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This is a dish that reminds me of my grandmother. She used to cook it no matter the weather. Was not a favourite childhood dish but it brings back fond memories. Cauliflower is the main ingredient in this dish. My grandma used to serve it with eggs and Maltese cheeselets (gbejniet).

As with every other ‘traditional’ dish, families have their own version of the recipe. Feel free to let us know how yours differs from this one! 

Cauliflower stew
Image: Pinterest

INGREDIENTS

  • Olive oil
  • 1 onion diced
  • Half a leek sliced thinly
  • 2 tablespoons kunserva (tomato puree)
  • 2 cloves garlic
  • 1 tsp each of cumin seeds, coriander seeds and fennel seeds ground lightly in a pestel and mortar.
  • Pinch of curry powder
  • 2 Bay leaves
  • 10 green olives chopped
  • Handful of raisins (optional)
  • Medium sized cauliflower chopped into medium sized florets
  • 200 grams broad beans or peas (or both)
  • 1 carrot diced
  • 2 potatoes peeled and diced
  • 500 ml good vegetable stock
  • 4 eggs plus 4 Maltese cheeselets (fresh gbejniet)
  • Salt and pepper
  • Olive oil
  • Parsley to garnish

METHOD

  • In a large frying pan (that has a lid) place a good amount of olive oil.
  • Once the pan is hot add the onions and fry for about 3 minutes.
  • Add in the leeks, tomato paste, garlic, spices and bay leave. Fry for a minute or 2.
  • Add all the vegetables plus raisins and olives. Fry until all coated with oil and spices.
  • Season with some salt and pepper.
  • Add in the stock and bring to a boil. Immediately cover with the lid and simmer for 30 minutes.
  • The potatoes should then be cooked through.
  • Remove the lid and if using add in the cheeselets and eggs on top. Cook on a medium heat for a further 15 minutes.
  • The liquid should have reduced down.
  • Serve with your eggs, cheeselets or tuna, and some wonderful crusty bread!

 

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INGREDJENTI

  • Żejt taż-żebbuġa
  • 1 basla (dadi)
  • Nofs kurrat imqatta’ rqiq
  • 2 mgħaref kunserva 
  • 2 sinniet tewm
  • 1 kuċċarina kemmun, kuċċarina żerriegħa kosbor, kuċċarina żerriegħa tal-bużbież mitħuna flimkien 
  • Niskata trab tal-kari
  • 2 werqiet randa 
  • 10 żebbuġiet mill-aħdar imqatta’
  • Ponn żbib (mhux bilfors)
  • Pastarda mdaqqsa mqatta’
  • 200 gramma piżelli jew fażola (skont il-gosti)
  • 1 karrotta (dadi)
  • 2 patatiet (dadi)
  • 500ml stokk tal-ħaxix
  • 4 bajdiet
  • 4 ġbejniet
  • Melħ u bżar (skont il-gosti)
  • Salt and pepper
  • Tursin

METODU

  • Ġo borma mdaqqsa qalli l-basal fiż-żejt taż-żebbuġa
  • Żid il-kurrat, il-kunserva, it-tewm, il-ħwawar u r-rand. Kompli qalli għal madwar 2 minuti oħra. 
  • Żid il-ħaxix kollu u ż-żebbuġ, u jekk tiggustah iż-żbib. Kompli qalli.
  • Żid melħ u bżar skont il-gosti tiegħek.
  • Żid l-istokk tal-ħaxix u stenna sakemm jagħli kollox. 
  • Malli jagħli, agħtti bl-għatu u ħallih itektek għal madwar 30 minuta sakemm il-pata tkun saret sew. 
  • Jekk se tuża’ l-ġbejniet u l-bajd, issa tista’ titfagħhom fil-wiċċ. 
  • Ħallih ikompli jtektek sakemm isir kollox u tara li l-ilma u l-istokk inxorbu xi ftit jew wisq. 
  • Tista’ sservi b’kisra ħobż Maltija mixwija!
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