Aaron’s Recipes
Sweet choux pastry buns
For the choux paste Place the butter, water and salt in a saucepan and bring gently to the boil. Take off the heat, stir in sifted flour and baking powder and mix lightly with the aid of a wooden spoon until it forms ...
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Goulash soup
Roll the beef in the flour, season with salt and pepper and seal in hot fat in a deep double bottom pot until browned. Next add the vegetables, paprika, caraway seeds, tomato passata, bay leaves and the beef stock. Br...
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Sweet fried ricotta ravioli with orange hot chocolate sauce
Caramelize the honey in a small sauce pan over moderate heat; carefully pour in the orange zest & juice. Pour the milk, bring to almost boiling and add the chocolate. Deep fry the ravioli, drain on kitchen absorb...
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Ravioli with ġbejna fondue, garlicky cherry tomato and hazelnut salsa
In a saucepan, shallow fry the shallot with butter until soft, pour in the wine and allow evaporation. Chop the ġbejna and stir into the wine to dissolve, adjust consistency with cream. Season with salt, pepper, beat...
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Curried pumpkin and roasted Maltese sausage ravioli
Place the sausage meat in a saucepan, saute the shallot and pumpkin in olive oil for a few minutes over moderate heat. Stir in the curry powder smoked paprika, allow the spices to toast. Pour in the stock and cream, s...
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Pork chops a la pizzaiola with Parmesan roast potatoes
Melt the butter in a hot pan with a spoon of olive oil add a clove of crushed garlic, skin on. Season the pork chops and seal in the hot fat until golden, finish cooking in a hot oven. Cook the onions and the remainin...
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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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