Maltese Tuna Ftira

Recipes

DSC_0662If you’re Maltese or have visited Malta, it’s very likely that you would have tried the Maltese Tuna Ftira  – a sandwich consisting of Maltese bread called Ftira, filled with all things Mediterranean. During my visits home to Malta, I always fit one in.

Now back in London, I was hoping to make myself another one just because it takes me back to my holiday mood. Most ingredients I could source pretty much anywhere, but one thing was certain – I wasn’t going to find any Maltese bread or Ftira. My mum solved that problem for me, by insisting on me packing a loaf on my way back.

Well, it wasn’t a bad idea at all, because the bread seems to be made for the filling, which needs to slightly soak into the bread. You also don’t want a loaf too thick, otherwise, it will be spilling out at your first bite and all you’ll taste is bread.

Another ingredient which I had to replace is kunserva, a tomato paste that is sweeter than the versions you find in the UK. I find it does make a difference to the overall flavour but you’re not going to radically change the flavour if you don’t have it.

Lastly, I like many others, like to add ġbejna – a variety of goat’s cheese we produce on the islands. This is also not something you can source in the UK but you can probably get away with a crumbly goat’s cheese or feta if you will.

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Makes: 4 sandwiches

Difficulty: Very Easy

Time: 10 minutes

*I N G R E D I E N T S*

  • 2 cans of tuna
  • 3 tablespoons capers
  • 2 tablespoons sliced green olives
  • a handful of shredded mint
  • 4 sliced salad onions
  • 200g of goats cheese
  • 1 can cannellini beans
  • 1/2 can corn
  • 3 large tomatoes chopped
  • 1/2 gem lettuce

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*M E T H O D*

  1. Mix the tuna, olives, capers, salad onions, tomatoes, mint, cheese, cannellini beans and seasons with pepper.
  2. Slice your loaf in half and spread tomato paste generously. Add a drizzle of oil and continue to spread.
  3. Spread the mixture on one side of the bread and top with some lettuce.

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Maltese Christmas Log

Recipes
I have many fond memories of Christmas thanks to my loved ones. I always find myself thanking my lucky stars for the wonderful people that surround me.
The Maltese Christmas log symbolises the start of Christmas celebrations as I remember I wasn’t allowed to eat any until my mum decided it was near enough to Christmas. Now that I’m an adult, I’ve broken the rules a few times and have made my own Maltese Christmas Log earlier than I should have. I’m talking beginning of December so I don’t think my mum would be too disappointed in me.
The beauty of the Maltese Christmas Log is that it takes very little time to make. It doesn’t require any baking but you would need to let it set in fridge overnight. You can also get creative with the filling. I omitted on having too much dried fruit and added chestnuts instead. You can either buy the chestnuts fresh and cook them or you can buy them prepared as I did.
It’s deliciously nutty, fruity, with a hint of booze (which is optional). I would choose this over Christmas pudding or mince pies any day.
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INGREDIENTS
  • 800 grams condensed milk
  • 2 packets tea biscuits
  • 200 grams mixed nuts. I used chopped hazelnuts, pistachios and walnuts
  • 200 grams chopped glaced cherries
  • 100 grams chopped dates
  • 100 grams of cooked chestnuts (you can buy these already prepared)
  • 2 tablespoons cocoa powder
  • 2 tablespoons liqueur of choice (I prefer bourbon or whiskey)
  • ½ bar chocolate grated
  • 1 tablespoon ground cinnamon
  • 1 tablespoon ground nutmeg
  • 1 tablespoon ground cloves
  • One packet of cooking milk or dark chocolate to cover the Christmas logs
INSTRUCTIONS
  1. Finely crush one packet of biscuits in a food processor.
  2. With the other packet of biscuits just roughly crush by emptying the biscuits in a plastic bag using a rolling pin to break them apart.
  3. In a large bowl mix all of the ingredients together except for the condensed milk and the packet of cooking chocolate which will be used to cover the logs.
  4. Now pour over the condensed milk and using your hands mix with all the other ingredients.
  5. Now divide the mixture into 5 parts and form each into a round cylindrical log shapes.
  6. Cover in cling film and place into the refrigerator overnight or at least twelve hours.
  7. Remove from the refrigerator and cover with melted chocolate. Decorate as you wish or leave as is.
  8. Wait until the chocolate has set and then serve by cutting into slices.

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