Posted on April 11, 2017April 21, 2017 by Joe Deguara

Pork and Bacon Pie

Prep Time : 30 Minutes
Cook Time : 1 Hour 30 Minutes

Ingredients :

Dough :

450 g flour

225 g cold pork fat or cold butter

200 ml water

Filling :

200 g lardons

400 g minced pork

1/4 tsp. freshly ground black pepper

water

1 egg for glazing

Jelly :

300 ml vegetable stock

3 leaves of gelatine or approx. 6 g powdered gelatine

parsley

Directions :

Dough:

Put the flour in a bowl and crumble it together with the chopped fat.

Make a dough by gradually adding sufficient water.

Let the dough rest for 1 hour in the fridge.

Set the oven to 190 C. Knead the dough on a floured surface and roll it ( remove 1/6 of the dough to make the top of the pie).

Roll out the dough into a 5 mm thickness to cover the baking tin.

There should be enough dough to cover base of the tin and to go up along its inner sides. Roll out the excess dough to a size that fits the tin.

Filling :

Saute the lardons for 2 minutes.

Mix together the minced pork, sauteed lardons and freshly ground pepper.

Add the meat mixture to the tin.

Glaze the dough edge in the tin with water.

Add the dough cover and press it down firmly onto the edge using a fork. Glaze the dough cover with whisked egg.

Baking:

Bake the tart in the oven for 1 hour and 30 mins.

Remove the pie from the oven, Open the tin and let the pie cool until it can be put in the fridge and become completely cold. ( it can be left until the following day).

Have the stock ready.

Apply the gelatine according to the instructions on the packet and dissolve it in the stock.

Chop the parsley and stir it into the gelatine stock.

Cut a 2 cm large hole in the center of the dough lid and pour the stock mixture into the pie until completely full.

Put the bacon meat pie in the fridge for approx. 12 hours.

Posted on April 11, 2017April 21, 2017 by Joe Deguara

Beef Fillet with Blue Cheese Sauce

Prep Time : 30 Minutes

Cook Time : 1 Hour

Ingredients :

1(approx 1.3 kg) whole beef fillet

125 ml teriyaki sauce

125 ml red wine

2 cloves garlic, chopped

110 g blue cheese, crumbled

5 tablespoons mayonnaise

150 ml soured cream

1 1/2 teaspoon Worcestershire sauce

Directions :

Place beef in a shallow dish. Combine teriyaki sauce, red wine and garlic; pour over beef.

Allow beef to marinate in refrigerator for 30 minutes.

Preheat oven to 230C/Gas 8.

Place fillet on roasting tin, and cook in preheated oven for 15 minutes. Reduce heat to 190C/Gas5, and cook for 30 minutes to 40 minutes, or to desired doneness.

Allow to set for 10 minutes before slicing.

In a saucepan over low heat, combine blue cheese, mayonnaise, soured cream and Worcestershire sauce.

Stir until smooth; serve over sliced beef.

Posted on April 10, 2017April 21, 2017 by Joe Deguara

Herb Stuffed Roasted Cornish Hens

Prep Time : 20 Minutes

Cook Time : 70 Minutes

Ingredients :

2 Cornish game hens (20 to 24 ounces each)

12 fresh sage leaves

4 lemon wedges

6 green onions, cut into 2-inch lengths,

2 tablespoons butter, melted

1 tablespoon olive oil

1 tablespoon lemon juice

2 garlic cloves, minced

1 teaspoon kosher salt or sea salt

1/4 teaspoon coarsely ground pepper

6 small red potatoes, halved

Directions :

Preheat oven to 375°. Gently lift skin from hen breasts and place sage leaves under skin. Place lemon wedges and a third of the onions in the cavities. Tuck wings under hens; tie legs together. Place in a small greased roasting pan.

Combine butter, oil, lemon juice and garlic; spoon half of mixture over hens and sprinkle with salt and pepper.

Bake 30 minutes.

Add potatoes and remaining onions to pan.

Brush hens with remaining butter mixture.

Bake 40-45 minutes longer or until a thermometer inserted in thickest part of thigh reads 170°-175° and potatoes are tender.

Remove hens to a serving platter.

Stir potatoes and onions to coat with pan drippings.

Serve with hens.

Posted on April 10, 2017April 21, 2017 by Joe Deguara

Roast Beef And Yorkshire Pudding

Sunday`s best roast ! Traditional Roast Beef with Yorkshire Pudding.

Prep Time : Requires overnight preparation

Cook Time : 1 to 2 Hours

Ingredients :

Fore rib beef (about 4kgs), french trimmed, on the bone, chined

olive oil

salt

freshly cracked black pepper

3 eggs

275ml milk

salt

Directions :

For The Roast Beef :

Preheat the oven to its highest setting.

Rub the beef with olive oil, salt and pepper all over.

put a heavy-based roasting tray on the hob and when hot, add the beef.

Sear the beef quickly on all sides to colour and crisp the outside.

Transfer the beef immediately to the oven and leave the oven to its highest setting (about 240C/460F/gas 8) for 20 minutes.

Reduce the heat to 190C/375F/Gas5 and roast for half an hour per kilo for rare, adding another 10 minutes per kilo for medium rare, 20 minutes per kilo for medium, and 30 minutes per kilo for well done.

Remove the beef from the oven, transfer it to carving board and cover with foil. Allow it to rest in a warm place for 30 minutes.

For the Yorkshire pudding:

mix together the eggs, flour and a pinch of salt.

Add the milk, stirring constantly, until you have a runny batter.

Leave this to rest, covered, in the refrigerator for up to 12 hours.

Place 1 cm of beef dripping in the bottom of each pudding mold, or if you are using a rectangular roasting tray, place 1 cm of beef dripping across the bottom.

Heat the dripping in the oven at( 240C/460F/Gas8) for about 10 minutes, until it is piping hot.

Remove the roasting tray from the oven, pour in the batter, and immediately return to the oven. Bake for 25 minutes, until golden brown and crispy, making sure not to open the oven door for the first 20 minutes.

Serve immediately with the carved roast beef.

Posted on April 7, 2017April 21, 2017 by Joe Deguara

Stuffed Pork Flank

Roasted Flank of Pork, stuffed with Maltese Sausage

Prep Time : 30 Minutes

Cook Time : 2 Hours

Stuffed Pork Flank

Ingredients :

1 kg thick fresh pork flank

500 grm grated cheese

chopped parsley

3 Maltese sausages (skin removed)

hard boiled egg

salt and pepper

Directions :

Slit the flank with a sharp knife making a pocket

In a separate bowl mix the Maltese sausage, grated cheese, parsley, salt and pepper

Stuff the flank with this mixture, place the hard boiled egg in the middle of the filling and sew it up.

Roast the flank in a medium to hot oven for 2 hours or steam for 1 hour 20 minutes.

Cover the stuffed pork flank with tin foil and leave to rest for 10 to 15 minutes.

Slice and Serve with roast potatoes.

Posted on April 7, 2017April 21, 2017 by Joe Deguara

Pan-fried Duck Breast with prunes and thyme

Luxurious duck breast topped with juicy prunes and sprigs of thyme

Prep Time : 30 Minutes

Cook Time : 30 Minutes

Duck Breast with prunes and thyme

Ingredients :

2 duck breasts

12 prunes

4 cloves of garlic, lightly crushed

8 sprigs fresh thyme

1 pinch salt, to taste

For the puree:

600 grm apples peeled and cut into pieces

150 grms celery, cut into pieces

100 grms prunes

1 tbsp oil

Directions :

Preheat the oven to 180 C

Place celery in a large ovenproof dish, add a little oil, mix it up and put it in the oven.

After 15-20 mins, when the celery is soft, add the apples and prunes, and bake for another 15-20 minutes.

Remove from the oven – cool for a moment and blend all the ingredients to a smooth mixture until it gets the consistency of puree.

Score the skin of the duck breasts (fat side) in a crosshatch pattern, and add salt to taste.

On a high heat pan put the duck breasts, fresh thyme in sprigs, prunes and whole cloves of garlic.

Put the duck breasts in the pan skin side down and let it sear until complete melting of the fat( the time depends on the thickness of fat and on the level of doneness one prefers). Next, flip the breast skin side up and fry from 8 to 12 minutes, depending on your taste.

If you are frying duck breast for the first time and are unsure, you can always cut off a bit of a breast and check the level of pinkness.

Take the breast from the pan, put in on aluminium foil and let it rest for approx. 3 minutes. Slice duck breast and arrange on a plate, serve with prunes from pan and fresh thyme sprigs and the previously prepared puree.

Posted on April 7, 2017April 21, 2017 by Joe Deguara

Maple Glazed Turkey Roast

A great way to make a flavorful turkey roast

Prep Time : 20 Minutes

Cook Time : 60 Minutes

Maple Glazed Turkey Roast

Ingredients :

Recipe makes 6 servings:

1 (1.4 kgs) boneless turkey breast roast (Skin On)

1/2 cup pure maple syrup, or more as needed

1 teaspoon liquid smoke flavoring (optional)

1/2 teaspoon salt

1/2 teaspoon pepper

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

1/2 teaspoon dried crushed thyme

1 pinch cayenne pepper

Directions :

Preheat an oven to 325 degrees F (165 degrees C)

Rinse the turkey, and pat dry with paper towels.

Mix together the maple syrup, smoke flavouring, paprika, salt, pepper, garlic powder,onion powder, thyme, and cayenne pepper in a bowl, stirring to combine well. Brush the syrup mixture all over the turkey roast.

Place the roast, skin side up, on a baking rack set in a roasting pan.

Roast in the preheated oven, basting occasionally, until the roast is golden brown and a meat thermometer inserted into the center of the roast reads 170 degrees F (75 degrees C).

Roasting time is about 1 1/2 hours. Wrap the roast in foil and let stand 10 minutes before slicing.

Posted on April 7, 2017April 21, 2017 by Joe Deguara

Rock Salt Encrusted Prime Rib Roast

This is one of the absolute best ways to taste what a real prime rib taste

Prep Time : 30 Minutes

Cook Time : 3 Hours 15 Minutes

Rock Salt Encrusted Prime Rib

Ingredients :

Original recipe makes 15 servings :

9 kgs standing rib roast (weight with bones), top fat trimmed

2 (50 grms) packages dry onion soup mix

2 tablespoons freshly ground black pepper

8 cups rock salt

8 cups all-purpose flour

2 tablespoons crushed dried rosemary

2 cups water, or more as needed

1 (115 grms) packages au jus gravy mix (A classic clear gravy made from lightly seasoned rich beef stock), for serving.

Directions :

Preheat oven to 450 degrees F (230 degrees C)

Rinse the roast and pat dry with paper towels.

Mix the onion soup mix and pepper together in a small bowl. Rub the pepper mixture generously over all sides of the Prime Rib Roast. Place on a clean, dry baking sheet, and leave to rest for 30 to 45 minutes.

Meanwhile, mix the rock salt,flour and rosemary together in a bowl. Gradually pour in the water and mix by hand (wear gloves if desired) to make a thick, sticky batter or paste. Add more water if necessary. Spread the salt batter into the bottom of a roasting pan ta make a layer 1/2 to 3/4 inch thick., reserving 1 to 2 cups. Place the roast, bones facing down, in the middle of the batter in the pan. Pull the batter up and around the roast completely cover the meat. Pat on extra batter if necessary. Insert meat thermometer into the roast with its gauge positioned to be visible from the front of the oven (or use a regular meat thermometer).

Cook in preheated oven for 15 to 20 minutes. Remove, and use remaining salt batter to patch any holes or breaks in the coating.

Meanwhile, prepare au jus according to package directions leaving out 1/4 cup water to boost flavor, and keep warm.

Return roast to the oven, and cook until internal temperature reaches 130 degrees F (54 degrees C), or to desired doneness.

Remove roast, and leave to rest for 20 to 30 minutes, or until internal temperature reaches 140 degrees F (60 degrees C). Chip off the crust and discard and then slice to serve. Serve garnished with horseradish and au jus.

Posted on April 6, 2017April 21, 2017 by Joe Deguara

Roast Duck with Apple

Prep Time : 10 Minutes

Cook Time : 1 Hour 20 Minutes

Ingredients :

1 (approx 1.8 kg) whole duck

salt and pepper to taste

1 teaspoon poultry seasoning

1/2 tablespoon butter

3 tablespoon chopped onion

5 stalks celery, chopped

3 cups peeled, cored and chopped apple

3 cups cornbread crumbs

1 tablespoon olive oil

Directions :

Rinse duck and pat dry; rub with salt, pepper, and poultry seasoning

Melt butter in a small skillet over medium heat. Saute onion and celery in butter until tender.

In a medium bowl, combine with apple and cornbread crumbs. Mix together to make dressing ( if necessary, add a little water to moisten)

Preheat oven to 350 degrees F (175 degrees C)

Fill the duck`s cavity with dressing, and sew shut with kitchen twine. Rub outside of bird lightly with olive oil, and place in a shallow roasting pan or 9×13 inch baking dish.

Bake in preheated oven for 60 to 80 minutes, or until internal temperature of duck reaches 180 degrees F (80 degrees C.)

Posted on April 6, 2017April 21, 2017 by Joe Deguara

Roast Leg of Lamb

Prep Time : 30 Minutes

Cook Time : 40 to 60 Minutes

1 whole leg of lamb (approx 3 to 4 Kg)

salt to taste

ground black pepper to taste

17 grms prepared mustard

1 dash Worcestershire sauce

2 tablespoons all-purpose flour

4 cloves garlic, sliced (optional)

Directions :

Preheat oven to 325 degrees F (165 degrees C).

Generously salt and paper lamb. Smear the mustard all over the lamb and sprinkle it with a fine coating of flour. Place lamb in a roasting pan and place slices of garlic over top. Sprinkle with Worcestershire sauce to taste.

Roast uncovered at 325 degrees F (165 degrees C) until desired doneness. About 20 minutes per kilo for a pink roast. Remove from pan to a heated platter. Use the drippings from the lamb to make a gravy by adding, a little flour and water. Season with salt and paper.