Last December it was held in Lanzarote Worldcanicthe first International Congress of Cuisines and Volcanic Ecosystems with the intention of showing the great potential of volcanic ecosystems, where they make a virtue of necessity and, where the volcano devastated its lava, nature is reborn in all its apogee of the most deep by the force of the earth and that of its people.
Worldcanic also seeks to show the uniqueness of the chefs from these volcanic territories, who show that gastronomy is capable of transforming the impossible into a living tradition. That is why we have asked two Canarian chefs to share two recipes each, to teleport us culinary to their restaurants without leaving home.
Volcanic soil peas with egg yolk
Recipe of Gonzalo Calzadilla Garciachef in the restaurant wolves island from Lanzarote, with this legume also known as yellow peas and peas.
- In a pot, fry 120 g of brunoise onion and three cloves of garlic, cut in half, in oil over low heat. Add 100 g of red pepper and a bay leaf.
- When the ingredients are poached, add 80 g of tomato and let it reduce for an hour over low heat.
- After that time, we put the oil to decant. We reserve it for the emulsion. Crush the strained vegetables and pass through a fine sieve, reserving for the emulsion.
dry pea water
- Twelve hours before, we put to soak, in 150 ml of water, 150 g of dry peas. After these hours, we crush, for 10 minutes, the peas with the water. We pass through a strainer with a paper to get the pea protein, with which we will make the emulsion.
- We emulsify 150 ml of the pea protein together with 80 g of vegetable sauce and we will add 150 ml of oil from the sauce to bind the mixture.
- Shell 80 g of fresh peas. Blanch the peas for 30 seconds in boiling water, remove to a pot with water and ice to stop the cooking.
- We peel and reserve.
- We put 20 g of pea skin in the oven at 60 ºC overnight, and, once dry, we pass it through a coffee grinder to get the powder.
- We put four egg yolks in a brine of water and 10 g of Janubio salt for five minutes. We go through paper.
- In a jar, we introduce 250 g of oil to cover, the yolks and two vine shoots lit, we close hermetically to smoke. We leave in the fridge for 24 hours.
- After that time, we remove the absorbent paper from the oil. We burn with the torch.
- Add the peas to the sofrito emulsion and heat to 65ºC for three minutes.
- We put the hot peas on the bottom of the plate, on top of it the burnt yolk. We finish with the pea powder, onion inflorescences and coriander sprouts.
Goat cheese broth raised between volcanoes and Canarian saffron
- We cook, in two liters of water, 750 g of cheese cut into medium cubes, for two hours.
- Strain through a fine strainer. We put it in the fridge to be able to remove the fat that will remain solidified (we save it for the cheese and coriander oil). We reserve the whey.
- Poach in a pot with 25 ml of oil, a clove of garlic and 100 g of onion. When it is sautéed, add 400 g of potatoes, cover with the previous cheese whey and let cook.
- Once the potatoes are cooked, mash and pass through a fine strainer. We booked.
- Dice 200 g of natural cured goat cheese into 2×2 cm pieces and coat in 50 g of cornmeal.
- Put in a pan with 10 ml of olive oil and mark on all sides. We take out the absorbent paper.
- We toast 30 pistils of saffron. Put the toasted saffron in a pot together with 200 g of cheese whey and two g of salt, so that they infuse and take on colour. We leave it infused for two hours.
- We prepare a bain-marie at 60ºC, where we introduce a bowl with two yolks, we beat them at high speed, we add the saffron infusion in the form of a thread, until we have the consistency of an emulsion.
Cheese and coriander oil
- The fat that we have removed from the whey of the cheese we put it in a pot to heat to melt it. Once hot but not burning, add two bunches of coriander and blend for five minutes. Pass through a fine sieve and reserve.
- Grate 50 g of soft smoked goat cheese with a fine grater, put it in the freezer until the time of plating so that it takes on texture. Decorate with coriander sprouts and borage flowers.
Sea bass ceviche with prawns and tropical flavors
The Chef Jose Alberto Diaz manages The place, the only restaurant on the Tenerife island of La Palma with a Repsol Sun, at Hotel Hacienda de Abajo, in Tazacorte. And he emphasizes that a sea bass of Aquanaria of 600 g, because they are raised in the middle of the beaten and oxygenated waters of the Atlantic in the paradise of marine biodiversity of the Canary Islands. But you can use the ones you have closest at hand.
- What you have to do is cut them into cubes with the Teneguía sea salt and the juice of six limes and eight stewed and chopped prawns, along with ajíamarillo cut into brunoise.
- Let marinate for three minutes.
- To this preparation we will add the purée of two mangoes and the purée of two passion fruit. Mix everything and present it on the plate.
- Accompany the ceviche with diced sweet potatoes, diced mango, finely julienned red onion, fried corn and chopped cilantro.
Rabbit in salmorejo on sweet potato cream
- Prepare the marinade by beating half a bunch of parsley, six cloves of garlic, two tablespoons of Vera paprika, eight peppercorns, one cayenne pepper, two tablespoons of dried oregano, one tablespoon of fresh thyme, half a glass of white wine, a quarter of a glass of male vinegar, a glass of olive oil 0.4.
- We add it to two chopped rabbits. The ideal would be to leave it 24 hours in the marinade. We fry the rabbit and put it in a cauldron.
- We make a bite in the robot with two fried livers, four slices of fried bread and 200 g of fried almonds and reserve. We put the cauldron on the fire with the well-fried rabbit, half a glass of white wine that we will let reduce, we add the rest of the marinade and cover with water. Let it boil and, halfway through cooking, add the minced liver, until the rabbit is tender.
- We stew two medium sweet potatoes and mix them with butter and salt in the robot until we get a thick puree.