Issue link: https://maltatoday.uberflip.com/i/644193
maltatoday, WEDNESDAY, 24 FEBRUARY 2016 14 Food Spring dishes in winter on Gourmet Today TV These bright, sunshiny, winter days feel more like spring than winter. And warm days call for simple fish lunches. The Preca sisters have always done a super job with fish and their secret is in sourcing the freshest fish available and allowing the natural flavours to come through without over-seasoning. This week, they make a simple dish of grilled calamari and giant prawns followed by a simple dessert of crème brûlée with forest fruits. Don't miss Gourmet Today TV, every Friday at 18:15 Crème brûlée with forest fruits Ingredients • 1.2kg grilled calamari • 800g fresh red prawns • Extra virgin olive oil • Salt and pepper • 2 lemons, juice only Method 1. Start by cleaning the calamari, removing the intestines, heads and skin. 2. Pre heat the griddle plate on high heat. 3. On the insides of the calamari score a criss- cross pattern with a sharp knife, this helps the calamari curl when cooking. 4. Wash and pat dry with paper so it's ready for cooking. 5. Place the calamari scored side down and leave to grill and colour, turn the calamari over and cook on the other side. 6. Do the same with the giant prawns. 7. Gently season and toss in the extra virgin olive oil & fresh lemon juice & seasoning, serve into plates. This recipe first appeared on Gourmet Today TV, aired on TVM on 12 February, 2016. Mediterranean calamari and giant prawns Serves 7-8 Ingredients • 200g frozen mixed berries • 2 tbsp sugar Custard • 600ml Benna fresh cream • 90g sugar • 8 egg yolks • 1 vanilla bean, split and scraped • 1 lemon, zest only • 1 orange, zest only Caramel • 4 tbsp brown sugar • 2 tbsp white sugar Method 1. Preheat oven to 150°C. 2. Heat the berries in a pan with the sugar until the juice starts to run. 3. Place a tablespoon into 6 ramekins and place in the freezer for approx. 1 hour. 4. In the meantime make the custard by beating the egg yolks, orange, lemon zest, sugar and vanilla in a mixing bowl until thick and creamy. 5. Pour cream into a saucepan and stir over low heat until it almost comes to boil. 6. Remove the cream from heat immediately. Stir cream into the egg yolk mixture; beat until combined. 7. Pour the liquid into the ramekins. 8. Place the ramekins into a large cake pan or roasting pan. Pour enough hot water into the pan to come halfway up the sides of the ramekins. 9. Bake just until the crème brûlée is set, but still wobbly in the centre (approx. 40-45 mins.) 10. Remove the ramekins from the roasting pan and refrigerate for at least 2 hours. 11. In a small bowl combine remaining 2 tbsp white sugar and brown sugar. Sift this mixture evenly over custard. 12. Place dish under broiler until sugar melts, about 2 mins, or use a blowtorch. Watch carefully so as not to burn. This recipe first appeared on Gourmet Today TV, aired on 12 February, 2016. COMING UP THIS WEEK Don't miss the show this week where Roberta and Ramona will be preparing an easy starter that looks pretty impressive – a giant vol au vent stuffed with fillet and porcini. This is followed by a simple French dish of coq au vin. Gourmet Today shows on TVM every Friday at 18:15. Sean Gravina, Michael Diacono and Moira Delia will be back on 22 April.