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maltatoday, WEDNESDAY, 20 APRIL 2016 14 Food Sunday roasts and delicious desserts There is nothing better for a Sunday lunch than a roast chicken. The Preca sisters transform this classic dish on Gourmet Today TV on their last episode this season. They use individual baby chickens stuffed with sundried tomatoes and pistachios. For dessert they make waffles with local strawberries and homemade ice cream, drizzled with chocolate sauce. Gourmet Today TV is aired every Friday at 18:15. Michael Diacono, Sean Gravina and Moira Delia will be back this week. Belgian waffles with fresh strawberries and chocolate Roast chicken stuffed with sundried tomatoes and pistachios Ingredients Chox pastry • 125g sugar • 2 tbsp water • 125ml Benna fresh cream • 2 tbsp butter • 1 punnet fresh strawberries • 125g melted chocolate • 100ml fresh cream • 50g flaked almonds • 2 waffles (home made or store-bought) • vanilla ice cream Method 1. In a big pan, heat sugar with water and let it boil without stirring until golden brown for 5 mins. 2. Immediately add fresh cream and butter, cook until smooth, stirring all the time. 3. Melt the chocolate and add the fresh cream mixture and stir. 4. Pre heat the oven 180°C and cook the flaked almonds until toasted. Keep an eye on them as they burn easily, approx. 5 mins. 5. To assemble place the waffle into the oven for 4 mins, place onto a plate. 6. Add the melted chocolate over the waffle add fresh strawberries on top, add the ice cream, drizzle with melted chocolate and add the roasted flaked almonds. This recipe first appeared on Gourmet Today TV, aired on TVM on 15 April, 2016. COMING UP THIS WEEK After 10 weeks with the Preca sisters we are back to our normal scheduling this week. Don't miss this week's show where Michael Diacono uses local honey in some sweet and savoury recipes. He makes a baked camembert with roasted garlic and honey – the perfect starter you can serve before dinner while everyone is gathering around for drinks. He also makes a honey and mustard sauce which he pairs with sea bass as opposed to the chicken breast we are used to. He makes a cake with honey and olive oil for a healthier take on tea time treats. Don't miss this week's show, on Friday at 18:15, packed full of delicious recipes. Serves 2 Ingedients • 3 tbsp vegetable oil • 2 baby chickens • 50g sundried tomatoes • Handful pistachios • 4 slices Parma ham • Salt and pepper • 1 small onion, quartered • 1 carrot, chopped • Handful green beans Method 1. Preheat oven to 190°C. 2. In a skillet over medium heat, heat 2 tbsp oil and add chopped onions, sundried tomatoes and pistachios. 3. Sauté until lightly browned, about 5 minutes. 4. Divide stuffing into two equal portions. 5. Gently pull enough skin from each chicken breast to be able to push the stuffing mixture under skin. 6. Place two slices of Parma ham over each chicken breast. 7. In a roasting pan, scatter quartered onions, green beans and carrots. 8. Place chicken skin-side up on vegetables. 9. Roast uncovered for 60 mins, basting halfway through. 10. To serve, place an equal amount of roasted vegetables on each of the two plates, topped by a portion of chicken. This recipe first appeared on Gourmet Today TV, aired on TVM on 17 April, 2016.