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Category: Issue #2

Lifting the Lid – Matthew Azzopardi

Executive chef Urban Valley Resort and Spa What or who inspired you to become a chef? From a young age, I always loved to watch my parents cook. My mother mainly does the cooking at home, but during Christmas they join forces to make the “Qagħaq tal-Għasel” (honey rings). Growing up in such an environment &hellip; <a href="https://served.mt/lifting-the-lid-matthew-azzopardi/">Continued</a>

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Lifting the Lid – Stefan Hogan

What or who inspired you to become a chef? I was drawn to kitchen life from a very early age as I discovered my mother’s cookery books and from the age of nine, the ritual of Sunday baking was born. I just loved the process of reading through the pages choosing the recipes, getting the &hellip; <a href="https://served.mt/lifting-the-lid-stefan-hogan/">Continued</a>

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Fro Yo bites – 3 ways

You will need; Silicone ice cube trays Orange Cinnamon Makes 16 bites Ingredients 200g Greek Yoghurt 1 tbsp. raw honey Juice and zest of 1 orange 1 tsp. cinnamon I served these on top of a bowl of fruit including; mango, melon, pineapple and orange slices. Cherry Chia Makes 12 bites Ingredients 150g Greek Yoghurt &hellip; <a href="https://served.mt/fro-yo-bites-3-ways/">Continued</a>

Sass Woods

Salted Caramel Brownies

makes 12-15 brownies Ingredients 200 g unsalted butter 100 g good quality dark chocolate 100 g milk Chocolate 1 can Caramel (usually contains about 375 grams) 1 teaspoon sea salt 1 pinch table salt 200 g brown sugar 4 eggs (preferably medium-sized) 130 g all-purpose flour 50 g cocoa powder Method Pre-heat oven to 160 &hellip; <a href="https://served.mt/salted-caramel-brownies/">Continued</a>

Anthony Aquilina

No Churn Cookie and Choco Chunk Ice Cream

Serves 8 Prep time 60 mins + 6 to 7 hrs freeze time Ingredients 10 digestive cookies – halved 500 ml double cream &#8211; chilled 200 g milk chocolate chunks/chips 400 g can sweetened condensed milk Method Place a large metal or glass bowl in the refrigerator or freezer for about 30 minutes before working &hellip; <a href="https://served.mt/no-churn-cookie-and-choco-chunk-ice-cream/">Continued</a>

Anthony Aquilina

Our Take on Peach Melba

Serves 4 Ingredients For the peach soup 100ml dry white wine 100ml peach schnapps pinch of grated nutmeg pinch of ground cinnamon 60g icing sugar 4 fresh peaches 200ml fresh cream For the sorbet 200ml white peach puree 80g castor sugar 120ml water 30g liquid glucose Juice of 1 lemon For the Orange Breton 32g &hellip; <a href="https://served.mt/our-take-on-peach-melba/">Continued</a>

Stefan Hogan

Plum Terrine with Plum compote

Serves 2 Prep time 45mins + overnight chilling time Ingredients For the plum compote 2 large fresh plums I tsp. sugar I tsp. lemon juice For the terrine 150ml plum purée 1 egg yolk 30 g granulated sugar 1 tsp. lemon juice 60g fresh cream 25g gelatine Make your own plum puree. Halve and pit &hellip; <a href="https://served.mt/plum-terrine-with-plum-compote/">Continued</a>

Mario Mallia

Roasted duck breast with parsnip purée…

&#8230;roasted root vegetables flavoured with maple syrup and sautéed oyster mushrooms Serves 4 Prep time 60 mins Ingredients 1Kg Barberry breast 1kg parsnip 2ltrs milk 100g unsalted butter 1 carrot 500g oyster mushrooms 1 garlic clove Lemon juice Chopped parsley Method Place the duck breast in the fridge uncovered overnight on three-ply kitchen roll, so &hellip; <a href="https://served.mt/roasted-duck-breast-with-parsnip-puree/">Continued</a>

Andre Spiteri

Pan roasted corn fed chicken breast…

&#8230; with braised cannellini beans &#038; Chorizo Cassoulet, Confit of tomatoes, wilted greens &#038; chicken jus Serves 2 Prep time 60 mins Ingredients 1kg corn fed chicken breast 400g cannellini beans 100g chorizo julienne 50ml fresh cream 1 onion finely chopped 100ml chicken stock 50g cream cheese (Philadelphia or mascarpone) Parsley/basil (finely chopped) 2 plum &hellip; <a href="https://served.mt/pan-roasted-corn-fed-chicken-breast/">Continued</a>

Andre Spiteri

BBQ Rabbit

Serves 4 Prep time 30 mins plus 3 hours chilling Ingredients 1 good sized fresh rabbit cut into bite-size pieces ½ cup white wine Fresh garlic cloves Juice of one fresh lemon ½ cup olive oil Sale &#038; pepper 1 tbsp. soy sauce Fresh rosemary (for garnish) Bay leaf Tsp. coriander seeds One lemon, sliced &hellip; <a href="https://served.mt/bbq-rabbit/">Continued</a>

Charlene Bugeja

Dip into it

Dodge your usual go-to dip recipes and try some of the Served team’s favourites. Turn fresh summer vegetables into spicy salsa, guacamole and other dips that are perfect for summer get togethers. All the recipes given will serve 6 to 8 people. Smoky eggplant dip 10 + 20 minutes roasting Ingredients 2 eggplants Juice from &hellip; <a href="https://served.mt/dip-into-it/">Continued</a>

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Sweet Raspberry Ice Cream

Serves 4 Ingredients 1 cup frozen raspberries 4 bananas, sliced and frozen ½ cup maple syrup 2 tbsps. desiccated coconut Method Slice and freeze the bananas overnight, lay them flat so that they won’t stick together when frozen as this makes it harder on your machine when you come to blend. Simply add everything to &hellip; <a href="https://served.mt/sweet-raspberry-ice-cream/">Continued</a>

Sass Woods

Oyster sliders…

&#8230;with spicy remoulade Serves 6 Prep time 45 mins Ingredients For the sliders 6 mini slider buns 12 oysters shucked 200 ml milk and another 10 ml milk 2 g cayenne pepper 1 egg 125 g flour 60g cornmeal flour Salt &#038; pepper Vegetable oil, for frying Dill pickles, sliced Iceberg lettuce For the spicy &hellip; <a href="https://served.mt/oyster-sliders/">Continued</a>

Stefan Hogan

Mediterranean prawn crudo…

&#8230;with goat’s cheese and pea tartar Serves 4 Prep time 20 mins Ingredients 4 king prawns (peeled and deveined) Lemon, juiced Orange, juiced Olive oil 200gr goats cheese 30gr yoghurt 1 shallot, finely diced 60gr peas, shelled 10ml champagne vinegar Zest of ½ lime 20gr trout roe Parsley oil Method Whisk the goats cheese with &hellip; <a href="https://served.mt/mediterranean-prawn-crudo/">Continued</a>

Stefan Hogan

Grilled octopus with nduja oil…

&#8230;&#038; squid ink potato salad Serves 4 Prep time 90 mins Ingredients For the potatoes 300g (12 pieces) new potatoes, peeled 2 tbsp. squid ink ½ltr fish stock Salt and freshly ground black pepper 1-2tbsp. olive oil For the octopus 1 octopus 250 ml red wine 1 carrot chopped ½ onion, chopped 1 celery stick &hellip; <a href="https://served.mt/grilled-octopus-with-nduja-oil/">Continued</a>

Stefan Hogan

Watermelon Trio

&#8230;Watermelon &#038; rose water cake, watermelon &#038; vodka granita, marinated grilled watermelon. Serves 4 Prep time 90 mins Ingredients For the watermelon and rose water layered cake 100g self-raising flour 100g castor sugar 100g soft butter 2 eggs ½ tsp. baking powder 12 thin slices of watermelon, seeds removed 200ml heavy whipping cream 80g icing &hellip; <a href="https://served.mt/watermelon-trio/">Continued</a>

Stefan Hogan

Baby Jacket potatoes with whipped feta and sumac

Serves 4 Prep time 45 mins Ingredients 10 small baby potatoes 3 tsp olive oil ½ tsp. garlic salt 80g feta 80g Greek yogurt 1 roasted red bell pepper from a jar (about 25g) finely chopped ½ tsp. sumac ½ cup pomegranate seeds Method Heat oven to 220c fan /gas 6) Prick the potatoes all &hellip; <a href="https://served.mt/baby-jacket-potatoes-with-whipped-feta-and-sumac/">Continued</a>

Eunice Muscat

Harissa Beef Kebabs…

&#8230;served with baby jacket potatoes whipped feta and sumac Serves 3 Prep time 1hr 45 mins Ingredients 140g plain (Greek yogurt) 2 tbsp. tahini 60ml lemon juice sea salt and cracked black pepper 350g white cabbage, thinly sliced 350 g purple cabbage, thinly sliced 3 green onions shredded 1 cup dill, chopped 55g sultanas 50g &hellip; <a href="https://served.mt/harissa-beef-kebabs/">Continued</a>

Eunice Muscat

Mini Sweet Potato Dutch Pancakes…

&#8230;served with ricotta mascarpone Serves 4 Prep time 45 mins Ingredients For the batter 2 tbsp. melted butter and slightly cooled butter 4 large eggs 220g sweet potato puree ¾ cup milk ¾ cup all purpose flour 2 tbsp. sugar 1tsp vanilla paste ½ tsp cinnamon ¼ kosher salt For the toppings 250g smooth ricotta &hellip; <a href="https://served.mt/mini-sweet-potato-dutch-pancakes/">Continued</a>

Eunice Muscat

Herring, potato lettuce wraps

Serves 2 Prep time 20 mins Ingredients 3 romaine baby lettuce 1 small potato, boiled and diced 1 tbsp. horseradish 200g marinated herring 1 ripe avocado 1/2 lime 2 tbsp. olive oil For the dressing: 1 tbsp. whole grain mustard 1 tbsp. balsamic vinegar 1 tbsp. honey 1 lemon juice 1 orange juice 200ml olive &hellip; <a href="https://served.mt/herring-potato-lettuce-wraps/">Continued</a>

Eunice Muscat

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