Mojo sauces

Sardinas a la plancha

ALBONDIGAS – Meat balls in sauce



ALBONDIGAS – Meat balls in sauce

meat balls1.jpg

  • Serves: 6-8
  • Prep Time:
  • Total Time:


  • 1 onion finely chopped
  • 2 cloves of garlic crushed
  • 4 table spoons of olive oil
  • 450g/1lb minced lamb
  • 2 eggs beaten
  • 4 tbls fresh breadcrumbs
  • 1 tbls freshly chopped parsley
  • 1 tsp chopped thyme
  • Salt and ground black pepper
  • Flour for coating
  • 1 small onion finely chopped
  • 100g/4oz mushrooms sliced
  • 1 small red pepper diced
  • 25g/1oz flour
  • 150ml/1/4 PT dry white wine
  • 600ml/1 PT Lamb stock
  • 400g/ 14 FL OZ chopped tinned tomatoes


  1. Lightly fry the onion and garlic in 1tbs of the olive oil until soft.
  2. In a bowl mix the mince Lamb, eggs, breadcrumbs, parsley, thyme, and seasoning.
  3. Add the onions and stir until thoroughly mixed.
  4. Using your hands shape the mixture into balls the size of walnuts and coat in flour.
  5. Heat the remaining olive oil in a frying pan and fry the meatballs turning them to seal evenly.
  6. Remove with a slotted spoon onto a plate.
  7. The Sauce
  8. Add onion, mushrooms and red peppers to the pan and lightly fry for 2 minutes .
  9. Mix the flour in thoroughly.
  10. Over a gentle heat gradually add the wine, stirring well.
  11. Add the stock, tomatoes and seasoning.
  12. Mix and bring to the boil.
  13. Lower the heat and add the meatballs and simmer for 45 minutes until the sauce has thickened.




Mojo sauces

The Canary islands

Housewifes have been preparing mojo sauces for centures to a company dishes from red, green, mild and hot.

Red or green mojo sauces usually accompany “papas arrugades” wrinkled potatoes eaten with the skin which are covered by a thin layer of salt.

‘Papas arrugades’

Wash and place in a large pan cover with water and rock salt place the potatoes in the pan if the potatoes no longer sink to the bottom you know you have enough salt. Boil until the water is evaporated and the potatoes have a wrinkled salt skin.

Canary Island Green Sauce



1 garlic bulb

1 teaspoon of salt

200ml of olive oil

150ml. White wine vinegar.

½ teaspoon of cumin.

Fresh coriander or bunch of parsley. 

1. Peel the garlic, remove the stalks from the parsley or coriander.

2. Mix the garlic, salt cumin and 100ml of vinegar in a blender or food processor until finely chopped.

3. Add the parsley or coriander and blend.

4. Slowly add the olive oil mixing constantly.

5. Add more vinegar to taste.

Red canary Island Garlic Sauce



1 garlic bulb

3-4 dried chillies

1 teaspoon of salt

200ml of olive oil

100-200ml. White wine vinegar.

½ paprika

pinch of saffron

½ teaspoon of cumin.


1. Peel the garlic, soak the chillies in boiling water for an hour de-seed and slice.
2. Mix the garlic, chillies, paprika, saffron, salt, cumin and 100ml of vinegar in a blender or food processor until smooth.
3. Slowly add the olive oil mixing constantly.
4. Add more vinegar to taste.
You can add red pepper to this dish for a different variation. Adding it to the blender at item 2.


Sardinas a la plancha



4 cloves of garlic

Extra virgin olive oil





Peel the garlic cloves, cut them, place them in a mortar and pestle. Pour a splash of oil in the mortar, mix well until a source.

Season the sardines generously (without removing the heads and guts) with sea salt crystals, transfer them to the bowl of olive oil and garlic or coat with a brush and place on the grill or into a fish grill basket and place directly onto the heat.

Cook 3 minutes on each side. Serve on a platter and garnish with a sprig of parsley.

Note: The sardines are kept in a large bowl of sea salted water. This helps provide a fresh seaside taste to the fish.

The fish is fully cooked when the eyes turn a glossy white.

Serve with a splash of lemon juice.

Discard the bone, head, and guts.