Sun Dried Tomatoes

When tomatoes are in abundance this is a perfect way to catch some of the flavours of the Sun.  Nothing is complicated, yet there are some rules you must stick to in order to have a successful sun dried tomato. When perfectly dried, tomatoes can stay in the fridge in an air-tight container till Christmas, or even longer.

Plum tomatoes, Roma and San Marzano are the most suitable, however I also dry the cherry varieties, including Pachino and the Yellow pear shape.

I place my tomatoes on an oven rack and arrange a mosquito net to cover the lot from flies and wasps.  Make sure to find the most sunny spot available either on a balcony, roof or yard and ensure that they are enjoying the  sun for at least 10 hours.  When the sun sets, take the tomatoes inside and cover them with a clean cloth, then out again the next morning. Keep doing so, for at least five days or till they dry out completely.

2Kg Tomatoes

2 Tbsp Salt

1 Tbsp Sugar

1 tsp Ground Black Pepper

Cut the tomatoes lengtways and arrange side by side on a rack, cut side up.  Put salt, sugar and pepper in a jar, close with lid and shake so that all mix well.  Take tomatoes outside in a sunny spot and shake a little Salt and Sugar mixture on each tomato.  Mixture should be enough for 2 kilo tomatoes.  Cover and let them sun bathe!  Before it gets dark, take them inside and cover with clean cloth, then out again the next morning.  Do not salt them again!  Once is enough.   When completely dried and firm, place in an airtight container and leave in the refrigerator till needed.  Can be consumed instantly, however they taste better during the winter days, on some cheese platter and a glass of wine.

Ravjul - Ravioli

Ravjul!  The word instantly draws me to my childhood memories, of mum spending the whole Friday morning, shaping these ricotta filled ravioli.  The Maltese are famous for this version and in the past, the shape resembled more of a donkey's ear than anything else. Serve plain, tossed in a little cooking water, and a knob of butter, or with garlic tomato sauce and a sprinkle of grated parmesan cheese.  Recently I fried them in a little olive oil and they turned out to be a winner.

For the Pastry
500g Strong Plain Flour
1/4 tsp Salt
5 eggs

Filling
800 g Ricotta Cheese
3 eggs
1 Tbsp Chopped Fresh Parsely
1/2 tsp Salt
2 tbsp Grated Parmesan Cheese
1/4 tsp Grated Nutmeg (or Grate 1/2 a nutmeg)

Garlic Tomato Sauce
1 kg Ripe tomatoes
3 clove garlic
1 small onion
1/4 tsp pepper
1/2 tsp salt
2 tbsp honey
Few sprigs basil

Sift the flour and put in a food processor, add salt and eggs and pulse till mixture forms small balls.  Remove from processor and transfer to a floured working top.  Knead till dough is just elastic but firm.  Cover in cling film and chill for 1/2 an hour in the fridge.  

Meanwhile prepare the filling by putting ricotta, eggs, salt, parmesan and grated nutmeg and process till smooth and creamy.  Add the chopped parsely, give a few more pulses and then transfer mixture to a piping bag fitted with plain 1cm nozzle.  Leave in the fridge till needed.

Divide the dough into 4 pieces and using a pasta machine pass each piece several times till dough is smooth and elastic.  Roll into long rectangular strips, your final setting should be 3. Pipe ricotta nuggets, in a row in  the middle,  leaving enough space from one another  to cut the ravioli to your desired size.  Brush a little water around the ricotta then fold over.  Cup your hands and press around the filling carefully removing any air trapped inside.  Lift the strip of pastry with the filling to realease it from the work top, like so it will not stick, then cut with a round cutter and place over a floured baking sheet. (you can freeze them at this stage)

Bring a large pan of water with 1 tbsp salt to boil and boil ravioli for 8 minutes till al dente.  Serve with tomato sauce or plain tossed in butter.

Tomato Sauce

Wash  tomatoes, and cut in two, place in a casserole, with garlic, onion, basil, salt pepper and honey, bring to boil, covered on medium heat.  Continue to cook for twenty minutes till onions are cooked  stirring occasionally so that nothing sticks to the bottom of the pan.  Remove from heat then using a hand blender blend the mixture to obtain a thick puree.  Pass through a sieve, then return to pan and cook on low heat for another 20 minutes adding 1 tsp sugar if necessary.

Tip:
Never trow away any remaining pasta dough as fried in a little olive oil, then sprinkled with coarse sea salt is a very good accompaniement to a chilled glass of beer!

Saltimbocca

This recipe is enough for 4 persons. 

8 thin slices Veal
100g Fresh Pecorino Cheese or Provolone
16 thin slices Parma Ham
16 Sage Leaves
1 cup white wine
1 tbsp olive oil
1 clove garlic crushed
6 spring onions sliced in two lengthways
1 tsp honey
1 tsp wholegrain mustard

Cut each veal slice in two.  Cut the cheese into small sticks.(chip size).  Arrange 1 veal slice on a working top, press 1 sage leaf in the middle, then layer with  1 parma ham slice and arrange 1 cheese stick in the middle, then roll encasing all in.  Season with salt and fresh ground black pepper.

Heat large frying pan, add oil then fry veal rolls till golden. Remove from pan and transfer to a warm plate.

Using the same pan, add crushed garlic and spring onions, deglase pan with 1 cup white wine and 1/2 cup water cook covered for 5-10minutes so that onions soften and sauce reduces. Finally add honey, mustard and 1 tbsp butter and stir to obtain a nice silky sauce.  Add veal rolls back to sauce, shake pan so that sauce clings to the meat, then serve hot with mashed potatoes

Aubergine and Mozzarella Stack

This is my version of vegetarian moussaka.  It can be prepared hours ahead and baked 30minutes before needed.  Make a good tomato sauce with bold flavours so that it marries well  with the milkiness of mozzarella and the soft textures of aubergines.

2 medium Aubergines preferably round purple ones

1 dried mozzarella ball or caciotta (small provolone)

1/2 cup olive oil

1 tbsp salt

fresh ground black pepper

1 kg ripe tomatoes

2 tsp honey

small bunch of fresh basil

2 cloves garlic

1 small onion

Slice aubergines. Sprinkle some salt over a baking tray, then grind some black pepper and drizzle some olive oil. Layer sliced aubergine side by side, then sprinkle over  more salt , ground black pepper and another drizzle of olive oil, reserve just 1 tsp for the tomato sauce. Cover with cling film and set aside 

Meanwhile prepare the tomato sauce.  Peel tomatoes, remove seeds and chop roughly, then finely chop the onion, and crush the garlic.  Heat a small casserole, add 1 tsp oil, then onions and garlic and fry gently till cooked.  Add chopped tomatoes and cook for 20minutes till sauce thickens.  Add honey and chopped basil and season to taste.  Remove from heat.
Grill aubergines over a hot griddle for 3 minutes on each side.

Slice the mozzarella into 3mm thickness.  Make individual portions using adequate oven proof dishes.  Start by spooning 1 tablespoon tomato sauce then 1 aubergine slice then follow by 1 mozzarella slice and again 1 tablespoon tomato sauce.  Repeat till you use 4 slices aubergines and end the process with 1 slice mozzarella on top.  Bake in a 190c oven for 20 minutes till mozzarella bubbles and turn golden.

Moist Apricot and Pistacchio Cake

250g Dried Apricots

200g Raw Shelled Pistacchios

180g Sugar

85g Butter

4 eggs

150g Self Raising Flour

1 tsp grated Lemon Rind

1 tsp bicarbonate of soda

3/4cup hot water

 

1/4 Golden Syrup

3 Tbsp Cointreau or Grand Marnier

Place apricots in a small bowl, pour hot water over and stand for few minutes.

Preaheat oven to 170c. Butter and flour a 9 inch cake tin.

Put 200g Pistacchios  in a food processor,  and process till well ground.  Transfer nuts to a bowl, add softened apricots and hot water mixture to porocessor and whizz for few seconds till you have a creamy mixture.  Add chopped butter and sugar and give some pulses till combined. Add eggs all at once and pulse again.   Add sifted flour, grated lemon rind, bicarbonate of soda and ground pistacchios and process for approx 20 seconds or till you  have an even cake mixture.  Do not over mix.  Pour mixture into prepared tin, and bake fro 30 minutes or until cake is cooked through, springy to the touch and skewer comes out clean when inserted in the centre.

Meanwhile heat the golden syrup and cointreau for just 1 minute  till syrup is warm and bubbly. 

Remove cake from oven, turn onto a wire rac, leave upside down, and spoon over the syrup. When completely cold turn over to a serving plate.  Will keep well for 1 week.

Reginette with Sausage and Grilled Aubergine Sauce

Reginette are flat pasta ribbons commonly found in Naples and in Qormi, Mum used to call them 'Fdewwex'. (fdoughesh).... The word mesmerised me... Make sure to buy small Aubergines that feel heavy for their size and firm to the touch.  I used low salt Maltese Sausage, but Cumbrian or Tuscan Sausage are just as good.

500g Reginette
200g Low Salt Maltese Sausage
2 cups Tomato Sauce
2 small Aubergines
1 clove garlic crushed
1 small onion finely chopped
1 tsp honey
1 tsp coarse Sea Salt
4 tbsp Olive Oil
1 tbsp chopped fresh herbs
Freshly Ground Pepper
Parmesan or Pecorino Shavings

Cut Aubergines into 1cm slices and place in a bowl. Sprinkle over with coarse salt and crushed black pepper, then drizzle 2 tbsp olive oil.  Toss well then grill on a hot griddle or bbq for five minutes on each side. Cut into 1cm strips and set aside.

Bring a large pan of salted water to a boil add pasta and boil till cooked al dente.

Meanwhile, heat 1 tbsp of olive oil in a frying pan , add onions and garlic and fry gently till soft.  Add sliced sausage and fry till golden.  Add tomato sauce and honey and simmer for ten minutes till sauce thickens.

Drain Pasta, reserve 1 cup of the cooking liquid. Return pasta to pot, add sauce, reserved cooking liquid, sliced aubergines and fresh herbs and toss gently.   Serve with parmesan shavings and a drizzle of olive oil.