Posted in June 2011 on June 25, 2011 by Dr Karen Mugliett
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COOKING SQUID
There are many ways to cook squid and numerous dishes can be prepared with squid for pasta, rice, stir-fries, deep-fries, soups,
fish stews and seafood salads. They can be stuffed, grilled, poached, stewed, etc. The pouch, fin, tentacles and ink are all edible.
The rest such as the pen and the head need to be discarded.
The recipe below is for stuffed squid where a Middle Eastern stuffing has been used. For different stuffings one can refer to my book (see above for title).
Ingredients
4 squid
1 onion
4 cloves garlic
1 tablespoon olive oil
1 tablespoon tomato puree (kunserva)
2 ripe tomatoes
500ml fish stock
Herbs
Seasoning
For the Stuffing:
150g couscous
50g sun-dried tomatoes or fresh tomatoes
1 red pepper
1 sausage
1 tablespoon mint leaves
Method
- Make the stuffing
- Clean and stuff the squids securing them with a cocktail stick at the top
- Fry the onion and the garlic in a pressure cooker
- Add the tomato puree and the fresh ripe tomatoes and fry for a few minutes
- Add the stock and stir and then add the squids. Tentacles can also be cooked in the same sauce which can then be served with a pasta or risotto. A touch of cream can be added at the end when serving.
Risotto
The rice can be cooked separately to get the optimum results. This is done by frying an onion in a saucepan and then adding the rice (200g for around 4 people). Stir for 1 – 2 minutes. Stock (a fish and tomato stock will be excellent for this dish). Add 150ml of hot stock at a time, stirring through each time and not allowing the rice to dry up, but never drowning it in liquid. Keep adding 150ml of hot stock until the rice is cooked. When cooked in this way the rice will have a creamy consistency.
COOKING MACKEREL
Mackerel is an oily fish with a distinct flavor. It's often smoked. Only simple preparations are required for fresh fish. Mackerel can stand fairly high or prolonged heat. It's a natural for pan-frying (fillets) and roasting (whole fish). To pan-fry, just salt and pepper the fillets and pan-fry until flaky. Keep an eye on it so that it is not overcooked! To roast, oil and season the skin of a cleaned, whole fish and bake on a sheet at 180°C until just fork can break through.
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Baking Mackerel
Open it up, dust with pepper and add some finely chopped onion and garlic, add a little fresh chopped parsley or basil, breadcrumbs, tomatoes or sun dried tomatoes, onions and seasoning. Drizzle some olive oil then close the fish. Make a parcel of the fish in the foil, place it on a baking tray in a preheated oven, about 15 - 20 min at 180°C.
Mackerel goes well with an accompaniment/sauce.
Mustard sauce goes very well with mackerel.
For one fish you will need:
2 tablespoons olive oil 2 level tablespoons Dijon mustard 2 teaspoons lemon juice 1 tablespoon dry white wine 1 teaspoon sugar a dash of Worcestershire Sauce or soy sauce
Method
- Heat the oil in a frying pan
- Add the mustard and mix with a wooden spoon
- Add the sugar, lemon juice and wine and mix
- Allow to heat through and then add the Worcestershire sauce and some pepper
- Serve the fish with some potatoes or rice and a salad
DIFFERENT WAYS OF COOKING MACKEREL
Pan-fry Mackerel option 1
Cut a fish down the middle, take out all the bones, and cut again in halves. Dry on a cloth and sprinkle with salt and pepper. Beat two eggs, add an equal quantity of olive-oil, dip the fish into this, then into bread-crumbs, and pan-fry over a clear fire.
Pan-fry Mackerel option 2 and 3
Wash the mackerel, cut off the head, rub with olive-oil, and pan-fry. Sprinkle with chopped parsley, onions, and lemon-juice and serve very hot. Instead of the lemon juice one can season with anchovy paste or sun dried tomato paste
Pna-fried Mackerel with anchovy mayonnaise
Pan-fry a mackerel, seasoning with salt and pepper, and basting with oil. Serve with a sauce made of eight pounded anchovies mixed with mayonnaise and seasoned with pepper, grated nutmeg, and minced parsley. The sauce is served cold.
DIFFERENT WAYS OF BAKING FISH
Fish can be baked with or without a covering eg wrapped in foil or paper parcels or leaves, with a salt crust. Baked fish can also be stuffed.
- OPEN BAKING – Medium-sized whole fish such as the mackerel are ideal for this. Place a single layer of fish in a greased roasting tin. Sprinkle flavourings (eg: breadcrumbs, herbs, spices, garlic, parsley, ginger, sun dried tomatoes or fresh tomatoes, nuts bound with egg) and just cover with some fish stock or liquid. Bake uncovered, for 30 minutes until the flesh turns white.
- STUFFING AND BAKING IN A PARCEL – This method keeps the fish moist so it is ideal for fish which tends to dry up easily. Mackerel could dry up or toughen if over cooked. Fish can be stuffed through the stomach or the back with a stuffing of one’s choice (eg: cheeselets, mustard, ginger, breadcrumbs, tomatoes, onions, garlic, parsley, etc). More ideas can be found in my book: Seasonal and Sustainable: Cooking for Healthy Living. Once stuffed, secure with cocktail sticks and wrap in oiled foil. Seal the foil to prevent the juices from escaping. Bake in a roasting tin at 180°C for around 30 minutes for a medium-sized fish. The same procedure can be done using baking paper or vine or banana leaves.
- ROLLING FISH – Fillets of fish can be stuffed and rolled. The fillets are first brushed with a dash of olive oil after a light hammering. Then a squeeze of lemon juice and the filling is spread on the fish. The fish is then rolled and placed on a foil covered dish and baked at 180°C for 25 minutes.
- BAKING IN A SALT CRUST – The result of fish baked in this way is a cripsy skin and a moist flesh. The fish needs to be trimmed, scaled and gutted and wiped dry. Then a 5cm layer of sea salt is spread over the bottom of a heavy-based casserole dish. The fish is placed on top of the salt and covered with another salt layer. Water is ten sprinkled on the salt and the fish is then baked at a high heat of around 220°C for around 30 minutes for a medium-sized fish. The salt is then broken with a hammer and the fish can then be removed. It must be kept in one piece and any excess salt must be brushed away.
Karen Mugliett
23/06/11
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Posted in April 2011 on March 31, 2011 by Dr Karen Mugliett
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Eat fish in Season - fish have seasons just like fruit and vegetables and it is important to inform ourseleves about the fish calendar. Fish seasons depend on the reproductive cyles and when eating them outside their reproductive season we are giving a change to fish to reproduce and grow and replenish stocks.
FRESH AND SEASONAL IS BEST - KNOW YOUR FISH SEASONS AND TYPES
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English Name |
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Maltese Name |
SEASONAL INFORMATION |
COOKING METHOD |
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White Fish |
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Amberjack |
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Accjola |
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Autumn |
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Grill or bake |
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Corb |
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Gurbell |
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Spring to summer mostly |
Grill, roll or bake al cartoccio |
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Dentex |
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Denci |
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All year round |
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Grill , roll or bake al cartoccio |
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Dogfish |
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Mazzola |
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December to March |
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Use to make a fish soup |
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Dorada/Dolphin Fish |
Lampuka |
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late August until Christmas |
Grill, roll or bake al cartoccio |
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Grouper |
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Cerna |
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mostly in May |
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Grill, roll or bake al cartoccio |
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Hake |
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Marlozz |
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All year round |
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Bake or in a fish soup |
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John Dory |
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Pesce San |
Pietro |
Mostly available in winter |
Poach |
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Red Scorpion fish |
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Cipullazza |
All the year round but is best |
Poach |
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from January onwards and |
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very expensive during the |
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lampuki season |
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Red Snapper |
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Pagella Hamra |
All year round |
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Poach or grill |
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Sea bass |
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Spnotta |
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Mostly fish farmed |
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Bake or poach |
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Sea bream |
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Awrata |
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Mostly fish farmed |
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Grill or bake |
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Stone bass |
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Dott |
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October |
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Grill or bake |
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Tuna (canned)* |
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Tonn tal-bott* |
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Can be used in many ways |
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White sea bream |
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Sargu |
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All the year round but best |
Grill or bake |
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catch is during nights when |
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there is a full moon |
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*In canned tuna the fatty acids are reduced to levels similar to white fish during the processing
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©Karen Mugliett 2011
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Posted in December - 2009 on February 25, 2011 by Dr Karen Mugliett
Walking for Good Health
Sunday 27th February is the day of the Malta Marathon. Probably, gauging by the number of participants, it is the largest single annual sporting event on the Island. The fact that the Malta Marathon keeps growing year after year, that other Marathons have spawned and that there is a very interesting and well contested long distance calendar definitely says something about a growing awareness for exercise on the island. The President of Malta, himself a long distance runner, has embraced this culture and introduced a fun run and walk early in December for the past two years as one of the Community Chest Fund, fund raising activities.
Having said all this we cannot say that Maltese are amongst the most active persons. A Eurobarometer survey conducated last year shows that 17% of all Maltese do regular sports (around 5 times a week) whilst 31% of Maltese do sports or do some other physical activity at least once a week.
One of the most effective physical activities is walking, an excercise I have been doing for the past twenty years. One of the first things we did after we got married was to get a dog which needed walking. We had asked around and found out that Irish Setters need daily long walks. And for many years it became a pattern in our life to walk Zach our dog to different areas, getting our exercise along with the dog. It is a pattern which I have retained.
Not all dogs are ideal walking companions. Some years after Zach died we got a springer and tried to restrart the pattern. To our chagrin we found that springers are constant pullers and walking him is not as pleasant.
Walking does not need any particular skill (if you are power walking you should try to do this properly, inhaling from the nose and exhaling from the mouth). One does not necessarily need a partner or partners, or need to book a court or enrol in a gym. All it takes are proper shoes, comfortable clothes, and the will to start off. However do try to have a route, ideally away from traffic, fumes and noise.
Few of us know that walking can have different purposes. We all know about fitness walks. This is a steady walk with bursts of brisk walking/jogging. The brisk walking/jogging increases the fitness level. Alternating walking at steady pace with brisk walk or jog every two minutes for about twenty minutes can be very good exercise.
Body shaping walks.
Walking up and down a hill fo ten minutes at a fast pace, but not fast enough to get out of breath helps one shape the bottom and thighs. The downhill part is important as well as it uses different muscles but should be done at a slower pace. They say that walking with hand weights can help one to tone the upper body. I am not sure how many of us will try this last one as walking should remain first and foremost a fun activity.
Stress Busting Walk
In my article ‘Diet, exercise, sleep and stress’, I wrote about the stress busting walk. Exercise can use up stress hormones and should be a priority in our lives. Stress hormones such as cortisol, GH and norepinephrine are released at periods of high stress. Cortisol is believed to affect the metabolic system and norepinephrine is believed to play a role in depression and hypertension. Being active provides long term benefits for us as besides helping us control our weight, reduce our blood pressure and cholesterol, it improves our mental health, helping us to look and feel good (BHF). Exercise does not necessarily mean strenous sessions at a gym. 30 minutes of moderate physical activity 5 times a week is a good way to get started. Walking is the easiest exercise and can be enough to lower your stress, lose weight and have more energy.
I might be over-rating walking as an exercise and have found it to be my prefered exercise possibly because it fits in well with my daily routine. Those of you who have real experiences with walk as a help against stress or as a means of shaping the body, please share your experiences since these might encourage others. Moreover those whose experience might not have been positive, please bring these out so that we can analyse them together.
Posted in February 2011 on February 16, 2011 by Dr Karen Mugliett
Recipes for Spending Wisely
You can comment on the blogs in the Share Your Passion section at the bottom of the homepage of this site or you can email Karen on
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Last Saturday I visited the Farmers Market at Ta Qali. A long awaited initiative which should help farmers and encourage them to keep up with their hard work. It is thanks to local agriculture that we can have the freshest of produce which is so essential to healthy eating. However agriculture also helps in keeping our countryside pristine by having our agricultural land worked and the rubble walls maintained. It was a pleasure meeting directly with the farmers who were extremely friendly and forthcoming with advice on how best to cook the vegetables.
Getting to know the farmer helps you to get to know the produce better. There was also other produce such as gbejniet, rabbits, honey. It was exactly what I expected, particularly the prices. The products were of the best qualities and prices an extremely good bargain. In the vicinity there also were a number of vegetable hawkers who unfortunately I did not have the time to stop at. I would assume that the vegetable prices from these would also be competitive, even though it is not their place there. The only shortcoming last Saturday was the lack of a variety of fruit. I only found oranges (which I grow myself and so did not need to buy) and strawberries. This could be a reflection of our winter fruit season, where besides oranges very few fruit are grown at this time of the year.
The good prices of theFarmers’ Market bring me to the subject of budgeting which I have been tackling on a particular radio programme on RTK with Christine Delicata for some months now. It is surprising how many people are finding budgeting a challenging chore. It is not just an issue that we cannot control our inclination to keep up with the Jones’. Our expenses have increased dramatically whilst our incomes have only increased minmially if at all.
It is very difficult to offer a budgeting recipe which fits all families. This is because familiy needs, sizes, income and circumstances vary. Our problems with budgeting can be eased in two manners, either by reflecting on our our habits/ lifestyles and priorities and see what we can address or by improving our spending habits.
My promotion of seasonal cooking was inspired by issues of affordability as much as by the fact that nutrients in food and the taste are at their best when fruit and vegetable are in season. Cooking what is in season should result in more satisfaction in the kitchen, as whoever would be cooking would feel that the ingredientshave been sourced properly, that cooking is sustainable and probably more affordable.
Another lifestlye issue which we could improve is waste. Buying from supermarkets especially if in large groups usually results in buying in excess of what is actually needed. We also have lost the knack of our grandparents to resuse left overs, the bread pudding, the different pies, soups, milkshakes (for fruit), sauces, cakes and stews.
Buying seasonal, controlling waste, being thrifty might not always suffice. So I end up with a quick recipe for better budgeting.
Ingredients:
- Pen (or pencil)
- Paper
- Time when you can reflect
Method:
Write down all the weekly expenditure for the past four weeks
If you are sure that these are typical, multiply by 13 (if you receive a pay every 4 weeks)
Add the monthly expenses (mobiles, higher purchase fees, etc) and multiply by 12
Add the annual expenses (insurances, school fees, etc)
This should result for the gross annual expendure
Divide by 13 to get the expenditure picture between different pay days
Reflect on this picture and distinguish between the essential and non essential.
Contrast to your income and establish if your lifestyle is affordable.
Ideally you should allow for some savings and also to put aside something for a rainy day
If the lifestyle results in an unsustainable picture, you should start trimming on the non essential
Consider every expenditure item as an expenditure which can be controlled, eg smoking, playing in a lottery, children’s birthday parties
Monitor for as much as you can.
Constantly refine as you start appreciating what is really essential to our lives
Posted in January 2011 on January 28, 2011 by Dr Karen Mugliett
Exercise to complement your diet
Last week’s article on the Malta Today, referred to the Health Survey published by the Malta Standards Authority in January, 2010. The survey seeks to correlate BMI (the body mass index) with the food intake, types of food and amount of exercise the participants carried out.

At times, what we drink is not given as much importance as what we eat, however this could also be detrimental to one’s figure (and BMI) as food. In many of my articles I have been advocating eating well, that is limiting fats, sugar, cholesterol. I have also been emphasising the need to eat healthy snacks if we are to eat in between meals such as for our work lunches.
Slim dieting on its own will very often not suffice to help those who wish to reduce their weight. Neither is exercise alone going to drastically change the waistline. The Health Survey in fact shows that between 18% to 20% of those who do more than 30 minutes of physical activity 3 to 4 times a week are still obese. Good eating habits and exercise must go together. We all have to find the right type of exercise for us which suits our lifestyle and the time we have available. Then once you get used to it, it becomes so much a part of you.
Walking early in the morning works best for me. For some of us it might be the gym. This should be chosen carefully, ideally close to home (or work if one will go straight from one to the other). Different gyms have different orientations, there are those oriented towards building muscles. These would have more free weights and similar items for pumping iron. Other gyms would be more focused on cardiovascular training. Make sure that the gym you choose has enough equipment for its patrons. There is nothing more frustrating than having to wait your turn for the thread mill. Make sure that if you enrol in a gym, you can keep up with the committment. It is better to take up a short membership, say three months, rather than a year and see how you fare.
Walking or jogging are becoming immensely popular (particularly closer to summer when many of us make a greater effort to shed some extra kilos). Do not take off to jogging if you have never jogged. Start with power walking and if you feel inclined to something faster, start increasing gradually. Choose your route so that it is safe, interesting and ideally away from car pollution.
Some of us start jogging to give it up some months later. One way how this can be overcome is to join an athletics club. All clubs encourage runners of all ages, jogging with a group is fun and one can learn to build up gradually and eventually even participate in races, marathons, etc.
Another trend which is gaining popularity is joining fitness classes. There’s something new every year. Some years ago it was aerobics, then step, then it was pilates, today it is zumba classes which are more trendy.
Let us share our experiences of exercise habits, those we started and kept up, what helped us maintain the routine or those we started but did not manage to continue. Maybe some of us can insipre someone else.
What exercise are you doing this year?
Karen Mugliett
28/1/11
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