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Jekk Joghgobkom 24.02.2018

ARTICHOKE AND LEEK RING

Serves 10-12

Ingredients

500g puff pastry

1 jar x 520g artichokes alla Romana

1 clove garlic, crushed

I medium onion chopped

2 leeks thinly sliced

6 black olives roughly chopped

2 anchovy fillets, chopped

2 tbsp chopped parsley

1 tbsp marjoram chopped

Grated rind of 1 lemon

Salt and pepper to taste

4 tbsp sundried tomato pesto

1 large egg beaten

 

Method

-          Drain the artichokes and reserve the oil; slice the artichokes thickly

-          Heat two tablespoons of the reserved oil in a pan and gently fry the onions and garlic until soft; add the leeks and continue cooking for about 5 minutes; add the artichokes and stir gently taking care not to break them up too much; stir in the olives, the anchovies, the parsley, the marjoram and lemon zest and mix well and season to taste

-          Roll out the pastry to a long rectangle, about 30cm x 45cm; spread the sundried tomato pesto lengthways down the middle of the pastry in a line about 5cm wide; spread the artichoke and leek mixture on top of the pesto

-          Brush down one side of the pastry with the beaten egg; fold the other side over the filling, then the egg-washed side over this to seal; turn over so the seal is at the bottom, to look like a giant roll; place on a baking sheet lined with baking paper

-          Cut two-thirds of the way through the roll every 4cm to make 10-12 sections, then join the two ends together with a little more egg wash, to form a ring

-          Gently twist each piece of the ring over without tearing it so that the filling is side up; brush the pastry with the remaining beaten egg

-          Bake for 40-50 minutes until the pastry is golden and puffed

 

 

CIRKU BIL-QAQOCC U KURRAT

Ghal 10-12 il-persuna

500g ghagina sfuljurata

Flixkun qaqocc alla romana ta’ 520g

Sinna tewm mghaffga

Basla ta’daqs medju mqatta’

2 kurrat is-slajsjati rqiq

6 zebbugiet suwed imqattghin

2 fletti tal-incova, mqattghin

2 imgharef tursin imqatta’

Mgharfa merqtux imqatta’

Qoxra mahkuka ta’lummija

Melh u bzar kemm tiggosta

4 imgharef pesto tat-tadam imqaddet

Bajda kbira mhabbta

 

-          Saffi l-qaqocc u zomm iz-zejt; qatta’l-qaqocc fi slajsis hoxnin

-          Sahhan zewg imgharef miz-zejt tal-qaqocc go tagen kbir u sajjar il-basla u t-tewma sakemm jirtabu; zid il-kurrat u kompli sajjar ghal madwar 5 minuti ohra; zid il-qaqocc u hawwad bil-mod filwaqt li toqghod attenta li ma’tkissirhomx wisq; zid iz-zebbug, l-incova, t-tursin, il-merqutx u l-qoxra tal-lummija u hawwad sew; hawwar ghal gost tieghek

-          Iftah l-ghagina f’rettangolu ta’madwar 30cm x 45cm; idlek il-pesto tat-tadam imqaddet mit-tul fin-nofs tal-ghagina f’linja wisa madwar 5cm; ifrex it-tahlita tal-qaqocc u kurrat fuq il-pesto

-          Idlek nahha wahda tal-ghagina bil-bajda mhabbta; itwi n-nahha l-ohra tal-ghagina fuq il-mili, imbaghad itwi n-nahha midluka fuq l-ohra biex taghlaqha; dawwarha biex il-gonta tkun taht u tkun roll kbir; poggi r-roll fuq dixx tal-forn miksi bil-karta tal-forn

-          Aqta’talli zewg terzi l-isfel kull 4cm fuq ir-roll biex taghmel 10-12 il-prozjon; idlek it-truf u ghaqqadhom flimkien biex tifforma cirku; idlek l-ghagina bil-bajda li fadal

-          Sajjar gol-forn ghal 40-50 minuta sakemm l-ghagina tihmar u tghola