by Ruth Zerafa
Roast rabbit & potatoes ….perfect for today as its l Imnarja ,St. Peter & St. Paul feast,and the traditional meal is rabbit. wishing a happy feast to all.
>> Click here to read moreFry the aubergines in seed oil (cut into cubes).
Stir fry the onion (finely chopped) in a pan and, when browned, add the tomato sauce.
Wash the rabbit carefully and cut into pieces.
Put the whole peppers into the oven at 150° for 30 minutes and, after having removed the skin, cut into pieces.
Cut the rabbit into pieces and brown in a pan with the oil, garlic and rosemary (chopped).
>> Click here to read morePrepare a marinade boiling the wine with the bay leaves for a few minutes; then add half an onion (sliced) and a few grains of pepper and marinade the rabbit, cut into pieces, for about an hour.
>> Click here to read moreIf you want typical Maltese fare then look no further than Fried Rabbit! A Fenkata is a meal where typically friends or families meet and rabbit is eaten. It is a relaxed social event which dates back from the time of the knights of st John in Malta.
>> Click here to read moreThis recipe shows you an nontraditional way of cooking rabbit. It is a combination of rabbit, meat, vegetables and ham which help enhance the rabbit’s taste.
>> Click here to read moreRabbit stew can be taken as a Sunday lunch. Before taking the stew you can take some spaghetti. In this way you will have a first course and then a second course as well.
>> Click here to read moreStallion meat was fairly widely eaten in the past when available, usually steamed or fried with garlic or else simmered on top of the stove (laham fuq il-fwar) or in the oven in an onion and white wine sauce.
>> Click here to read moreHeat the oil in a large pan add the garlic and onion to the oil in the pan and cook for 5 minutes or until the onion has softened. Add the Maltese sausage meat and cook for another 5 -10 minutes.
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