Codfish Mousse With Fried Plantain Chips Recipes

TOSTONES (GREEN PLANTAIN CHIPS)

Steps:

• Cut the tips off the plantains. Score the plantains lengthwise on both sides and place in a bowl. Cover with boiling water. Let sit for 10 minutes. Peel, using a small sharp knife, and slice into 1/2inch slices.
• Heat the oil to rippling in a large frying pan over medium heat. Cook the plantains for 10 minutes. Remove the plantain slices from the oil (reserving the oil) and place in one layer on a tea towel or several layers of absorbent paper on a counter top. Turn to remove excess oil. Using bunchedup absorbent paper or another tea towel, press down on each slice. Heat the reserved oil to 375 degrees and fry the plantains until crisp and golden. Season with garlic powder and salt.

CUBAN STYLE SALT CURED BEEF WITH CRISPY PLANTAIN CHIPS

Steps:

• Cut the dried cured beef into 2-inch cubes and soak in water overnight.
• Change the water and boil the cubes in a large stockpot until tender approximately 45 minutes, making sure that the water is not too salty (change water if necessary). Strain and cool down. Shred the meat and set aside.
• In a large frying pan, heat the oil and saute the onions, peppers, and garlic until translucent. Add the tomato sauce, white wine, beef stock, vinegar, and the spices. Add the shredded meat. Cook at low heat for approximately 30 minutes, keeping covered most of the time.
• Preheat 3 cups blended oil. Slice the plantains lengthwise into several slender full length strips, preferably using a mandoline, and fry until crispy.

JAMAICAN CODFISH FRITTERS

Steps:

• Soak salt cod for at least 5 hours, or overnight, changing water several times, prior to cooking.
• Mix flour, garlic powder, baking powder and salt in a bowl. Add chili, scallions, tomato and stir in beaten egg. Add codfish and enough water to make the mixture kneadable. Knead ingredients and shape into 2-inch patties. Fry patties in a bit of oil in a skillet for 2 to 3 minutes until golden brown

SALT CODFISH MOUSSE

Steps:

• Put the cod in a dish and add cold water to cover. Let stand 12 hours, changing the water often.
• Peel the potatoes and cut into large cubes. Put in a saucepan with water to cover and simmer about 20 minutes. Do not overcook. Drain.
• Meanwhile, drain the cod and transfer it to a large saucepan. Cover with water and add the onions, bay leaf and parsley sprigs. Bring to a boil, lower the heat and simmer for 3 minutes or until the fish is cooked and flaky. Drain well, and discard onions and bay leaf. Carefully remove the bones and skin if necessary.
• In another saucepan blend the milk and cream. Warm over low heat. Warm the oil in yet another saucepan.
• Combine the potatoes and garlic in the bowl of an electric mixer. Beat at low speed. Add the cod and beat at medium-high speed.
• Alternately add the milk mixture and the warm oil until they are all used. Beat in the nutmeg, cayenne and white pepper. Add salt only if needed.
• Scatter chopped truffles over the dish for color and flavor. Serve warm with toasted French bread.