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Celebrity Maltese Chefs

RECIPE OF THE DAYPilaf bl-Asparagus

Pilaf hu dixx fejn ir-ross jissajjar fl-istokk flimkien ma’ basal moqli. Xi drabi jkun fih biċċiet tal-ħaxix kif ukoll laħam. Aħsel tajjeb l-asparagus. Poġġih fuq sarvetta tal-karta biex ikompli jinxef. Saħħan ftit butir ġo taġen kbir u fond u qalli malajr il-basal u t-tewm. Żid ir-ross u qalli għal xi 2 minuti, filwaqt li tħawwad il-ħin kollu. Baxxi n-nar, żid l-istokk u kompli sajjar. Żid l-asparagus wara li r-ross ikun ilu jsir għal madwar 20 minuta. Roxx ftit bżar u melħ u ħawwad tajjeb. Kompli sajjar sakemm isir ir-ross. Ikun aħjar jekk ikollok ftit misħun għal-lest biex iżżidu fil-każ li r-ross jibda jinxef. Żid mgħarfa butir u l-meraq ta’ nofs lumija mar-ross lest. Erġa’ roxx ftit bżar u melħ jekk ikun hemm bżonn u ħawwad tajjeb. Ferrex il-ġobon maħkuk fil-wiċċ. Servi bil-flieli tal-lumi fil-ġenb tal-platt u bil-weraq tal-ispinaċi.

Ricetta ta' Anton B. Dougall

Pilaf bl-Asparagus

Pilaf is a rice dish whose recipe usually involves cooking in stock or broth, adding spices, and other ingredients such as onions, vegetables or meat, and employing some technique for achieving cooked rice grains that do not adhere to each other.
Wash the asparagus thoroughly taking care not to bruise the tips. Dry between layers of kitchen paper so that it absorbs all the water. In a large pan, lightly pan fry the Mayor Diced onions and minced garlic cloves in the butter. Add the dry rice to the onions and coat with the butter. Stir continuously for around 2 minutes on medium heat. Lower the heat add the Spoon Stock and mix well. Allow to cook for 20 minutes. Add the asparagus, season and mix well. Continue cooking on low heat until the rice is cooked and tender. If you notice that the liquid is evaporated and the rice is still not tender enough, you may add some hot water so that it continues to steam. Add a tablespoon of butter and the lemon juice to the cooked rice and mix well. Sprinkle the Hanini grated Gibniet over the rice and serve. This dish may be garnished with lemon slices and spinach leaves.

Risotto bil-faqqiegh

Boil the water and add to the Chicken Spoon Stock and mix well to make a stock. Pour into a large frying pan and keep it on a low heat so that the stock gently boils. In another thick-bottom frying pan, melt the butter together with the olive oil. Add the Mayor Diced Onions and sliced mushrooms and cook for around 4-5 minutes on low heat. Add the rice and coat with the oil and butter until the rice grains are all glistening. Cook for around 1 minute and add a ladleful of Spoon Stock. When the stock evaporates add another ladle of stock while stirring constantly. Keep on adding the stock and stirring constantly until all the stock is used and the rice is cooked. If the rice is not fully cooked by the time the stock finishes you may add a ladle of hot water to make sure the rice is fully ready. Risotto dishes need constant attention while cooking and will take around 25-30 minutes to cook. It is important to keep the heat constant so that the rice does not overcook and becomes mushy (on very low heat) or cooks on the outside but remains hard on the inside (too high heat). After 20 minutes of cooking, add the liquid in smaller amounts so that you do not use too much liquid unnecessarily. It is important to keep stirring throughout the cooking time. The rice is cooked when the grains remain firm but not adhered to each other. The result will resemble rice cooked in a creamy sauce. Add the remaining butter and sprinkle with parmesan cheese. Serve immediately.

Għadam tal-Mejtin

Put the ground almonds, sugar, egg whites, essences and grated rind of a lemon in a large mixing bowl. Do not add too much almond essence because it will give the filling a bitter taste.  Mix the ingredients well together until you obtain a fairly dry paste. Preheat the oven 1900C, gas mark 5. Put the pastry on a lightly floured tabletop, roll it out and cut it into oblongs. Put some almond paste in the centre of each oblong.  Wrap the pastry around the filling and mould it into the traditional bone shape.  Tuck it neatly around, trimming off extra bits. Put the ‘bones’ on a baking tray that has been lined with baking paper. Bake for about 30 minutes, or until the pastry turns golden brown. Remove the ‘bones’ from the baking tray and leave them to cool. Cover them with white royal icing when they are completely cold.

Shellfish Risotto

Saħħan ftit żejt f’taġen kbir u qalli l-basal. Ħawwad il-ħin kollu. Żid ir-ross malli l-basal ikun se jibda jieħu l-kulur. Ħawwad tajjeb u roxx ftit turmeric. Baxxi n-nar u kompli sajjar għal madwar 7 minuti. Żid il-misħun u kompli sajjar dejjem fuq nar baxx. Dejjem żid misħun jekk tara li jkun meħtieġ ftit aktar likwidu waqt is-sajran. Żid il-piżelli, il-bżar aħmar u l-frott tal-baħar wara xi 25 minuta. Roxx ftit bżar u melħ u kompli sajjar sakemm ir-ross isir sew. Servi sħun. 

Vegetarian Fruity Curry with Cinnam...

F'kontenitur ħallat flimkien il-basal, it-tewm, il-fażola, it-tuffieħa, il-pineapple mingħajr il-ġulepp, il-felfel, il-kari, il-kemmun u ż-żejt. Saħħan kazzola u sajjar it-taħlita tal-kari sakemm tieħu l-kulur. Wara, żid il-ġulepp tal-pineapple, iz-zalza tat-tadam, il-ħalib u ħallih itektek. F'taġen żgħir, fi ftit butir, sajjar iż-żerriegħa mfarrka tal-kosbor flimkien maz-zokk tal-kannella u l-ħlewwa stellata għal 2 minuti. Żid ir-ross u ħawwad. Itfa' l-istokk, għattih u ħallik itektek sakemm isir u sakemm jinxtorob l-istokk. Żid ftit bżar u melħ skont il-bżonn u żid il-kosbor il-frisk. Servi maz-zalza tal-kari,

Bacon and Barley Risotto with Fenne...

Fi ftit butir, sajjar il-bejken, il-basal, it-tewm, il-bużbież, il-karfus u t-tewm mingħajr ma jilħaq jieħu kulur. Żid ix-xgħir u ħawwad tajjeb. Żid ukoll il-kunserva ħelwa u erġa' ħawwad. Itfa' l-inbid, l-istokk tal-ħaxix u ħallih itektek. Hekk kif jinxtorob kważi l-ilma kollu, żid it-tadam, ix-xibt u l-bżar u l-melħ. Servi billi titfa' l-mascarpone fil-wiċċ u żejjen bi ftit ħwawar.

Panedispanja

Preheat the oven 2000C, gas mark 6. Lightly grease and dust with flour a baking dish having a 23cm diameter. Combine the eggs, sugar and vanilla essence in a large mixing bowl.  Beat for about 10 minutes on the highest speed, until the mixture is white and thick. Use either an electric hand beater or else an electric mixer in order to have a really light sponge.  If you beat the eggs and sugar using a hand whisk, you will never have the same result. Sift the flour and, using a large metal spoon, lightly fold HALF of it into the mixture.Using a metal spoon, add the rest of the flour, half at a time, folding gently, in a figure of eight movement. Pour the mixture in the baking dish.Bake for 25-30 minutes, or until the sponge is well-risen and feels firm to the touch.Allow the sponge to stand for 5 minutes before turning it on to a wire rack to cool.

Sweet Potato, Chickpea, Goat’s Ch...

Use a large cutter or a sharp knife to cut the tortilla wraps into discs big enough to fit a muffin tray. Place into the muffin holes and bake until very lightly browned. Allow to cool. Heat a pan and fry together the onions, garlic and cumin until lightly browned. Add the aubergines, sweet potato, 1 tbsp olive oil and season well with salt and pepper. Soften for 6-8 minutes. Add in the chickpeas and hazelnuts, toss for 1 more minute and remove from the heat. Add in the spring onion, chopped coriander, 1/2 of the cheese and mix well. Adjust the seasoning and use the mixture to fill the baskets. Sprinkle the rest of the cheese on top and finish in the oven until the cheese melts. Serve garnished with rocket leaves

Sweet and Sticky Chicken and Pineap...

Ibda billi tħawwad flimkien il-qoxra u l-meraq tal-larinġa, il-BBQ sauce u l-biċċiet tal-felfel. Żid il-biċċiet tat-tiġieġ u ħawwad tajjeb. Ħallihom għal 30 minuta qabel ma tgħaddihom mill-istikek flimkien mal-pineapple u l-bżar aħmar. Itfa' ftit żejt taż-żebbuġa u sajjar fuq il-BBQ sakemm jieħdu l-kulur u jkunu saru. Sadanittant,sajjar il-kuskus bil-misħun u ħallih jixxarrab għal 5 minuti qabel ma tħawdu b'furketta. Itfa' ż-żejt taż-żebbuġa, in-nagħniegħ il-frisk u l-lewż inkaljat. Uża l-aktar avokado misjura sabiex tipprepara d-dipp (guacamole). Sabiex isservi, poġġi l-qoxra tal-pineapple fuq injama apposta u imliha bit-taħlita tal-kuskus. Poġġi l-istikek tat-tiġieġ fuq l-injama u agħmel id-dipp tal-avokado ġo kontenitu fil-ġenb. Żejjen bil-flieli tal-lumi, nagħniegħ u l-felfel.

Braised Beef Chilly Gluten Free Wra...

Idlek il-laħam fil-BBQ sauce u poġġih f'dixx tal-forn. Żid l-istokk taċ-ċanga, għattih u sajjar f'temperatura ta' 160 gradi Celsius għal 4 sigħat. Qalli ftit il-basal f'taġen flimkien mal-felfel u t-tewm. Żid il-fażola ħamra u ħawwad tajjeb. Fl-aħħar żid il-kosbor u neħħi minn fuq in-nar. Ifred il-laħam b'furketta, ħawdu mat-taħlita tal-basal u żid il-BBQ sauce. Itfa' ftit mit-taħlita fin-nofs tar-wrap, żid il-ġobon u l-ispinaċi, dawwarha u griljaha miż-żewġ naħat.

Bajd Mimli

Għalli l-ilma f'kazzola kbira, u żid il-bajd waħda waħda sakemm jerġa' jagħli. Ħallih għal minuta, itfi n-nar u ħalli l-bajd fil-kazzola għal 12-il minuta. Sadanittant, imla kontenitur kbir bl-ilma kiesaħ, u itfa' ftit silġ. Wara li l-bajd ikun qagħad għal tnax-il minuta, itfagħhom fl-ilma kiesaħ għal 15-il minuta - mhux iżjed - qabel ma tqaxxarhom mill-qoxra bil-mod. Aqsam il-bajd min-nofs mit-tul u neħħi bil-mod l-isfar minn kull nofs u itfgħu f'kontenitur. Poġġi l-aħjar 18-il nofs bajda fi platt. Mat-taħlita tal-isfra tal-bajd, żid il-mayonnaise, kuċċarina mustarda, il-melħ, il-paprika u ftit sauce li jaħraq. Ħawwad kollox flimkien u għaffeġ b'furketta. Fl-aħħar uża blender sabiex tkompli tħallat it-taħlita tajjeb. Żid iż-żejt u kompli ħawwad bil-blender. Ara jekk hemmx bżonn iżżid ftit melħ u bżar jew jekk tridhiex taħraq iżjed. Ġeneralment jintużaw żewġ kuċċarini mustarda u ftit iżjed sauce li jaħraq, imma idealment iżżidu ftit ftit. Żid ftit ilma b'idek sabiex ikollok konsistenza tajba fit-taħlita sabiex tuża piping bag. Itfa' t-taħlita fil-piping bag bl-għamla ta' stilla u imla n-nofsijiet tal-bajd. Tista' wkoll titfa' t-taħlita tal-isfra tal-bajd billi tuża żewġ kuċċarini. Xerred ftit paprika u kurrat biex iżżejjen.

Tomato with Aubergine Lasagna with ...

Drizzle the Aubergines with oil, grill from both sides on a hot grill and once browned place them on a kitchen towel to absorb the extra oil. Sauté the onion, garlic and then simmer the tomato salsa in. Layer the vegetables like a lasagna, starting with the tomato sauce, aubergines, mixed goat cheese, mint leaves and tomato than repeat again. Finish the top with tomato sauce and parmesan, bake on high temperature until browned and then allow to set for 2 hrs in the fridge and serve topped with rocket leaves, parmesan shavings and olive oil.

Insalata bil-Halloumi Griljat

Ibda r-riċetta billi tħallat flimkien f'kontenitur il-bużbież, il-basal u l-farru msajjar. F'kontenitur ieħor żgħir, ħallat flimkien il-ħall basmatiku, iż-żejt taż-żebbuġa, il-meraq u l-qxur tal-larinġ u żid ftit bżar u melħ. Żidu mat-taħlita tal-insalata u ħawwad kollox flimkien. Żid il-flieli tal-larinġ, id-dulliegħ u l-weraq tal-insalata u poġġi t-taħlita fil-friġġ. Aqsam il-ġobon f'erba' biċċiet. Żid ftit bżar u melħ u ftit dqiq u aqlih fi ftit żejt għal minuta fuq kull naħa sakemm jieħu l-kulur. Servi kollox flimkien fi platti fondi. Fil-wiċċ żid il-ġobon griljat u ferrex ftit mill-meraq li jkun fadal.

Lamb & Pancetta Brouchette on ...

Sajjar il-kuskus skont l-istruzzjonijiet tal-pakkett, u ħalltu flimkien mal-kosbor, paprika u l-ikkapuljat tal-ħaruf. Agħmel forom ta' blalen daqs 40g, dawwarhom fil-bejken u daħħalhom fi stikka. Griljahom fuq il-BBQ sakemm isiru. Qatta' l-pineapple, il-ġobon u griljahom sakemm jieħdu ftit kulur miż-żewġ naħat. Itfa' ftit bżar u melħ u ferrex ftit weraq tas-sagħtar waqt li jkunu għadhom sħan. Qaxxar il-qoxra tal-lumija u agħsarha, ħawwad tajjeb mal-jogurt u servih bħala kontorn. Ħallat flimkien in-nagħniegħ, il-weraq tal-insalata, u servi fuq il-halloumi u l-pineapple u fil-wiċċ żid l-istikek tal-laħam.

Pizza Għawdxija bil-Ħobż Naan

Spread the tomato sauce on the naan bread and sprinkle the shredded mozzarella. Add your favourite ingredients and finish off with fresh rosemary and chopped Peppered Cheeselet. Drizzle with olive oil and bake in a preheated 220°C oven for about 15 minutes or until is well baked. Add fresh basil and serve.

Għaġin bil-Pastard

F'kazzola kbira, dewweb il-butir u żid il-basal u t-tewm u sajjar sakemm jieħdu l-kulur. Żid il-pastarda mfarrka u sajjar għal 15-il minuta. Żid iz-zalza tat-tadam, l-irkotta, l-għads, il-ħall balsamiku, il-ħwawar, bżar u melħ u ħawwad tajjeb sakemm jitħallat kollox. Ħallih jagħli ftit u ħallih itektek għal 30 minuta sakemm iz-zalza tiġi magħquda. Sadanittant, sajjar l-għaġin skont l-istruzzjonijiet tal-pakkett. Ħalltu maz-zalza u żejjen il-platt bil-ġibna tal-Ħanini maħkuka u ħabaq frisk.

Kusksu

Prepare the beans by removing the outer pod and exterior coating. Toss the chopped onions & diced potatoes in butter heated over medium heat. When vegetables are well coated, add the prepared beans & toss once or twice. Then add the Kunserva & stir well. Add water to cover & the Vegetable Stock Pots. Continue to cook until the beans are soft approx 20 mins. Add the pasta beads, stir well & continue cooking, until these are transparent (another 20 mins). Finally add the peas & cook a few minutes longer until all the vegetables & the pasta beads are tender. Serve this soup with a sprinkling of freshly grated Parmesan cheese, & possibly a fresh sheep’s cheese (ġbejna) per person

Klamari Friski Mimlijin

Ħallat u għaffeġ flimkien il-ħut, l-abjad tal-bajd, il-krema, in-nagħniegħ u bżar u melħ. Żid it-taħlita tal-antipasto. Naddaf sew il-klamari u neħħi l-biċċa ta' fuq. Imla l-klamari bit-taħlita tal-ħut u uża toothpick sabiex tkun tista' tagħlaqhom. Iggriljahom fuq gradilja msaħħna, u fl-aħħar itfagħhom ftit fil-forn sakemm isiru. Qatta' biċċiet żgħar il-kurrat u l-qarabagħli u sajjarhom ftit sakemm jieħdu l-kulur. Żidhom mal-ispinaċi.

Aubergine, Prawn and Ricotta Timbal...

Split the mozzarella in halves, pass through flour, dip in egg and roll in breadcrumbs. Coat twice. Grease 2 timballo moulds with extra virgin olive oil, dust with breadcrumbs and line with the aubergine slices. Mix the ricotta with the remaining egg, parsley, cheese, chopped prawns and garlic. Place a spoonful of cherry tomato sauce and top with the ricotta. Cover with a

layer of aubergine. Repeat the process and finish with the aubergine. Bake for 15 minutes on low moderate heat until the ricotta is set. Flip the aubergine timballo on a serving plate, accompanied with salad leaves, crispy fried mozzarella and the grilled king prawns.

Grilled Tuna on a Mango, Coriander ...

In a small bowl mix well the soy sauce and honey, brush the tuna with and roll into the sesame seeds. Drain well the spelt and in a large bowl mix well with the spring onions, tomatoes, onions, baby spinach, almonds and coriander, toss with olive oil. Seal the tuna on a preheated sauté pan and serve on the salad

Spiced bacon and 3 bean casserole w...

Start this recipe by frying the bacon in a pan to brown all over. Add in the onion and garlic and cook together for 2 minutes. Add in the spices and diced peppers and continue to cook for 3 minutes. Add in the tomato concentrate, cook for 1 minute then splash in the red wine to evaporate. Mix in the Worcestershire sauce, mustard, polpa and stock and cook together for 10 – 15 minutes. When ready, add in the baked beans with their sauce, the 2 types of drained beans and mix together well. Make up the flavoured couscous and warm the whole meal pittas. Serve the bean casserole with the couscous and the pitta cut into wedges.

Torta ta lampuki

Chop the lampuki fillets into small squares. Chop the onions, garlic cloves, mint, and basil leaves into small pieces. Fry the onions and garlic in olive oil. Add the mint and basil and keep frying until onions turn golden. Lower the heat and add the fish without cooking completely. In the meantime, mix the mashed cauliflowers and cooked spinach well and chop the black olives and anchovies into small pieces. Add the spinach and cauliflower mix, olives, capers, and anchovies to the fish. Cook for a few minutes and then add the tomato puree, some salt and pepper and the lemon zest. Remove from the heat and add one lightly beaten egg. Mix well. Roll out the pastry and line over a greaseproof paper in a pie dish. Fill in with the lampuki mixture and use the other pastry to cover the pie. Brush with the lightly beaten egg and sprinkle with some sesame seeds. Make a few slits in the top of the pie and bake for around 50-60 minutes in a hot oven.

Avocado with shrimps

The very best version of this is made with prawns (either fresh or frozen in their shells) that you have cooked yourself. Failing that, buy the large cooked prawns in their shells, or if you can only get shelled prawns cut the amount to 1 lb (450 g). To prepare them: if frozen put them in a colander and allow to defrost thoroughly at room temperature for about 1 hour. After that, if using uncooked prawns, heat a large solid frying pan or wok and dry-fry the prawns for 4-5 minutes until the grey turns a vibrant pink. As soon as they’re cool, reserve 6 in their shells for a garnish and peel the remainder. Then take a small sharp knife, make a cut along the back of each peeled prawn and remove any black thread. Place them in a bowl, cover with clingfilm and keep in the fridge until needed. To make the cocktail sauce, prepare the mayonnaise and add it to the rest of the sauce ingredients. Stir and taste to check the seasoning, then keep the sauce covered with clingfilm in the fridge until needed. When you are ready to serve, shred the lettuce and rocket fairly finely and divide them between 6 stemmed glasses, then peel and chop the avocado into small dice and scatter this in each glass amongst the lettuce. Top with the prawns and the sauce, sprinkle a dusting of cayenne pepper on top and garnish with 1 section of lime and 1 unpeeled prawn per glass. Serve with brown bread and butter.

Pate tal-Fwied

Saħħan mgħarfa mill-butir f'taġen li ma jwaħħalx fuq nar medju. Kif il-butir jibda jbaqbaq, żid il-fwied tat-tiġieġ u aqlih għal 2 minuti fuq kull naħa. Itfa' t-tewm il-mgħaffeġ, ftit mis-sagħtar u l-inbid fit-taġen mal-fwied. Aqli għal 2 minuti, u ħalli l-inbid itektek. Itfa' t-taħlita ġo food processor, warrab 200g mill-butir u żid il-bqija fil-processor. Ħawwad kollox flimkien. Żid ftit bżar u melħ skont il-bżonn u poġġi fi flixken żgħar tal-ħġieġ bil-għatu 4 x 70ml. Dewweb il-kumplament tal-butir f'taġen u żid it-tewm l-imqatta'. Ħawwad sakemm jieħu l-kulur. Itfa' din it-taħlita fil-flixken tal-ħġieġ tal-paté b'tali mod li titfa' ftit biċċiet tat-tewm u l-kumplament tas-sagħtar f'kull flixkun. Kessaħ fil-friġġ minn tal-inqas 4 sigħat, jew sakemm joqgħod. Jista' jsir minn jumejn qabel. Qabel ma sservi, ixwi l-ħobż u aqtgħu f'forma trijangulari. Għaddi t-tuffieħa miċ-chutney. Servi l-paté fuq bords żgħar tal-injam flimkien mal-ħobż mixwi u ċ-chutney.

Kejk tal-Irkotta u l-Kannoli

Farrak il-kannoli, u ħalli tnejn minnhom sabiex iżżejjen aktar 'il quddiem. Ħallat flimkien il-butir l-imdewweb mal-kannoli u qiegħed it-taħlita fil-qiegħ ta' borma tal-kejk bi 8 pulzieri. Uża mgħarfa sabiex tiċċattja t-taħlita. Ħallih jiksaħ għal 30 minuta. Sadanittant, għaddas il-weraq tal-ġelatina fil-meraq tal-larinġa u saħħan f'kazzola jew fil-microwave sabiex jinħallu. Ħawwad l-irkotta sakemm ikollok konsistenza kremuża, żid iz-zokkor tal-kisi (icing sugar), il-qoxra tal-larinġa, il-biċċiet taċ-ċikkulata u t-taħlita tal-ġelatina mdewba. Issa, tella' l-krema u żidha bil-mod mat-taħlita. Ferrex it-taħlita fuq il-frak tal-kannoli u ħalliha toqgħod fil-friġġ tal-inqas sagħtejn. Xħin tkun lesta, neħħiha mill-borma tal-kejk u poġġiha fi platt li sservi bih. Żejjen il-wiċċ bil-frak tal-kannoli li warrabt fil-bidu, il-qoxra tal-larinġa, il-biċċiet taċ-ċikkulata u l-pistaċċi.

Aubergines with Maltese Style Panza...

Cut the aubergine in half lengthwise. Cut the flesh, criss-cross with a sharp knife and season with salt and pepper. Drizzle with the olive oil and bake or grill until soft. Meanwhile, cut the ftiras in half, spread with the tomato paste, drizzle generously with the olive oil and cut into neat dice. Season with salt and pepper and place on a baking tray and toast in the oven at 150°C. Bake until crunchy on the outside and slightly soft inside. Cut the tomato into cubes, halve the cherry tomatoes and place into a bowl. Add in the cucumber and onion and mix well before adding in the tuna, gardiniera’ and basil leaves. Mix in the crusty bread pieces before serving. Place the aubergines onto serving plates, top up with the tuna-bread mixture. Serve with the peppered gbejniet crumbled on top and a good drizzle of olive oil.

Spiced bacon and 3 bean casserole w...

Start this recipe by frying the bacon in a pan to brown all over. Add in the onion and garlic and cook together for 2 minutes. Add in the spices and diced peppers and continue to cook for 3 minutes. Add in the tomato concentrate, cook for 1 minute then splash in the red wine to evaporate. Mix in the Worcestershire sauce, mustard, polpa and stock and cook together for 10 – 15 minutes. When ready, add in the baked beans with their sauce, the 2 types of drained beans and mix together well. Make up the flavoured couscous and warm the whole meal pittas. Serve the bean casserole with the couscous and the pitta cut into wedges.

Stuffat fl-Inbid Ahmar

Saħħan il-marġerina u ftit żejt ġo taġen ftit fond u qalli l-basal u t-tewm. Ħawwad il-ħin kollu.Għaddi l-laħam mid-dqiq u aqli fl-istess taġen mal-basal u t-tewm.Żid il-paprika, il-karrotti u l-faqqiegħ imqattgħin żgħar.Ħawwad u kompli sajjar għal ftit ħin. Żid l-inbid aħmar u l-ilma. Poġġi kollox ġo casserole u sajjar fil-forn għal madwar 45 minuta. Zejjen bil-merqtux jew ħwawar oħra.

Saħħan il-marġerina u ftit żejt ġo taġen ftit fond u qalli l-basal u t-tewm. Ħawwad il-ħin kollu.Għaddi l-laħam mid-dqiq u aqli fl-istess taġen mal-basal u t-tewm.Żid il-paprika, il-karrotti u l-faqqiegħ imqattgħin żgħar.Ħawwad u kompli sajjar għal ftit ħin. Żid l-inbid aħmar u l-ilma. Poġġi kollox ġo casserole u sajjar fil-forn għal madwar 45 minuta. Zejjen bil-merqtux jew ħwawar oħra.

Denb taċ-Ċanga

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.

Ċanga bil-Curry

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.

Pulpetti taċ-Ċanga

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.

Torta tat-Tiġieġ u l-Kurrat

Qatta’ t-tiġieġ f’biċċiet żgħar u itfa' l-bżar u l-melħ. Itfa’ mgħarfa butir f’taġen u aqli t-tiġieġ sakemm jieħdu l-kulur. Wara, żid il-bacon, il-kurrat u l-faqqiegħ. Ferrex ftit klin u nuċimuskata. Żid l-inbid abjad, ħallih itektek u itfa' l-ispinaċi u għaqqad bil-krema bajda. Itfa' t-taħlita f'dixx tal-forn. Għalli l-patata u għaffiġha. Ħallat magħha l-butir, il-ġobon u t-tursin. Żid ftit bżar u melħ u ħallat l-isfra tal-bajd. Ferrex il-patata fuq it-taħlita tat-tiġieġ u sajjar f'forn jaħraq b'mod moderat sakemm il-patata tieħu l-kulur.

Gateau taċ-Ċikkulata

Saħħan il-forn fuq temperatura ta’ bejn il-160 u 180 grad. Idlek żewġ dixxijiet tal-kejkijiet ta’ madwar 20ċm bi ftit żejt. Poġġi l-ingredjenti kollha tal-kejk, minbarra l-ilma jagħli, ġo bowl kbir fond biex tkun tista’ tħawwad kollox fih. Ħawwad sewwa b’wooden spoon jew mixer tal-elettriku sakemm it-taħlita tiġi ratba u mħallta tajjeb. Żid il-misħun mat-taħlita, ftit ftit, sakemm it-taħlita tal-kejk tirtab u ssir likwida ħafna. Qassam it-taħlita tal-kejk nofs f’dixx u nofs fid-dixx l-ieħor u aħmi fil-forn għal madwar 25-35 minuta, jew sakemm il-wiċċ jissoda u meta ddaħħal sikkina fil-kejk toħroġ nadifa. Oħroġ il-kejkijiet mill-forn u ħallihom jiksħu għalkollox fid-dixxijiet tagħhom. Għall-icing taċ-ċikkulata, saħħan iċ-ċikkulata u l-krema ġo kazzola fuq nar baxx sakemm iddub iċ-ċikkulata kollha. Neħħi l-kazzola minn fuq in-nar u ħawwad it-taħlita bil-whisker sakemm tissoda ftit il-konsistenza tagħha. Ħalliha toqgħod għal madwar siegħa jew sagħtejn, jew sakemm tagħqad biżżejjed li tkun tista’ tiksi l-kejk biha. Oħroġ il-kejkijiet mid-dixxijiet tagħhom. Uża sikkina biex taqla’ l-kejkijiet mill-ġnub mingħajr ma jitfarrku. Idlek ftit ċikkulata fil-wiċċ ta’ kejk minnhom u poġġi l-kejk l-ieħor fuqu. Poġġi l-kejk fuq platt u iksi l-kejk kollu bl-icing taċ-ċikkulata b’sikkina tal-kejkijiet.

Bruxketta Kkulurita

Aqsam il-ħobż f’biċċiet ħoxnin. Roxx fuqhom ftit żejt taż-żebbuġa u ixwi fuq xi grilja jew fil-forn. Ġo reċipjent, saffi it-tadam tal-bott u ħallat mal-mozzarellu u l-ħabaq. Meta l-ħobż għadhom sħan, żid it-taħlita tat-tadam u erġa roxx ftit aktar żejt taż-żebbuġa fil-wiċċ

Bacon Wrapped Chicken Drumsticks wi...

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.

Maltese Sausage and pumpkin risotto

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.

Ricotta Ravioli with Lemon and Oliv...

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.

Torta tal-Marmurat

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.

Koxxa tal-Ħaruf-il Forn

Idlek sewwa l-koxxa tal-ħaruf bi ftit żejt. Roxx fuqha l-bżar, il-melħ, u s-salvja. Poġġi l-ħaruf ġo dixx bi ftit ilma u nbid abjad. Għattih bil-foil. Sajjar f’forn moderat għal madwar siegħa u kwart. Neħħi l-foil u ħammar il-ħaruf sabiħ fil-forn. Ħalli l-koxxa tal-ħaruf toqgħod fil-forn mitfi għal madwar 25 minuta. Serviha bil-patata, ħaxix, gravy, u zalza lesta tal-minta.

Chocolate Cake with Chocolate Ganac...

Għall-‘jelly’ idlek dixx tond tal-kejkijiet ta’ madwar 20cm u iksih bil-cling film. Qaxxar 4 larinġiet. Il-qoxra żommha għal aktar tard. Agħsar il-larinġ u poġġi l-meraq f’kazzola mdaqqsa. Ifta’ z-zokkor mal-meraq tal-larinġ u poġġi l-kazzola fuq nar baxx ħalli z-zokkor idub. Sadanittant, poġġi l-ġelatina fl-ilma kiesaħ għal ftit minuti sakemm tirtab. Neħħiha mill-ilma, agħsarha ftit u itfagħha mal-meraq tal-larinġ u z-zokkor fuq in-nar. Ħawwad sewwa ħalli ddub. Ferra’ din it-taħlita fid-dixx tal-kejk u ħallih joqgħod għal mill-inqas 4 sigħat jew saħansitra mil-lejl ta’ qabel. Saħħan il-forn fuq 140 - 160 grad u iksi dixx tal-kejkijiet tond ta’ madwar 23cm bil-carta forno. Ifta’ l-butir, zokkor, il-bajd, il-yogurt, dqiq u l-baking powder ġo bowl kbir u ħawwad b’whisker tal-elettriku sakemm ikollok taħlita ratba. Ifta’ t-taħlita fid-dixx u llixxa l-wiċċ tagħha. Aħmi f’nofs il-forn għal madwar 55 minuta, jew sakemm meta ddaħħal sikkina fil-kejk toħroġ nadifa. Ħallih jiksaħ fid-dixx għal madwar 15-il minuta, imbagħad poġġih fuq gradilja tal-kejkijiet u ħallih jiksaħ għal kollox. Għal-ganache, saħħan il-krema f’kazzola żgħira sakemm tiġi taħraq. Itfa’ ċ-ċikkulata fil-krema, ħalliha għal xi 10 minuti u ħawwad sewwa. Issa suppost għandek taħlita ratba ta’ sauce taċ-ċikkulata. Ħalliha toqgħod sakemm il-ganache tiksaħ u tagħqad ftit. Issa biex nagħmlu l-kejk, poġġih fuq stand tal-kejkijiet u ċċattja t-truf billi taqta’ barra sabiex jiġi lixx. Saħħan il-ġamm tal-berquq fil-microwave sakemm jinħall sewwa. Idlek il-wiċċ tal-kejk bil-ġamm billi tuża pinzell, u ifrex il-ganache taċ-ċikkulata bil-palette. Ħalli ċ-ċikkulata tiżżerżaq ftit mit-truf tal-kejk għal dehra isbaħ. Sebbaħ b’qoxra ta’ larinġa maħkuka u servi mill-ewwel.

Pulled Beef and Tomato Soup with To...

Ħalli l-laħam itektek għal 3 sigħat f'5 litri ilma sakemm jirtab. Neħħi l-laħam mill-istokk u żid it-tadam, il-kunserva, il-karfus u l-kurrat u ħallih itektek għal 10 minuti. Iftaħ il-laħam fi ħjut b'żewġt ifrieket u erġa' żidu mal-istokk. Ħallih sakemm jagħli u żid it-tortellini u ħallik itektek għal 5 minuti. Neħħi l-borma minn fuq in-nar, żid il-favola u l-weraq tal-kale, itfa' ftit bżar u melħ u sajjar għal 2 minuti. Sadanittant, qatta' l-bezzun forma dijagonali u rqiq kemm jista' jkun, idlek ftit butir, itfa' ftit origano u ggriljah sakemm jieħu ftit kulur u servih mas-soppa.

Insalata tal-Bakkaljaw

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.

Pulpetti tal-Makku

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.

Marinated Beef Flank Steak with Chi...

Ipprepara l-immarinar billi tħawwad flimkien iż-żejt taż-żebbuġa, il-meraq tal-larinġa u tal-lumiċell, is-soy sauce u l-worcestershire sauce, il-ħall tat-tuffieħ u t-tewm. Itfa' ftit bżar u melħ fuq il-laħam u poġġi l-laħam fl-immarinar u ħallih joqgħod għal sagħtejn. Sadanittant, ipprepara z-zalza chimichurri billi tħawwad flimkien l-ingredjenti. Kif ikun lest, iggrilja l-laħam għall-gosti tiegħek u servih biz-zalza chimichurri, bil-patata bil-qoxra u l-faqqiegħ.

Klamari Mimlijin

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.

Torta tat-Tiġieġ u l-Kari

Saħħan iż-żejt fit-taġen sabiex tagħmel it-taħlita. Sajjar il-kurrat, it-tewm u l-karrotti flimkien għal 4 minuti. Żid it-tiġieġ, il-kari, is-sagħtar u żid il-bżar u l-melħ u kompli sajjar għal 3-4 minuti sakemm it-tiġieġ jieħu l-kulur. Itfa' l-gammon, il-mango chutney, il-flixkun kari tal-Pinto's Pride u l-krema tal-Ħanini u sajjar għal 2 minuti. Neħħi minn fuq in-nar, żid il-piżelli u itfa' t-taħlita f'dixx tal-forn midluk bil-butir. Iftaħ l-għaġina u aqtagħa fi strixxi u għatti t-torta b'forma ta' kannizzata. Idlek b'bajda mħabbta u ferrex ftit żerriegħa tal-kemmun u l-ġunġlien u sajjar fil-forn f'temperatura ta' 200°C għal 30 minuta jew sakemm issir l-għaġina u tieħu l-kulur.

Torta tal-Fenek

Qatta' l-fenek f'dadi ta' 2ċm. Saħħan taġen bi ftit żejt taż-żebbuġa u sajjar il-fenek sakemm jieħu ftit kulur. Neħħih mit-taġen u żid il-karrotti, basal, karfus u tewm fl-istess taġen u sajjar sakemm jieħdu ftit kulur. Itfa' l-ħxejjex aromatiċi u l-ħwawar mal-kunserva u kompli sajjar għal minuta oħra. Erġa' poġġi l-fenek fit-taġen, itfa' l-inbid u ħallih jinxtorob. Żid l-istokk, tazza ilma, it-tadam u l-patata u ħallih itektek għal kwarta. Meta jkun lest, neħħih minn fuq in-nar u żid il-piżelli. Sadanittant, poġġi l-għaġina sfiljorata f'dixx tat-torti ta' 20ċm u itfa' t-taħlita tal-fenek u erġa' għatti bl-għaġina. Idlek il-wiċċ tal-għaġina b'bajda mħabbta u sajjar fil-forn f'temperatura ta' 175°C għal 35 minuta jew sakemm tieħu l-kulur.

Stuffat tal-Qarnit

Sabiex il-qarnit jiġik tari, saqsi lill-bejjiegħ tal-ħut sabiex jippreparalek il-qarnit b'mod li jkun lest għat-tisjir. Poġġih fil-friża għal madwar tliet ġimgħat. Ħallih jinżel mis-silġ u aħslu tajjeb. Qattgħu f'biċċiet żgħar. Imla kazzola bl-ilma u ħallih jagħli. Sajjar il-qarnit għal madwar 20 minuta. Saħħan ftit żejt taż-żebbuġa f'taġen kbir u aqli l-basal u t-tewm sakemm jieħdu l-kulur. Baxxi n-nar u żid it-tadam, il-kappar, il-kunserva u l-qoxra tal-lumija. Ħawwad tajjeb. Itfa' ftit ilma u ħallih itektek għal madwar 10 minuti. Neħħi l-biċċiet tal-qarnit mill-ilma u żidhom mat-taħlita tat-tadam. Żid il-merqtux u l-ħabaq u nofs l-inbid. Għatti t-taġen u ħallih itektek fuq nar baxx għal mill-inqas siegħa. Żid il-patata, il-piżelli u l-kumplament tal-inbid. Kompli sajjar dejjem fuq nar baxx għal madwar nofs siegħa oħra. Iċċekkja l-qarnit u kompli sajjar sakemm ikun tari. Jekk il-likwidu jinxef, żid ftit ilma jaħraq. Iċċekkja jekk għandekx bżonn iżżid xi ħwawar u servi mal-ħobż Malti frisk.