Friday, 30th March 2018 – Recipes (Salt Cod Fritters, Jerusalem Artichoke Cappucino)
For the fritters
- 500g salt cod fillets, soaked and drained
- 1 bay leaf
- 450g potatoes, peeled and cut into chunks
- 2 tbsp extra virgin olive oil
- 55g plain flour
- 2 medium eggs, lightly beaten
- 3 garlic cloves, grated to a purée
- 2 tbsp finely chopped parsley
- generous squeeze of lemon juice (reserve some lemon wedges to serve)
- groundnut oil, for deep-frying
- Put the cod in a saucepan with enough water to cover it and add a bay leaf. Bring to just under the boil, take the pan off the heat, put a lid on it and leave to sit for 10 mins.
- Lift the fish out onto a plate, reserving the cooking water.
- Flake the cod, removing the skin.
- Cook the potatoes in the salt cod cooking water until tender, about 12 mins depending on size.
- Once the potatoes are fully cooked, drain them, put them back in the pan, and put a clean tea towel over the pan. Cover and leave the potatoes for 5 mins or so to dry them out a bit.
- Bring 300ml water and the olive oil to the boil in a saucepan.
- Take the pan off the heat and immediately add the flour in a slow stream, whisking with a balloon whisk as you do so to make a smooth batter.
- Leave the batter to cool for about 5 mins.
- Beat in the eggs, a little at a time, until you have a smooth mixture.
- Mash the potatoes with the salt cod, garlic, parsley, lemon juice and seasoning.
- Beat the mixture into the batter, then cook over a low heat for about 8 mins, stirring all the time. The mixture should thicken and come away from the sides of the pan.
- Put the mixture in a bowl, cover and leave it to cool completely.
- Form the mixture into balls just slightly bigger than walnuts.
- Heat the oil in a deep saucepan (fill it no more than a third full) until it reaches 190C.
- Deep-fry the balls, in batches, for 4 minutes, or until they are a deep golden colour.
- Drain the balls on kitchen paper and serve hot with the allioli and lemon wedges.Alternatively allow the balls to cool, place them in containers, and freeze for future use. They can be reheated for 10-12 minutes at 180C. While they are reheating you can make your guests caipirinhas.
For the allioli
- 1 tbsp lemon juice
- 1 tsp white wine vinegar
- pinch of saffron
- 2 garlic cloves
- 2 egg yolks
- 300ml extra virgin olive oil (choose a fruity one)
- Gently heat the lemon juice and vinegar in a small pan.
- Add the saffron, stir to help it dissolve, and leave it to infuse for 15 mins.
- Put the garlic on a chopping board and, using salt as an abrasive, crush it to a paste.
- Put the egg yolks and garlic in a bowl. Using an electric whisk, slowly add the olive oil a drop at a time.
- As the mixture starts to thicken, increase the quantity.
- Gradually add the saffron mixture, then taste and season (the seasoning and how much lemon juice you use is really important)
(Cappuccino of Jerusalem Artichoke and Chestnut with a Goat’s Cheese Foam)
While pondering what to do with an unexpected bag of Jerusalem artichokes I came across the following recipe here.
Makes 6-8 small portions – 40 minutes
- 500g Jerusalem artichokes
- 200g unsweetened chestnut purée
- 1 white onion
- 700mls vegetable stock
- 450mls cream
- 450mls milk
- 100g goats’ cheese
- Piment d’Espelette
- Peel the artichokes thoroughly and cut into small pieces.
- Peel and chop the onion.
- Cook the artichokes and onion in a heavy based pan with some butter until they begin to soften. Do not let them burn.
- Add the chestnut puree and stock to the pan and bring to the boil. Simmer for 20 minutes.
- Add nutmeg, salt and pepper to taste and allow to cool somewhat.
- Once the mixture is cool enough, use a stick blender to blend the mixture until it is smooth.
- Add 250mls milk and 250mls cream and return the pan to the heat and bring back to a gentle simmer. Do not allow the soup to boil.
- In a separate pan, bring 200mls milk to the boil.
- Once the milk is about to boil, add the cheese and some sea salt and freshly ground black pepper.
- Stir the mix over a gentle heat until the cheese has melted.
- Add 200mls cream and stir it through the milk/cheese mix.
- Use the blender to foam the mix.
- Fill a cup 3/4 with the soup, add a layer of the foam mix, and sprinkle with the piment.