Point Reyes Farmstead Cheese Company’s Post

September 21 marks the National Day of 🇲🇹Malta! So let’s cook one of the national dishes of #Malta, Stuffat Tal-Fenek (Maltese Braised Rabbit). 🧑🍳In a saucepan add olive oil and gently fry the rabbit for 5 minutes or until well browned. Remove the rabbit and sweat the onion until it becomes translucent. Add garlic & carrot and cook for about 3 minutes on medium heat. Stirring constantly. 🍅Add the browned rabbit back. Add salt & pepper, red wine, Worchestershire sauce, tomato paste, sugar, oregano, beef stock cube, polpa, water, bay leaves, and optional cornflour. Gently stir everything together. Bring to a boil, lower the heat and simmer for at least 45 minutes. 🫛Add potatoes and peas, cover and simmer for further 20 minutes. Serve with freshly cooked spaghetti, chips or lots of Maltese bread. 😋Enjoy!

NEW RECIPE... {Chipotle Prawn Tacos} 400g prawns: peeled & deveined 1 1/2 tbs chipotle sauce 1 tbs extra virgin olive oil 1 Avocado Juice of 1 lime 1/2 red onion, thinly sliced 8 corn tortillas, warmed STEP 1 Place prawns, chipotle sauce and oil in a medium bowl and toss to coat. STEP 2 Roughly mash avocado in a separate bowl with half the lime juice. Season with salt flakes and freshly ground black pepper. STEP 3 Heat a large frying pan over high heat. Cook prawns for 3-4 minutes until lightly browned. Add remaining lime juice and toss to coat. STEP 4 Arrange chipotle prawns, mashed avocado, onion and lettuce in small bowls for people to assemble their own tacos. Add coriander and chillies to serve. #prawntacos #chipotleprawns #spicyprawntacos #healthylunch #foodinspo #lunchideas #lightdinner #tacos #tacoideas #tacorecipes #houseofwellnessrecipes #healthyeating

1 can salmon, drained ¾ cup salted crackers, roughly crumbled Olive oil ¼ cup finely chopped onion ¼ cup finely chopped red bell pepper ½ teaspoon dried dill 1 egg, beaten 1 tablespoon lemon juice 4 Hamburger rolls 4 pieces of lettuce 4 tomato slices Mayo and mustard (and/or other condiments) In a large bowl, toss salmon and cracker crumbs; set aside. Heat 1 Tbsp. olive oil in skillet and cook onion and red bell pepper until tender. Add cooked ingredients to the salmon-and-cracker mixture and combine gently. Add dill weed, egg and lemon juice and combine gently. Form mixture into four patties. Add more olive oil to skillet and cook patties on medium heat for 3-4 minutes on each side, until golden brown. Use buns and cooked patties to assemble sliders; add your favourite toppings (e.g., lettuce, tomato) and condiment. #salmon #fish

I made delicious potato gnocci the other night for dinner, I had been watching Gino de Campo on the Amalfi coast! Here's the recipe I made... Potato Gnocci, Butternut Squash, Red Pepper & Sage Serves 4 450g floury potatoes 200g flour 25g self raising flour 1 med egg Good pinch of salt 2 red peppers 1/2 butternut squash 12 sage leaves, shredded slug of olive oil 50g of butter 50g grated Parmesan cheese Salt & pepper 1. Make the gnocci - peel & boil the potatoes until soft. Drain, allow to dry in the pan and then mash well so that there are no lumps. 2. Beat in the egg, then stir in the flours and salt until you have a soft, but not sticky dough. Divide into 3 or 4 pieces and roll each piece into a sausage shape approx 2cm in diameter. Cut into 2 cm lengths and gently roll over the back of a fork to create ridges. 3. Put a large pan of water on to boil. 4. Make the sauce - chop the squash & red pepper into 5mm dice. Add a slug of olive oil to a large frying pan and fry the vegetables over a medium high heat for about 10mins to cook. Add the shredded sage, butter, taste & season. 5. Cook the gnocci in the boiling, water. When you put them in the pan they will sink to the bottom. Wait until they rise to the top, allow to simmer for a couple of minutes, then scoop out with a slotted spoon into your pan of sauteed vegetables. Fry and sizzle for a few minutes on a high heat, then spoon into bowls, top with the grated Parmesan cheese and serve. Are you a fan of gnocci or do you prefer pasta? #cookingschool #cookingclass #privatechef

Teriyaki Salmon with Cauliflower Rice Ingredients: 5 salmon fillets 5 cups cauliflower rice 2 cups broccoli florets 1/4 cup soy sauce 2 tablespoons honey 1 tablespoon ginger, minced 1 tablespoon garlic, minced 1 teaspoon sesame oil Instructions: Mix soy sauce, honey, ginger, garlic, and sesame oil to make the teriyaki sauce. Marinate salmon fillets in the sauce for 30 minutes. Grill or bake salmon until cooked through, brushing with remaining sauce. Sauté cauliflower rice in a pan with a little olive oil until tender. Steam or roast broccoli. Divide salmon, cauliflower rice, and broccoli among 5 containers. #FathersWithAMission #TeriyakiSalmon #ProteinPacked

🍔😱#ViralOfTheWeekend: “X-Tudo de Marechal Hermes”: Meet Brazil's giga-sandwich Last week, we showed you one of the Brazilian ways of making a hot dog — now, we’re back with the Brazilian version of a “sandwich with everything,” better known as “X-tudo.” This super-mega-sandwich, created by the well-known Barraca do Pará, in the heart of the Rio de Janeiro city, is called “X-Tudo na Quentinha” — basically an entire meal between two slices of bread — and is sold for BRL 30 in the traditional Marechal Hermes neighborhood. Starting with a hamburger bun, they then stack four hamburger patties, three slices of ham, two eggs, and three slices of cheese, followed by a generous amount of bacon and calabresa (smoked sausage).   Take a deep breath and don't lose count: for toppings, they add onions, corn, peas, green sauce, Billy & Jack sauce (a trendy sauce in Brazil that is similar to those used in fast food chains), bacon mayonnaise, traditional mayonnaise, and ketchup. Well, that’s it, right? Nope, we’re not done yet: add some batata palha (fried potato sticks), four quail eggs, raisins, green olives, and pickled onions, and NOW that should be enough. So, would you try it? (or, would you ‘smash’ it, as Brazilians say?). Let us know in the comments! 🔗Check out out Patreon page to read more! #StreetFood #Viral #RiodeJaneiro #Brazil

Christmas Braised Lamb Shanks with Herb Infusion 🍽 Ingredients: 4 lamb shanks 2 tablespoons olive oil 2 onions, finely chopped 3 cloves garlic, minced 1 carrot, diced 2 celery stalks, diced 1 cup beef broth (additional for sauce if needed) 2 cups beef broth 1 can (14 oz) diced tomatoes 2 tablespoons tomato paste 1 teaspoon fresh thyme leaves 1 teaspoon fresh rosemary, chopped Salt and pepper to taste Directions: Preheat the oven to 325°F (163°C). Season the lamb shanks with salt and pepper. In a large oven-proof pot, heat the olive oil over medium-high heat and brown the lamb shanks on all sides. Remove the shanks and set aside. In the same pot, add onions, garlic, carrot, and celery. Sauté until softened. Add 1 cup of beef broth to deglaze the pot, scraping up any browned bits from the bottom. Stir in the remaining 2 cups of beef broth, diced tomatoes, tomato paste, thyme, and rosemary. Bring to a simmer. Return the lamb shanks to the pot, cover, and transfer to the oven. Braise in the oven for 2 to 2.5 hours, or until the meat is tender and falls off the bone. Adjust seasoning with salt and pepper, and serve hot. Prep Time: 20 minutes Cooking Time: 2.5 hours Total Time: 2 hours 50 minutes Servings: 4 Calories: 450 kcal per serving #Chef #cooking #thanksgiving #Christmas #cateringservice #caterer #catering #food #charity ##newyears

Start the holiday right this festive season with our #GrainFieldChickens Chicken Satay Skewers with Peanut Sauce. The #TasteOfGFC has never been tastier 😏 You will need: *1kg Grain Field Chickens fresh chicken breast cut into thin strips *¼ cup Soy sauce (for the chicken marinade) *2 tbsp Honey *2 cloves, minced garlic *1 tsp, minced ginger *½ cup Peanut butter *2 tbsp Soy sauce (for the peanut sauce) *2 tbsp Lime juice *½ cup Coconut milk Method: 1. Combine ¼ cup soy sauce, honey, garlic, and ginger in a bowl. Add chicken strips and marinate for at least 1 hour. 2. Thread the chicken onto skewers. Grill or pan-fry until cooked through, about 3–4 minutes per side. 3. For the peanut sauce, mix all ingredients in a small pot and heat gently until smooth. 4. Serve the skewers with the peanut sauce on the side. Enjoy the #TasteOfGFC Serving tip: Serves 10 (20 skewers)

Chicken and Cabbage Skillet Ingredients: 14 oz raw chicken breast, chopped 1 ½ cups raw cabbage, rough chopped ½ cup green onions 2 cloves garlic 2 tsp sesame oil 2 Tbsp soy sauce 2 cups cooked cauliflower rice Directions: In a large skillet, brown chicken, onion, and garlic in sesame oil. Add cabbage and cook until cabbage is soft and chicken is cooked through – about 5-7 minutes. Serve over warm cauliflower rice and garnish with soy sauce. Makes 2 servings Per serving: 1 leaner 3 green 2 condiment 1 healthy fat

Looking for new foodie spots to try in Amarillo, Texas? 🍽️ Check out the delicious recommendations in BeLocal Amarillo and discover your next favorite local eatery! Click the link below to read the full article. https://lnkd.in/edDK-ehK #belocal #belocalmagazine #newmovers #communitysupport #localbusinesses #smallbusinesses