And Then There Were Leftovers
I did realize, as we were getting the planked salmon ready, that it was an enormous piece of fish for three adults and an almost four year old. I didn’t have a plan for the leftovers but I was pretty sure I would find some way to put it to use.
On Friday, after a day of appointments and general running around and Stephen’s first long stretch on his own with both girls, I didn’t really feel like getting down to cooking supper at 5:30. The thought of pizza was stomach turning. The thought of going out was even less enticing. The air in our house was already thick with simmering meltdown and there was no need to ruin everyone at The Kiwi Café’s Friday night.
A scurry through the fridge yielded lots of options and we did have the better part of a side of salmon in there too. I also found some eggs and some leftover basmati. I am incapable of cooking any less rice than enough to feed at least a dozen hungry marathoners and so, I can usually count on leftover rice.
Smoky fish + eggs + rice = kedgeree which = quick + easy + yummy.
Kedgeree would have once been part of grand Victorian breakfast tables. It was made popular in England by British colonials returning from India. Now, it is widely accepted as a supper dish. It can be made really simply or you can go a little crazy and add all sorts of things. There is a recipe for kedgeree in Out of Old Nova Scotia Kitchens, which is a plain and simple version. I made it without a recipe and with a bit of back and forth between the stove and the fridge.
‘Leftover’ Kedgeree
4 cups cooked basmati (you could use any leftover long grain rice)
Leftover planked salmon – broken into large flakes (any fish will do, use as much or as little as you want, I used about two cups of large flaked pieces)
2 tablespoons grapeseed oil (any vegetable oil will be fine)
1 onion - diced
3 ribs celery - diced
4 eggs – hardboiled, peeled and quartered
1 teaspoon curry powder
½ teaspoon ground cumin
¼ teaspoon ground turmeric (if I didn’t have an almost four year old eating this, I would have made it quite a lot spicier by adding some chili or diced hot pepper)
Handful chopped parsley (I would have used fresh coriander (cilantro) if I had any)
Salt and pepper to taste
Sauté the onion and celery in the oil until translucent. Add the spices and the rice and, stirring frequently, heat through. Add the salmon and the eggs and gently toss to heat. Gently toss in the parsley and season to taste.
Even quicker than take out.
Sunday, March 21, 2010
Reader Comments (5)
I wish I lived next door = all these look just aawesme and yummy!
Much love
Angela
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I wouldn't have thought to add eggs - but of course. It just all fits. Yum!
I've grown up with my grandmother making kedgeree. Mmmmmm. :)
I had never really had kedgeree until I met Stephen and started spending time in England. So easy and quick and my ricehead daughter loves it.
meltdowns or not we love to see you....kedgeree is delicious!