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FOOD 12 | SUNDAY • 27 JANUARY 2019 maltatoday Serves 1 Ingredients • 300g rib-eye • 1 sweet potato • Romanesco • 150g button mushrooms • Butter Method 1. Pre-heat your grill pan. 2. Place rib-eye steak on the grill. Cook over direct heat for 4 minutes on each side for medium rare. 3. Cook in the oven for 5 minutes. 4. Let steak rest outside the oven for 4 minutes. The juices will redistribute throughout the meat, pro- ducing tender, juicy results. 5. Cut the sweet potato into cubes and boil for 15 minutes. 6. Add 10g of butter and seasoning. 7. Boil the Romanesco for 5 minutes. 8. Cook the mushrooms in a pan with oil and butter. This recipe first appeared on Gourmet Today TV January, 2019. Watch Gourmet Today TV on Thursday at 6.30pm on TVM. 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 Robert Cassar Chef at Gourmet Today and Chef Patron at Root 81 Rib-eye steak with sweet potatoes and mushrooms The best way to cook a rib-eye steak so it will be tender, juicy, and perfectly medium rare