Hello & welcome to my first ever Blog, I’m not sure what I am doing so please bear with me, I am sure I will make many mistakes & my lovely Geek Husband will have to sort them out for me, but here it goes !!!
Simon is my eldest Son and the reason for this Blog, he left home a few years a go & I miss him sooooo much. On regular occasions he will call me and ask me for recipes to cook for his Friends & lovely Girlfriend, recipes that he has enjoy over the years or sometimes just for fresh inspiration. I have talked him round the Supermarket whilst he has shopped for ingredients & talked him through the cooking process. I started to write all these recipes into a book for him but wanted him to be able to access them where ever he was in the World, so clever Hubby came up with the idea of a Blog !!!!
Simon truly changed my life, at the age of 19 most people probably felt that I wasn’t ready to be a Mother, but my gorgeous blue eyed, blonde haired little boy arrived and I was smitten & I knew at that point that I would do anything for him & would love him forever.
Simon being the eldest is also the most sensible, he is strong & dependable, loving & caring and I am very proud of the man he has become. He loves his football, always has done and I am sure there will be many more tales as the Blog unfolds, of me becoming a Team Manager for him & his many trips to A&E; because of football injuries.
But for now here is the recipe that Simon first requested after he left home & the reason that I started this Blog.
Quick Curried Kedgeree – Takes 35/45 minutes – Serves 4
1 bunch of spring onions trimmed
a knob of butter
1 tbsp curry powder
400g/14oz basmati rice
700ml/1 1/4 pints of hot chicken or vegetable stock
4 eggs
225g smoked salmon trimmings or 206g cubed pancetta ( well not in Simon’s case as I always swapped this for pancetta for him)
Cut the green tops off the onions & roughly chop, then roughly chop the white parts.
Melt the butter in a large pan over a medium heat & tip in the white onions, pancetta & curry powder.
Cook for a few minutes until the onions soften & the pancetta is browned, then add the rice and stir to coat in the butter.
Pour in the hot stock & bring to the boil.
Stir once & boil for 5 minutes, then cover the pan & continue to cook on the lowest possible heat for 15 minutes.
While the rice is cooking, bring a small pan of water to simmering point. Lower in the eggs & simmer for 8 – 9 minutes until softly boiled.
Move the pan to the sink & tip off the hot water, then fill the pan with cold water from the tap to cool the eggs quickly. Take out the eggs, then shell them & roughly chop.
Tip the rice into a serving dish, toss in the smoked salmon (or in Simon’s case the pancetta) and the green onions and fork through.
Taste & season with salt & pepper if needed.
Put the pieces of eggs on top & gently fork them through.
Note – This recipe came from a magazine & you may find like I have that it requires more stock than stated or it will dry out. I make a bit of extra stock to keep to one side, just keep an eye on it, if it seems to be drying out to quick, just add more stock as required. I also tend to put in a little extra curry powder for the same reason.
Well first recipe posted, hope you enjoy it, as I have more time & get better at this I will also post photo’s of the Family & of some of the dishes.
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