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maltatoday, WEDNESDAY, 9 NOVEMBER 2016 14 Food Local pork on Gourmet Today TV At Gourmet Today we try as much as possible to use local ingredients. When it comes to pork we insist that it is local. Michael Diacono makes some dishes on Gourmet Today TV that are more than a simple roast pork. He uses pork cheeks, slowly braised in red wine and sherry with mushrooms and herbs. In his second recipe he makes pork and apple meatballs served in a Gorgonzola sauce. Don't miss Gourmet Today, every Saturday at 16:05. Braised pork cheeks Apple and pork meatballs in a Gorgonzola sauce COMING UP THIS WEEK This week Michael Diacono is back in the kitchen using peppers that are so much a part of the Mediterranean way of life. He stuffs some peppers with simple ingredients like tomatoes, anchovies and olives for a truly Mediterranean dish. He then takes inspiration from Tunisia and makes a spicy pan-fried pepper dish served with fried eggs. Don't miss the next episode of Gourmet Today, this Saturday at 16:05. Ingedients • 1 leek, chopped • Butter • Olive oil • 1 carrot, chopped • 1 celery stick • Salt and pepper • 300g pork cheeks • 100g oyster mushrooms • 1 bay leaf • A few sprigs thyme • 1 glass sherry • A few leaves sage • 2 glasses red wine Method 1. Soak the porcini in boiling water for 10 mins and set aside reserving the liquid. 2. Gently fry the leek in butter and olive oil with the carrot and celery until tender. 3. Season with salt and pepper. 4. Add the pork cheeks and the mushrooms. 5. Add the bay leaves and the whole sprigs of thyme and keep frying until the pork cheeks have been browned on all sides. 6. Add the sherry and allow the alcohol to evaporate. 7. Add the sage and the porcini and allow to simmer. 8. Add the red wine and the water from the porcini, season with salt and pepper. 9. Bring to the boil, then reduce the heat to a simmer, cover and cook for at least an hour. 10. Top with parsley and serve the pork cheeks with mashed potato or polenta. This recipe first appeared on Gourmet Today TV, aired on 5 November, 2016. on 29 October, 2016. Ingedients • 500g pork mince • 1 apple, peeled and finely chopped • 2 handfuls walnuts, roughly chopped • 1 clove garlic • Handful parsley, finely chopped • Few leaves sage, finely chopped • 1 egg Polenta Gorgonzola sauce • ½ leek • 3 sage leaves • 50g Gorgonzola • 1 tub fresh cream Method 1. Season the pork mince with salt and pepper and add the finely chopped apple, walnuts, garlic, parsley, sage and egg and mix well. 2. Take a spoonful of the mixture and roll into a ball. 3. Coat with polenta and place on a baking tray with a little bit of olive oil. 4. Bake in the oven at 190C for 45 mins. 5. To make the sauce, gently fry the leek in olive oil until tender. 6. Add the sage and the Gorgonzola (you can add more or less cheese according to how strong you would like the sauce). 7. Season with salt and pepper and add the fresh cream. 8. When the meatballs are ready add them to the sauce in the pan and simmer for a couple of seconds. 9. Serve with rice and garnished with fresh parsley. This recipe first appeared on Gourmet Today TV, aired on TVM on 5 November, 2016.