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FOOD 12 | SUNDAY • 20 JANUARY 2019 maltatoday Ingredients For the liver • 500g beef liver • 50g butter • 3 sprigs thyme • 2 cloves garlic • 200ml red wine • 20g sugar • Salt, to taste For the tart • 150g puff pastry • 2 shallots/onions each • 20g sugar • Salt, to taste Method: 1. Pre-heat an oven to 180°C. 2. Line the base of a small baking tin with a little bit of baking sheet and add salt and sugar to the surface. 3. Peel your onions and cut them into rings roughly 3cm in thickness and line them evenly on the base over the salt and sugar. Once done cover with a round of puff pastry and bake for 30 minutes. 4. In the meantime place a sauté pan over a me- dium to high heat and remove all the arteries, veins and skin from the liver. 5. Season the liver and pat dry with a clean cloth. Add the butter to the sauté pan and once melted add the liver, thyme and garlic. 6. Cook the liver for roughly 3 minutes on either side. Once cooked remove the liver from the pan and leave to rest for 5 minutes. 7. In the same pan add the sugar and the red wine and leave to reduce to a sauce consistency. 8. To serve cut the tart in half and place on one side of the plate. Place the sliced liver on the other side and drizzle with the sauce. CHARLES GRECH Bin 2 Shiraz Mataro 2014 Penfolds, Australia Bin 2 Shiraz Mataro is a classic Penfolds wine, steeped in nineteenth-century tradition. Typically it is a generous medium-bodied wine based on shiraz, but shot with the aromatics and muscular strength of mataro. It's best to drink early, but like many of Penfolds reds can last the distance in the cellar. Bouquet: Scents of black olive and dark black cherry laced with mixed spices/herbs, Dark chocolate notes and a skerrick of liquorice. Palate: Mataro's green tea-leaf characters immediately apparent, as is Mataro's inky/ rubbly palate imprint. Grainy/particulate/powdery tannins throughout. Ditto, barely perceptible oak (some vanillin, crushed biscotti f lavours). Evocative Shiraz fruits and savouriness dominate the mid-palate. Refreshingly medium-bodied, enticingly textured. Food Affinities: veal, roast chicken, planked salmon. Exclusively imported by Charles Grech & Co Ltd Valley Road, Birkikara T: 21 444 400 Fine quality Italian wines of tradition Irpina. Donnachiara, winery located in Montefalcione (Avellino), with its vineyards that stretch along the hills typical of the Irpinia, produces white wines and red wines of high quality including Greco di Tufo, Fiano di Avellino, Taurasi DOCG but also sparkling like Santè Falanghina. Soft crushing of the selected grapes and after that cold decanting of the must fermentation at 57-60°F in steel vats for 15 days. Malolatic fermentation is not done. Full expression of it's territory, the heart of Greco di tufo, with a specific attention to all the factors of maturation of it's aroma's. Nose: Offers fruity flavours of pear, apricot, pineapple and citrus Palate: Smooth, elegant and structured, with good freshness and a great persistence that confirms and amplifies the olfactory sensations. Food Affinities: Perfect with all seafood, pasta with light sauces , white meats and herb cheeses Exclusively imported by Charles Grech & Co. Ltd, Valley Road, Birkirkara T: 2144 4400 Donnachiara Greco di Tufo: DONNACHIARA Keith Abela Chef at Gourmet Today Beef liver with shallot tarte tatin