SAGRES PASTEIS

Methods and Directions

• Place the salted cod in a large bowl and clean under running water for thirty minutes.
• Remove excess water and pour boiling water over the fish. Let it cool, then cover and keep in the fridge overnight.
• Peel the potato and roughly dice.
• Peel the garlic and remove the center stem.
• Remove skin and bones from the cod fish, drain out excess water, chop roughly to julienne size.
• Add the ¾ milk, potato, bay leaves, garlic and cod to a saucepan. Bring to fast boil, cover and simmer till mash.
• Add the remaining ¼ of milk to a pot, Bring to boil. Remove from heat add “The First Ceylon Souchong” tea. Infuse for 8 minutes, strain and keep milk tea warm.
• When potato is cooked use the masher to purée the brandade. Add milk tea to brandade and dry over low heat till thick in consistency.
• Cool down, add chopped parsley and check seasoning.
• Use mould to required shape. Keep in fridge till deep-frying.

• Soak the Beans in water overnight.
• Peel the onion and garlic, chop roughly.
• Trim and tie the thyme, add to the drained white beans with onion, garlic and bay leaves.
• Cover with water to double and cook on low fire till overcooked.
• Strain the beans, reserve some cooking liquid.
• Remove the bay leaves and thyme bunch.
• Blend till smooth runny paste (if thick, add cooking water).
• Dry the beans soup to obtain a thick consistency. Cool down.
• Emulsify with Portuguese extra virgin olive oil. Check seasoning.

• Peel and slice the onion.
• Sweat the onion till translucent and add sugar, port wine and the beer.
• Cook on slow fire for 1 ½ hours.