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Recipes from Mallorca
Your favourite Mallorcan recipes from, Ali-Oli, Sangria, Paella, Garlic Prawns, Tumbet
How to make:-
Here in Majorca you will still find the 'real' Spain in relation to food, tapas bars and traditional restaurants serving Spanish and Mallorquin food. Why not try a Pepito (tasty pork baguette flavoured with a special blend of local olive oil, garlic and tomato with sometimes a little green pepper)
Better still try a Pa-amb-oli, a very traditional local dish.
Thinly sliced rustic bread, warmed and flavoured with the traditional olive oil, garlic and tomato blend then topped with your choice of meat usually pork or chicken. This can also be topped with local cheese melted under the grill. This really is a delicious snack, more like a meal in itself!
Ali-oli with fresh bread and olives are served in most restaurants in on the Island. Sometimes this is given free but often you will find a small charge added to the bill. Pork loin with cabbage (llom amb col) is another very popular traditional Mallorquin dish and not forgetting Spanish Paella, a great favourite everywhere in Spain and traditionally eaten on Sundays.
Fresh fish, Prawns, Crab, Lobster Tuna, Octopus
As well as freshly caught fish like Cuttlefish, Squid and Octopus, Pork is commonly used in Mallorcan cooking. Many parts of the Pig are cured to make Embutits, sausages of various content. From the black Pig, Sobrasada de Mallorca and Botifarro are made without any types of additives or preservatives. Each of the sausages have a specific content, shape and name.
Selection of Mallorcan Sausages Sobrasada and Botifarro
Colmado Santa Domingo - Palma
You will see these pork based sausages in most shops and supermarkets around the Island, in fact this little shop in central Palma sells all kinds of local produce from around the Island. You will also find these special sausages as starters dishes on many restaurant menus. They are also very popular on Fiestas when many Mallorquins grill the various types of sausage on Barbeques. We recommend that you try them, they really are delicious!
Sangria, a drink made with wine, brandy and served chilled with heaps of ice & freshly chopped fruit.is also very popular as is the local drink hierbas you can have this sweet or dry and is excellent if you have a little spanish tummy for settling it. Palo is another traditional liquer made & consumed in Mallorca.
Here are some traditional but simple recipes from Mallorca for you to try:
1/2 litre dry red wine
2 tablespoons sugar
lime or lemon juice
measure of bacardi/brandy
splash of triple sec
add a little lemonade to taste
lemons & oranges (chopped)
plenty of ice
Pour wine into a jug, add sugar & stir well. Add the rest of the ingredients, stir and serve with plenty of ice.
4 medium to large garlic cloves
salt to taste
2 egg yolks
1.5 tablespoons lemon juice
1 cup extra virgin olive oil
Peel garlic and combine with salt to make paste, separate egg yolks and put into a mixing bowl, add paste & with a mixer slowly blend adding the olive oil in a steady stream. A creamy sauce forms and then add the lemon juice to finish. Chill in the fridge. You could cheat by buying a good quality of mayonaise and adding the garlic, salt & lemon juice!
1 kg Fresh prawns (langostines) (serves roughly 4 people)
2-4 garlic cloves
2 red chilli chopped (de-seeded)
Salt & black pepper
Buy fresh prawns from the market or supermarket. Wash & peel and de-vein if preferred. Place in an ovenware dish and cook in the oven or fry together with the garlic & chilli for 3-5 minutes or until the shells have turned pink. Serve and squeeze a fresh lemon over to taste.
500 g pork loin sliced
400 g cabbage leaves
250 g saffron milk caps (bought locally as Esclata-sangs)
100 ml olive oil
2 medium tomatoes
2 medium onions
1 rasher pancetta
50 g sobrassada
200ml dry white wine
1 bay leaf
1 teaspoon dried marjoram or fresh if you can find it
20 g pine nuts
50 g raisins
ground black pepper
Peel & chop onion, wash marjoram, scald tomatoes, skin & finely chop. Remove heart of cabbage, wash & drain leaves. Chop Sobrassada into small pieces slice Botifarro & dice pancetta. Season pork loin with salt & pepper. Over a cabbage leaf lay a slice of pork followed by 2 pieces of sobrassada, 2 slices of botifarro & 2 pieces of pancetta, close the parcel, place on top of another cabbage leaf with the opening downwards, close the parcel and secure with a cocktail stick. Heat half of the oil in an earthenware cooking pot, once oil is hot brown the cabbage parcels on a high heat for 1 minute each side. Remove from the dish and set aside.
Add the rest of the oil to the cooking pot and soften the onion on a low heat for 7 minutes.
Next add the chopped tomato saffron milk cups (optional) and the rest of the pancetta, sobrassada and botifarro. Afterwards add the paprika, bay leaf, marjoram raisins & pine nuts. Season with sal & pepper and leave to cook for 5 minutes more without turning up the heat. Next add the pork cabbage parcels and sprinkle with wine and sufficient water to cover the contents of the casserole dish. Cover and cook for 20 minutes more before serving.
Serve with crusy bread or potatoes.
1 kilo potatoes
500 g aubergines
500 g courgettes
500 g red peppers
500 g fresh tomatoes
1 head of garlic
1/2 litre of olive oil
1 laurel leaf
salt, pepper & sugar
Wash all veg carefully, cut potatoes, courgettes and aubergines in 5mm slices
set aubergines aside in salt for around 10 mins to eliminate bitterness. Slice peppers tomatoes & garlic and fry garlic in 3 tbsp of olive oil. When golden add lauren leaf and sliced tomato. Add salt pepper and little sugar and simmer for 10-12 mins. Saute potatoes, aubergines, courgettes separately and place in clay casserole dish in that order. It is important to drain off as much oil as possible. Lastly cover vegetables with tomato sauce leftover and garlic
Traditionally in Mallorca this dish was made with left-overs meats and freshly caught fish. You can alter the meat or fish ingredients depending on what is available locally.
400 g arborio rice
2 slices pancetta, bacon or some sliced chorizo
1/4 chicken - chopped (pre-cooked)
400 g pork or lamb (pre-cooked)
Fish - if you have shell fish, scrub and pre-cook until shells have opened
4 - 6 large prawns
Crab Pieces (if you can get these - scrubbed and pre-cooked)
8 mussels (scrubbed and precooked)
100 g clams (scrubbed & precooked)
1 finely chopped onion
2 tomatoes chopped & peeled
1 red pepper (sweet) chopped
1-1.5 litres hot chicken or fish stock
1/2 cup of white wine
3 garlic cloves & 1/4 teaspoon salt
few sprigs of fresh parsley & thyme (you can use dried)
saffron strands or turmeric for colour
Oil - olive oil
Combine together the 3 garlic cloves, salt, fresh parsley & thyme leaves in a pestle & mortar until it becomes a smooth paste
Heat a little olive oil in a pan suitable for Paella (traditional Paella pan is best) when the oil is hot cook the prawns until they turn pink, remove from pan. Fry the pancetta, bacon or chorizo with the chopped onion, pepper & tomato until the onion is softened. Then add the cooked meats and fry until golden. Add the saffron strands or turmeric to the hot chicken or fish stock, leave for a few minutes. Add the rice to the pan and then add twice the volume of stock & 1/2 cup of wine, stirring constantly. Bring to the boil then simmer stirring regularly. Cover with a lid or tin-foil, cook for a further 10 minutes but top up pan with stock if it becomes dry. Then add the fish (Including shellfish). Decorate then return return to heat to finish cooking.
Test the rice before serving. Add lemon wedges to finish.
500 g Chicken Breast
250 g Mushrooms
4 tablespoons Olive Oil
150 mls sweet Sherry
150 mls cream
1.5 tablespoons lemon juice
parsley to decorate
Chop chicken and mushrooms. Heat the oil in a pan and stir-fry the chicken for 5 minutes until almost cooked. Add mushrooms and continue to stir-fry gently for a further 2 minutes. Pour sherry and cream into pan, bring to boil and leave to simmer for 1 minute. Add the lemon, salt and pepper to taste and decorate with
chopped fresh parsley.
Preparation - 20 minutes
Calories - 400kcals per portion
400g Boneless Chicken
3 cloves of Garlic
Salt and Pepper
A little Flour
Oil for Frying
Chop the Chicken finely. Boil the potatoes for 20 minutes then mash.
Peel the garlic and chop finely with the parsley. Fry for a few minutes.
Add the Chicken, Potatoes, Salt, Pepper, Garlic and Parsley to a food processor or liquidiser and blend briefly until the ingredients are combined but not to a paste. You might have to add a spot of milk.
Beat the eggs and then sprinkly the flour with the breadcrumbs on a board or large plate. Form the shape of the Croquettes with your hands and then roll in the breadcrumbs. Set aside.
Heat oil in a pan and fry the Croquettes on a moderate heat until
Recipes from Mallorca