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Celebrity Maltese Chefs and Recipe Enthusiasts

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

Cauliflower Muffins with Gibniet

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Bring a pan with water to a boil and cook the cauliflower. When cooked, drain and mash it in bowl. Add the eggs, half of the grated dry ġibniet and parsley. Season with salt and pepper. In another bowl, mix the fresh cheeselets with the remaining dry, and add some pepper. Pour the caulflower mix into muffin moulds, make a whole in the middle and add one teaspoon of ġibniet mix, and close top with the cauliflower mix. Bake at 200°C for around 30 minutes. Decorate with mustard and a cherry tomato half. These can be served as a starter, or a snack and prepared before and heated when necessary.

White Bait Patties

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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.

Octopus Tagine

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Sautee the octopus in olive oil for a minute or two. Stir in the vegetables and spices, cook for further 2 minutes. Peel the orange and add to the octopus, squeeze in the juice, stir in tomato paste. Add in the sweet potatoes, cover with the stock and bring to the boil. Cover and set to simmer over a low heat or on in a tagine in a hot oven for approx. 35 min. Stir in the chickpeas and peas, chopped coriander to taste and a lime juice. Serve with extra lime wedges, coriander and crusty bread.

Marrows Balbuljata

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In a pan over medium heat the oil and add the onion. Cook for around 2 minutes. Add the carrots and the garlic and continue frying, stirring from time to time. Add the peas, the chicken spoon stock, salt and pepper. Continue frying for another minute and then add the minced pork and cook until well cooked. Add the marrows and continue frying till the marrows become a little tender but not soft. Mix in the tomato paste, sugar and water and continue frying for about 2 minutes. Beat the eggs in a bowl and mix them with the ingredients in the frying pan until well incorporated. Add the grated cheese and serve.

Pasta with Irkotta & Pine Nuts

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Cook the pasta ‘al dente’. Set aside 100ml hot water from the pot than drain the pasta. In a bowl mix the irkotta, peas, mint leaves, stock, pepper, and some pine nuts. Put the Irkotta mix in the pot and add the 100ml water and stir. Add the pasta to the pot on low heat and mix well to warm all pasta.  Serve hot, topped up with the grated ġibniet and remaining pine nuts.

Recipe by Mill Kcina ta’ Pawlina

Tuna Farfalle Pasta Salad

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Cook the pasta according to packet’s direction. Wash the lettuce, roughly chop and add to the cooked pasta. Add the drained tuna, olives, salt and pepper and mix well. In a separate bowl, mix the Mayonnaise with the yogurt and the fresh basil. Mix until well incorporated. Drizzle on the pasta. Top the past with some mozzarella balls.

Vegan Chickpea and Lentil Curry

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Start by heating the oil and frying together the onion, garlic, chilli and ginger for 2-3 minutes. Add in the spices and cook for 1 minute. Add in the lentils, coconut milk, polpa, salt and ½ glass of water. Bring to the boil and simmer for 20 minutes to cook the lentils. When ready, check if any more water is needed and stir in the chickpeas to heat through. To serve, stir in the fresh chopped coriander and serve with the cooked basmati rice and lime wedges.