Cooking with Reuben

Reuben Grixti, Executive Head Chef at Le MERIDIEN St Julians Hotel & Spa presents:

PACCHERI PANCETTA PASTA

An amazingly tasty pasta dish!

INGREDIENTS

500g paccheri pasta
100g pancetta
40g sundried tomatoes
30g onions
12 ml extra virgin olive oil
50ml white wine
80ml chicken stock
60ml fresh cream
30g fresh spinach





METHOD

Chop the pancetta, the onions and the sundried tomatoes. Heat some extra virgin olive oil in a pan. Add the diced pancetta and the chopped onions. Sauté over a medium heat until the onions are a nice light golden brown. Add the wine and bring to a boil. Continue to boil until your preparation is reduced by half. Add the chicken stock and the chopped sundried tomatoes. Simmer gently for a few minutes. Reserve and keep warm. Cook the pasta in a pot of boiling salted water, stirring occasionally, until Al Dente. This ideal cooking point is soft but holds shape, and is starchy enough for your sauce to stick on to perfection. Drain well and transfer the cooked paccheri into the sauce. Add the fresh cream. Season with salt and pepper to taste. Plate, garnish with fresh spinach tossed in extra virgin olive oil and serve immediately.

Tell us what you think about this recipe and/or if you find ways to personalize it!
Taste this dish at KuDeTa Lounge & Bar, level 3 of the hotel, throughout summer.
www.kudeta-restaurant.com 

HOPS & FORK

your favourite beer on a silver plate

Beer is the world's most widely consumed alcoholic beverage and is the third-most popular drink overall, after water and tea. But beer is more than just a drink. Le Méridien St Julians Hotel & Spa, in partnership with Farsons, explores the unlimited possibilities of the rich flavours contained in a pint and demonstrates the versatility of that ancestral brewed recipe. Until the 25th of October, the culinary theme at KuDéTa Lounge & Bar is beer, with special offers, à-la-carte beer pairing menu, weekend entertainment and giveaways. A 5-star approach to malt and ale, which promises to seduce crowds of beer enthusiasts.

Did you know that lagers go very well with fish and white meat dishes, whereas ales pair well with smoked, barbecued food and red meats? Well, that’s only one of the many tricks that Le Méridien creative kitchen brigade will be using for the delight of our taste buds in the coming week. Throughout the Hops & Forks initiative at KuDéTa Lounge & Bar, visitors will be able to avail themselves from a unique a-la-carte menu with tantalizing items such as asparagus ravioli with a Blue Label Ale beurre blanc, beef stroganoff gnocchi with a Guinness and truffle cream sauce or ginger and Cisk Export cake with hazelnut ice-cream. But that’s not it. A lot of other dishes are on offer with surprising and inspiring accompaniments such as Hopleaf Pale Ale cream sauce, Woodpecker sauce, bacon compote infused with beer and so on. Other interesting highlights include black shell mussels cooked with Cisk Lager and even a choice of homemade pizzas with a sumptuous beer dough.

Sunday Lunch the way YOU like it

With the winter season approaching, the heart-warming Sunday lunch tradition resumes itself all over the island. Le Méridien St Julians Hotel & Spa has successfully revisited the formula and revived the concept. For the upcoming months at Scirocco restaurant, everyone is really spoiled for choice. Whether you are vegetarian, gluten intolerant, on a sugar free diet or just very hungry, the new Le Méridien Sunday lunch menu gives you plenty of options.

A breakfast suited to the corporate needs

St Julians, Malta – October 7th, 2011

Abundant Corporate Breakfast options

Throughout the past 5 years, Le Méridien St Julians Hotel & Spa has established itself as the No 1 address for hosting corporate entities and their individual clientele. The hotel also strives to adapt itself to the ever-changing market needs. With corporate travelling budgets still very much under scrutiny due to stuttering economies in mainland Europe, Le Méridien St Julians Hotel & Spa acknowledges the fact that clients have become more conscious and savvy on how to allocate and spend their travelling funds. In line with mainland European trends, corporate clients largely book their accommodation on a Room Only basis and opt for smaller and lighter breakfasts outside hotel premises.

Le Méridien Kids Can Cook

Remy, the cute cartoon keen on French Gastronomy in the famous children’s movie "Ratatouille", better watches out for Le Méridien Kids! Indeed, whilst the animated character was displaying his fictitious culinary talents on a giant screen placed in the kitchen of Le Méridien St Julians this Saturday morning, an enthusiastic (and very lively) junior kitchen brigade was actively working with real ingredients, under the amused yet professional supervision of Executive Head Chef Reuben Grixti.

October Wedding Fair in Malta - Press Release

Le Méridien displays its French flair for romance, on Saturday 30th and on Sunday 31st of October 2010, with what promises to be a great interactive Fair for brides and grooms to be.

 

After building up the reputation of its wedding reception services for the past two years, Le Méridien St Julians team felt it necessary to answer to the increasing flow of wedding queries by putting together a week-end dedicated to couples seeking advice and inspiration for the organisation of their special day.