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maltatoday, WEDNESDAY, 5 OCTOBER 2016 14 Food Gourmet Today TV is back this Saturday Gourmet Today TV is back for a third season this Saturday at 16:05 on TVM. Michael Diacono is back in the kitchen for this first episode with Marilu Vella making use of one of Malta's most traditional fish – the lampuka. Don't miss the first episode of the brand new season. In the meantime here are some of our favourite recipes from Michael's shows last year, a pissaladière, the recipe for which originated in Nice in the South of France and combines caramelised onions with olives, garlic and anchovies on a puff pastry base. We also love this rib-eye steak made even more delicious with this brightly coloured sauce with tomatoes, sweet peppers and anchovies. Pissaladière Grilled rib-eye steak with tomato, sweet peppers and anchovies COMING UP THIS WEEK On the very first episode of Gourmet Today TV, Michael Diacono is making three recipes with lampuki. His lampuki tartare is the perfect starter, though somewhat unconventional. He then makes giant vol au vents, which are filled with lampuki and oyster mushrooms in a béchamel sauce. He also makes a pasta dish with this humble fish. Serves 4 to 6 Ingedients • 1 roll prepared puff pastry • 1kg onions, peeled and sliced • 3 tbsp olive oil • 1 tbsp butter • A few sprigs of thyme • Salt and pepper • 1 x 80g tin of anchovies, drained • A handful of black olives Method 1. Heat the olive oil and butter together and add the sliced onions. Stir to coat well and season. 2. Add the thyme, cover and cook gently for about 45 mins, checking occasionally. 3. Remove cover and cook for a further 15 mins to reduce liquid then turn off heat and leave to cool. 4. Preheat oven to 200°C. 5. Roll out pastry onto a flat baking sheet. Leave the pastry on the baking paper. 6. Cut out an edge with a sharp knife being careful to not cut right through the pastry. 7. Spread the cooked onions over the pastry. 8. Cut the anchovies into thin strips and arrange over the onions to create a diamond pattern. 9. Place an olive into each space. 10. Sprinkle with some thyme and a drizzle of olive oil then bake for 25-30 mins till golden. This recipe first appeared on Gourmet Today TV, aired on TVM on 27 November, 2015. Serves 4 Ingedients • 4 beef rib-eye steaks at room temperature, seasoned • Extra virgin olive oil • 1 garlic clove, chopped • 1 large sweet pepper, sliced • 4 to 5 anchovy fillets • 2 or 3 large beef tomatoes (tadam catt), chopped • Salt and pepper • 8 black olives, chopped roughly • Basil Method 1. Heat some olive oil in a pan. Add the garlic clove and cook gently for a few seconds then add the sliced pepper. 2. Mix well and cook for about 5 mins till the pepper starts to soften and colour then add the anchovy. 3. Stir and cook for 2 mins before adding the chopped tomatoes. 4. Season and simmer gently on medium heat for 10 mins, adding a drop of water if the sauce is too dry. 5. Add the chopped olives and some basil. 6. Grill the beef to your liking and serve topped with the sauce. This recipe first appeared on Gourmet Today TV, aired on TVM on 27 November, 2015.