Viking Cruises

20 VIKING These lovely little cinnamon sugar infused doughnuts are usually served after a main meal with coffee in Greece and Cyprus. You can serve them with just a coating of cinnamon sugar, or with a drizzle of honey as I have done here. Either way they are totally addictive and delicious! These cod fritters are popular all over the Mediterranean, but especially in the South of France, Portugal, and Spain. Often made with salt cod, I have created a simpler recipe that needs no pre-soaking, as salt cod does. Serve these delectable little morsels for a starter or as an al fresco snack with aioli. Serves 4 to 6 INGREDIENTS 200g potatoes 250g skinless cod fillets Milk, for poaching Small bunch of fresh parsley, finely chopped Nutmeg, freshly grated or 1/8 tsp ground 3 eggs 2 tbsp plain flour, plus extra for dusting Vegetable oil, for deep frying Fresh lemon wedges, to serve 1. Peel the potatoes, and boil in salted water. Drain, and then mash with a fork. Leave to cool completely. 2. Cover the cod in milk, in a pan, and poach for a few minutes until the cod is opaque and cooked. Drain and flake the cod with your hands. 3. Mix potatoes, cod, and the chopped parsley in a bowl and season with 1 tsp of fine salt, a good grinding of pepper and a small grating of nutmeg. Add 1 beaten egg and 2 tbsp of flour to bind the mixture together. Form the mixture into little ball, and chill for 30 minutes, to firm up. 4. Beat the remaining 2 eggs in a bowl, and the put some flour in to another bowl. Dust the chilled fritters with flour, then coat in the egg and the flour again. Heat 3cm- 4cm of oil in a large frying pan, until hot but not smoking. Fry the fritters for a few minutes on each side until golden, crisp, and cooked through. 5. After they are cooked, drain on kitchen paper. Serve the fritters with a bowl of aïoli for dipping and dunking, and wedges of fresh lemon. METHOD LOUKOUMADES GREEK DOUGHNUTS CHUNKY COD FRITTERS WITH AIOLI R E C I P E R E C I P E 1. Put the flour, sugar, and yeast in a bowl with a pinch of salt and stir in 160ml warm water. Keep stirring until you have a runny, sticky dough. You can do this in a food mixer if you like. Cover and leave to rise until doubled in size. This will take at least an hour, or longer if your kitchen is cool. 2. Spoon the dough into a plastic piping bag. Fill a saucepan with cooking oil. (Or use a deep fat fryer). Lay some kitchen paper on a tray and mix the cinnamon and sugar together in a mixing bowl. 3. When the oil is hot, squeeze small balls of dough straight into the hot oil. Cook the doughnuts in batches, turning them over until a deep golden brown. Lift them out with a slotted spoon, tip them onto the paper to drain briefly and then toss them into the cinnamon sugar. Repeat with the remaining dough. 4. When all the doughnuts are cooked, roll them all around in the cinnamon sugar. Then, drizzle honey over the top. METHOD Serves 4 to 6 INGREDIENTS 175g plain flour 2 tbsp light muscovado sugar 1 tsp fast action yeast 160ml warm water Oil, for deep frying 1 tsp cinnamon 100g caster sugar Greek honey, to drizzle

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