Issue link: https://maltatoday.uberflip.com/i/446030
maltatoday, WEDNESDAY, 14 JANUARY 2015 14 Food Tangy Maltese oranges In the cold of winter the Maltese orange trees get busy producing the very greatest of local winter fruit. Try these tested recipes from last week's episode of Gourmet Today TV with oranges from The Veg Box at Villa Bologna. Mixed shellfish in orange and ginger, grilled fruit and speck salad with an orange dressing and an orange chocolate soufflé are bound to wash away those winter blues. Mixed shellfish in orange and ginger Orange chocolate soufflés Michael Diacono Ingredients • 250g mussels • 250g clams • Olive oil • 1 orange, juice only, and some peel • 2 cloves garlic, roughly chopped • Handful parsley, roughly chopped • 1 tot anisette • 1 inch piece ginger Method 1. Saute the garlic in the olive oil. 2. Add the mussels and the clams. 3. Add the orange juice and the fresh parsley and basil. 4. Cover with a lid and allow to steam for 5 mins until the shells have opened. 5. During cooking remove lid and add the anisette. 6. Peel and roughly chop the ginger and add towards the end of cooking. 7. Once the shells have opened pour into a serving dish with the juices in the pan. 8. Chop some of the orange peel into matchsticks and sprinkle on top of the dish. 9. Add some more fresh parsley and serve immediately with Maltese bread. This recipe first appeared on Gourmet Today TV, aired on 9 January, 2015. Sean Gravina Serves 4 Ingredients • 40g butter, softened to grease • 70g caster sugar, plus an extra 40g to coat the dishes • 250ml freshly squeezed orange juice • 125ml milk • 3 egg yolks, plus 6 egg whites • 10g plain flour • 10g corn flour • 2 oranges, very finely zested • 30ml grand marnier (optional) • 20 – 30g icing sugar, to dust • 4 chocolate balls Method 1. Preheat the oven to 190°C. 2. Brush 4 ramekins or small soufflé dishes, about 8cm in diameter and 6cm high, with butter. 3. Put the 40g caster sugar in one of the buttered dishes and rotate it at an angle so that the sugar coats the inside entirely, then tip the excess into the next dish, tapping it as you do so. Repeat until all the dishes are coated. 4. Simmer the orange juice in a pan over medium heat, to reduce by half to 125ml. 5. Slowly bring the milk to the boil in a saucepan over gentle heat, then whisk in the reduced orange juice and continue whisking until it returns to the boil. 6. Whisk the egg yolks and 20g of the caster sugar together in a bowl for 1 minute, then add the flour and cornflour and whisk for a further minute. Pour on the boiling milk and orange juice, whisking all the time, then mix in the orange zest. 7. In a clean bowl, whisk the egg whites to soft peaks. 8. Gradually whisk in the remaining 50g caster sugar. 9. Using a whisk, incorporate one third of the whites into the soufflé mixture, without overworking. 10. Pour the mixture back into the pan and stir with a whisk over a gentle heat until it comes to the boil. 11. Allow to boil gently for 1 minute, stirring, then add the grand marnier, if using. Pour the orange flavoured crème patisserie into a bowl, cover with cling film and set aside for 10 minutes. 12. Gently fold in the remaining egg whites using a rubber spatula, until the mixture is just smooth and homogeneous; take care not to over work. 13. Using a large spoon, divide the soufflé mixture, filling each ramekin around half way. 14. Place a chocolate ball into the ramekin and fill the rest of the ramekin with soufflé mixture. 15. Give each a light tap on the work surface. 16. Slide the blade knife around the inside edge of each dish, to give the soufflés a good shape as they rise in the oven. Bake for 7-8mins 17. On removing from the oven, sprinkle to tops with icing sugar. 18. Serve immediately. This recipe first appeared on Gourmet Today TV, aired on TVM on 9 January, 2015.