500g salt cod, soaked overnight in cold water(see note) 2 cups milk 4 garlic cloves, cut in half lengthways 2 medium sized desiree potatoes 550-600g, peeled and cut into 4-5cm pieces 1/4 cup double cream 3/4 cup light olive oil 8 slices of rustic bread or baguette Rocket for garnish
Drain the salt cod and pat it dry, pressing on the flesh to squeeze out any excess water. Use a sharp knife to cut off the skin and pick out any bones. Cut into 2.5cm pieces.
Put milk and half the garlic into a medium saucepan on medium heat. When the mixture boils, reduce heat to low and add the cod. Gently simmer for 35 minutes. Drain well, discard milk and garlic. Put the cod in a bowl and roughly flake.
Meanwhile, put the potato pieces in a steaming basket. Sit the steamer over boiling water and steam for 30 minutes, until tender when pierced with a fork. While still warm, transfer the potatoes to a large bowl. Mash the potato and set aside.
Put the cream and the remaining garlic in a small saucepan and simmer for 5 minutes, until thickened. Remove from heat and cool for 10 minutes. Mash garlic with a fork.
Add 1/4 cup of the olive oil, the cream mixture and the cod to the potatoes. Stir until smooth and well combined. Using slightly wet hands, form the mixture into 9cm long oval patties, to make about 12. Cover and refrigerate for 30 minutes (you can refrigerate them at this stage for up to 24 hours).
Heat the remaining oil in large non-stick frying pan over medium-high heat. Add half of the fritters and cook for 4 minutes, carefully turning every minute, until dark golden all over. The fritters will break up easily so carefully transfer to several sheets of paper towel.
Cook the bread slices in the oil for 1 minute each side, until golden. Serve the fritters with bread and rocket on the side.
T+L Note: When soaking salt cod, it is important to change the water every few hours to remove the salt.
Wine suggestion: Val de Sil 2007 Godello. Valdeorras, Spain ($50)
The Basques use hake in this iconic local dish. Blue eye is a good substitute. 4 large blue-eye cutlets (about 200g each), skin on (see note) Sea salt and freshly ground white pepper 1/4 cup olive oil 2 teaspoons plain flour, plus more for dusting the fish 5 garlic cloves, finely chopped 1/3 cup finely chopped flat-leaf parsley 1/4 cup dry white wine 1 1/2 cups fish stock 12 clams, scrubbed 2/3 cup frozen baby peas, thawed Crusty bread, for serving
Rub the fish with salt and white pepper and let stand for 15 minutes.
Heat the olive oil in a deep, heavy-based frying pan over medium-low heat. Dust the fish very lightly with flour. Cooking two pieces of fish at a time, add the fish to the pan and cook for 30 seconds on each side. Set fish aside.
Add the garlic and half the parsley to the pan. Cook for 1 minute, stirring, until the garlic is very fragrant but not browned. Add the 2 teaspoons flour and stir for another 30 seconds. Add wine and fish stock, increase the heat to medium-high, and cook the sauce, stirring, until it thickens a little, about 2 minutes.
Return the fish to the pan. (If using fillets rather than cutlets, arrange them skin side down.) Reduce the heat to low and cook for 2 minutes. Using a spatula, turn the fish over, then add the clams and peas. Cover the pan and cook for about 5 minutes more, until the fish just flakes when prodded with a fork and the clams open. Stir in the remaining parsley. Taste the sauce for seasoning, adding salt and/or white pepper as necessary. Transfer to a deep serving dish. Serve with the bread to mop up the sauce.
T+L Note You can use blue eye fillets rather than cutlets. If so, keep the skin on.
Wine suggestion: Martinsancho 2007 Verdejo, Rueda, Spain ($34)
This recipe, by Frank Camorra of Melbourne’s MoVida restaurant, is inspired by the delicious cheesecake at La Vina pinxtos bar.
500ml thickened cream 155g caster sugar 300g cream cheese, softened to room temperature 5 eggs 180g goat’s curd (see note) 65ml thick Greek-style yoghurt 1 tablespoon finely grated lemon zest 2 tablespoons lemon juice 1 tablespoon brandy
Preheat the oven to 180C. Lightly grease a 23cm springform cake tin and line base with baking paper. Tear off two large sheets of cooking foil, large enough to enclose the cake tin up to the sides. Sit the tin in the centre of the foil and bring the foil up the sides of the tin (this “insulates” the cake and helps it cook evenly). Place all the ingredients into a food processor and blend until smooth. Pour into the prepared tin. Cook in the oven for 1 hour, until the top is puffed and quite dark. The cake may still be slightly unset and wobbly in the centre. Turn heat up to 220C and cook for a further 8-10 minutes, until the top of the cake is very dark, almost burnt.
Remove and allow to cool in the tin for 15-20 minutes, in which time the centre of the cake may sink. Use a knife to carefully run around the edge of the cake. Remove from the tin and carefully slide onto a serving plate.
T+L note. Goat’s curd is available from good delicatessens and specialty food stores.
Wine suggestion: Seppeltsfield Vera Viola DP38 Oloroso (Sherry), Barossa Valley