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
- Melt the butter in a heavy based pan, add the onion and garlic. Sauté for 5 minutes
- Add the curry and turmeric powder and cook for a further minute.
- Add the rice and stir to mix. Add the stock and bay leaves. Bring to the boil and let simmer for 10-12 minutes.
- Meanwhile, boil the kippers according to packet instructions then flake gently.
- Uncover the rice and gently fork the kippers and boiled eggs through.
- Cover and cook for a further 3-4 minutes.
- Add the lemon juice, parsley leaves and salt and pepper to taste.
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
- Add the spices to a small shallow dish and mix well to combine.
- Dip the pork chops into the spice mixture and make sure it’s coated well on all sides.
- Heat the oil in a frying pan, then fry the chosp for about 5-6 minutes a side depending on how thick it is.
- Serve with steamed vegetables or steamed rice
You can check out my previous post for the Cook Book Challenge this year here.
A couple of weeks ago was Hubby’s birthday. We went out for his birthday dinner at Newmarket Hotel in St.Kilda. You can read about it here.
We also had his family over for dinner. Hubby asked his mum to make his favourite chicken curry, which of course, she obliged.
I decided to add a couple of quick side dishes to add to the feast. A quick carrot salad and a quick tangy lemon pickle. These dishes were inspired from Jamie Oliver’s 30 minute meals.
Tangy lemon pickle
1. Cut 1 lemon into 8 and remove seeds, then slice.
2. In a pan add 1 tbs olive oil. Add 1 tsp black mustard seeds (I used yellow mustard seeds as I didn’t have any black ones), crumble a little dried chilli, add chopped fresh chilli, and 1 tsp tumeric
3. Add the lemon and cook for 10 – 15 seconds. Mix.
4. Cool down to room temperature to serve
1. Grate 4-6 carrots and place in a large bowl
2. Add chopped coriander, grated ginger and 1 chopped chilli. Mix together.
3. Add salt and squeeze half a lemon and 3 tbs of olive oil.
4. Toss. It can be served with roasted almonds sprinkled on top.
My Mother-in-law’s chicken curry.
Naan, reheated in the toaster.
Needless to say, Hubby (and the rest of the family) thoroughly enjoyed the Indian feast.
This week has been quite hectic. Easter was fast approaching and I had plans on baking hot cross buns and a breakfast feast for Easter Sunday. However, time got the better of me and I didn’t get the chance to do what I had planned. I did, however, make the time for our meatless day challenge as I knew the weekend was going to be full of eating and not to mention the eating of lots and lots of Easter eggs.
This week I decided to cook Chana Dahl. Hubby and I recently discovered an Indian Supermarket in our local area and bought many ingredients that I wanted to try out. I’ve only cooked with lentils once before and I remember liking it. I came across this recipe and wanted to try it so much. It turned out really delicious and filling. I will definitely be making this again.
- 200g dry lentils
- 1 tsp turmeric
- vegetable oil
- 1 tsp cumin seeds
- 1 red onion, finely chopped
- 1 tbl ginger and garlic puree
- 1 tbl red chilli powder
- 3 tomatoes, finely chopped
- Soak the lentils in fresh water for an hour
- Cook the lentils with the turmeric and salt in enough water just to cover until tender but not completely cooked and the water has evaporated. Set aside.
- Heat the oil in a saucepan. Add the cumin seeds and fry until they crackle.
- Add the onions and sauté until golden brown
- Stir in the ginger and garlic puree and the chilli powder
- Stir fry for 2 to 3 minutes, then add the tomatoes and cook for 15 to 20 minutes or until you have a course puree
- Add the parcooked lentils and simmer gently until they are tender.
- To serve, garnish with chopped coriander leaves and fresh green chilli
Other members of the Meatless Day Challenge :
Recipe : Kedgeree
Cook Book : Nigella Bites by Nigella Lawson
I have quite a few of Nigella’s Cook books and I have to say, I do use quite a bit. I love her recipes as most are simple and easy to make.
Kedgeree is a rice dish said to have originated from India then brought to England by soldiers that were stationed there and developed a taste for the spices. It is a breakfast dish and was popular back in the day when there were no refrigeration and leftovers were used. It is a hearty but light dish to have so it can be easily eaten for dinner as well. Just like we did.
I have seen this cooked many times on TV and have been wanting to make it. This week seemed like the perfect opportunity. I found three different versions in three of my cookbooks. I opted for Nigella’s version though I did add extra ingredients to it. It was the easiest and had ingredients that I liked.
- 45g unsalted butter
- 1 tsp oil
- 1 onion, finely chopped
- 1/2 tsp ground coriander
- 1/2 tsp ground cumin
- 1/2 tsp turmeric
- 1 tbl curry powder
- 225g basmati rice
- 1/4 cup sultanas
- 1 can tuna
- 4 hard boiled eggs, quartered
- Melt butter in a heavy saucepan with a tight fitting lid. Add oil to stop it from burning
- Soften the onion and add the spices, then keep cooking till the onion is slightly translucent
- Add the rice and stir with a wooden spoon so that it’s all well coated.
- Pour in 500ml water. Stir then cover
- Cook gently for about 15 minutes until the rice is tender
- Turn off the heat, remove the lid, cover the pan with a tea towel and then replace the lid
- Add the tuna and gently flake it with a fork.
- Add the eggs, sultanas and lemon juice and zest of half of the lemon
- Gently mix
- To serve, serve on a large plate with wedges of the other half of the lemon.
Recipe : Mango Lassi
Cook Book : Floyd’s India by Keith Floyd
I love Indian food and for this Indian theme, I didn’t want to make a curry, simply because I tend to make curry a lot. Hubby is a quarter Indian and naturally loves curry. So I have made it my mission to find that perfect curry recipe for him.
For his birthday weekend, we had his family over and he asked for me to make Curry (surprise, surprise!). So I thought, to accompany it, I’ll make Mango Lassi. I’ve never made it before but have had it dozens of times.
Puree any soft fruit of your choice, such as raspberries, strawberries, mangoes apricots or bananas, to make 250ml of puree. Add the puree to 750 ml of natural yoghurt and 100ml of sugar syrup and blend with some ice cubes.
note: to make sugar syrup, put 50g of sugar in a saucepan with 300ml water. Place over moderate heat and stir until the sugar has dissolved. Bring to the boil and simmer for 3 to 4 minutes, then remove from the heat. Leave to cool. The syrup can be stored in the fridge for several weeks.