How To make Empanadillas Filled with Rabbit and Olives

The best spanish traditional recipes

Spanish Omelette:
 
Ingredients: 350g Potatoes: Cut into a 1.5cm dice 2 Spring Onions: Cut into 1cm lengths 1 Courgette: Cut into quarters lengthways then into 1cm chunks. 1 Red Pepper: Diced 1 Yellow Pepper: Diced 1 Tbsp Cooking oil 80g Butter 6 Eggs: Beaten Ham Mozzarella Cheese   Instructions: Heat the cooking oil and 30g of the butter in a large pan and when melted add the potatoes, season with salt and pepper and cook for 10 minutes. Add the peppers, courgette and onion and more salt, cook for a further 3-4 minutes before removing and allowing to cool for 10 minutes. Stir in the beaten eggs. Melt the remaining 50g of butter in a 24cm pan and add half of the omelette mix and cook for 5 minutes. Add the sliced ham and mozzarella cheese and pour over the remaining omelette mix and cook until the top begins to set which should take around 10 minutes. Flip and cook for another 3-4 minutes.
 
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Paella Valenciana:
 
Ingredients: Paella rice (400 gr) Romano green beans Lima beans Grated tomato Olive oil Saffron Garlic Chicken stock Salt Sweet paprika Chicken and rabbit pieces   Directions: Pour salt and oil in a pan, the add the chicken and the rabbit pieces. Then add all the ingredients. When add the chicken stock let it cook for 10 minutes. Finally add the rice. When the rice has absorbed all the water the paella is ready.
 
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3 ways Empanadas:
 

Instructions Mix the flour and salt in a food processor.Add the butter and pulse.Add the egg and the water or milk (in small increments) continue pulsing until a clumpy dough forms.To make the empanada dough by hand, follow the same instruction but use your hands to mix the ingredients together. Split the dough into 2 large ball, flatten slightly into the shape of disks. Roll out the dough into a thin sheet and cut out round disc shapes for empanadas  Fillings: Breakfast/Dessert - Wild berries mix empanada: 50gr butter½ cup Brown Sugar1/3 Strawberries1/3 Raspberries1/3 Blackberries ¼ cup milk2 cups caster sugar Instructions:Melt butter, add berries and coat with butter.Sprinkle layer of brown sugarCook 5 minutes until softened and sugar has meltedLet it coolFill empanadas with berries and brie and bake 15 min. Combine milk with caster sugar Once cooked – coat each empanada in milk mixture while they still warm.Remove and let it set 5 minutes before serving
Lunch - Chicken enchilada empanadas:Ingredients:2 cups shredded chicken1 red pepper1 tomato diced1 tbsp oregano¼ onion chopped ¼ cup tomato sauceSalt and pepper to tasteCilantro1 cup shredded cheeseInstructions:Sauté onion. Add shredded checking and rest of ingredients except for the cheese. Cook 15 minutes. Add cheese and cilantro. Fill empanadas with chicken mixture, add cheeseBake 15 minutes Dinner - Spanish Empanada:  1 cup tuna in oil 1 red bell pepper1/2 onion4 oz. tomato sauce8 black olives (cut in half)Instructions Pour the oil from the tuna into the frying pan along with the garlic, cook until fragrant.Add the onions and red bell pepper and continue to cook over low heat.Add in the tuna, tomato sauce, salt and pepper. Cook 15 min.Turn off the heat and set aside to cool.Once cooled, add in diced eggs and olives. CombineFill empanadas and bake 20 min.

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Food Production - Spanish Cuisine

In this video we learn about the staple ingredients, popular dishes, herbs and spices equipment used in Spanish cuisines.

Tasting CASA LUISA's Empanadas

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I wanted to do a playlist that is all about Empanadas! Empanadas is a popular snack food for Filipinos, I think - if not all - most Filipinos eat this. So in the next 3 or 4 episodes I am going to try the must try Empanadas bakery in the Philippines for me to share with you guys.

First on the list is CASA LUISA. Below is their instagram page if you are interested in ordering.

Instagram: @casa_luisa

GREEN CHILE STEW: How to Make New Mexico Style Green Chile Stew Using Hatch Chile/Easy Recipe

If you've ever wanted to learn How to Make New Mexico Style Green Chile Stew Using Hatch Green Chile, this easy recipe is for you. I just got back from Hatch, New Mexico, where I loaded up on enough Hatch green chile to get me through the year. And this stew is the very first thing I made with it once I got home. Green Chile Stew is meaty and savory, with tender pieces of pork or beef, potatoes, tomatoes, and of course the wonderful flavor of roasted green chile. For New Mexicans, like me, it's comfort food. Read on for the full recipe.

Green Chile Stew

1 1/2 lbs. pork meat or beef chuck/steak, cut into cubes
1 1/2 cups Hatch green chile, roasted, peeled, and chopped
4 russet potatoes, cut into bite-sized cubes
2 tomatoes, chopped into cubes
1 medium white or yellow onion, chopped
3 garlic cloves, minced
approx. 5 cups chicken or beef broth
salt to taste (I use about 1 1/2 tsp.)
1/2 tsp. ground pepper
1 tsp. cumin

Place large saucepan over medium high heat on stovetop. Put in just enough olive oil to coat bottom of pan. Toss in pork or beef and sear. (Remove any excess liquid that may have been rendered & add additional oil if necessary.) Form a well in pan and toss in chopped onion. Fry until translucent. Add in garlic, tomatoes, chile, and allow to cook down a few minute. Add in potatoes and pour in just enough chicken or beef stock to cover all ingredients. Season with salt, pepper, and cumin. When it comes to a boil, reduce heat, cover with lid, and allow to cook 45 minutes to an hour, until meat and potatoes are fork tender. Serve hot and enjoy!

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Bunny Chow | Good Chef Bad Chef S10 E57

Join chef Adrian Richardson and nutritionist Rosie Mansfield as they cook up a storm – sometimes healthy, sometimes comforting, always delicious.

Looking for a new way to spruce up veggies? Or maybe you can’t say no to anything with bacon and cheese. Whether it’s nutrition or decadence you’re after, there’s something for everyone on Good Chef Bad Chef!

#Fatayer recipe ( Arab #empanadas )

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