Recipes (Maltese)

Recipes (Maltese)

AUTHENTIC MALTESE RECIPES

BIGILLA (MALTESE CRACKER DIP) BIGILLA (MALTESE CRACKER DIP)	Price: $ 0.00
Bigilla Recipe Index Ingredients 400g dried beans vinegar chilli pepper bicarbonate of soda plenty of garlic cloves chopped parsley olive oil Method 1 Soak the beans in salted water with some bicarbonate of soda for 24 hours. 2 Wash beans and cook them in plenty of salted water. Bring to the boil and simmer till they are cooked. Do not leave the beans short of water, as they may stick to the bottom of the pan and burn. 3 Mince beans. Season. Add some olive oil and put into a serving dish. 4 Chop the parsley, crush the garlic and chilli pepper, mix with some oil and vinegar. Pour this sauce over the beans.

BRAGIOLI BRAGIOLI	Price: $ 0.00
AUTHENTIC MALTESE BEEF DISH INGREDIENTS 6 thin slices of topside or round steak, flattened with a mallet 400g veal mince 2 rashers bacon, diced 2 cloves garlic, crushed ½ cup parsley, finely chopped 1 tbsp oregano, finely chopped 1 shallot, thinly sliced ½ cup gbejniet (Maltese cheese), grated 2 eggs, beaten Sauce 3 tbsp olive oil 2 large onions, diced 5 cloves garlic, crushed 1 tin tomatoes 1 cup flat leaf parsley, leaves picked ½ cup basil, leaves picked 250ml red wine 500ml water Salt and pepper to taste 2 bay leaves DIRECTIONS 1. To make sauce, fry onion and garlic in olive oil until softened. 2. Add tomatoes, herbs, red wine and water and leave to simmer while you prepare the bragioli. 3. Lay out beef slices. 4. Mix remaining ingredients together and season with salt and pepper. 5. Place a heaped tablespoon of stuffing mixture on each beef slice, spreading out well. 6. Roll up and secure with skewers, toothpicks or tie with butcher’s twine. 7. Place in sauce and simmer for 1 ½ hours over low heat.

HOBS BIZ-ZEIT HOBS BIZ-ZEIT	Price: $ 0.00
AUTHENTIC MALTESE SANDWICH INGREDIENTS Dense, crusty bread Good quality tomato paste (known in Maltese as kunserva) Capers White Anchovies or tinned tuna in oil, drained Sea salt and pepper Flat leaf parsley, leaves picked Extra virgin olive oil DIRECTIONS 1. Spread tomato paste over slices of bread. 2. Sprinkle capers. 3. Top with whole white anchovies or tuna. 4. Season with sea salt and freshly ground pepper. 5. Sprinkle with parsley and drizzle generously with extra virgin olive oil.

PUDDINA PUDDINA	Price: $ 0.00
MALTESE BREAD PUDDING INGREDIENTS 1 loaf day-old bread 375g sugar 2 tbsp custard powder 2 tbsp cornflour 4 tbsp cocoa 2 eggs, beaten 500g mixed dried fruit 250g almonds 250g glacé cherries, halved Vanilla to taste 4 tbsp whisky, brandy or sherry DIRECTIONS 1. Preheat oven to 200oC 2. Tear bread into small pieces and soak in cold water for 15 minutes until soft. 3. Place bread in a colander and mash, draining liquid. 4. Transfer to a large bowl and add sugar, custard powder, cornflour and cocoa. 5. Stir in beaten eggs and mix well. 6. Add dried fruit and half of the almonds and glacé cherries. Add vanilla and whisky. 7. Pour into a baking dish and decorate with remaining cherries and almonds. 8. Bake for 45 minutes to 1 hour (check puddina by piercing with a toothpick - should be dry when you take it out). 9. Can be served warm or cold.

RABBIT STEW (STUFFAT TAL-FENECH) RABBIT STEW (STUFFAT TAL-FENECH)	Price: $ 0.00
AUTHENTIC MALTESE RABBIT DISH INGREDIENTS 1 rabbit, 1.5 – 2kg Marinade 350ml red wine 3 fresh bay leaves 4 cloves garlic, peeled DIRECTIONS 1. Combine marinade ingredients in a large bowl. 2. Remove rabbit kidneys and liver and chop rabbit into 12 pieces. Remove front and back legs, cutting each in half and cut saddle into 5 pieces. Place rabbit pieces, kidneys and liver into marinade and refrigerate overnight, turning several times. 3. Strain rabbit, reserving liquid and discarding garlic and bay leaves. Sauce INGREDIENTS 1 brown onion, finely diced 2 cloves garlic, finely diced 3 fresh bay leaves 3 tbsp tomato paste 1.5 litres tomato purée 1 cup water 80ml extra virgin olive oil Peeled potatoes, cut into chunks DIRECTIONS 1. Preheat oven to 150oC. 2. Heat oil in a heavy based over medium heat and gently brown meat on all sides, seasoning with salt and pepper. Cook until well sealed and golden. 3. Remove from pan and set aside. 4. Fry onions and garlic to release flavour, then add tomato paste, reserved red wine and cook for a minute. Add tomato purée and water and mix well. 5. Return rabbit to the pan, add bay leaves and potatoes. 6. Cover with lid and bake for 2 ½ - 3 hours.

SOPPA TAL-ARMLA (WIDOWS SOUP) SOPPA TAL-ARMLA (WIDOWS SOUP)	Price: $ 0.00
AUTHENTIC MALTESE SOUP DISH INGREDIENTS 1 onion, diced 3 to 4 cloves garlic, crushed 2 potatoes, peeled and chopped 2 carrots, peeled and chopped 1 kohlrabi, peeled and chopped 1 cup broad beans 2 celery sticks, sliced 1 cup peas ½ or a small cauliflower cut into bite size pieces ½ cup chopped parsley, plus extra for garnish Gbejniet (Maltese cheese), allow one per person Stock - enough to cover vegetables (chicken or vegetable) 1 ½ tbsp tomato paste Salt & pepper to taste 1 tbsp each of butter and olive oil DIRECTIONS 1. Sauté garlic, onion and parsley in the butter and olive oil until soft. 2. Add potato, carrot, kohlrabi, broad beans, celery, peas and cauliflower. 3. Pour in stock and tomato paste. Stir well and season to taste with salt and pepper. 4. Bring to the boil, cover and simmer for about 15 to 20 minutes, until the vegetables are just cooked. 5. Add gbejniet and press down lightly to submerge. Cover and cook for a couple of minutes to heat through. 6. Garnish with parsley and stir through. 7. Serve with one piece of gbejniet in each bowl.

SPAGHETTI WITH OCTOPUS SPAGHETTI WITH OCTOPUS	Price: $ 0.00
Ingredients 800g octopus 100g black olives 200g tomatoes 75g tomato paste 150g peas 800g spaghetti 200g onions 300ml red wine lemon zest mint herbs salt and pepper olive oil Method 1 Cut octopus into even sized pieces and fry in a little oil and water. Cool for about 15 minutes. Add tomato paste and herbs and continue cooking. 2 Peel and finely chop the onions and fry in a little oil. Chop tomatoes and add to the onions. 3 Slice the olives and lemon zest, mix with the tomato mixture and add to the octopus. Add peas, wine and seasoning. 4 Continue cooking for about 30 minutes. Serve on top of boiled spaghetti.

TIMPANA TIMPANA	Price: $ 0.00
AUTHENTIC MALTESE BAKED PASTA PIE INGREDIENTS 500g puff pastry (frozen sheets) 500g dried macaroni or penne 300g beef mince 300g pork mince 300g chicken livers, diced (optional) 300g bacon, finely diced 500g onions, finely diced 4 cloves garlic, crushed 150g parmesan cheese, grated 150g tasty cheese, grated 7 eggs, beaten 200g tomato paste 200g tomato purée 500ml chicken or beef stock 150g butter Salt and pepper For glaze: 100ml milk 1 egg, extra DIRECTIONS 1. Preheat oven to 180˚C. 2. Sauté the onions and garlic in butter for 5 minutes. 3. Add bacon and pork mince, stirring well to separate. 4. Add beef mince and continue stirring, cooking for 10 minutes. 5. Add chicken livers if using and cook for 5 minutes. 6. Add stock, mix well and bring to boil. Simmer for 20 minutes. 7. Add tomato paste and tomato purée. 8. While the sauce is cooking, cook pasta in a large pot of boiling salted water until just undercooked. 9. Drain and mix with sauce, adding parmesan and tasty cheese. 10. Stir in beaten eggs. 11. Line a greased baking dish with the pastry, extending it up the sides. 12. Spoon in sauce and cover the top with another layer of pastry which has been pricked all over with a knife to let steam escape. 13. Beat together glaze ingredients and paint top of timpana all over. 14. Bake for 1 to 1 ½ hours. Timpana is the ultimate pasta pie. Macaroni is cooked separately (to under al dente stage) and added to a rich bolognaise style sauce, often with chicken livers. With the addition of eggs, the mixture is cooked in a pastry case in either a deep dish or baking tray until its golden brown.