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Meat Dishes

with special thanks to  ilovefood.com.mt website

Bragjoli

Ingredients

4 slices lean beef

75g. tomato paste

4 rashes of chopped bacon

chopped parsley

salt and pepper

2 hard boiled eggs cut to small pieces

200g. peas

mixed spice

tsp dried basil

150g. onions

400g. tomatoes

breadcrumbs

olive oil

water

Method

Prepare the beef by flatting them on a board, in a bowl mix the chopped bacon , chopped eggs , parsley, salt and pepper and a little bread crumbs, With a table spoon fill the flatting beef then roll them up and put tooth picks so the filling won’t come out , when you filled the 4 beef piece put them in a deep pan , fry the beef olives slightly just to seal them meanwhile peel and shred the onions fry in the hot olive oil do not brown , add the spice , basil ,tomato paste and chopped tomatoes , pour the tomato mixture on the beef olives cover with water or beef stock, bring to the boil, simmer for 20 mins. add the peas and continue simmering for another hour on very low flame till thicken

Serve with boiled Potatoes, and any Veg. or you can serve the sauce on top of spaghetti and the beef olives as a second dish with potatoes and veg.

OR

Ingredients

slices of beef minced meat

hard boiled eggs

cheese

parsley

onions

peeled tomatoes

black pepper

mixed herbs

Method

Chop finely egg, ham and parsley. Mix well with minced meat, cheese and seasoning. Put some filling on each slice of beef. Roll. Put a toothpick right through to keep closed. Cook the beef olives in hot oven for about 6 minutes. Heat some oil. Fry the chopped onions. Add tomatoes, black pepper and mixed herbs. Cook for 5 minutes. Add the sauce to the beef olives and continue cooking in the oven for about 60 minutes on a very low heat.

You can serve with Spaghetti ~ or just on its own.

Stewed rabbit

Ingredients

1 jointed young rabbit

500g belly of pork, cut into portions

1 medium onion, chopped

4 garlic cloves, crushed

4 small carrots, peeled and sliced

250 g shelled peas

2 bay leaves

1 glass red wine

3 tablesooons tomato puree

oil for frying

salt and pepper

Method:

Heat the oil in a deep casserole and fry the rabbit joints lightly on both sides remove from the casserole and set aside fry the pork belly in the same oil and set aside to fry the onion and garlic in the same oil add the rabbit and pork to the casserole add the tomato puree diluted in the glass of water bring to boil add the glass of red wine bring to boil then lower the heat, add the bay leaves season to taste and simmer for 30 minutes add the carrots and peas and cook for further 15 minutes or until the rabbit is tender the sauce should have reduced by half

Serve the sauce with spaghetti as the first meal, and the rabbit stew as the second plate if preferred

Serves 4 to 6

OR

STUFFAT TAL-FENEK (Rabbit Stew)

Ingredients

1 rabbit

2 onions, sliced

6 garlic cloves, peeled

3 large tomatoes, peeled and chopped

2 tsp tomato paste

3 potatoes, peeled and quartered

6 carrots peeled and sliced

1 cup peas

2 bay leaves

mixed herbs

1 tsp olive oil

1 stock cube

salt and pepper

1 1/4 cups red wine

flour

Method

Add salt and pepper to flour. Mix well. Roll rabbit portions in seasoned flour. Cook rabbit in olive oil until slightly brown. Add onions, garlic, tomatoes and potatoes to the pot. Pour some of the wine over the ingredients.

Add tomato paste, stock cube and bay leaves. Add kidney, liver and peas.

Bring to a boil and simmer for about 1 1/2 hours. Add more wine if sauce begins to dry up.

Fried Rabbit with Garlic

Ingredients

1 medium rabbit

3 glasses red wine

bay leaf

salt and pepper

3 cloves garlic chopped

olive oil

600 ml. stock

Method

Cut the rabbit in portions marinate in wine bay leaf and seasoning remove and dry with kitchen paper, heat the oil and fry the rabbit on both sides add the chopped garlic, remove the fats put in baking dish or casserole and add the stock, wine and seasoning, simmer in oven for 60 minutes or till tender

Serve with a salad of your choice and chips

Rabbit in Gravy

Ingredients

1 rabbit

200g.chopped onions

chopped parsley

a good quantity of chopped garlic

2 glasses dry white wine

bay leaf

rosemary seasoning

olive oil

Method

Cut the rabbit in pieces, season well, and put into a bowl. add wine and bay leaf

Marinate for at least 2 hours Drain the rabbit.

Heat Some olive oil and fry the rabbit till golden colour and add rosemary.

Remove from oil and put into a casserole Fry the onion and garlic in the Same frying pan. Add the marinade.

Add this sauce to the rabbit and continue cooking sprinkle chopped parsley before serving, serve with French fries and salad

Maltese Sausage

Ingredients

1.50 kg minced pork with fat pork belly will be good

90g sea salt

45g crashed black peppercorns

45g crashed coriander seeds

5 cloves of garlic

5 tbsp. chopped parsley

Pork intestines skin (to use to put filling in )

Method

Mix the pork with all the other ingredients except the intestines

wash the intestines thoroughly in several changes of cold salted water using a funnel or sausage making attachment, fill the skins with the mixture then tie with string at 3-4 inch. apart to form sausage prick each sausage with a fork and hang in the coolest place possible for 2-4 days to dry

They can be grilled or fried

If you don’t have the intestines skin, you can roll into small balls and use accordingly

MAZZIT

 

Ingredients:

1 quart pig’s blood

12 ounces bread crumbs

1/2 lb. suet

Salt and pepper, to taste

1 quart milk

1 cup cooked barley

1 cup dry rolled oats

1 ounce ground mint

Preparation:

Mix all ingredients together in a bowl; pour into a large kettle or Dutch oven and bring to a boil. Pour into a wide shallow bowl and season again if necessary. Chill thoroughly, until firm. When cold it may be cut into slices and fried.

Stuffat bil-pulpetti tal-majjal

Ingredients:

for pulpetti

500g fresh pork mince

4 eggs

200g grated Parmesan cheese

50g bread crumbs (toasted Maltese bread)

Sea salt and fresh pepper

Parsley

Olive oil

For Stew

6 potatoes

4 carrots

2 Cans peeled tomatoes

1 small can kunserva (tomato paste)

2 large onions

mixed herbs

peas

bay leaves

4 slices bacon

Slice pork belly

1 red White wine

Method:

For pork Meatballs (pulpetti) In a bowl mix the mince, breadcrumbs, eggs, cheese, parsley and salt and pepper, mix well In a frying pan heat some olive oil and shape mixture into fist sized balls, fry well on both sides till golden brown.

For Stew In a pot, heat olive oil, fry chopped onions, once these become translucent, add chopped carrots. Fry for a few more minutes then add potatoes, pork belly, bacon and wine. Finally add the tomatoes, kunserva and the herbs and seasoning. Cook for about 45 minutes on low heat, stirring occasionally. Add peas and pulpetti and cook for another 25 minutes.

Brungiel Mimli

Ingredients

4 large eggplants

450g ground meat (beef & pork)

2 tbsp margarine

2 eggs, beaten

1 tbsp parsley, chopped

2 tsp tomato paste

1 tomato, chopped

50g bread crumbs

1 onion, sliced

3 garlic cloves, crushed

100g grated cheese

salt & pepper to taste

Method Cut each eggplant in half lengthwise, Parboil halves for 10 minutes, Scoop out the middle and save, fry onion and garlic, add tomato paste, meat, eggplant pulp, tomato, parsley, bread crumbs. cook until meat is done, stirring well remove from heat, add the beaten eggs, cheese, salt and pepper. Use this mixture to stuff halved eggplants.

Sprinkle the tops with breadcrumbs & cheese, bake in 350-degree oven for about an hour

Serve hot

You can use instead of Eggplant, large marrows or green pepper


Laħam fuq il-Fwar

Ingredients:

8 slices beef, thinly sliced
Parsley
3 tablespoons butter
8 cloves Garlic
Salt and freshly ground black pepper
1 ½ kg potatoes
1 cup Milk

Method:

Peel the potatoes and cut in half, and place in a saucepan of water on high heat. Cover the saucepan with a round Pyrex dish, the same size as the pot. Place the beef slices on top of each other. Season each slice of meat with salt and pepper, parsley, and one clove garlic on each. Finish with one tablespoon butter on the top slice. Cover with a lid and reduce the heat to medium-high and cook for 20 minutes. Invert the slices of beef (place bottom slice on top, and top slice below), and cook for another 20 minutes. Plate the meat by placing two slices in each plate. Test the potatoes by piercing with a sharp knife. When the potatoes are done, place in a bowl, add the milk, butter, salt and pepper, and crush. Plate side by side with the meat slices and serve hot.

 

Stuffed Flank Steak (falda tac-canga mimlija)

Ingredients:

1 kilo Flank Steak
350g minced meat
1 tbsp olive oil
3 garlic cloves, finely chopped
6 tbsp breadcrumbs
200g Gbejniet Niexfin, grated
300g Processed Peas
2 eggs, beaten
A mug of boiling water
Salt & Pepper

 

 Method:

In a bowl mix the minced meat with the garlic cloves, the processed peas, breadcrumbs, grated cheese, salt, pepper and eggs and delicately stuff inside the flank steak.

Sew the meat up. Warm the oil in a large pan and fry the meat until cooked on the outside. After add the boiling water and simmer for an hour. Serve with some boiled vegetables and roasted potatoes.


 

 

4 responses to “Meat Dishes

  1. vassallomalta

    May 3, 2015 at 6:15 am

    Falda is not Skirt Steak but Flank Steak

    Here is how to cook Falda

    Stuffed Flank Steak (falda tac-canga mimlija)

    PREPARATION TIME: 80 minutes

    INGREDIENTS:

    1 kilo Flank Steak
    350g minced meat
    1 tbsp olive oil
    3 garlic cloves, finely chopped
    6 tbsp breadcrumbs
    200g Gbejniet Niexfin, grated
    300g Processed Peas
    2 eggs, beaten
    A mug of boiling water
    Salt & Pepper

    INSTRUCTIONS:

    In a bowl mix the minced meat with the garlic cloves, the processed peas, breadcrumbs, grated cheese, salt, pepper and eggs and delicately stuff inside the flank steak.

    Sew the meat up. Warm the oil in a large pan and fry the meat until cooked on the outside. After add the boiling water and simmer for an hour. Serve with some boiled vegetables and roasted potatoes.

     
  2. Altea

    April 30, 2015 at 11:14 pm

    How do you cook skirt ( Faldo)

     
  3. Natale Ciantar

    January 25, 2014 at 10:28 am

    Could you please send me the recipe off ‘ Laham fuq il fwar’

     
    • vassallomalta

      January 25, 2014 at 10:55 am

      Laħam fuq il-Fwar

      See recipe above

      Thanks

       

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