kedgeree for bloke

Jay-Jay_4

Just seen this... never made kedgeree but have to post so that I can find it again :rotfl:


Lovely to have you back Mr Bad Example, my kind regards to Mrs EE

mrbadexample

Jay-Jay wrote:

Just seen this... never made kedgeree but have to post so that I can find it again :rotfl:


Lovely to have you back Mr Bad Example, my kind regards to Mrs EE

Why thank you JJ, I will be sure to pass on your kind thoughts, she'll be ever so pleased.

Smiley_Mum

mrbadexample wrote:

Thanks Smiley_Mum....that's another one with peas in...:think:

And the other recipe might be handy for when I can't be bothered to shop - I've always got a tin of tuna lurking in the back of the cupboards.

How's the Smiley Kids?

Smiling...:D

snowball2

mrbadexample wrote:

Looking at the recipes (and staying serious for just a minute ), they suggest that the haddock be cooked in milk.

I love haddock, and occasionally buy a nice big fillet for tea (like treating myself to a steak :drool: )

The first time I did this I cooked it in milk. Seemed a bit of a waste though - after all, it's not like you can use it on your cornflakes afterwards. _pale_ So I've always used water since, and it seems just as good.

So, why milk? Not very MSE, is it? Would water be ok for this recipe?

I poach in milk and then add the poaching milk at the end with a couple of spoons of creme fresh. I only use undyed smoked haddock from the fresh fish counter.

I use patak's curry paste rather than power.

I usually add finely chopped courgette & mushrooms just after the onions have browned to bulk it out for a supper dish.

I also make a curry sauce, make white sauce add spoon curry paste & portion creamed coconut block. Serve over/to the side of kedgeree as we find it's a bit dry without.

HTH

nabowla

Why did I discover this thread when I'm half way out the door to work? I'm in fits of laughter already. Will post suitable 'bloke instructions' for kedgeree this evening if someone hasn't beaten me to it. I presume we need to start by explaining how to poach and how to hard boil eggs

mrbadexample

snowball2 wrote:

make white sauce.....

HTH

*cough* BLOKE!

mrbadexample

nabowla wrote:

Why did I discover this thread when I'm half way out the door to work? I'm in fits of laughter already. Will post suitable 'bloke instructions' for kedgeree this evening if someone hasn't beaten me to it. I presume we need to start by explaining how to poach and how to hard boil eggs

Put egg in saucepan, add water, put on lit gas ring, go to pub, have three pints, come home, remove egg from dry saucepan with hole in?

I can cook cauliflower cheese, stew & chilli. And boiled eggs.

mrbadexample

I have been shopping.

Morrisons didn't have any undyed smoked haddock. :mad:

So I bought undyed smoked cod. It was this or dyed smoked haddock. Did I do right? It's a good big bit, 385g. :drool: (I figure with this recipe a bit extra won't matter?)

I have some shallots (wow, they look just like little weeny onions!).
I have some Birds Eye frozen garden peas. (The first frozen peas I have ever bought. )
Brown Basmati rice. Just in case I run out - I now have white & brown. (Could I mix them, just for variety? )
Bay leaves. 89 flippin' p and I only need one. :rolleyes:
Little tub of low fat natural yoghurt, coz snowball2 reckons it's a bit dry on its own, and looking at it, she might be right. :T
A whole real live parsley plant. :eek: It's on the windowsill next to me venus fly trap. It'll probably die, but it's worth a shot. :rolleyes:

I already have eggs. And milk.

So....how am I doing thus far?

newleaf

Yes, doing good. Smoked cod is fine, dyed haddock would also have been OK, it's just that the colour is artificial, of no nutritional value, and probably not good for you, so best avoided. Don't worry too much about the parsley dying, those little pots from the supermarket aren't designed to last long. Just use it up and buy another if and when you need one. Shallots are indeed just like 'weeny onions', very strong flavour/odour and a pig to peel. (Personally, I think life's too short for fiddling about with Shallots...) I think this is going to turn out well, and I'm already looking forward to seeing the pictures! Good luck
BTW, it's meant to be on the dry side.
..And, forgot to say, brown rice takes longer to cook than white so best not to mix them.

Rikki

Remember to remove all the bones from the fish.:cheesy: