|Taste of Malta|
|by Claudia Caruana|
More than a cookbook, Taste of Malta also includes a brief history of Malta and Maltese cooking, an appendix with basic recipes for various dough'...
1 - 7 of 7 for pork knuckles
1. Rinse peas ... cook the salt pork 5 minutes. Add ... longer. 6. Serve the soup piping hot and garnish each portion with chopped parsley. 6 to 10 servings.
Have the knuckles and marrowbone coarsely ... the freezer. This is a perfect beef stock for onion soup and is also a good base for espagnol or brown sauce.
Soak beans in ... stir well. Add pork knuckle, add water ... into blender to liquify. Return to pot, add remainder of peppers, simmer for 1 1/2 to 2 hours.
Soak the peas ... 2 hours. (Salt pork need not be ... salt and pepper to taste. Cook over very low heat until all the liquid is absorbed. Serves 4 to 6.
Rinse and pick over peas. Cover with water and leave to soak overnight. Next morning, drain, add remaining ingredients, and bring to boil. Cover pot, ...
Put peas, water, meat, chopped onion, celery and carrots in large kettle. Bring to a boil then continue cooking on low heat for three hours. Strain ...
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