Category: Canarian

Candelaria Cakes

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Canarian Recipes: Rosca de la Candelaria

  

The Rosca de la Candelaria is a simple and aromatic sweet bread, typically featuring a boiled egg embedded in the centre as a symbol of fertility, life, and renewal. February 2nd is Candlemas Day where ring-shaped cakes or pastries are made, which children take to church in baskets with rosemary branches to be blessed.

Ingredients for cookies
(Serves 4–6)

  • 125 ml of extra virgin olive oil
  • 1 tablespoon of aniseed
  • 20g fresh baker’s yeast / 8g dried baker’s yeast
  • 250 ml of lukewarm water
  • 2 tablespoons of honey
  • 1 egg
  • 600g of strong flour
  • 1 teaspoon of salt
  • Colored aniseed candies or balls
  • Sugar

Method 

  1. We put the aniseed in the oil
  2. In a container we put the yeast, the honey, the water, the egg a little beaten, the oil with the aniseed.
  3. We mix everything with a whisk.
  4. Add the flour and salt, mix and knead.
  5. We pour the dough onto the work surface
  6. We divide the dough into portions of about 60 g.
  7. We roll each portion into a ball.
  8. We place them on a baking tray, wet our hands with extra virgin olive oil and with our finger open a hole in the center.
  9. We flatten them with the palm of our hand and add the candies or aniseed balls.
  10. We sprinkle sugar on top and let them rest for another half hour or an hour, until they rise again.
  11. Later. Preheat the oven to 180°C.
  12. Once it’s hot, put the cakes in.
  13. Depending on the size, they’ll take between 20 and 30 minutes.
  14. We put them on a wire rack to cool and they’re ready for a snack.

Cheesy Potato Cups

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Canarian Recipes:  Tazas de papa con queso

Kitchen Cupboard Cooking – Don’t have much to work with?
Bacon Cintas – perfect emergency freezer supplies
Leftover Chili/Bolognaise – frozen makes good toppings

Cheesy Potato Cups
Quantities to taste or whatever’s left over!

  • leftover mash
  • milk/cream as available or needed
  • bacon cintas
  • 1/2 onion
  • grated cheese
  • butter
  • oil, salt, pepper, herbs

Method

  1. Caramelise the chopped onion in a little oil before adding the bacon for 2 or 3 minutes.
  2. Combine everything, leaving cheese for the top, and spoon evenly into muffin tins and top with the remaining cheese.
  3. Bake a hot preheated oven until tops are golden brown.
  4. Serve immediately with a dollop of sour cream, chili or mojo salsa on top!

 

Salmorejo Rabbit

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Canarian Recipes: Conejo en Salsa de Salmorejo

Rabbit in salmorejo is one of the most iconic dishes in Canarian cuisine, particularly in Tenerife, where it is a staple at popular festivities, pilgrimages, and family gatherings.

Its intense and aromatic flavour derives from salmorejo, a blend of garlic, spices, wine, and vinegar that is marinated for hours to infuse the meat. This simple recipe, passed down through generations, embodies resourceful cooking and the festive spirit of the islands. 

Ingredients
(Serves 4–6)

  • 1 chopped rabbit
  • 1 head of garlic
  • 2–3 palm peppers (or dried chillies)
  • 1 tablespoon sweet paprika 
  • 1 teaspoon whole cumin seeds
  • 1 bay leaf
  • 1 small glass of dry white wine
  • 1 small glass of wine vinegar
  • Coarse salt
  • Dried oregano
  • Extra virgin olive oil

For the Salmorejo crush:

  • Peeled garlic
  • Cumin
  • Palm peppers
  • Coarse salt
  • Add the paprika, oregano, vinegar, and white wine.
  • Mix well and incorporate a good splash of olive oil until it becomes a thick and aromatic sauce.

Marination (Very Important)

  1. Place the rabbit in a large bowl.
  2. Add the salmorejo, bay leaf, and mix well.
  3. Cover and let marinate for at least 8 hours; ideally, overnight in the refrigerator.
  4. The longer it rests, the more flavour it develops.

Cooking Steps

  1. Remove the pieces of rabbit (set aside the salmorejo).
  2. Fry them in plenty of hot oil until golden brown.
  3. Return the rabbit to the pan or stew pot and add the reserved salmorejo.
  4. Cook over medium-low heat for about 15–20 minutes until the sauce reduces and the rabbit becomes tender.

Party Tips (as Done in Tenerife)
Many prepare this dish the day before: reheating it enhances the flavours.
If you prefer it milder, add a bit of broth or water at the end.
At pilgrimages, it is often served cold or lukewarm.

Croquetas de Pollo

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Chicken Croquetas are one of Tenerife’s beloved tapas. Think of a very thick bechamel to which you add any kind of meat, even fish or vegetables –ham, chicken, turkey, crab, shrimp, cod– diced or shredded very finely. Breaded and fried in olive oil.

Ingredients for 4 people (40 units):

  • 1 tablespoon extra-virgin olive oil
  • 12 ounces (340 g) boneless skinless chicken breast
  • Salt
  • 1/2 cup (110 g) butter, cut into pieces
  • 1 medium onion, very finely chopped
  • 3 cups (720 ml) whole milk
  • Freshly ground black pepper
  • inch freshly grated nutmeg
  • 1 cup (125 g) all-purpose flour, plus more for dusting
  • 2 eggs
  • 1 cup (140 g) fine breadcrumbs
  • Sunflower oil or mild olive oil for frying

How to make

  1. In a skillet or sauté pan, heat the olive oil over medium heat. Season the chicken with salt and sauté until cooked through, about 10 minutes. Transfer to a platter to cool. Cut the chicken into pieces and grind with a food processor.
  2. In a clean skillet or sauté pan, melt the butter over medium heat and add the onion. Cook over medium-low heat, until soft and transparent but not yet browned, about 12 minutes.
  3. Meanwhile, in a medium saucepan, bring the milk to a simmer; season with salt, pepper, and the nutmeg. Reduce the heat, cover the pan, and keep hot.
  4. Sift the flour into the skillet over the onion and cook, stirring constantly, for about 2 minutes. It should be a compact and just-moist ball. Spread out the ball in the pan and begin slowly stirring in the hot milk until the mixture is creamy and not too sticky when touched, about 5 minutes.
  5. Reduce the heat to low and fold in the ground chicken. Cook, gently stirring, for 2 minutes. The mixture should be spongy and can be touched without sticking to your finger.
  6. Transfer the mixture to a large bowl to cool. Once cool, cover with plastic wrap and refrigerate for several hours until chilled. (This will make forming the croquettes easier.)
  7. On a flat work surface dusted with flour, form croquettes into 2- to 2 1/2-inch (5- to 6.25-cm) long cylinders about 1 inch (2.5 cm) in diameter. Lightly roll in flour.
  8. Break the eggs in a bowl and thoroughly whisk. Place the breadcrumbs in a second bowl.
  9. Dip the croquettes in the egg and roll in breadcrumbs to completely cover.
  10. In a skillet or sauté pan, heat at least 3/4 inch/2 cm of sunflower oil over medium-high heat. Reduce the heat to medium-low.
  11. Working in small batches that don’t crowd the pan, fry the croquettes, turning frequently, until they are golden on the outside and hot and creamy at the center, about 2 minutes. Gently transfer them to absorbent paper towels to drain off excess oil.
  12. Serve hot.

Canarian Rabbit in Red Wine

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Canarian Recipes: Conejo Al Vino Tinto

A wholesome slow-cooked rabbit recipe filled with autumnal flavours to warm you right up. The rabbit is very tender and moist as since rabbit is lean and can be tough if not prepared carefully.

  • 1 rabbit
  • Parsley
  • Bread, 1 slice
  • Salt
  • Pepper
  • 1 tomato
  • 200 gr mushrooms, optional
  • 5 cloves of garlic
  • Thyme
  • 1 bay leaf
  • 2 onions
  • 100 ml of red wine
  • 200 ml of meat broth
  • Olive oil

For the Paste

  1. We season the rabbit’s liver with salt and pepper.
  2. In a pan with a little oil, fry the liver. One minute on each side.
  3. In the same oil, fry 3 cloves of garlic. 2 minutes.
  4. Blend a little of the meat broth, the fried garlic, the liver, the slice of bread and a little parsley. We need to make a thick paste.

For the stew

  1. In the same pan where we fried the liver and garlic, we sear the rabbit pieces until they are golden. First the leg, then the shoulder and then the loin. About 5 minutes in total. We remove and set aside.
  2. Chop a clove of garlic and cut the onions into fine diced
  3. Grate the tomato and cut the mushrooms into quarters.
  4. Sauté the garlic and bay leaves for 30 seconds.
  5. Add the mushrooms and sauté for another 30 seconds.
  6. Add the onion and a little beef broth plus tomato, thyme and sauté for 1 minute.
  7. Add the red wine and reduce for 3 minutes.
  8. When the alcohol evaporates, add the pieces of rabbit leg and the remaining broth.
  9. After 5 minutes, add the shoulder.
  10. After 7 more minutes, add the loin. Add the paste and mix.
  11. Cook for 45 more minutes and add salt to taste.
  12. Add a final touch of thyme and serve.

La Laguna: Homemade Vegetable Soup

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Discover the delicious Laguna soup recipe! Perfect for cozy gatherings, loaded with flavor and warmth.

(Serves 4)

  • 1 litre of water or vegetable stock
  • 1 carrot (sliced or diced)
  • 1 potato (diced)
  • 1/2 onion (chopped)
  • 1 clove of garlic (chopped)
  • 1 stick of celery (sliced)
  • 1 courgette (diced)
  • 1/2 cup of green beans (optional)
  • 1 tomato (chopped, optional)
  • 1 tablespoon of oil
  • Salt and pepper to taste
  • Herbs to taste (bay leaf, parsley, coriander, or oregano)

Method

  1. In a large pot, heat the oil and sauté the onion and garlic until fragrant.
  2. Add the carrot, celery, and potato. Sauté for 2–3 minutes.
  3. Incorporate the tomato (if using) and mix well.
  4. Add the water or stock, salt, pepper, and herbs.
  5. Cook over medium heat for 20–25 minutes, until the vegetables are tender.
  6. Add the courgette and green beans; cook for another 5 minutes.
  7. Adjust the salt, remove any tough herbs (such as the bay leaf), and serve hot.

Chickpeas with Minced Meat

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Canarian Recipes: Garbanzos con Carne Molida
See below for using dried chickpeas. use beef, pork or both

Ingredients

  • 1 tablespoon olive oil
  • 1 large chopped onion
  • 3 garlic cloves minced
  • ½ pound ground beef and ground pork
  • ½ pound ground pork
  • ½ teaspoon ground chili powder
  • ¼ teaspoon ginger
  • Salt and pepper
  • ½ cup beef stock
  • 2 tablespoons tomato paste
  • 2 cans of chickpeas rinsed and drained

Instructions

  1. Heat the olive oil in a medium pan over medium-high heat.
  2. Add the onions and cook until softened, about 4 minutes
  3. Add the garlic and cook 2 minutes more.
  4. Add the ground meat, and cook until well browned, about 6 to 8 minutes.
  5. Add the chili, ginger, salt, pepper and cook, stirring for 1 minute.
  6. Add in the beef stock, tomato paste and chickpeas and bring to a boil. Reduce heat to medium, and cook for about 20 to 25 minutes.
  7. Serve warm with rice, mash, crusty bread.

Using Dried Chickpeas Instant Pot

  • 1/3 kg chickpeas
  • Water to cover plus 1 inch
  • Salt

Instructions
Cover the chickpeas by 1-inch of water. Add 1 tsp salt.
For slightly lightly chewy chickpeas (used for salad): Cook on high pressure for 45 minutes followed by a 10 minute natural pressure release.
For Soft and Tender Chickpeas (used for hummus): Pressure cook on high pressure for 50 minutes followed by a 15 minute natural pressure release.*

The Traditional Soaking Way

  • 1/3 kg chickpeas
  • Water

Instructions

  1. Soak chickpeas overnight, or for at least 8 hours in water. You will need about 3 times as much water as chickpeas. They will more than double in size.
  2. When ready strain the chickpeas, put them back in the pan, and then cover with fresh water. The water line should be at least several cm (a couple of inches) above the chickpeas. This allows for further swelling and water evaporation during cooking.
  3. Cook the chickpeas for at least 90 minutes, possibly for 2 hours. They are ready when you can easily squash them between two fingers.
  4. During the cooking process, you can remove the white foamy stuff by scraping it off with a large spoon.
  5. When cooked, strain with a large colander and rinse with clean water and allow to cool.

San Antonio Abad Bread

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Recipe from La Laguna Tenerife: This bread symbolises protection, sustenance, and generosity. In many communities, a blessed piece is kept at home throughout the year as a sign of abundance and care for the household and animals.

Ingredients

  • 1 kg of wheat flour
  • 25 g of fresh yeast (or 8 g of dried yeast)
  • 500 ml of lukewarm water
  • 2 tablespoons of olive oil
  • 1 teaspoon of salt
  • 1 tablespoon of sugar (optional, depending on local tradition)

Preparation

  1. Dissolve the yeast in a little lukewarm water along with the sugar and leave to rest for 10 minutes until frothy.
  2. Place the flour in a large bowl, add the salt, and mix well.
  3. Incorporate the dissolved yeast, the remaining water, and the olive oil.
  4. Knead until you obtain a soft and elastic dough.
  5. Cover the dough with a clean cloth and leave to rise in a warm place for 1 hour, or until it has doubled in size.
  6. Shape into small loaves or one large loaf, according to tradition.
  7. Place them on a baking tray and let them rest for another 20 minutes.
  8. Bake at 180 °C for 30–40 minutes, until golden brown.
  9. Allow to cool. Traditionally, the bread is taken to be blessed on St. Anthony’s Day.

Asadura: Liver and Onions

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Canarian Recipes: Asadura

In Tenerife, particularly during the celebrations of San Antonio Aba, traditional religious practices (such as the blessing of animals), livestock fairs, and processions are shared alongside typical dishes of Canary Island cuisine.

Ingredients

  • 1 kg of pig liver
  • 1 large onion
  • 4–5 cloves of garlic
  • 1 green pepper
  • 1 red pepper (optional)
  • 2 ripe tomatoes (or crushed tomato)
  • 1 small glass of white wine
  • 1 bay leaf
  • 1 teaspoon of sweet paprika
  • 1 teaspoon of oregano
  • Thyme (optional)
  • Salt and pepper
  • Olive oil
  • Fried or wrinkled potatoes for serving

Method

  1. Thoroughly clean the liver and cut it into small pieces.
  2. In a pot, cover it with water and boil for about 20–30 minutes with salt and a bay leaf.
  3. Drain and set aside.
  4. In a large frying pan or pot, heat some oil and sauté the chopped onion, garlic, and peppers.
  5. Add the grated or crushed tomato and cook until well reduced.
  6. Incorporate the boiled offal and sauté for a few minutes.
  7. Add the white wine, paprika, oregano, thyme, salt, and pepper.
  8. Cook over medium-low heat for about 15–20 minutes, until juicy and well combined.
  9. Adjust the seasoning and let it rest for a few minutes before serving.

Canarian Baked Hake with Vegetables

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Canarian Recipes: Merluza al horno con verduras

For 4 people
* 4 fillets or slices of hake
* 2 medium potatoes
* 1 large onion
* 1 green pepper (optional)
* 1 red pepper (optional)
* 1 courgette or carrot (optional)
* 2–3 cloves of garlic
* Extra virgin olive oil
* Salt and pepper
* White wine or fish stock (½ glass)
* Lemon or parsley (optional)
* Sweet paprika or Provençal herbs (optional)

Instructions

1. Preheat the oven to 180 °C (top and bottom heat).
2. Peel and slice the potatoes thinly. Cut the onion into julienne strips and the peppers/courgette into strips.
3. Place the vegetables in an oven dish, season with salt and pepper, and add a generous drizzle of oil.
4. Bake for 20–25 minutes until they are nearly tender (you can cover with foil).
5. Season the fish with salt and pepper and place it on top of the vegetables. Add the sliced garlic and pour over the wine or stock.
6. Bake for 12–15 minutes (depending on thickness). Optionally, grill for 2–3 minutes at the end.
7. Finish with chopped parsley or a few drops of lemon before serving.