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maltatoday, WEDNESDAY, 5 APRIL 2017 14 Food Easy entertaining with Gourmet Today TV When you're having friends over you want to show off your cooking skills but you also want to spend time with your guests. The Preca sisters made some easy recipes for Gourmet Today TV, last week that fit this bill perfectly. You can easily prepare the rabbit liver pâté in advance as well as the pasta sauce and simply boil the pasta while you're clearing the starter plates. Don't miss Gourmet Today TV, every Saturday at 16:05 on TVM. Rabbit liver pâté Rigatoni with artichoke hearts and gbejniet COMING UP THIS WEEK This week the Preca sisters are looking for something a little more comforting. They make some easy chicken pot pies topped with puff pastry and sesame seeds and for dessert they make some deep-fried fudge bite in a Coca-Cola batter. Don't miss Gourmet Today, this Saturday at 16:05 on TVM. Ingedients • 200g rabbit liver, trimmed and cut into chunks • Knob unsalted butter, more to top • 1 small onion, very finely diced • 1 clove garlic, finely chopped • ½ tsp fresh thyme, very finely chopped • 1 tsp parsley, finely chopped • Generous splash Fino sherry • Salt and pepper Method 1. Bring a large pot of water and 2 teaspoons salt to a boil. Add the rigatoni and cook until al dente. 2. Fry the onion in olive oil until soft and translucent. 3. Add the garlic, olives, artichoke hearts and stir. 4. Add the white wine and let it reduce a little. 5. Add the chicken stock and once is starts to simmer add the tomato sauce. 6. Allow to simmer until the sauce thickens. 7. Add the green beans 8. Drain the pasta, reserving ½ cup of the water in which the pasta was boiling.. 9. Add the pasta to the pan along with the reserved water and toss to combine. 10. Top with gbejna and serve immediately. This recipe first appeared on Gourmet Today TV, aired on TVM on 1 April, 2017. Serves 2 Ingedients • 40g olives • 1 clove garlic, minced • ½ gbejna, crumbled • 2 tbsp olive oil • 200g rigatoni • 6 artichoke hearts, best to use fresh and quartered • Bunch of green beans (use fresh) • 1 onions, chopped • Knob butter • 200ml of tomato sauce • Chicken stock • 200ml wine Method 1. Line a 8-inch-by-8-inch baking dish with parchment paper, and set aside. 2. In a medium saucepan, combine the butter, brown sugar and vanilla extract. 3. Heat over low-heat, until the butter has melted and the sugar has dissolved. 4. Add the oats, cinnamon and kosher salt. 5. Cook, stirring constantly, for 4 to 5 mins. 6. Pour half of the oat mixture into the prepared baking dish. 7. Spread out the mixture evenly, pressing down. 8. In a small microwave-safe bowl, combine the chocolate chips and the peanut butter. Heat on high in the microwave, in increments of 40 seconds, stirring in between each increment, until melted and fully combined. 9. Pour ¾ of the chocolate mixture into the pan over the pressed oats, reserving about ¼ cup for drizzling. 10. Top with the remaining oats and drizzle with the remaining ¼ cup chocolate mixture. 11. Refrigerate for 4 hours, or until set. This recipe first appeared on Gourmet Today TV, aired on TVM on 1 April, 2017