An Abama Tenerife Easter at home

Happy Easter from the Abama Tenerife family! Though we won’t be together this holiday season, there’s no reason we can’t bring the warmth of the Canary Islands into our homes.

Diego Dato, head chef of our excellent Martín Berasategui restaurant, Melvin, has prepared a treat for all of us. Below you’ll find three delectable recipes to make a three-course meal fit for a king… and that’s sure to please everyone in your family. Cook together, or take a relaxing break just for yourself. This simple but delicious fare is classic Melvin, and classic Abama.

Wherever you are, stay home, stay safe, and receive a warm embrace from our island in the Atlantic! Watch this blog for more recipes in the coming weeks.

Soup parmentier from Melvin restaurant at Abama Tenerife

Soup parmentier

Preparation: 15 minutes, plus 3-4 hours for the homemade chicken stock

Chicken stock ingredients:

4 liters of water
1 kg of chicken carcass
350 g of chicken
1 small onion, halved
10 g of shallots
30 g of the white part of a leek
1 garlic clove
1 bouquet garni (bunch of parsley, thyme, tarragon, and, optionally, bay leaves)
1 tbsp of coarse salt
2 whole black pepper seeds
1 clove
150 g of chickpeas

Soup ingredients:

150 g of leeks
100 g of potato
300 g of water
50 g of cream
100 g of virgin olive oil
4 tbsp of butter
700 g of chicken stock
1 level tsp of salt
Freshly ground pepper

Method for the chicken stock:

Peel the onion and halve it. Put both halves on the stovetop or grill to caramelize them, which will give the stock some color.

Put the meat and carcasses into a pot and cover with cold water. Bring the pot to a boil and remove any foam at the surface. Add the vegetables, herbs, and spices, and remove the foam again.

Lower the heat and let the stock simmer for two hours, removing the fat that floats to the surface. Strain and put aside. This stock is a great base for many sauces, soups, and stews.

Cutting leek for Melvin restaurant Soup Parmentier

Method for the soup:

Wash the leeks and cut them into fine strips, then poach them with two tablespoons of butter without letting them brown.

Peel and cut the potatoes in half, and then in strips. Heat the chicken stock and add the potatoes. Cook them on low heat and when the potatoes are soft, add the leek and cook for an additional five minutes.

Diego Dato Soup Parmentier Abama Tenerife

Finish and presentation:

Purée, add the cream, the olive oil, and the rest of the butter, and emulsify the mixture. Salt to taste.

The secret:

If you are short on time, you can substitute the homemade chicken stock with water and a cube of concentrated stock. But the homemade is always superior, of course!

Chicken brochettes from Melvin restaurant at Abama Tenerife

Chicken Brochettes

Preparation: 24 hours


750 g of cubed and boned chicken thigh
1 tbsp of parsley
3 garlic cloves
1 tbsp spices for “pinchos morunos” (normally in Spain this is a combination of something like powdered cumin, dried parsley, black pepper, powdered ginger, sweet and spicy paprika, and a bit of powdered cinnamon. But you can use whatever you like, including Rass al hanout, cumin seeds, star anise, mace, saffron, curry, etc.)
100 g of virgin olive oil
A pinch of salt
Freshly ground pepper
The juice of 1 small lemon

Marinate chicken for Pinchos morunos from Melvin Restaurant


Cube the chicken thighs, removing the skin and leaving them as clean as possible. This is a juicy meat perfect for making these kebabs.

Dice the parsley and garlic finely with a sharp knife, then combine it in a bowl with the chicken, the spices, and the olive oil. Mix well and add a bit of salt, freshly ground pepper, and the lemon juice.

Make sure all the chicken is well covered with the liquid, then marinate in the fridge for at least a few hours and up to a day.

Browning brochettes Melvin restaurant

Finish and presentation:

When the chicken is marinated, remove from the fridge and place it on skewers (4-5 pieces per skewer). Brown the kebabs over high heat in a non-stick frying pan with a bit of olive oil. It should take no more than a few minutes per side, making sure that the meat remains juicy inside. If you can cook them on a grill, the result is even better.

Present the brochettes on a plate, supported against one another. Accompany them with a nice salad, rice, potatoes, sautéed peppers, or whatever garnish you like.

The secret:

These brochettes are even more delicious if you add a tablespoon of soy sauce to the marinade or vary the ingredients. You can add vegetables to the skewers between the chicken cubes, or change the components of the marinade to include orange juice, honey, cocoa, thyme, or anything else you like.

Walnut cake from Melvin restaurant at Abama Tenerife

Walnut Cake

Preparation: 45 minutes


400 g of sugar
8 whole eggs
400 g of soft butter
400 g of peeled, crushed walnut

Beat egg whites into peaks for the Melvin restaurant Walnut cake


Separate the egg whites from the yolks. Put the whites into a bowl and beat them with a whisk until they form stiff peaks. Add half the sugar.

In another bowl, beat the other half of the sugar together with the yolks. Incorporate the butter bit by bit, beating constantly.

Mix together the egg yolks and walnuts Melvin restaurant

Add the nuts to the yolk mixture and incorporate the egg whites. Spoon the batter into a cake mold greased with butter and sprinkled with flour.

Bake at 180ºC for 45 minutes.

Finish and Presentation:

Let the cake cool at room temperature for 20 minutes, dust with powdered sugar, and serve, if you wish, with a scoop of apple ice cream.

The secret:

Use a spatula when you bring together the yolk and egg white mixtures so that the whisked whites don’t fall. You’ll have a cake that is light and spongy.

A fluffy cake perfect for Easter from Melvin at Abama Tenerife