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Celebrity Maltese Chefs and Recipe Enthusiasts

Spicy Grilled Lamb Chops

In a bowl, whisk together olive oil, soy sauce, honey, minced garlic, paprika, cumin, chili powder, and red pepper hot sauce until well combined. Season the lamb chops with salt and pepper on both sides, then place them in a shallow dish or resealable plastic bag. Pour the marinade over the lamb chops, making sure they’re evenly coated. Cover the dish or seal the bag, then refrigerate for at least 1 hour, or up to overnight, to allow the flavors to meld. Preheat your grill to medium-high heat. Remove the lamb chops from the marinade and discard any excess marinade. Grill the lamb chops for 3-4 minutes per side for medium-rare, or longer according to your preference, basting occasionally with the leftover marinade. Once cooked to your desired doneness, remove the lamb chops from the grill and let them rest for a few minutes before serving. Garnish the grilled lamb chops with chopped mint leaves and serve with lemon wedges on the side.

Bruschetta Chicken Pasta Delight

Bring a large pot of salted water to a boil. Cook the penne pasta according to the package instructions until al dente. Drain and set aside. While the pasta is cooking, heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Season the diced chicken breasts with salt and pepper, then add them to the skillet. Cook for about 5-6 minutes until the chicken is cooked through and golden brown. Remove the cooked chicken from the skillet and set aside.
In the same skillet, add the remaining 1 tablespoon of olive oil. Add the minced garlic and cook for about 1 minute until fragrant. Drain and stir in the Bruschetta Topping and let it simmer for 1 minute to heat through. Add the cooked pasta and cooked chicken back to the skillet with the Bruschetta Topping sauce. Toss everything together until well combined and heated through. Remove from heat and sprinkle grated Pekorin cheese over the pasta. Garnish with fresh basil leaves if desired.

Creamy Tikka Masala Chicken

In a large bowl, combine the Indian Tikka Masala Mild sauce with yogurt, minced garlic, grated ginger, ground cumin, ground coriander, paprika, and salt. Mix well. Add the chicken pieces to the marinade, ensuring they are fully coated. Cover the bowl and refrigerate for at least 1 hour, or preferably overnight for the best flavor. Heat vegetable oil in a large skillet over medium heat. Add the marinated chicken pieces along with the marinade to the skillet. Cook, stirring occasionally, until the chicken is fully cooked through and the sauce has thickened about 15-20 minutes. Once the chicken is cooked, remove the skillet from heat. Taste and adjust seasoning if necessary. Garnish with fresh cilantro leaves. Serve the Indian Tikka Masala Mild chicken hot with cooked rice or warm naan bread on the side.

BBQ Glazed Chicken Skewers

Prepare the Chicken Skewers: Season the chicken chunks with salt and pepper. Thread the marinated chicken, bell pepper, and onion onto the soaked wooden skewers, alternating between the ingredients. Preheat your grill or grill pan over medium-high heat. Place the skewers on the grill and cook for about 5-7 minutes on each side or until the chicken is cooked through and the vegetables are tender, basting with the BBQ glaze occasionally. Once the skewers are cooked through and nicely glazed, remove them from the grill. Serve the BBQ glazed chicken skewers hot with extra glaze on the side for dipping.

Mushroom & Irkotta Pasta

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Cook the pasta according to the instructions on the packet. In a medium sized pan, melt the butter, garlic and mushrooms to a pan and fry a bit, add the spoon stock, parsley, pepper and two tablespoons hot water from the pasta pot and stir well. Mix the Hanini Irkotta, stir until all is incorporated together. Finally, add the drained pasta to the pan and cook for a further 2 minutes. Serve with your favourite grated cheese.

Sun-dried Tomato Chicken Pasta

Bring a large pot of salted water to a boil. Cook the pasta according to the package instructions until al dente. Drain and set aside. Season the diced chicken breasts with salt and pepper. In a large skillet, heat olive oil over medium heat. Add the chicken pieces and cook until they are golden brown and cooked through about 5-7 minutes. Remove the cooked chicken from the skillet and set aside. In the same skillet, add a bit more olive oil if needed. Add minced garlic and the diced onion. Saute until the onion is soft and translucent, about 2-3 minutes. Stir in the Il-Helwa Sun-dried Tomato Conserve and cook for another 2 minutes, allowing the flavors to meld together. Return the cooked chicken to the skillet. Stir to combine with the sun-dried tomato mixture. Pour in the Creamy light and grated Pekorin Mature Hanini cheese. Stir well until the sauce is creamy and well combined. Let it simmer for 2-3 minutes until the sauce thickens slightly. Add the cooked pasta to the skillet with the sauce. Toss everything together until the pasta is well coated in the sauce. Divide the Sun-dried Tomato Chicken Pasta into serving bowls. Garnish with fresh basil leaves if desired. Serve hot and enjoy!

Prawn Risotto

To make the prawn stock, put the reserved heads, shells, and tails in a pan and cover it with 1.5 liters of cold water. Add a pinch of salt and 50ml Asian Fish Sauce, bring to a gentle boil, then simmer for 20 minutes. Strain the prawn stock into a clean pan and keep warm at the back of the stove. If you are using peeled prawns, put the fish stock in a pan and warm. Put the olive oil, ¼ can of Mayor Diced Onions, 1 stick celery, finely chopped, and a pinch of salt in a large, deep saucepan or flameproof casserole. Cook the vegetables over medium-low heat until soft and starting to turn translucent. Add the rice and stir so every grain is coated with the oil. Add the wine and let it evaporate. Make a note of the time, and start adding the prawn stock or fish stock a ladle at a time, stirring the rice attentively and vigorously until all the liquid is absorbed, before adding the next ladleful. Continue adding the stock ladle by ladle, adding the prawns after 16 minutes, working on the principle the cooking time will be 17–20 minutes depending on the rice. Keep tasting. It is ready when the rice is plump and firm but without any chalky bite. The risotto should be soft, fluid, and creamy. Remove the pan from the heat and stir in a tablespoon of olive oil and some lemon zest, to taste. Add a pinch of chopped parsley if using, and serve.

Irkotta Stuffed Shells

Preheat your oven to 375°F (190°C). Cook the jumbo pasta shells according to the package instructions until they are al dente. Drain and set aside. In a mixing bowl, combine the Irkotta Friska fil-Qaleb (Fresh Artisan Ricotta), minced garlic, chopped basil, shredded mozzarella cheese, grated Pekorin Mature, egg, salt, and pepper. Mix well until all ingredients are evenly incorporated. Using a spoon, carefully stuff each cooked pasta shell with the ricotta filling mixture. Spread a thin layer of Polpa tat-Tadam on the bottom of a greased baking dish. Place the stuffed pasta shells in the baking dish in a single layer. Pour the remaining tomato pulp evenly over the stuffed shells. Cover the baking dish with aluminium foil and bake in the preheated oven for about 25-30 minutes, or until the shells are heated through and the sauce is bubbly. Once done, remove it from the oven and let it cool for a few minutes. Garnish with additional grated Hanini Pekorin cheese and fresh basil leaves if desired. Serve warm and enjoy!