Fry the garlic in 1 tbsp olive oil over a medium heat for 2-3 minutes, or until it starts to brown. Break the flesh into coarse shreds. Place the salt cod in one layer in a skillet or saucepan with water to cover; bring the water to a boil, turn off the heat, and let cool for 15 to 20 minutes. Season with a little salt, then place a teaspoon of garlic butter on the top of each scallop. Mix the remaining turmeric, the ground cumin and ginger-garlic paste in 75ml water. Continue in this way until oil and cream are finished. Instructions Make the brandade base: In a medium pot over medium-low heat, add the fish and milk. Sun 22 Jan 2012 00.10Â GMT Add the spinach and wine and boil for 2 minutes to cook off the alcohol. Betty Bee, via guardian.co.uk/witness. Drain it, then place in a pan with 6 black peppercorns, a couple of bay leaves, a whole peeled onion and 500ml of milk. Add to the sautéed onions, reduce the heat and cook for â¦ Nigel Slater's classic brandade. One of my earliest food memories is eating this delicious prawn curry at a Bijoya dinner. Drain cod; cover with cold water in a large saucepan and bring just to simmer. Mix the yolks with the cream, add salt and pepper and mustard, then chop and add the tarragon. Serve either in the cooking dish (though this will probably be too large), or on a plainly coloured earthenware dish. Or use the processor. This is often discarded, but as Ali-Bab remarks in his Gastronomie Pratique, it helps the flavour and the consistency of the brandade, being gelatinous. Put the mussels in a large pan with a little water, cover and steam for 3-4 minutes, until they open. Stir in 4 or 5 tbsp of olive oil to make a soft consistency, stopping just short of sloppy. Leave the rose on, as these are delicious. Discard any that remain closed. The whipped brandade is ready to be served straight from the mixer bowl, but I like it best when it's hot and browned on top. Â© 2021 Guardian News & Media Limited or its affiliated companies. Strain the liquid to remove any grit, and reserve. Drain, and cut into small pieces. Serve 3 scallops to a plate or one plate of 6 to share and get stuck in.From Fish by Mitch Tonks (Pavilion, £25), Serves 4mussels 500gfresh spinach 450ggarlic 2 cloves, finely choppedolive oildry white wine 5 tbspdried chilli 1fresh white breadcrumbs a handfullemon juice of 1sea salt and freshly ground black pepperfreshly grated nutmeg a pinchfresh flat-leaf parsley 2 tbsp, choppedsquid 8 medium, with tentacles cut off and reserved, cleaned and skinnedgarlic, lemon and parsley dressing to serve (see below)green salad to serve. Add them to the poaching milk, then include them in the purÃ©e with the fish. Bring â¦ Make the brandade de morue: In a ceramic or glass bowl let the salt cod soak in cold water to cover, changing the water several times, for 24 hours and drain it. Step one: steal the professionals' secrets, Available for everyone, funded by readers. Should this happen, take the unorthodox step of putting the mixture into a bowl and beating it vigorously and, if possible, electrically. Pour a little oil on to the cod, and crush the two together with a wooden spoon, moving the pan about. Press the pastry to cover the base and up the sides, making certain there are no holes. Sprinkle each one with a little tarragon, then add 1 tablespoon of wine to each scallop and 1 tablespoon of olive oil. Arrange bread slices in singled layer on baking sheet. Heat 1 tbsp olive oil in an ovenproof frying pan over a high heat, then sear the stuffed squid and tentacles on all sides until golden – approximately 3-4 minutes in total. Prick the bottom with a fork to stop it bubbling and chill for 15 minutes, before baking for 15 minutes until it is dry to the touch. Take a little care when beating the potato and fish â if you mix it for more than a few minutes it will turn gluey. Bacalhau Recipes Party Canapes Nigel Slater Fish And Seafood Crackers Food And Drink Cooking Recipes Yummy Food Recipes. Garlic cloves, peeled, just 1 or 2 to the above recipe, will please those who are happy to eat garlic with fish. Drain and finely chop. A wonderful, creamy dip with a deep taste of the sea, the classic brandade is a mixture of poached salt cod and olive oil. Was the place Béziers, the ancient cathedral town between Sète and Narbonne? Place in a perforated pan or colander and let sit, refrigerated, for 2 days. Mix in lemon juice to taste.From Fish Easy by Mitch Tonks (Pavilion, £19.99). Transfer to the oven and roast for 6-7 minutes, or until cooked. Less gentle are the attentions of the cook, who must keep up a steady crushing of the ingredients, combined with a shaking of the pot (the name is said – by Grimrod de la Reynière – to come from brandir, an old verb meaning to stir, shake and crush with energy, for a long time: one may wonder on what other occasion it might have been employed). Bake brandade uncovered until heated through and mixture begins to bubble at edges, about 30 minutes. Place the fish in a small ceramic container, sprinkle all over with salt, then cover and refrigerate overnight or up to 3 days. Cod brandada from Catalonia is a traditional fish spread made with cod, olive oil, garlic and milk, with the most Mediterranean flavors. Mix the remaining turmeric, the ground cumin and ginger-garlic paste in 75ml water. All rights reserved. Buy scallops that are still in the shell and ask your fishmonger to clean them for you, reserving the cut half of the shell. Preparation. Scrub the mussels and remove the wispy beards. Squeeze over the lime juice and serve with rice. Serve with hot toast. The addition of pickled red onion gives some acidity to the salty and heavy flavours of the salted fish and potato mash. Add the butter, salt and pepper to hot steaming rice, mix and serve immediately.From Spice at Home by Vivek Singh (Absolute Press, £25). You should now have a coherent creamy mass, very white if you have omitted the skin, white flecked with grey if you haven’t. This recipe is a Faroese interpretation of the classic French dish Brandade de morue. A consolation – fruit is the only possible follow-up. Put the pastry in the fridge to cool and rest for about half an hour. In a kettle poach the cod in simmering water to cover for 25 minutes, or until it flakes easily when tested with a fork, drain it in a colander, and refresh it under cold water. This is best eaten with fresh boiled basmati rice, enriched with a tablespoon of ghee or cold salted butter, a pinch of smoked sea salt and freshly cracked pepper. Bring to a simmer and cook, stirring gently, until the fish is tender and beginning to fall â¦ Add the egg yolk and water and a good pinch of salt. Garlic, lemon and parsley dressingSeason 6 tbsp good olive oil with sea salt and freshly ground black pepper. This scallop dish is a favourite with our diners. Correct the seasoning with salt and sugar and sprinkle on the ground cardamom and chopped coriander. In a medium saucepan, place cod with 1 head of garlic, 1 bouquet garni, the milk, and 1 cup water. Drain it, then place in a pan with 6 black peppercorns, a couple of bay leaves, a â¦ Meanwhile, heat the remaining oil in a non-stick frying pan and sear the prawns briefly for 1-2 minutes, turning them to sear on each side, then set aside. A few minutes under the broiler will get the top browned and crisp. Nigel Slater's tiny omelette and black-pudding frittata recipes. Or was it Nîmes, where one cooked food shop at least sends brandade to customers all over France? Heat half the oil in a pan and add the bay leaves and onion paste and sauté over a medium heat for 10-12 minutes until very light brown. Brandade is a fascinating dish to make. The same goes for the cream or milk and cream. Add salt cod, and simmer until tender, about 15 minutes. Browse and save recipes from The Guardian Cook supplement, December 23, 2017 to your own online collection at EatYourBooks.com Then add some cream, or milk and cream. Everyone will be fishing for compliments for this fish condiment. Remove them from the shells. Serves 6dried salt cod ¾-1kgolive oil 500-600mlgarlic 1 large clove, crushed, finely chopped (optional)single cream or milk and cream 300mlsalt, pepper, nutmeg, lemon juicebread fried in olive oil 18 small trianglesparsley 2 tbsp, finely chopped. Preheat the oven to 375 degrees F. Bake the potatoes until fork-tender, about 45 minutes. Change the water several times. The modern recipe of the Cod Brandade includes a fine potato puree that tops a layer of mashed salt cod. I remember this dish once served inside a green tender coconut. Roast squid stuffed with mussels, lemon and spinach. It made sense then and it makes sense now as this is how most people relate to the dish. It should be set at the edges and soft, almost runny, in the centre. Place a scallop in each shell, keeping the rose on. For the beans: Quarter the carrot, onion, and celery. Soak the cod for 24 hours ahead of when you wish to cook this recipe. Crumble in the chilli, then add the breadcrumbs and mussels, and moisten with the reserved mussel liquid and the lemon juice to make a workable stuffing. Take off the heat. Remove and discard all bony parts, but keep the skin. Soak cod, skin removed, in water, covered and refrigerated, for 3 days (change water twice daily). Stir in the crab meat. The thing to avoid is overheating, which could cause the brandade to separate. This is inspired by salt cod brandade. I rarely make pastry, but for a quivering, rust-coloured tart of such delicate flavour I will happily make a fragile crust and fill it with a creamy custard and pieces of fresh shellfish. The breadcrumbs should be nicely browned, the scallops firmed up and the olive oil, garlic butter and wine all bubbling together. I use cream, you may prefer to use rich milk and some butter instead. While travelling and working as a chef, it surprised me no end to see the similarity between this dish and a Malaysian laksa, and I wonder if the Bengali name originated from Malaya, as it is known in India. Stir in 1 crushed garlic clove and 1 tbsp finely chopped fresh flat-leaf parsley. Serve it with slices of grilled country bread or with steamed vegetables. Brush tops with oil and bake until just beginning to colour, about 5 minutes. Preparation. Separate the eggs. Process the cream in a blender until Chill crab brandade uncovered until cold, then cover and keep chilled. Make the brandade de morue: In a ceramic or glass bowl let the salt cod soak in cold water to cover, changing the water several times, for 24-hours and drain it. Simmer milk, cream, garlic, and potatoes until potatoes are fork-tender, 10 to 15 minutes. Serves 2freshwater prawns 400g (the largest size you can find), peeled and deveined (peeled weight)ground turmeric 1 tspsalt 1 tspvegetable oil 3 tbspbay leaves 2red onions 3 (around 275g), blended to a fine pasteground cumin 1 tbspginger and garlic paste 2 tbspgreen chillies 2, slit lengthwaysshellfish stock 250mlcoconut milk 75mlsugar ½ tsp (optional)green cardamom pods 4-5, groundcoriander 1 tbsp, choppedlime juice of ½. Marinate the prawns with half the turmeric and half the salt for 5 minutes. In a 4-quart saucepan, sweat the vegetables and garlic with the bacon for 3 minutes. Don't try to speed up the soaking process. 5. Lift out the cod and allow to cool. Cook 250g of peeled potato in the milk until soft. Rinse the salt well and soak in cold water for 4 hours, changing the water once. Add the stock, then mix in the coconut milk and simmer for 2-3 minutes or just until the prawns are cooked, adding a little more stock if necessary. First, make the garlic butter. Poor-looking greyish-white boards of dried cod are transformed into richness by the gentle attentions of olive oil and cream. The period between Dussehra (Durga Puja in Bengal) and Diwali (Kali Puja in Bengal) is a period described as Bijoya or victory. Remove from the fish any bones and skin. The Faroese still export salted fish to the Mediterranean countries where it has a central role in the cuisine, in particular cod. Cod brandada is a kind of fishy, flaky and garlicky mayonnaise, a mixture where the gelatin in the cod fish is used to whip up an emulsion of olive oil and milk, yielding a whitish slightly chunky purée. Pour the custard into the pastry case and sprinkle with parmesan. As a child, I was told the term malai refers to the creamy flesh inside the green coconut that can be enjoyed while tucking into the coconut. Soak the cod in water and leave in the fridge for 48 hours, changing the water at least four times. Preheat oven to 400°F. For the parsley oil, blanch the parsley in boiling water until very tender. Cooks in the South of France ususally serve this delightful rich dish on its own, with a simple green salad and toasts, crackers or, for a really authentic meal, croutons fried in olive oil. Drizzle with the garlic, lemon and parsley dressing and serve with a green salad. Season with salt, pepper, nutmeg and lemon juice. Serves 6For the pastrybutter 175g, cold and in small chunksplain flour 200gegg yolk 1ice-cold water 2 tbsp, For the fillingeggs 3double cream 300mlFrench mustard 2 tsptarragon leaves 1 heaped tbsp (about 35-40 leaves)crab meat 500gparmesan 2 tbsp, grated. Brandade has had its devotees ever since Grimod de la Reynière “discovered” it in Languedoc and wrote down the recipe at the end of the 18th century. Discard any shells that are broken or that are open and do not close when tapped sharply. Brandade recipe | Gourmet Traveller recipe | Gourmet Traveller Soak cod in a big bowl of water for three days, changing water twice daily. Preheat the oven to 240C/gas mark 9. Season and add the nutmeg and parsley, then stuff the squid with the mixture, securing the end with a cocktail stick if you wish. Melt the butter in a large sauté pan over medium heat and add the breadcrumbs. Soak 200g of salt cod in cold water for 24 hours, changing the water once or twice. Article by The Guardian. The famous brandade de morue of Provence is a pounded mixture of salt cod, olive oil, garlic, milk and cream. Soak the cod and cook it in the usual way. Toast, stirring often, until the breadcrumbs are golden brown and evenly toasted, 10-12 minutes. Such a slow transformation of substances may sound tiresome in a busy life, but it has its own relaxed pleasure, and a delicious result. Drain the potato and mash it coarsely, but keep the milk, discarding the aromatics. Wash the spinach and cook it over a low-medium heat in the water still clinging to it for 2-3 minutes. Make two bouquets garnis: For each, bunch 2 bay leaves, 1 sprig rosemary, and 6 sprigs thyme together, and tie with kitchen string. Remove bay leaf from cream and discard it. By Miriam Garcia. Chingri malai curry is one of the all-time favourite Bengali dishes, reserved for very special guests, big celebratory dinners, weddings and so on. Push into a smooth ball and roll it on the table until it is slightly cylindrical – it will slice better in that shape. Place the potato in a saucepan, add enough water to just cover, then simmer until tender. Bring to the boil, lower the heat and simmer for 5 minutes. 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