Spanish mojo sauce: Mojo de Cilantro or Cilantro Green Sauce Recipe

BEST Mojo Marinade (pork, chicken, fish, shrimp, etc.)

This Mojo Marinade infuses your favorite proteins with zippy garlic citrus Caribbean notes made with simple fresh ingredients and is SO easy – just sit back and let the tantalizing marinade do all the work! 

This Mojo Marinade is the must-make marinade of the summer and all year long.  It’s intensely flavorful singing of garlic, citrus, cilantro, jalapeño, oregano, cumin, and pepper.  The intoxicating blend is bright, fresh, zesty, tangy, herby, garlicky, peppery and breathes life into chicken, pork, salmon, and shrimp.  You can also use the mojo marinade as a sauce on top of grilled or roasted vegetables, eggs, potatoes, etc. Best of all, this mojo marinade requires hardly any chopping and takes all but 5 minutes to whisk together.  Now, just add your protein and let the marinade do all the heavy lifting.  It couldn’t be any easier or more delicious!

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Mojo Marinade Recipe

This mojo marinade is a breathe of fresh air with its fresh herbs and bright, tangy, garlicky, sour notes. I love how the clean citrus backdrop allows the garlic and herbs to truly shine and the pepper and jalapeno add a kick of heat without overwhelming the marinde.  This mojo marinade is also gluten-free, keto-friendly, healthy and super versatile. 

You can make this mojo marinade as spicy as you want by adding more or less jalapenos and pepper, as garlicky as you want by adding more or less garlic, as herby as you want by adding more or less cilantro and/or oregano or as sour as you want by adding more or less lime/lemon juice. For us, however, it’s perfect just the way it is.

To arrive at this perfection, I experimented with different ingredients such as omitting the cilantro and jalapeno (which aren’t always included) and different proportions of ingredients. I found the marinade requires a generous quantity of oomph (garlic, pepper, oregano, cumin) and that adding cilantro and jalapeno elevate it to sublime. Cuban mojo marinades don’t typically include cilantro and jalapenos but other Caribbean mojo marinades do, so this recipe is the best of both worlds.

This mojo marinade makes dinner time a breeze and is one of the best and easiest marinades you’ll ever make.  It can also be doubled or tripled and frozen for later so you always have the marinating tool to tenderize and add tons of flavor to chicken, pork or seafood at your fingertips.    Let’s mojo!

What is mojo?

Mojo is a Spanish word meaning “sauce” that originated in the Canary Islands.  Its influence expanded to Cuba, Puerto Rico, Dominican Republic and all throughout the Caribbean due to heavy Canarian emigration.  As such, mojo has expanded to describe different sauces of different regions consisting of olive oil, local chilies, garlic, cumin and cilantro.  Each country has slight variations using different acids such as vinegar, lemon juice or orange juice or different seasonings.

Cuban mojo is possibly the most popular in the United States.  It describes any sauce made with olive oil or pork lard, garlic, oregano and bitter orange juice.  It is commonly used to flavor yuca and to marinate pork and whole chicken.   

How is Mojo pronounced?

Mojo is a Spanish word so the j makes an “h” sound like in jalapeno.  So, instead of pronouncing mojo “mo-joe,” it is pronounced”mo-ho.”

What is Mojo Sauce Made Of?

There are many variations of mojo sauce between countries and even from neighbor to neighbor.  Some marinades include cilantro, some don’t, some marinades include jalapeno, some don’t, some include oregano, some don’t (those without oregano are called mojito).  This mojo marinade recipe combines the most flavorful elements to create the most dynamic marinade. Of course, you can omit or add ingredients to your liking: 

• Bitter orange juice or 2 parts orange juice to 1-part lime and lemon juice
• Cilantro
• Garlic
• Jalapeno
• Pepper
• Oregano
• Cumin
• Olive Oil

A few variables:

Cuban mojo marinade is characterized by the bitter Seville orange that is native to Southeast Asia but is now found in abundance in Cuba.  It is such a way of life in Cuba that many Cubans have their own Seville orange trees.  The sour flavor of the Seville orange is crucial to the mojo marinade but is not widely available throughout the US.

Fortunately, there is an easy substitute: 2 parts orange juice to 1-part lime juice and lemon juice.  Add the zest of the orange and now you have all the orange flavor with just the right amount of sour. 

I’ve added optional jalapeno and cilantro to this mojo marinade and I suggest you do the same.  The cilantro adds a vibrant zesty, herby freshness and the jalapeno adds a much-needed kick without making the marinade spicy (unless you go with two jalapenos). 

Oil is another variable.  Many traditional mojo marinades do not include oil because it is going to be used on roasting a pig, which has plenty of fat. When the marinade is used on other proteins, it should contain some oil, but the amount of oil can vary depending on the protein.  Fattier meats, such as pork and beef, require less oil; leaner proteins such as chicken and fish, require more oil to help prevent them from drying out.

What does mojo marinade taste like?

Mojo marinade tastes bright, fresh and tangy, zesty, citrusy, garlicky, peppery and slightly sour.  You should be able to taste the garlic, pepper and slightly sour notes as they harmoniously blend with the aromatics.

Is Mojo seasoning spicy?

Mojo seasonings can vary but most consist of oregano, cumin, garlic, black pepper, and optional jalapeno.  Mojo should be slightly peppery with a bite from the onions and garlic and the option of how spicy is left up to you whether you want to add jalapeno or not.

This mojo marinade is not spicy but just flavorful.  It has a little kick from garlic, pepper and jalapeno, but should still be mild enough for everyone.  You can make your marinating protein spicier and more flavorful by brushing on some of the reserved marinade or using the reserved mojo sauce as a dip.  

Mojo Marinade Ingredients

This mojo marinade uses pantry friendly ingredients. Here’s what you’ll need: 

• Orange juice: you will need 2 oranges to make ½ cup orange juice.   Use freshly squeezed because we also need the zest of one orange.
• Lemon and lime Juice: freshly squeezed is best but you can use bottled juice if it is pure fleshly squeezed without any additives.
• Olive oil:  use quality extra virgin olive oil for the best flavor.
• Onion:  ½ yellow onion will do the trick.  Don’t substitute with a sweet onion.
• Cilantro: adds a zesty, citrusy punch.  If you don’t like cilantro, just skip it.
• Garlic:  adds the signature garlicky flavor.  You can use more or less depending on how pronounced you would like the garlic.
• Jalapeño:  remove the seeds and membrane before roughly chopping because they contain most of the heat.
• Ground cumin:  adds a smokey, earthy undertone that rounds out the flavor profile and punches up the other flavors.
• Dried oregano: is a classic addition to mojo marinade.   It’s aromatic, earthy, and minty.
• Salt:  is crucial!  It enhances all of the flavors, especially the garlic. If you don’t have enough salt, the marinade will taste very bland. If that’s the case, make sure to salt your protein.

How to Make Mojo Marinade

• Finely chop fresh ingredients in food processor.  Mojo marinade is traditionally made by blending garlic, coarse salt, peppercorns, etc. with a mortar and pestle.  This mojo marinade recipe, however, utilizes the modern-day food processor so all you have to do is roughly chop (barely) the onion and jalapeno before adding to the food processor.  Combine with cilantro and peeled garlic and pulse until finely chopped.

• Combine all of the ingredients in a bowl.  Next, transfer the chopped fresh ingredients to a large bowl.  Add the orange juice, orange zest, lime juice, lemon juice, ground cumin, dried oregano and olive oil, and give everything a stir.   You don’t want to add the liquid ingredients to the food processor or it will leak out the bottom.

• Reserve marinade.  Remove about ¼ cup to brush on your cooked protein or to dip it in. 
• Marinate.  Add protein to the mojo marinade and marinate in the refrigerator.

HOW LONG TO MARINATE with mojo marinade?

This mojo marinade contains a high ratio citrus so you don’t want to over-marinate your protein because the citrus can break down the protein and make it mushy.   Large, tougher cuts such as pork shoulder and pork butt can be marinated up to 24 hours but steak, and chicken thighs should be marinated just up to 12 hours.  Only marinate salmon and shrimp for up to 30 minutes.   

How does this Mojo Marinade work on your meats?

This mojo marinade tenderizes and flavors your protein so all you have to do is marinate and cook!  In order for a marinade to be effective, it must contain acid, fat, salt and flavor enhancers.   The combination of these elements ensures that the protein is juicy, succulent and flavorful from the inside out. Here’s how it works:

• FAT:  the olive oil dissolves fat-soluble flavor compounds from the seasonings and aromatics and evenly disperses them throughout the protein.  Fat also adds moisture to the protein so it’s especially important on lean cuts such as chicken breasts and pork tenderloin. If you are using the marinade just as mojo sauce, then you can skip the oil.
• ACID:  the orange juice, lime juice and lemon juice help tenderize the meat by breaking down lean muscle fibers.  The citrus trio also boast layers fresh, bright, tangy flavor.
• SALT: creates a brine, which increases the moisture capacity of the protein, helping it become juicer and more flavorful.  First, the salt hydrates the muscle tissues via osmosis; second, it changes the cells’ structure so that they can no longer contract when cooking.   This means less water will be squeezed out and lost, resulting in juicier protein. Finally, the brine draws the aromatic flavor further down below the surface into the protein and enhances all of the flavors.  You can pile on herbs and seasonings but if a marinade is missing salt – it will taste bland.
• FLAVOR ENHANCERS:  ingredients in mojo marinade can vary, but this recipe boasts citrus, garlic, onion, cilantro, jalapeno and pepper.  

TIPS FOR MOJO MARINADE

• Scale recipe.  The mojo marinade makes enough to marinate 2-3 pounds of protein.  You can half the recipe if making 1-2 pounds of protein or scale up for a larger protein.  Alternatively, you can use unused leftover marinade on vegetables, eggs, etc. 
• Adjust to taste.  The mojo marinade should be garlicky, peppery and slightly sour.  Remember the marinade will taste 1000X stronger than your finished protein because it is concentrated.  You can adjust to taste by adding more or less of any of the ingredients.   You can make it spicier by adding additional jalapenos or reserving the jalapeno seeds and adding them to taste.
• Reserve marinade.  Reserve 1/4-⅓ cup marinade to bush all over your finished protein.  You will be amazed at how much this amps up the flavor of the protein.
• Freeze protein in marinade.  If you can’t get to cooking your marinated protein within 12 hours, then you can freeze the protein in the marinade to use later.  That’s a benefit of using the freezer bags – you can just toss them right into the freezer for later!
• Freeze only once.  If you plan on freezing the protein in the mojo marinade, then use fresh protein.  You should not freeze protein twice.
• Don’t over-marinate. Due to high amount of citrus, don’t marinate chicken or steak longer than 12 hours. If you use chicken tenderloins or fillets, however, you will only want to marinate 2 hours because the citrus can cause the chicken to become mushy. Larger cuts or tougher cuts can be marinated for up to 24 hours.
• Bring meat to room temperature before cooking.  You always want to let any protein sit at room temperature for 15-30 minutes before cooking (and larger cuts even longer).  The logic is that room temperature chicken will cook faster if started at a higher temperature which means the outside is less likely to overcook and less time for moisture to be released while cooking.  It also cooks more evenly and you aren’t left with an overcooked exterior and cold interior. 
• Use a meat thermometer to check for doneness.  Always use a meat thermometer so you don’t undercook OR overcook your protein.  Steak should be cooked to 145 degrees F (for medium), pork to 145 degrees F, fish to 145 degrees F and chicken to 165 degrees F.
• Let protein rest.  After your protein is finished cooking, transfer it to a cutting board and let rest 5-10 minutes before chopping or slicing so it has time to reabsorb the juices that have pushed towards the outside of the protein. If you cut into the protein immediately after cooking, valuable, moisture-giving juices will run out.

MARINADE FOOD SAFETY TIPS

When it comes to marinating any protein, there are some safety rules to follow to avoid cross contamination.  Follow these simple rules to maintain sanitary conditions and food safety:

• Use food safe containers.  I prefer food-safe sealable plastic bags such as freezer Ziploc bags.  They really allow the marinade to envelop the protein vs. a dish in which the marinade might not cover all of the protein.  Sealable bags are also great for easy cleanup – just toss them! You may also use food grade plastic, stainless steel, or glass containers and cover with plastic wrap if they don’t have a lid.
• Squeeze out excess air.  When using a plastic bag, make sure to squeeze out excess air before sealing then roll up the bag so the protein is nice and snug.
• Flip protein occasionally.  If you marinate the protein in a shallow dish, make sure to flip the protein over occasionally so it marinates evenly.
• Marinate in the refrigerator. Always marinate protein for a prolonged period of time covered in the refrigerator and not at room temperature to avoid food-born illness.  Only remove it from the fridge to the counter 60 minutes before you’re ready to cook to help bring it to room temperature so it cooks evenly.  
• Don’t reuse marinade.  Never reuse a marinade even for basting unless you boil it first to destroy any harmful bacteria. If you want to use the marinade for basting, drizzling or dipping, it is best to reserve a portion before you add the protein. I highly recommend reserving at least ¼ cup mojo marinade for this purpose.
• PRO TIP: You can also reserve a couple tablespoons of mojo marinade (not contaminated) to drizzle on veggies before grilling or cooking like I do in my chicken fajita recipe and many kabob recipes to make them uber flavorful without any extra work!

MOJO RECIPE VARIATIONS

This mojo marinade is completely customizable.   Here are a few options:

• Omit the jalapenos or add more jalapenos
• Add red pepper flakes instead of jalapenos
• Omit the cilantro or add more or less
• Add parsley instead of cilantro or in addition to
• Add more or less garlic
• Make it more sour by adding more lemon juice and less orange juice or less sour by adding less lemon juice
• Mix up the flavor profile by adding other seasonings/flavorings such as paprika, chipotle chile powder or liquid smoke

How to store mojo marinade

Transfer mojo marinade to an airtight container such as a sealable bag or jar with a tight-fitting lid.  Refrigerate for up to one week in the refrigerator.  Transfer to the freezer if marinating any longer.   

HOW TO FREEZE MOJO MARINADE

This mojo marinade is awesome to freeze!  I love doubling the batch and freezing half to use later.  You can also freeze half of a single batch if you plan on marinating only a small portion of protein.   Here’s how to freeze:

• Freeze mojo marinade.  Transfer mojo marinade to an airtight container and freeze for up to three months. Defrost in the refrigerator.
• Freeze protein in marinade.  Add the protein to the marinade and freeze.  Freeze for up to 3 months.  When you’re ready to use, the protein will marinate as you defrost in the refrigerator.

WHAT CAN I MARINATE WITH MOJO MARINADE?

The better question is what can’t you marinate with this mojo marinade! This mojo marinade is fabulous on everything.  It is particularly popular on roasted pork shoulder but is also wonderful on all cuts of pork, chicken, steak, shrimp and salmon.  I last used it on flank steak tacos with pineapple mango salsa and it was sensational (recipe coming soon)!

Once you pick your protein, pick your cooking method – grill (my fav for chicken and steak), bake (great for larger cuts such as pork shoulder), cook in a skillet, slow cook or pressure cook.  

Next, make sure to cook your protein to the correct temperature: 

• Chicken: cook to 165 degrees F
• Pork:  cook to 145 degrees F
• Steak:  cook to 145 degrees F
• Fish:  cook to 145 degrees
• Shrimp:  cook just until opaque  

How Do You Use Mojo Sauce?

This mojo marinade is also delicious served as mojo sauce!  It will add tons of flavor to everything it touches.  Mojo sauce is especially handy if you want to make the whole marinade recipe but only need to marinate 1-2 pounds of a protein.  You can use the leftover marinade as sauce on:

• Veggies:  roasted root vegetables Roasted Broccoli, Roasted Broccolini, Roasted Cauliflower, Roasted Carrots, roasted asparagus Saluted Brussels, roasted butternut squash, Spouts, Glazed Carrots
• Potatoes: Company Mashed Potatoes, Slow Cooker Mashed Potatoes, Smashed Potatoes, Twice Baked Potatoes,  Roasted Pesto Potatoes
• Protein:  grilled chicken, pork, salmon, steak
• Breakfast:  scrambled eggs, omelettes, frittata, savory crepes
• Mexican favorites: tacos, tostadas, nachos, quesadillas, enchiladas

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• 6 cloves garlic peeled
• 1/2 yellow onion roughly chopped
• 1/2 cup loosely packed cilantro
• 1-2 jalapenos deveined, seeded
• 2 tablespoons fresh oregano or 2 teaspoons dried oregano
• 2 teaspoons ground cumin
• 1 1/4 teaspoon salt
• 1 teaspoon pepper
• 1/2 cup fresh orange juice
• 1 tablespoon orange zest
• 1/4 cup lemon juice
• 1/4 cup lime juice
• 1/3 cup extra virgin olive oil

• Add the garlic, onion, cilantro, jalapenos and fresh oregano (if using) to your food processor and pulse until very finely chopped, scraping the sides down as needed. Transfer to a large bowl and stir in all remaining ingredients.

• Reserve ¼ cup marinade to brush on protein after cooking or to serve as a dip.

• This marinade makes enough to marinate 2-3 pounds of chicken, pork, fish, shrimp or beef.

Tips and Tricks

• Scale recipe.  The mojo marinade makes enough to marinate 2-3 pounds of protein.  You can half the recipe if making 1-2 pounds of protein or scale up for a larger protein.  Alternatively, you can use unused leftover marinade on vegetables, eggs, etc.
• Adjust to taste.  The mojo marinade should be garlicky, peppery and slightly sour.  Remember the marinade will taste 1000X stronger than your finished protein because it is concentrated.  You can adjust to taste by adding more or less of any of the ingredients.  You can make it spicier by adding additional jalapenos or reserving the jalapeno seeds and adding them to taste.
• Don’t over-marinate. Due to high amount of citrus, don’t marinate chicken or steak longer than 12 hours. If you use chicken tenderloins or fillets, however, you will only want to marinate 2 hours because the citrus can cause the chicken to become mushy. Larger cuts or tougher cuts can be marinated for up to 24 hours.
• Bring meat to room temperature before cooking.  You always want to let any protein sit at room temperature for 15-30 minutes before cooking (and larger cuts even longer).  The logic is that room temperature chicken will cook faster if started at a higher temperature which means the outside is less likely to overcook and less time for moisture to be released while cooking.  It also cooks more evenly and you aren’t left with an overcooked exterior and cold interior.
• Use a meat thermometer to check for doneness.  Always use a meat thermometer so you don’t undercook OR overcook your protein.   Steak should be cooked to 145 degrees F (for medium), pork to 145 degrees F, fish to 145 degrees F and chicken to 165 degrees F.
• Let protein rest.  After your protein is finished cooking, transfer it to a cutting board and let rest 5-10 minutes before chopping or slicing so it has time to reabsorb the juices that have pushed towards the outside of the protein. If you cut into the protein immediately after cooking, valuable, moisture-giving juices will run out.

storage

Transfer mojo marinade to an airtight container. Refrigerate for up to one week in the refrigerator.  Transfer to the freezer if marinating any longer.

HOW TO FREEZE

You can double the recipe or freeze half of a single batch if you plan on marinating only a small portion of protein.  Here’s how to freeze:

• Freeze mojo marinade.  Transfer mojo marinade to an airtight container and freeze for up to three months. Defrost in the refrigerator.
• Freeze protein in marinade.  Add the protein to the marinade and freeze.  Freeze for up to 3 months.  When you’re ready to use, the protein will marinate as you defrost in the refrigerator.

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Mojo – Cuban Marinade – Simple, Easy-to-Make Cuban, Spanish, and Latin American Recipes with Photos

Mojo – Cuban Marinade – Simple, Easy-to-Make Cuban, Spanish, and Latin American Recipes with Photos

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Easy

1) Preheat oven to 200 C/Gas mark 6.
2) Squeeze pulp from head of roasted garlic into a small food processor. Add oil, cumin, cayenne, lemon zest, and salt and pepper and process until smooth.
3) Spread garlic mixture evenly over the naan, place

Prep Time

15 mins

Cook Time

45 mins

Serves

4

Ricotta and Vanilla Ravioli with Orange Mint Dipping Sauce

Easy

Ricotta and vanilla ravioli: In a small bowl, combine the ricotta cheese, sugar, vanilla essence, mint leaves and orange zest. Scrape in the seeds from the vanilla pod and mix well. Using a pastry brush, brush the edges of the potsticker wrappers wit

Prep Time

10 mins

Cook Time

10 mins

Serves

4

Crab dip with garlic crackers and roasted cherry tomatoes

Easy

For the crab dip:
1) Preheat oven to 180 degrees C/gas mark 4.

2) In a food processor add the cream cheese, mayonnaise, and dijon and blend until smooth. Then add the lemon juice and olive oil, if desired, and season with salt and freshly ground

Prep Time

15 mins

Cook Time

10 mins

Serves

4

Turkish-style sirloin with roasted garlic-fig sauce (new dynamic beef dishes)

Easy

1) Combine garlic, pumpkin pie spice and pepper in a small bowl. Press evenly onto beef steak. Place steak and 80ml wine in a food-safe plastic bag; turn steak to coat. Close bag securely and marinate in refrigerator for 15 minutes to 2 hours, turnin

Prep Time

30 mins

Cook Time

20 mins

Serves

6

Sweet Potato and Bacon Bites with Creamy Mustard Dipping Sauce

Easy

For the sweet potato and bacon bites: Boil a pot of salted water. Add the potatoes and partially cook, about 15 minutes. Drain the potatoes and set aside.

Meanwhile, add the bacon to a small skillet over medium heat and cook until crisp, about 10

Prep Time

25 mins

Cook Time

25 mins

Serves

4

Lobster Roll with yuzu cashew dipping sauce

Medium

1) Soak each rice paper in warm water before rolling. 2) Cut each sheet into 4 pieces by first cutting across and then diagonal. Place a few basil leaves and some lobster meat down on 1/4 of the soaked wrapper. Next place some apple, mushrooms, and b

Prep Time

20 mins

Cook Time

–

Serves

–

Pigs-in-a-Blanket with Honey-Mustard Dipping Sauce

Easy

1. For the pigs-in-a-blanket: Preheat the oven to 200°C Line a baking sheet with parchment paper.

2. Unwrap the puff pastry and cut it lengthwise into thirds, along the perforation. Cut each third crosswise into 10 strips.

3. Wrap each piece of

Prep Time

10 mins

Cook Time

20 mins

Serves

24

Buckwheat Noodles with Tenderstem Broccoli and Dipping Sauce

Easy

Bring a medium pan of water to the boil, add the Tenderstem, cook for 1 minute, remove from the heat and cool under cold running water, then leave to drain.
Add the soba noodles to the boiling water and cook for the time stated on the packet. Once c

Prep Time

15 mins

Cook Time

15 mins

Serves

4

Cinnamon twists with cardamom-honey dipping sauce

Easy

For the cinnamon twists:

1) Place an oven rack in the centre of the oven. Preheat the oven to 200°C/ gas mark 6. Line a baking sheet with parchment paper. Set aside.

2) In a shallow bowl, mix together the cinnamon, sesame seeds, cardamom, a

Prep Time

10 mins

Cook Time

14 mins

Serves

–

Crudite with roasted garlic and red pepper dip

Medium

For the peppers:
1) Roast the peppers by placing them on an open gas flame, turning them frequently with tongs until all sides are charred black, 7 to 10 mins. Place in a plastic or paper bag, and cool for about 15 mins. Peel the peppers, remove the

Prep Time

30 mins

Cook Time

10 mins

Serves

–

Summer Rolls with Ginger Dipping Sauce

Medium

In a medium bowl combine the julienned carrot, cucumber, bean sprouts, scallions, water chestnuts, ginger, cilantro, soy sauce and fish sauce. Mix well. Take a rice sheet and dip in warm water. Place it on a clean surface and leave it for a few seco

Prep Time

20 mins

Cook Time

–

Serves

–

Elephant ears with warm caramel dipping sauce

Easy

1) Place sauce in small pan with a splash of water and heat through over low temperature. Stir in cinnamon and cayenne pepper. When you are ready to serve, pour sauce into small serving dish and surround with pastries for dipping. Sauce can be reheat

Prep Time

2 mins

Cook Time

5 mins

Serves

6

Soft Asian Summer Rolls with Sweet and Savoury Dipping Sauce

Easy

1) Bring a saucepan of water to the boil and cook the rice noodles according to the package directions. Drain, rinse and cool.
2) Line up the ingredients in small bowls before beginning to make the rolls. Fill a large bowl or saucepan with very war

Prep Time

10 mins

Cook Time

10 mins

Serves

6

Churros with Chocolate Dipping Sauce

Medium

Mix the sugar and cinnamon for the churros in a wide, shallow dish: this is for shaking the cooked churros about in, to coat them later.
Melt all the chocolate sauce ingredients in a heavy-based saucepan, really gently, and once the chocolate starts

Prep Time

20 mins

Cook Time

20 mins

Serves

4

Pork chops in creamy Champagne sauce with rustic garlic mashed potatoes

Easy

1) Place potatoes and garlic in a medium saucepan and pour over enough water to cover. Set the pan over a high heat and bring to the boil. Cook for 8 minutes, until the potatoes are fork-tender. Drain and return the potatoes to the pan with the garli

Prep Time

20 mins

Cook Time

15 mins

Serves

4

Beer Can Chicken with Fire Roasted Garlic Sauce

Preheat the grill to medium-high heat.Wash the chicken inside and out with cold water and pat dry with paper toweling. Rub the chicken inside and out with the Napoleon® Creole Cajun Spice, rubbing the seasoning into the meat so it adheres.Open the be

Prep Time

–

Cook Time

90 mins

Serves

4

Cinnamon Churros with Mexican Chocolate Dipping Sauce

Medium

In a large Dutch oven or countertop fryer using a high heat thermometer, bring the canola oil to 190°C. For the chocolate sauce: Bring a double broiler to a simmer over medium-low heat. Carefully melt the chocolate. Remove from the heat. With a wo

Prep Time

20 mins

Cook Time

5 mins

Serves

6

Pork ribs and roast with mojo

Medium

1) Toast both the 1 tablespoon and the 1/2 teaspoon cumin seeds (see the Mojo recipe below) in a small saute pan over high heat until fragrant, about 30 seconds. Grind the seeds in a spice grinder or with a mortar and pestle and reserve 1/2 teaspoon

Prep Time

30 mins

Cook Time

105 mins

Serves

6

Daisy’s mojo ribs

Medium

Mojo sauce:
1) In skillet over medium-high heat, add about 2 tablespoons of olive oil. Once heated, add the garlic and onion, cook until pale golden brown, 2-3 minutes only, stirring constantly.
2) Stir in the citrus juices, 160ml water, 2 table

Prep Time

10 mins

Cook Time

195 mins

Serves

3

Tenderstem with Oyster Sauce, Garlic and Ginger

Easy

Boil or steam the Tenderstem for about 3 minutes until tender.

Gently fry the ginger and garlic in the groundnut oil until softened.

Add the oyster and soy sauces and warm through.

Add the cooked Tenderstem and toss to coat in the sauce.

Prep Time

5 mins

Cook Time

5 mins

Serves

4

Blanched Broccoli and Cheese Dipping Sauce

Easy

Blanch the broccoli by throwing florets into boiling water for 30 seconds, then draining and pouring into ice water. When cool, drain and set aside. Keep in the fridge to keep cool.

To make the sauce, melt the butter in a pot over medium heat and

Prep Time

15 mins

Cook Time

5 mins

Serves

6

Chicken fingers with apricot dipping sauce

Medium

1) Pour enough oil into a tall heavy-bottomed pan so it comes about a third of the way up the sides. Heat the oil over medium heat until a deep-frying thermometer inserted in the oil registers 170 degrees C. Set a rack on a baking sheet, put it in th

Prep Time

20 mins

Cook Time

15 mins

Serves

4

Grilled plantains with mojo

Easy

For the mojo sauce:1) Toast the cumin seeds in a small frying pan over high heat until fragrant, about 30 seconds. Grind the seeds in a spice grinder or with a mortar and pestle.2) Heat the olive oil and garlic along with the toasted cumin over mediu

Prep Time

20 mins

Cook Time

10 mins

Serves

4

Grilled Fish Sammies with Garlic Tartar Sauce

Easy

1) Preheat oven to 220C/Gas 7 and bake chips 20 minutes, or according to package directions, turning once.2) Heat skillet or grill or grill pan over medium-high heat.3) Season the fish with salt and pepper and coat with about 1 tablespoon extra-virgi

Prep Time

5 mins

Cook Time

20 mins

Serves

4

Pork Steaks with Homemade Barbecue Sauce, Texas Style Yukon Gold Potato Frites, and Grilled Chayote

Easy

Heat olive oil in skillet. Add the salt pork and cook over medium heat until crispy. Remove the salt pork and set aside. Add in the onion and shallot and cook until translucent. Add in the garlic, ginger, and ancho powder and saute until fragrant, ab

Prep Time

40 mins

Cook Time

60 mins

Serves

4

Romesco Sauce

Easy

Salsa Romesco

Romesco sauce is a very typical and beloved Catalan sauce that originates from Tarragona in Northeastern Spain. Roasted tomatoes combine with ground toasted hazelnuts, olive oil and vinegar to make a smooth, rich sauce that is especi

Prep Time

25 mins

Cook Time

50 mins

Serves

6

Brioche and Seville Orange Marmalade Toasts with Chocolate Dipping Sauce

Medium

1. Slice the brioche loaf and spread on a layer of marmalade on one slice and cream cheese on the other and then bring them together with the filling in the middle.

2. Crack the eggs into a bowl and beat them. Dip the brioche sandwich into the eg

Prep Time

–

Cook Time

–

Serves

–

Herby Vietnamese Dipping Sauce

Easy

1. Mix the lime juice, sugar and water in a small bowl, stirring to dissolve the sugar. Taste and adjust the flavours if necessary to balance out the sweet and sour. Finish with the fish sauce and add the garlic and chillies.

2. Taste again and ad

Prep Time

–

Cook Time

–

Serves

–

Fruit skewers with chocolate dipping sauce

Easy

Special equipment: wooden skewers
1) Cut the fruit into bite-sized chunks. Thread a piece of each fruit onto a skewer along with a mint leaf. Set aside.

2) In a small saucepan over medium heat, add the maple syrup. Whisk in the cocoa powder until

Prep Time

10 mins

Cook Time

5 mins

Serves

4

BBQ Prawn and Squid with Nam Jim Sauce

Easy

1. For the nam jim sauce, place garlic in a mortar and pound lightly so you can remove the garlic skins. Add coriander root and pound to a rough paste. Stir in fish sauce, sugar and lime juice. Stir through chillies, adding more or less to taste.

Prep Time

–

Cook Time

8 mins

Serves

–

Fried venison medallions with feta dipping sauce

Easy

1) In a small bowl fold together the feta, sour cream, garlic, and dill until combined. Serve on the side with the medallions.
2) Slice the venison tenderloin into .8-cm slices.
3) In a shallow dish, mix together the flour, mustard powder, cayenne

Prep Time

15 mins

Cook Time

10 mins

Serves

8

Haggis Pot Stickers with Jura Dipping Sauce

Easy

1. In a large bowl, thoroughly mix the haggis with all of the other filling ingredients.
2. Place about 1 teaspoon of the filling in the middle of a wonton wrapper, brush the outside edges with the egg and fold the wrapper in to the middle so you ha

Prep Time

–

Cook Time

–

Serves

–

Grilled Prawns with Soy Sauce, Fresh Ginger and Garlic

Easy

1) Whisk together 60ml of soy sauce, 2 tbsps sesame oil, the lime juice, honey, ginger, garlic and 60ml of rapeseed oil in a bowl and add to a food processor. Add the softened butter and pulse until thoroughly combined.2) Season the prawns with salt

Prep Time

10 mins

Cook Time

5 mins

Serves

4

Crudite with roasted garlic and red bell pepper dip

Medium

1) For the peppers: roast the peppers by placing them on an open gas flame, turning them frequently with tongs until all sides are charred black, 7 to 10 minutes. Place in a plastic or paper bag, and cool for about 15 minutes. Peel the peppers, remov

Prep Time

30 mins

Cook Time

10 mins

Serves

2

Grilled mahi-mahi with mojo

Easy

For the mojo:1) Put the garlic and olive oil in a small microwave-safe bowl, cover with plastic, and microwave on HIGH until the garlic is soft and aromatic, 1 to 2 minutes. Stir in the lime juice, coriander leaves, and salt. Set aside until ready to

Prep Time

5 mins

Cook Time

12 mins

Serves

2

Garlic onion tortilla cake

Medium

1) Heat the oil in a large skillet over medium heat. Add the onion and cook for 5 minutes, stirring to caramelise but not over brown. Add the butter and sugar and cook until the onions have nicely caramelised, about 15 minutes. Remove from the heat a

Prep Time

10 mins

Cook Time

30 mins

Serves

16

Salsa Romesco (Romesco sauce)

Medium

Romesco sauce is a very typical and beloved Catalan sauce that originates from Tarragona in Northeastern Spain. Roasted tomatoes combine with ground toasted hazelnuts, olive oil and vinegar to make a smooth, rich sauce that is especially delicious as

Prep Time

10 mins

Cook Time

45 mins

Serves

6

Sunday sauce with meatballs

Easy

1) Drain the plum tomatoes in a colander to extract the juice, breaking the tomatoes apart with your hands. Discard the pulp and set aside.

2) Heat the olive oil in a large pot over medium-high heat. Add 4 cloves garlic, the onion, chilli and blac

Prep Time

25 mins

Cook Time

140 mins

Serves

4

Salsa Alioli (Garlic Mayonnaise)

Easy

This wickedly delicious garlic mayonnaise originated in Catalonia and quickly spread throughout Spain. In its purest form, this sauce would never be made with egg yolk – only olive oil, garlic and salt – however it is easier to achieve the emulsion a

Prep Time

10 mins

Cook Time

–

Serves

6

Salsa alioli (garlic mayonnaise)

Easy

This wickedly delicious garlic mayonnaise originated in Catalonia and quickly spread throughout Spain. In its purest form, this sauce would never be made with egg yolk – only olive oil, garlic and salt – however it is easier to achieve the emulsion a

Prep Time

15 mins

Cook Time

–

Serves

6

Sausage Rolls with Dipping Sauce

Easy

1. Place the flour and 100g butter into a large bowl and using your fingertips rub until it looks like fine breadcrumbs.. Using a wooden spoon, slowly mix in the water, until the dough becomes pliable. The amount of water required may vary slightly a

Prep Time

60 mins

Cook Time

15 mins

Serves

24

Beef in oyster sauce

Easy

Notes: I love this dish. It’s full of flavor, and takes minutes to cook. This is definitely, one of my favourite suppers. This is essentially 3 stir fried dishes in one – stir fried spinach, beef in oyster sauce and mushrooms in tangy vinegar.
This

Prep Time

30 mins

Cook Time

5 mins

Serves

2

New Orleans Barbecue Shrimp Dip

Easy

Special equipment: 5-cup grill-safe casserole dishMelt 4 tablespoons of the butter in a large skillet over medium heat. Whisk in the chili sauce, lemon juice, garlic, Worcestershire, cayenne, oregano, paprika and hot sauce. Bring to a low simmer and

Prep Time

15 mins

Cook Time

15 mins

Serves

8

Griddled pork skewers with chilli sauce

Easy

For the chili sauce:

Combine all ingredients in a small bowl. Cover and let sit at room temperature for at least 1 hour before serving.

For the pork:

1) Skewer 2 pieces of pork onto 2 skewers so that the meat lies flat. Place the pork skewer

Prep Time

15 mins

Cook Time

6 mins

Serves

4

Grilled Pork Skewers with Chilli Sauce

Easy

Whisk together the soy sauce, oyster sauce, cilantro, garlic, sugar, and black pepper in a bowl.
Skewer two pieces of pork onto two skewers so that the meat lies flat. Place the pork skewers in a large baking dish. Pour the marinade over and turn to

Prep Time

15 mins

Cook Time

6 mins

Serves

4

Cauliflower soup and garlic and cheese sourdough dippers

Easy

1) In a large pot, heat up the olive oil and two tablespoons of the butter, over medium heat. Season with salt and pepper. Add the cauliflower florets and stir with a wooden spoon. Add celery, onion and thyme and cook for three minutes.2) Push the ve

Prep Time

10 mins

Cook Time

25 mins

Serves

6

Crispy Chilli Beef and Garlic-Fried Rice

Medium

1. Cut the meat into thin strips (roughly 3 mm wide) and place in a mixing bowl.

2. Add the marinade ingredients to the meat and massage well until all the liquid is absorbed.

3. Combine the meat with the seasoned corn flour and massage into t

Prep Time

–

Cook Time

–

Serves

–

Garlic halibut with tomato-caper bruschetta

Easy

1) Combine the fish, garlic, 1 tbsp of the wine, the parsley, lemon juice, oil, and 60ml of the stock and let the fish marinate for 1 hour.
2) Remove the fish from the marinade, remove the excess garlic, and pan saute the fish until cooked.
3) De

Prep Time

20 mins

Cook Time

20 mins

Serves

4

Skordalia (Greek Potato and Garlic Dip)

Easy

1) Put the potatoes in a medium saucepan and cover with cold water by 5 cm. Season generously with salt. Bring to a boil over high heat, lower the heat to maintain a gentle simmer and cook until very tender, about 30 minutes. Drain the potatoes and l

Prep Time

20 mins

Cook Time

30 mins

Serves

4

Hake in a Green Sauce

Medium

Merzula en Salsa Verde

Carefully clean, rinse and pat dry the hake. Season the fillets lightly with salt.
Heat the oil over medium-high heat in a large, heavy frying-pan.

Add the garlic and cook for about five minutes, until the garlic just be

Prep Time

10 mins

Cook Time

20 mins

Serves

6

Supreme Pizza Dip

Easy

Preheat the oven to 425 degrees F. Dice 3 ounces of the pepperoni. Thinly slice the remaining 1 ounce and set it aside to garnish the dip.

Heat a medium cast-iron or ovenproof skillet over medium heat until hot. Add the diced pepperoni and cook, s

Prep Time

20 mins

Cook Time

40 mins

Serves

10

Steamed Tenderstem with Dips

Easy

To make the satay sauce: Heat the oil in a saucepan and gently sauté the onion and garlic until they are softened but not coloured. Stir in the peanut butter and chilli powder, gradually adding the coconut milk. Cook for 5 minutes, stirring most of t

Prep Time

25 mins

Cook Time

15 mins

Serves

6

Chicken with forty cloves of garlic

Easy

1) Separate the cloves of garlic and drop them into a pot of boiling water for 60 seconds. Drain the garlic and peel. Set aside.

2) Dry the chicken with paper towels. Season liberally with salt and pepper on both sides. Heat the butter and oil in

Prep Time

35 mins

Cook Time

65 mins

Serves

6

Seared cod with chive butter sauce

Easy

1) Preheat oven to 200C/Gas 6. Place the fillets on a sheet tray or rack so the fish can release its natural juices.
2) Place the breadcrumbs into a shallow dish. In a separate shallow dish, add two beaten eggs. Season both sides of the fillet wi

Prep Time

10 mins

Cook Time

20 mins

Serves

4

Lamb burgers with garlic yoghurt sauce and pitta

Easy

1) Put the lamb in bowl. Using a box grater, grate the onion over the bowl so that the pulp and juices of the onion fall into the meat. Add the spices, chilli, egg, breadcrumbs, salt and pepper, to taste, and mix to combine. Form the meat mixture int

Prep Time

25 mins

Cook Time

10 mins

Serves

–

Garlic and citrus chicken

Easy

1) Position one of the shelves in the centre of the oven and preheat the oven to 200C/Gas mark 6. Pat the chicken dry and sprinkle the cavity with salt and pepper. Stuff the cavity with the orange, lemon and garlic halves. Tie the legs together with

Prep Time

15 mins

Cook Time

110 mins

Serves

6

Rotisserie Chicken with 4 Sauces

Easy

To truss, a chicken for a BBQ rotisserie, take a length of butcher’s twine (about 4 feet) and create a loop at one end.

Secure loop over legs of chicken and tighten to bring them together. Wrap twine over joint of each wing and pull around back,

Prep Time

–

Cook Time

120 mins

Serves

8

Grilled lemon chicken skewers with satay dip

Easy

1) Whisk together the lemon juice, olive oil, salt, pepper, and thyme. Pour over the chicken breasts in a non-reactive bowl. Cover and marinate in the refrigerator for 6 hours or overnight. 2) Preheat a griddle, medium-high. 3) Griddle the chicken b

Prep Time

25 mins

Cook Time

35 mins

Serves

8

Cola barbecue sauce

Easy

1) Smash the garlic cloves, sprinkle with a generous pinch of salt, and, with the flat side of a large knife, mash and smear mixture to a coarse paste. 2) Stir garlic paste, the 1/4 t salt, cola, ketchup, vinegar, Worcestershire, chilli powder, 1 tsp

Prep Time

10 mins

Cook Time

50 mins

Serves

–

Brined turkey breast with spanish spice rub and sour orange sauce

Medium

For the turkey and oranges:

1) Place water in a large bowl or plastic container. Whisk in salt and sugar and let sit 5 minutes to dissolve. Add the turkey breast, cover, and let sit in the refrigerator for 45 minutes.

2) Heat griddle to medi

Prep Time

20 mins

Cook Time

45 mins

Serves

8

Wholewheat Pitta Chips with Mascarpone-Chive Dipping Sauce

Easy

Place an oven rack in the centre of the oven and preheat to 230°C/gas mark 8. Cut each pita half into 4 wedges. Arrange the pitta wedges in a single layer on a baking sheet. Brush with the oil, then sprinkle with the oregano, salt and pepper.

Prep Time

18 mins

Cook Time

8 mins

Serves

4

Garlic and citrus chicken

Easy

1) Position the rack in the center of the oven and preheat to 200°C. 2) Pat the chicken dry and sprinkle the cavity with salt and pepper. Stuff the cavity with the orange, lemon, and garlic halves. Tie the chicken legs together with kitchen strin

Prep Time

15 mins

Cook Time

110 mins

Serves

6

Black Bean Soup with Mojo

Easy

Put black beans, pork ribs, water, rum, garlic head halves, onion, salt, bay leaves, oregano, cumin, and crushed red pepper in a slow cooker; cover and cook on LOW until the beans are tender and the meat is falling off the rib bones, about 8 hours.Re

Prep Time

20 mins

Cook Time

480 mins

Serves

8

Big-Batch Meatballs and Red Sauce

Easy

1. For the sauce: Swirl the oil and garlic in a medium saucepan over medium heat until the garlic is just lightly browned and fragrant, about 4 minutes. Add the tomatoes and 1 cup water, and bring to a high simmer. Reduce the heat to medium-low, add

Prep Time

30 mins

Cook Time

55 mins

Serves

8

Indian-Inspired Corn Dogs with Mango Dipping Sauce

Easy

1. Place the mango, jalapeno, mayonnaise, lime zest and juice, cilantro and a pinch of salt in a blender. Blend until smooth. Transfer to a small mixing bowl and season with additional salt if needed. Cover with plastic wrap and refrigerate until rea

Prep Time

15 mins

Cook Time

10 mins

Serves

–

Black bean soup with mojo

Easy

For the black bean soup:

1) Put black beans, pork ribs, water, rum, garlic head halves, onion, salt, bay leaves, oregano, cumin, and crushed red pepper in a slow cooker; cover and cook on LOW until the beans are tender and the meat is falling off

Prep Time

20 mins

Cook Time

480 mins

Serves

8

Nine-Layer Cheeseburger Dip

Easy

Preheat the broiler. Open the hamburger buns and arrange on a baking sheet. Brush the buns all over with 1 tablespoon of the mayonnaise. Toast until golden on both sides, 1 to 2 minutes per side. Cut into very small pieces and set aside.Combine the

Prep Time

30 mins

Cook Time

20 mins

Serves

8

Johnny Garlic’s grilled peppered steak with Cabernet balsamic sauce

Medium

1) Preheat the grill to a high heat. Cut the flank steak into 225g portions and lightly tenderize with a mallet. Dust with crushed black peppercorns and sea salt.
2) Press the pepper and salt into the steak with the palm of a hand. Transfer the ste

Prep Time

20 mins

Cook Time

45 mins

Serves

4

Aubergine and manchego filled chile relleno with red pepper-balsamic sauce

Hard

For the eggplant filling:1) Preheat the oven to 210C/Gas 7. 2) Toss the aubergine with the olive oil and season with salt and pepper and place onto a baking sheet. Place the baking sheet into the oven and roast for 10 mins.3) Remove the baking sheet

Prep Time

60 mins

Cook Time

55 mins

Serves

4

Aubergine and Manchego filled chilli relleno with red pepper-balsamic sauce

Hard

Aubergine filling:
1) Preheat the oven to 210C/Gas 7.
2) Toss the aubergine with the olive oil and season with salt and pepper and place onto a baking sheet. Place the baking sheet into the oven and roast for 10 minutes.
3) Remove the baking sh

Prep Time

60 mins

Cook Time

55 mins

Serves

4

Deep-fried Whole Fish with 3-Flavoured Sauce

Medium

1. Pat the snapper dry with paper towel, both inside and out. If your fish is slightly too large for your wok, use kitchen scissors to cut off the tail. Make 3 deep diagonal cuts in the snapper fillets on both sides. Sprinkle fish with salt and light

Prep Time

–

Cook Time

10 mins

Serves

–

Sweet & Sour BBQ Sauce

Easy

Heat the oil in a small saucepan over high heat. Add the garlic and ginger and cook over high heat until fragrant, about 2 minutes. Whisk in the sherry, hoisin sauce, ketchup, chilli-garlic sauce, soy sauce, and sesame oil and bring to a boil. Remove

Prep Time

5 mins

Cook Time

7 mins

Serves

–

Two sauce weeknight lasagne bowls

Easy

1) Bring a large pot of water to the oil, salt water and cook pasta to al dente.

2) Whilst pasta water comes to the boil, heat olive oil in a medium sauce pot over medium-high heat, add pancetta and render 2 to 3 minutes then add meat and break up

Prep Time

10 mins

Cook Time

20 mins

Serves

4

Seared Acorn Squash with Tahini Sauce and Walnut-Parsley Pesto

Medium

  For the squash: Preheat the oven to 180 degrees C.  
Set the squash on its side. Position a large chef’s knife in the ridge between the wedges and use a heavy wooden kitchen spoon to pound it in a bit. Continue to pound and rock

Prep Time

55 mins

Cook Time

40 mins

Serves

4

Chicken milanese with tomato and fennel sauce

Easy

For the chicken:

1) Put an oven rack in the center of the oven. Preheat the oven to 150°C. Line a baking sheet with a wire rack.

2) Using three wide, shallow bowls, add the flour to one, the eggs to another and to the third bowl combine th

Prep Time

15 mins

Cook Time

28 mins

Serves

4

Spiced Beef in a Chocolate Sauce with Cook Up Rice

Easy

Heat the oil up in the pan and add the sliced onions, sauté for 1 minute. Turn the heat onto high and add the beef medallions and brown on each side.
Sprinkle over the chilli, paprika, garlic granules, cumin, mixed spice, nutmeg and demerara. Turn t

Prep Time

25 mins

Cook Time

60 mins

Serves

4

Maniladas with white cheese and roasted tomatillo sauces

Easy

For the maniladas:1) Preheat oven to 200 degrees C/Gas 6. 2) Boil manicotti in salted water for 8 minutes. Drain, reserving 120ml of pasta water and set pasta aside. 3) In a large frying pan, heat oil over medium heat. Saute onion until translucen

Prep Time

40 mins

Cook Time

30 mins

Serves

4

Maniladas with white cheese and roasted tomatillo sauces

Easy

For the maniladas:1) Preheat oven to 200 degrees C/Gas 6. 2) Boil manicotti in salted water for 8 minutes. Drain, reserving 120ml of pasta water and set pasta aside. 3) In a large frying pan, heat oil over medium heat. Saute onion until translucen

Prep Time

40 mins

Cook Time

30 mins

Serves

4

Spanish Sauces – Cooking with the Stars

emphasize, reveal and sometimes mask the taste of the main dish. Sauces can be used in the cooking process or served at the table; can be cold or hot. Spices and other additives are used in the cuisines of almost all countries of the world, and sauces represent a further step in combining spices into a liquid substance.

Spanish sauces

Traditional Spanish sauces

Alioli sauce
According to the original recipe, this sauce consists of crushed garlic cloves to which olive oil is gradually added until it becomes creamy, then seasoned with a little salt and lemon juice.
The word alioli comes from the Catalan all i oli, which simply means “garlic and oil”. This sauce is related to the garlic sauces used in Ancient Egypt and the Roman Empire. Alioli was revived by the Spanish-Arabic cuisine of Al-Ándalus and spread to the former Kingdom of Aragon – the region of Catalonia, Aragon, Valencia and the Balearic Islands – where it got its real name and in whose cuisine it is commonly used as an accompaniment to rice dishes, paella (paella) and its pasta equivalent fideua (fideuá).

Espagnole sauce
Espagnole sauce is a meat-based brown sauce used to enhance the flavor of stews and as the base for many other espagnole-derived sauces. It is a thick sauce with a high concentration of meat broth. The broth is boiled with veal bones, vegetables and water or wine (preferably sherry) until it reaches a dark thick consistency – a process that can even take several days. To make espagnole sauce, chopped vegetables, including onions, mushrooms, and tomatoes, are browned and braised in a brown butter and toasted flour gravy and diluted with broth. Espagnole sauce became famous after Anne of Austria, daughter of King Philip III of Spain, married Louis XIII of Bourbon, King of France, on October 18, 1615. The new wife of the French king arrived in Paris with a retinue, including several Spanish chefs, who taught their French colleagues how to cook this sauce. Cardinal Richelieu, an opponent of the queen and of the House of Habsburg in general, was supposedly the first to appreciate the Spanish sauce and its ability to emphasize the taste of meat dishes, especially lamb, poultry and game.

Mayonnaise
Mayonnaise is an emulsion made from beaten raw eggs with olive oil to a creamy consistency with salt, lemon or vinegar. When and where this sauce was invented has not yet been established. However, this recipe was passed from mouth to mouth in both Spain and France.
According to legend, mayonnaise first appeared on the island of Menorca. It was served to the Duke of Richelieu during his stay in Mahón, the capital of the Balearic Islands, in 1756: under the command of Richelieu, French troops took the island from the British (who invaded here in 1708 during the War of the Spanish Succession) and returned to the Spaniards. Richelieu was so impressed with the sauce that he asked for the recipe and brought it to France, where he dubbed it “mahonnaise sauce”, and later the name was distorted to the modern mayonnaise (mayonnaise). This legend is confirmed by the winner of the Nobel Prize in Literature Camilo José Cela (1916-2002).
One of the most widely sold and consumed sauces, mayonnaise is also the main ingredient for other famous sauces such as tartare sauce with chopped pickles, capers and onions.

Romesco sauce
Romesco sauce ingredients: olive oil, vinegar, garlic, bread, almonds or hazelnuts and dried red pepper (the type of pepper most commonly used is locally known as pebrot de romesco). This is a fatty sauce made by mixing sofrito sauce and granular crushed nut paste toasted with bread in olive oil. Romesco sauce appeared among the fishermen of the coast of Tarragona, presumably in the 19th century, and seasoned fish and seafood dishes with it.

Sofrito sauce

Sofrito sauce is a hot sauce found in almost all Spanish stews. To prepare it, you must first fry chopped vegetables – onions, peppers and tomatoes – in olive oil until the liquid evaporates, and then continue to fry in your own juice.

Sauce suquet (suquet)
This sauce – a classic on the coast of Catalonia and Valencia – got its name from the sea fish suquet. Prepared from garlic, onions, almonds, parsley, salt, saffron, ripe tomatoes. Suket sauce was originally used by fishermen to cook fish damaged during fishing or gutting.

Sauces of the Canary Islands
The sauces of the Canary Islands are known as mojo (mojo is an alteration of the Portuguese word molho, which simply means “sauce”). But for the locals, the word refers to a special kind of sauce prepared with a pestle and mortar.
Historically, there have been a large number of Portuguese in the Canary Islands. Like the Spaniards and Genoese, the Portuguese began moving to the archipelago when it was rediscovered in the 14th century, and the migrations continued until 1520. Many of these immigrants were Jews or Moriscos (Christianized Moorish) hoping to sneak into the Americas, avoiding the ports of the Iberian Peninsula, where the ban on non-Christian travelers to the New World was vehemently enforced.
The cuisine of the Canary Islands is generally influenced by Spanish, Portuguese and Latin American influences. The origin and name of mojo sauces is another derivative of this intercultural contribution.
Mojo sauces can be divided into two types – red and green – according to their content. More familiar to Europeans, red sauces (mojo rojo) are prepared using palmera peppers (palmera) and pimenton (pimentón – a Spanish type of paprika). Green sauces (mojo verde) contain aromatic herbs. In general, these types of Canarian sauces are prepared by stirring either hot peppers (for reds) or aromatic herbs (for greens) in olive oil. There are many other mojo sauces, for example: mojo queso (mojo queso) – with the addition of local cheese, mojo de ajo (mojo de ajo) – with garlic, mojo de azafrán – with saffron. Each family has its own sauce recipe. A classic use of mojo is with jacket potatoes boiled in seawater, papas arrugadas (wrinkled potatoes).

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Which tapas to order in Spain? 20 popular and very tasty

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Potato tortilla and other Spanish traditional tapas

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Here is a small guide to tapas in Spain to help you make your choice. These are some of the most typical “tapas” that can be ordered with a drink. Another option is to compose a lunch with an assortment of appetizers of different sizes: “tapas” and larger ones, which are called “raciones”.

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• Spanish Potato Tortilla Omelette

  Usually ordered as pincho de tortilla. The most traditional omelet is made with eggs, potatoes and olive oil, but many also add onions.

• Bravas potatoes

  Bravas and Alioli Potatoes

  These are fried potatoes topped with a delicious sauce. Sauce “brava” is spicy, and “alioli” is made mainly from olive oil and garlic.

• Iberico ham sandwiches

  Jamon

  It is better to give preference to the Iberico variety. This is one of the Spanish products that the guests of our country like the most. In tapas, it is usually accompanied by bread, as well as picos or colines, typical of Spain.

• Cheese

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  El Carito

  Cheese

  There are many varieties in Spain and local cheese is often offered. Some of them are well-known: for example, Manchego (typical of Castile-La Mancha), Idiazabal (Basque Country), Roncal (Navarre), Mahon (Balearic Islands) and Mahorero (Canary Islands).

• Olives

  Olives

  The most popular way to cook olives is pickled. In general, marinated foods are very popular for use in tapas. There are also stuffed olives (usually with anchovies or peppers).

• Portions of squid

  Calamari

  They are battered in olive oil and served hot. This dish is popular throughout the country, especially in the form of rings.

• Croquettes

  Croquettes

  The most traditional croquettes are with jamon, but fillings such as mushrooms, crab, squid, shrimp, cod or cheese varieties such as cabrales are becoming more and more popular.

• Mussels

  Mussels

  They are mostly steamed and served with lemon or finely chopped tomatoes, onions and peppers, topped with dressing.

• Bread with tomato

  Tomato Bread

  Bread, tomatoes, olive oil, garlic (optional) and salt. This is a typical dish from Catalonia, where it is called “pa amb tomaquet”. You can also add jamon, sausages, scrambled eggs or cheese to taste.

• “Pincho” from chorizo ​​sausage

  Morcilla Black Sausage and Chorizo ​​Sausage

  Two of the most popular pork sausages – along with jamon! – for tapas. Morcilla is cooked with rice, while chorizo, for example, is baked on coals or boiled in cider. Other tapas that include pork include picadillo (a dish of minced meat in a specific marinade), chicharrones (fried pieces of pork skin) and torresnos, which are mainly made from lard.

• Snack “Gilda”

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  Turismo de Donostia – San Sebastian

  Appetizer “Gilda”

  A classic appetizer from the Basque Country, where “tapas” is also called “pintxos”. This “pincho”, or “banderilla”, consists of anchovy. olives and gindilla peppers.

• Scrambled eggs

  Scrambled eggs

  It is called “huevos rotos” or “huevos estrelados”. This is a scrambled egg with a rather thin yolk, served on a bed of jamon and fried potatoes. When the eggs break, the yolk coats the rest of the ingredients. Usually this scrambled egg is accompanied by bread, which is dipped in egg yolk. There are other popular variations in which jamon is replaced by surimi in the form of eel fry, shrimp or pork sausages.

• Grilled cuttlefish dish

  Cuttlefish

  Grilled, served with mayonnaise or alioli sauce. Small fried cuttlefish are popular in many places, and in Andalusia they are known as “puntillas”.

• Paella

  The most popular recipe in the Valencian Community and its main ingredient is rice, which is accompanied by vegetables as well as meat, fish or seafood.

• Octopus “a faire”

  Octopus a Feira

  This typical Galician dish is usually served on a wooden board. Therefore, it is also known as Galician octopus. The boiled dish is served sliced, sprinkled with salt and paprika, with olive oil.

• Wrinkled potatoes with green or red mojo sauce

  Wrinkled Potatoes

  You can taste wrinkled potatoes (papas arrugadas), especially in the Canary Islands, where they are accompanied by a rich, local mojo sauce. The most famous version is made from small local potatoes with a lot of salt.

• Small fried fish “pescaito frito” at the Parador de Cádiz

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  Parador de Cadiz

  Fried small fish “pescaito frito”

  Fresh fish battered in olive oil. It is most common in Andalusia, where it is often served in a paper cone with a delicious sauce. There it is also called “bienmesabe”.

• Dish with Olivier salad

  Olivier Salad

  A cold dish made with boiled potatoes, mayonnaise, tuna, eggs and finely chopped vegetables and legumes such as carrots, peas or beans.

• Migas breadcrumbs

  Breadcrumb Migas

  Consisting mainly of crumbled and fried bread with olive oil, as well as many other flavoring ingredients. It can be chorizo, bacon, peppers, garlic, onions… There are many options: for example, some add grapes, while others replace the meat with cod.

• Cold gazpacho soup

  Salmorejo and Gazpacho

  Two typical Andalusian cold soups, especially good in summer, with tomatoes and olive oil as main ingredients.

• Toast among friends

  What can you drink?

  The most popular drinks are beer and wine. Also worth mentioning are cider, vermouth and sangria. When ordering a beer, they usually ask for “kanya”. This is a glass with a volume of about 200 ml. A glass can include double the amount of the drink (“doble”). You can also order “kinto” or “botelin” (about 200 ml) or “harra” (0.5 l). Light beer is in the greatest demand. As for wine, the most famous outside of Spain are Rioja wines. However, you should not stop there, because all areas of Spain also produce wonderful wines with a designation of origin.

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Find out where the most traditional Spanish dishes come from

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Central Internet TV – Persons – Spanish cuisine

Spanish cuisine

By and large, all Mediterranean cuisines are somewhat similar. Therefore, it is not surprising to find echoes of Italian or French neighbors in traditional Spanish cooking.
For example, in Catalan cuisine, various sauces are an obligatory and even the main component, among which there are four main ones: “sofrito” (sofrito) – from garlic, onions, tomatoes, peppers, herbs; “samfaina” (samfaina) – from tomatoes, peppers, eggplants; “picada” (picada) – from garlic, herbs, roasted almonds; “ali-oli” (ali-oli) – from garlic with olive oil.
Popular dishes here include casuela, thick and fragrant monkfish soup (suquet de peix), fried pork sausages with white beans in boiling lard (mongetes amb botifara), and capi-i-pota stew from a pig’s head and pork legs. As well as throughout the coast, white bread is loved here, generously poured with olive oil, grated with garlic and tomato, both as an appetizer for main courses and separately.
An interesting fact – in Catalonia, the locals’ love for sweet white leek served as the birth of a whole culinary ceremony called Calcotada. The process of its preparation and consumption is turned into a colorful performance. This juicy onion with a thick fleshy stalk is baked outdoors by the Catalans on a large trellis platform that sits over a hot vine fire. Ready-made onions are served with a special romesco sauce (salsa romesco), which is prepared on a nut base with tomatoes, different types of peppers, parsley, garlic, olive oil and vinegar. The “eating” ceremony takes place at long dining tables, where there are pre-prepared plates, large ceramic saucers with romesco sauce and jugs of wine. Since the onion is baked on an open fire and a charred onion can easily get dirty, the participants of the calzotada are given special aprons and light disposable gloves. The onion is held in one hand, the soft core is removed from the middle with the other, dipped in sauce and sent to the mouth.
Valencian cuisine is also famous for typical Mediterranean dishes. The locals incomparably make paella with all sorts of ingredients (from meat, fish, vegetables and seafood) and other rice dishes, including the traditional Valencian “caldero” of fish and rice, cooked on coals in a special deep frying pan. For vegetarians, this is a real expanse: vegetables – boiled, stewed, fresh – abound in the cuisine of Valencia. For example, pisto huertano (peasant-style vegetable stew) made from beets, beans and beans enjoys special love among the locals. From sweet dishes – “turron” (halvah) and ice cream, as well as pastries are an undeniable imprint of Arabic cuisine. It is interesting that it was here, in the Mediterranean (in the city of Mahon on the island of Menorca), that mayonnaise, which became the property of many peoples, was born.
Madrid stands apart in the general list of cuisines. Madrid-style grilled meats, cod and rennet (cut into pieces and stewed innards) are equally loved here, as are the traditional cocido madrileno (pea soups with croutons). But Madrid’s callos, a spiced tripe with black pudding and pepper sauce, is especially popular.
The cuisine of the province of Meseta is dominated by vegetables, as well as legumes (beans, peas, lentils). In Meseta, pigs are specially raised, fattening them with chestnuts and acorns, and game dishes are also loved here. In Castile-La Mancha, you can try the cuisine described by Cervantes in Don Quixote: boiled meat with vegetables, meat salad and fried cracklings with scrambled eggs. Saffron, honey and sheep cheeses are also used here.
Although similar in appearance, the northern and southern cuisines of Spain also have their own characteristics. In the Basque country, for example, “family” cooking with “home table” dishes is very common: “marmitaco” (potatoes with mackerel) and “changurro” (clams with crabs). Another well-known product is “bacalao al pil-pil” (cod in garlic sauce or Biscay). In general, dishes with inhabitants of the bottom of the sea are very common here. For example, Basques consider “kokotxas” (fins of sea pike) and eel fry to be the most delicious delicacy, they also love all kinds of shellfish – for example, boiled octopus (“pulpo a feira”), more common in Galician cuisine. Residents of other northern provinces have beans, anchovies, all kinds of dairy products and, of course, excellent cheeses of local origin (goat, sheep, cow) in a special account. The products produced here are renowned for their unsurpassed quality. In particular, the areas of La Rioja and Navarra are known for their abundant and natural food: asparagus, garlic, peppers, cucumbers, potatoes, young shoots of lettuce and other early vegetables, peaches, pears – the list is endless. The traditional dishes of these provinces are “pimientos rellenos” (sweet peppers stuffed with all sorts of fillings) and “navarro cochifrito” (spicy lamb stew). Desserts include fresh fruits in chocolate, as well as canned fruits and traditional buns. In general, it must be said that the Spaniards practically did not create their traditional sweet dishes – most of the local delicacies were inherited from the Arab culture.
The Andalusian, or southern, cuisine of Spain is a fusion of the cultures of the peoples who once lived here. The famous cold soup “gazpacho” was born in Andalusia, as well as the way of deep-fried food, which is widespread in the world. This is not surprising – it is in the south of Spain that the best olive oil is produced. Of the dishes characteristic of the south, one cannot fail to mention “pescaitos fritos” – tiny fried fish eaten with head and bones, and “pinchos morinos” (thoroughly marinated and skewered meat), as well as various pork dishes (excellent habugo ham is produced in the local province of Huelva).
Spanish cuisine is endless – you can’t try everything… However, in Spain you should definitely try at least classic dishes. The famous Spanish omelette “tortilla”. Spicy smoked chorizo ​​sausage. Serrano ham. Sheep cheese “Manchego”. Delicious special smoked ham “jamon”. And, of course, cold gazpacho soup. By the way, when you find yourself at a common table with the Spaniards and making a toast, you should definitely wish health, and while clinking glasses, say “chin-chin”, imitating the ringing of crystal.