Path: swen.emba.uvm.edu!news.cc.utah.edu!xmission!news-spur1.maxwell.syr.edu!news.maxwell.syr.edu!telocity-west!TELOCITY!news-out.nibble.net!news-in.nibble.net!feed.newsfeeds.com!newsfeeds.com!feeder.nmix.net!198.59.136.4.MISMATCH!feeder.swcp.com!sloth.swcp.com!boofura.swcp.com!not-for-mail From: spammersno@more.com (lambchopdelite) Newsgroups: rec.food.recipes Subject: Maltese Poultry (6) Collection Followup-To: rec.food.cooking Date: 19 Apr 2000 22:29:47 -0600 Organization: @Home Network Canada Lines: 172 Sender: recipes@swcp.com Approved: phill@rt66.com Message-ID: <8dm13r$pks@boofura.swcp.com> Reply-To: tiffany96@iname.com NNTP-Posting-Host: boofura.swcp.com Xref: swen.emba.uvm.edu rec.food.recipes:41438 Wild Duck with Piquant Sauce Roast Stuffed Turkey Stuffed Chicken Braised Quail Pigeon Pie Plover >From: "RikkU DikkU" >Can anybody from the island of Malta submit some typical Maltese dish >recipes ? Wild Duck with Piquant Sauce 1 jointed wild duck 8 stoned olives 2 onions or 8-10 pickled onions 1 tablespoon capers 1 teaspoon sugar 1 dessertspoon tomato puree 1/2 pint red wine Salt and pepper Fry the duck until brown. Remove the duck and fry the onions in the same oil. Add the tomato puree and a little more than half the wine. Return the pieces of duck to this pan, or place everything in a larger pan with a well fitting lid. Allow to simmer until duck is cooked, 2 hours or more. Add the remaining wine, if necessary. Add the olives, capers and sugar about 10 minutes before serving. Plain boiled potatoes are a good accompaniment. Serves 4. Roast Stuffed Turkey It is customary to stuff the bird between the skin and flesh of the breast, as well as filling the cavities: This keeps the bird moist and well flavoured. The classic Maltese stuffing is based on fresh pork force-meat Turkey 2 lb. pork force-meat 1/2 lb. breadcrumbs or bread soaked in milk 4 oz ham 1 oz pistachio nuts 3 hard-boiled eggs 4-5 well beaten eggs 4 tablespoons grated Parmesan cheese A little grated onion Finely chopped parsley Salt and pepper Mix all the ingredients together, adding the hard-boiled eggs at the end. Separate the skin and flesh at the neck end. Stuff not too tightly, leaving enough room for swelling. At the other end stuff the bird between the skin and flesh at the top of the legs. Sew up and prick the skin in a few places. Roast in the usual way. Stuffed Chicken 1 boiling fowl 1 tablespoon chopped parsley For the stuffing: 1-2 eggs 8-10 tablespoons of fresh breadcrumbs Small pinch of salt Pepper 4 oz cooked ham (chopped) 1 hard-boiled egg When planning to make a stuffed chicken buy a loaf of 'French' bread a couple of days beforehand, as it will be much easier to turn into crumbs when it is dry. Maltese bread is not suitable for crumbling. Cut the loaf in half horizontally and use a fork to make crumbs. Do not discard the outer shell of crust. Add the other ingredients, using only a little salt if you think the ham may be salty, and enough egg to bind the mixture. Rub the bird with a halved lemon both inside and out. Spoon the stuffing in and sew up the cavity. Boil and fry the chicken. This is what you can make with the empty crusts of bread: Fry a sliced onion or two. Add 1 lb. of minced meat. Simmer until meat is done. Fill the bread boxes with the mixture and bake until heated through. Serves 4. Alternative filling for chicken: 12 oz minced pork The chicken liver 2 oz chopped bacon or ham 2 tablespoons breadcrumbs 1 teaspoon grated onion 1 teaspoon chopped parsley 1 hard-boiled egg 1 raw egg Pepper and salt Use this stuffing for a boiling or roasting chicken. Braised Quail Allow two quails per person 2 large onions 1 rasher bacon or ham 1/2 pint red wine 2 cloves of garlic 1 small bay leaf 1 slice of toast This recipe calls for a painstaking job, crushing the birds' heads. The dish tastes equally good without this process. If you do plan to use this method, cut off the heads before you start the cooking and remove the beaks with a sharp knife. Fry the birds, including the heads, in some oil or cooking fat until nicely brown. Take them out and put them into another saucepan in which the final cooking will take place. Fry the sliced onion and garlic in the pan in which the birds were fried. When the onion is golden add the chopped bacon and cook for a few more minutes. Add half the wine and cook on a brisk fire for 3 minutes. Pour this mixture over the birds and simmer for about 1/2 hour or until birds are cooked, adding more wine, if necessary. Remove from the fire. Pick out the heads and crush them in a mortar with a piece of toast. Add a little gravy to keep the mixture moist. Sieve the crushed heads back into the saucepan and reheat. In the meantime prepare one square of fried bread for each bird. Place the cooked birds on the fried bread and pour a little gravy over each. Boiled rice may be used instead of fried bread. Pigeon Pie 6 pigeons 3 large potatoes 2 onions Salt and pepper 1/2 pint wine 1 lb. short or puff pastry Halve or quarter the birds. Fry the sliced onions in oil. Add the birds and the wine and simmer until birds are tender. In the meantime slice the potatoes very thinly and fry them in deep oil until done. Line a pie dish with half of the pastry, add the potatoes and the cooked birds and gravy. Cover with a pastry lid and bake in a hot oven for 1/2- 3/4 hour. Serves 6. Plover 2 plovers (dressed) 1 bay leaf 4 small onions 1/2 pint white wine Cut the onions in half and put them in a saucepan with the birds together with a tablespoon of oil and 2 oz butter. Fry very gently till lightly brown. Add the bay leaf and the wine and simmer until the birds are cooked, about 1 hour. Gallina (Woodcock) may be cooked in the same way. Serves 2. -- ~~Rec.food.recipes is moderated; only recipes and recipe requests are accepted for posting. Please read the FAQ posted weekly Recipes/requests go to recipes@rt66.com; questions/comments to tfdpress@acpub.duke.edu. Please allow several days for your submission to appear.