Slow Cooked Crusted Lamb Rump
Serves 4 Prep time 90 minutes Chef tip: Pan fry the lamb skin side on a cold pan on low heat in order to get a crispy texture with the fat. Ingredients 2 lamb rump (approx. 200g) 1 onion 3 cloves garlic 20g thyme 1 Celeriac (approx. 400g) 20g pink peppercorns 10g cumin seeds 200ml … <a href="https://served.mt/slow-cooked-crusted-lamb-rump/">Continued</a>
Asparagus & Almond Soup
Serves 4 Prep time 50 minutes This soup is just as good hot as it is cold – if serving cold a spoonful of Greek yoghurt will add a nice refreshing contrast. Ingredients 35ml vegetable oil 150g flaked almonds, lightly toasted 1 white onion, diced ½ leek, diced 1 celery stick, diced 1 spring onion, … <a href="https://served.mt/asparagus-almond-soup/">Continued</a>
Moroccan Fish Tagine
Serves 4 Prep time 60 minutes/ Cooking time 20-25 minutes Ingredients ¼ cup fresh flat-leaf parsley 2tbsp minced fresh cilantro ½ cup olive oil 2tsp sweet Hungarian paprika 8 threads Spanish saffron, crushed 1tsp ground ginger 1 lemon 4 fish fillets (I used Perch) 1 can of tomatoes 2 large garlic cloves, pressed 1tsp ground … <a href="https://served.mt/moroccan-fish-tagine/">Continued</a>
Coq Au Vin
Serves 4 Prep time 45 minutes/ Cooking time 30 minutes While Coq au Vin (or chicken in wine) might sound fancy, it is really just a simple French chicken stew that anyone can master. Don’t be intimidated; this recipe is very easy to follow. Ingredients 1 whole chicken cut up in 10 pieces 3/4 bottle … <a href="https://served.mt/coq-au-vin/">Continued</a>
Pan Roasted Quail
Serves 2 Prep time 90 minutes Ingredients 3 quails (300g each approx) 1 onion 2 cloves of garlic 20g ginger 50g dried apricots 10g fresh thyme 100g black-eyed beans 500ml chicken jus 150g salted butter 400g potato 100ml cream 50ml carob syrup 1 orange, juiced and zest 50ml port wine 10ml citrus vinegar 30g roasted … <a href="https://served.mt/pan-roasted-quail/">Continued</a>
Asian Mushroom and Soba Noodle Soup
Serves 4 Prep time 25 minutes Tip: Adding the soaking liquid of the shiitake mushroom really enhances the umami of this broth needed to balance out the contrasting flavours. It also adds a meaty richness to the vegetable broth. Ingredients 4 dried shiitake mushrooms soaked 150g soba noodles 2 tbsp vegetable oil 2 carrots, peeled … <a href="https://served.mt/asian-mushroom/">Continued</a>
Vegetable Stock
Produces 3.5 litres Prep time 80 minutes Tip: ZERO-WASTE ALERT. Collect all your unwanted vegetable ends, peel in a zip-lock bag and store in your fridge or freezer until you’ve collected a desirable amount. Then add straight to the pot with the remaining stock ingredients. Wash everything before adding to your zip lock bag. Vegetable … <a href="https://served.mt/vegetable-stock-3/">Continued</a>
Cauliflower and Cashew Cream Soup
Serves 6 Prep time 60 minutes The key to creating a soup with a pronounced depth is using a French technique called à l’étouffée that involves simmering vegetables in a covered pot over low heat so that they steam in their own liquid. Ingredients ½ cup olive oil 2 onions, thinly sliced 2 garlic, cloves thinly … <a href="https://served.mt/template-2/">Continued</a>
Fusilli with Swordfish
Serves 4 Prep time 20 minutes Ingredients 400g Rummo Fusilli No. 48 2 swordfish steaks (diced) 6 sage leaves 6 – 10 cherry tomatoes 2 garlic cloves Parsley Olive oil Butter Method Bring water to the boil and throw in pasta. Add oil and garlic to a pan and cook till translucent, adding in the … <a href="https://served.mt/fusilli-with-swordfish/">Continued</a>
Tagliatelle Nests with Quail Breast
Serves 2 Prep time 25 minutes Ingredients 200g Rummo Tagliatelle No. 107 2 quail breasts Butter 100g mushrooms or porcini 1 onion 2 garlic cloves Handful of parsley Olive Oil Method In a shallow wide pot, bring water to the boil for pasta. Add pasta nests. Fry onion in oil and butter till translucent and … <a href="https://served.mt/pasta-2/">Continued</a>
Conchiglioni with Artichoke Pesto (V)
Serves 2 Prep time 20 minutes Ingredients 200g Rummo Conchiglioni Rigate No. 147 6 – 12 Artichoke hearts (depending if small or large) 2 punnets basil 4 garlic cloves Oil Method Cook artichoke hearts in a pan with oil and garlic. Leave to cool and then place in a food processor with oil, basil and … <a href="https://served.mt/pasta/">Continued</a>
Casarecce with Seared Duck Breast
Serves 2 Prep time 25 minutes Ingredients 200g Rummo Casarecce No. 88 6 – 8 carrots 2 chilli (depending on heat) 4 garlic cloves Handful coriander 1 tbsp tomato puree (Kunserva) Pepper & Salt Olive Oil Vegetable stock or pasta water 1 duck breast Method Sear the duck breast on the fatty skin side down … <a href="https://served.mt/casarecce-with-seared-duck-breast/">Continued</a>
Apple Crumble Cupcakes
Serves 12 Ingredients 200g plain flour 1 ¼ tsp. baking powder ½ tsp. baking soda ½ tsp. salt ¼ tsp. ground nutmeg 1tsp. ground cinnamon 2 eggs 150g sugar 1 tsp. vanilla 100ml sunflower oil 150ml buttermilk [or milk with 1 tbsp. white vinegar] Caramel [for decoration] Ingredients for Filling 2 apples, peeled, cored and … <a href="https://served.mt/apple-crumble-cupcakes/">Continued</a>
Lemon and Plum Crater Cake
Serves 15 Prep time 25 minutes Ingredients 400g plain flour 1 ¼ tsp. baking powder ½ tsp. baking soda 1/2 tsp. salt 2 eggs 150g granulated sugar 1 ½ tsp. vanilla 120ml sunflower oil 130ml buttermilk [or milk with 1 tbsp. white vinegar] Juice and zest of 1 large lemon 4 large ripe plums, pitted … <a href="https://served.mt/plum-cake/">Continued</a>
Summer Plum Black Sesame Crumble
Serves 6 Prep time 10 minutes/ Bake time 20 minutes Ingredients 7 red plums peeled 1/2 teaspoon ground cinnamon Pinch of salt 8 tablespoons maple syrup 300g rolled oats 150g ground almonds 1 tsp vanilla powder 2 tsps raw cacao powder 4 tbsp coconut oil 1 tbsp black sesame paste Method Preheat oven to 350 … <a href="https://served.mt/summer-plum-black-sesame-crumble/">Continued</a>
Spice Roasted Pineapple with Tamarind Ice Cream
Serves 4 Prep time 300 minutes Ingredients For Roasted Pineapple 1 large pineapple, peeled 600ml water 90g sugar 1 cinnamon stick 2 vanilla pods 8 pieces star anise Ingredients For Tamarind Ice Cream 480ml fresh cream 240ml milk 150g sugar 7 egg yolks 240g tamarind puree Ingredients For Crisp Tamarind Gel 25g tamarind paste 50g … <a href="https://served.mt/spice-roasted-pineapple-with-tamarind-ice-cream/">Continued</a>
Opera Torte with Hazelnut Ice Cream
Serves 6 Prep time 90 minutes Ingredients For Opera Torte Jaconde Sponge 105g eggs 77g sugar powder 77g ground almonds 20g flour 15g butter 63g egg whites 22g sugar Over temperature 200°c Method For Opera Torte Jaconde Sponge Heat oven to 180°C/160°C fan/gas 4, butter and line the base of two 20cm spring-form cake tins … <a href="https://served.mt/opera-torte-with-hazelnut-ice-cream/">Continued</a>
Halloween Themed Ideas
The ever-growing popular Halloween is here and many of you have got no choice but to join in on the spook and fun that comes along with it. So we did a little find for your upcoming Halloween events that will spark your creativity. Whether you’re hosting a party or joining the kids for the … <a href="https://served.mt/halloween-themed-ideas/">Continued</a>
Burrata, Panzanella, Heritage Tomatoes
Serves 2 as a starter or 4 as part of a selection of small plates Prep time 15 minutes + overnight chilling Ingredients 350g day old Maltese bread – crusts removed and chopped 250g fresh tomatoes, skinned 75ml extra virgin olive oil, 35ml Merlot vinegar, 10g tomato paste Few basil leaves, shredded Salt to taste … <a href="https://served.mt/burrata-panzanella-heritage-tomatoes/">Continued</a>
Spiced Lentil and Chickpea Salad
Serves 4 Prep time 15 minutes Ingredients 2 tbsp. olive oil 1 red onion, halved and sliced 200g cherry tomatoes 2 tsp. harissa 250g cooked beluga lentils 1/2 lemon, juiced 1 block halloumi, cut into ½cm slices 400g chickpeas tin, drained and rinsed Mint a small bunch, roughly torn Flat-leaf parsley a small bunch, roughly … <a href="https://served.mt/spiced-lentil-and-chickpea-salad/">Continued</a>