recipes
Maltese cauliflower stew with broad beans and goats` cheese
Serves: 2-3
Ingredients
- 1 tbsp vegetable oil
- 1 small onion, chopped
- 2 gloves garlic, chopped
- 250g broad beans
- 200g cauliflower, cut into florets
- 1 carrot, diced
- 2 tbsp tomato puree
- 1 vegetable stock pot
- 1 potato, peeled and quartered
- 1 tsp fennel seeds
- 1 tsp curry powder
- 2 heaped tbsp sultanas
- Fresh seasoning
- 500ml water
- 2 eggs
- 2 fresh 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 cheeses) season well with salt and pepper and mix well. Cover the pan with a lid and allow to cook for 30-40 minutes on a low heat. When ready, carefully break in the eggs and place in the Gozitan cheeses. Allow to cook gently for a further 5 minutes. Serve the broad bean and cheeses stew in deep serving bowls with crusty Maltese bread.
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