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Mallorcan recipes

05/10/2020

Finger lickin’ Mallorcan recipes!

 

If Mallorca enamours you with its beaches and nature, just wait until you try the most typical dishes from our scrumptious cuisine! Here are a few to start you off.

And remember that when you stay at one of Inturotel’s establishments on Mallorca, you can try a wide variety of these dishes. What’s more, we will be delighted to expand this list for you – and to give away the odd secret for when you decide to cook them yourself at home!

 

Tumbet

Summer and tumbet are one and the same for Mallorcans. The most prominent dish of the season goes directly from garden to kitchen. Potato, aubergine, courgette, red pepper and tomato are the stars of this recipe, which can be accompanied by meat, fish or fried eggs, and dates back to the 16th century. The ingredients are fried separately and placed in layers on a serving platter, and covered with tomato sauce before serving.

 

Frito marinero

One of the most delicious recipes of the island’s gastronomy, frito marinero has been made for centuries, and has Sephardic roots. The custom is to eat it during Holy Week, and it makes the perfect tapa at any time of year. Cuttlefish, fish and shellfish make all the difference in this recipe, alongside potato and vegetables. Here, the aromatic value of fonoll, or fennel, is decisive.

 

Escaldums

Turkey or chicken escaldums is one of Mallorca’s typical winter comfort foods, in particular over Christmas. It consists of a poultry stew with a confit sauce, accompanied by patató (small, round potatoes). The addition of a  variety of dried fruit and nuts and aromatic, traditional spices is one of the main characteristics of the dish. Apple halves can also be added halfway through the cooking process, to lend a hint of sweetness – an authentic symbol of our cuisine!

 

Arròs Brut

This brothy rice is another of the island’s winter dishes par excellence. Spicy in flavour, it contains different meats (and also vegetables, depending on the area) which vary with the season. In autumn, esclata-sangs may be added (‘bloody milk caps’, a delicious wild mushroom of extremely high quality in gastronomy terms). It owes its characteristic dark colour to the blend of four spices: pepper, nutmeg, cinnamon and cloves. There is no one way to make this dish, as in olden days peasant farmers would fill up their earthenware crock pot with whatever they had hunted and gathered throughout the day. As a result, the ingredients are not always the same.

 

Mallorcan-style fish

Every day the Mediterranean Sea gifts us with delicious fish like the grouper, dentex, seabream, European bass… But the magic of this oven-cooked recipe resides in the side dish for the chosen fish: it always contains chard, potatoes, tomato, onion, pine nuts, raisins and olive oil, as well as sweet red paprika, a classic spice in Mallorcan cuisine.

 

Gató with almond ice cream

The classic finale to any Mallorcan meal worth its salt. The delicate texture of the gató (almond sponge) combined with the almond ice cream, so typical of Mallorca, gives rise to an interesting combination of flavours. Gató is a symbiosis of the gala presentation of a product, and the product itself, one that is inherently ours: the Mallorcan almond.

 

Bon profit! Enjoy your meal!

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Ensaïmada: the sweet taste of Mallorca
17/12/2020
Ensaïmada: the sweet taste of Mallorca
Ensaïmada: the sweet taste of Mallorca   Travelling to Mallorca and taking one, or several, ensaimadas back home is a tradition amongst visitors to the island. Today we invite you to discover the history of this island delicacy, and the best places to try it. Sound good?     The origin of the Mallorcan ensaïmada   The “ensaïmada” is of Hebrew origin, and comes from a kind of sweet bread, similar to the brioche, that used to be prepared for the Sabbath, the holy day of the Jewish religion. The recipe developed into the ensaïmada we now know thanks to the converted Jews who stayed to live on Mallorca after the diaspora – a recipe that has not changed since then, over 500 years ago: strong flour, water, sugar, eggs, sourdough and lard. Originally in the Jewish homes of Mallorca, it was prepared using olive oil instead of lard. It was in 1492, when the Jews were expelled from Spain, that the converts were obliged to make an external display of their Christian faith by eating things forbidden by their previous religion. These prohibited foodstuffs included lard, or pork fat, which from that moment on replaced olive oil in the method of this ancient recipe. Simple, and yet delicious!     In the 17th century, we find the first texts that speak of the Ensaïmada de Mallorca, which now enjoys Protected Designation of Origin and Protected Geographical Indication, recognised as such since 1996. It was from the 18th century on that it began to be popularly consumed amongst the middle and upper classes, who accompanied the cake with a cup of hot chocolate for their afternoon tea. The ensaïmada achieved significant popularity, and started to be exported to other countries in the 19th century.   Mallorca has a grand tradition of baking breads and pastries, two of the oldest guilds on the island. Which is why there is a host of places where you can try an exquisite ensaïmada. Although we would like to propose the following five places, which are very traditional among the inhabitants of the island, and where you will doubtless enjoy the experience.       Five places you can eat a delicious ensaïmada   For an ensaïmada accompanied by an artisanal ice cream or a hot chocolate, the best option is the emblematic Ca’n Joan de s’Aigo, established in the year 1700 and now with three establishments in Palma. You simply must taste one along with a glass of ‘meringue milk’ (leche merengada) ice cream, one of the most authentic options.   El Horno de Santo Cristo, with over 60 years of experience: you can eat the  ensaïmada on the premises or take it home with you in the original, typical octagonal cardboard box.   In Inca, in the centre of the island, the small, discrete Forn de Sant Francesc contains some wonderful sweetmeats. Here you can try the ensaïmada that won the prize for The Best Ensaimada in the World in the first competition of its kind, held in 2017.   And in our own area, we recommend two establishments. In Cala d’Or, very close to our hotels, you will find a local Forn i pastisseria Terrassa, which has been making one of the best ensaïmadas in the Migjorn region since 1936. And in the tiny town of S’Horta, 7 kilometres from our hotels, is the Forn de S’Horta, a traditional bakery with cafeteria service where you can try a delicious ensaïmada with your favourite drink in the sunshine.     And naturally, we invite you to try the delicious ensaïmada we have prepared for you in our Inturotel buffets. We look forward to seeing you in Mallorca. Bon profit!    
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