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Pasta & Rice

Pasta & Rice

Stew with Spaghetti
Country of Origin: Malta Name: Stuffat (Stewf-fut)

Serves 2-3 People

Diced steak
1 large Onion diced
3-4 tbspns Tomato paste
4 large potatoes peeled and quartered
6 carrots peeled and sliced
Salt & pepper
11/2 tspns curry powder1 tspn mixed spice
1 cup peas (optional)
Fry the onions then add the tomato paste, water, meat, potatoes, curry, salt, pepper and spices. Cook until the potato's are cooked adding extra water if it dries up to much. If wanted add peas and cook through. Serve with spaghetti or as a stand alone stew.
Curried Rice
SERVES 4
1 1/4 cups rice
1 large onion (finely chopped)
500g minced meat
3 tbsp tomato paste (or half the paste and 1 jar puree or chopped tomatoes)
2 medium potatoes (small diced)
1/2 tbsp curry powder
1 tsp mixed spice
salt, pepper and water
1 hard-boiled egg (optional)
peas (optional)
Fry the onion, then add the tomato paste/puree and water and simmer for a while. Add the diced potato and minced meat and continue simmering (adding more water to prevent mix drying up). Then add the spices and seasoning. If egg and peas are used add these in the last 5 min of cooking the sauce.
Whilst the sauce is cooking cook the rice.
Cheese Ravioli
Country of Origin: Malta Name: Ravioli (Ruv-your-li)
Ravioli
2 kg Plain Flour
2.5-3 kg Fresh Firm Ricotta
2 eggs
2 tbspns Oil
Warm water to blend

Mix the flour, eggs, water and oil into a dough an flatten. Add little pieces of ricotta and fold the pastry around the ricotta into a ravioli shape (semi-circle). Place on to a tray and freeze until required.

Sauce
Several cloves Garlic
1 jar homemade tomato sauce or tomato puree
1/2 tbspn tomato paste
Salt & pepper

Fry Garlic in a saucepan then add the other ingredients and simmer for about 15 minutes, stiring often.

Boil some water to which salt and a little oil has been added. When boiling drop in the ravioli individually. When cooked, drain and dribble over the sauce.