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Lamb rump, Szechuan pepper and curried rice

Trim off any excess fat from the lamb, season with salt and lemon zest, roll and press in the Szechuan pepper. Melt the butter in a hot pan, add the crushed garlic and herbs to infuse the flavours. Seal the lamb in th...

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Mozzarella in carrozza with egg plant, cherry tomato salad

Cut out for discs out of the sandwich bread, spread with the eggplant sauce. Divide the mozzarella slices between 2 slices of bread, together with the anchovies and basil. Season the eggs with lemon zest, grated parme...

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Chocolate and beetroot cake

Whisk together the flora cuisine, caster sugar, eggs and vanilla until pale and creamy, pour in the melted chocolate and continue whisking. Sift together the flours; baking powder and dinking chocolate, fold gently in...

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Stuffed Chicken legs with ricotta, cannellini beans, Maltese sausage and bigilla pie

Debone the chicken legs. Mix the ricotta with the yolk, garlic, parmesan and thyme, season with salt and pepper. Stuff the chicken legs with this mixture, roll and tighten with the bacon. Drizzle with olive oil and ro...

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Grilled quail salad with pear dressing and gbejniet

Cut  the quails into small pieces and marinade for a couple of hours with the honey, soy sauce, ginger, lime juice and black pepper. Grill the quails before serving. For the pear dressing, shallow fry the shallot and...

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Stuffed bell peppers in ‘pastizzi’ dough with roasted garlic

Prepare the roasted garlic. Peel the garlic cloves; Take 2 to 3 layers of aluminium foil, place the garlic cloves in the centre, season with salt and pepper, drizzle with oil and add the  thyme and chilli. Close the ...

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Couscous prawn cocktail

Grate the zest of the orange and squeeze the juice, put in a sauce pan together with the Campari, thyme and vanilla pod and bring to the boil. Add the peeled prawns to the cooking liquor and bring to the boil again, t...

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Gluten-free spinach and ricotta gnocchi

Place the ricotta a sieve and allow draining from any liquid. Cook the onion in a knob of butter over low heat until soft, add the garlic and spinach and cook until wilted, transfer to a sieve and allow draining. To k...

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Aglio-olio-pepperoncino risotto with saffron and crispy mozzarella

Cook the shallot slowly in a knob of butter until soft, stir in the rice and toast for 2 minutes. Splash with the wine, allow evaporation, add a ladle spoon full of stock and simmer until liquid is absorbed. Take off ...

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Gluten-free pasta all arrabiata with shrimps and sausage

Put the onions, sliced chilli and garlic in a thick bottom sauce pan with a couple of spoons of olive oil, cook gently on a slow fire until soft. Slice the sausage and add to the onion mixture, cook for further 5 minu...

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Spicy rabbit casserole with nutty rice

Joint the rabbit into 8 pieces, season with salt, pepper and paprika. Shallow fry the rabbit pieces in hot olive oil until browned. Peel and cut the onions in halve and add to the pan, stir in the chilli, tomato paste...

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Roasted pumpkin and tahini crostini with harissa chicken salad

Place the pumpkin on a baking sheet, drizzle with the cumin, salt and pepper and olive oil. Roast until pumpkin is soft. Scoop out the pumpkin flesh out of the skin and whizz with the tahini, garlic and olive oil unt...

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