Steak with Berries and Wine Sauce
Serves 2 Prep time 45 minutes Ingredients For the Berries and Red Wine Sauce 240 ml water 40 gm sugar 1/4 tsp black pepper powder 30 ml lemon juice 140 gm frozen Raspberry & Blueberry 1/4 tsp sea salt 120 ml red wine For the Beef Tenderloin Marinade 260 gm beef tenderloin 1/4 tsp sea … <a href="https://served.mt/steak-with-berries-wine-sauce/">Continued</a>
Want wine will travel
Wine and history. The story of Cincinnato begins in the ancient town of Cori, set in olive groves and vineyards, about 50 km south of Rome. As with many other towns and cities, its history often overlaps with myth and it is believed that its origins date back to the first millennium BCE, when the … <a href="https://served.mt/want-wine-will-travel/">Continued</a>
On the Bottle – Faouzi Issa
Served sits down with Faouzi Issa, a successful Lebanese winemaker and producer of Lebanese wine Domaine des Tourelles from Bekaa Valley. Founded in 1868, Domaine Les Tourelles, is the second-oldest winery in Lebanon is currently celebrating its 150th anniversary loudly and with a bang in large part thanks for the exuberant current co-owner and winemaker, … <a href="https://served.mt/on-the-bottle-faouzi-issa/">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>
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>
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>
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 … <a href="https://served.mt/seabass-fillets-stuffed-with-calamari-and-prawn-bulgar-wheat/">Continued</a>
Preserving Artichoke hearts
Serves 6 – 8 as part of a shared platter Prep time 60 mins Ingredients 6 artichokes 2 tbsp. olive oil 1 small onion (minced) 2 cloves garlic (minced) 200ml white wine Salt ½ tsp. nutmeg Juice of 1 lemon Method Prepare a bowl large enough to hold the cleaned hearts. Pour in the lemon … <a href="https://served.mt/preserving-artichoke-hearts/">Continued</a>
Making preserved Lemon mayonnaise
Makes one small jar Prep time 15 mins Ingredients 1 egg yolk ½ tsp. dijon mustard 1 small garlic clove – crushed 1½ tsp. white wine vinegar ½ tsp. castor sugar 30g preserved lemon (flesh and skin, seeds removed) 75ml sunflower oil Method Put all the ingredients except the oil in a small food processor … <a href="https://served.mt/lemon-mayonnaise/">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>
Chicken, Leek and Brie Pie
Serves 4 Ingredients 2 large square sheets puff pastry 25g butter 1 leek thinly sliced 3 cloves garlic crushed 400g skinless chicken breast diced into small cubes ½ cup white wine ½ cup chicken stock 2 tbsp cornflour ¼ cup cold water 100g brie thinly sliced ¼ cup parsley chopped 1 free-range egg lightly beaten … <a href="https://served.mt/chicken-leek-and-brie-pie/">Continued</a>
Our Take on Peach Melba
Serves 4 Ingredients For the peach soup 100ml dry white wine 100ml peach schnapps pinch of grated nutmeg pinch of ground cinnamon 60g icing sugar 4 fresh peaches 200ml fresh cream For the sorbet 200ml white peach puree 80g castor sugar 120ml water 30g liquid glucose Juice of 1 lemon For the Orange Breton 32g … <a href="https://served.mt/our-take-on-peach-melba/">Continued</a>
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 & pepper 1 tbsp. soy sauce Fresh rosemary (for garnish) Bay leaf Tsp. coriander seeds One lemon, sliced … <a href="https://served.mt/bbq-rabbit/">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>
Pan-Seared Black Spotted Bream…
…Steamed Clams, Saffron & Cream sauce. Serves 2 Prep Time: 1 hr Ingredients 2x black spotted bream fillets (Bazuk) (ask your fishmonger to fillet it for you). 150g clams 1tbsp. black caviar 150ml dry white wine 200ml fresh cream 40g fresh broad beans 50g fresh peas 4 small asparagus 4 stalks bok choy 1 small white … <a href="https://served.mt/pan-seared-black-spotted-bream/">Continued</a>
