So – favourite stuff I cook all the time that takes under 15 mins to prepare from fresh. I’m gong to start with one of my most regular old friends, the “Not quite Kedgeree”. Later I’ll add some more of my favourite recipes – why not add in yours, too?
Not Quite Kedgeree
I cook this all the time. It’s such a tasty dish and you have a nutritious and filling dinner for all the family in around 15 mins. The late-added spring onions give a crunch and a kick. The lemon and tomatoes complement the rich creaminess of the Philadelphia, which in turn is a great background to a strongly flavoured fish like haddock. But it works well with salmon and all the other staple fishes too.
When it’s for myself and my husband, I add in generic Indian spice powder, like Korma. When it’s for the kids as well as us, I leave the Korma out because they won’t eat it, but I’m working on that one!
Ingredients:
- Rice
- Smoked haddock or any fish you damn well like
- Some fresh veggies (again, what you like best – I tend to use firm ones that won’t dissolve depressingly to meaningless pulp, though that sometimes happens anyway)
- Tomatoes (small, fresh and good quality)
- A spray of oil (or a teaspoon if you don’t have an oil sprayer)
- Bouillon powder (or stock cube)
- Some fresh herbs (if you have any)
- Some dried herbs (ditto)
- Korma powder (Schwartz does a good one)
- Garlic
- Spring onions
- Philadelphia
- Lemon (my favourite ingredient that goes in almost everything, apart from the time I tried to inventively add it to a honey glaze and the result tasted like a cold cure).
The vagueness of the above list is in response to my dislike of being told what to do by proper recipes. However, the following recipe is exactly how I make it – but it does not need to be adhered to – vary it as you please!
Rinsing your rice
I’m not an advocate of doing anything unnecessarily taxing just for the sake of it, like ironing – that was filed under “better things to do” ages ago. But this is necessary, in my view:
Some time before you want to cook, pop your rice into a saucepan with cold water and some salt. I hate starchy, gooey rice, don’t you? If you forget to soak in advance, don’t worry, just jump to the next stage; put it in the sieve and blast with cold water, shaking and turning till lots of the starchy misery is cleaned away.
The actual cooking
Fill and switch on kettle (but don’t use boiling water quite yet).
Pop chopped or crumbled fish into a large saucepan with the oil. Once fish is fried but still juicy, add the sieved rice , chopped garlic and the bouillon. Fry for about two or three minutes, till rice is protesting but not burning (don’t forget to push it around a bit with a spatula or somesuch).
The next bit is quite satisfying: you add the boiling water from the aforementioned kettle. You pour it on the popping rice, fish and oil and a lovely hissing drama ensues (remove nervous pets and kids). Put in enough water to cover concoction, add the small whole tomatoes and turn down heat once it’s bubbling..
Stir enthusiastically, adding squeezes of lemon, seasoning and the dried or fresh herbs.
Re adding the veggies: it depends what they are. Carrots I put in at the beginning. Green beans I chop into tiny bits and add about half way through. Courgettes, I chop or slice and add them right at the end – they hardly need cooking and are delightful when they are fresh and crunchy and juicy.
Cooking time depends on the rice. For the standard Basmati types, it’s usually 5 – 10 mins. But to me, this is the important part: keep taking out a bit of rice to check on it. When it’s soft enough to chew comfortably but still has a strong bite and a good kick left in it, turn off the heat and move pan, stirring a bit more.
Add in a couple of dessert spoons of Philadelphia, the chopped spring onions and the optional curry powder and stir some more. The rice will continue cooking even after you take it off the heat, as you’re not going to drain it, so it will be revoltingly gooey if you don’t take it off slightly before it’s fully cooked.
Why not squeeze a bit more lemon juice on it for taste and luck? Add a bit of chopped parsley (or any other fresh herb) on top of you’re feeling fancy. Serve with yoghurt dolloped on the side if you’ve got some!
What shall we cook tonight? 