Kedgeree

This is a classic English dish served during brunch that originated from India when it was under the British rule.  I've always been curious about this dish and even more so when I met Chef Darren McGrady. When Darren published his cookbook "Eating Royally", I figured I had to try it.  Once I had his, I had to make it my own. So, here is "my" version of the Kedgeree. Thanks Darren for inspiring me.

Ingredients:
1 cup basmati rice
4 cups water
2-3 strands of saffron thread
2 cups heavy cream or half-and-half
1 1/2 tblsp curry powder
4 had boiled eggs (peeled and quartered)
2 stalks green onions (finely chopped)
1 1/2 lbs of  salmon or smoked haddock or, mackrel (flaked)
2 handfuls of cilantro or parsley (roughly chopped)
Cayenne pepper to taste (optional)
Salt and pepper to taste

Poaching Liquid for salmon:
1 bay leaf
1/2 lemon (sliced thinly)
5-6 whole pepper corns
enough water to cover salmon

If cooking rice in a rice cooker, place rice, water and saffron threads into rice cooker  and follow recommended cooking method. If not, place rice, 4 cups of water and saffron threads in a large pot and allow to boil. Cook until all liquid has been absorbed and rice is tender.  Reduce to low and cover and allow to steam for 15 minutes.  In a large separate sauce pan, combine heavy cream, curry and cayenne pepper, whisk until blended.  Allow the cream mixture to simmer until slightly thickened.  Add the rice and green onions, stirring constantly until well blended. Season with salt and pepper to taste.  Add flaked fish and continue to stir gently so as not to break up the fish.  Top with the hard boiled eggs and cilantro or parsley.  Serve while warm.

Poaching Salmon:

In a deep pan, add enough water to barely cover salmon, lemon and bayleaf.  When water starts to simmer, add the salmon. swirl water and pour over salmon.  Continue until salmon is cooked through and is a very light pink.  Remove from the poaching liquid.  Allow to cool slightly before flaking the meat.

P.S. Darren's website is - www.theroyalchef.com.  Check it out.

Cauliflower and Carrot Curry

Ingredients:

4 carrots (cut into 1/2 rounds)

1 medium onion (minced)
3 garlic cloves (minced)
1 tblsp madras curry
1 tsp cumin
1 head cauliflower (cut into florets)
1 cup thawed green peas
1 cup unsweetened coconut milk
1 cup vegetable stock
1 tblsp vegetable or olive oil
Salt and pepper to taste

In a dutch oven or deep pan, heat the oil on medium. Add carrots and onion, stirring constantly until onions are a light golden color (approximately 5-6 minutes).  Add the garlic and continue stirring for approximately 1 minute.  Add curry and cumin, stirring continuously for another 30 seconds to bring out the flavors of the spices.  Do not allow the spices to burn (add a little more oil if needed.)  Add the cauliflower and vegetable stock.  Simmer until broth starts to bubble; add coconut milk.  Bring to a boil; reduce heat to low.  Cover and simmer for approximately 12-15 minutes.  Add the green peas and cook for another 2 minutes.  Season with salt and pepper to taste.  Spoon rice into a bowl and top it with the curry vegetables.

Curried Rice Salad

There are days you don't want hot rice to go with your meal. A cold salad is what you are looking for. The first time I made this I thought "what a wonderful find". I made it for a holiday lunch that included my two best friends Nita and Vera and their husbands. Since Nita and her husband were vegetarians, I wanted to fix something really nice. This was it! They absolutely loved it.  I tried it with ham at another time, but I really like the vegetarian version best. But,  feel free to add 2-3 oz of chopped ham and make it into your one dish meal for a light lunch or dinner with a lovely glass of white wine. This is great served at room temperature.

Ingredients:
1 cup long grain or basmati rice
2 1/2 cups water
4 cloves garlic (minced)
1 tsp of grated lemon zest
1/2 lb sugar snap peas
1 red bellpepper (diced)
1/2 cup green peas (fresh or frozen)
2/3 cup plain yogurt
3 tbsp lemon juice
2 tbsp mayonnaise
3tsp curry powder
1/2 tsp of ground ginger
1 1/2 cups cherry tomatoes (cut in half optional)
1/2 cup dark raisins
2 tbsp sliced almonds
salt to taste

In a large sauce pan or rice cooker, combine rice, water, garlic, lemon and salt. Rice cooker: cook rice according to cooker instruction. Sauce Pan: bring to a boil in high heat, reduce to a simmer, cover and cook until rice is done (15-17 minutes). Remove from heat and stir to allow rice to cool.

In a large pot, boil water and blanch snap peas, bell pepper, and peas for approximately 30 seconds. Drain and submerge in cold water or ice bath to stop cooking process.  This allows the vegetables hold its bright color.

In a large bowl, whisk yogurt, lemon juice, mayonnaise, curry powder, ginger and season with salt. When blended. When rice is cool, add to the yogurt mixture with snap peas, bell pepper and peas. Stir and combine well.  Before serving stir in raisins, almonds and cherry tomatoes.

Kashmiri Style Chops

The cooking method to this is pretty interesting...so I had to try. It came out really great! I paired it up with the wild rice and mushroom pilaf and it was dinner. So simple.  I know it sounds very different, but I recommend it, you will not be disappointed.

Ingredients:
6 pork chops or lamb chops
1 piece cinnamon bark
1 bay leaf
1 tsp fennel seed
1/2 tsp peppercorns
4 green cardamon pods (pierced)
3 1/2 cups of milk (use whole)
1 cup plain yogurt
2 tbsp flour
1 1/2 tsp chilli powder
1 1/2 tsp of ginger pullp
1 tsp garlic pulp
1 tsp garam masala
salt and pepper
enough oil to fry chops

In a large sauce pan, place chops with milk, cinnamon bark, bay leaf, fennel seeds, peppercorns, cardamom pods, and salt. Bring to a boil. Lower the heat and continue to cook for another 15 minutes or until chops are cooked through.

In a bowl, mix yogurt, flour, chilli powder, ginger pulp, garlic pulp, garam masala, salt and pepper. Mix until well blended.  Remove the chops from the milk and coat with the spicy yogurt mixture.

Heat oil in a frying pan. Make sure oil is not smoking or very hot. Use medium to low heat. Add the chops, fry until one side is golden brown, turn them over and brown the other side. When done, transfer to a serving dish and serve with lime quarter and your favorite rice.

NOTE: To make it spicier, just increase the chilli powder, garlic and ginger pulp, and garam masala in the spicy yogurt mixture to suit your taste.