The height of the summer is upon us and the tourist season is about to peek with our continental cousins on their month’s long summer holiday. Many of the young islanders are double jobbing to save for college or just to be independent and earn some money of their own. Often with parents running a Bed and Breakfast and the work that that entails there seems not to be enough hours in the day to really enjoy the summer. So making time for sit-down family meal together becomes even more important.
Kidgeree has its roots in Indian cooking and is a wonderful dish made simple. Living near the sea, what a good way to bring these flavors to life.
What you need:
2 ounces of butter
4 cups of Smoked Coley, or Haddock (skin removed)
100grams of smoked salmon
2 cups of boiled rice
4 hard boiled eggs – whites and yokes chopped and separated
15g of Anchovies
½ teaspoon of salt
half teaspoon of black pepper
½ cup of evaporated milk
2 teaspoons of mild curry powder
¼ cup of chopped chives
1 teaspoon of chopped coriander
½ teaspoon of chopped, peeled, fresh ginger
1 teaspoon of wholegrain mustard
In a non stick skillet heat the milk, butter, ginger over a medium flame
Add the fish and rice, stirring gently until mixed
gradually add all the other ingredients and heat thoroughly
lastly, add the chopped eggs and garnish with some coriander leaves
Quench your thirst with a bottle of Tiger beer or a glass of chilled white wine
If you can, do remember to support your local fisheries.
Aran Islands Fishermans Co-op tel|: 091 572 161