Pomegranate Molasses and Glazed Salmon
Serves 2 Prep time 25 minutes Ingredients 2 x 200g portions organic salmon fillet Salt to taste Ingredients For the Glaze 200ml pomegranate molasses 1 tsp sesame oil 2 tsp sweet chilli sauce 1 tsp black and white sesame seeds Ingredients For Slaw 1 small head fennel, halved and thinly sliced ½ large carrot, peeled … <a href="https://served.mt/pomegranate-molasses-and-glazed-salmon-3/">Continued</a>
Fennel salad, Spicy Gorgonzola, Pomegranate and Walnuts
Serves 4 Prep time 10 minutes Ingredients 2 fennels 50g walnuts 100g spicy Gorgonzola 1 pomegranate Ingredients for the dressing Oil Salt and pepper Thyme leaves Method Assemble all the ingredients on a plate and drizzle with the dressing. This festive side dish will look as good as it tastes at any table this Christmas.
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 … <a href="https://served.mt/red-snapper-with-potato-fondant/">Continued</a>
Vegetable Stock
Produces 3.5 litres Prep time 80 minutes Tip: ZERO-WASTE ALERT. Collect all your unwanted vegetable ends, peel in a zip-lock bag and store in your fridge or freezer until you’ve collected a desirable amount. Then add straight to the pot with the remaining stock ingredients. Wash everything before adding to your zip lock bag. Vegetable … <a href="https://served.mt/vegetable-stock-3/">Continued</a>
Autumn Season Veggies in Malta
With the influx of imported vegetables and fruits in Malta its no wonder that many are not aware of what is grown locally and what season is their harvest. In a previous post, “Eat Local, Eat Sustainable”, Editor Sarah Kennard remarks, “We’ve all heard about sustainable eating but, perhaps, haven’t fully embraced the idea or … <a href="https://served.mt/autumn-season-veggies-in-malta/">Continued</a>
Top 10 Favourite Summer Salads
Top 10 Favourite Summer Salads! Looking for some salad inspiration to spruce up your menu? Or perhaps you’re simply in need of something a little more exciting that’s healthy, fresh and flavoursome. We totally get it! Salads don’t have to be boring and after rounding up these amazing recipes, we know how to wipe out … <a href="https://served.mt/top-10-favourite-summer-salads/">Continued</a>
Paccheri with Italian Sausage
Serves 4 Prep time 20 minutes Ingredients 2 cloves garlic, chopped 500g Italian or good quality pork sausage I large fennel thinly sliced Fennel seeds 1/2 tsp chilli flakes 1 tbsp fresh rosemary, chopped 500g Rummo paccheri Double cream 4 tbsp. grated Pecorino or Parmesan extra virgin Olive Oil Method In a large deep sided … <a href="https://served.mt/paccheri-with-italian-sausage/">Continued</a>
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 … <a href="https://served.mt/in-bloom/">Continued</a>
Tagliatelle with Spring Lamb Ragu…
…and Salsa Verde At the Mediterranean Culinary Academy, we’ve been busy working on our upcoming course on the Regional Cuisines of Italy so there’s been a lot of pasta testing going on. These tagliatelle are rich yet silky from the large amount of egg yolk in them, and will work just as well as a … <a href="https://served.mt/tagliatelle-with-spring-lamb-ragu/">Continued</a>
Eat Local – Eat Sustainable
The Valletta-based Mediterranean Culinary Academy has launched a range of courses to inspire participants to cook locally and sustainably. Here we explore this exciting concept and present delicious recipes packed with fresh, local and in-season produce. We’ve all heard about sustainable eating but, perhaps, haven’t fully embraced the idea or integrated it into our diets. … <a href="https://served.mt/eat-local-eat-sustainable/">Continued</a>
Pan seared grouper curried mussels and crispy calamari
Ingredients For the curried mussel sauce: 500g mussels – cleaned 2 banana shallots – peeled and diced 1 clove garlic – finely chopped 100 ml white wine 50 ml water 1 sprig thyme 30ml rapeseed oil 2 tbsp. curry powder 2 pinches saffron strands 500ml fish stock 200ml double cream For the coriander oil: 2 … <a href="https://served.mt/pan-seared-grouper-curried-mussels-and-crispy-calamari/">Continued</a>
Fennel and Orange Salad
Ingredients 2 Fennel bulb 2 Oranges, peeled and divided into segments A few sprigs of fresh mint Olive oil White balsamic vinegar Method Slice the fennel on a mandolin as thinly as possible, wash thoroughly and place in iced water for a few hours to crisp up and curl. When ready to serve drain and … <a href="https://served.mt/fennel-and-orange-salad/">Continued</a>