Issue link: https://maltatoday.uberflip.com/i/737583
maltatoday, WEDNESDAY, 12 OCTOBER 2016 14 Food Going local with Gourmet Today TV Gourmet Today is back on TVM with the first show of the season aired last Saturday. Michael Diacono has always been an advocate of using local ingredients and, together with Marilu Vella, started the season with a bang with a local fish we all love – the lampuka. He makes some interesting dishes including a raw tartare and vol au vents filled with oyster mushrooms and lampuki cooked in a béchamel sauce. Don't miss Gourmet Today, every Saturday at 16:05. Lampuki tartare Vol au vents with oyster mushrooms and lampuki COMING UP THIS WEEK This week Michael Diacono is back in the kitchen using up what's left of the local prickly pears. Although we generally tend to just peel and eat this fruit you can incorporate it into your cooking. He makes a pork fillet in a prickly pear jam sauce and an apple and prickly pear crumble. Don't miss Gourmet Today, this Saturday at 16:05. Ingedients • 1 fillet fresh lampuki • 1 tbsp capers • 1 shallot, finely chopped • 1 tsp sesame seeds • Handful fresh dill, chopped • Salt and pepper • ¼ lemon, juice only • Olive oil • ½ cucumber Method 1. Cut the fillet of the lampuki into small cubes and place into a large mixing bowl. 2. Add the chopped shallot, capers, sesame seeds, dill olive oil and lemon juice. 3. Season with salt and pepper and mix well. 4. Place in a mould and serve in no longer than one hour, with cucumber garnish. This recipe first appeared on Gourmet Today TV, aired on TVM on 8 October, 2016. Ingedients • 6 vol au vents, store-bought • 1 leek, white parts only • 1 clove garlic • Handful oyster mushrooms • Handful chestnut mushrooms • 1 fillet lampuki, skin removed • Salt and pepper • 1 sprig thyme or a handful marjoram • 250ml béchamel Method 1. Gently fry the leek in some olive oil. Add the garlic. 2. Cut the mushrooms into chunks and add to the leeks. 3. Cut the lampuki into large bite sized chunks and add to the pan. 4. Add the fresh herbs and fry until the fish is cooked through. 5. Add the bechamel and allow to simmer for approx. 1 min. 6. Remove the vol au vents from the oven and fill with the sauce. 7. Place any remaining sauce in a bowl and serve. This recipe first appeared on Gourmet Today TV, aired on TVM on 8 October, 2016.