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maltatoday, SATURDAY, 24 DECEMBER 2016 32 Food WINE OF THE WEEK Ornellaia 2013 - Bolgheri Superiore, Toscana (Italy) The desire to nurture the Estate's exceptional qualities has shaped Ornellaia's philosophy since the beginning. Ornellaia is a cuvée of Cabernet Sauvignon, Merlot, Cabernet Franc & Petit Verdot and the faithful expression of unique terroir developed in harmony with nature. Ornellaia 2013, with its dense, vibrant colour, has a nose of splendid aromatic complexity built around a limpid and brilliant fruitiness, underscored by refined spicy and balsamic notes. The mouth develops vibrant and complex fruity nuances framed by a dense, slender structure with tannins that attain a rare harmony between firmness and fleshiness, concluding with a long balanced and fresh finish Exclusively imported by Charles Grech & Co. Ltd, Valley Road, Birkirkara T:2144 4400 Dressing up Christmas leftovers One more sleep till Christmas morning! For those who love to (or are forced to) spend time in the kitchen, this means the turkey is taking up most of your attention there. But after tomorrow, there is almost always a daunting amount of leftovers that are great for all of one meal after Christmas day. But with a little bit of dressing up you can make some great meals with your leftover turkey, as Ramon Muscat of the Radisson Blu Resort, St Julian's shows us. Stews, soups, pies or pasta dishes, these great meals can be made with fresh turkey as well as leftovers. Ingredients • 3 tbsp olive oil • 200ml fresh cream • Handful parsley, finely chopped • 400g turkey breast, sliced • 1 onion, finely chopped • 100ml chicken stock • 2 tsp table salt • 1 carrot, chopped • 1 turnip, chopped • 1 potato, chopped • 1 tsp fresh thyme • 10g crushed peppercorns • 100g fresh figs Method 1. Season the turkey slices with salt and gently fry the tur- key slices on both sides until browned (approx. 2-3 mins). Remove from the pan and set aside. 2. In the same pan add the on- ions, figs and celery. Cook for about 5 mins, until the on- ions are translucent. 3. Return the turkey to the pot, add half of the stock and bring to simmer. 4. Leave to cook slowly for ap- proximately one hr. 5. Once done add the rest of the chicken stock, bring to a simmer and cook until all the vegetables are tender, add the cream and reduce by half. 6. Season with salt and pepper. Ingredients • 400ml chicken stock • 400g pumpkin, cubed • 1 egg, beaten • 2 tsp table salt • 500g short crust pastry • 100g rice, cooked • 2 onions, finely chopped • 1 tbsp chives, chopped • 400g turkey breast, sliced • 1 spring onion, sliced • 1 tbsp crushed pepper- corns • 2 tbsp olive oil • 2 tbsp sesame seeds Method 1. Panfry the turkey until gold- en brown. 2. Add the onions, spring on- ions, garlic and herbs and fry until the onions are translu- cent. 3. Add the pre-boiled rice and stir. 4. Add the chicken stock and once the liquid is absorbed season to taste. Set aside to cool. 5. Roll the short crust pastry and line the mould. 6. Add the mixture to the mould and place the pastry on top. 7. Brush the lid with beaten eggs and sprinkle the sesame seeds on top. 8. Bake in a pre-heated oven at 180°C for 20 mins until gold- en brown. Turkey and fig stew Turkey and pumpkin pie PHOTOGRAPHY BY STEPH SCICLUNA