Issue link: https://maltatoday.uberflip.com/i/439085
XIII maltatoday, Sunday, 28 december 2014 Food Today's most popular recipes Pepata di cozze e scampi Beer-battered lampuki 'n' aubergine chips Peppermint fudge Serves 4 Ingredients • 50g olive oil • 3 cloves garlic, peeled and chopped • 1 peperoncino • 100g cherry tomatoes, halved • 1kg fresh mussels • 500g fresh scampi, halved lengthwise (langostini) • 1 glass dry white wine • Chopped parsley and basil • Cracked pepper Method 1. Scrub the mussels under running water and rinse well. Leave to drain in a colander till needed. 2. Heat the olive oil in a large pot and add the garlic and peperoncino. 3. Fry for 1 min then add the cherry tomatoes. 4. cook for 1 more min, then add the shellfish. 5. Douse with white wine and cover. 6. cook on a high heat for about 5 mins till all the mussels are open. 7. add the herbs and season with pepper. 8. Serve immediately with all the juices. Ingredients • 227g butter • 397g (1 tin) condensed milk • 175ml milk • 2 tbsp golden syrup • 800g granulated sugar • 2 tsp vanilla • Few drops peppermint oil Method 1. Put all the ingredients, apart from the vanilla and peppermint into a large, heavy-bottomed pan and bring to the boil stirring constantly. 2. using a candy thermometer, boil until the mixture reaches 115C, stirring all the time, or until the mixture turns golden and when a bit is dropped into iced water it turns solid but still squidgy (the soft ball stage). 3. Carefully remove from the heat and add vanilla and peppermint. 4. using an electric whisk, beat for 5 mins until stiff peaks form. 5. Place in a greased tin and flatten as much as possible. 6. Place in the fridge for 2 hours to set. 7. remove from the pan and place onto a board and cut into squares. 8. Store in an air-tight container and place in the fridge during the hotter months and at room temperature during winter. Ingredients For the batter • 125g flour • 1 tsp baking powder • 125ml beer • 3 tsp oregano • 1 lemon, zest only • 4 lampuki fillets, cleaned • 1 aubergine For the yoghurt dip • 1 tub natural yoghurt • 2 tbsp dill, minced • 2 tbsp capers, minced Method 1. Soak aubergine with salt and water for 2 hours and chop lengthwise into chunky chip shapes and set aside. 2. Sift the flour and baking powder into a bowl and add the beer, whisking as you go along. 3. Add the lemon zest and oregano. 4. dip the lampuki fillets into the batter and deep fry at 350°C for approximately 7 mins until done. 5. Keep in a low oven until ready to serve. 6. dredge the aubergines in the same batter and deep fry. 7. To make the yoghurt dip, mix all the ingredients together. 8. Serve the fish and aubergine chips on a bed of lettuce or wrapped in newspaper to go with a side of yoghurt dip. Serves 10 Ingredients • 2 X 2kg whole pork chops (or ask your butcher to prepare a crown of pork) • 1 cup water • 3 carrots • 1 Clementine or tangerine, juice only • Salt and pepper For the stuffing • Bunch of wild fennel leaves • 4 sage leaves, chopped • 4 shallots, chopped • 4 cloves garlic, chopped • Salt and pepper For the dressing • 3 Clementines, juice only • 4 tbsp Dijon mustard • 2 sage leaves, finely chopped Method 1. Pre-heat oven to 150°C. 2. Season the pork with salt and pepper. 3. Mix the ingredients for the stuffing and place in the centre of the crown. 4. Place the stuffed crown in a deep oven dish and add the water, carrots and clementine juice and cook for approx 3 hours until tender and still very slightly pink, basting in its own juices every 30 mins. 5. Whisk the ingredients of the dressing together. 6. Serve with dressing and blanched beans and fennel mash. Ingredients • Fresh fennel bulbs • 1 tbsp butter • 1 tsp fennel seeds Method 1. boil the fennel bulbs until tender but still retain a little bit of a bite. 2. Process in a food processor adding the butter and fennel seeds. Roasted crown of pork Fresh bean and fennel mash