Category Archives: Fish

Kedgeree

Gotta say, this is one of my favourite dishes, how could it not be? The individual components are fantastic- smoked fish, hardboiled eggs, spiced rice- and when they come together it’s sublime. Surprisingly, given the amount of butter in this dish, it’s light, but the butter does give it a real comfort food feeling. And speaking of butter, David Lebovitz, who writes one of my favourite food blogs, has just written a damn good post on what he eats. He is a butter lover, not afraid to hide it.Reminds me very much of one of my favourite sayings “everything in moderation, even moderation”. So, yup, this dish has lots of butter, and what?

On the night I made this, I had bustled up to Mum and Dad’s with the purpose of doing some study, lugging textbooks with me (catcall along the way “Hey girl, that’s a really big book”. Well yup, yup it is). This is great food for when you’re studying, it’s quick to whip up, and you can grab a steaming bowl and curl up with your books.

Kedgeree- Adapted from Jamie Oliver’s The Naked Chef

Serves 4

250g rice

1 bay leaf

a small handful of peppercorns

1 large onion, finely chopped

1 clove of garlic, finely chopped

150g butter

2 heaped tsp curry powder

375g smoked fish

6 hardboiled eggs, sliced into wedges

Juice of 1 lemon + Lemon wedges to serve

Bring a large pot of water to the boil, salt it well. Add rice, bay leaf and peppercorns and boil, stirring occasionally, until the rice is nearly cooked. Drain well and remove bay leaf and peppercorns.

In a large pan or wok, melt butter over a medium heat, add the onion and garlic and cook until soft. Then add the curry powder and cook for a minute, stirring until fragrant, about 1 minute. Add the lemon juice, fish and rice to the pan, heat through, then gently fold in the hardboiled eggs. Serve in warm bowls with lemon wedges.

Delicious. Next time I make this, I’m gonna try making it more fragrant, not quite sure how I’ll do this yet, but maybe playing around with spices added to the rice when it’s cooking, or making my own curry powder. Also, I’ll add something green and herby, lots of it.

 

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Sunday Dinner For One

A few weekends ago I was housesitting for Mum and Dad. Mum said that she would leave me something nice to cook up for my dinner and pay me in gingercrunch, now that’s a good deal! When I got to their house there was a lovely piece of salmon waiting in the fridge for me. I am a huge fan of salmon- the beautiful colour, the richness, packed full of omega-3 goodness- brillo! In fact I think someone needs to write an ode to salmon.

Usually I just fry the salmon until just cooked (hopefully!) but I wanted to try something different this time and something that would perfume the salmon with lots of flavour.

These are the flavours that took my fancy. I’m obsessed with thyme and wanted to know whether it would work with salmon, lemons are an obvious choice with fish and I chose spring onions for a delicate onion flavour.I decided to try baking the salmon in foil, something I’ve wanted to try for a long time. I love the idea of wrapping up little flavour filled parcels and getting to open them at the end of cooking time. This did not disappoint at all. The salmon was imbued with sweet thyme, a very subtle onion flavour and some tang from the lemon. It was so good, I can’t wait to cook salmon this way again.

To go with the salmon I wanted something along the lines of mashed potato. I’ve wanted to try mashed broadbeans for aaaages and they are damn fine!

Oven baked Salmon with Broadbean mash

Preheat oven to 180°C. Take a piece of foil large enough to wrap up your salmon, drizzle some olive oil on it then place your  salmon on it with flavourings, season well with salt and pepper. Bake in the oven for 20 mins, or until just cooked.

For the broadbean mash. Take frozen broadbeans and add them to a well salted pot of boiling water. Cook for a couple of minutes, drain and pod (so much fun!). Put them back in the pot with about 50g of feta and some chopped mint. Mash to your desired consistency.

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Monday night pasta

Monday night pasta

Monday nights always seem hard. On this particular Monday, grocery shopping wasn’t appealing and I wanted quick, delicious pasta. Success! I grabbed things from cupboards: can of tuna, can of tomatoes, kalamata olives. All good things. I used slowly cooked onions with some red pepper to give some sweetness and chili flakes to give warmth. Rather delicious and I think this would be perfect hangover food, too. Will keep you posted on that one.

Monday Night Pasta serves 4

2T olive oil

1 onion, diced

1 red pepper, roughly chopped

1 can chopped tomatoes

1/2 glass red wine

1T tomato paste

1tsp sugar or honey

2tsp dried oregano

1 regular can tuna in olive oil, drained

1/2 cup or more of kalamata olives, pitted if you fancy

1/2 tsp chili flakes, add more if you like heat

400g dried pasta shapes

Heat olive oil in a deep frying pan, add onion and cook slowly over a low heat. Do not let the onion brown, you want it sweet and soft, add a pinch of salt to help this says Nigella (it works!). Cook for at least 5 mins, preferably a bit longer. Add red pepper and cook for a couple of minutes before adding tomatoes, tomato paste, wine, sugar or honey (helps to bring out the flavour of the tomatoes), oregano and olives. Simmer over a low heat until the sauce has reduced and is jammy. Add chili flakes about halfway through cooking time. Season to taste.

In the meantime cook your pasta according to packet directions in plenty of salted water, drain. Return to pot and stir in the sauce. Serve with a crisp green salad.

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Bad Day Risotto

I made this risotto last week after a particularly bad day. All that stirring is good for  working out stress and frustration. It helped, lots. Particularly with a crisp, cold glass of Sauvignon Blanc haha!

mmmmmmmmmmmmmmm.

I took the recipe from a cookbook written by a teenager complete with shots of him chilling with the lads and date nights (oooo!). It’s Sam Stern’s Real Food Real Fast and it’s a good wee book to have for quick dinners and would be good for students, too.

This risotto was delicious. A combination of the sharp saltiness from the cheddar and the smoked salmon gave the dish a subtle smokiness akin to whiskey, which is balanced by the lightness of the lemon, a great summer dish. Salmon as an oily fish has a lot of omega-3 and I gave the dish an extra boost of greens in the form of peas to make it a bit more healthy.

Salmon, cheese and green leaf risotto (adapted from Sam Stern’s Real Food Real Fast)

Serves 4

1.2 litres chicken, fish or vegetable stock

75g butter

1 medium to large onion finely chopped

2 cloves garlic, crushed

225g hot-smoked salmon broken into pieces

150mL white wine

50g mature cheddar cheese, grated

2/3 cup frozen peas

50g baby spinach leaves

2tsp fresh parsley, chopped

50mL cream or crème fraîche or single cream

Salt and black pepper

Squeeze of lemon juice (I added the zest of a lemon as well, to really boost the flavour)

Grated parmesan for serving

Pour stock into a pan, bring to a boil, then lower the heat and keep warm.

Melt butter in a large saucepan. Cook onion and garlic in the butter on a low heat for a few minutes until soft, not coloured.

Turn up the heat a bit. Tip rice into the pan. Stir to coat and add the wine. It will splutter and crackle. Cook, stirring until it’s absorbed.

Add a ladle of hot stock, stirring as you go. When nearly absorbed add another, continuing over 15-20 minutes until all the stock is used. Add peas when half the stock has been used. Test rice to check that it is tender. Add more liquid if needed.

Turn off heat. Stir in cheese, cream, baby spinach, salmon and herbs and season. Add the lemon juice and zest. Taste and adjust. Top with grated parmesan and herbs. Serve in soup bowls.

Music! I listened to this superb mix from Miss Moss. So much fun! I had a good wee boogie round the kitchen.