Portuguese Recipes

BACALHAU A BRAS

Serves 5
1.3kg Salted Cod (Morue)
1 tbsp olive oil
1/2 onion. peeled and diced
1-2 garlic cloves, peeled and chopped
3 eggs beaten
Veg oil for deep fat frying
1.2kg potatoes, cut into matchstick chips
Handful of chopped parsley
Black pepper

Rinse the salt cod, place it in a bowl and cover with cold water.

Leave it to soak for 24 hours, changing the water at least three times.

The next day drain the cod well and put it in a large pan.

Pour in enough cold water to cover, bring it to the boil and cook for 20 minutes or so, until the fish is tender and flaky. Leave to cool then separate into flakes and remove any skin and bones.

Heat the oil in a large pan then cook the onion and garlic until softened.

Add the salt cod and the beaten eggs and stir over a gentle heat until the eggs are cooked.

Meanwhile, heat the veg oil in a deep fat fryer or large pan and cook the chips until golden.

Add them to the pan with the fish and sprinkle with the chopped parsley. Season with black pepper and serve with a tomato and onion salad.

This can also be eaten cold.

TORTA L'ARANJA
200g castor sugar
2 oranges - juice and zest
1 tbsp melted butter
6 large eggs
Pinch of cinnamon

In a bowl add the eggs, melted butter and sugar and whisk for 5 mins until light and fluffy. Add to this the orange zest and orange juice, and cinnamon.

Put into a prepared and lined swiss roll tin.

Bake in the oven for about 15 mins until golden.

When cooked place onto a tea towel sprinkled with castor sugar and roll up into a tight roll. Leave to cool and let the juices infuse, then put onto a plate and place in fridge until needed.

This is well worth making, no filling is required with this roll, it's lovely served with creme fraiche!