It is amazing when you consider how languages evolve. Take the word ‘Gofio’ – in Welsh Gof’io means to remember, whereas in The Canary Isles Gofio (Go’fo) is a locally produced flour made from wheat, maize and other plants. Ground into a powder and is used both as an additive and, as a food in its own right. I was fortunate to be introduced to this sand coloured flavoured flour my friends Rosa & Luis of “Cook & Taste – Tenerife”. Luis used to it make a light, delicate mousse or foam dessert.
Tonight I used Gofio to make a battered fish dish. Yes, batter – well a Slimming World friendly version. To my surprise the fish was delicious. Taking a 1/4 cup of Gofio, adding a 1/2 teaspoon of Cumin, 1 teaspoon of Smoked Paprika and a pinch of sea salt, I placed all these ingredients into a zip seal bag to combine before placing fillets of Haddock inside and coating the fish liberally.
Next I used 1-Cal oil and ensured that the fillets had sufficient covering of oil before air frying at 200C for roughly 20 minutes. Whilst the fish cooked, I turned my attention to that favourite of my mine, Canarian potatoes. Potatoes cooked in sea salt so that as the water evaporates, salt coats the potato. The origins of this method go back to a time when to conserve fresh water, Islanders would use sea water to cook their potatoes.
You can’t have the potatoes without the Mojo sauce. So it was time to use the ‘Sports Blender’ and combine, 1 teaspoon of Cumin, a small bunch of fresh Coriander, a quarter Green Pepper, 4 cloves of Garlic, a tablespoon of Extra Virgin Olive Oil, Sea Salt, and a generous pouring of White Wine Vinegar.
The Esalada was a red Coleslaw made by mixing Red Cabbage, Carrot and Red Onion with White Wine Vinegar.
Tonight’s supper was indeed a meal to remember. Familiar tastes returning to the food and places whist being healthy and wholesome.