Stuffed Eggplant with Shrimp

Thermomix® time: 18 min
Total time: 30 min

Ingredients Stuffed Eggplant with Shrimp

  • 2 large eggplants, cut in half
  • 150 g onion
  • 1 carrot
  • 1 garlic clove
  • 30 g olive oil
  • 200 g shrimp, peeled
  • Salt and cayenne pepper to taste
  • 300 g béchamel sauce (BCB, page 248)
  • 1 handful of fresh parsley
  • Grated cheese (BCB, page 32)

Preparation

  1. Remove and set aside eggplant core. Arrange the eggplant in Varoma.
  2. Place onion, carrots, squash eggplant, garlic and olive oil into mixing bowl and chop 5 sec/ speed 5​​.
  3. Scrape down the bowl with the spatula, season with salt and pepper, place Varoma into position and set 15 min/ Varoma/ speed ​​1.
  4. Add shrimp and set 3 min/ 100ºC/ reverse position/ speed spoon.
  5. Fill eggplants with this preparation, draining the liquid if necessary. Cover with béchamel sauce and sprinkle with grated cheese.
  6. Place to oven preheated at 100ºC about 15 minutes to browning.

Sea Curry

Thermomix® time: 23 min
Total time: 30 min

Ingredients  fish-and-seafood

  • 500 g fresh clean mussels
  • 1 pinch salt
  • 4 cardamoms
  • ½ tsp coriander seeds
  • ½ tsp cumin
  • ½ tsp ground pepper
  • 10 g vegetable oil
  • 170 g onion
  • 2 garlic cloves
  • 10 g fresh coriander
  • 1 red pepper
  • 10 g fresh ginger
  • 4 tomatoes, peeled, cut into quarters
  • 100 g white wine
  • 1 tsp curry
  • ½ tsp turmeric
  • 600 g mix of fish and seafood
  • 200 g coconut crème

Preparation

  1. Place mussels into Varoma dish and set aside.
  2. Place salt, cardamom, coriander, cumin and ground pepper into mixing bowl and chop 10 sec/ speed 10.
  3. Add oil, onion, garlic, fresh coriander, red pepper, ginger and tomatoes and chop 7 sec/ speed 5.
  4. Sauté 7 min/ Varoma/ Speed 1.
  5. Add wine, fish and seafood, curry and turmeric. Close the lid, place Varoma into position and cook 13 min/ Varoma/ reverse position/ speed 1.
  6. Remove mussels from shells and place into mixing bowl. Add coconut crème and set 3 min/ 100ºC/ reverse position/ speed 1. Serve with white or basmati rice.

 

 

Stuffed Artichokes with Anchovy

Thermomix® time: 45 min
Total time: 60 min

Ingredients stuffed-artichokes

  • 4 artichokes
  • 60 g handfuls of fresh breadcrumbs soaked in 20 g vinegar and squeezed dry
  • 4 garlic cloves
  • 8 black olives
  • 6 anchovy fillets
  • Ground pepper to taste
  • 10 g parsley
  • 30 g olive oil
  • 300 g water

Preparation

  1. Start by washing and cleaning the artichokes, remove the leaves from the bottom, cut and clean the stem. With scissors cut all the tips of the leaves, the part that you don’t eat. With a knife cut all the leaves together at once.
  2. Turn the artichokes down and give it a few small bumps, it helps to be able to open more easily the leaves and garnish the artichokes.
  3. Place breadcrumbs, garlic, anchovies, olives, ground pepper, parsley and olive oil into mixing bowl and chop 12 sec/ speed 7.
  4. Stuff the artichokes and place them in Varoma in an upright position, so that the stuffing doesn’t topple.
  5. Without washing the bowl, put water, close, place the Varoma on top and cook 45 min/ Varoma/ speed 2.
  6. Serve and season with some olive oil.

Octopus Stew | Stuffat tal-qarnit

Thermomix® time: 65 min
Total time: 80 min

Ingredients octopus-stew

  • 600-800 g octopus, washed and clean
  • 200 g water
  • 1 onion, unpeeled
  • 3 onions
  • 50 g olive oil
  • 250 g red wine
  • 3 tomatoes cut into quarters
  • 80 g tomato pulp (concentrated)
  • Salt and black pepper to taste
  • 10 olives
  • 10 capers
  • 6 mint leaves
  • 15 g parsley

 

Preparation

  1. Place octopus, water and unpeeled onion into mixing bowl and cook 40 min/ 100ºC/ reverse position/ speed spoon.
  2. Drain the water and cut octopus in slices of 5 cm. Set aside.
  3. Chop onions with the oil 7 sec/ speed 5, then sauté 5 min/ Varoma/ reverse position/ speed spoon.
  4. Add octopus and set 3 min/ 100ºC/ reverse position/ speed 1.5.
  5. Add wine, tomatoes, tomato pulp, salt and pepper and cook 10 min/ 100ºC/ reverse position/ speed 1.5.
  6. Finally add olives, capers, mint leaves and parsley and cook more 7 min/ 100ºC/ reverse position/ speed 1. Serve with pastas or steamed potatoes.

 

Octopus Salad

Ingredients for octopus cooking 

  •  2 kg octopus Octopus salad
  • 200 g water
  • 1 onion with peel

 

Ingredients for sauce

  • 1 onion
  • 30 g olive oil
  • 15 g parsley
  • 20 g vinegar
  • Salt to taste
  • Black pepper to taste
  • 8 olives
  • 150 g cherry tomato
  • Maltese bread to serve

 

 Preparation

  1. Place octopus, water and onion into mixing bowl and cook 30 min/ 100ºC/ reverse position/ speed spoon.
  2. Remove the octopus, drain and cut into pieces of size to your liking.
  3. In the clean mixing bowl place onion, olive oil, parsley, vinegar, salt and pepper and chop 7 sec/ speed 4.
  4. Drizzle the octopus with the mixture and serve with olives, cherry tomatoes and a wonderful Maltese bread.

 

Stew ħut u Frott tal-baħar | Seafood Stew

Ingredients Seafood stew

  • 2 large onions
  • 2 garlic cloves
  • 10 g parsley
  • 60 g olive oil
  • 3 tomatoes, cut into quarters
  • 4 medium potatoes, cut into quarters
  • 1 kg seasoned mixed fish, shrimps and mussels
  • 200 g white wine
  • 200 g water
  • ½ tsp aniseeds
  • Salt and pepper to taste

Preparation

  1. Place onions, garlic cloves, parsley and olive oil into mixing bowl and chop 5 sec/ speed 4.
  2. Cook 5 min/ Varoma/ speed 1.
  3. Add tomatoes and potatoes in the simmering basket and set aside.
  4. Soak a sheet of baking paper, large enough to cover the Varoma tray, and place fish and seafood. Set aside.
  5. Add wine, water and spices into mixing bowl.
  6. Insert the simmering basket, place Varoma into position, and cook 20 min/ Varoma/ speed 2.
  7. Serve in deep plate, first placing in the bottom ftira bread, then the potatoes and tomatoes, fish and seafood, and finally pour the sauce.

 

Spaghetti with Sea Urchin Roe

Ingredients

  • 50 g olive oil
  • 1 onion, finely chopped
  • 3 garlic cloves
  • 2 tomatoes, peeled
  • 10 g parsley
  • Juice of 1 lemon
  • 1 baby-food sized jar of sea urchin roes (Rizzi)
  • Rock salt and pepper to taste
  • 1100 g water
  • 500 g spaghetti

 

Preparation

  1. Place olive oil, onion and garlic into mixing bowl and chop 5 sec/ speed 5.
  2. Sauté 3 min/ Varoma/ speed 1.
  3. Add tomato and parsley and cook 5 min/ 100ºC/ speed 1. Then chop 20 sec/ speed 7.
  4. Add lemon juice, urchin, salt and pepper and cook more 5 min/ 100ºC/ speed 1.
  5. Place the water and heat 7 min/ 100ºC/ speed 1.
  6. Add spaghetti and cook 12 min/ 100ºC/ reverse position/ speed spoon. Check seasoning and serve immediately.

Spaghetti with Sea Urchin Roe