Issue link: https://maltatoday.uberflip.com/i/689748
maltatoday, WEDNESDAY, 8 JUNE 2016 14 Food Flavours with chickpeas on Gourmet Today TV Last week on Gourmet Today TV, Sean Gravina was in the kitchen making some delicious recipes using chickpeas. For his first recipe he made a vegetarian burger, packed with spicy flavours. He serves this with sweet potato paprika fries. For his second recipe he is joined by Chef Claudio Farrugia of Paranga, who makes a stuffed rabbit saddle with chickpeas and gbejna for a twist on a local dish. Don't miss Gourmet Today TV, every Friday at 18:15. Chickpea burger with sweet potato fries Stuffed rabbit saddle with gbejna and chickpeas COMING UP THIS WEEK This week Sean Gravina is up in the Gourmet Today TV kitchen, this time making some wonderful dishes with apricots. He makes some delicious crostini with dried apricots and almonds. He is joined by Chef Claudio Farrugia of Paranga for the second recipe and they make a beetroot carpaccio served with dried apricots. Don't miss this Friday's episode of Gourmet Today TV, on TVM at 18:15. Ingedients • 2 shallots, minced • 3 cloves garlic, minced • 1 (425g) can chickpeas, rinsed and drained • 1-2 tbsp grapeseed • 1 green chili • 1 tsp cumin • 1 tsp chili powder • 1 lime, juice only • 1 handful fresh coriander, finely chopped (optional) • ½ cup breadcrumbs, finely crushed • Salt and pepper • 2 tsp coconut or cane sugar (optional) • 1 sweet potato • Peanut Oil • Paprika • Basil To serve • Mayo • 1 lemon, juice and zest • Ripe avocado • Beef tomato • Greens • Red Onion • Coriander • Buns, toasted Method 1. Heat a large pan over medium heat. 2. Add 1 tbsp oil, onion and garlic and sauté, stirring frequently, until soft and translucent (approx. 1-2 mins). 3. Add garlic and shallot directly to a mixing bowl. 4. Add drained chickpeas and use a fork or pastry cutter to mash/mix. A little texture is ok, but you only want a few whole chickpeas remaining. 5. Add remaining ingredients, including 1-2 tbsp oil, and stir/mash to combine. You want it to form into a moldable dough. Add more oil or lime juice if too dry, or more crushed chickpeas if too wet. Taste and adjust seasonings as needed. 6. Divide into 4 even patties. 7. To help form them, line half a measuring cup with plastic wrap and scoop out ½ cup amounts. 8. Press to pack, then lift out and slightly flatten with hands. 9. Heat a pan to medium heat, add a thin layer of oil and cook the burgers for 3-4 mins on each side, flipping gently. 10. Let cool for 2-3 mins before serving (they'll firm up as they cool). 11. Mix the mayo with the lemon juice and zest to make lemon mayo. 12. To serve, lay down coriander on bottom half of a toasted bun. 13. Then top with burger, onion, lemon mayo, green chilies, avocado, tomatoes or any other desired toppings. 14. To make the sweet potato fries, cut the sweet potatoes into sticks about 1cm wide, plunge the chips into the oil heated to 140°C for 5 minutes, drain. 15. Before assembling the hamburgers, plunge the fries into the oil heated to 180°C for 3 minutes to brown them. 16. Drain on paper towels to remove excess oil. 17. Toss in bowl with paprika, salt and basil and serve. This recipe first appeared on Gourmet Today TV, aired on TVM on 3 June, 2016. Ingedients • 300g rabbit saddle • 80g sliced guanciale • 50g gbejna • 1 onion • 1 carrot • 1 celery • 1 sprig fresh thyme • 1 tbsp tomato paste • 300ml red wine • Pinch salt • 60g fresh asparagus Chickpea puree • 120g chickpeas • 1 sprig fresh rosemary Tomato sfinec • 200g tomato sauce • ½ onion • 1 clove garlic • ½ carrot • 1 tbsp tomato paste • 1 tsp sugar • 100g chickpea flour • 1 egg Method 1. Heat the oven to a temperature of 175°C. 2. To make the stuffing mix, slice the cured guanciale, chop the rosemary, and roughly crush the chickpeas with a fork. 3. Grate the gbejna and mix everything together. 4. On a sheet pan, open the boneless rabbit saddle, then take the stuffing mix and spread it all over the saddle of the rabbit and roll it up. 5. In a hot pan seal the stuffed rabbit saddle from all sides until golden brown colour. 6. Add the roughly cut onions, carrots, celery and garlic until nicely browned. 7. Add the red wine. 8. Place the rabbit and the roughly cut vegetables in a dish, cover with aluminum foil and put it in the oven for 25 mins. 9. To make the chickpea puree, boil the chickpeas in water with a sprig of rosemary for 30 mins, until tender. 10. Blend the cooked chickpeas and gradually add olive oil, salt and butter. 11. Blanch the asparagus in boiling water for 1 min, then place in iced water. 12. Drizzle with olive oil and grill on a charcoal grill from both sides. 13. To make the tomato sfinec, heat the olive oil, onion, garlic, carrot, tomato paste, sugar, tomatoes and seasoning in a medium pot and cook on low heat until everything is soft. 14. Blend everything together. 15. Whisk in the chickpea flour and eggs. 16. Then use 2 tablespoons to make a quenelle shape and deep fry in a temperature of 160°C for around 30 seconds. 17. Once the rabbit has rested for at least 10 mins slice and serve with chickpea puree, grilled asparagus and tomato beignet. This recipe first appeared on Gourmet Today TV, aired on TVM on 3 June, 2016.