Name: Potato and Salt Cod Empanadas with Orange and Red Pepper Relish
Yield: Serves 4
Ingredients: 200 ml (7 fl oz) full-fat milk; 3 garlic cloves, crushed; 300 g (11 oz) waxy potatoes, peeled and cut into 5mm (¼in) dice; 50 g (2 oz) sea salt; 1 garlic clove, crushed; 3 tablespoons olive oil; A pinch of cayenne pepper; 100 ml (3½ fl oz) water; 2 tablespoons caster sugar; A little beaten egg, to glaze; 3 tablespoons chopped parsley; 500 g (1 lb 2 oz) plain flour; 200 g (7 oz) fresh cod fillet, without skin; 4 tablespoons balsamic vinegar; 2 oranges; Salt and freshly ground black pepper; 6 sun-dried tomatoes, chopped; 4 red peppers, roasted, skinned, deseeded and chopped; 150 g (5 oz) unsalted butter, cut into small pieces; A pinch of salt

Preparation info

Serves
4

Difficulty
Medium

Appears in

A Passion for Potatoes

By Paul Gayler

Published 2010

About

Ingredients

200 g (7 oz) fresh cod fillet, without skin
50 g (2

Method

First make the relish. Grate the zest from one of the oranges, then peel and segment both of them. Chop the segments, reserving the juice. Place the chopped orange, sun-dried tomatoes, roasted peppers and garlic in a bowl and stir in the orange juice and zest. Put the sugar and vinegar in a pan and boil for 2 minutes, then pour over the orange and red pepper mixture. Leave to cool.

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