Aroma Kitchen – Programme 4 – 20.10.16

Manuel:
Crunchy fish fillets with dill mushy peas and chunky baked chips
Curry and saffron cream seafood with chilli and coriander

Aaron:
Crispy chicken pockets with cranberry, brie and pistachios
Pork fillet a la Maltija

Neil:
Lamb cutlets on a fig and balsamic risotto and minted pea puree mini tartlet
Stewed rabbit with sundried tomatoes and anchovies

Aroma Kitchen – Programme 3 – 13.10.16

Manuel:
Vegetarian risotto with French bean, spinach and crumbled goats` cheese
Vegetarian spinach and seed muffins

Aaron:
Grilled spatchcock chicken with Mediterranean dressing
Crostini with ‘irkotta’ cheese, peperonata and tuna tagliata

Neil:
Walnut and sage stuffed pork with asparagus cream and sweet potato
Black sesame and Pistachio crusted salmon with salsa verde and couscous quinells

Aroma Kitchen – Programme 2 – 06.10.16

Manuel:
Chocolate cream and pear muesli glasses
Grilled flank steak, caramelized onion and grilled peach salad with peppered ġbejniet

Aaron:
Tuna & ricotta cakes with bell pepper coulis
Pasta with lampuki, artichokes, lemon & pistachio pesto

Neil:
Vegetarian sausage stuffed aubergine with pumpkin puree and beer reduction
Warm tomato and feta tart with caramelized onions and a balsamic reduction

Aroma Kitchen – Programme 1 – 29.09.16

Manuel:
Almond and ricotta cake with pears
Gluten free pasta with curried tiger prawns and zucchini noodles

Aaron:
Chicken & Gammon tomato pie with couscous crust & ricotta topping
Baked Brie cheese with honey & walnuts, sundried tomato water biscuits

Neil:
Breast of duck on mushroom brown fried rice
Pasta with flaked sea-bass and saffron cream

Aroma Kitchen – Programme 39 – 30.06.16

Manuel:
Caponata with fresh gbejna and toasted bread
Lampedusian Cassatta
Spaghetti con pesto di pistachio e mandorle

Aaron:
Duck breast with carob syrup, figs and almonds
Gluten free couscous cakes, asparagus, smoked salmon
and eggs Benedict

Neil:
Herb crusted grouper on apple and prawn risotto, peppered tomato sauce
Salmon carpaccio, citrus salad with a scallop and dill dressing