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ProChefs

DinnerFishIssue #14LunchProChefsVegetarian

Scallops, Courgettes, Frisee & Pancetta salad

Serves 2 Prep time 30 minutes 16 scallops 50g butter 200g courgettes 8-10 mint leaves, chopped 1 small head frisee (Endive) 100g pancetta lardons 3…
Alison Azzopardi
Alison AzzopardiJanuary 26, 2021
ChefDinnerIssue #12Main DishProChefs

Smoked Guinea Fowl Breast & Braised Duck Legs

This gamey delight presents textures of pear, roasted hazelnuts, micro greens and chive oil. Serves 6 Prep time 3 hours + 9 hours resting time…
Andre Spiteri
Andre SpiteriApril 5, 2020
DinnerIssue #12MeatProChefs

Slow-cooked Saddle of Lamb

Merguez sausage, Lambchetta, braised pearl barley, broad bean puree, peas, pomme dauphine, lamb jus. Serves 4 Prep time 90 minutes Ingredients For the Saddle 1…
Andre Spiteri
Andre SpiteriApril 5, 2020
BreadsChefEasterIssue #12ItalianProChefsWake + Bake

Neapolitan Easter Bread

Serves 10 Ingredients 30g fresh yeast 300ml lukewarm water 500g strong white bread flour 1 tsp salt 1 tsp black pepper 50g grated Parmesan cheese…
Gennaro Contaldo
Gennaro ContaldoApril 5, 2020
ChefIssue #12ItalianLight bitesLow CarbLunchMain DishProChefs

Insalata Primaverile – Spring Pasta Salad

Serves 4 Ingredients 325g fusilli bucati corti pasta 150g fresh broad (fava) beans (ful) (shelled weight) 150g fresh peas (shelled weight) 5 tbsp extra-virgin olive…
Gennaro Contaldo
Gennaro ContaldoApril 5, 2020
#EatingOutDinnerIssue #12LunchMasteringProChefs

Foam And Fork Bobby Burger

Serves 4-5 Prep time 30 minutes Ingredients 500g chickpeas 200g beetroot 70g tahini paste 3g cumin 2g smoked paprika 5g salt 2g pepper 35g garlic…
servedmagazine
servedmagazineMarch 27, 2020
10 minutesBreadsBrunchIssue #12LunchProChefs

Ftira Bajd u Laham

Serves 2 Prep time 10 minutes Ingredients 2 small ftiras, cut in half and buttered ½ a Maltese sausage, skinned and broken apart 6 fresh,…
Alison Azzopardi
Alison AzzopardiMarch 27, 2020
30 minutesBrunchDinnerIssue #12ProChefsSide DishVegetable

Tartiflette

Serves 4 Prep time 30 minutes Ingredients Salt to taste 100g lard/butter 1kg local, small potatoes, washed, skin on 2 large onions, peeled and cut…
Alison Azzopardi
Alison AzzopardiMarch 27, 2020
20 minutesAppetizerBrunchFishIssue #12Light bitesLunchProChefs

Smoked Haddock Oeufs Cocotte

Serves 4 Prep time 20 minutes Ingredients Ingredients: 250g smoked haddock, skin off 4 eggs 8 tbsp cream 200g spinach 60g Gruyere cheese, grated Salt…
Alison Azzopardi
Alison AzzopardiMarch 27, 2020
BrunchDinnerIssue #12Light bitesProChefsSide Dish

Freekeh Tabbouleh

Serves 2-4 Prep time 30 minutes Ingredients 150g freekeh Salt to taste 2 tsp ginger, minced 1 lemon, juiced Glug olive oil ½ bunch mint,…
Alison Azzopardi
Alison AzzopardiMarch 27, 2020
10 minutesAppetizerFishHealthyIssue #12Light bitesProChefs

Fish Tartare

Serves 2 Prep time 10 minutes Ingredients 160g local, sustainable fish fillet (I used mackerel) 6 orange segments, roughly chopped 6 pink grapefruit segments, roughly…
Alison Azzopardi
Alison AzzopardiMarch 27, 2020
20 minutesHealthyIssue #12ProChefsSaladSide Dish

Charred Veg Salad

Serves 2-4 Prep time 20 minutes Ingredients 3 small carrots, peeled and halved 2 small courgettes, cut into 3 thick slices each 6 large broccoli…
Alison Azzopardi
Alison AzzopardiMarch 27, 2020
AppetizerBrunchDinnerIssue #12LunchProChefs

Beetroot Soup with Goat’s Cheese

Serves 6-8 Prep time 30-40 minutes Ingredients 2 onions 3 carrots 6 sticks celery 5-6 large beetroots 2 cloves garlic, sliced 100g butter 50ml olive…
Alison Azzopardi
Alison AzzopardiMarch 27, 2020
DinnerFishIssue #12Light bitesMain DishProChefs

Pomegranate Molasses and Glazed Salmon

Serves 2 Prep time 25 minutes Ingredients 2 x 200g portions organic salmon fillet Salt to taste Ingredients For the Glaze 200ml pomegranate molasses 1…
Alison Azzopardi
Alison AzzopardiMarch 27, 2020
10 minutesAppetizerDinnerFinger FoodIssue #12Light bitesLunchProChefs

Fish Pastillas

Serves 1 Prep time 10 minutes Ingredients 120g local, sustainable fish fillet, (I used mackerel) ½tsp ras el-hanout Salt to taste 2 spring roll wrappers…
Alison Azzopardi
Alison AzzopardiMarch 27, 2020
DessertIssue #12ProChefs

Pear and Gianduja Mousse

Serves 4 Prep time 2 hours 20 minutes Ingredients For Gianduja Mousse 50ml milk 50ml cream ½ a gelatine sheet 25g gianduja Pinch of orange…
Gordon Bonello
Gordon BonelloMarch 27, 2020
DessertEasterIssue #12ProChefs

Dove-Shaped Easter Cake

COLOMBA Dove-Shaped Easter Cake Gennaro Contaldo Dove-shaped breads can be traced back to the ancient Greeks and Egyptians, and biblically the dove has always been…
Gennaro Contaldo
Gennaro ContaldoMarch 27, 2020
30 minutesDessertIssue #12ProChefs

Strawberry Pavlova

Serves 6-8 Prep time 30-40 minutes Ingredients 4 egg whites 250g caster sugar 1tsp apple cider vinegar 1tsp cornflour Ingredients For Topping 750g strawberries, hulled…
Alison Azzopardi
Alison AzzopardiMarch 27, 2020
20 minutesDessertIssue #12ProChefs

Chocolate Fondant

Serves 4 Prep time 20 + 30 minutes setting minutes Ingredients 4 large tbsp Greek yoghurt 85g caster sugar 150g butter, chopped 150g dark chocolate,…
Alison Azzopardi
Alison AzzopardiMarch 27, 2020
BreakfastDessertEasyIssue #12ProChefs

Pancake with fresh cream, honey & fresh berries

Serves 4 Prep time 45 minutes Ingredients 100g plain flour 2 large eggs 300ml milk 1 tbsp sunflower or vegetable oil, plus a little extra…
Gordon Bonello
Gordon BonelloMarch 27, 2020
30 minutesBreakfastIssue #12ProChefsWake + Bake

Turmeric Hummus Poached Egg

Serves 2 Prep time 30 minutes Ingredients 200g canned chickpeas 1 lemon, juiced
 1 tsp ground turmeric 10g tahini ½ garlic clove
 ½ tsp ground cumin 50ml extra…
JP Debono
JP DebonoMarch 27, 2020
BreakfastIssue #12ProChefsWake + Bake

Pork & Bacon Scotch Egg

Serves 4 Prep time 60 minutes Ingredients 250g pork mince 125g bacon mince 1 tsp rosemary, chopped 1 pinch of black pepper 4 whole eggs…
JP Debono
JP DebonoMarch 27, 2020
DinnerIssue #11ItalianPastaProChefs

Carnival-Time Lasagne

Serves 6 This typical southern Italian lasagne is usually made for special occasions such as Carnevale – the week before Lent when festivities all over…
Gennaro Contaldo
Gennaro ContaldoDecember 11, 2019
ChefDinnerIssue #11ItalianPastaProChefs

Baked Pasta Shells Filled with Mushrooms and Ham

Serves 4 Prep time 30 minutes Ingredients 3 tbsp. extra-virgin olive oil 150g prosciutto, very finely chopped 2 garlic cloves, minced 750g mushrooms, very finely…
Gennaro Contaldo
Gennaro ContaldoDecember 11, 2019
30 minutesIssue #11Light bitesProChefsVegan

Artichoke Pea Cups

Makes 16 Prep time 30 minutes Ingredients 2 tins of artichoke 1/2 cup or peas 1/2 cup of broad beans Vegan pastry cups (available from…
Holly Pisani
Holly PisaniDecember 11, 2019
30 minutesDinnerIssue #11MeatProChefs

Angus Fillet of Beef

Angus fillet of beef, garlic infused mashed potatoes, onion variations, red wine jus’ Serves 1 Prep time 30 minutes Ingredients 250g Angus fillet of beef…
Luke Piscopo
Luke PiscopoDecember 11, 2019
30 minutesDinnerIssue #11PastaProChefs

Tomato Fondue Risotto

Serves 2 Prep time 30 minutes Ingredients for grilled asparagus 2 Asparagus Ingredients for tomato fondue 1kg fresh tomatoes 2 large onions 2 celery sticks…
Roger Friggieri
Roger FriggieriDecember 11, 2019
DinnerFishIssue #11ProChefs

Red Snapper with Potato Fondant

Serves 2 Prep time 30 minutes Ingredients 2 whole red snappers Ingredients for the potatoes 2 large potatoes 2 knobs salted butter 1 sprig rosemary…
Roger Friggieri
Roger FriggieriDecember 11, 2019
30 minutesDinnerIssue #11MeatProChefs

Saddle of Lamb

Serves 2 Prep time 30 minutes Ingredients 50ml extra virgin olive oil 2 lamb saddles 2 cloves garlic 4 sprigs thyme 2 cinnamon sticks 2…
Roger Friggieri
Roger FriggieriDecember 11, 2019
DinnerFishIssue #11ProChefs

Brown Meagre with Crab Croquette

Serves 4 Prep time & Cooking time 4 hours Ingredients 4 portions of brown meagre, (8 pieces approximately 70/75gr each) – 2 per plate 30ml…
Stefan Hogan
Stefan HoganDecember 11, 2019
DinnerFishIssue #11Low CarbProChefs

Mackerel, Fennel & Yellow Beets

Serves 4 Prep time & Cooking time 45 minutes Ingredients 4 mackerel fillets (trimmed) 15ml olive oil ½ fennel bulb, sliced on mandolin (in iced…
Stefan Hogan
Stefan HoganDecember 11, 2019
DinnerFishHealthyIssue #11ProChefs

Mackerel, Broccoli & Apple

Serves 4 Prep time & Cooking time 50 minutes Ingredients 2 horse mackerel (filleted & pin boned) 20ml olive oil 1 avocado 25ml lemon juice…
Stefan Hogan
Stefan HoganDecember 11, 2019
DessertIssue #11MasteringProChefs

Hazelnut, Cranberry and Mandarin

Serves 10 Due to the complexity of the dessert we will be offering a recipe to be done in a cake form. Ingredients For the…
Mark McBride
Mark McBrideDecember 11, 2019
ChristmasDinnerIssue #11LunchMain DishProChefs

Roast Goose with Festive Stuffing

Serves 6-8 Ingredients 1 goose – approximate weight 5kg 50ml vegetable oil 2 carrots, peeled and chopped 1 celery stick, washed and chopped 1 onion,…
Stefan Hogan
Stefan HoganDecember 11, 2019
FishIssue #11Light bitesLunchProChefsSalad

Crab & Citrus Salad

Serves 4-6 Prep time 60 minutes Ingredients 500g of crab meat Juice of ½ pink grapefruit Zest of 1 lime 25ml olive oil 50g of finely chopped…
Stefan Hogan
Stefan HoganDecember 10, 2019
BreakfastIssue #11ProChefsWake + Bake

Royal Eggs Benedict

Serves 2 Prep time 15 minutes Ingredients 2 bread muffins 4 free range eggs 500ml water 100ml white vinegar 2 pinches rock salt Ice Cubes…
Roger Friggieri
Roger FriggieriDecember 10, 2019
BreakfastIssue #11ProChefsWake + Bake

Florentine Egg Benedict

Serves 2 Prep time 15 minutes Ingredients 2 bread muffins 4 free range eggs 500ml water 100ml white vinegar 2 pinches rock salt Ice Cubes…
Roger Friggieri
Roger FriggieriDecember 10, 2019
DinnerFishIssue #10Low CarbProChefs

Charred Octopus

Charred Octopus with variations of turnip, compressed Granny smith apples, Avruga Caviar & lettuce sauce, garnished with smoked oil. Serves 4 Prep time 120 minutes…
Andre Spiteri
Andre SpiteriDecember 10, 2019
Issue #10LunchPastaProChefs

Mushroom Gnocchi

Serves 4 Prep time 180 minutes TIP: For extra decadence add sliced fresh truffle. To garnish: sautéed wild mushrooms, grated Parmesan and sliced raw mushrooms.…
Stefan Hogan
Stefan HoganDecember 10, 2019
DinnerIssue #10MeatProChefs

Stuffed Pork Tenderloin

Serves 5 Prep time 120 minutes Ingredients 1 pork fillet (approx. 1.2kg) 100g blanched spinach 20ml egg white 20ml fresh cream 100g smoked cheese 500g…
Chris Tonna
Chris TonnaDecember 10, 2019
30 minutesIssue #10Light bitesLunchProChefsSoupsVegan

Vegan Mulligatawny Soup

Serves 4 Prep time 30 minutes A great soup that literally translated means “pepper water.” You can make it a hearty lunch by increasing the…
Stefan Hogan
Stefan HoganDecember 10, 2019
Issue #10Light bitesLunchMain DishProChefs

Marinated Quail Salad

Serves 4-6 Marinate Quail over night + 60 minutes prep time Ingredients For marinating the Quail 6 whole boneless quail 50ml olive oil 2 garlic…
Stefan Hogan
Stefan HoganDecember 10, 2019
Issue #10Main DishMeatProChefs

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…
Chris Tonna
Chris TonnaDecember 9, 2019
Issue #10Light bitesProChefsSoups

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…
Stefan Hogan
Stefan HoganDecember 9, 2019
DinnerIssue #10Main DishMeatProChefs

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…
Chris Tonna
Chris TonnaDecember 9, 2019
DessertIce creamIssue #10ProChefs

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…
Mark McBride
Mark McBrideDecember 9, 2019
DessertIce creamIssue #10ProChefs

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…
Andre Spiteri
Andre SpiteriDecember 9, 2019
EasyIssue #9Light bitesProChefs

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…
Stefan Hogan
Stefan HoganJuly 22, 2019
FishIssue #9LunchProChefs

Squid Ink Arancini

Makes 12 Prep time 40 minutes Ingredients 500ml fish stock Half an onion, finely diced 1 clove garlic confit 200g celery, peeled and diced 50g…
Stefan Hogan
Stefan HoganJuly 5, 2019
BreadsBrunchIssue #9LunchProChefsSalad

Falafel with Tahini Sauce

Makes 15 pieces Prep time 15 minutes + 3 hrs resting time Ingredients 220 g dry chickpeas Onion, chopped Parsley, handful chopped Garlic confit, 3…
Stefan Hogan
Stefan HoganJuly 4, 2019
Issue #9LunchProChefsSide DishSnacksVegetable

Aubergine, Barrel Feta, Giarraffa Olives

Smoked baby aubergine, barrel aged feta, Giarraffa olives Serves 2 as a starter or 4 as part of a selection of small plates Prep time…
Stefan Hogan
Stefan HoganJuly 3, 2019
FishIssue #9LunchMain DishProChefs

Roast Red Snapper

Roast Red Snapper with Moroccan Style Harissa Serves 6-8 Prep time 60 minutes + time to marinade Ingredients Approx. 2 kg Red snapper, cleaned 25…
Stefan Hogan
Stefan HoganJuly 3, 2019
DessertFruitIssue #9OvernightProChefs

Drunken Watermelon

Drunken Watermelon infused with, Hibiscus, Apple Blossom and served with torched figs and raspberries Serves 4 Ingredients For the Watermelon 4 thick slices watermelon Apple…
Mark McBride
Mark McBrideJuly 3, 2019
ChocolateDessertIssue #9ProChefs

Milk chocolate mousse and walnut cake

Serves 4 Prep time 25 minutes Ingredients For the milk chocolate mousse 50ml milk 50ml cream 1g gelatin leaves 25g good quality milk chocolate Zest…
Gordon Bonello
Gordon BonelloJuly 3, 2019
Issue #9Main DishMeatProChefsVegetable

Pan Roasted Veal Loin with Lardo di Colonata

Serves 2 Prep time 60 mins + 60 mins sous vide or equivalent Ingredients 1 loin of Veal 4 thin slices of lardo di colonata…
Clayton Spiteri
Clayton SpiteriJuly 3, 2019
DinnerFishIssue #9LunchMain DishProChefsSalad Dressing

Tartar of Local Prawns with Burrata

Serves 2 Prep time 60 minutes Ingredients 2 portion prawn tartar (approx. 80 grams per portion) ½ tub Burrata 50g Heirloom tomatoes 20g confit cherry…
Clayton Spiteri
Clayton SpiteriJuly 3, 2019
Food articlesIssue #2Lifting the LidMagazineProChefs

Lifting the Lid – Matthew Azzopardi

Executive chef Urban Valley Resort and Spa What or who inspired you to become a chef? From a young age, I always loved to watch…
servedmagazine
servedmagazineApril 25, 2019
Food articlesIssue #2Lifting the LidMagazineProChefs

Lifting the Lid – Stefan Hogan

What or who inspired you to become a chef? I was drawn to kitchen life from a very early age as I discovered my mother’s…
servedmagazine
servedmagazineApril 25, 2019
Issue #7LocalMagazineProChefs

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…
Gennaro Contaldo
Gennaro ContaldoFebruary 3, 2019
Food articlesIssue #7Lifting the LidMagazineProChefs

Gennaro Contaldo, The man behind the legend

Served caught up with Gennaro Contaldo, the culinary Italian legend widely known as one of the most respected chefs in Italy and London and as…
servedmagazine
servedmagazineJanuary 20, 2019
Issue #7LunchMagazineMeatProChefs

Jerusalem artichoke ice cream

The Diacono name is synonymous with good food; some of the most popular kitchens are run by Diaconos from two generations, but what makes Giuseppi’s…
Michael Diacono
Michael DiaconoJanuary 8, 2019
Issue #7LunchMagazineMeatProChefs

Duck breast with fesenjun & poached pears

The Diacono name is synonymous with good food; some of the most popular kitchens are run by Diaconos from two generations, but what makes Giuseppi’s…
Michael Diacono
Michael DiaconoJanuary 8, 2019
ChristmasIssue #7LunchMagazineNew Year'sProChefs

Bonito tartar with ponzu, tobiko caviar & bread crisp

The Diacono name is synonymous with good food; some of the most popular kitchens are run by Diaconos from two generations, but what makes Giuseppi’s…
Michael Diacono
Michael DiaconoJanuary 8, 2019
ChristmasIssue #7LunchMagazineNew Year'sProChefs

Citrus and kisses

In this issue, once again he and his hard-working team create dishes to inspire you to celebrate the festive season in innovative and interesting ways.…
Stefan Hogan
Stefan HoganJanuary 8, 2019
Folk FoodIssue #6LocalMagazineProChefs

Pork and Hearts

Nose-to-tail eating is sustainable, cheaper and more humane, which is why Served is showcasing this array of bold culinary possibilities. Pork and Hearts recipe prepared…
Alison Azzopardi
Alison AzzopardiDecember 15, 2018
Issue #6Light bitesMagazineProChefs

Black Pudding Scotch Eggs

Pig’s ears, prawn crudo, a green herb and avocado purée and a black pudding Scotch egg. Nose-to-tail eating is sustainable, cheaper and more humane, which…
Stefan Hogan
Stefan HoganDecember 15, 2018
DessertIce creamIssue #5MagazineProChefs

Mille-Feuille, Mascarpone Cream, Vanilla Ice Cream and Strawberries

A dessert recipe prepared by the pros. Serves 6 Prep time 120 mins Ingredients for the Mille- Feuille sheets (Can be done in advance) 250g…
Stefan Hogan
Stefan HoganOctober 15, 2018
Issue #5LunchMagazineProChefsTart

Lemon, Heritage tomato, fig & goats cheese tart

A tart recipe using local ingredients prepared by the pros. Serves 6 Prep time 30 mins Ingredients 1 sheet frozen puff pastry All-purpose flour (for…
Stefan Hogan
Stefan HoganOctober 14, 2018
EuropeanIssue #5LunchMagazineProChefsSeafood

Rabbit and lobster paella

A Paella recipe with a Maltese twist, prepared by the pros Serves 6-8 Prep time 60 mins Ingredients 400g arborio rice 1ltr chicken stock 150ml…
Stefan Hogan
Stefan HoganOctober 14, 2018
FishIssue #5LocalMagazineMain DishProChefsSeafood

John Dory with courgettes and crushed potatoes

Pixxi San Pietru, A fish recipe prepared by the pros Serves 4 Prep time 60 mins Ingredients For the fish 4 John Dory fillets (approximately…
Stefan Hogan
Stefan HoganOctober 14, 2018
BrowniesChocolateDessertIssue #4MagazineProChefs

Dark chocolate Brownie

Serves 10 to 12 Prep time 1.5hrs plus 24 hrs resting Ingredients For the brownies 7 tbsps. unsalted butter, room temperature, plus more for baking…
Michael Sultana
Michael SultanaMarch 12, 2018
Issue #4LunchMagazineMeatProChefs

Venison rack

Serves 4 Prep time 1hr 30 mins including resting time Ingredients 1 litre veal or beef stock, preferably homemade 2 dried bay leaves 1 bunch…
Michael Sultana
Michael SultanaMarch 5, 2018
5 Ingredients or LessIssue #4LunchMagazineProChefsSeafood

Octopus Millefoglie

Serves 4 Prep time 60 mins Ingredients 1 Octopus (you can also buy it precooked) 4 large potatoes, peeled Sweet or hot red paprika, depending…
Michael Sultana
Michael SultanaMarch 5, 2018
FishIssue #4LunchMagazineProChefsSeafood

Seabass fillets stuffed with Calamari and prawn bulgar wheat

Serves 4 Prep time 45 mins Ingredients For the seabass 8 seabass fillets. (Pin boned and scaled) 1 tbsp. veg oil for frying Pinch of…
Michael Sultana
Michael SultanaMarch 5, 2018
Food articlesFood BlogsIssue #4Lifting the LidMagazineProChefs

Lifting the Lid – Adrian Buttigieg

Adrian Buttigieg talks comfort food, duck tongues and his mother’s ‘għagin fil-forn’. What or who inspired you to become a chef? My main inspiration came…
servedmagazine
servedmagazineMarch 1, 2018
Food articlesFood BlogsInterviewsIssue #1Lifting the LidMagazineProChefs

A sit-down with Eddie Sharkey

The world travelled chef talks fruit bat curry, seasonal produce and fish and chips. What or who inspired you to become a chef? My mother…
servedmagazine
servedmagazineFebruary 27, 2018
DessertIssue #2MagazineOvernightProChefs

Plum Terrine with Plum compote

Serves 2 Prep time 45mins + overnight chilling time Ingredients For the plum compote 2 large fresh plums I tsp. sugar I tsp. lemon juice…
Mario Mallia Hilton Malta
Mario Mallia Hilton MaltaFebruary 23, 2018
DinnerIssue #2MagazineMain DishMeatProChefsRoast

Roasted duck breast with parsnip purée…

...roasted root vegetables flavoured with maple syrup and sautéed oyster mushrooms Serves 4 Prep time 60 mins Ingredients 1Kg Barberry breast 1kg parsnip 2ltrs milk…
Andre Spiteri
Andre SpiteriFebruary 22, 2018
Chicken BreastIssue #2LunchMagazineMeatProChefsRoast

Pan roasted corn fed chicken breast…

... with braised cannellini beans & Chorizo Cassoulet, Confit of tomatoes, wilted greens & chicken jus Serves 2 Prep time 60 mins Ingredients 1kg corn…
Andre Spiteri
Andre SpiteriFebruary 22, 2018
AppetizerFishIssue #2Light bitesMagazineProChefsSeafood

Oyster sliders…

...with spicy remoulade Serves 6 Prep time 45 mins Ingredients For the sliders 6 mini slider buns 12 oysters shucked 200 ml milk and another…
Stefan Hogan
Stefan HoganFebruary 22, 2018
20 minutesEasyIssue #2Light bitesLunchMagazineProChefsSeafood

Mediterranean prawn crudo…

...with goat’s cheese and pea tartar Serves 4 Prep time 20 mins Ingredients 4 king prawns (peeled and deveined) Lemon, juiced Orange, juiced Olive oil…
Stefan Hogan
Stefan HoganFebruary 22, 2018
FishIssue #2Light bitesLunchMagazineProChefsSeafoodSide Dish

Grilled octopus with nduja oil…

...& squid ink potato salad Serves 4 Prep time 90 mins Ingredients For the potatoes 300g (12 pieces) new potatoes, peeled 2 tbsp. squid ink…
Stefan Hogan
Stefan HoganFebruary 22, 2018
DessertFruitGrillingIssue #2MagazineProChefs

Watermelon Trio

...Watermelon & rose water cake, watermelon & vodka granita, marinated grilled watermelon. Serves 4 Prep time 90 mins Ingredients For the watermelon and rose water…
Stefan Hogan
Stefan HoganFebruary 22, 2018
DinnerIssue #1MagazineMeatProChefsRoast

Roasted Double Chop & Loin of Lamb

...Pressed lamb shoulder, lamb shank pithivier, Celeriac, fricassee of peas & broad beans, lamb jus Serves four Ingredients For the Lamb 4 Lamb Racks For…
Eddie Sharkey
Eddie SharkeyFebruary 22, 2018
BrunchHealthyIssue #1MagazineProChefs

Orechiette with Spring Greens and Soft Goats Cheese

Serves 4 Ingredients 400 g orecchiette 2 Lemons (zest & juice) 120 g Asparagus, sliced at an angle 80g Broccoli, florets 75 g Kale, stalk…
Eddie Sharkey
Eddie SharkeyFebruary 22, 2018
EasyFishIssue #1Light bitesMagazineProChefsRoast

Oven Roasted Sea Bass

Serves 4 Ingredients 1 large sea bass (approximate weight 1.4 kg), preferably wild 3 large firm tomatoes 4 Shallots 3 Garlic cloves 2 Lemons Basil,…
Stefan Hogan
Stefan HoganFebruary 22, 2018
FishIssue #1LunchMagazineProChefs

Pan seared grouper curried mussels and crispy calamari

Ingredients For the curried mussel sauce: 500g mussels - cleaned 2 banana shallots – peeled and diced 1 clove garlic – finely chopped 100 ml…
Eddie Sharkey
Eddie SharkeyFebruary 22, 2018
Chicken BreastDinnerIssue #1MagazineMain DishMeatProChefsRoast

Garlic Roasted Spring Chicken

Serves 4 Ingredients For Brining 4 litres cold water 125g rock salt 35g brown sugar 2 lemons, halved 3 sprigs rosemary 1 bay leaf 1…
Stefan Hogan
Stefan HoganFebruary 19, 2018
ChocolateChristmasDessertIssue #3MagazineProChefs

Chocolates and red-currants

Serves 4 Prep time 45 minutes Ingredients 250g butter melted 110g cocoa powder 330g sugar 220g flour 10g baking powder 1tsp. vanilla essence 110g whipped…
Adrian Buttigieg
Adrian ButtigiegFebruary 19, 2018
DinnerIssue #3LunchMagazineMain DishMeatProChefsRoast

Slow roasted lamb loin

Serves 4 Prep time 45 minutes Ingredients 1kg loin of lamb 100g cooking oil 50g butter 200g orange carrots 100g coloured baby carrots 100g chanterelles…
Adrian Buttigieg
Adrian ButtigiegFebruary 19, 2018
30 minutesFishIssue #3LocalLunchMagazineMain DishProChefsSeafood

Local red-bream and autumn vegetable salad

Serves 4 Prep time 30 minutes Ingredients 600g local fresh red-bream 100g extra virgin oil 50g cooking oil 15g Maldon salt 40g broccoli rabe 15g…
Adrian Buttigieg
Adrian ButtigiegFebruary 19, 2018
ChristmasDessertIssue #3MagazineProChefs

All the Festive Reds

Serves 6 Prep time 5-6 Hrs Ingredients Sweet Pastry Ingredients 225g plain flour 110g butter 80g sugar 1 large egg Raspberry Mousse 125ml iced water…
Mark McBride
Mark McBrideFebruary 19, 2018
Issue #3LunchMagazinePastaProChefsRoast

Roast Saddle of wild boar sauce

Serves 8-10 Prep time 1hr 20 mins Ingredients Saddle of wild boar (3.5/4.5 kg) 10 juniper berries 2 heads garlic, split in half 150 g…
Stefan Hogan
Stefan HoganFebruary 19, 2018
20 minutesDinnerIssue #3LunchMagazineProChefsSeafood

Poached lobster with Bloody Mary Dressing

Serves 6 Prep time 20 mins Ingredients For the lobster poaching stock 3 lobsters (600g each) 1 small onion, chopped 2 carrots, chopped 2 celery…
Stefan Hogan
Stefan HoganFebruary 19, 2018
Issue #3LunchMagazineMeatProChefs

Rabbit Rillets

Serves 6 Prep time 20 mins + 2 hrs chilling + 2hrs 30 mins cooking Ingredients 500g pork belly Whole rabbit, cut into six 20g…
Stefan Hogan
Stefan HoganFebruary 19, 2018
DessertFruitIssue #3LunchMagazineProChefs

Hazelnut & Cherry Yule Log

... on Chestnut and date cake, served with chestnut compote Serves 4 Prep time 60 mins Ingredients For the hazelnut cream 180ml cream 2g gelatine…
Otis Carauana
Otis CarauanaFebruary 19, 2018
DinnerIssue #3LunchMagazineMeatProChefs

Slow-cooked Venison fillet

flavoured with sweet spices, wrapped in spinach and Lardo di colonatta. Served with beetroots, mature cheddar cream and sweet-sour raspberry Serves 4 Prep time 60…
Andre Spiteri
Andre SpiteriFebruary 19, 2018
Issue #3LunchMagazineProChefsSeafood

Pan-seared Scottish Scallops

with celeriac and green apple ‘garni’, savoury granola and a hazelnut emulsion. Serves 4 Prep time 30 mins Ingredients For the scallops 10 queen scallops…
Andre Spiteri
Andre SpiteriFebruary 19, 2018
20 minutes5 Ingredients or LessIssue #1MagazineProChefsQuick and EasySaladSide Dish

Fennel and Orange Salad

Ingredients 2 Fennel bulb 2 Oranges, peeled and divided into segments A few sprigs of fresh mint Olive oil White balsamic vinegar Method Slice the…
Eddie Sharkey
Eddie SharkeyFebruary 12, 2018

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