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Links to this week's
Menu and Recipes

   Menu
   Day 1
   Day 2
   Day 3
   Day 4
   Day 5
   Day 6
   Shopping List


kedgeree
Smoked Salmon Kedgeree

broccoli
Hungarian Style Broccoli

 

Menu Plan for the week of Oct. 11, 2013: Day 1 Recipes

Smoked Salmon Kedgeree
Hungarian Style Broccoli

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 minutes
   
Kedgeree was, traditionally, made with smoked haddock and served as a part of a large breakfast.  We smoked the salmon, using a kettle grill, for about 20 minutes.  You could use purchased smoked salmon, if you prefer, but it should be hot-smoked, American-style rather than the wet-smoked, Scotch or Irish style.  Gravlax would not work.

1/2 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. 

Hungarian Style Broccoli                                      Preparation and cooking time: 25 minutes
    I don't remember where I found this or why it's considered Hungarian... I've been making it forever; it's simple and delicious.

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
Assemble all food, utensils and serving dishes
Utensils: measuring cups, spoons, knives,
scissors, 2 small saucepans, lids, medium saucepan
with steamer basket and lid, medium nonstick skillet

Start to cook rice
Hard cook eggs
Do ahead for Sat:
   Trim beef, cut into chunks, put in dish to marinate
   Slice carrot, onion, celery, add to beef
   Add herbs, spices, wine to beef, cover, refrigerate

Cut broccoli, steam
Mind the eggs, rice

Snip parsley
Slice onion, sauté
Open salmon, cut into chunks
Cool eggs when done, peel
Remove broccoli to bowl, cover
Add salmon, rice, yogurt, lemon, parsley to skillet, stir
Gently heat kedgeree
Melt butter for broccoli
Add crumbs to butter, stir
Cut eggs, add to rice, mix gently
Arrange Kedgeree on platter
Finish broccoli
Serve