Category Archives: Mallorquin cuisine

Pepito de Lomo con Allioli {Pork Loin Baguette Sandwich with Allioli}

Posted in Appetizer, Main Course, Mallorquin cuisine, Mediterranean cooking, Pork, Spanish cuisine, Tapa by

I remember always craving for this when I was pregnant with my youngest. It’s very easy and quick to make. If you are not a fan of garlic, you can always use bottled mayonnaise instead. It’s great eaten alone or with fried chips, green salad or pickled olives and gherkins on the side.

pork loin baguette sandwich

You will need:

French baguette

Pork loin slices

Serrano Ham (or Parma Ham, Bacon, etc.) – optional

Tomato slices

Olive oil

minced garlic

chopped parsley

salt and pepper to taste (I love to use pepper potpourri for this: mixed red, black, green and white pepper)

Directions:

1. Cut the french baguette in half. Set aside.

2. Heat a pan and drizzle some olive oil. Meanwhile, season the meat slices with freshly ground pepper. If you will be adding serrano, parma ham or bacon to your sandwich, add very small amount of salt to the meat. Roast in the pan just until each side turns lightly brown. Do not over cook. We don’t want the meat to get dry and tough. Pan fry the serrano ham (or bacon, if you prefer)

3. In a plastic tumbler, process the minced garlic, chopped parsley and olive oil with a bit of salt using turbo mixer until it is finely processed and you get a delicious parsley allioli.

4. To assemble your sandwich, place first the tomato on top of the other half of baguette. Top that with the pan-fried ham/bacon, meat, drizzle with allioli then the other half of the baguette.

5. Serve with your chosen side dish. Enjoy with your favorite drink.

pork loin baguette sandwich

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Ensaladilla de Tumbet, Majorcan Salad

Posted in Appetizer, Main Course, Mallorquin cuisine, Mediterranean cooking, Spanish cuisine, Tapa, Vegetables by

I have acquired a penchant for “mallorquin” dishes. I have so many favorites. I have tried cooking some in my home, while many others are still in my to-do list. Today, I will show you how to make Ensaladilla de Tumbet, a typical majorcan vegan dish which is great as a side dish and could be a main dish itself. This is eaten both cold or warm with your favorite bread or as a side dish for your desired dish. It is great eaten the same day it’s made but the flavors would blend and deepen more the day after.

ensalada

You will need:

4 large-sized aubergine/eggplant

3 ripe tomatoes

3 large red bell peppers

2 onions

3 cloves of garlic, peeled and finely minced

olive oil

apple vinegar

salt to taste

Directions:

1. Preheat oven at 190 degrees C.

2. Wash all ingredients except onion and garlic. Pat dry with towel. Drizzle some olive oil on a paper towel and rub some oil to all ingredients except the onions. Do not peel the onions. Make some cross cuts with the tip of a sharp knife in the tomatoes. This would make it easier to peel it later.

3. In a clean baking tray, place the aubergines, tomatoes and bell peppers. In a separate tray, place the onions. Roast everything in the oven.  When done, take out of the oven and let cool enough to handle.

4. Peel and de seed the peppers. Peel the aubergines, tomatoes and onions. Chop everything in bite sizes. Don’t throw away the juices of the peppers and tomatoes but strain. We will add this later to the ensalada later.

5. In a deep glass bowl, place the chopped ingredients including the minced garlic. Drizzle 4-5 tbsp. of olive oil. Add salt and vinegar to taste.

6. Serve or chill and enjoy!

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Setas con Lomo

Posted in Beef, Main Course, Mallorquin cuisine, Mediterranean cooking, Pork, Poultry, Spanish cuisine by

Before I moved to Spain, I never was a big fan of mushrooms and fungi. But my family here in Spain, especially my husband LOVES them. So, I had to learn to cook with them. One of the easiest recipe (and one of the hubs’ many favorites) is the Setas con lomo. The secret to a delicious seats con lomo dish is to choose well the meat you’ll use. Make sure to choose meat which has a bit of fat in it because it will not get dry. However, if you decide to use poultry instead of pork or beef, it’s still ok. Just make sure to reduce the cooking time when using turkey or chicken.

We went to our local “fruteria” and we bought two cases of rovelló.

rovelló

A case of rovelló from Barcelona

So we cleaned, sliced, stored in bags and froze them for future use.  I took some to make setas con lomo, of course!

rovellons

Rovellons on the slicing board

For this recipe, you will need:

desired meat (beef, pork, turkey or chicken) sliced in bite sizes

desired fungi or mushrooms sliced in bite sizes

finely minced garlic

laurel leaves

salt and pepper to taste

1-2 small guindilla or chilli, finely chopped

brandy de jerez or cognac

olive oil

dried parsley

setas con lomo

Delicious Setas con Lomo dish

Directions:

1. Heat a pan. Drizzle some olive oil in the pan. When the oil is already hot, add in the meat.

2. Add in the minced garlic and laurel leaves.

3. Stir every once in a while and keep on cooking the meat slices until it’s golden brown.

4. Add in the chillies.

5. Add in the fungi/mushrooms. Cook for 2 minutes,.

6. Add the cognac/brandy. Let it simmer for 2 minutes. Keep on stirring so it won’t stick to the pan.

7. Season with salt and pepper.

8. When the fungi is already “en su punto” (al dente), pour in the parsley. Stir well.

9. Serve hot and enjoy!

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La Pora Andaluza (Cold Bread Salad from Andalucía)

Posted in Main Course, Mallorquin cuisine, Mediterranean cooking, Sin categoría, Spanish cuisine, Tapa by
I learned this recipe from my MIL who is from Andalucía. She learned to make this from her mother. My MIL’s Pora always turns out wonderful but she would always say that her mother’s version is WAY better than hers. I didn’t have the honor to meet my husband’s grandmother… Oh, the many things she could’ve taught me! I would’ve loved to get to know the wonderful person that she was! Whenever my MIL would make this, all of her children and grandchildren would get an invitation! It only takes for her to say the magic word “Pora” and everybody will attend the family gathering to eat this delicious Pora together.

You must be asking now: what is pora? Pora is a typical andaluzan dish made of day old bread and basic gazpacho (Anadaluzan cold soup) ingredients.  This dish can be made the day ahead and should be chilled. It is served cold and is a very refreshing summer treat! The steps are so simple but the secret to a good Pora is the bread. Make sure you buy good quality bread for this. We always go to our favorite bakery for the bread so we won’t have any surprises after!  
pora andaluza

A piece of mallorcan round rustic bread or Pa de Pagés (these bread are sold by kilogram and we always get the 2.5 kilograms bread as we always make this for the whole family – that’s 13!)

10-12 Ripe salad tomatoes, peeled, seeds taken out and cut in quarter pieces

5-6 Green Bell Pepper, diced

3-4 cloves of garlic, minced – optional (we always take out the centers of the garlic. why? think of garlic breath! ^^)

Hard-boiled eggs (1-2 for every person)

1 big can of pitted olives

1 big can of tuna flakes in olive oil

Virgin Olive oil

Salt and white wine vinegar to taste

Directions.

1. Cut the bread in half. With the help of knife and spoon, spoon out the centers until you have hollowed out the bread. Reserve the hollowed out bread for later.

pan de payes

Typical Mallorcan rustic bread, Pan de Payes

2. Peel the tomatoes then dice it.

3. Cut the peppers in half, take out the seeds and dice it.

4. Peel the onions and dice it.

5. In a deep bowl, mix the bread (the center of the bread), tomatoes, onion, peppers and garlic (optional)  and process with a thermomix or blender. If you do it with the blender, you have to make it in batches. You must have a well mixed mixture.

Processed with a thermomix

6. Season with salt, olive oil and vinegar.

7. Cut the hollowed out bread in 1/2″ wide strips.

8. Get a ramekin (or a tapa clay bowl), fill it with the pora mixture and topped with sliced hard-boiled egg and tuna flakes.

Seasoned and topped with olives and slices of hard-boiled eggs.

9. Serve and enjoy with the bread strips.

La Pora Andaluza

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