Viking Cruises

viking.com 47 BACALHAU À BRÁS Serves 4 INGREDIENTS: 450g (1 lb) dried salted cod 450g (1 lb) waxy potatoes Olive oil 1 large white onion, halved, then thinly sliced 2 bay leaves 4 garlic cloves, crushed 2 tbsp fresh parsley, chopped 4 large eggs 30g (1 oz) black olives, pitted TO GARNISH: Dash of Tabasco Lemon wedges METHOD 1. Cover the cod in cold water and allow to soak for approximately 48 hours, changing the water frequently. 2. Place the cod in a large pot and cover with water again. Boil for about 15 minutes, then drain. Allow the cod to cool, then flake and set aside. 3. Peel the potatoes and cut into matchsticks. Add 1 to 2 tablespoons of olive oil to a non-stick pan and fry the potatoes in batches. Keep the cooked matchsticks warm in a low oven. 4. Add a further tablespoon of olive oil to the pan and add the bay leaves. Cook for 2 to 3 minutes, then add the garlic and onions to the pan. Sauté until translucent. Discard the bay leaves, then add in the parsley and the flaked cod. 5. Mix the eggs with a fork, then add to the pan. Keep stirring until Clockwise, from above: Bacalhau à bras, a much- loved traditional Portuguese dish; freshly baked Portuguese pastéis de nata Opposite: Aerial view of Porto capturing the cathedral and colourful buildings PHOTOS: © ISTOCK PASTÉIS DE NATA Makes Roughly 12 INGREDIENTS: 250ml (8½ fl oz) milk 1 lemon, zest only 1 cinnamon stick 100g (3½ oz) caster sugar 2 tbsp plain (all purpose) flour 75ml (2½ fl oz) water 3 large eggs, yolks only 320g (11 ¼ oz) butter puff pastry METHOD 1. Preheat the oven to 245°C (475°F). Gently heat the milk with 2 to 3 strips of lemon zest and the cinnamon stick to a simmer, then remove the lemon and cinnamon. 2. Mix the flour with a little milk to a smooth paste, then stir in all the milk. Return to the heat, whisking constantly for 2 minutes until thick. 3. Place the sugar and water in a saucepan, stirring until the sugar has dissolved. Bring to a boil and allow to boil for 3 minutes, then whisk into the milk mixture. 4. Place the egg yolks in a bowl and slowly add the milk mixture, whisking constantly. Transfer to a jug and allow to cool slightly. 5. Lightly butter all the holes in a 12-hole muffin tin. Roll the pastry out into a rough rectangle, then roll each rectangle up from the bottom to the top. Cut each roll into 12 discs. Place one disc flat into the base of each hole, then, with wet thumbs, press out until the pastry comes about half way up each hole. 6. Pour the custard into the pastry cases, then bake for about 15 minutes, until set and caramelised. Sprinkle with sugar and cinnamon, then serve while still warm. the eggs are scrambled. Combine the fries with the cod mixture, then stir in the olives. Season to taste and finish with a dash of Tabasco. Garnish with lemon wedges. Caramel Flan

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