Ingredients serve 4.

6 chicken tights fillet trimmed half

1 tablespoon olive oil
1 garlic clove crushed

1/2 can dried wine

1 tablespoon custer sugar

1/4 finely black olives halved

1/3 pitted black olives halved

couscous and steamed broccoli to serve

method

Heat oil in a large deep frying pan over medium heat

Cook chiken for 5 minutes or until browned . Transfer to a plate. Add onion has softened . Add wine . cook for 3 minutes or until reduced by half . Add tomato sugar and stock . Bring to the boil Return chiken to pan.

Reduce heat to low . Simmer partiallycover for 25 minutes . Add parsley and olives . SEason woith salt and pepper . cook stairingly for 2 minutes or until heated through .

Divide couscous between plates spoon over chicken mixture . serve with broccoli

Ingredienti isservi ghal 6

1 kg injokki tal- patata friska

2 imgharef zejt taz- zebbuga

2 basliet homor imqatta

2 sinniet tewm , mishuqa

500gr tadam imqatta tal- landa .

2 imgharef imbulgiati tursin imqatta

10 flieli parma ham

4 imgharef pesto

Metodu

sahhan iz- zejt f’ dixx kbir u baxx . zid il- basla u aqli ghal 6/7 minuti kompli aqli ghal minuta

Zid it-tadam imqatta u ghalli it-tahlita . Tektek ghal madwar 10 minuti .

Zid it-tursin u wara l-bzar u il-melh skond gostik.

Fl-istess hin sajjar linjokki skond l-iztruzzjonijiet li ghandek fuq il-pakett sakemm jitilghu fil-wicc . Saffihom mill-ilma u zid iz- zalza.

Sahhan il- grill . Poggi il-perzurt f’munzell ghal madwar 4-5 minuti sakemm il-perzut jitbaskat u jibda jiehu kulur dehbi . Servi minnufih

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Ingredienti

400gr fazola niexfin

2 basliet

3 sinniet tewm shah

1 randa

5ml zejt taz- zebbuga

100gr mushrooms

400gr tadam imqatta

1 kuccarina paprika

1 mgharfa saghtar

2 immgharef tursin frisk

2 tazzi frak tal- hpbz frisk imqatta

bzar iswed

12 il-zunnerija mqatta

Metodu

Qieghed il-fazola f’receipjent b’ilma kiesah u hallihom matul il-lejl . Nixxifhom u lahlahhom taht l-ilma kiesah . Poggihom f’tagen flimkien ma 7 tazzi ilma kiesah u ir-randa . Gib kollox ibaqbaq u sajjar malajr ghal 10 minuti.

Gibu ibaqbaq mal-basal u itfaghlha ftit tewm. Qatta il-basla li fadal u poggih go casserole kbira fllimkien mat-tewm mithun u iz-zejt taz-zebbuga. Sajjar bilmod ghal 5 minuti jew sakemm jirtabu .

Sahhan il-forn 160 degrees celcius . Ghamel iz- zunnerija, faqqiegh, tadam u saghtar mal-casserole , imbaghad ferra fih masdwar 40ml stokk li fadal.

Gibu ibaqbaq, ghattiu hallih itektek ghal 10 minuti . Hawwad fih il-fazola msajra u it- tursin . Ferrex il-frak tal-hobz u ahmi mikxuf ghal 35 minuta jew sakemm it-topping jigi kannella dehbi u iqarmec .

Akkumpanja il-platt b xi hobz shun .

ingredients

8 small lamb fillets

8 Parma ham

2 tablespoons capers , rinsed and chopped

2 tablespoon chopped parsley

1 tablespoon chopped

3 chopped anchovy fillets

2 large cloves garlic crushed

handfull parsley leaves to garish

method

preheat the oven to 200/ gas 6

mix the capers in a bowl with the olive oil , add the rosemary , parsley anchovy fillets and crushed garlic , transfer vto a small food processor until they form a thich paste .

lay 4 slices of parma ham on a chopping board , slightly overlapping , then spread with half the caper mixture ; top with 4 lamb fillets well repeat slices of ham aand the other lamb fillets .

Place in roasting tin , drizzle with a little olive ioil and roast for about 30 minutes and serve garished with the parsley leaves

ingredienti

1 basla zghira imqatta

1 basla zghira imqatta

1/2 ross kannella

1/2 lentils

2 tazzi ilma

2 kuccarini mustarda

1 kuccarina taz- zebbuga non stick

1 kuccarina trab tat- tewm

Metodu

F’ tagen F’tagen medju , haawwad il-basla ,ross, lentils, u ilma . Gibu itektek imbaghad aghtti u sajjar ghal madwar 50 minuta

jew sakemm ir-ross u il-lentils jirtabu u l-ilma jigi assorbit kollu .

Qatta iz-zunnerija f’ bicciet zghar (jekk tuza food processor taghmlu hafif u zidha mat- tahlita flimkien mal- ingredienti li fadal

Hawwad it- tahlita , imbaghad kessah kompletament .

Ifforma it- tahlita f’ patties . Dellek harira tagen kbir non stick , non stick non stick . sajjar il- patties fuq nar medju ghal madwar 4 minuti kul naha jew sakemm jigu ftit kannella .

Servi panini wholemeal

Ingredients Serve 2.

8-10 mushrooms

half a green pepper

2 carrots

Method

This can be prepared in a wokmor in an ordinary frying pan with the lid.

Cut the green peppers into thin sliced and slice the onions and mushrooms thinly . Heat to low . Add the vegetables and stir constantly about 2 minutes . Add hot water . Stir in the mixture and cover the pan lightly for 4 minutes . Ad the hot water stir in the moisture over low heat for 4 minutes or until they are tender but still crisp . Serve imediately with the cooked rice passta and potatoes

Stir fry with a very quick method of cooking vegetables . A wok is a traditional pan for stir fry . You can use an ordinary pan . To make sure that the heat all the vegetables cook in a proper texture . Vegetables should be cut relatively small . Make sure that the pan is hot or the food will cut relatively small . Make sure the pan is hot or the food will asorb too much and it will stick . you can also stoir frywith the non stick spray oil .

Ingredients

450rump steak or topside freshly minced

1 onion grated

2 garlic cloves crushed

2 tablespoon wholegrain mustard

2 tablespoon olive oil

450gr onion finely sliced

2 tablespoon moscovado sugar

pepper

Humberger buns to serve

Method

Place the minced steak , onion , garlic , mustard and pepper in a large bowl and mix together shape into 4-6 equal sized burgers , ten cover and leave to chill for 30 minutes .

Meanwhile heat oil in a heavy based frying pan , add the onions and saute over a low heat for 10/15 minutes or until onions have caramelized , add the onions and saute stir occasionally during cooking . Drain well on kitchen paper and keep warm . Preheat the barbiecue . cook the burgers over hot coals on each side or until cooked to personalm preference . Serve i n burgers buns and onions .

ingredients

225gr plain flour

2.5 ml 1/2 teaspoon salt

100margerine or half butter / hald lard

flour or rolling out .

method

Sift the flour into a bowl then rub on the margerine until the mixture resembles fried breadcrumbs add enough cold water to make a stiff dough

Press the dough together with your fingers . if time permits wrap in greeseproof paper and rest in the refregerator for 30 minutes . to use roll up a lightly – flavoured surface

makes about 225gr / 8oz

variation

wholemeal shortcrusty pastry . Although wholemea;lflour can be used on its own this does not tend to create a rather chewy pastry . using 100gr 4ozeach of plain wholewheat flour gives a very satisfactory result

ingredients for 2 persons

2 wholemeal wraps

100per person of smoked salamon

4-6 triangles of soft cucumber cheese

1*cucumber

Method

Preheat the the grill

Peel the cucumber since waxed and out of season cucumber skin is pleasant to eat .

Slice down the middle and scoop out the seeds with a spoon . Dice cheese into small chunks and mix with the cucumber .

Open the wrapsand distribute the smoked salamon in an even layer

Spoon out the cucumber and soft cheese mix on top of the salamon

Place in the grill and heat the contents till you see the wrap has a nice crisp texture .

.

Ingredienti

200barley , imsajjar

sitt tadamiet niexfin imqatta

100gobon feta , imqatta ‘ f’ kaxxa

bzar

ghaxar zebbugiet imqatta

naghniegh , habaq u merdqux friski

metodu

Hawwad l- Ingredienti kollha flimkien . halli l-ewwel tigi room temperture . halli it-tahlita tiksah fil-frigg. Tista isserviha bhala platt centrali jew inkella bhala kontorn ma’ xi ikel sajfi.

Ideali wkoll ghal hdejn il-bahar .

Ingredients: cook time 150min , serve 1

lamb brand self raising flour 300gr

lamb brand brown sugar 200 gr

lamb brand sultanas 200gr

lamb brand currants 200gr

lamb brand golden raisins 100gr

lamb brand black raisins 100gr

lamb brand candied peel 100gr

lamb brand glace cherries 100gr

lamb brand almonds 100gr

lamb brand hazelnuts 100gr

lamb rand ground cinnamon

lamb brand mixed spice 1tsp

lamb brand ground cinnamon 1tsp

lamb brand table salt 1/2tsp

lamb brand bicarbonate of soda 1/4tsp

Unsalted butter 250gr

6 eggs

brandy 3 tablespoon

black treckle

lemon rind 1

covering and decorating

lamb brand sugar paste white

marzipan

Method

Sift the flour and add the cinnamon , spice , bicarbonate of soda and salt .

In a separate bowl mix together, the sultanas , currants, raisins almond , hazelnuts and lemon rind . In another separate bowl mix the eggs and brandy until creamy . Gradually blend in the flour mixture . Blend in the eggs mixture and finely blend in the fruits mixture and keep the mixing everything together.

Greese the inside of the tin pan with butter and line the inside of a greased baking paper . tie up a thick strap of paper with a greased baking paper. Tie up a tick strap of paper with the outside. tie up a thick strap of paper with the outside of the pan and turn the mixture into the prepared pan . Bake in a preheated 135/coven for 2hours or until a skewer inserted in the center of the cake comes out clean . remove cake from pan and allow to cool in the same cover with marzipan and sugar paste .

ingredienti, isservi 4

4 steaks salamun

25gr tursin frisk imqatta

imqatghin dill , habaq , kurrat sage

Bzar mithun frisk

1 mgharfa ilma

1 mgharfa meraq tal-lumi

Metodu:

Sahhan il- forn ghal 230 degrees celcius . Poggi is-salamun fuq fojl. Ferrex it-tursin , hwawar u bzar fil-kavita/ hofra. Hallat l-ilma mal-meraq tal-lumi u ferrex fuq in-naha ta’ barra tas-salamun . Itwi l- fojl u ssilja

Poggi il- hut fuq baking sheet u ahmi ghal 20 minuti . ikxef is- salamun , nehhi il- gilda u poggi l- hut fuq platt shun .

Izejjen b’bicciet ta’ hjar u it-tursin. Irranga l-haxix imsajjar madwar is-salamun . Servi bi flieli tal-lumi.

ingredienti

2 bajdiet

250spagettini mghollija

300gr mushrooms

300gr irkotta

50gr gobon tal-hakk

basla

nofs kuccarina kari

mgharfa zejt taz- zebbuga

metodu

ingredienti

400gr ghagin preferibilment taljatelli.

2 imgharef  zejt taz-zebbuga

Basla imqaxxra u mqattgha flieli.

4 sinniet tewm imqaxxra imqaxxra u misjura.

300gr bicciet zghar tal-laham tat- tiegieg nej.

3 kuccarini  hwawar imqattgha flieli. Niexfa (mixed herbs.) 

Kikra (250ml) nbid abjad mhux helu 

 2 imgharef yougourt plain light.

Gbejniet tal- bzar ipasturizzata mahkuka.

Mgharfa naniegh imqattgha biex izejjen.

Metodu:

Ghalli l- ghagin go borma. Imbghad itfa iz- zejt go borma ta’ 3 litri sahhnu sa ma tibda tferfex u qalli il- basla u it- tewm mikxufa ghal 3 minuti filwaqt li thawwad kultant. Wara zid il- bicciet tat-tiegieg, il- hwawar imhallta u il- melh hawwad ghatti, baxxi in- nar u kompli qalli ghal 5 minuti.

Imbghad zid l-yougourt hawwad u kompli sajjar mikxuf ghal ftit hin biex iz- zalza tingibed ftit.

 Fl-ahhar erfa l-ghaginhawwad kollox aqleb fil-platti ferrex in- nanieghf’ kull platt u servi.

ingredients

1 roasted chichen

1/2 garlic cloves

1 teasepoon salt

1/2 lemon cut in wedges

1/2 teasepoon ground black pepper

method

Prepare the brine , combining garlic water, salt and pepper and olive oil in a blender

stir in bay leaves . place chichen in a large resemble plastic bag or in a non recitable bowl

Pour the brine all over the chichen or in a bowl . Add the already squeezed lemon wedges . pour the brine in a bowl . add the squeezed out of the air from the bag and seal or place it in a plastic wrap over the chichen in the bowl . refrigerate 24 hours . Remove the chichen from the brine .

Sprinkle salt and pepper in a roasting pan breast side up . roast for about an hour and a half until the juices run clear from the tights when pierced with a fork . Roast for about 1hour, Tights should have the internal temperature of 175/c. Let to rest for 10 minutes before carving or serving .

ingredients serve 4

1.5kg chicken prepared for cooking

seasoning

5gr 1 tablespoon salt

1/2 tsp five spice powder

40gr maltose

30ml 2 tbsp malt vinegar

140pint white vinegar

oil for deep frying

method

Time preparation takes 3 hours cooking takes 13-14 minutes

Cooks tip; Maltese is similar to molasses and can be substituted by honey, treckle or golden syrup.

1.Wash the chichen and hang up by a hook to drain and dry. The skin will dry quickly . pour boiling water over the chichen 4-5 times to partially cook the skin . This will make the skin crisp during frying . rub salt and five spice powder well inside the chichen cavity .

2. Dissolve the maltose and vinegars in a pan over a gently heat . pour over the chichen . Repeat several times catching the Maltese solution in a drip dry tray.

3.Leave the chicken to hang and dry for one and one half hours until the skin is smooth and skinny.

4. Heat the oil in a deep fry Deep fry the chichen for 10 minutes . ladle hot oil carefully over the chicken continually until the chichen is deep brown in color . The skin puffs out slightly. Cook for a further 3-4 minutes for 10 minutes and remove the oil . drain on absorbent paper . Cut into small pieces and serve with a dip

ingredients

250gr dqiq

2 kuccarini baking powder

1 kuccarina baking soda

mgharfa zokkor

2 bajdiet

300ml halib

2 kuccarini butir imdewweb

kuccarina vanilla

ftit zokkor (icing sugar)

biex traxxax fuq il-pancakes

Metodu

Gharbel u hallat sewwa flimkien id-dqiq u iz-zokkor , il-baking powder , il-baking soda u il-melh . Habbat il-bajd go skutella go skutella u zid il-halib. Zid ma dawk l-ingredienti l-ohra . Hallat kollox sewwa. Hejji tagen catt u idilku b’ tissue paper bil-butir. Aqbad kuccarun zghir u hu mit-tahlita u hu minn din it-tahlita u ara li tifforma cirku zghir. Wara ftit aqleb biex isajjar in-naha l-ohra . Servihom bill-tferrex ftit icing sugar jew ghasel

ingredients

2*4cm pieces ginger

250gr chinese cabbage shreaded

350 gr minced pork

2 green onions

2 tablespoon soy sauce

1 tablespoon oyster sauce

1 tablespoon saxsoying rice wine in red wine  or dry sherry

cornflour for dusting

2*275pkts  patties wrappers

1/2 cup 80ml peanut oil

chinese red rice vinegar

Method

In a bowl sprinklethe cabbage with one teasepoon salt and leave for 30 minutes .

Meanwhile finely grated a piece of ginger and finely shred a second piece .

Drain the cabbage of excess liquids .   Add one and a halfteasepoon grated, ginger , minced pork onions , sauces, sesame oil   and wine and combine well.

Line a tray with baking paper and dust with cornflour .  using your fingers wet the edges of a wrapper with a little water .  Place 2 levels teasepoon  of filling in the center . fold wrapper in half and using your thumb and index finger , pleat one edge then press egdes together to seal . 

Place in a single layer on a tray .  Repeat with remaining wrappers and filling .  Dumplings can be made in advance covered in the fridge .

Preheat the oven to 250degrees celcius

Heat a tablespoon peanut oil in a non stick frying pan over medium high heat .  Add 12 dumplings pleated side up in a single layer and cook for one or two or until brown underneath .

Carefully add half a cup of boiling water , then cover partially and cook for a further 4 minutes or until has evaporated and the dumplings are crisp underneath .   Transfer to an oven tray cover with foil and keep warm in the oven .

Serve with bowls of shreaded ginger combined with the red vinegar for dumplings .

Ingredienti:

500ikapuljat tac-canga

Bzar iswed

Basla zghira imqatta’ irqiqa hafna

2 sinniet tewm mqata’ irqiq

Mozzarella mqattgha f’dadi zghar

ftit zejt taz- zebbuga

Metodu:

1. Poggi l-ikapuljat go skutella kbira. Ghaffeg sew b’idejk jew b’imgharfa ta’ l-injam
2. Zid it-tursin , il-frak tal-hobz jew il-hafur (oats ftit bzar iswed , it- tewma u il- basla . hallat kollox b’imgharfa ta’ l-injam
3. ifforma f’forma ta’ burgers imdaqsa . Fin-nofs ta’ kull berger deffes bictejn mozzarella zghar . )
4. Poggi il-burgers fil-frigg sakemm jaghqdu ftit . Idlek tagen bi ftit zejt u ibda aqli il- burgers sakemm il-kulur tal-laham ma jibqax ahmar imma isir kannella skur miz- zewg nahat tal-burger .
5. Servi go panina ma ftit insalata friska .
6. Dawn il-burgers jifrizaw ruhom sew jekk jigu imgezwra fil-fojl wahda wahda biex ma jehlux flimkien . Meta tkun se tuzahom, ohroghom ghal ftit minuti
7. Tista ukoll isajarhom il-forn temperatura moderata .