Tag: Canarian

Stuffed Squash (Bubango)

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Canarian Recipes: Barca Lagunera

The bubango is a traditional Canarian variety of squash (Cucurbita pepo), often considered a superior local cousin to the standard zucchini, with a creamy texture and delicate flavor. They are central to Canarian cuisine, typically served stuffed or in stews

Ingredients:

  • 4 medium bubangos (or large courgettes)
  • 300 g mixed minced meat (beef and pork)
  • 1 large onion
  • 2 cloves of garlic
  • 1 ripe tomato
  • 1 small green pepper
  • 100 ml white wine
  • Grated cheese for topping
  • Olive oil
  • Salt, Pepper, Parsley
  • A pinch or so of cumin (optional, very Canary Islands)

Preparation

  1. Wash the bubangos and cut them lengthwise.
  2. Cook them in salted water or steam for 8–10 minutes, until tender yet firm.
  3. Allow to cool slightly, then scoop out the flesh with a spoon, reserving it.
  4. Sauté finely chopped onion, garlic, and pepper.
  5. Add the grated tomato.
  6. Incorporate the minced meat and cook until browned.
  7. Mix in the chopped bubango pulp.
  8. Pour in the white wine and let it reduce.
  9. Season with salt and pepper, then add parsley and a touch of cumin.
  10. Place in a baking dish.
  11. Generously fill them and top with grated cheese.
  12. Bake at 200 °C for about 15–20 minutes.
  13. Grill for the last few minutes until golden brown.

Barca Lagunera

Stuffed bubangos, also known as “barca lagunera”, are a popular Tenerife version of stuffed courgettes, typical of the San Cristóbal de La Laguna area. They are called “barca” because the bubango is hollowed out lengthwise, resembling a small boat that is then filled and baked until golden.

Canarian Coconut Macaroons

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Canarian Recipes: Cocadas de Turronera

Cocadas de Turronera are a traditional sweet delicacy highly popular in the Canary Islands, especially during festivities and pilgrimages. They are made from grated coconut and a base of syrup or honey, which gives them a compact and shiny texture.

Ingredients

  • 250 g of grated coconut
  • 200 g of sugar
  • 2 eggs
  • 1 teaspoon of lemon zest
  • 1 teaspoon of vanilla essence (optional)
  • A pinch of cinnamon
  • Butter or baking parchment for the tray

Method

  1. Preheat the oven to 180 °C.
  2. In a bowl, whisk the eggs with the sugar until the mixture becomes slightly frothy.
  3. Add the lemon zest, vanilla, and cinnamon.
  4. Gradually incorporate the grated coconut and mix until a moist and mouldable dough forms.
  5. Shape small mounds or balls using two spoons or your hands (dipped in water).
  6. Place them on a tray lined with baking parchment.
  7. Bake for 12 to 18 minutes, until golden on the outside.
  8. Allow them to cool before serving.

Tips

  • Add:
    A touch of honey,
    Ground almonds, or
    Lightly burnt sugar for a toastier finish.
    They can also be made on small wafers to prevent sticking.

  • For a pastry shop finish:
    Use finely grated coconut,
    Let the mixture rest for 15 minutes before baking, and
    Bake with top and bottom heat without a fan.

 

Canarian Garlic Rabbit

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Canarian Recipes: Conejo al ajillo canario

Rabbit in garlic sauce, Canarian style, is a traditional, simple dish, pieces of rabbit fried with plenty of garlic, local white wine, herbs and sometimes a little vinegar, resulting in golden, juicy meat with a rich sauce. 

Ingredients

  • 1 rabbit, cut into pieces
  • flour for coating the rabbit
  • 2 heads of garlic
  • 1 generous teaspoon of sweet paprika
  • 6-8 crushed black peppercorns, optional
  • 1 sprig of thyme
  • 1 sprig of rosemary
  • 2-3 bay leaves
  • 250 ml of white wine
  • 2-4 medium potatoes, chopped, optional
  •  salt
  • olive oil
  • 200ml water or chicken stock

Method

  • Season the rabbit meat with salt and pepper to taste.
  • Coat the pieces of meat in flour.
  • Heat olive oil in a shallow pan
  • Fry the rabbit to get it crispy.
  • Meanwhile, peel the potatoes and roughly chop them.
  • Once the rabbit is cooked through, set it aside.
  • Add the potatoes and cook for about 8 -10 minutes, stirring occasionally to prevent burning.
  • Add the garlic, one or two heads of garlic, separated into cloves.
  • Stir well and let the garlic brown.
  • Add the sprigs of thyme and rosemary, the bay leaf, and the paprika, stir, and then add the reserved rabbit.
  • Add the white wine and let it cook for at least 10 minutes as the alcohol evaporates.
  • Add the water to cover two-thirds of the rabbit and garlic.
  • Over medium heat, let it cook until the sauce has reduced, about 30-45 minutes.
  • Thicken with flour to your taste if needed.

Serve hot with crusty bread.

Easy Grilled Cuttlefish

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Canarian Recipes: Chocos Asado a La Plancha

Chocos, known in English as cuttlefish or squid, accompanied by a sauce, is a typical Canarian gastronomic delight, usually served with Green Mojo Sauce.

Ingredients

  • 4 cuttlefish (chocos)
  • 1 handful of coriander
  • 4 cloves of garlic
  • Olive oil
  • Salt
  • 4 medium potatoes

Method

  1. First, clean the choco thoroughly.
  2. Next, lightly grease the grill with some olive oil and place the chocos on it for about 5 minutes on each side.
  3. At the same time, prepare a mojo sauce by blending the garlic, coriander, olive oil, and salt.
  4. Use this sauce to baste the chocos occasionally as they cook, turning them to ensure they absorb all the flavours.
  5. Reserve some mojo for serving, to accompany the wrinkled potatoes.
  6. Boil the peeled potatoes in salted water for about 25 to 29 minutes until tender.
  7. Serve the chocos alongside the potatoes, mojo sauce, and a good glass of  white wine.

Canarian Tips

  • Medium to large cuttlefish are best.
  • The tentacles are often considered the best part.
  • Cleaning: Remove the inner cartilage (cuttlebone)
    Ensure the beak is removed.
  • The key to the perfect Canarian choco is ensuring it is tender, not rubbery.
    Either cook extremely fast (1–2 minutes) over high heat
    or very slow (over 30 minutes) at low heat.
  • Pair with local flavors like garlic, coriander or pimentón.

 

Pork in Tuna Sauce (Vitello Tonnato)

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Canarian Recipes: Ternera con Salsa De Atún

Vitello Tonnato Canarian Style
With Pork Fillet, served hot or cold

A classic Italian dish, originally of poached veal, thinly sliced and served with a creamy tuna and caper sauce, perfect for appetizers or light meals. Also works well with beef.

Ingredients

  • 700 g pork fillet
  • 2 tbsp oil
  • 1 carrot, chopped
  • 1 celery stalk, chopped, optional
  • 1 small onion, chopped
  • 100 ml dry white wine
  • 150 ml vegetable broth
    For the Sauce:
  • 200 g canned tuna, drained
  • 3 tbsp mayonnaise
  • 2 tbsp capers
  • 4 anchovy fillets, optional
  • 2 tbsp lemon juice
  • Salt and pepper to taste

Preparation

  1. Heat oil in a pan and sear the pork on all sides and set aside.
  2. Add chopped carrot, celery, and onion.
  3. Pour in white wine and vegetable broth and simmer until reduced by half.
  4. Add back the pork and simmer for 10-15 minutes.
  5. Blend tuna, mayonnaise, capers, anchovies and lemon juice into a smooth sauce.
  6. If serving warm, heat the sauce gently before serving.
  7. Arrange pork slices on a platter and drizzle with tuna sauce.
  8. Garnish with capers and parsley.

Cooking with Beef

For best results cook the beef as a roast, slicing rare or well done to your liking.

El Hierro Cheese Quesadillas

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Canarian Recipes: Herreñas Quesadillas

A typical dessert from El Hierro. Similar to a small cake and usually shaped like a flower, the main ingredient of the quesadilla is El Hierro cheese. The first El Hierro quesadillas were made at the beginning of the 20th century by the same family that continues the tradition of this sweet treat, a gastronomic symbol of El Hierro.

Herreño cheese is an iconic artisanal product from the island of El Hierro, traditionally made with a mixture of goat’s milk (mainly), cow’s milk and sheep’s milk, it stands out for its tender smoked, semi-cured and cured varieties, often made with raw or pasteurized milk, reflecting the island’s pastoral tradition.

Ingredients

9 servings

  • 350g fresh cheese
  • 70g flour
  • 50g honey
  • 35g sugar
  • 1 egg
  • 1/2 tsp chopped lemon peel
  • 1/2 tsp anise seeds
  • 1 pinch cinnamon

Method

  1. Mash the fresh cheese with a fork without mixing or beating.
  2. Mix the egg with the sugar, honey, and chopped lemon zest.
  3. Add the mashed fresh cheese and mix.
  4. Add the anise seeds and ground cinnamon and mix again.
  5. Add the flour and mix until fully incorporated.
  6. Cover with plastic wrap and let rest at room temperature for 1 hour.
  7. Rub a small piece of butter on the base and sides of each muffin tin cavity.
  8. Pour a little flour into each cavity and up the sides so it adheres to the butter.
  9. Turn the muffin tin upside down to remove any excess flour.
  10. Fill each cavity halfway with the dough.
  11. Bake at 170ºC for about 45 minutes.
  12. Remove from the oven and let cool to room temperature.
  13. Unmold the quesadillas and store them in the refrigerator.
  14. Take the quesadillas out of the refrigerator 30 minutes before eating them so they can come to room temperature.

With Caramelized Drizzle (Sugar and Butter)

Substitutes for Queso Herreño
The best substitutes for Queso Herreño (El Hierro cheese) are other semi-hard to hard, slightly smoky or tangy goat/sheep cheeses. From the Canary Islands maybe Queso Palmero or Queso Majorero. These offer a similar firm texture and, if smoked, a comparable flavor profile, often available in specialty Spanish shops or online.

What is a Quesadilla?
A quesadilla is a Mexican dish consisting of a tortilla—corn or flour—filled primarily with cheese and often other ingredients like meats or vegetables, then folded in half and heated until the cheese melts. Literally translating to “little cheesy thing” from Spanish (queso meaning cheese), it is a popular, versatile, and often handheld food.

Crepes with Canary Bananas

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Canarian Recipes: Crepes Con Plátanos 

Plantain (Plátanos) and banana are the same fruit but they differ in origin, size, and flavor, the Canary Island banana being smaller and sweeter, due to its slower ripening. Nutritionally, they are similar, both being high in potassium.

Ingredients

  • 100g flour
  • 2 tbsp sugar
  • 2 large eggs, or 3 medium
  • 250ml milk
  • 30g butter

Stuffing and Sauce

  • 150g of sugar
  • 1 tbsp butter
  • 150ml orange juice
  • 4 bananas, cut in half or sliced
  • 30ml brandy, optional

Instructions

  1. Blend the flour, sugar, eggs, milk, and butter until you have a completely smooth mixture.
  2. Cover the bowl and refrigerate for 30 to 60 minutes.
  3. Heat a frying pan, add a little butter and a ladleful of crepe batter
  4. Move the pan around to distribute the batter.
  5. Cook for approximately one to two minutes on each side.
  6. Repeat until all the crepe batter is used.

You can set aside for later use and reheat as needed.

Stuffing and Sauce

  1. Heat a pan with the butter and sugar, stirring gently until it dissolves and forms a caramel.
  2. Add the orange juice and bananas; pour in the brandy and cook for five more minutes over medium heat.
  3. Fill the crepes with the bananas and drizzle the sauce on top.

Alternative Method 

  1. Make the crepes ahead and chill, keep the sauce separate.
  2. Fry in the hot oil until crisp.
  3. Drizzle with sauce to serve.

Serving Ideas

You can serve with strawberries for an extra indulgent touch.
Pair with fresh fruit for a super healthy breakfast.
Halve the sauce and drizzle with melted chocolate.

Easy Lemon Chicken

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Canarian Recipes: Pollo al Limón Facil

A quick and easy recipe for sliced chicken breasts cooked in a lemon garlic sauce. Creamy Lemon Chicken Pasta uses cubed or sliced chicken with precooked pasta added last minute.

Ingredients 

Serves 3-4

  • 2 chicken breasts (sliced or cubed)
    Use chicken thighs for more juiciness.
  • 1 lemon (juice + zest)
  • 2 cloves of garlic
  • 1 tablespoon of olive oil
  • 100 ml of chicken stock (or water)
  • Black peppercorns, soaked (see below)
  • Cream, optional
  • Pasta, precooked, optional
  • Salt
  • Fresh herbs (optional)

How to Make

  1. Season the chicken breasts with salt and pepper.
  2. Add a little lemon zest to enhance the flavour.
  3. In a hot pan with oil, cook the chicken over medium-high heat until golden on both sides.
  4. Stir in the chopped garlic and cook for about 30 seconds.
  5. Add the peppercorns, lemon juice and chicken stock.
  6. Lower the heat and allow to reduce for about 5-7 minutes.
  7. When the sauce thickens slightly, sprinkle with fresh herbs and serve hot.

Lemon Chicken Pasta

If serving with pasta, add precooked pasta and optional cream after step 6 and heat gently.

Variation 

Add cream before serving and heat gently.

Soaking Peppercorns

Soak dried peppercorns for 20 to 30 minutes or more, in wine, liquor, vegetable, chicken stock or water to rehydrate them and infuse them with new flavors. 

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.