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34 maltatoday SUNDAY 1 APRIL 2018 This Week THE RECIPES Boasting 27 years' experience, Chef Clifton Grech has been a prominent figure on the ever so competitive Maltese culinary scene. Following on his late father's footsteps Chef Clifton knew he was destined for a career in cooking and after graduating in 1995 he worked his way up through the ranks of various restaurants before moving to the then newly-opened Westin Dragonara Resort where he spent four years on the job. In 2003 he moved to the Fortina Spa Resort and soon took over as Executive Chef leading his brigade in producing high quality food in all of their six restaurants for 13 years. Chef Clifton is also experienced in high-end banqueting functions, catering for the Heads of the Commonwealth of Nations at CHOGM and for the Heads of State at the recent EU Summit. Most recently Chef Clifton was privileged to have cooked for Prince Charles when he was visiting Malta during the Our Oceans conference last year. Patron Chef Clifton now takes the helm at the recently opened, 'The Village Kitchen', in Naxxar which offers its customers a mix of unique and trendy Mediterranean cuisine using the best local and fresh ingredients. Method 1. For Marinade, in a bowl put Tahini paste, garlic coriander stems & tamarind paste, whisk in light soy sauce, then gradually add sesame oil whisking continuously to finish with lemon juice, place chicken leg on tray & marinate with tahini for one hour approximately. 2. Peel & deseed butternut squash, use up- per part to make carpaccio by slicing 1mm slices with mandolin cutter or slicer mari- nate with lemon juice & some dressing set aside, cut the bottom part into neat cubes approximately 2cm, season with salt peper & olive oil using a non-stick pan grill on all sides until golden. 3. To make freekeh salad, start by boiling freekeh for about 10mins until soft, strain & let it cool down & in the meantime pre- pare all cutting of the other ingredients, when done mix all together & flavour salad with some tahini dressing. 4. To cook chicken heat up grill pan or a non stick & place boneless leg in to cook on moderate flame for three minutes on each side until meat is firm but not dry. 5. For presenting the dish start by placing butternut squash slices on the bottom of the plate, in a round cutter place the jewelled freekeh then cut the leg in two pieces & place on top garnish with grilled butternut cubes & pea shoot or baby spin- ach. Tahini grilled chicken salad with jewelled freekeh Clifton Grech Ingredients Boneless chicken legs 4 pcs Butternut squash 1 pcs Tahini marinade Tahini paste 50 g Garlic 10 g Coriander stems 10 g Tamarind paste 20 g Light soy 30 ml Sesame oil 80 ml Lemon juice 1 pcs Seasoning Freekeh salad Freekeh 200 g Cucumber diced 20 g Cherry tomato quartered 2 g Pomegenettes seeds 20 g Teared mint leaves 1 pc Minced garlic oil Minced fresh root tumeric oil Chopped red chilli 1 pcs Black olives stoned 40 g Crushed chick pea 100 g The Village Kitchen Belonging to the Matton-Farnet family for 80 years, Château Minuty is a family run wine estate located in southern France's Provence region, overlooking the Saint-Tropez peninsula. Coming from a rigorous selection of the best vineyards of "Côtes de Provence". Nose: Very intense of greedy aromas of orange peels and red currant. Mouth: Smooth with a nice acidulous freshness. Food and wine pairing Pistou soup, raw vegetables, grilled meat, prawns kebabs, apricot pie. Exclusively imported by Charles Grech & Co. Ltd, Valley Road, Birkirkara T: 2144 4400 M de Minuty – Chateau Minuty, Provence, France