Meat Ravioli with Cream and Tomato Sauce

If you plan well and have the right equipment this recipe will not take you more than 1 and 1/4 hour to prepare , start to finish!!  I had just that time to do it and in that time I managed to clean up too! Thermomix helps saving time but few pots and pans on the gas stove running simultaneously do the same thing! The quantitiy is enough to make 80 ravioli, just enough for hungry four!!

For the Dough
400g strong plain flour
4 eggs
1/4 tsp salt

For the Filling
300g Minced Beef
75g sausage mince
1 tbsp olive oil
1 tbsp chopped fresh tarragon
1 small carrot finely chopped
1 medium onion finely chopped
1 crushed clove garlic
Salt & pepper
1 egg
1 tbsp grated parmesan cheese
1 heaped teaspoon cornflour

For the Sauce
1kg Tomatoes peeled and chopped
1 small onion finely chopped
2 clove garlic crushed
1 tsp honey
Salt & pepper
75ml Fresh Cream

Ground Pistacchio and olive oil to garnish

In a food processor add flour eggs and salt and give few pulses till small balls of dough form.  (do not overmix).Transfer mixture to working surface and using hands gather to form a ball.  Cover in cling film and set aside or in a refrigerator. 

Heat olive oil in a medium pan.  Add onion, garlic and carrot and fry till onion is nearly cooked.  Add mince beef and sausage mince and stir.  Continue to fry till mince is cooked.  Add chopped tarragon, salt and pepper and corn flour and stir.  Add egg and cheese and turn off heat.  Stir well then transfer mixture to food processor and process very little to obtain a rough paste.

Using pasta machine, divide dough into three.  Pass each dough many times through the machine so that it becomes smooth and elastic and get a long rectangular and thin sheet of pastry.  Spoon filling size of grape about  in the middle of pastry but 7cms apart. Brush around the filling with a little water then fold pastry over filling.  Press with fingers around filling and then using pasta cutter, cut into rectangle shape ravioli.  Place on a floured tray cover and refrigerate till needed.

Heat a large pan of water add 1 tsp salt and bring to boil.  Cook ravioli for about 5-7 minutes till al dente. serve with Tomato and Cream sauce then sprinkle Ground Pistacchio and drizzle olive oil on top.

Sauce

Heat olive oil in a small casserole, add onion and garlic and cook till soft.  Add chopped tomatoes and cook for 15 minutes.  Using a hand blender blend mixture to smooth sauce.  Add honey, salt and pepper and boil for few minutes to reduce a little.  Turn off heat add cream and stir.

Nero di Seppia Risotto with Sea Bass Fillets

This recipe serves 4

350g Carnaroli Rice

600ml chicken stock(hot)

2 Cuttle fish plus ink bags

1 medium onion finely chopped

2 clove garlic crushed

1/2 cup white wine

4 sea bass  fillets skin on

2 tbsp olive oil

1 tbsp butter

2 chive flowers

Salt & pepper

Lemon Wedges

Wash rice well under cold running water and leave to drain in a sieve.  Remove ink sack from cuttle fish, (or ask fish monger to do it for you) Clean the cuttlefish and chop into small pieces.  Heat a large pan, add 1tbsp olive oil and 1 tbsp butter, add onion and garlic and fry gently on low heat till onion is soft.  Add rice and stir so that oil and onion cover well each rice granule.  Add hot chicken stock and stir once.  Cover pan with lid as soon as you hear mixture boil, turn heat to the minimum setting and cook for 12 minutes.(do not open lid). Then open lid add cuttlefish and ink and stir.  Add wine, season well with salt and pepper and continue to stir for 3 more minutes till cuttlefish cooks and rice mixture becomes creamy .

Meanwhile heat a large frying pan, add 1 tbsp oil and fry sea bass fillets skin side down for 5 minutes.  Cover and cook for 1 more minute. 

Plate by spooning black risotto at the bottom, top with fish fillet skin side up and garnish with lemon wedges and chive flowers.

Chicken Liver Pate

300g Chicken Livers

1/4 cup Dry Sherry

1 tbsp Olive Oil

1 small onion

1 clove garlic

2 rashers streaky bacon

 few bay leaves

Salt & Pepper

75g melted butter

Wash chicken livers under cold running water then put in a small bowl and add dry sherry and two bay leaves.  Leave to marinade for 2 hours.  

Finely chop the onion and crush the garlic.  Chop bacon into small cubes.  Heat 1 tablespoon olive oil in a medium frying pan. Fry onions and garlic till golden and translucent. Add chopped bacon and fry to render fat. Add chicken livers and the marinade and cook for about 10 minutes till livers are just cooked.  Turn off heat, remove bay  leaf and season well with salt and pepper. Transfer mixture to food processor and blend till smooth paste forms.  Arrange  paste into serving rameking dishes, place 1 bay leaf on top and pour over the melted butter.  Keeps well in fridge for at least 1 week. Serve with toasted bread and cranberry Jam.

Broad Bean and Feta Cheese dip

100g Feta Cheese
400g Broad Beans peeled and shelled
1 clove garlic
3tbsp olive oil
4tbsp Fresh Cream
Salt & Pepper
Grated Zest of Half a Lemon

Cover beans with water add 1tsp salt and bring to boil.  Boil for 15minutes then drain reserving some of the cooking liquid.

Transfer beans to food processor, add garlic and crumbled feta cheese and process to a smooth paste.  Add fresh cream and give few pulses.  Mixture should be smooth and slightly runny, if not add few tablespoons of the reserved cooking liquid.

Transfer paste to serving dish drizzle with olive oil, sprinkle some freshly ground pepper,  then grate the lemon zest all over and serve warm with grissini.

Broad Bean and Prawn Pasta

300g Fresh Shelled Broad Beans

2 clove Garlic

2 tbsp Olive Oil

1 small onion

200g Fresh Peeled Medium Prawns

1 medium zucchini, cut in quarters and sliced

500g Pasta

Salt & Fresh Ground Pepper

Bring a large pan of salted water to boil and boil pasta for 10 minutes till al dente.  

Heat oil in a large frying pan, add chopped onions and crushed garlic and fry till translucent.  Add beans shelled from both shells, and fry with onions.  Add sliced zucchini then prawns and toss till prawns are just cooked.

Drain pasta, reserve 2 cups of the cooking liquid.  Add pasta to sauce, add the cooking liquid and toss over high heat till it reduces by half. Season with fresh pepper and serve. 

Jammy Nutty Retro Tarts

These are my favourite Retro cookies.  Jam, Almonds, Hazelnuts and melt in the mouth short pastry that makes your mouth water for another bite!

 

1 Quantity Rich Short Pastry
(Click here for Recipe)

Topping

300g Ground Almonds
300g Ground Blanched Hazelnuts

250g Caster Sugar

2 tbsp Amaretto

Juice of 1 lemon

4 egg whites

1 tbsp rice flour

1 cup Raspberry or any other favourite Jam

Prepare the sweet short pastry as in recipe and chill for 30 minutes.  Meanwile make the Nutty merengue, by beating egg whites in a food mixer fitted with balloon whisk until soft peaks form.  Add caster sugar and continue to beat on medium speed till sugar dissolves.  Turn off machine, remove whisk and using a large metal spoon fold in the ground nuts and rice flour, then add lemon juice, amaretto  and give few more turns .  Spoon mixture into a piping bag fitted with large star nozzle and set aside.
Heat oven to 185c
Roll pastry to 5mm thickness cut rounds of approx. 9cm diameter and place on a baking tray. Leave enough space between eachother  as they tend to expand during cooking. Pipe nut merengue inside the outer edge to form a ring, then spoon 1 teaspoon jam in  the middle.  Bake for about 20minutes till golden, then remove from oven, leave on tray about 2 minutes to cool slightly then transfer to wire rack to cool completely.  Dust with a little icing sugar if desired. Enjoy with a nice cup of tea!

Sticky Toffee Pudding

For The Pudding
200g Chopped Dates
250ml Black Tea
1/2tsp Bicarbonate of Soda
2 Eggs
85g Butter
175g Caster Sugar
175g Self Raising flour
1 tsp mixed spice
1 tbsp cocoa
1 tbsp Tia Maria

Toffee Topping
200g Mascarpone Cheese
100ml Milk
120g Brown Sugar
1 tbsp Tia Maria

Pre-Heat oven to 185c and butter a square 10inch dish.

Put chopped dates in a saucepan, cover with tea and bring to boil.  Simmer for 3 minutes till dates are soft.  Turn off heat and add Bicarbonate of soda.  Stir once and set aside.

Beat sugar and butter in a food mixer till pale and creamy.  Add Eggs one at a time.  Add sifted flour, cocoa and mixed spice and mix well.  Add date Mixture and Tia Maria and give a few turns so that all ingredients mix together.  Transfer mixture to buttered dish and bake for 45 minutes till centre springs back when tested with your fingertips.

Meanwhile prepare the toffee by putting all ingredients except Liquor, into a saucepan and boil whisking constantly to obtain a smooth sauce.  Bubble sauce for about 3 minutes to get a caramel flavour then turn heat off and stir in the Tia Maria.

Sticky Toffe Pudding is best served warm.....20seconds Microwave will do the trick!

Vegetable and Ricotta Quenelles

For this recipe, I used baked ricotta, which you should find in a good delicatessen, however you can substitute with fresh ricotta plus 2 tbsp grated Kafeloutieri.  Quenelles are ideal finger food, but can be served as starter.

400g baked ricotta

1 large carrot

1 medium Suede

3 eggs(if fresh ricotta use 2 eggs)

1 small bunch parseley

1/2 broccoli 

1/2 tsp salt

Fresh ground Pepper

pinch grated nutmeg

3 tbsp Olive oil

Peel and cut vegetables into large chunks, cover with water and bring to boil.  Boil till vegetables are just cooked.Drain well and leave to cool slightly. Meanwhile crumble ricotta and add to a food processor.  Add eggs and give a few pulses. Add vegetables, salt,  nutmeg pepper and fresh parsely then give pulses till mixture forms thick crumbly paste. 

Heat a large frying pan add olive oil then form quenelles using two dessert spoons and fry for about 3 minutes on each side till golden.  Drain and serve garnished with halfed cherry tomatoes and a drizzle olive oil, or honey!

Kwarezimal - Maltese Lent Sweets

During Lent, many Maltese are compelled to fast, and deprive themselves from sweet and decadent food with the good intention to pay for their sins.  Having no fat at all, Kwarezimal are the only traditional cookies, cooked throughout this period and  'permitted' to eat during the forty day of Sacrifice!  ...well I eat them as heartedly as any piece of chocolate! I have been inspired to do this recipe by my dear friend Doreen, who is a champion for almond biscuits! Recipe makes 10

500g Pure Ground Almonds

300g Soft Brown Sugar
30g Cocoa Powder
1 tbsp Rice Flour
150g Plain Flour
2 egg whites
2 tbsp water
3 tbsp Anisette
1 tbsp Orange Flower Water(optional)
1 tsp Mixed Spice
1 tsp Grated Orange Rind
1 tsp Grated Lemon Rind
Juice of 1 orange

Topping
1/2 Cup Crushed Roasted Hazelnuts
1/2 cup honey

In a large bowl, add egg whites, water, lemon rind, orange rind, orange flower water, orange juice, Anisette and sugar.  Using a fork, stir mixture well, then add almonds, sifted flour and cocoa powder, rice flour and mixed spice and continue to stir with the fork till all ingredients are combined to form a thick sticky paste.

Pre heat oven to 175c.

Line baking sheets with baking paper, then moist your hands with a little water, take heaped tablespoon of mixture and form into a 12cm roll then arrange on tray and flatten out gently.  Cookies should be about 12cm long 5cm wide and 1.5cm thick.  Dip a knife in some water and make cris cross dents on top.

Bake for 25 minutes then remove from oven and drizzle generously with honey and sprinke with crushed nuts.  These cookies will keep well for long time if stored in an air-tight container.

 

Pasta with Octopus Sauce - Zalza tal-Qarnit

If Spaghetti Rizzi is the most popular dish in a fish restaurant, well this must be the next.  Maltese love octopus especially when cooked in rich tomato sauce.  Mum was so good in making Octopus Stew.  She cooked large pots of it, and used to leave it on very low heat for very long time. At dinner time, she used to pick some of the thick sauce and mix with pasta then she used to serve the remaining stew which included potatoes, as a second course to be eaten with crusty Maltese Bread.. Yum Yum... This recipe serves 4

1 kg Octopus
2 clove garlic
1 medium onion
1 carrot
1 celery Stick
1 tsp curry powder
1 tsp Paprika
1 kg Plum Tomatoes or 750ml tomato Pulp
1 tbsp Tomato Paste
1 cup Red Wine
3 tbsp olive oil
3 bay leaves
1 Star Anise
1 Cinnamon Stick
1 tbsp Honey
Sea Salt and Fresh Ground Pepper

500g pasta , Spaghetti or Linguine
1 tbsp chopped fresh herbs
2 tbsp olive oil for dressing

Wash octopus in cold running water and clean the heads.  Put in a large pan, then cover with water and bring to boil. Turn off heat and drain.  Cut into 1 inch pieces and set aside.

Crush Garlic and finely chop the onions.  Dice Carrots and celery stick.  Heat a medium casserole add olive oil and fry onions till medium brown.  Add crushed garlic, chopped celery and carrots, paprika and curry powder and continue to fry gently.  Add wine and reduce by half.  Add chopped tomatoes and tomato paste and 1 cup water, cover and bring sauce to boil.  Put, cinnamon, star anise and bayleaves in a muslin bag and tie securely with a string, then add to sauce.  Add octopus to tomato sauce then reduce heat to very low and simmer for 1 hour till sauce thickens.  Add honey and season with salt and pepper to taste.

Boil Pasta in plenty salted water till al dente. Drain pasta and transfer to large serving dish.  Sprinkle with fresh herbs and add olive oil.  Toss gently then add Octopus sauce on top and serve.

Almond Macaroons

4 Large Egg Whites

70g Caster Sugar

230g Icing Sugar

160g Almond Meal

Food Colour

White Chocolate Ganache Filling

Juice of orange

1tbsp Cointreau

2 1/2cups White Chocolate melts

Put egg whites and caster sugar in a food mixer and using a ballon whisk, whisk on high speed for 8-10minutes to a stiff merengue. Should you wish to add colour to your macaroons, you should do so while whisking the whites. Sift almond meal together with icing sugar and fold in the mixture using a large metal spoon. Spoon mixture into a piping bag fitted with 1cm plain nozzle. Line baking trays with baking paper then pipe small blobs size of 2euro coin. Dip finger in a little water and level tops down. Give the tray few sharp taps on the working top so that macaroons will not crack while cooking. Leave to rest for 15 minutes, meanwhile pre heat the oven to 150c.  Bake for 20 minutes then remove from oven and leave to cool completely before filling. Pair macaroons into equal sizes, then pipe small amount of ganache in the middle and sandwich together.

  

White chocolate Ganache

Bring Orange Juice and Cointreau to boil in a small saucepan.  Turn heat off and add chocolate, mix well till chocolate melts completely.  Use when mixture cools and thickens.

Veal Liver with Cherry tomato and Balsamic Glaze, Smashed Potatoes and Zesty Carrot mash.

This Sounds long and complicated, but all components to this dish can be prepared ahead, leave just 15 minutes before serving to prepare the liver.

2 medium Carrots
1 tsp Orange Zest
1 tbsp butter
500g Veal liver cut into 1 cm slices
1 small punnet Cherry tomatoes
1 clove garlic
1/4 cup White Balsamic Vinegar
4 sage leaves
1 tbsp Honey
1 Small Cabbage
Salt & Pepper
500g small new potatoes
3 tbsp olive oil

Cut cabbage in half then shred into thin strips.  Put in a pan, add 2 cups water, 1/2 tsp salt then  cover with lid and bring to boil. Boil for about 5 minutes turning about twice till just cooked.  Remove water and leave covered aside.

Meanwhile, roughly chop the carrots, add 1/4 tsp salt 1 cup water and bring to boil.  Simmer covered till carrots are cooked.  Process carrots and remaining liquor in a liquidiser( or hand blender) to a smooth paste.  Put carrot mash back to casserole, add 1 tbsp butter and stir till butter melts completely.  Check for seasonings then cover and keep warm.

Pre heat oven  to 200c. Boil new potatoes in salted water till just cooked.  Drain and squash each one with the back of a fork or masher.  Season baking pan with salt and pepper.  Drizzle 1 tbsp olive oil, then arrange potatoes. Season again with salt and pepper and drizzle another tbsp olive oil on top.  Bake for 30-40minutes till tops are golden and crispy.

Drizzle the remaining tbsp of olive oil all over the veal liver.  Season with salt and pepper and sprinkle with crushed garlic and roughly chopped .  Heat a large frying pan and add veal liver to dry fry. Cook for 1-2 minutes on each side. Lift and place on a warmed plate.  Glaze the pan with balsamic vinegar, add 1/4 cup water and halved cherry tomatoes.  Add honey and give the pan swirls so that all mix well.  Add back liver and bubble up for just 1 minute.

Spoon 1 tbsp carrot mash, then arrage cabbage on the other side. Layer liver over cabbage and spoon glaze over the top. Allow three to four small potatoes per person on the plate but make sure to have more ready in a separate bowl.

Smoked Salmon and Mushroom Salad

Finally, a healthy dish to make up for all the Season's indulgence.  Serves 3-4

1 Medium Broccoli

250g Smoked Salmon

4 Eggs Poached

1 small Romane Lettuce

1 Carrot

300 g button Mushrooms

1 tsp Honey

2 tbsp Olive Oil

1 tbsp Capers in Vinegar

1 tsp English Mustard

1 lemon

50g Pine Nuts

1 tbsp chopped fresh parsely

Sea Salt and Freshly ground pepper

Cut Broccoli into florets, then cover with enough water, add 1 tsp salt and bring to boil.  Boil for 5 minutes then lift with a slotted spoon and give them a run with cold water to hold their vibrant green colour.  Set aside. In the same water, squeeze the juice of 1/2 lemon then add sliced mushrooms.  Boil for 1 minute. Drain but leave in the pan. While still hot add honey, capers, mustard, olive oil  and squeezed juice from 1/2 lemon.  Season with salt and pepper cover pan with lid shake well.

Heat a small frying pan, add pine nuts and toast for 2-3 minutes till golden. Tturning pan all the time for an even colour.

Arrange lettuce on a large serving bowl, scatter broccoli over.  Shave carrot with potato peeler and add to salad.  Layer with smoked salmon slices, arrange poached eggs on top, then  spoon warm marinated mushrooms all over.  Finally sprinkle with toasted pine nuts and chopped parsely

Salt'n Pepper Diamond Rolls

Seasoned with Salt & Pepper these rolls are ideal for any Wine Party!! Prepare a rustic board with cheese and olives and enjoy la Dolce Vita!!

1Kg Plain flour
1 tsp Salt
2 tsp Sugar
6 tsp Dried Active Yeast
4 heaped tbsp Dried Skimmed Milk Powder
600ml warm water
50g melted butter
Sea Salt
Freshly ground Black Pepper
1 egg
2 tbsp Milk
1 tbsp Olive Oil

In a food mixer (fitted with hook) add flour, yeast, sugar and salt and give one stir.  Dissolve milk powder in warm water and add to flour mix. Mix on low speed for 10 minutes till dough is smooth and elastic.  Remove hook, cover dough with cling film and leave to improve for 45 minutes or until dough is double in bulk.  Remove cling film, lower hook and mix dough for another 5 minutes.  Remove dough from bowl and transfer to a working top.  Roll out dough to a rectangle approx 1 cm thick.  Using a pizza cutter cut dough into strips approx 6cm wide, then make cuts diagonally to form the diamond shape. Place on a baking tray, leaving some space to improve between one another. In a small bowl, beat 1 egg, add milk and olive oil, then using a sharp knife make slits to and from distant points of each roll and brush with egg mixture.  Sprinkle each roll with salt and pepper and put bread in oven.  Turn oven to 205c and bake till golden brown. (Do not pre heat the oven).  Rolls can be frozen when cooled completely and then re crisped when necessary.

Beef Wellington

Although this recipe is long and usually described as difficult, I find that with a bit of thought all preparations can be made a day ahead.  On the day of serving, all  you have to do is encase the beef and bake! Pancakes are necessary so that they will keep the beef juice from ruining the pastry....There is nothing worse than uncooked puff pastry.

1.25 kg Beef fillet
3 large pancakes(recipe)
300g button mushrooms
1 onion
2 clove garlic
sprig thyme
2 tbsp ground pistacio nuts
1 tbsp bread crumbs
1 tsp chicken powder
2 tbsp brandy
1 tbsp butter
1 tbsp oil
salt & freshly ground black pepper
500g Ready made puff pastry sheets(home made recipe)
(or 1 packet, 2 rolls)
1 egg 

Massage 1 tbsp oil over the beef fillet.  Season with salt and pepper.  Heat non stick frying pan and dry fry fillet, giving approx 1 minute on every side to seal including ends. Transfer to warm plate and leave to rest.

Finely chop onions and crush the garlic. Heat butter in a medium casserole over low heat, add onions, crushed garlic and thyme and cook till mixture caramelise.  Add chopped mushrooms and cook for further 3 minutes turning frequently. Sprinkle chicken powder and stir, then add brandy and give a final stir.  Turn heat off.  Add bread crumbs and nuts and transfer mixture to food processor.(remove any wooden bits from thyme)  Process to obtain coarse paste.  Season with salt and pepper and leave mixture to cool.

Heat oven to 185c. Layer two pancakes on a working top, overlapping each other. Put beef in the middle and cover generously with the mushroom paste. Lift pancakes and then put the other pancake on top closing beef securely.  Transfer beef over puff pastry and close puff pastry over. Seal all ends with a little water. Use pastry trimmings to make decorative design on top.  Beat egg and add 1 tbsp water and brush all over pastry.  Bake in a 185c oven for 30-45minutes till pastry is richly golden.  Remove from oven and let wellington rest for 10 minutes before serving.

Rum'n Raisin Cheese Cake

Biscuit Base

150g Digestive Biscuits
1 tbsp Cocoa Powder
50g melted Butter
1 cup roasted Hazelnuts
1 1/2 tbsp Icing Sugar

Cheese Mix
2 tsp Gelatin Powder
3/4 cup boiling water
360g Mascarpone Cheese
2 Passion Fruit
2 tbsp icing Sugar
250ml Fresh Cream

Rum & Raisin  Topping
150g Plain Chocolate
1 tbsp Malibu
2 tbsp Rum (Bacardi)
1/2 cup Golden Raisins
1/2 cup Milk
1/4 cup Fresh Cream
1 tbsp Honey

Add raisins, Rum and Malibu in a small casserole. Bring to boil and simmer till all liquid is nearly evaporated and raisins plumps up. Add milk and Fresh Cream and bring to boil.  Turn off heat, add chopped chocolate, and stir to melt.  Add honey and continue to stir for about 1 minute to obtain a shiny mix.  Set aside to cool.

Prepare the biscuit base by adding roasted hazelnuts to food processor and process to obtain fine mix.  Add biscuits cocoa powder and icing sugar and continue processing to obtain fine crumbly mix.  Add melted butter and give a few pulses.  Transfer mixture to a 9 inch spring form cake base and press with fork to even out the biscuit base.  Refrigerate for 30 minutes to cool.

In a small bowl dissolve gelatin powder in the 3/4cup boiling water.  Pass Passion fruit pulp through a sieve and reserve the juice. Add 1 teaspoon of the remaining seeds back to juice to add a crunchy texture to the cheese mix. 

In a large bowl add mascarpone cheese and icing sugar and beat with a spoon to a smooth thick cream, add gelatin water and passion fruit juice and mix well.  Whip fresh cream  and fold half into mascarpone mix.  Then fold the remaining half and spoon the cheese mixture over cooled biscuit base and refrigerate for another 30 minutes.

Finally spoon over the room temperature chocolate topping and chill for at least 5 hours before removing from tin to serve.