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MW 26 April 2017

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maltatoday, WEDNESDAY, 26 APRIL 2017 14 Food Spring is for strawberries Strawberries are never better than they are right now. Huge and juicy, this local fruit is great to eat on its own, with sugar and cream or in a variety of recipes. On Gourmet Today TV, Michael Diacono uses up some of his strawberries in two exciting recipes. He makes a simple dish with mozzarella di bufola, speck and strawberries cooked with cherry tomatoes in balsamic vinegar for a totally not-boring salad. For dessert he goes for a classic; a strawberry roulade made with meringue and Chantilly cream. Don't miss Gourmet Today TV, every Saturday at 16:05. Mozzarella, speck and strawberry salad Strawberry roulade COMING UP THIS WEEK This week Michael Diacono joins Marilu Vella in the Gourmet Today kitchen. He makes a local special; Nanna Rita's imquarrun. He starts off the show with a ragu that can be used in a variety of recipes and finishes off with some Diacono family secrets for this traditional dish. Serves 2 Ingedients • Knob butter • Large handful cherry tomatoes • Salt and pepper • Handful strawberries • 2 tbsp balsamic vinegar • Fresh basil leaves • Large handful spinach leaves • 2 large balls mozzarella di bufola • 6 slices speck Method 1. Melt the butter in the pan with a little olive oil to stop the butter burning. 2. Slice the cherry tomatoes in half and add to the pan. 3. Season with salt and pepper. 4. When the tomatoes are a little soft add the strawberries and the balsamic vinegar and allow to cook for a couple of mins. 5. Add the basil and remove from the heat. 6. Tear the spinach leaves into bite- sized pieces and toss with a little olive oil and salt. 7. Place the spinach into two serving plates. 8. Add the mozzarella and the speck. 9. Add the warm tomato and strawberry mixture. 10. Serve immediately. This recipe first appeared on Gourmet Today TV, aired on TVM on 22nd April, 2017. Meringue • 4 egg whites • 225g sugar • 50g ground almonds • 1 tsp almond extract Chantilly cream • 240ml whipping cream • 2 tbsp sugar • ½ tsp vanilla extract • 225g strawberries, hulled and halved • Pistachios, to garnish Method 1. Whisk the egg whites adding half the sugar a little at a time until stiff peaks form. 2. Mix the remaining sugar with the ground almonds and almond extract. 3. Whisk the egg whites and add the sugar and almond mixture a little at a time 4. Line a baking sheet with baking paper and pour over the meringue mixture. 5. Bake in the oven at 190°C for 30 mins. 6. Turn off the oven and allow to cool in the oven. 7. To make the Chantilly cream, whip the cream with the sugar and the vanilla extract. 8. Flip the cold meringue over onto a board and covered with baking paper and spread the Chantilly cream over the top. 9. Add the chopped strawberries on the top and roll into a roulade shape. 10. Cover in cling film and place in the fridge for approx. 1 hr. 11. Dust with icing sugar and top with pistachios and couple of strawberries. This recipe first appeared on Gourmet Today TV, aired on TVM on 22 April, 2017.

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