Ingredients  serve 4.

Salt and pepper

 100gr plain flour

 2 tablespoons olive oil

 4 chicken tights

2 small onion finely copped

2 garlic cloves

 3 carrots diced,

 150gr kunserva three hills

 200gr provista sugu

150gr red cooking wine

 500gr chicken stock,

 Basil leaves

Method

Add some salt and pepper to the flour and cover the chiken tights

In a large oven proof pan warm the olive oil and fry chiken until golden from outside .

Add the onions, garlic and carrots and cook until the vegetables are soft . The three hills kunserva and the mayor provista sugu  and cook for further 5 minutes . Add the red wine and chiken stock and cook in oven at a low temperature for an hour and a half , garish with some roughly basil leaves.

Ingredients serve 6

Method

Ingredients serve 20 

175gr green split peas

1 tablespoon olive oil

1 small ground onion finely chopped

2 garlic cloves , crushed

4 sheets of puff pastry partially thawed

1 egg lighten beaten

Method

 Place peas in a saucepan. Cover with cold water. Bring to the boilover high heat to medium . Simmer uncovered for 30 minutes or until peas are tender . Drain

Heat oil in a large frying pan over high heat . Cook union and garlic for 5 minutes or until soften. Add curry powder. Cook stairing for 30 minutes or until fragrant.  Add peas and ¼ cup cold water . Cook stairing occasionally for 5minutes or until liquid has evaporated . Set aside and cool completely . Preheat oven to 220/c . Bake 2 line trays with baking paper .

Using a 10cm round cutter cut 5 rounds from each pastry sheet . brush edgesof rounds with egg . Spoon 1 level tablespoon mixture into the center of each round . Spread a form of 5cm log . fold 2 sides of pastry to enclose log . Pinch to seal . Twist ends to four points . Place on prepared trays . Brush with remaing egg .

Bake for 20 to 25minutes or until puffed and golden . Stand for 4 minutes before serving .

Ingredients serve 8.

3 lamb racks wholegrain (8 cutlets of each rack) French trimmed .

3 slices day – old bread coarsely torn

40gr( ½ cup) finely grated parmeasan

1 tablespoon chopped fresh rosemary

1 egg lightly whisked

Olive oil spray

2 tablespoon honey

2 tablespoon wholegrain mustard

Method

Combine the honey and mustard in a small bowl and spread evenly over the lamb. Season with salt and pepper .

Process the bread, parmeasan, garlic and rosemary in a food processor until course breadcrumbs form.  Transfer to a bowl. Stir in the egg.

Season woth salt and pepper Press evenly over the lamb racks to evenly coat.  Placethe lamb racks crust side up , in a large baking dish . Spray with oil . Bake for 25 minutes or medium or until cooked to your liking.  Transfer to a large plate . Cover loosely with foil and set aside for 5 minutes to rest .

Ingredients serve 4

 4*100gr minute steaks

½ teasepoon smoked paprika (Pimenton) 

60ml olive oil 1 kg potatoes

200gr  green beans , trimmed

3 chargrilled  capiscium

Pinch chilli flakes

1 tablespoon red wine vinegar

3 riped tomatoes, seeded removed, sliced

50gr whole roasted almonds, chopped   

Method

Rub steaks with paprika and 1tablespoon oil, then season . Set aside.

Place potatoes in a saucepan and cover with cold water. Bring to the boil over medium- high heat then reduce to medium and cook for 15 minutes until tender , adding beans for the final 2 minutes . Drain quarterly potatoes and set aside. Meanwhile place capiscium 30gr almonds and remaining 2 tablespoon oil loose paste. Season to taste and set dressing aside. Preheat a charge grill or frying pan.

Remove from pan and rest looselycovered with foil for 2 minutes . Toss the beans , potato and remaining tomato and almonds. Divide the rumesco salad among 4 plates and serve with steaks. 

Serve 6 to 8

Ingredients

125gr unsalted butter , softened

50gr gr for the caramel

250gr plain flour

1 egg yolk

25gr custer sugar

Up to 75 iced water

8 apples depending on size peeled and quartered

Method

Make a hole  in the flour on a work ,top and it put the butter , egg and sugar . Gradually work the ingredients together and add just sufficient water to blind the pastry . do niot overwork it, and if you prefer ,make the pastry in a food processor . Melt about 50 gr unsalted butter in a heavy frying pan that you can can put in the oven , or a deep cake tin you can put on the stove and sprinkle in about the same quantity of sugar . Let the sugar dissolve and then arrange the apples in a pan , placing them slightly as they will shrink during cooking .

Rol out the pastry to slightly larger than the pan . Lay the pastry over the apples tucking it down inside the pan .

Put in a preheated oven at 180 degrees celcius at 200 gas mark 6 for about 40 minutes . check that that the apples are nicely golden and caramelized and carefully remove the pan over the oven . Place a serving plate over the pie and turn it over so that the apples are now facing up.

Ingredients serve 8

500gr plain flour

2 or 3 baking flour

225ml water

6 large red peppers  Roasted , peeled and seeded

 Salt

Freshly ground black pepper.    

Method

Mix the flour, baking powder water and olive oil in a food processor to a fairly sticky dough . With greased hands , pat on a greased baking sheet and flatten .

Top with well seasoned roasted , peeled julienned of red pepper . Bake for 20 minutes at 200degrees celcius gas mark 6 , and serve warm . Because of the texture of the dough the coca is very easy to cut up , even the pastry cutters for canapes .

Cook ‘s note

The Coca can be garished with olives and topped with another than red pepper , such as aubergine or courgettes for a mixture of different peppers and tomatoes .

Ingredients, serve 4.

Pinch of safron filaments

350gr short pastry

250 soft mild Brie or similar cheese, rind removed .

250 gr cream cheese , ricotta or mascarpone

3 tablespoon honey

75 gr demarara sugar

5 tablespoon milk

3 eggs.

Method

 

Soak  the saffron for 20 minutes in a tablespoon of hot water .

Roll out the pastry – a line 25 centimeter rimmed pie tart .

Use the trimmings to decorate the rim with pastry leaves a plait , if liked . Bake blind for 20 minutes .

Put the Brie in the bowl and mix through with soft cheese  . for the rick tart use , mascarpone for something less rick use ricotta . The ideal is propable mixture or both . melt the honey with the milk and safron liquid with the cheese and beat in the eggs .

Pour the mixture into the pie dish & bake in a preheated ovenat gas mark 5 190degrees celcius 375F.

For 15 minutes and turn it down to gas mark 3 170 degrees celcius for a further than 20 minutes or so .

Serve warm or cold with a little icing sugar .

And with or without cream  

Ingredients

400gr shortcrust pastry

85 butter

 4 large onion peeled and thinly sliced

1 tablespoon flour

300 ml cream or full cream milk

 Gozo salt.

Freshly ground black pepper .

Freshly grated nutmeg

4 eggs .

Method

Melt the butter in a heavy frying pan and it gently fry the onions until soft , transulent and just begening to turn colour . This will not be berried . Remove the pan from the heat , sprinkle on the flour and gradually stir in th cream . Bring to the boil stairring continuosly and cook for 5 minutes . Season the mixture with salt and pepper and grind in a little fresh nutmeg . Beat in the eggs one at a time , away from the heat , .

Line a 25 centimeter cuicke or pie dish with pastry and pour in the filling . Place the dish on a bakimng sheet in a pre- heated oven at 200 degrees celcius gas mark 6 for about 40 minutes until the top is golden brown . The tart can be served at any temperture but I prefer it warm .

Ingredients Serve 6.

25 gr unsalted butter

400gr plain or sweet short crust pastry

500gr ground almonds

500gr apples peeled quatered peeled cored and slice

2 cloves

50 gr golden granulated sugar

Method

Butter a 25cm pie plate and resered the rest of the butter

Divide the pastry in two and roll out half of it to line the pie plate

Sprinkle the base of the pie with ground almonds to assorb the juices . Arrange the fruit tuck in the cloves dab on the remaining butter and sprinkle with sugar .

Moisten the rim of a pie base . roll out the second pierce of pastry and cover the pie with it . Seal and trim the edges . Decorate with top of pastry trimmings if you wish . 

Make a whole of the stem to escape and bake in a preheated oven at 200 degrees C, Gas mark 6 for 12 minutes and turn down to 180 degrees celcius, gas mark 4 , For another 30 minutes or so . serve hot , warm or cold.

Ingredients

1 large onion chopped

 120ml extra virgin olive oil

1 garlic clove

5 gr chilli , chopped

60 gr green olives

200 gr fresh swordfish , diced

½ white wine

12 cherry tomatoes

4 tbsp chopped basil

2 tbsp chopped parsley

 2 tbsp chopped coriander

400 gr linguine.

Method

Saute the onion sliced in a frying pan with a little extra irgin olive oil until these turn to soft .

Add the garlic , chilli,  olives and the swordfish and saute for minute. Then add the white wine and cook until all the wine is absorbed . Add the cherry tomatoes , half the basil , parsley and coriander and allow to simmer for 5 minutes .

Cook the pasta in boiling water . Take a teasepoon of the pasta sauce water and add it to the sauce , add a pinch of salt and cover .  Drain the pasta and transfer to a pan over low heat .

Mix the pasta in the sauce and simmer for a few minutes . Add more some herbs but keep some aside to garish .

Serve the pasta on warm plates , garishwith the remaining herbs to drizzle some herb oil .

Ingredients

2 tablespoon lemon juice

1 tablespoon olive oil

2 garlic cloves , minced

2 tablespoon minced fresh thyme

Or ½ teasepoon dried thyme

4 tuna steaks 150gr each

¼ tsp  teasepoon salt

¼ tsp pepper

Method

In a large resealable plastic bag conbine the lemon juice oil, garlic and thyme .   Add the tuna seal the bag and turn to coat . Refregerate for up to 30 minutes, turning occasionally .

Remove tuna from bag and springkle with salt and pepper . Drain and discard marinade.

Moisten a paper towel with cooking oil.  Using long handling tongs , lightly coatthe grill rack .  Grill the tuna covered over heat and broil four minutes on each side for medium rare or until slightly pink in the center .

Serve with grilled fresh vegtables .

Ingredients

3 eggs

115gr  caster sugar

115gr butter sftened

80 gr ground almonds

30gr ground pistachoes

1 tbsp plain flour  

450gr puff pastry

2 tbsp rasberry jam

1 egg yolk , to glase 

30 gr icing sugar

Method

 Preheat the oven to 240 °C gas 9 .

For the fraigipane

Beeat together the butter and sugar until light and creemy .   Add the eggs and then fold in the almonds , pistachoes and flour .

Mix well until you have a smooth paste .  You add a little more flour to smooth. 

 For the gataeu.  

Roll out the pastry and cut into two circles , approximately 25cm in diameter . 

Lay one circle over a 23cm flan dish and tip in the almond mixture leaving a couple of cm clear around the edge .

Spread the other circles with jam , leaving 2cm clear , around the edges . Brush the edge with egg yolk and insert over the the filling .

Press the edge with egg yolk and invert over the filling . press the edges to make a firm seal to tip out on top to a lightly greased baking sheet . Brush with the remaining egg yolk and score the top with a sharp knife .

Bake for 10 minutes , then lower the heat tto 220 degrees C / gas mark 7 and cook for a further 25- 30 minutes until golden .

In the last five minutes of cooking dust with icing to give the pastry to give the pastry a rich glaze . Allow to cool and serve while still warm .

Ingredients

500 gr veal loin , cleaned

10slices thin spec

0.5gr french mustard

Seasoning

Method

Cut the veal loin in a thickness of 5cm lenghtwise .

Roll in cling film and place in the fridge to set . 

Put the speck slices next to each other for the length of the loin , brush the spec with mustard and seasoning .

Place the loin on the speck and roll the refregerate it to set .

Remove from the cling film and insert skewers , approximately 1cm from each other , then cut it with individual servings .

Grill on both sides until almost done and serve.

Ingredients

2 medium potatoes , peeled and quatered

100ml cream

20gr butter

 1 small carrot

1 small marrow

30gr cherry tomatoes

150gr peas

 1 whole sea bass

Method

Boil a pot of saltecd water to a boil.

Add potatoes and cook until tender but still , about15minutes, drain

In a small saucepan heat the butter and cream over a low heat until the butter is melted .

Using an electric beater slowly blend the cream mixture into the potatoes until smooth and creemy

Cut the vegtables as in the picture blanched them for a minute and then toss them in some olive oil .

Cook peas in a saucepan of boiling water for 2 or 3 minutes until tender . Drain .

Melt the butter in the same pan over medium high heat .

Add the onion and garlic . Cook until softened .  Return peas to the pan . Add cream .

Cook stairing for 1 minute .  

Process until smooth. 

Clean and fillet the sea bass . 

Score it and cut each fillet in three pieces .

On medium heat , pan dry for 2 minutes on each side .  Season everything with salt and pepper . Assemble and serve .

Ingredients

450gr Jerusalem artikokes peeled and cut lenghtways

2 tablespoons lemon juice

8 chicken drumsticks on the bone with out skin on 12 shallots

12 garlic.  

1 lemon sliced

1 tsp of saffron

50ml olive oil

150ml cold water

½ pink peppercorns slightly crushed

10 gr tarragon leaves chopped

2 tsp salt

Black pepper

Method

Put the jerusalem in a medium saucepan cover with plenty of water and half lemon juice

Bring to the boil reduce the heat and simmer for 10 -20 minutes, until tender but not soft . drain and leave to cool .

Place the jerusalem artikoves and all the remaining ingredients excluding the remaining lemon juice and half of the tarragon in a large mixing bowl and use your ands to mix everything together well .

Cover and leave to marinade in the fridge overnight for at least 2 hrs

Preheat oven to 240˚C.

Arrange the chicken pieces- skin side up in the center of a roasting tin and spread the remaining ingredients around the chicken.

Roast for 30 minutes . Cover them with the tin and foil and cook for a further 15 minutes. At this point the chiken should be completely cooked . Remove from the oven and add the reserved tarragon and lemon juice . Stir well taste and add more salt and add more salt if needed . Serve Immediately.

Ingredients

750gr chicken breasts , filled trimmed ,

440 gr can pineapple pieces in natural juice

4 springs thyme

 1 tablespoon olive oil

1 small mango putney

 1 small brown union finely chopped

1 tablespoon mild curry powder

 ½ cup whole egg mayoneise

1 butter lettuce trimmed washed dried

 1 mango peeled cut into thin wedges

 1 avocado peeled sliced

 ½ cup macadamia nuts roughly chopped

Method

Place chicken into a large frying pan in a single layer . pour pineapple juice over chicken.   Set pineapple pieces aside . Add thme to chicken . Bring to the boil over medium heat . Reduce heat to low . cover, simmer for 10 minutes .

Set chiken aside to cool in pouching liquid . remove chiken . reserving ¼ cup pouching liquid . Slice chicken diagonally . Heat oil in a frying pan over medium heat . Add onion .

Cook for 3 minutes or until tender . Stir in the curry powder .

And cutney

Remove from heat . Stir through mayoneise and reserved poaching liquid

 Tear lettuce leaves in half .

Place onto a serving platter.

Top with slice chicken , pineapple , pieces , mango , avocado and macadia nuts

Season with salt and pepper..

Ingredients serve 4 .

4 eggs size 3 beaten

1*15 spoon vegetable oil

1 medium onion roughly chopped

1 clove , garlic crushed

575gr potatoes peeled coarsely grated , rinsed and dried

1 medium red pepper

125gr mushrooms halved

4 tomatoes sliced

125gr baby sweetcorn halved

125gr Mange trout topped and trailed

125gr brokkoli broken into small flourets

1/15 spoon tomato puree

2*15 spoon tomato ketchup

3*15 spoon light soy sauce

garish spring onions and lemon wedges

Method

1. Heat oil in a frying pan or wok , add the beaten egg and cook as an omelette for 2 minutes . Remove to a plate.
2. Fry the onion and garlic together in the same pan for 1 minute . Add the potato and stir fry for 5 minutes.
3. Add the remaing vegetables and fry stairing occasionally for a further 15-20minutes until the potato is just cooked.
4. Roughly chop the omelette and add to the vegetable mixture . Stir in the tomato puree , tomato ketchup , soy sauce and cook for a further 5 minutes. Season well.
5. Garish and serve with a green vegetable .

Ingredienti

300 dqiq plain

3 bajd kbar

250gr zokkor ismar

250 butir imrattab

mgharfa mixed spice

niskata melh

vasett ta 410gr mincemeat

500gr frott imqadded imhallat

4 imgharef brandy

landa tonda ta 20cm jew

kwadra ta’ 18cm miksija bil-karta strazza bil-butir.

Method

Ixghel il-forn f’ temperatura ta’ 140/c. Gas mark 1 .

Ofsoq il-bajd go borma u itfa u hawwad l-ingredienti kollha minbarra il-brandy .. Hawwad tajjeb l- ingredienti kollha sakemm l- ingredienti jigu lixxa imbaghad b’ imgharfa fil landa tal- kejk li tkun dlikt bil-butir. Imbaghad b’ idejk imxarba ross it-tahlita fil- landa u llixxa il- wicc biex jigi lixx .

Ahmi fic-centru tal- forn 3.5 sieghat sakemm thoss il-kejk sod meta tmissu biex tara sarx . Dahhal skewer fil-qalba tal- kejk u jekk tohrog nadifa dan ikun sar .

Ingredients

175*8 fillets of sea bass

For the fish risotto.

150tilda risotto

900gr fish stock

25gr spring onions

10gr butter

10gr garlic

fresh basil and mint

medium onions peeled and thinly sliced;

fennel bulb trimmed and thinly sliced

medium celery ribs peeled

thyme and bayleaf.

For the mussels.

20gr unsalted butter

20gr garlic

2 medium shallots peeled and thinly sliced

400gr fresh mussels scrubbed

freshly ground pepper

Fish bones not oily

Method

Wipe out a pan . Season the fish with a little salt and pepper just before cooking . heat the frying pan until very hot and add 2 tablespoons of oil .

Lay the fish fillets skin side down . As soon as it goes in, press each fillet down with your fingers or a fish knife to stop from curling up . Reduce the heat to medium then leave the fish cook for 4 minutes each side undisturbed until you can see that the flesh has cooked two thirds of the way up until the skin is crisp and brown.

Method for the risotto

Heat the fish stock in a pan with fish bones in a pan and keep warm in heavy saucepan.

In another large saucepan heat the olive oil butter and garlic season with salt and pepper and cover over moderate heat .

Make sure the rice has fully absorbed the stock before adding another ladle (through about 20 minutes ).

Add the mussels and raise the heat to high. Pour in white wine butter and garlic , season with pepper , cover and cook , shaking the pot until the mussels open 3 to 4 minutes .

Transfer the mussels into a large cloth – lined sieve set over a bowl to catch the broth.

Reserve the mussels and the broth separately.