Chow Down to Eurovision 2015 - Malta

Good evening Europe, Sydney, Melbourne and Sunshine* today we are tipping our toes in the warm waters of beautiful Malta.

But first a word from the lovely Maltese warrior Amber who had a message for all her fans in Australia. 

*a small suburb in Melbourne where Amber has family

Sadly in Vienna Malta just missed out on a place in the final coming in eleventh in semi final two.

Delivering such a deliciously strong entry in Chow Down to Eurovision 2015 could it be Malta's time to take the top prize here?

I'm sure Amber would still want you to vote for Malta!

Stuffed Olives
Ingredients

• 300-400g olives pitted (I like green Sicilian but use your favourites)
• 95g tuna (canned spring water)
• 3-4 anchovies plus a splash of the oil
• 10g capers
• 1 slice of bread crust removed
• 1 spring onion

Method

• Blend all ingredients expect  olives in a food processor
• Put mixture into a disposable piping bag (you don't want tuna flavoured icing next time)
• Pipe each olive with the tuna mixture

So simple and I just love the colour of the olives....but wait I'm not finished yet!

Because it just isn't Eurovision without a reveal, the olives can also get treatment with flour, egg and Panko and then fried in hot oil till golden.

Salty, crispy, salty goodness, you will need to become a warrior as once these hit the table it will be on for young and old hunger games style!

Past Malta Chow Down to Eurovision:

2014 Pomegranate molasses ice cream 

2013 Makku- White bait 

Let them eat Catfood

Family heirlooms can be funny things. The value of these items is rarely determined by dollars or sense. The most expensive diamond can not compare to a childhood Christmas angel, dirty, ratty and missing a hand.

The same is the case with family food heirlooms. It can be that one dish that no matter who makes it doesn't taste the same as the Nan's, or it can just be the dish itself. For me it is my Nanna's cream of chicken soup I have been trying to master for years, I'm close to cracking the secret, I think it's nutmeg.
AB's all time favourite is a "dish" that is known by the family as Catfood. Before I came along and took over the kitchen I do believe that a large percentage of AB's diet was made up of Catfood. Surely some of you have turned away in horror, as you should, Catfood is horrid, I mean it with love but I can't stand the stuff. I wasn't going to post the recipe just in case it was a breach of the charter of human rights, but seeing it was AB's birthday this is an extra present.
Please if you make it you do so at your own risk, although I an worried that there will be a flood of comments from people that actually love it!!
My next challenge is to do a pimped up version of catfood that I'd eat.

Catfood
makes a huge tray so it can be frozen for lunches

• 1kg of pasta, Penne works well but any short pasta will do.
• 2 cans of tuna
• 2 bottles of passata
• grated cheese to cover, I'd say about 2.5kg is needed to make it taste OK, but a 500g bag will also do the job.

Method

• Cook pasta and drain.
• Add tuna and passata/sauce to baking dish
• Add pasta and stir through
• Add cheese
• Bake at 180 degrees C for 35-40 mins until golden.
• You can try with adding onion or herbs,but be aware they aren't part of the original recipe as I found out.

Being the birthday week there has to be a cake and in the words of Kath Day-Knight, lets just say I like to team with a theme.