Ingredients

cooked octopus

prawns

king prawns

squid rings

mussels

clams

1 garlic head

4 small onions

lemon

small glass of white wine

lemon

fresh herbs

seasoning

chilly pepper

Method

Bring a large pot of water to boiling.  Cook prawns, clams, squid rings and mussels in boiling water for 2 minutes.  Drain.  Peel the shrimps, and shell the clams and mussels.

Boil the octopus separately, because it takes longer to cook.  When cooked drain and cut into rings.

Prepare a bowl with, olive oil, wine, chilly pepper, seasoning, fresh herbs, lemon juice and seasoning.  Put all the cooked fish to marinate in this mixture for one hour.

Peel and chop the garlic.  Peel the onion.

In a large frying pan heat some oil and quickly fry the chopped garlic and whole onion.

Remove fish from marinate and add to the onion and garlic.  Continue cooking for about 50 minutes, stirring frequently.

Serve hot with an accompaniment of green salad.

600g salt cod

olive oil

freshly ground pepper

flour

beaten egg

cooking oil

Method

Rinse any excess salt off the cod, then put into a large bowl and cover with cold water.  Leave to soak in the fridge for at least 24 hours, changing the water three to four times.  After this time, taste a small piece, and, if it still seems too salty, soak it for a bit longer.

Slice the soaked salt cod into fingers or strips about 2.5cm or 5cm wide.

Whisk together the olive oil and pepper and coat the salt cod pieces in the mixture. Cover and put in the fridge to marinate for at least 2 hours.  You can leave it marinating for up to 6-8 hours.  The longer the marinate, the better the taste.

When you are ready to serve, heat enough cooking oil in a heavy pot (or use a deep-fryer) to submerge the salt cod strips.  How much depends on your pot. Heat this oil and get it hot, about 360-375 degrees. If you don’t have a thermometer, flick a drop of water into the hot oil, and when it pops and sizzles instantly you are ready to fry.

Remove the fish from the marinade and pat it dry.  Dredge in flour and then in the beaten eggs, dropping each salt cod strip into the hot oil.  Take your time and do this in batches if need be; you don’t want to crowd the pot.

Fry the salt cod until it is golden brown, gently stirring it around periodically.  As soon as it is done, take a salt cod strip out and drain on paper towels and serve hot.

Serve with a salad of your choice.

400g salamun
100g gambli
200g kurrad
150g karotti
150g brokkoli
150g ful imqaxxar
150g piżelli
50g margarine
50g dqiq
600ml ilma
dada tal-ħut
tewm
ħabaq
lumija

Metodu

1. Aħsel, qaxxar u qatta l-ħaxix kollu. Qiegħed il-ħaxix fi bwieqi differenti. Il-ħut ukoll qattgħu f’biċċiet kwadri.

2. Ġo taġen kbir saħħan il-margarine. Qalli l-kurrad u t-tewm. Ħawwad tajjeb. Żid il-karotti u kompli sajjar dejjem fuq nar baxx, filwaqt li tkompli tħawwad.

3. Żid is-salamun u l-qoxra ta’ lumija. Ħawwad tajjeb u kompli sajjar għal ħames minuti.

4. Żid id-dqiq, l-ilma, il-ħabaq u d-dada tal-ħut. Kompli ħawwad sakemm it-taħlita tiftaħ tagħli.

5. Żid il-brokkoli, il-piżelli u l-ful. Erġa ħawwad u żid ftit bżar u melħ.

6. B’din it-taħlita tista tagħmel jew torta kbira jew inkella torti żgħar individwali. Tista tużaw l-għaġina li tħobbu jew għaġina frolla (shortcrust) jew għaġina sfoll (puff pastry). Tista wkoll tagħmel il-qiegħ ta’ l-għaġina u l-wiċċ tal-patata maxx.

7. Idlek il-wiċċ bil-bajd imħabbat u jekk trid tista troxx ftit ġunġlien fil-wiċċ ta’ l-għaġina.

8. Sajjar fil-forn.

Ingredjenti

Salamun
Gambli kbar
Ħuta bajda , bħal aċċola jew ċerna
Tursin
Żejt taż-żebbuġa. Jekk jista jkun extra virgin.
Melħ u bżar
Lumi

Metodu

Fuq platt kbir qiegħed il-biċċiet tas-salamun u l-ħuta l-bajda. Il-biċċiet tal-ħut ma jridux ikunu kbar. Trid tagħmel attenzjoni kbira li ma jkollhomx xewk.

Lesti dixx tal-forn fejn se ssajar il-ħut.

Fil-qiegħ tad-dixx poġġi s-salamun fuqu l-ħuta l-bajda u l-aħħar il-gamblu mqaxxar. Fil-wiċċ roxx ftit bżar u melħ, meraq tal-lumi u żejt taż-żebbuġa.

Sajjar fil-forn għal madwar 25 minuta.

Servi bil-flieli tal-lumi.

150g ross li jkun apposta għar-risotto
100g basal imqatta rqiqa
sinna tewma
300g ħut li tiggosta. L-aħjar hu li l-ħut ikun imsajjar.
litru stokk tal-ħut
żejt taż-żebbuġa
lummija
nagħnieħ
bżar u melħ

Metodu

1 Ġo taġen kbir saħħan ftit żejt u qalli l-basal u t-tewm. Żid in- nagħnieħ u r-ross. Kompli sajjar għal ftit ħin, filwaqt li tħawwad il-ħin kollu.

2 Ftit, ftit ibda żid l-istokk u filwaqt li tkompli tħawwad sajjar sakemm tara li r-ross ikun kważi sar. Huwa mportanti ħafna li tħawwad għax inkella r-ross jeħel mal-qiegħ tat-taġen u jinħaraq.

3 Żid il-ħut u kompli sajjar sa kemm ikun ir-ross ikun sar.

4 Qabel ma sservi żid ftit qoxra ta’ lummija maħkuka, bżar u melħ.

salamun
basla żgħira mqatta
żejt taż-żebbuġa
mgħarfa ħall
sinna tewm
żewġ imgħaref inbid abjad
lummija
merqtux jew nagħnieħ

Metodu

1 Ġo bieqja għamel ftit marinat billi tħallat: tewma, ftit żejt taż-żebbuġ, ftit inbid abjad, meraq tal-lumi u ftit merqtux jew nagħnieħ. Ħawwad tajjeb.

2 Qiegħed is-salamun f’dan il-marinat u ħallih joqgħod għal madwar 30 minuta.

3 Ipprepara biċċa foil doppja. Qiegħed il-ħuta fin-nofs tal-foil u kebbeb, bil wiċċ miftuħ.

4 Itfa ftit marinat fuq il-ħuta u sajjar fil-forn għal madwar 45 minuta.

400 g lampuki
400g spinaċi msajra
200g pastard imsajjar
200g basal imqatta
50g zebbuġ iswed
qoxra ta’ lummija
bżar u melħ
sinna tewm
merqtux
nagħnieħ
għaġina tat-torti – frolla (shortcrust)
bajda
ġunġlien

Metodu

1 Naddaf il-hut. Tista ssajru fil-forn bix-xewk b’kollox, imbagħad meta jiksaħ trid tneħħi x-xewk kollu. Huwa mportanti ħafna li ma jkun hemm xewk xejn.

2 Saħħan ftit żejt u qalli l-basal u tewm, sakemm ikunu se jibdew jieħdu kulur.

3 Għalli l-pastard u l-ispinaċi u wara qatta f’ biċċiet żgħar. Żid fuq il-basal.

4 Itfi n-nar u żid iż-żebbuġ, qoxra ta’ lummija, merqtux u nagħnieħ u nofs il-ħut. Ħawwad tajjeb. Duq it-taħlita u ara jekk ikunx hemm bżonn li żżid ftit melħ u bżar.

5 Aqsam l-għaġina fi tnejn. Iftaħ biċċa mill-għaġina u biha iksi l-qiegħ tad-dixx tal-forn. Imla bit taħlita ta’ ħut u ħaxix u fil-wiċċ poġġi l-bqija tal lampuki.

6 Għatti bin-nofs l-ieħor ta’ l-għaġina, idlek bil-bajda mħabbta u fil-wiċċ roxx ftit ġunġlien. Sajjar f’forn moderat għal madwara siegħa.

7 Din it-torta hija tajba sew sħuna kif ukoll kiesħa.

Instructions

1. Place the water, beef stock, onion, garlic, salt and chilli flakes in a large saucepan and bring to the boil stirring.

2. Add the fish steaks, bring to the boil then reduce the heat and simmer for 15 minutes.

3. Add the spring onions, tofu and watercress and continue to simmer for a further 5 minutes. Serve hot.