Tag: Canarian

Easter Eggs Canarian Style

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Canarian Recipes: Huevos de Pascua Caseros

Easter eggs are one of the sweetest and most iconic symbols of Easter Sunday, a celebration that signifies rebirth and joy following Holy Week. Traditionally, the egg has represented new life, and over time it has evolved into delicious chocolate creations that are now a part of this festivity in many countries, including the Canaries.

Ingredients

  • Chocolate (dark, milk, or white)
  • Easter egg moulds
  • Decorations: sprinkles, candies, nuts, etc.
  • Fillings: sweets, cream, surprises (Optional)

Tips

  • Use high-quality chocolate for better flavour and finish
  • Avoid overheating the chocolate 
  • If you desire shine, consider tempering the chocolate

Tempering chocolate is the process of melting, cooling, and reheating chocolate to stabilize cocoa butter crystals, resulting in a shiny, snap-able finish that sets properly. It is crucial for candy dipping and molding. The essential method involves melting 2/3 of the chocolate, then using the remaining 1/3 as “seed” to cool it.

Preparation

  1. Melt the chocolate using a double boiler or microwave (in short intervals, stirring).
  2. Pour the melted chocolate into the moulds, ensuring it covers the entire surface.
  3. Place the moulds in the fridge for about 15–20 minutes until the chocolate is firm.
  4. To make the egg sturdier, add another layer of chocolate and refrigerate again.
  5. Carefully remove the halves from the mould.
  6. Place surprises inside and join the two halves with a bit of melted chocolate.
  7. Add colours, designs, or details to your liking.

Decoration Ideas

  1. White chocolate stripes over dark chocolate
  2. Faces or figures made with fondant
  3. Pastel colours with dyed sugar
  4. “Drip” style (drizzled)

Adeje Chicken with Canarian Potatoes

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Canarian Recipes: Pollo Adeje con papas arrugadas

Adeje chicken is a famous Tenerife dish, typically featuring crispy fried chicken. Instead of being deep-fried, this chicken is marinated for up to two days in homemade mojo sauce and then roasted in the oven so the meat is juicy and the skin is crispy.

Ingredients 

  • 1 whole chicken or 8 chicken thighs or legs
  • Canarian mojo sauce
  • Wrinkled potatoes

Mojo Sauce

  • 2 large red peppers roughly chopped
  • 4 large cloves of garlic, chopped
  • 3 small chillies, deseeded and chopped finely
  • 2 tsp sea salt
  • 2 tbsp red wine vinegar
  • 4 tbsp olive oil
  • 1 tsp ground cumin
  • 1 slice of stale bread torn into small pieces

How to Make

  1. Heat the oven to 220°C Fan for at least 15 minutes before cooking.
  2. Make the sauce by placing all the ingredients in a blender.
  3. Blend until all the ingredients have broken down into a thick sauce.
  4. Place the chicken in a large baking tin or dish and thickly brush on some of the sauce.
  5. Cover with cling film and marinate in the fridge for at least 8 hours or up to 2 days.
  6. Remove the cling film and place the chicken in the oven.
  7. Lower the heat immediately to 190°C.
  8. Cook for 45 minutes to 1 hour making sure that the chicken is cooked through.
  9. After 30 minutes remove the chicken from the oven and pour off the juices in the bottom of the tray.
  10. Cover with the remaining sauce and return the chicken to the oven.
  11. If the dish seems to be browning too much, cover with foil to finish the cooking.
  12. Leave to rest for at least 15 minutes.
  13. Serve with a green salad and Canarian potatoes.

Canarian Potatoes.

  1. Use only small potatoes and wash them thoroughly.
  2. Place potatoes in a pot. cover with water.
  3. Add 2 tablespoons of sea salt.
  4. Boil for about 20 minutes until tender.
  5. Pour off most of the water and return to heat.
  6. Keep moving the potatoes around as the water evaporates.
  7. You will see the salt appear on the potatoes.

Lagunero Sardine Sandwiches

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Canarian Recipes: Bocadillos De Sardinas

A Classic of San Cristóbal de La Laguna, this traditional dish is particularly popular during Holy Week, offering a straightforward yet authentic taste of Lent.

Ingredients 

1–2 sandwiches

  • 1 can of sardines (preferably in olive oil)
  • 1 crusty baton (bread)
  • 1 clove of garlic
  • Fresh parsley, herbs (or dried if necessary)
  • A splash of the oil from the can
  • Halved or Sliced tomato (optional)
  • Green mojo sauce or red mojo sauce (highly recommended)
  • Salt (a small amount, as the sardines are already salty)

Method

  1. Open the can and drain a little oil (save some for later).
  2. Leave the sardines whole (more traditional) or slightly flake them
  3. Pound or mix together: Garlic, Parsley, A bit of the oil from the can
  4. Open the bread
  5. Spread a bit of oil or mojo
  6. Add the sardines
  7. Top with the garlic mixture
  8. Optionally, add the tomato and a splash of mojo

Tips

Lightly warm the bread – enhances the flavor
Red mojo = stronger / Green mojo = fresher
A few drops of lemon add an incredible touch
If you prefer, add thinly sliced onion (not traditional, but delicious)

Onion Tortilla with Seasoned Tomatoes

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Canarian Recipes:Tortilla Con Cebolla Y Tomates Aliñados

One of the most iconic dishes, it stands out for its simplicity and flavour. With basic ingredients  this traditional recipe has been passed down through generations

Ingredients:

  • 4–5 medium potatoes
  • 1 large onion
  • 5 eggs
  • Olive oil
  • Salt

Preparation

  1. Peel and slice the potatoes thinly (or dice them).
  2. Cut the onion into fine strips.
  3. In a large frying pan, heat a generous amount of oil, add potatoes, onion.
  4. Cook over medium-low heat for 20–25 minutes, stirring occasionally. The potatoes should be soft, not crunchy.
  5. Drain off the excess oil.
  6. In a bowl, beat the eggs with salt and combine with the potatoes and onion.
  7. Add a little more oil to the frying pan and pour in the mixture.
  8. Cook for a few minutes on each side (depending on whether you prefer it more runny or set), using a plate to help flip it.

Tip: If you like it runny, reduce the cooking time at the end.

Dressed Tomatoes

  • 3–4 ripe tomatoes
  • 1/4 onion (optional)
  • Extra virgin olive oil
  • Salt
  • Vinegar (optional)
  • Oregano or parsley (optional)

Preparation

  1. Wash and slice the tomatoes into rounds or wedges.
  2. Add the onion in fine strips (if using).
  3. Season with salt, olive oil, and a drizzle of vinegar.
  4. Sprinkle with a little oregano or parsley if desired.
  5. Gently mix and let it rest for 5–10 minutes.

Lemon Zest Donuts

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  Canarian Recipes: Rosquetes con ralladura de limón

Traditional lemon zest doughnuts, sometimes called biscuits,  are a delightful treat: crisp on the outside, tender on the inside, and bursting with an irresistible citrus aroma.

Ingredients

  • 2 eggs
  • 100 g of sugar
  • 100 ml of mild oil 
  • 1 lemon (zest)
  • 1 tablespoon of lemon juice
  • 1 packet of baking powder (Royal type)
  • 400–450 g of flour
  • 1 pinch of salt
  • Oil for frying
  • Sugar for coating
  • Icing sugar for decorating (optional)

Method

  • Whisk the eggs with the sugar until frothy.
  • Incorporate the oil, lemon zest, and lemon juice. Mix well.
  • Gradually add the flour together with the baking powder and salt. Knead until you have a smooth dough that does not stick.
  • Shape into small balls and form doughnuts (ring shape).
  • Fry in hot oil (medium heat, not too strong) until golden brown.
  • Remove from the oil and coat in sugar while still warm.

Tips

Ensure the oil is not too hot, as this will cause them to brown on the outside without cooking through.
You can add a hint of cinnamon or anise for extra flavour.
If you prefer, you can also bake them (though they will be lighter and less crisp).

Canarian Milk Fritters

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Canarian Recipes: Leche Frita

A popular dessert consisting of a firm, creamy custard made from milk, sugar, and flour (or cornstarch), infused with cinnamon and lemon zest.

Ingredients

(4–6 servings)

  • 500 ml whole milk
  • 100 g sugar
  • 60 g flour or 30 g corn flour
  • 1 cinnamon stick (or powder)
  • lemon zest 
  • 2 eggs
  • extra flour (for coating)
  • oil for frying
  • sugar and cinnamon powder (for sprinkling)

Instructions

  1. Heat the milk with the cinnamon and lemon peel.
  2. When it boils, remove from heat and let it steep for a few minutes.
  3. Strain the milk and return it to the heat.
  4. Add the sugar and flour slowly stirring constantly until it thickens.
  5. Pour the mixture into a greased pan, smooth the surface, and let it cool.
  6. Refrigerate for at least 3–4 hours (ideally overnight).
  7. Cut into squares or rectangles. Coat them in flour and then in beaten egg.
  8. Fry in hot oil until golden brown on both sides.
  9. Drain on absorbent paper and sprinkle with sugar and cinnamon.

Alternative Method 

  1. Cool the mixture, stirring often.
  2. Using a tablespoon, drop balls of the mixture into flour.
  3. Fry in the hot oil.

Serving Ideas

Serve it warm to best enjoy its creamy texture.
You can serve it with vanilla, strawberry or chocolate.
Pair it with honey or ice cream for a special touch.

Cod with Tomato

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Canarian Recipes: Bacalao con Tomate

This dish stands out for its simplicity and flavor: the salty touch of the cod is combined with the sweetness and acidity of the tomato, creating a homemade, comforting recipe that is very typical throughout the Canary Islands as well as Spain.

Ingredients 

4 servings

  • 4 fillets of desalted cod
  • 500g of crushed tomatoes (fresh or canned)
  • 1 onion
  • 2 cloves of garlic
  • 1 green pepper (optional)
  • flour (for light coating)
  • extra virgin olive oil
  • salt (carefully)
  • sugar (a pinch, optional for acidity)

With Capers & Anchovies

  • 4 Anchovy Fillets
  • 50 g Capers
  • Lemon Zest

Method

  1. Dry the fillets well and lightly coat them in flour.
  2. Fry them in hot oil (just sear them, don’t cook them completely).
  3. Set aside.
  4. Sauté the chopped onion, garlic, and bell pepper in olive oil.
  5. Add the crushed tomatoes and chopped anchovies, capers if using.
  6. Cook over medium heat for 15–20 minutes.
  7. Add a pinch of sugar if it’s too acidic.
  8. Add the cod to the sauce.
  9. Cook over low heat for about 10 more minute.
  10. Dress with lemon zest and fresh herbs to serve.

Tips

If using salted cod, soak it in cold water for 24–48 hours (changing the water occasionally).
You can add bay leaf or paprika for extra flavor.
Serve with green beans, bread or potatoes.

Homemade Pestiños

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Canarian Recipes: Pestiños Caseros Tradicional

This sweet treat consists of a fried dough flavored with anise and sesame seeds, which is then sweetened with honey or sugar. Originally from Andalusia, its crispy exterior and slightly tender interior, along with its intense flavor, make it one of the most representative desserts of traditional cuisine.

Ingredients

  • 500g flour
  • 125ml olive oil
  • 125ml white wine
  • 2 tablespoons anise seeds
  • 1 tablespoon sesame seeds
  • 1 piece of lemon peel
  • 1 pinch of salt
  • oil for frying

For the finish:
Honey + water or Sugar + cinnamon

Method

  1. Heat the oil with the lemon peel, anise seeds, and sesame seeds.
  2. When it begins to brown, remove from heat and let it cool slightly.
  3. In a bowl, mix the flour, a pinch of salt, the white wine, and the flavored oil.
  4. Knead until you obtain a smooth dough.
  5. Let the dough rest for about 30 minutes.
  6. Roll out the dough thinly, cut into squares and fold two corners towards the center.
  7. Fry in plenty of hot oil until golden brown.

Sweeten
Option 1: Dip them in honey diluted with a little water.
Option 2: Sprinkle with sugar and cinnamon.

Chickpeas with Cod

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Canarian Recipes: Garbanzos con Bacalao

Chickpeas with cod is one of the most representative dishes of traditional Canariancuisine. Its origins are closely linked to Holy Week, a time when, due to religious tradition, the consumption of meat is avoided.

Ingredients 

4 servings

  • 400 g of chickpeas (soaked the night before)
  • 300 g of desalted cod (in pieces)
  • 1 bunch of fresh spinach
  • 1 onion
  • 2 cloves of garlic
  • 1 bay leaf
  • 1 teaspoon of sweet paprika
  • 1 ripe tomato (or 200 g of crushed tomato)
  • 2 boiled eggs (optional, but very typical)
  • Extra virgin olive oil
  • Salt and pepper

Method

  1. Drain the chickpeas and cook them in water with bay leaf for 1–2 hours (or in a pressure cooker for about 30 minutes).

  2. In a saucepan, sauté the chopped onion and garlic. Add the crushed tomato and cook for a few minutes. Stir in the paprika (remove from heat momentarily to prevent burning).

  3. Add the cooked chickpeas along with some of their broth. Incorporate the cod pieces and cook for 5–10 minutes.

  4. Add the spinach and cook until wilted.

  5. Adjust seasoning with salt (be cautious, as cod is already salty). Serve topped with chopped boiled eggs.

 

Fish Churros

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Canarian Recipes: Churros de Pescado

Resembling small fried fish fingers, churros de pescado are a popular Canarian tapa featuring strips of white fish (like cod or hake) marinated in garlic, lemon, and parsley, then coated in a fluffy beer-based batter and deep-fried until crispy. 

Ingredients 

4 servings

  • 8 White Fish Fillets(fingers)  eg Hake
  • 4 tbsp Flour
  • 100ml Milk
  • 1 Egg
  • 150ml Beer
  • Lemon for juice
  • Parsley, chopped
  • Sea salt
  • Olive oil

Method

  1. First, we salt the fish, drizzle it with lemon juice, and sprinkle it lightly with parsley. We set it aside for a couple of hours.
    Alternative: The day before, soak the fish in a bowl with milk and 2-3 crushed and peeled garlic cloves. Before cooking, dry it well.

  2. To prepare the batter, we put about four tablespoons of flour, the same amount of milk, a beaten egg, and a glass of beer into a bowl.

  3. The dough is worked, more or less, until we have a mixture that is thicker rather than thin.

  4. Before frying, we place a plate with flour, coat the fish in it, then in the batter, and into the hot oil,  medium heat so that it cooks inside and out without getting burnt.

Presentation:

Enjoy them with a good aioli, mayonnaise, mojo sauce or German Potato Salad