LiveSTRONG~ A Taste of Yellow 2008

May 13th

The wine and food blogging community support LiveStrong with an event called a 'Taste of Yellow'. Barbara (at winosandfoodies) is again coordinating this event and entries need to be posted by April 19th.

I'm not a food or wine blogger although I do sometimes feature recipes, and I expect by now you will have realised I like my champagne! This event is, however, close to my heart because of all the wonderful people, including family and fellow bloggers, who have been touched by cancer. Some are still bravely battling, others like my daughter's friend Sheena have, sadly, lost the battle but will always be fondly remembered. Here in the UK we have an event called 'Race for Life' which I will also be supporting again this year (also in May).

The dish I am offering you is KEDGEREE:

Kedgeree originated in India with the British Colonials and was introduced to the UK during Victorian times as a breakfast dish.

I decided to use, my daughter, Sam's version of this dish so it is not precise, but I managed it so I'm sure all you marvellous cooks will have no problem, adapting it and reducing the quantity if necessary.

Serves 8

4 cups basmati rice
1 tub of fresh chicken stock (I used turkey stock because this is what I had in the freezer)
canola oil (I used olive oil as I couldn't get canola)
4 smoked haddock fillets ( I used un-dyed haddock so it does not look yellow)
20 black peppercorns
2 bay leaves
milk
1 large shallot, finely chopped into rings (I used about 3 small)
16 cardamom pods
1 tsp ground turmeric
1 tsp ground coriander
1 tsp ground cumin
1 tsp hot chilli powder
8oz frozen petits pois (I used garden peas)
Salt and freshly ground black pepper
8 hard boiled eggs, cut into quarters
2 heaped tablespoons crème fraîche
pinch of saffron
2 lemons, cut into quarters
A handful of toasted almonds.

Method:
Rice: cook according to instructions using all of the chicken stock, 1 tbsp oil plus water to make up to the necessary amount of liquid required to cook the rice. Sam did hers in a rice cooker, however although I have one, I decided to cook mine in a pan. As the rice reaches the end of its cooking time, stir in the frozen petit pois. There should be enough heat to cook them whilst you are assembling the various components of the dish.
Fish: Meanwhile poach the fish. Place in a saucepan and cover with milk. Add peppercorns and a bay leaf. Bring to a gentle simmer. Haddock will be cooked in just about 8 mins after adding the cold milk. Leave fish to cool slightly before deskinning and flaking into small pieces. (debone at this stage if your fillets weren't boneless).
Onion/Spices: Fry the onion gently until soft in some canola oil with a bay leaf. Add the chilli, cardamom, tumeric, coriander and cumin, sautee about three more minutes whilst the flavours come out. About 3 minutes. Take care not to overcook and burn the spices.
Cream: Gently warm the crème fraîche and the saffron.
Assembly: Mix together the rice and peas, flaked fish, onion and spices, cream and saffron with plenty of freshly ground black pepper and salt to taste.
Once all these ingredients are all well mixed, gently add in the boiled eggs, and serve, hot, sprinkled with toasted almonds and with lemon wedges to taste.
The end result is a tasty dish that would be enjoyable for either lunch or dinner~ somehow I would not fancy it for breakfast~ I don't know about you!

A lot of work goes into coordinating this event so I would like to say a Big Thank You to Barbara for all her efforts.

Archives:
2007: He doesn't know he's being watched