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Gofio escaldado – Canarian side dish with roasted flour
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Source: https://recipheon.com/en/recipes/snacks/gofio-escaldado-canarian-side-dish-with-roasted-flour
About this recipe
Gofio escaldado is a Canarian dish made from finely ground, previously roasted grain, scalded with hot stock. This version combines corn gofio de millo with aromatic fish stock and fresh mint. The mixture should be thick, smooth and soft enough to scoop with a spoon, not firm like dough or runny like soup. Add the boiling stock gradually and mix quickly before lumps can form. Red onion brings freshness and crunch. Serve this simple side dish or small appetizer immediately, as gofio thickens noticeably while cooling. Ordinary raw corn flour and polenta meal are not substitutes for roasted gofio.
Ingredients
For 4 side servings
250 g ready-to-eat corn gofio (gofio de millo), finely ground from grains that have already been roasted
1000 g prepared, carefully strained and lightly salted fish stock: 800 g for scalding and up to 200 g hot reserve
80 g peeled red onion
3 g fresh spearmint leaves: 2 g for the gofio and 1 g for serving
Steps
Cut the onion into small wedges and separate them into individual layers. Wash and dry the mint; finely chop 2 g and keep the remaining 1 g leaves for serving. Put all the gofio in a wide heatproof bowl of about 2 l capacity and mix with the chopped mint. Rub out any dry lumps in the flour.
AI-generated Pour 800 g stock into a small saucepan and bring to a boil. Keep the remaining 200 g as a reserve to heat separately if needed. Use a prepared, flavorful liquid with no bones or pieces of fish; preparing the stock is not included in the recipe time.
Set the bowl securely on a folded kitchen towel. Pour the boiling stock into the gofio in batches, whisking vigorously all the time. First work the moistened flour thoroughly, then gradually add the rest of the prepared 800 g. Scrape in the mixture from the sides and bottom so no dry patches remain. Mix in the bowl off the heat; gofio is already a roasted product.
AI-generated Keep mixing for about 1–2 minutes, switching to a sturdy wooden spoon if needed. The mixture should be uniform and thick but soft: it should fall slowly from the spoon and hold a shallow trail when the spoon is drawn through it. If it becomes too stiff, add hot stock from the reserve a little at a time and stir immediately. You do not need to use the entire reserve; unused stock stays out of the servings.
AI-generated Immediately transfer the gofio to four small bowls or one shared serving dish. Arrange all the prepared red onion pieces and the remaining mint leaves over the top and around the edges. Serve hot before the mixture thickens further.
Estimated nutrition
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