Apologies to one and all but it suddenly occurred to me that it was Friday and I should be thinking about a post...
I had bought during the day, a very nice, naturally smoked and un-dyed Haddock fillet. I hadn’t quite decided what to do with it and toyed between a creamy risotto and a curry infused kedgeree.
In the end I went for both options-combined!
Well I did say this was a very lazy supper...
The sun was setting but given thankfully that it hadn’t rained today and we did for once have a modicum of sun, I shot outside to snap a few photos before the sun set...
Spring seems at last to be here with ferns unfurling, Aliums ready to burst into flower and Primulas displaying their vibrant colours.
And now on to supper...
A Lazy Smoked Haddock Risotto/Kedgeree
Will satisfy four hungry tummies...
1 Large undyed smoked haddock Fillet
1 and a half cups of rice-I used a combination of Basmati and Wild rice
1 glass of Vermouth
1 and a half cups of frozen peas
3 large shallots
2 tbsp of curry powder-I used Caribbee Curry Powder which I purchased from their store on the island of Tortola in the Caribbean Virgin Islands but also available online www.sunnycaribbee.com
100ml of Greek Yogurt
1 pint approx of boiling water plus extra for boiling the eggs
A little British Extra Virgin rapeseed oil
Chop the shallots and fry in the rapeseed oil until just golden.
Add the rice and gently toast for a couple of minutes. Add the Vermouth and cook for a couple of minutes to burn off the alcohol.
Add the curry powder.
Gradually add the boiling water a little at a time and stir the rice mixture occasionally.
After about 15 minutes add the smoked Haddock which should be chopped in chunks.
Meanwhile boil the eggs for 8 minutes then remove from the water and then peel.
Just before serving add the frozen peas as they will only need a couple of minute to cook.
Aim to have the rice/fish mixture almost dry, turn off the heat and then add the Greek yogurt and stir in to make it unctuous and sublimely creamy. Slice the hard boiled eggs and arrange on the top.
Serve in warm bowls.
Apologies as this post was literally done on the hoof!
Next week it will focus on my trip to Hugh Fearnley-Whittingstall’s River Cottage, lunch at The Canteen and my time on his Veg At The River Cottage Cookery Course...
Have a good evening everybody!