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Sep - Oct '10 - Back to school time...

Transcript of the foodie 05

  • the foodieIssue No:5 sep - oct 2010

  • the foodie September - October 2010

    BBQ2GO Verdict CallingSummer is nearly over and with it we bring to an end our BBQ2GO offer. Many customers benefitted from

    our summer promotional offer where they got their hands on a complimentary pack of 30 worth in staple BBQ essentials. Did you qualify for a BBQ2GO pack? Are you satisfied with the selection of products? Is there

    a different form of promotion that you would have preferred us to hold this summer?

    WIN 100 in FREE ShoppingNow is the time for YOU to provide us with your verdict. Your feedback is essential to ensure that we launch promotions which are catered for YOU - the customer. Just send us your comments either by e-mail to info@thefoodie.com.mt or by post to BBQ2GO Verdict Arkadia Marketing Ltd., Fortunato Mizzi Street, Victoria, Gozo. Customers who choose to submit their feedback, good or bad, will get a chance to win 100 in free shopping from our foodstores. Just make sure you provide us with your contact details.

    Refurbishment at our Gozo FoodstoreAs many of our Gozo-based customers have noticed, we have carried out a refurbishment in our Gozo foodstore at Arkadia Commercial Centre. The main priority of our refurbishment was to considerably improve the shopping experience of our customers. This included many aspects from aesthetic changes to structural ones. Customer response has been quite encouraging. Now we look forward to apply the same look and feel to our foodstore in Portomaso.

    Thank You Waterfront Hotel GziraThis is our second issue where the Executive Chef at the Waterfront Hotel, Kevin Debattista, and his kitchen team are collaborating in our publication the foodie. We hope you once again find their recipes inviting. Send

    in your feedback to our chefs by sending an e-mail to info@thefoodie.com.mt. We will soon be preparing our next issue to come out in November? Is there

    anything particular which you would like to see in our publication? Any food related topics which you would like to be enlightened about? We are just an e-mail or call (2210 3000) away.

    editorial

    2 - the foodie

    Fresh Value From Our Fresh Counters

    GOZO

    ButcherFresh Local Chicken Whole Legs 3.15 per kg NOW 2.50 /kgFresh Irish Beef Knuckle 10.48 per kg NOW 8.15 /kg Frozen Lamb Fore Shanks 8.15 per kg NOW 5.40 /kg

    DelicatessenMarinated mushrooms 1.86 per 200g NOW 1.80 per 200g Square Edam 1.40 per 200g NOW 1.30 per 200g Salami Napoli 2.91 per 200g NOW 2.71 per 200g

    FishmongerImported Medium Prawns 10.45 per kg NOW 8.90 /kg Hake fillets (Merluzz) 6.00 per kg NOW 5.10 /kg

    Fruit & Vegetable2.00 in FREE goods with every purchase of 15 or more

    PORTOMASO

    Delicatessen100g free with every 300g purchased of the following: Fourme D-Ambert - 26.99, Jurassic - 27.99, Comte - 29.99, Tomme De Chevre - 29.99, Beaufort - 29.99, French Smoked Ham (same as cooked) and Salami Milano.

    Butcher Pork stuffed 11.00 NOW 9.00 / kgMinced Beef 6.50 NOW 5.50 / kgScottish Aberdeen Angus 22.00 NOW 19.00 / kg

    FishmongerSea Bass 12.25 NOW 11.50 / kgGrouper Fillet 12.75 NOW 12.00 / kg Frozen King Prawns w/ Tail 24.46 NOW 19.50 / kg

    Fruit & VegetablePash Pure Orange Juice (1 ltr) 3.96 NOW 3.30Beetroot Cooked x 500grams 2pkt @ 1.95c Organic Fruit & Vegetables 20% off

  • Ready, Steady, Go! Itss harvesting time in sunny Maltaby Berenice Axisa

    After pruning, harvest-time is the busiest period in the vineyard. Most of us dont realise what hard work takes place both in the vineyard and the winery when harvest time approaches. The cellar needs to be spick and span with all machinery waiting for the first grapes to come in; the viticulturist tests his grapes regularly to assess maturity; the wine maker makes sure that all his tools are readily in hand and anticipates patiently the smell of fermenting must soon to flow in his cellar. I have worked a couple of harvests abroad and everyone has his own way of approaching such an alluring ritual.

    Chardonnay grapes used for sparkling wines are usually the first grapes to be picked in Malta, as early as July. To accomplish a balanced sparkling wine obtaining, high acidity for the base wine is of utmost importance. The vin clair as the French call it is usually an austere wine with mouth watering acidity and low alcohol levels. This style of wine is needed since for sparkling wines produced in the methode traditionelle, a second fermentation is then triggered by adding sugar and yeast. As happens in any fermentation, sugar and yeast are transformed in alcohol and CO2, thus creating the creamy bubbles in sparkling wines. Harvest for such grapes is usually done by hand since the grapes need to reach the winery as healthy as possible , but then again, all grapes are handpicked in Malta.

    Another international white grape variety which is usually picked quite early to retain is crisp acidity and herbaceous aromas is Sauvignon Blanc. Even if this grape variety usually buds late, it ripens early therefore making it an ideal grape variety for warmer climates like those of South Africa, Australia and Malta. The ripening of the grapes is a tricky period for the vineyard manager.

    Ripeness is obtained when sugar and acidity within the grape are in perfect balance and is usually measured by means of a refractometer. The more seasoned viticulturists often enjoy a walk through their vineyards biting through the skins of a grape or two every now and again and rely on their palate to get a feel of the fruits progress. Tasting the grapes helps assess the phenolic ripeness of the grapes that is, the ripeness of the pips and skins. Both pips and skins are the source for tannins in red wines; low phenolic ripeness can lead to green dusty tannins in the final wine which are rarely sought after.

    Merlot is a red variety which ripens well in Malta and is usually picked up earlier than its brother Cabernet

    Sauvignon. The ripeness level at the moment of picking is extremely important since if

    picked late Merlot can easily lose some of its freshness and good

    acidity. This variety is sometimes blended in with Cabernet S a u v i g n o n contributing nice

    acidity and round fruit to its sterner

    brother that tends to ripen around 2 weeks later than Merlot.

    For most grape varieties, yields per hectare need to be constrained as excessive quantity can likely lead to

    greener flavours and more dilute concentration.

    When it comes to our native red variety Gellewza, it is encouraging to not that it

    is increasingly becoming more important as is our white Girgentina which we find tends to ripen quite late; even to stretching to late

    September depending on the vintage. Due to its hardy skins this variety needs more hanging time on the vine to fully develop and mature and is often but not exclusively grown in the traditional alberello pruning method used for both indigenious grapes and is one of the most back breaking vines to work.

    So next time you are picking a bottle of wine to share with friends, look out for a DOK Malta or Gozo or even an IGT Maltese islands that will reassure you that the wine has been produced from grapes grown in small parcels of sun-blessed land in our scarce yet magnificent countryside under proper quality protocols.

    the foodie - 3

    the wine corner

  • 4 - the foodie

    My Cute Little Pumpkin!!By Claire Borg

    We commonly call little kids pumpkins right? Sweet and plump, pumpkins are in season from late Summer and Autumn. Traditionally kept on roofs and walls throughout the winter months, this vegetable is a long lasting, full of vitamins and bursting with colour and flavour. If you are driving through the Maltese countryside, you will spot these gentle giants resting on top of the roofs of the little shacks in the fields.Versatile and easy to use, pumpkin is a very simple ingredient that stretches in many dishes. Starters, soups, casseroles, side dishes, pasta filling, risottos, candied, purees, crisps, pies, breads, cakes, cheesecakes, ice-cream and chutneys....you find pumpkin recipes that really are unusual.

    Pumpkins are very versatile in their uses for cooking, from the fleshy shell, to the seeds, to even the flowers; most parts of the pumpkin are edible. Oil is made out

    of the seeds, which are often called pepitas. The oil is thick, green-red in colour and is produced from roasted pumpkin seeds. It is generally mixed with other oils when used as a dressing because of its robust flavour.

    Seeds are edible and are small, flat and green, covered by a white husk. some pumpkin varieties produce

    seeds without these husks. They are a good source of magnesium, zinc and other vitamins.

    During the month of October, pumpkins are commonly carved into decorative lanterns called jack-o-lanterns. In the United States, the carved pumpkin was first associated with the harvest season, long before it came an emblem of Halloween at the end of October.

    In italy a very delicate pumpkin filling for ravioli is made with mashed roast pumpkin mixed with a little ground nutmeg, freshly ground black pepper and a lot of grated pecorino cheese.

    In china, the leaves are consumes as a cooked vegetable or in soups. In Thailand, small pumpkins are steamed with custard inside and served as a sweet dessert. And in Malta and Gozo, pumpkin and rice pie is very popular in the Autumn and Winter months. Crunchy home made puff pastry is filled with a rice and pumpkin mix to create a savoury local dish that is truly delicious!

    feature

  • the foodie - 5

    feature

    Raw pumpkin, as a supplement to regular feeds, can be fed to chick