Wednesday, 10 June 2015

Dia de Portugal.o prato de dia, Bolinhos de bacalhau

  “To know how to make codfish cakes is as important as to have read the Lusíadas."  
                                                                                                                 António Lobo Antunes                                                 
Today is Portugal Day. Portugal has 365 salt cod recipes,but todays dish of the day has to be the nation´s favourite, Bolinhos de bacalhau,salt cod fritters or cod cakes.
  Although their real origin is the north, cod cakes became so popular that they were adopted as a true “national specialty.” They are the perfect petisco ( snack ) for the humblest or most sophisticated of occasions.
  If there is anything really ingrained in the Portuguese palate, loved by everyone, this is it. Snobs may be somewhat derogatory about cod cakes, afraid of admitting that they too love this “poor-man’s dish,” but do not believe them. They probably eat them all the same, when nobody is looking. Cod cakes are sold at delicatessens, patisseries, roadside cafés, tavernas—everywhere in Portugal,especially today of all days.
Pataniscas de bacalhau Tailandes  
Pataniscas originated in the Algarve.There are a few versions around,  but this is certainly the sort of salt cod dish you can modify.  I have put a certain Thai stamp on mine.
500g flaked salt cod, desalted and reconstituted 6 kaffir lime leaves, finely chopped  or 1 stalk lemongrass finely chopped 1teaspoon Nam Pla ( thai fish sauce ) Handful of fresh coriander leaves 2 small hot red chillies, de-seeded and finely chopped 3 spring onions finely chopped 75g fresh bread crumbs a little flour oil for shallow frying
Put the fish, Kaffir lime leaves or lemongrass, if using, fish sauce, coriander leaves, chillies and spring onions into a food processor.Blend briefly then tip into a bowl and stir in the breadcrumbs and enough flour to bring the mixture together, it should be firm enough to be able to shape into flat cakes or balls. Mould the mixture with your hands into patties, cakes or balls, to the size you require. The above quantity will make 12 5cm patties. Dust these with a little flour, then fry them in shallow oil till crispy and golden about 3-4 minutes each side. Serve as a starter, canape or snack with a pot of chilli dipping sauce
Happy Holiday.Boa festa a todos!!!

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