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Honey & Garlic Chicken Goujons With Egg Fried Rice by The Maltese Foodie Tangy Southern Fried Lemon Chicken Dippers Chicken Tortilla Lasagna Chicken Wellington Chicken Bacon Roulade Risotto with Frankfurters Cumberland Sausage Shepherd’s Pie in collaboration with Ms. Sarah Marie Buttigieg a.k.a themaltesefoodie_ Breakfast Pinwheels in collaboration with Ms. Sarah Marie Buttigieg a.k.a themaltesefoodie_ Piri Piri Chicken Legs in collaboration with The Maltese Foodie Sweet & Sticky Chicken in collaboration with The Maltese Foodie Sausage & Potato Bake by The Maltese Foodie Chilli Con Carne by The Maltese Foodie Chicken kebabs with greek yoghurt marinade (Chef Jon) Roasted Lemon Chicken Drumsticks with a Spicy Roasted Chickpea Salad Frankfurter Frittata Slow Cooked Peanut Butter Chicken SFC Drumsticks and pasta salad Cheesy Mince and Breaded Onion Rings Cumberland Sausage and Bean Stew (the Maltese Foodie) Vegetable and Pork Sausage Stew Paprika Chicken Pizza Balls by Cheat Pink Sausage & Potato Bites by Cheat Caramelised Bacon Basket by Cheat BBQ & Provolone Beef Roulades by Cheat Beer Battered Chicken Fillet Pops (Recipe by Jon) Leek, potato and bacon soup Croque Monsieur Simple Beef Linguine Pasta with Parmesan and Basil Sausage Casserole Shepherd’s Pie Bacon-Wrapped Meatloaf BBQ Bacon Wrapped Chicken Crescent Dog Twists Roast Chicken, Cumberland Sausage & Vegetable Quiche (Chef Aaron) Lemon Barley and Spinach Risotto with Crispy Chicken and Bacon ( Chef Neil Darmanin) Peanut Butter and Bacon Chicken Thighs on Parmesan Risotto(Chef Neil Darmanin) Chestnut Pasta Southern fried chicken drumsticks on a quinoa salad and grape chutney (Chef Neil Darmanin) Curried chicken and pumpkin bake (Chef Aaron) Sour Cream Chicken on a bed of Orange Sage Rice (Chef Aaron) Maltese Bread Chicken Burger (Chef Jon) Chicken Lollipops Scotch Eggs (Chef Manuel) Red Onion and Marmalade Baked Cumberland Sausage Bagels with Curried Chicken Sweet and sour chicken nuggets and stir fried noodles (Chef Neil) Easy Greek Gyros with breaded chicken fillets, fries & tzakziki

Risotto with Frankfurters

frankfurter
Prep time less than 10 minutes
Cooking time around 20 – 25 minutes
Ingredients
300g risotto rice
1tbsp olive oil
3-4 Dewfresh Frankfurters
1ltr warm chicken stock
30g butter
4 bell peppers
1 large onion, sliced
2 garlic cloves, finely chopped
1 sprig of thyme
1 sprig of rosemary
Flaked sea salt
Freshly ground black pepper
150ml white wine
50g Parmesan cheese, freshly grated, plus extra to serve
2tbsp dill, 2tbsp chives to serve
Method
Preheat the oven to 200°C/fan 180°C/gas 6. Place the sausages in a roasting tin and put them in the oven for 20 minutes.
Pour the stock into a saucepan and keep it on a low heat.
In a pan add half the butter, Add the onion and bell peppers, and fry them gently on medium to high heat until it starts to colour – the aim is to lightly caramelise it to add sweetness.
Add the garlic, herbs, and rice, then cook for a minute, stirring continuously, until the rice is glossy. Season with salt and pepper. Pour in the wine, bring it to the boil, and reduce by at least two-thirds.
Add a ladleful of warm stock, then stir over medium heat until the liquid has been absorbed. Keep adding the stock, a ladleful at a time, making sure each one is absorbed before adding the next. Continue until you have used up all the stock – this should take about 20 minutes. The rice should be swollen but still have bite.
Remove the sausages from the oven and cut them into small pieces. Check the consistency of the risotto – it should fall back in waves when you drag your spoon through it. Add the sausage to the risotto, then beat in the remaining butter and the Parmesan. Fish out the sprigs of thyme and rosemary. Sprinkle with dill and chives and serve with a bowl of grated Parmesan.