Stuffat tal-Fenek - Maltese Style Rabbit Stew

Usually hailed as Malta's national dish, stewed rabbit is popular with most of the Maltese people, whether living on the tiny island or living all around the globe. Rabbits in Malta are famously bred for food and rabbit dishes are a staple in a traditional Maltese family. The most famous rabbit recipes are rabbit stew (Stuffat tal-fenek/fenkata - Stoo-ff-aht tahl- Fehneck/Fehn-kah-tah) and fried rabbit (Fenek moqli - Fehneck mohq-lee). Amanda's mum used to do a wonderful rabbit stew and Amanda used to love eating this so I made sure that during our last trip to the market, to get us a couple of wild rabbits. Around Maltese households, rabbit stew is also traditionally served ladled over some spaghetti. So, in this post I will tell you step by step how to prepare a traditional rabbit stew the Maltese way. It is very easy to prepare and you do not need a huge number of ingredients. For 4 hungry people you will need...

• 1 rabbit, cut up into pieces
• 5 medium potatoes, cut into 1 inch pieces
• 1 large onions, cut into large pieces
• 500ml (2 cups) tomato passata
• 1 heaped tablespoon tomato paste, dissolved into 250ml (1 cup) hot water
• 1 teaspoon sugar
• Handful frozen peas, defrosted
• Salt & pepper, to taste
• Vegetable oil

For the marinade

• 2 garlic cloves, finely chopped or crushed
• 500ml (2 cups) good red wine
• Salt & pepper

To serve

• 400g spaghetti
• Grated Kefalotiri or Grana Padano cheese

How to...

1. Start by marinating the rabbit into the red wine, garlic and salt & pepper. Mix well by hand so as all of the meat is covered in marinade (add more wine if you want to). Put in the fridge to marinate for at least an hour.
2. Remove the rabbit pieces from the marinade and discard the marinade). In a large frying pan heat some vegetable oil and fry the rabbit pieces until slightly brown. 
3. Now transfer the rabbit pieces into a large pot and add the passata, tomato paste, potatoes, onion, sugar, salt & pepper. Give it a good stir and simmer on medium heat for about an hour or so, stirring occasionally.
4. Now add the peas and cook for another 10 minutes. If you are serving it with spaghetti now it is time to cook your spaghetti. Turn off the heat and let it rest for a while until the spaghetti are done. 
5. Plate up the spaghetti and ladle the rabbit stew on top.
6. Serve with grated Kefalotiri or Grana Padano cheese.

Enjoy!!

R&A

Marmitako Euskera - Basque Fresh Tuna Stew

Marmitako in Basque means 'from the pot' and is also the name for this tuna and potato based stew. Using the freshest tuna possible this stew will turn into a gorgeous unique stew. In this recipe I use Choricero peppers which are dried red Spanish peppers that come from Spain but if you do not have them do not worry just omit them. I also made my own fish stock but you can use any fish stock cubes or stock pots you have available. I must admit that both Amanda and myself loved this recipe and will definitely give it another go. Fresh tuna is one of my favourites when it comes to fish and being the main ingredient in this wonderful dish made this an instant favourite!! Just because I love flags, here is the Basque flag :) For six people you will need...

• 500g fresh tuna, cut into chunks
• 500g potatoes cut into chunks
• 1 red or yellow pepper, diced
• 1 green pepper, diced
• 2 choricero peppers, soaked in boiling water for 1 hour, flesh scraped (optional)
• 2 tomatoes, peeled, deseeded and chopped
• 3 garlic cloves, finely chopped
• 2 small onions, finely chopped
• 1.5 litres fish stock
• A pinch of cayenne pepper
• 75ml white wine
• 240ml (1 cup) tomato passata
• Salt & pepper, to taste
• Olive oil, to serve

For the fish stock...

• 2 litres water
• 1 large fish head or 2 small ones
• 1 onion, sliced
• 1 spring onion, chopped
• 1 tsp dried parsley
• A pinch dried thyme
• 1 bay leaf

How to...

1. If making your own stock, put all the ingredients in a pot and bring to a boil. When it boils, skim the foam that will float on top of the stock. Simmer for 20-25 minutes. Turn off the heat and strain through a fine sieve.
2. Now onto the stew. In a saucepan, add onions, garlic, red pepper, green pepper and tomatoes, cook until soft about 10-15 minutes on medium high heat stirring occasionally. Now add the wine and when the wine has evaporated, add the passata and choricero pepper flesh (if using). Turn off the heat and blend with a stick blender or in a blender and set aside.
3. In the meantime, in a large pan add the strained stock, cayenne pepper and salt & pepper. Bring to boil and add the potatoes. Cook for 15 minutes. Add tomato/pepper mixture and stir well. Simmer for a further 10 minutes.  Add tuna chunks, stir once and simmer for about 5 minutes. Do not overcook the tuna as it will crumble and ruin the stew. Turn off heat and set aside to sit for about 15 minutes before serving.
4. Serve warm with crusty bread.

Enjoy!!

R&A

Stuffat tal-Qarnit - Maltese Octopus Stew

Well here is another classic from the Maltese islands which is one of Amanda's favourites...oh and mine as well!! Not everyone like octopus because of its rubbery texture but try and cook it this way and you will definitely love it. It is absolutely gorgeous served on some freshly cooked spaghetti (that is how this stew is usually served in Malta). Octopus in the Maltese islands is very common and is quite easily caught as they lurk around the rocky seashores of the islands. I remember going to the very famous Marsaxlokk market (do check it out if you ever visit Malta) on a Sunday morning and having a peek at these creatures that used to be still alive, crawling around the fish trays of the fishmonger. I also remember that every time we bought a huge octopus to cook at home, my mother used to put it in the kitchen sink with some salty water before cooking it and it was not the first time that we saw the octopus crawling out and attaching its tentacles to my mother's kitchen tiles. It was hilarious. Any way, do try this recipe as it is delicious. For 4-5 people you will need...

• 500g spaghetti
• 1 kilo octopus, cleaned and cut into bite size pieces
• 2 medium onions, roughly diced
• A handful of frozen peas, defrosted
• 6 small potatoes, cut in half or thirds
• 500ml tomato passata
• 250ml boiling water
• 2 tablespoons tomato paste
• 1 teaspoon sugar
• A handful of green olives
• ½ cup red wine
• 2 tablespoons vegetable oil
• Salt & pepper, to taste

How to,,,

1. In a heavy based pot heat the oil and cook covered on medium heat until soft and transparent.
2. When onions are cooked add the octopus and increase the heat, cook for about 10-15 minutes stirring occasionally. Sometimes it releases a lot of water so make sure all the water is evaporated.
3. Add the wine and stir until all the wine has evaporated. 
4. Now add the passata, water, tomato paste, olives, potatoes, sugar and season well with salt and pepper. Stir well bring to the boil and simmer on medium heat for about 45 minutes stirring occasionally so it does not stick.
5. In the meantime cook the spaghetti al dente.
6. After 45 minutes, add the peas to the octopus sauce and simmer gently for another 15 minutes.
7. Drain the spaghetti. Serve in a bowl or plate and spoon some octopus stew/sauce on top.
8. Serve hot.

Enjoy!!

R&A

African Beef & Peanut Stew

Hello all...Hope you had a very good and bountiful Christmas. Sorry for not posting anything for a while but we have been very busy for a couple of months (still am). I was asked to share this recipe and I am so glad they did as this is one our favourite stews EVER!! I have inherited this recipe from my mum...she has been doing it since the 70's..oh the taste of peanuts and the hint of spice mmmmm!!!No wonder it has been a favourite in our family for ages. Mum always cooked it traditionally, that is, in a casserole. I always cooked it in a casserole as well until we got our slow cooker...it is very easy to prepare...you need (HAVE) to serve this with mashed potatoes!!! We are quite sure that once you have tasted this stew you will definitely ask for a second helping :) So, give it a go and do not worry if you do not have a slow cooker, we will tell you the cooking times for both. You will need...

• 800g diced stewing beef
• 2 large onions, chopped
• 4 medium carrots, sliced
• 1 clove garlic, finely chopped or crushed
• 25g butter + 1 tbsp olive oil, for frying
• 2 level tablespoons tomato puree 
• 1 large bay leaf
• Pinch ground ginger
• Pinch ground cloves (NOT TOO MUCH as it will ruin the dish)
• 1/8 teaspoon  cayenne pepper (or to taste)
• Salt & pepper
• 1 tablespoon red wine vinegar (any other vinegar will do)
• 400ml beef stock (or 2 cubes in boiling water)
• 2 or 3 tablespoons crunchy peanut butter

Method

1. In a large pot heat the butter and olive oil together until sizzling. Add the beef and vegetables (onions, carrots and garlic) and fry for a few minutes, stirring frequently.
2. Add the tomato puree, ginger, cloves, cayenne pepper, salt & pepper, bay leaf, vinegar and stock and give it a good stir to blend all the ingredients.
3. That's it!! Now transfer to your casserole or slow cooker. So, if you are cooking it in a traditional oven, this has to be preheated to 180°C and then cook the stew for 2 or 2 and a half hours. If using a slow cooker just transfer everything in the slow cooker and cook on high for 5 hours or on low for 8-9 hours.
4. When done, take out of the oven or remove slow cooker lid and stir in the peanut butter, at this point it is up to you how much peanut butter you add...we always add 3 tablespoons as we love it taste and crunchy texture that it gives the stew. Make sure you stir it in well.
5. DONE!! Now serve with mashed potatoes and maybe some peas!!

Enjoy!!

R&A