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Zucchinis in Sauce
Country of Origin: Malta Name: Qarobali bil Salsa (Ar-O-bar-li -- bil -- Sul-tsa)

Serves 2-3 People

3-4 zucchini's
2 capsicums
olives and capers (optional)
minced garlic or 1/4 bulb
salt and pepper
2 tbsp vinegar
2 1/2 tbsp tomato paste or 1 1/2 tbsp tomato paste and half jar of tomato puree
Slice zucchini and capsicum and fry until browned. Prepare a stove pot (or deep fry pan), and fry the garlic. Add tomato paste/puree, vinegar, olives, capers, salt, pepper and water.

Simmer for 5 min then add the fried vegetables and let simmer for 20-25 minutes.

Accompaniments: Fried or steamed fish, plain boiled potatoes and bread for dipping

Note: flavour is improved if cooked the night before

Stuffed Zucchini
Larger zucchini (marrows) are required for this recipe

Country of Origin: Malta Name: Qarobali Mimile ( Ar-O-bar-li -- Mim-lee)

Serves 6 People

Marrows (halved with center scooped out and shredded
3 onions (finely chopped)
3-4 Tomatoes
3/4 kg Mince
3 tbspns Tomato paste
Salt & pepper
2+2 eggs
Sliced potatoes (opt)
parmesan cheese
2 1/2 tbsp tomato paste or 1 1/2 tbsp tomato paste and half jar of tomato puree
Optional: A little chilli to spice it up
Put marrow shells and shredded marrows aside.

Cook the Onions, mince, tomatoes, tomato paste, salt and pepper. Then add the shredded marrow and cook to form the sauce. It is necessary to cook the sauce down so there is not too much liquid. We generally assist to achieve this by dipping bread in the sauce which reduces the liquid whilst giving us a tasty treat.

Add 2 beaten eggs to sauce and stir through.

In a baking dish lay out thick sliced potatoes, then sit the marrow shells on top. Half fill the shells with sauce mix then beaten egg and parmesan cheese. Fill remainder of shells with the mix then beaten egg then place breadcrumbs on top. Season to taste and add a little water. Bake in oven till cooked (browned on top).

Note: Marrows may be halved lengthwise (boat shape) or widthwise (cup shape )

Eggplant may be substituted for the zucchini

Rabbit Stew
Country of Origin: Malta Name: Stuffat tal fennek (Stewf-fut -- tul -- fen-neck

Serves 6 People

1 Rabbit
2 onions sliced
6 garlic cloves peeled
3 large Tomatoes peeled and chopped
2 tbspns Tomato paste
3 potatoes peeled and quartered
6 carrots peeled and sliced
1 cup peas
2 bay leaves
mixed herbs
1 tspn olive oil
1 stock cube
Salt & pepper
1 1/4 cups red wine
Add salt and pepper to the flour and mix well then use to coat the rabbit portions. Cook the rabbit in the olive oil till browned. Add onions, garlic, tomatoes and potatoes to the pot and pour some of the wine over the ingredients. Add the tomato paste, stock, curry and bay leaves and peas and bring to the boil. Simmer for about 1 1/2 hours adding extra wine if it dries up to much.