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Celebrity Maltese Chefs and Recipe Enthusiasts


Anton Dougall

Renowned Maltese Chef Anton B Dougall has been on the culinary scene since the early 70’s. He was one of the first pioneers in the local scene to create a cooking club “Klabb tat-Tisjir”, which is still very active till today. With his monthly recipe cards, numerous cooking books and television exposure, Mr Dougall has revolutionized Malta’s cooking by documenting both traditional recipes and also creating innovative ones using quality local ingredients.

Anton B. Dougall has been an avid chef for over 50 years and his contributions to the Malta’s cooking culture should be highly merited.

Tripe Minestrone

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Put peas in a bowl.  Cover with water and leave to soak overnight.  If you wish, you can add some bicarbonate of soda to the water to make the peas more digestible. Clean tripe in plenty of salted water.  Cut into small pieces and wash again.  You have to wash the tripe more than once. When you see that the tripe is clean put in a saucepan and cover with water.  Put pan on a moderate to high heat and bring to boil.  Lower heat and continue cooking for about 45 minutes.  Whilst the tripe is cooking, wash, peel and cut all vegetables in small pieces and put in a large saucepan.  Add stock, tomato paste and tripe.  Drain peas.  Rinse under running water and add to the soup. Put pan on a moderate heat and bring to the boil.  Lower heat and simmer for 1½ hours.  If during the cooking you see that you must add some more liquid, you can use the water in which you boiled the tripe. Before serving adjust the seasoning.  This soup has to be served piping hot.

Penne with Cheese and Mustard

Fill a large pot with plenty of water and put it on fire. When the water opens to the boil add some salt. Boil the pasta. When the pasta has become layered and passed through the cold water, so that the pasta cools well and thus no longer is made. Leave the pasta in the sieve to kill well. Put the margarine in a saucepan and put on fire. When the margarine melts slightly, a little start adding the flour. You need to stir all the time you and add flour. Put the milk in another saucepan and it’s on fire. Allow it on fire until the milk opens to boil. Remove from the heat. Turn on oven 180± 0C, Gas number 4. Little by little start adding milk to the flour and margarine mixture. It is important to always add a little by little because otherwise the mixture will all come balls. The mixture must be smooth and creamy-like. When you see that the mixture is finished put it in a large bowl. Add the cheese, pepper, salt and mustard. Mix well. Add the pasta and carefully mix everything together. A road pays a lot of attention so that the pasta does not crumble. It is therefore important that pasta is not very boiled; because otherwise when you mix pasta with cream and cheese everything comes one thing. Take a good dish for an oven. If possible use an earthen dish or a type of cobblestone that is suitable for an oven. Place the pasta in this dish. On the surface sprinkle the grated cheese. Preheat in the oven for about 20 minutes or until you see the surface rotting. You need to remember that this is not a macaroni in the oven; therefore pasta does not want to become one thing. Serve hot.

Baked Macoroni

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Peel and finely chop the onions and garlic. Chop the hard-boiled eggs. In a large frying pan heat some oil and quickly fry the onions and garlic till golden brown. Add the meat and continue frying for about 10 minutes on a high heat. Lower heat. Add the tomatoes, basil, seasoning, tomato paste and stock and simmer for a further 30 minutes. This sauce can be prepared overnight, and it freezes very well. Preheat the oven Gas Mark 5/1900C. Lightly grease a baking dish. Meanwhile fill large pot with water and bring to boil. Boil the pasta till al dente. Drain and put pasta in a large mixing bowl.

Recipe by Anton Dougall

Ossobuco

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Sprinkle some salt and pepper on the meat. Chop the vegetables in small pieces. Warm some oil in a large pan and cook the vegetables for around 5 minutes and remove from pan. Dust the meat with the flour and remove any excess. Cook the meat for around 5 minutes on each side and remove from pan. Add the wine, stock and vegetables to the pan and simmer for 5 minutes. Place the meat in the pan and let simmer for around 90 minutes. You can alternatively cook in oven proof pan with lid on.

Octupus Stew

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Cook the octopus in boiling water for around 35-40 minutes. Switch off the flame and leave it in hot water until cooled. Peel and chop the garlic and set asid. Peel and dice the potatoes in small pieces and place in a separate bowl with water. In a large pan, heat some oil and cook the onions and garlic. Mix regularly so they don’t brown. Add the Kunserva, the polpa, the potatoes, peas, red wine, lemon zest and the olives. Mix and simmer on medum flame until it starts to boil. In the meantime, chop the octopus in smaller pieces and add to the sauce. Continue simmerring for another 40 minutes. Every now and then give the sauce a stir. You may need to add some warm water if you notice that the sauce is reduced.  Serve with some toated bread.

Homemade gnocchi with Semolina

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Add the milk in a small saucepan and place on a medium flame. When it stats to boil, lower flame and add the semolina. Mix well using a whisker so that the semolina will not form into chunks. Cook for around 10 minutes while stirring all the time. Remove pot from the flame and add the grated cheese, the egg yolks, the butter and salt. Mix well and quickly place mixture on a flat wet surface. Spread the mixture evenly with a thickenss of 9mm using a wet knife to help you spread it easily and let it cool well… should be around 30-40 minutes. Switch on the oven on gas number 8. Cut out circles of the dough with a small glass and place in a well greased oven prood dish overlapping each other. Add some butter at the top and add the grated cheese. You may also add some fresh pepper. Cook in oven till cheese is melted and has a golden color .

Lamb Shanks

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Heat the oven at a temperature of 1900C or gass mark 5. Clean the meat and place in an oven proof dish. Add the rosemary. Cook in oven until the meat is light brown from the outside. In the meantime peal and chop the garlic and the carrots. In a pan, warm some olive oil and cook the garlic and Mayor onions for around 2 minutes. Lower heat and add the carrots and some rosemary. Add the Kunserva, the wine and some water. Season with salt and pepper and simmer for 5 minutes. Add the bay leaves. Place the lamb chops in a casserole which has a lid. Pour the sauce on the meat and cook in oven for around 90 minutes. If needed, you can add some warm water while dish is cooking. Serve with some rice or roasted potatoes. Recipe by Anton Dougall

Chicken Casserole

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Remove all visible fat on the chicken and divied it into around 8 pieces. Season it with some salt and pepper and after flour. Switch the oven to 1800C, gas number 4. Heat some oil in a large pan and cook the chicken. The chicken will not be fully cooked. When done, place in a casserole dish. In the same pan, cook the onions and mushrooms. Add the pepper and mix well. Add the Kunserva, the polpa, the bay leaf and the mixed herbs. Mix well. Add the wine and water, bring to a boil and then simmer on low flame for around 10 minutes. Add the tomato sauce on the chicken pieces, in the casserole dishe and cook in oven for around 1 hour and a half. Serve with some fresh parsley and some black olives.