Traditional Flavours
The mojos are, without doubt, the most outstanding culinary dish of the Canarian gastronomy. It is an icon for the Canary people. An authentic main axis of our kitchen, present in an infinity of dishes and elaborations. Its importance could be compared to that of mole sauce in Mexican cuisine or soy in Asian cuisine.
Our fragmented territory, an uneven terrain and an unparalleled climate diversity, in such a small territory, generate exclusive products from each area. This is what makes our recipe book of mojos so rich and varied.
Land of mojos with risa potatoes
Ingredients:
- 50 g sun-dried tomato
- 1 tablespoon of La Palma pepper
- 250 g soft olive oil
- 3 garlic cloves
- 1 coffee spoon of oregano // 1 tablespoon of vinegar
- 6 whole eggs
- 50 g flour
- 400 g of risa potatoes
- Tender sprouts
Preparation:
Dry Tomato Mojo: Crush the dried tomato with the oil, garlic, pepper, oregano, vinegar and salt. Leave the mixture marinating for 2 days and strain.
Land of Mojo: Mix the mojo with the beaten eggs and the flour. Strain, pass it to a siphon and load. Arrange it in plastic cups (without filling it completely) that were previously cut. Put in the microwave at maximum power for about 40 seconds. Remove the mojo from the glass (it should look like a sponge cake) and dehydrate in the oven at 70ºC. Grind it until soil texture. Reserve the mixture in airtight containers.
Risa Potatoes: scrape the skin of the potatoes and then sauté the salted potatoes with oil over medium heat until they tender. For its presentation, spread the mojo on the plate. Spread the potatoes over the mojo. Finish off with the sprouts.
Chips of coloured potatoes with red mojo salt
Ingredients:
Red Mojo Salt
- 300 g coarse salt
- 1 head peeled garlic
- 2 tablespoons cumin
- 1 picona red pepper (without seeds)
- 2 tablespoons of La Palma pepper
- 1 tablespoon of sweet paprika
- 75 ml wine vinegar
Moreover
- 500 g medium-sized coloured potatoes
Preparation:
Ground the cheese and then incorporate the sugar. Work the dough until the lumps disappear and, then, add the eggs little by little, 1 or 2 grated green lemons and a teaspoon of anise. Beat everything well and put it in the oven in moulds covered with a puff pastry made of water and flour. As an interesting fact, the thicker the quesadilla is, the tastier it will be. Consumption: Its traditional consumption is as a sweet, dessert or snack.
Peto with Canarian safflower mojo
Ingredients:
Canarian Mojo
- 300 ml olive oil
- 3 palm tree peppers
- 50 ml wine vinegar
- 3 garlic cloves
- 5 g cumin
- 5 g of paprika
- Salt
Moreover
- 150 ml milk
- 150 ml cream
- 100 ml bird broth
- 3 g agar
- Salt and pepper
- Nutmeg
- 250 g corn gofio
- 10 g cured cheese in squares
- 10 g raisins
- 50 ml honey
- Water
Preparación:
Put the peppers in water a day before to hydrate. Remove the meat and drain. Grind all the ingredients.
Also, prepare a traditional gofio pellet and form balls with the size of pearls. Cook milk, broth and cream. Season and add the gelling agent, boil a minute and cool. Once cold but liquid, introduce the ball of gofio in the previous mixture and let it thicken.
To present it, arrange a bit of Canarian mojo in teaspoons and place on top of them gofio pearls.
Coriander sorbet
Ingredients:
- A bunch of coriander
- 3 garlic cloves
- 4 g cumin
- 300 ml olive oil
- Salt
Moreover
- 500 ml cream
- 200 g semi-cured cheese from the area
- 1 sheet gelatine
- 300 ml honey
- 200 ml water
- 3 g agar
Preparation:
For the coriander sorbet, crush all the ingredients and freeze.
In addition, cook the cheese with the cream and add the gelatine previously hydrated. Keep it refrigerated for about twelve hours and assemble. Heat the honey with the water and add the agar. Let it boil a minute to integrate. Pass a piece of cheese through a non-stick hot pan and make thin slices of crispy cheese.
For the presentation, place the cream cheese on the base of a plate. When the honey jelly is cold but liquid, cover the top with coriander sorbet and a slice of crunchy cheese.
Papas Rellenas Canarias
Ingredientes:
- 2 Papas por persona del tamaño de un puño
- Cebolla
- Ajo
- Tomate
- Nuez moscada
- Huevos
- Harina
- Vino Blanco
- Aceite de Oliva Virgen Extra
- Sal y Pimienta
Preparación:
Las Papas rellenas canarias una receta que a pesar de tener una elaboración laboriosa es un plato que encanta a todos.
Comenzamos con una fritura básica donde hemos cortado la cebolla el ajo y la nuez moscada. Cuando esta deliciosa combinación esté lista, añadimos la carne molida y marcamos la carne. Posteriormente echamos un buen chorro de vino blanco y dejamos que el alcohol se evapore y todos los aromas impregnen nuestra carne picada.
En otra sartén, pelamos y despepitamos los tomates y junto a una cebolla que habremos reservado, hacemos una fritura a modo de salsa de tomate casera haremos.
Mientras nuestro fondo está reposando, pelamos y vaciamos con sumo cuidado las papas. Este procedimiento tiene muchas formas de hacerse, desde Volcanic Xperience preferimos que tú rellenes las papas cómo más cómodo te resulte.
Una vez estén peladas, vamos a rellenarlas con nuestra carne y pasamos a rebosarlas pasándolas por huevo y harina.
En una sartén, vamos calentar algo de aceite y a conseguir una deliciosa costra, friendo la papa rebosada.
Una vez acabado este proceso, pasamos a un caldero las papas rellenas canarias junto a la fritura de tomate y un buen chorro de vino blanco. Es muy importante que haya buena cantidad de salsa, porque todos van a querer mojan pan.
Dejamos que la papa descanse con la parte abierta hacia arriba para nuestro relleno no se salga y dejamos que el calor y los sabores hagan efecto.
Cuando la papa este cocida, llega el momento de apagar el fuego y dejar reposar esta «obra de arte» unas 3 horas.
Un plato que lleva mucho trabajo, pero es que las papas rellenas canarias lo merecen.
Caldo de Papas Canario
Ingredientes:
- Papas
- Un par de dientes de ajo
- Tomates para fritura
- Pimentón dulce
- Comino en Polvo
- Azafrán
- Perejil
- Cilantro
- Huevos
- Pimiento rojo
Preparación:
Un plato de preparación sencilla que se basa en crear un buen fondo a partir picar a grandes rasgos los dientes de ajo, los tomates y las especias.
Una vez esté todo incorporado añadimos una buena cantidad agua y sal para posteriormente incorporar las papas, las cuales habremos roto con un cuchillo para que la fécula nos espese ligeramente el caldo.
Se acompaña con unas pinceladas de un delicioso e intenso mojo verde.