Issue link: https://maltatoday.uberflip.com/i/592425
maltatoday, WEDNESDAY, 28 OCTOBER 2015 14 Food Warm up this winter It's getting colder and that means spicy foods are very welcome at the dinner table. Check out these two recipes by Sean Gravina that take full advantage of the heat (and health benefits!) of chilli – a versatile spice that is both a tasty addition and good for you. Spicy fishermen's soup Serves 4 Ingredients • 1 bouquet garni (1 bay leaf, sprig parsley and thyme) • 2 tbsp olive oil • 2 large leeks, finely sliced • 1 medium fennel bulb, finely sliced • 2 bay leaves • 2 start anise • 2 fresh chillies • 1 tbsp tomato paste (kunserva) • 700ml fish stock • Pinch of saffron strands • 100ml double cream • 200g king prawns • 400g red mullet • 200g lampuki Rouille • 3 egg yolks • ½ tsp salt • Black pepper • 1 lemon, juice only • 1 pinch saffron • 1 pinch chilli flakes • 200ml of olive oil • 200ml of vegetable oil • 2 cloves garlic Method 1. Heat a pan and add the olive oil, leek, fennel, star anise, bay leaves and the chilli. Sauté for about 4-5 mins, add the tomato paste and sauté for another minute. Add the fish stock and saffron and bring to a simmer. 2. Let it cook until reduced by a third, then pour in the cream. 3. To make the rouille, whisk the egg yolks with the seasoning, lemon juice, saffron and chilli flakes. 4. Slowly add the oil in a thin stream, whisking continuously. 5. Stir in the garlic. Add a little warm water to thin it down if you need to. Set aside until needed 6. Five minutes before you are ready to serve, bring the stock to a simmer. 7. Add the prawns and cook for 2 mins, then add the fish. Poach for another minute, just until the fish turns opaque. 8. Remove the pan from the heat and season accordingly. 9. Ladle the stew into warm bowl and garnish with little chopped chilli and the rouille. This recipe first appeared on Gourmet Today TV, aired on TVM on 23 October, 2015. Ingredients • 1kg firm, local ricotta • 1 tsp chilli flakes • 1 tsp dried oregano • 2 lemons, zest only • 2 tbsp extra-virgin olive oil Tomato and chilli salsa • 2 ripe tomatoes, scored • 1 long red chilli, coarsely chopped • 75 ml extra-virgin olive oil • 1½ cups flat-leaf parsley, coarsely chopped • 1 cup coriander, coarsely chopped • ½ onion, finely diced • 75ml light olive oil • 1½ lemon, juice only • 1 garlic clove, crushed To serve • Maltese Bread, thickly sliced Method 1. Preheat oven to 230°C. 2. Mix the ricotta with the chilli flakes, oregano and lemon zest. 3. Place in an ovenproof dish. 4. Bake until the oil begins to bubble, approx. 10 mins. 5. To make the chilli salsa, blanch tomatoes in boiling water for 20-40 seconds. 6. Peel and remove the seeds and place in a bowl. 7. Pound chilli to a paste with a pestle and mortar until smooth. 8. Stir in 1 tbsp extra-virgin olive oil and add to tomato. 9. Add remaining ingredients and season to taste. 10. Spoon the salsa onto the baked ricotta and serve with toasted Maltese bread. This recipe first appeared on Gourmet Today TV, aired on TVM on 23 October, 2015. Baked local ricotta with tomato and chilli salsa