![]() It's hard to be patient with the mouthwatering smell of your stew filling your home, but waiting for the collagen, connective tissues, and fats to break down will result in beef stew with meltingly tender chunks of meat that you don't need a knife to cut through - in fact, you'll know your meat is ready when it's finally tender enough to cut with a spoon.įor those of us who have been told time and again that steaks should never be cooked past medium, it can feel sacrilegious to intentionally cook beef well done. You may wish to serve the entrée of sliced kidneys and sauce ladled on top of spaghetti.The key here is using a low and slow method of cooking. Add the peas and cook for a few minutes, then turn off the heat and let the stew sit for 15 minutes. Stir occasionally, adding water if the stew becomes dry. Bring to the boil over a high heat, then reduce the heat to low and simmer, covered, for about two hours.Īdd the potatoes in the last 30 minutes. In a heavy-based pot over a medium-high heat, fry the rabbit pieces in the oil in batches until browned all over. Return all the rabbit to the pot with the tomato, onion, carrot, tomato paste and remaining bay leaves.Īdd the marinade, liver, kidneys and chinotto. Remove the rabbit pieces except the liver and kidneys from the marinade (reserving the liquid) and pat dry with paper towel. The following day, score the tomatoes on their bases (if using fresh) and grate with a box grater. Marinate all the rabbit pieces overnight in the red wine, garlic cloves, half the bay leaves, the herbs and some salt and pepper. Large ripe tomatoes or 400g tinned diced tomatoesĬut the rabbit into small portions and halve the liver. Handful of any herbs (such as thyme, rosemary or oregano) for marinating Rabbit weighing about 1.5kg, including the liver and kidneys ![]() ![]() Since I can’t track down either, I settle on Dr Pepper, which Bajada reckons may be too sweet. The following day the rabbit pieces are browned and braised in a liquor made up of grated fresh tomatoes, carrot, onion, the marinade and a splash of Malta’s iconic soft drink Kinnie (failing that, chinotto by San Pellegrino works as a decent substitute). Bajada’s recipe for the stew starts with marinating the rabbit the day before in red wine, bay leaves, garlic cloves and provincial herbs to “ensure the most tender and tasty result”. Now farmed, it is so popular on Malta you can access a spice mix called rabbit seasoning and crisps flavoured with it too. Rabbit was introduced to the islands by the Phoenicians and hunted by the Knights of St John. “And dishes made in such quantities that you can count on leftovers.” Hence the prevalence of dishes like timpana, a mince pasta pie that may be the greatest way of using up macaroni and meat sauce ever invented. Soups and stews that would have sat by the fire in pots. The finished rabbit stew, Stuffat Tal-Fenek © Simon Bajada The pantry includes produce such as tomatoes, broad beans, capers, olives, ricotta, pasta and fish, especially mahi-mahi. But what exactly is Maltese cuisine? While it draws on influences from Sicily, north Africa and Britain (of which it was a colony until 1964) that ushered in ingredients such as cheddar and corned beef, Maltese cooking is classically Mediterranean.
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