I Told You I Could Cook, But I Was Only Cod-Ding
Rinse the salt cod well. Heat the milk, garlic, bay leaf and onion in a pan. Bring to a simmer, add the cod and poach for 4-6 minutes, until tender and flaking easily. Drain the cod, remove the bones and place the flesh in a food processor. Break the bread into small pieces and add to the food processor with the ground cumin, garam masala, turmeric and medium curry powder. Add 2 tbsp of the poaching liquid and blitz. Heat the balsamic vinegar in a pan and simmer until the liquid has reduced to a syrupy consistency. Cook the rice according to the packet instructions. Once cooked, drain the rice and cool quickly under cold running water. Finely dice the avocado and finely slice the white ends of the spring onions. Add to the rice with the chopped pepper and juice of one lemon. Season. Cut one of the plantains into very thin slices and the other into chips. Fill a deep pan one third full with vegetable oil and heat. Add the plantain slices and deep fry until golden brown and crisp. Remove with a slotted spoon and drain on kitchen paper. Deep fry the chips until golden brown and crisp, remove with a slotted spoon and drain on kitchen paper. Mix together the lime and lemon zest, chopped mixed herbs, juice of 1/2 lemon and olive oil and toss together. Drizzle the balsamic syrup over a plate and top with the herb mixture. Add the rice and arrange the cod on top. Sit the plantain slices on top. Serve the plantain chips in a bowl.
Rinse the salt cod well. Heat the milk, garlic, bay leaf and onion in a pan. Bring to a simmer, add the cod and poach for 4-6 minutes, until tender and flaking easily. Drain the cod, remove the bones and place the flesh in a food processor. Break the bread into small pieces and add to the food processor with the ground cumin, garam masala, turmeric and medium curry powder. Add 2 tbsp of the poaching liquid and blitz. Heat the balsamic vinegar in a pan and simmer until the liquid has reduced to a syrupy consistency. Cook the rice according to the packet instructions. Once cooked, drain the rice and cool quickly under cold running water. Finely dice the avocado and finely slice the white ends of the spring onions. Add to the rice with the chopped pepper and juice of one lemon. Season. Cut one of the plantains into very thin slices and the other into chips. Fill a deep pan one third full with vegetable oil and heat. Add the plantain slices and deep fry until golden brown and crisp. Remove with a slotted spoon and drain on kitchen paper. Deep fry the chips until golden brown and crisp, remove with a slotted spoon and drain on kitchen paper. Mix together the lime and lemon zest, chopped mixed herbs, juice of 1/2 lemon and olive oil and toss together. Drizzle the balsamic syrup over a plate and top with the herb mixture. Add the rice and arrange the cod on top. Sit the plantain slices on top. Serve the plantain chips in a bowl.
- 1 bay leaf
- salt and pepper
- 1 bn salad onions
- finely grated zest of 1 lime
- ; chopped
- 2 plantain; peeled
- ; curry powder
- 175 g american easy cook rice
- ; chopped
- vegetable oil for deep
- 1 garlic crushed
- ; turmeric and medium
- ; and coriander,
- 600 ml milk
- 1 sm loaf of bread; crusts
- 4 tb balsamic vinegar
- 1 red scotch bonnet pepper;
- soaked salt cod; about
- 1 1/2 lemons and finely grated
- 1 pn ground cumin; garam masala,
- 1 sm bunc mixed fresh chives;
- 3 tb olive oil
- half an avocado; peeled
- 1/4 onion; peeled
- Carbohydrate 22.4765702022896 g
- Cholesterol 6.18796615776 mg
- Fat 6.7838666663484 g
- Fiber 2.9154000749588 g
- Protein 4.564166040076 g
- Saturated Fat 1.74878918253804 g
- Serving Size 1 1 Serving (243g)
- Sodium 119.93457655852 mg
- Sugar 19.5611701273308 g
- Trans Fat 0.253887161577601 g
- Calories 167 calories
Step-by-step
- Rinse the salt cod well.
- Heat the milk, garlic, bay leaf and onion in a pan. Bring to a simmer, add the cod and poach for 4-6 minutes, until tender and flaking easily.
- Drain the cod, remove the bones and place the flesh in a food processor.
- Break the bread into small pieces and add to the food processor with the ground cumin, garam masala, turmeric and medium curry powder. Add 2 tbsp of the poaching liquid and blitz.
- Heat the balsamic vinegar in a pan and simmer until the liquid has reduced to a syrupy consistency.
- Cook the rice according to the packet instructions. Once cooked, drain the rice and cool quickly under cold running water.
- Finely dice the avocado and finely slice the white ends of the spring onions. Add to the rice with the chopped pepper and juice of one lemon. Season.
- Cut one of the plantains into very thin slices and the other into chips.
- Fill a deep pan one third full with vegetable oil and heat. Add the plantain slices and deep fry until golden brown and crisp. Remove with a slotted spoon and drain on kitchen paper.
- Deep fry the chips until golden brown and crisp, remove with a slotted spoon and drain on kitchen paper.
- Mix together the lime and lemon zest, chopped mixed herbs, juice of 1/2 lemon and olive oil and toss together.
- Drizzle the balsamic syrup over a plate and top with the herb mixture. Add the rice and arrange the cod on top. Sit the plantain slices on top. Serve the plantain chips in a bowl.
I'm sure you've all seen the viral videos of people making fancy meals with ingredients they find at the grocery store. I'm not saying that I'm a chef, but I'm pretty sure I could make a pretty good meal with just about anything I can get my hands on. Just last week, I was at the store and I saw some salt cod on sale. I'd never cooked with salt cod before, but I figured it was worth a try. I'm glad I did, because this recipe was absolutely delicious.
The first step is to soak the salt cod overnight. This will help to remove some of the saltiness. Once the cod is soaked, rinse it well and then flake it into small pieces. In a large skillet, heat some olive oil and add the cod. Cook the cod for a few minutes per side, or until it is cooked through. Remove the cod from the skillet and set aside.
While the cod is cooking, you can start making the sauce. In a small saucepan, combine some diced tomatoes, onion, and garlic. Cook the vegetables for a few minutes, or until they are softened. Add some tomato paste and cook for another minute. Stir in some chicken broth and bring the sauce to a simmer. Season the sauce with salt and pepper to taste.
Once the sauce is simmering, add the cod back to the skillet. Reduce the heat to low and simmer the cod in the sauce for about 15 minutes, or until the cod is heated through. Serve the cod over rice or pasta, and enjoy!
