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. 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 […]

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.

July Recipe brought to you by chef  Duncan Camilleri Head Chef of Bottegin Palazzo Xara

Braised Pork Belly
charred turnips and onions, sauté mushrooms and chickpea ragout

Serves 4:

Ingredients:
Pork Belly:
½ pork belly
1 carrot
1 onion
2 cloves garlic
4 strings of thyme
500ml white wine
salt & pepper

Charred Vegetables:
1 onion
2 knobs butter
salt & pepper
200ml pork stock (remaining water from the pork belly can be used instead)

Mushrooms:
1 clove garlic
6 Mushrooms
100ml white wine
salt & pepper
4 strings of parsley
1 nob butter

Chickpeas:
½ onion
1 clove garlic
2 tsp tomato concentrate (kunserva)
200g chickpeas
½ lemon juice
4 strings of parsley

Method:

Pork Belly:
Cut all vegetables in small pieces
Heat the pot on medium heat and pour in a small amount of oil
Sauté the vegetables till they gain some colour
Cut the pork belly to the desired size
Place baking sheet in a baking tray and place the vegetables in it
Sear pork belly in the same pot to give it some colour and season with salt and pepper
Place the pork belly onto the vegetables in the tray, and pour the wine onto the belly and vegetables
The meat has to be half submerged, and if required top up with water
Place another baking sheet on top of the ingredients, followed by a foil sheet and close well
Preheat oven to 160°C
Place tray in the oven for 4 hours.

Charred Vegetables:
Cut vegetables in the desired shape
Place pan on the fire and once hot, place vegetables and allow for them to become golden brown
Season with salt and pepper
Add butter and stock
Reduce until cooked

Mushrooms:
Cut mushrooms and garlic in small pieces
Heat the pan with some oil in it and add the garlic, allow a few minutes and add the mushrooms
Season with salt and pepper
Add wine and allow it to reduce and then add butter and parsley

Chickpeas:
Chop the onion and garlic in small pieces
Heat the pan with some oil and add the garlic and onions and sauté
Add the tomato concentrate and chickpeas and cook well
Season with salt and pepper
Add lemon juice and parsley

 

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