food

1. Some typically Canarian Recipes
FOR STARTERS YOU CAN HAVE:
Grilled goat cheese
Ingredients (for 4 persons) :250
grams of semi-cured goat cheese,
1/2 teaspoon of olive oil
Preparation:
Cut the cheese into thick slices.
Roast the slices with a little oil and brown the two sides. Serve
them on a plate and pour some red or green mojo on top! . It’s
delicious!
Red “Mojo” (It can be spicy)
To prepare ´mojo´ you need these
ingredients:
Garlic, cumin, red pepper, salt, oil and
vinegar.
First you grind the garlic, the cumin, the
pepper, and the salt.
Then when it is ground you add the oil and the vinegar, and stir.
“Green "mojo" sauce
Ingredients
-1 garlic, a bunch of coriander, some
cumin , 2 tablespoons of olive oil, 1
tablepoon of coarse salt, vinegar.
Preparation:
First peel the garlic, we add to the mixer, along with salt and the
"cumin". Use the blender until it is ground. After you add the coriander
and oil but don't stop beating... At the end we can add some water.

2. BESOS DE MAGA
Ingredients:
* White cheese "
tender" with the shape
of a triangle.
* Eggs.
* "Gofio".
* Honey .
* Almonds.
How to do it: Firstly, you take the cheese and you batter with the
egg, after you do this you have to pass it into the "gofio". Then,
take a frying pan with oil and you fry it. Thirdly, you drain it and
finally you add the honey and the almonds.
GRILLED “SEA LIMPETS”
Ingredients:
1kg of “lapas”
Some parsley
Olive oil
Some garlic
How to prepare them:
You should clean them, in case they have some sand, and place them
on a plate. Then we prepare the sauce you cut the parsley, add
some salt, garlic and some oil and crush it in the mortar. After that,
you hit the grill and place the “lapas” and add some sauce on top.
After three or four minutes they are ready!

3. FOR MAIN COURSE IT IS VERY TYPICAL TO HAVE
SOME CHICKPEAS OR FISH AND POTATOES.
Canary chickpeas
Ingredients for four people :
1/2 kg of chickpeas, 1 pig's
trotter , 250 g of salted
pork ribs , 100 gr . salty
bacon veining, 1 piece of
chorizo string of very good
quality, 1 onion, 2
tomatoes, 1 red pepper, 2
garlic cloves , 1 c / c
paprika , 1 bay leaf , ½ c / c
ground white pepper, ½ c /
c cumin , ½ c / c of
azafranillo canary or some saffron or a pinch of food coloring, c / s :
tablespoon, c / p: dessert spoon, c / c: coffee spoon, l/c: the amount
needed; 100 ml . = 1 shot glasses
Desalt ribs : keep them in water for 24 hours, change the water several times.
Soak chickpeas 12 hours , you should not have more. Chop all vegetables
julienne and finally cut chorizo and pancetta into small pieces.
PREPARATION:
Cook the pork and ribs , it is important to have plenty of water and the
resulting broth is the basis of our stew. We'll remove all loose foam during
cooking so that it is a clean broth. Keep over medium heat until they begin to
be tender.
 When we click with a knife and the tip sinks into the flesh we add the beans
, bay leaf , chorizo and bacon. We medium heat so they will cook slowly. (about
30 minutes).
 Add the remaining ingredients : fry strips of red peppers with a little salt ,
just give them a ride that we have left al dente and add to the pan
 Prepare a sauce of onion, when we add the tomato transparent , let cook a
few minutes and had by -pass or blender puree , we add it to the pa
 Crush in a mortar: some salt, a pinch of pepper , cumin , saffron and garlic.
When we have a paste, we add it to the casserole .
 Try for salt…, let cook until the chickpeas are tender.
 Take ribs and pork, and separate the meat from the bones and chop it into
small pieces, then put it back in the pot.
 Let stand stew , better overnight .

4. “Papas arrugadas” or
“wrinkled potatoes”
This dish of "wrinkled" potatoes with a fresh
cilantro sauce is traditional in the Canary
Islands and makes a great accompaniment to
grilled meat, chicken or fish.
Ingredients
 1kg of potatoes (the smaller
the better), 2-3 heaped Tbs
coarse sea SALT, water
FOR THE MOJO:
1 large bunch of coriander, 2
cloves garlic, peeled , ½ tsp
SALT, ¼ tsp ground cumin, ⅓
cup olive oil, 3 Tbsp cold
water, 2-3 tsp Spanish
vinegar
Instructions
1. Scrub the potatoes to remove any dirt and place them in a pot with the
salt and just enough water to cover them. Bring to the boil and simmer
until the potatoes are cooked (about 20 minutes).
2. In the meantime, make the mojo. Add the coriander, garlic, salt and cumin
to an electric blender and blend to make a paste. Add the oil in a steady
drizzle, then add the water and blend again. Add the sherry vinegar and
mix again. Check for seasoning and add salt, cumin or vinegar as necessary
until you achieve the flavour you like.
3. Once the potatoes are cooked, drain all the water and return the pot to
the heat. Once all the moisture has evaporated, a thin coating of white
salt should start forming on the potatoes. Shake or stir the pot to stop
them sticking - when the potatoes start to brown and wrinkle slightly,
they are done.
4. Serve hot, topped with the mojo sauce

5. CANARIAN DESSERTS
There are different
types of fruits:
granadas, mangoes,
papayas, bananas, of
course, grapes,
pineapple…. A fruit
dessert is really
enjoyable. You can add
the fruit of the
season. There are
plenty of them!
If you prefer more filling desserts…
“Bienmesabe”
Ingredients: (4 people):
250 grs peeled almonds,
150 grams sugar,
1 little cup of water,
4 egg yokes,
1/2 (tea spoon) of
cinnamon , a lemon peel.
Preparation: Grind the almonds in a blender. Put a pot on the fire with
the water and the sugar, heat until it melts. Add the ground almonds, the
lemon peel and the cinnamon. Keep removing with a wooden spoon, until
it thickens. Beat the yokes and add it to the mixture. Keep removing for
15 minutes (low fire). When it is nicely brown, put everything in a bowl.
Let it cool before you consume it. You can eat it with ice-cream on top!

6. QUINCE SWEET (DULCE DE MEMBRILLO)
Quince jelly, dulce the membrillo, is one of the recipes my mother
prepares. It is very typical. If you spread it with cheese, it is
delicious.
INGREDIENTS:
 4 pounds quince, washed, peeled, cored, roughly chopped
 1 vanilla pod, split.
 2 strips (1/2 inch by 2 inches each) of lemon peel (only the
yellow peel, no white pith).
 3 Tbsp lemon juice.
 About 4 cups of granulated sugar, exact amount will be
determined during cooking.
METHOD:
1 Place quince pieces in a large saucepan (6-8 quarts) and cover with
water. Add the vanilla pod and lemon peel and bring to a boil. Reduce
to a simmer, cover, and let cook until the quince pieces are fork
tender (30-40 minutes).

7. 2 Strain the water from the quince pieces. Discard the vanilla pod
but keep the lemon peel with the quince. Purée the quince pieces.
Measure the quince purée. Whatever amount of quince purée you
have, that's how much sugar you will need.
Return the quince purée to the large pan. Heat to medium-low. Add
the sugar. Stir with a wooden spoon until the sugar has completely
dissolved. Add the lemon juice.
3 Cook over a low heat, stirring occasionally, for 1-1 ½ hours, until
the quince paste is very thick and has a deep orange pink color.
4 Preheat oven to a low 125°F (52°C). Line a 8x8 baking pan with
parchment paper (do not use wax paper, it will melt!). Grease the
parchment paper with a thin coating of butter. Pour the cooked
quince paste. Smooth out the top of the paste so it is even. Place in
the oven for about an hour to help it dry. Remove from oven and let
cool.
To serve, cut it and present with Manchego cheese. Store by
wrapping in foil or plastic wrap, an keeping in the refrigerator.