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maltatoday, WEDNESDAY, 15 MARCH 2017 14 Food Perfect Sunday lunches with the Preca sisters on Gourmet Today TV Sunday lunch is always a family affair and no one does family quite like the Precas. Though they reserve their family day for Monday – they are busy feeding other families at their various restaurants on Sundays – they know how to put a family meal together, and even better, one that doesn't take too long to prepare! Don't miss Gourmet Today TV, aired on Saturdays at 16:05 on TVM. Pan-fried lamb leg steak with rosemary Pan-fried sea bass on a bed of pearl barley COMING UP THIS WEEK This week the Preca sisters make good use of some produce from the fish market. They make a Mediterranean style bouillabaisse and fish cakes made with both prawns and neonati. Don't miss this episode of Gourmet Today TV, this Saturday at 16:05 on TVM. Ingedients • 250g lamb leg steak, trimmed • 1-2 sprigs fresh rosemary, leaves only • 2 cloves garlic • 2 tbsp olive oil • Salt and pepper • 200ml red wine • 1 carrot, chopped • Handful celery, chopped • 1 onion, chopped • 1 tin chopped tomatoes Method 1. Crush the garlic cloves with the rosemary leaves and add sea salt, black pepper and a little olive oil. 2. Add to the lamb steaks and allow to marinate for at least two hours or overnight. 3. Use a preheated griddle pan to fry the lamb leg steaks, 5 mins on each side until they're golden. 4. Then add the chopped vegetables and the red wine and cook until the alcohol has cooked off and the wine reduced a little. 5. Add the chicken stock, then leave it to cook for another 10 mins. 6. Add the tomatoes and leave to cook on a low heat for 1 hr until it's tender. This recipe first appeared on Gourmet Today TV, aired on TVM on 11 March, 2016. Ingedients • 2 fillets of sea bass • 1 cup flour • Salt and pepper • 1 cup pearl barley • ¼ cups extra virgin oil • 3 tbsp fresh basil, chopped • 1 clove garlic, minced • Salt and pepper • 2 medium tomatoes, diced • 1 cucumber, cut in half lengthwise, then sliced into strips • 1 cup dried fruit and nuts • 4 spring onions, thinly sliced Method 1. Cook the pearl barely by simmering in salted water for 25 mins. Drain and set aside. 2. Add the tomatoes, chopped fruit and nuts, cucumber and spring onions to the barley. 3. Season with salt, pepper and olive oil and toss to coat. Set aside until ready to serve. 4. Season the flour with salt and pepper. 5. Dust the fillets of sea bass in flour and pan fry until golden on both sides. 6. Serve the sea bass fillets on a bed of barley salad. This recipe first appeared on Gourmet Today TV, aired on TVM on 11 March, 2017.