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L'Ortolan Recipes - Gozo, Malta (Maltese) PDF Print E-mail
Written by Debra C. Argen   

Executive Sous Chef Jonathan Spiteri of L'Ortolan, Kempinski Hotel San Lawrenz, Gozo, MaltaRicetti ta Executive Sous Chef Jonathan Spiteri ta L'Ortolan f Kempinski Hotel San Lawrenz - Gozo, Malta.

 

 

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(Spring Rolls) Tal-gobon affumikat b' kontorn ta insalata u granita tal-mirtill
Trilogija ta tonn b' kebab biz-zalzett affumikat Malti
Akkumpanjat b'marmellata tad-tadam
Mousse tal-Valhrona akkumpanjat bi spang Tal-Kanella, granita tal-laring u galett tal-brandi

Executive Sous Chef Jonathan Spiteri of L'Ortolan, Kempinski Hotel San Lawrenz, Gozo, Malta - Smoked Cheese

(Spring Rolls) Tal-gobon affumikat b' kontorn ta insalata u granita tal-mirtill

Ghal ghagina ta l-ispring rolls Ingredjenti: 

100 gramm dqiq
20 ml ilma

Ghall-mili Ingredjenti:

150 gramm Mozzarella
5 gramm Cumin
5 gramm Coriander
5 gramm Habaq Frisk

Metodu: Ghagina ta l-ispring rolls. Itfa d-dqiq go bowl u ghamel hofra fin-nofs. Ferra l-ilma ftit ftit u hawwad sakemm jghaqad. Halli t-tahlita kemm kemm iebsa u halliha toqghod ghal-ghaxar minuti. Aqsam it-tahlita f'hamest iblalen zghar, iftahom 10cm dijametru, idlikhom biz-zejt, itfaghhom fuq xulxin u erga kompli iftaghhom sakemm tilhaq id-dijametru ta 20 cm. Aqlihom f'tikka zejt go tagen fuq nar bati. Sakemm isiru hallat it-tahlita kollha flimkien, ibda iftah l-ghagina ta l-ispring rolls, itfa il-mili fin-nofs, idlikhom bl-ilma u rromblhom. Itfaghhom fil-friza.

Granita tal-mirtill Ingredjenti:

puree tal-mirtill
250 ml ilma
50 gramm zokkor
75 gramm Glucose

Metodu: Izen l-ingredjenti kollha, itfaghhom flimkien go magna tal-gelat u halighom sakhemm jghaqdu.

Executive Sous Chef Jonathan Spiteri of L'Ortolan, Kempinski Hotel San Lawrenz, Gozo, Malta - Trilogy of Tuna

Trilogija ta tonn, b' kebab ta l-insalata, biz-zalzett affumikat Malti u akkompanjat b'marmellata tat-tadam

Trilogija ta Tonn tal-Mediterran Ingredjenti:

140 gramm tonn tax-xewka blu
10 gramm gunglien
10 gramm bzar iswed
20 gramm ghagina Short Crust
tina
5 gramm berquq
5 gramm gheneb Girgentina
2 gramm basal
2 gramm ginger
2 gramm haxixa tal-lumi

Kebab biz-zalzett affumikat Malti Ingredjenti:

20 gramm zalzett Malti
20 gramm insalata
zkuk tat-tuffieh biex taffumika z-zalzett

Marmellata tat-tadam Ingredjenti:

100 gramm tadam frisk
meraq ta laringa
qoxra ta laringa
5 gramm basal
5 gramm tewm
2 gramm ginger
5 gramm zokkor

Metodu: Aqta t-tonn f'cilindri ta 2 cm dijametru u 5cm tul. Aqbad wiehed minnhom u dawwru gol-bzar iswed, iehor gol-gunglien abjad u l-iehor hallih plejn. Aqlihom ftit ghal zewg minuti u imbadhad kompli sajjarhom fil-forn ghal ghaxar minuti. Sa dan il-hin affumika z-zalzett Malti, bic-cana  tat-tuffieh. Aqli l-basal, giner u l-haxxixa tal-lumi u imbaghad zid ilberquq u l-gheneb. Zid iz-zokkor ghat-toghma u hallih itektek fuq nar baxx sakhemm jiehu il konsistenza mixtieqa.

Ikkaramelizza t-tina billi taqlija goz-kokkor, butir u ftit ilma.

Sa dan it-tant iftah l-ghagina tas-short crust u imbaghad poggija god-dixx li tkun ser tuza. Niggez l'ghagina repetutament b'furketta, un imbaghad sajjara ghal 10 minuti. imbaghad imia l-ghagina bit tahlita tal-frott u erga sajjara ghal 5 minuti ohra. Ibda l-marmelilata tad-tadam billi tqaxxar it-tadam u gattghu b'kubi zghar. Aqli l-basal, it-tewm, u l-ginger. Imbaghad itfa t-tadam, iz-zokkor, il-qoxra tal-laring u l-meraq tal-laring u hallih fuq nar baxx sakhemm jaghqad.  

Executive Sous Chef Jonathan Spiteri of L'Ortolan, Kempinski Hotel San Lawrenz, Gozo, Malta - Valhrona Mousse

Mousse tal Valhrona akkumpanjat bi spang Tal-Kanella u granita tal-laring u galett tal brandi

Mousse tal-Valhrona Ingredjenti:

1 litru krema
750 gramm cikkulata tal valhrona 75%
1 kuccarina essenza tal-Kaffe
1 grokk rum
6 isfar tal bajd
100 gramm glucose
120 gramm zokkor

Metodu: tal-mousse tal-valhrona: dewweb ic-cikkulatta f'temperatura li ma taqbizx l-40 gradd. Hall il weraq tal-gelatina fl-ima kiesah, saffih, u imbaghad hallat mieghu ic-cikkulata sakhemm idub. Hallat il-glucose, zakkar, ru, essenza tal-kafe u ilma u sajjar go borma sakemm it temperature titla ghal 118-il grad. Sa dan it-tant habbat l-isfar tal-bajd u itfghu fuq it tahlita taz-zokkor. Tella il-Krema u hawwada mac-cikkulata, u imbaghad hallat it-tahlita tac-cikkulata mat-tahlita tal-bajd. Aqta l-ispang f'forma tonda, itfa it-tahlita tac cikkultata fuqu u imbaghad hallih gol-frigg sakhemm jaghqad. 

Spang tal canella Ingredjenti:

900 gramm abjad tal bald
1100 gramm zokkor
625 gramm tabb tal-Kannella
625 gramm butir
425 gramm lewz mithun
425 gramm dqiq 

Metodu: Go tagen hallat it-trabb tal-kannella mal-butir u sajar sakemm jihmar. Arbel id-dqiq u il-lewz mithun. Habbat l-abjad tal-bajd u sakhemm ittella l-abjad tal-bajd itfa iz-zokkor ftit ftit. Itfa bil-mod it-tahlita tal-abjad tal-bajd mat-tahlita tad-dqiq. Ferra it-tahlita f'lima forma tixtieq u sajjara f'temperaturea ta 180grad, sekemm tihmar.

Granita tal-laring Ingredjenti:

1 litru merag tal laring
1 litru ilma
150 gramm glucose
400 gramm zokkor

Metodu: Izen l-afarijiet kollha, hallathom ma xulxin go borma u ghollijhom, imbaghad itfa kollox gol-magna tal-gelat sakkemm jghaqdu. 

Galett tal brandy Ingredjenti:

250 gramm butir
250 gramm zokkor
500 gramm gulepp tal-qamharrun
250 gramm dqiq
5 gramm brandi

Metodu: Hallat il-butir u z-zokkor flimkien, itfa il-gulepp tal-qamharrun, il brandi u fl-ahhar id-dqiq. f Ifforma blalen zghar u sajjarhom  f'temperature ta 200 gradd sakkemm jihmaru,  iffurmhom kif trid qabel ma jikshu.

Executive Sous Chef Jonathan Spiteri of L'Ortolan, Kempinski Hotel San Lawrenz, Gozo, MaltaRead other articles on the Kempinski Hotel San Lawrenz and the Maltese Islands in the Destinations, Hotels and Resorts, Restaurants, Chefs' Recipes, Spas, and Adventures sections.

L'Ortolan
Kempinski Hotel San Lawrenz
Triq ir-Rokon, San Lawrenz
SLZ1040 Gozo, Malta
Telephone:      +356-2211-0000
Fax:                 +356-2211-6373
Email:            
This e-mail address is being protected from spam bots, you need JavaScript enabled to view it   
www.Kempinski-Gozo.com  

For information on the Maltese Islands, please visit: Malta Tourist Authority, www.VsitMalta.com, and Heritage Malta, www.HeritageMalta.org.

© July 2007. Luxury Experience. www.LuxuryExperience.com All rights reserved.

 
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