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.
The Directorate in 2014 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.
August Recipe brought to you by Executive Chef Moyra Sammut – Diar il-Bniet, Dingli
Makku Moqli bi Thawwira ta’ Melh u Alka
Deep Fried Whitebait Seasoned with Salted Seaweed
Crispy fried whitebait seasoned with freshly ground salted seaweed and served with a fresh curd tartar.
400g plain flour seasoned with salt and pepper
1 whole lemon for garnish
2 litres sunflower oil for deep frying
Local Sea salt
1 pickled gherkin very finely diced
½ a teaspoon Maltese honey
5g local sea salt
1 teaspoon of freshly squeezed lemon juice
- Mix the tartar ingredients in a bowl and allow to sit in the fridge
- Using scissors finely chop the seaweed, add the salt and grind to a fine powder in a pestle and mortar
- Start heating the frying oil to 180 degrees
- Place the flour and seasoning in a bowl and toss the whitebait in it coating every fish
- Fry the whitebait till golden and crisp, put in a tissue lined bowl and season with the seaweed and sea salt
Serve hot with a side salad
Moyra Sammut – Executive Chef – Diar il-Bniet