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>
Heirloom Carrots with Harissa-Cinnamon Butter
Serves 4 Ingredients 450g heirloom carrots; 70g unsalted butter (or plant-based margarine); 1 tsbp harissa; 1 tsp Bresc crushed garlic; ½ tsp ground cumin; ½ tsp ground cinnamon; ½ tsp paprika; 1 tsp dried parsley; Thyme leaves, to decorate. Method Peel carrots and trim the excess green tops, leaving some of the green on top. … <a href="https://served.mt/heirloom-carrots-harissa-cinnamon-butter/">Continued</a>
Braised Rabbit in ‘Imbuljuta’ and Miso Sauce
Serves 4 Ingredients 1 tbsp butter; 2 tbsp olive oil; 80g chorizo, diced; Pieces from 1 whole rabbit, or 8 rabbit legs; 1 tsp chili flakes; 250g dried peeled chestnuts; 500ml chicken stock; 100g sugar; 60g cocoa powder; 1 stick cinnamon; ¼ tsp each of cinnamon, nutmeg and cloves; 4 whole cloves; Rind of 1 … <a href="https://served.mt/braised-rabbit-imbuljuta-miso-sauce/">Continued</a>
Parsley, Wild-Rucola and Asparagus Salad
Serves 4 Prep time 20mins Ingredients 1/2 Cup Raw Hazelnuts with Skin on Bunch of Asparagus 1 Tbsp Extra Virgin Olive Oil 1/4 Cup Water Bunch of Wild Rocket Bunch of Parsley Method Preheat the oven to 200°c and roast the hazelnuts for 10 min. Once cooked and cooled remove the skin and gently smash … <a href="https://served.mt/parsley-wild-rocket-asparagus-salad/">Continued</a>
Slow-Cooked Lamb with Lemon Verbena Sauce
Served 4 Prep time 4 hr 30 mins Ingredients, Lamb 1.4Kg Lamb Shoulder 2 Garlic Cloves 1 Tbsp. Olive Oil 1 Tsp Salt 1 Tsp Cracked Black Pepper 2 Rosemary Sprigs Method Preheat the oven to 150°c. Cut a piece of Baking paper to completely wrap your Lamb Shoulder. Cover the Lamb Shoulder with the … <a href="https://served.mt/slow-cooked-lamb-lemon-verbena-sauce/">Continued</a>
Grilled Octopus with Orange and Date Dressing
Serves 2 Prep time 30 mins, Cooking time 2 hours Ingredients Octopus, cleaned, whole 600g Maltese oranges, 2 each Carrot, 1 whole Onion, 1 whole Bay leaf, 3 leaves Fennel seeds, ½ tsp Green onion, 1 whole Black pepper, Pinch Dates, 5 pitted Honey, 50g Olive oil, 100ml Salt, To taste Method In a pot … <a href="https://served.mt/grilled-octopus-salad/">Continued</a>
Grilled Bread with Toppings
Grilled Bread Serves 4 Prep time 2 hours, Cooking time 20 minutes Ingredients Strong wheat flour 400g Wholemeal flour 100g Warm water 420g Yeast 20g Salt 10g Sunflower oil 40 ml Sugar 20g Method Add the salt and sugar to the water and mix in, till both have fully dissolved, next add the yeast and … <a href="https://served.mt/grilled-bread-with-toppings-2/">Continued</a>
SPOTLIGHT! Traditional Easter Baking With Mananni
For the first of a series of SPOTLIGHT! interviews, where we reveal the latest and greatest on the the local food scene, we are shining light onto Abraham’s legendary baker of the famous Qassatat tax-Xagħra or Qassatat tal-Għid – Mary Anne Sultana, a.k.a Mananni. Read on for top tips for home-bakers giving this Easter … <a href="https://served.mt/spotlight-traditional-easter-baking-with-mananni/">Continued</a>
Easter Lunch Menus That Have Us Drooling!
Make it an Easter to remember and book at one of these restaurants to celebrate the day with your family and friends. These are our top picks for eateries across the islands putting on an extra special menu to mark the occasion! Where will you be lunching this Easter? 1. ION Harbour, Valletta … <a href="https://served.mt/easter-lunch-menus-that-have-us-drooling/">Continued</a>
Gooey Froga Tat-Tarja Sandwich
Serves 4 Prep time 1 hour 15 minutes Ingredients Tarja, 200g Eggs, 4 Parsley, handful, roughly chopped Parmesan cheese, grated 100g Benna peppered ġbejna, 2, grated Benna fresh ġbejna, 2 Benna mozzarella, 1 ball, grated Fresh thyme, 8 sprigs, picked Freshly ground black pepper Salt, as needed Olive oil, as needed Method Cook the tarja … <a href="https://served.mt/gooey-froga-tat-tarja-sandwich/">Continued</a>
Braised lamb shank with broad beans, peas and mint
The ideal Sunday Lunch Braised Lamb Shank with this spring’s seasonal star, broad beans. Serves: 2 Prep time: 1 ½ hrs Ingredients: salt 2 lamb shanks 200ml port 1 small onion, halved 1 small carrot, halved 2 sticks celery, cut into 3 ½ head garlic, halved 1 sprig rosemary 500g fresh broad beans, removed from … <a href="https://served.mt/braised-lamb-shank-with-broad-beans-peas-and-mint/">Continued</a>
Spaghetti Broad Beans
Featuring this seasons’ star, broad beans, this dish is quick, easy, light and fresh, perfect for a light lunch or a sharing pasta dish. Serves 4 Prep time: 40 minutes Ingredients 400g Spaghetti 4 artichokes 1 lemon for acidulated water 600g broad beans, young, pods 500g peas, young, in their pods 1 large white, sliced … <a href="https://served.mt/spaghetti-broad-beans/">Continued</a>
Spring Seasonal Star Broad Beans
A Mediterranean spring favourite, broad beans, aka ful, can be eaten raw, cooked, or blended. You will see this nutritious bean used as a dip or spread, added to hearty soups, or added to a Primavera pasta dish. Il-Ful – The Broad Bean The ‘broad bean’ is also referred to as English bean, Horse bean, … <a href="https://served.mt/spring-seasonal-star-broad-beans/">Continued</a>
Linguine Red Prawns and Courgettes
Serves 4 Prep time 20 minutes Ingredients 500g Rummo linguine 3 small courgettes 2 cloves of garlic 12 fresh red chillies 1 bunch parsley 1 large knob of unsalted butter extra virgin olive oil 600g raw local red prawns, peeled ½ lemon Method Grate the courgettes lengthways. Peel and finely slice the garlic, then deseed … <a href="https://served.mt/linguine-red-prawns-and-courgettes/">Continued</a>
Salmon and Ricotta Pie
We’ve gone pie mad this issue with home cooks putting forward their brilliant pie recipes for perfect pastry and delicious fillings, both sweet and savoury especially this shoulder pie recipe. And if you’re looking for some inspiration for side dishes, salads or warming bowls, then look no further. There are some delicious ideas which will … <a href="https://served.mt/salmon-and-ricotta-pie/">Continued</a>
Pumpkin, Spicy Sausage and Kale Frittata
Pumpkin, Spicy Sausage and Kale Frittata recipe. One pot recipe by Homecook Charlene Bugeja. Serves 4-6 Prep time 60mins Ingredients 1kg pumpkin, peeled and chopped 1 spicy sausage or Maltese sausage, case removed and crumbled 1 tbsp. olive oil Sea salt and cracked black pepper 100g kale, stems removed and torn 150g soft goat’s cheese, … <a href="https://served.mt/kale-frittata/">Continued</a>
Lamb stew with butternut squash and saffron
Culinary legend Gennaro Contaldo’s easy one pot dish is made for lazy weekends This hearty lamb stew recipe with butternut squash and potato is full of colour – orange from the squash, yellow from saffron and a hint of red from tomato and chilli. Simple to prepare, this one-pot meal makes a delicious family meal … <a href="https://served.mt/lamb-stew/">Continued</a>
Pomegranate Meringue Tartlets
We’ve gone pie mad this issue with home cooks putting forward their brilliant pie recipes for perfect pastry and delicious fillings, both sweet and savoury especially this Pomegranate Meringue Tartlets recipe. And if you’re looking for some inspiration for side dishes, salads or warming bowls, then look no further. There are some delicious ideas which … <a href="https://served.mt/pomegranate-meringue-tartlets/">Continued</a>
Want wine will travel
Wine and history. The story of Cincinnato begins in the ancient town of Cori, set in olive groves and vineyards, about 50 km south of Rome. As with many other towns and cities, its history often overlaps with myth and it is believed that its origins date back to the first millennium BCE, when the … <a href="https://served.mt/want-wine-will-travel/">Continued</a>
Put an Egg on It
Eating eggs isn’t new, and it’s certainly not a trend, but people’s general exuberance over sitting down to eat a runny egg makes it feel like it is. People aren’t just eating eggs. They’re obsessing over them. Whether it’s a hot trend in brunch, serving breakfast for dinner, or precisely-plated, ultra-likeable eggs on Instagram dedicated … <a href="https://served.mt/put-an-egg-on-it/">Continued</a>