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Tag: bay leaf

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, chopped ½ leek, chopped 1 bay leaf Fresh thyme 40g brown sugar 500ml chicken stock 50g redcurrant jelly Ingredients For the Stuffing 500g pork sausage meat 2 eggs 200gr chestnuts, &hellip; <a href="https://served.mt/roast-goose-with-festive-stuffing/">Continued</a>

Stefan Hogan

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 Bar &amp; Bistro particular is that the front of house, as well as the kitchen, are led by uncle and nephew. Duck breast recipe with fesenjun &amp; poached pears by &hellip; <a href="https://served.mt/duck-breast-with-fesenjun-poached-pears/">Continued</a>

Tagliatelle with Spring Lamb Ragu…

&#8230;and Salsa Verde At the Mediterranean Culinary Academy, we’ve been busy working on our upcoming course on the Regional Cuisines of Italy so there’s been a lot of pasta testing going on. These tagliatelle are rich yet silky from the large amount of egg yolk in them, and will work just as well as a &hellip; <a href="https://served.mt/tagliatelle-with-spring-lamb-ragu/">Continued</a>

Stephen La Rosa

Eat Local – Eat Sustainable

The Valletta-based Mediterranean Culinary Academy has launched a range of courses to inspire participants to cook locally and sustainably. Here we explore this exciting concept and present delicious recipes packed with fresh, local and in-season produce. We’ve all heard about sustainable eating but, perhaps, haven’t fully embraced the idea or integrated it into our diets. &hellip; <a href="https://served.mt/eat-local-eat-sustainable/">Continued</a>

servedmagazine

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 fresh thyme 180ml ruby port wine 1 one-inch piece fresh ginger, peeled and chopped 125g red-currant jam 4 tablespoons whole black peppercorns 4 tablespoons whole juniper berries 4 tablespoons dried &hellip; <a href="https://served.mt/venison-rack/">Continued</a>

Michael Sultana

BBQ Rabbit

Serves 4 Prep time 30 mins plus 3 hours chilling Ingredients 1 good sized fresh rabbit cut into bite-size pieces ½ cup white wine Fresh garlic cloves Juice of one fresh lemon ½ cup olive oil Sale &#038; pepper 1 tbsp. soy sauce Fresh rosemary (for garnish) Bay leaf Tsp. coriander seeds One lemon, sliced &hellip; <a href="https://served.mt/bbq-rabbit/">Continued</a>

Charlene Bugeja

Grilled octopus with nduja oil…

&#8230;&#038; squid ink potato salad Serves 4 Prep time 90 mins Ingredients For the potatoes 300g (12 pieces) new potatoes, peeled 2 tbsp. squid ink ½ltr fish stock Salt and freshly ground black pepper 1-2tbsp. olive oil For the octopus 1 octopus 250 ml red wine 1 carrot chopped ½ onion, chopped 1 celery stick &hellip; <a href="https://served.mt/grilled-octopus-with-nduja-oil/">Continued</a>

Stefan Hogan

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 tsp. black peppercorns 2 star anise 3 cloves 4 cloves garlic, crushed For roasting 4 spring chickens 1 lemons cut into wedges Sprigs of fresh rosemary Handful of good quality &hellip; <a href="https://served.mt/garlic-roasted-spring-chicken/">Continued</a>

Stefan Hogan

Porcini and Pecorino Risotto…

&#8230; with Bone Broth Makes 1.2 ltrs Prep time 2hrs 45 mins Ingredients 250g arborio rice 400ml bone broth (see Bone Broth recipe) 1 small marrow 1 carrot 1 white onion 1 stick of celery Small handful of dried porcini mushroom, soaked in warm water 80g pecorino pepato, grated 1 bay leaf Pepper Olive oil &hellip; <a href="https://served.mt/porcini-and-pecorino-risotto/">Continued</a>

Julia Ripard

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