Category Archives: Dinner

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Kedgeree with Kippers

Don't you love breakfast for dinner? Kedgeree, which usually contains cooked smoked fish, rice, eggs and curry, is known to be eaten for breakfast throughout the UK.

It is believed that the British soldiers brought it back home after enjoying eating it in India. It is now a popular breakfast meal using left over smoked fish though it can be eaten any time of the day.

I was really happy when I found this at a local fish monger. It's kippers. Kippers are smoked herring that has been split, salted or pickled and cold smoked. It reminds me of the Filipino smoked fish, tinapa. If you can't find kippers, you can use any smoked fish you like or even just used poached salmon.

I knew I wanted to make kedgeree as soon as I saw the kippers. I made it for dinner and my English hubby loved it. It now makes the dinner table often. For this recipe, I used a few different recipes I had and combined it to make my own.

Recipe: (serves 4)

  • 20g butter
  • 1 large onion, chopped
  • 2 cloves garlic, smashed
  • 2 tbs curry powder
  • 1/4 tsp turmeric powder
  • 350g basmati rice
  • 600ml chicken stock
  • 2 bay leaves
  • 4 hard boiled eggs, quartered
  • 200g kippers
  • 1 tbs lemon juice
  • Handful of parsley leaves
  • Salt and pepper

 

  1. Melt the butter in a heavy based pan, add the onion and garlic. Sauté for 5 minutes
  2. Add the curry and turmeric powder and cook for a further minute.
  3. Add the rice and stir to mix. Add the stock and bay leaves. Bring to the boil and let simmer for 10-12 minutes.
  4. Meanwhile, boil the kippers according to packet instructions then flake gently.
  5. Uncover the rice and gently fork the kippers and boiled eggs through.
  6. Cover and cook for a further 3-4 minutes.
  7. Add the lemon juice, parsley leaves and salt and pepper to taste.

Bon Appetite,

Cherrie

 

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New Moro Seleccion Hojiblanca Olive Oil launch at Bohemian Bar and Restaurant.

Australia's number one brand of olive oil, Moro, has launched a new specialty mono varietal extra virgin olive oil, Moro Seleccion Hojiblanca (Ogh-hee-blanca).
Company Director, David Valmorbida says the new Seleccion Hojiblanca has been developed to provide an extra virgin olive oil with a very specific taste, made using only a single variety of olive, the Hojiblanca. It is perfect for dipping, drizzling and finishing dishes such as seafood and vegetables, but it is also ideal for sauteing and baking both sweet and savoury dishes.
I attended the launch of the new olive oil at the Bohemiam bar and restaurant. As we arrived, David, himself lead us through the tastings of 3 different olive oils. We were taught how to properly taste olive oil in order to appreciate the different tastes and textures of the olive oil.

How to taste Olive oil.

Step 1: With the glass covered by the lid or your hand, cup and rotate the glass in your other hand to warm it up. Swirl the oil on the sides of the glass to increase the surface area for the oil to release the volatile scents.

Step 2: Before tasting the oil, uncover the glass and smell the olive oil. This will give you your first indications of the quality and type of oil.

Step 3: Put a small amount of oil in your mouth and let it warm up for a moment or two so the taste spreads throughout the mouth.

Step 4: Begin inhaling or sipping air in quick gasps. This helps to oxygenise the oil and intensify the aromas.

Step 5: After completing the tasting, allow a minute or two for the full flavour of the olive oil to rest and develop in your mouth.

We were also treated to a range of dishes that featured Seleccion Hojiblanca Olive Oil.
Olive oil spheres

Grilled octopus, potato and paprika

Vegetarian paella

Seafood paella

Set bacalao mousse, red pepper, egg yolk and cod skin

Confit pork ribs, artichoke, cabbage and coriander

Homemade ricotta, beetroot, dehydrated black olive

Olive oil ice cream, chocolate and almond sponge

The New Seleccion Hojiblanca Olive Oil will be available in a 500ml bottle and a four litre tin at major supermarkets and selected independent supermarkets and delcatessens from late August 2012.

I attended the product launch at Bohemian bar and restaurant courtesy of Dig Marketing Group and Moro.

Bon Appetite,

Cherrie