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maltatoday, WEDNESDAY, 1 JUNE 2016 14 Food Yellow plums on Gourmet Today TV Stone fruit is abundant in Malta in the summer. Though these are delicious just eaten over the sink as soon as you get them home they make great additions to recipes both sweet and savoury. Sean Gravina makes some incredible recipes with yellow plums for Gourmet Today TV. He makes a pork fillet, Chinese style served with beautiful yellow plums and Chinese cabbage slaw. For dessert he makes a French classic usually made with cherries, though can be made with any stone fruit. Don't miss Gourmet Today TV, every Friday at 18:15 on TVM. Pan-roasted Chinese pork fillet with plums Plum clafoutis COMING UP THIS WEEK This week Sean Gravina is back in the Gourmet Today kitchen. He starts off with a chickpea burger, ideal for vegetarians or anyone trying to cut back on meat without giving up delicious flavours. He serves these with a healthier version of fries made with sweet potato. For his second recipe he is joined by Claudio Farrugia of Paranga who makes a rabbit saddle stuffed with chickpeas and gbejna and served with tomato sfinec. Don't miss this week's episode of Gourmet Today TV, this Friday at 18:15. Ingedients • 100ml soy sauce • 100g plums, finely chopped • 80ml sake • 80g honey • 2 tbsp rice vinegar • 1 tbsp finely grated ginger, plus extra thickly sliced • 3 star anise • 1 tsp Chinese five-spice • 1 pork fillet • Spring onions, coarsely chopped Chinese slaw • 400g Chinese cabbage, thinly sliced • ¾ cup coriander • 3 spring onions, thinly sliced • 2 tbsp grapeseed oil • 2 tbsp rice vinegar • 1 tbsp soy sauce • 1 tbsp finely grated ginger • 1 garlic clove, finely chopped Method 1. Stir soy sauce, sake, honey, vinegar, ginger and spices in a saucepan over medium- high heat, bring to a simmer, cook until syrupy, then set aside to cool. 2. Heat a non-stick pan and once hot add some grapeseed oil and fry the pork on all sides. 3. Add a clove of garlic and a knob of butter and baste for a few seconds. 4. Pour about 100ml of the soy sauce mixture into pan and cook the pork by basting with the sauce. 5. Once cooked rest for 20 mins. 6. For Chinese slaw, combine cabbage, coriander and spring onion in a bowl and season to taste. 7. Whisk remaining ingredients in a bowl, add to cabbage mixture to taste and toss lightly to mix well. 8. Serve with pork and pan juices and sliced plums. This recipe first appeared on Gourmet Today TV, aired on TVM on 27 May, 2016. Ingedients • 500g plums, cut in half with stone removed • 50g caster sugar • 2 – 3 tbsp prickly pear liqueur • Batter • 15g strong plain flour • 70g ground almonds, very lightly toasted • 100g caster sugar • 250ml double cream • 120g eggs • 60g egg yolks • 1 vanilla pod, split and scraped • Vanilla ice cream Method 1. Sift the and ground almonds into a large bowl, the stir in the sugar, beat the cream, eggs and egg yolks together with the vanilla seeds, and stir into the flour and sugar. 2. Whisk well to obtain a smooth paste. 3. Add the vanilla pod, then leave to rest for a day in the fridge before using. 4. To prepare plums, gently mix the plums, sugar and prickly pear liqueur, if using, in a bowl. 5. Cover and leave to macerate for 2 hours. 6. Pre heat oven to 180°C. 7. Grease a shallow 20cm round ovenproof dish with a little butter. 8. Stir in the plums together with their juices (leave some for later) in the batter. 9. Spoon in the batter around the plums and bake for 20-25 mins. 10. Serve with ice cream and some of the macerated juices. This recipe first appeared on Gourmet Today TV, aired on TVM on 27 May, 2016.