Gar­lic toast with dried salted cod

Friday - - GOOD FOOD -

Prep time 15 mins Cook­ing time 45 mins Serves 4 FOR THE GAR­LIC TOAST 1 tbsp ex­tra vir­gin olive oil 2 cloves gar­lic, minced 1 baguette, sliced

FOR THE TOP­PING 8 gar­lic cloves 2 1/2 tbsp ex­tra-vir­gin olive oil 500g pota­toes, peeled 500g boned and dried salt cod 1 small onion, peeled and quar­tered 2 cups milk 2 bay leaves 2 oregano sprigs 2 large eggs Chopped pars­ley, to taste Chill­ies and mi­cro herbs, to serve

1 To make the gar­lic toast, pre­heat the oven to 180°C. Mix the olive oil with the gar­lic. Place the bread on a bak­ing sheet and brush lightly with the gar­lic oil mix­ture. Sea­son lightly and bake for 8-10 min­utes or un­til golden brown.

2 To make the top­ping, mix the gar­lic with 1/2 tbsp oil and roast for 12 min­utes at 180°C. Peel and mash thor­oughly.

3 Mean­while, boil the pota­toes un­til soft, about 20 min­utes.

4 While the pota­toes are boil­ing, place the cod and onion in a pan in an even layer. Add the milk, bay leaves and oregano. Place over a medium-low heat and sim­mer un­til the cod flakes eas­ily, about 15-20 min­utes.

5 Re­move the cod from the pan with a slot­ted spoon and trans­fer it to a plate to cool. Re­move and dis­card the onion from the milk. Leave the milk to sim­mer.

6 Drain the pota­toes, re­turn them to the pan and mash them. Break the eggs into the hot pota­toes im­me­di­ately and stir vig­or­ously un­til fully in­cor­po­rated. Beat in 2-3 tbsp of the warm milk un­til the mix­ture is very thick and smooth.

7 Add the re­main­ing olive oil, mashed gar­lic and sea­son with salt and pep­per.

8 Shred the cooled cod as finely as pos­si­ble and add to the potato mix­ture. Add more milk, oil, gar­lic and sea­son­ing as de­sired. Add the pars­ley and mix well.

9 To serve, spoon a por­tion of top­ping on each piece of gar­lic toast and gar­nish with chopped chilli and mi­cro herbs.

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