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Tag: nutmeg

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

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

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

Pumpkin and Cinnamon Tartlets

Serves 4 Prep time 90 minutes Ingredients 350g 00 flour 120g yoghurt 120g brown sugar 60g cold butter 1 egg 1 pinch of salt Ingredients For the Filling 250g pumpkin (peeled) 70g brown sugar 2 eggs 80ml yoghurt Cinnamon powder 1 pinch of nutmeg Method Mix the flour with butter and salt at low speed. &hellip; <a href="https://served.mt/pumpkin-and-cinnamon-tartlets/">Continued</a>

Elisa Zucca

Mushroom Gnocchi

Serves 4 Prep time 180 minutes TIP: For extra decadence add sliced fresh truffle. To garnish: sautéed wild mushrooms, grated Parmesan and sliced raw mushrooms. Ingredients For Gnocchi 200g potato puree (use large potatoes skin on) 60g fine semolina 20g egg 40g grated Parmesan Pinch of salt 5g dried mushroom powder Ingredients For Mushroom Puree &hellip; <a href="https://served.mt/mushroom-gnocchi/">Continued</a>

Stefan Hogan

Apple Crumble Cupcakes

Serves 12 Ingredients 200g plain flour 1 ¼ tsp. baking powder ½ tsp. baking soda ½ tsp. salt ¼ tsp. ground nutmeg 1tsp. ground cinnamon 2 eggs 150g sugar 1 tsp. vanilla 100ml sunflower oil 150ml buttermilk [or milk with 1 tbsp. white vinegar] Caramel [for decoration] Ingredients for Filling 2 apples, peeled, cored and &hellip; <a href="https://served.mt/apple-crumble-cupcakes/">Continued</a>

Veronica

Caramel Donuts with Stretta Beer

Donuts with salted Stretta beer caramel&#8230;Maltese bread and olive oil crumb This has to be one of my favourite things to bring over to someone’s house. Ingredients we use all of the time just in a way that you may have not thought to put together. Feel free to use any other Maltese beer. I &hellip; <a href="https://served.mt/donuts-with-salted-stretta-beer-caramel/">Continued</a>

Debbie Schembri

Preserving Artichoke hearts

Serves 6 – 8 as part of a shared platter Prep time 60 mins Ingredients 6 artichokes 2 tbsp. olive oil 1 small onion (minced) 2 cloves garlic (minced) 200ml white wine Salt ½ tsp. nutmeg Juice of 1 lemon Method Prepare a bowl large enough to hold the cleaned hearts. Pour in the lemon &hellip; <a href="https://served.mt/preserving-artichoke-hearts/">Continued</a>

Ljuana Xuereb

Cure it, smoke it & keep it.

&amp; how to Cure food without a smoker. Cure it, smoke it &amp; keep it. Preserving the harvest and storing food for the winter months has always been an intrinsic part of survival and while no longer necessary as a survival tool, there is something special about opening jars of produce and serving them to &hellip; <a href="https://served.mt/cure-it-smoke-it-keep-it/">Continued</a>

Ljuana Xuereb

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

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