I’m a big fan of Great British Menu and love to watch real working chefs and pros sweating and creating to challenge each other. Who are more competitive than top-flight chefs? Real gems come out of it and I’m sure bookings are a dead cert to increase for everyone involved.
This week Michael Smith made an inviting (if not entirely appropriate for this year’s sharing banquet theme) salmon kedgeree which inspired me to have one myself. I winged it, adding what felt right and what I was in the mood for. It usually features boiled eggs but they don’t really do it for me so I’ve gone for scrambled here. Fresh, spicy and filling – what more could you want?
Coley kedgeree (serves 1):
1 frozen coley steak
1 tablespoon madras powder
2 handfuls Basmati rice
1 teaspoon turmeric
½ teaspoon cumin seeds
½ teaspoon coriander seeds
½ teaspoon nigella seeds
Splash of cream
Large handful chopped fresh coriander
- Preheat the oven to 180°C.
- Mix the madras with a pinch of salt on a square of foil. Rub the fish into the powder all over and then wrap the parcel up and bake for 20 minutes, or until flaky.
- Get a large pan of water on to boil and add the rice and turmeric. Boil for 12 minutes or so until tender, then drain and keep warm while you get on with everything else.
- Beat the egg with a pinch of salt and the cream. In a frying pan toast the seeds over a medium heat. When they start to smoke add the drained rice and egg. Keep everything moving around to break the egg up.
- The fish should be done now so get it out of the oven and flake into the rice. When the egg is set to your liking take off the heat, stir through the coriander and serve.
I’ve been watching the recent fish campaign fronted by Hugh Fearnley-Whittingstall, Jamie Oliver, Heston Blumenthal and Gordon Ramsay with great interest. Hugh’s documentaries were particularly memorable: following a fishing boat and watching aghast as tons of dead cod is tossed back into the ocean. Why? Because they have already exceeded their cod quota. Senseless, wasteful and frustrating. I watched most of it with tears in my eyes. I recommend you have a look at the Fish Fight website to find out more – why not sign up while you’re there?
The campaign has got the nation out and voting with their wallets. M&S reported their biggest week of fish sales in all their years of trading. Let’s hope the campaign continues to be a success and the ridiculous quota system is overhauled.
You may have noticed this blog contains little in the way of fish recipes. Sadly whilst I am a massive fan of fish, no others in the Roast Potato household are. Therefore fish is a real treat for me reserved for nights in alone. Tonight was one of those nights.
One of Jamie’s recipes in the series caught my eye: coley korma. Coley is a sweet and delicious fish, very reminiscent of cod but dirt cheap. Give it a whirl.
Jamie’s original recipe is here.
4 coley steaks
1/3 jar of Patak’s korma paste
200ml coconut milk
1 mugful of rice
A couple of cloves
A couple of cardamom pods, cracked
Handful of coriander leaves, shredded
Half a cinnamon stick
- Get the rice on – chuck the rice in a saucepan with the spices, a splash of oil and some salt. Add twice the amount of boiling water to rice (so, two mugfuls) and simmer over a medium heat for ten minutes. After this time turn off the heat and pop the lid on for a further ten minutes to steam.
- Spread half the paste over the back of one of the steaks. Place in a hot pan and sizzle on one side for a couple of minutes. Flip over, add the rest of the paste and the coconut milk. Allow to simmer for a further 7 – 10 minutes until the fish flakes apart. Scatter over coriander and serve with the rice.