Bolinhos De Bacalhau (codfish Balls) Recipe
Yield: 6 To 8Recipe by luhu.jp
Ingredients:
1 lbs: Salt Cod,
1 small: Onion, thinly sliced
1: Bayleaf,
4: Whole Peppercorns,
2 cup: Potatoes, cooked and mashed
1/8 tsp: Salt,
1/4 tsp: Freshly ground Black Pepper,
2: Whole Eggs, slightly beaten
2 tbsp: Fresh Parsley, finely chopped
Vegetable or Canola Oil for frying,
Directions:
The Cook & Kitchen Staff are taking you to four different corners of the
world to serve up a variety of regional holiday specialties. Were starting
our Christmas collection with a brief jaunt to Brazil, where the holidays
are a very festive time of the year.
Skip the snow shovels and frost-painted windows; its summertime south of
the equator, and the average temperature demands that lunch be served on
the beach and or as a picnic in the park. Its the time of the year to
visit with friends and celebrate the coming new year. Todays recipe is
just the sort of appetizer you may find served to guests in a Brazilian
home right now.
Portuguese in origin and deeply rooted in Brazils history, todays recipe
remains an extremely popular dish during the holidays in Brazil. Portuguese
being the language of Brazil means that you can prepare todays recipe and
greet your guests with "Feliz Natal" at the door and put the kids to work
in the kitchen with you as they attempt to produce their best behavior
awaiting a visit for Papai Noel.
Soak salt cod overnight, making sure to rinse and change the water at least
three times. Remove skin and any bones. Cut salt cod into small chunks.
In a large saucepan over medium heat, heat 2 cups of water with the thinly
sliced onion, bayleaf, and peppercorns. Add the cod and an additional 2
cups of water to the saucepan and poach the cod until its no longer
transparent, about 5 minutes after the hot water has returned to a light
rolling boil. (You may elect to refrigerate the cod in the liquid mixture
until youre ready to prepare your Bolinhos de Bacalhau.)
To form the bolinhos, drain the fish and flake it into a large mixing bowl.
Add the mashed potatoes, eggs, salt, pepper, and parsley. Mix well with
freshly cleaned hands or a wooden spoon. Wait about half an hour for the
ingredients to diffuse their flavor and to form the balls. Roll small
portions of the mixture into balls about 1 1/2-inches in diameter.
In a heavy-bottomed skillet over medium-high heat, warm oil for frying to
375-F degrees. Fry the cod balls in the oil until golden, and remove to
paper towels to drain excess oil. Serve warm with a cold beverage.
Kitchen Staff Tips: Todays recipe is the most basic version of Bolinhos de
Bacalhau in our recipe files. You may elect to spice up the flavor with a
half-cup of thinly sliced onions, or sweet peppers, or both. This appetizer
is also sometimes prepared with a bit of minced olives or dried tomatoes,
so dont be afraid to add a splash of flavor and color to the potato and
cod mixture before frying. Salt cod may be challenging to find. Try at a
fish specialty market or international specialty store.
Posted to dailyrecipe@recipe-a-day.com by Recipe-a-Day
on Dec 1, 1998, converted by MM_Buster v2.0l.
Source from luhu.jp
world to serve up a variety of regional holiday specialties. Were starting
our Christmas collection with a brief jaunt to Brazil, where the holidays
are a very festive time of the year.
Skip the snow shovels and frost-painted windows; its summertime south of
the equator, and the average temperature demands that lunch be served on
the beach and or as a picnic in the park. Its the time of the year to
visit with friends and celebrate the coming new year. Todays recipe is
just the sort of appetizer you may find served to guests in a Brazilian
home right now.
Portuguese in origin and deeply rooted in Brazils history, todays recipe
remains an extremely popular dish during the holidays in Brazil. Portuguese
being the language of Brazil means that you can prepare todays recipe and
greet your guests with "Feliz Natal" at the door and put the kids to work
in the kitchen with you as they attempt to produce their best behavior
awaiting a visit for Papai Noel.
Soak salt cod overnight, making sure to rinse and change the water at least
three times. Remove skin and any bones. Cut salt cod into small chunks.
In a large saucepan over medium heat, heat 2 cups of water with the thinly
sliced onion, bayleaf, and peppercorns. Add the cod and an additional 2
cups of water to the saucepan and poach the cod until its no longer
transparent, about 5 minutes after the hot water has returned to a light
rolling boil. (You may elect to refrigerate the cod in the liquid mixture
until youre ready to prepare your Bolinhos de Bacalhau.)
To form the bolinhos, drain the fish and flake it into a large mixing bowl.
Add the mashed potatoes, eggs, salt, pepper, and parsley. Mix well with
freshly cleaned hands or a wooden spoon. Wait about half an hour for the
ingredients to diffuse their flavor and to form the balls. Roll small
portions of the mixture into balls about 1 1/2-inches in diameter.
In a heavy-bottomed skillet over medium-high heat, warm oil for frying to
375-F degrees. Fry the cod balls in the oil until golden, and remove to
paper towels to drain excess oil. Serve warm with a cold beverage.
Kitchen Staff Tips: Todays recipe is the most basic version of Bolinhos de
Bacalhau in our recipe files. You may elect to spice up the flavor with a
half-cup of thinly sliced onions, or sweet peppers, or both. This appetizer
is also sometimes prepared with a bit of minced olives or dried tomatoes,
so dont be afraid to add a splash of flavor and color to the potato and
cod mixture before frying. Salt cod may be challenging to find. Try at a
fish specialty market or international specialty store.
Posted to dailyrecipe@recipe-a-day.com by Recipe-a-Day
Source from luhu.jp
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