Those of you who have been following my blog for a while now  will know that I am Maltese. Today’s recipe comes from Malta! Funnily enough growing up I never had Bragoli as my mum never made it. I can’t quite think of a reason why… The first time I actually got to taste Bragoli was when I was in culinary school (about 10 years ago). Every week we used prepare different meals to serve in one of the school’s restaurants. One of the week’s was ‘Maltese themed’ where all starters, main courses and desserts were traditional Maltese recipes. That week I was in charge of making the Bragoli. I finally learnt how to make Bragoli with the guidance of my teacher; Chef Mamo if I recall correctly.  At the end of service we all used to feast on the leftover food and I must say I loved the Bragoli. Of course the original recipe contains plenty of garlic and onions so I adapted it to make it low FODMAP. I must say it is still as delicious!

Ingredients: (Serves 4)

For the beef olives:

• 300g thin slices of roasting steak (about 3 slices)
• 350g minced meat (1/2 pork, 1/2 beef)
• 1 tbsp garlic infused oil
• 1 tbsp chopped parsley
• 1 tsp chopped dill
• 1/2 tsp ground pepper
• 1/2 tsp kashmiri red chilli powder
• 2 tbsps gf bread crumbs
• 2 egg whites
• 3 spring onions, green part only; chopped
• 1/2 tbsp chopped chives
• pinch of salt
• pinch asafoetida
• 1 hard boiled egg

For the sauce:

• 150ml red wine
• 1/2 can (200g) chopped tomatoes
• 1/2 can (200g) passata
• 400mls low FODMAP beef stock e.g Massel’s
• 2 carrots, sliced
• 60g frozen peas
• 3 spring onions, green parts only; chopped
• 2 bayleaves
• handful of basil leaves
• 2-3 potatoes (optional) – You can add potatoes to the stew or serve it with chips or mashed potatoes
• salt and pepper to taste

Method:

1. Preheat the oven at 140C.
2. Prepare the mince meat filling by mixing together the mince meat, dill, parsley, chives, spring onion, garlic infused oil, kashmiri red chilli powder, salt, asafoetida egg whites and bread crumbs.
3. Pound the roasting steak until really thin.
4. Place some of the mince meat filling on the pounded steaks. Place a 1/3 of a hard boiled egg in the middle and cover with more mince meat filling. Roll up the steaks and use a toothpick to ensure they hold their shape during cooking.
5. Heat oil in a casserole dish. Once hot add the beef olives and brown all over. Once browned remove from the casserole and set aside.
6. Add the chopped tomatoes, passata and red wine. Cook for a couple of minutes.
7. Add the carrots, stock and bayleaves.
8. Add the chopped potatoes if using.
9. Return the beef olives back  to the casserole.
10. Add the basil leaves and spring onions.
11. Cover and place in the oven. Cook for an hour.
12. Add the peas in the last 5 minutes of cooking.
13. Slice the bragoli and serve with the sauce. You may serve with bread, chips or mashed potatoes if you haven’t added potatoes to the stew.