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Breakfast

Smoked Haddock Kedgeree

26 January 2018 By Charlotte Pike Leave a Comment

IMG_9122

Having tried dozens of kedgeree recipes, I think this one is the best. It’s rich, spicy and surprisingly complex in flavour and adapted from the recipe in Leith’s Fish Bible. Make sure you taste and adjust the seasoning once everything is assembled, as I think it often needs a bit more salt at the very end.

Smoked Haddock Kedgeree
2018-01-24 12:19:17
Serves 4
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Save Recipe
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Prep Time
20 min
Cook Time
10 min
Total Time
30 min
Prep Time
20 min
Cook Time
10 min
Total Time
30 min
570 calories
55 g
163 g
29 g
23 g
17 g
246 g
261 g
3 g
1 g
10 g
Nutrition Facts
Serving Size
246g
Servings
4
Amount Per Serving
Calories 570
Calories from Fat 256
% Daily Value *
Total Fat 29g
45%
Saturated Fat 17g
85%
Trans Fat 1g
Polyunsaturated Fat 2g
Monounsaturated Fat 8g
Cholesterol 163mg
54%
Sodium 261mg
11%
Total Carbohydrates 55g
18%
Dietary Fiber 4g
15%
Sugars 3g
Protein 23g
Vitamin A
22%
Vitamin C
68%
Calcium
6%
Iron
11%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Does this look wrong?
Ingredients
  1. 250g Basmati rice (use white or brown, but white is much quicker to cook)
  2. 125g butter
  3. 1 medium white onion, peeled and finely chopped
  4. 5cm piece fresh root ginger, peeled and finely grated
  5. 1 large green chilli, deseeded and finely chopped
  6. 2 large whole fillets natural smoked haddock, skin removed and cut into 3cm chunks
  7. 1 heaped tsp turmeric
  8. 1 heaped tsp good quality curry powder (choose your preferred heat)
  9. Sea salt
  10. Halved boiled eggs, to serve (one per person is usually enough, unless you like more)
  11. Lemon wedges, to serve
  12. Fresh coriander, to serve (optional)
Instructions
  1. Start by boiling the rice according to pack instructions.
  2. Whilst the rice is cooking, place half of the butter into a separate large frying pan and melt over a moderate heat. Add the onion and cook for around 5 minutes, until it softens and becomes translucent. Be sure to keep the heat under control so that the onion does not colour.
  3. Then, add the ginger, chilli and fish and cook for a further 5 minutes. The fish will start to cook in the butter.
  4. Put the eggs on to boil in a separate pan. Bring to the boil and cook for 7 minutes, then drain.
  5. Add the spices to the pan with the fish, and stir fry to cook the spices. Continue to cook until the fish is cooked though. It will flake into smaller pieces as it cooks, so stir gently so as not to break it up completely.
  6. By this time, the Basmati rice should be cooked. Spoon the rice into the pan with the fish and add the rest of the butter. Stir gently, but thoroughly, to ensure the rice is evenly coated in the spicy butter.
  7. Peel the eggs now and cut them in half. Give the kedgeree a final stir, season and adjust accordingly. It may need a bit more salt, it may need a bit more butter if it’s on the dry side, or a squeeze of fresh lemon juice.
  8. Serve on warmed plates with more lemon wedges and fresh coriander for some extra colour.
By Charlotte Pike
Adapted from from Leith's Fish Bible
beta
calories
570
fat
29g
protein
23g
carbs
55g
more
Adapted from from Leith's Fish Bible
Charlotte Pike https://www.charlottepike.co.uk/

 

 

Filed Under: Breakfast, Dinner, Recipes, Uncategorized Tagged With: kedgeree recipe, Smoked haddock kedgeree, The best kedgeree recipe

Homemade granola

6 May 2015 By Charlotte Pike Leave a Comment

GranolaThere is nothing quite like homemade granola. I first started to make it last summer. Tony and I were food shopping one evening and he picked up a pack of gluten free granola which had caught his eye. I took one look at it, clocked the price (at around £12 per kilo) and immediately replaced the packet on the shop shelf. “I can make something much better than that, for much less!”, I declared.

True to my word, as soon as we returned home, I turned the oven on, and made this recipe for granola, which lasted for around two days. I’ve been making it ever since. The fresh, toasted flavour of homemade granola is totally unlike anything you can buy, even from upmarket retailers.

You can mix and match the fruit, buy valium with mastercard online seeds and nuts you add to include your favourite ingredients. Just make it up to the total weight required in the recipe. It often turns into a kitchen cupboard raid at this stage, and I will use up open packets of fruit, nuts and seeds here.  I like to include dried cranberries, lovely large sultanas, mixed seeds and whole almonds. 

This granola is gorgeous served with milk, instead of breakfast cereal (Tony’s favourite!), or I like just a little sprinkled onto a bowl of whole milk yoghurt, topped with some fresh berries. 

I made a batch for my sister recently, who had texted me before I’d even returned home to ask for the recipe. I said I’d blog it, so here you go. Lucy, this recipe is for you. 

Homemade granola
2015-05-06 21:47:09
Serves 12
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Save Recipe
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Prep Time
10 min
Cook Time
20 min
Prep Time
10 min
Cook Time
20 min
642 calories
64 g
30 g
40 g
17 g
10 g
140 g
13 g
12 g
0 g
26 g
Nutrition Facts
Serving Size
140g
Servings
12
Amount Per Serving
Calories 642
Calories from Fat 336
% Daily Value *
Total Fat 40g
61%
Saturated Fat 10g
52%
Trans Fat 0g
Polyunsaturated Fat 10g
Monounsaturated Fat 16g
Cholesterol 30mg
10%
Sodium 13mg
1%
Total Carbohydrates 64g
21%
Dietary Fiber 10g
41%
Sugars 12g
Protein 17g
Vitamin A
19%
Vitamin C
2%
Calcium
7%
Iron
26%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Does this look wrong?
Ingredients
  1. 165g butter, or coconut butter
  2. 165g honey
  3. 450g oats
  4. 300g total weight of dried fruit, nuts and seeds
Instructions
  1. Preheat the oven to 180C. Set aside a large baking tray. It needs to have sides, so that your granola doesn't fall off the tray.
  2. Place the butter and honey into a small saucepan over a moderate heat. Stir regularly until the butter is melted. Remove from the heat. Place the oats into a large mixing bowl, pour over the butter and honey mixture and stir well to coat the oats evenly.
  3. Tip the oats out onto the baking tray. Spread evenly and place in to the preheated oven for 10 minutes. Remove the tray from the oven, turn over the oats and return to the oven for a further 10 minutes. Remove the last from the oven and set aside to cool. Continue to turn the oats regularly as they cool, so that they don't stick.
  4. Place your dried fruit, nuts and seeds into a large mixing bowl. Tip in the cooled oats and stir well to combine evenly. Store in an airtight container and enjoy within a month.
By Charlotte Pike
beta
calories
642
fat
40g
protein
17g
carbs
64g
more
Charlotte Pike https://www.charlottepike.co.uk/

Filed Under: Breakfast, Recipes, Uncategorized Tagged With: dairy free granola, gluten free breakfast, gluten free cereal, gluten free granola, granola, homemade granola

Ruby grapefruit, pomegranate and mint salad

5 January 2015 By Charlotte Pike 2 Comments

 

Pomegranate, pink grapefruit and mint salad

Happy New Year to you! I hope the festive season has been good for you all. For me, it was fairly quiet, as usual for this time of year, and provided a welcome opportunity to catch up with friends and family from near and far.

Hardly a recipe for you here today on the blog – more of a suggestion for you. This winter fruit can you buy prednisone without prescription salad is one we have immensely enjoyed over the last few weeks. It is excellent served for breakfast, as a starter and as a pudding, and we have enjoyed it for all three of late.

Pomegranates and grapefruits are especially good at the moment. I still have a little mint growing in the garden and the combination of these three ingredients together is heavenly.

Like all my cooking, I like to work with the seasons. Not only does this enable me to enjoy produce at its peak, but it also makes sense from a financial and ecological point of view. Yes, on this occasion, the pomegranates and grapefruits have been grown in a climate more sunny than ours, but they are at their best right now, and it is a pleasure to enjoy them at their best.

These three flavours are a particularly vibrant combination and provide much refreshment and nourishment at this dark, cold time of year.

Although making a fruit salad is hardly challenging cooking, here are some tips for making the best fruit salads:

– Don’t overcomplicate the flavours. I prefer to combine three fruits that go really well, rather than a raid of my fruit bowl.

– Keep it seasonal and make sure your fruit is properly ripe. Your salad will be more delicious and flavourful.

– Take great care when preparing your fruit. Ensure all the pith is removed from the grapefruit, and you don’t get any white membrane from the pomegranate in the salad. It will mean your salad looks and tastes better.

– Don’t go overboard on the sugar. Adding a little enhances the flavour of the fruit instead of masking it.

A recipe doesn’t feel quite right here, so here’s what I do:

Segment two pink grapefruits carefully, retaining all juice. Place into a bowl. Add the seeds of one large pomegranate, some freshly picked mint leaves and stir to combine. Add a teaspoon (or more) of caster sugar to sweeten to taste. Serve immediately, although it will keep nicely for 24 hours in the fridge. The mint leaves will wilt and you’ll need to refresh them to serve, but I keep them in whilst the fruit is stored to allow the flavour to impart as the fruit macerates. This will serve anything from 2-4 people.

Filed Under: Breakfast, Dinner, Recipes

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About Charlotte

Charlotte Pike, award-winning cookbook author, cookery teacher and chef.

Author of five bestselling cookery books, leading independent cookery teacher and private chef, running Charlotte's Kitchen catering company. Charlotte is also the current Chair of the Guild of Food Writers.

Charlotte is known for her recipes that really work, and as a professionally trained chef who writes about food.

Charlotte lives in the English countryside and is passionate about great home cooking using the best seasonal ingredients.

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