Vegetables and marinated ''cod fish'' Christmas bake
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- Опубліковано 13 гру 2023
- This no fish codfish dish is a wonderful take on the Portuguese inspired "Bacalhoada", and it is a very popular meal in Brazil and for this reason I decided to make it and take it to the next level by using an amazing ingredient, instead of using cod fish and for this recipe I have developed a method thats going to able you to recreate the sea flavors so your "cod fish" bake tastes just like that!
INGREDIENTS:
300g of oyster mushrooms
1 red bell pepper
1 green bell pepper
1 yellow bell pepper
3 garlic cloves
1 red onion
1 large potato
1 bay leaf
2, 3 tomatoes
black onions
Water for the mushroom marinate
1 kelp or nori sheet
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon white pepper
1/3 cup olive oil
2 tablespoons olive brine
2 tablespoons mushroom marinate
2 teaspoons of salt
METHOD:
For the mushroom marinate:
shred the mushrooms into bite-size pieces or if you using portobello mushrooms, cut them into bite-size pieces as well
Put them in a jar or a deep dish, along with a kelp, white pepper, garlic powder and onion powder and a Bayleaf fill it up with water, close it and put it in the fridge.
Peel and sliced potatoes, 1 cm thickness, then precooked them by boiling them for five minutes. Remove them from the water, put them on the plate and put them on the fridge. This way they’re going to be crunchier when fried once the potatoes are cold remove them from the fridge and fry them in hot oil until they are golden.reserve
For the seasoned olive oil:
Add olive oil to a small jug, add onion powder, garlic powder, salt, and white pepper and stir to combine. Reserve.
Slice all the vegetables into one centimeter thickness and reserve in an oven proof dish or a Dutch oven, layer the vegetables and add the garlic, the Bayleaf and drizzle it with the seasoned olive oil
put it in the preheated oven at 200° for 30 minutes
Remove it from the oven, add the fried potatoes, some olives, and the main coriander or parsley
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- Recipe by chef Jana Pinheiro - Навчання та стиль
Sounds delicious! Thank you Jana. And my old puppy is also 16 going on 17..blind and deaf but with a fantastic sense of smell still! We love her so much. Even the cats do. She's an honorary cat now that she doesn't run or bark anymore.
Same here, and the cats love her! ❤️
Excellent Pa3cia.
omg, that looks YUMMY!!
Dear Chef Jana, Merry Christmas! I trust this festive season finds you in good spirits. I wanted to take a moment to express my gratitude for the wonderful, healthy and delicious recipes you've shared. They have not only been a delight to my palate but also quick and easy to prepare. Your clear instructions have made following them a breeze. As we bid farewell to this year, my wish for you is a year ahead filled with happiness, joy and continued culinary creativity. I eagerly look forward to more of your amazing recipes.
Thank you so much for the kind words! I wish you a wonderful Christmas as well! 🎄❤️🥰
I can imagine how delicious this is, Jana! I’ve fallen behind on watching your videos so in the next couple weeks I will catch up! They all look so yummy! Happy New Year ♥️♥️♥️🎉
Thank you for yet another lovely and delicious looking recipe Chef Jana ❤ Happy Christmass to you and your loved ones 🎊
Merry Christmas my darling ❤️🎄
Several decades ago, I made this with bacalao. This is better in every way because it's animal-free and easier! Thanks for posting!
Really? Wow, what a coincidence 😻
Keep up the Great work 🤩💝
Thank you so much! ❤️ Hope you, your family, and your furry family members have a wonderful Christmas!🎄❤️ Sending much love from Washington state, USA ❤️❤️❤️
Thank you so much! I wish you a wonderful Christmas as well ❤️❤️🎄
Looks delicious!!! Saborosa
Realmente é…
Bacalhau à Gomes de Sá? This is wonderful, doing it on Christmas 🎄. Thank you ❤ Have a merry Christmas
Boa ideia! 😉❤️
Merry Christmas to you and yours too ❤️🎄
At first I thought you were making moussaka which I love and always make enough for a football club too. I've never been much of a fish lover, but I did find a delicious facsimile on the market called Vuna. Do you have this there in Spain? It tastes so much like the real thing that my non-vegan sister (who can't smell anymore) was amazed that it smelled and tasted like real tuna.
I’m not sure, gotta check it out.. 😁❤️
@@ChefJana It's from Garden Gourmet Vuna
Thanks for this recipe! A couple questions: for th mushroom marinade, do you use hot water? Do you squeeze the mushrooms out after marinating and do you cover this while baking? Merry Christmas!
I use cold water and no squeezing before baking them. Merry Christmas to you too 🎄
Sad not to see you actually cooking the food anymore. Your narration is good, but your show is not as personal now.
I completely agree. I still love the videos, but I definitely preferred the older ones with the actual cooking 😢