Menu

Celebrity Maltese Chefs and Recipe Enthusiasts

Klamri l -forn mimlijin

Heat the oven at a temperature of 1800 C or gas number 4. Clean the calamrei and remove the ink sacks. Chop the wings of the calamari into small pieces and place in a bowl. Peel the garlic cloves and finely chopped and add to a new bowl along with the mushroom and the diced onions. In a large pan, heat the oil and cook the mixture for a couple of minutes. Us a food processor to finely blend the bread for breadcrumbs. Add to the chopped calamari. Add the mint, and season with salt and pepper. Mix both mixtures together to combine. Stuff the calamari tubes with the mixture. Close the ends of the calamari with a toothpick. Place in an oven proof pan and add some water. Cook for around 40-45 minutes. Serve warm with some salad, potatoes or rice. You can also serve with some tomato and caper sauce.

Speedy Sausage Stroganoff Tagliatel...

Heat the butter and oil in a frying pan over a medium-high heat until foaming. Squeeze large chunks of the sausage meat out of the skins and into the pan. Cook for 5-8 mins or until golden brown. Add Mayor mushrooms and cook for a further 5 mins until starting to turn brown. Stir through the paprika and cook for 1 min before stirring in the soured cream, Mayor mustard and Pinto’s Pride stock. Bring to a simmer and season to taste.

Meanwhile, cook the pasta in a large pan of salted water according to pack instructions, then add to the sauce with half the parsley. Serve in deep bowls with the remaining parsley sprinkled on top.

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.

Kejkini taċ-Ċikkulata (Molten)

Saħħan il-forn f'temperatura ta' 200C jew 180C bil- fann/gass numru 6. Idlek 6 reċipjenti żgħar tal-ħadid tal-kejkini u poġġihom f'dixx tal-forn.

Dewweb 100g butir u 100g ċikkulata skura mqattgħa biċċiet banju marija (jew poġġihom fil-microwave għal 30 sekonda) u ħawwad. Ħalli t-taħlita tiksaħ għal kwarta. Żid 150g zokkor ismar u ħallat b'ħabbata tal-elettriku.

Żid 3 bajdiet, waħda waħda u nofs kuċċarina essenza tal-vanilla. Fl-aħħar żid id-dqiq.

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.

Daħħal sikkina bil-mod mad-dawra tar-reċipjent ta' kull kejkina, u poġġihom fil-platti li se sservihom u servi bi ftit krema tal-Ħanini.

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.