Скачать или смотреть MEMORIES OF MALTA ~ STUFFAT TAL-PASTARD (Maltese Cauliflower Stew)

This Maltese Cauliflower Stew (Stuffat Tal-Pastard) is unique, and the flavours are complex, tantalising your taste buds! The addition of spices, and a balance of salty, savoury and sweet, all play well in this dish, and it is truly the flavour of Malta! Get yourself some crusty bread, and dig in!

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YOU NEED:
Olive oil
1 onion diced
1 leek sliced thinly
Medium sized cauliflower chopped into medium sized florets
2 carrots diced
2 potatoes peeled and diced
2 tablespoons kunserva (tomato paste)
3 - 4 cloves garlic, minced
1 Tbsp. each of cumin powder (or seeds crushed), coriander powder (or seeds, crushed), curry powder, and fennel seeds ground lightly in a pestle and mortar.
3 - 4 Bay leaves
10 - 12 green olives chopped
Handful of raisins (optional)
200 grams broad beans or peas (or both)
6 cups good vegetable stock
Maltese cheeselets (fresh ġbejniet), or a soft sheep's cheese, or ricotta. 1 per serving (optional)
Eggs to poach on top. 1 per serving. (optional)
Salt and pepper to taste
Parsley to garnish