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Mini Quiches Two Ways

Ingredients 2 cups plain flour150g butter, chilled, chopped1 egg yolk1/4 cup water, chilled3 eggs1/3 cup pure cream· Pancetta and leek filling2 teaspoons olive oil2 slices pancetta, finely chopped1/2 small leek, trimmed, thinly sliced1 1/2 tablespoons grated parmesan cheese· Tomato and marinated feta filling2 tablespoons drained marinated feta cheese, crumbled8 (25g) Green Valley pitted kalamata olives, […]

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Ribeye bil-Faqqiegħ

Ir-ribeye hi biċċa ċanga li jkollha l-għadma tal-kustilja magħha. Hi waħda mill-aħjar, jekk mhux l-aħjar, qatgħat taċ-ċanga għax il-ftit xaħam li jkollha ġewwa jagħmilha ideali għax- xiwi. Fl-Awstralja, meta l-laħam jisserva flimkien mal-għadma jissejjaħ ribeye; meta titneħħilu l-għadma jissejjaħ Scotch fillet. Ingredjenti 4 ribeyesIngredjenti għall-Marinatmgħarfa mustardamgħarfa għaseltazza nbidklinbżar mitħun frisk u melħ Ingredjenti għaz-Zalza brown

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Ribeye

Ingredjenti 4 ribeyes Għall-Marinat mgħarfa mustarda Ingliża2 mgħaref għasel½ tazza nbidWorcestershire sauceklinbżar mitħun frisk u melħ Metodu Qiegħed l-ingredjenti kollha tal-marinat ġo dixx li jkollu l-għatu. Ħawwad tajjeb l-ingredjenti flimkien. Naddaf il-laħam u roxx ftit bżar u melħ fuq iż-żewġ naħat tiegħu. Qiegħed kull biċċa laħam fil-marinat, għatti d-dixx u ħalli għal madwar 45 minuta.

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Rib roast with horseradish glaze

Ingredients 2kg potatoes, sliced into thirds600g beef dripping3 tbsp grated fresh horseradish2 tbsp black peppercorns2 tbsp sea salt3.5kg rib of beef8 large carrots, chopped into 38 large parsnips, sliced into thirds lengthways Method Preheat the oven to 220C/Gas 7. Boil the peeled and sliced potatoes in a large pan of salted water. In a saucepan,

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Pulpetti tal-Laham

Ingredjenti 300g kapuljat tac-canga100g kapuljat tal-majjal25g gobon mahkuk2 bajdiettursin mqatta rqiqnucimuskata mahkuka friskabzar mithun frisk u melh Metodu Ixghel il-forn 180 , gass numru 4. Qieghed l-ingredjenti kollha go skutella kbira. Hawwad tajjeb, l-ewwel b’mgharfa kbira u wara ftit tal-hin b’idejk. Ifforma pulpetti zgharu tondi b’din tahlita. Poggihom go dixx tal- forn. Ferra ftit ilma

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Oven Baked Pork Fillet

Ingredients For 4 persons 1 pork filletsesame seedsmustardonions chopped in ringscarrots cut lengthwiseWorcestershire Saucesalt and freshly ground pepperchilli pepper. If it is not to your liking, this ingredient can be omitted. Method Trim and remove all fat from the fillet. Season with salt and pepper. In a small bowl mix together the mustard, Worcestershire Sauce

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Meat Roll – Pulpettun

Ingredients 400g minced beef400g minced pork4 slices of bread200g onionsgarlic cloves3 eggs60g grated cheeseseasoningchopped parsleyfresh sagemilk Method It is very important that the meat should be very finely minced and well-seasoned to ensure a perfect meat roll. Put the minced meat in a large mixing bowl. Soak the bread in the milk, drain well and

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Flett taċ-Ċanga bil-Faqqiegħ

Ingredjenti 4 biċċiet flett taċ-ċanga300g faqqiegħ26g butir2 grokkijiet brandymgħarfa trab tal-gravyWorchestershire saucebżar mitħun frisk u melħ Metodu Neħħi x-xaħam kollu li jista’ jkun hemm mal-laħam u qaxxar il-ġilda. Roxx ftit bżar u melħ fuq iż-żewġ naħat tal-laħam. Ferra’ l-brandy ġo dixx fond u żid il-Worchestershire sauce miegħu. Ħawwad l-ingredjenti tajjeb flimkien. Qiegħed il-laħam ġo dan

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Fillet of beef with pepper sauce

Ingredients (about 180g each)fillet of beef steaks2 teaspoons olive oil100ml white wine150ml beef stock2 teaspoons green peppercorns in brine, drained1 teaspoon Dijon mustard3 tablespoons (1/4 cup) thickened creamGreen salad, and croquettes potatoes to serve Method Brush the steaks with the olive oil and season with salt and pepper. Heat a large fry pan or griddle

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Ċanga Wellington

Ingredjenti 2 kg flett taċ-ċanga400g fwied tat-tiġieġ150g basal200g faqqiegħ60g marġerinakilo u nofs għaġina sfoll2 grokkijiet Vermouthbajda mħabbtaperżut ta’ Parma maqtugħ irqiq ħafnabżar midħun frisk u melħżejtġunġlien Metodu Il-laħam irid ikun biċċa waħda sħiħa. Irid ikun mill-parti l-ħoxna tal-flett u mhux minn naħa ta’ fejn ikun aktar ċatt. Fuqu roxx ftit bżar u melħ u qegħdu

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Braised beef in red wine

Ingredients 1kg topside of beef1 garlic clove2 bay leaves2 sprigs rosemary8 black peppercorns1 large onion, finely chopped3 carrots, finely chopped2 celery stalks, finely chopped1 bottle red wine90ml/6 tbsp extra virgin olive oilsalt, to taste Method Place in a large bowl together with all the other ingredients except for the oil and salt. Cover with clingfilm

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Bergers Żgħar

Minbarra li huma ikla ta’ malajr li tissodisfak, dawn il-bergers huma popolari ħafna għal waqt il-festini, speċjalment dawk għat-tfal. Ingredjenti panini żgħar500g kapuljat taċ-ċanga4 slajsis ħobż tat-toast8 slajsis bejken4 slajsis ġobonħasstadammayonnaiseketchuptaħlita ta’ ħwawar tal-gosti tiegħekbżar mitħun frisk u melħ Metodu Minħabba li l-laħam irid ikun mitħun irqiq ħafna, għaddih għal mhux anqas minn3 darbiet mill-magna

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Spare Ribs

L-ispare ribs jistgħu jkunu kemm kustilji tal-majjal kif ukoll taċ-ċanga. Huma l-aktar qatgħa tal-laħam irħisa u ssibhom fuq kważi kull menù tar-ristoranti madwar id-dinja. Ġeneralment, kull rack ikollha bejn 11 u 13 – il kustilja. Ingredjenti 2 racks ta’ spare ribs100g basal60g zokkor ismar50g kunserva3 mgħaref barbecue sauce3 mgħaref għasel2 mgħaref Worcestershire sauce2 mgħaref whiskymgħarfa

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Slow roasted pork

Ingredients small, whole shoulder of pork (skin on)½ garlic clove110g fennel seedssea salt and pepper5-6 small dried red chillies, crumbled5 lemons, juice only3 tbsp olive oil For the pesto 1 tsp basil1 tsp mint1 tsp parsley1 clove garlic2 tbsp toasted pine nuts1 lemon, juice onlyolive oil, to mixseasoning Method For the pork, preheat the oven

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Majjal Mimli

Il-majjal meħtieġ għal din ir-riċetta jista’ jkun spalla, kustilji jew żaqq. L-importanti hu li l-qatgħa tkun biċċa waħda u ċatta. Ingredjenti 2 kg majjal400g basal300g frak tal-ħobż… l-aħjar li jkun magħmul minn ħobż xott tal-Franċiżħafna weraq tas-salvjasagħtar friskżejt taż-żebbuġabżar mitħun frisk u melħ Metodu Ixgħel il-forn 2000C, gass numru 6. Poġġi l-majjal fuq il-mejda tal-kċina

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Majjal fil-Forn

Meta tkun se ssajjar biċċa laħam fil-forn, għandek toqgħod attenta għal ħafna affarijiet. L-aktar aspett importanti hu li m’għandek QATT tagħżel biċċa laħam kbira. Jekk il-biċċa maqtugħa tkun kbira ħafna, hemm iċ-ċans li din issir minn barra u tibqa’ nejja minn ġewwa. Jekk il-laħam ikun ċanga ma jkun ġara xejn għax ħafna jħobbu jiekluha rare

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Fenek fil-Forn bil-Vermut

Ingredjenti 4 biċċiet fenek300g basal120g taħlita ta’ żebbuġ iswed u aħdar2 tazzi nbid abjad½ tazza vermutklin friskweraq tar-randżejt taż-żebbuġabżar mitħun frisk u melħ Metodu Ixgħel il-forn 2200C, gass numru 7. Roxx il-bżar u melħ fuq il-biċċiet tal-fenek. Idlek kull biċċa biż-żejt u poġġihom f’dixx tal-forn. Qiegħed fil-forn sakemm jiħmaru. Neħħi mill-forn u qiegħed ġo casserole.

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Perfect Profiteroles

For the choux pastry 185ml waterPinch of salt75g (3oz) unsalted butter100g (4oz) plain flour3 large free range eggs For the crème Chantilly filling 200ml double cream, well-chilled1tbsp caster sugar1/2tsp vanilla essence For the dark chocolate sauce 1 x 100g bar dark chocolate25g (1oz) unsalted butter2tbsp icing sugar100ml water For the white chocolate sauce 1 x

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Mustard Glazed Gammon

Ingredients 2 1/2kg (5lb) boneless smoked gammon500ml (1pt) bottle cider3 parsnips, peeled and halved2 sweet potatoes, peeled and each cut into 44 carrots, peeled and halved2 leeks, each cut into 33 tbsp wholegrain mustard4 tbsp light muscovado sugar Method Preheat the oven to 180°C / 350°F / Gas 4. Put the gammon into a roasting

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Hot Cross Buns

Ingredients 675g (24oz) White strong flour(higher gluten flour) or Plain Flour1tsp salt75g (2 1/2oz) butter1tsp ground cinnamon1tsp ground mixed spice1/4tsp grated nutmeg50g (1 1/2oz) Unrefined light muscovado sugar200g (7oz) mixed dried fruit25g (4/5oz) candied peel, chopped1,7g sachet easy-blend yeast325ml (2/3pt) warm milk2 eggs75g (2 1/2oz) plain flour (for the crosses)4tbsp milk2tbsp Unrefined golden caster sugar

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Ginger spiced rack of lamb

Serves: 4Takes: 50 mins + marinatingCals per serving: 263Fat per serving: 14g Two 500g racks of lamb, trimmed (ask butcher to remove excess fat)2 Large mild red chillies, halved and deseeded For the marinade 3tbsp grated fresh ginger5 garlic cloved, crushed2 red chillies, deseeded and chopped3tbsp mango chutney3tsp garam masala4tbsp natural yoghurt For the spiced

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Easter Simnel Cake

If wrapped in foil or stored in an air-tight tin, this dense fruit cake will keep fresh for about a week. The 11 marzipan balls represent the true apostles – there’s not one for Judas. Ingredients 175g (6oz) butter, plus extra for greasing500g (1lb 2oz) marzipan175g (6oz) light brown sugar4 large eggs250g (8oz) plain flour1/2tsp

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Easter Biscuits

Ingredients 175g butter, at room temperature100g caster sugar1 egg yolk250g plain flour, sifted40g ready to roll Icing100g icing sugar, siftedDrop yellow food colouringChocolate sprinkles and mini eggs Method Preheat oven to 180ºC/350ºF/gas 4. Cover two baking sheets with baking paper. Put the butter and sugar in a bowl and beat with a wooden spoon. Mix

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Xikel tal-Ħaruf

Ingredjenti 4 ixkla tal-ħaruf200g basal200g karrotti25g kunserva4 werqiet tar-rand2 tazzi nbid aħmartewm… skont kemm tiggostażejt taż-żebbuġaftit ilmaklinbżar sħiħ u melħ Metodu Ixgħel il-forn 1900C, gass numru 5. Naddaf l-ixkla, poġġihom fuq dixx tal-forn u roxx ftit klin fuqhom. Sajjar fil-forn sakemm jieħdu kulur ħamrani. Qaxxar il-basal u t-tewm u qattagħhom f’biċċiet żgħar. Naddaf il-karrotti u

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Weeping lamb

Ingredients 2.7kg leg of lambolive oil55g butter softened3-4 cloves garlic, cut into slivers6 potatoes4 onions455ml chicken or lamb stocksprigs rosemarysalt and black pepper Method Preheat the oven to 230C/Gas 8. Using a small sharp pointed knife make a series of small deep slits about 1½ inches apart all over the leg of lamb and insert

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Stuffed lamb cutlets

Ingredients 16 lamb cutlets, 140g each, trimmedsalt and freshly ground black pepper75g Fontina or gruyere cheese16 large fresh sage leaves16 slices parma ham2 free-range eggs, beaten with a pinch of salt300g fine dried breadcrumbsolive oil, for shallow frying For the salad 250g mixed salad leaves – rocket, watercress, Little Gem lettuce3 spring onions, finely slicedhandful

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Roasted lamb shanks

Ingredients 1 tbsp oil6 lamb shanks1 carrot1 onion5 whole peppercorns2-3 garlic clovesbunch fresh thymesmall bunch fresh rosemary750ml red wine6-10 tbsp redcurrant jelly Method Heat the oil in a heatproof casserole over a high heat and brown the lamb shanks until evenly coloured. Add the carrot, onion, peppercorns, garlic and herbs. Pour over enough wine to

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Torta Taljana ta’ l-Għid

Ingredjenti għaġina ħelwa 600g irkotta500ml krema tal-mili120 konfettura60g ċirasa ħamra60g lewż imqaxxar sħiħ 60g prinjoli50g ġellewż130g zokkorqoxra maħkuka ta’ lummijaftit krema friska2 bajdietessenza tal-vanilla Metodu Iftaħ l-għaġina u biha iksi forma tat-torta. Qiegħed il-lewż u l-ġellewż fuq pjanċa tal-forn u inkalja. Iridu jjbiddlu ftit il-kulur, imma mhux li jiswiedu għax inkella jiġi togħma morra. Meta

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