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Jekk Joghgobkom 12.01.2019

SPICY CHICKEN SPLIT PEA AND COCONUT SOUP

Serves 4

Ingredients

1 tbsp vegetable oil

4-6 chicken thighs and drumsticks

½ red chilli, deseeded and finely chopped

1 tbsp finely chopped root ginger

3 garlic cloves slice

1 large onion finely sliced

½ tsp ground turmeric

¼ tsp ground cumin

¼ tsp ground coriander

200g dried green split peas, rinsed

600ml chicken or vegetable stock

50g creamed coconut

2-3 tbsp lime juice

Method

-          Heat half the oil in a large saucepan over a medium-high heat, season the chicken pieces and brown on either sided in 2 batches; remove them to a bowl, turn the heat down, pour off the fat and add the remaining oil to the pan; add the chilli, ginger, garlic and onion and fry briefly for 1-2 minutes, until softened and aromatic, stirring occasionally; stir in the spices and then the split peas and return the chicken to the pan; add the stock and season if necessary; bring to the boil, cover and simmer over a low heat for 45 minutes or until the split peas are tender and the chicken is coming away from the bone, giving the soup a stir now and again

-          Transfer the chicken pieces to a board or plate, cool slightly and shred the flesh quite finely, discarding the skin and bones; dissolve the creamed coconut in 200ml hot water and add to the soup with the shredded chicken; bring back to the boil, then add lime juice to taste and if necessary, more salt; add a little extra water if the soup seems too thick

-          Serve scattered with coriander, spring onions and almonds

 

SOPPA BIT-TIGIEG, PIZELLI HADRA NIEXFA U COCONUT

Ghal 4 persuni

Mgharfa zejt vegetali

4-6 saqajn tat-tigieg shah

Nofs chilli ahmar, bla zerriegha u mqatta’fin

Mgharfa ginger frisk imqatta’fin

3 sinniet tewm is-slajsjati fin

Basla bkira s-slajsjata fin

½ kuccarina turmeric midhun

¼ ta’kuccarina kemmun midhun

¼ ta’kuccarina kosbor midhun

200g pizelli hadra niexfa maqsuma minn nofs

600ml stokk tat-tigieg jew haxix

50g krema tal-coconut

2-3 imgharef meraq tal-lime

 

-          Sahhan nofs iz-zejt go borma kbira, fuq nar medju/gholi, hawwar il-bicciet tat-tigieg u hammarhom minn kull nahha f’darbtejn; nehhi minn gol-borma u poggi go skutella; baxxi n-nar, nehhi x-xaham u zid iz-zejt li fadal fil-borma; zid ic-chilli, it-tewm u l-basla u ghaqli ghal 1-2 minuti, sakemm jirtabu, filwaqt li thawwad minn hin ghal iehor; zid l-ispices u l-pizelli u t-tigieg u l-istokk u erga hawwar jekk ikun hemm bzonn; hallih jiftah jaghli, ghattih u hallih itektek fuq nar baxx ghal 45 minuta jew sakemm il-pizelli ikunu saru u t-tigieg jibda jinqala minn mal-ghadam; hawwad minn hin ghal iehor

-          Poggi t-tigieg fuq platt, hallihom jikshu ftit imbaghad qatta’ l-laham f’bicciet zghar; nehhi l-ghadam u l-qoxra; holl il-krema tal-coconut fi 200ml ilma shun u zid flimkein mat-tigieg, mas-soppa; erga halli s-soppa tiftah tghali, imbaghad zid kemm tiggosta, meraq tal-lime; zid ftit melh iehor jekk ikun hemm bzonn; zid ftit ilma jekk is-soppa tidher maghquda wisq

-          Servi bi ftit weraq tal-kosbor, spring onions u lewz fil-wicc

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