Elite life
Malta (Maltese Recipes)
Some popular Maltese dishes include: Aljotta (a fish soup), Brodu (a broth containing meat), Kusksu (a thick soup made from chicken stock), Minestra (a thick vegetable soup), Soppa ta' l-armla, Bigilla (a traditional bean dip made from mashed dried broad beans), Kapunata, Mqarrun il-Forn, Timpana, Ross il-Forn (Baked rice), Ravjul, Bragjoli, Fenkata (Rabbit served in tomato sauce or gravy), Laham taz-ziemel (Stallion meat with white wine sauce), Lampuka - Mahi-mahi, Qargha Baghli (Stuffed marrows with ground), Zalzett tal-Malti (a traditional Maltese sausage made from pork and flavored), Imqaret (a deep-fried pastry filled with dates), Figolla (an icing-coated biscuit stuffed with sweet ground almonds), Helwa tat-Tork, Kwarezimal (Biscuits, traditionally eaten during Lent), Pudina ta' l-Hobz (Bread pudding), Qaghaq ta' l-Ghasel (a light pastry ring made with honey or treacle).
Ingredients:
8 very thin slices of beef (for 4 persons)
3 hard boiled eggs
8 slices of streaky bacon
4 sausages (preferably Maltese)
Cheddar Cheese (optional)
One red onion
Fresh garlic
Fresh parsley
1 pint of Ale.
Salt and Pepper
Cooking Instructions:
Chop the eggs, bacon, sausages and cheddar cheese and mix in a bowl. Add salt, pepper and fresh parsley, if no Maltese sausage was found, you may add some Coriander Seeds. Open a slice of beef and place approx. 2 tablespoons of mixture towards the edge of the steak. Roll the steak and fold (like a Spring Roll). Stick a tooth-pick right through, to hold the fold. Preheat oven (half). In a large frying pan heat some oil, and fry the beef olives with some garlic, till blood is slightly drained. Prepare a medium sized dish, and place the beef olives side by side in this dish. Slice the onion and place in dish. Drown half the beef olives in beer and add salt and pepper to taste. Cover with baking foil and put in preheated oven for about 45 mins. Uncover the dish and cook for a further 30 mins. You may serve with traditional baked potatoes.
Ingredients:
1.5 lb. short pastry
1.5 lb. macaroni
1 lb. minced meat
4 oz. chicken liver
6 oz. peeled tomatoes
4 oz. chopped onion
2 oz. grated cheese
2 oz. tomato paste
1/4 pt. water
2 hard boiled eggs
4 eggs
Clove of garlic
Olive oil
Salt and pepper
Cooking Instructions:
Fry the onion and garlic. Add the meat and liver, fry till it is cooked. Add the tomatoes and the tomato paste. Cook for a few seconds. Slowly add the water and simmer till the meat is tender. Boil the macaroni, drain and cool. Chop the hard boiled eggs. Mix everything and season. Roll the pastry into a greased dish. Pour the mixture and cover with the pastry. Brush the top with egg wash. Cook in a moderate to hot oven.
Ingredients:
2 cups cooked rice
1½ lbs grated cheese
2 tbs bread crumbs
Pepper and salt
Paprika
50 g margarine
2 egg yolks
570 ml milk
Cooking Instructions:
Combine the cooked rice, the egg yolks and 21 oz. of grated cheese and mix well. Add the milk and mix again. Grease a baking dish with butter and pour the mixture into it. Sprinkle the bread crumbs and the remaining cheese on top of the mixture. Cut the margarine into almond-sized pieces and drop on top of the mixture. Bake in a moderate oven for about 45 minutes. Serve the rice with fried tomatoes.
Ingredients:
Lima Beans, canned
Chick Peas, canned
4 Garlic Cloves, crushed
Olive Oil
Salt and Pepper
Chopped Parsley
Chopped Mint
Olives
Tomato Paste
Crust Bread
Cooking Instructions:
Preparing the salad is quite simple. Mix one can of lima beans, one can of chick peas and the crushed garlic with olive oil. Add the chopped parsley and mint . Season to taste with salt and pepper.
Ingredients:
800 g small fish
Pepper and salt
1 medium onion
Bay leaf
Clove of garlic
Mint, fresh if available
2 tablespoons oil
Lemon
3.5 oz. rice
6 tomatoes
Cooking Instructions:
Mince the onion and the clove and fry in the oil till soft. Peel and cube the tomatoes. Add to the onions. Add the herbs and enough water to make the soup. Wait until the mixture boils and then add the fish. Cook slowly until the fish is cooked. Strain the whole mixture making sure to squeeze all the juice out of the fish and the herbs. Put the strained liquid back on the stove and add the rice. Cook until the rice is soft. Add a few drops of lemon and serve hot.
Ingredients:
1 Rabbit
Sunflower Oil
Fresh Garlic
Dry White Wine
Thyme
Salt
Pepper
Cooking Instructions:
Cut rabbit in medium sized pieces. Chop some garlic. In a large bowl place the rabbit and cover with white wine. Mix in the garlic, Thyme, and add some salt and pepper. Cover and leave in the fridge overnight or for approx. 6 hrs. In a large shallow frying pan heat some sunflower oil. Add some garlic to the oil and fry for a few minutes on moderate heat (do not fry till golden brown). Take the rabbit pieces and fry in large frying pan, turning occasionally, till rabbit cooks well. You may add salt, pepper and thyme (or your favourite herb). Sprinkle more white wine occasionally. Rabbit may be served with French fries and salad.
Ingredients:
10 oz. Kosksu
1 onion
5 oz. peeled broad beans
3 oz. peeled tomatoes
2 oz. tomato paste
Garlic
Mixed herbs
2 pt. Water
Cooking Instructions:
Chop the onion and garlic. Fry in a little olive oil till golden brown. Add the chopped tomatoes and tomato paste. Add some mixed herbs, and the water. Bring to the boil, add the kosksu, and simmer till cooked. Add the broad beans 10 mins before removing from the cooker. Kosksu is small pasta that looks like shotgun pellets.
Ingredients:
600 g flour
10 g salt
15 g sugar
15 g margerine
25 g yeast
345 ml luke warm water
1 tablespoon milk
Cooking Instructions:
Mix the flour, 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.
Ingredients:
1 kg Octupus
224 g onions
168 g peas
224 g tomatoes
112 g black olives
250 ml red wine
674 g spaghetti
84 g tomato paste
Herbs
Mint
Lemon zest
Olive oil
Salt and pepper
Cooking Instructions:
Peel and slice the onions. Cut the octupus into even sized pieces, fry in a little oil and water. Add the tomato paste and herbs, continue cooking for about 20 minutes. Prepare the tomato concasse, by peeling the tomatoes and chopping them finely, add to the onions. Strain the octupus 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.
Ingredients:
4 artichokes
75 g anchovy fillets
crushed garlic
150 g fresh breadcrumbs
50 g olives
Oil and vinegar
Parsley
Salt and pepper
Cooking Instructions:
Chop the anchovy fillets, garlic, olives and parsley and mix with the breadcrumbs. Add the oil and vinegar and work into a dry paste. Season. Wash the artichokes and fill between the leaves with this mixture. Place the artichokes upright in a small saucepan. Half cover them with water and add some oil. Cover with a lid, bring to boil and simmer for 1 hour. Serve hot.
Ingredients:
84 g cauliflower
84 g carrots
84 g pumpkin
56 g white onions
28 g celery stick
21 g tomato paste
56 g rice
1250 ml water
Cooking Instructions:
Slice and wash all the vegetables. Fry the onions, till tender. Add all vegetables except the rice. Add the water, bring to the boil, and simmer till vegetables are cooked. Add the washed rice. Soup must be very thick.
