kedgeree for bloke

ashby

annie-c wrote:

Personally I would either chop and freeze the excess parsley (instructions available later if you want them MrBE...)

If you freeze parsley there is no need to chop it, frozen parsley can just be crumbled.

As anniie-c says the pots are stuffed with lots of seedlings so probably no use repotting, I have had some success making these pots last a while by thinning them. Simply pull the individual stems when you use the herb to create gaps and keep the pot watered.

nabowla

OK, so you've got a basic list of ingredients. Here's a set of instructions for 'dry' kedgeree (i.e no creamy sauce):

Move empty beer cans and takeaway cartons off kitchen surfaces so that you've got enough space to cook.

Wash saucepans, utensils and a plate so that you've got something to cook with.

Fill kettle with water. Boil kettle. Pour boiling water into saucepan. Put on cooker ring. Add two handfuls of rice and a pinch of salt. Take a second pan, fill with cold water, put on another cooker ring, add eggs and bring to boil. Rice and eggs should both boil for 10 mins. If you haven't got many pans, you could always boil the egg in with the rice....

Whilst rice is boiling, wash collinder that you forgot to wash earlier. Find can of beer in fridge, open and have a couple of swigs.


Wash fork. Use fork to fish a bit of rice out of the saucepan. Blow on the rice to cool it down (v. important - you don't want a burnt tongue). Taste rice to see if it's cooked. Turn cooker ring off (also v. important), remove pan from ring and drain in collinder over sink. Put rice on clean plate out of the way. Take eggs off the cooker ring (turn it off....) and drain. Fill saucepan with cold water to cool eggs down. Leave in sink for 5 mins.
[SIZE=+0]Find scissers. Cut open haddock packet, take haddock out and put in a large saucepan. Fill pan with cold water so that fish is covered with water. Put on cooker ring, turn cooker ring on medium and watch until little water bubbles start to appear. This is called simmering. You don't want big water bubbles - big = boiling. Simmer for 10-15 mins. [/SIZE]

[SIZE=+0][SIZE=+0]Turn cooker ring off. Drain saucepan over sink. Take the haddock and break it up into lumpy bits with a fork (I know your mother told you never to play with your food, but this time it's necessary. This is best done on a chopping board. Move fish to one end of the chopping board so that the other end is empty. [/SIZE][/SIZE][SIZE=+0][SIZE=+0][SIZE=+0]Take eggs out of cold water. Chop into quarters on the chopping board.[/SIZE][/SIZE][/SIZE]


[SIZE=+0][SIZE=+0][SIZE=+0]Microwave peas. Every bloke knows how to use a microwave......[/SIZE][/SIZE][/SIZE]


[SIZE=+0][SIZE=+0][SIZE=+0][SIZE=+0]Put large lump of butter in a frying pan. Put frying pan on cooker, turn on to medium and wait for butter to melt. Frantically hunt around kitchen until you find curry powder. Chuck curry powder into the pan carefully - you don't want to make it too hot Stir around a bit. Chuck rice, haddock, peas and chopped egg into the pan. Stir around in the pan for five mins. Take pan off cooker, turn cooker ring off. Tip contents of pan on to plate. Chuck parsley on top of rice mix ("garnish). Sit down and eat, not forgetting the beer.....[/SIZE][/SIZE][/SIZE][/SIZE]

mrbadexample

nabowla, if I had a hat I'd take it off. That there's a proper quality set of instructions. :T

Anyway, I forgot to take my sandwiches to work today :mad: so I've been wandering around all day thinking "nope, I'm not buying that, I don't want to spoil me tea". I'm starvin'. :drool:

Let's get this show on the road. :j

Ok, so basically what I'm doing is cooking the rice, eggs, peas and fish. Then I'm frying up the shallots (you forgot them ) in butter with a little curry powder, then adding the rice, eggs, peas n fish and warming the lot through?

I'm cooking the cod (no undyed haddock in Morrisons, remember? :rolleyes: ) in milk, as that's meant to be best. I think I'm meant to add a little drop of this milk into the mix when I'm putting the whole lot together? I've got more fish than recommended in the recipes, but I'm guessing quantities don't really matter in this case? I've got 5 eggs so I might as well chuck all them in too.

That does leave me with a spare tub of yoghurt - what was I meant to do with that?

Right, I'm just off into the kitchen to do the necessary preparation (washing up etc. ), so I'll check back for further advice in a bit. :wave:

mrbadexample

Oi! I'm doing this on me own here! :eek:

Where's me moral support?

aurora_borealis_2

I'm here

... just for the laughs though


Can we have pics pretty please? :T :T :T

newleaf

No you're not! We're all here, waiting for the cry for help... I'm starving too, could just fancy a plate of kedgeree!

point3

aurora_borealis wrote:

... budge up :rotfl:

twink

if he puts in all the fish there should be enough for us all:D wonder what he will want to cook for tomorrow?:D

mrbadexample

newleaf wrote:

No you're not! We're all here, waiting for the cry for help... I'm starving too, could just fancy a plate of kedgeree!

There's plenty..........can't stop

snowball2

Cook Rice & Boil eggs on hob.

put fish in plasic container (tubberware tub type) ad about 1/2 pint of milk cover tub with clingfilm and microwave for 5 mins on high. When cooked remove clingfilm, carefully don't burn yourself with the steam, remove fish and break into chuncks (I use my fingers so that i can feel any bones and remove)

cook peas in microwave
chop eggs

In a large saucepan (can be the one you cooked the rice in rinsed out) add butter/oil cook onions (shalotts) until lightly browned (I add courgette & mushrooms at this stage) add curry paste/powder and cook whilst stirring a few mins. add rice, fish & peas and mix together, add milk used to poach fish in micro & a couple of spoons of yogurt. heat through & serve with chopped parsley.

I make a curry sauce with mine.

couple of knobs of butter in small pan, medium heat. add tablespoon of plain flour and stir with wooden spoon. add teaspoon of curry paste/powder, continue to stir then add 1/2 pint of milk little at a time stirring all the time until all mixed in. bring to the boil stirring all the time. Add sachet of creamed coconut (optinal). once boiling simmer for a couple of mins (turn heat right down) if it's too think add more milk a little at a time till desired thickness. serve over/to the side of kedgeree.