- 1 kg salt cod, soaked for 48 hours in 12 changes of fresh water
- 650 g potatoes, baked, mashed
- 4 eggs, beaten
- 100 g onions, chopped
- 50 g parsley, chopped
- 30 ml olive oil
- 6 cloves garlic, crushed
- 25 g cilantro, chopped
- 15 g cayenne pepper
- Black pepper, large pinch
- Olive oil, for frying
- Vegetable oil, for deep frying
4 lemons, quartered
50 g piri piri sauce
Small bowl filled with water
Place stockfish in a large pot with sufficient water to cover, bring to a low boil, simmer for 15 minutes, drain. Flake when cold, removing skin and bones. Shred in a food processor.
Combine cod and potatoes in a large bowl, knead for five minutes.
Sauté onions in olive oil in a frying pan over a medium heat for five minutes.
Add garlic, sauté for a further five minutes, until garlic and onions are soft.
Stir into the cod-potato mixture.
Add the cilantro and parsley, mix, then fold in the eggs.
Season with cayenne, salt and pepper.
Weigh 50 grams of the mixture, shape into balls using a wet hand.
Heat a pot or deep frier with vegetable oil to 190°C.
Deep fry balls until golden brown, about five minutes.
Drain on paper towels.
Serve with lemon wedges and piri piri sauce.
Piri Piri Sauce
As you can see we had some difficulty removing the template. There was a small tear and this was enough to let sugar fall into the shape. Fortunately the flavour of the cake compensated for the appearance!
Traditionally made with a pastry casing, the modern version of this iconic confection omits the pastry to produce a soft almond-lemon cake.
Indigenous to Galicia torta de Santiago is known across the Iberian peninsula and beyond.
Associated with an old tradition, the modern version is enigmatic because of the decorative silhouette of the Cross of Santiago, a recent adornment.
Also modern is the association with the almonds of the Mediterranean, the varieties called comuna, largueta, marcona, mollar, largueta and planeta.
Almonds must account for a third of the almond-egg-sugar mixture.
- 275 g almonds, ground
- 250 g sugar
- 4 eggs
- 25 g icing sugar
- 1 tbsp sweet wine / lemon liquor
- 1 lemon, zest
- 1 tsp cinnamon (optional)
Preheat the oven to 180ºC.
Combine the eggs with the sugar to form a homogeneous mixture, about 5 minutes on an electric mixer.
Stir in the liquor or wine, the zest and, if using, the cinnamon.
Fold the almonds into the egg-sugar mixture.
Pour the mixture into a tin lined with baking paper.
Bake for 60 minutes.
Leave to cool.
Arrange the Santiago Cross in the centre of the cake, dust with icing sugar.
- 5 eggs, separated
- 300 g white wheat flour, t500 / white spelt flour
- 250 g sugar
- 250 g yoghurt
- 220 g butter, softened
- 5 lemons, zest
- 1 lemon, juice
- 2 tsp baking powder
- 1 tsp bicarbonate of soda
- 1 vanilla pod
Whisk butter and sugar until it is integrated, add egg yolks and yogurt, beat mixture until smooth.
In a separare bowl beat egg whites until they are stiff.
Combine flour, baking powder, soda, lemon zest and vanilla.
Fold one spoonful of the flour mixture followed by one spoonful of egg whites into the butter-sugar mixture. Repeat until the flour mixture and egg whites are used up.
Add the lemon juice and pour the batter into a prepared cake tin or tray.
Bake at 180ºC for 70 minutes.
Traditionally these delightful little potato pies are served with honey and dressed with cinnamon and sugar.
- 500 g white wheat flour
- 125 lemon juice
- 1 duck egg / 2 hen eggs (110 g)
- 45 ml olive oil
- 30 g vanilla sugar
- 15 g yeast
- 5 g salt
Warm lemon juice, add sugar, reduce heat and stir, leave until warm to the touch. Dissolve yeast in the juice. Stir salt into the flour. Break the egg into the flour, add the olive oil and yeast mixture. Knead into a smooth dough, leave to rise for an hour, degas.
- 900 g potatoes, whole, boiled in their skins, mashed with a fork
- 300 g onions, chopped small
- 45 ml olive oil
- 10 g dried oregano
- 5 g salt
- 1 tbsp fresh parsley
Sweat onions in oil over a medium-low heat for 30 minutes. Add the potatoes, parsley, salt, pepper, oregano, stir, remove from the heat, and let the filling stand for about 30 minutes to cool.
Roll the dough thin, cut into 12 cm rounds. Place the filing on top, shape into an oblong, seal and roll, pinching any open gaps.
Fry in shallow oil until they are golden on all sides.