Production: Joanna Mifsud

RECIPIES
16TH APRIL MILL-KĊINA TA’ ĠANNINA – ENGLISH VERSION
2011

o Stuffed Artichokes ‘Maltese Style’ (Qaqoċċ Mimli)

o Roast Crusted Leg of Lamb with Herb Filing (Koxxa tal-
Ħaruf Mimlija bil-Patata l-Forn)
o Easter Almonds Filled Figurines (Figolli)

Radju Leħen il-Qala 106.3FM | Easter Schedule 2011

 Stuffed Artichokes ‘Maltese style’
Recipe by Joanna Mifsud

Ingredients (serves 4):

 4 artichokes, trimmed
 2 tbsp red wine vinegar

For the stuffing

 2 cups fresh breadcrumbs  1 tbsp capers

 1 cup fresh peas  4 anchovies
 2 tbsp parsley chopped  1 tbsp olive oil
 2 garlic cloves, finely  Some peperoncino (red
chopped chillies), chopped or freshly
 8 black olives, stoned and ground red pepper
chopped  Salt to taste

Method:

When preparing the artichokes, always have a bowl of water with added
lemon juice ready. Cut off the stalks of the arichokes and remove the
tough outer leaves and opent he artichoke gently. I normally press the
artichokes head down to open them up. Drop into the bowl with the lemon
water.

Put all the stuffing ingredients in a bowl and mix thoroughly. Moisten with
the olive oil. Push the artichoke leaves slightly
apart and stuff the bread mixture in the middle and
between the rows of leaves. Pour some olive oil
into a shallow pot large enough to hold the
artichokes upright in a single layer, side by side
and stem end down. Add some water to cover one
third of the artichokes, season with sald and add the vinegar and cover the
pot. Cook over a low heat, occasionally adding a little water to keep
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contents moist, until the artichokes are tender (approximately 1 hour). To
see if they are well cooked pull off a leaf. It should come off easily.

Place on a serving plate, accompanied by boiled or steamed vegetables

like cauliflower, onions and potatoes, cooked broad beans, sliced
tomatoes, tuna in oil, anchovies and olives. Sprinkle with good quality
olive oil.

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 Roast Crusted Leg of Lamb with Herb
Filing
Recipe by Joanna Mifsud

Ingredients (serves 6):

 1 medium leg of lamb, off the bone

For the stuffing and crust

 6 tbsp fresh breadcrumbs  Small bunch of fresh

 2 tbsp chopped parsley rosemary
 6 garlic cloves  Rind of 1 lemon, grated
 1 onion  Salt and freshly ground black
 2 eggs lightly beaten pepper
 2 tbsp olive oil

Method:

Put all the stuffing ingredients, except for the

oil and eggs, in a processor and grind finely.
Add the eggs and mix well. Spred half the
stuffing over the opened-up joint, rearrange
the meeat over the stuffing and brin git to its
original shape. Secure with toothpicks.

Brush the leg of lamb with oil and press the

remaining stuffing mixture all over the surface, toprovide the crust.

Place the join in an oiled dish, cover with foil and roast in a hot over for
about an hour. Lower the heat, remove the foil and cook for a further 40
minutes.

Serve with roast potatatoes and other vegetables of your choice like
carrots, peas, french beans and sweetcorn.

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 Easter Almond Filled Figurines
Recipe by Joanna Mifsud

Ingredients:

For the pastry

 250g castor sugar  4 egg yolks

 750g self-raising flour  1 tsp vanilla essence
 350g butter

For the filling

 600g almonds with skin,  The grated rind of 2 lemons

slightly toasted and ground  4 egg-whites
 600g castor sugar

Method:

Rub the butter into the sifted flour and sugar,

make a hollow in the centre and put the yolks
and vanilla essence into it. Mix until you have
smooth dough, adding a dash of water or
Vermouth if it is too dry. Put the dough aside to
set while you make the almond filling.

For the filling, stir together the dry ingredients

and then add the egg-whites. Carry on
stirring until you have a fairly dry paste.

Roll out the pastry, thickness of a finger, and

cut it using a commercial cutter in a
traditional shape. You will need two pieces
of the same shape for each figolla. Spread
one piece fairly thickly with the almond paste,

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leaving a free space allround for sealing. Moisten the filling-free edge with
water, place the identical piece on top, and seal all round by pressing
gently with your fingers. Bake them at gas Mark 4/180 degrees Celsius for
approximately 30 minutes or until they are golden-brown.

Place them on a rack to cool. Decorate with glace icing and royal icing. If
you prefer, decorate with cooking chocolate and decorate with vermicelli
and small easter eggs.

Bon Appétit

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