recipes
Stuffed potatoes with Maltese antipasti and pickled vegetables
Serves: 4
Ingredients
- 4 large potatoes
- Bigilla (Camel Brand)
- Maltese sausage
- Ġbejniet (Camel Brand)
- Sundried tomatoes (Camel Brand)
- Chopped garlic
- Fresh herbs
- 1 egg yolk
- Fresh seasoning
- Blanched chopped carrots
- Blanched Cauliflower
- Blanched chopped Turnip
- 100g sugar
- 200ml white vinegar
- Fresh oregano
- 1 star anise
- 1 chilli pepper
- 2 cloves garlic
- 1 peeled and sliced onion
Method
Wrap the potatoes in aluminium foil and bake as per jacket potatoes until soft.
When cooked allow cooling, remove from foil and cut caps out of each potato.
Hollow the soft potato out and reserve for other preparations.
Start filling the potatoes with alternating layers of sausage meat, Gbejna & sundried tomatoes.
Cover with the potato cap, brush with egg yolk, sprinkle with the garlic and herbs, bake in a hot oven for 15 minutes.
Pickled vegetables method
Put the sugar, vinegar and 300 ml of water in a sauce pan together with the oregano, star anise, chilli & garlic and bring to the boil. Turn off the heat, put in the vegetables and cover allowing the vegetables to pickle in the pickling liquor.
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