Balearic cuisine, a part of the wider Catalan cuisine, is rich in vegetables, cereals and legumes, fresh fish and sea fruit, cheese and wine. People say the best way to savor it is while listening to the waves of the Mediterranean, but the talented chefs from Delicooks promise they can teach us how to bring the Balearic Islands into our own kitchen.
MAJORCAN STYLE AUBERGINES
1 aubergine (eggplant)
1 green pepper
2 cloves of garlic
4 quail eggs
Cut and slice the aubergines then put in a saucepan and bring to the boil. Meanwhile cut and dice
the remaining vegetable and fry in a little olive oil until they have cooked. Once the aubergines
have cooked cool them in iced water.
Now take 4 small oven proof dishes and place the sliced aubergine in and around them, then
pour the vegetable sauce on top and sprinkle on some bread crumbs.
Place in the oven and allow to cook until the tops have turned a golden brown then remove.
Now poach the quail eggs in boiling water with a pinch of salt, for one minute then place on top of
the dishes and serve.
1 red bell pepper
1 green pepper
Wash and slice all the vegetables and then fry each different vegetable separately.
Now layer them in a warm dish. Warm up some tomato Frito and pour over the vegetables.
Season with some fresh herbs such as thyme or rosemary. You can use some red endive leaves as
a base to layer the vegetables on or have them accompanied by the side.
FOR THE DOUGH
Juice of half an orange
2 tablespoons sugar
1 cup water (or milk)
1 cup of oil
Pinch of salt
450g of flour (approx.)
A splash of anise or a sprinkle of aniseed
1 egg (optional)
250 g sugar
600 g of grated cheese (400 of 200 tender and curing), if sheep’s best
Peppermint dry and crumbly to taste (a good handful)
Mix up all the dough ingredients and knead into bread like dough. Now roll it into a ball and put
it in a bowl and cover with some household paper. Place in the fridge for about 20 minutes while
preparing the filling.
Now Beat the four eggs along with the sugar then add the cheese and mint.
Line a tartlet tin with the dough from the fridge and then add the filling and bake for about three
quarters of an hour at 180 ° C.
Once that is done, let cool and sprinkle with sugar and serve.