Pasteis de Bacalhau
Servings - 2 - 3
INGREDIENTS
Salted cod fish - 650 grams
Water - 3.5 litres, divided
Boiled mashed potatoes - 300 grams
Onions - 80 grams
Garlic paste - 1 teaspoon
Coriander - 2 tablespoons
Eggs - 2
Salt - 1 teaspoon
Black pepper - 1 teaspoon
Oil - for frying
PREPARATION
1. Take a tray and place 650 grams salted cod fish.
2. Add 2 litres water and soak for 24 hours.
3. Take a heavy pot, add 1.5 litres water, 650 grams soaked salted cod fish.
4. Bring it to a boil.
5. Simmer gently over medium-low heat for 20 to 25 minutes, until the cod is tender.
6. Drain the pieces well.
7. Take a piece and shred it with the help of fork and spoon.
8. Transfer this into a bowl, add 300 grams boiled mashed potatoes, 80 grams onions, 1 teaspoon garlic paste, 2 tablespoons coriander, 2 eggs, 1 teaspoon salt, 1 teaspoon black pepper and mix all the ingredients well.
9. Shape the cod mixture into medium sized cylinder shaped pieces.
10. Heat sufficient oil in a pot and deep fry these till golden brown and crispy.
11. Drain it on an absorbent paper.
12. Serve hot.
Cherry Liqueur
Servings - 2 - 3
INGREDIENTS
Morello cherries - 540 grams
Sugar - 250 grams
Water - 220 milliliters
Cherry syrup - 250 milliliters
Cherries
Prepared sugar cherry syrup
Brandy - 330 milliliters
PREPARATION
1. Take a bowl and stainer, pour the morello cherries into the stainer so you can get the cherry syrup. (See Video)
2. Take a pot, add 250 grams sugar, 220 milliliters water and bring it to a boil.
3. Stir well.
4. Now, add 250 milliliters cherry syrup and stir again.
5. Bring it to boil. Keep aside.
6. Take a jug, add some cherries.
7. Pour the prepared sugar cherry syrup and stir well.
8. Pour 330 milliliters brandy and stir well.
9. Now, pour the mixture into the glass.
10. Serve and enjoy!
Spanish Ham Croquettes
Servings - 2 - 3
INGREDIENTS
Olive oil - 2 tablespoons
Butter - 75 grams
Onions - 80 grams
Chicken ham - 200 grams
All purpose flour - 75 grams
Milk - 500 milliliters
Nutmeg - 1/4 teaspoon
Salt - 1 teaspoon
Black pepper powder - 1 teaspoon
All purpose flour - for coating
Beaten eggs - for coating
Bread crumbs - for coating
Oil - for frying
Egg mayonnaise - 80 grams
Smoked paprika - 1/8 teaspoon
PREPARATION
1. Heat 2 tablespoons olive oil and 75 grams butter, add 80 grams onions and fry till translucent.
2. Add 200 grams chicken ham and mix it well. Cook for 5 - 7 minutes.
3. Now, add 75 grams all purpose flour and mix it again.
4. Then, add 500 milliliters milk and stir well.
5. Add 1/4 teaspoon nutmeg, 1 teaspoon salt, 1 teaspoon black pepper powder and mix it well.
6. Bring it to a boil.
7. Decrease the heat to medium and cook, stirring constantly to prevent lumps from forming, for about 10 minutes, or until thickened.
8. Transfer this into a tray and cool for 20 - 30 minutes.
9. Then refrigerate it for 3 hours.
10. Take some mixture in your hand and shape the mixture into medium sized cylinder shaped pieces.
11. Roll it in all purpose flour then dip it in beaten eggs and roll it in bread crumbs.
12. Heat sufficient oil in a skillet and deep fry these till golden brown and crispy.
13. In a bowl, add 80 grams egg mayonnaise, 1/8 teaspoon paprika and mix it well.
14. Serve hot with prepared mayonnaise.
Rebujito Revival
Servings - 2
INGREDIENTS
Ice - 3 - 4 cubes
Lemon wedges - 2
Fino sherry - 150 milliliters
Lemon lime soda - 150 milliliters
Mint - for garnishing
PREPARATION
1. Take a glass, add 3 - 4 ice cubes, 2 lemon slices, 150 milliliters fino sherry and 150 milliliters lemon soda.
2. Garnish with mint.
3. Serve and enjoy!
