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FISH
SOUP
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(ALJOTTA)
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| INGREDIENTS: |
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1lb
white fish
2 onions chopped
6 garlic cloves minced
1lb tomatoes peeled sliced
1 tsp tomato paste
1 tsp olive oil
pinch dry mint
3 peppercorns
1/2 cup cooked rice (optional)
4 cups fish stock |
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| METHOD: |
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Fry
chopped onion in olive oil until soft add garlic herbs &
tomato paste. Cook for a few minutes add tomatoes and fish stock
bring to boil add fish bring to boil & simmer for about
10 minutes before serving add cooked rice if desired. |
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MALTESE
BREAD
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(HOBZ)
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| INGREDIENTS |
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600g
flour
10g salt
15g sugar
15g margerine
25g yeast
345ml luke warm water
1 tablespoon milk |
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METHOD
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| Mix
the four, salt and margerine. Add the yeast. Make a mixture
of the luke warm water, sugar and the milk. Add on to the flour
and knead the mixture well until the dough is white and elasticated.
Place in a bowl, seal with cling film and a wet dish towel,
place in a warm place for about 1 hour. Work the dough, cut
into small pieces (50g). Place on a baking tray, paste with
egg, cut with a knife and let the pieces rest for about 15 minutes.
Cook in oven 450F (232C) gas mark 6-8 for 12-15 minutes. |
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BAKED
MACERONI
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(IMQARRUN
FIL-FORN)
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| INGREDIENTS: |
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400
g. macraroni
50 g.tomato paste
2 hard boil eggs
50 g. grated cheese
600 ml beef stock
200 g. minced beef
100 g. onions
3 eggs
salt and pepper
olive oil |
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| METHOD: |
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Peel
and chop onions and fry till golden color
add meat and continue cooking until brown
add tomato paste and stock and cook for further 20 mins. ,
meanwhile boil the macaroni in plenty of salted water when
ready drain off the water
add meat sauce cheese chopped hard boiled eggs and seasoning
to the macaroni
blend everything together,
prepare a greased pie dish put the macaroni in the dish and
bake for 30-40 minutes in a medium hot oven. You can serve
Hot or Cold.
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SPAGHETTI
WITH OCTOPUS SAUCE
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(SPAGHETTI
BIZ-ZALZA TAL-QARNIT)
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| INGREDIENTS: |
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1kg
Octopus
224g onions
168g peas
224g tomatoes
112g black olives
250ml red wine
674g spaghetti
84g tomato paste
herbs
mint
lemon zest
olive oil
salt and pepper |
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| METHOD: |
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Peel
and slice the onions. Cut the octupus into even sized pieces
fry in a little oil and water till tender
Add the tomato paste and herbs, continue cooking for about 20
minutes on low flame
Meanwhile prepare the sauce by peeling the tomatoes and chopping
them finely,Fry the onions in a pan till soft
Strain the octopus but save the liquid. Slice the olives and
lemon zest. Add all remaining ingredients to the first mixture
and simmer for a while. Add the octupus liquid and simmer for
another 15 minutes. Cook spaghetti for not more than 7 minutes
or till it is al dente Pour octupus sauce over the spaghetti
and serve hot. Topped with parpeasan cheese. |
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RABBIT
STEW
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(STUFFAT
TAL-FENEK)
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Serves
4
INGREDIENTS:
1
medium sized Rabbit
3 tablespoons Oil
2 cups Red Wine
1 chopped Onion
100g chopped Bacon
1 can x 250g of peeled Tomatoes
chopped Parsley
4 cloves Garlic chopped
1 tablespoon Tomato Paste
ground Black Pepper
half teaspoon Mixed Spice
1 chopped Apple
1 can 250g Peas
1/2 Red Chili Pepper
METHOD:
Marinade
the rabbit overnight in red wine and parsley. Fry the rabbit
together with the garlic in the oil on low heat. When fried
from both sides, remove from the frying pan and place the
onion and the bacon. Cook for a couple of minutes till the
onion gets reddish, and then add the peeled tomatoes, tomato
paste, mixed spice ground black pepper and the red clilli
pepper. Cook for about 10 minutes, and add the rabbit with
the marinade including the peas and the apple. Leave to cook
for about 45 minutes.
NOTE:
Can
be served either with spaghetti or rice.
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RISSOLES
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(PULPETTI)
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| Serves
N/A
INGREDIENTS:
500g
Minced Meat
2 Eggs
half cup Oil
3 tablespoons grated Parmesan Cheese
2 tablespoons Breadcrumbs
1 tablespoon Parsley
2 cloves Garlic chopped
Salt
ground Black Pepper
METHOD:
In
a bowl beat the eggs and add the parsley and garlic. Then
add also the minced meat, cheese, breadcrumds, salt and some
pepper, and mix well. Heat the oil in a frying pan and place
60ml of mixture. Flatten gently and cook until well brown
from both sides. Remove and drain on a paper napkin and repeat
with the remaining mixture.
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BEEF
ROLLS
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(BRAGIOLI)
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| Serves
6
INGREDIENTS:
6
thin beef steaks
8 medium sized Potatoes
3 large Onions
4 Medium sized chopped Carrots
half cup Beef Stock
1 tablespoon Parsley
Salt
ground Black Pepper
FILLING
500g
minced meat
2 Eggs
3 tablespoons grated Parmesan Cheese
1 tablespoon Parsley
2 cloves Garlic chopped
Salt
ground Black Pepper
METHOD:
In
a bowl mix altogether the minced meat, eggs, parmesan cheese,
parsley, garlic, salt and some pepper. Then, on each peace
of steak, place some filling mixture, roll up tightly and
secure with toothpicks. In an oven dish, cut the onions in
rings, place the meat rolls, and top up with the potatoes
(cut in half), carrots, parsley salt and pepper. Spread the
beef stock, cover, and place in oven at moderate heat for
1 hour.
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COOKIES
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(BUSKUTELLI)
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| INGREDIENTS: |
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15g
fresh yeast or dried yeast
150m- 175 ml water
400g plain flour
pinch of salt
50g butter
1 - 1 1/2 tsp crashed aninseed
200g caster sugar |
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| METHOD: |
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| Cream
the yeast in water, sieve the flour and salt into a bowl, rub
in the butter and add the sugar and ainseed make a well and
add the yeast and water at least 150ml water is used but adjust
this quantity to the flour, bring the mixture together, then
turn on a work surface and knead until you have a pliable bread
like dough, return to bowl and prove in a warm place covered,
until doubled in bulk, this will take longer then bread as the
sugar retards the rising,return the dough to work surface, knead
briefly to knock it back, form into 4 elongated cakes and bake
on a tray at 200c/400f/gas6 until cooked through, approximately
20 mins. allow to cool overnight, cut each cake into thin slices
lay out on a try and bake at 180c/ 350f/ gas4, until crisp and
golden checking frequently that they do not catch, cool on a
wire rack. |
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MALTESE
NOUGAT
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(QUBBAJT)
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| INGREDIENTS: |
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| 800
g sugar |
| 300
g roasted almonds or hazelnuts ( or you can use sesame seeds) |
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1
tsp frshly powdered cinnamon
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| METHOD: |
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| Oil
a shallow baking tray and line first with greaseproof, then
a sheet of rice paper dissolve the sugar in 250 ml water over
low heat in a heavy saucepan, shaking but not stirring, boil
to 154 c , lightly grease a marble or other slab with a little
oil mixed with water and spread the nuts over it, sprinkle the
cinnamon, then pour the hot syrup turn and work the mixture
with two spatulas, when it starts to harden spoon it into the
rice paper case and leave to cool, remove the greaseproof and
leave the edilble paper |
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