Thanks to a handy hint from my sister-in-law… whose musings on food, incidentally are available at http://www.teaflavouredgourmet.blogspot.com … (and mighty fine they are too)… I’m back here, having worked out how to access this blog with my new email address.
Posts which were made over at http://www.tea-and-ribena.blogspot.com as follows:
Firstly, kedgeree. This is really T’s mother’s recipe, but I won’t remember it unless I write it down, and I’m likely to lose the piece of paper (the study is not sorted since T and I married some six weeks ago. But we do have two goldfish – so hey!).
Cook ½ pint Basmati rice as follows – rinse in several changes of cool water, then drain in a sieve. Melt a knob of butter in a heavy-based saucepan and turn the rice around in it for a couple of minutes.
When the rice is well coated, add ¾ teas salt and ¾ pint water. Bring to the boil, then cover and reduce to a very low simmer for 20 mins, without removing the lid. Then it is ready to serve. You can turn the heat off and leave it in the pan for a little while if you are not quite ready for it.
Meanwhile, put about 350 g smoked white fish in a saucepan, cover with water and bring to the boil. Simmer for about 10 mins, until the fish is just tender all the way through.
Remove fish to a plate. Skin and bone the fish and flake roughly.
Hard boil 3 eggs. Cool quickly and then peel.
Cut 2 eggs into quarters lengthways and chop the remaining egg.
Chop 1 medium onion and fry in a little butter and oil.
Add 2 heaped teas curry paste (I usually mix 2 different sorts of paste, perhaps 1 teas of ‘Garam Masala’ and 1 teas ‘Rogan Josh’ or ‘Madras’) to the onion.
Add a heaped teas flour, mix in and cook for a minute.
Then gradually add some milk, until you have a sauce that is the texture of double cream.
Add the flaked fish and the chopped egg.
Serve on top of the rice and decorate with the quartered eggs.
As you are short when one is young and the older you get the taller & bigger you get… (quoth my brother, aged 4) Drain (our brother-in-law, 6’4″) must be very old….
After a mammoth drive (ending in rescue by the in-laws after the Land of Nod beckoned just a little too strongly somewhere after Donnington), T and I spent a lovely weekend away with his parents’ church. The venue: The Jonas Centre in North Yorkshire. Beautiful area, nice cosy cabins, and a caravan pitch for those who bring their accommodation with them. T’s sister S came down on Sunday afternoon, and we had a nice time catching up as a family, culminating in a bit of store cupboard magic, where T and S (predominantly S, he tells me) created what we shall henceforth call: S’s Store-cupboard Smoked Sausage Surprise Spectacular…. described as best I can below: * Fry off smoked sausage (Mattesons?) with butter and olive oil (slice the sausage). * Dip Camembert in egg and breadcrumbs, and fry off. * Boil asparagus * Combine on a plate. Lovely. Lovely. Lovely.
4oz brown sugar 6oz butter 6oz porridge oats 1 dessertspoon of golden syrup. 150C for 40 minutes.