Posted on April 21, 2017 by Joe Deguara

Veal Escalopes “Saltimbocca alla Romana”

Prep Time : 10 Minutes

Cook Time : 15 Minutes

Ingredients :

4 x 150 g veal escalopes
8 fresh sage leaves
8 slices of prosciutto
2 tablespoons unsalted butter
olive oil
1 good swig of marsala wine
1 lemon

Directions :

Place the veal escalopes on a chopping board, leaving a little space between them. Cover with clingfilm and, using your fists or a rolling pin, bash them out until they are about 5 mm thick, then discard the clingfilm.
Season both sides of the flattened veal with a little black pepper (there’s no need for salt as the prosciutto is quite salty).
Lay 2 sage leaves flat on each piece of veal, then place 2 pieces of prosciutto on top to cover the meat, and fold over the sides to neaten up.
Heat a frying pan over a medium heat and add 1 tbsp butter and a drizzle of oil.
Add 2 veal escalopes to the pan and fry for about 2 minutes on each side, until golden brown.
When done, remove to a plate and cover with foil to keep warm.
Fry the other 2 veal escalopes in the same way, then remove to the plate, cover with foil and set aside.
Put the pan back on the heat, add the remaining butter and the marsala wine and simmer for 1 minute or until you have a lovely sweet, glossy sauce.
Serve the veal saltimbocca with pasta, polenta or boiled or roast potatoes, and cut the lemon into wedges for squeezing over.

Posted on April 21, 2017 by Joe Deguara

Beef Bourguignon

Prep Time : 30 Minutes

Cook Time : 3 Hours

Ingredients :

4 tbsp rapeseed oil
Sea salt and freshly ground black pepper
1 kg of diced stew beef, cut into 5 cm / 2 in pieces
(for Beef Bourguignon, cubed beef blade or beef flank are traditionally used)
14 shallots, peeled
200 g smoked streaky bacon, cut into cubes
200 g chestnut mushrooms cut into chunks
1 large carrot, peeled and cut into chunks
3 cloves of garlic, peeled and finely chopped
1 tbsp chopped thyme leaves
1 tbsp tomato puree
2 tbsp plain flour
1 bottle of red burgundy wine
300 ml beef stock
2 tbsp flat leaf parsley chopped
2 bay leaves
Zest of 1 orange

Directions :

1. Preheat oven to 150°c, gas mark 2 or 300°f
2. Heat a large, heavy based oven proof casserole pan on a medium heat and add the oil.
3. Season the beef with sea salt and black pepper and fry until golden brown, for about 3 minutes, then turn and fry the other side.
Cook the meat for the Beef Bourguignon in about 3 batches and set aside.
4. In the same pan, add the shallots, bacon, mushrooms, carrots, garlic and chopped thyme leaves and cook until lightly browned. Then stir in the tomato puree and plain flour and cook for 2 minutes, stirring constantly.
5. Add the beef and the beef juices to the pan and mix thoroughly into the shallot mixture pour the wine and stock over, and then add the parsley, bay leaves and orange zest.
Put on the casserole lid and cook very gently for 2 ½ hours – 3 hours.

Adjust the seasoning and serve the Beef Bourguignon, either with celeriac mash or potatoes Boulangeres, that is the traditional French accompaniment, and sprinkle with freshly chopped parsley or sprigs of thyme.

Posted on April 21, 2017April 21, 2017 by Joe Deguara

Pork Belly Roast

Delicious Juicy Pork Belly Roast

Prep Time : 20 Minutes

Cook Time : 3 Hours

Ingredients :

1.5 kg Pork Belly
15 g Fennel seeds
100 ml Olive oil
2 Carrots
2 sticks of celery
1 bulb of garlic
2 Onions
½ a bunch of fresh thyme
1 bottle of white wine
75 g plain flour

Directions :

Preheat the oven to its highest temperature.
Using a small sharp knife (a Stanley knife works well for me), score the skin down to the meat (try not to cut the meat), making the cuts very close together.
Bash the fennel seeds and a good pinch of sea salt in a pestle and mortar to a powder.
Tip the oil over the top of the scored skin, then sprinkle over the fennel mixture, and rub all over so that everything gets into the scores and down into the meat.
Roughly chop the carrots and celery, then throw these into a roasting tray.
Break the garlic bulb up into unpeeled cloves, peel and chop the onions into large wedges, then toss into the tray with the thyme sprigs.
Put the seasoned pork belly on top of the vegetables in the tray, then roast for 10 to 15 minutes, or until the skin of the pork belly starts to bubble and turn golden brown.
Reduce the oven temperature to 170°C/325°F/gas 3, and roast for 1 hour 30 minutes.
When the time’s up, carefully open the oven door and pour in three-quarters of the wine.
Cook for 1 further hour.
Remove the pork belly meat carefully from the oven and test to see if it pulls apart easily. If not, cook for a little longer.
Allow the meat to rest for 10 minutes while you make the gravy.
Put the tray of roasted vegetables directly onto your hob over a medium heat add, add the flour, then stir together until thick. Cook for 1 minute then add in the remaining wine – if you sauce is too thick add a splash more wine or water.
Using a potato masher, mash up the vegetables until you have a delicious thick-looking sauce.
Cook for 2 to 3 minutes on a low heat, season to taste, then strain through a sieve into a jug.
Remove the crackling from the top of the pork belly and break up into pieces, pull the pork belly apart, and serve with the jug of gravy on the side, and a selection of seasonal vegetables.

Posted on April 21, 2017April 21, 2017 by Joe Deguara

Mushroom Stuffed Roasted Chicken Breast

Roasted, Stuffed Chicken Breast.

Prep Time : 30 Minutes

Cook Time : 15 Minutes

Ingredients :

2 slices white bread, torn
Cooking spray or vegtable oil
1/4 cup chopped green onions
8 ounces sliced mushrooms
1/2 teaspoon dried thyme
1 garlic clove, minced
1/2 cup (2 ounces) shredded part-skim mozzarella cheese
1 teaspoon salt, divided
1/2 teaspoon black pepper, divided
4 skinless, boneless chicken breast halves
1/4 cup all-purpose flour
2 large eggs, lightly beaten
1 tablespoon olive oil

Directions :

Preheat oven to 350°.
Pulse bread in a food processor to form fine crumbs. Place in a dish.
Heat a large ovenproof skillet over medium-high heat.
Coat pan with cooking spray or thin layer of oil.
Add onions and mushrooms; sauté 10 minutes.
Stir in thyme and garlic.
Cool mixture for 10 minutes; stir in cheese, 1/4 teaspoon salt, and 1/4 teaspoon pepper.
Cut a slit through thickest portion of each chicken breast half to form a pocket.
Stuff each chicken breast with 1/4 cup mushroom mixture.
Sprinkle stuffed chicken breast with remaining 1/2 teaspoon salt and 1/4 teaspoon pepper.
Place flour in a shallow dish.
Place eggs in a shallow dish.
Dredge stuffed chicken breast in flour.
Dip in eggs; dredge in breadcrumbs.
Heat oil in skillet over medium-high heat.
Add stuffed chicken breast; cook 2 minutes on each side or until browned.
Place pan in oven. Bake at 350° for 15 minutes.

Posted on April 20, 2017April 21, 2017 by Joe Deguara

Chilli Con Carne

chili con carne, a lovely spicy dish with minced beef, chillies, and kidney beans

Chilli Con Carne

Prep Time : 40 Minutes

Cook Time : 1 Hour

Ingredients :

1 tbsp oil
1 large onion
1 red pepper
2 garlic cloves, peeled
1 heaped teaspoon hot chilli powder
1 tsp paprika
1 tsp ground cumin
500 g lean minced beef
1 beef stock cube
400 g can chopped tomatoes
½ teaspoon dried marjoram
1 teaspoon sugar
2 tablespoon tomato purée
400 g canned red kidney beans
plain boiled long grain rice, to serve
soured cream, to serve on the side

Directions :

Prepare your vegetables.
Chop 1 large onion into small pieces.
Cut 1 red pepper in half length-ways, remove stalk and wash the seeds away, then chop.
Peel and finely chop 2 garlic cloves.
Put your pan on the hob over a medium heat.
Add the oil and leave it for 1-2 minutes until hot.
Add the onions and cook, stirring fairly frequently, for about 5 minutes, or until the onions are soft, squidgy and slightly translucent.
Tip in the garlic, red pepper, 1 heaped teaspoon hot chilli powder, 1 teaspoon paprika and 1 teaspoon ground cumin. Give it a good stir, then leave it to cook for another 5 minutes, stirring occasionally.
Turn the heat up a bit, add the minced beef to the pan and break it up with your spoon or spatula. The mix should sizzle a bit when you add the mince. Keep stirring and prodding for at least 5 minutes, until all the mince is uniform, and there are no more pink bits.
Make sure you keep the heat hot enough for the meat to fry and become brown, rather than just stew.
Crumble 1 beef stock cube into 300 ml hot water and pour this into the pan with the minced beef mixture.
Open the chopped tomatoes (400 g can) and add these as well.
Tip in ½ tsp dried marjoram and 1 tsp sugar, and add a good shake of salt and pepper.
2 tablespoon tomato puree and stir into the sauce well.
Simmer minced beef sauce gently. Bring the whole thing to the boil, give it a good stir and put a lid on the pan. Turn down the heat until it is gently bubbling and leave it for 20 minutes.
You should check on the pan occasionally to stir it and make sure the sauce doesn’t catch on the bottom of the pan or isn’t drying out. If it is, add a couple of tablespoons of water and make sure that the heat really is low enough.
After simmering gently, the saucy mince mixture should look thick, moist and juicy.
Drain and add the red kidney beans and stir them into the chilli pot.
Bring to the boil again, and gently bubble without the lid for another 10 minutes, adding a little more water if it looks too dry.
Taste a bit of the chilli and season. It will probably take a lot more seasoning than you think. Now replace the lid, turn off the heat and leave your chilli to stand for 10 minutes before serving, and relax.
Leaving your chilli to stand is really important as it allows the flavours to infuse into the minced beef.
Serve with soured cream and plain boiled long grain rice

Posted on April 20, 2017April 21, 2017 by Joe Deguara

Beef Tripe (Kirxa) in Spicy Tomato Sauce

Prep Time : 35 Minutes

Cook Time : 4 Hours

Ingredients :

2 kg Beef Tripe
3 lemons, quartered
60 ml(1/4 cup) extra virgin olive oil
1 onion, finely chopped
2 cloves garlic, finely chopped
2 Fresh Hot Chilies, chopped
1 cup basil leaves chopped
125 ml(1/2 cup) dry white wine
1 tbsp tomato puree
2 400g tins tomatoes
1 pinch of dried oregano
freshly ground black pepper

Directions :

Place the beef tripe in a large saucepan of boiling water.
Allow the water to return to the boil, then cook on high heat for 5 minutes.
Drain the tripe and wash it thoroughly in cold water until cool.
Soak beef tripe and quartered lemon in a large bowl or saucepan of cold water for 30 minutes.
Remove and drain the tripe and cut into bite-sized pieces of about 4 cm x 15 cm.
Return the tripe to the empty saucepan over low heat, covered.
Cook for 10-12 minutes or until the tripe has released all excess moisture.
Drain tripe and set aside.
Return the saucepan to medium heat.
Add the olive oil, onion, garlic and chilies.
Add beef tripe and saute for 3-4 minutes, until liquid reduces slightly.
Add the tomatoes, oregano, salt and pepper.
Cover with water (1-2 cm above the tripe).
Stir well and cover.
Reduce heat to very low and simmer for 4 hours, stirring occasionally.
Add more water if required; the sauce should however be thick and rich.
Remove from heat and serve with good-quality crusty Maltese bread.

Posted on April 20, 2017April 21, 2017 by Joe Deguara

Chicken Breast and Three Mushroom Casserole

Chicken Breast and Three Mushroom Casserole

Prep Time : 25 Minutes

Cook Time : 45 Minutes

Ingredients :

1 Kg Boneless Chicken Breast, cut into strips
3 tablespoons vegetable oil
8 ounces Cremini mushrooms, sliced
5 ounces Oyster mushrooms, stemmed and sliced
4 ounces Shiitake mushrooms, stemmed and sliced
1 clove garlic, finely chopped
2 tablespoons all-purpose flour
1/2 cup white wine
2 cups chicken stock
1/2 teaspoon ground sage
salt and ground black pepper
1/4 cup heavy whipping cream
1 tablespoon chopped fresh parsley

Directions :

Preheat oven to 350 degrees F (175 degrees C).
Heat oil in a very large skillet over medium heat.
Add chicken breast strips; cook and stir until browned, 1 to 2 minutes per side
Transfer chicken strips to a casserole baking dish.
Place Cremini mushrooms, Oyster mushrooms, Shiitake mushrooms, and garlic in the same skillet, cook and stir until tender, about 5 minutes.
Stir in flour until well-incorporated.
Slowly mix in white wine.
Add chicken stock, sage, salt, and black pepper; bring sauce to a simmer and cook, until thickened, about 5 minutes.
Remove from heat and stir in heavy cream.
Pour sauce over Chicken Breast strips in the casserole dish; stir gently to combine.
Cover with aluminum foil.
Bake in the preheated oven until bubbly, about 30 minutes.
Serve On bed of white rice and steamed vegetables
Garnish with parsley before serving.

Posted on April 20, 2017April 21, 2017 by Joe Deguara

Oxtail Stew

Prep Time : 1 Hour

Cook Time : 5 Hours

Ingredients :

2.5 kg oxtail , chopped into 4 cm chunks (ask the butcher to do this)
olive oil
2 medium leeks
2 sticks of celery
4 medium carrots
a few sprigs of fresh thyme
a few sprigs of fresh rosemary
4 fresh bay leaves
4 cloves
2 heaped tablespoons plain flour
2 x 400 g tins of plum tomatoes
275 ml red wine
1 liter beef stock
Worcestershire sauce

Directions :

Preheat the oven to 220 º C/425 º F/gas 7. and place a large roasting tray in the oven to preheat.
Carefully remove the hot tray from the oven, then add the oxtail.
Season and drizzle over a good lug of olive oil, then toss to coat the Oxtails and place in the hot oven for around 20 minutes, or until golden and caramelized.
Meanwhile, trim and halve the leeks and celery length-ways, then chop into rough 2 cm chunks.
Peel and chop the carrots into 2 cm pieces, then place into a large ovenproof casserole pan over a medium-low heat with 1 tablespoon of olive oil.
Pick, roughly chop and add the thyme and rosemary leaves, then add the bay and cook for around 20 minutes, or until soft and sweet, stirring frequently.
Meanwhile, remove the oxtail from the oven and set aside.
Reduce the oven temperature to 170 º C/325 º F/gas 3.
Add the cloves and flour to the veg, stirring well to combine, then pour in the tomatoes and the wine.
Add the oxtail and any roasting juices, cover with the beef stock and stir well.
Turn the heat up to high and bring to the boil, then pop the lid on and place in the hot oven for around 5 hours, or until the meat falls away from the bone, stirring every hour or so and adding a splash of water to loosen, if needed.
Remove the pan from the oven and leave to cool for about 10 minutes.
Using rubber gloves, strip the meat from the bones and return to the pan, discarding the bones.
Add a good splash of Worcestershire sauce, season to taste and enjoy with creamy mash and seasonal steamed greens.

Posted on April 20, 2017April 21, 2017 by Joe Deguara

Veal Liver and Bacon with Onion Gravy

Veal Liver and Bacon with Onion Gravy

Prep Time : 10 Minutes

Cook Time : 15 Minutes

Ingredients :

450 g Veal Liver
4 tsp plain flour
20 g butter
1 tsp sunflower oil
1 medium onion, thinly sliced
2 rindless lean back bacon rashers (about 55 g), each cut into 2 cm wide strips
500 ml beef stock, made with 1 stock cube
2 tsp tomato ketchup
flaked sea salt
freshly ground black pepper

Directions :

Rinse the veal liver in a colander under cold water and drain it well on kitchen paper.
Put 2 teaspoons of the flour in a large bowl and season with plenty of salt and pepper.
Add the veal liver to the bowl and turn it in the flour until lightly coated.
Melt half the butter with the oil in a large non-stick frying pan over a medium heat.
Tap the excess flour off each slice of veal liver and add them to the pan using tongs.
Cook for 1½–2 minutes on each side until lightly browned but not completely cooked through, then pop them on to a plate.
Turn down the heat and melt the remaining butter in the same pan.
Add the sliced onion and cook for a minute or so, stirring to separate the layers.
Next, add the bacon and cook together for another 5 minutes or until the onion is softened and pale golden brown, stirring often.
Sprinkle the remaining flour over the onion and bacon and cook for a few seconds, stirring. Pour the hot stock slowly into the pan, stirring constantly.
Bring to a simmer, stir in the ketchup and cook over a medium heat until the gravy is thickened and glossy.
Put the veal liver back in the pan and heat it through in the onion gravy for 2–3 minutes until hot, stirring.
Season to taste with salt and pepper.
Serve the veal liver and bacon with a small portion of mashed potatoes and lots of freshly cooked greens.

Posted on April 20, 2017April 21, 2017 by Joe Deguara

Sausage and Green Pepper Goulash

Sausage and Green Pepper Goulash

Prep Time : 20 Minutes

Cook Time : 40 Minutes

Ingredients :

25 g lard or dripping
450 g In House Butchers spicy sausage
3 small onions, thinly sliced
2 teaspoons paprika
1 green pepper, seeded and cut into strips
25 g plain flour
1 (400 g) tin tomatoes
150 ml (1/4 pt) water
1/2 teaspoon salt
pepper, to taste
1 teaspoon sugar
1 bay leaf
1 (150 g) tub plain yogurt

Directions :

Melt the fat in a large casserole dish and cook the sausages over a medium-high heat for about 10 minutes, until browned.
Remove and slice each sausage into 4 pieces and set sausage aside.
Add the onions to the dish and fry for 3 to 4 minutes, until soft.
Add paprika and mix well.
Add the green pepper and cook and stir for a further 2 minutes until soft.
Stir in flour and contents of the tinned tomatoes.
Add the water, salt, a shake of pepper and the sugar.
Bring to the boil, stirring constantly with a wooden spoon.
Add the sausages back in, and add the bay leaf.
Cover and simmer for 20 minutes.
To serve, remove the bay leaf, and stir in 1/2 of the yogurt.
Place on serving dish and dollop the remaining yogurt in the center of the dish.