Maltese Sausages
Difficulty: Intermediate
Serves: 4
Course Type: Main
Allergen information: Gluten, Sulphites
Intolerances: Gluten, High FODMAP

Ingredients:
• 700 grams (1.54 lb or 3 cups) pork shoulder, minced
• 300 grams (0.66 lb or 1.3 cups) pork fat, minced
• 60 g sea salt
• 30 g crushed black peppercorns
• 30 g crushed coriander seeds
• 5 cloves of garlic, finely chopped
• 5 tablespoons chopped parsley
• Natural sausage casings

Method:
Ensure the pork is minced with a good amount of fat to keep the sausages juicy.

If using pork intestines, wash them thoroughly in several changes of cold salted water.

Mixing:
In a large bowl, mix the minced pork with the sea salt until well combined.
Add the crushed black peppercorns, crushed coriander seeds, finely chopped garlic, and chopped parsley.

Mix thoroughly to ensure even distribution of the spices and herbs.

Stuffing:
If you have a sausage stuffer, use it to fill the pork intestines with the mixture. Leave about two inches of casing on either side, cut, and tie a knot at both ends. Twist in the middle to form individual sausages.
If you don’t have a sausage stuffer, you can use a funnel to fill the casings manually. Alternatively, you can form sausage shapes using cling film as described in some recipes.

Pricking:
Prick the sausages all over with a fine pin or toothpick to prevent them from bursting during cooking.

Drying (optional):
Hang the sausages in a cool, dry place for 2-4 days to dry. This step is optional but helps to develop the flavours further.

To cook, fry in a pan over medium heat, grill, or bake until thoroughly cooked, ensuring the internal temperature reaches 75°C (167°F).

Tips:
• This recipe combines traditional ingredients and methods to create authentic Maltese sausages, known for their distinctive flavor profile dominated by coriander and garlic
• Ensure the casings are not overfilled to prevent bursting during cooking.

While milk kefir grains and water kefir grains share a common purpose in fermenting beverages, they differ significantly in composition and use. Milk kefir grains are used for fermenting dairy milk and are a complex mixture of bacteria and yeast embedded in a matrix of proteins, lipids, and polysaccharides. This combination ferments the lactose in milk to produce a tangy, thick, and nutritious drink packed with probiotics.

On the other hand, water kefir grains are used for fermenting sugar water, juice, or coconut water. These grains are also symbiotic cultures of bacteria and yeast, but they differ in the specific species and the matrix material, which is generally a polysaccharide dextran. Water kefir is a lighter, often carbonated beverage with a wide variety of beneficial bacteria and yeasts.

The key difference lies in their substrates and the end products they produce; milk kefir grains are for dairy fermentations, resulting in a creamy, yogurt-like drink, while water kefir grains ferment sugar solutions, creating a light, carbonated beverage. Neither can effectively ferment the other’s preferred medium without losing vitality or altering the expected probiotic benefits.

Transforming plain vodka into a gin-like botanical infusion is simpler than you might think. Here’s a guideline:

Botanical-Infused Vodka Recipe, Difficulty: Easy, Serves: Varies, Course Type: Beverage, Allergen information: None, Intolerances: None

Ingredients:
– 750ml (25.4 fl oz or 3.17 cups) Vodka
– 2 tablespoons (30ml or 1 fl oz) Juniper berries
– 1 teaspoon (5ml or 0.17 fl oz) Coriander seeds
– 4 Cardamom pods
– 1 Cinnamon stick
– 2 strips of Lemon zest, avoiding the white pith
– 1 strip of Orange zest, avoiding the white pith
– 1 teaspoon (5ml or 0.17 fl oz) Dried rose petals (optional)
– 1 teaspoon (5ml or 0.17 fl oz) Dried lavender flowers (optional)

Method: Begin by sterilising a large glass jar. Mix all your botanicals together and add them to the jar. Pour in the vodka, ensuring the botanicals are fully submerged. Seal the jar and store it in a cool, dark place. Shake the jar once daily for the first week. Taste the infusion after one week; if the desired flavour strength is reached, strain the vodka through a fine mesh strainer or cheesecloth to remove all botanicals. If a stronger flavour is desired, allow it to infuse for up to one more week, tasting daily. Once satisfied, transfer your botanical-infused vodka into a clean bottle.

Tip: The key to a successful infusion is tasting as you go, since the intensity of flavour can vary based on the freshness and specific quantity of your botanicals.

Cooking clams offers a delightful culinary experience, especially when using fresh, local species from the Mediterranean. The region’s clams, like the Venus species, are renowned for their sweet flavour and tender texture, making them ideal for simple yet flavourful dishes. This recipe for Mediterranean Garlic Clams showcases how to cook them to perfection, creating a dish that’s both easy to prepare and bursting with authentic Mediterranean taste.

Selecting the Best Clams
Choosing the best clams is essential for a delicious and safe seafood dish. When at the market, start by inspecting the shells. Fresh clams should have tightly closed shells, a sign that they are alive and well. If you notice any slightly open shells, give them a gentle tap. They should close quickly, indicating freshness.

The smell is another key indicator. Fresh clams should exude a clean, briny aroma reminiscent of the sea. Avoid any that have a fishy or unpleasant smell, as this suggests they are past their prime.

When examining the clams, ensure their shells are clean and free from cracks. A clam with a broken shell is likely dead and should be discarded. Fresh clams should also feel heavy for their size, a good sign that they are full of water and alive.

Always where possible choose local species such as Venus clams or Razor clams. These varieties are prized for their sweet flavour and tender texture, making them ideal for recipes like Mediterranean Garlic Clams.

Proper storage is crucial once you have selected your clams. Keep them cool and moist in a breathable bag or container, covering them with a damp cloth in the refrigerator. This helps maintain their freshness until you’re ready to cook.

Mediterranean Garlic Clams
Difficulty: Easy
Serves: 4
Course Type: Main
Allergen information: Shellfish
Intolerances: Gluten (if using bread as a side)

Ingredients:
– 1 kg (2.2 lbs or about 4 cups) clams, preferably the Venus species for authentic Mediterranean flavor
– 3 tablespoons (45 ml or 3 tablespoons) olive oil
– 4 garlic cloves, minced (about 16 grams or 4 teaspoons minced)
– 1 small chili pepper, finely chopped (optional for heat)
– 100 ml (3.4 oz or about ⅓ cup) dry white wine
– A handful of fresh parsley, roughly chopped (about 15 grams or 1 tablespoon chopped)
– Salt and pepper, to taste

Method: Begin by thoroughly washing the clams under cold water to remove any sand. Heat the olive recalled in a large pan over medium heat until hot but not smoking. Add the minced garlic and chili pepper if using, sautéing until fragrant—about 1 minute. Pour in the white wine and bring to a simmer, allowing the alcohol to evaporate. Add the clams to the pan and cover, cooking for 5-7 minutes until the clams have opened. Discard any that remain closed. Sprinkle with fresh parsley and season with salt and pepper to taste. Serve immediately, preferably with crusty bread to soak up the delicious sauce.

Tips: When selecting clams in the Mediterranean region, the Venus species is highly recommended for its sweet flavor and tender texture. Ensure all clams are closed or close when tapped before cooking. This indicates they are alive and suitable for consumption.

Paratha Flatbreads
Difficulty: Medium
Serves: 4
Course Type: Bread
Allergen information: Gluten, Wheat
Intolerances: Gluten

Ingredients:
– 250 grams (8.8 oz or 2 cups) whole wheat flour, plus extra for dusting
– 150 ml (5 fl oz or ⅔ cup) water
– 1 teaspoon (5 ml or 1 teaspoon) salt
– 2 tablespoons (30 ml or 2 tablespoons) vegetable oil, plus extra for cooking

Method:
Begin by mixing the flour and salt in a large bowl. Gradually add the water, mixing continuously to form a soft dough. Knead the dough on a lightly floured surface for about 10 minutes until it’s smooth. Cover the dough with a damp cloth and let it rest for 30 minutes. After resting, divide the dough into eight equal portions, roll them into balls, and then flatten each ball into a disk. On a floured surface, roll each disk into a thin circle about 20 cm (8 inches) in diameter. Heat a tsp of oil in a pan over medium heat. Place a paratha in the pan, cook until its surface starts to bubble, then flip it and brush lightly with oil. Cook until both sides are golden and crispy. Repeat with the remaining dough. Serve hot.

Tips: For a flakier paratha, you can fold the rolled dough in layers before rolling it out into circles. Adding herbs or spices to the dough can also add more flavors to your parathas.

Dear friend,

I’m delighted to share with you my special recipe for Raspberry Sorbet, perfect for a refreshing treat on a warm day.

Raspberry Sorbet
Difficulty: Easy
Serves: 4
Course Type: Dessert
Allergen information: None
Intolerances: Vegan, Gluten-free, Fructose, Histamine, Sulfite, Salicylate

Ingredients:
– 500 grams (1.1 lbs or 2 cups) fresh raspberries
– 150 grams (5 oz or 3/4 cups) caster sugar
– 120 ml (4 oz or 1/2 cup) water
– Juice of 1 lemon (approx. 30 ml or 2 tablespoons)

Method:
Begin by preparing a simple syrup. Combine the caster sugar and water in a pan over medium heat, stirring until the sugar is completely dissolved. Let the mixture cool to room temperature. In a blender, purée the fresh raspberries until smooth, then strain through a fine sieve to remove the seeds. Mix the raspberry purée with the cooled sugar syrup and lemon juice. Chill the mixture in the refrigerator for at least 2 hours. Once chilled, pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions until it reaches a smooth, sorbet consistency. If you don’t have an ice cream maker, place the mixture in a freezer-safe container and freeze, stirring vigorously every 30 minutes to break up any ice crystals, for about 3 hours or until firm. Serve the raspberry sorbet immediately or store it in the freezer in an airtight container.

Enjoy your delicious homemade raspberry sorbet!

Warm regards,
Shaun