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 100ml chicken stock 2 bay leaves 2 cloves garlic Ingredients for the fennel 1 bulb fennel 2 knobs salted butter 2 sprigs thyme 100ml vegetable stock Ingredients for the pumpkin … <a href="https://served.mt/red-snapper-with-potato-fondant/">Continued</a>
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 star anise 1 large artichoke Baby carrots Ingredients For the Puree 200g peas 1 large onion 2 cloves garlic 2 sprigs thyme 250ml vegetable stock 2 tbsp. extra virgin olive … <a href="https://served.mt/saddle-of-lamb/">Continued</a>
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, … <a href="https://served.mt/roast-goose-with-festive-stuffing/">Continued</a>
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>
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>
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 dry white wine 15g Spanish paprika Few saffron threads 2 small onions – finely chopped 4 garlic cloves – grated Fresh thyme 30ml olive oil Salt and pepper _____ 2 … <a href="https://served.mt/recipe-rabbit-and-lobster-paella-recipe/">Continued</a>
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 … <a href="https://served.mt/garlic-roasted-spring-chicken/">Continued</a>
Cheddar and Ale soup
Serves 4 Prep time 25 mins Ingredients 75g butter 1 large onion diced 1 large potato, peeled and diced 70g plain flour 500ml chicken stock 500m1 brown ale (your choice, but the stronger the better) 100ml double cream 350g strong Cheddar cheese, grated Salt and freshly ground Black pepper Method Melt the butter in a … <a href="https://served.mt/cheddar-and-ale-soup/">Continued</a>
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 lardo di colonnata (thinly sliced) 6 shallots, chopped 2 carrots, chopped 2 celery sticks, chopped 2 tsp. paprika 30 ml oil Salt Cracked black pepper For the sauce 1.5 ltrs … <a href="https://served.mt/roast-saddle-of-wild-boar-sauce/">Continued</a>
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 mins Ingredients For the venison 2 pcs venison fillet Juniper berries, star anise, thyme, Sumac, lime crushed together Oil 60g butter 8 slices lardo di colonatta 200g washed spinach For … <a href="https://served.mt/slow-cooked-venison-fillet/">Continued</a>
