Pan Seared Deboned Quails – Porto Vecchio Restaurant

Pan Seared Deboned Quails, Carrot & Orange Puree, Wild Berries & Ruby Port Reduction (Serves 2) You will need (INGREDIENTS): 4 Quails Deboned 10g Copped Thyme 10g Chopped Rosemary Salt & Pepper for Seasoning 30g Wild Berries Juice of 1 Orange Zest of ½ Orange Zest of ½ Lemon 4 Shots Ruby Port 2 tsp […]

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Rabbit Stew – Gululu Restaurant

Ingredients Rabbit cut into pieces Diced onions Chopped garlic Rabbit seasoning Lacto milk stout White wine Marrowfat peas Chicken stock   Procedure Fry the rabbit until golden brown and place a side. Caramelize the onions, garlic and rabbit seasoning in the same pan. Deglaze the pan with white wine and reduce. Place all ingredients in […]

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Salmon & Prawn Vol-au-Vent – Lovage Bistro

  Serves 2 persons Ingredients 250g fresh salmon diced 50g local prawns peeled 100g zucchini diced. 2 large voulevant cases 1tps minced garlic 1tps fresh mint 1 tbs fresh basil Salt & pepper Micro herbs for garnish Balsamic pearls for garnish   Procedure In a hot pan sear diced salmon and zucchini until a nice […]

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Braised Rabbit – De Mondion Restaurant

Ingredients: For the Brioche 0.25kg flour 0.05ml luke warm water 0.0035kg yeast 1tsp honey 0.075kg butter 0.0025kg salt 2pcs eggs   For the Rabbit 2pcs whole rabbit 2pcs onions 1pc whole garlic 0.25ml white wine Salt and pepper   For the Pumpkin Parmesan Purée 1pc medium sized pumpkin 0.1kg butter 0.2kg grated Parmesan   For […]

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Grilled/sous-vide local octopus – Tmun Restaurant

    Ingredients: 2 medium-sized octopus 2 carrots, roughly chopped 2 onions, roughly chopped 2 celery stalks, roughly chopped 4 bay leaves 4 sprigs of thyme 2 tablespoons black peppercorn 250 ml white wine vinegar   Method: Place 8 cups of water and the carrot, onion, celery, bay leaves, parsley stems and black peppercorn in […]

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Grilled tuna steak – Brookies Restaurant

  Ingredients:                                                           2 tuna steaks around 300g each Small handful cherry tomatoes, halved Small handful mangetout Salt and pepper Olive oil   For the sauce: 1tsp […]

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Prawns and bottarga spaghetti – Il Ponte Restaurant

Ingredients 500g spaghetti 12 red prawns tuna bottarga extra virgin oil pepper parsley lemon juice 1 teaspoon butter 1 tablespoon   Method Bring a large pot of water to a boil. Add the pasta and cook until al dente. While preparing the pasta, cut the bottarga into small cubes, clean and shell the prawns. In […]

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Chicken and pepper cheese risotto – Il-Loġġa Restaurant

Ingredients Chicken Breast (small pieces) Onions (chopped) Garlic (Finely Chopped) Fresh Parsley (Chopped) Fresh rosemary Fresh thyme Fresh Oregano Cannaroli Rice Dry White wine Chicken Stock Fresh Cream Local Pepper Cheese (shavings)   Method Start of this recipe by pan frying the Chicken Breast (Pieces) for 2 minutes until golden brown. Set aside. In another […]

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Restaurants in the South of Malta – Dining out in the most rural part of the island

The south of Malta is primarily well-known for its relaxed atmosphere and charm. It’s a place where locals frequently enjoy long countryside walks, visits to historical sites and summer outings to the region’s beaches. Its seaside towns and villages also happen to be amongst the best places to visit for some truly authentic food which […]

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Restaurants in the North of Malta – Eating out in St.Paul’s Bay & Mellieha

Malta’s northern region is well-known for its golden sandy beaches, holiday-like semblance and seaside villages. In the winter, the quiet atmosphere that’s found in the area contrasts from that of Malta’s bustling capital city, Valletta. But as the spring season hits the island and the sun’s rays brightly light up the sky, the sleepy town […]

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