Issue link: https://maltatoday.uberflip.com/i/783519
maltatoday, WEDNESDAY, 8 FEBRUARY 2017 14 Food Putting a twist on a local favourite Rabbit is an ingredient that needs no introduction in Malta. A favourite among locals, we usually fry pieces of rabbit or cook them in a stew. Michael Diacono, chef patron at Giuseppi's, makes his mark by putting a twist on local ingredients. On last week's episode of Gourmet Today he made two out-of-the-ordinary dishes using local rabbit. In his first dish he roasts the rabbit with orange, black olives and sage, eliminating the mess that is usually associated with cooking rabbit. In his second recipe he deep-fries the rabbit bellies and serves them with an Asian sauce. Don't miss Gourmet Today, every Saturday at 16:05 on TVM Roasted rabbit with orange, black olives and sage Asian fried rabbit bellies COMING UP THIS WEEK This week Michael Diacono and Marilu Vella dive deep into the world of comfort food. Michael makes a bread dough that can be used for a simple focaccia, which he flavours with black olives and rosemary, and the uses the plain dough to make a family favourite – pizza with minced lamb and ricotta. Don't miss Gourmet Today TV, this Saturday at 16:05 on TVM. Ingedients • 1 whole rabbit, chopped into pieces • Salt and pepper • 1 orange, juice only • A few sprigs of thyme • A few sage leaves • A couple of bay leaves • 2 cloves garlic • 1 onion, roughly chopped • Olive oil • Handful black olives • 2 anchovy fillets, chopped • 2 glasses dry white wine Method 1. Marinate the rabbit in salt, pepper, orange juice, thyme, sage, bay leaves, garlic, onion and olive oil for a couple of hours. 2. Pre-heat the oven to 200C. 3. Add the rabbit mixture to a baking dish. 4. Add the olives and the anchovy fillets and mix through. 5. Add the white wine and roast in the oven for 40 mins. 6. Allow to rest, covered in foil for a few mins and serve with roast potatoes and seasonal veg. This recipe first appeared on Gourmet Today TV, aired in TVM on 4 February, 2017. Ingedients • Cornflour • 1 tsp baking powder • 300ml Benna fresh milk • Salt and pepper • 300g rabbit bellies Dressing • 1 spring onion, finely chopped • Handful coriander, finely chopped • 1-inch piece ginger, finely chopped • 1/2 tsp chilli flakes • 1 cloves garlic, finely chopped • 2 tbsp sesame seeds • 1 lime, juice only • 1/4 lime, zest only • 2 tbsp honey • Flavourless oil (rapeseed, peanut or vegetable) Method 1. Add the ingredients for the dressing to the bowl and mix well and set aside. 2. Mix the cornflour with a tsp of. Along powder in a bowl. 3. In a separate bowl season the milk with salt and pepper. 4. Dip the rabbit bellies into the milk and then dredge through the flour. 5. Return to the milk and again through the cornflour. 6. Allow to rest for a minute or two before frying. 7. Heat the oil in a deep fryer or a deep pan. 8. Fry a few bellies at a time to make sure the oil remains hot. 9. Place the fried rabbit bellies in a bowl and top with dressing. 10. Place on a serving plate and top with more of the dressing and serve immediately. This recipe first appeared on Gourmet Today TV, aired in TVM on 4 February, 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