Tag: robandjas

Posted on in Recipes

Pianonos with spicy mince beef

This recipe for Pianonos with spicy mince beef serves four and combines large plantains with a flavorful beef mixture. Key ingredients include paprika, turmeric, onion, garlic, minced beef, ham, vegetables, olives, capers, and eggs. Preparation involves cooking the beef with spices and vegetables, frying plantains, and assembling the mixture in a muffin tin. After baking, the dish can be served warm, providing a delicious and hearty meal.

Pianonos with spicy mince beef

Ingredients for the Serves 4                                                                                

  • 3 large plantains
  • 6.5g paprika
  • 6.5 turmeric (this is if you do not find to buy annatto)
  • 1 onion
  • 4 garlic gloves
  • 400g mince beef
  • 1 green pepper
  • 1 red chili
  • 2 tomatoes
  • 100g ham
  • 125ml water of beef stock
  • 6 chopped black olives
  • 25g capers
  • 3 eggs beaten
  • Oil

Method for pianonos with spicy mince beef

  • 1) chop the onion, garlic, green pepper and the chili
  • 2) heat a pot add oil add the turmeric and paprika cook for a couple of seconds then add the mince beef and cook for 4 to 5 minutes
  • 3) in the mean time prepare the tomatoes by remove the seeds and cut into small squares also cut the ham too
  • 4) now add the onion, garlic green pepper and chili to the beef and cook for further 4 minutes
  • 5) now grease a muffin tin then peel the plantain and fry the plantain until golden brown on both sides then cut them lengthwise
  • 6) beat in the eggs, then in the pot of the mince beef add the water or beef stock cook until it come to paste consistency then add the olives and capers and turn it off
  • 7) turn the oven then line the outside tin with the plantains pour in some eggs in the bottom then fill up with the beef and cook for 5 to 10 minutes
  • 8) take out serve and enjoy!!!!
Posted on in Uncategorized

How to Make a Creamy Butter Sauce

In this recipe, we have reduced the white wine vinegar, white wine with the shallot and bayleaf to a syrup consistency, then we will start adding the butter piece by piece, and we finish it up with lemon juice

Ingredients Creamy Butter Sauce

  • 62ml of white wine vinegar                                                                                          
  • 62ml of white wine
  • 1 shallot
  • 120g of unsalted butter
  • Bay leaf
  • Few sprigs of thyme and rosemary
  • Lemon juice 
  • Dash of double cream (optional)

Method

  1. Place the white wine vinegar, white wine, bay leaves, thyme, and reduce to almost nothing
  2. Now start adding the butter in small pieces and continue to whisk until it comes creamy
  3. Remove from heat season and serve

           Please note: if it splits you can add drop of double cream

                        Always serve the sauce lukewarm 45 to 55c

Posted on in Uncategorized

Red Wine Sauce Recipe

This easy to do red wine sauce recipe is a classic sauce made by fry the shallots, garlic with rosemary, bayleaf, and black peppercorns, then add the red wine vinegar red wine and beef stock. Red Wine Sauce can be used with red meat, chicken, and game. Enjoy!!!!!

Ingredients Approximately 450ml

  • 2 shallots
  • 2 cloves of garlic
  • 3 stalks of rosemary
  • 2 bayleafs
  • 6 black peppercorns
  • 15ml red wine vinegar
  • 750ml cooking red wine
  • 800ml of water
  • 2 beef cubes
  • 5g of cornflour
  • 10g of butter
  • seasoning

Method

  • 1) peel and chop the shallots
  • 2) peel the garlic
  • 3) fry the shallot, garlic and add the rosemary, bayleaves and the peppercorns
  • 4) add red wine vinegar
  • 5) add the red wine and reduce by 3/4
  • 6) add the water and the beef cubes and reduce by half
  • 7) pass trough a sieve
  • 8) add water to cornflour and add that to the sauce so it will thickening
  • 9) add the butter seasoning and serve
Posted on in Uncategorized

Delicious Slow-Cooked Ox Cheeks Recipe

Ingredients Serves 6

  • 6 ox cheeks
  • 1 onion
  • 5 cloves of garlic
  • 1 leek
  • 2 sticks of celery
  • 3 medium carrots
  • 6 peppercorns
  • Thyme Rosemary
  • Bay leaves
  • 100g tomato puree
  • 500ml cooking red wine
  • 2 beef cubes

Method

  1. Take the top fat off the ox cheeks (you can ask the butcher)
  2. Fry on both sides until nice brown colour
  3. Remove add the mirepoix (onions, garlic, carrots, celery, leek, bay leaves, peppercorns, rosemary and thyme
  4. Cook for about 5 to 10 minutes
  5. Add tomato pure and cook for further 5 minutes
  6. Add wine reduce by half A
  7. dd stock bring to the boil then
  8. Transfer everything to the roasting tray
  9. Cover tightly and cook for 1.45 minutes to 2 hours in the oven gas mark between 4 to 5 temperature 160 to 180c
  10. Remove the ox cheek when ready pass the gravy trough a colander and put back on the heat low heat until reduced 20 to 30 minutes
  11. Serve and enjoy!!!!!!!
Posted on in Recipes

Gazpacho robandjas way

We have slightly twisted the original version of Gazpacho. We do not use bread but instead we give it an extra kick of healthy fats and protein with avocado and king prawns. It is said to be considered as a salad but most of us know it as ‘the cold soup’ so it makes a great dish for those hot summer days or whenever you don’t want to make use of your cooker, just like we are doing at the moment. Try it out!

Ingredients – serves 2

  • 500g baby plum tomatoes or cherry tomatoes, halved
  • 150g store bought ready cooked shelled king prawns
  • 1/2 red bell pepper
  • 1/2 medium cucumber
  • 2 garlic cloves
  • 2 spring onions
  • handful of fresh basil leaves
  • 1/2 avocado, diced
  • olive oil
  • salt/pepper
  • fresh lime
  • parsley for garnish

Equipment

  • Large bowl
  • Hand blender or a food processor
  • Container for storage

Method

  1. In a large bowl puree the tomatoes, red pepper, cucumber, garlic, spring onions and basil using a hand blender or a food processor. Blend until you reach your desired consistency.
  2. Add the king prawns which you bought from store ready cooked.
  3. Add the diced avocado and a squeeze from your fresh lime. Give it a gentle stir so all ingredients combine well together.
  4. Season with salt and pepper.
  5. Dress with some olive oil.
  6. Garnish with a slice of lime and parsley.
  7. Transfer the ‘soup’ to a container and refrigerate for at least 4 hours before serving or until completely chilled. It is best to leave it overnight and then eat it the following day.
Posted on in Recipes, Uncategorized

Maltese Cheese – Gbejniet

Here’s the full step-by-step process of Maltese Gbejna, from the warming of the milk to the drying and storing. Although it takes a few stages to arrive to the final product, it doesn’t consume you any time and you can carry on with your chores whilst having your delicious gbejniet curing along the way!

Ingredients (makes 10 cheeselets)

  • 2 ltrs mik, we used unhomogenised cow’s milk and as creamy as possible. If you don’t find this kind of milk, you can use full fat cow’s milk.
  • 1.5 tsp Rennet powder
  • 22ml water
  • Salt
  • Cracked black pepper
  • Vinegar, preferably white

Equipment

  • 10 cheese baskets (qwieleb)
  • Food thermometer
  • Large pot to warm the milk
  • Tray or dish to store cheese baskets, a dripping tray is preferred

Method

  1. Warm the milk on a very gentle heat. Use your thermometer to check the temperature of the milk and remove off the heat immediately when it reaches 38C.
  2. Mix quickly the rennet powder and water. Gently stir into the milk. Leave aside for 3 hrs.
  3. After 1.5hrs cut along vertical lines with a knife. This helps the curds and the whey separate. Leave on the side for another 1.5 hrs.
  4. After 3hrs are completed, start scooping the curds until you’ve filled up all of your baskets. Place on the dripping tray.
  5. Sprinkle salt on top of each basket and place in fridge. Leave overnight.
  6. The following morning turn the cheese over and sprinkle some more salt again.
  7. Place in fridge for another 12 hours.
  8. Fresh gbejniet are now ready to eat!
  9. If you prefer dried gbejniet, continue the following steps.

Drying and Storing

  1. Take the tray out of the fridge and cover with insect screen. Put outside in the shade, avoiding direct sunlight. If this is not possible, dry them inside by an open window or a well ventilated room. We use a little fan to help the drying process. They should dry in about two days.
  2. After a day of drying, sprinkle fresh black pepper. This is better done at this stage as it helps the pepper to stick better. Cover again with insect screen and leave to dry to your desired consistency.
  3. Once they have dried to your liking (we normally leave them to dry indoors for 2 days in total) place them in jar full of white vinegar and refrigerate for 24hrs.
  4. After 24hrs, remove from the white vinegar and place them in an air-tight sterilized jar filled with oil and a little bit of vinegar. Make sure that all of the gbejniet get a good coating and keep stored in the fridge.
Posted on in Blog, Recipes

Kawlata – A Traditional Maltese Soup

This traditional Maltese vegetable soup is very popular especially when winter is approaching. It is a mouthful and deliciously combined with pork and sausage. It MUST go on your weekly winter menu!

Ingredients For Maltese Kawlata

  • pork shank (xikel)
  • maltese sausage
  • 1 medium onion, peeled and diced
  • 2 courgettes, diced
  • a wedge of pumpkin, peeled and diced
  • 1 large potato, peeled and diced
  • 2 medium carrots
  • 1/2 a small white cabbage, cut into squares
  • 1 vegetable stock cube
  • 1 tbsp tomato puree
  • dash of olive oil

Equipment

  • Large pot
  • Wooden spoon

Method

  1. Heat up a large pot on medium heat and add some olive oil. Add the onion, courgettes, pumpkin, carrots, potato and cabbage and give them a good stir. Cover the pot and leave vegetables to sweat for about 10 minutes.
  2. Fill up the pot half way with cold water, add the shank and sausage and continue to fill up the pot with water until it covers everything. Stir in a tbsp of tomato puree and add the vegetable stock cube. Give all a gentle stir.
  3. Cover the pot again and bring to the boil. Once boiling, uncover the pot, lower the heat and let it simmer for about 1.5 – 2 hrs. You can add water along the way if you think it is reducing a lot and you prefer it more watery.

Top tip: When serving, we like to give it some seasoning with sea salt and crushed black pepper corns plus some grated Parmesan cheese, oh yes please!

 

 

 

 

 

Posted on in Blog, Recipes

Beans, Avocado and Tomato Salad

This recipe outlines a vibrant salad made with romaine, rucola, avocado, tomato, red onion, and beans, dressed with a zesty mixture of olive oil, chili oil, sugar, chili powder, garlic, and white wine vinegar. Fresh parsley adds flavor, making it a wholesome, easy-to-prepare dish.

Ingredients for Beans, avocado and Tomato Salad

  • Bunch of romaine lettuce
  • A mix of rucola and leaf lettuce
  • 1 ripe Avocado
  • Juice of half a lemon
  • 1 Tomato
  • 1 Red Onion
  • 1 tin of Cannellini beans (or any other beans you like)
  • A small bunch of fresh parsley
  • Olive oil

Ingredients for the dressing

  • Olive oil
  • Chilli oil
  • Pinch of sugar
  • Pinch chilli powder
  • 1 Garlic clove finely chopped
  • A dash if white wine vinegar

Equipment

  • Large mixing bowl
  • Plastic container
  • Small bowl
  • Whisker
  • Knife
  • Chopping board

Method

  1. Prepare a large mixing bowl. Wash and drain all of the lettuce thoroughly and place in bowl.
  2. Slice avocado into quarters and place in a separate container, add lemon juice so it retains its nice colour.
  3. Cut tomato into quarters, remove seeds and slice. Place in another container.
  4. Peel and slice the red onion, add it to the tomato container.
  5. Rinse beans and drain well. Chop parsley and add it to beans together with some olive oil. Give a  good mix.
  6. Prepare the dressing by combining all ingredients together and give a good stir. Leave on the side until you are ready to eat the salad.
  7. Start plating by making a bed of the mixed lettuce, topped up with the tomatoes and onions, avocados and beans. Garnish with parsley and pour dressing all over.
Posted on in Recipes

Brazilian Fresh Salad

The recipe provides instructions for preparing a Brazilian Fresh Salad that serves four. Key ingredients include cucumber, spring onions, tomatoes, yellow pepper, celery, radishes, and lettuce, with a yogurt-based dressing. The process involves washing and chopping vegetables, making the dressing, and mixing everything just before serving to avoid sogginess.

Ingredients for Brazilian Fresh Salad- Serves 4

  • 75g Cucumber
  • 6 Spring Onions
  • 2 Tomatoes
  • 1 Yellow Pepper
  • 2 Celery Sticks
  • 4 Radishes
  • 75g Lettuce (we used Romaine)
  • 1 tbsp chopped fresh Mint

Dressing

  • 2 tbsp Lemon juice
  • 1 Garlic clove
  • 150ml natural Yogurt
  • 2 tbsp Olive oil
  • Salt & Pepper

Equipment

  • Large mixing bowl
  • Large plastic container
  • Colander
  • Large serving bowl

Method

  1. Start by roughly tearing the lettuce into chunky pieces with your hands. Watch video at 00:20 to see how. Place it in a large mixing bowl and fill with cold water to wash thoroughly. Leave it on the side for now.
  2. Peel the outer leaf of the spring onions, take the ends and heads off and slice them. Place them in a large plastic container on the side.
  3. Wash the tomatoes, remove its eye, quarter them, remove the seeds and slice. Watch the video at 4:08 to see an easy way how to remove the seedsv. Add to the spring onion container.
  4. Wash the peppers, slice a portion of each pepper and remove its fat and slice. Watch the video at 6:04 to see how to remove the fat. Add them to the plastic container.
  5. Half the celery cut them into strips and give them a wash. Add to container.
  6. Remove the end of the cucumber, half it, quarter it and cut into strips. Add to container.
  7. Wash thoroughly the radishes, chop off the end pits and quarter them. Add to container.
  8. Wash the mint and give it a quick rough chop. Leave on chopping board for now.
  9. You can drain the lettuce now and leave it in the colander so it can drain properly.
  10. In the meantime we can start preparing the dressing.

Dressing – Prepare a small bowl and add yogurt, olive oil, salt, pepper, lemon juice and garlic very finely chopped. Give it a whisk and dressing is done.

11. Put the drained lettuce into a large serving bowl and add some dressing. Give it a mix with your hands and plate. Add more dressing to it and the rest of the ingredients on top. Add more dressing and sprinkle the salad with chopped mint.

Tip: Do not dress the salad until just before serving, otherwise it will turn soggy.