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 Bar & Bistro particular is that the front of house as well as the kitchen are led by uncle and nephew. Jerusalem artichoke ice cream recipe with br&y snap, chocolate … <a href="https://served.mt/jerusalem-artichoke-ice-cream/">Continued</a>
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 & Bistro particular is that the front of house, as well as the kitchen, are led by uncle and nephew. Duck breast recipe with fesenjun & poached pears by … <a href="https://served.mt/duck-breast-with-fesenjun-poached-pears/">Continued</a>
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. Citrus and kisses, pro dessert recipe prepared by Pro Chef Stefan Hogan, Corinthia Palace. Serves 4 Prep time 3hrs Ingredients For the Blood orange sorbet 6 blood oranges, juiced 275ml … <a href="https://served.mt/citrus-and-kisses/">Continued</a>
Preserved Lemons
Preserved lemon is a common component in North African cuisine. Preserving them takes the tartness out of them while enhancing the actual lemon flavour. They are great in tagines, stews, fish dishes and sauces. Once preserved, it’s the peel which is used, but I find the ‘meat’ and also the pickling liquid lovely to use … <a href="https://served.mt/preserved-lemons/">Continued</a>
Lemon, Heritage tomato, fig & goats cheese tart
[vc_row type=”in_container” full_screen_row_position=”middle” scene_position=”center” text_color=”dark” text_align=”left” overlay_strength=”0.3″ shape_divider_position=”bottom”][vc_column column_padding=”no-extra-padding” column_padding_position=”all” background_color_opacity=”1″ background_hover_color_opacity=”1″ column_shadow=”none” column_border_radius=”none” width=”1/1″ tablet_text_alignment=”default” phone_text_alignment=”default” column_border_width=”none” column_border_style=”solid”][nectar_image_comparison image_url=”6671″ image_2_url=”6670″][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 – finely grated 40 ml … <a href="https://served.mt/recipe-lemon-heritage-tomato-fig-goats-cheese-tart/">Continued</a>
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 150g each) ½ lemon, juice Salt and pepper Curry oil (vegetable 150 ml olive oil infused with 25gr curry powder, strained) For the courgette puree 2 zucchini, quartered seeds and … <a href="https://served.mt/fish-recipe-john-dory-with-courgettes-and-crushed-potatoes/">Continued</a>
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 … <a href="https://served.mt/vegan-recipes-aubergine-layers-with-almond-pesto/">Continued</a>
Zucchini waffles with whipped ricotta, berries and honey
A Dessert recipe, suitable for a Vegetarian dietary by home cook Sam Farrugia Serves 4 Prep time 45 mins Ingredients For the zucchini waffles 2 long zucchini 1 tsp baking powder 2 eggs 2 cups buckwheat flour Salt For whipped ricotta 1 tub ricotta cheese ¼ cup freshly squeeze lemon juice 1 tbsp honey zest … <a href="https://served.mt/zucchini-waffles/">Continued</a>
Aubergine and Asparagus on rye
A Vegetarian Breakfast recipe with a healthy twist. Serves 4 Prep time 60 mins Ingredients 4 asparagus spears per person 1 burrata per person Rye bread Handful walnuts For the aubergine dip 2 large aubergine 3 garlic cloves peeled olive oil 1 tbsp. cumin salt and pepper to season Lemon juice Fresh mint For the … <a href="https://served.mt/vegetarian-aubergine-rye/">Continued</a>
Frangipane Tart with Peaches
This fruit tart recipe is perfect for serving at family meals. Serves 8-10 people Prep time 90 mins Ingredients For the pastry 120g demerara sugar, or any of your choice 120g unsalted butter 3 egg yolks 1 orange zest 170g flour 10g baking powder For the almond frangipine 225g unsalted butter 225g demerara sugar, or … <a href="https://served.mt/fruit-frangipine-tart-with-peaches/">Continued</a>
Savoury Qaghaq tal- Gunglien filled with pork belly…
…in carob and fennel, wilted local rocket and naspli and thyme jam A Maltese savoury recipe suitable for many occasions. Serves 8-10 Prep time 30 mins plus approx. 2 hrs proving and 8 hours roasting Ingredients For the pork belly 1 kg pork belly, skin removed but reserved Half jar carob syrup Vanilla pod 2 … <a href="https://served.mt/savoury-qaghaq-tal-gunglien-filled-with-pork-belly/">Continued</a>
Turkish Gozlome filled with ġbejna…
…Za’atar, kale and smashed broad beans A Maltese twist with a Turkish bread recipe. Gozlome is a type of flat bread that is enhanced with yogurt, making it more flexible when it is cooked and lending it a pleasant tang. Here I have chosen to use traditional Maltese ingredients in a way that we don’t … <a href="https://served.mt/recipes-turkish-gozlome/">Continued</a>
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 … <a href="https://served.mt/tut-basil-sumac-and-gin-refresher/">Continued</a>
Grilled Mussels with Garlic Butter and Chilli
Serves 4 as a starter Prep time 20 mins Ingredients 1kg mussels 2 garlic cloves, minced Parsley, roughly chopped Lemon zest and juice of 1 lemon 1 red chilli, chopped (optional) 75ml white wine 4 tbsp. butter crusty bread, Method Mix together the garlic, lemon zest, chilli and parsley and set aside. Lay four sheets … <a href="https://served.mt/grilled-mussels-with-garlic-butter-and-chilli/">Continued</a>
Super tasty barbecue prawns
Serves 4 Prep time 20 mins plus marinade time Ingredients 24 Prawns, large raw, peeled with tails on 8 Bamboo skewers soaked in water ½ cup plain yoghurt 1 handful coriander, chopped, to serve For the marinade 3 tbsp. tomato paste 1 tbsp. soy sauce 1 clove garlic, minced ¾ tsp. smoked paprika ¾ tsp. … <a href="https://served.mt/super-tasty-barbecue-prawns/">Continued</a>
Grilled Calamari, Greek style
Serves 2 Prep time 20 mins Ingredients 4 medium-sized squid (tubes and tentacles), cleaned Sea salt Ground black pepper 2 cloves of garlic, minced 1/2 cup extra virgin olive oil Juice of 1/2 lemon 2 tsp. dried Greek oregano Method Pre-heat gas or charcoal grill to high heat. Drizzle squid with some olive oil, and … <a href="https://served.mt/grilled-calamari/">Continued</a>
Stuffed Roast Aubergine…
…with turmeric and curry spiced chickpeas and lentils topped with a tahini sauce. Ingredients 2 aubergine Olive oil 1 onion Garlic 1 tbsp. turmeric 1 tbsp. dried coriander 1/8 cup lukewarm water 1 tbsp. dried cumin 1 tsp. mild curry powder Handful fresh coriander 1 cup chickpeas 2 cups-soaked lentils For the tahini sauce: ½ … <a href="https://served.mt/stuffed-roast-aubergine/">Continued</a>
Tagliatelle with Spring Lamb Ragu…
…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 … <a href="https://served.mt/tagliatelle-with-spring-lamb-ragu/">Continued</a>
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. … <a href="https://served.mt/eat-local-eat-sustainable/">Continued</a>
Zesty Peas & Pancetta Pantry Pasta
*Print: Il-Bombi by Te fit-Tazza Serves 4 Prep time 15 mins Ingredients 500g De Cecco Orechiette pasta 4 cloves garlic, crushed 200g smoked pancetta or bacon, cubed (it’s worth freezing a few slices) 100ml white wine 200g frozen peas ½ tsp. cracked black pepper 2 tsp. dry mint Juice and rind of 1 lemon 2 … <a href="https://served.mt/zesty-peas-pancetta-pantry-pasta/">Continued</a>
