brochure newsletter

Jekk Joghgobkom 09.02.2019

SAUSAGE LENTIL AND KALE SOUP WITH FETA FRITTERS

Serves 4/6

Ingredients

3 Maltese sausages

2 tbsp olive oil

200g peeled and chopped celeriac

2 carrots, peeled and chopped

1 parsnip, peeled and chopped

A pinch of crushed dried chilli

1 tsp fennel seeds

200g dried green lentils

1.2 litres vegetable stock

200g kale or cabbage, shredded

Parsley to serve

Feta fritters

50ml milk

1 large egg

40g plain flour

50g feta crumbled

Pinch of dried crushed chillies

A small knob of butter

 

Method

-          place the green lentils in a large saucepan and cover with water; bring to the boil and simmer for about 25 minutes or until just tender

-          Remove the skins from the sausages and crumble the meat into a nonstick frying pan, brown the meat and set aside

-          Heat the oil in a large saucepan, add the celeriac, carrots, parsnip, chilli and fennel seeds and cook for 10 minutes, covered, until tender – stir now and then

-          Add the lentils and stock, and bring to simmering point

-          Add the kale or cabbage and simmer together for a few minutes until tender; season to taste

-          Add the browned sausage meat to the soup and heat through, ladle into heated bowls and scatter with the parsley leaves; serve with the feta fritters

Feta fritters

-          Mix all the ingredients for the fritters in a bowl; heat the butter in a frying pan and when sizzling add teaspoonfuls of the batter; turn the fritters over; they will need only about 45 seconds to 1 minute on each side

-          Transfer to some kitchen paper; keep warm and serve with the soup

 

SOPPA BL-GHADS U KABOCCI U FRITTURI TAL-FETA

Ghal 4/6 persuni

3 zalzit tal-Malti

2 imgharef zejt taz-zebbuga

200g krafes hoxnin (Celeraic) imqaxxrin u mqattaghin

2 karrotti, mqaxxrin u mqattaghin

1 zunnarija bajda (parsnip), imqaxxra u mqatta’

Ponta frak tac-chilli niexfin

Kuccarina zerrigha tal-buzbiez

200g ghads ahdar niexef

1.2 litir brodu tal-haxix

200g kabocci (kale)

Tursin biex is-servi

Fritturi tal-gobon feta

50ml halib

Bajda kbira

40g dqiq plain

50g gobon feta mfarrak

Ponta frak tac-chilli niexfin

Ftit butir

 

-          Poggi l-ghads go borma kbira, ghatti bl-ilma u hallih jiftah jaghli; tektek ghal madwar 25 minuta jew sakemm ikun kemm, kemm sar

-          Nehhi l-qoxra taz-zalzett u farrak il-laham go tagen li ma jwahhalx u sajjar il-laham sakemm jiskura; hallih f’genb

-          Sahhan iz-zejt go borma kbira, zid il-karfus ohxon (celeriac), il-karrotti, z-zunnarija bajda (parsnip), ic-chilli u z-zerriegha tal-buzbiez u sajjar ghal 10 minuti, mghotti, sakemm jirtabu – hawwad minn hin ghal-iehor

-          Zid l-ghads u l-brodu u hallih jiftah jaghli

-          Zid il-kabocci u halli kollox itektek ghal ftit minuti sakemm isiru; hawwar ghal-gosti tieghek

-          Zid iz-zalzett imsajjar u sahhan; ferragh is-soppa go skutelli shan u roxx it-tursin fil-wicc; servi bil-fritturi tal-feta

Fritturi tal-gobon feta

-          Go skutella, hallat flimkien, l-ingredjenti kollha tal-fritturi; sahhan il-butir go tagen u meta jibda jfexfex zid kuccarina kull darba mit-tahlita; ghaqleb il-fritturi wara 45 sekonda jew minuta u kompli sajjar ghal madwar minuta ohra

-          Poggi fuq karta tal-kcina imbaghad servi mas-soppa

 

What's on

Good Friday and Easter Sunday

Good Friday and Easter Sunday

Good Friday and Easter Su...
Read more

31st March opening hours

31st March opening hours

31st March opening hours...
Read more