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Tag: rosemary

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 x 1.2kg saddle of lamb (bone out and skin removed)
 100g chicken breast (minced) 
1 egg white
90g fresh cream
 70g Chevre (soft goat’s chees) 
Chives
 Thyme 
2 sheets Nori 
2 &hellip; <a href="https://served.mt/slow-cooked-saddle-of-lamb/">Continued</a>

Andre Spiteri

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 Plain flour, for dusting 3 eggs, beaten 200g Panko breadcrumbs Oil, for deep-frying 1 leeks washed and diced Ingredients For Butternut Squash puree 1 small butternut squash, peeled and cut &hellip; <a href="https://served.mt/pork-bacon-scotch-egg-with-butternut-squash-puree/">Continued</a>

Braised lamb shank with broad beans, peas and mint

The ideal Sunday Lunch Braised Lamb Shank with this spring&#8217;s seasonal star, broad beans.   Serves: 2 Prep time: 1 ½ hrs Ingredients: salt 2 lamb shanks 200ml port 1 small onion, halved 1 small carrot, halved 2 sticks celery, cut into 3 ½ head garlic, halved 1 sprig rosemary 500g fresh broad beans, removed from &hellip; <a href="https://served.mt/braised-lamb-shank-with-broad-beans-peas-and-mint/">Continued</a>

Alison Azzopardi

Wholemeal Italian Focaccia

Makes 1 large Focaccia Prep time 30 minutes Ingredients 300g wholemeal flour 
200g flour (0) 
300ml hot water 
1 yeast cube
 2 teaspoons of salt 
Mixed seeds
 1 spoon of Brown sugar
 Coarse salt
 Rosemary and sage leaves 
Extra virgin oil
 Method Pre heat the oven for the proofing phase. Combine the two flours with &hellip; <a href="https://served.mt/wholemeal-italian-focaccia/">Continued</a>

Elisa Zucca

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 2 medium sized potato peeled and cut into cubes 2 garlic cloves 2 baby shallots 1 onion 80ml red wine 100ml veal stock 50ml cream 20ml milk 20g butter Maldon &hellip; <a href="https://served.mt/angus-fillet-of-beef/">Continued</a>

Luke Piscopo

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 &hellip; <a href="https://served.mt/red-snapper-with-potato-fondant/">Continued</a>

Roger Friggieri

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 &hellip; <a href="https://served.mt/saddle-of-lamb/">Continued</a>

Roger Friggieri

Paccheri with Italian Sausage

Serves 4 Prep time 20 minutes Ingredients 2 cloves garlic, chopped 500g Italian or good quality pork sausage I large fennel thinly sliced Fennel seeds 1/2 tsp chilli flakes 1 tbsp fresh rosemary, chopped 500g Rummo paccheri Double cream 4 tbsp. grated Pecorino or Parmesan extra virgin Olive Oil Method In a large deep sided &hellip; <a href="https://served.mt/paccheri-with-italian-sausage/">Continued</a>

Hauke Eggert

Anchovy-infused Lamb Cutlets

Lamb and anchovy is a match made in heaven, especially in this quick and simple dish using cutlets. You can use cutlets that are on or off the bone, so the weight may vary. This dish makes a great mid-week supper, but is also perfect for a more formal meal when you have guests. It &hellip; <a href="https://served.mt/anchovy-infused-lamb-cutlets/">Continued</a>

Gennaro Contaldo

Lamb stew with butternut squash and saffron

Culinary legend Gennaro Contaldo&#8217;s easy one pot dish is made for lazy weekends This hearty lamb stew recipe with butternut squash and potato is full of colour – orange from the squash, yellow from saffron and a hint of red from tomato and chilli. Simple to prepare, this one-pot meal makes a delicious family meal &hellip; <a href="https://served.mt/lamb-stew/">Continued</a>

Gennaro Contaldo

Ricotta pannacotta in filo pastry…

&#8230;honey, roasted peach with rosemary and pistachios This is my version of Kanafah using filo pastry, a popular dessert eaten throughout many countries in the Middle East, particularly Palestine, Turkey and Egypt. It is a sweet based around thin, crispy pastry, fresh cheese and doused in syrup. It reminded me of eating a ricotta pastizz &hellip; <a href="https://served.mt/ricotta-pannacotta-in-filo-pastry/">Continued</a>

Debbie Schembri

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

Barley Risotto

Serves 4 Prep time 60mins Barley is a great alternative to the usual risotto rice, yielding that similar comforting creaminess. The base recipe is always the same, but the added ingredients can be anything you have left. I have chosen to opt for mushrooms in this recipe, but the sky’s the limit really or whatever &hellip; <a href="https://served.mt/barley-risotto/">Continued</a>

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

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

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

Roasted Double Chop & Loin of Lamb

&#8230;Pressed lamb shoulder, lamb shank pithivier, Celeriac, fricassee of peas &#038; broad beans, lamb jus Serves four Ingredients For the Lamb 4 Lamb Racks For Lamb Shoulder 500 gram de-boned lamb shoulder Salt rub 400 g rock salt 200 g caster sugar 4 star anise 8 juniper berries 10 coriander seeds 10 pink peppercorns 2 &hellip; <a href="https://served.mt/roasted-double-chop-loin-of-lamb/">Continued</a>

Eddie Sharkey

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

one-pot-recipe-dishwashing

One Pot Pork

Weeknight dinners can still include a roast. We’ve cut corners on the classic Italian dish—using bacon and skipping the air-drying process. So while not as traditional it is equally delicious. Serves 4 Prep Time: 1 hr Ingredients 4 garlic cloves, finely chopped; plus 2 heads, halved crosswise 1 tbsp. coarsely chopped rosemary, plus 4 sprigs 1 &hellip; <a href="https://served.mt/pork-wrapped-in-bacon/">Continued</a>

Charlene Bugeja

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