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Piquillo Peppers Stuffed with Salt Cod Brandade

This makes a wonderful starter for special occasions. What You'll Need Cost: €2.20 per person Prep time: 40 minutes + 40 for the brandade Ingredients for 4 people 2 jars of good-quality piquillo peppers. 300g salt cod brandade. flour. 1 clove of garlic. parsley. 1 egg. breadcrumbs. 200ml heavy cream. olive oil. for the brandade 250g desalted salt cod loin. 250g potatoes. 225ml milk. 100ml olive oil. 1 clove of garlic. salt. Preparation for the brandade Put the potatoes in a pot with cold salted water. Bring them to a boil and cook for about 30 minutes—check that they're tender all the way through. Peel them while still warm and pass them through a potato ricer. Set aside. Meanwhile, place the desalted cod in a saucepan covered with cold water. When it comes to a boil, remove from the heat and let it rest in the same water for 20 minutes. Take the pieces out of the water and flake them, removing any skin and bones if there are a...

Stuffed Potatoes with Sausages and Apple


It's that time of year for appetizers and dinners in the fresh evening air!


Ingredients

  • 10 medium potatoes.
  • 2 large frankfurter sausages (or 4 small ones).
  • 1/2 apple.
  • 50g duck liver pâté.
  • 1/2 small spring onion.
  • chopped parsley.
  • salt.
  • extra virgin olive oil.

Preparation

Wash the potatoes thoroughly, leave the skins on, and boil them in salted water until they're tender — about 15 to 20 minutes should do it. Once they've cooled down, peel them carefully.
Cut each potato in half lengthwise and scoop out the insides, taking care to keep the shells intact. You want them to hold their shape for stuffing later on.
In a skillet, sauté the spring onion, chopped very finely. Toss in the sausages cut into small cubes along with the parsley.
Keep stirring for about a minute, then add the apple — peeled and diced small. When the apple has softened nicely, take everything off the heat.
Fill the potato halves with the sausage and apple mixture, then set them aside until you're ready to serve.
You can serve these at room temperature or pop them in the oven for a few minutes to warm through.
Just before bringing them to the table, sprinkle a few grains of coarse salt over the top and drizzle with olive oil.

Enjoy!

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