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Jekk Joghgobkom 23.11.2019

BRUSSELS SPROUT BAKE

 

Serves 8

Ingredients

1kg Brussels sprouts

100g onions

60g streaky bacon, thick cut

1 tbsp vegetable oil

250g minced pork

150g tomatoes

Salt and freshly ground pepper

1 tbsp mild paprika

1 tbsp chopped parsley

For the sauce

25g butter

30g flour

½ litre milk

Salt and freshly ground black pepper

Freshly grated nutmeg

1 egg yolk

100ml cream, whipped

60g gruyere cheese, grated

1-2tbsp whipped cream

 

Method

-          Preheat the oven to 200C/Gas6

-          Trim and clean the Brussels sprouts which should leave you with 800g; discard the outer leaves; slice the hard stalk end off each sprout and cut a cross in the base; cook for 10-12 minutes in a large pan of boiling salted water; take out the sprouts and cut them in half lengthways

-          peel and finely chop the onions and finely dice the bacon; heat the oil in a pan and fry the bacon; add the chopped onion and sweat over a low heat; put in the minced pork and fry until the meat is crisp and crumbly

-          scald, skin and deseed the tomatoes and crush the flesh with a fork; add to the meat mixture, then season with salt, pepper and paprika and stir in the parsley; simmer for 5 minutes

To prepare the sauce

-          Melt the butter, sprinkle in the flour and then stir smoothly for 1-2 minutes, without allowing the flour to discolour; pour in the milk and stir until smooth then season with salt, pepper and nutmeg; stirring continuously, cook over a low heat for about 20 minutes

-          beat the egg yolk and cream together in a bowl and then pour into the sauce; stirring continuously, carefully bring the sauce just to the boil; strain the sauce through a fine sieve; reheat the sauce and stir in the cheese, stirring frequently until it has melted, finally fold in the whipped cream

-          turn the meat mixture out into a large oven proof dish, spread the sprouts over the top evenly, then pour over the sauce; bake for 25 minutes

 

BRUSSELS SPROUTS FIL-FORN

Ghal 8 persuni

1kg Brussels sprouts

100g basal

60g streaky bacon, maqtuh ohxon

Mgharfa zejt vegetali

250g kappuljat tal-majjal

150 tadam

Melh u bzar

Mgharfa pakrika ma’ tahraqx

Mgharfa tursin imqatta’

Ghaz-zalza

25g butir

30g dqiq plain

½ litru halib

Melh u bzar iswed

Noce moscata mahkuka friska

Isfar ta’ bajda

100ml krema, mhabbta’

60g gobon gruyere, mahkuk

Mgharfa jew tnejn krema mhabbta’

 

-          sahhan il-forn ghal 200C’Gas6

-          naddaf il-Brussels sprouts u ghandu jibqalek 800g; nehhi l-weraq ta’ barra; nehhi t-tarf taz-zokk iebes u aqta’ salib fil-qiegh ta’ kull sprout; sajjar ghal 12 il-minuta, go borma bl’ilma bil-melh jaghli; nehhi l-isprouts minn gol-ilma u aqtaghhom fi tnejn

-          qaxxar u qatta’ fin il-basal u qatta’ f’ dadi l-bacon; sahhan iz-zejt go tagen u ghaqli l-bacon; zid il-basal u hallihom itektktku fuq nar baxx; zid il-kappuljat tal-majjal u ghaqli sakemm il-laham jitqarmec

-          ismot u qaxxar it-tadam’ nehhilhom iz-zerriegha u ghaffighom f’ furketta; zid mat-tahlita tal-laham, imbaghad hawwar bil-melh, il-bzar u l-paprika u zid it-tursin; tektek ghal 5 minuti

biex taghmel iz-zalza

-          hol il-butir, ferrex id-dqiq u hawwad ghal 1-2 minuti minghajr ma’ thalli li d-dqiq jihu kulur; ferrgh il-halib u hawwad sakemm it-tahlita tilixxa; hawwar bil-melh, bzar u noce muscata; hawwad il-hin kollu u sajjar fuq nar baxx ghal 20 minuta

-          habbat l-isfar tal-bajda u l-krema flimkien go skutella u ferragh goz-zalza; hawwad il-hin kollu u halli z-zalza kemm kemm tiftah taghli; saffiha minn go passatur irqiq; erga sahhan iz-zalza u zid il-gobon, filwaqt li thawwad ta’ spiss sakemm idub; fl-ahhar dahhal il-krema mhabbta

-          poggi t-tahlita tal-laham go dixx tal-forn, ifrexx l-Brussels sprouts fil wicc imbaghad ferrgh iz-zalza fuq kollox; sajjar ghal 25 minuta

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