Almost anyone that has visited the Canary Islands would have enjoyed these potatoes served as a side dish. These little salty and absolutely delicious potatoes are amazing when served with Mojo sauces.
We just came home from our holidays on Tenerife and this is a recipe which I need to share and I hope you will enjoy.
Probably the origin of this cooking method came from the people who tried to cook their potatoes in sea water until the water was evaporated and the white coat of salt covered the potatoes.
How healthy is sea water depends on the water quality, some say that it is better not to try and on the other hand some chefs appreciate this very much.
I found this cooking method very interesting as the “wrinkly” result of due to the osmotic phenomenon which occurs while cooking: the potatoes are covered with salted water and to balance the salt concentration while cooking the juices of the potatoes migrate through the “semipermeable”, the potatoes wrinkle and at the end a crystalline layer of salt cover the skins.
In the contrary if the concentration of salts is greater outside then inside (cooking in water without salt), water tends to migrate through the semipermeable membrane to balance the concentration and the potatoes will swollen and the skin will break.
We enjoyed mojos sauces every day, here you will give you my recipes. The original way to prepare mojos was with the mortar; today a good blender is perfect for this recipe and you will get this extraordinary sauces ready in a few minutes.
These mojos are great served with other dishes as well as with meat, fish and over grilled cheese; in restaurants are often served just after arriving with the bread! Don’t wait and try them out.
Papas Arrugadas con Mojo Verde Y Rojo – Canarian Wrinkly Potatoes with Green and Red Sauce
1/2 teaspoon salt if you while cooking you use “only” 50 g sea salt
For the Mojo Verde
50 g fresh cilantro (can be partly or entirely substituted by parsley)
6 tablespoons mild olive oil
1 clove garlic
1 tablespoon white wine vinegar
1/2 teaspoon sea salt
1 pinch cumin, optional
Dried and fried or toasted white breadcrumbs, optional to taste
1/2 green pepper, optional
Mojo Picón or mojo rojo
50 ml olive oil
5 ml vinegar
2 garlic cloves, or more to taste
1 red pepper, cored and seeds removed
1/2 tablespoon paprika
1 pinch smoked paprika, optional (my personal addition)
1/2 tablespoon cumin ground
1/2 teaspoon salt
Dried and fried or toasted white breadcrumbs, optional to taste
Place the potatoes into a pan and add just enough water so potatoes are not completely covered. Add the salt and bring to the boil.
Reduce heat to medium at a lively simmer uncovered until potatoes are tender, 20-30 minutes. Stir gently with a wooden spoon from time to time.
At this point the water should have reduced a lot.
Drain the excess water and place the potatoes in the still warm pan the salt and pepper if you like. Heat gently and stir to coat. Cook until wrinkled for about 5 minutes. (You can perform this step in a preheated oven at 220°C as well).
If you have a blender, you many simple blend all the ingredients until smooth.
If you prefer the traditional method, start by mashing the garlic with mortar, gradually add the chopped cilantro, then oil and work until smooth then season with the cumin and vinegar to taste.
Notes: This sauce may result quite liquid, if you prefer a thicker one, you many add some breadcrumbs to the preparation.
The other, most traditional option is the addition of green pepper. The simplest way is to use a blender and add this to the other ingredients (I found out that with a mall piece of zucchini works as well)
Mojo Picón or mojo rojo
Simply blend all the ingredients, except of the breadcrumbs.
Season to taste with more salt, garlic or chili.
Add gradually the breadcrumbs until you will reach the consistence you like
During my stay in Mexico, I had the pleasure to be guest of very good friends and to have an excursion in an enchanted valley and cook our meal on the fire.
Iris share her recipe, she prepared delicious tacos which were served with guacamole, grilled green onions, grilled nopalitos and the delicious salsa tatemada. The best salsa I ever had and a wonderful recipe for my Mexican food memories!
Salsa tatemada means “charred” salsa, because you have to char (grill, roast) your veggies before chopping or puree them. We did not have a mixer, for this reason Iris made this by hand with the instrument you would use to puree cooked potatoes.
I really like the salsa, I found it phenomenal and I also loved the texture (not reduced to puree); for this reason I prepared this at home and I chopped the vegetables finely using my “mezzaluna knive” (a knife consisting of a curved blade with a handle on each end).
At home I also had to adapt the ingredients: instead of jalapeños I used pepperoncini and instead of poblanos I used long shaped red peppers. In any case the salsa turned out wonderful.
Muhammara has its origins in Lebanon but you will find this in Syria, Turkish and other Levantine cuisines and it is eaten as a dip with bread, as a spread for toast, and as a sauce for kebabs, grilled meats, and fish.
The principal ingredients are usually fresh roasted peppers, grounded roasted walnuts, breadcrumbs, and olive oil. As condiment garlic or onion or shallots, salt, lemon juice and pomegranate molasses. As spice I added cumin and paprika, but other spices as coriander, nutmeg, cloves, allspice, cinnamon, mustard and mint are other options.
If you don’t get the pomegranate molasses you can do it yourself bringing to boil ¼ cup of pomegranate juice with one teaspoon sugar and reduce it until thickened; alternative a mix of honey and lemon or honey and little balsamic vinegar.
5 red peppers, best if you have the long shaped ones (alternative 2-3 red bell peppers
3/4 cup walnuts
6 tablespoon bread crumbs
1 scallion, grated
1 garlic clove, crushed
1 teaspoon lemon juice
1 tablespoon pomegranate molasses
2 tablespoon olive oil
1 teaspoon ground cumin
1 teaspoon paprika
1/4 teaspoon smoked paprika, optional if you cannot broil the pepper on the BBQ
1 teaspoon red pepper flakes
Pepper to taste
1 teaspoon salt
If you have the possibility to broil the peppers on the BBQ or open fire, that’s the best method and the spread will turn super the best. If not preheat the oven to 250°C, then turn the grill on. Broil the peppers turning them every 2-4 minutes until the skin is well browned and the peppers soft.
Remove the peppers form the oven and place them in bowl. Cover immediately and let rest for about 15 minutes.
In the meantime roast lightly the walnuts. Chop when cooled down enough to be handled.
Remove skin, seed and stem of the peppers under current water. Drain and chop finely.
Combine chopped red peppers with chopped walnuts as well as all the other listed ingredients. Some people process this with the food processor but I prefer to do it by hand keep the consistence as well as structure.
I created these decorative crackers to be served with an impressive red hummus and other dips I’ve posted before. Both recipes can be prepared in advance and are perfect to be served as appetizer with crackers or pita bread.
I prepared humus with fresh beets, but if you are running out of time I can imagine that it is possible to prepare this with vacuumed boiled beets. You can adapt the spices to your taste!
This impressive red hummus can be prepared in advance and is perfect to be served as appetizer with crackers or pita bread. I prepared this with fresh beets, but if you are running out of time I can imagine that it is possible to prepare this with vacuumed boiled beets.
Additional salt for topping, optional (see step 3)
Knead all the ingredients tougher until you get a smooth dough. Cover and let rest for about 1 hour in a warm place. During this time the yeast will begin to form small bubbles.
Make two portions and roll out (2 mm thick or thinner) the first portion.
Note: You can add more salt spreading some on the sheet and pressing this in with the rolling pin.
Cut out pieces with your favorite shape or cut out in rectangles and place them on a parchment foil. Repeat with the second half. Now you can combine the leftovers and add a teaspoon water to make the dough smooth and cut out again. Repeat until the dough is finished.
Pinch the pieces with a fork a few times.
Preheat the oven and bake for about 10 minutes at 180°C or until the borders begins to turn light brown. Let cool down on a grid to dry completely.
Green decoration: chopped pistachios, mint leaves or parsley, optional
Peel the beets und cut into chunks coat with 1 teaspoon with olive oil. Spread the chunks in a baking tray. Place the beets under the broiler until the borders begins to brown. Remove immediately form the oven.
Add remaining ingredients except for salt, pepper and olive oil and blend until smooth.
Taste and adjust seasonings as needed, adding more salt, lemon juice or olive oil if needed. If it’s too thick, add a bit more water.
Transfer to nice bowl, drizzle with olive oil and decorate with your green selection just before serving!
Today’s inspiration was a small pumpkin from the garden but at the beginning I planned to prepare simply some spätzle as they are quick to be prepared.
To go with this I was not sure if I wanted to prepare my walnut sauce or a mushrooms sauce. At once I remembered I had some porcini mushrooms in the freezer and with an Italian sauce I found that Italian gnocchi would be better. Perhaps too much work for a weekday dinner, but I could already imagine how good it would be and went in the kitchen.
All together I had about 2 hours, as the boiling/baking time for the potatoes/pumpkin and then the cooling time took a lot of time. The final cooking for the gnocchi and the sauce was quick and the smell coming out of the oven was divine.
Some people may like little cheese as topping; in our case the sauce was so tasty that we really did not need this.
Note: for the sauce I opted for the baking method as frozen mushrooms could turn mush, which is not really attractive. If you have fresh ones (any kind!) you may prepare the sauce in the skillet.
For the best results I really suggest to use porcini mushrooms; I can remember that my grandmother fried dried porcini after soaking them in water, this is another option.
I friend of mine said that eggplants are similar to mushrooms, this would be a method to stretch porcini if you don’t have a lot of them (if you try this, please let me know!).
Traveling is my main source of inspiration and this sauce had been ispired form the Indian dish Gajar ka raita (Carrot with yogurt) we had the chance to try years ago in north India.
Having good plain yogurt always on hand and not being a mayo friend yogurt sauces became my favorite quick sauces; they are light, fresh and very versatile. Traveling from Greece to India we can find many different kind of them, starting for example with the Greek Tzatziki.
I can’t call this this sauce “carrot raita” as it’s a very simplified version of it, but we loved this crunchy and refreshing one very much.
1-2 teaspoons black mustard seeds (optional, this time I did not use this)
1 pinch of cumin ground (whole is fine as well, but in this case fry it with the mustard together)
1 pinch of garam masala ground
1 pinch coriander ground
1/2 cup of strained plain yogurt
1/2 cup grated carrots
1 tablespoon ginger, fresh grated
1 tablespoon red onions, finely chopped
Salt to taste
If you like to use the mustard seeds heat oil in a small skillet and fry mustard seed until they start splattering. Remove from heat and until hot add the spices (cumin, garam masala and coriander), stir.
In a medium bowl whisk yogurt and carrots together.
Press out juice from ginger through a sieve or simply pressing the grated ginger in your hand. Press it directly in the yogurt mix.
Mix now everything together.
For decoration I reserved little carrots, onion and ginger, but seed are great as well.