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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>
Preserved Lemons
Preserved lemon is a common component in North African cuisine. Preserving them takes the tartness out of them while enhancing the actual lemon flavour. They are great in tagines, stews, fish dishes and sauces. Once preserved, it’s the peel which is used, but I find the ‘meat’ and also the pickling liquid lovely to use … <a href="https://served.mt/preserved-lemons/">Continued</a>
Ferment it
Fermentation, pickling and preserving have become a recent obsession of mine, and those who have come to the wandering kitchen pop-up dinners have seen how it is always present in my dishes. It offers the chance to capture the season you are in, by preserving and using seasonal produce at its best. Fermentation, pickling and … <a href="https://served.mt/ferment-it/">Continued</a>
Orange and Cardamom Creme Brule
Serves 6 Prep time 1hr 20 mins Ingredients 600ml cream zest of 1 orange 6 cardamom pods 5 egg yolks 75g sugar Caster sugar to caramelize Method Pre-heat the oven to 180 Celsius, break the cardamom pods and remove the seeds, put the seeds, cream and the orange zest into a pot, bring to a … <a href="https://served.mt/orange-and-cardamom-creme-brule/">Continued</a>
Raspberry Brownie
Home Cook James Staniland Serves 12 Prep time 45 minutes Ingredients 300g dark chocolate 250g salted butter 400g light brown sugar 4 large eggs 140g plain flour 40g cocoa powder 200g raspberries (can substitute with any berries you want) Method Pre-heat oven to 180 Celsius and line a 20x30cm baking tray with baking paper. In … <a href="https://served.mt/raspberry-brownie/">Continued</a>