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FOOD 12 | SUNDAY • 16 JUNE 2019 maltatoday • 1 muffin tin • 1 measuring jug • 1 whisk • 120g plain flour • 150ml milk • 50ml water • 2 eggs • Large pinch of salt • Beef dripping, to coat 1. Start preheating the oven to 230 C. 2. Combine the salt, water and milk in a measuring jug. Crack in the eggs and whisk. 3. Sieve the flour directly into the mixture and whisk every so often. Stop adding flour when you reach the consistency of cream. 4. Whisk well till everything is very smooth and then put the batter in the fridge to rest for half an hour. 5. In the meantime coat the inside of the muffin tin with beef drip- ping, applying liberally until you have half a centimetre. Put in the oven and allow to get ripping hot, potentially smoking. 6. Once the half hour has passed and the dripping is incredibly hot remove the batter from the fridge, whisk again and turn on two burn- ers onto a low heat. 7. Carefully remove the super-hot muffin tin from the oven and very carefully put it over the two burn- ers so that the dripping does not cool. 8. Very quickly pour your batter directly in the centre of each hole half way up. 9. Transfer back to the oven. Cook for 15 mins at 230 C and then lower down to 190 C for another 8 min- utes to continue to crisp up with- out burning. Do not be tempted to open the oven door whilst cooking as they will collapse! 10. Remove from the oven and serve immediately. Yorkshire puddings 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 Debbie Schembri Gourmet Today / Mediterranean Culinary Academy Equipment Ingredients Method Serves 6 This recipe first appeared on Gourmet Today TV, June 2019 • Tune in to Gourmet Today Every Thursday at 18:30 on TVM