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DinnerIssue#12MeatProChefs

Slow-cooked Saddle of Lamb

Merguez sausage, Lambchetta, braised pearl barley, broad bean puree, peas, king oyster mushroom, pomme dauphine, lamb jus. Serves 4 Prep time 90 minutes Ingredients For…
Andre Spiteri
Andre SpiteriApril 5, 2020
DinnerHome CooksIssue#12LunchPasta

Mushroom & Thyme Risotto

Serves 4 Prep time 90 minutes Ingredients 900ml vegetable broth 500g Brown common mushrooms 250g arborio rice 50g nutritional yeast Half cup white wine Half…
Daniel Pisani
Daniel PisaniApril 5, 2020
AppetizerBrunchDinnerIssue#12LunchProChefs

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…
Alison Azzopardi
Alison AzzopardiMarch 27, 2020
BreakfastIssue #12ProChefsWake + Bake

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…
JP Debono
JP DebonoMarch 27, 2020
10 minutesChristmasHome CooksIssue #11No CookSide Dish

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
…
Elisa Zucca
Elisa ZuccaDecember 11, 2019
30 minutesDinnerIssue #11MeatProChefs

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…
Luke Piscopo
Luke PiscopoDecember 11, 2019
30 minutesDinnerIssue #11PastaProChefs

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…
Roger Friggieri
Roger FriggieriDecember 11, 2019
DinnerFishIssue #11ProChefs

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…
Roger Friggieri
Roger FriggieriDecember 11, 2019
30 minutesDinnerIssue #11MeatProChefs

Saddle of Lamb

Serves 2 Prep time 30 minutes Ingredients 50ml extra virgin olive oil 2 lamb saddles 2 cloves garlic 4 sprigs thyme 2 cinnamon sticks 2…
Roger Friggieri
Roger FriggieriDecember 11, 2019
DinnerFishIssue #11ProChefs

Brown Meagre with Crab Croquette

Serves 4 Prep time & Cooking time 4 hours Ingredients 4 portions of brown meagre, (8 pieces approximately 70/75gr each) – 2 per plate 30ml…
Stefan Hogan
Stefan HoganDecember 11, 2019
ChristmasDinnerIssue #11LunchMain DishProChefs

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,…
Stefan Hogan
Stefan HoganDecember 11, 2019
BreakfastIssue #11ProChefsWake + Bake

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…
Roger Friggieri
Roger FriggieriDecember 10, 2019
DinnerFishLow CarbProChefsServed #10

Charred Octopus

Charred Octopus with variations of turnip, compressed Granny smith apples, Avruga Caviar & lettuce sauce, garnished with smoked oil. Serves 4 Prep time 120 minutes…
Andre Spiteri
Andre SpiteriDecember 10, 2019
LunchPastaProChefsServed #10

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.…
Stefan Hogan
Stefan HoganDecember 10, 2019
DinnerMeatProChefsServed #10

Stuffed Pork Tenderloin

Serves 5 Prep time 120 minutes Ingredients 1 pork fillet (approx. 1.2kg) 100g blanched spinach 20ml egg white 20ml fresh cream 100g smoked cheese 500g…
Chris Tonna
Chris TonnaDecember 10, 2019
Light bitesLunchMain DishProChefsServed #10

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…
Stefan Hogan
Stefan HoganDecember 10, 2019
Main DishMeatProChefsServed #10

Slow Cooked Crusted Lamb Rump

Serves 4 Prep time 90 minutes Chef tip: Pan fry the lamb skin side on a cold pan on low heat in order to get…
Chris Tonna
Chris TonnaDecember 9, 2019
DinnerHome CooksMeatServed #10Stews

Coq Au Vin

Serves 4 Prep time 45 minutes/ Cooking time 30 minutes While Coq au Vin (or chicken in wine) might sound fancy, it is really just…
Charlene Bugeja
Charlene BugejaDecember 9, 2019
DinnerMain DishMeatProChefsServed #10

Pan Roasted Quail

Serves 2 Prep time 90 minutes Ingredients 3 quails (300g each approx) 1 onion 2 cloves of garlic 20g ginger 50g dried apricots 10g fresh…
Chris Tonna
Chris TonnaDecember 9, 2019
BrothsHealthyHome CooksServed #10Vegetarian

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…
Julia Ripard
Julia RipardDecember 9, 2019
HealthyHome CooksLight bitesLunchServed #10Soups

Cauliflower and Cashew Cream Soup

Serves 6 Prep time 60 minutes The key to creating a soup with a pronounced depth is using a French technique called à l'étouffée that…
Julia Ripard
Julia RipardDecember 9, 2019
DinnerFishIssue#9LunchMain DishProChefsSalad Dressing

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…
Clayton Spiteri
Clayton SpiteriJuly 3, 2019
30 minutesIssue#8ItalianMeat

Anchovy-infused Lamb Cutlets

Lamb and anchovy is a match made in heaven, especially in this quick and simple dish using cutlets. You can use cutlets that are on…
Gennaro Contaldo
Gennaro ContaldoApril 27, 2019
Home CooksIssue#3Light bitesMagazineSide Dish

Green Chilli con Carne

6-8 Prep time 60 mins Ingredients 1 kg minced pork 1 tbsp. cumin seeds 150ml water 1 tsp. dried thyme 2 onions, diced 4 garlic…
Charlene Bugeja
Charlene BugejaMarch 1, 2019
Folk FoodIssue#6LocalMagazineProChefs

Pork and Hearts

Nose-to-tail eating is sustainable, cheaper and more humane, which is why Served is showcasing this array of bold culinary possibilities. Pork and Hearts recipe prepared…
Alison Azzopardi
Alison AzzopardiDecember 15, 2018
EuropeanIssue#5LunchMagazineProChefsSeafood

Rabbit and lobster paella

A Paella recipe with a Maltese twist, prepared by the pros Serves 6-8 Prep time 60 mins Ingredients 400g arborio rice 1ltr chicken stock 150ml…
Stefan Hogan
Stefan HoganOctober 14, 2018
30 minutesDessertIssue#5MagazineNight bites

Ricotta Mousse with Roasted Black Grapes

Makes 5 dessert glasses A ricotta dessert recipe with a twist. Prep time 30 mins Ingredients A bunch of black grapes Fresh thyme sprigs Sprinkle…
Emmeline Schembri
Emmeline SchembriOctober 13, 2018
BreadsBrunchFolk FoodHome CooksIssue#5Light bitesLocalMagazine

Savoury Qaghaq tal- Gunglien filled with pork belly…

...in carob and fennel, wilted local rocket and naspli and thyme jam A Maltese savoury recipe suitable for many occasions. Serves 8-10 Prep time 30…
Debbie Schembri
Debbie SchembriOctober 13, 2018
Home CooksIssue#5Light bitesLunchMagazineSnacks

Turkish Gozlome filled with ġbejna…

...Za’atar, kale and smashed broad beans A Maltese twist with a Turkish bread recipe. Gozlome is a type of flat bread that is enhanced with…
Debbie Schembri
Debbie SchembriOctober 13, 2018
Food articlesFood BlogsIssue#4LocalMagazineSaladSeasonalVegan

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…
James Staniland
James StanilandMarch 6, 2018
Folk FoodIssue#4LocalMagazineVegetable

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…
Stephen La Rosa
Stephen La RosaMarch 6, 2018
Food articlesFood BlogsIssue#4LocalMagazinePastaVegetable

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…
servedmagazine
servedmagazineMarch 6, 2018
Home CooksIssue#4LeftoversLunchMagazinePasta

Barley Risotto

Serves 4 Prep time 60mins Barley is a great alternative to the usual risotto rice, yielding that similar comforting creaminess. The base recipe is always…
Stephanie Mercieca Bason
Stephanie Mercieca BasonMarch 5, 2018
Issue#4LunchMagazineMeatProChefs

Venison rack

Serves 4 Prep time 1hr 30 mins including resting time Ingredients 1 litre veal or beef stock, preferably homemade 2 dried bay leaves 1 bunch…
Michael Sultana
Michael SultanaMarch 5, 2018
Food articlesFood BlogsHealthyHome CooksIssue#4Light bitesMagazinePreservativesSalad

Cure it, smoke it & keep it.

& how to Cure food without a smoker. Cure it, smoke it & keep it. Preserving the harvest and storing food for the winter months…
Ljuana Xuereb
Ljuana XuerebMarch 3, 2018
30 minutesBreakfastHome CooksIssue#4Light bitesMagazine

Tumbrell’ with broad beans and guanciale

Serves 4 Prep time 25 mins Ingredients Fresh tumbrell 100g peeled broad beans Zest of half a lemon Juice of half a lemon Half a…
Andrew Arrigo
Andrew ArrigoMarch 2, 2018
Chicken BreastIssue#2LunchMagazineMeatProChefsRoast

Pan roasted corn fed chicken breast…

... with braised cannellini beans & Chorizo Cassoulet, Confit of tomatoes, wilted greens & chicken jus Serves 2 Prep time 60 mins Ingredients 1kg corn…
Andre Spiteri
Andre SpiteriFebruary 22, 2018
FishIssue#2Light bitesLunchMagazineProChefsSeafoodSide Dish

Grilled octopus with nduja oil…

...& squid ink potato salad Serves 4 Prep time 90 mins Ingredients For the potatoes 300g (12 pieces) new potatoes, peeled 2 tbsp. squid ink…
Stefan Hogan
Stefan HoganFebruary 22, 2018
DinnerIssue#1MagazineMeatProChefsRoast

Roasted Double Chop & Loin of Lamb

...Pressed lamb shoulder, lamb shank pithivier, Celeriac, fricassee of peas & broad beans, lamb jus Serves four Ingredients For the Lamb 4 Lamb Racks For…
Eddie Sharkey
Eddie SharkeyFebruary 22, 2018
FishIssue#1LunchMagazineProChefs

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…
Eddie Sharkey
Eddie SharkeyFebruary 22, 2018
Issue#3LunchMagazinePastaProChefsRoast

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…
Stefan Hogan
Stefan HoganFebruary 19, 2018
20 minutesDinnerIssue#3LunchMagazineProChefsSeafood

Poached lobster with Bloody Mary Dressing

Serves 6 Prep time 20 mins Ingredients For the lobster poaching stock 3 lobsters (600g each) 1 small onion, chopped 2 carrots, chopped 2 celery…
Stefan Hogan
Stefan HoganFebruary 19, 2018
DinnerIssue#3LunchMagazineMeatProChefs

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…
Andre Spiteri
Andre SpiteriFebruary 19, 2018

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