Best kedgeree ever

I never thought of kedgeree as a budget supper dish before, but the astonishing cheapness of smoked hoki the other day persuaded me otherwise.

  • Cooked white rice
  • Smoked fish (boneless skinless smoked hoki fillet)
  • Hard boiled eggs
  • Leftover peas from a roast dinner
  • Leftover kashmiri veggie curry (sweet and creamy with bananas – about half a takeaway portion)

I used a wok. Cut the fish into bite size pieces, and stir fried. Add the rice and peas, stir fry again until hot through. Add curry (or mild curry paste and sour cream if no spare leftover curry), some pepper, no salt as the fish and curry are salty enough. Stir in chopped hard boiled eggs. I would have put in a load of fresh chopped parsley, but John doesn't like it.

It was gorgeous. One fillet and three eggs made about four servings, and it was creamy, rich and very moreish. Didn't need any side dishes or extras, and you could stretch it easily with more rice and green veg.

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Sample Christmas Menu

Christmas menu from local catering college:
 
Cream of potato and watercress soup
Smoked salmon terrine served with crayfish tails and tartare dressing
 
Paupiette of plaice and spinach duglere (which research assures me is a white fish sauce incorporating crushed tomatoes)
Cheese fritters served on peperonata
 
Roast turkey
Game pie
Char-grilled sirloin steak bearnaise
Parsnip, chestnut and cranberry strudel served with forest mushroom and red wine reduction
 
Roast and creamed potatoes
Brussels sprouts
Puree of carrots and swede
 
Christmas pudding with rum sauce
Pecan truffle stuffed pear served with vanilla ice-cream and maple syrup sauce
Old English sherry trifle with syllabub sauce

 
The strudel could run the risk of being sweet, and is deffo v carby. The pecan pear sounds good, though …

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Trout Excelsior

Every so often we go somewhere, and I pick up a menu to bring home. It seemed a sensible thing to do, to jot down dishes that looked particularly interesting in the vague hope of recreating them at some point. Some of them, of course, we didn't eat or even see, so this might be a bit of challenge.

 

From the Evesham Hotel: Trout Excelsior

Cornish smoked pink trout fillets with celeriac and walnuts in a lemon mayonnaise

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