Cod Burgos style

 Cod Burgos style is a typical dish from the region of Burgos at Castilla y León. 

The origin of the dish is placed at Santa Clara convent in Lerma. It was the year 1610 when nuns received salted cod from Felipe the III , the cod was guarded in the convent cellars.

Nuns cooked the cod together with vegetables from their orchard.

Ingredients:

- 4 salted cod fillets.

- 1 garlic clove.

- 2 onions.

- olive oil.

- 2 red peppers.

Method:

1- Soak cod for 48 hours, during this time change the water 6 times.

2- Cut into slices the garlic, onions and peppers. Put garlic and onions in a frying pan with olive oil , sautée for 2 minutes.

3- Add peppers, cook until pepper gets tender. I did not add salt because cod always remains salty.

4- Take an oven proof dish, put half of the onions and peppers  on the base of the dish.

5- Put the cod fillets on top of onions and peppers.

6- Put the rest of onios and peppers on top of the cod fillets.

7- Preheat oven at 150 ºC, then cook the cod at the same temperature for 20 minutes.

Receta en Español

You can also watch the recipe at my Youtube Channel:

Burgos

Castillian soup

                                                                                                                        Receta en Español

 Castillian soup is tipical from several Spain regions, it receives that name because Castilla is the region where it was cooked for the first time. This recipe has a humble origin, depending on the region and the family economy more or less ingredients can be used, the minimum ingredients are broth, bread, garlic, paprika and egg.

Today I present to you the version from Burgos where they add ham to the previous named ingredients.

Ingredients:

- 1 l meat broth.

- 3 garlic gloves.

- 1 tablespoon paprika.

- olive oil.

- 1 bread from the previous day.

- 1 egg by person.

- 100 grams ham.

Method:

1- Use some meat to make meat broth,  I used one bone and some portions of chicken and meat ,all mixed with a large quantity of water and some salt. I used the pressure cooker, put it on a high heat until the steam goes out, and then on a low heat for 1 hour.

2- Cut the garlic into slices and sautée it with some oil.

3- Cut ham into little cubes and add it to the casserole , cook for 2 more minutes.

4- Cut bread into thin slices, add it to the casserole.

5- Add paprika and cook everything for 3 minutes.

6- Add the broth to the casserole, put it on a high heat until it reaches boiling point.

Then put it on a low heat and cook for 15 minutes.

7- Now whisk the eggs, add them to the soup little by little , always stirring the soup while the egg is pouring.

and there you have it.

It is a tasty dish, comforting in winter and very easy to cook.

You can see the elaboration on my youtube channel:

Burgos

Burgos

 

Recipes from Burgos that I cooked:

    

Castillian Soup

Cod Burgos style

Father's dessert

Burgos

De <a href="//commons.wikimedia.org/wiki/User:HansenBCN" title="User:HansenBCN">HansenBCN</a> - <span class="int-own-work" lang="es">Trabajo propio</span>, CC BY-SA 4.0, Enlace

Mango Seboseb from Palau islands

                                                                                 Receta en Español

Seboseb is a dessert from Palau islands, it is very simple to do. It combines coconut milk , sugar and corn starch. They usually eat this  dessert like that but you can add some fruit to make it more interesting.

The recipe from today is a tasty version of the seboseb, adding some mango to it. Making the mixture excellent.  

Ingredients:

- 70 grams of sugar.

- 70 grams of corn starch.

- 1 mango.

- 300 ml of water.

- 20 cl coconut milk.

Method:

1- Take a casserole, put some corn starch an a little water , stir well until it is well dissolved, then add the rest of corn starch and water, stir until it reaches an homogeneous mixture.

2- Put the casserole on a low heat, stir constantly until the mixture starts to unstick from  the casserole:

3- It is now time to add coconut milk, keep on stirring until it is well integrated, add sugar and keep on stirring.

4- Cut mango in little pieces, put it in the casserole, stir well, then cook for a couple of minutes and there you have!.

Palau islands

Roasted fish with Eluit el tuu (banaba and coconut milk)

                                                                                Receta en Español

In the Palau Islands fish is a main ingredient at many dishes, like coconuts and bananas.

Today's recipe combines all these ingredients, a grilled fish accompanied by 'Eluit el tuu' , a typical side dish that can also be eaten as a dessert.

I have chosen a fish that can be found in the Pacific Ocean and it is easy to find it in Europe , this is the snapper.

This is an original way of eating fish, with a lot of lemon taste accompanied by the slight sweetness of the banana and the smoothness of the coconut milk.

Ingredients:

- a snapper.

- 1 lemon.

- Salt.

- ground garlic.

- ground onion.

- ground white pepper.

- 2 kaffir lime leaves.

- 3 little bananas.

- 1 can coconut milk.

- 1 tablespoon of sugar.

Method:

1- Place the snapper on an oven proof dish. Make some cuts along the fish loin. Sprinkle some salt over both sides of the fish.

2- Sprinkle ground garlic, ground onion and ground white pepper over both sides of the fish.

3- Take the kaffir lime leaves, cut then in little pieces and put those pieces into the cuts along the fish loin.

4- Put half a lemon slice in each cut of the fish loin.

5- Put the fish in the oven for 1 hour at 175 º Celsius.

6- Now is time to cook the side dish, cut and peel bananas the way you can see at the pictures:

7- Pour the coconut milk into a casserole, add a pinch of salt and a tablespoon of sugar. Stir well and add the bananas.

8- Put on  a high heat until it reaches boiling point, then put on a low heat and cook for 15 minutes, if you want it thick cook without a lid, otherwise put a lid on. I did it with no lid.

9-  Now you are ready to serve, you put a portion of the fish and a good tablespoon of the banana at its side.

Palau

Korokke from Palau

                                                                                Receta en Español

Korokke are a kind of croquettes that are usually prepared in Palau, they come from the japanese cuisine and are eaten as snack or starter.

This is the most widespread way to preparing Korokke in Palau, using a vegetable called water spinach.

It is a difficult to find vegetable, but you can use spinachs instead of water spinachs.

Korokke Ingredients:

- 2 tuna cans 113 g.

- 300 grams spinachs.

- Half an onion.

- 4 tablespoon of soy sauce.

- Salt.

- 250 grams flour.

- 2 eggs.

- 2 cups of water.

Sauce Ingredients:

- Vinegar.

- Chive.

- Soy sauce.

- Powdered garlic.

- Powdered onion.

Method:

1- Wash and cut spinachs.

2- Cut onion in little pieces.

3- Put spinachs in a bowl , add tuna and onion, mix well.

4- Add the eggs, mix well.

5- Add soy sauce.

6- Add flour, mix well.

7- Add water, salt and mix well.

8- Take a frying pan, pour some oil and heat it. Once the oil is hot take a spoonful of the dough and pour it into the oil. Fry 4 minutes every side until they are golden.

9- Put korokke on an absorbent paper to get rid of the excess of oil.

10- Now we are going to make the sauce; mix vinager with the same quantity of soy sauce, add chive, salt, powdered garlic and onion.

Mix well (instead of powdered onion I used little pieces of onion, but it is better to use the powder).

This sauce is used to dip in the korokkes.

You can complete the dish adding some white rice.

Palau