Stuffat tal-ħaxix u l-ġbejniet


Stuffat tal-ħaxix u l-ġbejniet (vegetable and goats cheese stew)

Chop one large onion, one leek, two spring onions, 8 potatoes, 4 large carrots, 6 cloves garlic, 4 tomatoes, half a cauliflower and broccoli.  Saute the onions and leek in 1 tbs oil;  add the following spices: 2 tbs mixed spice, 1 tbs mild curry, 1 tbs crushed coriander, 1 tsp each of ground cumin, ground cardamom, four slices chopped fresh ginger.  Add 3 tbs mango chutney and add all the vegetables but the broccoli;  add some frozen peas and mixed chopped peppers.  Top with one glass of red wine, 4 tbs kunserva (tomato puree) mixed in some hot water;  add enough liquid to nearly cover the lot, add one vegetable stock cube and season.  Simmer on a low heat for about two hour;  during the last half hour of cooking, add the broccoli, the fresh goats’ cheese and an egg each.  Nice served with some good crusty Maltese bread.

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