LIFE IN THE SLOW LANE
Introducing Mazzei, Autumn / Winter 2024
This season, experience the latest by Francesco Mazzei at Villa Corinthia: Where the menu and location are as charismatic as the maestro himself.
RESERVATIONS: +356 25442732 OR DINING.PALACE@CORINTHIA.COM
VIEW BROCHURE
N.29
RENAULT SYMBIOZ
E-TECH FULL HYBRID 145HP
up to1,000 km driving range(1) up to 80% electric driving time in the city(2) trunk volume up to 624 L(3) solarbay opacifying panoramic glass roof(4) Google built-in & over 50 apps(5)
(1) with a full tank of petrol.* (2) urban cycle.** (3) volume equivalent to 548 dm³ according to the VDA standard (ISO 3832) for E-Tech full hybrid version. (4) depending on version. (5) Google, Google Play, Google Maps, Waze and other marks are trade marks of GoogleLLC. min/max mixteconsumption(l/100km)*:4.7/4.8.min/maxco2emissions(g/km)**: 105/108. *according to wltp standard.
..."INTRODUCTING THIS EDITIONS' TALENT"...
Keith Abela
Keith has always had interest in science and the natural world. Being a chef, forager, fisher, farmer, lecturer and a food preservationist, his focus lies on understanding the science behind the whole process of food production; from the growing of plants to how the mind perceives foods flavour. He now makes naturally preserved foods for Natural Preserves.
Chef Faisal left his comfortable life as a banker for a career as a chef consultant. His love for food was instilled by his mother, he has perfected his craft by studying cooking techniques in Europe. By establishing the Chef Faisal Consultancy, Faisal is able to not only share simple yet sophisticated dishes, but is also positioned to help restaurant businesses thrive.
Louise discovered her cooking passion at a young age. She evolved into exploring flavours and techniques while experimenting by creating her own variations and developing her signature style known for its flavourful dishes and meticulous presentations. She believes that the power of food brings people together and creates lasting memories.
Petros Skarmoutsos Wine Manager, Farsons Group
A Woman of Many Passions Francesca Runcie is a devoted model, mother, and culinary enthusiast. She helps abandoned animals, graces the runway with elegance, and creates exquisite dishes. When Served visited her kitchen, her passion for cooking shone through, proving that a life of compassion, creativity, and dedication is truly fulfilling.
A renowned Italian chef, best known for mentoring Jamie Oliver and his love for authentic Italian cuisine. Born on Italy’s Amalfi Coast, he specializes in traditional, rustic dishes. A celebrated cookbook author and TV personality, Gennaro’s passion for food and storytelling has inspired chefs worldwide
A Greek professional, who has called Malta home for the past seven years. Armed with a master's degree in marketing management, Petros has amassed extensive experience in the HORECA sector, excelling as an operations manager in both Greece and Malta. Known for his talent in curating impressive wine lists and cocktail menus, he has found his niche as the Wine Manager for Farsons Group since 2021.
Faisal Ahmed Aldeleigan
Francesca Runcie
Louise Sammut
Gennaro Contaldo
72 “TREAT YOURSELF TO SOME OF THE DEL
SMOKY PAPRIKA CHICKEN SOUP
Paprika, tender chicken, creamy textures & rich flavours for a comforting soul-warming Soup.
GRATE IT, MELT IT, EAT IT!
Explore the rich world of cheese its history, varieties, flavours, and the unique processes that make each type distinct.
DI MAIALE ALL’ARANCIA
Succulent roasted pork shins with zesty orange glaze, tender vegetables, and rich wine sauce perfect for a hearty feast.
MAKIN' BACON
Learn how to make your own bacon from selecting quality pork belly to curing, smoking, and customizing flavors at home.
INSPIRED BY THE SEASON
Chef Faisal is back with his delectable, craveworthy dishes that are sure to satisfy every appetite.
STINCO
ICIOUS RECIPES THIS SEASON BRINGS”
BABA ALL' ARANCIA
A citrusy twist on the classic Neapolitan dessert by Gennaro Contaldo
PATATE ALLA BIRRA
A simple, flavorful potato dish with beer, onions, and smoked bacon—perfect as a side or a meal on its own.
HEALTHY SEED BREAD
Golden, crunchy seed bread with a touch of honey—rich, satisfying, and irresistibly good straight from the oven.
ROASTED CHICKEN WITH A TWIST
Indulge in tender roasted chicken, creamy cheese sauce, and crispy potatoes—flavourpacked perfection on every plate.
ON THE BOTTLE
A decadent cheesecake combining the velvety richness of cream cheese with the crunch of a buttery crust and the tanginess of mixed berries.
A DEDICTION TO DETAIL
Fresh, sustainable seafood with a meticulous focus on quality and service at Adam's Fish Shop.
"FROM COZY, SEASONAL FLAVOUR TO NOURISHING, WINTER-READY RECIPES, NOW’S THE TIME TO SAVOUR EVERY MOMENT AS WE ENJOY THE CRISP AIR WITH FAMILY AND FRIENDS."
19. Seasonal Star
Explore the rich world of cheese its history, varieties, flavours, and the unique processes that make each type distinct.
22. Alpine Fondue Savoyarde
This traditional recipe comes from the French-Swiss alpine region of savoie, where fondue has been enjoyed over generations. It’s a dish that brings people together, combining the finest alpine cheeses into something truly magnificent.
28. Crafting
Learn how to make your own bacon from selecting quality pork belly to curing, smoking, and crafting flavours at home.
33. Nduja- Stuffed Pork
This nduja-stuffed tenderloin combines tender, juicy pork with a rustic, spicy nduja filling. A standout dish perfect to enjoy any day of the week.
38. Q+A: Gennaro Contaldo "life in the slow lane"
Join us as we celebrate the art of slow cooking, where patience enhances rich, comforting flavours. A tribute to fresh, quality ingredients and the beauty of cooking at a relaxed pace.
50. A Dedication to Detail
Fresh, sustainable seafood with a meticulous focus on quality and service.
55. Which Wines & Why?
Sip, savour, celebrate: perfect wine pairings for the winter season.
56. Coffee, Chocolate, Wine + Poison?
Heritage Malta’s exhibition explores a historic event, highlighting a lasting impact on power and human rights.
58. For the Love of Joy
When served visited Francesca Runcie's kitchen, Her natural talent and passion for cooking was on Full display.
66. Inspired by the Season
Chef Faisal brings us a Collection of delicious Winter recipes to cozy up With, including smoky paprika Chicken soup, cheesy chicken Lava balls, and a comforting Risotto and more. These Dishes are sure to impress Your guests and warm up Your winter gatherings.
82. Stay Sweet
Try your hand at these Gingerbread blondies, perfectly complemented by a luscious caramel cream cheese buttercream topped with rich golden syrup, aromatic spices, and a velvety caramel-infused frosting.
Scan the QR code and find hundreds more delicious recipes to sink your teeth into.
"Cheese is milk’s leap toward immortality."
— Clifton Fadiman..
Words: Keith Abela, founder of Natural Preserves.
GRATE IT, MELT IT, EAT IT!
Who doesn’t love a little bit of cheese, it pairs well with almost everything. It can be enjoyed with a simple glass of wine, grated over pasta, as one of the main components of a pizza and so so much more. But yet most of us don’t know much about it, which is a little bit of a shame considering that it is one of the most simple, yet complex foods around and with so much variety how can you pick the right cheese for the right job, after all France alone produces an estimated 1,600 different varieties. So what makes them so different?
So cheese is obviously made from some type of milk, this could be cow, goat, sheep, camel and so on, each milk has it’s own specific qualities to it, resulting in a different flavour. The food the animal eats also has a lot to do with the flavour of cheese (which I’ll get to in a second) and the colour too! Animals that eat a diet based of fresh grass will have a yellowish-orange hue, while grain fed animals tend to be whiter in colour.
Now milk has a really short shelf life, especially when you consider that we have been making cheese for around 7500 years, and what better way to preserve milk than turning it into cheese! Especially when you consider that we have only been pasteurising milk for around the last 100 years, allowing us to keep it in the fridge for a few days, before that milk would go bad within hours. Now raw milk is fascinating, while it may carry bad bacteria it always also carries good bacteria, like lactobacillus which consumes the lactose in the milk and converts that to lactic acid. This acid especially when heated will curdle the solids in the milk and create the curd (the basis of all cheese), and the whey. If you remember “little miss muffet”, yes that nursery rhyme you’ll probably remember that part.
Later on we realised that certain enzymes
(called rennet) derived from fish, animal stomachs, plants and fungi sets cheese much better and that started to give rise to more complex cheeses. Acid coagulated cheeses tend to be dryer and more primitive, like ricotta and irkotta, and while they’re delicious in their own right they tend not to be as good as their rennet set counterparts. Regardless, acid is always important, the acidity in the cheese doesn’t only provide you with flavour but also preserves it, along with salt, making it inhospitable for most bad bacteria and fungi. Then after this all you need to do is add salt and viola, you have cheese.
Well sort of. But it still begs the question, how are there thousands of cheeses to choose from if they’re all made from milk, salt, rennet and bacteria? This is when it gets cool. Firstly it’s the temperature the curd is set to, soft cheeses like brie and mozzarella tend to be set at around 30 Celsius while harder cheeses like cheddar and gouda tend to be set at 50+. Then theirs curd sizes, the larger the curd size the creamier the cheese, while rice size curd cuts tend to lend themselves to harder cheeses like pecorino. After you need to look at secondary heating or processing methods, cheddar for example goes through a process called cheddaring where the mass of curd is folded onto one another, then cut, then compressed again. In the process of making gouda, the curds are actually washed in fresh water to remove extra lactose providing a nuttier taste. Then you have wash rind cheeses, which over a long period of time get washed with a brine making it soft and stinky, like vacherins.
The terroir (microbiome of the region or country) also makes a huge difference, in the EmiliaRomagna live three little special bacteria, when cows graze on fresh grass containing that bacteria they pass through to the milk and thus the cheese, follow the recipe correctly and you get Parmigiano-Reggiano, that can only be produced there, same as Grana-Padano a few towns over. Age a cheese in the stilton triangle in England and it will be probably infected by
the mould penicillium roqfourtii giving us Stilton cheese. While the Swiss Alps contain bacteria that create huge holes in the cheese while aging.
Microbes and insects play a huge role in cheese making, Brie and Camembert are both infected with the mould Penicillium Candidum, while some cheese contains red smear bacteria, or other species of edible moulds like cat hair fungus. While some cheeses rely on insects to be matured, like cheese mites in mimolette and maggots in cazu marzu.
As I said cheese is simple, but yet so so much more complex then we give it credit for. Lets not try to think about it too much and just enjoy its flavour for what it really is.
Prep/Cook time: 15min, Serves: 1
PERFECTING THE ULTIMATE CHEESE ON TOAST
"THIS GLORIOUS CHEESE ON TOAST IS A QUICK EASY-TO-MAKE SNACK, OOZING PROVOLONE & GOAT’S CHEESE, SPICED WITH NDUJA ON A GOLDEN SOURDOUGH, IT’S THE PERFECT QUICK-FIX, READY IN MINUTES!."
Ingredients
2 thick slices of sourdough bread
50g of provolone piccante (grated)
25g a sharp goat's cheese (grated)
1 tsp Nduja
1 tbsp of unsalted butter
A drizzle of Worcestershire sauce (optional)
Crushed Black Pepper
Method
Preheat your oven and set it to a high grill setting. To prepare the bread, lightly toast on both sides in a toaster or under the grill until golden. This prevents the bread from becoming soggy. Add Butter one side for extra richness.
In a bowl, mix the grated cheese with, the nduja, a dash of Worcestershire sauce and black pepper. Adjust the flavors to your liking.
To assemble place the toasted bread on a baking sheet. Generously pile the cheese mixture onto the bread, spreading it evenly to the edges.
Grill to Perfection:
Place the bread under the grill for 2-3 minutes, or until the cheese is bubbling, golden, and slightly crisp at the edges. Sprinkle with freshly ground black pepper and enjoy Immediately.
Alpine Fondue Savoyarde – By Jacob Minsler – Prep/cook: 40min – Serves: 4
"THIS TRADITIONAL RECIPE COMES FROM THE FRENCH-SWISS ALPINE REGION OF SAVOIE, WHERE FONDUE HAS BEEN ENJOYED OVER GENERATIONS. IT'S A DISH THAT BRINGS PEOPLE TOGETHER, COMBINING THE FINEST ALPINE CHEESES INTO SOMETHING TRULY MAGNIFICENT."
Ingredients
500g Beaufort, coarsely grated
300g Comté, coarsely grated
200g Reblochon or Abondance, rind removed and coarsely grated
1 large clove of garlic, peeled and halved
350ml dry white wine (preferably a Savoie wine like Apremont)
1 tablespoon cornstarch (cornflour)
1-2 tablespoons Kirsch (cherry brandy)
Freshly ground black pepper
A pinch of freshly grated nutmeg
For Serving
2 crusty baguettes, cut into 1-inch cubes (day-old bread works best)
Boiled baby potatoes in their skins
Pearl onions, blanched
Dried mountain ham or other cured meats
Raw vegetables (if desired)
Cornichons (for palate cleansing)
Method
Bring all cheeses to room temperature. Thoroughly rub the inside of your fondue pot (caquelon) with the halved garlic clove, then remove the garlic.
Toss all grated cheeses with the cornstarch in a large bowl until evenly coated. This crucial step helps prevent the cheese from separating. Pour the wine into your fondue pot and warm over medium heat until small bubbles appear (around 160°F/71°C). Gradually add the cheese mixture handful by handful, stirring in a figure-eight motion with a wooden spoon until each addition is fully melted. Maintain the temperature and never let it boil.
Once all cheese has melted, stir in the Kirsch. Continue stirring until the fondue becomes smooth and silky. Season with freshly ground pepper and a light grating of nutmeg.
Transfer to your fondue burner, adjusting the flame to maintain a gentle bubble around 160-170°F (71-77°C) - just enough to keep the fondue warm and flowing.
Note: Savoyard tradition dictates that if someone loses their bread in the fondue, they must buy a bottle of wine for the table or perform a forfeit decided by the group adding a playful element to your get-together.
Cheesy-Stuffed Chicken with Parmesan Rosa Sauce – By Chef Faisal – Prep/cook: 25min – Serves: 1
"JUICY CHICKEN BREASTS STUFFED WITH MOLTEN CHEESE, PAIRED WITH CREAMY MASHED POTATOES AND A LUXURIOUS PARMESAN ROSA SAUCE. A DECADENT MAIN COURSE WITH A TWIST"
Parmesan Rosa Sauce
200g prepared tomato sauce
60g cooking cream
1 tsp chopped parsley
Pinch of sea salt
30g Parmesan cheese
Mashed Potatoes
160g boiled potatoes
1tsp chopped parsley
Pinch sea salt
pinch white pepper powder
10g Parmesan cheese
Paprika Oil
2tsp chopped fresh thyme
2 tsp sweet paprika
150g olive oil
Chicken Marinade
300g chicken breast
1tbs olive oil
pinch black pepper powder
tsp sea salt
tsp dried oregano
Stuffed Chicken
200g marinated chicken breast, grilled
10g Parmesan cheese
50g mozzarella cheese
1 tbs paprika oil
For Plating
2 stuffed chicken breasts
160g mashed potatoes
60g Parmesan Rosa sauce
10g shredded Parmesan cheese
1tsp chopped parsley leaves
A few rose petals
For the Parmesan Rosa Sauce
Combine tomato sauce, cooking cream, parsley, salt, and Parmesan cheese in a saucepan. Cook over low heat for 5 minutes.
For the Mashed Potatoes
Mash the boiled potatoes and mix with parsley, salt, white pepper, and Parmesan cheese.
For the Paprika Oil
Heat olive oil with fresh thyme over low heat for 5 minutes. Remove from heat, stir in paprika, and set aside.
For the Chicken Marinade
Slice the chicken breasts and marinate them with olive oil, black pepper, sea salt, and dried oregano.
For the Stuffed Chicken
Grill the marinated chicken breasts for 4 minutes per side. Stuff each breast with Parmesan and mozzarella cheese. Brush with paprika oil and bake in a preheated oven at 180°C for 10 minutes.
For Plating and Serving
Place the stuffed chicken breasts on a plate with a serving of mashed potatoes on the side. Drizzle with Parmesan Rosa sauce and garnish with shredded Parmesan, parsley leaves, and rose petals.
BETRAYAL and VENGEANCE
The Slaves’ Conspiracy of 1749 in 19 historical drawings
20th September 2024 - 31st March 2025
Inquisitor’s Palace and National Museum of Ethnography, Birgu
IF YOU THINK YOU KNOW REA
YOU’VE NEVER TASTED ANYTHING LIKE THE LOCALLY-MADE, CONVENIENT SOUPS FROM OMMIMA! MADE WITH NATURAL INGREDIENTS AND NO ARTIFICIAL COLOURS OR PRESERVATIVES, THEY’RE MICROWAVABLE IN MINUTES! ENJOY THE TASTIEST INGREDIENTS, MAKING DINNER EASIER THAN EVER. CHOOSE FROM A GREAT RANGE, INCLUDING CHICKEN NOODLE, PEA & BACON, AND MUSHROOM.
Ommima soups offer a delicious twist on convenience. Made with natural ingredients and free from artificial colours, additives, or preservatives, these soups are a brilliant guilt-free option ready in just minutes.
Explore a tempting variety, including classic Chicken Noodle, Creamy Mushroom, and Savoury Pea & Bacon or Butternut Squash. Ommima soups make every mealtime easy, delicious, and surprisingly delightful. Just snip, heat, and enjoy!
Locally crafted with care by Vernons, trusted Maltese food specialists for over 50 years.
Available in all leading Supermarkets
MAKIN' BACON
"INFUSE IT WITH SPICES AND SMOKE IT TO PERFECTION, THIS PROCESS IS SIMPLE, REWARDING, AND RESULTS IN BACON THAT’S TRULY YOUR OWN, FREE FROM PRESERVATIVES AND ADDED JUNK."
Making your own smoky bacon at home not only allows you control the quality of ingredients, it also gives you the freedom to experiment and personalise the flavour to your exact taste. Transforming a simple piece of pork belly into homemade bacon is a rewarding culinary adventure and can be perfected over time into something truly special.
A crucial aspect of making great bacon is selecting the right cut of pork belly. The ideal pork belly should have a balanced ratio of meat to fat. This balance is key to achieving bacon that is flavorful and tender. The fat in the pork belly renders as the bacon cooks, helping to keep the meat juicy and adding richness. A well-marbled piece of pork belly—one with a good distribution of fat and lean meat—will produce bacon that is both tender and crispy. Too much fat can make the bacon greasy, while too little can leave it dry and tough. It’s this balance that makes homemade bacon stand out.
Store-bought bacon often contains preservatives, excess salt, and artificial additives, but homemade bacon allows you to avoid these. We suggest choosing quality pork by opting for organic or pasture-raised pork if that’s your preference. Not only does this ensure a healthier, cleaner product, but it also gives you peace of mind about what’s going into your food skipping the nitrates commonly used in processed bacon, making it a more natural alternative.
The curing process is another area where you have full creative control. By using a simple dry cure, which typically includes salt, sugar, and spices, you can infuse the pork belly with deep, rich flavors. The cure draws moisture from the meat, creating a firm texture that’s ideal for slicing. From here, you can experiment with different herbs and spices to suit your preferences. Classic flavors like brown sugar, garlic, and black pepper always work well, but don’t hesitate to try adding smoked paprika, chili flakes, or various herbs and syrups for a unique twist.
Once the curing process is complete, it’s time to smoke the bacon. The type of wood you use for smoking will play a major role in the final flavor. Woods like apple, maple, and hickory each impart a distinct smoky aroma. Applewood offers a mild, fruity flavor, while hickory produces a stronger, more robust smokiness. By experimenting with different wood types, you can create a bacon that is perfectly suited to your taste.
In addition to the satisfaction of making your own bacon, this process can also save you money in the long run. While the initial cost of purchasing a whole pork belly might seem high, making bacon at home is often more costeffective than buying pre-packaged bacon. By making large batches, you can enjoy a supply of homemade bacon for a fraction of the cost, plus you can freeze portions to enjoy later.
"EXPERIMENT WITH DIFFERENT TYPES OF WOODS LIKE APPLE, MAPLE, OR HICKORY TO FIND YOUR FAVORITE SMOKE FLAVOR."
Ingredients
2kg Pork Belly (preferably organic)
Curing salt such as Prague Powder
Kosher Salt
Brown Sugar
Black Pepper
Optional:
Smoked paprika, garlic powder, thyme, cayenne pepper or any other spices you choose.
Method
Mix 1 tablespoon of the curing salt, 1/4 cup kosher salt, 1/4 cup brown sugar, 1 tablespoon of black pepper and the spices. Adjust the ingredients to taste but ensure you maintain the curing salt ratio for safety.
Rub the cure mixture thoroughly onto pork belly.
Place the pork belly in a container or large zip-top bag, ensuring all meat is covered with the cure. Seal the container or bag, removing as much air as possible to prevent spoilage.
Refrigerate for 7-10 days. Flip the pork belly every other day to ensure even curing. The longer you cure, the saltier and more flavoured your bacon will be, however don't exceed 10 days to avoid over-salting.
After curing, rinse the pork belly under cold water to remove excess salt and cure. Pat it dry using paper towels.
Place it on a rack over a tray in the fridge, uncovered, for 24-48 hours. This step helps form a pellicle, which is crucial for smoking, allowing smoke to infuse well to the meat.
To smoke the bacon preheat your smoker to 200°F (93°C). If you don't have a smoker, you can use your oven or BBQ with wood chips in a foil tray or smoking gun to impart the smoky flavours. Smoke the pork belly until it reaches an internal temperature of 150°F (65°C). This can take from 2 to 4 hours, depending on your setup and the thickness of the pork belly.
Let the smoked pork belly cool to room temperature, then refrigerate overnight to make slicing easier.
To store your freshly made bacon refregerate for no more than 1 week ensuring it is well wrapped. For longer storage simply vacuumseal and freeze it; bacon can last up to 3 months in the freezer.
Homemade Smoked Bacon – Cure: 7 – 8 days
Maple Glazed Bacon – Prep/cook: 15min
"THIS MAPLE-GLAZED BACON TOPPING IS PERFECT FOR ELEVATING BURGERS, PANCAKES, SALADS, OR EVEN DESSERTS"
Ingredients
8 strips of thick-cut bacon
3 tbsp pure maple syrup
2 tbsp brown sugar
1/2 tsp smoked paprika
1/4 tsp black pepper
For the bacon
Preheat your oven to 375°F (190°C). Line a baking sheet with foil or parchment paper and place a wire rack on top. Arrange the bacon strips in a single layer on the rack.
For the Glaze
In a small bowl, combine the maple syrup, brown sugar, smoked paprika, and black pepper. Stir until the sugar dissolves and the glaze is smooth.
Brush the bacon strips with the maple glaze, ensuring an even coating. Reserve some glaze for later use.
Place the baking sheet in the oven and bake for 10-12 minutes. Remove from the oven, flip the bacon, and brush the other side with the remaining glaze.
Continue baking for another 10-15 minutes, or until the bacon is crispy and caramelized to your liking. Keep an eye on it to prevent burning, as the sugar can caramelize quickly.
Let the bacon cool slightly on the rack to crisp up further. Once cool, chop it into small pieces or crumble it into a topping and add to a gourmet burger or grilled cheese sandwich, fluffy pancakes or waffles.
"THIS
NDUJASTUFFED TENDERLOIN COMBINES TENDER, JUICY PORK WITH A
RUSTIC, SPICY
NDUJA FILLING. A STANDOUT DISH PERFECT TO ENJOY ANY DAY OF THE WEEK."
Prep/cook: 2hrs – Serves: 5–6
NDUJASTUFFED PORK TENDERLOIN
BIG, FAT ZERO!
New flavour Coming soon!
Ommima fresh soups contain zero additives, zero preservatives and zero artificial colouring. Our tasty soups are made daily using the freshest ingredients, and, they’re super convenient and easy too! just pop one into the microwave for a couple of minutes and help yourself to a delightful, hearty meal. Find them in the chilled section at leading supermarkets and foodstores.
" THE BACON ADDS A SMOKY DEPTH TO THE DISH, WHILE ALSO HELPS THE MEAT STAY JUICY AND TENDER."
Ingredients
1.5 kg pork tenderloin
12 strips of thick cut smoky bacon
120g nduja
1 tablespoon extra virgin olive oil
1 tablespoon sea salt
1 teaspoon fennel seeds
2 garlic cloves, finely minced
1 tablespoon fresh rosemary, finely chopped
Freshly ground black pepper
For the Aromatic Stuffing
2 generous handfuls fresh breadcrumbs
50g freshly grated Parmesan cheese
1 small bunch Italian parsley, finely chopped
Zest of 1 fresh lemon
1 tablespoon extra virgin olive oil
For Roasting
1 cup quality dry white wine
2 fresh rosemary sprigs
Method
Start by preparing the tenderloin: trim any excess fat carefully, then slice it open. Season with olive oil, salt, pepper, fennel seeds, garlic, and rosemary.
For the aromatic stuffing, mix breadcrumbs, Parmesan, parsley, lemon zest, and olive oil in a bowl until well combined. Spread the nduja evenly across the center of the pork belly, then layer the breadcrumb mixture on top, pressing gently to adhere.
Roll the tenderloin into a tight cylinder to secure the stuffing, then wrap the entire piece of meat using the smoky thick cut bacon rashers.
Roast in an oven preheated to 425˚F 25 to 30 minutes or until the bacon is crisp and the internal temperature of the tenderloin registers at least 145˚F on a meat thermometer or instant read thermometer. Remove from oven and let stand 5 minutes before slicing and serving.
Use a meat thermometer to ensure the internal temperature reaches 145°F (63°C) at the thickest part. Let the pork rest for 15 minutes before slicing to preserve its succulence. Serve with roasted vegetables and baked potatoes.
Pro Tip: This dish pairs wonderfully with roasted vegetables or a fresh green salad. A a Leftover it keeps in the fridge for up to three days and makes a fantastic cold sandwich filling.
Bitter Sweet I Digestivi
LIFE IN THE SLOW LANE
"JOIN US AS WE CELEBRATE THE ART OF SLOW COOKING, WHERE PATIENCE ENHANCES RICH, COMFORTING FLAVOURS. A TRIBUTE TO FRESH, QUALITY INGREDIENTS AND THE BEAUTY OF COOKING AT A RELAXED PACE."
What do you love most about slow cooking, and how did that inspire you to write this book?
I love the fact that it’s easy, simple cooking –once you prep your ingredients, you let the stovetop or oven do its job while you can get on with other things. Cooking slowly was also the preferred method of cooking in my home when I was growing up which inspired me to write this book.
Slow cooking brings back memories of your childhood. Is there a particular dish from your childhood that really takes you back to those days
Our family ragu always reminds me of home and Sunday lunch when all the family got together at my grandfather’s house – there were often more than 20 people gathered around that big table. The ragu would be prepared the day before by my Aunt Maria who would choose the cuts of meat carefully and together with our lovingly bottled tomatoes, the rich ragu sauce would very slowly bubble away for hours. We would enjoy the rich tomato sauce with fresh handmade ricci pasta made by my mother and older sisters as a first course followed by the meat served with a salad or seasonal greens.
You mention the wonderful smells that fill the house when slow cooking. What’s your favorite smell from the kitchen when you’re making something slowly?
The smell of slow cooked stews and ragus fills the house with warmth and love, but the smell which you can’t beat is freshly baked bread – it’s just the most wonderful and when I make bread at home, I can’t wait to tear it apart, spread some butter and enjoy.
You talk about the transition from cooking over coals and wood to gas stoves. How do you feel this shift has impacted the way people cook, and what can we learn from the older, slower methods?
The slower methods of cooking are the days of our grandparents when the pace of life was much slower; these days we are all in such a hurry. But we can still recreate those slowcook recipes on our modern-day cookers. Years ago, I had an outdoor kitchen built in my garden in London with a wood-fired oven and stoves where I love to cook at the weekend and holidays. I love the ritual of lighting the fire and waiting for it to be just right and the smell and excitement of the food being cooked. It takes me back to my childhood days when most families cooked like this. Cooking over coals and in wood-fired ovens imparts such
a wonderful flavour to everything you cook. Not only breads and pizza taste better, but vegetables, potatoes roasts and everything you put in it.
Your new book seems to connect food with the feeling of home, warmth, and comfort. What role do you think food plays in creating a sense of family and togetherness?
It is so important to sit down and eat together – even in these busy times, I think every family should take time to share a meal around the table once a day and certainly on Sunday and feast days. It’s also important to cook together and show kids where food comes from, how to cook it and respect it. So when they grow up, they will remember these basic life skills as well as the warmth and comfort of home.
You mention that your mother, grandmother, and sisters often left a ragù or soup gently simmering throughout the day. Are there any specific family recipes you’ve included in your book that are especially close to your heart?
The Slow-cooked ragu, La Genovese, a wonderful slow-cooked onion sauce, Chickpea soup, Pasta and beans and the slow-cooked beef and chicken broths.
Your book covers a range of dishes from stews to breads. Do you have a favorite slow-cooked dish that you believe every home cook should try, and why?
The Vegan Bolognese Ragu made with lentils, simple and easy to make with storecupbard ingredients. It’s a great one for all the family or to enjoy when friends come round and caters for vegetarians and vegans. You can also make a large batch to freeze.
Do you have a go-to slow-cooked meal when you want to impress guests but keep things stress-free?
The Octopus Salad – I prepare it the day before and then serve it to my guests with lots of rustic bread. It never fails to impress!!
If you could only slow cook one dish for the rest of your life, what would it be and why?
I love pasta e patate (pasta and potatoes) it’s my go-to comfort food. In the Slow Cookbook, I have a baked version – Pasta e patate arraganate al forno.
Finally, if someone is trying slow cooking for the first time from your book, which recipe would you recommend they start with?
One of the stews like the Spezzatino Casalingo – beef and vegetable stew. Simple one-pot cooking and delicious served with some mashed potatoes or polenta. Simple comfort food at its best!
Gennaro Contaldo’s’ Slow: Easy, Comforting Italian Meals Worth Waiting For’ (Pavilion Books) is out now.
By Gennaro Contaldo – Serves: 4–6
BRACIOLONE PALERMITANO
( Filled rolled beef cooked in tomato sauce )
THIS TRADITIONAL SOUTHERN ITALIAN SUNDAY LUNCH DISH IS ONE OF MY FAVOURITES AND VERY REMINISCENT OF MY CHILDHOOD. EACH REGION MAKES ITS OWN VERSION AND MY FAMILY WOULD MAKE IT WITH LOCAL CHEESE AND SALAMI. THIS IS A SICILIAN VERSION, HENCE THE ITALIAN TITLE, USING CACIOCAVALLO CHEESE; IF YOU CAN’T FIND IT IN YOUR ITALIAN DELI, YOU CAN SUBSTITUTE PROVOLONE, PECORINO (ROMANO) OR PARMESAN. BEEF BRISKET IS IDEAL FOR SLOW COOKING AND THE TASTY FILLING TURNS THIS ECONOMICAL CUT OF MEAT INTO A MEAL FIT FOR A KING. ITALIANS USUALLY SERVE THE TOMATO SAUCE WITH PASTA FOR A STARTER AND THE MEAT AS A MAIN COURSE WITH A GREEN SALAD. IF YOU HAVE LEFTOVER TOMATO SAUCE, YOU CAN FREEZE IT FOR ANOTHER TIME.
Ingredients
700g beef brisket
2 slices of mortadella
3 tbsp extra virgin olive oil
1 small onion, finely chopped
100g fresh breadcrumbs
50g caciocavallo cheese, grated
70g salami, finely chopped
20g sultanas (golden raisins),
2 tbsp pine nuts
handful of parsley, roughly chopped
salt and freshly ground black pepper
for the sauce
3 tbsp extra virgin olive oil
1 small onion
handful of basil leaves
175ml red wine
1 tbsp tomato puree (paste), diluted with a little lukewarm water
1kg tomato passata (strained tomatoes)
Gennaro Contaldo’s Slow: Easy, Comforting Italian Meals Worth Waiting For (Pavilion Books).
Image credit
Laura Edwards.
Method
Put the beef flat on a board. Make a cut halfway through the centre of the meat, then carefully slice horizontally through both sides of the meat so that it opens out like a book. Flatten slightly with a meat tenderizer, line with the mortadella slices and set aside.
Heat the olive oil in a saucepan, add the onion and sweat until softened. Stir in the breadcrumbs until all the oil has been absorbed, remove from the heat and leave to cool.
Add the cheese, salami, sultanas, pine nuts and parsley and combine well together. Season with salt and pepper to taste.
..."WHEN ROLLING THE BEEF, MAKE SURE TO TIE IT SECURELY WITH KITCHEN STRING TO PREVENT THE FILLING FROM ESCAPING"...
Spread the mixture over the mortadella. Carefully roll the meat and tie securely with kitchen string to ensure the filling does not escape. Set aside.
To make the sauce, heat the olive oil in a large flameproof pot, add the meat and brown well on all sides. Add the onion and sweat until softened. Stir in the basil leaves, add the wine and allow to evaporate, then add the diluted tomato puree, passata, and salt and pepper to taste. Bring to the boil, reduce the heat, cover with a lid and cook on a low heat for 3 hours. Halfway through cooking, very carefully turn the meat over, and from time to time baste the meat
with the tomato sauce.
Carefully remove the meat from the sauce, place on a serving dish, discard the string and carve into slices, serving with a little of the sauce. Use the remaining sauce to dress freshly cooked pasta.
Braciolone Palermitano (Filled rolled beef cooked in tomato sauce) – By Gennaro Contaldo – Serves: 4–6
By Gennaro Contaldo – Prep time: 40min – Serves: 4
STINCO DI MAIALE ALL’ARANCIA
STINCO (SHIN OR SHANK) IS POPULAR THROUGHOUT ITALY, BOTH FOR SLOW ROASTING AND, IN THE CASE OF PORK SHINS, ALSO FOR CURING INTO SALAMI AND SAUSAGES. WHEN BUYING PORK SHANKS, BEAR IN MIND THAT ALTHOUGH THEY LOOK QUITE LARGE, THE MAJORITY OF THE WEIGHT CONSISTS OF BONE, SO ONE SHANK HAS ONLY ENOUGH MEAT FOR TWO PEOPLE. THE MEAT IS WELL SUITED TO LONG, SLOW COOKING AND THE FACT THAT IT IS ON THE BONE MAKES THIS PORK CUT EXTREMELY TASTY. THE ADDITION OF ORANGES REALLY BRINGS OUT THE FLAVOUR OF THE MEAT IN THIS SIMPLE-TO-PREPARE AND UNUSUAL SUNDAY ROAST.
Ingredients
2 pork shins, about 1.5kg each salt and freshly ground black pepper
4 tbsp extra virgin olive oil
2 red onions, finely sliced
2 carrots, sliced lengthways
2 sprigs of rosemary
400ml dry white wine
300ml vegetable stock
4 oranges + grated zest & juice of 2 oranges
125g sugar
Method
Preheat the oven to 200°C/400°F/gas mark 6. Put the shins in a roasting tin, rub all over with salt and pepper and drizzle with the olive oil. Roast in the oven for1hour.
Add the vegetables, rosemary, wine and stock to the roasting tin and continue to cook for 1 hour
Meanwhile, prepare the oranges and sauce. Peel 4 oranges and cut into1cm slices. Bring some water to the boil in a small pan, add the orange slices, boil for1minute, then remove, drain and set aside. Put the juice of 2 oranges in a small pan with the sugar and125ml cup water and cook on a medium heat, stirring all the time, until the sugar has dissolved. Remove from the heat and set aside.
About 15 minutes before the end of the pork’s cooking time, add the orange slices to the roasting tin and pour over the orange sauce.
When the pork shins are cooked, put them on a large serving dish together with the vegetables, orange slices and juices. Sprinkle all over with orange zest and leave to rest for 5 minutes. Carve and serve.
By Gennaro Contaldo – Prep time: 30min
– Serves: 4–6
PATATE ALLA BIRRA
A LIGHT, SIMPLE POTATO DISH, IDEAL TO ACCOMPANY ROAST MEATS – OR IT CAN BE EATEN AS A MEAL BY ITSELF. THE SUBTLE TASTE OF MALT IN THE BEER MARRIES REALLY WELL WITH THE POTATOES, ONIONS AND SMOKED BACON. THIS CAN BE MADE A DAY IN ADVANCE AND REHEATED.
Ingredients
1kg potatoes, peeled and thinly sliced
200ml lager beer
2 tbsp extra virgin olive oil
salt and freshly ground black pepper
2 large onions, thinly sliced
200g smoked bacon cubes
85g pecorino (romano) cheese, grated
Method
Preheat the oven to 200°C/400°F/gas mark 6.
Put the potatoes in a large bowl and toss together with the beer, olive oil, salt and pepper.
Lift the potatoes out of the beer mixture and line the bottom of an ovenproof dish with a layer of potatoes, followed by a layer of sliced onions; sprinkle over a few cubes of bacon and some of the grated pecorino. Continue layering in the same way until all the ingredients are used, finishing with grated pecorino. Pour over the beer mixture, cover with foil and bake in the oven for1 hour. Remove the foil and bake for another 30 minutes.
Remove from the oven and leave to rest for a couple of minutes before serving.
A DEDICATION TO DETAIL
FOR THOSE SEEKING THE FINEST SEAFOOD, ADAM’S FISH SHOP IS A GO–TO DESTINATION. RENOWNED FOR ITS EXCEPTIONAL PRODUCT QUALITY AND DEDICATION TO CUSTOMER SATISFACTION, THE SHOP OFFERS RESPONSIBLY SOURCED FISH AND SEAFOOD, CAREFULLY SELECTED TO ENSURE FRESHNESS AND SUSTAINABILITY. WITH INNOVATIVE OPTIONS LIKE DRY-AGED FISH AND A SEAMLESS ONLINE SHOPPING EXPERIENCE, ADAM’S FISH SHOP IS REDEFINING THE WAY SEAFOOD LOVERS DINE AND CELEBRATE. >>
..."FRESH, SUSTAINABLE SEAFOOD WITH A METICULOUS FOCUS ON QUALITY & SERVICE"...
Adam’s Fish Shop, located in Mosta, stands as a prime destination for those seeking fresh, sustainable fish and seafood. Renowned for its attention to detail in both product quality and service, the shop ensures that each customer’s experience is both satisfying and informative. The team is committed to providing sustainable seafood options that are responsibly sourced, ensuring that the freshest products are available daily. Local and imported fish varieties are carefully selected, with a focus on maintaining the highest quality and sustainability standards.
In addition to its selection of fresh fish and seafood, Adam’s Fish Shop offers dry-aged fish, a product that brings out deeper flavours and a firmer texture. This technique enhances the natural taste, resulting in a more concentrated and refined dining experience. As the process is still relatively unfamiliar to many, customers are encouraged to inquire for more details and advice on how to prepare and enjoy dryaged seafood at home. This option elevates home dining, offering a sophisticated twist on traditional seafood dishes.
The shop open 6 days a week, with convenient hours to cater to all customers: Monday to Friday from 09:00 to 19:00, and Saturday from 09:00 to 14:00.
Orders can also be placed online through the recently launched website, www.adams. mt, which allows customers to browse the full selection of fish, seafood as well as gourmet products like pasta, preserves and wines.
Delivery is also available across all of Malta, with free delivery offered for orders over €40.00.
For more information, visit Adam’s Fish Shop’s website or follow the social media pages to stay up to date with upcoming events, new product offerings, and the latest news on menus.
www.adams.mt
COFFEE, CHOCOLATE, WINE + POISON?
he failed slaves’ conspiracy of 1749 – such a palpable event in Maltese history that Heritage Malta is dedicating an entire exhibition to the drama that unfolded throughout it – was not just about the betrayal of trust and the harshest of punishments. It had all the makings of a spellbinding bestseller, including an initial plan involving the poisoning of galley crews and of the Grand Master himself!
Cutting a long story very short, the slaves’ conspiracy was masterminded by Mustafà, the Pasha of Rhodes, who wished to recover his loss of face with the Ottoman Sultan for having allowed himself to be captured by his underlings during a mutiny which had taken place onboard his own galley. Now a captive at the mercy of his own slaves, the Pasha was
handed over to Grand Master Pinto and was only freed after lengthy negotiations influenced by French political interests.
The Pasha lost no time in plotting a revolt to be executed primarily by Malta’s Muslim slaves. The uprising was to start with Grand Master Pinto’s assassination, and progress with the annihilation of the islands’ Catholic priesthood and the enslavement of a large percentage of the population. But fate had other plans.
As luck would have it, the plot was revealed during a brawl in a Valletta coffee shop, whose owner hurried to spill the beans to the Grand Master. Those who were most seriously implicated were brutally killed through unequalled macabre executions. The conspirators were tortured while being paraded throughout Valletta, and some were quartered in the harbour. Other conspiring slaves were beheaded, their heads displayed in metal cages at Fort St Elmo, while others still had their throats slit and their corpses burnt on a pile of
wood. Ironically, the Pasha got away scot-free, much to the wrath of the slaves who had tried to bring his plan to fruition.
To commemorate the 275th anniversary of this foiled plot which could have taken Malta’s history down a completely different course, Heritage Malta is holding the exhibition ‘Betrayal and Vengeance: The Slaves’ Conspiracy of 1749 in 19 Historical Drawings’, at the Inquisitor’s Palace till the end of March 2025. The immersive display analyses one of the most intriguing periods in Maltese history through 19 drawings and more than 58 news sheets exchanged between Inquisitor and Apostolic Delegate Paolo Passionei and the Vatican between 1748 and 1751.
Passionei was the longest serving Inquisitor in Malta, his tenure of office lasting eleven years (1743-1754). He kept the Pontifical Secretary of State, Cardinal Silvio Valenti Gonzaga, constantly updated about the slaves’ plot and its aftermath. The correspondence was brought to light thanks to Professor William Zammit,
..."HERITAGE MALTA’S EXHIBITION EXPLORES THIS DRAMATIC EVENT, HIGHLIGHTING ITS LASTING IMPACT ON POWER AND HUMAN RIGHTS."...
who stumbled on it while carrying out research at the Archivio Apostolico Vaticano in Rome and went on to publish a book about it entitled ‘Slavery, Treason and Blood’, a Heritage Malta publication.
One of the letters in this correspondence, dated 27th September 1749, states that a slave from the galley ‘San Nicola’, under duress, had revealed several interesting facts.
“The newly-tortured slave”, writes Passionei, has provided more details as to how the squadron was to be taken over and the acquisition and use of the poison which he himself had distributed on all the ships. The poison, which the Pasha had endeavoured to bring over from Tangiers, was to be mixed with wine to poison the crew and the troops, and with coffee and chocolate which was drunk by the knights and officers. This was planned to take place during the days of Muslim abstinence, so that no suspicions would be raised as to why the slaves did not partake of the wine. Once the poison started to take effect, and a sign from the Capitana was given, the Muslims on board were to use any available weapon to kill those Christians still alive. Taken over by its slaves, the Order’s squadron would then be directed towards Algiers.”
Passionei elaborates that, “To everyone’s horror, it was further revealed that most of the poison was to be used on the island itself. The water supply and the major wells in Valletta were to be poisoned, while the slaves working in the Order’s bakery in Valletta were also to use it for the preparation of bread. The Pasha’s deep involvement in this use of poison further aggravated his position in the eyes of the knights and the Maltese, while the slaves themselves are besides themselves with rage for having to pay for his crime with their own blood. This fact, many of them declare, prevents them from accepting baptism in that they cannot bring themselves to forgive the one who proved to be the cause of their suffering.”
It also transpires that originally Mustafà Pasha had tried to persuade Imselliti, Grand Master Pinto’s favourite slave, to poison his master’s coffee, but the slave had flatly refused since suspicion would immediately have fallen on him. The plan was then changed to have the Grand Master slain with a dagger.
Keeping in mind the cultural and social framework of early modern Malta, this event in Maltese history is truly outstanding. This is a story with so many facets to ponder, and whose ramifications echo to this day in such a
wide array of spheres, that it would have been impossible for Heritage Malta to overlook it.
The medium through which Heritage Malta is recounting it is well worthy of study as well – 19 drawings that are the handiwork of an anonymous artist who must have witnessed firsthand the gruesome events, given the detail and the historical accuracy depicted. Originally a set of at least 24 drawings, the 19 on display were donated to the Malta Museum in 1909/10. They greatly assist in corroborating Inquisitor Passonei’s accounts to a fault.
Visitors of this exhibition are being urged to stop and think, and to engage in discussion – about human nature and respect for human life; about slavery; about torture and execution; about betrayal and vengeance; about a myriad topics thought to be confined to history books but sadly still with us to this day.
The opening hours of the Inquisitor’s Palace are from 9:00am till 5:00pm. From March till December, the palace is closed on Mondays, while in January and February it is closed on Mondays and Wednesdays.
FOR THE LOVE OF JOY
WHEN SERVED VISITED FRANCESCA RUNCIE'S KITCHEN, HER NATURAL TALENT AND PASSION FOR COOKING WAS ON FULL DISPLAY, CRAFTING DISHES THAT BLEND TRADITIONAL TECHNIQUES WITH HER OWN TOUCH WHICH GENUINELY REFLECTS ALL SIDES OF HER VIBRANT CHARACTER. BETWEEN RUNWAY APPEARANCES, PHOTO SHOOTS AND VOLUNTEER WORK AT THE ASSOCIATION FOR ABANDONED ANIMALS, FRANCESCA BRINGS THE SAME PASSION TO HER COOKING, CREATING JOYFUL MEALS WHICH BRING FAMILY AND FRIENDS TOGETHER. ENJOY!
Seed Bread – By Francesca Runcie – Prep / Cook time: 2hrs
..."LET THE DOUGH RISE IN A WARM PLACE UNTIL DOUBLED IN SIZE FOR A LIGHT, AIRY TEXTURE."...
Ingredients
500g water
2 tsp dried instant yeast (8g) or 20g fresh yeast
30g extra virgin olive oil, plus extra for greasing
500g bread or spelt flour
1 tsp salt
50g rolled oats
150g mixed seeds (sesame, linseed, sunflower, pumpkin, poppy)
30g honey or Manuka honey
Warm the water and yeast in a bowl over low heat for 2 minutes. Grease a 30x12x10cm loaf tin and set aside. In a mixing bowl, combine flour, salt, oats, seeds, honey, and olive oil and add them to the yeast. Knead the dough for 2 minutes until sticky. Transfer dough to the prepared tin and sprinkle with extra seeds. Let it rise in a warm place for 4060 minutes, until doubled in size. Preheat oven to 200°C. Bake for 40-45 minutes. Let cool in the tin for 5 minutes, then transfer to a rack to cool before slicing.
Francesca
"A CREAMY, COMFORTING BLEND OF BUTTERNUT SQUASH, PEARS, AND COCONUT, PERFECTLY
Ingredients
1 tsp olive oil or butter
1 large onion, chopped
2 cups vegetable stock
8 cups squash, peeled + cubed
2 cups pears, peeled + cubed
10 drops hot sauce
½ tsp ground cumin (or cumin seeds, ground with a pestel and mortar)
½ tsp ground coriander
2 tsp fresh coriander
1 can coconut milk
1 lime, juiced
Salt and pepper to taste
Heat oil in a large pot and cook the onion until translucent. Add cumin, coriander, squash, pears, broth, coconut milk and fresh coriander. Simmer gently for 25 minutes. Add lime juice, salt, and pepper. Season with hot sauce to taste. Serve in bowls, garnished with fresh coriander and a dash of pepper. Optionally, add cream to taste.
Butternut Squash, Pear & Coconut Soup – By
Runzi – Prep/cook: 20mins – Serves 6
By Francesca Runzi
– Prep/cook: 20min – Serves 4
"THIS CREAMY RISOTTO COMBINES THE SWEETNESS OF PEAS WITH THE FRESHNESS OF MINT, FINISHED WITH A TOUCH OF PARMESAN FOR DEPTH."
Ingredients
Pea & Mint Puree
1 garlic clove
50g shallots
20g olive oil
250g frozen green peas
100g water
1 bunch fresh mint leaves
30g parmesan cheese
Risotto
60g shallots, halved
20g olive oil
200g dry white wine
250g risotto rice
450g hot vegetable stock (salt-free)
1 tsp fine sea salt (to taste)
½ tsp ground black pepper (to taste)
100g frozen green peas
Pea shoots or rocket leaves (garnish)
30ml extra dry Martini Bianco
Method
For Pea & Mint Puree
Heat olive oil in a pan over medium heat. Add chopped shallots and garlic, sauté for 3 minutes. Add peas and water, cook for 7 minutes. Finely chop mint leaves and add to the mixture. Blend everything into a smooth, bright green puree. Set aside. Grate the cheese and place in a bowl.
For Risotto
Heat oil in a pan, add chopped shallots, and sauté for 3 minutes. Add white wine and risotto rice, cook for 2 minutes. Add hot vegetable stock, salt, and pepper. Stir continuously for 10 minutes. Add peas and cook for 3 more minutes. Stir in the Martini, cook for 1 minute. Add pea puree and parmesan, stir well. Taste and adjust seasoning. Let rest with the lid on for 2 minutes. Serve immediately, garnished with pea shoots or rocket leaves.
Pea & Mint Risotto
Inspired by the Season
"CHEF FAISAL BRINGS US A COLLECTION OF DELICIOUS WINTER RECIPES TO COZY UP WITH, INCLUDING SMOKY PAPRIKA CHICKEN SOUP, CHEESY CHICKEN LAVA BALLS, AND A COMFORTING RISOTTO AND MORE. THESE DISHES ARE SURE TO IMPRESS YOUR GUESTS AND WARM UP YOUR WINTER GATHERINGS."
Ingredients
For the Balsamic Reduction
100g balsamic vinegar
25g white sugar
20g apple cider vinegar
Pinch sea salt
Pinch black pepper powder
For the Balsamic Dressing
1 ½ tbs balsamic vinegar
1 ½ tbs flour
1 tbs yellow mustard paste
Pinch sea salt
Pinch black pepper powder
For Plating
60g chunky tomato pieces
60g chopped fresh tomato
15g spring onion, chopped
30g toasted walnuts
15g sunflower seeds
30g feta cheese, crumbled
1 ½ tbs balsamic reduction
1 ½ tbs balsamic dressing
Method
Prepare the Balsamic Reduction
In a saucepan, combine balsamic vinegar, white sugar, apple cider vinegar, sea salt, and black pepper. Cook on medium heat for 5 minutes until the mixture has reduced.
Make the Balsamic Dressing
Blend balsamic vinegar, flour, mustard paste, sea salt, and black pepper in a sauce blender for 1 minute until smooth.
Assembling & Plating
Toss tomatoes with the balsamic dressing in a mixing bowl.
Arrange the salad on a plate and top with toasted walnuts, sunflower seeds, and crumbled feta. Drizzle with balsamic reduction for a glossy finish.
Tomato Feta Salad with Balsamic Bliss – By Chef Faisal – Prep/cook: 10mins – Serves 1
Halloumi Salad with Honey Mustard Dressing
Cook/Prep time: 25min – Serves: 1
Golden Risotto with Cheesy Saffron Elegance
Cook/Prep time: 40min – Serves: 1
Ingredients
For the Dressing
1 tbsp honey
1 tbsp mustard
2 tbsp olive oil
1 tbsp lemon juice
½ tsp sea salt
Pinch of black pepper powder
1 tsp dry oregano
For the Salad
30g red lollo rosso leaves
50g white cabbage, shredded
50g red cabbage, shredded
20g fresh orange slices
50g halloumi cheese, grilled and sliced into julienne strips
10g Parmesan cheese, shaved
50g honey mustard dressing
Method
Honey Mustard Dressing
In a blender or small mixing bowl, combine honey, mustard, olive oil, lemon juice, sea salt, black pepper, and dry oregano. Blend for 1 minute until smooth and well combined.
Assemble the Salad Grill halloumi slices in a hot pan or grill until golden brown on both sides. Set aside.
For the Risotto Rice
250g Arborio rice
In a large mixing bowl, toss the lollo rosso leaves, white cabbage, red cabbage, and fresh orange slices with the honey mustard dressing.
Arrange the dressed salad on a plate. Top with the grilled halloumi and garnish with shaved Parmesan cheese.
"THIS VIBRANT SALAD BRINGS TOGETHER THE SMOKY RICHNESS OF GRILLED HALLOUMI, THE ZESTY SWEETNESS OF HONEY MUSTARD DRESSING, AND THE FRESHNESS OF CRISP GREENS"
400g water
2 bay leaves
1 ½ tsp sea salt
For the Paprika Oil
1 tbsp chopped fresh thyme
2 tsp sweet paprika
150g olive oil
For Plating
200g cooked risotto rice
200g cheesy saffron sauce
10g Parmesan cheese, grated
1 tbsp paprika oil
1 spring onion, chopped
Method
For Cheesy Saffron Sauce
In a saucepan, melt the butter over medium heat. Add chopped garlic and onion and sauté until golden and fragrant.
Stir in the cooking cream, whole milk, sea salt, and white pepper. Bring to a gentle boil.
minutes to infuse the oil with thyme flavor.
Remove from heat and stir in the sweet paprika. Set aside to cool slightly.
Cook the Risotto Rice
In a pot, bring the water to a boil with bay leaves and sea salt. Add Arborio rice and cook on low heat, stirring occasionally, for about 5 minutes until the rice is tender but still firm to the bite. Drain any excess liquid and remove the bay leaves.
Assemble the Plate
In a frying pan, toss the cooked risotto rice with the cheesy saffron sauce, cooking for about 3 minutes to combine and allow the flavors to meld together. Serve the risotto on a plate, then drizzle with paprika oil.
Garnish with grated Parmesan cheese and spring onions.
By Chef Faisal – Prep/Cook time: 1hr, Serves:
4
RUSTIC ROASTED CHICKEN WITH CHEDDAR SAUCE
"A DIFFERENT TAKE ON ROASTED CHICKEN – THE PERFECT HARMONY OF BOLD FLAVOURS AND COMFORTING TEXTURES, FEATURING TENDER CHICKEN, CREAMY CHEDDAR SAUCE, AND GOLDEN POTATOES, ALL BROUGHT TOGETHER WITH A TANGY CHILI GLAZE."
Method
For the Roasted Chicken Marinade
1kg whole chicken
3 tsp sea salt
5tsp grated Parmesan cheese
1 tsp sea salt
½ tsp white pepper powder
3 tsp onion powder
For the Roasted Potatoes
100g potatoes, cubed
1 tsp sea salt
1 tsp black pepper powder
pinch dry oregano
1½ tbs olive oil
For the Chili Paste
10g chili flakes
3tbs paprika oil
1 tsp sea salt
1 tsp lemon juice
½ tbs tomato ketchup
3 tsp black pepper powder
1½ tbs lemon juice
2 tbs tomato paste
2 tbs soy sauce
4 tbs olive oil
1 tbs chopped fresh thyme
1 tsp garlic powder
2 tsp onion powder
For Plating
500g roasted chicken
100g cheese sauce
50g roasted potatoes
1 grilled onion
1 grilled lemon
30g chili paste
1 tsp chopped parsley
2 springs onions
For the Cheese Sauce
Combine all ingredients in a saucepan and cook on low heat for 5 minutes until smooth.
For the Roasted Potatoes
Toss cubed potatoes with olive oil, sea salt, black pepper, and oregano.
Roast in a preheated oven at 220°C for 15 minutes.
For the Chili Paste
Mix all ingredients in a bowl until well combined.
Marinate the Roasted Chicken:
Marinate the whole chicken with all ingredients for at least 30 minutes. Roast in a preheated oven at 180°C for 1 hour 20 minutes.
Plating & Serving
Spread cheese sauce on a plate and place the roasted chicken on top. Arrange roasted potatoes and grilled onions on the side. Garnish with parsley, spring onions, and chili paste.
By Chef Faisal – Prep/Cook time: 40min, Serves: 1
SMOKY PAPRIKA CHICKEN SOUP
ENJOY THE HARMONIOUS BLEND OF SMOKY PAPRIKA, TENDER CHICKEN, AND CREAMY TEXTURES IN THIS SOUL-WARMING SOUP.
Ingredients
For the Chicken Marinade
250g fresh chicken breast
½ tsp sea salt
Pinch black pepper powder
Pinch smoked paprika
1½ tbs olive oil
For the Paprika Oil
1 tbs chopped fresh thyme
2 tsp sweet paprika
165ml olive oil
For the Chicken Soup
20g butter
10g chopped white onion
1 clove chopped garlic
½ tsp white pepper powder
½ tsp sea salt
25g flour
150g cooking cream
300g water
50g grilled chicken, chopped
10g provolone cheese
For Plating
450g cooked soup
10g paprika oil
15g cooking cream
3g spring onion, chopped
1 tsp Parmesan cheese
Method
For the Chicken Marinade
Slice the chicken breast in half and clean thoroughly. Mix sea salt, black pepper, smoked paprika, and olive oil in a bowl. Marinate the chicken and set aside for 20 minutes.
For the Paprika Oil
In a sauce pan, heat olive oil and fresh thyme on low heat for 5 minutes. Remove from heat, add sweet paprika, and stir well.
For the Chicken Soup
Grill the marinated chicken for 4minutes on each side, then chop into bite-sized pieces. In a sauce pan, melt butter and sauté chopped onion and garlic for 2 minutes. Add flour and cook until light brown. Stir in water gradually and mix well.
Add white pepper, sea salt, and cooking cream. Simmer on medium heat for 5 minutes. Stir in grilled chicken and provolone cheese, cooking for an additional 2 minutes.
For Plating and Serving
Pour the cooked soup into a bowl. Drizzle with paprika oil and cooking cream. Garnish with chopped spring onion and Parmesan cheese for a touch of freshness and flavour.
CHEESY CHICKEN LAVA BALLS WITH PROVOLONE
Ingredients
For the Breadcrumb Mix
100g breadcrumbs
½ tsp sea salt
Pinch black pepper powder
½ tsp cumin powder
For the Chicken Marinade
250g chicken breast
pinch of sea salt
Pinch black pepper powder
1 tbsp olive oil
pinch smoked paprika
For the Cheesy Chicken Ball Mix
100g grilled chicken, chopped
20g Philadelphia cream cheese
10g shredded cheddar cheese
20g mozzarella cheese
Pinch black pepper powder
½ tsp sea salt
pinch of oregano
For the Provolone Cheese Sauce
100g cooking cream
100g whole milk
200g provolone cheese, grated
½ tsp sea salt
Pinch black pepper powder
Method
For the Breadcrumb Mix
In a bowl, combine breadcrumbs, sea salt, black pepper powder, and cumin powder. Set aside.
For the Chicken Marinade
Slice the chicken breast in half for even grilling. In a bowl, mix olive oil, sea salt, black pepper powder, and smoked paprika. Add the chicken and marinate for 20 minutes.
For the Cheesy Chicken Ball Mix
Grill the marinated chicken for 4 minutes per side or until fully cooked. Let cool and chop finely. In a mixing bowl, combine the chopped chicken, Philadelphia cream cheese, cheddar, mozzarella, sea salt, black pepper powder, and oregano. Mix well. Shape the mixture into 25g balls.
To Coat and Fry the Chicken Balls
Roll each chicken ball in flour, dip into batter, and coat with the breadcrumb mix. Repeat the coating process for an extra crispy layer. Fry the coated chicken balls in preheated oil at 160°C (320°F) for 4 minutes or until golden brown. Drain on a paper towel.
For the Provolone Cheese Sauce
Heat cooking cream and whole milk in a saucepan over medium heat. Add grated provolone cheese, sea salt, and black pepper. Stir continuously until the cheese melts and the sauce is smooth.
Plating and Serving
Spread the provolone cheese sauce on a plate. Arrange the crispy cheesy chicken balls on top. Garnish with shredded spring onion and a touch of rose petals for an elegant finish.
"GOLDEN AND CRISPY ON THE OUTSIDE WITH A MOLTEN CHEESY CORE. A DELIGHTFUL FUSION OF CRUNCH AND GOOEY DECADENCE!"
By Chef Faisal – Prep/Cook time: 1hr, Serves: 1
By Gennaro Contaldo – Prep/Cook time: 1hr – Serves: 10–12
BABÀ ALL’ARANCIA
"BABÀ IS A CLASSIC NEAPOLITAN DESSERT WHICH IS USUALLY MADE WITH RUM. IN MY REGION, WHERE LEMONS ARE PLENTIFUL, THE PASTRY SHOPS OFTEN MAKE IT WITH LIMONCELLO. FOR THIS RECIPE, I DECIDED TO GIVE ORANGES A GO AND IT REALLY WORKS WELL. PLEASE NOTE, YOU NEED TO MAKE THIS AT LEAST ONE DAY BEFORE YOU INTEND TO SERVE IT AS IT NEEDS TO DRY OUT OVERNIGHT BEFORE BEING SOAKED IN THE SYRUP."
Ingredients
10 eggs
40g caster (superfine) sugar
200g butter softened, plus extra to grease
600g strong bread flour, plus extra for dusting
pinch of salt
40g fresh yeast, dissolved in 2 tbsp lukewarm water
for the syrup
2 large oranges
400g granulated sugar
1.5 litres water
100ml orange liqueur, or more if you prefer a stronger taste
for the custard cream
500ml milk
40g cornflour (cornstarch)
large strip of orange peel
(blood oranges work nicely, too)
4 egg yolks
140g caster sugar
1 tsp vanilla extract
Method
Preheat the oven to 350°F (175°C) and grease an 8x8 inch baking pan with nonstick spray. You can also line the pan with parchment paper, leaving an overhang on the sides for easy cake removal later.
In a large bowl, whisk together the dry ingredients: flour, baking powder, baking soda, and salt. Set aside.
In a separate bowl or large measuring jug, whisk together the Greek yogurt, milk, eggs, vanilla extract, honey, and melted coconut oil until smooth.
Gradually combine the wet ingredients with the dry ingredients, stirring gently until just incorporated—be careful not to over mix.
Gently fold in the blueberries, then pour the batter into the prepared pan, smoothing the top. Bake for 45 to 55 minutes, or until a toothpick inserted into the centre comes out clean. If the top begins to brown too quickly, loosely cover with foil.
Allow the cake to cool in the pan for 20 minutes, then transfer it to a wire rack to cool completely before serving.
Mixed Berry Classic Cheesecake – By
Chef Faisal,
– Prep/cook: 45min – Chill time: 4hrs
MIXED BERRY CHEESE CAKE
Ingredients
For the Cream Cheese Filling
100g cooking cream
1 gelatin sheet
50g white sugar
350g Philadelphia cream cheese
1 pinch sea salt
For the Biscuit Crust
200g digestive biscuits, powdered
60g melted butter
For the Mixed Berry Compote
100g frozen raspberries
100g frozen blueberries
100g frozen blackberries
60g white sugar
For the Cheesecake Assembly
300g cream cheese filling
250g biscuit crust
300g mixed berry compote
For Plating
180g cheesecake slice
1 tsp icing sugar
1 rose petal
"THIS DECADENT CHEESECAKE COMBINES THE VELVETY RICHNESS OF CREAM CHEESE WITH THE CRUNCH OF A BUTTERY CRUST AND THE TANGINESS OF MIXED BERRIES. A PERFECT TREAT FOR ANY OCCASION!"
Prepare the Cream Cheese Filling
Soak the gelatin sheet in cold water until softened. Heat cooking cream in a saucepan until warm (do not boil). Add the softened gelatin and stir until completely dissolved. In a mixing bowl, beat the sugar and cream cheese together until smooth. Gradually fold in the gelatin mixture.
Make the Biscuit Crust
Combine powdered digestive biscuits with melted butter. Press the mixture evenly into a square mold or cake pan. Bake in a preheated oven at 170°C (340°F) for 10 minutes. Allow to cool completely.
Cook the Mixed Berry Compote
Combine all the compote ingredients in a saucepan over low heat. Cook for about 20 minutes, stirring occasionally, until the berries break down and the mixture thickens slightly. Let the compote cool before using.
Assemble the Cheesecake
Spread the prepared cream cheese filling over the cooled biscuit crust. Top with the mixed berry compote, spreading evenly. Chill in the fridge for at least 4 hours or until fully set.
Plate and Serve
Slice a 180g portion of the cheesecake. Dust lightly with icing sugar and garnish with a rose petal. Serve and enjoy!
Whipped Mascarpone Carrot Cake Stack – By Chef Faisal – Prep/cook: 1hr
"THIS
LAYERED CARROT CAKE IS
MOIST AND AROMATIC, COMPLEMENTED BY THE CREAMY MASCARPONE FROSTING AND FRESH BERRIES.
A DESSERT THAT IS AS DELIGHTFUL TO THE EYE AS IT IS TO THE PALATE."
Ingredients
For the Mascarpone Frosting
60g white sugar
60g softened butter
120g mascarpone cheese
100g whipped cream foam
Pinch sea salt
For the Whipped Cream Foam
200g whipping cream
50g white sugar
For the Carrot Cake
200g all-purpose flour
1/4 tsp baking soda
1/2 tsp baking powder
1/2 tsp cinnamon powder
180g brown sugar
100g whole eggs
1 tsp vanilla essence
200g finely shredded carrot
For Plating
180g carrot cake (3 layers)
1 raspberry
1 strawberry
4 fresh cherries
1/2 tsp icing sugar
Method
For the Carrot Cake
In a mixing bowl, beat eggs and brown sugar until smooth. Add melted butter and vanilla essence. Sift together flour, baking soda, baking powder, and cinnamon. Fold into the wet mixture. Stir in shredded carrots. Spread the batter evenly in a greased baking tray. Bake in a preheated oven at 170°C for 20 minutes. Let cool.
For the Mascarpone Frosting
In a mixing bowl, cream together sugar, butter, mascarpone, and a pinch of salt. Gently fold in whipped cream foam until smooth.
For the Whipped Cream Foam
Whip cream and sugar in a chilled bowl until stiff peaks form.
For Assembling and Plating
Cut the carrot cake into squares and stack three layers, spreading mascarpone frosting between each layer. Garnish with fresh berries, cherries, and a dusting of icing sugar.
Gingerbread Blondies with Caramel Cream Cheese Buttercream – By Louise Sammut –
Prep/cook: 1hr
"GINGERBREAD BLONDIES, PERFECTLY COMPLEMENTED BY A LUSCIOUS CARAMEL CREAM CHEESE BUTTERCREAM. WITH RICH GOLDEN SYRUP, AROMATIC SPICES, AND A VELVETY CARAMEL-INFUSED FROSTING."
Ingredients
227g Benna unsalted butter, melted
225g light brown sugar
2 large eggs
2 tablespoons golden syrup
1 teaspoon vanilla extract
310g all-purpose flour
1 teaspoon baking powder
1 tablespoon ground ginger
2 teaspoons cinnamon
½ teaspoon salt
for Caramel Cream Cheese
Buttercream
170g Benna unsalted butter, at room temperature
200g granulated sugar
120ml Benna fresh cream
200g cream cheese, at room temperature
2 teaspoons vanilla extract
150g icing sugar, sifted
Method
Preheat the oven to 180°C. Line a 23cm x 23cm baking dish with parchment paper and set aside. In a large bowl, combine melted butter and brown sugar, stirring well with a wooden spoon. Add the eggs, golden syrup, and vanilla extract, mixing until smooth.
In a medium bowl, whisk together the flour, baking powder, ginger, cinnamon, and salt. Sift the dry ingredients and gradually stir them into the butter mixture until fully combined.
Spread the batter evenly into the prepared dish and bake for 30 minutes or until the edges are set. Allow to cool completely before frosting.
For the Caramel Sauce
In a large pot over medium heat, cook the sugar, stirring constantly, until it clumps, melts, and turns into a golden caramel liquid (about 8 minutes).
Remove from heat and add 85g butter, whisking vigorously until combined and melted (about 3 minutes). Return to heat, then slowly pour in the cream. The caramel will bubble rapidly; whisk until fully combined and boil for 1 minute. Remove from heat and let cool completely.
For the Buttercream
Using an electric mixer, beat together the cream cheese and remaining 85g butter until light and fluffy. Add the icing sugar, vanilla extract, and ½ cup of the cooled caramel sauce. Beat for 3 minutes until the frosting is smooth and fluffy.
Assemble
Spread the buttercream evenly over the cooled blondies. Cut into squares, drizzle with additional caramel sauce, and serve. Enjoy the perfect treat for a cozy autumn or winter day!
