Any one know any good Maltese dishes?!

Any one know any good Maltese dishes?

They have some pretty good food on the island...know any?

-------------Traditional Maltese Recipes

--------------Stuffed Globe Artichokes

4 artichokes
75g anchovy fillets
crushed garlic
150g fresh breadcrumbs
50g olives
oil and vinegar
parsley
salt and pepper

Method

1. 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.
2. Wash the artichokes and fill between the leaves with this mixture.
3. 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.

--------------------Fenek Moqli (Fried Rabbit) by Josef

1 Rabbit
Sunflower Oil
Fresh Garlic
Dry White Wine
Thyme
Salt
Pepper

1. Cut rabbit in medium sized pieces
2. Chop some garlic
3. In a large bowl place the rabbit and cover with white wine
4. Mix in the garlic, Thyme, and add some salt and pepper
5. Cover and leave in the fridge overnight or for approx. 6 hrs
6. In a large shallow frying pan heat some sunflower oil.
7. Add some garlic to the oil and fry for a few minutes on moderate heat (do not fry till golden brown)
8. Take the rabbit pieces and fry in large frying pan, turning occasionally, till rabbit cooks well.
9. You may add salt, pepper and thyme (or your favourite herb)
10. Sprinkle more white wine occasionally.
11. Rabbit may be served with French fries and salad. (U ghidli x'qed tiekol!)

Bragioli l-Forn (Baked Beef Olives) by Josef

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

1. Chop the eggs, bacon, sausages and cheddar cheese and mix in a bowl.
2. Add salt, pepper and fresh parsley, if no Maltese sausage was found, you may add some Coriander Seeds
3. Open a slice of beef and place approx. 2 tablespoons of mixture towards the edge of the steak
4. Roll the steak and fold (like a Spring Roll)
5. Stick a tooth-pick right through, to hold the fold
6. Preheat oven (half)
7. In a large frying pan heat some oil, and fry the beef olives with some garlic, till blood is slightly drained
8. Prepare a medium sized dish, and place the beef olives side by side in this dish
9. Slice the onion and place in dish
10. Drown half the beef olives in beer and add salt and pepper to taste.
11. Cover with baking foil and put in preheated oven for about 45 mins.
12. Uncover the dish and cook for a further 30 mins.

You may serve with traditional baked potatoes

Hobz (Maltese Bread)

600g flour
10g salt
15g sugar
15g margerine
25g yeast
345ml luke warm water
1 tablespoon milk

1. Mix the flour, salt and margerine. Add the yeast.
2. Make a mixture of the luke warm water, sugar and the milk.
3. Add on to the flour and knead the mixture well until the dough is white and elasticated.
4. Place in a bowl, seal with cling film and a wet dish towel, place in a warm place for about 1 hour.
5. 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.
6. Cook in oven 450F (232C) gas mark 6-8 for 12-15 minutes.

------------------Minestra (Thick Vegetable Soup)

84g cauliflower
84g carrots
84g pumpkin
56g white onions
28g celery stick
21g tomato paste
56g rice
1250ml water

1. Slice and wash all the vegetables.
2. Fry the onions, till tender.
3. Add all vegetables except the rice.
4. Add the water, bring to the boil, and simmer till vegetables are cooked.
5. Add the washed rice. Soup must be very thick.

Spagetti biz-zalza tal-Qarnit (Spaghetti with octupus sauce)

1kg Octupus
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

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

---------- Timpana (Baked Macaroni)

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

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.

Kosksu Bil-Ful (Kosksu with Broad Beans)

10 oz. Kosksu
1 onion
5 oz. peeled broad beans
3 oz. peeled tomatoes
2 oz. tomato paste
garlic
mixed herbs
2 pt. water

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. It is manufactured in Malta.




----------------Cherry Tart

Keys : Desserts Tarts Maltese Malta European

Ingredients :

CRUST
2cupall-purpose flour
1/2cupsugar
1tspsalt
1cupchilled unsalted butter - (2 sticks) cut 1/2" cubes
1lrgegg
FILLING
1cupcherry preserves
1/2cupchopped dried Bing (sweet) cherries (abt 2 1/2 oz)
1/2tspgrated lemon peel
1/4tspalmond extract
1/4cupunsalted natural pistachios chopped
GLAZE
1lrgegg
2tblwhole milk
2tblsugar

Method :

* For Crust: Combine flour, sugar, and salt in processor; blend 5 seconds. Add butter and cut in, using on/off turns, until mixture resembles fine meal. Add egg and process just until moist clumps form. Gather dough into ball; divide in half. Flatten each half into disk. Wrap in plastic and chill until firm enough to roll, about 1 hour. (Can be prepared 1 day ahead. Keep chilled.)
* For Filling: Position rack in bottom third of oven and preheat to 325 degrees. Mix preserves, chopped cherries, peel, and almond extract in medium bowl.
* Roll out 1 dough disk on lightly floured surface to 11-inch round. Transfer round to 9-inch-diameter tart pan with removable bottom. Press dough gently into pan; trim overhang even with top of pan sides. Spread filling in crust; sprinkle with pistachios.
* Roll out second dough disk on lightly floured surface to 11-inch round; cut into 3/4-inch-wide strips. Arrange several strips, spaced 3/4-inch apart, over filling. Top with more strips at slight angle, forming lattice. Press strip ends to edge of pan, trimming overhang.
* For Glaze: Beat egg and whole milk in small bowl to blend. Brush some of glaze over lattice crust; sprinkle with 2 tablespoons sugar.
* Bake tart until crust is golden brown and cherry filling is bubbling thickly, about 1 hour 5 minutes. Cool tart completely in pan on rack. (Tart can be prepared 1 day ahead. Cover and store at room temperature.)
* This recipe yields 8 to 10 servings.
* Comments: From Malta - This thin, cookie-like tart with a lattice crust is offered on a feast day that commemorates the birth of the Virgin Mary and the exit of the Turks in 1565.

------------------Maltese Chicken with Red Wine and Honey Gravy

Keys : Chicken Main Dish Poultry Alcoholic Maltese Malta European

Ingredients :

1whlchicken - (abt 4 lbs) cut 8 pieces
2tblextra-virgin olive oil
1cupdry red wine
(such as Zinfandel)
2tblhoney
Salt to taste
Freshly-ground black pepper to taste
Chopped fresh parsley

Method :

* Rinse chicken and pat dry. Heat oil in heavy large deep skillet over medium heat. Add chicken to skillet. Cover and cook until golden brown, about 15 minutes per side.
* Turn chicken skin-side up; continue to cook uncovered until cooked through, about 10 minutes longer. Transfer chicken to platter; tent with foil to keep warm.
* Pour off excess fat from skillet. Add wine and honey. Simmer until reduced to 1/3 cup, stirring often, about 8 minutes. Season with salt and pepper. Pour sauce over chicken. Sprinkle with parsley.
* This recipe yields 4 servings.
* Comments: At the beach in Malta, the locals eat fried rabbit, rather than burgers, with fries. I've adapted the recipe by using chicken and sweetening the gravy with a touch of honey.


-------------Grilled Rudderfish with Maltese Sauce

Keys : Fish Maltese Malta European

Ingredients :

1tblOlive oil
1lrgChopped onion
4xCloves garlic, chopped
400gmPeeled tomatoes with juice
1tblLemon juice
Salt and pepper to taste
2tblCapers
1smLemon, zest only
1tblFinely chopped fresh mint
4xServing size pieces rudderfish

Method :

* Good capers are essential to this dish. If possible, visit a deli whose owners are of Mediterranean extraction and buy bulk capers which have been packed in salt. Rinse them to remove the salt before using. If you have to use the more readily available capers bottled in a vinegar solution, blot them dry of vinegar before using.
* In a tablespoon of olive oil. gently fry a large onion, chopped. until transparent. Add 4 cloves of garlic, crushed or finely chopped, and cook for a minute or so longer, then add a 400 g tin of peeled tomatoes.
* chopped, together with their juice, 1 tablespoon lemon juice and salt and pepper to taste. Simmer for about 20 minutes, then add 2 heaped tablespoons of capers, the zest of a small lemon and a tablespoon of finely chopped fresh mint. Simmer again until the sauce is thick. Meanwhile heat the grill to very hot, dip 4 serving-size pieces of rudderfish in olive oil and put them under the grill for 3-5 minutes, turning once if using a conventional grill. You may not need to turn the fish at all if you have a fan assisted grill.
* Spoon the sauce onto warmed plates, add the fish and serve, preferably with good bread to ensure no sauce is wasted.