Weekly
Recipes
By Stephen Gatt
Baby Calamari and Rocket Salad
200g Baby Calamari
50g Fresh Rocket leaves
40g Cherry Tomatoes
1 Clove Garlic
25ml Olive Oil
20ml White wine
10ml White Wine Vinegar
25ml Lemon Juice
1 Pinch Salt
1 Pinch Cracked Black pepper
1g Fresh Chili
Wash, Clean and sauté in a hot pan the baby Calamari.
Then wash, peel and finely chop the garlic, and add to the pan. Add in the Olive Oil, Lemon Juice, and white wine. Place in a Container and cover. Then wash the Tomatoes and the rocket leaves, and season with the salt and pepper. Add in the Olive Oil to the leaves, and the remaining dressing ingredients.
Serve warm on the leaves.
Marinated Beef and Mustard cress Salad
80g Beef Tenderloin
15g lemon Juice
10ml Olive Oil
5ml Red Wine Vinegar
5g Fresh Cilantro
30g Mustard cress
20g Rucola
20g Lollo Rosso
200g Potatoes
1 clove Garlic
10g Butter
20g Cherry Tomatoes
15g Walnuts
1g Cracked Black Pepper
METHOD:
To make the Beef salad, clean and cut the beef tenderloin into thin slices, marinate with the Olive Oil, Red Wine Vinegar, Fresh chopped Cilantro and the lemon juice and place in a container for 30 minutes.
Then wash, peel and grate the potatoes and place in a container. Add in the peeled, chopped garlic and butter, and cook in a rosti pan. This should take 10 minutes over low heat, on each side.
Then wash the lettuce leaves, and the cherry tomatoes. Place the rosti potatoes on the plate, then the marinated beef, and then the Salad leaves on top. Garnish with the walnuts and the cherry tomatoes and serve.
Grilled Aubergine and Tomato Terrine
1 Kg Aubergines
1 Kg Tomatoes
80 g Fresh Basil
400 ml Vegetable Stock
20 g Fresh Garlic
20 ml Olive Oil
12 Gelatine Leaves
100 g Fresh Rucola
50 g Mustard Cress
15 g Black Olives
30 ml Olive Oil
2 g Sugar
10 ml Lemon Juice
10 ml Balsamic Dressing
METHOD:
To make the terrine, soak the gelatine leaves in cold water and leave to soften.
Then in a hot pan, wash, peel and chop the garlic and sauté in a little Olive Oil. Then add in the washed chopped Tomatoes and cook. Add in the Vegetable Stock and Reduce by half, and then season with salt and Pepper. Liquidize in a blender to a firm sauce and then whisk in the drained, Soft Gelatine Leaves. Then wash and slice the Aubergines into half centimeter slices and grill over a charcoal grill. (You may shallow fry, in a little oil if Grill is rather out of season, but important to drain off any oils) then once done, place some cling film in a mould, line with the aubergine, then the tomato sauce. Then add in the washed basil leaves and repeat the laying method until mixture is used. It is important to finish with the Aubergine. Set in refrigerator for 10 hrs or overnight.
To make the dressing, remove the seed from the black olive, and then chop well. Then whisk in the Olive oil, Sugar, Balsamic Vinegar and lemon juice.
Wash the Rocket and Mustard cress and place on the bottom of the plate. Then cut the terrine and place as per photo attached. Dress with the dressing and serve.
Mushroom and Maltese Sausage Salad
100g Porcini Mushrooms
10ml Olive Oil
10g Fresh Basil
100g Maltese Sausage
20g Fresh Goats Cheese
25g Cherry Tomatoes
40g Rucola
25g Basil
10ml Lemon Juice
20ml Olive Oil
7ml Vinegar (Balsamic)
1g Sugar
1 slice Maltese Bread
METHOD:
To make start by washing the mushrooms and saute in a bit of olive oil for a minute. Then remove and plac in a container. Wash the Basil, and finely chop. Then place the Lemon juice, sugar, olive oil and balsamic vinegar and whisk well. Wash and finely chop the rucola and add to the dressing. Place this vinaigrette on the mushrooms and cover for 1 hrs. Then Boil the maltese Sausage in hotr water for 4 minutes. Then remove, let to cool and slice on the angle. Wash the Tomatoes and cut in half. Slice the goats cheese. Toast the sliuce of Maltese Bread and ser as per photo.
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Tomato, Mozzarella de Buffala & Avocado Salad
1 pkt Mozzarella de Buffala
50 g Vine ripped Tomatoes
100 g Avocado Fresh
50 g Lollo Rosso Lettuce
20 g Fresh Rucola
10 ml Olive Oil (Extra Virgin)
4 ml Balsamic Vinegar
1 g Sugar
3 ml Lemon Juice
7 ml Pesto Genovese
METHOD:
Wash, and peel the Avocado and place in a Small Bowl. With a Fork crush to a firm Paste.
In another bowl wash the lettuce well, drain and place in a perforated dish.
Open the Fresh Mozzarella and slice into discs. Wash and slice the Tomatoes also into discs.
Place 1/3 of the Avocado Paste, in a Ring Mould. And then place 1/3 of the lettuce leaves on it and then place the sliced Tomatoes. Then repeat the Avocado and Lettuce and place then place the mozzarella, then place the remaining Avocado paste on top. Make the dressing by combining the Oil, Vinegar, Sugar and the Lemon Juice and mix well. On the plate over lap the sliced thinly cut Tomatoes and then place the ring mould on top. Remove from the mould and place the washed Rucola and dress with the dressing.
You may also use some toasted Pine nuts as an option.
SERVES: 1
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Steamed Snapper with Tomato-Dill Beurre Blanc
1 Red Snapper
200g Medium Potatoes
40g Cherry Tomatoes
10g Shallot
20ml Fresh Cream
4 ml White Wine Vinegar
25 ml White Wine
15g Butter (Unsalted)
20g Aubergines
20g Marrows
20g Colored Peppers
20ml Tomato Polpa
40g Aubergines
20g Fresh Mustard Cress
METHOD:
Clean, Scale and fillet the fish and remove all the bones from the center and side.
Then season with Salt and Pepper, and squeeze a touch of lemon juice and roll over.
Wash the potatoes and with a small vegetable knife turn the edges to form a barrel and boil in water for 8 minutes until done.
To make the sauce Place the Vinegar, Wine, Lemon Juice and the peeled, cut shallot in a pot. Bring to the boil, and then add in the cream. Reduce over low heat by ½ and then pass through a chinoise. Then thicken with the butter over low heat, and then place in the washed, cut Cherry Tomatoes and the fresh dill. Wash, cut and sauté the Mediterranean vegetables in a little Olive Oil and then add to the Tomato polpa.
To make the garnish slice the Aubergines and dust with seasoned flour and then fry at 120oC for about 2 minutes. Finish on Top with the washed fresh Mustard Cress.
Steam the Fish for 10 minutes and then serve as per photo.
You may add some Cardamon pods to the water when steaming