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maltatoday, WEDNESDAY, 8 MARCH 2017 14 Food Easy recipes for entertaining with the Preca sisters The Preca sisters were back for their second show this season last Saturday making some easy recipes that are great to serve at a dinner party. They start out with a cauliflower chowder, a vegetarian version of the American-style soup that is usually served with clams or other seafood. For mains they make individual boneless quails stuffed with a mushroom risotto, a dish that is both pretty and easy to make. Don't miss the next episode of Gourmet Today TV, every Saturday at 16:05 on TVM. Cauliflower chowder Stuffed quails with porcini risotto COMING UP THIS WEEK On this week's episode the Preca sisters are back in the kitchen with Marilu Vella and this time they are preparing dishes that are ideal for Sunday lunch. They go for one meaty dish – a lamb stew and one healthier Sunday lunch of sea bass on a bed of barley with nuts and dried fruit. Don't miss Gourmet Today TV, this Saturday at 16:05 on TVM. Ingedients • 4 rashers bacon, diced • 2 tbsp unsalted butter • 2 cloves garlic, minced • 1 onion, diced • 2 carrots, peeled and diced • 2 stalks celery, diced • ¼ cup plain flour • 4 cups chicken stock (or vegetable stock) • 1 cup milk • 1 head cauliflower, roughly chopped • 1 bay leaf • Salt and pepper • 2 tbsp parsley, chopped Method 1. In a large pot, gently fry the bacon until brown and crispy (approx. 6-8 mins). 2. Remove from the pot and set aside on a paper- towel-lined plate. 3. Melt the butter in the pot and add the garlic, onions, carrots and celery. 4. Cook for approx. 3 -4 mins until tender, stirring occasionally. 5. Add the cauliflower and the bay leaf and cook for another 3 – 4 mins until the cauliflower is almost tender. 6. Whisk in flour until lightly browned, approx. 1 min. 7. Gradually whisk in the stock and milk, and cook, whisking constantly, until slightly thickened, approx. 3-4 mins. 8. Bring to the boil; reduce heat and simmer until cauliflower is tender (approx. 12-15 mins). 9. Season with salt and pepper. If the chowder is too thick, add more milk as needed until desired consistency is reached. 10. Serve in individual bowls, topped with the crispy bacon and more parsley. This recipe first appeared on This recipe first appeared on Gourmet Today TV, aired on TVM on 4 March, 2017. Ingedients Risotto filling • ½ onion, diced small • 2 tbsp olive oil • 1 cup carnaroli rice • ¼ cup white wine • 3 cups of chicken stock • ¼ cup mushrooms, • ¼ cup dried porcini chopped • 4 tbsp butter • 1 tbsp white truffle oil • ¼ cup Parmesan, grated • 1 tbsp fresh oregano, chopped • Salt and pepper Quail • 4 quail, deboned and left whole • 2 tbsp olive oil • 1 tbsp butter • 1 clove of garlic, smashed • 1 sprig of thyme Sauce • 1 tbsp butter • 1 clove garlic • 1 sprig thyme Method 1. To make the risotto, heat the olive oil in a pan and gently fry the onions until soft and translucent. 2. Add the mushrooms and they rehydrated porcini and mix well. 3. Add rice and stir, coating the rice in oil for 2 mins. 4. Deglaze with white wine and cook until almost all the wine has evaporated. 5. Add hot chicken stock in one third increments, constantly stirring the rice in the same direction to build up the starch. (The rice might need more or less chicken stock, there is no exact measure but 3 cups should be pretty close) 6. Once the rice is cooked a little less than al dente fold in butter, cheese, oregano and truffle oil and season with salt to taste. 7. Spread on a baking tray to cool. 8. To make the quail, spread the bird out, skin- side down, and place 3-4 tbsp of the risotto filling into the centre of the bird. 9. Crossover the skin to keep the risotto inside and place the birds upside down in a hot pan. Season with salt and pepper and fry on all sides until golden. 10. Melt the butter in the same pan that the quails are in and add the garlic and thyme. 11. Baste the bird with the melted butter and then take out of the pan and let it rest for 3 – 4 mins before serving. 12. Add the fresh cream and truffle butter to the pan and allow to thicken a little. 13. Serve the quails on mashed potato with sauce around the potato and on top of the quail. This recipe first appeared on Gourmet Today TV, aired on 4 March, 2017.