Issue link: https://maltatoday.uberflip.com/i/792945
maltatoday, WEDNESDAY, 1 MARCH 2017 14 Food The Preca sisters are back on Gourmet Today TV Last Saturday saw the return of the Preca sisters to Gourmet Today TV. They took over the show, together with Marilu Vella, for the first of eight episodes last week. During their first show they went for Gourmet burgers, making two exciting recipes. In the first recipe Ramona took charge and put together a surf and turf burger, using prime cut Angus meat and lobster and topping it with a fresh horseradish sauce. In the second recipe Roberta went for a more Mediterranean feel and used only fish products – fish fillet topped with soft shell crab. Sponsored by Coca Cola, the Preca sisters will be creating a number of different recipes that are suitable for all occasions. Whether you're looking for a recipe to create a magical night with your partner, feeding a large family or wanting to entertain your friends, they have you covered. Don't miss Gourmet Today TV, every Saturday at 16:05 on TVM. Surf and turf burgers Gourmet seafood burger COMING UP THIS WEEK This week the Preca sisters are back on the show. They will be making two recipes that are prefect for a night of entertaining friends. They start off with a cauliflower chowder followed by boneless quails stuffed with a mushroom risotto. Don't miss Gourmet Today TV, this Saturday at 16:05, on TVM. Serves 2 Ingedients • 500g lobster • 400g minced Angus beef • 6 asparagus • 200g mayonnaise • Olive oil • 4 hamburger buns • Salt and pepper • Lettuce leaves • Wedges potato Fresh Horseradish sauce • 1 cup mayonnaise • 10g grated horseradish Method 1. Divide the minced beef into two and form into patties. 2. Season with salt and pepper and fry in a pan until done on both sides (We recommend cooking the burger to medium, but cook to your liking). 3. Saute the lobster meat in olive oil and fresh garlic and season with salt and pepper. 4. Grill the asparagus until charred on both sides. 5. Prepare horseradish mayonnaise by whisking together the mayo and grated horseradish and set aside. 6. Toast the burger bun and get ready to assemble. 7. Place a thick layer of the horseradish sauce on the bottom of the burger bun. 8. Add a lettuce leaf, the burger patty and the lobster and top with the grilled asparagus. 9. Drizzle with olive oil and serve with potato wedges. This recipe first appeared on Gourmet Today TV, aired on TVM on 26 February, 2017. Serves 2 Ingedients Burgers • 2 fish fillets (100g each) • ¼ plain flour • Salt and pepper • 2 jumbo soft-shell crabs, cleaned • 2 tbsp canola or vegetable oil • 1 tbsp unsalted butter • 6 medium prawns • 150g seaweed Tartar sauce • ½ cup mayonnaise • 1 tbsp red onion, minced • 1 tbsp capers, rinsed and finely chopped • 1 tbsp chives, finely chopped • Handful parsley, chopped Method 1. Whisk together all of the ingredients for the tartar sauce and set aside. 2. In a wide, shallow bowl, combine the flour with the vegetable oil and season with salt and pepper. 3. Dredge the crabs through the flour mixture to coat on both sides (if the top shells are thicker than a piece of paper, pull them off before dredging). 4. Heat the oil in a 12-inch skillet (preferably cast iron) over medium- high heat until hot. 5. Add the butter to the skillet and swirl the pan to melt it. 6. Add the crabs top side down and cook, shaking the pan once or twice, until crisp and browned, approx. 3 mins. The crabs may pop and splatter, so be careful. Flip the crabs and cook until crisp and just cooked through about 3 mins more. 7. Transfer the crabs to a large paper- towel-lined plate. 8. In the same pan, fry the fillets of fish until done and transfer to a paper-towel-lined plate. 9. Grill the prawns and set aside. 10. Toast the burger buns and set aside. 11. When ready to serve, assemble the burgers by spreading the tartar sauce on the burger bun. 12. Top with a leaf of lettuce and 1 or 2 slices of tomato. 13. Top with one of the fish fillets and one of the crabs. 14. Serve with seaweed. This recipe first appeared on Gourmet Today TV, aired on TVM on 26 February, 2017.