Salt Cod Fritter Recipe

Salt Cod Fritters

Salt cod fritters are a traditional Spanish tapa. They make an excellent hors d’oeuvres first course when served with a small green salad or icy cold shaved fennel and grapefruit salad. Note that you need to begin to prepare this dish the day before you plan to eat it.

Serves 6

  • 1 lb (500 g) dried salt cod; we recommend you visit Finest at Sea for dried salt cod
  • 2 cups (500 mL) whole (3.25%) milk
  • 1 garlic clove, peeled and left whole
  • 1 bay leaf
  • 4 medium white-fleshed potatoes, like Russet, skins on
  • 1 medium Spanish onion, finely minced
  • 2 garlic cloves, minced
  • 1 handful fresh flat-leaf parsley, finely chopped
  • 2 large eggs, beaten slightly
  • freshly ground black pepper as needed
  • sea salt as needed
  • 8 cups (2 L) vegetable or peanut oil, for frying
  • lemon wedges for garnish

Starting a day ahead, soak the dried cod in cold water in the refrigerator for 12–24 hours, changing the water several times to remove most of the salt. Drain and rinse the cod, and put it in a large pot. Add the milk and enough water to cover the cod by 1 inch (2.5 cm). Cooking cod in milk keeps it really moist. Add the peeled garlic clove and bay leaf. Simmer gently over medium-low heat for 20–25 minutes, until the cod is tender and pliable. Drain and rinse well, then flake the cod into a bowl with your hands, removing any little bits of skin and bone.

While the cod is simmering in the milk, cover the potatoes with cold water and 1 Tbsp (15 mL) of salt and bring to a boil. Simmer the potatoes, covered, until fork-tender. Drain the potatoes and cool them slightly under cold running water. While the potatoes are still warm, peel them and press them through a fine mesh sieve or ricer. This will keep them fluffy, and they will not become a gluey mass when processed. Combine the potato, flaked salt cod, beaten eggs, onion, garlic, parsley and salt and pepper by gently folding together. Do not beat the mixture or it will be gluey. The batter must be stiff enough to form oval shapes with 2 wet spoons. If the batter is too loose, add in a little flour.

When ready to serve the salt cod fritters, heat up the vegetable oil in a large heavy pot to 375°F (190°C). Fry a few fritters at a time by spooning an oval of batter into the oil until it floats and turns golden brown. Do not crowd the pot or the temperature of the oil will drop and the fritters will not fry properly and will soak up oil. When the fritters are golden, remove them from the oil with a slotted spoon and place onto a paper towel or newspaper and season them with salt. Eat immediately.

These fritters are delicious with Joie Brut, as bubbles and fried food are always a great contrasting and cleansing pairing.  Pair with Noble Blend for a first course with a fennel and grapefruit salad.

Photo credit Menus from an Orchard Table

Duck Rillette Recipe

Duck Rillette Recipe

Duck Rillettes Served with Spiced Dried Pear Compote

“Rillette” is just a fancy word for potted meat that is shredded and served in its own fat. I like to serve rillette with a mix of good mustard, cornichons and dried fruit chutney or compote and a nice small side herb salad for a first course. It can also be served as a passed canapé.   Try this recipe that my chef friend Jason Schubert created during the cooking school days using the dried pears and apple juice from the original Joie orchard. Serve this delicious condiment with any charcuterie, cold roasted meats or cheese plate.

makes 8 small ramekins of rillette

For the rillettes:

  • 4 confited duck legs (any other confited meat could be substituted here, like rabbit, pork or boar) We recommend you visit Oyama Sausage Co. in Vancouver for your duck confit.
  • 1/4 cup (60 mL) minced shallots
  • 2 roasted or confited garlic cloves
  • 1 Tbsp (15 mL) cognac
  • 4 Tbsp (60 mL) unsalted butter
  • 1/2 tsp (2 mL) ground white pepper
  • ¼ tsp (1 mL) ground nutmeg
  • ¼ tsp (1 mL) ground allspice
  • 1/4 tsp (1 mL) salt
  • 2 Tbsp (30 mL) fat, reserved from the confit
  • For the dried pear compote:
  • 1 Tbsp (15mL) vegetable oil
  • 1 onion, finely chopped
  • ½ cup (125 mL) sugar
  • ¼ cup (60 mL) balsamic vinegar
  • 2 cups (500 mL) soft, dried pears, roughly chopped (other dried fruit can be substituted, such as apricots, prunes or figs)
  • 2 cloves
  • 1 cup (250 mL) unfiltered apple juice

For the rillette, combine the duck legs, shallots, garlic, cognac, butter, pepper, nutmeg, allspice and salt in the bowl of an electric mixer fitted with a dough hook. Beat at medium speed for about 1 minute, or until everything is well mixed. Alternatively, use a food processor, taking care not to purée the mixture or let it turn into a paste. The texture should have the consistency of finely chopped meat. Use immediately or place in an airtight container, drizzle some of the reserved fat over the top, and refrigerate for up to 1 week

To make the compote, heat the vegetable oil in a large saucepan and sauté the onion until soft. Sprinkle the sugar over the softened onion and continue to cook until a light caramel forms. Once the caramel is golden, deglaze  the pan with the balsamic vinegar. Cook the onions down until they are glazed.

Add the chopped pears to the glazed onion and deglaze with the apple juice. Cook the pears down until they are mushy and soft. Add more juice if necessary to completely soften the dried pears. Cool the compote before serving.

To serve, press the rillette into small ¼ cup (125 mL) ramekins, or quenelle the mixture into an oval and serve with warmed croutons, fresh crusty bread or brioche and a large quenelle of the compote on each plate.  The rillettes can also be made into a canapé by making a small quenelle and placing on a cracker or smaller piece of toasted brioche topped with the compote.

Each one of the wines in the 2017 Holiday Joie Box will work well with the rillettes: Joie bubbles are a cleansing and refreshing pairing, duck and Pinot Noir are a classic food and wine pairing and the warm spices in the Noble Blend are echoed in both the rillettes and the compote.

Photo credit Joel Robuchon

2017 Decanter World Wine Awards

This year, our 2015 Reserve Chardonnay, 2015 Reserve Pinot Noir and 2015 Pinot Noir represented JoieFarm wines at the 2017 Decanter World Wine Awards. Triumphantly, each wine returned home with a medal:  Silver (Reserve Pinot Noir) and Bronze (Reserve Chardonnay and Pinot Noir).

For full results, visit Decanter’s article here.

To have the award winning wines shipped to your door, visit our online store.

2017 Cascadia Wine Competition Winners Announced!

The 2017 Cascadia Wine Competition in Oregon has concluded and the winners announce! JoieFarm has taken home an award for each wine submitted!

Double Gold:  2016 Quotidien Brut (to be released in May), 2015 ‘En Famille’ Reserve Riesling (newly released) and 2015 Gamay (not yet released)

Gold:  2016 ‘A Noble Blend’ (available in our online store), 2015 Pinot Noir (not yet released)

Silver:  2016 Muscat (newly released), 2016 ‘Re-Think Pink’ Rose (newly released), 2015 PTG (not yet released)

Bronze:  2016 Un-Oaked Chardonnay (newly released), 2015 ‘En Famille’ Reserve Pinot Noir (not yet released)

Find yours in our online store here.

2015 Reserve Chardonnay Takes Silver at 2017 Chardonnay du Monde

Recently released 2015 ‘En Famille’ Reserve Chardonnay was sent to Burgundy this winter for 2017 Chardonnay du Monde international competition. With great pride, we announce our barrel-aged Chardonnay took home Silver out of 700 international wines submitted.

Find yours in our online store here.

JoieFarm Named Best Winery for White Wines

Thank you to the readers of the Georgia Straight for voting JoieFarm Best Winery for White Wines in 2016. This marks the sixth consecutive win in this category as voted in the readers’ poll. We look forward to bringing you more Joie wine.

National Wine Awards of Canada: Winners Circle

National Wine Awards of Canada hosted its 2016 panel in Penticton this month. Recently released were the 2016 results, awarding JoieFarm winery four medals. Winners included:

2014 Gamay – Gold
2015 ‘A Noble Blend’ – Silver
2013 ‘En Famille’ Reserve Chardonnay – Silver
2014 Pinot Noir – Silver

Stop by the tasting room 10:00am-5:00pm daily to taste the winners for yourself, or order from our online store here.

Results are In: Pacific Rim Wine Competition

 

Just in time for summer, Pacific Rim Wine Awards announced the winners of the 2016 competition! Joie took home an award for each wine submitted, all perfect for summer cooking and enjoyment:

2015 A Noble Blend, Gold
2013 ‘En Famille’ Reserve Chardonnay, Gold
2015 Un-Oaked Chardonnay, Silver
2014 Pinot Noir, Silver
2015 ‘Re-Think Pink’ Rose, Bronze

Each wine is available for purchase through our online store (excluding the 2014 Pinot which will be released in the next month).

For full competition results, click here.

Joie Sweeps Cascadia Wine Awards with 2015 Release Wines!

With the upcoming release of Joie’s 2015 aromatic whites and rose, what better timing to announce an abundant haul of medals from the 2016 Cascadia Wine Awards in Oregon (formerly Great Northwest Wine Competition)? 2015 was challenging vintage, but with focus and dedication our winemaking team tackled the earliest and hottest vintage on record and the results are, well, award-winning!

2015 Noble Blend:  Best British Columbia Wine, Gold Medal
2015 Pinot Blanc:  Gold Medal
2015 Rose:  Silver Medal
2015 Muscat: Bronze Medal

Other award-winning wines include our 2014 un-released reds. 2014 Pinot Noir and Gamay each earned a gold medal, and 2014 PTG earned bronze.

For more results from the competition, click here.

Joie’s 2015 whites and rose will be available for purchase within the next week (just in time for Easter)!

The Readers Have Voted! Joie is Best BC Winery for White Wines.

The Georgia Straight’s Readers’ Poll votes Joie the Best BC Winery for White Wines! Thank-you to the readers for voting. We look forward to bringing more joie to your life with the upcoming release of our 2015 aromatic white wines.