Skip to content
Authors landscape

Tag: cumin

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

Foam And Fork Bobby Burger

Serves 4-5 Prep time 30 minutes Ingredients 500g chickpeas 200g beetroot 70g tahini paste 3g cumin 2g smoked paprika 5g salt 2g pepper 35g garlic 80g onions 20ml olive oil 150g breadcrumbs 50g flour Ingredients For Garlic Sauce 200ml soya milk 380ml sunflower oil 20ml pure sesame oil 40g garlic 100ml homemade ketchup/ store-bought 50ml &hellip; <a href="https://served.mt/foam-and-fork-bobby-burger-3/">Continued</a>

servedmagazine

Turmeric Hummus Poached Egg

Serves 2 Prep time 30 minutes Ingredients 200g canned chickpeas 1 lemon, juiced
 1 tsp ground turmeric 10g tahini ½ garlic clove
 ½ tsp ground cumin 50ml extra virgin olive oil Salt Pepper
 Ingredients For Tahini yoghurt 3 tbsp Greek-style yoghurt 1 tbsp tahini paste 1 garlic clove, crushed 1 tbsp lemon juice 3 tbsp extra virgin olive &hellip; <a href="https://served.mt/turmeric-hummus-poached-egg-3/">Continued</a>

Vegan Mulligatawny Soup

Serves 4 Prep time 30 minutes A great soup that literally translated means “pepper water.” You can make it a hearty lunch by increasing the amount of rice in the bowl. Ingredients 30ml vegetable oil 1 onion, diced ½ leek, diced 4 garlic cloves, finely chopped 2 carrots, diced ½ celeriac, diced 1 stick celery, &hellip; <a href="https://served.mt/vegan-soup-3/">Continued</a>

Stefan Hogan

Marinated Quail Salad

Serves 4-6 Marinate Quail over night + 60 minutes prep time Ingredients For marinating the Quail 6 whole boneless quail 50ml olive oil 2 garlic cloves, finely grated Juice and zest of 1 lemon Small piece ginger, grated 3g cinnamon 4g ground cumin 2g chilli powder A few thyme leaves, chopped Salt and cracked black &hellip; <a href="https://served.mt/marinated-quail-salad/">Continued</a>

Stefan Hogan

Moroccan Fish Tagine

Serves 4 Prep time 60 minutes/ Cooking time 20-25 minutes Ingredients ¼ cup fresh flat-leaf parsley 2tbsp minced fresh cilantro ½ cup olive oil 2tsp sweet Hungarian paprika 8 threads Spanish saffron, crushed 1tsp ground ginger 1 lemon 4 fish fillets (I used Perch) 1 can of tomatoes 2 large garlic cloves, pressed 1tsp ground &hellip; <a href="https://served.mt/moroccan-fish-tagine/">Continued</a>

Charlene Bugeja

Fruity Fresh Barley Salad

Serves 2 Prep time 40 minutes Ingredients 250g dry or 1 cup wholegrain barley (or substitute with pearl barley) 2 cups of water For the roast veg 2 large marrows 1 or 2 yellow bell peppers 1 tbsp. of olive oil ¼ tsp. salt Dash of fresh black pepper For the raw ingredients 800g chopped &hellip; <a href="https://served.mt/fruity-fresh-barley-salad/">Continued</a>

Marrow Health

Mexican red kidney bean burgers

Serves 6 Prep time 30 minutes Ingredients 2 x 400g tins of red-kidney beans 1 red onion 1 fresh red chilli ½ a bunch of fresh coriander 1 lime , plus extra to serve 2 handfuls of rolled oats 2 tbsp. salted peanuts ½ tsp. ground coriander 1 tsp. ground cumin Olive oil Plain flour, &hellip; <a href="https://served.mt/mexican-red-kidney-bean-burgers/">Continued</a>

Charlene Bugeja

Smokey Tempeh Burger

What’s tempeh? An Indonesian staple made by fermenting cooked soy beans for 2-3 days. After 3 days mould forms and binds the soybeans forming what they call a ‘tempeh cake’. It has a nutty flavour and is a very dense source of protein and probiotics. Unlike tofu which is made up of mostly soymilk, tempeh &hellip; <a href="https://served.mt/smokey-tempeh-burger/">Continued</a>

Marrow Health

Lebanese Rice with Lentils

VIBRANTLY VEGAN: Vegan food is about so much more than leaves, legumes and lentils. Newcomer home cook Lynn Marie shares how she makes delicious, vegan and plant based midweek family favourites packed with flavour. What’s more the ingredients are made up of lots of store cupboard staples which means they are ready in no time &hellip; <a href="https://served.mt/lebanese-rice-with-lentils-2/">Continued</a>

Lynn Marie Xerri

Aubergine and Asparagus on rye

A Vegetarian Breakfast recipe with a healthy twist. Serves 4 Prep time 60 mins Ingredients 4 asparagus spears per person 1 burrata per person Rye bread Handful walnuts For the aubergine dip 2 large aubergine 3 garlic cloves peeled olive oil 1 tbsp. cumin salt and pepper to season Lemon juice Fresh mint For the &hellip; <a href="https://served.mt/vegetarian-aubergine-rye/">Continued</a>

Sam Farrugia

Super tasty barbecue prawns

Serves 4 Prep time 20 mins plus marinade time Ingredients 24 Prawns, large raw, peeled with tails on 8 Bamboo skewers soaked in water ½ cup plain yoghurt 1 handful coriander, chopped, to serve For the marinade 3 tbsp. tomato paste 1 tbsp. soy sauce 1 clove garlic, minced ¾ tsp. smoked paprika ¾ tsp. &hellip; <a href="https://served.mt/super-tasty-barbecue-prawns/">Continued</a>

Charlene Bugeja

Stuffed Roast Aubergine…

&#8230;with turmeric and curry spiced chickpeas and lentils topped with a tahini sauce. Ingredients 2 aubergine Olive oil 1 onion Garlic 1 tbsp. turmeric 1 tbsp. dried coriander 1/8 cup lukewarm water 1 tbsp. dried cumin 1 tsp. mild curry powder Handful fresh coriander 1 cup chickpeas 2 cups-soaked lentils For the tahini sauce: ½ &hellip; <a href="https://served.mt/stuffed-roast-aubergine/">Continued</a>

Sam Farrugia

Turmeric falafel & beetroot crisp

Makes between 10 and 15 falafel Prep time 40 mins Ingredients For the falafel 2 cups dried chickpeas (soaked overnight in warm water) 3 tbsp. chickpea flour 1 tbsp. cumin 1 tbsp. olive oil ½ lemon juiced 1 tsp. turmeric Salt and pepper 2 cloves garlic 1 handful chopped fresh parsley For the zoodles: Long &hellip; <a href="https://served.mt/turmeric-falafel-beetroot-crisp/">Continued</a>

Sam Farrugia

Arepas con Huevos Pericos

Serves 8 Prep time 40 mins Ingredients For the arepas 2 cups pre-cooked cornmeal (polenta) 2 cups boiling water 4 tbsp. vegetable oil ½ cup white cheddar, grated Pinch salt For thehuevos pericos 5 eggs, beaten 2 tomatoes, chopped 2 tbsp. butter 4 tbsp. spring onions, chopped 1 tsp. cumin Salt and pepper, to taste &hellip; <a href="https://served.mt/arepas-con-huevos-pericos/">Continued</a>

Chantelle Cauchi

Aloo Paratha with Raita

Makes 6-8 Prep time 1hr Ingredients For the dough 2 cups whole wheat flour 2 ½ tbsp. vegetable oil 1 tbsp. salt ¾ cup water For the filling 450g potatoes 2 tbsp. fresh coriander, finely chopped 1 tsp. chilli flakes 1 tsp. garam masala 1 tbsp. fresh ginger, grated 1 small red chilli, chopped finely &hellip; <a href="https://served.mt/aloo-paratha-with-raita/">Continued</a>

Chantelle Cauchi

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>

servedmagazine

We use cookies

We use cookies and other tracking technologies to improve your browsing experience on our website, to show you personalized content and targeted ads, to analyze our website traffic, and to understand where our visitors are coming from. Accepting our cookies is optional but recommended, as they are delicious. See our cookie policy.