Apple and Blueberry Pie- By Executive Chef Charlo Pulis

Apple and Blueberry Pie- By Executive Chef Charlo Pulis

Serves 2

Ingredients

1 egg, beaten
Vanilla ice-cream
For the pastry (makes 300g):
200g plain flour
¼ tsp salt
2 tbsp icing sugar
100g unsalted butter, cubed
1 egg, beaten
1tsp lemon juice
2tbsp iced water
For the filling:
180g apples
30g castor sugar
¼ of a lemon zest and juice
50g blueberries
10g butter

Method

Start with the pastry – mix the flour, salt and icing sugar together. Add half the cubed butter to the flour and rub it in.
Add the rest of the butter and mix until the pastry is crumbly. In a separate bowl, mix the egg with the lemon juice and water, and add gradually to the dry ingredients until it forms a dough.
You […]

Linguine  with  Fresh Tuna- By Executive Chef Charlo Pulis

Linguine with Fresh Tuna- By Executive Chef Charlo Pulis

Serves 2

Ingredients

200g linguine
2 cloves garlic, finely chopped
Herb oil
30ml white wine
75g tuna belly, cut in cubes
30g cherry tomatoes
30g chickpeas
Lemon juice and lemon zest
Chili, according to your liking
Salt and pepper

Method

Fill up a pot with water together with a pinch of salt and place on the fire to boil the pasta.
Meanwhile, sauté the garlic in some herb oil in a pan, add the tuna with the lemon zest and juice and
a hint of chili, together with the chickpeas, cherry tomatoes and white wine.
Season with salt and pepper. Allow to cook for three minutes, add the cooked pasta and mix.
Toss everything in the pan […]

Warm Duck Salad- By Executive Chef David Mifsud

Warm Duck Salad- By Executive Chef David Mifsud

Serves 4

Ingredients

2 duck breasts
2 oranges, halved and thinly sliced
120g mixed salad
150g young leaf salad
50g Pineapple
1-piece Orange segments

For the dressing:

2 tbsp reduced salt, soy sauce
2 tbsp honey
4 tbsp olive oil
2 cloves garlic, peeled and crushed
1 tbsp balsamic vinegar

 

Method

Preheat the oven at 200ºC or gas mark 6 and place a baking tray in the oven to warm. Cook the duck breasts, skin side down, in a large non-stick frying pan.
Cook over a medium heat for 5 minutes until crisp, then turn over and cook for a further 2 minutes.
Remove, cover with foil and set aside.
Transfer 2 duck breasts to the warmed baking […]

Prawn Ravioli with lemon butter sauce-By Executive Chef David Mifsud

Prawn Ravioli with lemon butter sauce-By Executive Chef David Mifsud

Serves 2

Pasta dough

200g “OO” flour

2 eggs

2 teaspoons olive oil

A pinch of salt

Prawn mousse

80 g prawns

1 egg white

100ml cream

Zest of two lemons

A pinch of cayenne pepper

Butter sauce

25g cold butter (chopped)

Juice of ½ lemons

Tomato concasse

 

Method

Before starting preheat the oven at 220°
For pasta dough–

Place the flour, eggs, oil and a pinch of salt in a food processor and blend until the dough is well formed.
Place dough on a clean floured surface and knead until smooth.
Cover dough in cling film and set aside to rest.

Prawn mousse-

Before starting, ensure that all ingredients are cold and chill the blender container by placing it in the freezer […]

Wrapped Pork Tenderloin with Pancetta- By Executive Chef David Mifsud

Wrapped Pork Tenderloin with Pancetta- By Executive Chef David Mifsud

 

Serves 2

Ingredients

300g pork tenderloin (trimmed)
A pinch of salt
A pinch of freshly ground black pepper
20g salt butter
100g pancetta, thinly sliced pancetta (about 6 slices)
25ml olive oil
15g honey glaze
100ml beef gravy

 

Method

Preheat a pan to medium/high heat.
Dry pork tenderloin with a paper towel.
Season the pork evenly with salt and pepper.
Wrap the pork in pancetta, with slices slightly overlapping.
Coat the pork with butter and place on a rack.
Roast for 14 minutes or until the thermometers 75 degrees, turning occasionally to brown all sides.
Take out pork from oven and let it rest for 10 minutes.
Serve with seasonal grilled vegetables and mash potatoes.

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