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MT 21 June 2017

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maltatoday, WEDNESDAY, 21 JUNE 2017 14 Food Gearing up for summer with simple antipasti As the weather gets warmer we change our tastes in food. Antipasti are intended to whet your appetite before a meal and are thus usually light, bright and colourful and full of flavour. These recipes also work well as light meals when spending hours in the kitchen seems like a terrible idea. Michael Diacono makes some simple recipes that will put you into the summer mood. This week's episode of Gourmet Today will be shown a little later than usual, at 16:35 this Saturday on TVM. Mediterranean roasted veg Ingedients • 2 peppers • 1 aubergine • 2 onion • Olive oil • Salt and pepper • 2 tbsp capers • 2 tbsp kalamata olives • 1 tsp fennel seeds • 2 tbsp balsamic vinegar Method 1. Slice the peppers in half lengthways and remove the seeds. 2. Cut the onions in half. 3. Cut the aubergines in half. 4. Place all the veg into a baking tray in one layer. 5. Drizzle with olive oil and bake in a preheated oven at 190C for 30 mins. 6. Remove from the oven and allow to cool a little. Peel the skin off of the peppers and the onions. 7. Slice the veg into large chunks and place in a serving dish. 8. Season with salt and pepper. 9. Add the capers and the olives and sprinkle with parsley. 10. Add the fennel seeds. 11. Add a little balsamic vinegar and some olive oil and serve with Maltese bread. This recipe first appeared on Gourmet Today TV, aired on TVM on 17 June, 2017. COMING UP THIS WEEK This week Michael Diacono meets Marilu Vella in the Gourmet Today kitchen to prepare some fish dishes. Rather than simply steam his mussels, he is filling them with breadcrumbs and baking them for a truly delicious starter. In his second recipe he makes fish fillets in a lemon and caper sauce – perfect for the summer months. Lentil and prawn salad Ingedients • • Olive oil • 1 clove garlic • 200g lentils • Salt and pepper • 6 king prawns • Salt and pepper • 1 lemon, juice only • 1 bulb fennel • 1 spring onion • Handful mint • Handful parsley Method 1. Heat some olive oil in a pan with a whole clove of garlic. 2. Add lentils and season with salt and pepper. 3. Cover the lentils with water and allow to simmer until cooked through, approx. 25 mins. 4. In a separate pan heat some olive oil and add the prawns. 5. Season with salt and pepper and the juice of half of the lemon. 6. Drain the lentils and place in a mix wing bowl. 7. Finely chop the fennel and add to the mixing bowl. 8. Finely chop the spring onion and add. 9. Add the mint and parsley. 10. Add the juice from the remaining lemon. 11. Serve the lentil topped with the prawns, some more parsley and lemon wedges. This recipe first appeared on Gourmet Today TV, aired on TVM on 17 June, 2017. Zucchini and gbejna salad Ingedients • 2 zucchini • 1 fresh gbejna • 1 clove garlic • ½ lemon, juice only • Parsley, finely chopped • Olive oil • Handful walnuts • Handful mint • Pecorino shavings Method 1. Slice the zucchini lengthways and cook on a hot griddle pan until slightly charred. 2. Place on a serving plate straight away. 3. Mix the minced garlic with the lemon juice, parsley and some olive oil. 4. Tear the gbejna and place over the top of the zucchini. 5. Top with the garlic lemon dressing. 6. Crush the walnuts over the zucchini and cheese and add the mint. 7. Add the pecorino shavings and serve. This recipe first appeared on Gourmet Today TV, aired on TVM on 17 June, 2017.

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