Maltese Trifle by Chef Michael Cauchi

Thermomix time: 19 min

Ingredients

VANILLA CUSTARD

• 500 g milk
• ½ vanilla pods
• 2 yolks or 1 egg
• 50 g sugar
• 30 g corn flour

CHOCOLATE CUSTARD

• 150 g dark chocolate cut into piece
• 500 g milk
• 100 g sugar
• 20 g corn flour
• 2 eggs
• 1 tbsp butter

ASSEMBLY OF THE TRIFLE

• Ingredients of the Sponge cake (BCB, p. 326)
• Jelly crystals
• Fresh peaches
• Vermouth or Marsala
• 300 g ricotta
• 50 g sugar
• 50 g candied peel
• Chocolate for shavings
• Crushed mixed nuts

 

Preparation

VANILLA CUSTARD

1. Split the vanilla pod and scrape the seeds into the mixing bowl.
2. Add milk, eggs, corn flour, sugar and salt and cook 7 min/ 90ºC/ reverse mode/ speed 3. Ready to pour on trifle.

CHOCOLATE CUSTARD

1. Place chocolate into mixing bowl and grate 12 min/ 90⁰C/ speed 3.
2. Add butter and mix 10 sec/ speed 4. Ready to pour on trifle.

ASSEMBLY OF THE TRIFLE

1. In a large glass bowl you can prepare a jelly base with fruit overnight.
2. Place sponge cake and wet with vermouth. Pour in plain custard.
3. Cover with sponge and wet with vermouth. Pour in chocolate custard and leave to set in the fridge.
4. Mix the ricotta with sugar and candied peel and cover the trifle.
5. Sprinkle the top with chocolate shavings and crushed nuts.

Spaghetti with Sea Urchin Roe

Ingredients

• 50 g olive oil
• 1 onion, finely chopped
• 3 garlic cloves
• 2 tomatoes, peeled
• 10 g parsley
• Juice of 1 lemon
• 1 baby-food sized jar of sea urchin roes (Rizzi)
• Rock salt and pepper to taste
• 1100 g water
• 500 g spaghetti

 

Preparation

1. Place olive oil, onion and garlic into mixing bowl and chop 5 sec/ speed 5.
2. Sauté 3 min/ Varoma/ speed 1.
3. Add tomato and parsley and cook 5 min/ 100ºC/ speed 1. Then chop 20 sec/ speed 7.
4. Add lemon juice, urchin, salt and pepper and cook more 5 min/ 100ºC/ speed 1.
5. Place the water and heat 7 min/ 100ºC/ speed 1.
6. Add spaghetti and cook 12 min/ 100ºC/ reverse position/ speed spoon. Check seasoning and serve immediately.

Octopus Ftira

Thermomix® time: 40 min

Octopus ingredients 

• 500 g octopus
• 1 medium onion whole unpeeled
• 200 g water

 

Stew ingredients

• 1 bread ftira
• 30 g de oil olive
• 15 g parsley
• 1 small onion
• 8 olives pitted
• Red pepper to taste
• Yellow pepper to taste
• 15 capers
• Salt and black peppers to taste

Preparation

1. Place the octopus, the water and the whole unpeeled onion in the bowl and cook, 40 min/ 100ºC/ reverse position/ speed spoon.
2. Drain the water and cut the octopus in slices of 1 cm. Set aside.
3. Place the olive oil, the parsley and chop 10 sec/ speed 9.
4. Add the onion, the olive oil, the olives and chop 10 sec/ speed 4.
5. Add the cappers, the seasoning, the octopus and gently mix 8 sec/ reverse position/ speed spoon.
6. Slice the bread and fill it with the octopus. Serve with a Sauvignon Blanc or a Cisk!