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

 

Indian Rubbed Pork Chops

Theme 12: Spicy

Cookbook: Nigella Lawson, Kitchen

Recipe: Indian rubbed pork chops

I never used to like food with a lot of spice or heat until I met hubby.  He grew up with Indian grandparents so he was exposed to spices and curries at a young age. I began appreciating the complexities of the different spices as I was exposed to them more and more.  I now love all curries and all the spices that go in them.

This recipe originally is for lamp chops but it goes very well with pork.  I’ll try lamb next time.

Recipe: (serves 4 )

  • 1 tsp ground coriander
  • 1 tsp ground cumin
  • 1 tsp ground ginger
  • 1/4 tsp ground cloves
  • 1/2 tsp cayenne pepper
  • 1/2 tsp ground cinnamon
  • 3 tsp sea salt
  • 4 pork chops
  • oil for frying
  1. Add the spices to a small shallow dish and mix well to combine.
  2. Dip the pork chops into the spice mixture and make sure it’s coated well on all sides.
  3. Heat the oil in a frying pan, then fry the chosp for about 5-6 minutes a side depending on how thick it is.
  4. Serve with steamed vegetables or steamed rice

You can check out my previous post for the Cook Book Challenge this year here.

Bon Appetite,

Cherrie