What shall we cook today?
Peel and chop the garlic cloves. Place the rabbit portions in a large bowl and cover them with wine. Mix in the garlic, thyme, bay leaves and some seasoning. Leave some garlic for frying. Cover and leave in the fridge overnight.Heat some oil in a large saucepan. Add the garlic and fry it for a few minutes.Don’t fry until golden brown. Remove the rabbit pieces from the marinade and dry them with kitchen paper.Fry them until the rabbit meat is a deep,golden colour.Turn the rabbit portions occasionally during cooking and sprinkle some marinade over them.Lower the flame, add some more marinade and cover the pan. Leave to simmer until the rabbit meat is tender.Check regularly to see that the mixture remains moist. Add more marinade if necessary.
Recipe by Anton B. Dougal
In a deep pan, heat the olive oil and gently pan fry the Mayor Diced Onions and garlic. Add the flour. In an oven dish place the oxtail and cook in the oven until it slightly browns but not cooked completely. In the meantime, add the Mayor Polpa, beer, cloves, mixed spice and paprika to the onion mixture and stir well. Add the Spoon Stock and stir again. Allow to cook on a very low flame. Pour the sauce into an oven-proof casserole. Add the meat and cook in the oven for around 100 minutes at 170oc.
In a deep pan, melt the butter together with the olive oil. Add the Mayor Diced Onions and carrots and gently pan-fry them. Add the curry powder and Three Hills Kunserva. Stir and cook for a few minutes until the curry amalgamates with the sauce. Add the beef and brown in the mixture, on a low flame. While the meat is cooking add the flour and mix well. Cook for a few minutes stirring constantly. Add the Spoon Stock and cover. Allow to simmer for 45 minutes, stirring occasionally. Add the apple pieces, stir and continue simmering for a further 20 minutes until meat is tender. Serve with cooked rice.
In a pan, gently fry the Mayor Diced Onions and garlic in margarine and olive oil. Add some chopped sage and a couple of bay leaves. When the onions soften, around 1-2 minutes, add the wine and Provista Sugu and stir. Cook on medium heat for around 5-7 minutes. In a large bowl, put the minced beef and bacon. Add the parsley, eggs, Hanini Gibniet and season. Stir the mixture thoroughly, making sure that all the ingredients are well integrated together. Take a spoonful of the mixture and form into small balls between the palms of your hands. Keep doing this until all the mixture is used. In the meantime, prepare a pot of boiling water on the hob. Coat the meatballs with semolina and place in the boiling water, Cook for around 20 minutes. Scoop out the meatballs from the water and add them to the tomato sauce. Continue cooking on a low flame for around 40 minutes, stirring occasionally.
Cut the chicken into bite size chunks, season with salt and pepper. Shallow fry the chicken pieces in a spoon of hot melted butter until browned. Next stir in the bacon, leeks and mushrooms, sprinkle with rosemary and nutmeg. Splash with white wine, allow simmering, mix in the spinach and bind with enough white sauce. Transfer the mixture into an ovenproof casserole dish. Mix the mashed potatoes with the butter, cheeses and parsley, season to taste, beat in the yolks. Spread the mash potatoes over the chicken mixture and bake in a moderately hot oven until the mash is golden.
Heat the oven at a temperature of between 160 and 180 degree. Grease 2 cake dishes of around 20cm diameter. Mix all ingredients excluding the water, the double cream and the chocolate in a large mixing bowl. Mix well together by a hand blender till consistency is mixed well. Start adding the boiling water a bit by bit until consistency is well mixed and is runny. Add the mixture in the bowls and bake in oven for around 25-35 minutes till well cooked. Let cool down completely. For the icing, melt the chocolate bar in a small pot on low flame and add the double cream. When chocolate is melted remove from the heat and mix with a blender under consistency is slightly thicker. Let cool down completely for around 1 to 2 hours until well thick. Add a thick layer between the 2 cakes and cover the outside of both cakes with the mixture.
Slice the bread in thick slices. Drizzle some olive oil and grill on a pan or in oven. In a separate bowl, drain the Mayor Cherry Tomatoes and add the mozzarella balls and roughly cut basil leaves. When bread is done and still warm, top with the tomato mixture and drizzle some more olive oil.
Place the onion in a thick bottom saucepan together with the vinegar, chili flakes, brown sugar and the spices. Pour over the tinned fruit cocktail mix including the syrup and the raisins and bring to the boil. Lower to a simmer and continue to cook until mixture is thick and syrupy. Stir in the cashew nuts and sesame seeds. Trim excess fat from the chicken drumsticks and cut deep slit in the flesh through to the bone. Marinade with smoked paprika, cayenne pepper, rosemary, honey and a spoon of olive oil. Roll with the bacon slices and allow to marinate, preferably overnight. When ready to cook, bake the drumsticks covered for 20 minutes in a hot oven at 200°C, remove the foil and continue cooking until the chicken is crispy and cooked through. Serve with the Fruit chutney and the side.
Sauté the onion, celery, garlic, and sausage in butter until softened without browning. Add the rice still for 2 minutes on low heat then pour in the wine and bring to the boil. Add the warm stock and simmer until liquid is almost absorbed and rice is almost cooked. Add the pumpkin and rosemary and mix well, continue cooking until rice is cooked through. Add the tomato cream and simmer for a few more minutes, adjust seasoning and serve with mascarpone on top.
Heat a knob of butter in a pan and sauté the onion and garlic until lightly browned. Add in the olives, thyme and tomatoes and sauté for 2 more minutes. Splash in the white wine, stock and simmer by half. Add in the cream, lemon zest, juice and simmer again by half. Meanwhile, cook the ravioli in salted boiling later. Finish off the sauce by whisking in the remaining butter, season and toss in the ravioli.
Put the almonds in a heavy bottomed frying pan. Place over medium heat and stir often until the almonds turn golden brown. You can also roast the almonds in the oven. Preheat oven to 1800C, gas mark 4. Spread the almonds in one layer in a shallow baking dish. Bake for 10 to 15 minutes, stirring occasionally, until they turn golden. Leave the almonds to cool completely before chopping them in medium sized pieces. Preheat the oven 1900C, gas mark 5. Put all the dry ingredients required for the filling into a bowl and stir them together. On a lightly floured surface, roll out the pastry thinly and line a 24cm diameter, non-stick baking dish with it. If possible, use a loose bottomed tin. This will make it easier to remove the baked tart later on. Press the pastry lightly and firmly all over the base and sides of the tin, easing any overlapping pastry back down the sides, as it is important not to stretch this bit too much. Trim the edges, leaving a small edge of pastry sticking over the edge of the baking dish to allow for shrinkage in the oven. Prick the base all over with a fork and spread some jam over the pastry. Spoon the filling into the pastry case and flat it with a palette knife or the back of a spoon. Bake for about 45 minutes and leave the tart to cool completely before removing it from the tin. Decorate with melted chocolate, almond or sugar paste, royal icing and candied cherries.
Cover the lamb with the olive oil and sprinkle with salt, pepper and roughtly chopped sage. Add the water and the oil in the pan and place the meat. Cover with foil and cook in moderate oven for around 1 hour and 30 minutes. Uncover the lamb and cook for some more time until golden. Switch off oven and let set for at least 25minutes. Serve with potatoes, vegetables, gravy and some ready made mint sauce.
First will prepare the jelly. Grease a round cake dish of round 20cm and cover with cling film. Squeeze the 4 oranges and keep the rind for afterwards. Put the liquid in a medium sized pan and add the sugar. Place on low flame for sugar to dissolve. Meanwhile put the gelatine in some cold water for some time until it softens. After remove from the water, squeeze, and add to the orange juice. Mix well until it dissolves. Pour mixure into the dish pan and let set for at least 4 hours or overnight. Heat the oven on 140 – 160 degree celcium and cover a cake dish of diameter of 23cm with some cartaforn. Place butter, sugar, eggs, yogurt, flour and baking powder in a large bowl and mix well with an electric blender until you get a smooth consistency. Place mixture in pan and make sure the top is even. Bake in over for around 55 minutes or untill well cooked. When ready, wait for 15 minutes before removing the cake and let cool on cooling rack. For the ganache warm the cream in a small pan until hot. Add the milk and dark chocolate pieces until chocolate melts. Let cool completly. To complete the cake, place it on a cake stand and make sure to have smooth even surface. Warm the jam in the micorowave for a few seconds until consistency is liquidy. Use a basing brush to paste the top of the cake with the jam and afterwards spread the chocolate ganache with a palette. Let some of the chocolate to drizzle with the edges of the cake for a more professional look. Decorate with some grated orange peel and serve immediately.
Simmer the beef in 5 litres of water for 3 hours until soft. Remove the beef from the stock and add the tomatoes, tomato paste, carrots, celery, leek and simmer for 10 minutes. Pull the beef using 2 forks and add back into the stock. Bring to the boil then add in the tortellini and simmer for 5 minutes. Remove off the heat, add in the beans and kale, season with salt and pepper and allow to cook for 2 minutes. Meanwhile, slice the baguette on a diagonal as thin as possible, spread with butter, sprinkle with oregano and grill until golden brown and serve on the side with the soup.
The balance of salt cod, potatoes, onions, and fresh parsley makes this salad extremely tasty. Rinse any excess salt off the cod. Place the cod into a large bowl and cover it with cold water. Leave it to soak in the fridge for at least 24 hours, changing the water three to four times. If, upon tasting a small piece after allotted time has lapsed, the cod is still salty, soak it for a bit longer. Put the cod into a pan with the bay leaf and cover it with fresh, cold water. Bring it to just below boiling point over medium heat. Remove the pan from the heat and leave it to stand for about 10 minutes. Remove the cod from the water and leave it to cool, setting the water aside. Once cooled, remove the cod’s skin and any bones and flake the flesh with a fork. Place it in a large bowl. Peel and quarter the potatoes and cook them, over medium-high heat in the poaching water previously put aside, for about 15 minutes or until tender. DON’T OVERCOOK THEM. Drain, allow to cool slightly and then add them to the cod. Wash, peel and finely chop the leeks. Add them to the cod and potatoes. Add the sliced tomato and mix gently together. Wash and trim the parsley, discarding the stems. Dry and finely chop the leaves. Add the chopped parsley leaves to the potatoes and cod. Combine the oil, vinegar, garlic and pepper in a bowl. Whisk the vinaigrette until the ingredients are thoroughly blended. Toss the salad with the vinaigrette until all the ingredients are coated. Transfer the salad to a platter and garnish the edges with olives and wedges of hard boiled egg. Serve at room temperature or refrigerate until serving.
Roughly cut the fish. Peel and crush the garlic. Mix well together the egg yolk, crushed garlic, coriander and chopped parsley in a bowl. Add some flour, seasoning and the whitebait to this mixture. Mix until all the ingredients are well combined. Using your hands, shape the mixture into small, round patties. Put some semolina on a large, flat plate and pass these patties in it. Heat a frying pan on medium-high heat, and once heated, add the oil. Gently drop the raw patty into the hot oil. Fry the patties until they are a deep, golden colour, turning them to ensure that each side is done. Keep them in a warm place until they are ready to serve. Serve hot with lemon wedges, tartar sauce and a crisp, green salad.
Roughly cut the fish. Peel and crush the garlic. Mix well together the egg yolk, crushed garlic, coriander and chopped parsley in a bowl. Add some flour, seasoning and the whitebait to this mixture. Mix until all the ingredients are well combined. Using your hands, s
hape the mixture into small, round patties. Put some semolina on a large, flat plate and pass these patties in it. Heat a frying pan on medium-high heat, and once heated, add the oil. Gently drop the raw patty into the hot oil. Fry the patties until they are a deep, golden colour, turning them to ensure that each side is done. Keep them in a warm place until they are ready to serve. Serve hot with lemon wedges, tartar sauce and a crisp, green salad.
Prepare a marinade by whisking together the olive oil, orange juice, juice of 2 limes, soy sauce, Worcestershire sauce, apple cider vinegar and garlic cloves. Sprinkle the steak with salt and pepper and dip in the prepared marinade and allow to sit for 2 hours. Meanwhile, prepare the chimichurri salsa by mixing all of the ingredients together and put aside. When ready, grill the steak to your liking and serve topped with chimichurri salsa, jacket potatoes and sautéed mushrooms.
Clean the calamari. Holding the body firmly, grasp the head and pull gently, twisting, if necessary, to pull the head away from the body without breaking the ink sac. The internal body and tentacles will come out with it. Cut the tentacles from the head just below the eyes. At the centre of the tentacles is a small beak. Squeeze to remove it and discard. Set aside the tentacles. If the recipe calls for ink, reserve it; otherwise, discard the head and ink sac. At the top of the body, there is a clear piece of cartilage. Pull it out and discard as well. If the squid has an outer, spotted, membrane-type skin, pull it off and discard too. Wash the tube carefully, inside and out, together with the tentacles under cold running water. Set the calamari aside to drain. Finely chop the tentacles and set them aside. Pit the olives, slice them into thin slivers and set them aside. Peel and finely chop the onions and garlic. Heat some olive oil in a large frying pan, add the onions and garlic and fry them gently until soft and golden. Preheat the oven 1790C, gas mark 3. Add the reserved squid tentacles and fry for a further 5 minutes, stirring often. Stuff the calamari with the mixture, allowing a little room for the stuffing to expand during cooking. Seal the ends with cocktail sticks. Lightly grease a baking dish with olive oil and place the stuffed calamari in it. Cook in the oven for about 45 minutes. Serve hot with tomato sauce.
To make the filling, heat the oil in a pan and sauté the sliced leeks, garlic and carrots together for 4 minutes. Add in the chicken breast, curry, thyme and season well with salt and pepper and continue to cook for 3-4 minutes to brown the chicken. Add in the gammon, mango chutney, curry sauce and cooking cream and continue to cook for 2 minutes. Remove off the heat, stir in the peas and transfer the mixture into a large buttered ovenproof dish. Roll out the puff pastry, cut into various sized strips and cover the pie in a lattice design, weaving the strips together. Brush with beaten egg, sprinkle over the cumin seeds and sesame seeds and bake in the oven at 200°C for 30 minutes or until the pastry is cooked and golden.
Chop the rabbit meat into 2 cm cubes. Heat a pan and brown the chicken in hot olive oil. Remove from the pan and add in the carrot, onions, celery and garlic to the same pan and cook till slightly browned. Stir in the herbs and spices and mix in the tomato paste, cooking for a further minute. Return the rabbit meat to the pan, pour in the wine and allow evaporation. Stir in the stock, 1 glass water, tomatoes and potatoes and simmer for 15 minutes. When ready, remove off the heat and stir in drained marrow fat peas. Meanwhile, line a 20cm pie dish with puff pastry, pour in the rabbit filling and cover again with puff pastry. Brush the top with beaten egg and bake in the oven at 175°C for 35 minutes or until golden brown.
For a really tender octopus, ask your fishmonger to prepare the octopus in a way that it’s ready for cooking. Once home, place it in the freezer for at least 3 weeks before cooking. Defrost the octopus and rinse it thoroughly, then chop it into bite-sized pieces. Fill a saucepan with water and bring it to a boil. Cook the octopus for about 20 minutes. Heat some olive oil in a large frying pan and quickly fry the onions and garlic until they are golden. Lower the heat and add the tomatoes, olives, capers, tomato paste and lemon zest. Mix well. Add some water and leave to simmer for about 10 minutes. Remove the octopus pieces from water and add them to the tomato mixture. Add the marjoram and basil and half of the wine. Cover the pan and leave to simmer over low heat for at least 1 hour. Add the potatoes, peas and the rest of the wine. Continue cooking, always on low heat, for another ½ hour. Check the octopus for tenderness and keep on cooking until it is done. Take care that the stew doesn’t boil dry. Add some hot water should this be the case. Check for seasoning before serving. Serve with fresh, Maltese, crusty bread.
Begin by preparing the custard. Put ¾ of the milk and sugar in a casserole. Put it on a moderate heat until it starts to boil. Dilute the custard in the remaining milk and add it to the boiled milk. Cook for a few minutes, stirring all the time. Remove from heat and leave it to cool. Slice the sponge cake thickly and cover the bottom of a large serving dish with the cut slices. Prepare the strawberry jelly, following the instructions on the packet, using only 2/3 of the amount of water indicated. Pour the jelly mixture over the sponge slices and let them soak. Either add the custard immediately, or else wait until the sponges are well soaked with the jelly. Put the trifle aside until the custard settles. Cream together the fresh cream and the ricotta in a mixing bowl. Add the sugar and liqueur and mix well. Spread the ricotta mixture over the custard. Decorate with cherries, halved walnuts or roasted almonds.
Lightly toast or roast the almonds. Leave them to cool completely and grind them coarsely. Put some aside for sprinkling on top of the kwareżimal. Sift the flour in a large mixing bowl. Add the almonds, sugar, grated orange rind, orange flower water, ground cloves and egg whites. Knead lightly until the ingredients form a soft dough. Add some water if the dough is very stiff. Be careful about the dosage as the dough should not be soft; otherwise, it will flatten during baking. Preheat the oven 1900C, gas mark 5. Lightly wet your hands and start forming the dough into ovals. Each piece should be approximately 16cm long, 5cm wide and about 2cm thick. Lightly grease a baking tray, or line it with baking paper. Place the kwareżimal on the baking tray and make a criss-cross pattern on each surface with a sharp pointed knife. Bake for about 20-25 minutes
The kwareżimal slabs should still be soft once they are removed from the oven but will harden up on cooling. Do not make the mistake of leaving them in the oven until they harden.
Eventually, they will become as hard as marble and are inedible!
While still hot, spread the kwareżimal with Maltese honey and press bits of chopped, roasted almonds on top of it.
Beat eggs with the caster sugar and salt until fluffy. Sift the flour and baking powder and stir in the mixture. Open the tin of fruit cocktail and pour the fruit and the syrup into the cake batter. Pour into a greased 9 inch square cake tin, sprinkle with the walnuts and the extra 2 tbsp. brown sugar and bake at 175°C for approximately 30 minutes or until a skewer comes out clean when inserted in the centre of the cake. Allow cooling and serve with whipped cream.
Cut the puff pastry in a rectangle shape and prick the pastry by using a fork, utilize the extra pastry to make a border on the edges. Add a little milk or cream to the egg yolk so you can use it to brush the pastry. Bake the pastry in a preheated oven at 190°C until the pastry is browned, then remove from the oven and allow to cool. Meanwhile, heat a pan with a little oil and brown the onion, ginger, and spices. Add in the mince, season well with salt and pepper and toss until cooked through. Finally add the beans, herbs and caponata, mix well and remove from heat. Fill the tranche and sprinkle the cheese on, bake at 180 until browned and serve.
To make the pasta dough, mix together the dry ingredients then add the eggs and olive oil, adjust with warm water and mix together well to get the right consistency. Allow to rest covered with cling film while you prepare the filling. Heat the salted butter in a pan and sauté the onion, garlic, fennel and lemon pepper until softened. Add in the chopped artichokes, thyme, season with salt and pepper and continue to cook on very low heat for 10 minutes. Allow to cool down slightly then blend the artichoke mixture into a paste in a food processor. Allow to cool down completely the mix with the ricotta cheese and goat cheese, adjust seasoning and place into a piping bag. Roll out the ravioli dough with a pasta machine, cut the dough in large circles and pipe the mixture just off the middle, brush the edges of the dough and close to form the tortellaci. Keep the tortellacl on a small dish dusted with semolina, cover and keep in the fridge. On very low heat sauté the garlic and walnuts together with a knob of butter until the butter is lightly browned. Pour in the wine and simmer, then add the cooking cream and reduce by half. Cook the tortellaci in boiling salted water, drain and serve immediately drizzled with the walnut sauce.
Wash and stud the aubergine with a fork, brush with olive oil and brush with olive oil, roast until the aubergine is soft. Allow cooling slightly, cut in half and scoop out the pulp, mash the pulp and allow cooling completely. Mix together with the ricotta, egg, chopped herbs, prawns, salt and pepper. Cook paccheri in boiling salted water according to packet instructions. Refresh under cold running water and drizzle with some oil in order not to stick. Fill the paccheri with the aubergine filling and place on a baking tray, brush with melted butter and sprinkle liberally with bread crumbs and grated cheese. Bake in a hot oven until breadcrumbs are golden. Serve on warmed tomato and cream sauce.
Season the meat with salt and pepper and seal well from both sides in butter and olive oil with 1 clove of crushed garlic. Transfer the beef to an oven dish and finish off in the oven at 100°C to a core temperature of 55°C (use probe to guide you) In the same pan, caramelize the maple syrup then pour in the coffee, Worcestershire sauce and simmer by half. Boil the potatoes until soft then mash together with the cream, horseradish and a knob of butter. Season well with salt and pepper. Blanch the mange tout in salted water, toss in butter and season well. Allow the beef to rest for 2-3 minutes before serving on top of the mash with the mange tout and coffee reduction.
Prepare the meat. Place the milk and the eggs in a bowl and mix well together. Add some salt and pepper. Prepare 2 large flat plates. Place the flour on one of the plates and the breadcrumbs on the other one. Cover the veal with flour first and then dunk in the milk mixture. After pass from the breadcrumbs. Make sure the meat is well covered. Meanwhile, melt the butter in a large pan and add the vegetable oil. Fry the veal for around 2 minutes on each side. Serve immediately with some lemon slices and a salad.
Peel the garlic and finely chop. Wash the tomatoes and slice in half. Leave some tomatoes for decoration. Heat the olive oil in a large pan and cook the garlic together with the Mayor Diced onions for a couple of minutes. Lower the flame and add the tomatoes and the basil leaves. Add some salt and pepper and slowly cook for around 25 minutes while stirring every now and then. Meanwhile cook the tortellini according to the instructions on the packet. Drain. Add the cooked tortellini with the sauce and mix. Serve and decorate with some more cherry tomatoes and fresh basil.
Place the cornflour in a deep bowl. Cube the chicken breast and mix with the cornflour. Eliminate any extra cornflour. In a large pan, heat the olive oil and lightly fry the chicken breasts from both sides. When the chicken is cooked place on a plate with some napkins to absorb extra oils. Meanwhile, mix the pinapple pieces with the cubes, the wine vinegar, Kunserva and water in a small pan and cook for a couple of minutes on low flame. In a new pan, add the cooked chicken and the sauce, add some salt and pepper and cook together for another further 15 minutes. Serve the sauce on the cooked rice.
Peel the onions and slice. Warm the oil in a large skillet and lightly cook the onion. Add the minced beef and cook while stirring continuously. Cook thoughouly until well cooked. Add the Kunserva and the red kidney beans, paprika and some salt and pepper. Mix and cook for some more time. Slice the colored peppers and add to the pan. Cook for forthe 5 minutes on low flame. Warm the tortilla wraps in a microwave or on a non stick pan for a couple of seconds. Top each wrap with the mixtre and roll. Serve immediately with some salad and chips.
Heat the olive oil in a thick bottom pot, stir in the onions and carrots and cook till the onion is soft. Add in the pumpkin, nutmeg and bay leaves, season with salt and pepper, cook for a couple of minutes, stirring occasionally. Pour in the orange juice, cover with water and stir in the liquid stock. Bring to the boil and set to simmer for 20 minutes until vegetables are soft. Remove bay leaves and whizz into a smooth soup. Wrap the feta cheese in aluminium foil, drizzle with the olive oil, season with freshly ground pepper, ginger and chopped chili, sprinkle with spring onions, wrap up in the foil and bake for 15 minutes. Serve soup piping hot with crumbled feta cheese.
To prepare the pancake batter, mix the egg and the Nero di sepia together in a small bowl. Place the flour and salt in a mixing bowl, make a well in the center and pour in the egg mixture and milk. Whisk until smooth before whisking in the melted butter. Cook the pancakes in a greased non-stick pan and put aside. Meanwhile, chop the sea bass and prawns and quickly cook in a pan with a few drops of olive oil together with the onion. Season with salt and pepper then add in the grated zucchini, splash with the wine and finish off with the chopped parsley. Use this stuffing to fill the pancakes and fold into 4 to seal. Place into a large ovenproof dish, cover with foil and place into the oven at 100’c to keep warm. To make the sauce, heat 1 tbsp. olive oil in a pan and fry the garlic, chili and clams together. Swirl in the white wine and cook till the clams pop open. Remove the shellfish from the pan, stir in the sauce and bring to the boil. Serve the warm crespelle with the creamy sauce garnished with the clams.
Recipe by Aceline Limited
Place your flank steak on a flat surface and cut through the meat using a sharp knife trying as much to make the flesh evenly thick as much as possible. Sprinkle with salt and pepper. Spread over the cranberry jam and sprinkle with rosemary and garlic. Cover with the bacon slices, drained mushrooms, grated Parmesan cheese, lemon zest, walnuts, breadcrumbs and baby spinach leaves. Carefully and tightly roll up the meat from the widest side as tightly as possible. Tie up using string or with a butcher’s net and put extra rosemary springs around the meat under the string. Rub with olive oil and butter and roast on high heat for 35 minutes for medium roast. (this may vary according to thickness of the roll and the cooking temperature required) Meanwhile, wash, peel and slice the vegetables into long strips. Drizzle with honey, thyme, salt and pepper. Roast the oven at 200°C until golden and soft and serve with the cooked sliced meat.
Wash the aubergine. Discarding the top part, cut it into small cubes and pan fry it in a frying pan with some olive oil. Remove the aubergine from the oil and place on kitchen paper to absorb the excess oil. In a medium-sized pot, gently fry the garlic in a little olive oil. Stir whilst cooking so that the garlic does not brown too much and does not stick to the pot.
In a small sauté pan sauté, the onion, celery, chili, cinnamon, star anise and sugar until lightly browned with 1 tbsp. olive oil. Add in the tomato concentrate, vinegar, tomatoes and peaches, simmer for 45 minutes on low heat to a sweet chutney. Drizzle the grouper with olive oil on a baking tray, season with salt and pepper and bake for 20 minutes. Slice the zucchini lengthwise into thin strips and blanch lightly. Sauté the baby spinach in a pan, mix together with the zucchini and serve as a bed on 2 plates. Serve the cooked fish on top with the tomato chutney.
For this recipe you will need a large oven roasting dish. Place in the tinned cherry tomatoes, red onion, feta cheese and chickpeas. Drizzle with olive oil, season well with salt and pepper and sprinkle over the spices. Bake in the oven at 200’c for 30 minutes. Also, cut the heads off the garlic, season with salt, pepper and olive oil and wrap up in foil. Bake in the oven for 30 minutes also. When ready, place the roasted vegetables and feta into a food processor along with the basil leaves. Squeeze in the pulp out of the 2 globes of roasted garlic and blitz together well. Add in enough of the hot vegetable stock to create thick but smooth soup. Serve drizzled with extra olive oil, basil leaves and a few of the reserved roasted chickpeas.
Hollow out the white soft bread, taking care not to break the rolls. Place the filling in a small mixing bowl and crumble with your fingertips. Stir in the caponata, tuna and tomato. Mix well and use this filling to stuff the bread rolls. Place on a baking tray. Cut slices of the cheese or mozzarella and put on top of each bridge roll. Decorate with olive and capers and bake in a moderate oven for a few minutes until the cheese melts, resembling a pizza.
Wash all vegetables. Peel potatoes, pumpkin, onions, and garlic. Cut potatoes in chunks and finely chop the onions and garlic. Cut the marrows and pumpkin in medium sized pieces. Remove the bacon rind and cut in cubes. Heat a large saucepan. When well heated quickly fry the bacon cubes. If necessary add a little oil. Lower heat. Add the onion, garlic and celery and stew them gently till they turn to a pale golden colour. Start adding all the other vegetables stirring well. Add the Kunserva. Mix the Spoon Stock with hot water and add enough to cover the vegetables. Bring to the boil add salt and pepper, turn the heat right down until the soup is barely simmering, and leave it to cook slowly for two or three hours. Add your favourite pasta to cook before serving.
Wash and slice leeks. Peel and chop garlic cloves. Put garlic and leeks into a pan and add the water and lemon juice. Clean the fish and remove bones. Put fish in the pan. If you prefer you can put the fish in a muslin bag, fasten it securely and immerse it in the pan. When cooked you can easily remove the muslin bag from the pan. In a pan, add the Mayor Pelati together with the chopped parsley and mint. Cook on low heat for 35 minutes. Whilst soup is cooking boil some rice. When soup is ready pass through a sieve to make sure that there are no fish bones left. Before serving season and add small pieces of fish. Serve hot with boiled rice..
Bring a large pot of salted water to the boil. Add the spaghetti and cook according to the packet’s instructions. When the pasta is cooked, sieve the water and rinse in cold water to stop the pasta from cooking further. Drain well. In a bowl place the mince and mix well together. Add the eggs, fresh pepper and parsley and combine well together with the mince. Press the mince mixture to form small round patties. In a plate, sprinkle some semolina and roll the patties through the semolina to finely cover each ball. Fill a small saucepan with water and bring to the boil. Place the meatballs in the boiling water and cook for around 20 minutes. Retrieve the patties out of the water with a skimmer so that they do not break. While the meatballs are cooking, heat the Mayor Tadam ghaz-Zalza, on low heat, in a frying pan. Add the meatballs to the sauce and cook for a further 30 minutes. Serve hot over the spaghetti.
Rinse the lentils, no need to soak and place in a large pot together with peeled potatoes and carrots roughly chopped. Add the onion, the Mayor Polpa and the Spoon Stock. Top up with two litres of water. The vegetables need to be fully immersed so add more water if necessary. Bring to a boil and reduce the heat. Give it a stir and keep doing this from time to time to make sure the contents do not stick to the bottom of the pot. Keep adding water throughout the cooking time to keep the contents moist and make sure they do not dry up. Keep the soup simmering on low heat until the potatoes are fully cooked, about 45 minutes. Test one of the potatoes with a knife. When they are cooked, use a hand held blender on pulse setting and leave the soup in a textured consistency. If necessary, add more water. Add the lemon juice, salt and pepper. To serve garnish with a fresh goats cheese gibna. Garnish with more parsley and lemon zest.
Preheat the oven to 180C. Finely slice the apples, skin on and squeeze a few drops of lemon juice. Preparing a loaf tin with baking spray. Sift the self-raising flour twice into the bowl of an electric mixer. Add all the other ingredients except for the apples and mix on medium speed for one minute. Clean the batter from the sides of the bowl and mix again for another two minutes. Use a large metal spoon to bring the mixture together and if necessary, add a few drops of water to achieve a dropping consistency. Pour half the batter into the loaf tin and arrange a thin layer of sliced apples on top. Pour the rest of the batter and overlap the thin apple slices on the top. Bake for 45 minutes. Allow to cool before slicing.
Preheat the oven to 150 degrees and keep the temperature for the cooking time. Whisk together the eggs and sugar. Add the chopped pistachios, the melted and cold butter, the flour and the baking powder. Pour the batter into a greased and floured baking-pan, jump in a hot oven for about 45 minutes. Once cooked, leave the cake in the damped-down oven 5 minutes yet. When is cool, spread the pistachio cream on the top of the cake (you can stuff inside) and garnish with the chopped pistachios.
If using frozen prawns, allow the prawns to defrost first! In a frying pan, heat the oil and add the prawns and garlic. Lightly pan fry them for a few minutes. Remove the prawns from the pan and place them on kitchen paper so that the oil is absorbed from them. Wash the avocados and cut vertically through the middle. Remove the stone. Spoon out the avocados and leave the shells intact. Place the avocados in a bowl and cut into small pieces. Add the prawns and mayonnaise, season and add the lemon zest. Mix well. Optional you may also season with pink peppercorns or paprika. Spoon the mixture into the avocado shells. Refrigerate until ready to serve.
In a large flat plate or container put some flour and coat the fish with the flour all over. In a large frying pan fry the fish, turning occasionally, until they turn golden all over. Remove the fish and place on a plate with kitchen paper so that it absorbs the oil. Add the Mayor Polpa. Wipe the frying pan you used to cook the fish and add some more olive oil. Pan fry the garlic and onions until the garlic starts to brown and the onions turn translucent. Add the Three Hills Kunserva and mix together with the onion mixture. Add the tomatoes and mix well. Reduce the heat and continue cooking for around 30 minutes, occasionally stirring. Preheat the oven to 180C/Gas mark 4. Add the capers to the sauce and stir in. Season to taste. Place the fish in an oven proof dish and cover with the tomato sauce. Place in the oven and cook for around 40 minutes. Serve with lemon wedges and vegetables of your choice.
Preheat the oven to 190C/Gas 5. Line a large baking sheet with parchment paper. Sift the flour into a large bowl. Add the bicarbonate of soda, cocoa powder and ginger and mix well together. Add the margarine and work it well into the flour mixture until you achieve bread crumb consistency. Add the brown sugar and mix well.
Add the beaten egg and golden syrup and knead the mixture until you form a dough. Wrap the dough in cling film and seal it properly and allow to rest for around 20-30 minutes. If more convenient you may prepare the dough a day before and place it in the refrigerator until you are ready to use it. To prepare the cookies, dust your work surface with flour and roll out your dough with a rolling pin to around 3mm all-over thickness. Use cookie shapes to cut out shapes in the dough and place them on the lined baking sheet. Cook in the oven for around 15-20 minutes. The dough should be still soft and pliable when taken out of the oven. Allow to cool completely before removing from the baking tray. You may decorate the cookies to your liking or just enjoy them as they are.