Centre Travel

Charlie's Inn is situated in Salina Bay in a very peaceful surroundings, this restaurant specialises in rabbit dishes and other Maltese food. It also caters for parties up tp a maximum of 70 people Charlie's Inn opens for dinner from Monday to Saturday from 7 pm onwards and also for Sunday lunches. If you are looking for great food, good fun and easy parking. Charlie's Inn is the ideal place for your night out. Tel: + 356 2157 3455 +356 9949 5595

Charlie's Inn is situated in Salina Bay in a very peaceful surroundings, this restaurant specialises in rabbit dishes and other Maltese food. It also caters for parties up tp a maximum of 70 people Charlie's Inn opens for dinner from Monday to Saturday from 7 pm onwards and also for Sunday lunches. If you are looking for great food, good fun and easy parking. Charlie's Inn is the ideal place for your night out. Tel: + 356 2157 3455 +356 9949 5595

20 large raw prawns, shell on For the Marinade 30 ml sunflower oil 45 ml runny honey 5 cm piece fresh root ginger, peeled and finely shredded 2 garlic cloves, crushed 30 ml soy sauce 60 ml dry sherry Put the prawns into a non-metallic dish. Mix together the marinade and pour over prawns. Toss to coat, cover and put in fridge for about 2 hours. Take prawns out of the marinade. Heat wok over a high heat. Add prawns and stir-fry for 3 - 5 minutes until slightly blackened and crisp ( they will turn pink when cooked) Pour in the marinade and about 30 ml cold water. Remove the prawns. Bring the marinade to a boil and let bubble for 1 min. Serve prawns with a rocket leaf salad, drizzle over the hot marinade and serve. Serves 4

140g low-fat natural yogurt 10 ml korma paste 15 ml lime and chilli chutney 2 tbsp chopped coriander 1 small cauliflower, cut into florets 125 g fine green beans, trimmed 125 g patty pan squash, halved 1 red chilli, deseeded and finely chopped Mix together the yogurt, korma paste, chutney, coriander and 15ml water. Season to taste. Meanwhile, steam the vegetables until just tender. While the vegetables are still warm, pour over the dressing and mix well together. Season to taste. Scatter over the red chilli. Serve salad with warm pitta bread.

A simple but absolutely stunning sauce. 45 ml (3 tbsp) olive oil 1 onion, chopped 2 cloves garlic, chopped 1 tbsp fresh thyme 400g can chopped tomatoes 1 tbsp tomato puree' 150ml white wine 450g penne 100g rocket 1 lemon, zest only Heat 1 tbsp oil, gently cook the onion. Add garlic and thyme and cook for another 2 mins. Stir in the tomatoes, puree' and wine and simmer until reduced to a thick sauce. Meanwhile cook the pasta, until just tender. Mix together the rocket and the remaining oil and lemon. Season. Drain pasta and toss with the sauce. Serve topped with roket salad. Serves 4