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Tasty Vegetarian BBQ Ideas

Whether you are hosting a BBQ and have vegetarian guests coming over or whether you’re a vegetarian yourself – you shouldn’t have to suffer at a BBQ event. BBQs are synonymous with meat-loaded items but this doesn’t have to be so. Opting for vegetarian and vegan BBQ dishes will also save you on the calories &hellip; <a href="https://served.mt/tasty-vegetarian-bbq-ideas-served/">Continued</a>

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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. &hellip; <a href="https://served.mt/green-chilli-con-carne/">Continued</a>

Charlene Bugeja

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

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>

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Seabass fillets stuffed with Calamari and prawn bulgar wheat

Serves 4 Prep time 45 mins Ingredients For the seabass 8 seabass fillets. (Pin boned and scaled) 1 tbsp. veg oil for frying Pinch of salt and pepper For the bulgur wheat salad 100g raw medium bulgur wheat ½ medium onion 2 large tomatoes cut in fine brunoised style 75g cleaned calamari 8pcs peeled prawns &hellip; <a href="https://served.mt/seabass-fillets-stuffed-with-calamari-and-prawn-bulgar-wheat/">Continued</a>

Michael Sultana

Pan roasted corn fed chicken breast…

&#8230; with braised cannellini beans &#038; Chorizo Cassoulet, Confit of tomatoes, wilted greens &#038; 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 &hellip; <a href="https://served.mt/pan-roasted-corn-fed-chicken-breast/">Continued</a>

Andre Spiteri

Dip into it

Dodge your usual go-to dip recipes and try some of the Served team’s favourites. Turn fresh summer vegetables into spicy salsa, guacamole and other dips that are perfect for summer get togethers. All the recipes given will serve 6 to 8 people. Smoky eggplant dip 10 + 20 minutes roasting Ingredients 2 eggplants Juice from &hellip; <a href="https://served.mt/dip-into-it/">Continued</a>

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