Mqarrun il-forn / Baked Macaroni

WP_20140413_021

This pasta dish was traditionally served as a Sunday meal followed by the main meat dish. As you can imagine this would make for a heavy meal that needs hours of digestion and probably a nap.

Once the meat sauce is ready, there isn’t much more work to do other than wait - I made my meat sauce with beef, mushrooms and curry this time (and let it cook slowly and deliciously in half a bottle of wine). Most of the recipes I’ve read suggest boiling the pasta partially before assembling the dish, but I find that this isn’t necessary as it will cook well in the oven provided that your sauce isn’t too dry.

This is what you need to make this decadent meal; please calculate per 2 portions according to the size of your dish

- silence or transcendental music, for this is a sacred pasta dish :)

- 1 egg

- 1/3 cup cream (optional)

- 1/2 cup Parmesan or Cheddar, grated

- 1 cup of the above meat sauce

- 120 grams macaroni pasta

Heat your oven to 200 degrees.

Mix all your ingredients except cheese in a deep oven dish and spread the grated cheese on top. If your meat sauce is not watery, do add some cream to help the pasta cook with a moist result. Cook for about 40 minutes until the pasta is cooked through and the top is browning and crunchy. If you let it cool slightly before serving, it will more likely keep its shape. You can also serve this one or two days later and it will taste even better (let it cool completely before refrigerating).

You may also enjoy Qarabaghli mimli 

 

Burlesque Inquisition 26th/27th April

Burlesque Inquisition -

a night of comedy and madness

26, 27 April at 9pm

Nigret Nightclub, Rabat

 
From the madcap team that brought you ‘Burlesque Blitz’ and a number of other Burlesque shows you may have caught on the island (or rather, that your friends caught and then made you feel bad for missing) comes yet another night of raunchy high-concept tomfoolery, this time traveling all the way back in time to the Middle Ages (or is that the Renaissance? You’ll forgive us for the historical discrepancy – we never really were sticklers for this sort of thing)!

Taking place at the highly ‘evocative’ venue of the Knigret Knight Club in Rabat, the Dazzle Troupe brings you ‘The Burlesque Inquisition’ – a show that does what it says on the tin. Actually no, it doesn’t. Nobody is getting executed. Or are they?Picture the scene: three ‘holy men’ are charged with judging a group of heretics. Will they forgive their sins, or consign them to hell by auto-da-fe (that’s ‘human matchstick’ for those not in the know).The heretics will dance, sing, and BE FUNNY for their supper (or rather, their life), while you can sit back and enjoy the show.

The Dazzle Troupe always says this, but it’s always true: the show will be different, dark and ultimately hilarious. We take your entertainment seriously, but that doesn’t mean we’re serious.

Performers on the night include: Alex Vella Gregory, Joseph Zammit, Vee Stivala, Nathan Brimmer, Philip Leone Ganado, Malcolm Galea, Teodor Reljic, Becky D’Ugo, Miriam Calleja, Marie Claire Pellegrini, Marie Claire Camilleri, Kevin Canter, Tigerbilly Vella, Sarah Lanzon, Rambert Attard and Joe Depasquale

Tickets at 15 euros can be purchased by logging on to www.creativeisland.com.mt

 

P.S. more food recipes soon enough. The inquisitor tries to have me locked up at all times, but I have my persuasive ways ;)

Chickpea patties (vegan)

WP_20140331_009

To make approximately 8 patties you will need:

one can chickpeas, drained

1 medium onion

1 tablespoon water from pickles

2 pickled peppers

2 teaspoons harissa paste

1-2 celery sticks

1 tablespoon fresh coriander

1 tablespoon fresh parsley

1/2 teaspoon ground cumin

1/2 teaspoon salt

pepper to taste

1-2 tablespoons olive oil

WP_20140331_002

Chuck everything into a blender and taste as you go along to adjust spices/herbs/salt+pepper/amount of oil. Add a little oil at a time if need be to obtain the correct consistency to form patties that don’t crack. You may want to reduce the amount of harissa or avoid the pickle water if you’re not that into your scovilles (see below).

scoville

To cook:

Preheat your oven to 200 degrees on fan oven.

Form patties about the size of a small burger or depending on how you want to serve them into smaller, flattened mounds.

Cook for about 20 minutes, flipping over carefully half way through the cooking time.

They will brown slightly when ready to serve. It is safe to reheat or eat these cold.

To serve:

I had mine alone with some hot sauce, just to make sure.

After having tried them, I think that the ideal way to serve these would be with some fresh leaves like spinach, iceberg lettuce or rucola as well as tomatoes and perhaps some light cheese e.g. mozzarella or cottage cheese. Make smaller patties to use in a salad.

You can also serve these as though they are burgers, although I imagine that it would be quite a heavy meal that way.

Alternatively add some mayo, mushrooms and assorted fresh greens in a wrap.

Please note that this recipe is gluten-free, lactose free and vegan.

%d bloggers like this: