Starers ( Octopus)

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Hello everyone, here I am on January 1, 2017 to participate in one more challenge =) in which theme were entries in the group Day One … In the Kitchen! These were made for a snack during the holidays between Christmas and New Year because they were 2 weeks at home lol eating and drinking =) Very simple because these days people want and rest and enjoy all time with family at the foot of the fireplace or sofa =)
I hope you enjoy!

Octopus salad
Ingredients:

1 large octopus (mine had almost 3kg given for 2 times)
2 onions
1 bunch of fresh parsley
Olive oil q.s.
Vinegar q.s.
Fine salt q.s.

Cook the whole octopus in a pressure cooker, with 1 onion cut into large pieces.
When it starts to boil, let it cook for 20 minutes.
After being cooked, it is allowed to cool and then cut into pieces.
Reserve yourself.
Meanwhile, put a generous amount of olive oil in a container, a little vinegar, a pinch of fine salt, the sprig of parsley (chopped), the other onion (cut into small pieces) Mix it all very well.
Finally, this preparation is added to the cooked octopus and mixed well.

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Octopus in the oven

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Hi today i bring to blog traditional recipe from Portugal. Everyone likes it lol in our home and always give us good memories. I like to keep tradition no matter how many Km aim far because you will never forget your roots, where you came from and where i spend most of my childhood .I hope you like it!

1 octopus of about 1.5 KG (mine had 2.7 kg)
800g small potatoes to bake
2 onions
4 sprigs of parsley
3 cloves garlic
15 cl of olive oil
15 cl of olive oil (for green sauce)
salt
chili
3ltros of water
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Wash the octopus with cold water and place in a pan of water bring to heat at least with an onion.
My 2.7Kg octopus was the point in about 45 minutes, so onion is cooked octopus usually also this.
Wash the potatoes and place in the oven covered with enough salt at 200 ° C about 45 minutes.
When the potatoes are cooked, remove and clean the salt and to punch in each potato, if they click to give the batter are on the spot.
Mince the onion, parsley and olive oil.Reserve.
A clay baking dish place the well drained octopus, punch each potato and sprinkle it with olive oil and garlic rolled.
Bake for 10 minutes at 200ºC.

Remove and serve immediately.

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Pan Fried Perch with Samphire

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Hello, today i bring to blog delicious recipe and its fish =)
Perch it is!
well i add red potatoes and snap peas and asparagus with samphire , let tell you they are delicious.
I add homemade pesto sauce traditional with basil,pine nuts,Parmesan,garlic and good olive oil. Samphire is a sea vegetable that grows abundantly on shorelines, in marshy shallows and on salty mudflats. It has a crisp texture and tastes of the sea.
I hope you enjoy!

Ingredients:

1 pound perch fillets
3/4 cup all-purpose flour
1/4 cup white cornmeal
1 teaspoon salt
1 teaspoon pepper
vegetable oil, for frying

For the Perch:

Soak perch fillets in a bowl of ice water for half an hour.
Rinse and pat dry with paper towels.
In a shallow bowl, mix together flour, cornmeal, salt and pepper.
Place 1/2-inch cooking oil in a deep skillet and preheat.
Dredge fillets in flour mixture.
Fry fillets until golden, turning once. Drain on paper towels.

For Samphire and veg.

1 pack samphire is about 75g.
1 spoon Butter unsalted
12 asparagus
50g. snap peas
200g. red potatoes

Boil potatoes and when its ready cut small cubes.Reserve.
Get deep skillet and add butter and add asparagus cut into small pieces, snap peas, and very well washed samphire let cook for 3-5 minutes.
Add potatoes and involve everything , its ready (no need salt because samphire are salted).
Plate the way you want, but for add flavor i add homemade pesto sauce but this i will keep for another recipe.

To plate this recipe i use #woodflavors products , my partners .

They produce they re wood servers in pine and in modern design , they engrave your design. this severs are ideal for serving the food without plates, they are light and easy to manage. Well anything just contact : geral@woodflavors.pt

PEPA P4, Vale Serrao
6150-508 Proenca a Nova
Portugal

http://www.woodflavors.pt

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Porto Traditional Fish Cakes

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Hello, today I bring to blog a traditional recipe of my great and beautiful Porto in Portugal. This recipe is made by any mum or grandmother and grandfather and is passed to generations and I ??? Of course not escaped!
And a dish that we like, but very caloric but  you can make version in the Actifry and is much lighter and you can use coconut oil am instead of regular oil.
I hope you enjoy!

Ingredients:

1 or 2 slices of desalted cod
3 eggs
1 cup (of tea) of wheat flour
1 large onion
1 bunch of parsley
1/2 cup of milk
1 teaspoon pepper
1 tablespoon olive oil
50gr black olives sliced thinly
oil to fry
Salt at your taste

In a bowl put the parsley and onion finely chopped, eggs, flour, milk, olive oil and season with pepper and salt. Mix up well until smooth but consistent look (if necessary add a little water). Then blanch cod in boiling water and clean the skin and bones and break in pieces, mix the batter and fry spoonfuls of cooked in hot oil, put the fish cakes on paper towels. I used a fish mold to do, put mold in the oil and let it warm up and put dough in oil before turning remove and fry the other side.

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Flaked Cod with Chickpea Puree and Roasted Almonds

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Hello everyone, my absence here and noticed, but already I’m back full steam. For today I bring you a delicious recipe I found in teleculinaria site and love.
Let’s repeat for sure =) I hope you enjoy it and soon more recipes, summer is over and I have enjoyed a lot. Thanks for the visit!

Ingredients:

6 folded cod soaked
600 g of cooked chickpeas
300 g of baby sprouts
150 g of onions
4 cloves garlic
1 liter of milk
3 dl olive oil + 1 olive oil
50g flaked almonds and toasted
Parsley at your taste
Salt and pepper at your taste

Remove the bones and skin, make the cod to pieces and place them in a tray.
Season with 1 dl of olive oil, 2 cloves of minced garlic and a little pepper and bake in preheated oven at 160 ° C until chipped well.Peel the onions and 1 clove of garlic, chop them, pour them into a pan, add the remaining 2 dl of olive oil, let it boil and let it cook a little.Add the beans and milk, wrap, remove from heat, reduce the chickpeas into a mash with the food processor and season with salt and pepper.Arrange the greens(baby sprouts), cook them in salted water, then drain them well and jumped them in a pan with the thread of olive oil and the rest finely chopped garlic.Pour the chickpeas purée in plate and over the sprouts and flaked cod and serve with toasted almonds rolled.
Sprinkle with chopped parsley to taste (I did not used).

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Cod Baked in Oven with Crust

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Hi, today i bring to blog another Cod recipe . Well looks like we are friends,me and this fish lol i love it and there is 1001 recipes to make it and im noob about it !! Family W. love it in any way. As a good eater or tester or even profissional way knows correct wine to drink with fish must be dry and white and chill maybe sparkle like good prosseco or a casal garcia portuguese wine,but we choose red than, my favourite is red wine and when it comes Cod i think red wine and we tried italian red wine this time from Toscana with this dish, i will leave bottle picture down below not aas a partner but i recomended. I hope you like it !!!

Ingredients for 3 people for the cod:

1 onion
3 cod big pieces
300g toasted bread
Parsley
3 cloves garlic
1 tsp salt
1 tsp black pepper
Olive oil
1 tsp paprika smoked

Pre-heat oven 180 C .
For the bread crust, place in the mincer bread, garlic, parsley. Prick all very well.Reserve.
To do this dish put in a baking tray onion rings, above the3 big pieces  of cod and press the prepared bread against the skin of cod.
Season with a little salt, black pepper and sprinkle generously olive oil.
Place in the oven to bake through and the crust golden present.Abot 25 minute in oven.

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For potato Puree :

500g peeled and cut potatoes into pieces
Milk 200 g
1 tsp salt
20 g butter
1 tsp pepper
1 tsp nutmeg

For the potatoes to cook for 20 minutes, so stick the fork and if the fork enter it gently is ready, turn off cooker and remove the water from the potatoes.
Mash all potatoes.
Add milk and butter, put the pan again to heat and stir constantly, until you get  the texture you like.
Add salt, pepper and nutmeg and is ready.
Season the way you like =)
To serve under cod i did bed of portuguese cabbage called Couve Galega but you can use spinach and  kale,i sautéed in a pan cabbage with olive oil and garlic,salt and pepper for 25 minutes.

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Cod Stewed in the Oven

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Hello today i bring blog tradicional Portuguese dish , very easy to do. Family W. love any dish contain cod and in my country there is 1000 ways to cook it. I hope you like it !!! Look a bit messy but comfort food never look good , the way our nannys cook. Well we are 2016 but dish is vintage piece from Portugal.Thanks for you visit !!!

Ingredients:

800 g of desalted Cod
1 red pepper
1 Yellow Bell Pepper
1 onion
100 ml water
4 tsp olive oil
4 large potatoes (1kg)
sweet peppers
paprika
2 bay leaves
3 cloves garlic
250 ml of white wine dry
salt
pepper (I used spicy)
1 sausage good quality(tradicional portuguese called alheira)
1 sweet potato (mine had 350g)
parsley
Black olives

Preheat the oven 180 ° C to heat.
Peel the potatoes and sweet and regular break the slices, wash the potatoes. Reserve.
Place all ingredients in a big tray,
use my clay tray from home Portugal I’m used to cook with.
Finely chop garlic, cut the peppers strips, peel onion and cut the slices.
Put onion in the bottom of the pan, pot or tray.
In the center put the cod and sausage over cod, potatoes around cod.
On top of all pour olive oil, wine, water, sweet peppers, paprika, bay leaves, garlic, salt
and spicy or pepper.
Place in the oven for 45 min./180ºC.
First half hour I used silver foil on top of the cod to not burn and then the other 15 minutes used to toast the potatoes.
At the end of the parsley and olives before serving.

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