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Celebrity Maltese Chefs

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.