Week Eight, Day Two.

Today was the cleaning day, we both became Les Femmes de Ménage, well me the Femme and Himself as Homme de Ménage! He is far more efficient than myself, more staying power, but maybe I get to the nitty gritty, but then get bored with it all! Still, done, time to move on!

Today was really chilly, but the sun shone and Himself had a great walking partner as somehow he met up with willowy brunette and the walked ( KSD, no hugs or kisses) but they walked and talked, which was great for both of them.

I had the luxury of not one but two deliveries of Foodie Magazines arrive today. The first had a couple of ideas but the second was pretty useless. I have seen articles online of the latest fashions, and wonder how the journalists summon up the enthusiasm for writing these articles, when no one is going out, let alone shop, and consequently food writers must be scratching their heads and wondering about what to write.

Me, eight weeks in, there are still many things I want to try out and my willing Guinea Pig is happy to comply.

Tonight’s dinner, is a Kedgeree, but one with a difference. Made with Kippers, I was dubious at first, Kippers can be fairly strong tasting, but then so can smoked fish, normally Haddock. Himself really likes Kippers but has them normally has them for breakfast, with or with out a poached egg! However, oftentimes will then declare, oh they were great but the after taste!

Making this kedgeree was really fast and very easy. And the end result? An A star!

I had in the freezer a pair of Kippers from Ish Fish of course. So for about +/- 3 servings

  1. a packet of boned Kippers, they usually come in vacuum packs
  2. Some olive oil, maybe a couple of tbs
  3. 1 medium onion chopped
  4. About2 cups frozen peas
  5. 3 cloves garlic, smushed
  6. About 1 cup or +/- 200 grams basmati rice, cooked as per normal
  7. 2 hard boiled eggs cut into 1/4’s
  8. Handful of chopped fresh coriander
  • Then spices a mixture of 1 tsp of each , curry powder, ground coriander, ground cumin, Garam Masala, and some salt and pepper to taste. You can adjust the spices to your liking.
  • Heat the grill, put the Kippers on a baking tray skin side down and grill for about 5 mins. Remove from grip and remove the skin from the Kippers and discard. Flake the fish into large chunks.
  • Heat the oil and sauté the onion and garlic until the onion is translucent, add all of the spices and the coriander. Cook the frozen pease, save the water.
  • Add the peas and the spinach to the pan along with a dash of water to make a good soft consistency. Add the cooked rice, stir well to mix and then add the Kippers and stir Carefully, so as not to make a MUSH, place in a serving oven proof dish, place in a warm oven to make sure all is warm before serving. Serve decorated with the eggs.
  • If you want to be decadent, instead of adding the water I added cream ( about 1/2 cup) . I also used Ghee and not oil, although I use a ton of oil I’ve oil in cooking, I prefer Ghee when cooking Indian, Sesame oil for Asian and Hazelnut oil or Avocado oil of salad dressings.
  • This dish is high in Omega 3.
  • One thought on “Week Eight, Day Two.

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