Últimamente estoy de un rebelde que no hay quien me aguante!!
Debe ser cosa de los años.
En vez de raya al medio ahora gasto raya a un lado.
Me siento en el sofá después de comer y dejo lo de recoger la cocina para más tarde.
A veces me voy a la cama sin desmaquillarme.
Salgo a la calle con botas de agua aunque no llueva (realmente en este caso el rebelde es el hombre del tiempo…)
Como dulces en pleno mes de enero, así, porque quiero, como una loca!!
Incluso, el otro día, dije «no» a unos planes que no me apetecían nada…
Ja, pues buena soy yo, hombre!!!
Así que como comprenderéis, con esta rebeldía que gasto últimamente, no os iba a traer una receta típica para carnavales claro.
Os traigo unas flores de carnaval… pero de bacalao!!!
Hala, toma rebeldía!!
Pero como en el fondo soy un poco pardilla, y cuando me sale la vena rebelde al poco rato me arrepiento ( a veces me levantó de la cama a la media hora para desmaquillarme), he decidido traeros también las clásicas flores de carnaval dulces, para que haya para todos los gustos!!
Para acompañar las flores de bacalao os propongo un alioli de ajo negro, que podéis sustituir por alioli clásico, o incluso no poner ninguno, que solas están deliciosas.
Pues sin mas, aquí os dejo las recetas y os deseo os que os divirtáis mucho estos carnavales y que seáis buenos….o no, jejejeje.
Preparación:
En primer lugar desalamos el bacalao, siguiendo el método que vimos aquí. Reservamos.
Picamos la cebolla, la ponemos en una sartén con un poquito de aceite y la sofreímos a fuego suave hasta que esté tierna.
Mientras se sofríe la cebolla, troceamos el bacalao, sin piel, en trozos no demasiado grandes, y cuando la cebolla esté tierna, añadimos el bacalao a la sartén y sofreímos todo junto un par de minutos.
Sacamos de la sartén, escurrimos y reservamos.
A continuación ponemos todos los ingredientes, incluidos la cebolla y el bacalao, en un recipiente, preferiblemente alto y estrecho para que luego podamos mojar el molde con comodidad, y trituramos con la batidora.
Tapamos la mezcla con film y dejamos reposar 20 min. en la nevera.
Mientras vamos preparando el alioli.
Ponemos en el vaso de la batidora el huevo, a temperatura ambiente, los ajos, la sal, la tinta de calamar y un chorrito de aceite. Metemos el brazo de la batidora hasta el fondo del vaso y sin mover la batidora comenzamos a batir mientras vamos añadiendo poco a poco el resto del aceite.
Una vez que empiece a emulsionar (espesar) el alioli, ya podemos mover la batidora de arriba a abajo.
Reservamos.
Pasados los 20 min. de reposo, ponemos a calentar el aceite en una sartén alta y honda, o en un cazo en su defecto, y metemos dentro el molde de las flores para que se caliente.
Una vez que el aceite esté listo, caliente pero no humeante, sacamos el molde de la sartén, escurrimos, y lo sumergimos en la masa, sin cubrir por completo el molde, ya que de hacerlo la flor no se despegará del molde, y metemos en la sartén.
Si el molde es nuevo, las primeras flores cuesta un poco que se suelten solas, por eso las ayudaremos a despegarse empujándolas suavemente con un tenedor o la punta de un cuchillo, empujando solo la flor, sin rayar el molde.
Una vez que la flor está suelta, freímos hasta que esté dorada.
Sacamos de la sartén y escurrimos sobre papel absorbente.
Procedemos del mismo modo hasta acabar con la masa, calentando el molde entre cada flor que realicemos.
Servimos acompañadas del alioli negro.
Notas:
La tinta de calamar que utilizamos en el alioli no aporta sabor, solamente tiene como función intensificar el color negro del ajo, ya que si no el alioli queda con un color rarete… Pero si no queréis usarlo no pasa absolutamente nada.
Para las flores podéis usar bacalao congelado al punto de sal, y así ahorrarnos el paso de desalado.
Receta de las flores de bacalao adaptada de Webos Fritos
Preparación:
Ponemos todos los ingredientes en un bol y batimos hasta integrar (podemos ayudarnos de la batidora si es necesario).
Pasamos la mezcla a un recipiente, preferiblemente alto y estrecho para que luego podamos mojar el molde con comodidad.
Ponemos el aceite para freír en una sartén alta y honda, o en un cazo en su defecto, con la corteza de limón o naranja, sin ningún resto de piel blanca, y calentamos a fuego suave unos 10 minutos para que el aceite se aromatice.
Pasado este tiempo sacamos la corteza del cítrico, y metemos dentro el molde de las flores para que se caliente.
Una vez que el aceite esté listo, caliente pero no humeante, sacamos el molde de la sartén, escurrimos, y lo sumergimos en la masa, sin cubrir por completo el molde, ya que de hacerlo la flor no se despegará del molde, y metemos en la sartén.
Si el molde es nuevo, las primeras flores cuesta un poco que se suelten solas, por eso las ayudaremos a despegarse empujándolas suavemente con un tenedor o la punta de un cuchillo, empujando solo la flor, sin rayar el molde.
Una vez que la flor está suelta, freímos hasta que esté dorada.
Sacamos de la sartén y escurrimos sobre papel absorbente y rebozamos en azúcar.
Procedemos del mismo modo hasta acabar con la masa, calentando el molde entre cada flor que realicemos.
Notas:
Para saber si la masa está en su punto, echamos una pequeña porción de masa en la sartén. Si se divide en muchas partes, es que necesita más harina, hasta que al echarla a la sartén quede en una sola pieza.
La textura que debe tener la masa es algo más líquida que unas natillas.
Consejos para utilizar el molde de las flores.
Si el molde es nuevo, las primeras veces se suelen pegar las flores. A medida que lo vayamos utilizando, las flores se desprenderán solas al freírlas.
Si el molde está frío, al freír la masa, esta se quedará adherida al molde (y cuesta volver a dejarlo limpio, creedme). Por el contrario, si está muy caliente, la masa se despegará al untar el molde en la masa. En este caso bastará con dejar enfriar un poco el molde.
Es importante no sumergir totalmente el molde en la masa, solo hacerlo hasta la mitad, ya que sino la flor no se podrá soltar del molde.
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