Steamed Deer with Orange Juice and Rosemary

Thermomix® time: 25 min

Ingredients Dear with Orange and Rosemary.png

  • 4 deer steaks
  • 2 onions
  • 2 tomatoes
  • Juice of 1 orange
  • Rosemary
  • Salt and pepper to taste
  • 800 g water

Preparation

  1. Place steaks in Varoma on a bed of thin slices of onion and tomato.
  2. Drizzle with orange juice, top with rosemary and season to taste.
  3. Place the water in the bowl and set 25 min/ Varoma/ speed 4.

 

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.

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.

Pork Liver with Vegetables and a touch of Red Wine

Ingredients for Pork Liver  Pork Liver with Vegetables

  • 400 g pork liver
  • Salt and pepper to taste
  • Flour for dusting
  • 70 g olive oil
  • 4 garlic cloves
  • Aromatic herbs to taste (marjoram, thyme, parsley, bay leave)
  • 2 onions
  • 1 meat stock
  • 100 g red wine
  • 40 g red wine vinegar
  • 100 g tomato pulp

Ingredients for Vegetables 

  • Olive oil
  • 4 slices of bacon
  • 2 potatoes
  • 1 carrot
  • 6 fresh mushrooms
  • 1/2 courgette
  • 1 tomato
  • 1 fig
  • Salt and pepper to taste
  • Thyme and parsley to taste

 

Preparation of Pork Liver 

  1. Cut the liver into thin strips, season with salt and pepper.
  2. Flour the liver strips and reserve.
  3. Place olive oil, garlic, herbs, onions and meat stock into mixing bowl and chop 7 sec/ speed 4.
  4. Sauté for 5 min/ 100ºC/ speed 1.
  5. Add meat and cook 7 min/ Varoma/ reverse position/ speed spoon.
  6. Add wine, vinegar and tomato and simmer 30 min/ 100ºC/ reverse position/ speed 1.
  7. Serve the meat drizzled with the cooking sauce and roasted vegetables.

 

Preparation of Vegetables  

  1. Preheat the oven to 200ºC.
  2. Put a drizzle of olive oil in the bottom of a baking tray, lined with a sheet of parchment paper.
  3. Wash and cut the vegetables into cubes and dispose on the tray.
  4. Season with salt, pepper and herbs.
  5. Bake 30 to 40 minutes, or until the potato is conveniently cooked and golden.

 

Stuffat tal-fenek | Maltese Rabbit Stew

Ingredients Maltese rabbit stew

  • 500 g red wine
  • 8 garlic cloves
  • Salt and pepper to taste
  • 1 rabbit cut in 8 pieces
  • 50 g olive oil
  • 500 g tomato purée concentrate
  • 5 g sugar
  • 3 bay leaves
  • 2 medium carrots, chopped into bite sized pieces
  • 3 potatoes, cut into bite sized chunks and parboiled
  • 200 g peas
  • 1000 g spaghetti, angel hair or pasta
  • Crusty Maltese bread

 

Marinade preparation

  1. Place the wine, the garlic, salt and pepper in the mixing bowl and chop 5 seg/ speed 7.
  2. Place the rabbit in a large bowl and cover it with the marinade. Add a cut bay leave and keep in the refrigerator for 24 hours.

Stew preparation

  1. Place the olive oil in the mixing bowl for 2 min/ 100ºC/ speed 1.
  2. Add the rabbit and sauté 10 min/ 120ºC/ reverse position / speed spoon. Remove the rabbit and set aside.
  3. Place the tomato purée and the sugar into mixing bowl and cook 8 min/ 100ºC/ reverse position/ speed spoon.
  4. Add rabbit, bay leaves, salt and wine from the marinade and cook 20 Min /100º/Reverse/ speed spoon.
  5. Check seasoning, add vegetables and cook 10 min/ 100ºC/ reverse position/ speed spoon.
  6. Serve with spaghetti, a green salad and some crusty Maltese bread on top.