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Smoked Haddock Rice - Kedgeree

Smoked Haddock Rice - Kedgeree


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Boil the rice al dente in water with chicken cube. The consistency of the rice should be slightly creamy.

If you cooked the rice 1 day before with a chicken cube it is also very good.

Melt the butter in a large pan, fry the chopped onion and color with turmeric powder.

Add the boiled rice and fry on low heat for a few minutes, stirring constantly.

Add a little chicken soup if the rice boiled the day before has dried in the fridge.

Meanwhile, place the fish. Remove the skin, cut the fish into pieces, put them in a deep pan with the skin (to keep the smoky taste) and the bay leaf. Cover with warm milk. Bring to a boil and set aside for 5-10 minutes. After this time, drain the fish and dry it with a paper towel.

Add the chopped fish, chopped eggs and chopped parsley to the rice. Put freshly ground pepper and mix with a fork. Leave on the fire for a maximum of 5 minutes to heat evenly. It can be served.

Decorate with an egg cut into 4 and green parsley.

Kedgeree was often served with scrambled eggs or mashed potatoes.

Simple or with a well-seasoned salad, it's perfect :)

Good appetite !


Potato salad with smoked fish and apples

After the meals full of holidays, it wouldn't hurt to switch to lighter dishes, with less fat, with more vegetables, fish, chicken or turkey. And the salad I propose to you today fully meets these requirements, involving smoked fish (mackerel more precisely), potatoes, apples and lettuce, linked together by a sauce with sour cream, lemon and horseradish. Simple to prepare, but healthy and tasty. The salad can be prepared in advance, if you want to include it in a festive menu, with the mention that lettuce must be added before serving so as not to soften too much.

Posted in Appetizers, News, Fish and seafood, Salads Tags: entree, appetizer, smoked fish appetizer, cold appetizer, potatoes, horseradish, smoked mackerel, horseradish mayonnaise, apples, smoked fish, appetizer recipe, potato recipe, fish appetizer recipe, potato salad recipe, salad recipe with apples, fish salad recipe, salad dressing recipe, salad recipe, salad dressing recipe, potato salad, smoked fish salad with potatoes, refreshing salad, easy to make salad, lettuce, sour cream, horseradish salad sauce No Comments & # 187

Smoked Haddock Rice - Kedgeree - Recipes

Ingredient: 2 hard boiled eggs, 700 g smoked fish (ideally salmon), 150 g rice, 2 tablespoons butter, an onion, 1-2 cloves garlic, 2 tomatoes, juice of 2 lemons, ginger, bay leaf, mustard seeds , coriander, curry, hot peppers, a little yogurt.

I put a spoonful of spices in each, although Jamie Oliver prefers 2 teaspoons, which seemed too fragrant for my taste.

Put the fish with 2 bay leaves to simmer in water to cover it completely, for 10 minutes. Then drain the water, peel the skin and cut into strips.

The rice is boiled in water with a little salt. The butter is melted over low heat, and in it the finely chopped onion, the chopped garlic, the hot pepper and the ginger are cooked.

When the tomatoes have soaked well and the sauce can be homogenized, then add the boiled rice, fish, coriander, quartered eggs.


Mix everything and turn off the heat. Serve hot, with a little yogurt.

Honestly, I really liked this fragrant food, but it seemed much better without yogurt.


Step by step recipe with smoked mussels

Fresh mashed salads can be replaced with smoked. Take the cabbage on a base, add fresh Bulgarian pepper and boiled potatoes.

  • 200 g smoked mussels
  • 2 avocado
  • 1 Bulgarian pepper (red)
  • 1 boiled potato
  • 3 green onions
  • 4 lettuce leaves
  • for dressing olive oil
  • spices for taste.

To prepare a salad, it takes 15-20 minutes. The dish is designed for 3 servings, each with 99 kcal.

Consider the step-by-step cooking method.

Step 1

Wash avocado and cut in two halves.

Step 2

To make the boats, remove the meat from each half of the avocado. In them the prepared salad is prepared.

Step 3

Cellulose taken from avocado melts into small cubes. For the salad, use only half of the pasta.

Step 4

Bulgarian pepper burns from seeds and inner partitions, cut into small cubes.

Step 5

Similarly, cut the potatoes and mussels. Eight whole cores go for decoration.

Step 6

Grind green onion feathers and lettuce leaves.

Step 7

Combine seafood, vegetables and greens in a deep bowl. Mix, season with spices and olive oil.

Step 8

Arrange the salad in avocado pots. Decorate yourself with whole muses.


Smoked fish meatballs

A delicious recipe for smoked fish meatballs from: smoked fish, soybean oil, onion, garlic, hot pepper, milk, egg, bay leaf, thyme, parsley, flour, salt and pepper.

Ingredient: />

  • 1 kg of smoked fish
  • 1 glass of soybean oil
  • 3 onions
  • 3 garlic cloves
  • 1 hot pepper
  • 1 cup sweet milk
  • 1 or
  • 1 bay leaf
  • 1 sprig of thyme
  • 1 tablespoon finely chopped green parsley
  • 200 g flour
  • salt and pepper to taste

Method of preparation:

Bone the fish, clean the skin, wings, tails and heads. Cut into cubes and wash with cold water jets. Drain. In a saucepan with hot oil, fry together the finely chopped onion and pepper, the parsley, the bay leaf and the thyme sprig.

The last two are removed and set aside. Mix with the fish and add the beaten egg, oil, milk and crushed garlic. Salt and pepper to taste. Meatballs are made from this mixture, which must be perfectly homogenized, passed through flour and fried in hot oil on both sides.


The best baked potato cream soup (and for children)

I confess: I am a great bartender, borscht, upset. Although as a child my mother had to punish me severely to persuade me to pour half a tablespoon of borscht down my throat, now I vigorously devour double portions of beef soup, Greek chicken or smoked chicken. I like bean, potato, cabbage, lettuce, stevia borscht to die for, but I don't refuse soups with dumplings, soups with meatballs, seafood soups. To eat them, not necessarily to make them, but if there is no one to make them for me (and most of the time, it's not), I roll up my sleeves, chop vegetables, boil meat, strain and pass mercilessly in search of liquid warm, fragrant and varied that we call juice of any kind.

My children also love soups, borscht and cream soups, especially the fluffy Ivan, but also the carnivore Sofia (for which I hide in the bowl with small juice the pieces of meat, to be the adventurous meal, not just full), especially the creamy, with many croutons. The man of the house happily eats everything, he is grateful for whatever his wife puts on his plate, be warm!

But I tell you honestly, with this cream of baked potato with rosemary that I made today, I left everyone with their mouths open, is it still? & # 8221. It was as if I had never heard jaws sipping so enthusiastically around our little round table with four chairs. It was as if no more supplements had been requested for the soup, the bowls had not been licked so much, the bottoms of the soup bowls were not looked at with sadness at the news that the pot was empty.

I hope it's already raining in your mouth! If not, I'll tell you: it's creamy, fragrant, fine, it doesn't taste like earth, nunu, it's discreet, full, healthy, it doesn't contain vegetables and other nonsense, only vegetables, meat juice, water, milk, cream , a pinch of salt and a little rosemary. And uncle guys, it's great!

I'll tell you how I did it, right away. But first I want to know, is it already raining in your mouth?

Okay, I'll put the final picture, then move on to the recipe.

I searched the net for recipes before I started, but I didn't find anything good. They were all bought chicken soup (I didn't even know there was such a thing), boiled potato (I wanted baked muesli), potato flakes (pf, why would you do such a thing, brrr), or lard pork (that's what I would do, but I don't). So I did as my project manager and young children's cook with extensive experience in vegetables and juices took me. And it came out insane, so I encourage you to try it too soon. Here is my recipe for baked potato cream soup with two small children and the missing husband.

You need:
& # 8211 two small children (one or three go, depending on how many you have in the pantry, sorry, in the house)
& # 8211 a husband gone to look for the sleigh for the above
& # 8211 a kg potatoes (of any kind)
& # 8211 little celery, carrot, parsnip, zucchini, onion
& # 8211 something bird cutlery (wings, neck, back, whatever you find in the freezer, if you can't find anything, skip this step, go and without meat)
& # 8211 a pinch of salt
& # 8211 milk (200 & # 8211 500 ml, depending on how thick you like the cream to be, if you don't have milk, go with hot water)
& # 8211 150 ml cooking cream
& # 8211 rosemary
& # 8211 a good mixer

Ask the children to bring you potatoes from the pantry. The children will thoroughly scatter the earthy potatoes all over the house. Then you yourself go to retrieve them from the floor, from under the tables and chairs, from the toys, from the cat's claws. Wash them well, then prick them with a fork on all sides and bake them in the oven. I sprinkled some dried rosemary over them, so, cool. They were ready in an hour (I have an electric oven).

While the potatoes were baking and the children were drawing Daddy's whole aquarium with carioca, I prepared the chicken and vegetable soup, also necessary for our potato cream soup: I threw the relatively crushed radishes in a large pot with a lot of water, plus onion and zucchini, a tablespoon of chopped rosemary and a chicken leg. I let them boil while the potatoes were cooked, then I strained through a small sieve to obtain a clear liquid.

I cleaned the potatoes well with one hand, while with the other I read to the children the story of the little mouse, Ratatouille (to keep the gastronomic theme). Then I put the potatoes and the juice together and I passed everything with the vertical mixer (you need a vigorous one, otherwise it will emit smoke, the potatoes are quite sticky). I added the cooking cream and put it on the fire again. Then I poured milk until I got the desired consistency (about half a liter came in). I added a little salt and let it boil. While the soup was boiling and the children spread the wet clothes all over the house, the faces were dry, but it was rather wet (the rest of the house), I cut into cubes five slices of older bread, I sprinkled them with a little olive oil , I sprinkled them with a little dried basil and a little garlic powder. Then I put them in the airfryer for four minutes and that's how the croutons were ready (in the oven it takes 10 minutes on high heat).

When I put the soup to cool, the children ate almost all the croutons, I saved a few more for the picture.

Separately, for adults, we fried a few cubes of smoked muscle in the pan, in combination with the creamy cream they made happy multiple victims (including Sofia, who fished every piece of pork in all our bowls).

And that's it! It's not terribly simple, you have to bake the potatoes and peel them (I hate this), but the taste is worth all the fuss. I think it comes out good and with boiled potatoes, I wanted to bake mashed potatoes! If you try them boiled, let me know how they turn out.

I guess it goes well with peas, broccoli and other vegetables, I didn't try, first we get tired of it, then we move on to variations!

Great appetite, I'm waiting for success stories with this recipe and pictures as proof! Long live soups, stews and borscht! (except for the belly)


Indian rice pudding with almonds and raisins

Rice puddings can be found in almost every kitchen in the world, but the Indian one seemed by far the best of everything I've tried so far. The combination of milk and rice, stewed for a long time and scented with saffron and cardamom (which is by no means the same as nutmeg, as we have seen wrongly perpetuated on some sites) are brought to perfection by fried almonds and meaty raisins . This pudding, called Kheer, Payasam or Payesh, is said to have been born 2000 years ago at the Jagannath Temple in Puri and has been constantly prepared during many Hindu holidays.

Posted in 100-200 kcal, News, Cakes and other desserts, Oriental dishes Tags: indian cuisine, cardamom, refreshing dessert, milk, condensed milk, almonds, basmati rice, pudding recipe, dessert recipe, indian recipe, kheer recipe, rice recipe, saffron, raisins No Comments & # 187

Kedgeree with smoked salmon

This recipe also has the video version.
Series sponsored by Riso Scotti Danubio.
Kedgeree is an Anglo-Indian dish, already traditional, consisting of rice, smoked fish, boiled eggs, parsley and spices. It is very versatile, because it can be served hot or cold, at any meal of the day.


Kitchen: Anglo-Indian
Difficulty: Easy
Amount: 2 servings
Preparation time: Ten minutes
Cooking time: 25 minutes

ingredients:
2 bags of Riso Scotti Basmati Easy Cook rice
1 onion, chopped
2 cloves garlic, chopped
2 cm piece of ginger, peeled and chopped
150 g smoked salmon, cut into thin strips
3 eggs
200 g frozen peas
3-4 tablespoons of rice oil
200 g mushrooms, cut in half or quarters
2 tablespoons sour cream
salt
black pepper, freshly ground
2-3 teaspoons of curry powder
1/2 bunch of parsley, chopped
parsley leaves, for garnish
Instructions:
Simmer the rice for about 10 minutes, until tender. Remove the bags from the water, drain and transfer the rice to a bowl.
Meanwhile, bring water to a boil in a saucepan, add about 1 tablespoon of salt and mix until dissolved. Reduce the flame so that the water only simmers, and add eggs, immersing them in water with a spoon. Simmer eggs for 10-12 minutes, then remove and cool in ice water. Peel a squash, grate it and cut it into quarters.
Boil the peas in boiling water over medium-high heat for 8 minutes. Cool under running water and drain well.
Heat the oil in a large pan. Add the onion and cook over low heat for 3-4 minutes or until soft. Add the garlic, ginger and mushrooms and cook for 5 minutes on low-medium heat.
Add the rice and peas and mix quickly. Add smoked salmon, sour cream, curry and parsley and mix. Serve the dish garnished with boiled egg slices and parsley leaves.
Note:
I used the term & # 8222a simmer & # 8221 to refer to the quiet boiling, without boiling, which takes place at 85-95 ° C. The term comes from French, where & # 8222mijoter & # 8221 means exactly the same thing (in English & # 8222to simmer & # 8221).


Nettle pilaf with leurda

At the end of last week, I finally managed to get to the market, from where I left with bags full of loboda, nettles, leurda and green onions. We would be new meat eaters, but we couldn't resist such an enticing offer. I first made loboda soup and nettle puree, then I made, from a part of leurda, a Pesto de leurda (I planned it for some Spaghetti with leurda pesto and cherry tomatoes, as well as for other goodies, which I am going to reveal to you in the coming days). But I kept a connection of leurda and for a delicious nettle pilaf with leurda, a dish that combines, from my point of view, two of the & # 8220herbs & # 8221 pleasant to me, it is very healthy and low in calories. Basque, and post.

Posted in 0-100 kcal, Garnishes, News, Romanian dishes, Fasting recipes or adaptable for fasting Tags: Romanian cuisine, green onions, garnish, rice garnish, garnishes, leurda, leurda food, nettle food, fasting food, rice, leurda rice, nettle rice, green rice, nettle pilaf, few calories , rice recipe, garnish recipe, pilaf recipe, fasting recipe, garnish recipe, leurda recipe, rice recipe, fasting pilaf recipe, low calorie recipe, Romanian recipe, nettle recipe, low calorie recipe, nettles 5 Comments & # 187

Kedgeree with raisins

Kedgeree (or kitcherie, kitchari or kitchiri) is a traditional Anglo-Indian dish, consisting of rice, smoked fish, boiled eggs, curry, raisins and parsley. It is very versatile, because it can be served hot or cold, at any meal of the day.


This dish is believed to be derived from & # 8222kichiri & # 8221, an Indian dish made from rice and lentils, whose origins can be traced back to 1340. Kedgeree was brought to Britain by returning settlers. from India.

Kitchen: Anglo-Indian
Difficulty: Easy
Amount: 2 servings
Preparation time: Ten minutes
Cooking time: 40 minutes

ingredients:
120 g fillets of smoked fish, without skin
1 bay leaf
2 strands of fresh thyme
1 teaspoon cumin seeds
2 teaspoons peanut oil
1/2 cup Basmati rice
2 tablespoons large and fleshy raisins
1 onion, finely chopped
1 teaspoon curry
1 teaspoon coriander, ground
80 g fresh or frozen peas
2 tomatoes, peeled and pitted, then cut into cubes
1 cucumber, cleaned of seeds and cut into cubes
1 small red onion, cut into cubes
4 tablespoons sunflower oil
1 tablespoon lemon juice
3 tablespoons freshly chopped coriander (or parsley)
2 green onions, finely chopped
2 hard boiled eggs, cut into quarters
salt
pepper
parsley threads, for garnish

Instructions:
Put the fish in a pot, cutting it to fit dimensionally. Cover with boiling water and add the bay leaf and thyme. Boil the fish over low heat, covered, for 8-10 minutes, or until it dissolves easily (the water should just bubble slightly). Remove the fish and set aside. Keep the liquid in which it boiled.

Heat the oil in a large pan over medium heat. Add the rice and mix to oil evenly, then cook for 2 minutes, stirring frequently. Add onion, curry and coriander powder and continue cooking for 2-3 minutes, stirring until the onion begins to soften.

Add 400-500 ml of the fish boiling liquid, together with the cumin seeds. Make a medium-small flame, cover the pan and simmer for 5-6 minutes. Add the peas and raisins, cover again and continue for 8-10 minutes, or until the rice is tender and the peas are done.

Meanwhile, prepare a salad by mixing tomatoes, cucumbers and red onions in a bowl. Sprinkle the mixture with oil and lemon juice. Mix well and season with salt and pepper.

Break the fish into pieces and incorporate into the rice, along with the coriander leaves and green onions. Season with salt and pepper to taste and transfer to a hot plate. Add the egg quarters, garnish with fresh coriander seeds and serve with tomato salad.



Comments:

  1. Gull

    cool !!!!

  2. Seraphim

    I agree with all of the above-said. Let us try to discuss the matter. Here, or in the afternoon.

  3. Triptolemus

    Certainly.

  4. Hieu

    I absolutely agree

  5. Shaktisar

    You may be right.

  6. Dewitt

    Now everything has become clear, many thanks for the explanation.



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