recipes
Aunt Gola`s stew with broad beans and fresh Gozitan cheeselets
2012-04-30
Ingredients
- 1 tbsp vegetable oil
- 1 onion, chopped
- 2 gloves garlic, chopped
- 500g broad beans (EMBORG)
- 400g cauliflower, cut into florets
- 1 large carrot, cut into cubes
- 2 tbsp tomato puree (ROSITA)
- 1 vegetable cube (KNORR)
- 2 potatoes, peeled and quartered
- 1 tsp fennel seeds
- 1 tsp curry powder
- 2 heaped tbsp sultanas
- Fresh seasoning
- 4 eggs
- 4 fresh Gozitan cheeselets (gbejniet)
- You will also need crusty Maltese bread for serving
Method
This is a very easy recipe to prepare. Start this recipe by heating the oil in a large deep pan and fry together the onion and garlic for 4 minutes. Add in the tomato puree and cook for a further minute. Add in all the remaining ingredients (except the eggs and cheeselets) season well with salt and pepper and mix well. Cover the pan with a lid and allow to cook for 25-30 minutes on a low heat. When ready, carefully break in the eggs and place in the Gozitan cheeselets. Allow to cook gently for a further 5 minutes. Serve the broad bean and cheeselets stew in deep serving bowls with crusty Maltese bread.
Suggested ccompanying wine: DELICATA Medina Chardonnay D.O.K. Malta
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