59 ~ Dining in Tenerife

Ensaladilla Rusa & Croquetas de Atun
(Russian salad & tuna croquettes)

(All photos will enlarge with a click.)

Eating out while living or holidaying in Tenerife is a pleasure, especially when one is familiar with the local cuisine, and knows what to look for.

Here are some well-known dishes which I've tasted and learned to love. Photos were taken in the restaurants where the food was served:



The famous wrinkled salty potatoes are served with two mojo sauces:


Here a local fish is served with potatoes and green cilantro mojo

Morcilla (Canary blood sausage with honey and almonds)

The well loved Canary mixed salad has everything in it:
Ensalada Mixta

Sopa de Pollo (chicken noodle soup) is a favourite here in most Canary restaurants, and usually comes with a green mint leaf floating in it.


Rabbit or goat is often stewed in Salmorejo sauce :
Tuna or chicken croquettes served with garlic ali oli sauce and a red piquant mojo

Another ensaladilla, made with potatoes, tuna, vegetables and mayonnaise:
Chocos (squid) Pimientos de Padrón, fried mini peppers from the north of Spain encrusted with sea salt



Puchero Canario - a stew of several meats and chicken with vegetables. A meal in a dish.
Gofio...the staple food of the Canary people made from toasted corn and grains and mixed with broth, milk or water.


Chicken from the grill in garlic sauce

The local wines are much appreciated, winning international prizes

A serving of mixed salad

Frangollo is a typical Canary dessert made from corn flour

Chocolate mousse, puddings and flans are seen in most Canary restaurants

Here a flan with caramel swirls


And to finish off a meal, it's customary to have a cafe cortado leche leche. An espresso coffee with a bit of milk foamed on top and a dollop of sweetened condensed milk in the bottom of the cup! When it has a dash of Licor 43 or Tia Maria and cinnamon, along with a twist of lemon, it's called a barraquito.

¡Buen Provecho!

29 ~ Puchero Canario

Since this is a blog about Canary Islands I think I could include a local recipe from time to time. Here's what I made for our dinner yesterday:

(Click photos to enlarge)

PUCHERO CANARIO

Puchero Canario is a very popular meal in Canary Islands. It is a meat and vegetable stew which is simple to make in one pot. As with most such dishes, the ingredients and quantities vary from kitchen to kitchen.
Here's one I made for two people, with leftovers for the next day or for second helpings.

Total cooking time: around 1 hour

Ingredients:

225 grams (1/2 lb) stewing beef
1 chorizo sausage
1 or 2 chicken legs
1 or 2 desalted meaty pork ribs (about 250 grams or 1/2 lb)
1 1/2 cups of dried chickpeas (garbanzos) soaked overnight in water with a bit of bicarbonate of soda
1 small cob corn, cut in half
whole green beans - one handful
2 medium carrots cut in half
1 small onion cut in half
1/2 small cabbage
1 courgette or bubango (pale green courgette)
1 piece orange squash - about 120 grams (1/4 lb) cut in half
1 sweet potato or yam - whole
2 medium potatoes - whole
1 pear - halved
saffron, garlic, parsley, cumin, thyme, (optional Italian parsley)
oil

Preparation:

1. Put a large pot of water on to boil. When boiling, add a few drops of oil, some salt and the meat, ribs, chicken and chorizo. Cook for half an hour.

2. Add the drained and rinsed chickpeas, and the pieces of corn. When they have started to soften, add green beans and carrots and a bit of thyme.
Let these cook together for around 15 - 20 minutes.

3. Then add whole potatoes, sweet potato, cabbage, squash, bubango (or courgette), and pear and cook another 10 - 15 minutes.

4. In mortar mash together a clove or two of garlic, around 1 teaspoon cumin and a bit of saffron...OR alternately as some people do, mash together garlic, cumin and Italian parsley.

5. When the last vegetables have softened, add this above mash to the boiling pot and stir.

6. Remove meat and vegetables with slotted spoon and serve in a casserole dish at the table.
One of the earthenware cazuelas are ideal for serving as they can be purchased here for a very low price.

7. Liquid and remainder of vegetables in the boiling pot can be served next day as 'tumbo de puchero', a delicious soup.

Puchero Main Ingredients....missing the pear and herbs

Bubango - the local name for a pale green rounded courgette or type of zucchini, seen in the ingredient photo above, in the bottom left corner of the tray.

The separate meat items for making puchero can also be purchased here grouped together in one package at the supermarkets, which is useful. The same applies to the vegetables, which are sold as 'puchero canario', missing only the pear.