Skip to main content

Get well soon. This carer will mainly be cooking Dhruv Baker recipes



This weekend I have been at home looking after Mrs. Cook as she recuperates following an operation.I had plenty of time on my hands and could do little to help her recover other than be at her beck and call.

 Cooking for the unwell is one of those time honoured traditions that has been much better preserved in other cultures. Whilst flowers and chocolates are great, the arrival of chicken soup or dhal (thanks Nushi) combines a special combination of love and nutrition.

 So I decided that I would while away some of the time cooking Lisa some comforting dishes to help her on her way to recovery.

 It also gave me the opportunity to cook some recipes from a recent addition to my cookbookshelf which is Spice by the excellent Dhruv Baker.
I cooked a cake, a curry and first of all his most excellent take on kedgeree, which ought to be very high on the list of comforting recovery recipes.
It was really easy to make and absolutely delicious, the use of risotto rice works particularly well giving the finished dish a really unctuous taste and texture.

 Here's the recipe

 Ingredients

 1 litre chicken or vegetable stock
500g undyed smoked haddock fillet, skin on
2 bay leaves
2 cloves garlic finely chopped
2tbs unsalted butter
200ml whole milk
8 quails eggs
2 tbs chopped parsley
2tbs chopped chives
Zest and juice of 1 lemon
1 large onion, finely chopped
2 tsp curry powder
250g arborio rice

 Method
Put the stock, milk and bay leaves into a pan and bring to the boil, then immediately turn off the heat and slide in the haddock. Cover and allow to cook for 10-12 minutes. Remove from the pan and flake the haddock on a plate discarding the skin. Keep the warm milk and stock to one side.

 Meanwhile melt the butter in a pan, add the onion and fry over a medium heat fro about 10 minutes until soft but not coloured. Add the garlic and curry powder, fry for another minute or two, then add the rice and stir to coat all the grains.

 Start adding the stock and milk mixture in which you cooked the fish, adding a ladleful at a time and stirring until it is incorporated before adding the next ladleful.

 Meanwhile, place the eggs in a pan of cold water, bring to the boil and then remove from the heat and leave to cook for 2 minutes and then leave for 2-3 minutes before peeling and cut in half.

 When the rice us cooked ( about 20 minutes) add the chives, parsley, flaked haddock, lemon zest and juice and season with salt and pepper.
Gently mix together so you don't break up the fish too much.

Serve topped with the eggs and sprinkled with a few extra herbs.




Labels:

Comments

Post a Comment

Popular posts from this blog

Crack potatoes courtesy of Ottolenghi. Harissa and confit garlic roast potatoes

Another recipe from Ottolenghi's Simple, another recommendation from Will Saunders.   I know its the middle of summer but who doesn't love a roastie? These little tinkers are so good that they are like crack, class A calories. The clever bit is the addition of semolina and caraway seeds which adds a new level of crunchiness to add to the delicious warm heat of Harissa. Heres the recipe These make a lovely, spicy change from the traditional Sunday roasties. They’re especially good with spiced roast meat. Serves six to eight. 2 large heads garlic, cloves separated and peeled 130g goose or duck fat 4 sprigs fresh rosemary  6 sprigs fresh thyme  2kg maris piper potatoes, peeled and cut into 5cm chunks 40g ground semolina 2 tsp caraway seeds, toasted and lightly crushed 2 tbsp rose harissa Flaky sea salt Heat the oven to 150C/300F/gas mark 2. Put the garlic, fat and herbs in a small ovenproof pan or saucepan for which you have a lid. Cover and roast f...
1 comment
Read more

Nigel Slaters deceptively brilliant monkfish

Lisa discovered this recipe in her favourite Nigel book. It is one of those fish, 'but not as we know it Jim' recipes. Not just because Monkfish is the fish that can best impersonate meat but also because of the marinade ingredients that are more often featured with lamb. It's not difficult to do but the flavour is a revelation, which makes it a perfect recipe in my book. This can be cooked on a grill pan or a barbecue. Ingredients 3 bushy sprigs rosemary, leaves finely chopped 4 anchovy fillets 2 large cloves garlic salt and freshly ground black pepper 1 large lemon, juice only 3 tbsp olive oil 800g/1½lb monkfish fillet Method Pull the leaves from the rosemary stalks and chop them finely, then tip them into a bowl large enough to take the fish. Rinse the anchovy fillets and smash them to a rough pulp with the flat edge of your chopping knife. Peel the garlic, crush it flat, then smash it to a purée in the same way. Stir together the herb, anchovy and garlic, adding a grind...
1 comment
Read more

Sweet potato 'fries' Ottolenghi style

Who doesn’t love sweet potato fries? Many years of going to Vermont have given us a preference to these over your bog standard Maccie D's variety. The addition of a touch of Middle Eastern flavour and the polenta crust make these a real easy crowd pleaser. The oven bake also makes them even healthier. Recipe from Ottolenghi Simple by Yotam Ottolenghi Ingredients -About 5 Sweet Potatoes, peeled and sliced into 1/2” thick fries -1 tbs Sweet Smoke Paprika -1/2 tsp cayenne -3 Garlic cloves, crushed -3 tbs Polenta -3 tbs Olive Oil -Flaked Sea Salt -1 tbs Sumac Method Preheat oven to 200c  Mix the sweet potatoes in a large bowl with the paprika, cayenne, garlic, polenta, oil and 1 tsp flaked salt.   Once combined, tip the sweet potatoes and all the oil, onto a large parchment lined baking sheet and roast for 25 to 30 minutes, stirring gently once or twice, until the potatoes are cooked, crisp and golden brown.   Remove from the ove...
Post a Comment
Read more