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Mediterranean cuisine Delicious recipes from Mallorca

Anonim

Ready for the island? Even if we have no holidays at the moment, we will bring home the Mediterranean aroma. Simply delicious!

Delicious recipes from Mallorca

Rabbit with onions

The Mallorcans call this dish "Conill amb ceba" with fresh herbs

Ingredients for 4 persons)

  • 1 rabbit (ready to cook, 1.6 kg)
  • 300 g white onions
  • 2 cloves of garlic
  • 2 fresh bay leaves
  • some tips of young rosemary
  • 1-2 shredded thyme sprigs
  • 8 tbsp olive oil
  • sea-salt
  • black pepper from the mill
  • 100 ml white wine
  • about 400 ml poultry stock
  • 1 large ripe meat tomato
  • 2 grilled peppers (from the glass)
  • 1 piece spicy Spanish sausage (sobrasada or chorizo, approx. 50 g)

preparation

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Wash 1 rabbit, pat dry, break into 8 pieces. Remove the onions and garlic, quarter the onions, finely chop the garlic. Mix rabbit, onion, garlic and herbs in a bowl with the olive oil. Season with salt and pepper.

2 Heat a roasting pan. Sauté rabbit pieces with the ingredients from the bowl for about 5 minutes while turning. Deglaze with wine and let it boil down. Pour in the stock, cover and cook over low heat for about 40 minutes, stirring occasionally. Possibly add some more fond.

3 skin the skin, core it. Dice the tomato, pepper and sausage. Add to rabbit and braise for 2-3 minutes. Season to taste. Delicious: farmhouse bread.

Bread with oil and tomato

Or also called "Pa amb oli"

Ingredients for 4 persons)

  • 4 slices of farmhouse bread
  • 2 cloves of garlic
  • 2 tomatoes
  • salt
  • pepper
  • olives
  • olive oil
  • rosemary

preparation

Rub 4 breadcrumbs of farmhouse bread on each side with 1/2 clove garlic each. Cut 2 ripe tomatoes in half and rub them vigorously over the loaves with the cut surface. Season with salt and pepper. Drizzle with a little olive oil. Sprinkle with rosemary and serve with olives.

Fish from the clay pot (alternative: chicken)

"Greixonera de peix", refined with peppers and tomatoes

Ingredients for 4 persons)

  • 800 g fish fillet (or chicken)
  • 2 tablespoons of flour
  • sea-salt
  • pepper from the grinder
  • 7 tbsp olive oil
  • 3 cloves of garlic
  • 3 onions or shallots (both sliced)
  • 2 peppers (in strips)
  • 2 large tomatoes (skinned, diced)
  • 200 ml fish stock (glass)
  • 30 g finely chopped almonds
  • 1 slice of stale white bread
  • 1 handful of black olives to order
  • 1 splash of lemon
  • 1 handful of smooth parsley

ingredients

  1. Wash the fish fillet, pat dry and cut into pieces. Turn into flour, season and sauté in a pan in 3 tablespoons of oil from both sides. Remove and place in an ovenproof mold (eg made of clay). Fry the vegetables, except for a few garlic slices, in the remaining oil for approx. 5 minutes, salt and pepper. Pour fish stock, bring to a boil. Give over the fish.
  2. Preheat oven to 180 degrees. Chop almonds, bread and remaining garlic in a mortar with a little water to a thin paste, pour over the vegetables. Spread olives on it, bake everything for about 15 minutes. Season with lemon juice, sprinkle with parsley.

Fried vegetables

Mmm, "Sofrit" likes everybody

Ingredients for 4 persons)

  • 1 kg of mixed vegetables
  • olive oil
  • salt
  • pepper
  • 1 half bunch of plain parsley
  • 2 cloves of garlic

preparation

Wash the vegetables (eg onions, tomatoes, peppers, courgettes, aubergines), clean them, cut them to size. In about 6 tablespoons of olive oil, roast each about 5 minutes in succession. Mix everything and fry for another 5 minutes. Salt and pepper. Mix 1/2 cup of chopped smooth parsley and 2 chopped garlic cloves, pour over.

Spicy potatoes

"Patatas Bravas" are made easy

Ingredients for 4 persons)

  • 800 g of potatoes
  • 1 onion
  • 1 clove of garlic
  • 6 medium sized tomatoes
  • 50 ml of olive oil
  • parsley
  • salt
  • pepper
  • Tabasco

preparation

Wash 800 g potatoes, peel and cut into cubes. Cook in salted water for about 5 minutes, drain, allow to cool. Sauté 1 diced onion and garlic clove into 3 tablespoons olive oil, add 6 medium skinned, pitted, diced tomatoes and 1 tablespoon tomato paste, simmer for 5 minutes. Season with salt, pepper and Tabasco. Fry potatoes in plenty of olive oil for about 5 minutes, mix with the sauce, sprinkle with parsley.

potato tortillas

"Tortilla de Patatas" is a vegetarian delicacy

Ingredients for 4 persons)

  • 800 g of hard-boiling potatoes
  • olive oil
  • 2 cloves of garlic
  • 2 spring onions
  • 8 eggs
  • salt

preparation

Peel potatoes, cut into 3 mm thick slices. Heat 3 cm high olive oil in a large non-stick pan, fry potatoes for 10 minutes. Fry 2 finely chopped garlic cloves and spring onions, drain everything on a sieve. Collect 2 tablespoons of oil, add to the pan. Whisk 8 eggs, salt and pepper. Salt lightly cooled potato mixture and bring it under the eggs. Pour into the hot pan and let it cook over low heat for about 6 minutes. Turn over, let stand for about 6 minutes. Serve tortilla hot or cold.

Roasted peppers

"Pimientos de Padron" is the perfect appetizer

Ingredients for 4 persons)

  • 24 small green barbecue peppers
  • 100 ml of olive oil
  • sea-salt

preparation

Fry the grill paprika in a pan in approx. 100 ml of olive oil over a high heat for 1-2 minutes. Remove, sprinkle with sea salt.

Rice with seafood

"Arròs de marisc", typical with a dash of herbal liqueur

Ingredients for 6 people

  • 400 g of clams
  • 300 g squid tubes (ready to cook)
  • 2 cloves of garlic
  • 2 big tomatoes
  • 6 tbsp olive oil
  • 150 g young peas (fresh or frozen)
  • salt
  • black pepper from the mill
  • 6 large king prawns (with head and bowl)
  • 1 glass of Hierbas secas (Mallorcan herbal herb liqueur, eg Túnel, alternatively: Pernod)
  • 2 sachets of saffron threads
  • 400 g of rice
  • about 800 ml of fish stock or vegetable stock
  • 3 tablespoons chopped smooth parsley

preparation

  1. Wash shells, remove opened specimens. Wash octopus, pat dry and cut into rings. Remove garlic, dice. Tomato skin, quarter, core and dice.
  2. Heat 3 tablespoons of oil in a large pan. Turn the squid rings under turn for 2 minutes, remove, put aside. Then fry the garlic, tomatoes and peas in the pan in the remaining oil while stirring. Add to the squid. Season with salt and pepper.
  3. Wash shrimp, dab dry. Sauté with the mussels in 3 tablespoons hot olive oil in the pan, season with salt and pepper and deglaze with Hierbas secas. Add to the squid mixture. Soften saffron in a little water.
  4. Boil rice, saffron, salt, pepper and fish stock, then simmer for about 15-20 minutes, reducing the heat at the end. Stir in between, possibly adding a little liquid. Add prepared ingredients when the rice is almost cooked and heat in it. Season with salt and pepper, sprinkle with parsley.

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