One recipe that will leave your taste-buds tingling for a few days
- 1 Rabbit sectioned and chopped (only organ to keep is the liver – “Fegato”)
- Red Vinegar, White Cooking Wine
- Vegetable oil (do not use olive oil)
- White Potatoes
- Champignon Mushrooms
- 3 medium sized shallots (onions) (for rabbit only, not potatoes)
- 4 cloves of garlic
- 4 bay leaves
- Place the chopped rabbit in a dish;
- Place in the bay leaves under the rabbit;
- Chop one clove of garlic and spread on the rabbit. Do not chop more as you do not want to over power the taste of wine and rabbit meat;
- Pour in some white wine (enough to let all pieces of the rabbit take in some of the marinade);
- Leave it in the refrigerator for around 30 mins to 1 hour;
- Until the marinade process is over you can start the preparation of the potatoes.
- Place 1.5litres of vegetable oil in a frying pan;
- Heat it to maximum temperature;
- Peel the potatoes;
- Slice into 5mm tickness wheels;
- Place the potatoes in a bowl filled with water for 5 to 10 minutes;
- When the heat of the oil is at frying level, start throwing in the potatoes;
- prepare a deep plate on the side of your cooker and line it with kitchen roll, so as to soak the excess oils;
- When the colour turns to golden brown, start taking the potatoe out of the oil and place in the plate mentioned above;
- sprinke some salt & pepper all over (to taste), as well as some red vinegar;
- READY TO SERVE.
- Pre-Heat oven to 200 Degrees;
- Peel the potatoes;
- Slice them in 1 cm thickness wheels;
- Place them in a dish;
- Chop 2 shallots and place on top of the potatoes;
- 4 cloves of garlic;
- Corriander seeds;
- 1 tablespoon Curry Powder (mild or hot depending on liking);
- 1 teaspoon Cumin;
- Dried Basil & Oregano (to taste);
- Put in some water until 1/2 of the potatoes are covered;
- Pour in 50cl of white cooking wine;
- Put in 3 tablespoons of good quality olive oil;
- Beef or Chicken Stock;
- Sprinkle some fennel seeds and rosemary on top (to taste);
- Sprinkle some salt & pepper all over (to taste);
- (If you want to add some extra taste – put in some Maltese Sausage…It will leave your guests licking the plate afterwards :));
- Place in oven and leave cooking until the top potatoes are golden brown;
- READY TO SERVE.
- Take a large frying pan and put in some vegetable oil;
- Throw in the 4 chopped cloves of garlic;
- Throw in the chopped 3 medium sized shallots;
- Cook until golden brown;
- Take 1/3 of the mixture and place it in another small frying pan (to be used later);
- In the large frying pan add some white wine and vinegar;
- Reduce by 1/4 and you can start throwing in the rabbit pieces for frying;
- Start frying until the meat starts turning white;
- When this is ready, start pouring in some of the original marinade that was in the dish with the rabbit (together with the garlic pieces);
- Reduce this by 1/2;
- Pour on 2 table spoons of vinegar;
- Salt and pepper sprinkle to taste;
- Leave it cooking for an additional 5 minutes;
Simplicity, luxury and super delicious cuisine – this is the tradition of Gozo. The Malta’s sister island Gozo’s cuisine and the essence, is capturing the hearts of tourists. The Island is situated on one of the oldest maritime trading routes between Asia and Europe. Gozo’s tradition is alive and vibrant. It developed a history with Rome, Arab, and Phoenician visitors leaving their touch, and in recent times Italian, British, and French instruction. The tiny island of Gozo looks greener and quite more peaceful. It is not an over populated island.
Gozo has plenty of restaurants and presents local food with a modern and international touch with attractive artistic presentation. Gozo’s cuisines are made with organic produce and are full of traditional local flavours. Traditional Maltese ingredients are rabbit meat, cheese, pasta, pork, fish, tomatoes, vegetables, olive oil, and flat breads. The most significant dish is the traditional Maltese Stewed Rabbit (Stuffattal-fenek) which is well known as a national dish. The dish became prevalent after the lifting of restrictions in the late 18th century.
The highest quality, delicious dishes such as Baked Rice (Ross fil-forn), Baked Macaroni (Imqarrun), a very special rich pasta baked in a pastry case (Timpana) often followed by rabbit or meat dishes served with local potatoes and vegetables. Recently, Gozitan cuisine has encouraged the small and locals. The traditional goat’s milk cheese (Gbejniet), savoury Pastizzi (Miniature Pastries), or Dip fresh bread into the local olive oil all are so much popular because of awesome flavour and taste!
The very popular desserts are made depending on the occasion such as Almond stuffed pastry figures (Easter figolli), Honey rings (Christmas qaghaq tal-ghasel), Ricotta filled sponge with marzipan (Cassata), Ricotta filled fried pastries (Kannoli), and many more fabulous yummy desserts! Do not miss!
Gozo is a place, which has earned a soft spot in the hearts of many Maltese and tourists. The island offers an extraordinary experience of tasty Mediterranean relaxation. Gozo produces its own wine mostly from small family vineyards. When you visit, Gozo definitely taste typical Gozitan wines and craft beer. An extra bonus is that you can get a memorable experience with hot sun, cooling sea breezes, and fruity wines – all together are just amazing!
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