Pa Amb Oli, pickled amber jack and for dessert, bunyols, a typical Mallorcan doughnut - a Mallorcan Menu

Pa Amb Oli
Ingredients:
A loaf of rustic bread
Cold-pressed olive oil
5 firm tomatoes
Garlic clove
Salt and pepper

Choice of toppings: ham, cheese or salami.
Radishes, olives, capers and bell peppers in oil.

Method:

Toast thick slices of bread, rub with half a tomato, & garlic clove to taste, sprinkle generously with olive oil. Season to taste with salt and pepper.
Top with slices of ham, salami or thinly sliced cheese.
Serve with radish, olives, capers and bell peppers in oil.

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Llampuga en Escabeche (Pickled Amberjack)
Ingredients:
1 or 2 amberjack or mackerel (one kilo in all)
1 small cauliflower
2 aubergines
3 bay leaves
3 whole cloves of garlic
2 medium-sized onions
Flour
Olive oil
200 ml white wine vinegar
100 ml water
Salt
Paprika

Method:

Clean the mackerel, cut into 2 cm pieces, season with salt, roll in flour and fry in hot olive oil until golden. Then put into a heatproof stoneware pot or dish. Halve and slice the onions, fry in olive oil until golden. Then add cauliflower sprigs, cubed aubergine, salt, paprika, bay leaves and whole, unpeeled garlic cloves. When the vegetables are cooked, drain the surplus liquid and put into the pot with the fish. Add vinegar and water, cook on a low heat for 20 minutes.
Serve with crusty bread.

N.B: Aubergines may need cubing and sprinkling with salt to remove some of the water. Do this 30 minutes in advance, then drain, before adding to dish.

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Bunyols (Mallorcan Doughnuts)
Ingredients:
3 medium-sized sweet potatoes
1 medium potato
Water
1 packet instant yeast
Olive oil
3 to 4 handfuls of flour - up to 125 g

Method:

Cook the whole potatoes in their skins until done. Cool, drain, peel, mash or put through a ricer, add flour, mix well, work in the instant yeast. Put 1cm water into a bowl, add the dough. Mix thoroughly by hand, adding more water if necessary to make a soft dough. Cover and leave in a warm place to rise for about 30 minutes, until about double in size.
Fill a pan 3 to 4 cm deep with olive oil. Heat to about 180C.
Take care not to let it get too hot.
Take a piece of dough in your left palm, form index finger and thumb into a circle and push the dough through until it makes a bulge.
Wet the thumb and middle finger of your right hand, pinch through the bulge so that it makes a bunyol or ring doughnut.
Slip bunyols into the hot oil and fry until golden brown.
Drain on kitchen paper and eat with honey or sprinkled with sugar.

N.B: If using fresh yeast, put about 20g in a small amount of water and leave in a warm place until it makes bubbles. Then stir into potato mixture and proceed as above.