16th century charm, contemporary style and five star service. The serenity and tranquility of the Palazzo will

inspire and relax you.The last word in Maltese and Dutch design,

this chic five-star experience, pairs the beautiful architecture of the old Palazzo with the very best in contemporary design, making a night at the Palazzo a dream home away from home.

Indulge in a gourmet breakfast, prepared by the in-house chef Bart Saive after a night in five-star luxury for the ultimate break this festive season.

Palazzo Vittoriosa54 – 56, Hilda Tabone Street, VittoriosaTel: 21 370830Email: [email protected]: www.palazzovittoriosa.com

Bacino CaféVittoriosa Seafront, Vittoriosa.Tel: 21 800985 www.facebook.com/BacinoCafe

Take a break on the stunning waterfrontBacino Cafe

Bacino Cafe located on the new Vittoriosa Waterfront, having indoor and outdoor seating with marina or garden views. Great value in a unique location.

Kick back and relax and indulge in pizzas, pasta or grills or simply enjoy something sweet off their large selection on mouth-watering cakes and ice-creams.

Open daily 9am till late. Free Wi Fi & Live Sports. Sepa-

rate area available for private par-ties, hen nights, etc.

Find them on facebook

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INSPIRATION art deco started up in 1996 whole-saling candles and napkins from Denmark. In 2003 a small gift shop was opened at Park Towers Mall in St Julians which offered candles, napkins and many home decoration articles made in Denmark also. Later on, they extended their selection to home furniture, lighting, rugs, linen, kitchenware, as it is today.

They offer contemporary classic design which is very warm and welcoming. With their Nordic collection they aim to help inspire a cosy, contemporary atmos-phere in your homes.

The items they stock are unique and are unlikely to be found at any other stockists on the island.

VINO AQUA DECANTERGlass carafe for water or wine with a handy spout to make it easy to pour your drink.

OLIO E ACETO DISPENSER Glass spray bottle for bal-samic vinegar that fits into another bottle for oil.

CAFFE DOPPIO The Caffè Solo and Caffè Doppio in fresh white are suitable for espresso, double espresso and cappuccino but also for regular coffe as long as it is prepared with the greatest care like the Italians do. The little matching tray has room for a sweet treat.

The Nordic Collection

Caraffa Vault III, Cottonera Waterfront, BRG1721 Il-Birgu, Tel: 2166 4168

Park Towers MallLevel 1, Gorg Borg Olivier Street, St.JuliansTel: 21 383 712 • Email: [email protected] facebook.com/InspirationArtDeco

December 2013106 gourmet today - out and about

A home away from home in VittoriosaTal-Petut

Looking for something a little different? Tal-Petut definitely has it. Local produce served out of a 16th century townhouse will make you feel right at home.

What’s more is you can book the place for an occa-sion and go for a completely private dining experi-ence, where you can also discuss and decide upon a unique menu with their chef to create a fantastically unique experience.

Each and every recipe is prepared with local and seasonal produce, which is sourced daily and freshly prepared within hours of purchase. No microwaves, no fryers and no industrial ovens, everything is slow cooked using preserves made by Tal-Petut them-selves. Flavoured oils, fruit compotes, chilli pastes, sun-dried tomatoes – these all give the food at Tal-Petut a unique flavour, and also make great take-home gifts you will want to keep for yourself.

The staff at Tal-Petut will also recommend wines from their extensive wine list specifically matched with the menu chosen.

The home setting allows patrons to have the premises reserved for themselves and friends, for the planned private occasion creating the right atmos-phere for any event.

The house consists of dining areas, a bar, where one can relax with friends prior to dining. Also strolling out side admiring a unique historical Callachio street.

Tal-Petut caters for groups ranging from couples to

larger sittings planned to clients wishes as to meet all requirements hosting guests within a typical restored 16th century house reflecting Maltese Hospitality.

As well as catering to passing trade, Tal-Petut can organise a variety of your events including • Privatedining• Winetastingevents• Cookingclasses• Staffparties

• Teambuildingworkshops• Businesslunches• Miniconferences

At just €28 for a five-course meal including antipas-to, assagi, main course, digestivo, dessert and coffee, what’s not to like?

20 Triq Pacifiku Scicluna, BirguMobile: 7942 1169 • Email: [email protected]

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Real Baking...as it was...as it should be!

Open Tuesday to Saturday from 11am to 11pmSunday from 11am to 4pm

Monday closed

Nenu The Artisan Baker143, St. Domenic Street, Valletta VLT1605


Ta’ Gorg ir-RagelFtira base topped with potatoes, pork belly strips, sheep cheeselet, green fava beans, rosemarie and eggs.

Ta’ Gorg ir-Ragel

Ta’ Karmnu l- BidijaFtira base topped with tomatoes, onions, marrows, green peppers, aubergines, marjoram - cheeselets on request.

Tel: +356 2258 1535

Real Baking...as it was...as it should be!

Open Tuesday to Saturday from 11am to 11pmSunday from 11am to 4pm

Monday closed

Nenu The Artisan Baker143, St. Domenic Street, Valletta VLT1605


Ta’ Gorg ir-RagelFtira base topped with potatoes, pork belly strips, sheep cheeselet, green fava beans, rosemarie and eggs.

Ta’ Gorg ir-Ragel

Ta’ Karmnu l- BidijaFtira base topped with tomatoes, onions, marrows, green peppers, aubergines, marjoram - cheeselets on request.

Tel: +356 2258 1535

gourmet today - events December 2013108

events

Coccinelle launch on Tower Street, Sliema

StartersPumpkin sformato ...........................................................4Tagliatelle with wild boar ..............................................31Beef carpaccio ..................................................................32Farfalle with sausage .......................................................32Parsnip and chestnut soup ...........................................39Fried rabbit rillettes.........................................................75Duck liver pâté .................................................................93

MainsJar poached quails .............................................................7Roast goose .......................................................................31Venison with honey mustard .......................................32Beef Wellignton ...............................................................33Dark beer and rabbit stew ............................................39Partridge and roast pear ................................................77Turkey tikka masala ........................................................81Chateaubriand with Béarnaise ...................................92

DessertsLes oeufs à la neige ..........................................................9Chestnut and cinnamon cheesecake .......................40

Chestnut, apple and raspberry galette ....................40Chilli chocolate truffles................................................69Salted caramel apple pie ..............................................73Vanilla pannacotta .......................................................79Chocolate fondant ........................................................93

Christmas bakesSt Lucia buns...................................................................13Christmas Yule log ........................................................14Meringue mushrooms .................................................15Stollen ..............................................................................17Qghaq tal-ghasel ............................................................17Galette du Rois ...............................................................18Vanillekipferl ...................................................................46Spitzbuben .......................................................................47Linzerkipferl ....................................................................49Husarenkrapferln ..........................................................51

Rosalie Mifsud, Rebecca Farrugia, Charles Caruana and Lindsey Gauchi

Francesca Zammit Cutajar, Liane Gauci, Faye Zammit and Christina Schembri

Gourmet Today recipe index

Coccinelle, the Italian leather specialists, has been creating bags, shoes and accessories that perfectly represent the contemporary woman for over thirty years. During an exclusive event on 1 November, Coccinelle joined P.Cutajar Ltd’s extensive portfolio of international brands. Located on Tower Street in Sliema, Coccinelle is already proving to be a very welcome addition to the popular shopping district.

Our br igade of chefs i s i n WonderlandGrand Slam. Grand Team.

The Grand Hotel Excelsior, Malta’s youngest and most vibrant 5 star property has won the largest share of awards and medals for

culinary excellence at the Malta Kulinarja 2013.

Under Executive Head Chef Roderick Vella’s leadership, the brigade of chefs won the prestigious Parade de Chefs, Best Senior

Competitor, Senior Practical team, the Pastry Chef of the Year, Junior Chef of the Year and over sixty culinary medals.

Team Excelsior has demonstrated talent, dedication, skill and the highest 5-star standards of quality and presentation, winning no less

than �ve out of seven most prestigious awards.

This Christmas you have the opportunity to experience our 5-star excellence and discover a new culinary wonderland. Book your

table by making a reservation on 21250520 or email [email protected]

Documents

Gourmet Today Issue 25