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In bloom

The brilliant chef behind The Wandering Kitchen pop up dinners that many enjoyed over Autumn and winter, takes a last walk in the countryside before he leaves for his travels again to pick up new tips and skills to add to his already impressive own. Nasturtiums Found in the Maltese countryside in certain areas, the &hellip; <a href="https://served.mt/in-bloom/">Continued</a>

James Staniland

Slow-cooked Saddle of Lamb

Merguez sausage, Lambchetta, braised pearl barley, broad bean puree, peas, pomme dauphine, lamb jus. Serves 4 Prep time 90 minutes Ingredients For the Saddle 1 x 1.2kg saddle of lamb (bone out and skin removed)
 100g chicken breast (minced) 
1 egg white
90g fresh cream
 70g Chevre (soft goat’s chees) 
Chives
 Thyme 
2 sheets Nori 
2 &hellip; <a href="https://served.mt/slow-cooked-saddle-of-lamb/">Continued</a>

Andre Spiteri

Ftira Bajd u Laham

Serves 2 Prep time 10 minutes Ingredients 2 small ftiras, cut in half and buttered ½ a Maltese sausage, skinned and broken apart 6 fresh, local rabbit kidneys 2 fresh, local rabbit livers 3 eggs, whisked 25g butter 1tbsp olive oil Method Prepare the offal: remove kidney fat and set aside. Remove thin membrane by &hellip; <a href="https://served.mt/ftira-bajd-u-laham-3/">Continued</a>

Alison Azzopardi

Tartiflette

Serves 4 Prep time 30 minutes Ingredients Salt to taste 100g lard/butter 1kg local, small potatoes, washed, skin on 2 large onions, peeled and cut into thick slices 2 cloves garlic, peeled and minced 250g smoked, diced pancetta 100ml white wine 200ml cream 450g-500g Reblochon cheese, cubed (skin on) Method Cook potatoes in a pan &hellip; <a href="https://served.mt/tartiflette-3/">Continued</a>

Alison Azzopardi

Beetroot Soup with Goat’s Cheese

Serves 6-8 Prep time 30-40 minutes Ingredients 2 onions 3 carrots 6 sticks celery 5-6 large beetroots 2 cloves garlic, sliced 100g butter 50ml olive oil 100g sugar 120ml apple cider vinegar Salt to taste 6 sprigs thyme, chopped 300g Chevre 300g toasted walnuts, chopped Method Peel and roughly chop the onions, carrot, celery and &hellip; <a href="https://served.mt/beetroot-soup-with-goats-cheese-3/">Continued</a>

Alison Azzopardi

Chocolate Fondant

Serves 4 Prep time 20 + 30 minutes setting minutes Ingredients 4 large tbsp Greek yoghurt 85g caster sugar 150g butter, chopped 150g dark chocolate, chopped (70% cocoa solids) 3 yolks 3 eggs 1tbsp flour Method Put the sugar, butter and chocolate in a heat proof bowl and set over a pan of simmering water, &hellip; <a href="https://served.mt/chocolate-fondant-3/">Continued</a>

Alison Azzopardi

Egg Florentine with black truffle shavings

Poached free range egg, wilted spinach, crispy Parma ham, hollandaise sauce. Serves 2 Prep time 30 minutes Ingredients For the Hollandaise sauce 100g butter, cut into cubes 2 free-range egg yolks ½ tbsp. cold water ½ tbsp. lemon juice ½ tbsp. white wine vinegar reduction ½ tsp English mustard salt Ingredients For the Eggs Florentine &hellip; <a href="https://served.mt/egg-florentine-with-black-truffle-shavings/">Continued</a>

Andre Spiteri

Pork & Bacon Scotch Egg

Serves 4 Prep time 60 minutes Ingredients 250g pork mince 125g bacon mince 1 tsp rosemary, chopped 1 pinch of black pepper 4 whole eggs Plain flour, for dusting 3 eggs, beaten 200g Panko breadcrumbs Oil, for deep-frying 1 leeks washed and diced Ingredients For Butternut Squash puree 1 small butternut squash, peeled and cut &hellip; <a href="https://served.mt/pork-bacon-scotch-egg-with-butternut-squash-puree/">Continued</a>

Braised lamb shank with broad beans, peas and mint

The ideal Sunday Lunch Braised Lamb Shank with this spring&#8217;s seasonal star, broad beans.   Serves: 2 Prep time: 1 ½ hrs Ingredients: salt 2 lamb shanks 200ml port 1 small onion, halved 1 small carrot, halved 2 sticks celery, cut into 3 ½ head garlic, halved 1 sprig rosemary 500g fresh broad beans, removed from &hellip; <a href="https://served.mt/braised-lamb-shank-with-broad-beans-peas-and-mint/">Continued</a>

Alison Azzopardi

Apple Cider Donut Holes

Makes 12 Donut Holes Prep time + Cooking time 30 minutes Ingredients 1 ½ cups apple cider vinegar 2 cups all-purpose flour 1 teaspoon cinnamon powder Pinch of salt 1 teaspoon baking soda ½ teaspoon baking powder 2 tablespoons melted butter / coconut oil ½ cup light brown sugar ½ cup granulated sugar ½ cup &hellip; <a href="https://served.mt/apple-cider-donut-holes/">Continued</a>

CJ Baldacchino

Baked Pasta Shells Filled with Mushrooms and Ham

Serves 4 Prep time 30 minutes Ingredients 3 tbsp. extra-virgin olive oil 150g prosciutto, very finely chopped 2 garlic cloves, minced 750g mushrooms, very finely chopped 2 tbsp. white wine 2 tbsp. chopped flat-leaf parsley Sea salt and freshly ground black pepper Ingredients for the white sauce 3 tbsp. butter Generous ¼ cup plain (all-purpose) &hellip; <a href="https://served.mt/baked-pasta-shells-filled-with-mushrooms-and-ham/">Continued</a>

Gennaro Contaldo

Gnocchi alla Romana

Serves 4 Prep time 40 minutes Ingredients 250g semolina 
1 litre milk 
 100g grated Parmesan cheese 
50g butter 
 2 egg yolks 
 Pinch of nutmeg 
 Salt and pepper to taste
 40g melted butter 
 40g grated Parmesan cheese Method Place the milk in a saucepan and heat it together with salt, pepper &hellip; <a href="https://served.mt/gnocchi-alla-romana/">Continued</a>

Elisa Zucca

Angus Fillet of Beef

Angus fillet of beef, garlic infused mashed potatoes, onion variations, red wine jus’ Serves 1 Prep time 30 minutes Ingredients 250g Angus fillet of beef 2 medium sized potato peeled and cut into cubes 2 garlic cloves 2 baby shallots 1 onion 80ml red wine 100ml veal stock 50ml cream 20ml milk 20g butter Maldon &hellip; <a href="https://served.mt/angus-fillet-of-beef/">Continued</a>

Luke Piscopo

Tomato Fondue Risotto

Serves 2 Prep time 30 minutes Ingredients for grilled asparagus 2 Asparagus Ingredients for tomato fondue 1kg fresh tomatoes 2 large onions 2 celery sticks 4 garlic cloves 50g tomato paste 20g sugar 30g butter 4 sprigs thyme Basil leaves Ingredients for risotto 2 cups Carnaroli rice 2 sprigs thyme 2 knobs butter 100ml vegetable &hellip; <a href="https://served.mt/risotto-3/">Continued</a>

Roger Friggieri

Red Snapper with Potato Fondant

Serves 2 Prep time 30 minutes Ingredients 2 whole red snappers Ingredients for the potatoes 2 large potatoes 2 knobs salted butter 1 sprig rosemary 100ml chicken stock 2 bay leaves 2 cloves garlic Ingredients for the fennel 1 bulb fennel 2 knobs salted butter 2 sprigs thyme 100ml vegetable stock Ingredients for the pumpkin &hellip; <a href="https://served.mt/red-snapper-with-potato-fondant/">Continued</a>

Roger Friggieri

Creamy Cheddar Chowder

Serves 4 Prep time 40 minutes Chef Brief: There’s nothing better than cheddar chowder for a winter warmer. This hearty soup is perfect as a starter shared amongst friends – or it makes a hearty meal when eaten alone. Ingredients ¼ cup butter 1 onion, chopped ¼ cup all-purpose flour 3 cups chicken broth 3 &hellip; <a href="https://served.mt/creamy-cheddar-chowder/">Continued</a>

David

Brown Meagre with Crab Croquette

Serves 4 Prep time &#038; Cooking time 4 hours Ingredients 4 portions of brown meagre, (8 pieces approximately 70/75gr each) – 2 per plate 30ml oil Sprig of thyme 50g butter Ingredients For Crab Croquette 300g crab meat 1 potato (baked and while still warm peeled and pushed through a potato ricer) 1 spring onion, &hellip; <a href="https://served.mt/brown-meagre-with-crab-croquette/">Continued</a>

Stefan Hogan

Roast Goose with Festive Stuffing

Serves 6-8 Ingredients 1 goose – approximate weight 5kg 50ml vegetable oil 2 carrots, peeled and chopped 1 celery stick, washed and chopped 1 onion, chopped ½ leek, chopped 1 bay leaf Fresh thyme 40g brown sugar 500ml chicken stock 50g redcurrant jelly Ingredients For the Stuffing 500g pork sausage meat 2 eggs 200gr chestnuts, &hellip; <a href="https://served.mt/roast-goose-with-festive-stuffing/">Continued</a>

Stefan Hogan

Royal Eggs Benedict

Serves 2 Prep time 15 minutes Ingredients 2 bread muffins 4 free range eggs 500ml water 100ml white vinegar 2 pinches rock salt Ice Cubes 4 slices smoked salmon Ingredients For Poached Eggs 4 Free Range Eggs 500ml Water 100ml White Vinegar 2pinches Rock Salt Ice Cubes Ingredients For Hollandaise Sauce 4 free range egg &hellip; <a href="https://served.mt/royal-eggs-benedict/">Continued</a>

Roger Friggieri

Florentine Egg Benedict

Serves 2 Prep time 15 minutes Ingredients 2 bread muffins 4 free range eggs 500ml water 100ml white vinegar 2 pinches rock salt Ice Cubes Ingredients For Poached Eggs 4 Free Range Eggs 500ml Water 100ml White Vinegar 2pinches Rock Salt Ice Cubes Ingredients For Hollandaise Sauce 4 free range egg yolks 200ml clarified butter &hellip; <a href="https://served.mt/florentine-egg-benedict/">Continued</a>

Roger Friggieri

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