Restaurants, Kedgeree,

Until our friends mentioned the Mandarin free birthday lunch, I had kind of forgotten that it was Matt's 84th birthday on the 4th. My hospital stay has kind of skewed my thinking lately. They said they wouldn't be able to make it because they fly on the 1st, but Mandarin gives you one week either side of your birthday. I have a coupon to use at Red Lobster too, nothing to do with birthdays, but just $3 off lunch or $4 off dinner for the next week.

Unfortunately the fish store phoned, they received smoked cod although smoked haddock is available. Apparently she can have the smoked haddock in for me on Monday afternoon. I wasn't in any hurry so that's OK. Another way we used to eat smoked haddock was with a poached egg on top, the yolk and the fish really melded well. I'm salivating LOL. I would never have let the yolk run onto the plate though. When I was a kid, I used to eat all the white and then put the yolk, whole, into my mouth so I didn't lose any of it!!!

Meanwhile I looked up my father's recipe for Kedgeree. I have no idea where he got it from and from all I have learned over the years, it isn't very genuine, but I always loved it. The picture is not how we served it, we sieved the yolks, but I have never taken a photo myself. Will have to do so when I get this smoked haddock.

Kedgeree

1 lb smoked haddock (smoked cod can be substituted)
Milk to cover
1 cup long grain rice (Basmati is best)
Butter
seasoning
2 hard cooked eggs.

1. First poach the haddock in the milk until the fish flakes easily. Remove the fish,  break it up and make sure there is no skin or bones left. Meanwhile cook the rice as directed on the package. Melt a large knob of butter (2 oz.) in a saucepan and add the rice and fish and cook, stirring, til warmed through. You may need more butter, I use lots when making this. Taste for seasoning and add if required. Slice the eggs and remove the yolks. Turn the fish and rice onto a serving dish, decorate with the slices of egg white and then sieve the yolks over the top. As a variation you can add a dash of cayenne and/or a teaspoon of curry powder blended into the butter. You can also add thick cream at the end, if you wish and don’t care about cholesterol.

2. You can decorate the final dish with more hard cooked eggs and even parsley if you wish.

Source: Daddy

Have a great weekend.
 

Community Support, Smoked Haddock,

I went for my ultrasound at lunchtime and was in and out of the hospital very quickly. I had my ride from Community Support. Great service. I can highly recommend it to those of you who live in Ontario. I had placed an order for half a week's shopping and went down to the lobby to wait for Matt to bring up the car. Funnily enough there was a guy who did rides for Community Support and I was chatting to him for a while - not sure why he was sitting in our lobby, but went to get the shopping and he was still there when I returned.  This is the same group that run the exercise classes and also Meals on Wheels. A neighbour of ours was chatting to him as well and when I returned she was delighted to know about the luncheon which happens once a week or month, can't remember. I wonder what the food is like. Maybe we should try it out at least once. Not sure if Matt would go. Forgot to mention, it was much easier to bring a half week's groceries upstairs.

I phoned the store - Victoria Street Market, just up the road from us - where they sell great Italian sausages amongst other stuff: they have a seafood department, a branch of Caudle's Catch a local seafood store. She said she could order smoked haddock for me and it would be in on Friday. About $14 a pound. I will certainly use it for a couple of dishes I haven't been able to make for a while, one is Kedgeree which is based on an Indian dish. My father used to make it for us for breakfast but it makes a very good supper dish too. Will post it later. I am so pleased to find a source of smoked haddock. It won't be as good as the Finnan Haddock we used to get in England, but better than not getting it at all.

Having found a source of smoked haddock, I then searched for a fish pie recipe which I used to make when we lived in North Carolina. I guess I didn't write it down so this one, with some adaptations comes from the BBC. I have no idea what Maris Piper potatoes are, in the UK these days they seem to have an endless variety of potatoes, I would just use Yukon Gold myself. Also they talked about a packet of mixed fish pie fish, not come across that here. If you can find one, feel free. Two essentials though are smoked haddock, or smoked cod if haddock isn't available, and shrimp.

Fish Pie Recipe - Easy

A simple fish pie recipe that’s quick and easy to prepare. Portion into ramekins and freeze for quick toddler meals or cook in a big dish for the perfect family supper

1 kg Maris Piper potatoes, peeled and halved (just over 2 lbs)
400 ml milk, plus a splash (about 1 1/2 cups)
25 g butter, plus a knob (about 3/4 oz.)
25 g plain flour (about 3/4 oz)
4 spring onions, finely sliced
300-400 grams mixed fish cod, salmon, smoked haddock, shrimp, etc.  (10 1/2 - 14 oz)
1 tsp Dijon or English mustard
a small bunch chives, finely snipped
handful frozen corn
handful frozen petits pois
handful grated cheddar

1. Heat the oven to 200°C/fan 180°C 392°F

2. Put 1kg potatoes, peeled and halved, in a saucepan and pour over enough water to cover them. Bring to the boil and then simmer until tender.

3. When cooked, drain thoroughly and mash with a splash of milk and a knob of butter. Season with ground black pepper.

4. Put 25g butter, 25g plain flour and 4 finely sliced spring onions in another pan and heat gently until the butter has melted, stirring regularly. Cook for 1 -2 mins.

5. Gradually whisk in 400 ml milk using a balloon whisk if you have one. Bring to the boil, stirring to avoid any lumps and sticking at the bottom of the pan. Cook for 3 – 4 minutes until thickened.

6. Take off the heat and stir in 320g-400g mixed fish, 1 tsp Dijon or English mustard, a small bunch of finely snipped chives, handful of corn and handful of petits pois. Spoon into an ovenproof dish or 6- 8 ramekins.

7. Spoon the potato on top and sprinkle with a handful of grated cheddar cheese.

8. Pop in the oven for 20 - 25 mins or until golden and bubbling at the edges. Alternatively, cover and freeze the pie or mini pies for another time.

Servings: 4 - 6

Source: BBC Good Food

Have a great day