Tag: tapa

Easy Stuffed Tomatoes

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A classic French recipe where fresh tomatoes are stuffed with a delicious breadcrumb mixture, topped with cheese and drizzled with oil. A quick easy dish that can be made ahead of time.

Ingredients

  • 6 medium, ripe tomatoes
  • 100 grams of breadcrumbs
  • 50 grams of grated cheese, eg cheddar
  • (Cheese alternatives like goat cheese, blue cheese)
  • 1 small onion
  • 2 tbsp butter
  • 3 tablespoons of chopped herbs, optional
  • Creme Fraiche or Sour Cream as needed for cheese mix.
  • Salt and Pepper to taste
  • Oil, Butter
  • Nuts, eg crushed walnuts, to decorate, optional.

With Goat Cheese mixed with a little Cream

Preparation

  1. Wash the tomatoes, cut off a lid and extract the juice and the seeds
  2. Reserve the juice.
  3. Place the cheese, breadcrumbs, chopped herbs and the tomato juice in a bowl. Season to taste.
  4. Sauté the finely chopped onion in the butter, then add it to the other ingredients.
  5. Stuff the tomatoes with the mixture, then sprinkle with grated cheese.
  6. Arrange in a baking dish and dot with butter.
  7. Bake in a pre-heated at 350 °F (180 °C), air fryer 170 °C)  for about 15 minutes give or take, until golden brown.
  8. If using  cheese like goat cheese or blue cheese, add at the end of cooking and heat only slightly to avoid too much melting, or leave at room temperature,

Blue Cheese Stuffed Tomatoes

Replace the grated cheese with a little butter and add a soft blue cheese, mashed, at the end and cook an extra minute (or leave uncooked).

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.

One Pan Bacon and Egg Toasty

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All cooked in one pan, deliciously crisp and melty bacon and egg toasty with cheese – the perfect breakfast. Lettuce and tomatoes optional.

Ingredients

  • 4-5 thin steaks of bacon
  • 2 slices of ​​cheese
  • 1 large or 2 medium eggs beaten
  • 2 slices of bread
  • Lettuce (optional)
  • Tomato sliced (optional)
  • Salt and pepper
  • Frying oil

Instructions

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.

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

 

Sweet Potato Biscuits

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  Canarian Recipes: Los rosquetes de batata

Sweet potato biscuits are a traditional treat, particularly popular in the Canary Islands and other regions. They are soft on the inside and slightly crunchy on the outside. The sweet potato lends a natural sweetness and an irresistible fluffy texture.

Ingredients

  • 500 g cooked sweet potato
  • 500–600 g flour (approximately)
  • 150 g sugar
  • 2 eggs
  • 1 packet of baking powder
  • Grated lemon zest
  • 1 pinch of salt
  • 1 splash of anise (optional, but very typical)
  • Oil for frying
  • Extra sugar and cinnamon for coating

Method

  • Peel, chop, and boil the sweet potato until soft.
  • Drain and mash it into a fine purée.
  • Add the sugar, eggs, lemon zest, salt, and anise to the purée.
  • Mix thoroughly.
  • Gradually add the flour along with the baking powder to achieve a smooth dough (not too sticky).
  • Take small portions and shape them into strips, joining the ends to form rings.
  • Fry in plenty of hot oil until golden brown.
  • Drain them and coat with sugar (or sugar mixed with cinnamon).

Tips

If the dough is too sticky, add a little more flour.
You can flavour the dough with cinnamon or vanilla in addition to the lemon.
They can also be baked, although frying is the traditional method.
Add ham and honey or jam for a semi savory taste, can serve as tapas.

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 beef 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.