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All articles • 'gourmet today tv'
Fish cakes
Food 18-03

Fish cakes are a great way to get more seafood into your diet and makes eating fish fun for the kids. The Preca sisters use prawns and neonati to make two different kind of fish cakes. 

Mediterranean seafood stew
Food 18-03

Living in the Mediterranean means we have access to an abundance of fresh seafood. The Preca sisters make the most of the fishermen’s catch with this easy-to-prepare recipe. 

Pan-fried lamb leg steak with rosemary
Food 11-03

This is makes a great Sunday lunch when you’re not going to be enough people to make a larger roast. The Preca sisters use lamb leg steaks and braise them in red wine and tomatoes. 

Pan-fried sea bass on a bed of pearl barley
Food 11-03

The sweetness of the dried fruit, the crunch of the nuts, the chewiness of the pearl barley… all these textures make a great combo with this Mediterranean fish. Try the Preca sisters’ recipe. 

Stuffed quails with porcini risotto
Food 04-03

Quails are great dinner party dishes. Small and individual they make for pretty impressive plates whilst being relatively easy to prepare. The Preca sisters make some quails stuffed with mushroom and truffle risotto served on a bed of mashed potato. 

Cauliflower chowder
Food 04-03

While chowders are usually reserved for seafood, this recipe by the Preca sisters uses all of the flavours whilst eliminating the fish, making it ideal for vegetarians. 

Gourmet seafood burger
Food 25-02

This seafood burger is a gift from the oceans! A fresh fish fillet, fried soft-shell crab and served with a side of prawns, Ramona Preca has this gourmet burger down!

Surf and turf burgers
Food 25-02

Gourmet burgers are all the rage these days with pretty exciting ingredients gracing our burger buns. The Preca sisters are create the poshest burger you’ve ever come across with lobster, Angus beef and char-grilled asparagus. 

[WATCH] Prinjolata
Food 24-02

Watch Pippa Mattei make a homemade prinjolata from scratch. Though there are a lot of steps involved, you will never buy one again!

Asian noodle soup with salmon chunks
Food 18-02

This soup makes the perfect winter meal. Complete with protein from the fish, carbohydrates from the noodles, plenty of veggies and clear, soothing broth. Michael Diacono shares his recipe. 

Penne with salmon, apple and walnuts
Food 18-02

Pasta and salmon is a firm favourite among the Maltese. Michael Diacono gives this dish his own twist. He ditches the cream and uses apple and walnut for an interesting pasta dish that will get your friends talking. 

Homemade pizza with minced lamb and ricotta
Food 11-02

This is a family favourite in Michael Diacono’s household. A homemade base with minced lamb, ricotta and a little bit of mozzarella. Homemade pizza anyone?

Olive and rosemary focaccia
Food 11-02

There is nothing better than the smell of fresh bread. Maybe the taste of fresh bread but anyway! Michael Diacono shares this easy recipe for homemade focaccia flavoured with sliced black olives and rosemary. 

Asian fried rabbit bellies
Food 04-02

Rabbit bellies can be found in the frozen section of some larger supermarkets and make easy meals. Michael Diacono deep-fries his rabbit bellies and serves them with an Asian sauce. 

Roasted rabbit with orange and sage
Food 04-02

Traditionally fried rabbit is the most comforting dish, however it makes a huge mess of the kitchen. Michael Diacono’s recipe for roasted rabbit with orange and sage puts rabbit back on the menu as all it takes is one dish and much less mess. 

Prawn chowder
Food 28-01

This American classic is usually made with clams. Michael Diacono turns this into a more Mediterranean dish with local prawns. 

Spicy carrot and lentil soup
Food 28-01

If you’re trying to get your kids to eat a more varied diet, this is the recipe to get them to eat more lentils – just go easy on the chilli and the ginger. Michael Diacono shares his recipe for carrot soup with red lentils and plenty of spices. 

Jasmine tea pannacotta with honey
Food 21-01

Everyone loves a good pannacotta. Michael Diacono flavours this one with jasmine tea and local honey for light, delicate flavours that can be appreciated after any meal. 

Lemon posset
Food 21-01

Lemon posset is an old-school English dessert that has lost some of its popularity. Michael Diacono gives this classic a new lease of life. 

Creme brûlée
Food 21-01

This French classic is a favourite among many. Michael Diacono shares an easy recipe. The trick, he says, is to use a shallow dish so that you get a good burnt sugar to cream ratio. 

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