{"id":1829,"date":"2017-12-06T14:21:00","date_gmt":"2017-12-06T14:21:00","guid":{"rendered":"https:\/\/terradobacalhau.com\/2017\/12\/06\/nachos-de-batata-doce-e-mousse-de-bacalhau\/"},"modified":"2018-01-23T12:52:29","modified_gmt":"2018-01-23T12:52:29","slug":"sweet-potato-nachos-with-salted-cod-mousse","status":"publish","type":"post","link":"https:\/\/terradobacalhau.com\/en\/2017\/12\/06\/sweet-potato-nachos-with-salted-cod-mousse\/","title":{"rendered":"Sweet potato nachos with salted cod mousse"},"content":{"rendered":"<p>Inspired by both Mexican and Portuguese cuisine, this recipe is perfect to serve to friends coming over to visit. It\u00b4s both simple and elegant, and easy to combine with other small dishes.\u00a0 The recipe is from <a href=\"https:\/\/www.facebook.com\/SociedadeParede\/\" target=\"_blank\" rel=\"noopener noreferrer\">restaurant Sociedade in Parede,<\/a> Lisbon.<\/p>\n<h2>Ingredients<\/h2>\n<p>500 g<a href=\"https:\/\/terradobacalhau.com\/en\/product\/cod-bag-shredded-codfish-1kg\/\" target=\"_blank\" rel=\"noopener noreferrer\"> shredded codfish, Terra do Bacalhau<\/a><br \/>\n300 g sweet potato, finely sliced<br \/>\n1 bay leaf<br \/>\nOlive oil, extra virgin<br \/>\n300 g requeij\u00e3o (use a mild ricotta to substitute)<br \/>\nChives, to taste<br \/>\nDill, to taste<br \/>\nSpheres of lemon, to decorate<br \/>\nFried codfish skin, to decorate (optional)<br \/>\nSalt<br \/>\nPepper<\/p>\n<h2>How to<\/h2>\n<ul>\n<li>Always start by soaking the codfish <a href=\"https:\/\/terradobacalhau.com\/en\/faqs\/\" target=\"_blank\" rel=\"noopener noreferrer\">according to instruction<\/a> before preparing.\u00a0 Bring water to a boil, add bay leaf and a splash of olive oil, turn down the heat and let the cod simmer for 5 minutes. Strain and set the water aside. and let cool down on kitchen paper that soaks up excess water.Use your fingers to shred the cod even more finely.<\/li>\n<li>To prepare the mousse, add requeij\u00e3o or ricotta to cod, and season with chopped chives, salt and pepper. Mix well. Bring to the boil the water previously used to simmer the cod. Form small spoon-shaped balls (quenelles) and poach them briefly in the simmering water.<\/li>\n<li>Deep-fry the sweet potato slices in hot oil until they are slightly golden and tender. Scoop them out and let them soak up excess oil on kitchen paper.<\/li>\n<li>Place a ball (quenelle) on top of each fried sweet potato slice and decorate with some dill, chives, lemon spheres and fried codfish skin.<\/li>\n<li>You\u00a0 can serve this dish as a starter or as a tapas dish.<\/li>\n<\/ul>\n","protected":false},"excerpt":{"rendered":"<p>Inspired by both Mexican and Portuguese cuisine, this recipe is perfect to serve to friends coming over to visit. It\u00b4s both simple and elegant, and easy to combine with other small dishes.\u00a0 The recipe is from restaurant Sociedade in Parede, Lisbon. Ingredients 500 g shredded codfish, Terra do Bacalhau 300 g sweet potato, finely sliced [&hellip;]<\/p>\n","protected":false},"author":6076,"featured_media":1819,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_et_pb_use_builder":"","_et_pb_old_content":"","_et_gb_content_width":""},"categories":[27],"tags":[28,70,40,60,75,31,64],"_links":{"self":[{"href":"https:\/\/terradobacalhau.com\/en\/wp-json\/wp\/v2\/posts\/1829"}],"collection":[{"href":"https:\/\/terradobacalhau.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/terradobacalhau.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/terradobacalhau.com\/en\/wp-json\/wp\/v2\/users\/6076"}],"replies":[{"embeddable":true,"href":"https:\/\/terradobacalhau.com\/en\/wp-json\/wp\/v2\/comments?post=1829"}],"version-history":[{"count":3,"href":"https:\/\/terradobacalhau.com\/en\/wp-json\/wp\/v2\/posts\/1829\/revisions"}],"predecessor-version":[{"id":1842,"href":"https:\/\/terradobacalhau.com\/en\/wp-json\/wp\/v2\/posts\/1829\/revisions\/1842"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/terradobacalhau.com\/en\/wp-json\/wp\/v2\/media\/1819"}],"wp:attachment":[{"href":"https:\/\/terradobacalhau.com\/en\/wp-json\/wp\/v2\/media?parent=1829"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/terradobacalhau.com\/en\/wp-json\/wp\/v2\/categories?post=1829"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/terradobacalhau.com\/en\/wp-json\/wp\/v2\/tags?post=1829"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}