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Madeira: Kebabs, Poncha and Bolo de CACO

February 21st, 2018 | side dishes

We ate the best Bolo de Caco on the village square in Monte above Funchal on Madeira island. The atmosphere there was special. It was lunch time, we were – away from the hustle and bustle of basket sled tours and cableway – alone in the square, apart from some mangy dogs hanging around and taking sometimes a sluggish effort to chase a pigeon. And there we discovered BOLO DE CACO.

At a small booth someone sold freshly prepared Bolo de Caco – with or without chorizo. What a delight! Since then, this bread belongs to Madeira – like the flowers, the mountains, the levadas, fishing villages, the New Year’s Eve fireworks, the silence in the mountains, the laurel trees and the cheerful celebrations on the beach.

Of course, you can’t reduce Madeira’s culinary delights on Bolo de Caco. But we kept it in mind as particularly delicious break snack. That’s why we baked it back at home. And this is how it works:

BOLO DE CAO (sweet potato flatbread) with Chorizo

100 g sweet potato
split into rough pieces, cook in salted water until soft, drain, set aside without lid
750 g wheat flour
press a deepening in the middle
25 g yeast
Crumble yeast into the center of the flour, add
2-3 TS lukewarm water
1 pinch of sugar
stir water and yeast with a little of the flour, cover this pre-dough with a cloth, store in a warm place for 20 minutes
knead the dough, add crushed sweet potato and some salt, knead until it is smooth and does not stick to your fingers
sprinkle flour into a bowl, put dough inside, let it rest covered in a warm place for 1 hour
knead dough again and divide into small balls, place them on a floured work surface, and again let rest covered for 30 minutes
press the dough balls flat and (if wanted) fill some thin slices of
chorizo
in the middle, bake the patties on an iron plate or in a cast iron pan until golden brown in about 10-15 minutes depending on how thick they are
garlic butter
in Madeira, the bread is served still warm with garlic butter (much (!) garlic) spread on it

And that’s how the wife of the captain does it

Since hardly anyone will have the traditional Madeira stone pan, here my recommendation for our BBQ fans: the dough patties can be also cooked on the iron plate of your outdoor grill! Nice idea for your next BBQ!

 

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November 2nd, 2017 | collaboration

Frankfurt book fair: Captain’s Dinner cooked on stage of the Gourmet Gallery!

„Too good for the bin“ is a German campaign against food waste. Health food magazine „Schrot & Korn“ [whole grain & corn] made a competition in their September issue: Topic was the use of old or stale bread. The authors of the two best recipes had been invited to visit this year’s book fair in Frankfurt to cook their recipes in the show kitchen of the „Gourmet Gallery“ together with bio-leading chef Christian Kolb. I won this trip with my recipe of an onion bread soup!

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March 1st, 2018 | on the road

Ceviche at Cantina Popular

“Oh my god”, the captain said during the last shore leave in Hamburg, honoring the first bite of the Ceviche de Lubina… The CANTINA POPULAR is loud at first glance, it’s tight, it’s busy, lively and colourful. The waiters in all that hustle and bustle are cheerful and attentive. One has arrived – in the middle of South America. And Chef de cuisine Cristián Orellanus says “Bienvenidos”!

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June 24th, 2018 | main dishes

BBQ with deer

I like deer. In any form. I like deer so much that they can eat everything in our garden almost unhindered,  without really taking any serious action against it – from the tulip to the apple tree, from the phlox to the cranesbill. But of course that’s another “liking”. The culinary “liking” in this case refers to finely marinated deer steak from the grill. Who says that game must always come as a roast?

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