Tag: tapa

Canarian Cachopos

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Cachopo is one of the most characteristic beef dishes of Asturian cuisine, although its consumption has now spread throughout Spain and the Canaries. It consists of two thin beef fillets stuffed with cheese, ham or even vegetables, coated in breadcrumbs, and fried in hot oil.

Often served with chips as a main meal or can be sliced and served as a tapa.

Ingredients

  • 2 thin steaks of approx. 150g each
  • 50g of sliced ​​Serrano ham
  • 50g of sliced ​​cheese
  • 3 or 4 small mushrooms sliced (optional)
  • Flour
  • 1 medium egg
  • Breadcrumbs
  • Frying oil
  • Salt and pepper

Instructions

  1. If using mushrooms, fry lightly in butter or oil and set aside.
  2. Heat plenty of oil in a frying pan.
  3. Place the steaks on a board and flatten them.
  4. Spread the mushrooms, ham and cheese slices over one of the fillets and place the second fillet on top so that they fit together.
  5. Roll the cachopo in a plate of flour.
  6. Dip the cachopo in the beaten egg.
  7. Coat the cachopo in breadcrumbs and set aside.
  8. Fry the cachopo in the hot oil and let it cook for approximately 5 minutes, turning it over when half way.
  9. Remove the cachopo and let it rest briefly on a plate with kitchen paper to absorb the excess oil.

Artichoke Tortilla

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Canarian Recipes: Tortilla de Alcachofas

Ideal for a light dinner or tapas. Can be served as an appetizer, main course, or even as part of a light meal alongside a salad.

Ingredients:

  • 3–4 artichokes
  • 4 eggs
  • ½ onion (optional)
  • Olive oil
  • Salt

Preparation

  1. Clean and slice the artichokes.

  2. Sauté them with the onion until tender.

  3. Beat the eggs with salt and mix them with the artichokes.

  4. Cook in a frying pan on both sides until set.

Easy Arancini Balls

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Classic Italian Arancini Rice Balls in bite size form! Make risotto in the oven to make these with ease, or use leftover risotto. Shallow fried or baked!

Ingredients

Baked Risotto – Rice Mixture

  • 2 tbsp butter
  • 2 garlic cloves , minced
  • 1 small onion , finely diced
  • 1 1/2 cups risotto rice (arborio)
  • 1/2 cup white wine (or stock or water)
  • 3 1/2 cups chicken broth/stock
  • 1 cup milk

Cheese Mixture

  • 1 egg
  • 1 cup grated cheddar cheese
  • 3/4 cup grated mozzarella cheese
  • 2 1/2 tbsp finely chopped fresh parsley or 1 1/2 tbsp dried
  • 1/2 tsp salt
  • Pepper

Coating

  • 1/2 cup plain flour
  • 1/2 tsp salt
  • Black pepper
  • 2 eggs
  • 2 cups panko breadcrumbs
  • Cooking oil 

Instructions

  1. Preheat oven to 180C/350F.
  2. Melt butter in a skillet over medium heat.
  3. Add garlic and onion and cook for 5 minutes until soft.
  4. Add rice and stir until grains turn translucent.
  5. Add wine and turn up the heat to medium high.
  6. Cook until liquid is mostly absorbed/evaporated.
  7. Add chicken broth and milk.
  8. Stir, bring to simmer, cover, then transfer to oven.
  9. Baked, covered, for 30 to 40 minutes until all liquid is absorbed and rice is tender.
  10. Remove from oven and allow to cool.
  11. Add rice mixture ingredients and mix to combine.
  12. Cover and transfer to refrigerator for at least 3 hours or preferably overnight.

Coating

  1. Mix flour, salt and pepper in a shallow bowl, eggs in another (lightly beaten) and panko in a third shallow bowl.
  2. Measure out a scoop of rice mixture (about 2 1/2 tbsp) and roll into a ball.
  3. Roll in flour, then dredge in egg mixture, then coat in panko, pressing to coat.
  4. Repeat with remaining mixture.

Cooking

  1. In a medium saucepan, pour in 1″/2.5cm depth of oil and heat over medium high heat.
  2. Toss in a breadcrumb and if it starts sizzling immediately, the oil is hot enough.
  3. Carefully transfer a few balls into the hot oil, using a spoon.
  4. Turn frequently so they cook golden evenly, and when they are a deep golden brown, remove onto a paper towel lined plate to drain.
  5. Repeat with remaining balls.

Panko Substitute

  • Crackers.
  • Crushed Pretzels.
  • White Bread (Crust Removed)
  • Crushed Potato Chips.
  • Crushed Tortilla Chips.
  • Dry Stuffing Mix.
  • Corn Flakes.

In a food processor, process the crumbs until you get a texture you like, which could range from fine to large.

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.

Easy Cheeseburger Bombs

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A quick dinner, tapa or lunchbox addition , these cheeseburger bombs are freezable, finger and child friendly, and easy to make ahead!

Ingredients

  • 500g ground beef (or a mix of beef and pork)
  • 150g grated cheddar cheese (or any melting cheese like mozzarella)
  • 50g grated Parmesan cheese
  • 1 garlic clove, minced
  • 1 teaspoon onion powder
  • Salt and pepper (to taste)

For the Coating:

  1. Alternative to pastry: Mashed Potato, Instant works 🙂
  2. 2 pastry sheets
  3. Rolled thin, if preferred
  4. 50g breadcrumbs
  5. Alternatives: seeds, crushed nuts, crisps, cornflakes
  6. 20-30g grated Parmesan cheese
  7. 1 teaspoon garlic powder
  8. 1 egg, for egg wash, optional
  9. Sesame seeds, for topping, optional

 

Instructions

Preheat your oven to 360°F (180°C) . Line a baking sheet with parchment paper or lightly grease it for easy cleanup.

Meatballs

  • In a large mixing bowl, combine the ground beef, Parmesan cheese, garlic, onion powder, salt, and pepper.

Shape the Bombs

  • Divide the meat mixture into 8–10 equal portions (about 2 tablespoons each).
  • Flatten each portion into a disc.
  • Place a rounded teaspoon of grated cheese in the center of each disc and carefully wrap the meat around the cheese, sealing it completely.
  • Roll the filled meat into a smooth ball.

Coat the Bombs

  • In a shallow bowl, combine the breadcrumbs, grated Parmesan cheese, garlic powder.
  • Sprinkle over the pastry and lightly roll until integrated then cut into squares.
  • Wrap each meatball in square, coating side outmost, the roll gently to ensure everything is sealed.

Bake the Bombs

  • Place the coated bombs on the prepared baking sheet, spacing them evenly apart.
  • Bake for 30–40 minutes, or until golden brown and cooked through.

Serve and Enjoy

Turkish Eggs Canarian Style

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Canarian Recipes: Huevos Turcos al Estilo Canario

A versatile savory dish originally based on  Cilbir (Turkish Eggs) with boiled or poached eggs, peppers optional, served over a delicious garlicky yogurt and topped with cheese. Enjoy with fresh bread,

Ingredients

  • 3 eggs
  • 1 small onion
  • 1 large tomato
  • 2 to 3 crushed garlic cloves
  • Grated cheese, any melting cheese, to taste
  • 1 to 3 tbsp yogurt, to taste
  • 1-2 tbsp butter, to taste
  • Chilli flakes, optional, to taste
  • Salt, Pepper, Herbs

Optional Variation

  • Half a small red pepper.
  • Half a small green pepper.

Preparation

  1. In a frying pan with a dash of oil, sauté the garlic, onion and peppers if using.

  2. Add salt, pepper, chilli flakes if using, and stir.

  3. Blend in yogurt and butter to taste.

  4. Transfer to a dish and cover with a handful of cheese.

  5. Cover with the tomato cut into thin slices and put the eggs cut in half.
    Poached eggs also work well, even fried 🙂

  6. Cover with cheese again and sprinkle with the aromatic herbs.

Almogrote Croquettes

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Almogrote is a spread traditionally made with cured cheese, garlic, and oil. This flavourful blend has now been creatively incorporated into croquettes. While the texture in the croquette form is more liquid than the traditional spread, it retains the distinctive taste of the original almogrote.

Ingredients

  • 100g of butter or one tablespoon
  • 100g of white onion or half an onion
  • 50g of spring onion or leek if you prefer
  • 700ml of milk
  • 150g of flour
  • 200g of almogrote (they usually come in this size)
  • Salt and pepper to taste
  • Flour, eggs and breadcrumbs for coating
  • Olive or sunflower oil for frying

Method

  1. Heat a saucepan over medium heat with a drizzle of olive oil and then add the diced portion of butter, helping it to melt quickly.
  2. While you’re finely dicing the onion so it blends well, thinly slice the spring onion or leek leaves and mix them with the onion.
  3. Once the butter has melted, add the vegetables to the saucepan and let them cook for at least 10 minutes over low heat.
  4. While the onion is cooking, heat the milk in another container at medium temperature.
  5. Once the vegetables are cooked, gradually add the wheat flour to the saucepan and stir until well combined with the sautéed vegetables. Let it cook over low heat for about 10 minutes. You’ll see a solid dough form and the flour toast.
  6. Gradually add the hot milk, stirring constantly until the béchamel sauce is ready. All the ingredients in the saucepan should be well combined. 
  7. Remove the béchamel sauce from the heat and add the prepared almogrote, mixing it evenly. It will have a yellowish cream consistency. Taste the mixture and add salt and pepper if needed.
  8. Pour the mixture into a glass container or bowl, cover with plastic wrap, and let it set in the refrigerator for a day. If you’re in a real hurry, we recommend leaving it for at least 3 hours.
  9. Let’s create the final croquette! The dough has rested, and now it’s time for the final step.
  10. Prepare three containers: one with flour, one with egg, and one with fine breadcrumbs. Take portions of the dough with a spoon and shape them into your preferred croquette form. Then, coat each croquette in flour, egg, and breadcrumbs.
  11. All the croquettes are now formed. You can store them in the refrigerator or freezer, or cook them right away.
  12. Heat plenty of oil in a deep frying pan and add the croquettes when it’s very hot.
  13. Remove them and place them on a plate lined with paper towels to absorb the excess oil. 

Chorizo Teror Croquetas

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Moya, Gran Canaria, is known for its wide array of croquette flavours. Among the most popular are those featuring the renowned chorizo from the village of Teror. These croquettes embody the unique taste of one of the Canary Islands’ most celebrated sausages.

Ingredients
4-5 servings

  • 1/2 onion
  • 1/2 leek
  • 2 teeth garlic
  • 1-2 Teror sausages
  • 150-200 g flour
  • 1/2 l milk
  • 1 spoon butter
  • Olive oil
  • Salt
  • Chopped parsley

For breading:

  • Flour
  • eggs
  • breadcrumbs

Step by step

  1. Peel the onion and garlic.
  2. Clean the leek.
  3. Chop the leek and onion. P
  4. Cut the leek, onion, and garlic in a food processor.
  5. Blend the vegetables.
  6. Sauté the onion, garlic, leek, and chopped parsley in a pot.
  7. Add the chorizo, stir. Add the flour, stir.
  8. Add the milk and stir.
  9. Season the dough.
  10. Shape and bread.

For Breading

The standard order is Flour, then Eggs, then Breadcrumbs (F-E-B), a three-step process where flour helps the egg stick, the egg acts as glue, and the crumbs provide the crust, with all stages often seasoned for flavor.

Use a “dry hand” for flour/crumbs and a “wet hand” for eggs to keep it clean, and chilling the breaded item before cooking helps the coating adhere.

To Cook Croquettes

Typically deep-fry them in oil heated to 180°C (350-356°F) for 3-6 minutes until golden brown and crispy, draining them on paper towels.

To bake, heat the oven to 180C/160C fan and air fryer/gas 4 and bake for 20-25 mins until deeply golden and crisp.

 

Croquetas de Jamón Serrano

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Small rolls made from a mixture of olive oil, butter, flour, and milk flavored with Serrano ham and deep-fried to crispy perfection. (Although, if you’re like the locals in Spain, you might want to try more adventurous flavors, like mushroom or even chocolate!)

Ingredients for 4 people (40 units):

For the béchamel sauce:

  • 100g Serrano Ham
  • 100g of all-purpose flour
  • 1 small onion
  • 1/2 liter of whole milk
  • 200-300 ml of beef broth
  • 40 ml of olive oil
  • Salt
  • Nutmeg

For the batter:

  • 200g of breadcrumbs
  • 3 eggs
  • Mild olive oil for frying

How to make

  1. Finely chop the onion and cut the Serrano ham into small cubes and set them aside.
  2. Heat the chicken broth in a saucepan over medium heat and keep it warm for later use. In a separate saucepan, heat the milk and set it aside to add to the béchamel sauce.
  3. In a large frying pan, heat the extra virgin olive oil over medium heat. Add the chopped onion and cook, stirring occasionally, until translucent.
  4. Once the onion is ready, add the diced Serrano ham and sauté lightly. Don’t let it brown too much, as we want to maintain its soft texture and avoid overly strong croquettes. Add all the flour at once and stir vigorously with a wooden spatula.
  5. Let it cook for about 6-7 minutes, stirring constantly, so the flour toasts slightly and loses its raw taste. Be careful not to burn it, as this will make the croquettes bitter.
  6. Gradually pour in the hot stock, stirring constantly until the mixture is well combined and forms a thick paste.
  7. Then, gradually add the hot milk, ensuring it’s fully incorporated before adding more. Cook the béchamel sauce over medium heat until it reaches a smooth and creamy consistency.
  8. Adjust the thickness by adding a little more milk if needed, and season with a pinch of salt and nutmeg to taste.
  9. Once the béchamel sauce is ready and has reached the desired consistency, remove it from the heat and transfer it to a tray. Let it cool to room temperature before refrigerating it for at least 2 hours, or until firm.
  10. When making the croquettes, prepare the breading ingredients by placing the breadcrumbs in a large bowl. Separately, beat the eggs in another bowl.
  11. Once all the ingredients are prepared, coat the croquettes. To do this, take a portion of the dough with a spoon and, using another spoon or your hands, shape it into a croquette. Then, dip it in the beaten egg and then in the breadcrumbs.
  12. Press lightly to shape them and ensure the coating adheres well. As you form them, place them on a board so the coating dries slightly, preventing them from opening up while frying. Repeat the process with all the dough until all the croquettes are ready.
  13. Once the croquettes are shaped, it’s time to fry them: heat plenty of mild olive oil in a frying pan and, when the oil is hot, add the croquettes in small batches. This will prevent them from falling apart or absorbing too much oil. Fry until golden brown and crispy on the outside. Remove the croquettes from the oil and place them on paper towels to absorb any excess grease.
  14. Once they are all fried, serve immediately, piping hot, to enjoy their best texture, creamy and tasty.

Escaldón and Mojo Croquettes with Sea Bass Sashimi

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Canarian Recipes: Croquetas de Escaldón y Mojo con Sashimi de Lubina

Ingredients for Escaldón

  • 1l of fish broth
  • 2 cloves of garlic
  • A sprig of mint
  • 1 onion
  • 500g of gofio

Ingredients for Croquettes

  • 2 sea bass fillets
  • mojo sauce which includes
  • pepper
  • 1 teaspoon of cumin
  • 1 teaspoon of coriander
  • 2 cloves of garlic
  • 1 teaspoon of paprika
  • vinegar
  • sunflower oil
  • Salt

How to prepare Scalded Gofio

  1. We put all the gofio in a bowl and make a small hole in the middle to add the hot broth little by little.
  2. We continue beating while we gradually add the fish stock until we obtain a soft and light dough.
  3. We chop and add the mint. to the mix.
  4. We cut the garlic as we like.
  5. In a frying pan, brown them and set aside.
  6. We add the garlic to the Gofio.
  7. We cut the onion into large pieces and place it around the bowl where the scalded gofio was served.

Make the Croquettes

  1. We make the mojo sauce by blending all the ingredients in a blender.
  2. We add 3 tablespoons of the mojo sauce to the gofio scald and form small, elongated balls, like croquettes.
  3. We make a sea bass carpaccio by slicing it very, very thinly and setting it aside.
  4. Now all that’s left is to plate it.

Presentation:

Place a small, elongated ball of hot, scalded gofio on a small plate, top it with a small fillet of raw sea bass, and garnish with a cilantro or onion leaf.