Smart April Recipes - By Chef Manuel

Rosemary & Garlic Grilled Lamb Cutlets with Hummus & Tabbouleh - Serves 2

Rosemary & Garlic Grilled Lamb Cutlets with Hummus & Tabbouleh - Serves 2

Smart Supermarket

For the Tabbouleh:

- 75g Bulgur wheat, soaked in cold water overnight - 2 Cloves garlic, finely chopped - Good glug extra virgin olive oil - Juice & zest of a lemon - 1 tbsp Chopped mint - 1 tbsp Chopped coriander - 1 tbsp Chopped parsley - 6 Cherry tomatoes, quartered - 2 Inch piece cucumber, peeled & chopped - 2 tbsp Chopped pistachios - Salt & pepper

For the Hummus:

- 1 x 200g Tin chickpeas, rinsed & drained - 2 tbsp Extra virgin olive oil - 1 Clove garlic, chopped - 1 tbsp Greek yogurt - 1 tbsp Tahini paste - 1 tsp Ground cumin - Juice ½ lemon - Salt & pepper

You will also need:

- 2 Racks x 4 French cut lamb cutlets - Salt & pepper - 2 Sprigs rosemary - 1 Cloves garlic, sliced - 2 tbsp Olive oil

Method:

Start this recipe by soaking the bulgur wheat overnight you will not need to cook it. Drain the bulgur wheat well by pressing down lightly to ensure all the water is removed. Put in a large bowl. Add all the other ingredients & mix well. Season, to taste, with salt & pepper & chill. Next, prepare the hummus by blending all the ingredients together in a liquidizer until smooth. Finally, prepare the lamb cutlets. Season well all over with salt & pepper, drizzle with olive oil & sprinkle over the garlic & rosemary. Heat a griddle pan with a little oil & place in the rosemary & a clove of garlic. Fry the lamb cutlets on both sides for 2 minutes or so leaving pink. To serve, lay tablespoonful's of the tabbouleh onto your serving plates. Arrange 4 lamb cutlets onto each plate & serve with the hummus on the side.

Easter Baked Lemon Cheesecake

Easter Baked Lemon Cheesecake

Smart Supermarket

For the cheesecake:

- 175g Crushed biscuits - 75g Unsalted butter, melted - 400g Cream cheese - 150g Caster sugar - 1 tsp Vanilla essence - 4 Eggs - 1 tbsp Plain flour - Finely grated zest of 2 large lemons

You will also need:

- 3 tbsp Lemon curd (Tesco) - 1 Packet sugared chocolate eggs - 100g Fresh blueberries

Method:

Start this recipe by preparing the biscuit base. Grease a 24cm loose-bottomed cake tin with some butter & put aside. Mix the melted butter with the crushed biscuits & press into the base of the cake tin. In a medium-sized bowl, beat together the cream cheese & caster sugar till light, then add in the vanilla essence, eggs, lemon zest & flour. Continue to beat the mixture until it is smooth & creamy. Remove the cake tin from the fridge & pour the cheesecake filling over the blueberries & the biscuit base. Even out with a spatula, then carefully place the cake tin in the oven at 180°C, & bake the cheesecake for about 40-45 minutes. When ready, remove the cheesecake out of the oven & allow to cool completely before transferring onto your serving plate. Finish off by spreading the top with the lemon curd & decorate the top with the chocolate eggs & fresh blueberries.

Baked Vegetable Tart

Baked Vegetable Tart

Smart Supermarket

For the pastry:

- 100g Chilled butter, diced - 200g Spelt flour - Pinch salt - 2 tbsp Grated parmesan cheese - 1 Egg yolk - Water to bind

For the filling:

- 1 Large carrot - 2 Medium zucchini - 1 Small aubergine - Salt & pepper - 2 tbsp Olive oil - 3 Eggs, beaten - 250g Mascarpone cheese - 3 tbsp Grated Parmesan - Salt & pepper to taste - 1 tbsp Chopped fresh basil - 1 tsp Fresh thyme leaves

Method:

Start this recipe by thinly slicing the vegetables lengthways into thin strips. Place onto baking sheets, season with salt & pepper & drizzle with olive oil. Bake in the oven at 200°C for 10 minutes or until beginning to soften. Allow to cool. Meanwhile, make the pastry using the rubbing in method adding in enough water to bind. Chill in the fridge for 30 minutes before using to line a 23cm fluted flan tin with the extra hanging over the edge. Cover with baking paper & baking beans & bake blind at 200°C for 10-15 minutes. Remove the beans & paper & trim the edge clean. For the filling, mix together the cheeses, herbs & eggs & season with salt & pepper & spread over the pastry base. Next, starting in the middle, roll up some zucchini. Continue the layers with different vegetable slices creating a rose effect. Drizzle the top lightly with olive oil & continue to bake the tart in the oven at 180°C for 40-45 minutes or until the tart is firm & the vegetables are crispy around the edges.

Spinach & Herbed Cream Cheese Roulade

Spinach & Herbed Cream Cheese Roulade

Smart Supermarket

Ingredients:

- 400g Spinach leaves - 5 Large eggs, separated - 100g Mascarpone - 3 tbsp Self-raising flour - 150g Garlic & herbed cream cheese - 3-4 tbsp Grated Parmesan cheese - 4 tbsp Chopped sundried tomatoes

Method:

Place the spinach into a large pan with a knob of butter & cook for 2 minutes to wilt. Place into a food processor with the egg yolks, flour, 1 tbsp mascarpone & season well with salt & pepper. Blitz together until fine. Next, whip the egg whites to stiff peaks then carefully fold in the spinach mixture. Spread the mixture into the prepared swiss roll tin, even out & bake at 190°C for 12-15 minutes.

In a bowl, mix together the remaining mascarpone & the garlic & herbed cream cheese. Lay a large sheet of baking paper on your work surface & sprinkle over the grated Parmesan cheese. When cooked, turn out the cooked spinach roll on top & carefully peel of the baking paper. Allow to cool down then carefully spread over the cheese filling & scatter over the chopped sundried tomatoes. Roll up tightly from the short end & serve whilst still warm.

Recipes by Chef Manuel

For ingredients visit www.smart.com.mt