the foodieIssue No: 20 Mar - apr 2013

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the foodie March - April 2013

opening hours GozoMon-Sun: 8am-8pm (including Public Holidays) Tel: 2210 3335

PortomasoMon-SAT: 8am-9pmSun: 8am-8pm (including Public Holidays) Tel: 2210 3350

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

Contributors to this issue:George Larry ZammitClaire BorgCarla Vella

To advertise please contact :George Larry Zammit Tel: 2210 3207 E: gzammit@arkadia.com.mt

spring… a time to be happySpring officially begins on 20th March and with it we celebrate World Happiness Day. Spring welcomes pleasant weather, fresh produce, and much more. In this issue of the foodie we dedicate a feature to the local champion of spring fruits – the strawberry. So ripe and tasty, in our feature we suggest to use strawberries for breakfast, lunch and even dinner.

easterWe end March with Easter and lamb will be the popular staple for many Easter Sunday celebrations. Therefore we have put together a dedicated lamb feature with our suggestions for a Sunday roast and some suggestions to make good use of the leftovers. Please do not forget to check our butchers this Easter. They will be well stocked with premium lamb imported from Scotland and New Zealand.

picnic2goArkadia Foodstore once again plans to launch its PICNIC2GO offer in Gozo this Easter. PICNIC2GO will be once again a fantastic pack of essential products for shoppers from Arkadia Foodstore. Offer starts on Wednesday, 27 March 2013. Please visit www.arkadia.com.mt in the days to come to find out more.

figolli baking anyone?With Easter we also welcome baking time. For those who have chose to fast, lent will be over and quite a few will rediscover their

sweet tooth. Arkadia Foodstore as well as Arkadia Home are your best source for your kitchen baking needs. From marzipan sheets to figolli cutters, premium cooking chocolate to utensils, you will find all on your visit to Arkadia.

figolli competitionWe are sure that many shoppers of Arkadia Foodstore will be carrying out their annual ritual of figolli baking. We are quite curious about the great talent out there and therefore we have decided to organise a small competition to find out. Participation is quite easy. Just send us a photo of your figolla to info@thefoodie.com.mt by Tuesday, 26 March 2013. During Easter week we will post the photos we have received on our facebook page. The photo with the most likes will get a €50 voucher from Arkadia Foodstore.

figolla for charityWe are happy to announce that on Easter Saturday, David’s Bakery will be setting up a massive figolla at Arkadia Commercial Centre. Customers can get a piece of the figolla in return for a donation. The charity which will benefit from this initiative still needs to be announced. More information following soon but we are really excited about this initiative.

erratumIn our last issue we mentioned our upcoming 10th Anniversary since opening Arkadia Foodstore at Portomaso, St. Julian’s. We quoted

the wrong year of 1993 which should have been 2003. Please excuse us for this error. We might have had an extra tipple as the New Year arrived!

new website for arkadiaVisit www.arkadia.com.mt to find out more

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Prepare yourself for a perfect Sunday roast. Lamb is Malta’s staple for an Easter Sunday celebration. In this feature we suggest a juicy leg of lamb for the carvery board. Afterwards make good use of the leftover trimmings with a interesting Monday lunch or dinner.

Recipes & Photography by Claire Borg

Pre- & Post-EasterCelebrationCelebration

roast leg of lamb with rich gravyIngredients Yield: Serves 4Leg Of Lamb2 Tbsp English Mustard1 Tbsp RosemarySea Salt And Black Pepper2 Large Carrots1 Large Onion1 Tbsp Chopped Garlic1 Glass Of Red Wine1 Glass Of Water2 Tbsp Bisto Gravy Granules

MethodHeat the oven to 190 degrees Celsius.

Rub the leg with mustard, and then sprinkle it with rosemary, salt and pepper.

Peel, wash and slice the onion and carrots and together with the chopped garlic place at the bottom of a dish.

Place the lamb over the vegetables, add the wine and water and place in the oven for about an hour and a half (depending on the size of the leg). Take out of the oven, scoop the vegetables and roasting juices into a small pot.

Using an electric blender, blitz everything together until smooth. If too thick, add some hot water. Place on the stove, bring to a simmer, add the stock granules and dissolve. Serve the carved lamb with the hot thick gravy on the side.

lamb wrap with red cabbage, mint & prunesIngredients Yield: Serves 4Roast Lamb TrimmingsRed CabbageFresh MintPitted PrunesIceberg LettuceRed Leicester Cheddar Cheese (or another cheese of your liking)4 WrapsEnglish Mustard

MethodSpread some English mustard over the wrap, then lace shredded cabbage mixed with some mint, then lettuce, the pitted prunes, cheese and the cold lamb. Wrap tightly and roll. Repeat with the 4 wraps. Place on a hot griddle to toast and warm if desired.

Pre- & Post-Easter

the foodie - 5roast leg of lamb with rich gravy

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roast zucchini & brown mushroom quinoa with lambIngredients Yield: Serves 4150 Grams Red Quinoa150 Grams White Quinoa1 Small Can Of Sweet Corn4 Small Zucchini (Long Courgettes)150 Grams Brown MushroomsBig Bunch of Rocket Leaves (Rucola)½ Cup of Mint Leaves2 Tbsp Olive Oil2 Tbsp Wholegrain Mustard2 Tbsp Balsamic Vinegar2 Tbsp Golden SyrupBlack Pepper & SaltChilli Flakes (Optional)Cold Roast Lamb

MethodMix both quinoas and place in a pot with cold water (about 2 litres), bring to the boil and cook for 14 minutes. Drain, rinse and cool.

Make a dressing with the oil, mustard, vinegar and golden syrup. Grill the sliced zucchini and mushrooms. Set aside. Roughly chop the rocket leaves. Finely chop the mint. In a large bowl, mix together all the ingredients, add the dressing and season to taste. Serve with sliced roast lamb and more grilled vegetables on the side.

lamb wrap with red cabbage, mint & prunes

roast zucchini & brown mushroom quinoa with lamb

Our butchers at Arkadia Foodstore stock the finest cuts of lamb freshly imported from renowned breeding regions in Ireland, Scotland and New Zealand. Considering roasting a whole leg of lamb? Grilling some lamb chops? Or just interested in minced lamb to make your own home-made lamb koftas? You can find it all from our butchers. Make sure you enquire about the latest cuts they plan to stock. Our butchers will do their utmost to assist you in preparing your Easter celebration.

Only the Finest Selection of Lamb

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Selection of Lamb

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Every family has its own secret recipe. All good, slightly different, traditional

almond filled pasties to celebrate Easter.

Giving you a few ideas on how to make them 'look' a bit different, but still taste the best!

Coated with melted chocolate, then with alphabet letters to write names, or Happy Easter. Great idea for kids to decorate their own figolli!

Our absolute favourite. Dark melted chocolate brushed on liberally, and sprinkled with a generous helping of dies fruit and nuts. We have used walnut and cranberry but create your own mixes...be creative!

Use cutters and cut our shapes of coloured sugar paste. Decorate with melted chocolate, colourful icing cutouts and sparkly sprinkles!

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Version 2

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Figolli

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Figolla Competition

Send us a photo of your best figolla to info@thefoodie.com.mt by Tuesday, 26 March 2013. Photos will then be posted on our facebook page and the photo with the most likes will win a €50 voucher from arkadia Foodstore. Let the figolli baking begin!

Figolla Competition

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Everybody loves them! Bright red, juicy, sweet strawberries shall be screaming to be picked up from the fruit display. For many considered as a fruit, a strawberry is technically classified as a flower. Strawberries are actually part of the rose family.

Strawberry season is on! Let’s support our local farmers by opting for local produce. Here we have put together a set a strawberry inspired recipes ideal for breakfast, lunch and dinner. Get ready for a vitamin C overdrive...

Luscious Fields of

StrawberriesLuscious Fields of

breakfast fruit platter with baby pineapple, pink grapefruit, honey pomelo & strawberriesIngredients Yield: Serves 6Baby PineappleHoney Pomelo2 Pink Grapefruits2 Punnets Strawberries

MethodWash strawberries, Segment the grapefruit. Cut the peeled pineapple. Remove the thick outer skin from the pomelo, and then peel the skin off each segment. Arrange nicely on a platter and serve.

Breakfast

Pomelo - The

breakfast fruit platter with baby pineapple, pink grapefruit, honey

pomelo & strawberries

Forget about caster sugar with your cup of fresh strawberries and cream. Try some freshly grinded black pepper instead. You will be pleasantly surprised!

Try something different

Strawberries

strawberries have more vitamin C than an orange,

that's 140% of our daily recommended amount.

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Strawberriesstrawberry & almond oat cakesIngredients Yield: Makes about 12-15 oat cakes1¼ Cups Wholemeal Flour½ Tsp Salt½ Tsp Bicarbonate of Soda½ Tsp Cinnamon1½ Cup Agave Syrup or 1 Cup Light Brown Sugar¾ Cup Soft Butter1 Egg1 Egg Yolk2 Tsp Vanilla Essence3 Cups Oats1 Cup Dried Strawberries (or Cranberries)1 Cup Blanched Almonds (Reserve 15 Whole Almonds for Topping)

Pomelo - The

The pomelo is the largest fruit of the citrus family. More sweet than sour, with juicy meat and pulp, pomelos are native to South and Southeast Asia. This gentle giant of the citrus family can enhance a healthy diet full of vitamin C and low on calories and fats . Pomelo is regularly available from the fruit & vegetables section of Arkadia Foodstore.

grandfather of grapefruits

strawberry & almondoat cake

Strawberries

have more vitamin C than an orange, that's 140% of our daily recommended amount.

MethodBeat together the sugar or agave syrup, with the butter and vanilla. When pale in colour, add the egg and yolk, then the flour, salt, bicarbonate of soda and cinnamon, mix well. Add the dried strawberries and the almonds.

Scoop spoonfuls onto a lined baking tray. Place an almond on top of each and bake in a hot oven set on medium - gas mark 6 - 190 degrees and bake for 12 to 15 minutes or until golden. Leave to rest for about 5 minutes, then transfer onto a cooling rack. Can be stored in an airtight container or frozen and used when needed.

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middle eastern brown lentil salad with peppered cheese, strawberries & eggIngredients Yield: Serves 4200 Grams Brown Lentils – Soaked½ Red Pepper3 Local Gbejniet (Peppered Cheese)1 Tin Chick Peas1 Small Bulb of Fennel1 Cup of Finely Chopped Parsley1 Cup of Finely Chopped Mint1 Tbsp Chopped Fresh Garlic1 Punnet Strawberries4 Hard-Boiled EggsChilli, SaltOlive Oil

MethodIn a big pot of water, cook the lentils until soft. Drain and cool. Drain and rinse the chick peas. In a large bowl, mix the lentils, finely chopped pepper, local cheese, finely chopped fennel, parsley, mint and garlic. Drizzle with oil, season to taste and rest for 30 minutes, so the flavours infuse together. Place in a platter and decorate the rim of the platter with hard-boiled egg and strawberries.Serve with toasted pitta bread and mint tea.

speck, artichoke & strawberry risottoIngredients Yield: Serves 4300 Grams Arborio Rice1 Small Onion1 Tbsp Fresh Chopped Garlic70 Grams Butter1 Glass White Wine 2 Stock Cubes (Chicken or Vegetables)1 Strip of Speck (5mm Thick) – Diced8 Slices Speck - Finely Sliced4 Tbsp Parmesan Cheese10 Strawberries - Finely Chopped3 Artichokes

MethodClean artichokes. Trim and peel and chop. Make 1.5 litres of stock with boiling water and stock cubes. Set aside. Cook the garlic and butter in butter. Add the artichokes and diced speck, cook and then add the white wine. Cook gently. Add the rice and cook until all liquid is absorbed. Ladle some stock over the rice, and cook whilst also stirring to prevent sticking. Keep adding stock until the rice is done. Just before serving, season to taste, add parmesan cheese, the chopped strawberries and sliced speck. Mix well and serve with more speck and strawberries on top.

Lunch

Dinner middle eastern brown lentil salad with peppered cheese, strawberries & egg

speck, artichoke & strawberry risotto

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Fish is a superfood. It is packed with vitamins and minerals, low in fat and high in protein,and is a major source of omega-3 fatty acids. Eating fish once or twice a week may reduce the risk of diseases ranging from childhood asthma to prostate cancer, depression to arthritis. Eating fish during pregnancy may reduce the risk of a premature baby. Healthy ways to enjoy fish include baked, poached, grilled and steamed.

What’s available at the fish counterAt Arkadia Foodstore in Portomoso we pride ourselves on a large selection of fresh fish available daily. If you are a fish lover you should definitely check out our fish counter stocked daily with the latest catch.

Daily fishSalmon, Sea Bass, Sea Bream, Bassa fillet, Gurbel, Perch fillet, Trout.

Wild catchRed Snapper, Black Tail Bream, Black Bream, Striped Bream, Red Scorpion Fish, John Dory, European Heck, Monk Fish, Sword Fish, Tuna, Red Mullet, Mackerel, Wild Sea Bass, Dusky Grouper, Red Grouper, and many more.

Types of Fish cutsThe types of fish cuts available include:• Fillet – the boneless flank of the fish.• Dressed – with head and fins

(entrails, scales and gills are removed).• Steak – cross-sections taken from a dressed fish.• Gutted – whole fish with entrails removed.

Healthy ways to cook fishHealthy ways to cook fish include:

• Baking – make shallow cuts along the top of the fish. Put into a greased dish and cover with foil. Flavour with herbs, lemon juice and olive oil. Bake at around 180°C and baste frequently.

• Shallow frying – dry and flour the fish. Place a small amount of oil or butter in the pan. Fry the fish at a medium heat.

• Grilling – cut slashes into whole fish to help the heat penetrate the flesh. Place fish on a preheated grill. Baste frequently.

• Poaching – not suitable for flaky varieties. Place fish in gently simmering stock. Whole fish should be placed in a pan of cold stock, which is then slowly brought up to a gentle simmer.

• Steaming – put fish in a steamer or on a plate over a saucepan containing gently boiling water. Cover.

Fresh FishFresh Fish

a sample of fresh fish available from Arkadia Foodstore, Portomaso

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Dear Diary,

By Carla Vella

Today I ate...

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