Tag: meat

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.

Canarian Fiesta Pork

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Canarian Recipes: Carne Fiesta

Fiesta meat is a traditional dish that is very popular in Tenerife. It consists of pork or sometimes beef,  usually lean meat, chops or ribs, which is marinated and then fried. It is commonly served at pilgrimages, local festivals and guachinches.

Ingredients
(Serves 4)

  • 1 kg of pork (chops,  chunks of lean meat or ribs)
  • 6–8 cloves of garlic
  • 1 tablespoon of sweet paprika
  • 1 teaspoon of dried oregano
  • ½ teaspoon of cumin
  • 2–3 bay leaves
  • 150 ml of dry white wine
  • 2 tablespoons of vinegar
  • Salt to taste
  • Olive or sunflower oil (for frying)

Preparing the Marinade
In a mortar (or blender), crush:

  • The garlic
  • The salt
  • The cumin
  • The oregano
  • Add the paprika, vinegar, and white wine.
  • Mix well until you have a fragrant marinade.

Marinating the Meat

  1. Place the meat in a large bowl. Add the marinade and bay leaves.
  2. Mix thoroughly to ensure all the meat is well coated.
  3. Cover and let it rest for at least 4 hours Ideally overnight in the fridge
  4. The longer it marinates, the more flavour it will have.

Cooking the Meat
Traditional method (commonly used in guachinches):

  1. Put the meat with all the marinade into a large frying pan or pot.
  2. Cook over medium heat until the liquid evaporates and the meat is tender
  3. Add a generous splash of oil. Fry the meat until it is well browned.

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.

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.

Surf and Turf with Bearnaise Sauce

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Surf and turf is a main course that combines meat from the land (“turf”) with seafood from the sea (“surf”), typically featuring a steak paired with seafood such as lobster or large prawns. While lobster and filet mignon are a standard combination, variations include prawns, scampi or scallops, which may be steamed, grilled, or breaded and fried.

  • 4 filet mignon steaks 150-200g
  • 400g prawns(shrimp), peeled and deveined
  • Salt, pepper, oil or butter as needed
  • 60 ml white wine
  • 30 ml white wine vinegar
  • Small onion, finely chopped
  • 2 egg yolks
  • 200g butter, melted
  • Tarragon, fresh or dried, optional

Béarnaise Sauce

  1. Cook wine, vinegar and onions in a pan over medium heat for 5-6 minutes until liquid is reduced to about 2 tbs.
  2. Blend with yolks then with motor running, slowly add hot melted butter. Stir in tarragon and season.
  3. Keep warm.

Surf and Turf

  1. Heat butter or oil over medium-high heat and sear the steaks for 3-4 minutes on each side for medium-rare.
  2. Adjust cooking time to desired doneness.
  3. Set aside and let them rest while cooking the prawns.
  4. In the same pan, melt butter and sauté the shrimp until pink and cooked through.
  5. Plate and serve with a drizzle of sauce and more onside.