THE INIMITABLE STYLE OF GLORIA MIZZI - MaltaRightNow.com
THE INIMITABLE STYLE OF GLORIA MIZZI - MaltaRightNow.com
THE INIMITABLE STYLE OF GLORIA MIZZI - MaltaRightNow.com
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| FOOD |<br />
GRILLED ZESTY<br />
SALMON<br />
SERVES 4<br />
Cook this quickly in a non-stick pan or griddle pan. If you want the fish to colour<br />
well, don’t turn over before 4 minutes.<br />
4 salmon fillets – medium sized<br />
2 tbsp olive oil<br />
80 gms butter<br />
2 tbsp chopped chives<br />
1 medium chilli, chopped or use flakes<br />
grated zest and juice of 2 limes<br />
lime wedges to serve<br />
Brush the salmon fillets with oil and season with salt and pepper.<br />
Heat a frying or griddle pan and when this is hot, add the fillets and cook lightly<br />
(about 4 minutes). Turn over and cook on the other side. Remove the salmon and<br />
keep warm.<br />
Add the butter, chives, chilli, lime juice and zest to the pan . When the butter starts<br />
to sizzle pour this sauce over the salmon and serve immediately with lime wedges.<br />
ALBERT BICHOT<br />
VDP PINOT NOIR<br />
Fresh and young, it has typical fruit with plum,<br />
black cherry and a hint of hawthorn. Deep garnet<br />
red colour, with good fleshiness, it has good body<br />
enhanced by gentle oaking<br />
CHICKEN SALAD<br />
SERVES 4<br />
4 medium sized chicken breasts<br />
100 gms sun dried tomatoes<br />
(or fresh cherry tomatoes)<br />
2 tbsp basil leaves<br />
4-6 slices of Parma ham,<br />
cut into strips<br />
olive oil<br />
50 gms pine nuts (or toasted almonds)<br />
Bunch of rocket leaves<br />
(remove stalky bits)<br />
Heat the oven to gas mark 190.<br />
Season each chicken breast and sear quickly in a hot frying pan with some of the<br />
olive oil until just golden. Continue cooking in the oven skin side up until cooked<br />
through.<br />
When it’s cooled slightly, you can slice into pieces. Make the dressing by placing the<br />
lemon juice, garlic, olive oil, vinegar and mustard in a screw top jar and shake until<br />
mixed. Cover your serving plate with rocket leaves, then top with chicken slices. Put<br />
in the parma strips, tomatoes, basil and pine nuts and pour over the dressing and<br />
serve immediately.<br />
ALBERT BICHOT<br />
PETIT CHABLIS<br />
Very green gold in colour. It has tasty fruit with lemon<br />
and slight minerality, and is round and easy flowing with<br />
medium body.<br />
Dressing<br />
1 clove garlic<br />
100 ml olive oil<br />
(or 50 ml for a lighter version)<br />
1 tbsp balsamic vinegar<br />
½ tsp Dijon mustard<br />
1½ tbsp lemon juice<br />
32 L&S | SEPTEMBER ’06