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Salt Cod Chorizo Fritters, Six fritters for $8
Paired with a creamy dipping sauce (pardon my memory, it could have been sour cream based) each rustic ball was hand rolled to order, scooping up chunky bits of salt cod flesh and cubes of just cooked potato, before being thickly battered and fried. I found this course a little too salty (it is salt cod, but maybe the fish needs to be soaked in milk and/or washed a little more before being shredded and used?), even thought I enjoyed the textures very much.
I'm sure I would have enjoyed this more if the golden crisp batter didn't actually act as a oil sponge, exuding gushes of day old grease with each bite. We did share this fact with Tom later, my remarking that perhaps they were fried at too low a temperature, thus resulting in the absorption of all that oil in its thick shell. Tom agreed and took note of that fact (which was much appreciated) and reported that he would take heed of it in the future. My dining companion also suspected the oil as being on the old side (regardez the colour of the fritters - a little too brown/dark vs. golden yellow) that might have also added to it being the weakest item we ordered that night.
We also ordered the Habas con chorizo (broad beans cooked in Spanish olive oil and chorizo sausage) which was pretty decent. However, the best thing were the Croquetas de Bacalao (salt cod croquettes, served with roasted garlic mayonnaise and lemon) that we also ordered as a separate course.
Pictured here also are the
Berenjenas Gratinadas (aubergine, topped with cheese and tomato) - pretty oily.
Costillas de Cerdo (pork spare ribs) - fall of the bone tender.
Albondigas a la Jardinera (meatballs) - a moist mixture of pork and beef - one member of our party liked it, I found it really fatty.
Paella Valenciana (with chicken and mixed seafood) - fluffy and moist.
Pollo al Ajillo (chicken in white wine and garlic) - did someone accidentally drop a box of salt in this cream sauced dish??
The three of us took a break from our Windsor Castle visit and ate at a tapas place in old town (just steps away from the castle). Except for the salt cod, everything else was really so so. We ordered the Chef's Selection of Tapas that was supposed to be enough for two people and added another couple dishes. In the end we had a hard time finishing it all because there was just so much food.
La Tasca - Spanish Tapas Bar & Restaurant
Salt Cod Brandade
Bread Crisps, Mustard Greens ($10)
The finely shredded salt cod was made silkier by being whipped with ample amounts of olive oil into a thick and viscous mousse, then sided by airy whipped potato foam laced with truffle oil. As overused as that is, it was actually pleasant (subtle in this preparation) in this course. Topped with micro mustard green sprouts, the brandade was a thick blanket of unctuous luxury over bubbly crisp opened crumbed ciabatta that were heavily dressed in more golden olive oil.
Not for the faint of heart nor for those with cardiac conditions. This starter would be fantastic to share with a group of friends. I had it on my lonesome, but I didn't complain as I split it between 2 meals.
My less favourable first impression was entirely my fault. I had heard our friendly server mention the potato foam, but in the dark, thought it was layered above the salt cod. Thus the initial toast/smear (I was generous, using 1/4 of the bowl - essentially half of the salt cod mixture), was incredibly rich and salty. Too much. But only having realized my error, my second toast, with the truffle potato foam mixed in was glorious and heavenly. Nothing that a crisp glass of chardonnay couldn't help wash down. ;)
Mercado Municipal de São Paulo, located at Rua da Cantareira 306, is a 12,600-square-meter market hall hosts one of São Paulo's largest produce and food markets, packed with 291 shops selling all manners of vegetables, fruits, spices, dairy products, fish and meat every day starting at 6am. The 3-floor, 2-story neo-classical building was designed by architect Francisco Ramos de Azevedo’s office in 1926, and constructed between 1928 and 1932. Its scheduled opened was delayed by the Constitutionalist Revolution of 1932, when the uncompleted structure served as headquarters for the military and as a warehouse for arms and munition, before finally opening as a public market on January 25, 1933. Mercadão (The Big Market), as it is affectionately known by locals, welcomes around 14,000 visitors daily, and employs more than 1,500 people, which together handle about 450 tons of food per day in more than 290 boxes.
typical Portuguese "mercearias" (grocery shops) sell everything from fresh fruit and vegetable to salt cod to detergents, usually all squeezed into the tiniest of spaces... all quite normal, the shop owner couldn't understand why I would possibly want to photograph her place!
Mercado Municipal de São Paulo, located at Rua da Cantareira 306, is a 12,600-square-meter market hall hosts one of São Paulo's largest produce and food markets, packed with 291 shops selling all manners of vegetables, fruits, spices, dairy products, fish and meat every day starting at 6am. The 3-floor, 2-story neo-classical building was designed by architect Francisco Ramos de Azevedo’s office in 1926, and constructed between 1928 and 1932. Its scheduled opened was delayed by the Constitutionalist Revolution of 1932, when the uncompleted structure served as headquarters for the military and as a warehouse for arms and munition, before finally opening as a public market on January 25, 1933. Mercadão (The Big Market), as it is affectionately known by locals, welcomes around 14,000 visitors daily, and employs more than 1,500 people, which together handle about 450 tons of food per day in more than 290 boxes.
The finely shredded salt cod was made silkier by being whipped with ample amounts of olive oil into a thick and viscous mousse, then sided by airy whipped potato foam laced with truffle oil. As overused as that is, it was actually pleasant (subtle in this preparation) in this course. Topped with micro mustard green sprouts, the brandade was a thick blanket of unctuous luxury over bubbly crisp opened crumbed focaccia that were heavily dressed in more golden olive oil.
Not for the faint of heart nor for those with cardiac conditions. This starter would be fantastic to share with a group of friends. I had it on my lonesome, but I didn't complain as I split it between 2 meals.
My less favourable first impression was entirely my fault. I had heard our friendly server mention the potato foam, but in the dark, thought it was layered above the salt cod. Thus the initial toast/smear (I was generous, using 1/4 of the bowl - essentially half of the salt cod mixture), was incredibly rich and salty. Too much. But only having realized my error, my second toast, with the truffle potato foam mixed in was glorious and heavenly. Nothing that a crisp glass of chardonnay couldn't help wash down. ;)
Mercado Municipal de São Paulo, located at Rua da Cantareira 306, is a 12,600-square-meter market hall hosts one of São Paulo's largest produce and food markets, packed with 291 shops selling all manners of vegetables, fruits, spices, dairy products, fish and meat every day starting at 6am. The 3-floor, 2-story neo-classical building was designed by architect Francisco Ramos de Azevedo’s office in 1926, and constructed between 1928 and 1932. Its scheduled opened was delayed by the Constitutionalist Revolution of 1932, when the uncompleted structure served as headquarters for the military and as a warehouse for arms and munition, before finally opening as a public market on January 25, 1933. Mercadão (The Big Market), as it is affectionately known by locals, welcomes around 14,000 visitors daily, and employs more than 1,500 people, which together handle about 450 tons of food per day in more than 290 boxes.
Mercado Municipal de São Paulo, located at Rua da Cantareira 306, is a 12,600-square-meter market hall hosts one of São Paulo's largest produce and food markets, packed with 291 shops selling all manners of vegetables, fruits, spices, dairy products, fish and meat every day starting at 6am. The 3-floor, 2-story neo-classical building was designed by architect Francisco Ramos de Azevedo’s office in 1926, and constructed between 1928 and 1932. Its scheduled opened was delayed by the Constitutionalist Revolution of 1932, when the uncompleted structure served as headquarters for the military and as a warehouse for arms and munition, before finally opening as a public market on January 25, 1933. Mercadão (The Big Market), as it is affectionately known by locals, welcomes around 14,000 visitors daily, and employs more than 1,500 people, which together handle about 450 tons of food per day in more than 290 boxes.
I learned this recipe from saborintenso.com, the instructional video link is below.
Aprenda a cozinhar esta receita de Pastéis de Bacalhau em VIDEO:
Saltcod in a stew of peppers, tomatoes, dried chorizo, red onion and capers.
kitschnclassics.wordpress.com/2012/08/13/morue-a-la-catal...
Mercado Municipal de São Paulo, located at Rua da Cantareira 306, is a 12,600-square-meter market hall hosts one of São Paulo's largest produce and food markets, packed with 291 shops selling all manners of vegetables, fruits, spices, dairy products, fish and meat every day starting at 6am. The 3-floor, 2-story neo-classical building was designed by architect Francisco Ramos de Azevedo’s office in 1926, and constructed between 1928 and 1932. Its scheduled opened was delayed by the Constitutionalist Revolution of 1932, when the uncompleted structure served as headquarters for the military and as a warehouse for arms and munition, before finally opening as a public market on January 25, 1933. Mercadão (The Big Market), as it is affectionately known by locals, welcomes around 14,000 visitors daily, and employs more than 1,500 people, which together handle about 450 tons of food per day in more than 290 boxes.
Once again, Mr Fong and Mr Wong met for lunch-
He had grilled salted cod and tap water.
And I had Portuguese seafood paella, glass of sparkling wine and black coffee.
We talked about Hong Kong, the joy of drinking a decent Châteauneuf-du-Pape and the textural quality of bacalhau.
.
.
.
#fatlesdrinks #mrwongsdayoff #portuguesefood #cozinhaportuguesa #comidaportuguesa #culinariaportuguesa #instafish #pescatarian
#bacalhaualagareiro #bacalhau #cod #saltcod #saltedcod #arrozdemarisco #paella #seafood
#winepairing #wine #instawine #vin #vinho #wein #vino #vinhodepressão #vinhoportugues #portuguesewine
#eeeeeats #instafood #londonfood #londoneats
Bolinho de bacalhau muito bem apreciado ontem, por essa que vos escreve...ehehe...pelo marido dessa que vos escreve (ehehe), com nossos amigos Xaxá e Larissa.
Uma delícia! Mais tarde postarei foto de pessoas. Porque esse flickr não é só comida e Meredith!
Mercado Municipal de São Paulo, located at Rua da Cantareira 306, is a 12,600-square-meter market hall hosts one of São Paulo's largest produce and food markets, packed with 291 shops selling all manners of vegetables, fruits, spices, dairy products, fish and meat every day starting at 6am. The 3-floor, 2-story neo-classical building was designed by architect Francisco Ramos de Azevedo’s office in 1926, and constructed between 1928 and 1932. Its scheduled opened was delayed by the Constitutionalist Revolution of 1932, when the uncompleted structure served as headquarters for the military and as a warehouse for arms and munition, before finally opening as a public market on January 25, 1933. Mercadão (The Big Market), as it is affectionately known by locals, welcomes around 14,000 visitors daily, and employs more than 1,500 people, which together handle about 450 tons of food per day in more than 290 boxes.
Six fritters for $8
Paired with a creamy dipping sauce (pardon my memory, it could have been sour cream based) each rustic ball was hand rolled to order, scooping up chunky bits of salt cod flesh and cubes of just cooked potato, before being thickly battered and fried. I found this course a little too salty (it is salt cod, but maybe the fish needs to be soaked in milk and/or washed a little more before being shredded and used?), even thought I enjoyed the textures very much.
I'm sure I would have enjoyed this more if the golden crisp batter didn't actually act as a oil sponge, exuding gushes of day old grease with each bite. We did share this fact with Tom later, my remarking that perhaps they were fried at too low a temperature, thus resulting in the absorption of all that oil in its thick shell. Tom agreed and took note of that fact (which was much appreciated) and reported that he would take heed of it in the future. My dining companion also suspected the oil as being on the old side (regardez the colour of the fritters - a little too brown/dark vs. golden yellow) that might have also added to it being the weakest item we ordered that night.
My salt cod fritters fresh out of the fryer / wok. The recipe I used suggested that non-uniform shapes be made with the batter so that there are extra crispy bits. I was a huge fan of the texture overall of the fritter. I'd make them again.
Carnival with salt cod!
Segunda-feira de carnaval e eu, que não me aventuro nas danças e farras, fui ali jantar na companhia do marido e da Lucy, companheira de guerra, de macros, de restaurantes e de risadas.
E tava bom!
Desculpem, mas eu realmente amo tirar foto de comida. Assim como comer.
"The sculpture, Making Fish , celebrates Newfoundland women and their role in the cod fishery in the late 1800s. The sculpture is a larger-than-life depiction of two out-port women bending over to pick up a heavy pallet of dried salt cod."
We hadn't come across this dish before but I've since learned that it's a very popular Portuguese dish. It's just salt cod, potatoes, onions and eggs. Simple but so good!
Lunch at our local Portuguese cafe.
Mercado Municipal de São Paulo, located at Rua da Cantareira 306, is a 12,600-square-meter market hall hosts one of São Paulo's largest produce and food markets, packed with 291 shops selling all manners of vegetables, fruits, spices, dairy products, fish and meat every day starting at 6am. The 3-floor, 2-story neo-classical building was designed by architect Francisco Ramos de Azevedo’s office in 1926, and constructed between 1928 and 1932. Its scheduled opened was delayed by the Constitutionalist Revolution of 1932, when the uncompleted structure served as headquarters for the military and as a warehouse for arms and munition, before finally opening as a public market on January 25, 1933. Mercadão (The Big Market), as it is affectionately known by locals, welcomes around 14,000 visitors daily, and employs more than 1,500 people, which together handle about 450 tons of food per day in more than 290 boxes.
(Japanese) inari tofu pockets stuffed with Portuguese salt cod, sesame, toasted seaweed and sushi rice mixture, that's served with horseradish kewpie mayonnaise ($6/pair).
Chef Claudio tells us his inspiration for this snack plate was Japanese sushi and Portuguese influences surrounding the restaurant (Yours Truly is next to Little Portugal).
Bread Crisps, Mustard Greens ($10)
The finely shredded salt cod was made silkier by being whipped with ample amounts of olive oil into a thick and viscous mousse, then sided by airy whipped potato foam laced with truffle oil. As overused as that is, it was actually pleasant (subtle in this preparation) in this course. Topped with micro mustard green sprouts, the brandade was a thick blanket of unctuous luxury over bubbly crisp opened crumbed ciabatta that were heavily dressed in more golden olive oil.
Not for the faint of heart nor for those with cardiac conditions. This starter would be fantastic to share with a group of friends. I had it on my lonesome, but I didn't complain as I split it between 2 meals.
My less favourable first impression was entirely my fault. I had heard our friendly server mention the potato foam, but in the dark, thought it was layered above the salt cod. Thus the initial toast/smear (I was generous, using 1/4 of the bowl - essentially half of the salt cod mixture), was incredibly rich and salty. Too much. But only having realized my error, my second toast, with the truffle potato foam mixed in was glorious and heavenly. Nothing that a crisp glass of chardonnay couldn't help wash down. ;)
Split and salted cod drying in the sun, Wood's Harbour, NS. It was a perfect day, with excellent drying conditions, so it made a lot of sense to dry this cod outdoors in the dry sunny weather rather than firing up a heater indoors!
OK, so my entry was a salt cod fritter, because I've always seen salt cod lying around, but I've never handled one before. I was always intrigued, so I used this as an opportunity to challenge myself and learn about salt cod. I think it turned out great. The texture was bang on - lots of strands of salt cod, perfectly seasoned (IMO of course!). The texture of the salt cod really made it different than, say, if a fresh cod was substituted. The flavour was really full, without being too fishy either. I am a fan of salt cod!
Recipe: Beer Batter Bacalao Tacos | #OhMyCod
Bacalao (aka salt cod) is smart way to preserve cod. It ups the flavour of the fish and gives it a nice, chunky texture too – perfect for frying and as a filler for tacos.
Keep reading:
tikichris.com/2017/04/23/recipe-beer-batter-bacalao/
#fishtacos #skrei #bacalao #saltcod #cod
Salt cod spread on beach rocks as part of the drying process. The word bawn refers to a rocky stretch of foreshore on which split and salted fish are laid out to dry.
I'm a big fan of Bacalhau - salt cod, and this was a good sized hunk of it. A bit pricey, but well worth it.