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Menu Maker: Recipes from Class 5 at West Twyford

Debbie's Bacalhau

A dish from Portugal that provides a one-pot main course

Serves 6

M (see abbreviations)

1 ½ lb Bacalhau (dry salt cod) (dry weight)
1 ½ lb potatoes
1 ½ cup olive oil
2 garlic cloves, peeled
2 large onions
8 eggs
salt and pepper

To serve
Black olives
Fresh parsley, chopped

1. Soak the fish, overnight if possible.
2. Carefully remove the skin and any bones.
3. Peel and cut the potatoes into Julienne strips.
4. Heat the olive oil and fry the garlic and chopped onion until golden. Discard the garlic.
5. Stir fry the flaked cod.
6. In a separate pan lightly fry the potato strips.
7. Add potato to main pan and season with salt and pepper.
8. Cook over a very low heat while you beat the eggs in a bowl.
9. Pour eggs over the cod and potatoes and cook until set.
10. Sprinkle with parsley and decorate with olives.
11. Serve surrounded by lettuce and sliced tomato

By Debbie, 10, Park Royal, London

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TS = time-saver

Or would you rather have


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Produced for West Twyford Primary School by Kids on the Net

2005 Kids on the Net and the authors        Last revised 14-Jul-2005
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