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Tag: oil

Potato Rosti with a Poached Egg

Serves 4 Prep time 60 minutes Ingredients For Rosti 400g potatoes, grated 200g marrows, grated 2 spring onions, chopped 1 pinch of paprika 1 pinch of cayenne Salt and pepper 2 egg yolks Oil for frying Ingredients For Pesto A large bunch of wild fennel fronds 1/2 cup of extra virgin olive oil 100g walnuts &hellip; <a href="https://served.mt/template-4/">Continued</a>

Julia Ripard

Fish Pastillas

Serves 1 Prep time 10 minutes Ingredients 120g local, sustainable fish fillet, (I used mackerel) ½tsp ras el-hanout Salt to taste 2 spring roll wrappers (rice paper) 2 limes, 1 halved for serving, 1 juiced 2tbsp Greek yoghurt 1tbsp sumac 2tsp olive oil Oil for frying Method Mix the yoghurt, sumac, olive oil and lime &hellip; <a href="https://served.mt/fish-pastillas-3/">Continued</a>

Alison Azzopardi

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>

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

Asian Mushroom and Soba Noodle Soup

Serves 4 Prep time 25 minutes Tip: Adding the soaking liquid of the shiitake mushroom really enhances the umami of this broth needed to balance out the contrasting flavours. It also adds a meaty richness to the vegetable broth. Ingredients 4 dried shiitake mushrooms soaked 150g soba noodles 2 tbsp vegetable oil 2 carrots, peeled &hellip; <a href="https://served.mt/asian-mushroom/">Continued</a>

Julia Ripard

Conchiglioni with Artichoke Pesto (V)

Serves 2 Prep time 20 minutes Ingredients 200g Rummo Conchiglioni Rigate No. 147 6 – 12 Artichoke hearts (depending if small or large) 2 punnets basil 4 garlic cloves Oil Method Cook artichoke hearts in a pan with oil and garlic. Leave to cool and then place in a food processor with oil, basil and &hellip; <a href="https://served.mt/pasta/">Continued</a>

Hauke Eggert

Spice Roasted Pineapple with Tamarind Ice Cream

Serves 4 Prep time 300 minutes Ingredients For Roasted Pineapple 1 large pineapple, peeled 600ml water 90g sugar 1 cinnamon stick 2 vanilla pods 8 pieces star anise Ingredients For Tamarind Ice Cream 480ml fresh cream 240ml milk 150g sugar 7 egg yolks 240g tamarind puree Ingredients For Crisp Tamarind Gel 25g tamarind paste 50g &hellip; <a href="https://served.mt/spice-roasted-pineapple-with-tamarind-ice-cream/">Continued</a>

Mark McBride

Tartar of Local Prawns with Burrata

Serves 2 Prep time 60 minutes Ingredients 2 portion prawn tartar (approx. 80 grams per portion) ½ tub Burrata 50g Heirloom tomatoes 20g confit cherry tomatoes 20g fried naan bread 30g gazpacho dressing 5g cress &#038; herbs 5ml herb oil For the prawn tartare 80 – 90g peeled fresh local prawns, finely chopped 10g parsley &hellip; <a href="https://served.mt/tartar-of-local-prawns-with-burrata/">Continued</a>

Clayton Spiteri

Jerusalem artichoke ice cream

The Diacono name is synonymous with good food; some of the most popular kitchens are run by Diaconos from two generations, but what makes Giuseppi’s Bar &#038; Bistro particular is that the front of house as well as the kitchen are led by uncle and nephew. Jerusalem artichoke ice cream recipe with br&#038;y snap, chocolate &hellip; <a href="https://served.mt/jerusalem-artichoke-ice-cream/">Continued</a>

Black Pudding Scotch Eggs

Nose-to-tail eating is sustainable, cheaper and more humane, which is why Served is showcasing this array of bold culinary possibilities. Black Pudding recipe with Scotch Eggs prepared by the pros. Ingredients For the Meat 400g black pudding 250g minced pork belly 2 shallots finely diced Clove of garlic finely chopped 15g butter 100g fresh white &hellip; <a href="https://served.mt/black-pudding-scotch-eggs/">Continued</a>

Stefan Hogan

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

Warm Green Breakfast bowl

Serves 1 Prep time 35 mins Ingredients ½ cup Quinoa 1 or 2 eggs 1 tbsp. coconut Oil Handful kale, leaves removed and torn into bite-sized pieces 1 clove garlic finely chopped 1 tbsp. almonds Roughly Chopped Salt and pepper Handful of cavolo nero, leaves removed and torn into bite-sized pieces. 40g feta cheese crumbled &hellip; <a href="https://served.mt/warm-green-breakfast-bowl/">Continued</a>

Eunice Muscat

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

Roast Saddle of wild boar sauce

Serves 8-10 Prep time 1hr 20 mins Ingredients Saddle of wild boar (3.5/4.5 kg) 10 juniper berries 2 heads garlic, split in half 150 g lardo di colonnata (thinly sliced) 6 shallots, chopped 2 carrots, chopped 2 celery sticks, chopped 2 tsp. paprika 30 ml oil Salt Cracked black pepper For the sauce 1.5 ltrs &hellip; <a href="https://served.mt/roast-saddle-of-wild-boar-sauce/">Continued</a>

Stefan Hogan

Slow-cooked Venison fillet

flavoured with sweet spices, wrapped in spinach and Lardo di colonatta. Served with beetroots, mature cheddar cream and sweet-sour raspberry Serves 4 Prep time 60 mins Ingredients For the venison 2 pcs venison fillet Juniper berries, star anise, thyme, Sumac, lime crushed together Oil 60g butter 8 slices lardo di colonatta 200g washed spinach For &hellip; <a href="https://served.mt/slow-cooked-venison-fillet/">Continued</a>

Andre Spiteri

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