Asiri Punchihewa
09/17/14

Pasteis

Recipe by Bruno Santos and Olivier Foucke of Westin Macau – Gold Winner Dilmah RHT Challenge Macau 2014 

Makes 5 Portions

Cod Brandade:
140 g universal salted cod fish
120 g potato idaho
4 cloves garlic
2 pcs bay leaves
40 cl milk
12 g Dilmah The First Ceylon Souchong Tea
¼ bunch parsley
1 tsp salt
Pepper, black, crushed

White Bean Emulsion:
150 g dry white beans
2 pcs bay leaves
1 clove garlic
2 bunch thyme
1 white onion
Salt
Pepper
150 ml Portuguese extra virgin olive oil

Onion Confit:
4 large white onions
20 g butter
40 cl Sagres Blonde beer
10 cl young port wine
50 g sugar
Method:
Cod Brandade:
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 to let it cool and cover. Keep in the fridge overnight.
Peel the potato and roughly dice. Peel 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 mashed.
Add the reaming ¼ of milk to a pot and bring to boil. Remove from heat and add “The First Ceylon Souchong”. Infuse for 8 minutes, strain and keep milk tea warm.
When potato is cooked use the masher to puree the brandade. Add milk tea to brandade and dry over low heat till thick consistency.
Cool down, add chopped parsley and check seasoning.
Use mould to required shape. Keep in fridge till deep-frying.

White Bean Emulsion:
Soak the beans in water overnight.
Peel the onion and garlic and 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.
Blend till a smooth runny paste (If thick add cooking water).
Dry the beans soup till you obtain a thick consistency. Let it cool down.
Emulsify with Portuguese Extra virgin Olive oil. Check seasoning.

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

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