45 yrs of marriage to tis man and I love him more today than ever, Best Friend, Husband, Grandad, Dad , Springer Dad a great cook, amazing person who would do anything to help a fellow person!! Wishing all the Dads all over the world, past and present We love you all.. To all First Responders and front line workers who are working today… Today David wants to cook so were having Chicken, new potatoes and Asparagus.. I haven’t cooked much tis week, as we have had a few BBQ’s and then David made his spaghetti sauce, I have had quite a few Salads from the garden.. Oh I did make a batch of Texas Caviar for David and I as that is amazing for your gut Health..
Tomorrow I go see my Dr to see how I am Healing, I feel better than i have ever felt and I am so pleased that I had the Surgery in Nov, them the one the end of may to reverse the stoma.. Now let me get on with my life..
Jamie Olivers Cooking , Man I love this man, and his cooking. I would love to cook with him.. David Smoked some Haddock yesterday and has frozen ti for later this week, I am going to make Jamie’s Kedgeree!! What is Kedgeree, it is a popular British Breakfast dish ( were having it for supper one day) it consists of curried rice, smoked Haddock or any fish you desitre. , boiled eggs, parsley and lemon juice. Not the usual British breakfast. Though, it is the origins of the dish which gives meaning to it as it is steeped in British and Indian history. There is a wee bit of history to go along with this Dish.. Kedgeree may be considered a traditional British breakfast dish but its roots are well bedded in Indian cooking having started its life as khichari, a humble dish of rice and lentils. Originally there was no fish in this dish so the Britts. added this for protein and turned into something more familiar to those serving in India, and it returned to these shores with them. I guess just like the English Kippers for Breakfast they to are a smoked fish yummy but way to many bones for me, My mom loved Kippers.. A little info from wikipedia on kippers
Why are kippers called kippers?The exact origin of kippers is unknown, although fish have been slit, gutted and smoked for centuries. … As a verb, to kipper means to preserve by rubbing with salt or other spices before drying in the open air or in smoke. So beef or other meat preserved in the same fashion can logically be called “kippered.” When Cooking cooking just kippers, you could boil water and add the Kippers once water is boiled.. In about 10 mins the Kippers are ready to serve.. delicious served with scrambled eggs, or with poached eggs that have been cooked in the kipper water. Boiled Eggs My mom loved some Brown Bread and Butter with them . Fish is a super food Why is eating fish healthy? Fish is a high-protein, low-fat food that provides a range of health benefits. White-fleshed fish, in particular, is lower in fat than any other source of animal protein, and oily fish are high in omega-3 fatty acids, I love fish , I have a few fish recipes I should share with you.. I remember the fish van coming around once a week, thats when my mon would buy amazing smoked haddock cook it in milk and make a fish Pie, or buy kippers OMG the stump the house out but are so good.. Funny the things that bring back memories ..
Ingredients
- 2 large free-range eggs
- 680 g undyed smoked haddock fillets , from sustainable sources, ask your fishmonger, pin-boned
- 2 fresh bay leaves
- 170 g long grain or basmati rice
- sea salt
- 1 tablespoon pure butterghee
- 1 thumb-sized piece fresh ginger , peeled and grated
- 1 medium onion , or 1 bunch of spring onions, finely chopped
- 1 clove garlic , peeled and finely chopped
- 2 heaped tablespoons curry powder
- 1 tablespoon mustard seeds
- 2 tomatoes , deseeded and chopped
- 2 lemons , juice of
- 2 good handfuls fresh coriander , leaves picked and chopped
- 1 fresh red chilli , finely chopped
- 250g fat-free natural yoghurt
Method
- 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.
Intuitive Chef 