Tag Archives: meat

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 […]

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Torta Tal-Bulu Bijf – Corned Beef Pie

This pie has been in my family and possibly in loads more Maltese households since World War 2. Tinned Corned Beef (Bulu Bijf) used to be used as a substitute for fresh meat which was scarce during the war.

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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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Ftira bil-majjal

Start by sauteing the onions in some oil,add garlic,nutmeg and Pork. Do not cook the pork through, as it will finish off cooking in the oven. Before switching off the gas, add fresh basil…

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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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Posted in By Course, By Occasion, Other Meat, Recipes, Second Course, Stews, Sunday Lunch | Tagged , , , , | 4 Comments

Bragioli (Beef Olives)

In a bowl combine all stuffing ingredients. Pound and flatten slices of steak. Spoon about 2 tbsp of stuffing on each meat slice and roll up the slice.

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Posted in Beef, By Course, By Occasion, Recipes, Second Course, Sunday Lunch, Vegetables | Tagged , , , , | 4 Comments