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Celebrity Maltese Chefs and Recipe Enthusiasts

Swordfish with a caper and olive sa...

Qiegħed il-ħut fuq platt kbir u ċatt u roxx ftit bżar u melħ fuqu. Qaxxar u qatta’ t-tewm. Saħħan ftit żejt ġo taġen kbir u qalli l-basal u t-tewm. Ħawwad il-ħin kollu. Żid in-nagħniegħ wara ftit minuti u kompli qalli filwaqt li tibqa’ tħawwad. Żid it-tadam mat-taħlita tal-basal u ħawwad. Żid ukoll l-inbid, kunserva u qoxra tal-lumija. Erġa’ ħawwad tajjeb. Baxxi n-nar u kompli sajjar għal madwar 30 minuta. Sadanittant, saħħan tajjeb grilja jew taġen non-stick. Sajjar tajjeb il-ħut miż-żewġ naħat. Żid il-kappar u ż-żebbuġ u erġa’ qiegħed it-taġen fuq nar bati għal 5 minuti oħra. Qiegħed biċċa ħuta f’kull platt u ferrex ftit zalza fuqha.

Pulpetti tal-Makku

Clean the fish very well and roughly chop or press and set aside in a bowl. Peel and chop the garlic in small pieces. Finely chop the tomatoes and add to the fish along with the garlic. Add the parsley, mint and lemon rind. Mix well. Add the ready mashed potatoes, eggs, salt and pepper. Add some semolina if mixture is too sticky. Form small balls and lightly flat by hand. Pass the patties from some flour. Warm some vegetable oil in a deep pan and cook the patties from both sides until well cooked. When cooked, place on a paper towel to drain excess oil. Serve warm with some fresh salad and some tartar sauce.

Lazajna tal -Kabocci

F'dixx fond tal-forn, agħmel saff patata. Għatti l-patata b'saff kaboċċi. Ħallat l-irkotta mal-bajd, bżar u melħ fi skutella u ferrex it-taħlita fuq il-kaboċċi. Itfa' ftit ġobon. Erġa' agħmel saff kaboċċi u saff patata. Ferrex ftit paprika u ftit żejt. Sajjar fil-forn f'temperatura ta' 180C sakemm il-patata tieħu l-kulur.

Easy Chocolate Molten Cakes

Heat oven to 200C/180C fan/gas 6. Butter 6 dariole moulds or basins well and place on a baking tray.

Put 100g butter and 100g chopped dark chocolate in a heatproof bowl and set over a pan of hot water (or alternatively put in the microwave and melt in 30 second bursts on a low setting) and stir until smooth. Set aside to cool slightly for 15 mins.

Using an electric hand whisk, mix in 150g light brown soft sugar, then 3 large eggs, one at a time, followed by ½ tsp vanilla extract and finally 50g plain flour. Divide the mixture among the darioles or basins.

You can now either put the mixture in the fridge, or freezer until you’re ready to bake them. Can be cooked straight from frozen for 16 mins, or bake now for 10-12 mins until the tops are firm to the touch but the middles still feel squidgy.

Carefully run a knife around the edge of each pudding, then turn out onto serving plates and serve with single cream.

Chicken Arrabbiata Stew & Parm...

Heat the oil in a large shallow casserole dish. Fry Mayor Diced Onions over a low-medium heat for 7 mins or until soft and turning translucent. Turn up the heat slightly, add the chicken and fry for 5 mins until beginning to brown around the edges. Tip the garlic and chilli into the casserole and fry for 1 min. Stir through the pesto, pour in Pinto’s Pride stock and Mayor Polpa, then add the thyme, sugar and some seasoning. Turn the heat to low and cover with a lid. Cook gently for 40 mins. Remove the thyme and check the seasoning.

Heat the oven to 200C/180C fan/gas 6. To make the dumplings, put the butter and flour in a bowl with ½ tsp fine salt, then rub the butter into the flour with your fingertips until it resembles fine breadcrumbs. Mix in 50g of Hanini Pekorin cheese and pour in 50ml of the milk, then swiftly combine with a cutlery knife until everything is well distributed and you have a soft dough (add more milk if it’s too dry). Briefly bring the dough together on a worksurface, then divide into eight balls.

Arrange the dumplings over the stew, then scatter each with the remaining cheese. Put in the oven and bake, uncovered, for 25 mins or until the dumplings are doubled in size and golden brown. Scatter over the parsely and serve.

Linguine with Tuna Sauce

Prepare the sauce: Heat the oil in a medium pan. Toss in 2 tbsp of the parsley, the garlic, chilli and ginger and fry for a few minutes until slightly soft. Tip in Mayor Polpa and cook for another few minutes. Fold in the tuna and season the sauce generously. Leave the sauce to simmer for 10 minutes.

Boil the pasta: Meanwhile, cook the pasta for 8-10 minutes, or as directed on the pack. Drain, then return to the pan. Pour the tuna sauce into the pasta and toss well. Sprinkle over the remaining parsley, divide between four bowls and serve.

Bread in Four Easy Steps

Tip the flour, yeast and salt into a large bowl and mix together with your hands. Stir 300ml hand-hot water with the oil and honey, then stir into the dry ingredients to make a soft dough. 
Turn the dough out onto a lightly floured surface and knead for 5 mins, until the dough no longer feels sticky, sprinkling with a little more flour if you need it.
Oil a 900g loaf tin and put the dough in the tin, pressing it in evenly. Put in a large plastic food bag and leave to rise for 1 hr, until the dough has risen to fill the tin and it no longer springs back when you press it with your finger.
Heat oven to 200C/fan 180C/gas 6. Make several slashes across the top of the loaf with a sharp knife, then bake for 30-35 mins until the loaf is risen and golden. Tip it out onto a cooling rack and tap the base of the bread to check it is cooked. It should sound hollow. Leave to cool.

Ravioli with Artichokes, Leek &...

Heat the oil from Mayor artichokes in a large saucepan, then add the leek and garlic. Fry for 5 mins over a medium heat until the leek is soft. Stir in the artichokes, cream cheese and lemon zest, then heat through. Season to taste and add a squeeze of lemon juice.

Meanwhile, cook Divini ravioli following pack instructions. Drain, add to the pan with the artichokes and cream cheese, and toss through. Serve topped with the rocket and a grating of Hanini Pekorin cheese.