Category: Canarian

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.

Canarian Fiesta Beef

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Canarian Recipes: Carne Fiesta Canaria
Meal or Tapa, Fiesta Beef, an alternative to pork, is one of the most popular dishes in Canarian tourist cuisine. Served at celebrations traditionally but often seen on the more ´local´ tapas menus.

Ingredients for 4

  • 700 g of beef
  • 100 ml dry red wine
  • 50 ml of wine vinegar
  • 6 cloves of garlic
  • Salt, ground black pepper to taste
  • 2 tablespoons of sweet paprika
  • 1 tablespoon of oregano
  • 1 tablespoon thyme
  • ½ teaspoon hot pepper flakes or chili powder
  • 20 ml of oil

Method

  1. Crush the garlic, season with salt and pepper and mix with the oregano, thyme, sweet paprika and hot pepper flakes.
  2. Add the oil, wine and vinegar to the mixture.
  3. Mix with the meat and mix well. Leave to rest in the refrigerator for at least 3 hours or overnight.
  4. Remove the meat from the marinade. Heat oil and brown the meat.
  5. Add the marinade to the pan and cook over low heat for 15-30 minutes.
  6. Let it rest and serve with the desired garnish and bread.
  7. The perfect accompaniment to this recipe is the typical wrinkled potatoes or French fries.

Tuna Salad (Quick and Healthy)

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10-minute Mediterranean tuna salad without mayo! The tuna salad itself uses just the five ingredients (tuna, tomato, onion, boiled egg and lettuce) plus a quick light dressing.

Ingredients (serves 1–2)

  • 1 can of natural tuna (drained)
  • 1 large tomato or cherry tomatoes
  • ½ onion (optional)
  • 1 boiled egg (optional)
  • Green leaves (lettuce, spinach, or rocket)
  • Extra virgin olive oil
  • Lemon or vinegar
  • Salt and pepper

Instructions

  1. Wash and chop the tomato and onion.
  2. Place the green leaves in a bowl.
  3. Add the flaked tuna and diced egg.
  4. Dress with oil, lemon/vinegar, salt, and pepper.
  5. Toss and serve.

Burrata Salad

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Canarian Recipes: Ensalada de Burrata

Burrata is a fresh, stretched – curd cheese made from cow’s milk. It has a round shape and an exterior similar to a pouch-like mozzarella with a characteristic apical closure. Inside, the texture is much softer and more stringy, similar to that of cream cheese.

Ingredients

  • Burrata Cheese or other fresh cheeses
  • Arugula
  • Lamb’s Lettuce
  • Cherry Tomatoes
    Avocado
  • Mango
  • Walnuts,
  • Pistachios
  • Raisins
  • Olive Oil
  • Honey

Mozzarella vs. Burrata: What’s the Difference?
Fresh mozzarella cheese is made from cow or water buffalo milk. It has a firm but elastic texture and can be sliced without losing its shape. Burrata cheese is mozzarella that’s formed into a thin pouch and then filled with a mixture of soft, stringy curd and cream called stracciatella.

What is the goat cheese in the Canary Islands?
Queso Palmero: This characteristic smoky cheese is made with raw milk from local goats, similar to mozzarella.
It’s available fresh, soft, semi-cured and cured.

Burrata cheese from Quesería Mansueto, a family business, dedicated to the production of cheeses and artisanal products, originally from Italy, with ingredients 100% made in the Canary Islands.
https://mansuetoqueseria.com

Roscón de Reyes: Three Kings’ Cake

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Canarian Recipes: Rosconttone

  

The Roscón de Reyes is one of the most eagerly awaited desserts of the year. As its name suggests, it is typical for the Epiphany on January 6th.

Many families gather on this day to share this sweet treat, adhering to tradition; whoever finds the fève (a hidden figurine) is expected to treat others.

  • 650 g strong flour
  • 250 ml whole milk
  • 25 g fresh yeast
  • 120 g white sugar
  • 120 g butter
  • 2 eggs and the yolk of another
  • 10 g salt
  • 2 tablespoons orange blossom water
  • The zest of 2 lemons
  • The zest of one orange

Ingredients to decorate the Roscón de Reyes:

  • An orange
  • Glazed fruits
  • 1 beaten egg
  • Pearl sugar
  • Flaked almonds

Your favourite ingredient for the filling:

  • cream
  • truffle
  • confectioner’s custard
  • angel hair (pumpkin jam)
  • sweet potato
  • chocolate.. figurine of the King
  • fava bean

Step by step method for making the Roscón de Reyes:

  • Heat the milk until it is lukewarm.
  • Mix 250ml of milk with 3 tablespoons of flour and shredded yeast.
  • ix it thoroughly until the yeast is fully dissolved.
  • Put the mixture to one side and leave it to ferment for 20 minutes (the warmer the ambient temperature, the quicker it will ferment).
  • In another bowl, add the rest of the dry ingredients: flour, sugar, salt and zest. Finally, add the milk, eggs, already fermented mixture, orange blossom water and melted butter. Mix until everything is well incorporated.
  • Flour a smooth surface and knead for a few minutes (from the outside inwards). Shape the dough into a ball and leave it to one side in a bowl covered with a cloth for a few hours or until it doubles in size (the warmer the ambient temperature, the quicker it will grow).
  • Once the dough has doubled in size, flour the same surface and knead it again. Shape your Three Kings’ cake (bear in mind that the dough will grow and the hole in the middle will become smaller).
  • Leave the dough to rest for an hour covered with clingfilm. Meanwhile, you can preheat the oven to 180 °C.
  • Brush your cake with the beaten egg and decorated it to taste.
  • Bake for 20 minutes or until you see it has turned a golden colour.
  • Remove the cake from the oven and leave it to cool for a few hours before cutting it in half to add your favourite filling and, of course, the bean.
  • Serve it with your favourite nougats and chocolates and enjoy!

Classic Fillings and Surprising Flavours
In addition to the classic roscón (without filling),there are various flavours of Rosconttones to cater to all tastes.
Their offerings include:

  • Nutella
  • Pistachio
  • Kinder
  • Pastry Cream