This Christmas and New Year season, INTERCONTINENTAL MALTA is offering a selection of decadent gourmet pleasures with live and interactive entertainment for all ages. With a variety of venues to choose from, InterContinental Malta has the right ambience for each particular and discerning taste.
For those who enjoy buffet lunches and dinners with friends and family, tempting and abundant buffet feasts with live cooking stations, await at Harruba Restaurant. A delicious Christmas buffet breakfast will also be served in the hotel’s ballroom in the early hours of the morning.
With the sea as a backdrop, Paranga is offering menus designed to feature the finest seasonal, Mediterranean ingredients on Christmas Eve and New Year’s Eve.
Add a touch of spice and some of sushi to your festive season at Eastern Breeze, where the team of chefs will create the ideal feast in front of your very eye for you to indulge and enjoy.
So to make this Christmas and New Year special this year, InterContinental Malta is most certainly the place to be. For further information and reservations for Christmas and New Year lunches and dinners, call 2137 7600 or email: [email protected]
A recipe from the chefs at InterContinental Malta
Pan roasted guinea fowl supreme with a chestnut and apple stuffing, potato puree and a pumpkin, sage and goats cheese tart, with beetroot sauce – for four persons.
Pan roasted guinea fowl supreme with a chestnut and apple stuffing
4 pcs guinea fowl breast skin on
450g skinless, boneless chicken breasts, cut into 1-inch pieces and chilled
1 egg white
180g cream
50g minced flat-leaf parsley
50g chives
50g blanched chestnuts
50g blanched apples
A pinch of freshly ground white pepper
In a food processor, pulse the chicken until finely chopped. Add the egg white and pulse until blended. With the machine on, add the cream in a steady stream and puree until smooth. Scrape the mousse into a bowl and stir in the parsley, tarragon, blanched chestnuts, apples and white pepper. Transfer the mousse to a re-sealable plastic bag and refrigerate for an hour. To use, snip off a corner of the bag. Make an incision in the guinea fowl breast and pipe in the stuffing. Seal the guinea fowl breast in a preheated pan for 1 minute on each side. Season. Roast in a preheated oven at 180C for 10 minutes. Baste with butter and leave to rest.
Pumpkin, sage and goats’ cheese tart
500g Pumpkin
30g Garlic
6 Sage leaves
200g Puff pastry
100g Goats cheese, cut in pieces
50 ml Olive oil
Preheat the oven to 200C. Place the pumpkin slices on a baking tray with garlic. Sprinkle the sage leaves over the pumpkin slices. Drizzle with olive oil and roast until the pumpkin is soft. Roll out the pastry and line a loose square tin. Arrange the pumpkin in the pastry shell and scatter the goats’ cheese on top, forming layers. Bake for 15 minutes until pastry is crisp. Remove from the oven and leave to cool.
Beetroot sauce
4 medium beetroots (washed and peeled)
400ml water
50ml red wine vinegar
50ml ruby port
30g sugar
200ml brown chicken stock
50 g butter
Place the beetroot, water, vinegar, port wine and sugar in a deep saucepan. Bring to the boil and simmer until the beetroot are tender, (15-20 minutes), reduce the liquid with the beetroot to a syrup consistency. Add the brown chicken stock and bring to the boil. Finish off with butter.
For the potato puree
3 large potatoes
125ml cream
125ml milk
150g unsalted butter, cut into chunks
Seasoning
Boil the potatoes in water to cover with 2 tablespoons salt. When the potatoes are cooked through, strain them and set aside. Peel the potatoes and put them through a potato ricer. Put the potatoes in a heavy-bottomed pan. In a separate pot, heat the milk and cream together. Over a medium heat stir the potatoes with a wooden spoon to dry them out. Slowly add the butter stirring constantly. Season. When all the butter has been absorbed, slowly add the milk/cream mixture until it is the consistency of a puree. Season and remove from the stove. Pass the mixture twice through a fine mesh with a rubber spatula to make an extremely smooth puree.