Head cook Bernado Bourbon Sausa at the Laguna Millenium golf club puts a lot of fantasy into developing traditional and tasty Portuguese dishes. This is the recipe for his Curly Kale rolls with Salt Cod and "Miga"
Salt and Pepper
2 Slices white bread
1 Slice air cured ham
50 Grams Salt Cod
Soak the cod in fresh water for twenty four hours, change the water three times.
Brown the onions in a little oil.
Miga is a bread dough. Here's how to make it:
Chop two cloves of garlic and heat in olive oil until glassy.
Add two slices of bread soaked in water.
Add a generous pinch of freshly ground corriander seeds, salt and pepper.
Kneed for five minutes, then form a two centimetre thick roll.
Blanche the Curly Kale in boilding salty water, then spread out the leaves on a plate. Put the cod in the middle of the leaf, and add the roast onions, the miga and the ham. Roll up the Curly Kale leaf and sprinkle salt on it. Place in a pan with hot oil and cook both sides until done. Serve with boiled or baked potatoes.