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Slow Roasted Boneless Pork Shoulder with Potatoes, Herbs, & Fennel
By Chef Eunice – Prep/Cook time: 3hr/20min – Serves: 5-6 Ingredients Maggie Aromatic n’ zesty garlic rub 2.5kg boneless Pork shoulder5–6 large potatoes, slicedTwo white onions, sliced 1 tbsp mild yellow mustard6 whole garlic cloves, unpeeled3 peeled garlic cloves, cut into quarters 3–4 fresh rosemary sprigs7–8 fresh thyme sprigs2 tsp dried oreganoFreshly ground black pepper, to taste Juice of … <a href="https://served.mt/slow-roasted-boneless-pork-shoulder-with-potatoes-herbs-fennel/">Continued</a>
Smashed Peas Bruschetta with Fresh Mozzarella
the creamy mozzarella and ġbejna add a delightful richness, perfectly complementing the vibrant pea and mint mixture on these toasted sourdough slices.
Asparagus, Ġbejna Cheese and Herb Tart
elevate your summer dining with this delightful asparagus and benna ġbejna tart. featuring a crispy puff pastry base, this tart combines sautéed spring onions and tender asparagus with delicious crumbled benna ġbejna cheese. a creamy mixture of lightly beaten eggs, benna fresh cream, and fresh herbs enhances the filling.
Tasting history + Nettle Pesto & Wild Asparagus Timbales
This season, discover two extraordinary plants: the humble nettle and wild asparagus. warren bugeja walks us through the maltese countryside where the wild mediterranean asparagus, (spraġġ xewwieki,) and nettles thrive, offering unique flavours and rich traditions. try his easy no-bake ‘nettle pesto and wild asparagus timbales’ to savour these two ancient staples.
Pannacotta with dark chocolate and banana
Ingredients For the “Pannacotta” 500ml Schärdinger Buttermilk 80g white sugar3 gelatine leaves2 drops of vanilla essence For the Garnishes 150g dark chocolate, chopped 100g dried banana chips6 sprigs of fresh mint Method Soak the gelatine leaves in a bowl of ice-cold water till soft. Drain from the water and set aside. Place the Schärdinger Buttermilk … <a href="https://served.mt/pannacotta-with-dark-chocolate-and-banana/">Continued</a>
Loaded garlicky potatoes with crispy Prosciutto
Ingredients For the Potatoes4 large potatoes, ideally a red-eyed variety 3 tbsp mayonnaise 1 tbsp chopped garlic1 tbsp fresh chopped chives 200g grated cheddarsalt to taste For the Garnishes 6 slices Prosciuttosome nice parsley leaves Method Preheat your oven to 180oC. Season the potatoes and place them in a baking dish and cook in the … <a href="https://served.mt/loaded-garlicky-potatoes-with-crispy-prosciutto/">Continued</a>
Asparagus, Ġbejna Cheese and Herb Tart
Serves: 6 as a starter or light lunch Ingredients 1 x 500g bunch asparagus, ends trimmed5 spring onions, finely sliced1 tbsp extra virgin olive oilGround sea salt and pepper1 x 230g pack ready-rolled puff pastry1 Benna Ġbejna Moxxa cheese, roughly crumbled or shredded2 eggs, lightly beaten250ml Benna fresh creamA small bunch of fresh dill and … <a href="https://served.mt/asparagus-gbejna-cheese-and-herb-tart/">Continued</a>
Salt-Cured Sardines with Balsamic Vinegar Dressing
By Adam Demanuele – Serves: 4 Ingredients 400g sardines30g salt15g pink peppercorns100ml local extra virgin olive oil 100ml aged balsamic vinegar Method for Cured Sardines: Combine the salt and pink peppercorns. Rub the mixture evenly over the sardines. Let the sardines cure in the mixture for 24 hours. For the Sardines: Rinse the cured sardines thoroughly with … <a href="https://served.mt/salt-cured-sardines-with-balsamic-vinegar-dressing/">Continued</a>
Soy and Sesame Scallops
By Adam Demanuele – Serves: 4 Ingredients 4 cleaned scallops Pinch of salt30ml sesame oil 20ml soy sauce 10ml yuzu Method for Scallops: Slice the Dublin Bay scallops thinly. Season the scallop slices with a pinch of salt. Prepare the Dressing: In a small bowl, mix the sesame oil, soy sauce, and yuzu. Garnish Garnish with finely … <a href="https://served.mt/soy-sesame-scallops/">Continued</a>
A Legacy begins – the humble beginnings of Malta’s beloved dairy brand
In 1905 Sir Temi Zammit’s Sliema, Floriana, and Ħamrun. Electrically groundbreaking discovery revealed driven vans delivered this fresh, safe milk,that goat’s milk was the source transforming dairy consumption in Malta. By of undulant fever. This led to the 1943, the department had rebranded to “Milk” establishment of Malta’s first milk pasteurization Marketing Undertaking” and expanded … <a href="https://served.mt/a-legacy-begins-the-humble-beginnings-of-maltas-beloved-dairy-brand/">Continued</a>
In Conversation with Francesco Mazzei
How the Celebrity Chef brought Calabria to Villa Corinthia There are chefs, and then there are super chefs who have carved their names into the global stage and brought their food to the masses to become a recognized brand, a feat achieved by a few. Francesco Mazzei is undeniably one of those stars. From the … <a href="https://served.mt/in-conversation-with-francesco-mazzei/">Continued</a>
All about peaches
when the heat arrives, nature blesses us with a delightful fruit that epitomises the essence of the season - the peach.
Hop into Easter! The Best Restaurants to Celebrate
Easter is just around the corner, and what better way to celebrate than with a delicious meal at a top restaurant? Whether you're looking for a casual brunch or an elegant dinner, there are plenty of options to choose from. In this blog post, we'll highlight some of the best places to dine this Easter, so you can indulge in great food and create unforgettable memories with your loved ones.
Berry Glazed Duck with Mulled Wine Braised Beets.
Ingredients For the Duck 1 Whole Duck1 small jar of blueberry jam 2 sprigs of rosemary2 sprigs of thyme4 cloves of garlic1 orange, zest onlysalt to taste For the Braised Beets 4 large beetroots4 medium sized onions1 bottle of mulled wine (or 750ml of homemade mulled wine)2 bay leaves1 orange, no zest, halved1⁄2 tsp crushed … <a href="https://served.mt/berry-glazed-duck-with-mulled-wine-braised-beets/">Continued</a>
Pumpkin Risotto with Pumpkin Curd + Toasted Pumpkin Seeds
By Stefan Hogan, Corinthia Palace – Cook/Prep time: 1hr/15min – Serves: 4
Saffron Roasted Chicken with Harissa Glazed Pumpkin – By Stefan Hogan, Corinthia Palace
“Try your hand at these seasonal dishes inspired by our star ingredient - butternut squash. Corinthia head chef Stefan Hogan puts together two delicious recipes, perfect for using seasonal produce to make weeknight meals for the family.”
smoked potato terrine
By Anton Curmi – Prep/Cook time: 12 hours/20 min, Serves: 6 as a side
The Hammetts collection
DRAWING INSPIRATION FROM THE FOOD CAPITALS OF THE WORLD, HAMMETT’S COLLECTION OFFERS PATRONS A CHANCE TO DISCOVER INTERNATIONAL FLAVOUR, TO TRAVEL WITH THEIR SENSES, FROM ASIA TO LATIN AMERICA, NORTHERN EUROPE AND BEYOND. SERVED SITS WITH 27-TIME AWARD-WINNING RESTAURATEUR CHRIS HAMMETT AND CHEF JORGE LUGO TO GET A TASTE OF WHAT HAS MADE HAMMETT’S COLLECTION SUCH A SUCCESS
“Yiamas!” – To an epic Greek love story!
Amidst the challenges of the COVID-19 pandemic, Dimitris and Katja, known as the ‘power couple’, came together to create a sanctuary for food enthusiasts and soulful gatherings in Malta – Yiamas Greek Tavernaki. The inception of their first restaurant in September 2021 marked the birth of their shared vision, a venture inspired by the rich … <a href="https://served.mt/yiamas-to-an-epic-greek-love-story/">Continued</a>
Beef wellington – Gracy’s arts and supper club
Prep time: 1hr 30 minutes, Cooking time: 25 min For the wellington 600g Centre Cut Beef Fillet 1tbsp Dijon MustardSalt and Pepper For the Mushroom Duxelles 500g Chestnut Mushrooms1 Banana Shallot (Finely Diced) 1 Garlic clove (Minced)50ml Maderia wine25ml Double Cream To Build 10 Slices (Very Thin) Pancetta 1 Sheet Puff Pastry1 egg Method The … <a href="https://served.mt/beef-wellington-gracys-arts-and-supper-club/">Continued</a>