Recipes

Ok, so the Mojito isn't exactly Canarian but it's certainly worthy of being included here particularly as it's a refreshing drink that's so easy to make and will remind you of those lazy days you had on the beach or by the pool.

How to make a Mojito

The mojito is a traditional Cuban cocktail which has now become popular around the world. The mojito is also popular here in Tenerife and is drunk by tourists and residents alike. It’s a refreshing and popular summer drink which is traditionally made of five ingredients: mint, rum, sugar, lime, and carbonated water.

Ingredients:

Fresh mint
Limes (one for each drink)
Clear rum (Bacardi or something similar)
Fizzy mineral water
Pure granulated sugar

Cut the limes into quarters and pick the mint leaves off of the stems. Put a generous pinch of mint and about three lime wedges in the bottom of a tall glass and add a couple of teaspoons of sugar, then briefly mix them together with a muddler or a spoon.  Now add ice to fill the glass. Add Bacardi to the glass until the liquid fills about 3/4 of the glass.

Shake or stir the mixture until fully blended.

Fill the remainder of the glass with fizzy water.

Garnish with a lime wedge, a mint sprig, swizzle stick, or all three. Drink.

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!

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.

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.