(Image courtesy of Food Urichin and Where's My Pork Chop)Look who's finally back from that whole business of organising a wedding, getting married, going off on a minimoon then crashing back to reality this week...Seriously, to everyone who sent their congratulations, I couldn't have asked for a better day, everything went smoothly. A special thanks has to go to the boys and girls at The Freemasons Arms who did a smashing job at cooking nearly 60 steaks to every one's different tastes, making sure everyone had enough to drink and looking after us in general since we took over the dining room and downstairs bar for an entire day! So back on to the important bit, the cooking.
After being invited to participate in Where's My Pork Chop? A concept by fellow food blogger Food Urchin, I decided to make Laħam Fuq il-Fwar, literally translated as Steamed Meat (you can find his write up here). It's not something I had often as a kid, (as Food Urchin discovered) because of the sheer amount of garlic and in my even in my recipe I cut it down from the amount my mum normally used and it was still a little too strong. So if you intend to cook this for yourself I highly recommend cutting it back further if you don't like your garlic too overpowering.
Like a lot of Maltese dishes, this can be a bit of a 2 in 1 meal, traditionally the meat is steamed over a pot of soup, usually Brodu (Maltese broth), where the broth is served as a first course, the potatoes fished out as served with the steamed meat as the main with bread.
Laħam Fuq il-Fwar (Steamed Meat)
Serves 2-3, roughly 310 cal per serving
Ingredients:
600g lean beef escalopes, or very thin slices of rump steak
2 tbsp chopped flat leaf parsley
100g bacon medallions
15g butter
1 tsp olive oil
3 garlic cloves
salt and pepper to taste
Method:
1. Bring a large pan of water to boil (better yet, broth rather than water), lower to the temperature to a gentle simmer.
2. Grease a heatproof soup plate (large enough to fit over the pan) with the olive oil, then layer the meat, garlic bacon and chopped parsley on top.
3. Dot the butter on top and season with the salt and pepper.
4. Cover with another plate or loosely with foil and steam over the water/broth for an hour and a half to two hours until the meat is tender.
