Stuffat tal-Majjal any one have recipe?!
spring pork stew
1 cup uncooked white rice
2 teaspoons extra virgin olive oil
1 pound lean pork roast or stew meat, trimmed of fat, cut into one inch cubes.
1 cup homemade chicken stock, or canned chicken broth
2 cloves of garlic minced
1 medium onion, cut into 1/2 inch cubes
2 ribs of celery, chopped
2 medium carrots chopped
1 zucchini, cut in half and sliced into small half moons
1 yellow squash, cut into half lengthwise then cut into half inch moons
1 yellow bell pepper, seeded and cut into strips
1 red bell pepper, seeded an cut into strips
1 28 ounce can plum tomatoes ( i use a large can of crushed tomatoes)
2 teaspoons chopped fresh thyme
2 teaspoons chopped fresh flat leaf parsley
1 teaspoon salt
1/2 teaspoon fresh ground pepper
bring a saucepan of water to a boil. stir in rice reduce to a simmer. cook about 20 minutes. ( just cook your rice the way you normally would). set aside.
heat oil in a high sided skillet on medium high heat. add pork, saute, stirring occasionally until brown of both sides, about 3-5 minutes. transfer pork to a plate and cover.
place 1/2 cup stock, onion, garlic, celery and carrots in a pan. cook stirring until they are soft about 3 minutes.
a zucchini, squash and peppers, toss well and cook until soft about 5 minutes.
stir in remaining stock (1/2 cup) and tomatoes with juice breaking tomatoes up with a spoon. stir in thyme and parstley
return pork to pan, reduce heat to low, cover and simmer until pork and vegetables are tender, about 20 minutes or longer. season with salt and pepper and serve over rice
i know this is not what you wanted, but you can add different seasoning instead of thyme.
i am sorry i don't have the right measurments for you.
good luck and if you have any problems you can e-mail me.
Answers: i don't have a recipe for that but i do have one for pork stew. i have plenty of those but the one Martha Stewart does is very good, not bad for a Yankee.. lol
spring pork stew
1 cup uncooked white rice
2 teaspoons extra virgin olive oil
1 pound lean pork roast or stew meat, trimmed of fat, cut into one inch cubes.
1 cup homemade chicken stock, or canned chicken broth
2 cloves of garlic minced
1 medium onion, cut into 1/2 inch cubes
2 ribs of celery, chopped
2 medium carrots chopped
1 zucchini, cut in half and sliced into small half moons
1 yellow squash, cut into half lengthwise then cut into half inch moons
1 yellow bell pepper, seeded and cut into strips
1 red bell pepper, seeded an cut into strips
1 28 ounce can plum tomatoes ( i use a large can of crushed tomatoes)
2 teaspoons chopped fresh thyme
2 teaspoons chopped fresh flat leaf parsley
1 teaspoon salt
1/2 teaspoon fresh ground pepper
bring a saucepan of water to a boil. stir in rice reduce to a simmer. cook about 20 minutes. ( just cook your rice the way you normally would). set aside.
heat oil in a high sided skillet on medium high heat. add pork, saute, stirring occasionally until brown of both sides, about 3-5 minutes. transfer pork to a plate and cover.
place 1/2 cup stock, onion, garlic, celery and carrots in a pan. cook stirring until they are soft about 3 minutes.
a zucchini, squash and peppers, toss well and cook until soft about 5 minutes.
stir in remaining stock (1/2 cup) and tomatoes with juice breaking tomatoes up with a spoon. stir in thyme and parstley
return pork to pan, reduce heat to low, cover and simmer until pork and vegetables are tender, about 20 minutes or longer. season with salt and pepper and serve over rice
i know this is not what you wanted, but you can add different seasoning instead of thyme.
i am sorry i don't have the right measurments for you.
good luck and if you have any problems you can e-mail me.
No
stuffat is also called as pork stew,,, so i am send u the recipie,,, maam hope u ll like it and these is maltese recipie which one of the unique flavour and tradition ,,,
2 pounds boneless pork shoulder roast, cut into 3/4-inch
1 tablespoon oil
2 cans (14-1/2 ounce) chicken broth
1 cup water
1/2 cup sliced green onions
1 tablespoon minced fresh rosemary OR 1 teaspoon dried
1 teaspoon minced fresh sage OR 1/8 teaspoon dried
1/4 teaspoon salt
1/8 teaspoon pepper
2 cups cubed, unpeeled new potatoes
1/2 pound fresh green beans, cut up
1/3 cup all-purpose flour
2/3 cup half and half
Directions:
Heat oil in Dutch oven. Brown pork cubes over medium-high heat. Stir in chicken broth, water, onions and seasonings. Bring to a boil; reduce heat. Simmer uncovered for 20 minutes. Stir in potatoes and beans; simmer 15-20 minutes or until tender. Combine flour and half and half; mix until smooth. Gradually stir into stew. Cook and stir until thickened.