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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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March 18th, 2018 | main dishes

Fish market? No, homie, „FrischeParadies“ [paradise of freshness]!

Thirty years ago you could buy super fresh fish directly at the fish market in Hamburg. Today, only a handful of cutters are pinning at the pontoon of the fish auction hall. So where do the Hamburg people buy fish today, especially if they don‘t want to get up Sunday morning at 4 o’clock? I swear on FrischeParadies. Nowhere else in Hamburg you’ll find such a well-stocked and wonderfully presented fish display as in FrischeParadies. And where do you find this paradise for foodies? Of course, in the Große Elbstraße [Great Elbe Street]. Where else.

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April 15th, 2018 | main dishes

Wild garlic & fish – that fits

The best thing when buying fish is always to be guided by the display at the fishmonger or on the fish market. We are happy to follow the special recommendations of our fishmonger, and then we are sure to have the best and freshest fish in the pan. But what do you do with the newly purchased fish? At this time of year, a wild garlic and white wine sauce is just the thing!

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June 15th, 2018 | main dishes

Matjes season starts right now

“Fischkopp” [head of a fish] is the affectionate name for a North German. For them, Matjes season starts in June. I hardly can imagine anything that tastes more like North Germany: Matjes which means young salted herring. Matjes homestyle with apples we eat for hearty breakfast or we enjoy it as a main meal with fresh potatoes or a thick slice of black bread. How we prepare the matjes at home, you can read here:

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