Vegetable Stock
Produces 3.5 litres Prep time 80 minutes Tip: ZERO-WASTE ALERT. Collect all your unwanted vegetable ends, peel in a zip-lock bag and store in your fridge or freezer until you’ve collected a desirable amount. Then add straight to the pot with the remaining stock ingredients. Wash everything before adding to your zip lock bag. Vegetable … <a href="https://served.mt/vegetable-stock-3/">Continued</a>
Cauliflower and Cashew Cream Soup
Serves 6 Prep time 60 minutes The key to creating a soup with a pronounced depth is using a French technique called à l’étouffée that involves simmering vegetables in a covered pot over low heat so that they steam in their own liquid. Ingredients ½ cup olive oil 2 onions, thinly sliced 2 garlic, cloves thinly … <a href="https://served.mt/template-2/">Continued</a>
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 & herbs 5ml herb oil For the prawn tartare 80 – 90g peeled fresh local prawns, finely chopped 10g parsley … <a href="https://served.mt/tartar-of-local-prawns-with-burrata/">Continued</a>
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 … <a href="https://served.mt/anchovy-infused-lamb-cutlets/">Continued</a>
Green Chilli con Carne
6-8 Prep time 60 mins Ingredients 1 kg minced pork 1 tbsp. cumin seeds 150ml water 1 tsp. dried thyme 2 onions, diced 4 garlic cloves, finely grated 2 green peppers, cored, deseeded and diced 8 green chillies, chopped (seeds and all) 6 ripe tomatoes 1/2 bunch of spring onions, trimmed and chopped 2 tsp. … <a href="https://served.mt/green-chilli-con-carne/">Continued</a>
Pork and Hearts
Nose-to-tail eating is sustainable, cheaper and more humane, which is why Served is showcasing this array of bold culinary possibilities. Pork and Hearts recipe prepared by Alison. Serves 4 Prep time 3hrs 30min Ingredients 600-800g pork fillet, cut into 4 pieces 200 ml red wine 1 onion 1 small carrot 2 pork hearts 4 sprigs … <a href="https://served.mt/pork-and-hearts/">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>
Ricotta Mousse with Roasted Black Grapes
Makes 5 dessert glasses A ricotta dessert recipe with a twist. Prep time 30 mins Ingredients A bunch of black grapes Fresh thyme sprigs Sprinkle of sea salt 250g ricotta ½ cup Moscato, or any other dessert wine 2 tbsps. sugar 100g mix of pistachios, walnuts, almonds, pine nuts 5-6 tablespoons of good quality honey … <a href="https://served.mt/ricotta-mousse-with-roasted-black-grapes/">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>
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>
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 … <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 … <a href="https://served.mt/venison-rack/">Continued</a>
Cure it, smoke it & keep it.
& how to Cure food without a smoker. Cure it, smoke it & keep it. Preserving the harvest and storing food for the winter months has always been an intrinsic part of survival and while no longer necessary as a survival tool, there is something special about opening jars of produce and serving them to … <a href="https://served.mt/cure-it-smoke-it-keep-it/">Continued</a>
Tumbrell’ with broad beans and guanciale
Serves 4 Prep time 25 mins Ingredients Fresh tumbrell 100g peeled broad beans Zest of half a lemon Juice of half a lemon Half a lemon ½ medium sized garlic or 1 small clove 5 sprigs thyme 40g guanciale (pork cheek) Salt Pepper Pinch red chilli flakes Method In a bowl place the broad beans, … <a href="https://served.mt/tumbrell-with-broad-beans-and-guanciale/">Continued</a>
Pan roasted corn fed chicken breast…
… with braised cannellini beans & Chorizo Cassoulet, Confit of tomatoes, wilted greens & 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 … <a href="https://served.mt/pan-roasted-corn-fed-chicken-breast/">Continued</a>
Grilled octopus with nduja oil…
…& 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 … <a href="https://served.mt/grilled-octopus-with-nduja-oil/">Continued</a>
Roasted Double Chop & Loin of Lamb
…Pressed lamb shoulder, lamb shank pithivier, Celeriac, fricassee of peas & 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 … <a href="https://served.mt/roasted-double-chop-loin-of-lamb/">Continued</a>
Pan seared grouper curried mussels and crispy calamari
Ingredients For the curried mussel sauce: 500g mussels – cleaned 2 banana shallots – peeled and diced 1 clove garlic – finely chopped 100 ml white wine 50 ml water 1 sprig thyme 30ml rapeseed oil 2 tbsp. curry powder 2 pinches saffron strands 500ml fish stock 200ml double cream For the coriander oil: 2 … <a href="https://served.mt/pan-seared-grouper-curried-mussels-and-crispy-calamari/">Continued</a>