Recipes for June
Smoked Whiting Kedgeree
(serves 4)
In my opinion, whiting is an underrated fish. Here it forms the basis to an easy kedgeree. It can be made easier by cooking the rice in a large bowl in the microwave and adding all the other cooked ingredients. You can also use smoked haddock for this recipe.
- 10 oz (275g) smoked whiting fillets
- 1½ pints (900ml) boiling water
- 12 oz (340g) long grain rice
- 2 oz (50g) butter
- 1 medium onion, chopped
- 3 oz (75g) button mushrooms, sliced
- 1 level tsp curry powder
- 5 fl oz (150ml) single cream
- 2 tbsp lemon juice
- salt and pepper
- grated nutmeg
- 3 hard boiled eggs, quartered
- 2 medium tomatoes, each cut into 8
- Put the whiting fillets into a saucepan, pour over boiling water and simmer for about 5 minutes or until the flesh flakes easily. Remove the fish with a slotted spoon and reserve the liquid. Remove any skin and flake the fish.
- Next stir the rice into the water, cover and cook for about 12 minutes or until the liquid has been absorbed.
- Meanwhile melt the butter in another saucepan and soften the onion. Then add the mushrooms and curry powder, and cook for 2 more minutes. Pour over the cream and lemon juice. Season generously with salt, pepper and nutmeg.
- Add the fish and heat through. Now pour the fish mixture over the rice and stir. Serve with the eggs and tomatoes.
courtesy Alan Bichan food columnist for the Orcadian, from his book "A Year in an Orkney Kitchen".
Monkfish Kebabs with Lime and Coriander Scented Noodles
(serves 8 as a starter, 4 as a main course)
For a special occasion, try this aromatic and exotic dish.
- For the kebabs
- 4 x 7-8 oz (200-225g) monkfish fillets, cut into 1 inch (2½cm) cubes
- 1 tbsp light soy sauce
- 1 tbsp sesame oil
- ½ tbsp Thai fish sauce
- juice and zest of 1 lime
- 1 level tsp cumin seeds, crushed
- 1 rounded tsp coriander seeds, crushed
- 1 medium, thin red chilli, deseeded and finely chopped
- 2 cloves garlic, finely chopped
- 2 rounded tsp light muscovado sugar
- 6 inches (15cm) lemon grass, outer leaves discarded, finely chopped (if using dried, soak for 1-2 minutes in boiling water before use)
- For the noodles
- 6 oz (175g) rice noodles
- 2 tsp sesame oil
- 2 tsp light soy sauce
- 2 tsp Thai fish sauce
- 1 rounded tsp light muscovado sugar
- juice and zest of 1 lime
- 3 level tbsp chopped coriander leaves
- coriander leaves to garnish
- Put the fish cubes in a bowl. Stir together all other kebab ingredients and pour over the fish. Cover with cling film and chill for 2-3 hours.
- Thread the cubes on to eight wooden skewers and grill, under a medium heat, until just cooked. Meanwhile cook the noodles according to the manufacturer's instructions. Strain well.
- Mix together all the other ingredients except the garnish and stir into the noodles.
- Serve the kebabs on hot plates with a heap of noodles and decorate with the remaining coriander leaves.
courtesy Alan Bichan food columnist for the Orcadian, from his book "A Year in an Orkney Kitchen".