Millerighe with Squid and Fennel

This recipe was cooked with Rennie and Ana on Healthy Living, broadcasted on ONE TV on 4th May 2012.

This tasty pasta dish is ideal for those fish lovers, who want that sea food taste but don’t have the time for it. Quick and easy this pasta dish is ideal both as a starter and as a main course.

Serves 6 and takes approx 75 minutes

YOU WILL NEED:

Fiorillo Millerighe 500g

Lamb Brand Ground Black Pepper to taste

Lamb Brand Fine Salt to taste

Hello Orange Juice  100ml

Extra Virgin Olive Oil 120ml

Squid 700g

Fish Stock 150ml

Garlic Cloves 3, peeled and minced

Fennel Bulb 1, large, thin sliced

Fennel Leaves 10g, finely chopped

Celery Stalks 3, cut ½” thick diagonally

ALL YOU HAVE TO DO:

Pour pasta in boiling salted water, stir from time to time and boil gently with cover on for 10 minutes or until al dente. Drain and toss 2tbsp of olive oil. Cover and put the pasta in the fridge.

Clean and prepare the squid by cutting it into ½” rings. Place in a colander and rinse well with running water.

In a medium frying pan over medium heat bring fish stock to boil, add the squid, cover and cook for just about 1 minute until it turns opaque. Remove from pan and set aside. Keep boiling the cooked liquid uncovered until reduced to just about 3tbsp.

Now in a large bowl whisk together the remaining oil, remaining stock, lemon juice and garlic. Add the pasta, squid, fennel bulb and leaves, celery stalks and a pinch of  salt and pepper. Toss and mix well.

Serve at room temperature with a bowl of leafy green salad.

Lamb’s Figolla

 

This recipe was cooked with Rennie and Ana on Healthy Living, broadcasted on ONE TV on 30th March 2012.

Ingredients:

For Dough:

·        1 kilo Lamb Brand Self Raising Flour

·        375g Margarine

·        375g  Lamb Brand Castor Sugar

·        4 Eggs

·        1 Grated Orange Peel

·        1 Teaspoon Vanilla Extract

·        Pinch of Salt

For Filling:

·        500g Lamb Brand Pure Ground Almonds

·        400g Lamb Brand Castor Sugar

·        100g Lamb Brand Icing Sugar

·        4 Egg Whites

For decoration:

·        150g Icam Chocolate

·        Pinch of Lamb Brand Icing Sugar

·        Chocolate Egg

Method:

For Dough:

Sieve the flour in a bowl and add the salt, cut up the margarine and rub into the flour until mixture resembles breadcrumbs.

Add the sugar and the orange peel, mix well and add the eggs.

With your hands press together until a smooth dough is obtained ,and leave to sit for one hour.

When set cut into lamb shapes.

For Filling:

In a bowl put the almonds and sugar and mix.

In a separate bowl beat the egg whites and add the vanilla, then add to almonds mixture.

Mix all until a smooth paste is obtained.

To do the Figolla:

Roll the dough on a floured surface with a rolling pin, cut the shape of a lamb and spread the filling on top of the dough, then cover with another identical shape and cook in a preheated oven 350°C for about 25 minutes. Leave to cool before decorating.

For Decoration:

In a small casserole put some water to boil and put the Icam Chocolate in it (don’t open the wrapper), leave it until it melts. When it melts spread on the figolla shape and leave it until dry. Decorate it with a pinch of Lamb Brand Icing Sugar and put chocolate egg in the middle, decorate to your liking.

Walnuts & Almonds Easter Ring

Ingredients:

Lamb Brand blanched Almonds 100 grams, finely chopped

Lamb Brand Walnuts halves 75 grams, finely chopped

Lamb Brand Castor Sugar 100 grams

Lamb Brand Icing Sugar 100 grams

Lamb Brand Baking powder 1½ tsp

Lamb Brand Auntie’s mix Flour 450 grams, for dusting

Lamb Brand ground Mixed Spice 1 tsp

Lamb Brand Fine Salt pinch

Marzipan 150 grams, coarsely chopped

Cream Cheese (or ricotta) 225 grams

1 egg

Skimmed milk 100ml (for brushing)

Sunflower oil 100ml

Method:

Preheat the oven to 180°/gas 4. Grease a baking sheet or line with baking powder. Reserve 1 tablespoon of chopped almonds for decoration and place the reminder in a bowl with the walnuts, marzipan and mixed spice. Stir to mix, beaking up any clumps of marzipan.

To make the dough:

Place the soft cheese in a bowl, add the egg and mix with a fork or a hand whisk until smooth. Stir in the milk, oil and mix well, sift the flour, salt and baking powder in a separated bowl. Stir in the castor sugar, then add the soft cheese mixture. Mix well with your hands until the mixture forms a soft dough.
Knead the dough lightly on a floured surface until smooth,  then roll out to a 28×50 cm rectangle. Sprinkle the marzipan and nut mixture over the top leaving a 1cm border around the edge.
Brush the edge with a little milk then roll up starting from one to the long sides, lift onto the baking sheet and shape into a ring, overlapping the ends, snip along the top in zigzag lines with scissors then brush all over with milk.
Bake for 30-35 minutes (until golden brown and cooked through).Allow to cool completely.
To decorate:
Sift the icing sugar into a bowl then gradually add 2-3 tsp cold water to make a smooth icing that just falls from the spoon, drizzle the icing over the ring and sprinkle with the reserved almonds.
Leave to set for 15 minutes before cutting.

Chickpea and Potato Soup

This recipe was cooked with Rennie and Ana on Sibtijiet Flimkien, broadcasted on ONE TV on the 22nd January 2011

Lamb Brand Chickpeas 200g

Lamb Brand Whole Peas 100g

Lamb Brand Curry Mild ¼tsp

Turmeric ¼tsp

Chili Powder ¼tsp

Tomato Pulp 1 can

Onion 1 large

Garlic 2-3 cloves

Carrot 1

Potato 1 large

Water 1litre

Olive Oil 1tbsp

Salt and Pepper to taste

-          Slice onions, and crush garlic cloves

-          Cut the carrot and potato in cubes

-          Cook onion and garlic in oil for 3-4 minutes, stir until onion softens.

-          Add the carrot, the potato, turmeric and curry and cook for another 2-3 minutes

-          Add tomato, water and chili and some salt and pepper, let it simmer for 5 minutes.

-          Add chickpeas and peas bring to boil and then let simmer for 30 minutes

-          Decorate with a little parsley and serve warm.

Dried Apricots Tart

This recipe was cooked with Rennie and Ana on Sibtijiet Flimkien, broadcasted on ONE TV on the 18th December 2010

 

Filling -

Lamb Brand Dried Apricots 675g

Lamb Brand Blanched Almonds 50g, chopped

Hello Apple Juice 900ml

Granulated Sugar 675g, warmed

Lemons 2

Dough-

Lamb Brand Plain Flour 150g

Lamb Brand Castor Sugar 25g

Lamb Brand Blanched Almonds 50g, sliced and toasted

Butter 125g

Water 1tbsp

Method-

-          Soak apricots in apple juice overnight.

-          Put mixture and lemon juice and zest in a pot, bring to boil and simmer for 20-25 minutes.

-          Add the warm sugar, bring to boil and keep it boiling for another 15-20 minutes.

-          Remove from heat and add the chopped almonds.

-          Let it cool down and preserve in an air tight jar until ready to use.

-          Sift flour, cut butter into small cubes rub in the flour, until it looks like crumbs.

-          Add 1tbsp of water, flatten dough in a round shape, cover with plastic wrap and let it chill for half an hour.

-          Roll pastry out and fill with apricot filling.

-          Bake for 15 minutes, add the rest of the blanched almonds and bake for another 5 minutes.

Fairy Cupcakes

This recipe was cooked with Rennie and Ana on Sibtijiet Flimkien, broadcasted on ONE TV on the 27th November 2010

 

Sponge –

Lamb Brand Sponge Mix 800g

Water 160ml

Eggs 6

Decoration –

Lamb Brand Topping Mix 200g

Milk 400ml served cold

-          Sift sponge mix twice.

-          Beat Eggs and add water.

-          Add mixture to sponge mix and stir for 12 minutes in mixer, on medium to high.

-          Line a muffin tray with cupcake paper and fill with mixture.

-          Bake at 160° for 10-12minutes.

Add the milk to the topping mix and whisk until light, fluffy and double the size, let it settle in the fridge for a while then spread over cupcakes as decoration.

Autumn Soup

This recipe was cooked with Rennie and Ana on Sibtijiet Flimkien, broadcasted on ONE TV on the 13th November 2010

 

Lamb Brand Pulses Mix Minestra Mediterranea 200g

Lamb Brand Sage 1 tbsp

Lamb Brand Rosemary 1 tbsp

Olive Oil 2tbsp

Bacon 200g

Garlic 4 cloves

Onions 2

Carrots 2

Celery

Mushrooms 6

Salt and Pepper to taste

Chilies 1/2tsp

Zucchini 1

Pasta 130g

Tomatoes 1kg

Chicken Stock 1 cup

Vegetable Stock 2 cups

Parmesan Shavings to taste

Heat a pot over medium heat and add olive oil
Add pancetta and brown for 2 minutes.
Add chili, garlic, mushroom, onions, carrots and celery and cook for about 10 minutes.
Add rosemary, sage, minestra mix and chicken stock; cook for 5-7 minutes.
Finally add zucchini, tomatoes and vegetable stock and cheese.
Place a lid, bring to boil and simmer for about an hour.
Add pasta and stir in.
Add salt and pepper to adjust seasoning.
Serve with parmesan and crusty bread.

Lentil and Red Pepper Flan

This recipe was cooked with Rennie and Ana on Sibtijiet Flimkien, broadcasted on ONE TV on the 6th November 2010

 

Ingredients -

For Dough:

Lamb Brand Whole Meal Flour 225g

Margarine 100g

Water 4tbsp

For Filling:

Lamb Brand Red Lentils 175g rinsed

Saf Instant Yeast Extract 1tsp

Vegetable Stock 300ml

Margarine 15g

Tomato Puree 1tbsp

Onion 1 chopped

Red Peppers 2, cored seeded and diced

Fresh Parsley 3tbsp chopped

Pepper for taste

Method-

For Dough:

Mix flour in a bowl and rub in margarine with your fingertips, until mixture resemble breadcrumbs.

Stir in water and form into dough; wrap and chill for 30 minutes

For Filling:

Put Lentils in a sauce pan with stock bring to boil, and then simmer for 10 minutes until lentils are tender and can be mashed.

Melt margarine in a small pan and add chopped onions and diced peppers and fry until soft.

Add the lentils, tomato paste and parsley. Season with Pepper to taste.

On a lightly floured surface roll out the dough and line a 24cm/9½’’ loose bottom quiche pan.

Prick the base of the pastry with fork and spoon in the mixture into pastry case .

Bake in a preheated oven 200°C for 30 minutes until filling is firm.

Torta tan-Nanna Lucy

This recipe was cooked with Rennie and Ana on Sibtijiet Flimkien, broadcasted on ONE TV on the 30th October 2010

 

Ingredjenti

Ghall-ghagina

Lamb Brand Plain Flour 0.5kg

Lamb Brand Cooking Salt 2 teaspoons

Margarine 300g

Ilma 8-12 mgharef

Ghall- mili

Ross 200g

Zebbug 50g

Tonn taz-zejt landa

Zejt taz-Zebbuga

Basal

Naghniegh

Qargha hamra

Basal Ahdar

Metodu

Ghall-ghagina

• Hallat id-dqiq, mal-butir, ilma kiesah u bajda sakemm tigi ghagina
• Kebbiba fi ‘stretch and seal’ u hallijha toqghod gol- frigg ghal mad war nofsiegha

Ghall-mili

• Sahhan it-tagen bi ftit zejt taz-zebbuga u aqli il-hxejjex ghal-10 minuti
• Zid ir-ross u hawwad, zid kwart ta’ kikkra ohra ilma, hawwad ghal 5 minuti u itfih.
• Zid it-tonn taz-zejt, iz-zebbug u in-naghniegh, hawwad kollox.
• Iftah l-ghagina u imla bil-mili, dawwar l-ghagina tat-truf ghal fuq il-mili, bhal qassata.
• Itfa fil-forn ghal madwar siegha fuq 190°

Pork Stew

This recipe was cooked with Rennie and Ana on Sibtijiet Flimkien, broadcasted on ONE TV on the 23rd October 2010

 

Lamb Brand Cannellini Beans 100g

Lamb Brand Oregano 1 teaspoon

Lamb Brand Red Almonds 1 cup roasted

Lamb Brand Fennel Seed

Lamb Brand Pepper to taste

Pork 1kg

Onions 3

Carrots 0.5kg

Garlic 2-4 cloves

Peeled Tomatoes 2 tins

Cumin 1 teaspoon

Salt to taste

Oil

Tomato Paste

-          Slice up pork into cubes, add to frying pan with oil and seal. Remove and set aside.

-          In same pan sauté onions, garlic and carrots; cook for about 10 minutes.

-          Add tomatoes, chicken stock and tomato paste, and mix them together.

-          Add the sealed pork, cumin, oregano, fennel seed and cannellini beans.

-          Add roasted almonds.

-          Bake at 350° for about 30 minutes.

Soppa Bil Ghads u Qara Hamra

This recipe was cooked with Rennie and Ana on Sibtijiet Flimkien, broadcasted on ONE TV on the 16th October 2010

 

X’ghandek bzonn ghal-4 minn nies.

1 Kilo qargha Hamra

Basla Kbira

4 Sinniet Tewm

3 jew 4 Zkuk tal- Karfus

Tadamcc

Imgharfa kunserva

2 Imgharef Zejt

Mgharfa Butir

Rosemary u Habaq

1/2 Kikkra ghazz ahmar

Ftit Cumen

Ftit Thyme

Bzar u Melh

Metodu:

Lahlah l-ghads f’passatur.

Go borma kbira sajjar il-qargha hamra, karfus, tewm u basal fil butir ghal-madwar 5 minuti. Zid ftit mishun sa kemm tghatti l-ingredjenti,  zid il-bqijja ta’ l-ingredjenti u sajjar sa kemm jiftah jaghli. Baxxi n-nar, ghatti l-borma u tektek ghal-madwar 40 minuta jew sa kemm l-ghads jirtab sew. Ghaddi minn blender u servi.

Bżar mimli bil Couscous

This recipe was cooked with Rennie and Ana on Sibtijiet Flimkien, broadcasted on ONE TV on the 9th October 2010

Ingredients:

Lamb Brand Currants ¼ cup

Lamb Brand Chickpeas 1 cup

Lamb Brand Couscous ¾ cup

Lamb Brand Salt to taste

Lamb Brand Pepper to taste

Red/Orange Bell Peppers 6

Feta Cheese 1/2 cup

Fresh Spinach 1 cup

Large Onion thick round slices

Olive Oil 2 or 3 tbsp

Cumin 2 tsp

Water 1 ½ cup

 

Metodu

-          Soak chickpeas overnight;  in a pan boil chickpeas until tender and set aside.

-          Add water in a small pan add the water and boil, add couscous and set aside for about 5 minutes until water is absorbed.

-          Chop off the top of each bell pepper, core and deseed it.

-          In a bowl add couscous and cumin, mix well so taste spreads and couscous takes on the spice’s colour.

-          Add chickpeas, sultanas and spinach. Mix well.

-          Set a little feta cheese aside and crumble the rest with your hands and add to the bowl.

-          Spoon the mixture into the peppers, place remaining feta cheese on top and drizzle with a little olive oil.

-          In a dish place the onions on the bottom, and place the peppers on top.

-          Bake in a preheated oven at 350° for about 45minutes.

Carrot Cake

Ingredients: for a round tin measuring 25cm diameter

for the cake:

Lamb Brand Self-Raising Flour, 350g

Lamb Brand Brown Sugar, 270g

Lamb Brand Golden or Black Raisins, 100g, chopped

Lamb Brand Bicarbonate of Soda, half teaspoon

Lamb Brand Mixed Spice, 2 teaspoons

Lamb Brand Nature’s Nuts 120g Walnuts chopped

Oil, 230ml

Eggs, 3

Carrots, 3, shredded (roughly 300g)

for cream cheese frosting:

Lamb Brand Icing Sugar, 300g

Lemon zest, 1 teaspoon

Cream cheese, 80g, softened

Lemon juice, 1 tablespoon

Butter, 30g

for decoration:

Baby Carrots 8

Method:

for cake:

Grease the pan and line base with grease paper.

Sift the flour, bicarbonate of soda and mixed spice.

Beat oil, sugar and eggs in small bowl with electric mixer until thick and creamy. Stir in carrot, nuts and raisins, then the sifted dry ingredients.

Pour mixture into prepared pan, bake in a preheated oven at 180°C for 45 minutes. Cover loosely with foil for a further 15 minutes. Stand a few minutes before turning onto wire rack to cool. Top cold cake with cream cheese frosting.

Cream cheese frosting:

Beat butter, cheese, rind and juice in small bowl with electric mixer, beat until light and fluffy; gradually beat in sifted icing sugar .

Crusty Roast Leg of Lamb

The Crusty Roasted Lamb just out of the oven

All you need is:

For the Lamb:

Lamb Brand Breadcrumbs 200g
Lamb Brand Mixed Herbs 1 teaspoon
Lamb Brand Cooking Salt to taste
Lamb Brand Pepper to taste
Boneless Leg of Lamb 2 kilos
Butter 2 tablespoons, melted
Large Onion 1, thinly sliced
Chicken Stock 500ml
Large Apple 1 sliced
Olive Oil 3 tablespoons

For Side Vegetable Salad:

Lamb Brand Mixed Herbs 1 teaspoon
Lamb Brand Cooking Salt to taste
Lamb Brand Pepper, to taste
Medium Marrows 2
Large Onion 1
Red and Green Bell Peppers 1+1
Large Tomatoes 2
Olive Oil 2 tablespoons
English Mustard 1 tablespoon
Balsamic Vinegar reduction 1 tablespoon

For Potato Croquettes:

Lamb Brand Potato Mash 240g
Lamb Brand Breadcrumbs 200g
Lamb Brand Cayenne Pepper half teaspoon (if spicy taste is preferred)
Eggs 2, well beaten
Milk 3 tablespoons

All you have to do is:

For Lamb:

Place leg of lamb on a rack in a roasting pan. In a small bowl, combine the bread crumbs, butter and seasonings; spread over meat. Place onion in pan; pour broth over onion. Bake, uncovered, at 170°C for 1 hour and a half.

Add apple; bake 30 minutes longer or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 65°C; medium, 70°C; well-done, 75°C)

Let roast stand while cooking vegetables and croquettes before slicing. Yield: 6 servings.

For Potato Croquettes:

Prepare the potato mash according to packet instructions and add the Cayenne pepper (if desired) and 100g breadcrumbs. Make sure you reduce some of the liquid instructed so that the mash will be drier and easier to form. Leave to stand for some time and then form into balls or cylinder like shapes.

Beat the eggs and milk together and prepare a plate with the remaining breadcrumbs, dip the potato shapes into the egg and milk mixture and cover well with breadcrumbs and arrange on a baking tray to bake in a preheated oven at 200°C turning around regularly, for around 15 minutes or until golden brown.

For Side Vegetable Salad:

Slice all the vegetables and mix well with the olive oil, mustard and vinegar, season and bake in the preheated oven 200°C  for around 20 minutes and serve immediately.

MARZIPAN

Marzipan has been used for centuries by pastry chefs all over the world. It can be used in baking and for covering and filling cakes. Marzipan looks fabulous for colorful cake decorations and figurines. Marzipan has to have at least 25% almonds otherwise it is considered almond paste.

A thin layer of Marzipan can be used to cover a cake. Coloured it can replace the need for frosting.

Basic Recipe:

Marzipan uncooked

115g Lamb Brand Pure Ground Almonds

115g Lamb Brand Icing Sugar

1 egg white

¼ tsp salt

The uncooked Marzipan is kneaded together until smooth and is then stored in an airtight container or plastic bag over night.

Marzipan can be softened by adding small amounts of syrup to it, if too soft add additional icing sugar to it.