Buffet Olives - BACALHAU À BRÁS - The largest Table Olive producer in South Africa

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BACALHAU À BRÁS

INGREDIENTS

6 oz bacalhau (salted cod), soaked overnight 2 medium white potatoes, peeled ¼ cup lard, duck fat or coconut oil ½ onion, chopped ½ pinch saffron (about 5 threads) ½ teaspoon black pepper 4 eggs, lightly beaten Small handful fresh parsley, chopped ¾ pack Black Buffet Olives (Pitted)

METHOD

1. Gently rinse the salt cod under cold water to remove any surface salt. Soak overnight in cold water (12 to 18 hrs) in the fridge, changing the water twice. Drain the fish, gently rinse again under cold water, then pad dry with paper towels. Shred the fish into bite-sized strips. 2. Using a cheese grater or the grater attachment of a food processor, grate the potatoes into shreds. Soak in cold water for 5 mins., then drain and rinse thoroughly and pad dry with paper towels. 3. Warm the lard or duck fat in a large skillet on medium-high heat until shimmering. Add half of the potatoes and pan-fry, stirring often to keep the potatoes from sticking together; remove with a slotted spoon when they turn golden brown, about 5 mins., and set aside to cool on paper towels. Repeat this process with the other half of the potatoes. Reduce heat to medium and discard all but 1 tablespoon of the cooking fat. 4. Add the chopped onion and saffron to the skillet and sauté until the fish is softened, 3 to 5 mins. 5. Add half of the fried potatoes, stirring to combine, then pour the beaten eggs over everything. Scramble the eggs until cooked, stirring occasionally, about 3 mins. Stir in the parsley and the other half of the potatoes; add the Black Buffet Olives (pitted) and serve.

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INGREDIENTS

6 oz bacalhau (salted cod), soaked overnight 2 medium white potatoes, peeled ¼ cup lard, duck fat or coconut oil ½ onion, chopped ½ pinch saffron (about 5 threads) ½ teaspoon black pepper 4 eggs, lightly beaten Small handful fresh parsley, chopped ¾ pack Black Buffet Olives (Pitted)

METHOD

1. Gently rinse the salt cod under cold water to remove any surface salt. Soak overnight in cold water (12 to 18 hrs) in the fridge, changing the water twice. Drain the fish, gently rinse again under cold water, then pad dry with paper towels. Shred the fish into bite-sized strips. 2. Using a cheese grater or the grater attachment of a food processor, grate the potatoes into shreds. Soak in cold water for 5 mins., then drain and rinse thoroughly and pad dry with paper towels. 3. Warm the lard or duck fat in a large skillet on medium-high heat until shimmering. Add half of the potatoes and pan-fry, stirring often to keep the potatoes from sticking together; remove with a slotted spoon when they turn golden brown, about 5 mins., and set aside to cool on paper towels. Repeat this process with the other half of the potatoes. Reduce heat to medium and discard all but 1 tablespoon of the cooking fat. 4. Add the chopped onion and saffron to the skillet and sauté until the fish is softened, 3 to 5 mins. 5. Add half of the fried potatoes, stirring to combine, then pour the beaten eggs over everything. Scramble the eggs until cooked, stirring occasionally, about 3 mins. Stir in the parsley and the other half of the potatoes; add the Black Buffet Olives (pitted) and serve.