Recipe of the Month

Each month we will be bringing you a recipe from one of our chefs in collaboration with the National Register for Traditional Agro-food Products co-ordinated by the Agriculture Directorate. In 2014, the Directorate issued a legal notice to setup a register to gather and populate within it agricultural and agro-food products as well as gastronomic […]

Each month we will be bringing you a recipe from one of our chefs in collaboration with the National Register for Traditional Agro-food Products co-ordinated by the Agriculture Directorate.

In 2014, the Directorate issued a legal notice to setup a register to gather and populate within it agricultural and agro-food products as well as gastronomic recipes. This was done in order to recognise such products in an official manner as truly traditional. Up to this date in Malta we never had a framework or setup to distinguish traditional products from other contemporary food items and products.

In order for a traditional product to be classified as such, the processing, preservation and ageing methods used to make that product or gastronomic plate need to be consolidated in time and have proven usage on the Maltese market or culture for a period that allows transmission between generations. This period shall be no less that twenty-five years. This means that if individuals have a recipe or a product which has been in cultivation or in production for a period no less than 25 years, then these products are eligible to be included in the register.

September Recipe brought to you by Malcolm Mifsud of Galea’s Kitchen

 

Rabbit Stew

Recipe (for 2 people)

1 whole rabbit

2 tbsp sunflower oil

2 medium size onions

6 garlic cloves sliced

4 bay leaves

2 diced carrots

2 diced potatoes

1 tbsp rabbit seasoning

2 tbsp tomato paste

250ml red wine

500ml chicken stock (or rabbit stock made from the head)

500ml tomato pulp

1 tsp curry powder

50g green peas

 

Method: Start by cutting the rabbit in 9 pieces (shoulders, legs, ribs and saddle). remove the liver and kidneys which can be fried separately and then added at the end.

The head of the rabbit is ideal to make some stock with onions, carrots, bay leaves, wine and water. Stock will be used later in the recipe.

Fry the rabbit pieces until golden brown then add the onions, garlic, carrots and bay leaves. Cook for about 5 mins and add the rabbit seasoning. Stir very well to get the flavours going into the rabbit. Add the potatoes and tomato paste. Add the red wine and reduce, then add the rabbit stock and the tomato pulp. Let it simmer on low heat for about 45 mins. More stock may be added if needed. Finish the dish with a pinch of curry powder and green peas.

(Chef’s tip:  Add a dash of Worcestershire sauce with the Rabbit seasoning,  its not part of the traditional recipe but a definite enhancement!)

 

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