For those of you who are new here I just want to reaffirm that although I am born and raised in Melbourne, I am also proudly and unashamedly Maltese. I love that tiny Mediterranean island. I love her people, history, culture, food and language, so much so that I am currently enrolled in Maltese classes as I am determined to learn the language as a thirty-something year old. I also go back to Malta once a year to visit family and friends and the dream is to eventually retire there. As far as I am concerned Malta is heaven on earth.

The only Maltese thing that I'm not terribly fond of is fenek - rabbit. I don't have a problem eating the zalza tal fenek - the rabbit sauce with spaghetti, but the thought of eating a teensy little rabbit leg seems so wrong! I also have similar issues with quail. I'm not sure if it's because I have an overall aversion to miniature animals being served to me on a plate, or if it has something to do with dad breeding rabbits and quails when we were growing up and it's just a simple case of overkill - m' inix jaf?

It's only recently that this distaste for rabbit has proven to be problematic as I now have a food blog and here I am championing all things Maltese. Hence, I have had several requests for fenek stuffat as rabbit stew is after all the national dish of Malta. And Fenkata which is, in fact a feast of rabbit ranks pretty high on the 101 things to do in Malta list.

Consequently, I have had many a sleepless night trying to figure out how I was going to share Malta's national dish with you. That's where my good friend Shane enters the picture. He thinks I am a complete sissy for not eating rabbit, so he welcomed the idea of me coming to Maha so he could show me how to make stuffat tal fenek - the Delia way.

So not only did  Gillian and I watch Shane prepare and cook rabbit stew last Thursday morning, but we decided to stay on for lunch and try Shane's revamped rendition of the national dish of Malta. I hate to admit it but the braised rabbit leg and peppered ġbejniet, rabbit loin and liver wrapped in prosciutto with fried pommes noisettes, fresh green peas and sweet onion puree was divine! I was not only blown away by the stuffat tal fenek but was pretty chuffed that I managed to conquer to giants in one meal - rabbit and liver!

After a little breather Gillian and I decided that we needed a serve of Turkish delight filled doughnuts with pine nut sugar and rosewater honey - a perfect end to a most memorable meal.

Being the generous soul that he is, Shane has allowed me to share his Nunnu's secret recipe with you. I strongly suggest you give it a try as you won't be disappointed. And if you ever find yourself in Melbourne then go try Shane's stuffat tal fenek for yourself.

Saħħa Shane u grazzi ta' l-istedina.



Delia Stuffat tal Fenek - Maltese Rabbit Stew
 
Ingredients


For the Marinade

Extra virgin olive oil

2 heads of garlic, peeled

Red wine to cover

5 bay leaves

3 cinnamon quills

4 star anise

3 cloves

 
For the Braise

Extra virgin olive oil

3 onions, finely diced

I head of garlic, finely sliced

Wine from the marinade

1tbsp allspice powder

1 cup of tomato paste

1 tsp mixed spice

2 tbsp curry powder

1 tbsp raw sugar

500g fresh peas, shelled

2 potatoes, ½ cm dice

1 cinnamon quill

2 star anise

Chicken stock to cover

Flour for dusting

Flat leaf parley, chopped to season

Toasted almond flakes, to season

 
Method
 
1. Cut rabbit into rough pieces and marinade overnight.

2. Preheat oven to 150C/302F/Gas mark 2        

3. Sweat down onions and garlic in a heavy braising pan. Season and dust the rabbit pieces in flour, add to pan and seal lightly, put aside.

4. Add tomato paste and spices to onions and cook off. Add marinade (red wine base) and raw sugar and reduce until almost dry.

5. Add chicken stock and then reduce by 1/3 to incorporate flavours and then finally add the rabbit pieces. Cover the dish with a lid and bake for 2 ½ - 3 hours.

6. When half hour off, add the potatoes, followed by the peas at the end. Finish with chopped parsley and toasted almond flakes. The rabbit should fall off the bone and the sauce should be stew consistency.