The Christmas season in food

Pippa Mattei helps us get through Christmas day lunch with ease, as she offers a countdown that will ensure a stress-free Christmas – as well as admiration from guests at the ease with which you host the lavish lunch. She also lets us in on the secret family recipe for the Mattei Timpana, never published before in any of her books or other publications.

Our Home Cooks, who have now been working on our magazine for over a year now, get together for a pre-Christmas bash and prepare a wonderful three-course meal with flowing wine and as many laughs.

Gabby Holland prepares a turkey broth with semolina dumplings and a Jerusalem artichoke tart served with sweet and spicy tomatoes to start with. Ann Gatt takes charge of the main course making a beautiful stuffed turkey breast accompanied by potatoes coated in sesame seeds, and alternative Brussels sprout dish with festive pecans and cranberries and roasted parsnips and carrots. Last but not least, we move on to Sandra Dimech’s dessert of mince pears served with brandy crème anglaise and scrumptious date munchies.

Fortina head chef, Clifton Grech, takes our Junior Cooks on a tour of a commercial kitchen and teaches them to make a meal to impress their families and friends. John and Julia Calleja, with Naomi Schranz make a three-course meal to tantalise the taste buds.

Though Christmas day lunch is all about the turkey, Gourmet Today offers a myriad of recipes that can be whipped up around the festive season with a little touch of Christmas. Spices such as cinnamon, all spice, star anise and others make everyday favourites just that little bit more festive. Try our cinnamon lemon chicken for a beautifully Chirstmassy meal and what’s better, is this is part of a three-course meal for four people which costs only €20.

Game dishes are a wonderful alternative our usual favourites that have traditionally been synonymous with the festive season. A roasted duck breast beautifully complemented with pan seared foie gras, a plum compote, roasted parsnips and a chocolate vinaigrette is a festive dish that is sure to impress guests but is surprisingly easy to prepare as Joseph Xuereb, head chef of The Palace Hotel shows as part of a festive three-course meal that is sure to impress despite its relative simplicity.

Over-indulgence at this time of year is something most of us are guilty of. However, when battling obesity it is important not to let Christmas get in the way of a healthy recovery. It is possible to partake in the Christmas celebrations without the unnecessary pounds gained around the waist.

A lighter Christmas lunch organised by GlaxoSmithKline, manufacturers of alli – an over-the-counter weight loss aid for obese people with a BMI index of over 28, and produced by Hilton chef Joe Vella produces a wonderful Christmas lunch that is rich in flavour and surprisingly low in fat, making it ideal for obesity sufferers as well as anyone trying to watch that waistline. A four course meal of salmon roulade with cottage cheese, pistachio nuts, sweet peppers and herb salad served with horseradish cream, pumpkin soup, grilled turkey breast served with artichoke and pepper ragout, potato puree, raisins and chicken gravy and a luscious chocolate chestnut orange trifle makes any mouth water… without the usual pounds that go with it.

Though entertaining at home is always part and parcel of the Christmas period, there is always a good excuse to go out for a meal, whether it is to meet up with friends you haven’t seen in ages or just a get together with close friends to celebrate the festive season. Restaurant reviews of Lulu’s restaurant in St Julian’s reveal a wonderful fine dining experience at very affordable prices, while a trip a little further north to Mellieha takes us to the enchanting Guiseppi’s, where Michael Diacono’s charm and passion make for a truly unforgettable dining experience.

Our wine travellers take a trip to South Africa to discover some of the wonderful vintages offered by this vast country. Jacquart champagne is our choice of drink for the festive season.

I hope that this issue of Gourmet Today helps get you into the festive spirit and provides you with many ideas for a wonderful gathering of friends and family surrounded by good food and good wine. I would like to take this opportunity to wish you and your families a very Merry Christmas.