One of the classics amongst the 1001 bacalhau recipes that guide the Portuguese through each calendar year. This way of cooking cod intensifies its salty flavour and produces an irresistible sauce resulting from the mix of olive oil, garlic and the cod juices. Accompanying the cod is a bed of spring greens and the obligatory “batatas a murro”, baked potatoes, punched open just before serving.
Salted cod needs to be soaked in cold water for 2-3 days (depending on the thickness of the steaks). Water should be changed twice daily.
This is traditional accompaniment for roast meats, particularly popular as the vegetable dish served with roast kid (cabrito). This recipe replaces the usual use of “nabiças” (the shoots of young turnip greens) for a mix of spinach and spring greens.
This recipe is based on the standard Portuguese way of roasting pork with a marinade of roasted red pepper paste, garlic, red wine vinegar and white wine. Relatively cheap cuts such as shoulder work particularly well. Although somewhat fatty they hold imense flavour and make for a fantastic slow roast with rich and deep-flavored juices.