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MW 3 August 2016

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maltatoday, WEDNESDAY, 3 AUGUST 2016 14 Food Gourmet Today TV goes oriental Last week on Gourmet Today TV we had a bit of an oriental theme. James Oakley, head chef at Waterbiscuit at InterContinental Malta made some delicious pan fried quail breasts with spring rolls and roasted plums, while Sean Gravina made a coconut broth with noodles and seafood. Gourmet Today airs every Friday on TVM at 18:15. Pan-fried quail breast, spring roll and roasted plums Thai-style rice noodles with mussels in coconut milk COMING UP THIS WEEK This week James Oakley is back in the kitchen making a fresh summer salad with heirloom tomatoes and a creamy goat cheese mousse. Sean Gravina makes delicious snacks of sardines with tomato butter served on toasted bread, perfect for summer snacking. Don't miss this week's episode of Gourmet Today, this Friday at 18:15 on TVM. Serves 2 Ingedients • 1 plum • 2 quail breasts • 2 quail legs • 1 spring roll sheet • 1 tsp soy sauce • 1 tsp chives, finely chopped • 40g white wine • 15g butter • 1 egg • Knob butter Method 1. To make the roasted plum, cut it in half and remove the stone. 2. In a hot pan, dry fry until golden brown (do not use oil). 3. Add the white wine and a little butter and reduce to an emulsion. 4. Place in the oven at 180°C for 5 mins. 5. To make the spring roll, remove the bone and the skin from the quail leg and finely chop the meat. 6. Add the soy sauce and chives and mix well. 7. Place the mixture into the spring toll sheet and roll to make the spring roll sealing with egg wash. 8. Fry at 180°C until crisp and golden. 9. Fry the quail breast skin side down until crisp and golden in a hot pan. 10. Add a small knob of butter and turn the breast over and cook until done to your liking (approx. 3 mins). 11. To serve place a quail breast and a spring roll on a plate together with half a roasted plum. This recipe first appeared on Gourmet Today TV, aired on TVM on 29 July, 2016. Ingedients • 350 ml canned coconut milk • 1 tbsp coconut paste • 1 tsp miso paste • 50ml fish sauce • 1 tbsp soy sauce • 2 lemongrass stalks, bruised • 2 kaffir lime leaves, crushed in your hand • 2 tbsp coconut oil • ½ small onion, thinly sliced • ¼ tsp turmeric • 2 garlic cloves, finely chopped • 2 small red chillies, thinly sliced, plus extra to serve • 1kg mussels, cleaned • 400gm dried rice noodles • 1 lime, juice only • 20g sugar To serve • Coriander • Lime wedges Method 1. Combine coconut milk, paste, miso paste, fish sauce, soy sauce, lemongrass and lime leaves in a saucepan and simmer over medium heat until flavours develop (4-6 mins). 2. Finish off with cream and simmer for a further 2 mins. 3. Heat oil in a separate saucepan over medium-high heat, add onion, garlic, chilli and turmeric. Fry, stirring occasionally, until tender (2-3 mins). 4. Add mussels, cover with a lid and cook, shaking pan occasionally, until mussels open (2-3 mins). 5. Cook noodles in a saucepan of boiling water until tender (1-2 mins), drain and divide among bowls. 6. Tip mussels into coconut broth, add lime juice and sugar and adjust seasoning to taste. 7. Ladle mussels and broth over noodles, top with extra chilli and coriander and serve with lime wedges. This recipe first appeared on Gourmet Today TV, aired on TVM on 29 July, 2016.

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