Get a taste for Malta

imageLampuki Pie


400gm flaky or puff pastry
800gm lampuki (a local fish - hamour can be used instead)
1 cauliflower
6 olives
3 tomatoes peeled, seeded and chopped
1 dessertspoon of tomato puree
2 onions
Salt & pepper
2 garlic cloves (crushed)


Cut the fish into portions. Dip in flour and shallow fry. Do not over cook. Remove the bones of the fish and set aside. In a large size saucepan fry the finely chopped onions. Add the tomatoes and the tomato puree, chopped cauliflower together with 250ml of fish stock and cook until the vegetables are tender. Add the chopped olives.

Line a pie dish with 3/4 of the pastry. Place half of the vegetable mixture into the pie dish and put the fish on it, cover the fish with the remaining half of the mixture. Then cover the top with the remaining pastry. With a pastry brush spread some beaten egg or milk and prick all over with a fork. Bake in a moderate oven until the pastry is golden brown.

imageOctopus Stew


800gm octopus
2 tablespoons oil
2 large onions
8 olives
1 tablespoon mint
1 teaspoon mixed spice
50gm raisins
50gm mixed nuts
2 cloves garlic
1 tablespoon tomato puree
250ml red wine
Small lemon
250gm peas
Salt & pepper


Clean and wash the octopus and cut in small portions. Boil the octopus in salted water till tender. Meanwhile fry the onions and garlic for several minutes. Add the tomato puree and keep cooking for 2 minutes. Pour in the red wine, olives, mint, mixed spices, raisins, nuts and the cooked octopus. Squeeze in the lemon and season with salt and pepper.

Simmer very slowly for about 1 hour stirring from time to time so as not to allow the stew to become dry. Should this happen always add a little hot water. Towards the end of the cooking time add the peas.

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