Pilot fish in tomato sauce
In a large flat plate or container put some flour and coat the fish with the flour all over. In a large frying pan fry the fish, turning occasionally, until they turn golden all over. Remove the fish and place on a plate with kitchen paper so that it absorbs the oil. Add the Mayor Polpa. Wipe the frying pan you used to cook the fish and add some more olive oil. Pan fry the garlic and onions until the garlic starts to brown and the onions turn translucent. Add the Three Hills Kunserva and mix together with the onion mixture. Add the tomatoes and mix well. Reduce the heat and continue cooking for around 30 minutes, occasionally stirring. Preheat the oven to 180C/Gas mark 4. Add the capers to the sauce and stir in. Season to taste. Place the fish in an oven proof dish and cover with the tomato sauce. Place in the oven and cook for around 40 minutes. Serve with lemon wedges and vegetables of your choice.
Prepare the pastry by rubbing in the butter and the flour with your finger tips. When the mixture looks like fine breadcrumbs add the lemon zest, the vanilla, sugar and finally the water. Bring the pastry together, wrap in ‘stretch and
seal’ and place in the fridge for 30 minutes.
Mix all the ingredients together and bind until the mixture looks like dough. To make the ‘bones’ roll out the pastry with a rolling pin. It needs to be quit thick. Brush the top of the pastry with egg white. Place some filling on top of the pastry and then seal and shape into a long ‘sausage’ Cut into portions of 100 g each and shape each piece into the shape of a bone. Place on a baking tray covered with baking paper. Bake in a preheated oven at 200C for 20 minutes. Cover with icing if desired or leave as they are for a healthier option.
Traditional Almond Biscuits
Switch on the oven to 1800 C or gas number 4. In a bowl sieve the the flour with the baking powder . Add the whole almonds, the vanilla essense and the lemon grind and mix well. Beat 2 of the egg yolks with the eggs together with the sugar. Mix the two mixtures together and form a dough. Divide the mixture into 2 and form 2 flat rolls of around 5cm long and 1cm of height. Place a piece of baking paper on an oven proof dish and bake the rolls for around 10 to 15 minutes. Take out of the oven and gently slice into small pieces to form the biscuits. Bake again in oven for a further 10 minutes.
Penne with Maltese Sausage
Cook the pasta in plenty of salted water following the instructions on the pasta packet. Remove the skin from the Maltese sausage and chop roughly. In a saucepan, heat up the olive oil and cook the garlic and onions on gentle heat. Add the sausage meat and cook. Add the Pelati and keep stirring until it is heated through. Add the wine and a few drops of Hot Pepper Sauce and carry on cooking on low heat for 20 minutes until the liquid reduces. Remove from heat, add the rocket leaves and stir. Allow to rest for 5 minutes. Add the cream and stir to blend in well. Garnish with some more rocket leaves. Serve and finish off with freshly ground pepper and a tablespoon of grated Hanini cheeselet.
Focaccia without Yeast
Preheat the oven to 200C. Brush a baking tray lightly with olive oil. Sieve the flour twice into a large bowl, add the bicarbonate of soda and olive oil .Make a well in the centre and pour in the yogurt. Keep your hand stiff and your fingers spread out like a claw and start to mix the yogurt into the flour using a slow and firm circular motion. Keep mixing like this until you have soft dough. Do not knead or rub in but very gently bring it together. Transfer the dough into an oiled baking dish and spread it out by tapping it gently with your fingers. Brush the top with some more olive oil. Make dimples all over on the surface of the dough with your fingertips or use the end of a wooden spoon. Push a small piece of olive, caper, tomato and herbs into each dimple. Then drizzle over the rest of the olive oil and spread with a brush. Bake in the oven for 20 minutes at 220 C until the bread is golden on the top and bottom, then reduce the heat to 200 and leave for another 10 minutes. Remove the focaccia from the oven and while it is still hot, brush with a little more olive oil over the top and allow to cool slightly before cutting and serving.
Pasta with Octopus Sauce
Cut the octopus into even sized pieces and put them in a small bowl. Heat a small quantity of oil and water in a large and deep frying pan and fry the octopus pieces. Remove them from over the heat when cooked and leave to cool for about 15 minutes. Add the tomato paste and herbs and continue cooking. In a separate pan, add the Mayor Diced Onions and the Mayor Polpa. Slice the olives and add them, together with the lemon zest, to the tomato mixture. Mix well. Mix this mixture with the octopus mixture. Add the peas, wine and seasoning. Continue cooking for about 30minutes. Meanwhile, boil the pasta in plenty of salted water. Drain well when ready. Serve the octopus sauce on top of the cooked pasta.
Fried Rabbit with Wine and Garlic
Peel and chop the garlic cloves. Place the rabbit portions in a large bowl and cover them with wine. Mix in the garlic, thyme, bay leaves and some seasoning. Leave some garlic for frying. Cover and leave in the fridge overnight. Heat some oil in a large saucepan. Add the garlic and fry it for a few minutes. Don’t fry until golden brown. Remove the rabbit pieces from the marinade and dry them with kitchen paper. Fry them until the rabbit meat is a deep, golden colour. Turn the rabbit portions occasionally during cooking and sprinkle some marinade over them. Lower the flame, add some more marinade and cover the pan. Leave to simmer until the rabbit meat is tender. Check regularly to see that the mixture remains moist. Add more marinade if necessary.