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Did you know..?

The tomato was long under suspicion by some Americans and Western Europeans as being dangerous if eaten raw.

Canarian Recipes

Here are a selection of Canarian recipes for you to try out. We will update this page regularly so be sure to come back soon for more great food ideas!

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OVEN BAKED SALMON
(serves 4)

This quick and simple recipe originated in the Basque Country.

4 Large salmon fillets
12 Large peeled prawns
6 Shelled mussels
1 Onion
1 Green pepper
4 Medium Potatoes
Salt and Pepper
1/2 Glass dry white wine
4 tbsp Olive Oil
Chopped parsley

Preheat oven to 200 deg.C. Line a baking tray with tin foil, finely slice the pepper, potatoes and onion and position in layers in the middle of the tray, lightly seasoning each layer, finish with a layer of potatoes. Place the Salmon on the vegetables and surround with prawns and mussels, sprinkle with chopped parsley, oil and wine. Place a second sheet of foil on top and seal around the edges. Bake in the oven for 20 - 30 minutes. (Keep an eye on the foil, when it inflates the dish is ready).

STUFFED PAPAYA

1 Papaya of 1.5 - 2kg
2 Onions, finely chopped
2 tbsp Butter or margarine
2 - 5 Tomatoes, peel, deseed, thinly slice
150g Fresh breadcrumbs
200g Ham or 350g minced meat
100g Grated Cheese
Salt and Pepper

Preheat the oven to 190 deg.C. Slice the papaya lengthwise take out the seeds and take out some of the fruit (to be used later) leaving a rind of just over one centimetre in thickness and simmer in slightly salted water for approximately 15 minutes. Finely chop the onion and fry lightly in the butter, chop the fruit you removed and add to the onion. Peel the tomatoes by cutting a cross in the bottom and putting them in a bowl of very hot water for a few minutes, then transfer them to a bowl with iced water for a few minutes. Peel, deseed and cut into thin slices. Add the breadcrumbs and the diced chunks of ham (or minced meat) to the onions and fruit. Stir over a low heat until the mixture reaches a relatively solid consistency, season to taste. Fill the two halves of the Papaya with the meat filling and cover with grated cheese and place in the oven for 20 minutes.

To make a vegetarian alternative simply replace the meat with 100 - 200g mushrooms, two red bell peppers, peas, garlic and parsley and extra onion.

VANILLA RABBIT
(serves 4)

Use Chicken as an alternative to Rabbit. (Ask your butcher to cut the meat into pieces)

1 Glass olive oil
1 Rabbit (or Chicken if preferred)
1/2 Vanilla pod
2 Onions
2 Carrots
2 Shallots
2 Leeks
1 Glass red wine
1 Glass port
1/2 Glass Brandy
1 Glass chicken stock
3 Sage leaves
1 Glass port
Salt and Pepper

Slice the vegetables and fry in olive oil until soft, season the meat and add to the vegetables and gently fry until browned . Add the wine, stock, sage and vanilla, bring to the boil and simmer for 15 minutes. Add the brandy and flambe, then add the port to put out the flame. Remove meat, sage and vanilla and thicken sauce over the heat for a further five minutes. Put sauce into a blender and then pass through a fine mesh sieve. Serve with broccoli, spinach or watercress and add a slice of orange.

SWEET AND SAVOURY SOUP
(serves 4)

This tomato based soup originated in Extremadura and is unique due to the addition of dried figs. Serve hot or cold

2 Slices of bread per person (use wholemeal rolls if preferred)
400g of Peeled and chopped tomatoes
1 Medium onion
2 Red peppers
2 Green italian peppers
150g dried figs
2 Laurel leaves
2 garlic cloves
Several sprigs of parsley
2 Red peppers
Generous pinch of salt
1 tsp Cumin seeds
Ham bone
2 tbsp Olive oil

Chop the onions and peppers and fry lightly in the olive oil with the ham bone until the vegetable are soft. Add the tomatoes and fry gently until they are cooked. Cover with water, add laurel leaves, bring to the boil and simmer. Using a pestle and mortor prepare the majado using the salt, parsley, a spoonful of the soup and the cumin seeds. Cook the bread in the oven at 150 deg.C. for 3 - 5 minutes or until hard but not toasted. Add the majado to the soup and leave to simmer for a couple of minutes. Chop the figs into either halves or quarters, depending on their size and put a generous helping into the centre of each soup bowl and surround with the hardened bread. Ladle the soup over the top and serve.

CHICKEN AND CHICK PEA SALAD
(serves 4)

The number of ingredients acceptable for using in salads is increasing all the time. This recipe uses chick peas (garbanzos) as an alternative to more commonly used salad vegetables.

350g Chick peas (soaked overnight) or Jar of precooked chick peas
2 Chicken breast
1 Onion (finely chopped)
2 Tomatoes
2 Eggs (hard boiled and chopped)
2 Slices boiled ham
100g lettuce
Salt Vinegar
Oil

Bring a pan of water to the boil and add the chick peas, cook for 1.5 to 3 hours (this will depend on the size and age of the chick peas). Be careful not to overcook as this makes it difficult to remove the skins. Once cooked, cool and remove the skins, their texture should be soft and creamy, if they are still hard cook for a further 4 to 5 minutes. (Alternative use precooked chick peas).

Once the chick peas are ready place in a boil and add the finely chopped onion and chopped boiled eggs and dress with a little salt, vinegar and olive oil.

Open the chicken breast in half lengthways, place the ham on top, roll them, tie them and wrap them in tin foil and place in a saucepan of lightly salted water and simmer for 15 minutes. Chill and slice.

Peel the tomatoes, cut into slices and place them as a base on the serving dish. Add the chick peas mixture and arrange the slices of chicken on top and garnish with lettuce and serve.

FISH FRITTERS

Fish fritters or Churros de pescado are generally eaten as a snack in Tenerife and often complemented with a glass of beer or canarian white wine.

1kg White fish cut into strips
2 Lemons
Parsley
200g Sifted flour
100cl Milk
1 Egg
1 Large glass beer
1 Spoon of white wine or fino sherry
Finely ground white pepper
Salt
Olive oil

Mix the juice of the lemons with the chopped parsley and marinate the fish in the mixture for approximately two hours.

Using half the flour, add the milk, whisked egg, beer, pepper and wine or sherry with a little salt, mix together until a light liquid and elastic batter is formed. Leave to settle for approximately 15 mins.

Heat a large amount of olive oil in the frying pan over a medium heat. Place the remainder of the flour with a pinch of salt on a plate. Coat the fish slices with the flour and dip in the batter mixture and fry until golden brown.

SALTED FISH STEW

Dried salted fish is a very popular way of eating fish in the Canary Island and is known as pescado jareada. Jarear means to air, the fish is prepared by opening it, cleaning it well and washing it in seawater. It is then heavily salted and left for a few hours before washing again and hung to let the sea air and sun do the rest. The most popular dry fish with the most flavour is known as vieja.

2 Vieja jareadas (dried fish)
4 Large tomatoes (finely chopped)
8 Cloves of garlic (finely chopped)
2 Large onions (finely chopped)
1 Large pepper (finely chopped)
Thyme
2 Bay leaves
Saffron
1 Glass of dry white wine
Salt
Olive oil

Clean the fish and remove the skin, cut into medium sized pieces and leave them in water for 1 to 2 hours.

Gently fry the finely chopped tomatoes, garlic, onions and pepper in a large frying pan with a little olive oil, add a little of thyme, saffron, bay and salt.

When the ingredients have softened add the fish and mix well. Add a generous splash of white wine and stir continuously until the dish begins to boil, turn the heat down and simmer gently for no more than 5 minutes. Check for seasoning before removing from the heat, add more salt if required and serve.

VEGETABLE MEDLEY
(serves 4)

Tenerife has a good selection of fresh fruit and vegetables and locally produced olive oil which form a staple part of a canarian diet.

120g Dried green soya beans (soaked overnight)
200g Green beans
Slice of pumpkin (chopped)
3 Small onions (sliced)
300g Mushrooms (sliced)
Water
Salt
Olive oil

Bring a pan of water to the boil and prepare another bowl with ice and iced water.

Top and tail the green beans and cut into 4cm pieces. Add to the boiling water and simmer until cooked. When cooked remove with a slotted spoon and plunge into the ice cold water. (this prevents further cooking).

Place the Soya beans in a pressure cooker and cover with water. Set to number 2 and cook for 5 minutes once steaming. Alternatively add to cold water and boil for approximately 20 minutes. Ensure the beans are cooked before removing from the heat.

Finely chop the onions and gently fry over a low heat in a little of the olive oil, when they are almost cooked add the chopped pumpkin, drained soya beans and green beans.

Toss the mushrooms in a little oil over a low heat for around 8 minutes.

Combine vegetables, season with a little salt and serve.