Roast Potatoes Maltese Style Food

MALTESE ROASTED POTATOES

Steps:

• 1. Preheat oven to 350F.
• 2. Peel potatoes and onions and thinly slice on a mandoline or by hand.
• 3. Layer potatoes on the bottom of a well greased casserole dish.
• 4. Top potatoes with thinly sliced onions, garlic, rosemary, salt and black pepper.
• 5. Drizzle with olive oil and 2 tablespoons water.
• 6. Bake for 45 minutes, turning potatoes halfway through cooking and continuing to bake until potatoes are tender.

ROAST POTATOES MALTESE-STYLE

Steps:

• 1. Preheat oven to 350F. Lightly coat a 2-qt baking dish with oil or nonstick cooking spray.
• 2. Mix garlic, fennel seed and olive oil in a bowl. Stir in broth and tomato paste until well combined.
• 3. Place half the onion slices in bottom of prepared baking dish, then layer half the potatoes on top. Repeat with remaining onions and potatoes.
• 4. Spread garlic-tomato sauce mixture evenly over top potato layer. Season with salt and pepper.
• 5. Bake 1 hour, or until potatoes are cooked through and crispy on top.

MALTESE POTATOES

Steps:

• Preheat your oven to 475 degrees F., mix your spices, lay out four pieces of aluminum foil, and chop your onion.
• Split your potatoes lengthwise into quarters, place on the foil and paint each non-skin side with olive oil.
• Sprinkle your spice mixture generously over the spuds, making sure each non-skin side is generously covered in the mix.
• Pile the chopped onion on the potatoes.
• Reassemble the spuds and wrap tightly in the foil.
• Place on bottom rack of oven and bake for one hour.

MALTESE PORK & POTATOES "BHAL FIL-FORN"

Steps:

• Slice the potatoes into thick slices and chop the onions.
• Place the pork chops in a baking dish, then layer the potatoes evenly over the pork, and spread the onions around them.
• Pour in the stock and top it up with water until the potatoes are almost covered. If using stock cubes you probably won't need to add salt, otherwise add salt to taste.
• Sprinkle fennel seeds liberally over everything, and add the olive oil.
• Cover the entire dish with aluminium foil and place it on your hob on the lowest flame setting, leaving to boil slowly for about 30 minutes.
• At the end, remove the foil and place the dish under a grill on a high setting, just enough to give the potatoes a nice crunchy skin.

MALTESE RABBIT STEW

Steps:

• Heat the oil in a large saucepan over medium heat; cook the rabbit, onion and garlic in the hot oil until the garlic and onion are fragrant and the rabbit is brown. Stir in the wine, bay leaf, beef bouillon, nutmeg, tomato paste, and sugar; season with salt and pepper. Add the potatoes, carrots, and peas. Pour enough water over everything until covered. Bring stew to a boil; reduce heat to low and allow to simmer until the potatoes are completely cooked through, about 1 hour.

MALTESE CHICKEN WITH RED WINE AND HONEY GRAVY

Steps:

• Rinse chicken and pat dry. Heat oil in heavy large deep skillet over medium heat. Add chicken to skillet. Cover and cook until golden brown, about 15 minutes per side. Turn chicken skin side up; continue to cook uncovered until cooked through, about 10 minutes longer. Transfer chicken to platter; tent with foil to keep warm.
• Pour off excess fat from skillet. Add wine and honey. Simmer until reduced to 1/3 cup, stirring often, about 8 minutes. Season with salt and pepper. Pour sauce over chicken. Sprinkle with parsley.