Mrs Faz is in England, babysitting grandchildren for a few days. Tonight I made myself a smoked mackerel starter, then a steak with corkscrew potatoes and a green salad, and two ortaniques (orange/tangerine cross).
Minced pork with a sprinkling of ground, dry- fried sticky rice, chilis, some coriander, sweet basil, mint, lime juice, and a dash of fish sauce. You can eat it with rice but I prefer it as a wrap. Put a spoonful on a lettuce leaf (or any other vegetable, including sliced cucumber or carrot), wrap, pop in your mouth. If you use sliced, grilled pork it's called laab nam tok and is also good.
I loved my supper tonight! I pan-fried sliced new potatoes in a very little olive oil and only salted them for seasoning. Along with that I had glazed red cabbage with smoked turkey. I served the two items together & sprinkled chile vinegar on the potatoes at the table.
The glazed cabbage recipe has been posted in The Galley under "Requested Recipes".
You had smoked turkey - tonight I am having marinaded turkey breast. It came from a market stall and has been sitting in the freezer since last summer. It obviously needs to be used up and this is the last supper on my own before Mrs Faz returns.
Even though I have plenty of shrimp left from yesterday to make a magnificent salad, I bought two large chicken carcasses at the Chinese supermarket for about 1.30€ and tonight I will boil them. Then I'll strip all of the meat from the bones (there was plenty of meat left -- I saw that when I bought them) and mix it with sautéed vegetables and noodles.
That is, unless somebody here can give me a better idea.
Naturally I'll be saving the chicken stock for later use.
My favorite with chicken carcasses is to make a stock and then heat it up with some chillis and spices - I usually add star anise and peppercorns or lemon grass - then add noodles and some greens, maybe some mushrooms, and the chicken off the carcasses. Add soy sauce and/or fresh coriander at the end.
We had some calf's liver tonight - fried then topped with capers and chopped parsley. I made a little starter of eggs baked with onion, red pepper and chorizo - would this count as huevas alla flamenca?
Good thing I was happy with my own supper, otherwise I'd be jealous of the trout and prawns.
Can't be jealous of the liver, as that's what I had. Actually, I had it last night for supper as well (cooked a new batch for tonight).
The lady butcher swears that it's liver from non-homone-injected beef, and it is very good. She told me how she fixes it, which is how I had it last night -- fried in a very little oil with chopped onions, small amount of hot pepper, and chopped tomatoes + a little oregano. I was quite pleased with it.
Tonight it was plain pan-fried (no breading) with onions & garlic. A salad accompanied the liver both nights.
Tonight it's brandade de morue. I don't know why salt cod is so big down south as there are no cod fished in the Med. Anyway that's what we're having. I'll serve a little mushroom omelette as a starter.
I don't know why salt cod is so big down south as there are no cod fished in the Med.
The history behind the enormous use of salt cod in parts of southern Europe is quite interesting. Like you, I'd asked that question before, as bacalao in some of the places it's eaten seems very coals to Newcastle. Anyway, here is much more on the subject.
I still see giant stacks of salted dry cod at the hypermarket every time I go, so clearly people are still buying quite a bit of it. Whenever I see recipes that call for it, I always stop at the point where it says to soak it for x number of hours and to change the water frequently. I just don't spend that much time at home and even less in my kitchen.
Frozen fish, I have no problem with but I get very nasty glares from some people I know if I say that. They still prefer to pay 3 times the price for authentically fresh fish at the fish market. I will not contest the fact that real fresh fish is undoubtedly nicer, but I generally can't bring myself to pay the price -- except shrink wrapped at the hypermarket sometimes.
OK, about the soaking of salt cod. The stuff I bought comes from Iceland and appears to be presoaked. I just did it after lunch. But the real dried stuff on the market stalls round here does need a couple of days with frequent changes of water. There is one way round this. Apparently (I haven't checked this) you can put the salt cod in the container (my English has deserted me - what is it) above ther loo. Every flush changes the water. But I have always just changed the water every time I have gone to the kitchen. Salt cod is very popular in Portugal - or was the last time I was there. They got the fish over the Grand Banks near Newfoudland. I wonder what they do now.
Kerouac, the water does not have to changed on any kind of a regular basis. For instance, you could start soaking the fish when you got home in the evening and change the water before you went to bed. Change it again when you go to work the next morning.
Depending on the age, saltiness, brand, phase of moon, etc. of the fish, that might be enough soaking. If so you could have it for supper that evening. If not, repeat the process or part of it.
I've seen many recipes that soak it to a fare-thee-well, then call for salt in the cooking process. Seems better to soak it less and add little or no salt.