Issue link: https://maltatoday.uberflip.com/i/525174
maltatoday, WEDNESDAY, 10 JUNE 2015 14 Food Marvellous marrows The humble marrow may not look like much but this unsung hero of local cuisine deserves its moment in the limelight. Check out these recipes to see how you can make these veggies shine. Follow Michael Diacono's recipe to make a delicious meal in minutes – grilled swordfish topped with a marrow and tomato salsa with olives and capers. Ingredients • 3 medium marrows • Olive oil • 2 swordfish steaks • Salt and pepper • ½ lemon, juice only • ½ onion, finely chopped • 1 clove garlic, finely chopped • 1 chilli • 3 large tomatoes, cut into chunks • 5 cherry tomatoes, halved • 2 tbsp balsamic vinegar • 1 tbsp capers • 2 tbsp kalamata olives • Handful basil • Handful mint • Handful parsley Method Cut the marrows into discs and place 1. on a hot grill with a little olive oil. Cook for a few mins until soft but not mushy. Season the fish steaks with salt, 2. pepper and lemon juice and allow to marinate for a few minutes. In a separate pan, sauté the onion, 3. garlic and chilli until soft. Add the tomatoes and season with 4. salt and pepper. Add the balsamic vinegar and the 5. capers and olives. Add the fresh herbs and the grilled 6. marrows and cook for a few seconds. Remove from the heat Grill the swordfish on a hot grill pan 7. for a few mins on each side, taking care not to overcook the fish. Serve the swordfish steaks topped 8. with the marrow and tomato salsa. This recipe first appeared on Gourmet Today TV, aired on TVM on 5 June, 2015. Michael Diacono turns boring old marrows into delicious cheese balls Ingredients • Olive oil • ½ onion, finely chopped • 1 clove garlic, finely chopped • 2 large marrows • Salt and pepper • Handful pine nuts • ½ lemon, zest only • 2 large handfuls fresh breadcrumbs • Handful mint • Handful parsley • Handful Pecorino, grated • 1 whole mozzarella di buffola • 1 egg • Flour for dusting Dipping sauce • 1 tbsp mayonnaise • 1 tbsp yoghurt • 1 tsp olive oil • Salt and pepper • 1 tsp nigella seeds Method 1. Pre-heat the oven to 200C. 2. Heat some olive oil in a pan and sauté the onion and garlic until soft. 3. Dice the marrows and add to the pan and season with salt and pepper. 4. Add the pine nuts and lemon zest and allow to cook for approx. 7 mins. 5. Remove from the heat and add the breadcrumbs, mint, parsley and Pecorino. 6. Cut the mozzarella into bite sized pieces and add to the mixture. 7. Add the egg and mix well. 8. Roll 1 tbsp of mixture into a ball and roll in the flour, placing on a baking tray when finished. 9. Repeat with the remaining mixture. 10. Top with olive oil and place in the oven for approx. 10 - 15 mins until golden. 11. Allow to rest for 10 mins. 12. In a separate bowl mix the mayonnaise, yoghurt, salt, pepper, olive oil in a bowl and top with nigella seeds. 13. Serve the marrow cheese balls on a bed of rocket with lemon wedges and some of the mayonnaise mixture on the side. This recipe first appeared on Gourmet Today TV, aired on TVM on 5 June, 2015. Grilled swordfish with a marrow and tomato salsa Marrow and cheese balls