Succulent Pork stew by Sandra Attard


Ingredients – 500 grams Pork Fillet, 3 celery sticks, A cup flour (with a pinch of salt & pepper) to coat  the pork, 1 onion (cut in half and half again (width way) and sliced, 4 Bay leaves, Rosemary, 2 cloves garlic, 1 cup white wine, 1 cup vegetable stock, Some parsley for garnishing…

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Majjal Bhal Fil-Forn by Patricia Azzopardi


Majjal Bhal Fil-Forn is an old way of cooking pork without using the oven. Same like Patata l’forn but cooked on the stove or in the old days (kenur) to save on fuel. My nanna, mum and me we still cook this on winter days, I add what’s in season, like this time I added apple, cranberries, sultana and green winter cabbage, got same character like patata l’forn with the fennel seeds and onions.

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Pork Stew by Kenny


Shopping list – 800g maltese pork fillet, 2 large maltese potatos, 1 large Onion, 1 large Mango (peeled and the bone taken out), 1 whole head of maltese garlic, 1 small glass dry french Brandy….

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Rabbit Stew – Stuffat Tal-Fenek


Rabbit stew can be taken as a Sunday lunch. Before taking the stew you can take some spaghetti. In this way you will have a first course and then a second course as well.

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Stuffat tal-Majjal – Pork Stew


Cut the onions, garlic, carrots and potatoes into small pieces. Then fry the olive oil for a few minutes. Slice the pork and bacon into cubes and put them in the frying pan with the olive oil. Insert the tomato paste and wine and stir well.

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Laham taz-Ziemel – Horse Meat


Stallion meat was fairly widely eaten in the past when available, usually steamed or fried with garlic or else simmered on top of the stove (laham fuq il-fwar) or in the oven in an onion and white wine sauce.

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STUFFAT TAL-QARNIT (Octopus Stew)


This Mediterranean dish fits in perfectly with the Maltese cuisine. You should prepare the octopus stew only if you have plenty of time on your hands, since it requires long and slow simmering.

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