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 Friday
10th March 2006
Sirloin Vgat biz-zalza
tal-horse raddish
By Ray Fauzza (Pintonino Rest -Valletta Waterfront)
Ingredjenti:
4 bicciet sirloin ta’ madwar 350g il-wahda
40g zunnarija mqatta’ fina
40g kurrat
40g zkuk tal-krafes
50g butir
400g patata mqatta’ fi kwadri zghar
Litru stokk tat-tigieg
50ml inbid abjad
200ml krema friska
100ml zalza tal-horse raddish
Ftit tursin mqatta’ fin
Bzar u melh
Metodu:
Naddaf il-laham Sirloin sew. Sajjar il-haxix mqatta’
dadi fil-butir kemm jirtabu. Poggi l-patata f’ borma
bl-ilma kiesah u ghalli. Saffi u zid il-haxix. Zid madwar
nofs l-istokk kemm tghatti kollox. Hawwar bil-bzar u l-melh.
Halli kollox itektek ghal madwar ghaxar minuti sakemm jirtab
kollox. Ghalli l-bqija ta’ l-istokk tat-tgiega, halli
jtektek u zid il-laham. Sajjar fuq il-fwar minghajr ma jiftah
jghali ghal madwar tmien minuti. Nehhi l-laham mit-tagen
u zommu shun.
Irriduci l-inbid abjad, imbaghad zid l-istokk tat-tigiega
sakemm jingibed. Zid il-krema, il-horseraddish mahkuk u
t-tursin imqatta’.
Hawwar bil-bzar u l-melh u zid il-bqija tal-butir. Qatta’
c-canga fi slajsis hoxnin u servi fil-platt. Poggi ftit
patata fil-platt u ferra ammont zghir ta’ stokk fuq
il-laham.
Servi z-zalza tal-horse raddish separatament u ferra fuq
il-laham fl-ahhar minuta
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RCS
MEDIA PRODUCTIONS, P.O. BOX 69, MSIDA, MSD 01. TEL: (+356)
22913503. FAX: (+356) 21225265. EMAIL
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 ©
2005. ALL RIGHTS RESERVED. RAY CALLEJA.
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