This week Tony Astle ate at Grand Harbour, a Chinese fine dining restaurant with a host of delicious traditional recipes.

He sampled the Pork and vegetable spring rolls, the Xiaolongbao, the spinach and prawn dumplings, and their famous deep fried squid.

"I have consumed many more dishes at this venue. I LOVE the tripe and tendons."

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Recipe of the Week: Cassis Macerated Apples and Blackberries

This week Tony Astle is serving up a recipe for Cassis Macerated Apples and Blackberries, topped with Meringue and Baked.

Ingredients: 

Fruit Mixture 

1 kg Granny Smith apples, peeled, cored and thinly sliced 

170 g sugar 

60 g brown sugar 

350 ml water 

Zest of 1 orange 

200 6 blackberries (fresh or frozen) 

Meringue 

235 g sugar 

Half tbsp glucose 

50 ml water 

3 egg white 

Method:  

Fruit Mixture 

Combine apples, sugars, water and zest in a pot. 

Bring to a boil but avoid turning the apples mushy. Add the blackberries. 

Cook for 5 minutes. Cool. Then add the cassis 

Meringue 

Combine water glucose and sugar in a pan. 

Heat without stirring until it reaches 125 deg C on a sugar thermometer. 

Beat the egg whites, until they have stiff peaks. 

With the beater still running, pour the sugar syrup onto the egg whites. 

Continue beating until the mixture is smooth and thick. 

Note: the meringue can be refrigerated until required. 

Finishing 

Heat ban oven to 180 deg C. 

In a pan, heat the fruit mix, then fill individual bowls. 

Top with the meringue. 

Bake for about 15 minutes, so the meringue is browned slightly. 

Serve with whipped cream. 

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