Celebrity Maltese Chefs and Recipe Enthusiasts

Cheesy Garlic Bread with Hanini Che...

Preheat your oven to 375°F (190°C). Cut the French bread loaf in half horizontally, creating two long halves. In a small bowl, combine the softened butter, minced garlic, chopped parsley, salt, and pepper. Mix until well combined. Spread the garlic butter mixture evenly over the cut sides of the French bread. Sprinkle the grated cheeselets evenly over the buttered bread. Place the bread halves on a baking sheet and bake in the preheated oven for about 10-15 minutes, or until the cheese is melted and bubbly, and the edges of the bread are golden brown. Remove the bread from the oven and let it cool for a few minutes. Slice the cheesy garlic bread into pieces and serve warm.

Quinoa Salad with Mango and Avocado

In a large bowl, empty the Mayor Quinoa cans and separate gently with a fork. After, add the diced mango, diced avocado, diced red bell pepper, chopped red onion, and chopped cilantro. In a small bowl, whisk together lime juice, extra virgin olive oil, salt, and pepper to make the dressing. Pour the dressing over the quinoa salad and toss gently to combine. Taste and adjust seasoning if needed. Serve chilled or at room temperature.

Jacket Potato with Whipped Hanini C...

Heat oven to 220C/200C fan/ gas 6. Prick the potato all over with a fork and bake for 1 hr until it is golden outside and soft inside. Mix 1 tsp olive oil with the garlic salt. Cut a deep cross into the top of the jacket, drizzle the garlic oil into the cross and rub it all over the outside. Return to the oven and bake for 15 mins more until the edges are golden and crispy. Meanwhile, crumble Hanini cheese into a bowl, add Hanini yogurt and whisk together until creamy. Stir in the red pepper with a good grind of black pepper and spoon the whipped cheese into the jacket. Sprinkle with the fresh chives, drizzle over the remaining 1 tsp olive oil and scatter a few torn basil leaves on top, if you like.

Small Party Sanwiches

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Chicken Filling – Cook some chicken breast and cut into small pieces. Add some mayonnaise, some soft cheese, fresh parsley, salt and pepper and mix well.

Tuna – Drain 2 large cans of tuna. Place in a food processer with a small onion, one garlic clove and a ¼ of a green pepper. Blend well. If need you may add 1 tablespoon of olive oil.

Olive and Feta Cheese – in a blender add 6 tbsp Three Hills Kunserva, 50g black olives, 30g capers and 50g feta cheese. Blend well. You may add some olive oil, or preferably extra virgin olive oil.

Grissini Sticks with Parma Ham

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This is a super easy recipe and it look nice 😉However it is important that the grissini sticks are long and not broken. Also, choose good quality Italian ham known as Parma ham.

Slice each piece of ham in half and rotate it around the grissini stick. Be careful not to break any.

Leek, Butter Bean & Crispy Cho...

Heat the butter and a glug of olive oil in a casserole over a medium heat. Add the leeks and fry for 15 mins until softened and beginning to turn golden brown. Stir through the garlic and cook for a further 1 min.

Tip Mayor butter beans into the pan, pour over the hot stock and simmer, uncovered, for 10 mins. Blitz to a smooth consistency with a hand-held blender, then stir in the crème fraîche and season to taste. Keep warm over a low heat.

Meanwhile, fry the chorizo in a small glug of olive oil in a frying pan over a medium heat for 5 mins or until oily and crispy. Stir in the rosemary, cooking for a further minute. Ladle the soup into bowls and top with the rosemary and chorizo mixture, as well as any oil left in the pan. Serve with some crusty bread.

Roast Garlic Make-Ahead Gravy

Heat the oven to 220C/200C fan/gas 7. Tip the chopped carrots into an ovenproof frying pan or roasting tin, and toss with the oil. Roast for 30 mins until starting to brown, then add the garlic and roast for a further 20 mins until they have softened completely.

Put the pan on the hob over a medium heat (or tip into a saucepan first, if you haven’t used an ovenproof pan). Scatter in the flour and stir it in, then cook undisturbed for a few minutes until lightly browned. Pour in the wine and bubble for 5 mins until you have a paste. Pour in Pinto’s Pride beef stock and simmer for 15 mins until slightly thickened, then leave to cool a little.

Blitz using a hand blender or jug blender, then sieve into a jug. Will keep chilled for up to three days or frozen, in a freezerproof container, for a month. Defrost in the fridge overnight before using. Pour the gravy base into the pan you’ve used for roasting, and stir in the meat juices and roasted onions. Bring to a simmer, then strain into a gravy boat or jug to serve.

Focaccia Dough

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Sift the flour in a large bowl, add the salt, sugar and yeast and amalgamate together well. Add the milk to the mixture. For best results, make sure the milk is warm, not hot! Knead the pastry dough well enough to get a highly smooth texture, and form into a ball. Place the dough in a bowl and cover with a damp cloth. Leave the bowl in a warm place and allow to rest for around 2 hours or until the dough doubles in size. Sprinkle some flour on a smooth clean surface. Knead the dough again with the palm of your hand and place again In the bowl. Cover again with the damp cloth and place in a warm place until it rises again. The rising process takes less time this time but this step will reduce the taste of the yeast. At this stage you may freeze the focaccia dough in a plastic bag, compressing it as much as possible and place in freezer. The dough will freeze well for up to 3 months. This recipe will produce approx. 800g of dough. Before cooking top up with your favourite toppings.