Cheese Cannelloni with Tomato Cream...
Drain the Hanini fresh cheeselets and mash with a fork. Mix mashed cheeselets with a beaten egg, 2 spoons grated cheese, salt & pepper. Stuff cannelloni and put them in a dish one next to each other. Fry some garlic in olive oil, add a whole jar of Mayor Tomato Sauce with Cream and heat just a little
Heat the oil in a large frying pan and cook the onion, garlic and 2 tsp of the herbs for 3 mins until soft. Add the beef mince and brown all over, then add the Mayor Polpa Fina and cook for another further 5 minutes. Half the marrows in 2 portions and scoop out the inside of the marrow place in a baking dish. Spoon the mince into the middle of each marrow slice, then spoon the rest over the top. Cover with foil and bake for 30 mins. Meanwhile, mix remaining herbs and grate Hanini Pekorin mature. Remove the marrow from the oven, uncover and sprinkle over the mixture. Return to the oven for 10 mins more until marrow is tender and cheese melted.
In a frying pan heat the oil and cook the rabbit, browning each piece on both sides. Transfer the rabbit pieces to a deep pot, add half of the wine and simmer until wine is reduced. Add the onions, spices and Pinto’s Pride Garlic Sauce and cook until onion is soft. Add the Three Hills Kunserva, Mayor Polpa and rest of red wine. Simmer on low flame for around 1 hour or until rabbit is tender.
Maltese Sausage & Bean Cassero...
In a bowl mix all the beans with the sping onions, Cheddar Cheese and the Mayor Sweet Chilli Sauce. Top each tortilla with the mixture and place another tortilla on the top of the filling. In a pan, warm the oil and fry each tortilla for 2 minutes on each side. Repeat this with the 6 stacks of tortillas. Serve with fresh crispy salad or chips.