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maltatoday, WEDNESDAY, 16 MARCH 2016 14 Food Sunday lunch specials on Gourmet Today TV The Preca sisters are at it again, preparing super easy meals that are ideal to share with family and friends. This week, on Gourmet Today TV, they make a pork fillet with chorizo, apples and dates and for dessert they make a delicious cookie with a molten lava centre, which they then serve with ice cream. These dishes are available on the specials menu at Palazzo Preca and The King's Own Band Club in Valletta. Don't miss Gourmet Today TV, on TVM at 18:15. Gluten-free molten lava cookie Ingredients • 100g Spanish chorizo sausage, sliced • 1 carrot, chopped • 1 parsnip, chopped • 1 tbsp Italian parsley, chopped • 12 large Medjool dates • 1 apple, roughly chopped • 400g pork fillet • 2 tbsp olive oil • 50ml port wine • 200ml chicken stock • 100ml Benna fresh cream Method 1. Preheat the oven to 180°C. 2. Trim the pork fillet of any fat. 3. Seal the pork fillet in a skillet until browned on all sides and place in a roasting dish on top of some chopped root vegetables. 4. Roast for 15 mins. 5. Remove the pits from the dates. 6. Cook chorizo in heavy small skillet over medium heat until browned and cooked through, stirring frequently and breaking up lumps with spoon, about 5 mins. 7. Drain off the fat and add the dates and apples. 8. Add parsley, pour in the port wine and chicken stock and finish off with the cream. 9. Heat two plates. 10. Take the pork fillet out of the oven and allow to rest for 2 mins and then carve into thick slices. 11. Place the pork slices onto the heated plates and top with the chorizo, date and apple sauce. Pork fillet with chorizo, apples and dates Ingredients • 280g good all-purpose gluten-free flour blend • 1 tsp baking soda • 1 tsp salt • 100g unsalted butter, melted • 250g packed brown sugar • 125g sugar • 1½ tsp vanilla extract • 2 egg yolks (room temp) • 250g semi-sweet chocolate chips • 4 scoops vanilla ice cream • Handful mint leaves, to garnish Method 1. Preheat oven to 180°C and spray a muffin tin with cooking spray. 2. Place half of the chocolate in a bowl and place into a microwave for 30 seconds and stir. 3. With an electric mixer, cream the butter and sugars until light and fluffy. Add the egg yolks and vanilla and beat again until well combined. 4. Together in the bowl whisk the flour, salt and baking soda and beat on a low speed. 5. Add the remaining chocolate chips and stir. 6. Using half of the cookie dough, scoop 2 tbsp of dough and flatten it out and build the sides of the tin. 7. Put a layer of melted chocolate into the centre and flatten another piece of cookie dough, covering the top. 8. Press down the sides to seal the cookie. 9. Bake for 20 mins until the edges are just brown. 10. As soon as they are ready, run a knife around the edges. 11. Cool slightly and place onto a plate. 12. Add a scoop of vanilla ice cream on top, garnish with mint leaves and serve. COMING UP THIS WEEK Don't miss the show this week where Roberta and Ramona will be preparing a meat-free meal. For starters they make a pasta dish with smoked salmon and pistachios and for mains they twist around the classic beef Wellington recipe to use salmon instead. Gourmet Today airs on TVM every Friday at 18:15. Sean Gravina, Michael Diacono and Moira Delia will be back on 22 April.