Sheperd’s Pie with Lentils

This recipe was cooked with David Buttiegieg and Claudette Pace on Sellili, broadcasted on ONE TV on 17th May 2012.

Lamb Brand Potato Mash 1 sachet (120g)

Lamb Brand Green Lentils 200g

Lamb Brand Mixed Herbs 1tsp

Lamb Brand Corn Flour 1tbs

Corn Kernels 100g

Minced Chicken* 500g

Tomato paste 2 tbs, (kunserva)

White Wine 1/2  cup

Onion 1, chopped

Frozen Whole Peas 100g

Chicken Stock 1 cup

Water 2 tbs

Olive Oil 1tbs

*Can be replaced with other meat, beans or soya chunks for a vegetarian choice.

- Heat oil in a pan, add onion and cook, stirring until soft.

- Add chicken mince and cook well.

- Wash lentils thoroughly and add to pan with stock, wine, herbs and tomato paste. Bring to the boil and cook until lentils are soft.

- Add peas and corn and simmer for 5 minutes.

- Stir in blended corn flour and water, stir over high heat until mixture boils and thickens.

- Spoon mixture into a greased ovenproof dish, prepare the potato mash according to packet instructions and spread over mince and lentil mixture.

- Bake in a pre-heated oven 180°C / Gas Mark 4 for approx 30 minutes or until mash is lightly browned and pie is piping hot.

Pasta Riso Lentil Salad

This recipe was cooked with Rennie and Ana on Sibtijiet Flimkien, broadcasted on ONE TV on the 02nd April 2011

Lamb Brand Brown Lentils 3/4 cup

Lamb Brand Che’ Pasta Pasta Riso (Ilsien l-Għasfur) 280g

Lamb Brand Salt 1tbsp

Feta Cheese 125g, crumbled

Extra Virgin Olive Oil 6tbsp

Red Wine Vinegar 60ml

Olives 125g, pitted and chopped

Fresh Dill 1/2 cup, chopped

Garlic 3 cloves, peeled and minced

Small Red Onion 1, peeled and diced

Water 6 cups

-          In a large saucepan, bring water to boil over medium heat, add one table spoon salt and the pasta riso and cook until tender

-          Drain pasta riso and toss in 1 tbsp olive oil, cover and cool in refrigerator from 1-24 hrs

-          Rinse lentils, remove and discard any damaged lentils. Drain and place in a saucepan on high heat with water to cover 2 inches.

-          Bring to boil and reduce heat to low and simmer uncovered until tender(15-20 minutes).

-          In a large bowl, whisk together the remaining 5 tbsp of oil, vinegar, garlic, salt and pepper. Add the pasta riso, lentils, dill, onion, feta cheese and olives.

-          Toss to mix well and serve at room temperature.

Three Beans Patties

This recipe was cooked with Rennie and Ana on Sibtijiet Flimkien, broadcasted on ONE TV on the 26th March 2011

Lamb Brand Cannellini Beans 200g

Lamb Brand Red Kidney Beans 200g

Lamb Brand Chickpeas 200g

Molino Chickpea Flour 2tbsp

Onion 1 large

Bacon 150g

Banana 1 large

Garlic 1 clove

Lemon ½ juice

Paprika 2tsp

Egg 2, 1 whole 1 white

Fresh Chives

Fresh Parsley

Lamb Brand Fine Salt

Lamb Brand ground Black pepper (for tasting)

Butter 2tbsp

Vegetable Oil for frying

 

-          Peel and chop the onion  and garlic

-          Dice the bacon

-          Cook bacon in a frying pan on medium heat.

-          Remove and in same pan sauté the onion and garlic and banana

-          In a separate bowl mash the cooked beans. Add bacon, onions and banana, mix

-          Add in remaining ingredients and mix well.

-          Shape into cakes, dip in mixture of oil and butter and fry.

Hazelnut and Fig Sauce for Pasta

This recipe was cooked with Rennie and Ana on Sibtijiet Flimkien, broadcasted on ONE TV on the 19th March 2011

Lamb Brand Hazelnuts 200g

Primeluci Farfalle 1kg

Olive Oil ½ cup

Walnut Oil 2 tbsp

Sherry Vinegar 2 tbsp

White Wine Vinegar 4 tbsp

Figs 4 packets cut into strips

-          Cook pasta according to packet instruction.

-          Drain and toss with 2 tbsp olive oil, cover and cool completely in the fridge for 1hr up to 24hrs.

-          In a large bowl, whisk together the remaining olive oil, walnut oil, sherry vinegar and white wine vinegar.

-          Add the pasta and figs, which have been soaked in boiling water.

-          Add nuts and toss well.

-          Serve at room temperature.

Quick Pasta Sauce

This recipe was cooked with Rennie and Ana on Sibtijiet Flimkien, broadcasted on ONE TV on the 12th March 2011

Calamarata Pasta 1kg

Sun Dried Tomatoes 150g

Fresh Parsley 1 cup

Fresh Basil 1 cup

Garlic 2 cloves

Vegetable Stock 2/3 cup

Olive Oil 4 tbsp

Parmesan 2/3 cup, grated

Black Pepper 1tsp

 

-          In a bowl, cover the Sun Dried Tomatoes with boiling water.

-          Let stand for about 10 minutes then chop.

-          In food processor, combine rehydrated tomatoes basil, parsley and garlic.

-          Add stock in a stream, while motor is running.

-          Stir in the parmesan and pepper.

-          Mix with cooked pasta and serve

Spaghetti Pizza

This recipe was cooked with Rennie and Ana on Sibtijiet Flimkien, broadcasted on ONE TV on the 05th March 2011

 

Spaghetti 300g

Eggs 3-4

Parmesan 40g grated

Sun Dried Tomatoes 50g chopped

Dijon Mustard 2tbsp

Olives 2tbsp

Parsley 2tbsp

Salt and Pepper to taste

Basil Fresh

 

• Boil pasta according to packet instructions; once ready place in cold water to stop from overcooking
• Drain and let sit
• In another bowl mix all the other ingredients, except for the basil
• Toss pasta in the wet mixture
• Heat an 11’’ pan and add about 2tbsp olive oil
• Place fresh basil flat on the bottom of the pan. Drop pasta mixture and fry until crisp.
• Bake in a preheated oven at 180°C for about 10-15 minutes.
• Slice it in quarters, top with some parmesan cheese to your liking and serve as pizza.

 

This recipe is ideal for vegeterians.

Cooking Slot cancelled

We apologise for any inconvenience we might have caused as last Sunday’s Cooking slot scheduled for Naxxar was cancelled due to bad weather conditions. In the meantime we urge you to join us for other cooking slots and food tasting sessions  in the following days:

5^th March   -  Nicholsons Supermarket, Attard

12^th March – Ta’ Natu, Mosta

27th March 2011 – Mellieha Parish Square

2^nd April -       G&R Supermarket, Rabat, Gozo

9^th April -        Park Towers Supermarket, Sta.Venera

7^th May -        Shopwise Supermarket, Qormi

Cannellini Beans and Rosemary Focaccia

This recipe was cooked with Rennie and Ana on Sibtijiet Flimkien, broadcasted on ONE TV on the 26th February 2011

Dough-

Lamb Brand Deep Pan Pizza Mix 1kg

Water

Oil

Mixture

Lamb Brand Cannellini Beans 200g soaked overnight

Large Tomatoes 6, peeled and chopped

Sun Dried Tomatoes in oil 150g, drained and chopped

Garlic 2 cloves, crushed

Fresh Rosemary or Oregano 2tbsp chopped

Fresh Basil 2tbsp

Olive Oil 3tbsp

Salt & Pepper

• Cook the soaked beans for about 1hr 15minuts.
• Peel and chop the fresh tomatoes
• Heat oil in frying pan and add the fresh tomatoes together with the chopped sundried tomatoes.
• Add garlic and rosemary.
• Cook for about 2-3 minutes or until tomatoes start to soften.
• Add the tomatoes mixture to the cannellini beans, season with salt and pepper and mix.
• Prepare dough as per packet directions – spread over a 15’’ diameter dish or spread into 3-4’’ mini pizzas
• Bake at 200°C for 12-15minutes.
• Top with Cannellini mixture and slice and serve in small pieces

Vegetable Barley with Feta Cheese

This recipe was cooked with Rennie and Ana on Sibtijiet Flimkien, broadcasted on ONE TV on the 19th February 2011

Lamb Brand Barley 200g

Lamb Brand Dried Basil ½tsp

Lamb Brand Dried Oregano ½tsp

Garlic 4 cloves crushed

Green Pepper 100g chopped

Mushrooms 80g chopped

Tomatoes 1 can chopped

Chicken Stock 3 cups

Feta Cheese 75g crumbled

Olive Oil 1tbsp

 

-          Heat oil in a large non stick pan

-          Add garlic, green pepper and mushrooms until softened for about 5 minutes

-          Add barley and sauté for another 2 minutes stirring constantly

-          Add tomatoes, stock, basil and oregano.

-          Cover and simmer for about 30 minutes or until barley is tender.

-          Serve sprinkled with crumbled feta cheese.

Barley and Walnuts Risotto

This recipe was cooked with Rennie and Ana on Sibtijiet Flimkien, broadcasted on ONE TV on the 12th February 2011

Lamb Brand Barley 200g

Lamb Brand Walnuts 30g, finely chopped

Lamb Brand Dried Thyme ½tsp

Lamb Brand Fine Salt to taste

Lamb Brand Ground Black Pepper to taste

Parsley 2tbsp

Butter 20g

Mushrooms 200g

Onion 1 small

Chicken Stock 2 ½ cups

Parmesan Cheese ¼ cup grated

-          Soak barley before for at least 5 hours.

-          In a medium saucepan heat the butter over medium heat.

-          Add mushrooms, onion and thyme.

-          Cook and stir for 5 minutes or until softened.

-          Add the barley and stock, bring to boil, reduce heat and simmer while stirring occasionally .

-          Add more stock if necessary

-          Continue cooking for at least 30 minutes or until barley is tender.

-          Stir in the chopped walnuts, parmesan and parsley.

-          Season with salt and pepper to taste.

Barley and Beef Stroganoff

This recipe was cooked with Rennie and Ana on Sibtijiet Flimkien, broadcasted on ONE TV on the 05th February 2011

Lamb Brand Barley ½ Cups

Minced Beef ½ kilo

Mushrooms 150g

Chicken Stock 2 ½ Cups

Cream Light ½ Cup

Spring Onions ½ Cup

Celery ½ Cup

Dried Marjoram ½tsp

Pepper ½tsp

Parsley to taste

-          Brown beef in large skillet remove from pan and set aside.

-          Place mushrooms, celery and onions and stir fry for about 4 minutes.

-          Add the barley, stock and seasoning, and then add the beef to the vegetable mixture.

-          Bring to boil and simmer for about 40 to 50 minutes, until barley is tender.

-          When done, add the cream,  parsley and seasoning to taste.

Chicken Couscous

 

This recipe was cooked with Rennie and Ana on Sibtijiet Flimkien, broadcasted on ONE TV on the 29th January 2011

Serves  4

Lamb Brand Couscous 1 cup

Chicken Breast 200g diced

Zucchini 2 diced

Diced Tomatoes 1 Can

Chicken Stock 2 cups

Seasoning 1tsp

Oil Spray

-          Spray skillet with cooking spray over medium to high heat

-          Add chicken, cook while stirring for 4 minutes until lightly browned.

-          Add zucchini, tomatoes, chicken stock and seasoning and simmer for 15 minutes, stirring occasionally

-          Stir in the couscous, and cover.

-          Turn heat off and let sit for about seven minutes.

-          Uncover, fluff with fork and it is ready to serve.

(great meal for diabetics, only 300 calories per serving)

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.

Red Kidney Bean Soup

This recipe was cooked with Rennie and Ana on Sibtijiet Flimkien, broadcasted on ONE TV on the 15th January 2011

Lamb Brand Kidney Beans 200g, leave in water overnight

Pancetta 200g

Pasta 200g

Tomato Pulp 1 can

Onion 1 Large

Celery Sticks 3

Chicken Stock 3 cups

Vegetable Oil 2tbsp

Salt and Pepper to taste

-          Boil Kidney beans in water for about an hour.

-          In separate skillet, fry chopped onion in oil for a few minutes.

-          Add pancetta and cook for another 3 minutes.

-          Add celery and cook for another 3 minutes.

-          Add tomato pulp, salt and pepper and stir.

-          Add the red kidney beans and chicken stock, and bring to boil

-          Add pasta and let it cook for about 12 minutes.

-          Serve warm.

Sheperd’s Pie with Lentils

This recipe was cooked with Rennie and Ana on Sibtijiet Flimkien, broadcasted on ONE TV on the 8th January 2011

Lamb Brand Potato Mash 1 sachet (120g)

Lamb Brand Green Lentils 200g

Lamb Brand Mixed Herbs 1tsp

Lamb Brand Corn Flour 1tbs

Corn Kernels 100g

Minced Chicken* 500g

Tomato paste 2 tbs, (kunserva)

White Wine 1/2  cup

Onion 1, chopped

Frozen Whole Peas 100g

Chicken Stock 1 cup

Water 2 tbs

Olive Oil 1tbs

*Can be replaced with other meat, beans or soya chunks for a vegetarian choice.

- Heat oil in a pan, add onion and cook, stirring until soft.

- Add chicken mince and cook well.

- Wash lentils thoroughly and add to pan with stock, wine, herbs and tomato paste. Bring to the boil and cook until lentils are soft.

- Add peas and corn and simmer for 5 minutes.

- Stir in blended corn flour and water, stir over high heat until mixture boils and thickens.

- Spoon mixture into a greased ovenproof dish, prepare the potato mash according to packet instructions and spread over mince and lentil mixture.

- Bake in a pre-heated oven 180°C / Gas Mark 4 for approx 30 minutes or until mash is lightly browned and pie is piping hot.