Issue link: https://maltatoday.uberflip.com/i/662335
maltatoday, WEDNESDAY, 6 APRIL 2016 14 Food Mid-week meals packed with nutrients In today's busy world convenience food has taken over, with convenience sacrificing both flavour and nutrition. The Preca sisters make some easy meals that can be put together in minutes for those weeknight meals when everyone is in a hurry. Gourmet Today airs on TVM every Friday at 18:15 Fusilli with fresh salmon and Pernod Serves 4 Ingredients • 1 kg fresh mussels • 40g butter • Salt and pepper • 2 bulbs fennel • 2 tsp fennel seeds • 2 sticks celery, chopped • 200ml fish stock • 2 potatoes, chopped • 2 carrots, chopped • Handful mint • Handful basil • Extra virgin olive oil • 60g bacon • 400ml white wine • 500g sea bass (spnott) • 100ml cider • 25ml cream Method: 1. Heat 3 tbsp of olive oil in a large skillet over medium-high heat. 2. Add the bacon, garlic and butter, stirring frequently until garlic is fragrant and light golden (approx. 1-2 mins). 3. Add the wine and let it reduce then add the cider. 4. Combine the chopped fennel, potatoes, carrots, celery and add the fish stock. 5. Stir in the mussels, toss evenly. 6. Bring to boil, cover, and cook until mussels are all opened (approx. 3-5 mins). 7. Stir in the white fish, herbs a little cream and serve. This recipe first appeared on Gourmet Today TV, aired on TVM on 1 April, 2016. Mussel and fennel chowder Serves 4 Ingredients • 375g fusilli • 3 tbsp olive oil • 1 tbsp mince garlic • 1 garlic, chopped • 500g fresh salmon fillets, cubed • 150m Benna fresh cream • 3 tbsp fresh dill, chopped • Salt and pepper • Handful rocket leaves • Cherry tomatoes • Fish stock • 2 shots Pernod • Handful parsley, chopped Method 1. Cook the pasta according to the packet instructions in a pan of salted boiling water, then drain. 2. Meanwhile, heat the oil in a frying pan, add the garlic and onion and fry for 3-4 mins or until the onion has softened. 3. Add 2 shots of Pernod. 4. Add half the salmon and the chopped dill, fish stock, cream and cherry tomatoes and continue to cook over a gentle heat for 5 mins, or until the salmon has cooked through. 5. Stir in the drained pasta and season with salt and pepper and add the other half of the salmon and rocket leaves. 6. Sprinkle over the parsley and serve. This recipe first appeared on Gourmet Today TV, aired on TVM on 1 April, 2016. COMING UP THIS WEEK Don't miss the show this week when Roberta and Ramona will be preparing an easy meal to entertain guests. For mains they make a great meal of chicken breasts with honey and mustard and for dessert they make delicious profiteroles filled with Baileys chocolate cream. Gourmet Today airs on TVM every Friday at 18:15. Sean Gravina, Michael Diacono and Moira Delia will be back on 22 April.