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.

November Recipe brought to you by Chef Patron Alain Grech – The Chef’s Table

 

Alain Grech has given us both the traditional recipe for Stuffat tal-Qarnit and also his own unique take on the recipe with more contemporary flavours.

Traditional Recipe for Stuffat tal-Qarnit

Ingredients:

2kg Fresh local octopus

200g Onions

3 Garlic cloves

100g Black pitted olives

50g Maltese capers

4 tbsp Kunserva

200ml White wine

400g Fresh tomatoes

Basil

Mint

50ml Olive oil

Method: 

Bring the octopus to boil in salted water and cool down

Cut the octopus into bite size pieces

Cut the onions into chunky cubes

Mince the garlic

Fry the onions and garlic in oil, add the octopus and tomatoes and fry

Add the kunserva and mix well

Add the white wine and reduce

Add water or fish stock until everything is well covered

Season with salt and slow cook in low heat for 2 hours until octopus is tender

Add the olives and capers

Finish with basil, mint and extra virgin olive oil before serving.

 

Alain Grech’s contemporary take on Stuffat tal-Qarnit

Ingredients 

Fresh local octopus

Black olives

Caper berries

Coloured cherry tomatoes

Sea asparagus

Baby gem lettuce

Fresh chives

Maltese extra virgin olive oil

Salt, pepper, sugar, thyme

Method

Slow cook the octopus in 80 deg for 5 hours in water. Ideally in a water bath (sous vide at 76 degrees Celsius for 5 hours)

Confit the black olives in olive oil until soft.  To confit the olives, heat up the oil to 80 degrees, turn off and leave them to sit in the oil until they are at room temperature.

Dehydrate the cherry tomatoes under the grill for 30 minutes with salt, pepper, sugar, thyme and olive oil

Assemble the warm ingredients on a plate and garnish with baby gem lettuce, sea asparagus, caper berries, chopped chives and extra virgin olive oil

 

 

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