Pa Amb Oli, pickled amber jack and for dessert, bunyols, a typical Mallorcan doughnut - a Mallorcan Menu
Pa Amb Oli
Ingredients:
A loaf of rustic bread
Cold-pressed olive oil
5 firm tomatoes
Garlic clove
Salt and pepper
Choice of toppings: ham, cheese or salami.
Radishes, olives, capers and bell peppers in oil.
Method:
Top with slices of ham, salami or thinly sliced cheese.
Serve with radish, olives, capers and bell peppers in oil.
*********************************************
Llampuga en Escabeche (Pickled Amberjack)
Ingredients:
1 or 2 amberjack or mackerel (one kilo in all)
1 small cauliflower
2 aubergines
3 bay leaves
3 whole cloves of garlic
2 medium-sized onions
Flour
Olive oil
200 ml white wine vinegar
100 ml water
Salt
Paprika
Method:
Serve with crusty bread.
N.B: Aubergines may need cubing and sprinkling with salt to remove some of the water. Do this 30 minutes in advance, then drain, before adding to dish.
**************************************
Bunyols (Mallorcan Doughnuts)
Ingredients:
3 medium-sized sweet potatoes
1 medium potato
Water
1 packet instant yeast
Olive oil
3 to 4 handfuls of flour - up to 125 g
Method:
Fill a pan 3 to 4 cm deep with olive oil. Heat to about 180C.
Take care not to let it get too hot.
Take a piece of dough in your left palm, form index finger and thumb into a circle and push the dough through until it makes a bulge.
Wet the thumb and middle finger of your right hand, pinch through the bulge so that it makes a bunyol or ring doughnut.
Slip bunyols into the hot oil and fry until golden brown.
Drain on kitchen paper and eat with honey or sprinkled with sugar.
N.B: If using fresh yeast, put about 20g in a small amount of water and leave in a warm place until it makes bubbles. Then stir into potato mixture and proceed as above.