Issue link: https://maltatoday.uberflip.com/i/842553
maltatoday, WEDNESDAY, 28 JUNE 2017 14 Food Making the most of what the sea has to offer In last week's episode of Gourmet Today TV, Michael Diacono joined Marilu Vella in the kitchen to see what they could do with some of the very freshest ingredients the sea has to offer. He made a mussel starter, but instead of serving it as part of a seafood soup, he steamed them and then stuffed them with guanicale and breadcrumbs and finished them off in the oven for a few minutes. In his second recipe he uses a butter, lemon and marjoram sauce to cook a meagre fillet, though this recipe works well with any white fish. The last episode of Gourmet Today TV will be aired on TVM, this Saturday at 16:05. Ingedients • 500g mussels • 1 glass white wine • 100g guanciale • 3 slices day-old bread • Handful parsley, finely chopped • 1 sweet pepper, roasted and chopped • ¼ lemon, zest only, finely chopped • ½ tsp chilli pepper • 1 clove garlic • Handful basil Method 1. Clean the mussels to prepare for cooking. 2. Heat some olive oil in a pan and add the mussels. 3. Add the wine, cover and allow to cook for a few mins until the shells open. 4. Cut the guanciale into cubes and gently fry in olive oil. 5. Place the slices of bread in a food processor and blitz until breadcrumbs form. 6. Place the breadcrumbs in a mixing bowl and add the parsley, roasted pepper, lemon zest, chilli, garlic, basil and the fried guanciale. 7. Add the liquid that the mussels were cooking in, season with salt and pepper and mix well. 8. Remove the top part of the shell that doesn't have any mussel meat on it and discard. 9. Place a spoonful of the breadcrumbs into each mussel shell and place on a baking tray. 10. Bake in a preheated oven at 200°C for 10 mins. 11. Remove from the oven, add a little more parsley and drizzle with olive oil. 12. Add some lemon wedges to the serving dish and serve. This recipe first appeared on Gourmet Today TV, aired on TVM on 24 June, 2017. COMING UP THIS WEEK This week sees the final episode of Gourmet Today TV for this season. Michael Diacono takes over the kitchen and puts together a meal he would like to be invited to someone else's house for. He starts with a simple tris of crudi, seabass, prawns and salmon roe, followed by a spaghetti dish with fresh rizzi. For mains he makes a seafood stew, with mussels, clams, calamari and scallops. Don't miss the final episode of the season, this Saturday at 16:05. Meagre fillet fried in butter, marjoram and lemon Ingedients • Olive oil • Knob butter • 1 fillet meagre (gurbell) • Polenta • Handful marjoram • ½ lemon, juice only • ½ cup fish stock • Salt and pepper Method 1. Heat the butter and olive oil in a pan. 2. Dredge the fish fillet through the polenta and fry in the hot butter for a few mins in each side. 3. Season with salt and pepper, add the marjoram and the lemon juice. 4. Add the fish stock and allow to simmer until the sauce is reduced. 5. Add some more butter and allow to melt until the sauce thickens. 6. Serve the fish fillets with some of the sauce from the pan, a few leaves of marjoram and a lemon wedge. This recipe first appeared on Gourmet Today TV, aired on TVM on 24 June, 2017. New potatoes in garlic and honey Ingedients • 300g new potatoes, boiled • 1 clove garlic • 1 tbsp honey • Handful pistachios Method 1. Heat some olive oil in a pan 2. Add the boiled potatoes to the pan. 3. Add the garlic and the honey and fry gently for a couple of mins. 4. Add the pistachios and mix well. This recipe first appeared on Gourmet Today TV, aired on TVM on 24 June, 2017. This recipe works well with any fish fillet. Michael Diacono pan fries his fish in butter, marjoram and lemon and adds fish stock to make a rich sauce. Make your simple boiled potatoes really stand out with Michael Diacono's recipe by adding honey and pistachios. Stuffed mussels with guanciale and breadcrumbs