the foodieIssue No: 7 JaN - Feb 2011

the foodie - 3

Welcome to the second year of ‘the foodie’, Arkadia Foodstore’s publication aimed to change the way you feel about food.

Every other month, we’ll be bringing you delicious, easy-to-achieve recipes and regular updates on seasonal ingredients arriving in store as well as top tips and money saving buys. Above all, ‘the foodie’ is about making cooking and eating great food as relaxed, easy and enjoyable as possible. We hope you enjoy it.

What’s Cooking?Getting the year off to a great start, in this edition of ‘the foodie’, we experiment with local seasonal produce, achieve more for four with less than €20, dabble with an unusual strip loin from the land down under and spice things up for the winter with a quick, easy and impressive pasta dish.

Weekly OffersYou may have already spotted some fantastic weekly promotions in-store this year, such as “Super Detox Week”, where customers had the opportunity to sign up for a FREE gym membership or the “Love at First Scent” campaign offering a FREE Camay Shower Gel and impressive savings on hair care products such as Fructis and Elvive, but this is just the start of a year full even more quality, choice and value at Arkadia Foodstores. On a weekly basis, throughout 2011, we will be presenting time-limited special offers, introducing

you to new products and reducing costs on essential everyday items, so stay tuned to ‘the foodie’ by *signing up to our weekly email alerts and you can be safe in the knowledge that you will never miss out again!

January Blues?Christmas a distant memory? New Year’s resolutions fast fading? The summer still too far out of reach? January can be a gloomy time after all frivolity of December, so we feel there is no better time for an early Spring clean and a generally thorough makeover and that is why we are investing in change. Over the coming weeks we will be phasing in a new look to enhance your experience when you visit us at Arkadia Foodstore in Portomaso. Please know we will ensure any disruption will be limited, however, in advance, we apologize for any inconvenience as we undertake the work to get us looking tip top.

Until Next Time…With that news, some great savings in-store and quick and easy recipes that will impress even the most seasoned culinary expert in your circle, you’ll have to agree things are already beginning to look up! Take all of that and throw in a 3 for 2 wine offer on some fantastic local and foreign tipples and you have a winning combination for beating the winter blues. So until next time, eat, drink, be merry and then eat and drink some more!

Opening Hours After providing extended opening hours throughout the month of December, we have reverted to our regular hours of operation, which include evenings throughout the week and Sunday trading for your convenience.

Gozo (Tel: 2210 3316)Mon-Sat: 8AM – 7PM Sun: 9AM-1PM

Portomaso (Tel: 2138 2333)Mon-Sat: 8AM – 9PM Sun: 8AM – 8PM

Sign up to e-mail updates from Arkadia Foodstore by e-mailing to thefoodie@arkadia.com.mt

Published by:Arkadia Foodstore Gozo | Portomaso

Content & Photography by:Claire Borg, George Larry Zammit & Matthew Green

Arkadia Marketing Ltd.Fortunato Mizzi Street, Victoria, GozoTel: 2210 3000 E-mail: thefoodie@arkadia.com.mt

To advertise please contact :Valerio Hili | Tel: 2210 3213 E-mail: vhili@arkadia.com.mt

the foodie January - February 2011

4 - the foodie

zinfandel bavette with spicy spinachIngredients Serves 2250g Bavette Pasta250ml of Red Wine, preferably ZinfandelExtra Virgin Olive Oil2 Cloves of GarlicTeaspoon Chilli Paste, or a pinch of chilli flakes (optional if you like a bit of a kick in your pasta)3 Fresh Spinach Leaves (use frozen when not in season)Sea SaltFreshly Ground Black Pepper50g Pecorino Cheese

MethodIn a large post of the salted boiling water, cook the spinach leaves for a 3 minutes. Transfer the spinach leaves to a baking sheet and spread out to cool. In the same boiling water then half cook the bavette for 3 to 5 minutes by keeping the pasta very al dente. Reserve a cup of the pasta water while you drain the pasta.

Heat a large sauce pan and pour in some extra virgin olive oil. Peal and crush the garlic and cook in the oil until slightly brown. Pour in the wine and bring to a boil. Add the pasta to the pan and shake regularly to prevent the pasta from sticking to the pan. Gently stir with tongs as the pasta infuses with the pasta and becomes red.

Once the wine is absorbed by the pasta, spoon in the chilli pasta and add some of the reserved pasta water if needed to loosen up the pasta and not let it dry up and get sticky.

Shred the cooked spinach leaves and transfer to the sauce pan. Use thongs to stir the spinach within the pasta and toss gently. Add salt and pepper to taste.Transfer the pasta to individual pasta bowls. Freshly grate the pecorino cheese on top.

Cittadella Red (75cl)

Cittadella Rose (75cl)

Cittadella White

(75cl)

Was €2.57 Now €2.05

also greatoffers on

Organic Tomato

Pesto (190g)

WAS €2.63NOW €2.10

Provolone Dolce

(200g)

WAS €2.65NOW €2.12

Salame Napoli (80g)

WAS €1.82NOW €1.46

Spianata Romana

(80g)

WAS €1.82NOW €1.46

Grana Padano(200g)

WAS €3.98NOW €3.18

Great Value onItalian Produce

Offer Valid Monday 24th to Sunday 30th January 2011.

the foodie - 5

Try out or stock up on Zinfandel, Gavi, Chardonnay & Rosè D’Anjou between Monday 17th and Sunday 23rd January 2011 only!

for3 2on seleCteD Wines

zinfandel bavette with spicy spinach

WINE WEEK

6 - the foodie

The Artichoke

A very traditional dish using this crop is stuffed and stewed artichokes. However, artichokes are very versatile and can be used in many interesting ways. Artichokes can be made into a paste and served with raw vegetables and crackers as a dip, eaten raw in salads, steamed, stewed, fried as tempura, used with pasta and risottos, made into a pesto for pasta and also used in egg dishes with scrambled eggs or in quiches.

Yes, they do stain your hands when they are being cleaned and peeled but simple rubber gloves can solve the problem. And to avoid them changing colour, always dip them in fresh water with a lemon squeezed in it. When they become very abundant they can be bought in bundles and preserved in oil.

In Italy, a popular liqueur is made using artichokes. In Vietnam, a herbal tea is made out of them. The artichoke was used as a food and medicine by the ancient Egyptians, Greeks, and Romans. This ingredient is said to be one of the oldest foods known to men.

Artichokes contain no fat and are a source of many vitamins, including Potassium, Magnesium, Folic Acid and Vitamin C. This crop is well known for it’s health properties. It clears toxins in liver, it is a liver and gallbladder bile stimulator and also lowers cholesterol.

scrambled eggs with artichokesIngredients Serves 44 Artichokes6 eggs½ a glass of milk1 onion – peeled and finely choppedParsley – finely choppedKnob of butterCooking oil MethodHeat some cooking oil and gently cook the peeled, cleaned and cut artichokes and onion. When done, add a knob of butter. In a bowl, beat the eggs. Season and add the milk, mix well, then add to the onion and artichoke mix. Cook, stirring continuously, until the eggs firm up. Add the parsley and serve.

anchovy, lemon and artichoke pastaIngredients Serves 4300 grams SpaghettiLemon Zest – 1 tsp finely grated 3 Pieces Fresh Garlic – peeled and finely chopped2 new potatoes - peeled and finely sliced4 anchovy fillets (Renna Brand)Borges Olive oilFresh Parsley4 ArtichokesPecorino Cheese - GratedSea Salt and Black Pepper

Precisely known as globe artichoke, cynara cardunculus, or Qaqocc in Maltese. A very abundant seasonal crop that is very popular in our markets during the winter months.

the foodie - 7

scrambled eggs with artichokes

stewed lemon and black peppercorn artichokes with tuna

raw artichoke salad

artichokes with rosemary and bitter olives

anchovy, lemon and artichoke pasta

8 - the foodie

MethodPeel, clean and cut the artichokes. Place in a small pan, together with half the garlic, some olive oil, salt and pepper and a little water. Cook just until tender and set aside.

In a pan of cold water, place the chopped potatoes and bring to the boil. Cook until nearly done, then add the pasta to the same water. Cook the pasta al dente, and drain potatoes and all. In a separate pan, heat some olive oil and gently cook the remaining garlic and anchovies for about a minute. Turn off. In a large bowl, mix the pasta, potatoes, garlic, anchovies and artichokes. Season to taste, add a little olive oil, the lemon zest and grated Pecorino. Serve warm.

stewed lemon and black peppercorn artichokes with tunaIngredients Serves 44 Artichokes1 lemon1 piece fresh garlic – peeled and chopped1 tsp whole black peppercornsBorges Olive Oilfresh parsley – finely chopped MethodPeel, clean and cut artichokes. Place in pan, add half the lemon cut in 4 and the rest of ingredients and some water. Cover and cook until tender. Cool, discard lemon pieces and serve with tuna. Can also be served as a side dish with steamed vegetables, grilled chicken or fish.

raw artichoke saladIngredients Serves 44 Artichokes½ a lemonBorges Olive Oil1 tsp Apple Cider Vinegar½ tsp sugarsalt and black pepper

MethodPeel, clean and very finely slice the artichokes. Place in a large bowl. Add the juice of the lemon, olive oil, vinegar, sugar and season. Mix well. Set aside for at least 20 min. Serve with Parmesan shavings or as is. Great with warm crusty bread and soft goat’s cheese or either with strawberries and bresaola. artichokes with rosemary and bitter olivesIngredients Serves 44 Artichokes4 Bitter Olives4 Potatoes – Peeled and sliced1 lemon1 piece Fresh Garlic – peeled and choppedBorges Olive OilRosemarySea Salt and pepper MethodPeel and clean artichokes and place in a container of water with a lemon squeezed in it. In a large pan, drizzle some olive oil, place the sliced potatoes, sprinkle with garlic, rosemary, season to taste, then place the drained artichokes with abitter olive place in the centre on top of the potatoes. Add a little water, cover and cook till potatoes are done. Serve as a side dish with fish, chicken or rabbit.

PAM® Non-Stick Cooking OilPAM® helps you pull off quick meals with ease whether you are frying, grilling or baking. PAM® brings you a non-stick solution which is easy to use and even easier to clean. With less than 7 calories and 1g of fat per serving, PAM® also offers you a healthier alternative to traditional cooking oils without compromising on taste.

Pick up a can today to find out how PAM® can truly help you make the best of your next meal! PAM® helps you pull it off !

Available in Original, Butter, Olive Oil, Baking and Grilling varieties.

10 - the foodie

The Pink PeppercornThe Pink Pepper tree, schinus terebinthifolius, or better known as Brazilian Peppercorn tree is a common tree found all over the Maltese islands.

In Autumn, clusters of tiny white flowers form green and juicy berries that ripen into bright red. Around Christmas time, they are ready to be harvested and thus meriting their more common name, Christmas Berry.

Even though called pink pepper, it is not a pepper. The only thing it shares with black pepper is one important consistuent, piperine oil, but it has none of the pepper’s heat. Dried berries are often added to pepper mixes together with black, green and white peppercorns and grinded as and when needed.

Who knows how many times we all have walked past these trees and not taken any notice of them? Well, keep your eyes open, and take a closer look and you will notice these trees here and there. They grow easily in most climates and in many places used as ornamental or shade trees. They are easily picked and one can dry them and use them at a later stage. Just place in a sieve,

in an airy, shady place and turn everyday to ensure even drying. Once the berries are dry, they can be stored in an airtight container and crushed when needed. Easier, they can be bought in either mixes or on their own, in pre-packed doses or by weight.

Pink peppercorns make very delicate sauces and are very good with lobster, fish, game, pork, veal and poultry. They are best used in small amounts because mono-terpenes in the volatile oil can cause intestinal irritation.

Bright coloured, with a pleasant taste of fruit and pine, the pink peppercorn is an interesting spice available around us to be either picked or bought.

Happy berry picking!

the foodie - 11

fish fillets with pink peppercornsIngredients Serves 46 Pegasus Fillets Fish (1 pack)70 Grams of Garlic Butter1 Shot of Brandy1 Piece Fresh Garlic - peeled and finely choppedSea SaltBlack Pepper2 Tbsp Pink Peppercorns - crushedSprig of Wild Fennel - washed and finely chopped½ a Glass of Water

MethodIn a large pan, melt the butter and bring off the heat. Place the fish and sprinkle with the remaining ingredients. Bring back to the heat till is starts to bubble. Add the brandy, cook for another minute. Add the water, cover and cook for about 5 to 7 minutes. Uncover, reduce cooking liquid and serve immediately with boiled new potatoes or a crunchy salad.

smoked salmon platter with pink peppercornsIngredients Smoked salmonPink Grapefruit - segmentedPink PeppercornsGreen Salad (your preferred selection of lettuce, watercress, rucola, and other green leaves)Olive oilBalsamic VinegarBlack Pepper

MethodArrange the ingredients in an attractive way and sprinkle with freshly ground black pepper and crushed pink peppercorns. Drizzle with olive oil and balsamic vinegar according to taste. Serve with fresh crusty bread and a good herb butter. with boiled new potatoes or a crunchy salad.

This recipe just takes you 15 minutes to prepare while you can feed 4 people for under €10.

Good, quick, stylish, and cheap!

12 - the foodie

antipastogarlic & cheese meltsIngredients1 Small Loaf of Bread150 grams Red Leicester100 grams Lurpark Herb & Garlic Butter

MethodCut the bread into slices. Using a grater thickly shred the red leichester. Mix with the butter and spread onto the bread slices. Bake in a heated oven until golden. Serve immediately.

mainlamb shepherd’s pie Ingredients800grms ground lamb 1 onion peeled and chopped 1 carrot - peeled and finely diced 1/2 a cup frozen peas cooking oil 6 large potatoes 150 grams butter 1tsp ground cumin pinch of nutmeg 1/2 a cup of milk Salt and pepper 2 tbsp tomato concentrate 1 litre of chicken or vegetable stock

MethodPeel and quarter potatoes, boil in salted water until tender (about 20 minutes). Drain and mash. Add 100 grams of the butter, nutmeg, pepper and milk and mix well. Set aside.

Heat some oil and cook the ground lamb until it changes colour. Season with cumin and pepper, add the chopped onion and cook for about 10 min. If it

starts to dry up add some chicken or vegetable stock. Add the carrots and peas and cook for a further 5 min. Add the tomato, some more stock, cover and simmer for another 10 minutes, making sure the liquid has evaporated but the lamb is still moist.

Place lamb in baking dish. Distribute mashed potatoes on top. Rough up with a fork so that there are peaks that will brown nicely. Melt the remaining butter and brush the top. Bake in a 200 degree Celsius oven until the potatoes become golden. Serve piping hot.

dessertbeer battered applesIngredients2 Apples250ml ale2 tbsp sugar2 cups plain flourHoneysesame seedsoil for frying

MethodWash, peel, core and cut apples in 1 cm thick slices. To make batter, pour the beer into large bowl, add sugar and whisk until it dissolves, then slowly add flour whilst still whisking. You should obtain a very thick batter.

Heat about an inch of oil in a heavy based frying pan (or better, use a fryer if you have one). Dip the apples in the batter, coat well and carefully dip them into the hot oil. Fry for about 3 minutes on each side, or until they become golden. Pat dry and serve immediately with drizzled honey and a sprinkle of sesame seeds. Delicious with vanilla ice ream too!

1 Meal, 3 course, 4 people, under €20

shopping list1 Small Loaf of Bread

150 Grams Red

Leicester100 Grams Herb &

Garlic Butter

800grms Ground Lamb

1 Carrot Frozen Peas

6 Large Potatoes

2 Apples250ml Ale – 1 Bottle

from your cupboard1 Onion Cooking Oil 150 Grams Butter 1tsp Ground CuminPinch of Nutmeg ½ Cup of Milk 2 Tbsp Tomato Concentrate

Chicken or Vegetable Stock Cube2 Tbsp Sugar2 Cups Plain FlourHoneySesame SeedsOil for FryingSalt & Pepper

beer battered applesgarlic & cheese melts

lamb shepherd’s pie

14 - the foodie

char-grilled kangaroo striploin with a spicy fig salsaIngredients Serves 4800g Kangaroo Striploin¼ Leek, sliced6 Dried Figs, sliced in quarters1 Spoon Worchester Sauce1 Cup Port Wine1 Cup Shiraz Wine1 Cup Tomato Passata1 Tablespoon Chilli PasteExtra virgin olive oilSea SaltFreshly Ground Black PepperPinch of Sugar

MethodSlice the kangaroo striploin in 1 to 1 ½ cm steaks. Be careful because kangaroo meat is very delicate and might not hold up into whole steaks. Place in a dish and season the olive oil, sea salt and grounded black pepper. Leave to rest while you prepare the sauce.

Boil some water with an electric kettle. Soak the fig quarters in a bowl with the boiling water. Heat a non-stick sauce pan. Pour in some olive oil and sauté the leeks. Drain the figs and transfer to the sauce pan and continue tossing gently. Add in the Worchester sauce.

Keep the sauce pan on high heat and pour in the port wine. Once the liquid starts to boil, pour in the Shiraz wine. Stir gently as the mixture starts to boil and the liquids begin to evaporate. Add the chilli paste and sugar depending on how spicy or mild you would like the sauce to be.

Once the sauce starts to caramelize and thicken pour in the tomato passata. If the sauce becomes too thick add the hot water from the electric kettle.

Heat up the char-grill or use a grilling pan. Once very hot, grill the kangaroo striploin on both sides until medium rare. Plate the grilled meat on individual serving plates. Top the striploin with the fig salsa.

Australian Week

FOR ONLY

+Kangaroo Strip loin

1kgAny Yellow Tail Wine

Try out tasty Australian produce at unbeatable value between

Monday 24th and Sunday 30th January 2011

as we celebrate Australia Day.

Look out for other special offers instore.

Some Information on Kangaroo Meatsome consider kangaroo among the finest of game meats, with a rich, appealing flavor that combines well with many other foods and holds its own with aromatic spices. it is sometimes compared to venison. Available in a wide range of cuts, kangaroo can be prepared in much the same way as other red meat. But because it is so low in fat (about 2%), it is easy to dry it out. If you like your meat well done look for something other than kangaroo. the goal is to go no further than medium rare.

Shiraz Cabernet Moscato Semillion Sauvignon Blanc

Shiraz

Or choose from...

char-grilled kangaroo striploin with a spicy fig salsa

Did you know? since 2005, following a

competition with entries from 41 different countries, Kangaroo

meat is known as “Australus” which has helped increase appetites for this delicacy

in it’s native country and abroad.

yellow Tail WinesWAS €7.60

NOW €6.40 save

€1.20

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