Issue link: https://maltatoday.uberflip.com/i/780138
maltatoday, WEDNESDAY, 1 FEBRUARY 2017 14 Food Hearty soups on Gourmet Today TV On the coldest of days there is nothing better than a warm soup to end the day. But can a bowl of soup replace a meal and still be satisfying? The answer is yes, of course, you just need to add some hearty ingredients. Michael Diacono cooked some hearty soups on last week's episode of Gourmet Today TV. Simple carrot soup? Add lentils to get a dose of protein and keep yourself fuller for longer. This is also a great trick to get the kids to eat lentils which is not high up on most kids' favourite list. This Mediterranean take on and American classic clam chowder uses local prawns and fresh milk for a hearty, warming supper. Spicy carrot and lentil soup Prawn chowder COMING UP THIS WEEK This week Michael Diacono makes some great recipes with a traditionally Maltese ingredient – rabbit. Though everyone loves the traditional recipes of fried rabbit and rabbit stew, he has some brand new ideas; deep-fried rabbit bellies in an Asian sauce and roasted rabbit pieces with black olives. Ingedients • Olive oil • 2 tsp fennel seeds • 2 tsp cumin • 1 tsp turmeric • 1/2 tsp chilli flakes • 1-inch piece ginger, grated • 500g carrots, peeled and roughly chopped • 200g red lentils • 1 litre stock (chicken or vegetable) • 1 bay leaf • 250ml Benna fresh milk For garnish • 1 tbsp yoghurt per person • Fresh coriander Method 1. Heat the olive oil in a large soup pot and add the spices and fry for a few mins until fragrant. 2. Add the carrots and stir through. 3. Add the lentils and season with salt. 4. Add the stock and the bay leaf and allow to simmer for 20 mins. 5. Blend until smooth adding the milk as you go along. 6. Serve in a bowl topped with a tbsp yogurt and some fresh coriander with toasted Maltese bread. This recipe first appeared on Gourmet Today TV, aired in TVM on 28 January, 2017. Ingedients • 1 knob butter • 150g pancetta • 1 cloves garlic, minced • 1 leek • 2 potatoes, peeled and diced • Salt and pepper • 1 litre prawn stock • 1 tbsp flour • 1 ear corn, cooked • Handful parsley, finely chopped • 200g fresh prawns • 1 lemon • 250ml Benna, fresh milk Method 1. Melt the butter in a large, deep pan and fry the bacon until the bacon starts to brown. 2. Chop the leek and add to the pan with the garlic. 3. Add the potato and the flour and mix well until coated. 4. Season with salt and pepper and add the hot prawn stock. 5. Remove the corn from the cob and add to the soup. 6. Add the parsley and bring to a simmer. 7. Chop the prawns and allow to simmer for 10 mins. 8. Stir through the lemon juice and add the milk. 9. Serve immediately. This recipe first appeared on Gourmet Today TV, aired in TVM on 28 January, 2017. This French classic is a favourite among many. The trick to this dessert is to use a shallow dish so that you get a good burnt sugar to cream ratio. This American classic is usually made with clams. Michael Diacono turns this into a more Mediterranean dish with local prawns