Issue link: https://maltatoday.uberflip.com/i/707940
maltatoday, WEDNESDAY, 27 JULY 2016 14 Food A sweet tooth on Gourmet Today TV Last week's Gourmet Today was great for those with a sweet tooth. James Oakley, Head Chef at Waterbiscuit at the Intercontinental made his debut on the show and showed us how easy it is to make really pretty desserts. He made a pear tarte tatin with a delicious salted toffee sauce that complements the pears perfectly. Sean Gravina created a homemade version of an American classic, rocky road, with marshmallows, chocolate and crunchy wholewheat cereal. Don't miss Gourmet Today, every Friday at 18:15. Pear tarte tatin with salted toffee sauce Homemade rocky road COMING UP THIS WEEK This week James Oakley is back in the Gourmet Today kitchen. He makes a delicious quail breast together with a spring roll stuffed with quail, alongside a baked plum. Sean Gravina goes for something a little more rustic with a coconut broth with noodles and mussels. Don't miss Gourmet Today TV, this Friday at 18:15. Ingedients • 4 pears • 150g sugar • 75g butter • 400g puff pastry (sheet) Salted toffee sauce • 200g cream • 100g sugar • 50g butter • Pinch of salt Method 1. 1. To make the salted toffee sauce, melt the sugar to a light caramel in a pan over low heat. 2. Whisk in the butter. 3. Add cream and bring to the boil. 4. Remove from the heat add salt and allow to cool to room temperature. 5. Pre heat oven to 180°C. 6. Peel pear, from the base cut 1 inch in thickness. 7. In a pan over a low heat, melt the sugar and take to a light caramel. 8. Whisk the butter into the sugar caramel until fully incorporated. 9. Place sugar caramel into a metal dish. 10. Place pear into caramel. 11. Cover with a puff pastry lid, make a hole in the pastry and cook in the oven for 20 mins. 12. Serve the tarte tatin with dollops of toffee sauce. This recipe first appeared on Gourmet Today TV, aired on TVM on 22 July, 2016. . Ingedients • 2 cups miniature marshmallows • 2 tbsp unsalted butter • 1 tbsp unsweetened cocoa • ¼ tsp vanilla extract • 1/8 tsp salt • Cooking spray • 3 cups whole- grain cereal • ½ cup semisweet chocolate chips Method 1. Combine first five ingredients (through salt) in a large microwave-safe bowl. Microwave at HIGH for 1 minute. 2. Remove bowl from microwave; stir with a large rubber spatula coated with cooking spray until smooth. 3. Stir in cereal. 4. Stir in chocolate chips. 5. Place on baking paper on a baking sheet in cookie shapes. 6. Freeze for 8 mins or until firm. This recipe first appeared on Gourmet Today TV, aired on TVM on 22 July, 2016. By James Oakley, Head Chef at Waterbiscuit at Intercontinental By Sean Gravina