Bacalao (Dried Salt Cod in Tomato Sauce)

INGREDIENTS:

1 pound salt cod 2 large onions, sliced 2 sweet potatoes, dices 1/2 pound cabbage, sliced 1 sweet red bell pepper, sliced 2 cups canned stewed tomatoes 1/2 cup olive oil 1 bay leaf

1/3 tsp. powdered thyme 1 tbsp. patis 1/2 tsp. ground pepper 4 garlic cloves, minced 1 cup water 1/4 tsp. minced parsley 1 cup frozen peas

DIRECTION:

1. Cover the salt cod with water in a bowl and let it soak all day or overnight.
2. Change the water once or twice to reduce saltiness.
   Rinse cod well, place in a pot with water and cover, and slowly bring to a boil then simmer for 30 minutes. Drain, shred fish and discard bones.
3. In a pot, arrange the following alternatively: onions, sweet potatoes, shredded cod, cabbage, bell peppers, tomatoes, olive oil, seasoning, garlic and water.
4. Cover and bring to a boil then simmer for 30 minutes.
5. Add parsley and peas for the last 10 minutes of cooking. Taste and correct seasoning.

Preparation and cooking time: 1 hour and 30 minutes, plus soaking time
Serves: 4 – 6

Prawn Patties

Lightly spiced, rather than searingly hot, these tasty, sophisticated little nibbles go extremely well with pre-dinner drinks, and also make a very speedy lunchtime snack.

INGREDIENTS:

280 g cooked prawns, peeled, deveined and chopped 1 onion, finely chopped 1 fresh green chili, deseeded and finely chopped 1/2-inch piece fresh ginger root, finely chopped 1 tbsp. chopped fresh coriander

2 tbsp. fresh white breadcrumbs 1/4 tsp. ground turmeric 1 tbsp. lime juice 1 egg, lightly beaten 85 g dried breadcrumbs 3 tbsp. vegetable oil fresh coriander sprigs, to garnish

DIRECTION:

1. Mix the prawns, onion, chili, ginger, coriander, fresh breadcrumbs, turmeric, lime juice, and beaten egg in a large bowl, kneading well with your hands until thoroughly blended.
2. Divide the mixture into 8 equal-sized portions, then form each portion into a ball between the palms of your hands and flatten into patties.
3. Place the dried breadcrumbs on a large plate and dip each patty, in turn, into the breadcrumbs to coat evenly.
4. Heat the vegetable oil in a large, heavy-based frying pan. Add the patties, and cook for 5-6 minutes on each side, or until golden brown.
5. Remove patties with spatula and drain on kitchen paper.
6. Keep each batch warm while you cook the remainder.
7. Garnish with fresh coriander sprigs and serve immediately while hot.

Prawns with Vegetables

Almost a one-pot meal, this colorful combination of seafood, eggplant, peppers, and zucchini would go well with steamed rice.

INGREDIENTS:

3 tbsp. vegetable oil 2 onions, chopped 1 tsp. Garlic Paste 1 tsp. Ginger Paste 2 fresh green chilies, deseeded and chopped 2 tbsp. ground coriander 2 tsp. paprika 1 tsp. ground fennel 1 tsp. ground turmeric 2 eggplant, diced

2 zucchini, diced 2 green peppers, deseeded and diced 400 g/14 oz. canned tomatoes 2 tbsp lemon juice 300 ml/10 fl. oz. canned coconut milk 600 g/1 lb. oz. raw tiger prawns, peeled and deveined fresh coriander sprigs, to garnish freshly cooked rice

DIRECTION:

1. Heat vegetable oil in a large, heavy-based saucepan or flameproof casserole. Add some onions and cook over a low heat, stirring occasionally for 10 minutes, or until golden.
2. Add the Garlic Paste, Ginger Paste and chopped chilies and cook, stirring constantly for 2 minutes.
3. Stir in the coriander, paprika, ground fennel and turmeric and cook, stirring constantly for another 5 minutes.
4. Add the eggplant, zucchini and green peppers and cook, stirring frequently for 3 minutes.
5. Add the tomatoes (including the juice), lemon juice and coconut milk. Season with salt to taste. Bring to boil, stirring constantly, then cover and simmer gently for 25 minutes.
6. Add the prawns, stir, and cover the saucepan and simmer for another 10 minutes, or until the prawns have changed color. Serve immediately  with freshly cooked rice, and garnish with coriander.