Page 20 - Flipbook

dining in RECiPES FoR RESoRt-MaDE MEalS
RCI AFFILIATED RESORTS ON THE CANARy ISLANDS INCLUDE:
BEVERLY HILLS CLUB (1442) Arona, Tenerife, Canary Islands
The Beverly Hills Club is a mile from the sandy beaches, shops, bars, and restaurants of Los Cristianos. The resort boasts a sports centre including squash, tennis, a bowling alley, a sauna, plus a beauty salon, a children’s club an onsite restaurant and bar.
CLUB CASABLANCA (1668)
Puerto de la Cruz, Tenerife Canary Islands
This Gold Crown resort is situated on a pleasant, rolling hill in the fashionable La Paz district northwest coast of Tenerife. On-site amenities include a swimming pool and the first bowling green ever to be established on the island. The club is within easy reach of the town’s attractions, such as the beautiful seafront and lido, restaurants, shops, and a wide choice of entertainment.
CLUB TENERIFE (2389) Arona, Tenerife, Canary Islands
Near beaches and popular attractions include the parrot show at Loro Park, with the largest collection of parrots in the world, and the dolphin show at Octopus Aquapark. Enjoy shopping, restaurants, and nightlife in Santa Cruz de Tenerife. The popular and sophisticated Casino Taoro offers gaming, fine dining, and entertainment.
For more information and additional resort listings, visit RCi.com or call 1300 368 800 aU
or 0800 368 800 NZ
A Canary Islands
Wooden rowboat on a beach at Playa De La Teristias, Tenerife.
stay
WRINKLED IS A WORD NOT GENERALLy ASSOCIATED WITH EITHER GOOD OR FOOD. BUT ON TENERIFE, AND IN SPANISH, IT’S ONE OF THE MOST ALLURING ADJECTIVES ON MENUS, RIGHT AFTER THE WORD POTATOES.
A signature dish of the Canary Islands, papas arrugadas is served
with two garlicky dipping sauces. The potatoes – waxy little ones – are traditionally boiled in seawater, which leaves the skins shrivelled and coated with a dusting of salt. They’re great by themselves but even better dunked into the Canarian translation of salsa: mojo. Both green and red versions are always served with this dish, most often as an appetizer or as tapas, with the good local wines. Consider
them the chips and salsa of the Canary Islands.
MoJo VERDE (GREEN SAUCE):
1 large jalapeño, seeded and chopped 3 cloves garlic, peeled and chopped 1⁄2 cup flat-leaf parsley leaves
1⁄2 tsp. ground cumin
1⁄4 cup red wine vinegar
1⁄2 cup extra-virgin olive oil
Sea salt to taste
PaPaS (POTATOES):
24 white baby potatoes, scrubbed
3 tbsp. coarse sea salt
For the mojo verde, combine everything but olive oil in a blender or food processor; process until puréed. With the machine running, drizzle in the oil and process until sauce is emulsified. Do the same to make the mojo colorado.
MoJo ColoRaDo (RED SAUCE):
2 dried red chilies
2 cloves garlic, peeled and chopped
1 tbsp. hot Spanish paprika, smoked or sweet 1⁄2 tsp. ground cumin
3 tbsp. red wine vinegar
5 tbsp. extra-virgin olive oil Sea salt to taste
Place potatoes in a large pot and add water to just barely cover. Stir in salt until it dissolves. Bring to a boil and cook until potatoes are easily pierced. Drain off any remaining water, return the pot to the heat and cook, shaking the pan, until all liquid is gone and the potato skins are slightly wrinkled. Serve with the two mojos. Serves 4 to 6. EV
20 mARCH 2012