Imqarrun Il-Forn.

A.k.a. baked macaroni.

So I'm really getting into cooking! This is something I haven't made for a couple of weeks but is seriously one of my favourite things to cook and eat.
This is a traditionally Maltese dish. My grandmother (who is Maltese)makes this all the time, and the recipe found its way to my mother (who isn't Maltese) and then to me. I've made it so many times I don't need a recipe anymore. The following is the way that I make macaroni.

Ingredients:

Olive oil
1 onion
Garlic (optional)
Tomato paste
Grated zucchini, carrot (optional)
1 kg mince (I think I normally use lamb)
1 bottle of tomatoes (tinned tomatoes work fine also)
Peas (these are essentially optional, but they're great)
500g penne
5-8 eggs
Grated cheese

Method:

1. Preheat the oven and make sure you have a medium sized baking dish. I have a fan forced oven so I usually heat it to 200C, if you don't have a fan forced oven I'd say set it to about 220C. I don't usually find it necessary to grease the dish, but it depends on what sort of dishes you have.

2. Heat the oil, add the onion, garlic (if using), tomato paste, vegetables and peas. (if using). A staple food of the Maltese diet is tomato paste. You have to embrace the paste. Always remember you can never use too much of it. I always add the grated vegies but my grandmother doesn't. It doesn't make all that much difference. My dad loves peas and I always add them - I find they really improve the dish.

3. In a separate pot, cook the mince. Apparently you're meant to separate meat and vegetables when you're cooking, it's some hygiene thing...hahaha.

4. Once the mince is browned, add it to the onion mixture and heat together, then add the tomatoes. I have started using these bottled tomatoes called Italian Polpa. They're really good but the bottles are a pain to open. If you have muscles then they shouldn't be a problem.

5. In a separate pot, boil some water for the pasta and cook pasta as usual. You will use a lot of pots here, but it is so fun to make. I always add a little bit of oil to the water, just to give it a bit of extra flavour. You can cook the pasta at the same time as you're doing the mince, or afterwards, it doesn't matter all too much.

6. Once cooked, drain pasta and run under cold water to cool. It is important that you let both the mince and the pasta cool, otherwise when you combine them in the dish with the egg, the egg will cook.

7. Combine pasta and mince in dish, and then add the eggs. Be sure to combine them really well. Regarding the number of eggs, add as many as you feel is needed. I normally add about six, it just depends on the size of the dish.

8. Cover the top evenly with grated cheese and cook in the oven for around 30-45 minutes. I normally use tasty or cheddar cheeses. After half an hour, I usually check the macaroni and just see how well done it is.

This is a really great meal which can be enjoyed both warm or cold. I find it so fun to make (and eat) because there's such a process (as well as tradition) involved. My dad grew up on macaroni and so have I. It's certainly a meal I look forward to and one which I will definitely pass on. If you decide to make macaroni, I am sure you will enjoy it. And don't forget the tomato paste.



Photos 'borrowed' from http://www.spicyicecream.com.au/2008/06/expert-borrowers.html --> a fantastic blog which I really recommend.