Bacalhau à brás

One of Portugal’s favourite recipes.

bacalhau

Ingredients:

(enough for 4)

  • 450g salted cod fillet pieces.
  • 450g potatoes or see Short Cut below
  • oil for deep frying the potatoes
  • 150g onion
  • 3-4 whole garlic cloves
  • 35-40g extra virgin olive oil (for the onions and cod)
  • 3 or 4 large eggs
  • freshly milled black pepper
  • Some parsley or fresh coriander for decoration
  • some black olives for decoration

Method:
Wash off any excess salt from the pieces of cod, put them in a large bowl and cover with at least 3 times their volume of cold water. Place the cod in the fridge for 24 hours, changing the water at least 4 times. You don’t need to remove all the salt from the fillets,  just re-hydrate and remove the excess salt if in doubt pick a little bit of flesh from the centre to taste how salty it is. Peel and cut potatoes into matchstick strips, a mandolin is good for this, but if you don’t have one use a knife and cut them as thin as possible. Then fry the matchsticks in a deep pan of oil until golden. Before frying it’s best to wash off excess starch so they don’t stick to each other and drain them well. Deep fry over a high heat otherwise they’ll soften and soak up oil

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Adobe Photoshop Lightroom Tutorials

If you’re trying to decide whether to use Lightroom, this Introduction video from “Lightroom Made Easy” explains why photographers need Adobe Lightroom, and how it’s different from other image editing software.

Black Bean Stir Fry

This is an easy option, plenty for two, and very inexpensive, just as good as your take away. 200 g beef shredded, 5 spring onions, 3 garlic cloves finely chopped, 1 green pepper, a hand full of bean sprouts, 1 cm ginger finely chopped, Half a sheet of noodles, A splash of soy, A few mushrooms (not compulsory), About 150 ml Black Bean sauce and Oil for cooking. In the wok add the ginger and garlic, then the onions and stir a lot. Add the peppers, stirring Add the meat, stirring. Cook for about 3 minutes or so. Add the mushrooms and cook for a further two minutes. Add the black bean sauce and the noodles. Cook for another 3 minutes and then serve. Simple!

Bifanas

Bifanas – Pork Steak Sandwich.
bifanas

Ingredients:

  • 300 grs. of Bifanas (very thin cut pork leg steaks)
  • 3 cloves garlic 
  • Sea Salt 
  • Black Pepper 
  • 2 Bay leaves 
  • 1 Glass white wine 
  • 0,5 Glass of white vinegar 
  • 60 grs. lard or olive oil if prefered

Method:

Season the Bifanas in a bowl with salt, pepper, chopped garlic and lay the bay leaves on top.
Drizzle with the white wine and vinegar mixed together.
Let it marinate for a few hours.
Place a frying pan on the hob with the lard or oil to heat.
Drain the Bifanas and place them in the hot pan, turn with a fork and brown on both sides.
As soon as they are well done, add the marinade and let it simmer a little until it almost disappears.
They are ready to be served on a crusty bread roll with mustard and Piri-Piri or on a plate with an egg and chips.

Souterrains in Ireland

 Drumnakeel

The photos below were taken by me in 2003 of a Souterrain beside the Cushendall Rd at Drumnakeel near Ballycastle in North Antrim.

 

[1]Souterrains are often referred to locally in Ireland simply as ‘caves’. A. T. Lucas, a folklorist and Director of the National Museum of Ireland in the 1960s, published a series of articles on the references to souterrains in the early Irish annals. Donaghmore Souterrain, discovered in County Louth in 1960, and Drumlohan Souterrain, County Waterford are the only souterrains to be an Irish National Monument.

In Ireland souterrains are often found inside or in close proximity to a ringfort and as such are thought to be mainly contemporary with them, making them somewhat later in date than in other countries. This date is reinforced by many examples where ogham stones, dating to around the 6th Century have been reused as roofing lintels or door posts, most notably at the widened natural limestone fissure at the ‘Cave of the Cats’ in Rathcrogan. Their distribution is very uneven in Ireland with the greatest concentrations occurring in North Louth, North Antrim, Sligo, South Galway, and West Cork and Kerry. Lesser numbers are found in Counties Meath, Westmeath, Mayo, North Donegal, and Waterford. Other counties, such as Limerick, Carlow, and Wexford, are almost completely lacking in examples.

An article by Warner on the archaeology of souterrains, although published 38 years ago, is still possibly the best general overview of the subject.

The most comprehensive study of Irish souterrains is M. Clinton’s 2001 work, containing chapters on distribution, associated settlements, function, finds, chronology and no less than thirteen appendices on various structural aspects of souterrains themselves.

[1] Ref: Archeology Ireland Magazine 2017

My Blog re-invented

I began blogging about a month ago and since then I have been trying to decide a direction for my blog on WordPress. I am a retired person and have time now to indulge in my hobbies/interests and share these experiences with anyone interested. My main passions are Photography, Cooking and History/Archeology. I hope to gain followers, anyone welcome and expand the direction of my blogging in these main themes. Blogging is quickly becoming another passion that fascinates me and I hope to develop my skills in writing them which at the moment is very amateurish. I hope to attract followers by becoming as interesting as possible through providing tips on Photography, Cooking Recipes and History/Archeology. I spend my time in Ireland and Portugal and I will focus my blog on the above interesting subjects in these two countries initially.

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