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Necessary cookies are absolutely essential for the website to function properly. Change ), View thermomixmalta’s profile on Facebook, View thermomix_malta’s profile on Instagram. **Peas are favourite in this stew, but do not feature in the traditional recipe I used, but feel free to add 15 mins before end of cooking whether using a handful or two of fresh or frozen. :), 1 tablespoon HP Brown Sauce (Can use other brands of brown sauce), Cook the potatoes in some water until they begin to soften (DO NOT OVERCOOK), In a pan, heat up some olive oil and when hot enough, add the diced onions and the diced carrots, Add the mixed spice, the curry and the brown sauce and fry until they turn brown (NOT BURNT!) Take rabbit out of the fridge about 1 hour prior to cooking. Its a very tasty one too..and if you ever come to Malta or you are a resident here, this dish will be a too familiar dish added to your cooking recipes! ‘Laħam tal-fenek’ (rabbit meat) is also served in a large number of ‘no-frills’ bars around the island. Cover and chill in the fridge. These cookies do not store any personal information. In Malta rabbit is commonly served as a dish, most popularly fried (sometimes with spaghetti with tomato sauce and peas) or as a stew (Stuffat Tal-Fenek). A ‘fenkata’ usually starts off with some traditional Maltese finger food and snacks, such as ‘ħobż biż-żejt’ (Maltese bread garnished with tomato spread, capers and oil), ‘bigilla’ (spicy bean paste), and ‘bebbux’ (cooked snails). Return the rabbit joints to the pan, give a good shake and top up with water to just cover the rabbit. Today I will give you another Maltese Delicacy Recipe. I usually leave the unwanted pieces for the stew like the head for example, some small pieces, and even the liver / kidneys since the good parts I use them for frying in wine and garlic! Place wine, garlic, salt and pepper into mixing bowl and chop 5 sec/ speed 7. Rabbit can be described as our national dish! (Will Post Recipe too!) ***Herbs – bay is the only herb required in the traditional dish, but you could add oregano and rosemary to give more depth of flavour. The second dish would be the actual rabbit meat cooked in a similar sauce, served with peas and fries. This website uses cookies to improve your experience. (Some people like to leave it simmering for about 2 hours), Cook the pasta in salted water and when 'al dente', drain and leave aside, Just a few minutes before the time is over, add the peas and leave it to simmer a little bit more. Delicious and home based Keto recipes - especially for those that have little time on their hands ! The runner-up has got to be Maltese Rabbit Stew . « Strawberry Ripple Ice Cream with Scones, Turin: city of chocolate, coffee & cars ». 2 medium carrots, chopped into bite sized pieces, 3 potatoes, cut into bite sized chunks and parboiled, Place wine, garlic, salt and pepper into mixing bowl and chop. Change ), You are commenting using your Twitter account. 3 tsp mixed spice (similar to the US pumpkin pie spice) 2 tsp maple syrup. Simmer, covered until the rabbit is tender, for approximately 1 hour. Create a free website or blog at WordPress.com. Return the rabbit to the pan and add a couple of glasses of red wine and season. Rabbit stew (Stuffat tal-fenek) In Malta rabbit is commonly served as a dish, most popularly fried (sometimes with spaghetti with tomato sauce and peas) or as a stew (Stuffat Tal-Fenek). Rabbits started to be reared domestically with the sole aim of being fattened for the table. Malta and Sicily – What do they have in Common. Roast potatoes, usually garnished with fennel seeds and rosemary, are usually served with the main dish as well, accompanied by fresh crusty Maltese bread. But opting out of some of these cookies may have an effect on your browsing experience. Marinate the rabbit in the wine, garlic and bay for an hour or two, or if possible the night before cooking. Remove and set aside. Add can of chopped tomatoes, oregano and bay leaves and cook on medium heat for a further ten minutes. Its not that complicated and if you master the art of cooking it, you will realise that everytime you cook it, it will become better and better! Learn how your comment data is processed. Serve with fennel-seed and olive oil roast potatoes or regular potato mash and with white crusty bread to mop up the delicious and rich sauce. At the time, wild rabbits were actually classified as a pest in Malta , as they were too numerous on the island. Later on, with the advent of the Order of the Knight of Saint John, these started to prohibit the hunting and eating of rabbits among the normal populace, reserving the right for themselves. The kidneys, liver and heart may be eaten either with the spaghetti first dish, or combined with the main one. Lower the heat under the casserole and add the onion and some fresh bay leaves to the pan. Of course, rabbit meat is also imported, however most Maltese believe that local rabbit is much fatter, tastier and healthier, and so prefer to buy it locally. Its a very tasty one too..and if you ever come to  Malta or you are a resident here, this dish will be a too familiar dish added to your cooking recipes! You also have the option to opt-out of these cookies. Your email address will not be published. Shallow fry in some oil one chopped onion, 4 cloves garlic, and some rabbit portions till browned, sprinkle with 2 tbs mixed spice; add 6 chopped fresh tomatoes, 1 glass red wine, 1 mugful of pork stock (1 pork cube dissolved), some crushed pepper, 3 tbs tomato puree, 2 bay leaves, 1 tbs balsamic vinegar, 1 tbs sugar; simmer till well … and until the carrots will turn a little soft, Add the tomato pulp, some tomato paste (for added flavour), beef cube, and the bay leaves, Add the red wine and put the rabbit pieces, When the sauce starts to boil, lower down the heat and leave it simmering for about 1 hour 30 minutes. 5 medium sized mushrooms, finely chopped. In this recipe, tomato pulp is used. Save my name, email, and website in this browser for the next time I comment. When ready to cook, remove the rabbit joints from the marinade, shaking off excess liquid. These cookies will be stored in your browser only with your consent. http://forgottenrecipe.com/timeless-recipes/malta/the-great-fenkata/, Expedia Blog - A Maltese Mouthful – Expedia Blog, 2 rabbits skinned and jointed, with or without liver and kidneysprint button transparent, ¾ bottle robust red wine (cheap and cheerful), 1 x 400g can tomato polpa or whole plum tomatoes mashed up, 6-8 medium potatoes, peeled and roughly chopped. Cooking time: 1hr 15 mins; prepping time: 15 mins + a minimum 30 mins marinating. Place rabbit in a large bowl and cover it with the marinade. Diet of negative calories: foods that burn fat, Pasta with rabbit stew (Għaġin biz-zalza tal-istuffat tal-fenek), Coronavirus and Down syndrome, Italian study: ten times higher mortality, Influenza, there are those who are more vulnerable: discovered the “Achilles heel” linked to age, Coronavirus, Science: 15% of severe forms depend on genetics. ( Log Out /  Serve with spaghetti, a green salad and some crusty Maltese bread on top. Hey Everyone :)! 2 tsp Bisto gravy granules, mixed … Light Bite- Aubergine Dip with Pitta Strips. Online since 2002, LivinginMalta.com (formerly Malta.cc) is arguably the most popular blog about Malta and the Maltese people. So Lets Start! Set the cooker to its ‘HIGH’ setting and allow to stew for 3 hours. Groups of friends and family members traditionally meet up to enjoy a ‘fenkata’, together, that is, a meal focussing on dishes containing rabbit meat, and rabbit sauce, as well as other traditional delicacies. Testimonials. Left over rabbit stew can be used the following day and added to spaghetti to make a new meal. Rabbit stew is a dish which originates from before early medieval times. Add the tomato ‘polpa’ or peeled whole canned tomatoes mashed up, and increase the heat. Add a cut bay leave and keep in the refrigerator for 24 hours. Maltese families love to use the rich tomato sauce with pasta as a first course and serve the rabbit with vegetables as a main.. Sprinkle all spice, salt and pepper, and worcestershire sauce onto the rabbit pieces. And of course – don’t forget the red wine! A hearty rustic stew that's a mainstay of traditional Maltese cuisine. 1000 g spaghetti, angel hair or pasta; Crusty Maltese bread . Ingredients to make your own Maltese rabbit stew: Fry rabbit pieces until well browned in a deep frying pan and set aside. Quantities are approximate so add more or less liquid according to taste and if it dries out cooking. Rabbit Stew. Aug 20, 2020 - Explore michael's board "Maltese recipes" on Pinterest. Left over rabbit stew can be used the following day and added to spaghetti to make a new meal. Add a cut bay leave and keep in the refrigerator for 24 hours. Stuffat Tal-Fenek or, Maltese rabbit stew, is a succulent slow cooked dish: the meat so tender it falls off the bone. This, combined with the fact that meat was so expensive at the time, led the locals to hunt and eat rabbits as part of their cuisine. Bring to the boil and then simmer for 1hr. Apart from the rabbit meat, other parts of its body are generally served as part of the stew, such as the liver, the heart and the kidneys. Left over rabbit stew can be used the following day and added to spaghetti to make a new meal. Required fields are marked *. Most Maltese prepare a large stew, especially if they are cooking for a large family dinner, and so may use from one up to three rabbits, depending on their size. Ready in 2 hrs. Rabbit can be described as our national dish! At one hour, prop the lid half off to allow the sauce to thicken up. Designed by Elegant Themes | Powered by WordPress. Check the rabbit after 15 minutes – the stew is ready when the rabbit is just falling off the bone and the root vegetables are tender. One of the most authentic places to … Make sure you've plenty of crusty bread to mop up the wine and bay sauce. Serve the pasta with the rabbit stew and garnish with some grated parmesan cheese. Add the peas in the last 15 minutes. Very interesting to read this as where I grew up in Northumberland we ate rabbit on several occasions, mostly snared by my great uncles. https://theredbistro.com/2014/03/23/rabbit-stew-maltese-style-stuffat-tal-fenek Needless to be said, illegal hunting and poaching of wild rabbits continued, until, after the prohibition was lifted more than a hundred years later, indigenous wild rabbits had much decreased in number. Learn how your comment data is processed. Rabbit can be described as our national dish! A$29.00 . The kidneys, liver and heart may be eaten either with the spaghetti first dish, or combined with the main one. Add the carrots, onions and asparagus to the frying pan and sear until golden-brown. We encourage you to have your say and start contributing too! This site uses Akismet to reduce spam. In this recipe, tomato pulp is used. Required fields are marked *. Shallow fry in some oil one chopped onion, 4 cloves garlic, and some rabbit portions till browned, sprinkle with 2 tbs mixed spice;  add 6 chopped fresh tomatoes, 1 glass red wine,  1 mugful of pork stock (1 pork cube dissolved), some crushed pepper, 3 tbs tomato puree, 2 bay leaves, 1 tbs balsamic vinegar, 1 tbs sugar;  simmer till well reduced, on very low heat, for about two hours.

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