Spaghetti Biz-zalza Tal-Qarnit (Spaghetti With Octopus Sauce)

http://www.geocities.com/bhenwood_2000/maltese/tradrecipe1/food9.html

Ingredients:

• 1kg Octopus
• 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

Method:

• Peel and slice the onions.
• Cut the octupus into even sized pieces.
• Fry in a little oil and water till tender.
• Add the tomato paste and herbs, continue cooking for about 20 minutes on low flame.
• Meanwhile prepare the sauce by peeling the tomatoes and chopping them finely.
• Fry the onions in a pan till soft.
• Strain the octopus 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 Pour octupus sauce over the spaghetti and serve hot. Topped with parpeasan cheese.

Octopus And Squid Salad

http://www.geocities.com/bhenwood_2000/maltese/tradrecipe1/food13.html

Use small octopus and squid .
Serves 4.

Ingredients:

• 1 kg very small octopus and squid
• 4 tablespoons olive oil
• 2 tablespoons finely chopped parsley mint and basil
• 1 tablespoon chopped garlic
• juice of 1 small lemon
• salt and pepper
• 2 small chili peppers (optional)

Method:

• Clean the fish well and rinse under running water or buy ready paked clean fish.
• Put in a pan and cover with cold water bring to the boil,lower the flame and simmer until the fish is tender.
• Let the water cool before draining the fish into a salad bowl.
• Season with all the other ingredients and leave in the fridge for a few hours mixing from time to time, this way the fish will absorb all the flavours.

Falda Tal-majjal Mimlija (Stuffed Pork Flank)

http://www.geocities.com/bhenwood_2000/maltese/tradrecipe1/food10.html

Ingredients:

• 1kg thick flank
• 500g grated cheese
• chopped parsley
• 200g minced pork
• salt and pepper

Method:

• Slit the flank with a sharp knife (like making a pocket ).
• Mix all the ingredients well.
• Stuff the flank with this mixture and sew it up.
• Roast the flank in a medium to hot oven for 2hours or steam for 1 hour 20 minutes.
• Serve with thick sauce.

If prefared you can add hard boil eggs in the center of the filling.

Fried Rabbit with Garlic

http://www.geocities.com/bhenwood_2000/fish/rabfry.html

Ingredients:

• 1 miduim 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.

Aljotta (Fish Soup)

http://www.geocities.com/bhenwood_2000/fish/aljot.html

Ingredients:

• 1lb white fish
• 2 onions chopped
• 6 garlic cloves minced
• 1lb tomatoes peeled sliced
• 1 tsp tomato paste
• 1 tsp olive oil
• pinch dry mint
• 3 peppercorns
• 1/2 cup cooked rice (optional)
• 4 cups fish stock

Method:

• Fry chopped onion in olive oil until soft add garlic herbs & tomato paste.
• Cook for a few minutes add tomatoes and fish stock bring to boil add fish bring to boil.
• Simmer for about 10 minutes before serving add cooked rice if desired.

Widow’s Soup

http://www.tisjir.com/recipes/english.htm

Most probably, this traditional dish was so called because it was so inexpensive to make.

Ingredients:

• 100g onions
• 50g tomato paste
• 150g peeled tomatoes
• 200g ricotta
• 100g potatoes
• 4 eggs
• 125g peas
• 125g cauliflower
• oil for frying
• seasoning

Method:

• Wash and slice all the vegetables. Fry the onions, leaving them white. Add the sliced cauliflower, tomato paste and chopped tomatoes.
• Place mixture into a pan, add water, peas, potatoes and seasoning. Bring to boil. Simmer till vegetables are cooked.
• Add poached eggs. Cut ricotta into four pieces and add to the soup. Cook for 5 minutes. Serve hot.
  

Vegetable Soup With Meat

http://www.tisjir.com/recipes/english.htm

Ingredients:

• 100g cauliflower
• 50g celery stick
• 200g pork belly
• 50g white onions
• 20g tomato paste
• 50g rice
• 100g carrots
• 100g potatoes
• 2 lt water
• 100g cabbage
• 75g pumpkin
• 50g bacon
• salt and pepper
• oil for frying

Method:

• Slice and wash all the vegetables in very small pieces and place in different bowls.
• Cook the onions in a medium sized pan. Do not brown. Add the remaining vegetables. Pour in the water and tomato paste.
• Bring to the boil and then add meat. Simmer for 1½ hours.
• Add the rice, salt and pepper 20 minutes before serving.