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FOOD 12 | SUNDAY • 9 JUNE 2019 maltatoday • 1 medium cauliflower, large wedges • 3 tablespoons Harissa Paste (From Harissa Recipe) • 15ml olive oil • Pinch ground turmeric • Salt & pepper • Kale leaves, washed and patted dry (stalk removed) • 2 tubs micro coriander cress • 20g Lilliput capers • 250g fresh ricotta, crumbled • Few toasted hazelnuts • 3og grape must mustard • 25g raisins (soaked in warm water) • 15ml sherry vinegar • 2g cumin • 10ml lemon juice • 100ml olive oil • 15g Greek yoghurt • Warm water (to let down the dressing to desired consistency) • 1000g ripe tomatoes • 150g fresh red chillies • 15g tomato paste • 1 red pepper (roasted, peeled and seeded) • 6 garlic cloves • Good extra virgin olive oil • 8g cumin seeds • 5g coriander seeds • 6g smoked paprika • 6g fennel seeds • Small piece fresh ginger • Handful of rose petals (edible) • 15ml rose water • 10g sugar • Salt • Cracked black pepper 1. Rub the cauliflower wedges with the harissa, dust with the turmeric. Drizzle with the olive oil and season. Roast in a hot pre-set oven at 180 degrees un- til charred and still has some texture. 2. In a blender, place the grape must mustard, raisins, sherry vinegar, cumin and lemon juice. Blend on low speed and gradually add the olive until incorporated. Transfer to a bowl and fold in the Greek yoghurt. Adjust sea- soning and let down with a few drops of warm water. 3. Dress the kale leaves and coriander cress with the grape mustard dress- ing, place in the centre of the plate and surround with a few wedges of the cauliflower, sprinkle over the capers, hazelnuts and ricotta. 1. Toast all the dry spices in a non-stick over a low flame until fragrant, al- low to cool a blend in a spice grinder. 2. Place all the other ingredients in a food processor and pulse (not too fine, it should retain some texture) add the dry spices and check seasoning. Transfer to clean jars and top with more olive oil. Store in a cool place. Rose harissa cauliflower 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 Stefan Hogan Executive Head Chef at The Summer Kitchen at Corinthia Palace Hotel & Spa Ingredients Ingredients Method Method Rose harissa cauliflower with kale, capers, ricotta, toasted hazelnuts and moût de raisin dressing For the harissa paste