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
2
eggs
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
Method:
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!
I love smoked fish and I like the fusion of risotto with curry flavours - nice idea. Did it taste good. I have to say that I assumed that because you were anti anchovy that you didn't eat fish but I seem to be wrong.
ReplyDeleteHi Liz, yes it did taste rather good! The smoked haddock tasted stronger than if I had cooked it normally in some milk or water but went very well with the Caribbean curry mix which had a bit of sweetness to it plus the sweetness of the peas. I’ll definitely do it again!
DeleteDon’t what it is about anchovies. I do eat fish but can’t abide these little things!!
I had no idea smoked fish could be dyed, got to read labels more carefully.
ReplyDeleteCurry and fish do go very well together.
Hi Norma,
DeleteTraditionally the fish was smoked over a wood fire and thus gained a natural pale yellow colour. Nowadays most is smoked in the factory using machinery rather than a wood fire and thus the producers add a dye to make it look like the old fashioned kind. Over the years they went for a brighter and brighter colour-and thus more food colouring as supposedly that is what the consumer preferred. Nowadays we are much more aware of added food colourings. The best smoked haddock-in my opinion-comes from small traditional producers who still smoke over wood fires and leave their fish undyed. It is more expensive but I think well worth it.
Yeah, why exactly do they dye smoked haddock? I can remember seeing almost luminous yellow smoked haddock which seems very... odd. I'd take even a dyed one now though... haven't had one in years... the French don't seem big fans of them it seems :D
ReplyDeleteLovely looking "kedgotto" - really creamy :D
Hi Charles,
DeleteI definitely prefer the undyed version as I feel more care has gone into it. I’d send some to you but the postman might object...
Love the name ‘kedgotto’-wonder if we can get it to catch on!!
irresistable n so tempting..very well done
ReplyDeletelovely flower captures..
new to your space
amazing space you have
happy following you..:)
do stop by mine sometime
Tasty Appetite
Hi Jay,
DeleteThank you so much for stopping by and your kind comments. Your blog has some very tempting recipes too!
I only made risotto once and I have to admit I didn't like it much. It was too bland for my Indian pallet. Having said that, I think your dish looks really appealing.
ReplyDeleteHeck! I'll have it another go. This time I'll remember to add the peas, Greek yogurt, and the hard boiled eggs..
Hi Sri,
DeleteHope the addition of the curry spices have livened it up a bit-do please give it a go and hope you like it!
Lazy or not - looks good to me. Can't wait to hear how you get on at the RC - very envious
ReplyDeleteHi Sally,
DeleteThanks so much for stopping by. Just back from RC-very interesting-I’ll get doing on a post about it just as soon as I can recharge my batteries...
I love the photos of your blooms - just stunning. What amazing colours. That's a great looking family meal. I love the garnish of boiled eggs. I cook my risottos with vermouth too. And I'm looking forward to your post about the Cottage cookery class - that sound so interesting! xx
ReplyDeleteHi Charlie,
DeleteThank you for your lovely supportive comments. As a relatively new blogger I get so anxious about each of my posts and so it is truely up-lifting to get positive feedback-especially from one so gifted a blogger as you!
Glad I’m not the only one that uses Vermouth in cooking-it packs a lot of punch in a small amount which I like!!
Wow, that looks really, really good. I wonder what I could substitute for haddock since for some reason we can't get any here. We get a lot of whiting and perch.
ReplyDeleteHi Becky,
DeleteThanks so much indeed for stopping by-and yes it was rather good!
Cold smoked undyed haddock smoked traditionally over a wood smoked fire is a real treat for me and I know when I lived in Wisconsin many years ago it was impossible to get there then. Are your local Whiting and Perch cold smoked?
"Sublimely creamy" is right! This looks incredible! I need to find me some smoked haddock and give this a try.
ReplyDeleteHi John,
DeleteGood to hear from you!
Yes it was rather ‘sublimely creamy’ and just what I wanted!
I’m lucky in that there is a rather good award winning local family run smokery just a few miles away who do both hot and cold smoked fish including salmon, trout, halibut and haddock...good smoked fish is expensive but then treats always are otherwise they wouldn’t be a treat !
'Unctuous and sublimely creamy' smoked haddock does it for me. Sounds heavenly. I can see that I am going to have to invest in a bottle of vermouth. It has featured in a few of your recipes, so it must add a certain something. I am intrigued - I will try it.
ReplyDeleteHi Elaine,
DeleteGlad you liked the sound of it! It was rather tasty and I wish all unplanned meals turned out so good!! I do like using Vermouth as you only need a little to add a really good flavour to a dish-just make sure it is Extra Dry.
love the presentation with the eggs on top... im a sucker for anything with eggs and this looks delecious! :)
ReplyDeleteHi Deepthi,
DeleteMany thanks for stopping by and your kind comment-your blog is lovely and that Mango Mousse cake you have posted at the moment is absolutely splendid!
What a unique take of Kedgeree. I've never been a great fan but yours looks worth trying.
ReplyDeleteBTW ... My father was born in Seven Sisters, Glamorganshire and we used to spend summers there before my family emigrated to Canada. Are you near there?
Thanks for stopping by and leaving a kind comment! Seven Sisters is about 40 or so miles west of me though would probably take a couple of hours to get to as most of the main roads follow the valleys around here...
DeleteExcellent camera work. Those close ups of the flowers are just fantastic - are the orange ones primulas?
ReplyDeleteThanks for the compliment for the photos-much appreciated as I’ve had to learn a lot in a short space of time!
DeleteOops, just read you post again and I see the answer has already been given :-S
ReplyDeleteNo problem-they are rather pretty!
DeleteLove the pictures. I like how you've described it as a kedgeree/risotto, it sounds great.
ReplyDeleteIt tasted great too!!
Deletefor a "lazy" dish, that looks pretty darn good. kedgerisotto (:
ReplyDeleteIt's funny how some of the more simple things turn out so well-thank goodness!!
DeleteYour recipe sounds great. I love your spring blossoms...beautiful photos.
ReplyDeleteI love how the light at this time of year reflects on the plants-makes even my photos look good!!
DeleteThis looks delicious and satisfying!
ReplyDeleteHi David,
DeleteThank so much for stopping by. It was good and delicious!!