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Thread: REC: Bolinhos de bacalhau (Salt cod fritters with aioli)

  1. #1
    PL Guest

    Default REC: Bolinhos de bacalhau (Salt cod fritters with aioli)

    http://www.taste.com.au/recipes/2198...+alioli+bolinh
    os+de+bacalhau

    Watched Rick Stein make something very similar to this on one of his
    shows, and it piqued my interest. Now I just have to find some salt
    cod.....


    Salt cod fritters with alioli (Bolinhos de bacalhau)



    Makes 38


    Ingredients (serves 8)

    * 650g piece dried salt cod
    * 2 cloves garlic, finely chopped
    * 2 egg yolks, plus 2 eggs, separated
    * 1/2 green apple, peeled, cored, chopped
    * 300ml olive oil, plus extra, to shallow-fry
    * Finely grated zest and juice of 1 lemon
    * 1 onion, finely chopped
    * 1 litre milk
    * 600g desiree potatoes, washed
    * 2 tablespoons finely chopped flat-leaf parsley
    * 2 tablespoons coarsely chopped green olives
    * Pinch of cayenne


    Method

    1. Rinse salt from cod and place in an airtight container. Cover with
    water and refrigerate, covered, changing the water four times a day, for 2
    days.


    2. For alioli, process 1 clove chopped garlic, 2 egg yolks and apple in a
    food processor until combined. With the motor running, gradually pour in
    250ml (1 cup) olive oil, drop by drop at first, until mixture begins to
    thicken, then in a steady stream until thick and emulsified. Add 1
    tablespoon lemon juice and season.


    3. Heat 2 tablespoons olive oil in a deep frying pan over medium heat and
    cook onion and remaining chopped garlic until soft. Transfer to a bowl.
    Add cod to same pan, pour over milk, then bring to a simmer over lowâ
    €“medium heat and cook for 20 minutes or until soft. Drain well, cool,
    then remove skin and bones.


    4. Meanwhile, cook potatoes in a saucepan of boiling water until tender.
    Drain and peel, then rice or mash while still warm. Stir into the onion
    mixture with yolks, zest, parsley, olives and cayenne.


    5. Using your fingers, finely shred cod and stir into the potato mixture
    with 1 tablespoon lemon juice. Whisk the egg whites to soft peaks and fold
    into the cod mixture.


    6. Using two tablespoons, shape spoonfuls of cod mixture into ovals and
    place on a plastic wrap-lined tray. Heat 5cm of olive oil in a frying pan
    over medium heat and fry cod fritters, in batches, for 1 1/2 minutes each
    side, then drain on paper towels. Serve immediately with alioli.



    Notes * Start this recipe two days ahead.


    --
    Peter Lucas
    Brisbane
    Australia


    On the seventh day God rested.
    But on the 8th day the Gates of Hell were opened
    and God brought forth the Airborne Infantry.
    And the Devil stood at attention.

  2. #2
    PL Guest

    Default Re: REC: Bolinhos de bacalhau (Salt cod fritters with aioli)

    PL <[email protected]> wrote in
    news:[email protected] :

    > http://www.taste.com.au/recipes/2198...th+alioli+boli

    nh
    > os+de+bacalhau
    >
    > Watched Rick Stein make something very similar to this on one of his
    > shows, and it piqued my interest. Now I just have to find some salt
    > cod.....
    >
    >
    > Salt cod fritters with alioli (Bolinhos de bacalhau)
    >
    >



    Well, whaddaya know....... as soon as I posted it, I found another page
    with Rick's actual recipe on it, so here it is, along with a video of him
    making them......... (He just needs to learn how to spell 'aioli'!!)


    http://ths.gardenweb.com/forums/load...291817069.html


    *******************************************
    Spanish Salt Cod Fritters Recipe - Rick Stein Cooks - BBC


    http://www.youtube.com/watch?v=lvWAc40u3O8

    ****************************
    This recipe comes from Colman Andrews' book, Catalan Cuisine. This is
    uncompromising in flavour and glorious with a glass of ice-cold beer. The
    allioli is my addition.

    Ingredients
    500g/1lb 2oz dried salt cod fillets (also sold as bacallà/bacalao)
    1 fresh bay leaf
    2 medium-sized floury potatoes (about 200g/7oz each), peeled and thinly
    sliced
    2 tbsp olive oil
    50g/1¾oz plain flour
    3 medium free-range eggs
    2 garlic cloves, crushed
    leaves from 2 large sprigs flatleaf parsley, chopped
    salt and freshly ground black pepper

    For the allioli
    4 garlic cloves, peeled
    ½ tsp salt
    1 egg yolk from a medium free-range egg
    175ml/6fl oz extra virgin olive oil

    Method

    1. Rinse any excess salt off the cod, then put into a large bowl and cover
    with cold water. Leave to soak in the fridge for 36-48 hours, changing the
    water three to four times a day. After this time, taste a small piece,
    and, if it still seems too salty, soak it for a bit longer. When you are
    happy with the degree of saltiness, drain and cut it into slightly smaller
    pieces.

    2. Put the salt cod into a pan with the bay leaf and cover with fresh cold
    water. Bring to just below boiling point over a medium heat, then remove
    the pan from the heat and leave to stand for about ten minutes.

    3. Remove the salt cod from the water and leave to cool, setting the water
    to one side. When the fish has cooled, remove the skin and any bones and
    flake the flesh with a fork.
    4. Put the potatoes into the pan of reserved salt cod cooking water, bring
    to the boil and cook for ten minutes until tender. Drain well.

    5. In another pan bring 300ml/10½fl oz water and the two tablespoons olive
    oil to the boil, then remove from the heat and slowly beat in the flour to
    form a batter. Leave to cool slightly, then beat in the eggs, one at a
    time.

    6. Mash the potatoes well in a large bowl and then mix in the salt cod,
    garlic and parsley. Add salt and freshly ground black pepper to taste.
    Then mix the salt cod mixture into the batter and cook over a low heat for
    about ten minutes, stirring constantly, until the mixture thickens, has
    the consistency of mashed potatoes and will hold its shape when formed
    into balls. Leave to cool slightly and to thicken a little more.

    7. Meanwhile, for the allioli, put the garlic cloves onto a chopping board
    and crush them under the blade of a large knife.

    8. Sprinkle them with the salt and then work them with the knife blade
    into a smooth paste. Scrape the garlic paste into a bowl and add the egg
    yolk.

    9. Using an electric mixer, whisk everything together, and then very
    gradually whisk in the olive oil to make a thick mayonnaise-like mixture.
    Leave in the fridge until ready to use.

    10. Heat some oil for deep-frying to 190C/375F. Form the salt cod mixture
    into approximately 20 small balls using a spoon and fry in batches, about
    5-6 at a time, for three minutes or until a deep golden brown. Drain on
    kitchen paper and serve very hot, with allioli.



    --
    Peter Lucas
    Brisbane
    Australia


    On the seventh day God rested.
    But on the 8th day the Gates of Hell were opened
    and God brought forth the Airborne Infantry.
    And the Devil stood at attention.

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