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Celebrity Maltese Chefs


Aceline Media Recipes

Recipes prepared by chefs at Aceline.media and as seen live on Aroma Kitchen.

Recipe credit Aceline - for more visit https://aceline.media/

Recipe Photos Credit - Aaron Borda

Pulled Beef and Tomato Soup with To...

Read in Maltese

Simmer the beef in 5 litres of water for 3 hours until soft. Remove the beef from the stock and add the tomatoes, tomato paste, carrots, celery, leek and simmer for 10 minutes. Pull the beef using 2 forks and add back into the stock. Bring to the boil then add in the tortellini and simmer for 5 minutes. Remove off the heat, add in the beans and kale, season with salt and pepper and allow to cook for 2 minutes. Meanwhile, slice the baguette on a diagonal as thin as possible, spread with butter, sprinkle with oregano and grill until golden brown and serve on the side with the soup.

Marinated Beef Flank Steak with Chi...

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Prepare a marinade by whisking together the olive oil, orange juice, juice of 2 limes, soy sauce, Worcestershire sauce, apple cider vinegar and garlic cloves. Sprinkle the steak with salt and pepper and dip in the prepared marinade and allow to sit for 2 hours. Meanwhile, prepare the chimichurri salsa by mixing all of the ingredients together and put aside. When ready, grill the steak to your liking and serve topped with chimichurri salsa, jacket potatoes and sautéed mushrooms.

Creamy Curried Chicken Pie

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To make the filling, heat the oil in a pan and sauté the sliced leeks, garlic and carrots together for 4 minutes. Add in the chicken breast, curry, thyme and season well with salt and pepper and continue to cook for 3-4 minutes to brown the chicken. Add in the gammon, mango chutney, curry sauce and cooking cream and continue to cook for 2 minutes. Remove off the heat, stir in the peas and transfer the mixture into a large buttered ovenproof dish. Roll out the puff pastry, cut into various sized strips and cover the pie in a lattice design, weaving the strips together. Brush with beaten egg, sprinkle over the cumin seeds and sesame seeds and bake in the oven at 200°C for 30 minutes or until the pastry is cooked and golden.

Rabbit Pie

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Chop the rabbit meat into 2 cm cubes. Heat a pan and brown the chicken in hot olive oil. Remove from the pan and add in the carrot, onions, celery and garlic to the same pan and cook till slightly browned. Stir in the herbs and spices and mix in the tomato paste, cooking for a further minute. Return the rabbit meat to the pan, pour in the wine and allow evaporation. Stir in the stock, 1 glass water, tomatoes and potatoes and simmer for 15 minutes. When ready, remove off the heat and stir in drained marrow fat peas. Meanwhile, line a 20cm pie dish with puff pastry, pour in the rabbit filling and cover again with puff pastry. Brush the top with beaten egg and bake in the oven at 175°C for 35 minutes or until golden brown.

Upside Down Fruit Cocktail Cake

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Beat eggs with the caster sugar and salt until fluffy. Sift the flour and baking powder and stir in the mixture. Open the tin of fruit cocktail and pour the fruit and the syrup into the cake batter. Pour into a greased 9 inch square cake tin, sprinkle with the walnuts and the extra 2 tbsp. brown sugar and bake at 175°C for approximately 30 minutes or until a skewer comes out clean when inserted in the centre of the cake. Allow cooling and serve with whipped cream.

Mexican Style Tranche

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Cut the puff pastry in a rectangle shape and prick the pastry by using a fork, utilize the extra pastry to make a border on the edges. Add a little milk or cream to the egg yolk so you can use it to brush the pastry. Bake the pastry in a preheated oven at 190°C until the pastry is browned, then remove from the oven and allow to cool. Meanwhile, heat a pan with a little oil and brown the onion, ginger, and spices. Add in the mince, season well with salt and pepper and toss until cooked through. Finally add the beans, herbs and caponata, mix well and remove from heat. Fill the tranche and sprinkle the cheese on, bake at 180 until browned and serve.

Artichoke and Goat Cheese Tortallac...

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To make the pasta dough, mix together the dry ingredients then add the eggs and olive oil, adjust with warm water and mix together well to get the right consistency. Allow to rest covered with cling film while you prepare the filling. Heat the salted butter in a pan and sauté the onion, garlic, fennel and lemon pepper until softened. Add in the chopped artichokes, thyme, season with salt and pepper and continue to cook on very low heat for 10 minutes. Allow to cool down slightly then blend the artichoke mixture into a paste in a food processor. Allow to cool down completely the mix with the ricotta cheese and goat cheese, adjust seasoning and place into a piping bag. Roll out the ravioli dough with a pasta machine, cut the dough in large circles and pipe the mixture just off the middle, brush the edges of the dough and close to form the tortellaci. Keep the tortellacl on a small dish dusted with semolina, cover and keep in the fridge. On very low heat sauté the garlic and walnuts together with a knob of butter until the butter is lightly browned. Pour in the wine and simmer, then add the cooking cream and reduce by half. Cook the tortellaci in boiling salted water, drain and serve immediately drizzled with the walnut sauce.

Stuffed Paccheri

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Wash and stud the aubergine with a fork, brush with olive oil and brush with olive oil, roast until the aubergine is soft. Allow cooling slightly, cut in half and scoop out the pulp, mash the pulp and allow cooling completely. Mix together with the ricotta, egg, chopped herbs, prawns, salt and pepper. Cook paccheri in boiling salted water according to packet instructions. Refresh under cold running water and drizzle with some oil in order not to stick. Fill the paccheri with the aubergine filling and place on a baking tray, brush with melted butter and sprinkle liberally with bread crumbs and grated cheese. Bake in a hot oven until breadcrumbs are golden. Serve on warmed tomato and cream sauce.