Issue link: https://maltatoday.uberflip.com/i/631983
maltatoday, WEDNESDAY, 27 JANUARY 2016 14 Food Ruby-red grapefruits of winter During the cold months of winter in Malta, citrus fruits are at their peak, and though oranges get all of the limelight, local grapefruit is worth its salt. Sean Gravina makes some easy recipes using grapefruit for Gourmet Today TV. He makes a simple salad using this ruby red fruit along with figs, chicory and sumac. For dessert he makes a frozen parfait, which can be made ahead of time so you can enjoy time with your guests instead of slaving away in the kitchen. Grapefruit parfait Serves 8 Ingredients: • 150g caster sugar • 5 grapefruit, juice only • 18 egg yolks • 2 grapefruit, zest only • 450ml double cream, whipped Method: 1. Put the sugar and half the grapefruit juice in a pan and heat slowly to melt, then cook to 120°C, the soft ball stage. 2. Meanwhile, in a mixer, whisk the egg yolks and the remaining juice to a light sabayon. 3. Add the hot sugar, carefully pouring it between the beater and the side of the bowl, while still whisking. 4. Add the grapefruit zest and whisk the mixture until cold. 5. Fold in the whipped cream, put in a grease- proof paper-lined tin so that it is at least 2cm deep, and freeze. 6. Freeze for at least 6 hours or overnight. 7. Serve in slices dusted with coloured sugar or pieces of fruit. This recipe first appeared on Gourmet Today TV, aired on TVM on 22 January, 2016. Serves 4 Ingredients: • 6 pink or red grape fruit • 2 tbsp caster sugar • 1 small red dried chili • 60ml olive oil • 1 lemon, juice only • 1 tbsp sumac • ½ medium red onion, very thinly sliced • 2-3 small chicory leaves, separated and cut in half if too large • 80g watercress • 20g basil • Salt and pepper Method: 1. Cut the top and tail of 5 grapefruit and cut down the sides to remove the skin and white pith. 2. Over a bowl, cut in between the membranes to remove segments. 3. Place in a colander to drain and squeeze out any juice left from the body. 4. Make the vinaigrette by squeezing enough juice from the last fruit, up to 300ml. 5. Add the sugar and chilli and bring to the boil. Reduce the heat and simmer to a thick sauce, about 5 tablespoons. 6. Set aside to cool, then whisk the olive oil, lemon juice, sumac and a pinch of salt 7. To serve just put the grapefruit segments, onion, chicory, watercress and basil in a large bowl, pour over three quarters of the dressing and toss very gently. Add more dressing if the salad seems dry and serve immediately. This recipe first appeared on Gourmet Today TV, aired on TVM on 22 January, 2016. Grapefruit, fig and sumac salad