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maltatoday, WEDNESDAY, 10 FEBRUARY 2016 14 Food The Preca sisters cook a family meal The Preca sisters, Roberta and Ramona, have taken over the Gourmet Today kitchen for 10 weeks to share some ideas for easy recipes you can enjoy with your family or friends. On their first week in the kitchen they prepare an easy Mediterranean main course of rolled sea bass served with a creamy prawn sauce followed by a delicious panacotta with orange and cinnamon that can be made ahead of time to leave you plenty of time to enjoy the company of your guests. Sean Gravina, Michael Diacono and Moira Delia will be back on 22 April and the show will continue into July and August. Don't miss Gourmet Today, every Friday at 18:15 Orange and cinnamon pannacotta Ingredients • 4 sea bass fillets • 150g prawns, peeled and de-veined • 1 tbsp leeks, chopped • 1 clove garlic, finely chopped • Splash of white wine • 25ml Benna fresh cream • 60ml vegetable stock • 1 tbsp of butter rolled in flour Method 1. Preheat oven to 180°C. 2. Roll sea bass fillets in a baking pan and drizzle with extra virgin olive oil, then season with sea salt and black pepper. 3. Add a little water to the pan to help keep the sea bass moist. 4. Roast the fish for 15 mins. 5. In a sauté pan add olive oil and chopped garlic, when the garlic starts to cook add the prawns 6. When the prawns are almost fully cooked add a splash of white wine. 7. Add stock and butter rolled in flour. 8. As the sauce begins to thicken, add chopped parsley, remove from heat. 9. Serve the rolled sea bass covered in the creamy, prawn sauce. This recipe first appeared on Gourmet Today TV, aired on TVM on 5 February, 2016. Rolled sea bass in a prawn sauce Ingredients • 1.2l Benna fresh cream • 3 packets gelatin • 90g sugar • Pinch cinnamon • 1 orange, zest only • Vanilla essence • ½ shot Drambui • For the jelly topping • 40g orange jelly powder • 250ml orange juice Method 1. Put the gelatin sheets into a bowl of cold water and let them soak while you heat half of the cream. 2. Combine the cream, sugar spread in a medium saucepan and put it over medium-high heat. 3. Bring it to a boil and then remove it from the heat, then add the other half of the cream, the orange zest, cinnamon and Drambui. 4. Squeeze the excess water out of the gelatin and add it to the warm cream. 5. Stir well to make sure the gelatin has dissolved. 6. Pour the mixture into six martini glasses and refrigerate, covered, for at least 4 hours. 7. In the meantime start preparing the orange jelly for the topping by heating the orange juice until boiling. 8. Add the powdered jelly. 9. Pour the mixture over the set pannacotta and place in the fridge until set. This recipe first appeared on Gourmet Today TV, aired on TVM on 5 February, 2015.