Ready Steady Cook's Ainsley Harriot Unveils More Maltese Recipes in Latest Episode
Following the second episode of ‘Ainsley’s Taste of Malta’ on ITV, Ready Steady Cook’s Ainsley Harriott is back with an array of tantalising recipes that capture the essence of Maltese cuisine.
In yesterday’s episode of Ainsley’s Taste of Malta, Ainsley Harriot delves into the culinary delights and picturesque landscapes of the southern region of the island, commencing his journey in the charming fishing village of Marsaxlokk. Exploring the lively fish market, he gathers fresh ingredients to prepare delectable local recipes and gives them his own twist.
First up are Chargrilled Fish Skewers & Zingy Lemon Salsa with Fennel & Orange Salad. Inspired by Malta’s love for swordfish, Ainsley presents a delightful twist on the classic ‘Pixxispad Mixwi’. These fish skewers, marinated in wine, lemon, and herbs, are complemented by a zesty lemon salsa verde featuring capers and anchovies. Accompanied by a refreshing fennel and orange salad, this dish is a celebration of Sicilian-influenced Maltese flavours.
Check out the recipe here.
Second on the menu is Kapunata Bruschetta, a beloved Maltese dish akin to Sicilian caponata. This salty, sweet, and sour vegetable stew features peppers and courgettes, staples of Maltese cuisine. Ainsley fries the vegetables traditionally, but suggests roasting them to reduce oil. Perfect as a snack with bread or as a main meal accompaniment, leftovers can be enjoyed with pasta or grilled fish/meat.
Check out the recipe here.
Lastly, Ainsley presents Pan-Fried Thyme & Garlic Pork, Blistered Tomatoes & Maltese Baked Potatoes. Pork, the most consumed meat in Malta, is elevated with a marinade of wine and thyme before being pan-fried to perfection. Accompanied by sweet blistered tomatoes and Maltese baked potatoes, this dish pays homage to Malta’s culinary heritage. Potatoes, introduced during British occupation, have become integral to Maltese cuisine, and Patata il forn, a rustic potato dish similar to French boulangère, showcases their flavourful versatility.
Lastly, Ainsley presents Pan-Fried Thyme & Garlic Pork, Blistered Tomatoes & Maltese Baked Potatoes. Pork, the most consumed meat in Malta, is elevated with a marinade of wine and thyme before being pan-fried to perfection. Accompanied by sweet blistered tomatoes and Maltese baked potatoes, this dish pays homage to Malta’s culinary heritage. Potatoes, introduced during British occupation, have become integral to Maltese cuisine, and Patata il-forn, a rustic potato dish similar to French boulangère, showcases their flavourful versatility.
Check out the recipe here.
