Sunday Brunch. I just love Sunday brunch. Today I was feeling particularly industrious; not surprising given I've not cooked a proper meal since sometime last week! Once again, I roped Steve into being my 'sous chef' and we whipped up our first kedgeree. I'm surprised we haven't made this together before...
As usual, I looked up a recipe on the web and went with the top 'hit' in my search; it happened to be JamieOliver.com but it could have been anyone... right??
What follows is Jamie's recipe for Kedgeree; my interpretation was a little different as it turned out to be more a 'Smoked Haddock Biryani'
than 'Kedgeree'. The difference being I left out the curry powder and used my own spices (cumin seed, mustard seed, turmeric, chilli powder and asafoetida) as well as green chillis and my own homemade garam masala. Yum.
But I'm feeling too lazy to try and reconstruct my concoction here so...
Hereeeeee's Jamie:
"This is a traditional British breakfast from colonial India and it’s a lovely little dish, with a nice balance of spicy and smoky flavours. It makes a tasty lunch or supper too – so get stuck in!
Ingredients
• 2 large free-range or organic eggs
• 680g undyed smoked haddock fillets, pinboned
• 2 fresh bay leaves
• 170g long grain or basmati rice
• sea salt
• 110 pure butterghee
• a thumb-sized piece of fresh ginger, peeled and grated
• 1 medium onion or 1 bunch of spring onions, finely chopped
• 1 clove of garlic, peeled and finely chopped
• 2 heaped tablespoons curry powder
• 1 tablespoon mustard seeds
• 2 tomatoes, deseeded and chopped
• juice of 2 lemons
• 2 good handfuls of fresh coriander, leaves picked and chopped
• 1 fresh red chilli, finely chopped
• a small pot of natural yoghurt
"Boil the eggs for 10 minutes, then hold under cold running water. Put the fish and bay leaves in a shallow pan with enough water to cover. Bring to the boil, cover and simmer for about 5 minutes, until cooked through. Remove from pan and leave to cool. Remove the skin from fish, flake into chunks and set aside.
"Cook the rice in salted water for about 10 minutes and drain. Refresh in cold water, drain again, and leave in the fridge until needed. Melt the butterghee in a pan over a low heat. Add the ginger, onion and garlic. Soften for about 5 minutes, then add the curry powder and mustard seeds. Cook for a further few minutes, then add the chopped tomatoes and lemon juice.
"Quarter the eggs. Add the fish and rice to a pan and gently heat through. Add the eggs, most of the coriander and the chilli and stir gently. Place in a warm serving dish. Mix the rest of the coriander into the yoghurt and serve with the kedgeree."
Sunday 17 October 2010
Sunday 3 October 2010
• Chicken
Ah... Cooking! Tonight's dinner (about to sit down and enjoy this)
...
Hugh Fearnley-Whittingstall's Chicken Pot-Roast
Ingredients
1 chicken, weighing 4 to 6 pounds
2 onions
3 large carrots
3 leeks
3 potatoes
2 bay leaves
2 to 3 sprigs of thyme
1 tablespoon soft butter
A glass of white wine
A glass of water
2 teaspoons salt
Freshly ground black pepper
Method
1. Place the chicken in a large casserole, a clay pot, or a deep roasting pan with a lid. Slice the onions and cut all the other vegetables into chunks. Arrange the vegetables and herbs around the bird. Rub the butter over the breast of the bird and pour over the wine and water, then season well with the salt and some pepper.
2. Place the lid on the dish and put it in a preheated 375°F oven. Remove the lid after about 50 minutes and give the vegetables a good stir. Baste the chicken with the fat on top of the juices in the dish. Leave the lid off and return to the oven for 25 to 35 minutes, until the breast is nicely browned and the juices run clear when the thigh is pierced with a skewer.
3. To serve, transfer the chicken to a large warmed plate and carve it up fairly chunkily. Spoon vegetables from the roasting pot and plenty of buttery juices onto each plate beside the meat.
Note: If using a stewing chicken, turn the oven down to 300°F after the first half an hour, then cook for 1 1/2 to 2 hours without removing the lid. Turn the bird over on its back halfway through cooking and give the vegetables a good stir at the same time.
...
Hugh Fearnley-Whittingstall's Chicken Pot-Roast
Ingredients
1 chicken, weighing 4 to 6 pounds
2 onions
3 large carrots
3 leeks
3 potatoes
2 bay leaves
2 to 3 sprigs of thyme
1 tablespoon soft butter
A glass of white wine
A glass of water
2 teaspoons salt
Freshly ground black pepper
Method
1. Place the chicken in a large casserole, a clay pot, or a deep roasting pan with a lid. Slice the onions and cut all the other vegetables into chunks. Arrange the vegetables and herbs around the bird. Rub the butter over the breast of the bird and pour over the wine and water, then season well with the salt and some pepper.
2. Place the lid on the dish and put it in a preheated 375°F oven. Remove the lid after about 50 minutes and give the vegetables a good stir. Baste the chicken with the fat on top of the juices in the dish. Leave the lid off and return to the oven for 25 to 35 minutes, until the breast is nicely browned and the juices run clear when the thigh is pierced with a skewer.
3. To serve, transfer the chicken to a large warmed plate and carve it up fairly chunkily. Spoon vegetables from the roasting pot and plenty of buttery juices onto each plate beside the meat.
Note: If using a stewing chicken, turn the oven down to 300°F after the first half an hour, then cook for 1 1/2 to 2 hours without removing the lid. Turn the bird over on its back halfway through cooking and give the vegetables a good stir at the same time.
• Cook Books
Cook Books, originally uploaded by Lisa Fagg.
Hello, Friends! I'm back after a break from just about everything! We're doing some re-thinking and re-organising here at the Fagg household. Books have not escaped my culling knife this time...
I have too many cook books. Even after this cull, I STILL have too many cookbooks. These books are going to make their way over to one of the charity shops on Mill Road sometime soon. I thought, though, that I might give my friends and acquaintances first dibs on the books.
Look over the list below and just drop me an email (LAF42) and let me know which ones you want. I can bring them into work and you can collect them from there.
I have too many cook books. Even after this cull, I STILL have too many cookbooks. These books are going to make their way over to one of the charity shops on Mill Road sometime soon. I thought, though, that I might give my friends and acquaintances first dibs on the books.
Look over the list below and just drop me an email (LAF42) and let me know which ones you want. I can bring them into work and you can collect them from there.
Hope you find something you like - I hope I manage to include links to their Amazon (UK) pages so that you can read about them....
- Indian Food Made Easy by Anjum Anand
- Ken Hom Travels with a Hot Wok by Ken Hom (Hardcover - 18 Dec 1997)
- River Cafe Cook Book Green by Rose Gray and Ruth Rogers (Hardcover - 4 May 2000)
- Glynn Christian Tastes Royal Thailand [Paperback]
- Soup by Nick Sandler and Johnny Acton (Paperback - 30 Oct 2003)
- Ben and Jerry's Homemade Ice Cream and Dessert Book by Ben R. Cohen and Jerry Greenfield (Paperback - 28 Oct 1994)
- Ken Hom's Simple Thai Cookery by Ken Hom (Paperback - 2 Feb 2006)
- River Cafe Cookbook: Bk.2 by Rose Gray and Ruth Rogers (Paperback - 7 May 1998)
- Antonio Carluccio's Southern Italian Feast: More Than 100 Recipes Inspired by the Flavour of Southern Italy by Antonio Carluccio (Hardcover - 26 Mar 1998)
- Thai Cooking from the Siam Cuisine Restaurant by Diana Hiranaga, Somcha Aksomboom, and Somchai Aksenboon (Paperback - 1 Mar 1990
- Sensational Salads: Delicious Recipes from Around the World by Christine Ingram (Hardcover - 1 Jun 1999)
- Rick Stein's Food Heroes by Rick Stein, James Murphy, and Craig Easton (Hardcover - 5 Sep 2002)
- The Classic Barbecue and Grill Cookbook (Classic Cookbook) by Marlena Spieler (Hardcover - 25 Apr 1996)
- Food from Fire: The Real Barbecue Book by Charles Campion and Jason Lowe (Hardcover - 15 Jun 2006
- Ainsley's Ultimate Barbecue Bible by Ainsley Harriott (Paperback - 7 Apr 2005)
- Wagamama: Way of the Noodle by Russell Cronin and Michael Freeman (Paperback - 31 Oct 1994)
- Rick Stein's Seafood Odyssey by Rick Stein (Hardcover - 7 Jan 1999)
- Ainsley Harriott's Gourmet Express by Ainsley Harriott (Paperback - 9 May 2002
- Ainsley Harriott's Meals in Minutes by Ainsley Harriott (Hardcover - 12 Feb 1998
- Cooking with My Indian Mother-in-law: Mastering the Art of Authentic Indian Home Cooking by Simon Daley and Roshan Hirani (Hardcover - 18 Aug 2008)
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