Black, White and Red Bean Chili with Sausages

This is a hearty and filling dish. Very easy to prepare.

INGREDIENTS

• 1 tablespoon olive oil
• 600gr Maltese sausages
• 1 large onion, chopped
• 1 large red bell pepper, chopped
• 1 large green bell pepper, chipped
• 2 teaspoons chili powder
• 2 teaspoons ground cumin
• 2 x 400gr cans tomatoes pulp
• 1 pkt (200gr) Lamb Brand red kidney beans (cooked according to packet)
• 1 pkt (200gr) Lamb Brand cannellini (cooked according to packet)
• 1 pkt (200gr) Lamb Brand black beans (cooked according to packet)
• 1 tablespoon balsamic vinegar or red wine vinegar
• Sour cream
• Chopped fresh parsley

Preparation

Heat olive oil in heavy large saucepan over medium-high heat. Add sausages and brown on all sides, turning occasionally, about 8 minutes. Transfer sausages to plate. Add chopped onion to pan and sauté 5 minutes. Add chopped bell peppers and chilies and sauté 1 minute. Add chili powder and cumin and stir until aromatic, about 30 seconds. Add crushed tomatoes and beans. Simmer 15 minutes to blend flavours. Cut sausage into 1/2-inch pieces. Add to chili and simmer until cooked through, stirring occasionally, about 10 minutes. Mix in vinegar. Season chili to taste with salt and pepper.

Spoon chili into bowls. Top with sour cream and parsely and serve with pitta bread or Maltese Ftira.

Pasta in Almond and Garlic

INGREDIENTS

120g Nature’s Nuts Blanched Almonds

3 garlic cloves, smashed

3/4 cup water

500g Primeluci spiral pasta or other small tubular pasta

2 tablespoons extra-virgin olive oil

3 tablespoon unsalted butter, divided

200g packet Nature’ Legumes Green Split Peas

1/2 cup grated Parmigiano-Reggiano plus additional for serving

1 tablespoon fresh lemon juice

1/2 cup basil leaves (torn if large), divided

1/3 cup mint leaves (torn if large), divided

1/3 cup chopped Lamb brand roasted almonds

PREPARATION

Purée blanched almonds and garlic with water and 1/4 teaspoon salt in a blender until smooth.

Cook pasta in a pot of boiling salted water until almost al dente. Reserve 3 cups pasta-cooking water and drain pasta.

Meanwhile, heat oil and 1 tablespoon butter in a 12-inch heavy skillet (preferably straight-sided) over medium heat until foam subsides. Add almond purée and simmer, whisking occasionally, until thickened, about 3 minutes.

Add 2 1/2 cups reserved cooking water, 1/4 teaspoon salt, and 1/2 teaspoon pepper and simmer, whisking occasionally, until slightly thickened, 3 to 4 minutes. Whisk in remaining 2 tablespoon butter until melted.

Add pasta and peas and cook, stirring occasionally, until pasta is al dente (sauce will be thin), 2 to 3 minutes. Add cheese and lemon juice and stir until combined well. Remove from heat and stir in half of basil and mint and salt and pepper to taste.

Serve pasta in bowls topped with chopped almonds, remaining herbs, and additional cheese.

Braised Lamb Shanks with Chickpeas and Dried Fruit

This dish is inspired by Moroccan flavours. The use of fruit brightens up the rich and heavy flavors of lamb. Although this dish does require some work, with so many ingredients, it is all very simple considering the restaurant quality meal you’ll be able to present.

(Makes 2 very large portions)

INGREDIENTS

• 1 tablespoon ground cumin
• 2 1/2 teaspoons ground coriander
• 1 1/2 teaspoons cooking salt
• 1 teaspoon fennel seeds
• 1/2 teaspoon cayenne pepper
• 1/2 teaspoon ground black pepper
• 2 lamb shanks (1.3kg)
• 1 tablespoons vegetable oil
• 1 large onion, finely chopped
• 1 tablespoon tomato paste
• 2 cups chicken broth
• 1 pkt (200gr) Lamb Brand Chickpeas (prepared according to packet)
• 150gr Lamb Brand mixed dried fruits (raisins, cherries, sultanas, chopped apricots)
• 2 large plum tomatoes, chopped
• 3 cinnamon sticks
• 1 tablespoon minced peeled fresh ginger
• 2 teaspoons (packed) grated lemon peel

serve with cous cous and/or flatbread (optional)

METHOD

1. Mix first 6 ingredients in large bowl. Rub all over lamb shanks. Heat 1 tablespoon oil in a large pot and brown the lamb shanks, for about 8 minutes. Transfer lamb to a plate.

2. Add onion and tomato paste to drippings in pot. Reduce heat to medium; sauté until onion is soft, about 5-7 minutes.

3. Add broth, chickpeas, dried fruits, tomatoes, cinnamon sticks, ginger, and lemon peel and bring to boil, scraping up browned bits.

4. Return lamb to pot and bring to boil. Reduce heat to low, cover, and simmer, turning lamb occasionally until tender, about 2 hours.

Uncover and simmer until sauce thickens, about 30 minutes. Season with salt and pepper if needed. Serve with cous cous and/or flatbread if desired.

There is more stuff (sauce, chickpeas, and fruit) than necessary but you’ll want all of it to eat with flatbread, pita, Maltese bread or Ftira. It’s comforting and soothing, yet healthy.

Figolla Recipe

Makes 4

INGREDIENTS

For Dough:

• 800g Lamb Brand Self Raising Flour
• 225g Lamb Brand Castor Sugar
• 340g Butter
• 3 Eggs
• 1 Lemon Zest
• 1tsp Vanilla powder
• Pinch of Salt

For Filling:

• 170g Lamb Brand Pure or Substitute Ground Almonds
• 170g Lamb Brand Castor Sugar
• 100g Lamb Brand Icing Sugar
• 1/2 Lemon Zest
• 1tsp Vanilla Powder
• 1 Egg

For Decoration:

• 2 Egg Whites
• 400g Lamb Brand Icing Sugar
• 1/2 Lemon (freshly squeezed)

METHOD

For Dough:

Sieve the flour in a bowl and mix the flour, sugar, butter and lemon zest together then add the eggs and mix until a smooth dough is obtained, if need be add some water.

For Filling:

Mix all ingredients together until a smooth paste is obtained.

Making the figolla:

Roll the dough on a floured surface with a rolling pin, cut the shape of a lamb and spread the filling on top of the dough, then cover with another identical shape and cook in a preheated oven 170°C for about 20 minutes.

For Decoration:

Decorate with colourful icing and a chocolate egg.

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Sajjar il-figolla tradizzjonali

more information to be uploaded soon.