We’re already in the middle of March and I’ve no idea how we got here so quickly. Spring is in the air!!! Or at least should be. Today forecast says snow and they were saying on a radio the Beast from the East is coming back to UK next week to bring even more snow. I hope the’re wrong as they often are.
I’m so ready for a new season. I’m already thinking what flowers I’ll plant this year into pots and baskets. I think Spring is probably my favourite season. I’m an April child and to me it always feels like a fresh start, new beginning. Spring also means longer days, more time outdoors and sun finally getting it’s strength back and it feels lot….ok not a lot but a bit warmer.
Anyway enough about weather and changing seasons and back to cooking.This post is about Kedgeree. Basically any fishy dish is a celebratory meal for me. You see I’m a big fan of fish. My childhood dream was when I grow up I’ll live by the sea. My future life was going to be endless fun on a beach, sea breeze lightly messing up my hair whilst I’m eating fresh fish every single day.
In reality I’m living by the sea…. I’m living by the North Sea to be precise and my hair is pretty much messed up every single day but not by a sea breeze but by a gusty north wind and constantly frizzy from high humidity as a bonus. But that’s OK I still love where I live, what really shattered my dream is my family doesn’t like fish. I’m the only member of our family that eats fish.The rest of my family can’t stand fish.
I know I’m in the charge of the kitchen for most of the time so as a reward I should be allowed to cook what I want but that’s another dream falling very far from the reality. And I really can’t cook separate meal for them and for myself every night. I’m too busy and too skinned for that. So I eat fish a lot less than I’d love to because I don’t want to deal with the annoying consequences of cooking fish in our house or at least not very often. By annoying consequences I mean long faces and comments like…Ooh mum’s got fish for dinner. I hope you cooked something else for me mum!! What’s that horrible smell. etc…..
And you should hear their reasons for not eating fish. The main reason is that fish’s got the fishy smell…well it’s a fish isn’t it. If it was a bacon it’d smell like bacon….another one is fish is full of bones….honestly what a nonsense…. I buy fillets and they’re boneless….and the best one is that no one knows what they’re doing under water so they’re kinda suspicious creatures. Really?? Get yourself a scuba diving kit or watch some of those National Geographic Life under the Sea programmes if not knowing what fish is up to down there really bothers you. Excuses, excuses.
What happened today was that I’ve “accidentally” stopped at fishmongers an I’ve accidentally popped in and bought lovely smoked Haddock. I’ve been craving fish for ages and I simply couldn’t resist..And I came up with brilliant reason why should I buy some. Being mum is such a hard job, agree??? So I’ve decided I’m extending Mothers Day that was last Sunday to a Mothers Week. Genius plan.On the way home I quickly decided on Kedgeree as it’s one my favourite recipes for smoked fish and it’s quick and I was starving.
A few words about Kedgeree what it is and where it came from. It’s a quick an easy dish originated from India, brought to UK by returning British colonists and introduced as a breakfast dish in Victorian times. Original Indian dish was called khichri and it was rice and beans or rice and lentils and it was something like a salty porridge. Brits changed the dish quite dramatically. Added smoked fish and eggs as another source of protein. Turned humble khichri into super proteinaceous Kedgeree. Although it’s best known as a breakfast we’re not in Victorian times anymore and I cant’ run around stinking of a smoked fish so I usually prepare it for dinner and tonight I happily made it just for myself.
It’s such a tasty dinner, and well balanced nutrients. I’m really enjoying eating it surrounded by my beloved fish haters with their long faces. Happy Mothers Week to me. Enjoy!!! xxx
300 g smoked haddock
1 large leek trimmed and sliced
1 tsp mild curry powder
150 g basmati rice
200 g baby spinach
handful chives chopped
1 tbsp unsalted butted
Preheat the oven gas 4, 180 degrees or 160 degrees fan.
Place the haddock in a buttered baking dish and cover with foil. Bake for 10-12 until the fish just flakes easily. Flake into large pieces in the dish, cover and set aside.
Place the eggs in a pan of boiling water and simmer for 9 minutes. Cool under cold water, crack the shells to let the air out and set aside.
Heat oil in a saucepan over a low heat. Add the leek and cook for 5 minutes. Add the curry powder and cook for 2 minutes a more.
Stir the rice into the pan with a pinch of salt. Pour in 400 ml water, bring to the boil and then turn down to simmer.
Cover the pan and cook for 12 minutes or until the water has been absorbed. Remove from the heat and stir in the spinach.
Cover and leave to wilt for 2 minutes.
Carefully fold in the flaked haddock, the finely grated zest and juice of 1 lemon, two-thirds of the chives and salt and pepper
to taste. Spoon into a serving dish and arrange the eggs, peeled and cut into quarters, on top with remaining chives. Put the
remaining lemon, cut into wedges, on the side and enjoy.