Bolinhos de Bacalhau

Bolinhos de bacalhau (codfish fritters) are a traditional snack and starter from Portugal. They are usually served hot and simply, without sauces. This is everyday food: common at family gatherings, cafés and small restaurants. Their quality depends almost entirely on the cod and on getting the texture right.

Ingredients:

Vegetable oil

Preparation:

Step 1:

Soak the salted cod in cold water for 24 to 36 hours, changing the water several times.

Step 2:

Place the cod in a pan with fresh water and bring to a gentle boil. Cook for about 5 minutes. Drain, let it cool slightly, remove skin and bones, and shred it finely.

Step 3:

Peel the potatoes and boil them in salted water. Mash them until completely smooth.

Step 4:

In a bowl, combine the cod with the potatoes. Add the onion, parsley, black pepper and the eggs. Mix until you get a thick, uniform paste.

Step 5:

Heat vegetable oil in a pan. Form oval-shaped fritters and place them in the oil. Fry in small batches, turning them, until they are evenly golden.

Portuguese Bifanas 

Bifanas are one of the most popular and straightforward street-food dishes from Portugal.

They are thin slices of pork cooked in a garlicky, lightly acidic sauce and served inside a crusty bread roll.

A good bifana depends much more on the sauce and the tenderness of the pork than on any special technique.

Ingredients:

Preparation:

Step 1:

Slice the pork as thin as you can. Put it in a bowl with the garlic, white wine, vinegar, bay leaf, paprika, salt and black pepper. Mix well and leave to marinate.

Step 2:

In a frying pan, heat the lard/olive oil over medium heat. Add the pork and all the marinade to the pan.
Spread the meat out so it cooks evenly. Turn the slices occasionally. The sauce should reduce slightly but not dry out. Add more salt, pepper or a few drops of hot sauce if you like some heat.

Step 3:

Cut the bread rolls open and fill them with the pork. Spoon some of the cooking sauce over the meat.

MUSTAFA AZMİ DOĞAN ANATOLIAN HIGH SCHOOL

 PROUDLY PRESENTS TURKISH TRADITIONAL DISHES

ŞEHİT NURULLAH SARAÇ ANATOLIAN HIGH SCHOOL

SİNOP, TÜRKİYE

1. The Ragù (The secret is slowness)

Start by very finely sautéing celery, carrot, and onion in a drizzle of oil and a knob of butter. Add the meat and brown until it sizzles. Pour in the red wine. Once it has evaporated, add the passata and a little water.

Cooking time: At least 2 hours over very low heat. It should become thick and flavorful.

2. The Béchamel

Melt the butter in a small saucepan, add the flour all at once, and stir (you'll have a roux). Pour in the hot milk, stirring constantly with a whisk to avoid lumps. Cook until thickened. Add salt and a generous grating of nutmeg.

Lasagna

3. Assembly

Take a baking dish and spread a little béchamel and ragù on the bottom. Then proceed in layers:

Layer the pasta sheets.

Ragù spread evenly.

Béchamel sauce in abundance.

Parmesan cheese in abundance.

Repeat for at least 4 or 5 layers. Top the last layer with generous amounts of sauce and a few knobs of butter for a crust.

4. Baking

Bake in a preheated oven at 180°C (350°F) for about 25-30 minutes. If the surface is browning too much, cover with aluminum foil, but use the grill function for the last 5 minutes for a crispy result.

 Łazanki 

 Lazanki Polish noodles 
 with cabbage and 
        sausage