Citrus Savoury Recipes

We are excited to introduce our latest culinary masterclass, led by Chef Carlvin, celebrating the versatility and vibrancy of locally grown citrus. In this session, Chef Carlvin prepares three simple savoury dishes, a bright citrus risotto, a flavourful pasta, and a succulent chicken dish, each designed to highlight the freshness, acidity, and aromatic depth of this seasonal ingredient. Created for home cooks and food lovers alike, these recipes focus on simple techniques, accessible ingredients, and elevated results, showing how citrus can transform everyday savoury cooking. As always, we proudly work with fresh local produce, continuing our commitment to supporting Maltese farmers and showcasing the richness of our islands’ seasonal harvest. We invite you to watch, subscribe, and continue learning with us as we explore more innovative, sustainable, and flavour-driven culinary experiences. Recipes: 𝐋𝐞𝐦𝐨𝐧 𝐚𝐧𝐝 𝐑𝐨𝐬𝐞𝐦𝐚𝐫𝐲 𝐑𝐢𝐬𝐨𝐭𝐭𝐨 Servings: 4 Ingredients: 1 large onion, chopped 2 cloves garlic 1 tablespoon olive oil 300g Arborio rice (or risotto rice) 300ml water 300ml milk Grated lemon zest 2 tablespoons butter Salt and pepper A little rosemary A few lemon wedges, to serve Method: 1. Heat the olive oil in a pan over medium heat. 2. Add the onion, garlic, rosemary, and lemon zest. Cook gently until the onion softens and turns lightly golden. 3. Add the rice and stir to coat it with the oil. Cook for about 1 minute. 4. Mix the water and milk together and add them gradually to the rice, one ladle at a time, stirring continuously and allowing the liquid to be absorbed each time. Continue until the rice is cooked and the consistency is creamy. Season with salt and pepper to taste. Remove the pan from the heat, add the butter, and stir until fully incorporated. 5. Serve with a few lemon wedges on top. 𝐂𝐡𝐢𝐜𝐤𝐞𝐧 𝐋𝐞𝐠𝐬 𝐰𝐢𝐭𝐡 𝐎𝐫𝐚𝐧𝐠𝐞 𝐒𝐚𝐮𝐜𝐞 Servings: 4 Ingredients: 1kg chicken wings For the Marinade 2 whole oranges 1 tablespoon paprika Salt and pepper Method: 1. Grate the zest and squeeze the oranges. Cut up the remaining peel after juicing. 2. Place the chicken wings in a shallow container. Add the orange juice and peel, paprika, salt, and pepper. Rub the marinade well into the chicken. 3. Cover and leave to marinate for at least 2 hours, or preferably overnight. 4. Preheat the oven to 200°C. 5. Place the chicken on an ovenproof dish and bake for 30–40 minutes, turning once, until the chicken is fully cooked and coated with the orange mixture. 𝐏𝐚𝐬𝐭𝐚 𝐰𝐢𝐭𝐡 𝐑𝐢𝐜𝐨𝐭𝐭𝐚 𝐚𝐧𝐝 𝐋𝐞𝐦𝐨𝐧 Ingredients: 200g pasta 200g ricotta 50ml fresh cream Grated lemon zest A little parsley Salt and pepper A few drops of lemon juice A little pasta cooking water Method: In a bowl, mix the ricotta, cream, parsley, lemon zest, salt, and pepper until creamy. 1. Cook the pasta in salted water until al dente, reserving some of the cooking water before draining. 2. Place the pasta in a pan. Add the ricotta mixture along with a little of the reserved water and mix well until the pasta is coated with the sauce. If necessary, gently heat over low heat. 3. If desired, serve with a few drops of lemon juice on top.