kedgeree for bloke

ashby

Here's a cheats version or for those with similar physical problems to ME.
One pack cook /chill egg fried rice.
A mild curry sauce, korma or similar.
Portion of smoked haddock.
Small amount frozen peas ( the EFR has these in it but I like extra)
Cook the haddock in a little milk - I use the micro. Cook peas.
Stir everything together in an ovenproof dish and give about half an hour in a medium oven. don't use too much sauce it's not supposed to be sloppy, just moist.
Don't tell me that you could just buy cook/chill this is much tastier as you control amounts etc. Appreciate it's not as economical as doing it from scatch but if in hurry or unable to cook it's a good substitute.

Mamabear

mrbadexample wrote:

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:

My twopenny worth (I bit hard all through the chilli thread and so far on this 1, but here goes...

If you repot the parsley it will last much longer.

Please ignore if you are superstitious.

GL
Anne

mrbadexample

Mamabear wrote:

My twopenny worth (I bit hard all through the chilli thread and so far on this 1, but here goes...

If you repot the parsley it will last much longer.

Please ignore if you are superstitious.

GL
Anne

I'm not superstitious. It's already in a pot. I am not the green-fingered type. Further assistance required or Parsley the Lion gets it.

annie-c

Supermarket bought herbs rarely last long because they stuff the compost too full of seeds deliberately in order to produce a lush full pot of herbs... this looks great initially but the seeds choke each other eventually and die off. I have heard of people splitting the original plant and repotting in several pots, using extra compost, but this might be a tough task for a man who claims not to be able to boil an egg without making a hole in the bottom of the pan....

Personally I would either chop and freeze the excess parsley (instructions available later if you want them MrBE...) or just use it up over the next week or so....have you thought about adding fish pie to your repertoire? We could do you a nice parsley sauce!

newleaf

Yes, if you can make cauliflower cheese you can definitely make fish pie! Gordon Ramsay move over...

mrbadexample

annie-c wrote:

have you thought about adding fish pie to your repertoire? We could do you a nice parsley sauce!

Well, as it happens I am a big fan of fish, and have had my eye on THIS for a while now - just haven't got round to it yet.

It looks fantastic, and the instructions are definitely written for blokes. It's almost like they were thinking of me.... :rotfl:

However, that's for another thread entirely. I must not be distracted from the task in hand. :rolleyes:

I may, however, give Parsley the Lion a new pot.

(Does anyone else remember "The Herbs"?)

newleaf

He was a 'very friendly Lion', I was a bit old for him , but my little cousin (who's 7 years younger) was a big fan!
The fish pie recipe looks ok, but I think we could do better.

Mamabear

Yes and Basil the gardener, Lady Rosemary and er no I just remember those 3 :rolleyes: , It seems my memory must be going :rolleyes: .

Right, water Parse, take 1 pot (a bit bigger than the 1 Parsley is currently housed in. Put some crocks (bits of broken clay pots) in the pot to help with drainage. Add a bit of potting compost. Place Parse in the centre of the pot. Hold the stems in a bunch and add more compost around the edges, firming lightly as you go. Water well. Cross your fingers, Parse may well be a little floppy at this stage. Check again next day if Parse is more upright you will be heading in the right direction.

'They' say that whoever grows the Parsley wears the trousers in any given household so good luck

recovering_spendaholic

Apologies if you have long since made the kedgeree, but my Dad was a chef and as a child I loved the kedgeree he made on a Sunday for us - I don't know the exact proportions as he never weighed anything out first but he used to boil the rice (a mug full) first (absorption method - 2 to 1 water to rice) and whilst that was cooking he used to cook a chopped onion in quite alot of butter (at least 2 oz if not more). When the onion was soft he used to stir in a little curry powder and a blob of apricot jam (this was the seventies - mango chutney wasn't as available as it is now so I suppose you would use that) and cook it for a couple of minutes and then add about 2 tbs of flour, a bit of salt and pepper, and make a sauce with full cream milk. There wasn't alot of sauce - about a third of a pint tops. By this time the rice would be nearly cooked and he would then stir into it some frozen peas and about 8oz if not a bit more skinned chopped raw smoked haddock and cook for about another 5 mins. Then he would stir in the sauce and put it all in a buttered ovenproof dish and put it in a medium oven just long enough for him to hard boil some eggs which he would arrange on the top with a couple more blobs of butter when he served it. It was just lovely - I adored it. Today when I was in Asda they had a "Go Cook" kedgeree in their reduced bit - down from £3.69 to £1.00 so I got it - it was okay but nothing special and not all lovely and buttery like my Dad's!!

mrbadexample

Mamabear wrote:

Yes and Basil the gardener, Lady Rosemary and er no I just remember those 3 :rolleyes: , It seems my memory must be going :rolleyes: .

Right, water Parse, take 1 pot (a bit bigger than the 1 Parsley is currently housed in. Put some crocks (bits of broken clay pots) in the pot to help with drainage. Add a bit of potting compost. Place Parse in the centre of the pot. Hold the stems in a bunch and add more compost around the edges, firming lightly as you go. Water well. Cross your fingers, Parse may well be a little floppy at this stage. Check again next day if Parse is more upright you will be heading in the right direction.

'They' say that whoever grows the Parsley wears the trousers in any given household so good luck

Ok, I'l have a go. I remember Tarragon the Dragon best, and his mate the little Indian fella that was either cooking curry, charming snakes or kipping on his bed of nails (talk about racial stereotyping you wouldn't get away with it these days....)

And I'm on me own, so if the parsley dies, who's wearing the trousers? :rotfl: