serves
2-3
prep
25 minutes
cook
25 minutes
difficulty
Mid
serves
2-3
people
preparation
25
minutes
cooking
25
minutes
difficulty
Mid
level
Stream free On Demand
Mum's Kitchen
Watch The Full Episode Here
G
Watch The Full Episode Here
G
Ingredients
- 200 g salt cod
- 2 tbsp olive oil
- ¼ brown onion, thinly sliced
- ½ green capsicum, thinly sliced
- ½ tsp paprika
- 3 - 4 garlic cloves, minced
- 2 sprigs thyme, leaves picked
- 1 tsp chilli flakes
- 10 cherry tomatoes, halved
- 50 ml white wine
- 100 ml chicken stock
- 1 spring onion, thinly sliced
- 2 tbsp finely chopped parsley
- 1 lemon, halved
Fried bake
- 165 ml warm water
- 1 tsp dried yeast
- 225 g (1½ cups) plain flour, plus extra for rolling
- 2 tbsp melted vegetable shortening
- 1 ½ tsp baking powder
- 1 ½ tsp caster sugar
- pinch salt
- vegetable oil, for deep frying
You will need to begin this recipe 1 day ahead.
Chilling time: 24 hours
Instructions
- Place the salt cod in a bowl, pour over enough cold water to cover well, then refrigerate for 24 hours to draw out some of the salt.
- Drain the salt cod, pat dry and cut into large bite–size pieces. Set aside.
- For the fried bake, combine the warm water and yeast in a bowl and stand for 5 minutes. Place all the remaining ingredients except the vegetable oil in the bowl of a stand mixer fitted with a dough hook and combine on low speed. With the motor running, gradually add the yeast mixture and knead for 2 minutes or until the dough comes together. It should be slightly sticky but coming away from the sides of the bowl when mixing. Cover with a cloth and let rest for 20 minutes in a warm place.
- Meanwhile, heat the olive oil in a large heavy–based frying pan over medium heat. Add the onion, capsicum and paprika and stir until slightly softened. Add the garlic and thyme and cook for another 2 – 3 minutes or until fragrant. Add the chilli flakes and tomato and cook for another 2 - 3 minutes or until broken down. Deglaze with wine, then add the chicken stock and simmer until reduced by half.
- Add the salt cod pieces, spring onion, parsley and a squeeze of lemon and cook for 2 minutes or until the fish breaks up into small pieces. Remove from the heat and set aside while you cook the fried bake.
- Divide the dough into 6 balls. Roll out on a lightly floured surface into rounds about 1 cm thick.
- Pour enough vegetable oil into a large deep, frying pan to come about halfway, place over medium – high heat and bring to 180˚C. Once hot, fry the dough rounds for 3 -5 minutes or until golden on both sides. Drain on paper towel and cover with a kitchen cloth to keep warm.
- Serve the salt cod with the hot fried bake.
Photography by Adam Liaw.
Want more from The Cook Up?
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Stream free On Demand
Mum's Kitchen
