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MW 31 August 2016

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maltatoday, WEDNESDAY, 31 AUGUST 2016 14 Food Easy entertaining on season finale of Gourmet Today TV Last week marked the season finale of Gourmet Today TV. Our chefs will be taking a short break before returning to your screens this October. Both Sean Gravina and Michael Diacono were in the kitchen last week, preparing quick meals and some superb cocktails that can be whipped up to in a jiffy to entertain last minute guests. Michael Diacono made a couple of easy pasta salads that step away from the usual while Sean Gravina made some cocktails that can be enjoyed by the entire family. Fruity ones for the kids and ones with a bit of a kick for the grown ups. Beer and tequila cocktail Pasta salad with pumpkin, rosemary and brie Serves 4 Ingedients • Maldon salt • Fresh thyme, finely chopped • 4 Coronas • 3 lime • Worchester sauce • Salt and pepper • Tabasco • 2 shots tequila • Ice Method 1. Mix the salt and the chopped thyme. 2. Squeeze some fresh lime on the rim of your glass and dip into the salt and thyme mix. 3. Add ¼ juice of 1 lime in the glass together with a dash of Worchester sauce, pinch of salt and pepper, dash of tobacco and 25ml of tequila. 4. Fill glass with ice and top up with chilled Corona, swirl. This recipe first appeared on Gourmet Today TV, aired on TVM on 26 August, 2016 Ingedients • 500g orecchiette pasta • 300g pumpkin • 2 garlic cloves • Handful rosemary • A few sage leaves • 200g brie • 5 amaretti, crushed • 1 tbsp wine reduction sauce Method 1. Preheat the oven to 200°C. 2. Boil the pasta until al dente. Rinse and allow to cool. 3. Chop the pumpkin into bite sized pieces and place in a baking tray. 4. Add the chopped garlic and the herbs and season with salt and pepper and olive oil. 5. Roast in the oven for 25 mins. 6. Add the roasted pumpkin to the pasta with some of the juices. 7. Finely chop some more rosemary and add to the pasta salad. 8. Chop the brie into bite sized pieces and add to the salad. 9. Season with salt and pepper. 10. Add a few crushed amaretti and the wine reduction and mix well. 11. Add a couple more crushed amaretti over the top and serve. This recipe first appeared on Gourmet Today TV, aired on TVM on 26 August, 2016. By Sean Gravina By Michael Diacono

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