I was recently approached by Expedia and asked if I would like to join in with their World on a Plate Challenge.
I was asked to take part in this cookery challenge that was being set by Expedia for a small number of their favourite food/travel/lifestyle bloggers. The challenge involved creating a dish of from the country of choice (I was offered Malta or Bulgaria), photographing it and then featuring it here on my blog.
The reason I chose Malta is not only is it somewhere that I have always wanted to go, but Amchara – one of the companies I work for – has a retreat there. From what I understand Malta is a friendly place which has so much variety in it’s group of islands. There are prehistoric temples, fossil-studded cliffs, hidden coves and lots of history. On top of that, they have beautiful weather most of the year round. Expedia have lots of package deals to Malta which I would love to try.
To get me into the Maltese vibe, Expedia kindly sent us a World on a Plate box which included a selection of different food items from Malta, this included some savoury pastizzi which are flaky pastry parcels filled with ricotta cheese, some Qassatat which are short crust pastry parcels filled with tuna, spinach and anchovy, some maltese bread, maltese sausages, some Cisk which is Maltese lager, some packs of cheesy Twistees (which are gluten free and my new favourite!) and 2 large Kwaresemar which are a large chewy biscuit made with almonds and orange water.
We agreed to have our Malta-themed meal on Sunday evening. After having a good search through some Maltese recipes, I decided to make these Maltese Bragioli or Beef Olives.
- 3 thin beef steaks
- 175g lean mince
- 400g Anya Potatoes - chopped
- 300g carrots - chopped
- 500ml Ragu sauce
- 1 tsp Swiss Vegetable bouillon powder
- A little boiling water
- 1tbsp coconut oil
- 1 onion - diced
- 4 cloves garlic - chopped
- Half a glass of red wine
- 2 Bay leaves
- Roll a portion of mince up in each beef steak and set to one side.
- Chop the onion and garlic and brown in a large saucepan with the oil
- Pour in the red wine and stir well
- Add the chopped potatoes and carrots and stir
- Then add the Ragu sauce, salt and pepper, bouillon powder and boiling water (add this in small stages to ensure that the sauce remains thick)
- Add the bay leaves
- Stir well
- Add the bragioli on top and then place the lid on the saucepan
- Stir after 15 minutes and then replace the lid, leaving to cook for another 15 minutes.
Accompanying our meal, we had a Kinnie each which was a fizzy drink of bitter orange combined with aromatic herbs. Grace was not so keen but Ross and I really enjoyed ours.
To finish our meal we all had one of the Buskutini Tal-Rahal which are a traditional sweet biscuit made with aniseed – which was really subtle and very tasty.
Overall, we really enjoyed bringing a piece of Malta to our living room and we can safely say that we would definitely enjoy the food if we ever got the chance to venture there.
Disclosure: I was sent a hamper of Maltese food and a voucher in return for taking part in the World on a Plate challenge with Expedia. Please note that all words and opinions All opinions, words and images are my own and have not been influenced in any way.