Pastéis de Bacalhau – Salted Cod Cakes. 

I love my Portuguese roots and I am a bit disappointed that I don’t cook enough Portuguese dishes!

To show my appreciation, I’ve decided to make one of our most popular snacks. To be honest with you, I had left over mash potato from my lamb stew earlier this week, so why the heck not.

 
You can get Bacalhau in any Portuguese food store, or for the cheaper option, you can go to any Afro Caribbean food store, and you will be able find salt fish!

Depending on the thickness of the dry fish, you will have to soak it in water for 1 to 2 days. Don’t forget to change the water every 12 hours. Pinch some of the cod and taste it, it should not taste salty but slightly salty is right. If it doesn’t taste of any salt you will need to adjust the salt in the recipe later.

  • 400g Salted Cod
  • 200g Mash Potatoes
  • 1/2 onion (minced)
  • 2 cloves garlic (minced)
  • Handful of finely chopped parsley
  • Vegetable oil for frying

Boil the cod. You can boil the cod without any flavourings. When the cod is cooked it will come apart when probed with a fork. When this is cold, you will need to debone, skin and shred the fish.

If you do not have mash potato laying around like me, you will need to make some. Boil them potatoes and mash them.

Add the cod with the mash, and mix this well, then add the rest of the ingredients. Add salt and pepper to your taste. Mix everything very well again until all is incorporated and homogenized. Make quenelles shaped of any size and take it to refrigerate for 15 to 30 minutes.

 
Fry in a very hot and generous amount of oil. At least half of the cakes must be covered when frying. Let it golden and then turn the cakes around and golden the other side. Remove from pan and let the cakes dry in paper towel for few seconds and then serve.

 
It should be deliciously crunchy. Serve it with a lime wedge or some hot sauce!

Lemon Sole and Salmon Ceviche

 

It’s paaaaayday! I always got a good excuse to buy fish.

Last night I’ve decided to treat myself for some Ceviche with rice vermicelli! It’s super delicious and it’s a great summer dish! I bought a whole side of salmon to do Gravlax (expect the recipe this weekend!) and I’ve cut off the side and tail for this ceviche recipe. I also used one whole lemon sole – big mistake of you don’t have the skills to remove the skin off ha like me! I spent way too much time butchering the fish – luckily I need the fish in small slices so it didn’t matter – but I’d advise you all to use sea bass or any non flat fish!

I’ve took the skin off both salmon and lemon sole and cut them up in thin slices. Put it all in a bowl with the juices of 3 or 4 lines, and some chopped up red chilies – I used 2 because I love it! Add chopped up coriander, half of a red onion, a whole red pepper, add a bunch of salt and black pepper. Mix everything up and put it in the fridge for at least 30min. The juices of the line and the chili will cure the fish and that way you’re not eating raw fish – if you are able to get fresh fish and like raw fish, you can cure it for a little at 5min/10min.

When the fish is almost ready, cook your rice vermicelli, make sure you don’t overcook it – nobody likes mushy vermicelli. Drain the water off and add some sesame oil to the vermicelli. I like it with quite a lot, it helps the vermicelli not stick together.

I’ve served mine with some fresh, ripe and ready to eat avocado!

 
No surprise that I had two servings!
Ana x