The perfect follow up and accompaniment to last month’s Croquetas de Bacaloa, served here with seasonal asparagus.
8 ripe tomatoes
3 red capsicums
½ head of garlic [6-8 cloves]
50g raw almonds – roasted separately
50g raw hazelnuts – roasted separately, remove loose skin
150 gr stale bread
50ml sherry [or red wine] vinegar
100ml extra virgin olive oil
150ml vegetable oil/cottonseed oil
Salt/pepper to season
Roast the tomatoes, capsicums, and garlic (cut 1 cm off the top to expose cloves) in oven at 180 deg for 20 minutes – then let cool.
Cut bread into squares and fry to golden brown colour in vegetable oil and drain.
Peel tomatoes and capsicums, squeeze garlic out of bulbs.
Put all ingredients in a blender and add remaining ingredients. Do not blend, but only blitz 4-6 times for about 3 seconds until consistency is right – all needs to be combined but still a bit coarse or lumpy
Keep refrigerated or freeze in airtight container.
CROQUETAS de BACALAO
makes about 40 croquetas
1 ltr milk
1 smaller onion
2 bay leaves
500g of boneless salted cod (skin on)
600g Dutch cream potatoes (peeled)
30g finely chopped dill
30g finely chopped parsley
garlic oil (mix 1 small clove of minced garlic with 25 ml olive oil )
Start cooking the peeled potatoes in a pot covered with water until soft.
Soak salted cod for 3 days in fresh water, changing it daily. Always keep refrigerated.
Remove the cod from the water and place in a pot with milk, 1 medium sized onion (peeled and cut into 4) and the bay leaves.
Bring milk to the boil. Once boiling, turn down to a slow simmer and cook for 10 min.
Strain and discard bay leaves and onion.
Lightly rinse the cod with water to remove any cooked milk solids. Do not remove the skin as it contains gelatinous substance and flavor.
The potato should be soft enough to mash. Before mashing, add the salted cod, chopped dill and parsley, all of the rind and juice of the lemons and the garlic oil.
Mash really well and season with sea salt
Place covered in cool room until mix is firm (best overnight)
Roll into 30-35gm balls or cylinders. Once rolled and crumbed they can be used immediately or frozen in re-sealable bags for later
Crumb (flour, milk/egg mix and panko crumbs) and deep-fry at about 170 deg until golden brown
Serve with Aïoli (or use commercial mayonnaise with added minced or roasted garlic].