It is more than justified to make a fuss about the culinary delights in Sicily, for example, but should the cuisine a stone’s throw away in Gozo be completely ignored?

If you do not know what Il-Mejda Għawdxija has to offer, you would be excused, but with the recently lunched “recipes from a Mediterranean Island” by chef George Borg, compiled by Hilda Maguire and Colm Regan, exploring local methods of cooking and traditions can no longer be avoided.

While Borg’s father was a professional chef, it was in his mother’s kitchen that he developed a keen interest in food and cooking. His recipe book is “all about preserving what is best about Gozo’s kitchen, while ensuring that it does not get left in the past”. It is about keeping Gozitan cooking fresh, modern and innovative, while firmly based in tried and tested methods, developed over the years.

While the general idea is that the country’s cuisine leaves much to be desired, due to several external influences over time, and food is not up there with the other things it can boast of, Borg maintains Gozitans are proud of their produce; not a single household does not have its favourite recipes, handed down and adapted over time.

The cookery book aims to celebrate much that is great about Gozitan food and wine and to highlight its “quality and diversity”, introducing some of Gozo’s wines and winemakers to shed light on the “revolution” that is currently taking place in the industry.

Il-Mejda Għawdxija sticks to local produce and makes extensive use of sheep’s cheese, for example, but the essential principle behind the recipes is simplicity and the use of the best and freshest ingredients. Here are some summery, refreshing and innovative, but uncomplicated ideas, served with a modern twist, but always using traditional, local produce:

Watermelon, peppered cheese & mint

Photo: Claire Borg

Ripe, red and juicy watermelon, peppery cheese and fresh mint with olive oil dressing make up a mix that captures the senses of summer, serving a fresh and mouth-watering salad that is sure to please family and friends. If Gozo’s peppered ġbejniet are not available, try good-quality feta and add freshly ground pepper.

Ingredients
1kg ripe, sweet watermelon, rind removed, deseeded and cut into chunks
4 peppered sheep’s cheese, broken loosely into medium-sized pieces
16 black olives, stoned and halved
1 small bunch of fresh mint leaves
1 tsp sea salt
30cl extra virgin olive oil

Method
Gently mix the melon, cheese and olives. Divide among the plates, top up with the mint and dress with olive oil and sea salt.

Tomato ice cream

Despite first reactions, this is a clever, surprising and tasty ice cream that will get the guests talking. Good-quality ripe tomatoes are the order of the day!

Ingredients
200g fresh tomatoes, skin and seeds removed
90ml water
125ml fresh cream
50g icing sugar
8 basil leaves finely chopped
10ml extra virgin olive oil
Pinch of freshly cracked pepper
Pinch of salt

Method
Drain the tomatoes well and purée with the sugar, water and oil.

Beat the fresh cream to a soft peak, blend with the tomato mixture and mix smoothly until well incorporated.

Add the basil, pepper and salt and mix again.

Put in a container and freeze for about six hours, giving it a turn every hour.

Serve sprinkled with pepper and basil, or mint leaves.

Tomato & melon soup

An ideal summer soup, it is full of intense flavour and colour, with the fresh taste of herbs and a splash of vinegar. The melon must be ripe and the tomatoes are best picked at the height of summer. However, quality tinned tomatoes, with a pinch of sugar, also do the trick.

Ingredients
1.5kg ripe tomatoes
2 garlic cloves
1 small onion
20ml raspberry vinegar
1 orange
Half a honeydew melon
A bunch of fresh herbs (mint, basil, thyme and parsley)
Sea salt and freshly cracked pepper
200ml extra virgin olive oil

Method
Plunge the tomatoes in boiling water for 15 seconds, drain, cool, peel the skin, remove the seeds and chop roughly.

Remove the skin and seeds from the melon and cut into small cubes. Lightly press the garlic, leaving the skin on.

Finely chop the onion and the herbs. Take the zest of the orange and put it in boiling water for five minutes and drain.

Heat a deep pan with half the oil and put in the garlic, leave to cook for one minute, remove and discard.

Place the melon in the same pan and oil and sauté for three minutes, stir in the vinegar and the onion and cook for a further minute.

Add the tomatoes and cook for 15 minutes, adding water if necessary.

Blend the soup to a fine sauce and mix in the orange zest.

Season and chill, preferably overnight. Serve chilled, sprinkled with olive oil and herbs.

All recipes serve four. For more information on the The Gozo Table – Recipes from a Mediterranean Island, send an e-mail to colmregan@gmail.com