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Recipes from an Islandmix. Chef Carlos Pineda. Gran Canaria.

Learn how to cook the Rabbit Triptych by chef Carlos Pineda



INGREDIENTS
For 4 diners


1 rabbit
70 cl. guarapo sugar cane juice
2 Mogán avocados
300 gr San Mateo yellow sweet potatoes
60 gr Arguineguín deep toasted gofio maize meal
10 La Aldea cherry tomatoes
1 Teror sweet black pudding
200 gr violet potatoes
Brick pastry
50 cl cream
Agüimes olive oil
Salt and white peppar
Garlic and crushed garlic
Basil
Lime
Celery bulb
Leek
Bay leaf, thyme, sage and rosemary
Red wine


Pre-recipe steps:

Debone the rabbit, except the chops, and separate the loin and leg.

Rabbit Triptych
COOKING METHOD


How to make the Rabbit Demi Glace

Chop up half an onion, a carrot, celery bulb and leek, and place them into a pan. Stirfry with olive oil. Add the rabbit bones and brown to a deep golden colour. Now add the bay leaf, thyme, sage and add the red wine. Cook for 45 minutes, adding 1 litre of water and 70 cl. guarapo sugar cane juice.

After 45 minutes, strain well in a colander. Then put back on a low heat for a further 30 minutes. Add a little cornflour to set, and put to one side.

How to make the Cream of Avocado
Remove the pips from the cherry tomatoes, chop them up and place them in a bowl. Clean the avocados, chop up into small pieces and add to the bowl. Season with lime, crushed garlic and white pepper. Stir the contents in briskly to mix well.

How to make the Sweet Potato Purée
Place on a low heat the 100 cl. of cream, the chopped up sweet potato, 2 spoons of olive oil, 50 cl water and 60 gr of sieved gofio. Finally season with salt and white peppar.

FINAL STEPS


For the rabbit chop: cut the rabbit chops, season with salt and peppar and fry them in the frying pan on a medium-high heat, adding the unpeeled garlic and rosemary, and put to one side.

For the rabbit loin: spread the Teror sweet black pudding over the pastry brick. Season the loin and wrap it with the black pudding-covered pastry brick. Join the points together with egg yolk, to ensure proper closure, then brush egg on over the surface. Pre-heat the oven to 170 degrees, place the loin inside for 8 minutes, and then place to one side.

For the deboned leg: season with salt and white pepper, tie it up into a roll, and put it into a frying pan on a high heat. Once browned around the edges, add the rabbit and guarapo demi glace and place to one side.

For the violet potato, sweet potato and basil: cut into fine slices and fry on a high heato.

Chef Carlos Pineda
Rabbit Triptych
PREPARING THE DISH


Spread the sweet potato purée on one side of the dish and place two slices of the deboned rabbit leg on top. Pour the rabbit and guarapo demi glace all over.

On the other side of the dish, spread the cream of avocado around and place two chops over it. In the middle of the plate, place the loin with the pastry brick cut diagonally, decorating the whole dish with the violet potato chips, the yellow sweet potato and the basil.

Download recipe [PDF - 383 KB]


THE CHEF’S INSPIRATION


Carlos Pineda explains the inspiration behind his recipe:

“For this dish I use products from different parts of the island;  products such as rabbit, sweet black pudding, yellow sweet potato, tomato and avocados. These are all widely used in Gran Canary cuisine. I have also added guarapo sugar cane juice.

The spirit of the dish is to find diners who like rabbit meat in three totally different textures, which complement eachother perfectly. We combine crunchy, sweet textures with the creaminess of avocado. By doing this we are relaunching a whole new and exquisite rabbit dish to our list of recipes.”


Documento sin título
Who is Carlos Pineda?

Carlos Pineda is a Gran Canarian chef, and is the third generation in a family of cooks. This family tradition began with his grandmother Adriana, who was a cook in Madrid, and continued with his mother Aurora and her husband, Orfeo, the latter being a cook from the north of Italy, and is now passed down to Carlos, who has over 30 years of professional experience behind him.

Our chef started out in the profession at a very young age, learning his trade at several different restaurants in the north of Italy and in Germany. Carlos is a true wine buff, and he boasts the title of Professional Sommelier by the Spanish Wine Tasting School.

At present Carlos is the Chef at the Restaurante Montsemar, at the coastal town of Arguineguín, in the municipality of Mogán, and there he fuses all his family culinary roots in a menu that blends flavours from traditional Canary, Madrid and Italian cuisine.

The Restaurante Montsemar boasts two Repsol Guide Stars. It has also been awarded the Mahou, La Provincia and La Opinión Gastronomic Prize, as the Best Canary Restaurant for 2017.

Our 19th ‘dish-enhancing' secret ingredient

Yellow sweet potato

The sweet potato is a feature of one of the Canaries’ most traditional dishes, the Sancocho, and is typically found in larders around the islands. In Gran Canaria it is commonly farmed in the town of San Mateo, in a region that has a great agricultural tradition.

The sweetness of this potato variety blends well with a whole host of dishes, be they stews, with fish and even with pastry. Being a slow cooked product, it has a low calory count, but at the same time is highly nutritional.




The making of 'Islandmix' also features the collaboration of Gran Canarian potter Gustavo García Cruz.
You can learn all about his work on this fanpage plus his INusuall brand and his comtemporary pottery pieces.

Further information about local craftsmen and women can be found on the FEDAC official website.
More information

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