Let’s Cook: Kyle MacLennan of Breakfast on Church Bellingen.

Breakfast on Church Bellingen, I Love Bello Shire, Bellingen, Dorrigo, Urunga

Bellingen chef Kyle MacLennan of Breakfast on Church Bellingen, has shared his own local version of an old Mediterranean favourite, Bacalao Balls.

“I came to the world of cooking through a slightly unconventional route. While studying environmental science at UNSW my evenings and weekends were spent working in kitchens and I loved it. Before long university was on hold as I pursued a career in cooking,” says Kyle.

“A love for classic recipes and the history behind them has always influenced what we eat at home and what we like to serve our guests. Cooking ethically has been important both to home cooks and professionals alike for some time now and this is to be celebrated. Eating sustainable, seasonal and local ingredients is now top of the list for consumers and this is great to see.”

“Bacalao Balls are a snack or tapas made using salted cod and while the salt cod is available in Australia, we like to use local mullet. The humble mullet has been considered a second rate fish for as long as I can remember. This fine, oily fish usually ends up in tins as pet food.  This is something I would like to see change and this recipe is the perfect way to get these often overlooked fish on your table,” says Kyle.  

For more information about Breakfast on Church Bellingen

 

Bacalao Balls

Ingredients:

    • 200g salted fish (local mullet)
    • 600g potatoes (Dorrigo potatoes)
    • 1 cup thickened cream (Norco cream)
    • 1 large brown onion (Bellingen Green Grocer)
    • 3 cloves of garlic (local russian garlic)
    • 3 table spoons olive oil
    • 1/2 cup grated parmesan cheese (norco parmesan)
    • 1 pinch cayenne pepper (Kombu Wholefoods Bellingen)
    • egg wash
    • flour
    • bread crumbs (make your own from locally baked bread- Hearth Fire, Bellingen)
    • extra oil for frying

Method:

    • First catch your mullet! Shannon Lyndsey at Lyndseys Oyster Barn Urunga will sort you out if you have no time or luck for this step.
    • Place skinless mullet in a container and cover with salt and store in the fridge overnight.
    • Bring peeled potatoes to the boil in a saucepan and cook until tender.
    • Rinse salted mullet under the tap to remove excess salt and add to your simmering saucepan of potatoes. Cook for 5-10 min until fish is cooked then strain and set aside.
    • In a large frypan cook finely diced onion and crushed garlic in olive oil on a medium heat until sticky and jammy.
    • Add cooked potatoes and fish to the pan and combine. Some mashing with a fork may be required here to break down any lumps.
    • Add cream and stir constantly as cream reduces until the mix is a smooth thick consistency.
    • Add parmesan and cayenne pepper to taste and allow mixture to cool in the fridge overnight.
    • Roll cooled mix into bite sized ball (flatten balls slightly if shallow frying)
    • Flour, egg wash and crumb balls and fry until golden brown.
    • Season Bacalao Balls with sea salt and serve with aioli and lemon wedges.

“Buon Appetito”

Breakfast on Church Bellingen, I Love Bello Shire, Bellingen, Dorrigo, Urunga

Bacalao Balls

One Comment

  • Phil WIlson says:

    Thanks for sharing the Bacalao Balls receipe …. love all the local ingredients.
    “Crummy Mushroom” is hard to beat … It’s a delicious dish…. my favourite dish from Breakfast on Church

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