Special Cod with Chick Peas and Others + Special Photo with Chick Peas and Others + Photo
Ingredients:
1 - pound of cod in pieces desalgado
Other Ingredients:
500 grs. Of cooked chickpeas, leave the skin
500 grs. Pound potato or cut into slices or cooked cubes
250 grs. Drained, washed or fresh mushroom preserved mushrooms with olive oil and oyster sauce.
2.cakes with parsley
1. cup chopped green chives, put in the serving time
2; To 4 tablespoons of (capers)
2. tablespoons (almond) almonds on toasted slices (optional)
Decoration:
1.close of pitted purple olives
10 leaves lettuce leaves medium, washed, then dry with paper towel, chop small.
2.punhados of cherry tomatoes
Cooked, cut in half or four
Tempering Mode:
Season the cod salad with extra virgin olive oil, balsamic vinegar and a little salt (salt in moderation), see below.
Way of preparing:
Put the cod of sauce in the refrigerator to desalgar for 12 hours with enough water, covered with film paper, changing the water once
The desalting is according to the thickness of the cod see below.
The finest cod 12 hours
The average cod 24 hours
The cod thick 36 hours.
Store in the refrigerator.
Then put a large saucepan on the fire with plenty of water, as soon as it boils, pour the sliced or shredded cod
As soon as it began to boil count 1 minute, then coar.
Do not throw the cooking water enjoy to cook the potatoes.
The chickpeas are soggy the day before. Cook the chickpeas covered with water in the pressure cooker for 20 minutes, or 40 'in a standard pan
Mushrooms are drained, washed to remove the preservative, additives, dyes that is harmful to some people.
"If using fresh mushrooms, sauté with fresh garlic rolled olive oil and 1 tablespoon (or soup) of shallow oyster sauce, do not put salt.
Tempering Mode:
Season the cod salad with extra virgin olive oil, vinegar and a little salt (salt in moderation).
Put in a large bowl the cod, the chickpeas cooked the potatoes, the parsley with the chopped stem, the vinegar, the salt and plenty of olive oil, the mushrooms.
When serving, place in a large bowl, spread well the mixture of the bowl, before having lined with leaves of lettuce, round and the halves of boiled eggs, inside the yolk threading half black pitted olive.
Decorate to taste.
Note:
Other Ingredients, if needed, if they show up but people for lunch or dinner:
500 grs. Of frozen pea -
Pouring into boiling water for 1 minute, then pouring ice water over top to stop cooking, this process is whitening.
300 grs. Of cooked carrots in cubes.
** If you prefer, saute the cod with the chickpeas and potatoes **.
Garnish with the rest of the other ingredients.
II - Optional Decoration:
Make the decoration below for a Special Day.
Decorate with chili, red, green and yellow flowers, or anthurium made from turnip and the kernels with carrots.
Put the bell peppers into each other already
cut
Here's how to make pepper flowers on blogs.
Ingredients:
1 - pound of cod in pieces desalgado
Other Ingredients:
500 grs. Of cooked chickpeas, leave the skin
500 grs. Pound potato or cut into slices or cooked cubes
250 grs. Drained, washed or fresh mushroom preserved mushrooms with olive oil and oyster sauce.
2.cakes with parsley
1. cup chopped green chives, put in the serving time
2; To 4 tablespoons of (capers)
2. tablespoons (almond) almonds on toasted slices (optional)
Decoration:
1.close of pitted purple olives
10 leaves lettuce leaves medium, washed, then dry with paper towel, chop small.
2.punhados of cherry tomatoes
Cooked, cut in half or four
Tempering Mode:
Season the cod salad with extra virgin olive oil, balsamic vinegar and a little salt (salt in moderation), see below.
Way of preparing:
Put the cod of sauce in the refrigerator to desalgar for 12 hours with enough water, covered with film paper, changing the water once
The desalting is according to the thickness of the cod see below.
The finest cod 12 hours
The average cod 24 hours
The cod thick 36 hours.
Store in the refrigerator.
Then put a large saucepan on the fire with plenty of water, as soon as it boils, pour the sliced or shredded cod
As soon as it began to boil count 1 minute, then coar.
Do not throw the cooking water enjoy to cook the potatoes.
The chickpeas are soggy the day before. Cooking the gr
Ingredients:
1 - pound of cod in pieces desalgado
Other Ingredients:
500 grs. Of cooked chickpeas, leave the skin
500 grs. Pound potato or cut into slices or cooked cubes
250 grs. Drained, washed or fresh mushroom preserved mushrooms with olive oil and oyster sauce.
2.cakes with parsley
1. cup chopped green chives, put in the serving time
2; To 4 tablespoons of (capers)
2. tablespoons (almond) almonds on toasted slices (optional)
Decoration:
1.close of pitted purple olives
10 leaves lettuce leaves medium, washed, then dry with paper towel, chop small.
2.punhados of cherry tomatoes
Cooked, cut in half or four
Tempering Mode:
Season the cod salad with extra virgin olive oil, balsamic vinegar and a little salt (salt in moderation), see below.
Way of preparing:
Put the cod of sauce in the refrigerator to desalgar for 12 hours with enough water, covered with film paper, changing the water once
The desalting is according to the thickness of the cod see below.
The finest cod 12 hours
The average cod 24 hours
The cod thick 36 hours.
Store in the refrigerator.
Then put a large saucepan on the fire with plenty of water, as soon as it boils, pour the sliced or shredded cod
As soon as it began to boil count 1 minute, then coar.
Do not throw the cooking water enjoy to cook the potatoes.
The chickpeas are soggy the day before. Cook the chickpeas covered with water in the pressure cooker for 20 minutes, or 40 'in a standard pan
Mushrooms are drained, washed to remove the preservative, additives, dyes that is harmful to some people.
"If using fresh mushrooms, sauté with fresh garlic rolled olive oil and 1 tablespoon (or soup) of shallow oyster sauce, do not put salt.
Tempering Mode:
Season the cod salad with extra virgin olive oil, vinegar and a little salt (salt in moderation).
Put in a large bowl the cod, the chickpeas cooked the potatoes, the parsley with the chopped stem, the vinegar, the salt and plenty of olive oil, the mushrooms.
When serving, place in a large bowl, spread well the mixture of the bowl, before having lined with leaves of lettuce, round and the halves of boiled eggs, inside the yolk threading half black pitted olive.
Decorate to taste.
Note:
Other Ingredients, if needed, if they show up but people for lunch or dinner:
500 grs. Of frozen pea -
Pouring into boiling water for 1 minute, then pouring ice water over top to stop cooking, this process is whitening.
300 grs. Of cooked carrots in cubes.
** If you prefer, saute the cod with the chickpeas and potatoes **.
Garnish with the rest of the other ingredients.
II - Optional Decoration:
Make the decoration below for a Special Day.
Decorate with chili, red, green and yellow flowers, or anthurium made from turnip and the kernels with carrots.
Put the bell peppers into each other already
cut
Here's how to make pepper flowers on blogs.
Ingredients:
1 - pound of cod in pieces desalgado
Other Ingredients:
500 grs. Of cooked chickpeas, leave the skin
500 grs. Pound potato or cut into slices or cooked cubes
250 grs. Drained, washed or fresh mushroom preserved mushrooms with olive oil and oyster sauce.
2.cakes with parsley
1. cup chopped green chives, put in the serving time
2; To 4 tablespoons of (capers)
2. tablespoons (almond) almonds on toasted slices (optional)
Decoration:
1.close of pitted purple olives
10 leaves lettuce leaves medium, washed, then dry with paper towel, chop small.
2.punhados of cherry tomatoes
Cooked, cut in half or four
Tempering Mode:
Season the cod salad with extra virgin olive oil, balsamic vinegar and a little salt (salt in moderation), see below.
Way of preparing:
Put the cod of sauce in the refrigerator to desalgar for 12 hours with enough water, covered with film paper, changing the water once
The desalting is according to the thickness of the cod see below.
The finest cod 12 hours
The average cod 24 hours
The cod thick 36 hours.
Store in the refrigerator.
Then put a large saucepan on the fire with plenty of water, as soon as it boils, pour the sliced or shredded cod
As soon as it began to boil count 1 minute, then coar.
Do not throw the cooking water enjoy to cook the potatoes.
The chickpeas are soggy the day before. Cooking the gr
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