Cod Stew
23rd January 2020
Salmon Fishcake
5th May 2020
Ingredients
- 85 grams Brown Basmati Rice
- 190 grams Brown lentils tinned
- 250 grams Peppered Mackerel
- 1/2 Tsp Dried Chilli flakes
- 1/2 Tsp Cumin seeds
- 1 tsp course Himalayan Crystal Salt
- 1/2 tsp turmeric
- 1/2 tsp cayenne pepper
- 1 tsp Fenugreek leaves dried
- 1 tsp Swiss Marigold Bouillon
- 150 ml Full fat plain goat's yoghurt
- 15 grams Swiss Marigold Bouillon
- 270 grams Frozen garden peas
- 200 grams cannellini beans
- 1/2 large red onion
- 1 1/2 Garlic cloves
- 115 grams Fresh Asparagus
- 65 grams Green salad
Servings: leaves
Instructions
- Break asparagus spears in half and place in approx 1 cup of hot water in a pot with a tightly fitting lid so that it steams. Steam for 5-6 minutes. Cook until al dente.
- Refresh with cold water( sit in cold water so they stop cooking) Use the water you cooked in for the next step
- Mix bouillon in Asparagus water and put rice into this water. Cook around 30 minutes
- Put chilli flakes and cumin and coriander seeds into 1 tablespoon of coconut oil. Fry lightly. Do not burn.
- In the meantime, chop the onion and garlic, and fry in a 1 tablespoon of coconut oil. Add the tin of green lentils to the spices in the coconut oil and fry for about half a minute. Add one and a half times as much boiling water to the lentil mix
- Stir in 1 teaspoon of Bouillon to the dahl and boil for 60-90 minutes( until dahl is a thick sauce consistency)Add fenugreek, salt turmeric and cayenne pepper to the garlic, and fry till tender
- Now add onion, garlic, asparagus, and Flake the peppered mackerel with your fingers and add to fish kedgeree( peel away the back skin)
- Slice and saute the mushrooms till almost caramelised and add to kedgeree. Drained garden peas and Cannellini bans
- Finally, mix in the yoghurt until the entire mix is a creamy consistency( approx 1/2 Kg per 4-6 people) Dish one serving of salad on the side:)
