Issue link: https://maltatoday.uberflip.com/i/641079
maltatoday, WEDNESDAY, 17 FEBRUARY 2016 14 Food Family meals with the Preca sisters on Gourmet Today TV On Gourmet Today last week Roberta and Ramona Preca prepared a great meal, ideal for entertaining guests. The dishes they chose are super tasty but don't require long hours of preparation. As a matter of fact, the whole meal can be prepared in less than an hour, which is perfect if you are trying to get things done while also enjoying a social life. For starters they prepared the creamiest of risottos with Stilton and pear and topped with crunchy Parma ham. For mains they went for a simply grilled veal ribeye topped with caramelised onions. Veal ribeye with caramelised onions Serves 2 Ingredients • 100g risotto • 1 onion, finely chopped • 700 ml chicken stock or vegetable stock • 50g butter • Handful Parmesan • 100g Stilton • 100ml cream • 1 pear, skin on and sliced in water with lemon juice • 2 Parma ham slices Method 1. Fry the finely chopped onion and make basic risotto recipe, then put a large saucepan on a medium to high heat and pour in half the stock, stirring all the time. 2. Gently bring to the boil, then turn the heat down and simmer until it has been absorbed. 3. Keep adding stock until the rice is cooked throughout. Make sure it comes creamy and with a nice texture. Do not make it too thick, it must be loose so by the time it reaches the table it will be palatable. 4. Add the butter, Parmesan, gorgonzola, and chopped pear, cook for a further 2 minutes until cheese is melted and add the cream. 5. Check seasoning if needed. 6. Meanwhile put the Parma ham on a dish and put in a preheated oven at 180C for 5 min until crunchy. 7. Divide the risotto into the serving plates and garnish with crunchy Parma ham. This recipe first appeared on Gourmet Today TV, aired on TVM on 12 February, 2016. Stilton and pear risotto with crunchy Parma ham Serves 2 Ingredients • 600g veal ribeye • 3 tbsp olive oil • 1 large onion, cut julienne • Salt and pepper • 1 tsp brown sugar • Knob butter • Dash Worchestershire sauce • 200ml chicken stock • Handful parsley Method 1. Heat 2 tablespoons of the oil in a large skillet. 2. Saute the onions for 5 mins and season with salt and pepper. 3. Lower the heat, add some stock and the brown sugar and cook for 30 mins, until caramel coloured, stirring occasionally. 4. Add remaining oil to a skillet and heat over medium-high heat until oil is hot. 5. Sear the veal until the outside is well browned, seasoning with salt and pepper as you go. 6. Use a probe to cook to your liking. 7. Place the veal on top of a warm plate and spoon the caramalised onions on top. 8. Garnish with parsley leaves and drizzle some onion juice around the veal. This recipe first appeared on Gourmet Today TV, aired on TVM on 12 February, 2016. COMING UP THIS WEEK Don't miss the show this week when Roberta and Ramona will be preparing a Mediterranean dish of king prawns and calamari followed with a sweet crème brulee with forest fruits. Gourmet Today shows on TVM every Friday at 18:15. Sean Gravina, Michael Diacono and Moira Delia will be back on 22 April.