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Cooking time: 30 minutes for menu Cooking schedule: see below for instructions
You could easily get by with 4oz (120gr) of salmon in the Kedgeree - but we are extremely fond of smoked fish..... Add 10 minutes on to your cooking time to do Saturday's prep work - or do it in the morning. Menu instruction are for using purchased smoked salmon.
Smoked Salmon Kedgeree Preparation and cooking time: 25 minutes1/2 cup Basmati rice
1 cup (8oz, 240ml) chicken stock
8oz (240gr) smoked salmon or see below
2 eggs, hard boiled
1 onion
3 tsp butter
2 tsp olive oil
2 tbs Greek or plain yogurt, or milk or cream
2 tbs snipped fresh parsley substitute 1 tbs dried
1 tbs lemon juice
Melt 1 tsp butter in small saucepan over medium heat. Add rice and sauté, stirring for 2 - 3 minutes. Add stock, cover and cook for length of time on package.
Hard boil eggs.
Thinly slice onion. Heat remaining 2 tsp of butter and 2 tsp olive oil in large nonstick skillet. Add onions and sauté until tender and transparent.
To assemble: Peel eggs and cut into eighths. Cut salmon into large pieces. When onions are ready add rice to skillet along with yogurt, lemon and parsley. Mix well. Add salmon and eggs to rice and, mixing gently, heat through. Serve warm or at room temperature.
Smoked Salmon
8oz (240gr) salmon filets, one or two, depending on size
1 tbs dill weed
1 tsp course salt
wood chips
Sprinkle salmon with dill weed, then salt.
If using charcoal: Put some charcoal in the barbecue, off to one side and light it. If you are using small, commercial wood chips, put them in water to soak. When the coals are glowing, add the fish - either in a basket or on a grill mat of some sort, to the other side - in other words, not over the coals. Throw some wood chips on the coals and cover. Check it halfway through and add more wood chips if it has stopped smoking. It's done when the fish flakes easily with a fork, 15 - 20 minutes.
To use a gas grill: Only light one side of the grill. Wrap the soaked wood chips loosely in foil. Poke a few holes in the foil and place on the grill. Keep the fish off of direct heat and the grill cover closed and vented or propped open an inch or so.
1/2 head broccoli
1/4 cup dry bread crumbs
2 tbs butter
1/8 tsp salt
Cut broccoli into bite size florets and stems. Put in a steamer basket in a saucepan with an inch of water in the bottom. Put on medium heat and steam for 10 - 15 minutes or until done. Remove broccoli and cover with the pan lid to keep warm. In same pan melt the butter. Add breadcrumbs, salt and sauté, stirring, until crumbs are golden, 2 - 3 minutes. Sprinkle over broccoli and serve.
Cooking Schedule: 30 minutes |
Snip parsley |
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