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Recipes From Acetre

Bacalao Dorado - Golden Cod

We live on the border of Portugal and Spain. Our village, Olivenza, was Portuguese for many centuries in the past so we are still very influenced by Portugal throughout many aspects of life, (in fact we sing in Spanish and Portuguese) including cookery.

We will prepare this delicious "bacalao dorado" (Golden Cod).
Originally, it is a Portuguese recipe but very popular in many Extremadurian homes and in all the restaurants at the border between Spain and Portugal.
It is very easy to prepare and delicious, even for children. Whilst we cook, we will sing a lovely Portuguese song with the accordion, collected in our village. The song is fado-corridiño.

Ingredients:

• Olive oil for frying
• Black olives
• 1kg potatoes
• 750 g. Salt cod
• 8 eggs, beaten
• Salt
• Pepper

Method:
Peel the potatoes and cut into thin strips, 'shoestring potatoes', wash and leave for several hours in cold water to stiffen. Drain, dry and fry in hot oil, a few at a time, until nicely browned. Once chips are well drained, place on a tray.
De-salt the cod and remove the skin & bones.

Put the oil in a large skillet and heat - add the cod and stir for a couple of minutes, then add the potatoes, shaking well to combine together. Add the beaten eggs. Gently stir to cook the eggs but do not overcook. Transfer to a dish to serve, scatter the olives around and serve immediately.

Gazpacho

Serves 4

• 1/2 kg of bright tomato
• 1/2 green pepper
• 1 garlic clove
• 1/2 cucumber
• 100 ml olive oil
• 3 tablespoons white wine vinegar
• 2 slice bread (dipped in water)
• salt

Method:
Peel and chop the tomatoes and the cucumber, add them to a bowl. Add the pepper chopped, the garlic minced and the bread dipped in water. Blend for a few seconds until you get the desired texture. Add the remaining ingredients to taste. Serve it ice cold and garnish with chunks of diced bread, cucumber, boiled egg, tomato.

Migas extremeñas - breadcrumbs from Extremadura

It is a little difficult to find a good translation of Migas to English, the closest I can think of is breadcrumbs for this traditional Spanish dish.
The recipe below is Migas from Extremadura, in the rest of Spain it is known as Migas the pastor, Shepherd breadcrumbs. The difference between them is that in Extremadura we spice them with the wonderful paprika powder from the region, smoked peppers called Pimentón de la Vera.

Serves 4
Ingredients:

• 500g light rustic bread, two days old
• 150g smoked bacon (Use Dehesa de Extremadura)
• 1 Spanish, spicy chorizo (Use Dehesa de Extremadura), about 150 g
• 1/2 dl olive oil (use either Gata Hurdes or Monterrubio)
• 3/4 dl water
• 5 garlic cloves
• 1 tablespoon sweet paprika (Use Pimentón de la Vera), or hot paprika if you want to get more bite
• Salt

Method:
Cut the bread into small cubes, put them into a flat bowl and gently pour the water over. Cover with a towel and leave to soak for several hours or overnight. Cut the chorizo and the smoked bacon into thin slices. Fry in olive oil until brown. Remove the spicy chorizo and bacon and put to one side. Keep the fat in the pan.
Shell the garlic cloves and roast them in the pan until they are nicely browned. Add the diced bread and fry on low heat until they are golden brown in colour. Add the bacon and chorizo to the pan, stir and fry further until everything is hot. Season with salt and paprika.
It can be eaten with fried eggs and fried green peppers. Also with peeled figs, olives or grapes.

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