Tag Archives: curry

Day 17 – Kedgeree

I bought food a while ago that was in the sale as I can’t pass up a bargain. One of these bargains was smoked haddock so the obvious next dish had to be Kedgeree. I was late home from work so I cheated a little and bought microwave rice.

According to Wikipedia Kedgeree is either from India then brought to the UK or from Scotland to India to the UK again. I always thought it was Scottish though.

Ingredients

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Smoked Haddock

1 small Onion

1 Tsp Cumin

1 Tsp Tumeric

1 Tsp Ground chilli

1 Tsp Curry Powder

2 Tbsp Creme Fraiche

2 Eggs

Steps

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In a small pan boil the eggs for 10mins. While they’re boiling, poach the haddock in a separate pan for a few minutes. Remove fish and allow to cool. Put fish water to one side.

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In a saucepan, add some butter and soften the onions. Stir in the chilli, tumeric, curry powder and cumin.

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In one go add the flour and stir in. Remove from the heat before gradually adding the fish water. Stir constantly.

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Flake in the fish straight in to the sauce and stir through gently so as not to break the fish up.

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The recipe says to serve the fish ‘sauce’ over the rice but I’ve always had the rice mixed in.

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And it’s done. It looks a lot darker than the photo but that might be the hot chilli.

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This was so hot, hotter than I remember Kedgeree being. I did use hot chilli instead of medium chilli powder as we like hotter food. It was so good though, but not really what I was expecting when you Google images of Kedgeree.

Day 3 – Tom Kha Gai

So tonight I have a dilemma. We are going out for dinner to talk house. That’s right, we just bought a house. It needs a lot of work. We’re stalling and don’t really know where to start hence the meal.

Food was planned though. Its still being cooked. Don’t panic.

On the menu we have Tom Kha Gai; Thai Coconut Soup. Easy to make according to the recipe and I do love Thai. One of my favourite things to cook from scratch is my take on a Thai-esque curry. It’s easy enough to do and the local market sells a huge selection of asian ingredients super cheap. It is however my own ‘whack-it-all-in’ recipe so I thought it would be nice to find a traditional Thai recipe to test out. Also, until I can get to a real shop to buy in for the week we’re looking for minimal ingredient recipies.

The recipe for today comes in two parts : Broth and Bits. I love chunky soup.

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Broth:

1 can coconut milk
2-3 cups chicken stock
Pinch of salt
1 tsp brown sugar
2 stalks fresh lemongrass, washed and chopped ~ add lime juice if using dried
3 red shallots, peeled and chunked
1 clove of garlic, crushed
2 coriander roots, scraped ~ can substitute for a handful of coriander leaves and a pinch of coriander seeds.
2 chili peppers, halved
1.5 inch chunk of galangal root, chunked
3 kaffir lime leaves, coarsely chopped (or lime zest)

Bits:

1lb boneless skinless chicken thighs cut to chunks
1 cup chopped mushrooms
1-3 tbsp fish sauce
1 can baby corn, drained and chopped to chunks (optional)

Finish:

1 tbsp lime juice
1 handful fresh coriander, chopped

Some of this was quite hard to find in the local store, especially when you don’t really know what you are looking for so don’t really know where to look. I did have to substitute some things such as the galangal root for pureed galangal and coconut milk for cream though I did add more fluid to compensate for this. Also, I forgot to defrost some chicken so we had Quorn instead – it was nice and moist which seems to be a chicken themed issue.

On with the recipe. I’ve downsized it word-wise as the recipe I was following was quite wordy and a bit all over the place.

Tom Kha Gai

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1. Add to a saucepan the coconut milk, chicken stock, galangal, kaffir lime leaves, lemongrass, chilies, coriander, garlic, shallots, sugar and salt.

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2. Bring to the boil and simmer for at least 15 minutes.

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3. Sieve the broth to remove all the bits. These can be pureed and added back in if you wish, though I don’t really fancy it.

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4. Add the chicken, mushrooms and baby corn to the broth. Cook until the chicken is cooked through. Top with fresh coriander leaves and serve.

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Hmm, I don’t know. If I were to make this again at some point, I would have to buy ‘real’ chillies from the market as the store-bought ones were rather average. The broth was nice but I think I prefer a thicker curry with some rice.

TASTE – Sweet and salty, very thin.

COST – Thai bits like the lemongrass etc seem to be some of the cheapest ‘World’ food items at around 80p each.

DIFFICULTY – Not hard but a bit annoying with the faffing about sieving, switching pans, whizzing etc.

Day 1 – Ethiopian Doro-Wat

Having hastily dashed to every local supermarket for ingredients the night before, I find out that all the shops actually are open New Years Day. Ho hum.

My first meal of the year needed to be something relatively simple, and low on ingredients, but as with every meal on this blog, it had to taste awesome. After perusing various recipe apps, a cuisine I don’t think I’ve really tried before popped up. I’ve eaten many things, usually of the takeaway variety, but I’ve never tried African food. So starting 2013 off with a bang I shall be attempting Ethiopian Doro-Wat with Injera – essentially a spicy stew with flatbread. [Wat = Stew/Curry]

Now the recipe I’m following seemed simple enough – Chicken, Onions, Garlic… Berbere?

Definition of Berbere : a spice mix whose elements usually include chili pepper, garlic, ginger, dried basil, korarima, rue, white and black peper and fenugreek. It serves as a key ingredient in the Ethiopian cuisine.

So much for an easy ride in to the New Year. Now it wouldn’t really be right for me to cheat and use a ready made spice mix. The whole point of this blog is to make everything from scratch. Berbere Spice is also £9.50 per 500g.

The recipe for Berbere that accompanied the Doro-Wat recipe I’m using uses many of the ingredients previously mentioned along with a vast array of other spices on top.

Ingredients

Makes 1 servings.

1 tsp · Ground ginger
¼ tsp · Cinnamon
½ tsp · Ground cardamom
¼ tsp · Allspice
½ tsp · Ground coriander
2 tbsp · Salt
½ tsp · Ground fenugreek seeds
1 ¼ cup · Cayenne pepper
½ tsp · Grated nutmeg
½ cup · Paprika
¼ tsp · Ground cloves
1 tsp · Fresh ground black pepper

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As usual I didn’t have any of these in the house, hence the mad dash to the shops on New Years Eve. Now I have plenty. At least it gives me somewhere to start for future 2013 recipes.

  1. 1. In a saucepan, toast the following ground spices together over a low heat for 4 to 5 minutes: ginger, cardamom, coriander, fenugreek, nutmeg, cloves, cinnamon and allspice. Shake or stir to prevent burning.

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            2. Add the saltcayenne pepperpaprika and fresh ground black pepper and continue toasting and stirring for another 10 to 15 minutes.

3. Cool and store in tightly covered glass jar.

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This recipe makes 1 1/2 cups of Berbere, which will keep in the fridge for 5-6 months.

Now for the Doro-Wat.

Ingredients

Makes 8 servings.

2 To 3 lbs chicken
9 oz · Tomato paste
3 stick · butter
10 Hard boiled eggs slightly — scored
3 lb · Onion finely chopped
2 large · Cloves garlic minced (or 2 — tsp. powder)
1 tsp · Ground black pepper
Heaping tb berbere

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I don’t really want to make enough for 8, there are only four of us and my freezer would not love me if I tried to cram any more in. So I am halving the quantities and hoping for the best.

         1. Remove any skin from the chicken and score each piece slightly with a knife so the sauce can penetrate. ~ I cut my chicken up into chunks. This will affect cooking time.

         2. In a large stew pot melt the butter. Sauté the onions and garlic for 5 minutes. Add the berbere, followed by the tomato paste, stirring occasionally while the mixture simmers about 15 minutes. A piece at a time, stir in the chicken, coating well with the sauce.

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         3. Continue to simmer, adding enough water to maintain the consistency of a thick soup. When chicken is half done, after about 20 minutes, put in the hard-boiled eggs. Cover and continue cooking until the chicken is tender.

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         4. The dish is ready when the oil has risen to the top. Add black pepper and let sit until slightly cooled.

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TASTE – Spicy & Earthy & Rich

COST – Relatively cheap after the Berbere, outlay for all the spices is quite a lot though if you don’t have much in store.

DIFFICULTY – Easy

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