Category Archives: Seafood

Fish, Hob, Recipes, Seafood

Kedgeree

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Kitchen – Hob

Ingredients

  • 2 eggs
  • 1 tin smoked fish
  • 1 cup rice
  • 1 tablespoon red lentils
  • 1 level teaspoon curry powder
  • 1 teaspoon butter
  • 1 tablespoon chopped parsley

Equipment

  • Saucepan with lid
  • Serving bowl
  • Wooden spoon

Method

Boil the eggs , place in cold water, bring to the boil and simmer for at least 10 minutes. Remove from pan and cool quickly in cold water.

Cook the rice. For Basmati rice place one cup of rice and two cups of cold water into the saucepan along with the lentils. Bring to the boil, cover with lid and turn heat down to lowest setting for 10 minutes.

Peel and chop eggs roughly.

Open and drain fish.

Add curry powder to butter and make a paste, mix into the cooked rice and add eggs and fish. Mix in the chopped parsley.

Serve

Kedgeree can be served immediately or kept warm in the oven, take care that it does not dry out. Can be refrigerated and served cold or reheated the next day.

Fish, Hob, Recipes, Seafood

Chowder

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Kitchen – Hob

Ingredients

  • 1 tin baby potatoes
  • 1 tin smoked tuna
  • 1 tin sweetcorn kernels
  • Olive oil
  • Garlic
  • Dill tips
  • Pepper
  • Chilli to taste

Equipment

  • Tin opener
  • Saucepan
  • Wooden spoon

Method

Pour a small tablespoon of olive oil in the saucepan.

Peel and crush, chop or slice the garlic and add to the cold oil.

Heat the pan and cook until the garlic is slightly brown, stir occasionally. Add the chili and stir.

Open and drain the potatoes, halve or quarter if required. Add to the garlic, stir to coat all of the potatoes in oil.

Open the tin of sweetcorn and add to the potatoes including the liquid.

Open and drain the tuna and add to the saucepan. Add water if more fluid is required.

Cover and cook for 10 minutes. Add two teaspoons of dill tips and half a teaspoon of pepper.

Stir and cover for 5 more minutes. Taste and adjust seasoning as required.

Serve

Serve in large mugs or soup bowls with crusty bread or toast.