Maltese Monday.

I nearly cancelled my food journey this week. You see, the most wonderful man named Morley left this great earth on Sunday, after inspiring the world with his presence and his talents as an artist. Morley is Andy's uncle, his only uncle and the brother to my mother-in-law, Jane. "Uncky" is what he was known as in the family. From the moment I met him as a young college student while dating Andy and was introduced to fried oysters, I connected with this charming man. He asked me to do the Eulogy at his funeral...so the week begins.

Because death is unplanned, I had already planned the meals in Malta, an Island off the southern coast of Italy. It's Elie's week. I decided we had to eat so here it goes. I won't commit to much in terms of learning about Malta. Only wishing I could escape there. From what I've seen in pictures, it's a beautiful corner of the world.

Morley had a passion for theatre so his celebration is going to be themed, playing broadway tunes, his dying request. Tonight I'm listening to broadway songs on Spotify, finding the most appropriate selections to share. It's going to be a quickly long week as we prepare for the Final Act. We're at peace with knowing that Uncky is done with his suffering of cancer and is probably singing a tune in heaven right now. Happy is Morley.

The meal was a hit so that's good. It was actually surprising. I was concerned as I pieced this poorly written recipe together, I managed to survive it. Improvising. Acting, really. It worked. Hungry bellies filled.

Chicken Rissoles
Ingredients
3 Tbl. wholemeal breadcrumbs
4 tbsp skim milk
1 lb. ground chicken
1⁄2 tsp mixed herbs
3 cloves of garlic, crushed
1 egg
14.5 oz. chicken stock
14.5 oz. diced tomatoes
1 tbsp tomato paste
2 bay leaves
Rice or cous cous
Parsley to garnish






Preparation

1. Mix breadcrumbs and milk in a bowl. Add chicken, mixed herbs, garlic and egg. Mix well and let the mixture rest before forming the rissoles.
2. In a saucepan, cook the chicken stock, tomatoes, tomato paste and bay leaves on moderate heat until boiling.
3. Cook Rissoles in a frying pan, using small amount of oil to keep from sticking. Fry the patties, 3 minutes or so on each side.  Add them to the simmering sauce (I only added half so my picky kids could enjoy without the sauce).
4. Garnish with parsley. Serve with steamed green vegetables. (oops, missed the veggie)