Trish Deseine has transformed this store cupboard staple into a delicious bite! Prepared with her NEFF appliances…
“This year after the festivities I’m taking a decidedly middle ground between full-on winter comfort and a virtuous culinary lightening-up. I’m steering away from meat and poultry completely and the textures I want are mostly soft and creamy. Cooking times and effort need to be reasonable, if not entirely minimal, after all the Christmas toil, and most of all, I require my flavours to be brighter and bolder than ever. There’s not a cold salad or heavy stew in sight, and never has the steam function of my NEFF oven been so welcome when tackling the limited array of winter vegetables on offer. I’m relying on my store cupboard to bring me delicious recipes for guests or for me.”@trishdeseineencore @neffhomeie
PIQUILLO PEPPERS STUFFED WITH BRANDADE
Transform this store cupboard staple into a delicious bite for guests in the new year or just for you!
For 6
1 day soaking
45 minutes cooking and preparation
Ingredients
500g dried salt cod
1kg Rooster potatoes, peeled
250ml fresh milk
1/2 lemon
2 tbsp olive oil
2 garlic cloves, crushed into a purée
Paprika, Cayenne or Espellette pepper
1 jar or tin of piquillo peppers, or roast red peppers
For the brandade
Run the salted cod fillets under tap water, then soak them in the fridge, covered in water, for 24 hours – changing the water several times.
Peel the potatoes, cut them into large pieces and boil or steam them (I use my NEFF steam oven for the fluffiest mash!)
When the potatoes are soft, mash them with a potato masher, incorporating the milk bit by bit until you obtain a smooth texture. You don’t need to add it all if its smooth.
Bring a medium pan of water to a boil with the juice of 1/2 lemon. Add the cod, cutting it if necessary so that it is well covered with water. Simmer for 8 or 10 minutes before removing the cod. Keep a glass of cooking water to adjust the potato mash texture if needed.
Remove all bones from the cod, by pulling it into small flakes.
Mix the cod through the mashed potatoes with the olive oil, garlic and Espelette pepper. If the mixture is too thick, add a little of the cooking water.
To assemble
Remove the piquillo peppers from their jar and drain them before opening and stuffing them with the brandade.
Pack them well with a spoon and place the peppers tightly together in a flat serving dish. Serve hot, warm or cold, whatever you prefer!
Trish’s table settings may feature Stable of Ireland napkins and tablecloth, serving ware from Nicholas Mosse and Newbridge Silverware Bead Cutlery. The shoot also features a painterly herringbone throw and a Donegal tweed cushion from Magee 1866 and Foxford Home.
Photography by @franckschmitt_photographe.