Issue link: https://maltatoday.uberflip.com/i/713415
maltatoday, WEDNESDAY, 10 AUGUST 2016 14 Food Cool meals on Gourmet Today TV As the temperatures rise we need to change the way we eat. No one wants to spend hours in the kitchen over a hot stove. Last week on Gourmet Today TV, our chefs put together a few recipes that can be served cold and take very little effort to prepare. James Oakley, head chef Waterbiscuit at InterContinetal Malta, makes an easy salad with heirloom tomatoes and goat cheese mousse – cool and refreshing, easy to prepare and delicious. Sean Gravina makes cured sardines with a homemade tomato butter, great served on toast after a day at the beach. Don't miss Gourmet Today TV, on TVM every Friday at 18:15. Heirloom tomato salad with goat cheese mousse Cured sardines with tomato butter COMING UP THIS WEEK On this week's episode of Gourmet Today TV, Michael Diacono is back in the kitchen using up the lemons he has on his tree. He makes four recipes that can be made in a hurry, from baked lemons with mozzarella, anchovies and olives, a fish tagine with preserved lemons, an oriental salmon tartare and a zingy lemon and ricotta cake. Don't miss Gourmet Today TV, this Friday at 18:15 on TVM Serves 2 Ingedients Heirloom tomato salad • 80g heirloom tomatoes • 1 tsp fresh thyme • 1 tbsp olive oil • Sea salt to taste Goat cheese mousse • 200g double or whipping cream • 100g goat cheese • 1 bay leaf • 1 clove • 1 clove garlic • 1 small shallot • 1 tsp thyme • Edible flowers, for garnish Method 1. To make the goat cheese mousse, gently heat together cream, bay leaf, clove, garlic, shallot and thyme to infuse the flavour. 2. Whilst still hot pour through a sieve over the goat cheese. 3. Whisk together to ensure the goat cheese is fully melted. 4. Allow to cool to room temperature whisking occasionally to incorporate air. 5. When at room temperature place in the fridge and continue to whisk occasionally to incorporate as much air as possible. 6. To make the salad, roughly chop tomatoes. 7. Add thyme, olive oil, salt and mix together. 8. Place the goat cheese mousse in a piping bag and pipe some mousse around the salad. 9. Garnish with edible flowers. This recipe first appeared on Gourmet Today TV, aired on TVM on 5 August, 2016. Ingedients • 18 butterflied sardines (about 400gm), pin-boned • 25g sea salt flakes, plus extra for seasoning • 125ml (½ cup) white wine vinegar • ½ bunch dill • ½ bunch thyme • 1 orange, thinly sliced • 450ml olive oil • 12 thick ciabatta slices • Tomato butter • 500g vine-ripened tomatoes, scored • 1 tsp fennel seeds • 100g softened butter Method 1. Lay sardines in a single layer in a non- reactive dish, scatter with sea salt flakes and set aside to cure (45 mins). 2. Add 1 tbsp vinegar to a non-reactive 2-litre container, cover with a lid, swirl to rinse, discard excess. Place remaining vinegar in a small bowl, dip sardines into vinegar (discard remaining) and layer in prepared container, alternating with herb sprigs and orange slices. 3. Cover with oil (adding more, if necessary), cover with lid and refrigerate for flavours to develop (3 hours). 4. For tomato butter, blanch and refresh tomatoes, peel, remove seeds and coarsely chop. 5. Cook in a saucepan over low heat, stirring occasionally, until thick and deep red (40-50 mins). Season to taste with salt, set aside to cool. 6. Dry-roast fennel seeds in a frying pan over low heat until fragrant, shaking pan occasionally (2-3 mins). Pound with a mortar and pestle until fine, set aside. 7. Beat butter in an electric mixer until pale (1-2 mins), add fennel and tomato, beat to combine, then spoon onto plastic wrap, roll to form a firm cylinder and refrigerate until firm (1-2 hours). 8. Preheat a char-grill over high heat. Grill ciabatta, turning once, until golden (1-2 mins each side). 9. Serve with sardines and thick slices of tomato butter. This recipe first appeared on Gourmet Today TV, aired on TVM on 7 August, 2016.