Bacon, nectarines and rocket sandwich / Sanduiche de bacon, nectarinas e rúcula.

Once again I confirm what I always say: "Everything inside or in between slices of bread is food from the Gods" and this sandwich is proof of this theory of mine.

First, when I read the recipe, I thought that the combination could be weird, but as I'm always keen to try different combinations even if they don't sound very classic, I decided to give it a try and after the first bite, I always 100% convinced.

It's a mouthful of saltiness from the bacon, sweetness from the nectarines, freshness from the basil mayonnaise and crunchiness from the toasted bread and from the bacon itself.

Pure Heaven believe me and that's this heavenly suggestion that is the first suggestion that I leave for Marta this month.

Chicken katsu curry burger / Hamburger de frango com molho de caril katsu.

First of all, I start by saying sorry to the ones that try to comment on my blog but can't find the comments box.
Blogger and Google+ together are a disaster and the amount of messages I received this week from people that was complaining that they couldn't comment on my blog was a nightmare.
I didn't do any changes at all!! It's just that Blogger and Google+ combination that definitely doesn't work!!!
So, if you really want to comment, you need to click directly on the post title instead of trying to comment from the blog link. Annoying I know and I'm getting tired of this but, until I decide to change, theres nothing I can do...
Saying that, let's go to today's suggestion!

Potato, salmon and soya (edamame) bean fritters with saffron mayonnaise / Bolinhos de batata, salmão e feijão de soja, com maionese de açafrão.

This recipe is an adaptation from a similar one that I saw in the book below, and because I had edamame beans instead of peas and I didn't have pea shoots for the mayonnaise, I improvised with what I had and the result was a delicious dinner.

ingredients (makes 12 fritters):

680g russet potatoes, peeled and diced

165ml unsweetened coconut milk

80ml vegetable broth

2 garlic cloves, crushed but left whole

2 springs of thyme

225g salmon

100g edamame (soya) beans (I used frozen ones)

2 eggs, lightly beaten

salt and freshly ground black pepper

1 tbsp fresh parsley, chopped

olive oil, to shallow fry

for the saffron mayonnaise:

1 cup good quality mayonnaise

pinch of saffron strands, steeped in 1 tsp of boiling water

method:

For the mayonnaise, stir the steeped saffron and its liquid into the mayonnaise and refrigerate until ready to serve.

For the fritters, cook the potatoes in boiling water until tender. Drain and return to the pan to cool.

Meanwhile, place the coconut milk, vegetable broth, garlic and thyme in a medium pan. Bring it to the boil, turn off the heat and allow to infuse for 10 minutes.

Bring it back to a simmer, add the salmon, cover the pan and cook over a low heat until the salmon is cooked through (6 to 8 minutes).

Remove the fish from the poaching liquid and discard the skin.

Put the salmon into a small bowl and flake it with a fork.

In another small pan, cook the soya beans in boiling water for 1 minute and then drain and submerge them in cold water to stop the cooking process. Drain again and set aside.

In a different bowl, mash the potatoes and soya beans with a fork.

Add the salmon, eggs, slat, pepper and parsley and mix to combine.

Heat about 3 tbsp of olive oil in a frying pan over a medium heat and form patties of the salmon mixture, using a 1/3 cup to portion them.

Cook the patties in batches, for about 2 to 3 minutes on each side or until golden brown. If needed, add more oil to the pan.

Serve the patties with the mayonnaise.

__________________

Esta receita foi uma adaptação duma outra que vi no livro abaixo.

A receita original pedia salmão e ervilhas para os bolinhos e rebentos de ervilha para a maionese e eu  tinha salmão mas não tinha ervilhas..., nem tinha rebentos de ervilha..., mas tinha filamentos de açafrão e feijão de soja que me apetecia utilizar e então, improvisei da maneira abaixo descrita e que rico jantar que tivemos.

ingredientes (para 12 bolinhos):

680g batata, descascada e cortada em cubos

165ml leite de côco sem adição de açúcar

80ml caldo de legumes

2 dentes de alho, esmagados, mas deixados inteiros

2 hastes de tomilho fresco

225g salmão

100g de feijão de soja (eu usei congelado)

2 ovos, batidos

sal e pimenta preta moída na altura

1 colher sopa de salsa fresca, picada

azeite, para fritar na frigideira

para a maionese de açafrão:

1 chávena de maionese de muito boa qualidade

uma pitada de filamentos de açafrão, demolhados em 1 colher chá de água a ferver

preparação:

Misturar os filamentos de açafrão e o líquido na maionese, mexer e refrigerar até à altura de servir.

Para fazer os bolinhos, começar por cozer as batatas em água a ferver, até estarem macias e cozidas.

Escorrer e voltar a colocá-las no tacho para arrefecer.

Num tachinho, colocar o leite de côco, o tomilho, o caldo de legumes e o alho.

Levar ao lume e quando levantar fervura, apagar o lume e deixar em infusão por 10 minutos.

Passado esse tempo, voltar a colocar o tacho ao lume e quando estiver quase a levantar fervura, baixar o lume, adicionar o salmão, tapar o tacho e cozinhar até o salmão estar cozido, o que poderá demorar entre 6 a 8 minutos.

Retirar o salmão do líquido de cozedura, descartando o líquido e tirar a pele ao salmão.

Colocar o peixe numa taça e lascá-lo com a ajuda de um garfo.

Num outro tacho, cozer o feijão de soja em água a ferver e quando cozido, escorrer, passar por água fria e escorrer de novo.

Colocar as batatas e o feijão numa taça e esmagá-los com um garfo, ou com um utensílio próprio.

Adicionar o salmão, a salsa, os ovos batidos, sal e pimenta e misturar tudo muito bem.

Aquecer cerca de 3 colheres sopa de azeite numa frigideira.

Usando uma chávena medidora de 1/3 como medida, retirar porções da mistura e moldar os bolinhos com as mãos húmidas. Fritar no azeite quente por 2 ou 3 minutos de cada lado, ou até que estejam douradinhos.

Se necessário, ir adicionando azeite à frigideira.

Servir os bolinhos com a maionese de açafrão.

Adapted from this book / Receita adaptada daqui: