Best Majorcan Recipes

MAJORCAN STYLE BRAINS

Steps:

• Remove skin and any nasty-looking pieces from calves' brains. Rinse in cold running water and pat dry with paper towels. Sprinkle with flour and season with salt and pepper to taste.
• In a large skillet, heat oil over medium high heat. Add onion and saute until translucent. Add seasoned brains and brown slightly all over. Add vinegar and stock, reduce heat to low and let all simmer, covered, for 30 minutes.
• Remove brains from skillet. Slice them and place slices in a 9x13 inch baking dish. Cook skillet juices rapidly to reduce. Meanwhile, preheat oven to 375 degrees F (190 degrees C).
• Strain skillet liquid. In a small bowl beat egg yolks and mix will with the cream. Whisk mixture into skillet sauce. Pour sauce over brains and heat through in the preheated oven for 10 to 15 minutes.

MAJORCAN-STYLE VEGETABLE AND BREAD STEW

Steps:

• Heat 2 tablespoons oil in heavy large ovenproof pot over high heat. Add onion, bell pepper, and garlic; sauté until golden and beginning to soften, about 7 minutes. Stir in cabbage and cauliflower; sauté 5 minutes. Add tomatoes, parsley, thyme, and rosemary; sprinkle with salt and pepper. Simmer 5 minutes. Add paprika and stir 30 seconds. Add broth and bring to boil. Reduce heat, cover, and simmer until vegetables are tender, about 20 minutes. Stir in spinach; simmer uncovered 3 minutes. Season to taste with salt and pepper. (Can be prepared 1 day ahead. Cool slightly. Refrigerate until cold, then cover and keep refrigerated. Bring to simmer before continuing.)
• Preheat oven to 450°F. Immerse 4 bread slices in broth in pot. Place remaining 4 bread slices atop broth; press to submerge. Drizzle with remaining 1 tablespoon oil. Bake uncovered 10 minutes.
• Serve stew from pot. Pass olives and sliced radishes alongside.
• Available from La Tienda (888-472-1022; tienda.com) or from The Spanish Table (206-682-2827; tablespan.com).

MAJORCAN BREAD AND VEGETABLE SOUP

Steps:

• Heat 2 tablespoons of the oil over medium heat in a large ovenproof casserole. Add the scallions and onion. When they begin to soften, after about three minutes, stir in the minced garlic, green pepper and parsley. Stir together for a minute or two, then cover and turn heat to low. Cook for 15 minutes, stirring occasionally. Add the tomatoes, turn heat to medium-high and cook, stirring often, for five minutes. Add the cabbage, salt to taste and pepper. Cover, turn heat to low and cook slowly for 15 minutes. Add the water or stock, bring to a boil, reduce the heat, cover and simmer for 15 minutes. Stir in the spinach or chard, and bring back to a simmer. Cover and simmer for five to 10 minutes until the greens are very tender and the broth is fragrant. Taste and adjust seasonings.
• Preheat the oven to 450 degrees. Rub both sides of the bread with a cut clove of garlic. Place a layer of bread slices in a large earthenware casserole, and ladle on soup to cover. Make another layer of bread, and ladle on more soup to cover. Repeat with the remaining bread, and add the remaining soup. Drizzle with the remaining olive oil, transfer to the oven and bake 10 minutes, uncovered. Serve hot or warm.

MAJORCAN ALMOND CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a loaf pan or wide casserole dish and sprinkle with breadcrumbs.
• Beat eggs in a large bowl with an electric mixer until light and fluffy. Add sugar and beat in well. Stir in almonds and continue beating until batter is well combined. Add lemon juice, cinnamon, and rum, one after the other, beating until well combined. Pour batter into the prepared pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out with a few moist crumbs attached, 40 to 50 minutes. Cool on a wire rack for 5 minutes. Run a table knife around the edges to loosen. Invert carefully onto a serving plate or cooling rack. Let cool completely.

MAJORCAN

Steps:

• Place each loaf of bread dough in separate bowl. Add 1 tablespoon oil to each; season each with 1/4 teaspoon pepper. Knead each in bowl until oil is well incorporated, about 3 minutes. Let dough rest in bowls 10 minutes.
• Oil two 15x10-inch baking sheets. Turn out dough onto floured surface; knead 1 minute. Roll out each dough piece to irregular 13x9-inch rectangle, pulling and stretching dough. Transfer each to prepared sheet. Brush each with 1 tablespoon oil. Let dough rise uncovered in warm draft-free area until puffy, about 30 minutes.
• Meanwhile, preheat oven to 400°F. Heat 3 tablespoons oil in heavy large skillet over medium heat. Add onions and garlic; sauté 1 minute. Add bell peppers and chard ribs and sauté until tender, about 10 minutes. Add chard leaves and stir until just wilted and coated with oil, about 3 minutes. Season with salt and pepper.
• Press dough all over with fingers, forming indentations. Brush each with 1 tablespoon of oil. Spread vegetables over, leaving 1-inch border. Bake until crusts are golden, about 25 minutes. Serve at room temperature.

DRY MAJORCAN SOUP

Steps:

• In 2 tbsp of oil saute the onions, peppers and garlic until the onions are just golden.
• Add tomatoes and parsley saute gently for 4 minutes.
• Add the cabbage and water, simmer until the cabbage is cooked.
• Take out 4 soup bowls or a soup tureen and place a slice of bread on the bottom of each bowl (if using a tureen cover the bottom with a layer of bread).
• Cover the bread with a layer of veggies.
• Add another layer of bread and more veggies.
• Repeat one more time.
• Pour in as much stock as the bread will absorb.
• Drizzle a bit of oil on top (optional).

MAJORCAN CHICKEN

Steps:

• In a heavy baking pot, brown chicken lightly in batches in 20g butter and olive oil. Set aside on paper towel to drain. In a frying pan, and in 40g butter and olive oil cook red onion and garlic until soft, remove from heat.
• Add plain flour to frying pan with onion and garlic and stir in until flour has completely absorbed. Add white wine to chicken stock and slowly add liquid to the onion mix until a smooth liquid.
• Return frypan to a low heat until mixture starts to thicken slightly. Add chicken back to deep cooking pot and then pour on the onion roux. Add orange peel (3-4 slices) to the top of the mix and cover with a lid. Place pot in a preheated 180 degrees oven for 20 minutes and then reduce heat to 160 degrees for 40 minutes
• Remove pot from oven after 1 hour of cooking and add sliced orange, olives and capsicum and stir in. Add salt and pepper for seasoning and chopped parsley. Serve with white rice and parsley to garnish
• Return pot back into cooling oven for 5 minutes while serving rice and plating. Remove from oven and serve and garnish with parsley.

MAJORCAN TUMBET

Steps:

• 1. Preheat the oven to 375 degrees. Slice the eggplants on the diagonal 1/4 inch think. Soak the slices in a large bowl of well-salted water for 30 minutes. Drain and rinse the slices, then pat dry. 2. Line a large rimmed baking sheet with parchment paper. Core and seed the peppers, then slice them crosswise into thin rings. Put the pepper rings on the baking sheet, drizzle with 2 tablespoons of olive oil and toss well. Spread the peppers in an even layer on half of the baking sheet. Pile the tomatoes and unpeeled garlic cloves on the other half of the sheet and drizzle lightly with olive oil. Bake for 45 minutes, or until tender. 3. Meanwhile, line a baking sheet with parchment paper. Toss the potatoes with a little olive oil and spread them on the sheet in a single layer. Bake for 30 minutes, or until tender but not browned. 4. Heat 3 tablespoons olive oil in a large skillet. Add half of the eggplant and cool over moderately high heat, turning occasionally, until golden brown, 8 to 10 minutes. Drain on paper towels. Repeat with remaining eggplant. 5. Rub olive oil in a shallow 6-cup baking dish. Layer the potatoes in the dish and season with salt and pepper. Top with the eggplant and then the peppers, seasoning with salt and pepper. 6. Heat 1 tablespoon of olive oil in the skillet. Pass the tomatoes and garlic through a food mill directly into the skillet. Add the sugar, season with salt and pepper and simmer over moderate heat, stirring, until thickened and lightly caramelized, about 5 minutes. Stir in the water. Spoon the sauce over the vegetables and sprinkle with chopped parsley. Bake for 30 minutes, or until browned around the edges. Serve hot, warm or at room temperature.