Portuguese Almond Potato - Kitchen Cat
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★ Kitchen Cat ★ Portuguese Almond Potato Recipe.
A recipe from the KC Desserts collection.
For this recipe you will need:
✰ ✰ ✰ ✰ ✰ INGREDIENTS ✰ ✰ ✰ ✰ ✰
3 lg : Eggs; Separated
1 c : Almonds, With Skins
3/4 c : Sugar
1/2 ts : Almond Extract
2 ts : Baking Powder
1/4 c : Unsalted Butter, Softened
Marzipan 'potatoes,'
1 tb : Brandy
Powdered Sugar
1 lg : Baking Potato, About 10
Chestnut Cake (Madeira Island Portugal)
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1 pound chestnuts
1 cup sugar
4 tbsp butter (soft)
7 eggs (separated)
2 tsp baking powder
1 tsp vanilla
1/2 tsp salt
1/4 tsp lemon juice or vinegar
Optional: Decorate the top with a
dusting of powdered sugar
Score the chestnuts with an ex mark using a paring knife or serrated knife
Put the chestnuts on a small cookie sheet with one cup of water.
Put them in a 375° oven for 20 minutes
Butter, a 9 inch springform pan or 8 inch cake pan. Preheat your oven to 320°F
While the chestnuts are roasting, separate seven eggs.
Make a meringue by whipping seven egg whites with a quarter teaspoon of lemon juice at high-speed for about two - three minutes. Bring them to the stiff peak stage where the marine could stand up by itself on a spoon. Put the meringue in a separate bowl, and keep the meringue inside the refrigerator until ready for use.
Now in the mixing bowl, add the butter, vanilla salt, sugar, and egg yolks. Creamed these ingredients together at medium speed for about three minutes.
Remove the chestnuts from the oven. Let them cool just enough where you could handle them. Do you want to peel the chestnuts while they were still warm- it makes it easier to peel.
Put the chestnut meat inside of food processor. Chop the nuts, so they are very fine.
Add the chopped chestnuts into the mixing bowl with the whipped egg yolks and sugar. Add 2 teaspoons of baking powder. With a rubber spatula mix these ingredients together until combined.
Next, add the meringue to the chestnut mixture. Gently fold in the morning to the other ingredients. Do not over mix.
Pour the batter into the cake pan and bake at 320°F for 35 - 40 minutes.
Allow the cake to cool for 10 minutes.
Optional it could be dusted with powdered sugar, and serve with whipped cream.
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UNBELIEVABLE VEGAN CODFISH CAKES - A PORTUGUESE DELICACY!
Here is one of my most impressive fysh recipes: The famous Portuguese 'codfish cakes', made with a wonderful ingredient that magically tastes like fish, so if you miss fish this is the dish for you!
INGREDIENTS:
Coarse salt for lining the baking sheet
1 large potato
Olive oil
1 medium onion, minced
2 garlic cloves, minced
Fresh thyme to taste
400g of oyster mushrooms
Salt to taste
Black pepper to taste
Chopped parsley to taste
2 (or more) tablespoons of corn starch
1/5 teaspoon of ground nutmeg
A few drops of lemon or lime
Frying oil
Lemon or lime and red chili sauce to serve
IMPORTANT: The usual measure for mushrooms and potatoes is 1 cup of mashed potatoes to 3 cups of shredded mushrooms HOWEVER this ratio can vary, depending on how watery your potatoes and mushrooms are, so I advise you to use your judgment when incorporating the ingredients, sometimes it needs more potatoes.
METHOD:
Pierce the potato skin so it releases the water, place the potato in a bed of coarse salt
Bake it for 40 minutes at 200C or 392F.
Sauté some onions or shallots so just add olive oil to a skillet and allow the onions to get golden brown.
Add minced garlic, stir for about 40 secs.
Turn off the heat, reserve.
Shred the mushrooms by hand then add the mushrooms to a food processor and pulse it 4 to 5 times. Reserve.
Now make the codfish cakes:
Add the shredded mushrooms into a bowl, then add the sautéed onions, peel the baked potato, and pass it through a potato ricer - this will make the potatoes become really fluffy.
Add fresh parsley, salt and pepper, cornstarch, kelp powder or crushed nori sheets, fresh thyme, and ground nutmeg.
Add more cornstarch if necessary
Add a few drop ms of lemon or lime
Gently mix to combine
After its all incorporated, put the bowl with the mixture in the fridge for about 30 minutes, this will make it easier to shape the cakes and will make them crispier when fried or baked
Shape the codfish cakes into an oblong shape, little balls, or use two spoons and make a quenelle. It is not necessary to grease your hands.
You also can bread the cakes by using breadcrumbs or panko
Put the cakes in the freezer for 15 minutes before frying or baking them.
Add oil to a skillet, turn on the heat and when the oil is hot, carefully place the cakes in the oil, only 4 at a time
Alternatively, you can bake them in the oven at 185C / 365F for 25 to 30 minutes flipping them halfway through the cooking time.
Reminder: the oil cannot be too hot otherwise the cakes will burn and won’t cook on the inside and it cannot be too cold so the cakes will become greasy, soft, and mushy. The ideal temperature is 185C or 365F.
Remove the cakes from the oven or frying pan, place them in a cooling rack and serve them with a few drops of lemon and some Tabasco sauce
Chefs tip: A. Once shaped, put the vegan codfish cakes in the freezer for about 10 minutes before frying or baking them, they will get crispier this way.
B. Yes, you can reuse the salt you used for baking the potatoes.
C. Instead of the oyster mushrooms, you can also use king oyster mushrooms, shimeji, jackfruit, or hearts of palm. But the best fish substitutes are shimeji and oyster mushrooms because when shredded they become flaky, and they actually have. a fishy taste.
????PRINTABLE RECIPE: chefjanapinheiro.com
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Flourless Orange Cake
This is a wonderful moist Orange Cake that's literally bursting with orange flavour in a way that you can only achieve using whole oranges - rind and all! Boiling the oranges removes the bitterness from the pith. Made with almond meal instead of flour, it's a terrific easy cake to take to gatherings because it's gluten free so everyone can enjoy it!
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Really good Fish Cakes
You'll find faster fish cake recipes out there. But these ones are particularly good! The trick is to keep potato chunks and big flakes of fish rather than letting it turn into mush. And the garlic-chilli-green onion-thyme sautéed in butter that's mixed through the potato is just divine!
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