Issue link: https://maltatoday.uberflip.com/i/678126
maltatoday, WEDNESDAY, 11 MAY 2016 14 Food Celebrating spring on Gourmet Today TV Last Sunday was Mother's Day and on Gourmet Today TV Sean Gravina put some effort into finding the perfect recipes to show any mother appreciation. These recipes work equally well for showing off to guests around springtime. Sean made a delicious breakfast tart with feta cheese and poached eggs served with tomato relish and polenta cake with prickly pears and Greek yoghurt ice cream, decorated with edible flowers. Don't miss Gourmet Today TV, every Friday at 18:15 Feta and poached egg tart Gluten-free pistachio and prickly pear cake Ingredients • 80g butter, coarsely chopped • 1 leek, thinly sliced • 1 garlic clove, finely chopped • 1½ bunches spinach, trimmed and coarsely chopped • 1½ bunches rocket, coarsely chopped • 150g ricotta, coarsely crumbled • 50g feta, coarsely crumbled • 2 tbsp thyme, coarsely chopped • 2 tbsp oregano, coarsely chopped • 1 lemon, zest only • 8 filo pastry sheets • 100ml buttermilk • 9 eggs, at room temperature • For drizzling: olive oil • Tomato relish • 30 ml olive oil • ½ Spanish onion, finely chopped • 1 garlic clove, finely chopped • 350g small tomatoes, such as baby grape • 2 tbsp sherry vinegar • 1 tbsp (20g) brown sugar Method 1. Preheat oven to 180°C. 2. Melt half the butter in a large frying pan over medium heat, add leek and garlic and stir occasionally until starting to caramelise (6-7 mins). 3. Add spinach and rocket, stir until wilted (1-2 mins), transfer to a colander to drain, then a bowl. 4. Add cheeses, herbs and lemon rind, season to taste, mix well, set aside. 5. To make the tomato relish, heat oil in a frying pan over medium-high heat, add onion and garlic and stir occasionally until starting to caramelise (6-7 mins). 6. Add tomato, sauté until tomato begins to break down (4-5 mins). 7. Add vinegar and sugar, season to taste, cook until syrupy (2-3 mins), then cool to room temperature. 8. Melt remaining butter and brush base and sides of a 20cm x 29cm loose-bottomed tart tin), then line with a filo sheet, allowing pastry to overhang. 9. Brush with butter, then lay over another filo sheet and repeat until filo is used. 10. Spread spinach mixture in base, make 6 evenly spaced indentations in filling, set aside. 11. Whisk buttermilk and 3 eggs in a bowl to combine, season to taste, then pour onto spinach mixture. 12. Crack remaining eggs into indentations and drizzle with oil. 13. Brush pastry edges with butter and bake until tart is set and eggs are cooked medium (20-25 mins). 14. Serve with tomato relish. This recipe first appeared on Gourmet Today TV, aired on 6 May, 2016. COMING UP THIS WEEK Duck is a dish we tend to order when we go out to a restaurant but rarely take the time to cook at home. Michael Diacono is back next week and he shows us how easy duck is to prepare at home. He makes three easy recipes ranging from Chinese style duck pancakes, a duck breast paired with an orange salad and a duck, asparagus and broad bean salad served with a chevre sauce. Don't miss this week's episode of Gourmet Today TV, on TVM at 18:15. Serves 2 Ingedients • 250g butter, plus extra for greasing • 250g sugar • 150g pistachios, plus extra to decorate • 100g ground almonds • 200g polenta • 1 tbsp gluten-free baking powder • 2 tbsp Greek yoghurt • 3 eggs • 1 lemon Prickly pear syrup • 150ml Prickly Pear Liqueur • 2-3 tbsp runny honey • ½ a lemon Prickly Pear icing • 200g Greek-style yoghurt • 3 tbsp icing sugar • 2 tbsp prickly pear syrup Method 1. 1. Preheat the oven to 180ºC. 2. Grease and line the base and sides of a 20cm springform cake tin. 3. Beat the butter and sugar until light and fluffy. 4. Roughly chop and add the pistachios, then mix in the almonds, polenta, baking powder and yoghurt until well combined. 5. Crack in the eggs, one by one, and mix in. 6. Add the lemon zest and juice, stir to combine and pour the mixture into the cake tin. 7. Bake for 45 to 50 mins, or until a skewer comes out clean. 8. Remove from the oven and set aside while you make the syrup. 9. Place the liqueur and honey in a saucepan over a medium heat and bring to the boil. 10. Reduce the heat and simmer for 5 mins till thickened. Taste and add a squeeze of lemon juice, if necessary. 11. Reserve 2 tbsp of the syrup for the icing. 12. Make a few holes in the warm cake with a skewer, then gently pour the remaining syrup over the cake. 13. Leave the cake to cool a little in the tin, then turn out onto a wire rack. 14. For the icing, mix the yoghurt, icing sugar and syrup until smooth. 15. Spread over the cooled cake and top with a handful of chopped pistachios, then serve. This recipe first appeared on Gourmet Today TV, aired on TVM on 13 May, 2016.