Ingredients

900boneless chicken chicken breasts

1 medium oinion

4 sticks celery trimmed and roughly chopped

1 bay leaf (Randa)

1 litre cold water

250gr mayoneise

125gr greek yougurt or sour cream

50gr double cream

1 tablespoo n curry paste

50ml red pepper , diced

50gr red onion diced

125ripe mango , diced

50gr pineapple , diced

50gr trimmed apricot halved chopped

juice of 1 lime (Lumija)

salt and freshly ground pepper

Method

Place the chicken , onion celery , bay leaf and water in a large pot over a medium heat and poach the chicken and cooked , remove from the pan and set aside tocool completely .

In a large bowl combine all of the sauce ingredients and mix well .

cut the chicken into bite sized pieces and fold into the sauce , mix , spoon the coronation chicken into a large serving platter and chill in the fridge until required

served with rice .

Ingredients

250 gr pitted dates

90gr cafe espresso

80gr polenta

180 gr vegetable oil

1*400red kidney beans drained

reserve 120ml of the liquid for the batter

80gr coacao powder

2 tablespoons vanilla bean paste

2 tablespoons gluten free baking powcder

1 teasepoon sea salt

2 very ripe advocadoes 4 tablespoons caocao powder

4 tablespoon carob syrup

some blue berries to decorate

50gr chocolate grated

Method

Preheat the oven to 200.c/gas 6 .

roughly chop the dates place in a small heatproofbowl then pour over the hot cofee pour in a food processor and blend the dates to a sticky paste , add the rest of the ingredients for the cake and blend until the mixture is perfectly smooth , transfer the mixture to a preferred cake tin and smooth the top with a smooth bake for 30 minutes when tested with a skewer it should come still wet leave to cool . In the tin for 10 minutes before transferring to a wire rack to cool .

To make the icing scoop the advocades out of their skins and blend in a food processor with the coaoa and carob syrup taste and add more syrup to your liking . When ready to serve transfer the cake to a serving plate and using a palette knife , spread the icing over the top , decorate with the blueberrries and finish with the grated chocolate .

When ready to serve transfer the cake to a serving plate and usingg a palette knife , spread the icing over the top ;decorate with the blueberries and finish with the grated chocolate .

Ingredients

1kg potatoes peeled

175gr thinly sliced pancetta or steaky bacon

12 slices cambozola fortina or guyere cheese

Salt and freshly black pepper

Method

Cut the potatoes into quarters and bring them to the boil in a covered pan of salted water , turn down to a simmer until they are hot through but not fully cooked and leave them to cool .

Dry fry the pancettaor bacon in a shallow pan until the fart turns golden, grate the potatoes coarsely , season with salt and pepper , thensqash the grated potato into the patties about the size of a palm of your hand you shold end up to 12 patties.

Melt the butter with the olive oil in a frying pan , when the butter starts to fizz slice in 3 of the potato cakes using a palette knife , cook over a moderate heat for 4minutes until golden underneath then carefully flip them over and continue to cook for a further 4minutes until they are golden and cooked right through . , lift them out , adding a little more butter and olive oil if necessary .

Return the cooked potato cakes to tthe pan and, divide the cooked bacon or pancetta beetween the cakes , then place the slice of the cheese on top ; cover the pan with the lid and continuetocoomk for a couple of minutes until thje cheese has melted , serve immediately .

Ingredienti

250gr tamal minghajr ghadma

90gr café espresso

80gr polenta

180ml zejt, Vegetable oil

Landa ta’ 400gr fazola hamra

(Imsafija mill-ilma ) (Erfa’ 120ml mil-likwidu ghal mat-tahlita )

80gr kokotina

2 imgharef vanilla bean paste

2 kuccarini baking powder minghajr gluten

kuccarina melh ohxon

ghal gelu

2 avocadoes misjurin hafna

4 imgharef trab tal- kokotina

4 imgharef guleb tal harrub

Ftit mirtilli biex izejjen

50gr cikkulata skura , mahkuka

Method

Sahhan il-forn ghal 200/c. u iksi b’turtiera ta’ 21cm bil-kartaforn.

Qatta it-tamal f’ bicciet kbar u poggi fi skutella li tiflah is-shana . Ferra’ fuqhom il-kafe jahraq. poggi fi processatur ta l-ikel u kisser it-tamal sakemm ikollok tahlita kremuza. Zid il- kumplament ta l- ingredienti tal- kejk u hawwwad sakemm ikollok tahlita kollha capep ,. Poggi it- tahlita fit- turtiera li tkun ipreparajt u llixxa il- wicc b’ imgharfa . Ahmi ghal 30 minuta . Meta ddahhal skewer din xorta tibqa imxarba. . Halli il- kejk jibred ghal 10 minuti qabel taqilghu min mat turtiera u poggih go gradilja biex ikompli jibred .

Biex taghmel il-gelu aqla il-qalbha tal-avocadoes minn mal qoxra u hawwad fi processatur ta’ l-ikel flimkien mat-trab tal-kokotina u il-gulepp tal-harrub. Duq it- tahlita u jekk trid zid aktar gulepp ghal gosti tieghek . Meta tkun wasalt biex iservi poggi il- kejk fuq platt li ser isservi fuqu u idlek il- gelu b’ sikkina palettta. Zejjen il-mirtilli u roxx ic-cikkulata mahkuka fil-wicc.

Ingredienti

4 imgharef zejt taz- zebbuga

2 kg brugieliet imqatta flieli hoxnin

2 tewm mishuqa

2 kg tadam minghajr qoxra u zerriegha u imqatta f’ bicciet imdaqsa

150gr parmigjan mahkuk

500gr mozzarella imqatgha

bukett kbir weraq tal-habaq

melh u bzar mithun frisk

Metodu

Sahhan il-forn ghal 180/c gas 7 . Poggi il-flieli tal-brungiel fuq 2 turtieri midluka biz zejt u idlek il-flieli bi 3 imgharef miz-zejt taz-zebbuga . Sajjar il-forn ghal 10 minuti jew sakemm jibdew jihmaru . Dawwarhom wara 5 minuti. 

Sahhan il-kumplament taz-zejt f’tagen u aqli it-tewm ghal 2 minuti .

Zid it- tadam imqatta u ponn habaq u zid il-bzar u il-melh. Halli it-tahlita taghli, imbaghad baxxi in-nar u tektek ghal 15 il-minuta sakemm iz-zalza tibda tinxtorob.

Biex taghmel il-parmigiana ifrex 3 imgharef miz-zalza fil-qiegh tat-turtiera . poggi saff brungiel imrikba fuq xulxin . Roxx ftit parmigjan mahkuk u ghatti b’ saff mozzarella u ftit habaq . Kompoli ahdem b’dan il- mod u spicca b’saff zalza .

Sahhan forn imsahhan ghal madwar siegha u kwart jew sakemm il-wicc jihmar. Hallieha tibred il-wicc jihmar. Hallieha tibred ghal ftit qabel iservi .

Ingredienti

2 mgharef zejt taz- zebbuga

6 patatiet zghar mahkuka

300spinaci imsoffija tal-friza msoffija sew mil-ilma

basla mdaqsa mqatgha f’ bicciet zghar

2 sinniet tewm imqatghin irqiq

6 bajdiet imhabta

200gr gobon cheadar mahkuk

bzar u melh kemm tiggosta

Methodu

1Go tagen sahhan iz-zejt fuq nar baxx.

2. Aqli il-patata ghal madwar 10 minuti sakemm jihmar u jirtab

3. zid il-basal u it-tewm l-ispinaci , u il-bzar u il-melh u hawwad sew waqt li isajjar

4. Ferra il-bajd fuq it-tahlita u xerred il-gobon fil-wicc. 

5. GHatti it-tagen sakemm isir il-bajd .

6. Servi shuna .

Ingredienti

kilo u nofs merluzz

4 patatiet

3 basliet

4 weraq naghniegh

mgharfa hall abjad

melh u bzar

Metodu

1. Naddaf il-hut u qatghu bicciet.
2. 2.Qalli iz-zejt il-basal ghal 5 minuti u wara itfa il-patata mqatgha flimkien man-naghniegh , il-melh u il-bzar. 
3. Wara zid 2 litri ilma shun u sajjar sa ma tirtab il-patata.
4. Go dixx poggi il-bicciet tal-hut u ferra it-tahlita tal-patata fuqhom
5. GHatti il-wicc tad-dixx bil-foil b’temperatura ta’ 180/c ghal 40 minuta.

Ingredients serve 12

8 egg yolks

11oz sugar

1pint of milk

vanilla extract

pinch of salt

5gr powdered gelatine

1 pinch of double cream

cannied orange peel

golden and red glaced cherries

crystallised pineapple

stem ginger in syrup

sponge fingers

a little more for decoration

Method

Soak the gelatine in enough water to cover it . In a heatproof bowl beat the egg yolks and sugar with a pinch of salt until pale . Bring the milk to the boil . Ladle some of the milk into the eggs to temper it beating all the time . once tempered add the rest of the milk. PLace the bowl over simmering water and stir the mixture to make a custard . A thermomether is helpfull, and you shold aim for 83 v. Do not go above 85. As soon as it thickened remove from the heat , add vanilla extract add the gelatine . Stir well and strain if necessary . Leave to cool you chop the fruit and ginger 1/2cm bites . Pour in a little of the stem ginger syrup and then add it all to the custard . stir again and refregerate . When the custard is cool , but not set whip the cream and then fold it into the custard . Return to the fridge . line the bottom of a sprig release cake tin with baking paper and then stick the top on . You can cut away the excess round the bottom of the cake tin . This bit is a little fiddly , and you have to cut the fingers flat so they can stand up . Give the custard mixture a vigorous stir so that it pours easily into the tin . Do this carefully so as not upset the sponge fingers . if any become dislodged, reajust them . cover with cling film and leave to set, ideally overnight.Once set , undo the spring release and slide the puddi ng onto a plate . Decorate the top with stiffly whipped cream and golden glace cherries . Serve with cold , sweetpudding wine of your choice after all there’s feast to be kept. 

.

Ingredienti

4 patatiet imdaqsin

2 tadamiet kbar

2 imgharef karfus frisk imqatta

2 basliet

2 karotti

tazza nbid abjad

ilma

100gr zebbug ta malta bla ghadma

2 mgharef tursin frisk imqatta

Metodu

1. Qatta’ il-basla u qalli iz-zejt sa ma jibda jihmar .

2 Wara zid it-tadam imqatta , il-karotti , il-karfus , l-inbid u l-ilma . Sajjar ghal madwar 20 minuta

3. Zid il-patata mqatgha bicciet kbar u komli sajjar sakemm tara li il-patata irtabet.

4. Fl-ahhar zid il- bzar , il- melh u iz- zebbug u kompli sajjar ghal ftit hin iehor

Nehhi minn fuq in- nar u ferrex it- tursin fil- wicc ta’ kull platt li sservi u erfa’ ftit zejt ukoll.

Jitiekel flimkien ma kisriet hobz tal malti .

Ingredients serve 4

250spiral pasta , cooked

30gr butter

2 tablespoon plain flour

¼ cup dry white wine

300ml carton thickened cream

90gr swiss cheese , grated , paprika

Crab filling

1 clove garlic

250mushrooms

15gr butter

6 spinach leaves , chopped

1 tablespoon lemon juice

185gr can crab meat drained Cheese sauce  

Method

Melt butter in bowl on high 1 minute , stir in flour , then wine vand cream , cook on high 3minutes or until sauce boils and thickens , add cheese , stir until melted . stir half the cheese sauce into pasta . Place into dish top with filling then remaining cheese sauce . Sprinkle with paprika , cook on high 5 minutes or until heated through .

Ingredients

1lb ground turkey

1 large egg beaten to blend

1/3 cup panko

1 tsp ground cumin

1 tsp onion powder

1 tsp paprika

¼ cup finely chopped parsley +more coarsely for serving

¾ kosher salt plus more for serving

16oz jar fire roasted peppers in water drained

2 small garlic cloves crushed

1tbsp red wine vinegar

¼ cayenne pepper

½ lemon

Method

Preheat oven to 425 degrees celcius.

Using your hands . mix ground turkey , egg , panko , cumin , onion powder ¼ cup parsley and ¾ cup salt in a large bowl . Working one at a time scoop out small amounts of mixture and roll one and one half diameter balls you should have 18 to 20 meatballs

Heat 2 Tbsp oil in a large ovenproof skilled  over medium working in batches,

Cook meatballs until golden brown all over about 2 minutes per side . Transfer skillet with meatballs to oven and bake until cooked about 5-7minutes .

While the meatballs are baking pulse almonds in a food processor until coarsely ground . pulse fire roasted peppers , garlic vinegar and cayenne in foodprocessorand almost smooth . Transfer to bowl with almonds and stir in remaining ½ cup oil season rumesco sauce with salt.

Spoon rumesco sauce into shallow bowls and arrange meatballs on top . Finely grate lemon zest over and scatter parsley on top .

Ingredients serve 4

One and one half basmati rice

2  tbsp greased or vegetable oil

1 large shallot, finely chopped

2 garlic cloves, finely chopped 

One and one half skinless boneless chicken tights 8 pieces

1 tablespoon ground turmeric

One and one half cayenne pepper

Two and one half salt divided 1 can unsweetened coconut milk

1 bunch Tuscan kale ribs and stem removed leaves thinly sliced crosswise into strips (about 4 cups ).

Store – bought sliced pickelled red chillies (opitional)

Lime wedges . for serving .

Method

Place rice in a medium bowl and pour in cold water to cover rice with your hands intil water is cloudy . drain and repeat until water is almost clear (about 3 times). Pour in the water to cover rice by 2 let soak 30-45minutes. Heat oil in a heavy pot with a wide base preferably 10 degrees celcius  over medium high – stairing occasionally until golden about 3 minutes . Add garlic and cook stairing until softened about 1 minute . Add chicken , turmeric , cayenne and ½ salt . cook , turning . and moving around chiken tights as needed until chicken begins to turn apaque about 2 minutes . pour in ¾ cup and bring to a simmer . Reduce heat to low cover and bring to a simmer turning chicken once until chicken is cooked through a very tender about 20 minutes.

Drain rice and add to a pot with chicken , then add coconut milk and remaining 1 tsp salt .

Stir to I ncorporate and bring to a boil . Drape a kitchen towel , over pot and cover with lid . bring corners of towel up and bring to a boil . Reduce heat to a slower setting and cook undisturbed 15 minutes . Remove from heat and cover . Arrange kale in an even layer over chicken and rice and cover with lid . Let stir until wilted, about 10 minutes.

Divide chicken and rice among bowls . Top with chillies if using . Serve with lime wedges

Ingredients

1lb ground turkey

1 large egg beaten to blend

1/3 cup panko

1 tsp ground cumin

1 tsp onion powder

1 tsp paprika

¼ cup finely chopped parsley +more coarsely for serving

¾ kosher salt plus more for serving

16oz jar fire roasted peppers in water drained

2 small garlic cloves crushed

1tbsp red wine vinegar

¼ cayenne pepper

½ lemon

Method

Preheat oven to 425 degrees celcius

Using your hands . mix ground turkey , egg , panko , cumin , onion powder ¼ cup parsley and ¾ cup salt in a large bowl . Working one at a time scoop out small amounts of mixture and roll one and one half diameter balls you should have 18 to 20 meatballs

Heat 2 Tbsp oil in a large ovenproof skilled  over medium working in batches,

Cook meatballs until golden brown all over about 2 minutes per side . Transfer skillet with meatballs to oven and bake until cooked about 5-7minutes .

While the meatballs are baking pulse almonds in a food processor until coarsely ground . pulse fire roasted peppers , garlic vinegar and cayenne in foodprocessorand almost smooth . Transfer to bowl with almonds and stir in remaining ½ cup oil season rumesco sauce with salt.

Spoon Rumesco sauce into shallow bowls and arrange meatballs on top . Finely grate lemon zest over and scatter parsley on top .

Ingredients serve 4 to 6 .

Method

8 chichen tights fillets

2 large carrots thinly sliced

2 bay leaves

1 cup chicken stock

1/4 cup plain flour

2 tablespoon water

1 cup frozen peas

125gr mushrooms sliced .

Method

Cut fillets in half, place in dish, add carrots, bay leaf and stock , cover cook on high 10minutes . Blend peas and mushrooms . cook on high 10minutes or until chicken is tender remove bay leaves before serving .

Ingredients serve 4.

4 chicken breasts fillets

30gr butter

1 onion finely chopped

2 tablespoon curry powder

1 teasepoon tumeric

2 tablespoon Benedictine

1 cup chicken stock

2 tablespoon plain flour

2 tablespoon water

!/4 cup cream

Method

Cut chicken into thin stripes . Combine butter , onion , curry powder and tumeric in dish , cook on high 5 minutes . Stir in chicken Benedictine and stock , cook on high 8 minutes or until chicken is tender . Remove chicken to serving plate blend flour , water , stir in liquid in dish with cream cook on high 3 minutes or until sauce boils and thicken. Pour over chicken .

Ingredients

1 kg chicken pieces

1 onion finely, chopped

1 stick celery, chopped

4 medium ripe tomatoes, peeled chopped

1 tablespoon cornflour

2 tablespoon vinegar

1 garlic , crushed

1/4 cup water

1 tablespoon worchesire sauce

1/2 cup water

1 tablespoon tomato paste

1 tablespoon sugar

1 tablespoon chopped parsley

Method

Combine onion and celery in shallow dish , cook on high 3 minutes add tomatoes cook on 2 minutes . Blend cornflour and vinegar in bowl, stir in garlic , sauces, water , tomato paste and sugar . Add the tomato mixture cook on high 5 minutes stairing once. Add chicken , mix well , cook on high sprinkle with parsley .

Ingredients

1 ba

Method

Ingredients

8 chicken drumsticks

1 tablespoon lemon sauce

1garlic clove

1/2dried oregano leaves

Pimento sauce

200gr can sweet red pimentos

1/2 teasepoon sugar

1 cup mayoneise

1/2 cup thickened cream

1 tablespoon chopped parsley

Method

Combine chicken , lemon juice , garlic and oregano , marinate several hours or refrigerate in single layer in shallow dish, cover, cook on high 10 minutes. Remove chicken , cool . serve cold with pimento sauce . 

Pimento sauce ; cut half the pimentos into thin stripes , reserve for mayoneise and lemon sauce in blender or processor until smooth . Fold in lightly whipped cream and parsley. Garish chicken with remaining pimento stripes. 

Ingredients; Serve 4 to 6 .

1 chicken stock cube

1 clove garlic

15gr butter

1 onion finely chopped

1 small red pepper sliced

2 sticks celery sliced

1 tablespoon plain flour

1/2 teasepoon paprika

1 teasepoon dry sherry

2 egg yolks

1/4 cup cream

Method

Cook garlic and butter in shallow dish on high 2 minutes . Place Chicken in dish , brush chicken with garlic butter, cook on high 12 minutes . Turn chicken , brush with pan dripings , cover with absorbent paper, cook on high further 12 minutes. Remove chicken from pan wrap in aluminum foil stand 2o minutes while preparing vegetable mixture . Place onion , mushrooms , pepper, and celery into dish with pan dripings cook on high 5 minutes .
Blend flour with water, add paprika , sherry , egg yolks , cream and crumbled stock cube . Stir into vegetable mixture , cook on high 2 minutes . Remove chicken from foil. Stir reserve 1/4cup of juices from foil . Remove skin and bones from chicken , cut chicken into chunky pieces . stir reserved juices into cover, cook on high 3 minutes , stir once . Stir with rice and noodles .

Ingredienti isservi 2

Sidra shiha ta’ tigiega mqatgha f’ bicciet kwadri

3 tadamiet kbar imqatgha f’ bicciet

Bzaru ahmar imqatta irqiq 

Yougourt naturali hafif .

Zejt taz- zebbuga

Ftit paprika

Ftit seasoning taljan

Tagliatelle ghas-sahha tista tuza il-kannella

Method

Poggi tagen fuq in-nar bi ftit zejt u meta jishon itfa xi kwart mill-bicciet tat-tigieg li diga qattajt . Meta jihmaru jkunu lesti u .

Waqt li qed isiru zid il- paprika u is-seasoning taljan . Meta it- tigieg ikunu lesti , zid il- kwart l-iehor tat- tigieg u irrepeti kollox sakemm tkun sajjart it-tigieg kollu u ara li ma jibqalekx demm fin- nofs tat tigiega. Fl-istess tagen . minghajr it-tigieg itfa it-tewm aqli u kif jihma u zid it-tadam , il-bzaru mqatta , spinaci u il-bicciet tat-tigieg . KIf thawwad kollox zid il-krema u kompli hawwad . Zid il parmegjan fuq it-tahlita u halli sakemm it-tahlita kollha tigi kremuza hafna u lanqas xotta. Trid tkun qisha krema

Ghalli il-mishun f’borma u kif tkun lest itfa l- ghagin u sajjru ghal gosti tieghek . saffih sew . zid it-tahlita u hawwad sew . Erga sahhan kollox ghal ftit minuti sabiex l-ghagin ikun kollu miksi bit-tahlita .