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19 Share Your Recipe on Gourmet Today! Have a family recipe you would love to share with a wider audience? Gourmet Today is inviting home cooks and cooking enthusiasts to take part in the series. Whether it is a much-loved dish, a seasonal favourite or a recipe that has become your own speciality, the team would like to hear from you. The programme is interested in people who enjoy cooking and have something to share, from treasured family recipes to creative ways of using local ingredients. All the ingredients required for your appearance will be provided by the Gourmet Kitchen, so you can concentrate on preparing your dish and sharing your knowledge with viewers. To express your interest in taking part, get in touch with the Gourmet Today team and tell us a little about yourself and the recipe you would like to prepare. Contact Philippa by sending an email to pbugeja@mediatoday.com.mt Fried Ġbejniet with Cranberry Sauce Serves 4 INGREDIENTS 8 fresh ġbejniet, fresh 80 g plain flour 2 eggs, beaten 100 g panko breadcrumbs Vegetable oil, for frying Freshly ground black pepper, to taste METHOD 1. Pat the ġbejniet dry with kitchen paper. Place the flour, beaten eggs and breadcrumbs in three separate bowls. Coat each cheeselet in flour, dip into the egg, then cover thoroughly with breadcrumbs. For a crispier coating, repeat the egg and breadcrumb steps. 2. Heat the oil in a deep frying pan to approximately 170–175°C. Fry the coated ġbejniet in batches for 2–3 minutes, turning as needed, until golden and crisp. Avoid overcrowding the pan. 3. Transfer to a plate lined with kitchen paper and allow excess oil to drain. Serve immediately with the cranberry sauce on the side or spooned onto the plate.