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Tag: basil

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 Romanesco florets, halved 3 tomatoes, halved 1 small radicchio, cut into 6 wedges 10 basil leaves, torn 2-3 handfuls rocket Olive oil and salt Ingredients For the Honey mustard dressing &hellip; <a href="https://served.mt/charred-veg-salad-3/">Continued</a>

Alison Azzopardi

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 4 garlic cloves 50g tomato paste 20g sugar 30g butter 4 sprigs thyme Basil leaves Ingredients for risotto 2 cups Carnaroli rice 2 sprigs thyme 2 knobs butter 100ml vegetable &hellip; <a href="https://served.mt/risotto-3/">Continued</a>

Roger Friggieri

Charred Octopus

Charred Octopus with variations of turnip, compressed Granny smith apples, Avruga Caviar &#038; lettuce sauce, garnished with smoked oil. Serves 4 Prep time 120 minutes Ingredients 3 heads of Octopus Ingredients For Turnips 700g turnips 200ml milk 100g butter Thyme Salt Ingredients For Compressed Apples 2 granny smith apples Herb oil Ingredients For Lettuce Sauce &hellip; <a href="https://served.mt/charred-octopus/">Continued</a>

Andre Spiteri

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 &hellip; <a href="https://served.mt/pasta/">Continued</a>

Hauke Eggert

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 &#8211; 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 &hellip; <a href="https://served.mt/burrata-panzanella-heritage-tomatoes/">Continued</a>

Stefan Hogan

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 tomatoes 20g fried naan bread 30g gazpacho dressing 5g cress &#038; herbs 5ml herb oil For the prawn tartare 80 – 90g peeled fresh local prawns, finely chopped 10g parsley &hellip; <a href="https://served.mt/tartar-of-local-prawns-with-burrata/">Continued</a>

Clayton Spiteri

Avocado and crispy Parma ham stuffed mushrooms

Serves 4 Prep Time: 25 mins Ingredients 4 large mushrooms/Portobello mushrooms 2 ripe avocados Parma ham slices 1 tbsp. lemon juice 2 tbsp. olive oil ½ tsp chili flakes salt and pepper 1 tbsp. chopped fresh parsley ½ clove garlic 1 tbsp. chopped basil To serve: (optional) 2 tbsp. crumbled feta cheese 1 tbsp. toasted sunflower &hellip; <a href="https://served.mt/avocado-and-crispy-parma-ham-stuffed-mushrooms/">Continued</a>

Sam Farrugia

Lemon, Heritage tomato, fig & goats cheese tart

[vc_row type=&#8221;in_container&#8221; full_screen_row_position=&#8221;middle&#8221; scene_position=&#8221;center&#8221; text_color=&#8221;dark&#8221; text_align=&#8221;left&#8221; overlay_strength=&#8221;0.3&#8243; shape_divider_position=&#8221;bottom&#8221;][vc_column column_padding=&#8221;no-extra-padding&#8221; column_padding_position=&#8221;all&#8221; background_color_opacity=&#8221;1&#8243; background_hover_color_opacity=&#8221;1&#8243; column_shadow=&#8221;none&#8221; column_border_radius=&#8221;none&#8221; width=&#8221;1/1&#8243; tablet_text_alignment=&#8221;default&#8221; phone_text_alignment=&#8221;default&#8221; column_border_width=&#8221;none&#8221; column_border_style=&#8221;solid&#8221;][nectar_image_comparison image_url=&#8221;6671&#8243; image_2_url=&#8221;6670&#8243;][vc_column_text] 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 dusting) 1 garlic clove &#8211; finely grated 40 ml &hellip; <a href="https://served.mt/recipe-lemon-heritage-tomato-fig-goats-cheese-tart/">Continued</a>

Stefan Hogan

Vegan aubergine layers with almond pesto

A vegan recipe by Home cook Stefy Zammit Serves 2 Prep time 90 mins Ingredients 1 large aubergine 4 capsicums for the vegan Almond pesto 100g fresh basil leaves 200g almonds 2 tbsp. nutritional yeast 1 lime 1 lemon 3 tbsp. olive oil 1 clove garlic for the fresh tomato sauce 8 large tomatoes 1 &hellip; <a href="https://served.mt/vegan-recipes-aubergine-layers-with-almond-pesto/">Continued</a>

Stefy Zammit

Tut, basil, sumac and gin refresher

Sumac is one of my favourite spices and is used liberally throughout Levantine dishes. A small tart berry that is dried and ground it adds a little tang to this summer cocktail. Serves 1 Prep time 5 mins Ingredients For the sumac syrup: 200ml water 200g sugar 1 tbsp. Sumac For the cocktail: 50 ml &hellip; <a href="https://served.mt/tut-basil-sumac-and-gin-refresher/">Continued</a>

Debbie Schembri

Roasted Pepper Pesto Pasta

*Print: Il-Kajjik by Te fit-Tazza This is perfect for those forgotten peppers which get too soft and squidgy to do much else with. And with my abhorrence for wasting food, this is my way of reducing my food waste; easy tasty pesto which can be tossed with pasta or served with fresh bread and good &hellip; <a href="https://served.mt/roasted-pepper-pesto-pasta/">Continued</a>

Turmeric falafel & beetroot crisp

Makes between 10 and 15 falafel Prep time 40 mins Ingredients For the falafel 2 cups dried chickpeas (soaked overnight in warm water) 3 tbsp. chickpea flour 1 tbsp. cumin 1 tbsp. olive oil ½ lemon juiced 1 tsp. turmeric Salt and pepper 2 cloves garlic 1 handful chopped fresh parsley For the zoodles: Long &hellip; <a href="https://served.mt/turmeric-falafel-beetroot-crisp/">Continued</a>

Sam Farrugia

Pan roasted corn fed chicken breast…

&#8230; with braised cannellini beans &#038; Chorizo Cassoulet, Confit of tomatoes, wilted greens &#038; chicken jus Serves 2 Prep time 60 mins Ingredients 1kg corn fed chicken breast 400g cannellini beans 100g chorizo julienne 50ml fresh cream 1 onion finely chopped 100ml chicken stock 50g cream cheese (Philadelphia or mascarpone) Parsley/basil (finely chopped) 2 plum &hellip; <a href="https://served.mt/pan-roasted-corn-fed-chicken-breast/">Continued</a>

Andre Spiteri

Oven Roasted Sea Bass

[vc_row type=&#8221;in_container&#8221; full_screen_row_position=&#8221;middle&#8221; scene_position=&#8221;center&#8221; text_color=&#8221;dark&#8221; text_align=&#8221;left&#8221; overlay_strength=&#8221;0.3&#8243; shape_divider_position=&#8221;bottom&#8221;][vc_column column_padding=&#8221;no-extra-padding&#8221; column_padding_position=&#8221;all&#8221; background_color_opacity=&#8221;1&#8243; background_hover_color_opacity=&#8221;1&#8243; column_shadow=&#8221;none&#8221; column_border_radius=&#8221;none&#8221; width=&#8221;1/1&#8243; tablet_text_alignment=&#8221;default&#8221; phone_text_alignment=&#8221;default&#8221; column_border_width=&#8221;none&#8221; column_border_style=&#8221;solid&#8221;][nectar_image_comparison image_url=&#8221;6107&#8243; image_2_url=&#8221;6108&#8243;][vc_column_text] 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, on the branch washed and dried Mint, on the &hellip; <a href="https://served.mt/dish-oven-roasted-sea-bass/">Continued</a>

Stefan Hogan

Quinoa and broccoli patties

Makes 12 patties Ingredients 1 tsp. harissa spices 1 tbsp. sushi ginger A handful of basil 200g red Quinoa A sprinkle of Himalayan salt 1 egg 170g goat’s cheese , crumbled Quinoa flour 1 broccoli Coconut oil 1 Chicory Method Wash and chop broccoli, prepare a baking tray with some coconut oil and bake the &hellip; <a href="https://served.mt/quinoa-and-broccoli-patties/">Continued</a>

Stefy Zammit

Freekeh with roast pumpkin and turnip.

Serves 4 Prep time 40 minutes Ingredients 250g freekeh grain 800g pumpkin peeled and chopped 300g turnip Coconut oil Seasoning 3 cloves garlic 1 tbsp. honey Juice from two oranges 200g beetroots 1 tbsp. mint sauce A handful of fresh basil Rosemary sprigs “I simply love roast veg and adding them to a grain is &hellip; <a href="https://served.mt/freekeh-with-roast-pumpkin-and-turnip/">Continued</a>

Stefy Zammit

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 white balsamic 1 lemon &#8211; juice 4 green cherry tomatoes 4pcs green asparagus Micro cress and edible flowers 30g samphire 25g fresh parsley, basil and mint Method Pan sear on &hellip; <a href="https://served.mt/local-red-bream-and-autumn-vegetable-salad/">Continued</a>

Adrian Buttigieg

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