Warm Duck Salad- By Executive Chef David Mifsud

Warm Duck Salad- By Executive Chef David Mifsud

Serves 4

Ingredients

  • 2 duck breasts
  • 2 oranges, halved and thinly sliced
  • 120g mixed salad
  • 150g young leaf salad
  • 50g Pineapple
  • 1-piece Orange segments

For the dressing:

  • 2 tbsp reduced salt, soy sauce
  • 2 tbsp honey
  • 4 tbsp olive oil
  • 2 cloves garlic, peeled and crushed
  • 1 tbsp balsamic vinegar

 

Method

  1. Preheat the oven at 200ºC or gas mark 6 and place a baking tray in the oven to warm. Cook the duck breasts, skin side down, in a large non-stick frying pan.
  2. Cook over a medium heat for 5 minutes until crisp, then turn over and cook for a further 2 minutes.
  3. Remove, cover with foil and set aside.
  4. Transfer 2 duck breasts to the warmed baking tray and cook in the oven for 10 minutes.
  5. Leave to rest for 5-10 minutes and slice.
  6. Meanwhile, put the orange slices into the pan with the remaining duck fat. Cook for 2 minutes each side until golden, then set aside.
  7. In a separate container, toss together the salad leaves and orange segment.
  8. Slice the duck and arrange on the plate.
  9. Mix the dressing ingredients together and drizzle over the salad and duck.
Prawn Ravioli with lemon butter sauce-By Executive Chef David Mifsud

Prawn Ravioli with lemon butter sauce-By Executive Chef David Mifsud

Serves 2

Pasta dough

200g “OO” flour

2 eggs

2 teaspoons olive oil

A pinch of salt

Prawn mousse

80 g prawns

1 egg white

100ml cream

Zest of two lemons

A pinch of cayenne pepper

Butter sauce

25g cold butter (chopped)

Juice of ½ lemons

Tomato concasse

 

Method

  1. Before starting preheat the oven at 220°
  2. For pasta dough
      • Place the flour, eggs, oil and a pinch of salt in a food processor and blend until the dough is well formed.
      • Place dough on a clean floured surface and knead until smooth.
      • Cover dough in cling film and set aside to rest.
  3. Prawn mousse-
    • Before starting, ensure that all ingredients are cold and chill the blender container by placing it in the freezer for five minutes lace the blender container in the freezer for 5 minutes.
    • Place prawns in the chilled blender and blend until minced.
    • Add the egg white and continue blending, while adding the cream in a steady stream.
    • When smooth, season with salt and pepper.
    • Stir in the lemon zest and cayenne pepper.
    • Spoon into a bowl, cover and place in the fridge to set.
  4. For Pasta- 
    • Roll the dough through a pasta machine on the widest setting, adjusting to a smaller setting each time.
    • Cut into sheets.
    • Cut pasta the circles from the sheets and rounds from the sheets and place a heaped teaspoon of the mousse onto the Centre of half the pasta circles.
    • Place the remaining circles on top.
    • Brush the edges with water to seal, ensuring there are no air bubbles.
    • Bring a saucepan of salted water to the boil and cook the ravioli for 2-3 minutes.
    • Once ready, drain.
  5. For butter sauce
    • Place the butter in a saucepan over medium heat.
    • When it starts to bubble and brown, add the tomatoes concasse and swirl the pan until the sediment is golden brown.
    • Remove from heat and add the lemon juice.
    • Place the ravioli on a plate and spoon over the butter sauce.
    • Scatter with fennel fronds and serve.

 

 

Wrapped Pork Tenderloin with Pancetta- By Executive Chef David Mifsud

Wrapped Pork Tenderloin with Pancetta- By Executive Chef David Mifsud

 

Serves 2

Ingredients

  1. 300g pork tenderloin (trimmed)
  2. A pinch of salt
  3. A pinch of freshly ground black pepper
  4. 20g salt butter
  5. 100g pancetta, thinly sliced pancetta (about 6 slices)
  6. 25ml olive oil
  7. 15g honey glaze
  8. 100ml beef gravy

 

Method

  1. Preheat a pan to medium/high heat.
  2. Dry pork tenderloin with a paper towel.
  3. Season the pork evenly with salt and pepper.
  4. Wrap the pork in pancetta, with slices slightly overlapping.
  5. Coat the pork with butter and place on a rack.
  6. Roast for 14 minutes or until the thermometers 75 degrees, turning occasionally to brown all sides.
  7. Take out pork from oven and let it rest for 10 minutes.
  8. Serve with seasonal grilled vegetables and mash potatoes.
New Employee

New Employee

On the 13th June 2016, Manal Nassar has joined our company as the Social Media and Marketing Executive. In this position, she will be responsible to meet the marketing needs of both the Portomaso Casino, as well as the Oracle Casino. Manal will be based in Portomaso but she will be reporting to both Marko Jelen and Jesmond Galea. She can be reached via email on mnassar@tumasgm.com. Her mobile & extension numbers will be communicated shortly.

Manal comes to Tumas Gaming with years of experience in Gaming and excellent customer service skills. We are sure she will make a great addition to our team.

Join us in wishing her success in this new post!

New Appointment

New Appointment

We are pleased to announce that as from the 23th June 2016, Selenia Belfiore has been promoted to Casino VIP Host at the Portomaso Casino. Reporting directly to Marko Jelen and working alongside the Portomaso Marketing team, in this new post she will be responsible to target, attract and attend to the needs of VIP players.Selenia has been working with our company for the past ten years. During this time period, she has worked in various departments including F&B, Reception and Gaming. This has enabled her to acquire all-round knowledge that is pivotal for the post of VIP host. We believe that company knowledge together with her social and very pleasant personality will enable her to succeed in this new post!

 

Join us in wishing her the best of luck