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Category: Meat

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 &hellip; <a href="">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 &hellip; <a href="">Continued</a>

Yakof Debono

Steak with Berries and Wine Sauce

Serves 2 Prep time 45 minutes Ingredients For the Berries and Red Wine Sauce 240 ml water 40 gm sugar 1/4 tsp black pepper powder 30 ml lemon juice 140 gm frozen Raspberry &#038; Blueberry 1/4 tsp sea salt 120 ml red wine For the Beef Tenderloin Marinade 260 gm beef tenderloin 1/4 tsp sea &hellip; <a href="">Continued</a>

Chef Faisal

Chicken Strips with Buffalo Chocolate Sauce

Serves 2 Prep time 50 minutes Ingredients For the Chocolate Sauce 120 ml milk 80 ml corn syrup 140 gm dark chocolate 1/4 tsp onion powder 1/4 tsp garlic powder 1/4 tsp sea salt 40 ml Franks red hot wing sauce For the Marinade 300 gm chicken breast 1/4 tsp oregano powder 1/8 tsp salt &hellip; <a href="">Continued</a>

Chef Faisal

Traditional Ross Fil-Forn

Serves 8 Prep time 2 hours Ingredients 60ml Monini Extra Virgin Olive Oil 15g butter 1 medium onion, peeled &#038; finely chopped 500g pork shoulder, cut into 2cm cubes 200g minced pork 200g minced beef Salt and pepper 50ml dry white wine 2 tbsp Mutti Doppio Concentrato Tomato- Paste 1 tin Mutti Polpa 2 bay &hellip; <a href="">Continued</a>

Julia Ripard

The Famous Timpana

Serves 8-10 Prep time 3 hours Ingredients 1 medium sized aubergine Vegetable oil to fry 125g pork liver, chopped into 1cm cubes 500g mince pork 500g mince beef Salt and pepper 2 heaped tbsp Mutti Doppio Concentrato Tomato Paste 2 tins Mutti Polpa 2 tbsp sugar 4 fresh bay leaves 2 veal brains (optional but &hellip; <a href="">Continued</a>

Julia Ripard

Premium cuts and fine foods from these top four butchers in Malta

The assortment of goods from any of these top gourmet butchers make Christmas shopping easy! Get all you need to prepare a delicious feast this Christmas for you and your family. The following gourmet butchers offer top of the range cuts for that Christmas roast, deli goods and pantry essentials. 1. Churchill Make it a &hellip; <a href="">Continued</a>


#ServedPicks – Not Your Average Butcher

From premium cuts, to pre-marinated barbecue items and delicatessen counters &#8211; Served picks a selection of the some of the best sources for quality meat, BBQ goods and all the extras, on the island. With options for local to foreign meat, organic and free-range choices &#8211; these butchers/convenience stores/deli have all the goods you need &hellip; <a href="">Continued</a>

Julia Ripard

BBQed Lucerto Steak Sandwich

Serves 10 Prep time 1hr 30 mins Ingredients 1.2kg Lucerto (Beef) 4 sprigs of Rosemary Salt and pepper 2 loaves Maltese bread, sliced 1 green lettuce, leaves picked 1 cucumber, sliced 1 jar of horseradish, chutney or Dijon mustard Method Bring the meat to room temperature and season with salt and pepper, while you prepare &hellip; <a href="">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 &hellip; <a href="">Continued</a>

Gabriella De Gaetano

#OnTheTrail Slow-Cooked Rabbit Stew

Serves 6 Prep time 6 hrs 40 mins Ingredients 1 whole rabbit, cut into 8 (ask your butcher to do this) Or 1.2 kg rabbit loin (left whole), plus 1 whole roasted chicken carcass. 4 tbsp olive oil 8 cloves garlic, peeled 4 banana shallots, peeled and quartered 1 leek, cleaned and diced 1 jar &hellip; <a href="">Continued</a>



Serves 8 Equipment Lidded Bbq Wood chips or chunks (about 300gr) Charcoal ingredients 6kg beef brisket (fat untrimmed) 6 teaspoons kosher salt 1⁄2 cup dry rub Method Trim off most of the fat from the top leaving about 1/4&#8243;. Next clean the meaty side of any tough membrane. Set aside some fat to use later. &hellip; <a href="">Continued</a>


Marinated rack of lamb + spicy Ras El Hanout Rub

Marinated rack of lamb + spicy Ras El Hanout Rub

Ingredients for marinade 2 tbsp olive oil 4 tbsp Ras El Hanout, 3 cloves garlic, mashed to a paste Method Season the lamb rack with crushed sea salt and pepper. Mix the oil, garlic and Ras El Hanout into a paste. Spread the marinade over the meat and place it in a sealed bag. Place &hellip; <a href="">Continued</a>


Awesome Dry Rub

Ingredients 3 tablespoons crushed black pepper 2 teaspoons mustard powder 1 tablespoon brown sugar 2 teaspoons garlic powder 1 tablespoon onion powder 2 teaspoons chili powder 1 teaspoon cayenne powder Method Mix the ingredients together in a bowl. We dont suggest adding salt to the rub, simply season the meat with salt as usual prior &hellip; <a href="">Continued</a>


Stuffed Potato

Stuffed Potatoes with Lamb and Orange-Blossom Water

Serves 4 to 6 Prep time 3-4 hours Ingredients Potatoes, 6 large Leeks, 2, thinly sliced Minced lamb, 800g Sun-dried tomato conserve, 60g Harissa paste, 2 tbsp. Turmeric, 1 tbsp + 1 tsp Cinnamon, 1 tbsp + 2 tsp Fennel seeds, 1 tbsp Ground ginger, 2 tbs Eggs, 2 Olive oil, 2 tbsp Plain flour, &hellip; <a href="">Continued</a>

Yakof Debono

Chicken with wild mushroom ketcup

Chicken croquettes with wild mushroom ketchup

Serves 4 to 6 Prep time 5 hours Ingredients Chicken legs, 2, large Lard, 500g Eggs, 2 Rosemary, 4 sprigs Salt, as needed Cracked black pepper, as needed Garlic, halved with skin intact, 1 head Flour, as needed Breadcrumbs, as needed Sunflower oil for deep frying Wild mushroom ketchup from Natural Preserves, 1 jar Method &hellip; <a href="">Continued</a>

Keith Abela

Chicken Taco with fennel slaw and confit garlic mayo

Serves 2 Prep time 3 hours Ingredients for confit garlic Bresc Garlic, 3 teaspoons Sunflower oil, 500g Fresh thyme, 1 sprig Ingredients for the Aioli Room temperature milk, 100ml Bresc garlic cloves, 3 teaspoons Pre-prepared garlic oil, 200ml Salt, to taste White vinegar, to taste Ingredients For the yeasted flatbread White flour, 200g Warm water &hellip; <a href="">Continued</a>

Sam Pizzuto

Fennel and apple tarte tatin with braised pork cheeks

Serves 2 to 3 Prep time 4 hours Ingredients Pork cheeks, 600g Green apples,2 Fennel hearts, 2 Puff pastry, store-bought, 1 roll Unsalted butter, 50g Red wine, 500ml Sugar, 40g + surplus Salt, as needed Carrots, 2 large Onions, 2 large Garlic, 1 head Bay leaf, 4 leaves Rosemary, 3 sprigs Method Season the pork &hellip; <a href="">Continued</a>

Keith Abela

Plated rabbit and maltese sausage stuffed marrow recipe ready to eat

Rabbit and Maltese Sausage Stuffed Marrows with a Pickled Fennel Salad

Serves 4 Prep 1.5 hours Ingredients For the pickle: Bulb of fennel, 1, finely sliced Mustard seeds, 20g Coriander seeds, 20g Fennel seeds, 20g Apple cider vinegar, 100ml Sugar, 1 tbsp For the marrows: Rabbit mince, 250g Maltese sausage, 2 links, casings removed Eggs yolks, 8 Eggs, 2 Medium round marrows, 8, hollowed out Cloves &hellip; <a href="">Continued</a>

Kristina Cassar Dowling

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