VISITMALTA RECIPES

ROASTED FILLET OF SEABASS ‘AL CARTOCCIO’
Denis Irwin

Ingredients

2 fillets seabass, scaled & deboned (or any white firm fleshed fish such as cod) 
1 bulb of fennel
bunch of dill
½ a lemon
5 cherry tomatoes
5 pitted black olives
2 table spoons olive oil 
1 teaspoon salt flakes
1 cup of fish stock
Serve with crusty sour dough bread

Method

1. Add all ingredients to an oven proof dish large enough so that the fillets can lay flat without touching but small enough so that the fish stock almost covers the fillets.
2. Cover the dish with catering foil. Roast in a preheated oven (200 C) for 20 minutes.
3. Carefully remove the foil avoiding the steam and place the fillet on a plate, spooning the liquid and vegetables over each fillet.

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Recipe Credit

Chef: Adrian Hili
Restaurant: Terrone
Website: http://terrone.com.mt/about/

MALTESE PASTIZZI
Bryan Robson

Ingredients for the Pastizzi Dough

2 packets of Store Bought Puff Pastry

Ingredients for Filling

2 Small White Onions
1 Tablespoon Olive Oil
3 Tablespoon Water
Salt and Pepper
200g Peas (Frozen are fine)
200g Ricotta
1 Egg Yolk
1 Egg
30g Grated Parmesan Cheese

Method for Pastry

1. Roll the Pastry onto each other, so it looks as the second image below. And store in the fridge until the filling is ready.

Method for Filling

1. Chop the onions and sweat (cook without colour) in the olive oil. After a few
minutes add 1 tablespoon of water so that the onions cook and do not burn.

2. Once all the water has evaporated, add the peas and the remaining water so that
you can cook the peas. Whilst cooking, mash the peas slightly with the back of
your spoon to obtain a mushy texture (as below).

3. Once the peas are cooked, as below, move over to a bowl and leave to cool for a
couple of minutes.

4. To the peas, add the egg yolk, Parmesan cheese and ricotta. Mix using a spoon or
your clean hands.

Method of making the Pastizzi

1. Take out the puff pastry and slice into 1.5cm discs, you should be able to see the
round pattern and layers of pastry in the middle.

2. With your hands, gently squeeze the dough to create slightly thinner round pieces of dough, as below.

3. Add a tablespoon of the pea mixture to the pastry pieces and enclose, forming a half moon shape.

4. Lay all the pastries on a baking sheet lined with parchment paper.

Method of Baking

1. Pre-heat your oven to a 190 Degrees Celsius.
2. Brush your pastries with some egg wash ( 1 egg, beaten)
3. And bake for approximately 25 minutes or until golden brown.
4. Enjoy!

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Recipe Credit

Chef: Damian Ciappara
Restaurant: Commando Restaurant
Website: https://www.commandorestaurant.com/the-team

VANILLA PANNA COTTA WITH A STRAWBERRY COULIS
Quinton Fortune

Ingredients for the panna cotta

800ml cream
200ml Milk
200g caster sugar
1 vanilla pod
3 1/2 gelatine leafs

Ingredients for the strawberry coulis

300g strawberry
Knob of butter
50g caster sugar

Method

1. Split the vanilla pod in half, and with your knife scrape the pod to remove the seeds.
2. Pour the milk and cream in a deep pot/pan, add sugar, vanilla seeds, and pod.
3. Bring to a boil, in the meantime soak gelatine leafs in iced water till soft.
4. Pass milk and cream mix through a sieve and add gelatine leafs and mix well with a whisk, leave to cool.
5. Half the strawberries, on a gentle heat melt the butter and add strawberries with sugar and cook for 10 minutes.
6. Pour the Panna cotta in a smart glass and leave set for 3 hours or overnight.
7. Finally finish by toping with strawberry coulis.

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Recipe Credit

Chef: Edward Diacono
Restaurant: Rubino
Website: http://rubinomalta.com/