Yelly Eats

Sunday lunching

It’s nearly 6pm on a Sunday and I’ve had a busy day.  I woke up after sleeping in, made mushrooms on toast for breakfast for Alan and me, chatted to my mum, sister and dad via FaceTime, cleared some of the mess in the kitchen and then batch cooked food for the week.

I’ve got bolognese slow-cooking on the hob right now but Alan and I have had lunch already.  I had smoked haddock leftover from when I made fish pie so we thought it would be a good idea to have kedgeree.  We wanted a fish meal as we’d been having so many meat meals and we, well, maybe me, more than anything else. wanted a fish meal.  So I dusted off my kedgeree recipe (I wrote it over 2 years ago now!) and cooked kedgeree.  It was lovely and comforting and always so photogenic (aided by a strategically placed sprig of coriander).

If you’d like to try your hand at cooking kedgeree, please try my version of it – the recipe is here.  And if you do, please let me know how you get on!

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Yelly Eats

Kedgeree

A few weeks back I finally started making kedgeree.  I remember seeing cooking shows in Manila talking about kedgeree.  The idea of a curried rice dish appealed to my very Filipino palate.  We have rice with everything.  Plus, in the shows, it looked like a very easy dish to do.  I never got around to making it.

So when Alan announced we should try to make kedgeree, I was excited.  I’d seen the Hairy Bikers and the Spice Men (Cyrus Todiwala and Tony Singh) do their versions and I always end up wishing I could try it myself.  So I searched for a relatively easy looking recipe.  I wasn’t sure it was going to work but I was hoping it would.

And it did!  And it was good!

KedgereeSo after making it once, I made notes, tried to remember what my thoughts were on improving the taste (mostly add more salt!).  I’ve done it a few more times but this time, I think I’m brave enough to share my version of how to make a quick and easy version of kedgeree.

Ingredients:

  • 4 fillets of smoked haddock (can be just 2, I just like a lot of fish in my kedgeree)
  • 500ml water
  • 2 bay leaves
  • 1 medium onion, minced
  • 2 tbsp curry powder (I used medium)
  • 1 tbsp turmeric
  • 1 tsp cumin
  • 1 tsp ground dried coriander
  • 1 tsp ginger
  • 2 tsp salt
  • juice of half a lemon
  • 1 tbsp vegetable oil
  • 400g basmati rice
  • 500ml water
  • 25g flat leave parsley, chopped finely
  • 25g coriander, chopped finely
  • 6 hard boiled eggs, quartered (optional)

Directions:

  • In a saucepan, heat up 500ml of water and add bay leaves.  When the water starts simmering, add smoked haddock fillets.  Allow the water to come to a boil and turn down the heat to medium and allow the haddock to poach until it turns a light colour.  Poach for 10 minutes.
  • Once the haddock has poached, drain water and allow the fish to cool.  Once cool to touch, peel off the skin and flake the fish into large flakes.
  • In a pan, heat up the vegetable oil and add the onions.  Allow onions to become translucent and slightly brown around the edges on medium heat.  Add curry powder, turmeric, ginger, cumin, and dried coriander and heat until spices become aromatic.  Add the lemon juice to form a paste.
  • Add rice and mix until the rice grains are coated with the spice-lemon paste.

Rice and spice!

  • Add salt to spice and rice mixture.  Mix until everything is well-incorporated.  Pour 500ml of water and mix slightly.  Cover pan and allow water to boil.  Once the water starts boiling, turn the heat down to the lowest setting and allow rice to cook and absorb the water.  Cook covered for 10 minutes on low.
  • Once rice is cooked and all the liquid has been absorbed, stir in flaked fish and chopped parsley and coriander.
  • Top with hard boiled eggs and serve.

Kedgeree my wayMy recipe has a bit more spice, a bit more salt.  But that’s to my taste.  Feel free to customise to your taste.  If you try the recipe, I’d love to know how you get on!  I have fallen completely in love with this beautifully spiced rice comfort dish.

This recipe will serve a greedy 4 or 6 average eaters.

Yelly Eats

Croque Madame Muffins

Rachel Khoo burst into the TV cooking scene early this year with her little Paris kitchen exploits.  When I first saw the TV adverts for her show on the Beeb, I wondered if it was all too good to be true.  Everything was neat, tidy and oh-so-trés-Français.  But I was very (very!) curious so I made sure her show was sky-plussed.

I loved everything about the show.  It somehow de-mystified french cooking for me and seemed to make it more accessible.  I’ve got Julia Child’s Mastering The Art of French Cooking, but have never tried any of the recipes.  French cuisine is, really, quite daunting (to me it is, anyway).  I’ve cracked the book spine by reading it but haven’t really had the courage to actually try one of the recipes (yes, I know I really should!).

Because I enjoyed the show and the recipes that were featured (and thought I’d be a dab hand at trying out the recipes) I bought Rachel’s book and it really is quite adorable.  The illustrations in the book are completely hers (and considering her visual arts background, I wasn’t surprised that the little illustrations were good, and really quite refreshing to see in a cook book!). 

The first recipe I’ve tried and have always come back to in the cookbook is the recipe for croque madame muffins.  They are simple to make and they taste absolutely scrummy.  There are only 6 ingredients: bread, butter, eggs, ham, cheese and bechamel sauce!  If you are considering buying this book, do, if only for the croque madame muffin recipe!  They’re wonderfully tasty and oh-so-easy to make.  And, they do, come out quite beautifully.  When you pull them out of the oven and see their lovely golden bakedness, you can’t help but say, “Oh wow!  I made that!”