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Celebrity Maltese Chefs and Recipe Enthusiasts

Beef and Mushroom Ragu with Pappard...

Cook the pappardelle pasta according to package instructions, then drain and set aside. In a large skillet, heat olive oil over medium heat. Add the ground beef and cook until browned, breaking it apart with a spoon. Remove the beef from the skillet and set aside. In the same skillet, add the onions and minced garlic, cooking for 2-3 minutes. Add the sliced mushrooms and cook for 2 minutes. Stir in the diced tomatoes, red wine, tomato paste, thyme, oregano, salt, and pepper. Return the beef to the skillet and let the mixture simmer over low heat for 30-40 minutes, stirring occasionally, until the sauce has thickened and the flavors meld. Toss the cooked pappardelle into the sauce and mix until well-coated.
 
Serve the pasta with a sprinkle of fresh basil and grated mature cheeselets. This hearty beef and mushroom ragu with wide pappardelle is rich, savory, and perfect for a cozy dinner or special occasion!

Lobster Bisque with a Touch of Cogn...

In a large pot, melt butter over medium heat and sauté the onion, celery, and garlic until softened, about 5 minutes. Add the tomato paste and cook for another 2 minutes, stirring constantly. Carefully pour in the Savina brandy, allowing it to deglaze the pot, and cook for 2-3 minutes to let the alcohol cook off. Add the seafood stock and bring the mixture to a simmer for 20 minutes. Use an immersion blender to purée the soup until smooth. Stir in the cream, then return the chopped lobster to the pot. Season with salt and pepper, then cook for an additional 5 minutes. Serve hot, garnished with fresh parsley.

Corned Beef with fresh cheeselets a...

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In a large casserole dish, cook the onion with the oil for around 2 minutes. After, add the garlic and carrots, continue cooking while stirring. Add the salt, pepper and corned beef and stir all together, while continuing frying. Add the potatoes, hot water, Kunserva and sugar. Continue cooking on moderate heat, until the potatoes start to get a little tender, stirring from time to time. After, add the eggs one by one and keep them apart from each other. Cook until the eggs become slightly hard.

Add the peas and stir them softly into the stew. Add the fresh cheeselets, stir a little and put off the heat. Let this stew sit for about 5 minutes before serving. One could also heat this stew again, if cooked in the morning and is serving it during dinner.

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.

Zucchini & Mushrooms Lasagne

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Start by preparing the meat sauce, cook the onion till soft in extra virgin olive oil. Stir in the meat, season with salt and pepper, continue cooking till the mince is cooked through, add in tomato paste and oregano, cook for a further minute. Pour in the polpa, simmer for 10 minutes, stir the cherry tomatoes at the last minute. Set aside. Sauté the mushrooms in a separate pan with the extra virgin olive oil and garlic, season well, pour in the cream. Brush a baking dish with the extra virgin olive oil, line with zucchini slices. Spread a layer of meat sauce and mushroom cream, sprinkle with pine nuts, basil leaves & parmesan cheese. Repeat the process until all ingredients are used. Bake in a moderately hot oven till golden brown, approx. 35 min.

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 .

Creamy Garlic Prawns

Melt butter in a pan over medium heat. Add garlic and sauté until fragrant. Add prawns and cook for 3-4 minutes per side. Stir in cream and the grated cheese. Cook until sauce thickens slightly. Season with salt, pepper, and garnish with parsley.