All posts by
Nicoise Salad with Grilled Shrimp
By Chef Faisal – Prep/cook : 25min – Serves: 1 For the Shrimp Marinade 1/2 cup shrimp2 tbsp olive oil2 tsp yellow mustarddrizzle lemon juicepinch kosher saltpinch black pepper powder pinch chopped parsley For the Creamy Anchovy Dressing 30ml extra virgin olive oil2 tsp anchovy fish2 1/2 tsp Parmesan cheese 20g Greek yogurt1 tsp lemon juicepinch kosher saltpinch black … <a href="https://served.mt/nicoise-salad-with-grilled-shrimp/">Continued</a>
Baked Gilthead Bream with Roasted Baby Potatoes
By Chef Faisal – Prep/cook : 45min – Serves: 1 Ingredients 500g Gilthead bream 1⁄4 tsp dry marjoram 1tsp coriander powder 2 tsp chopped parsley 1 small white onion 1/4 tsp sea salt 1/4 tsp black pepper powder 1/4 tsp sweet paprika powder 1tsp smoked paprika powder 1/2 cup, olive oil pinch anise powder 1/4 tsp cumin powder juice … <a href="https://served.mt/baked-gilthead-bream-with-roasted-baby-potatoes/">Continued</a>
Seasoned Legume Salad
Ingredients:20g baby spinach15g arugula leaves 6 halved cherry tomatoes 1/2 a small white onion 80g iceberg lettucefew cucumber slices 15g edamame10g black beans1 cup peppercorn dressing 1 tsp parmesan cheese For the Pepper Corn Dressing 1/4 tsp crushed fresh peppercorn 1/4 tsp kosher salt1/4 tsp black pepper powder 1/2 cup Greek yoghurt 3 tbsp extra … <a href="https://served.mt/seasoned-legume-salad/">Continued</a>
Black bean noodle salad with roasted tofu & tahini soy & ginger dressing
By Chef Eunice – Cook/Prep: 30min – Serves: 2 For the Salad 200g tofu140g H&B black bean noodles 1-2 spring onions100g broccoli100g mangetout1/2 lime1 red chili, finely choppedA handful of baby spinach leaves A small bunch of fresh herbs (coriander, mint, basil)Toasted sesame seeds For the Dressing 1 tbsp tamari1 tbsp light tahini1/2 tsp sesame oil2 tbsp water1 tsp … <a href="https://served.mt/black-bean-noodle-salad-with-roasted-tofu-tahini-soy-ginger-dressing/">Continued</a>
Getting to know Alan Tabone
The new executive chef at Gracy’s arts & supper club. Gracy’s Arts & Supper Club in Valletta proudly announces the appointment of Alan Tabone as the new Executive Head Chef. Alan, a familiar face at the exclusive venue, has been an integral part of Gracy’s culinary team for over four years. His journey has been … <a href="https://served.mt/getting-to-know-alan-tabone/">Continued</a>
An Italian taboo
Riccardo Bianchi… Pineapple on pizza has always been a controversial topic, especially in Italy. Traditionalists argue that the sweet and tangy pineapple clashes with the savoury elements of a classic pizza, disrupting the balance of flavours. Italian cuisine places a high value on preserving the integrity of traditional recipes, and many Italians believe that adding … <a href="https://served.mt/an-italian-taboo/">Continued</a>
Langoustine & Foie Gras Tartare
By Adam Demanuele – Serves: 4 Ingredients 1kg langoustines (weight with shell) Pinch of salt100g foie gras1 orange (for zest and segments) Pickled onions Drizzle of olive oil Method for the Langoustines: Peel langoustines & chop finely Season the chopped langoustines with a pinch of salt. For the Foie Gras: Lightly season the foie gras with salt. Slice the foie gras … <a href="https://served.mt/langoustine-foie-gras-tartare/">Continued</a>
Q+A: Adam Demanuele
Served meets the visionary behind “The Seafood Market Grill by Adam
Pan-Fried Dover Sole with Braised Artichoke, Peas & PancettaPan-Fried Dover Sole
By Chef Eunice – Prep/Cook time: 45 min, Serves: 2 Ingredients for the Dover sole 1 medium Dover sole 3 tbsp unsalted butter3 tbsp fresh parsley, chopped 2 tbsp lemon juice2 tbsp olive oil50g fresh peas20g pancettaHalf an onion, chopped4 tbsp plain flourPepper, to tasteSalt, to taste Ingredients for the pan-roasted artichokes 1/4 cup extra-virgin olive oil4 medium artichokes4 medium garlic … <a href="https://served.mt/pan-fried-dover-sole-with-braised-artichoke-peas-pancettapan-fried-dover-sole/">Continued</a>
Smokey Pan-Seared Octopus with Lemony Artichoke & Butter Bean Spread
By Chef Eunice – Prep/Cook time: 1hr/30min – Serves: 4 Ingredients for the Octopus 2kg octopus, frozen and defrosted Two bay leavesA handful of fresh broad beans One carrot, peeled One onion1 tbsp rock salt2-3 tbsp high-quality olive oil1 tbsp Spanish smoked paprika, to taste 1 tsp harissa, if desiredSalt, to tasteTwo limes Method Fill a large stockpot halfway with … <a href="https://served.mt/smokey-pan-seared-octopus-with-lemony-artichoke-butter-bean-spread/">Continued</a>
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>