Chef’s Suggestions
Due to the great wealth of the Canarian waters, there are many varieties of native fish. Among the preferred species to carry out surprising combinations are: vieja, wreckfish, sea bass, salema porgy, sama or red porgy. These varieties can be served in multiple ways: baked, salted, open, marinated, fried, and so on.
In the Canary Islands we can find very good meat, among other delicacies. You can find in our cuisine lots of specialities like kid, native black pig, rabbit, lamb, cow, chicken or even hen. Come to the paradise and start enjoying these typical dishes.
Mojo of pine nuts with rabbit roll
Ingredients:
Pine nuts mojo
- 100 g toasted pine nuts
- 3 garlic cloves
- 5 g cumin
- 3 g coriander seeds
- 20 ml tarragon vinegar
- 250 ml olive oil
- Salt
Moreover
- 1 rabbit
- Reduced rabbit juice
- Celery strips for filling
- Fennel or dill flowers
- Rocket Flowers
Preparation:
For the Pine Nuts mojo, gather all the ingredients in the Thermomix and grind. Decant and eliminate part of the oil to get a mojo with a strong pine nuts flavour.
Then, separate the head, the shoulders, the legs, the ribs and the backbone of the rabbit. Make a basic rabbit juice with spines and clean ribs of bones and cartilages. Without breaking it, put a strip of celery inside, line the roll with plastic wrap and freeze. Place in a vacuum bag and cook for 24 hours at 63ºC. Take it out, cool and reserve. For the presentation, in a flat dish make a cross with the pine nuts mojo and the rabbit. Glaze with the juice and set aside
Mackerel loins with green mojo
Ingredients:
- Mackerel loins • Red onion
- 50 g vinegar • 15 g oregano
- Thin black potato slices
- Different tender lettuces
- Fresh sprouts
Green mojo
- 30 g garlic
- 100 g very fresh coriander
- 1 green palm tree pepper
- 30 g avocado
- 15 g cumin
- 100 g seed oil
- 30 g white wine vinegar
- 50 g water • Salt • Pepper
Preparation:
Cook the mackerel loins in a bed of coarse salt, a little vinegar and oregano.
For the Green Mojo, mix all the ingredients and grind in the Thermomix until you get a very fine mojo. Mix the alginate in a third of the mojo and crush with the blender to get a perfect dissolution. Heat to 90° C, remove from heat and add the remaining green mojo. Dissolve the sodium citrate. Strain and reserve until the moment of serving.
For the presentation, arrange a base of slices of cooked black potato, place on top of a loin of mackerel, lettuce and fresh sprouts and, finally, the balls of green mojo.
Pork chaps with endives and mojo palmero (from La Palma)
Ingredients:
Mojo Palmero
- 15 peppers from La Palma
- 8 garlic cloves
- 18 g almonds
- 2 slices of bread
- 40 ml wine vinegar
- 200 ml olive oil
- 1 coffee spoon oregano
- 1 coffee spoon paprika
- 1 coffee spoon cumin
- Salt
Moreover
- Pork chaps
- Endive hearts
- Milk
- Ice cold water
- Nasturtium leaves
- Sprouts for decoration
Preparation:
For the Mojo Palmero, leave the peppers soaked and without seeds for 24 hours. Extract its meat. Grind in Thermomix the peppers, garlic, cumin, paprika, salt and vinegar with almonds and lightly browned bread. Add the oil until you get a thick textured mojo.
Then, vacuum cook the chap with a bit of mojo from La Palma at 70ºC for 12 hours. Cool and reserve. Cook the hearts of the endives in milk and pass them to ice cold water. Set aside. For the presentation, arrange the mojo on the plate and place the chap and endives in a decorative way. Finish off with nasturtium leaves and sprouts.
Roasted octopus and black mojo
Ingredients:
- 800 g octopus
- Red onion from Guayonje
- Mini red onions
- Mini white onions
- Garlic sprouts • Squid ink
- Palm syrup
- Canarian embarrado (type of mojo)
- Tempura • Olive oil
- Blossomed aromatic plants
- Sea salt flakes
Black Mojo:
- 2 green peppers
- 1 bunch of coriander
- 2 garlic cloves
- 4 g cumin
- 5 g squid ink
- 50 ml wine vinegar
- 200 ml olive oil
- Coarse salt
Preparación:
For the Black Mojo, crush the cloves of peeled garlic, the green pepper without seeds, the coriander, the cumin and the salt. Sauté the squid ink over low heat and deglaze with vinegar. Add it to the base of the mojo when it is cold. Add the right amount of olive oil to bind the ingredients. If necessary, rectify the amount of vinegar.
Also, to prepare the octopus, separate the tentacles and discard the trunk and head. Separately, cook the octopus for 8 minutes to make the carpaccio. Smear the tentacles with a paste of aromatic herbs, peppers, cumin, vinegar, saffron and olive oil. Marinade for 24 hours. Prepare an onion marmalade with the ink and palm honey.
To present it, cut the carpaccio in very thin slices and create a ball filled with marmalade. Fry some very thin strips of onion in tempura. Roast the octopus and onions.