Friday, March 31, 2017

Bottom of the Barrel Kedgeree

My creation...I mean dinner

Hey y'all,

So I'm feeling really, really excited right now.

Because I'm sitting here in front of my computer, contently eating another successful experiment in the kitchen.

Recently, I had been "gifted" some leftover panko fried fish by some family members after a recent trip (I was the only one who had some sort of cooler which I could transport it in....oh well, free food is free food.)

So when I got back to my apartment, I immediately threw it into the freezer in order to keep it. And promptly forgot it for about 2 weeks.

But, being the frugal soul that I am, I hate to waste it. Especially now as I'm approaching the last few weeks of school, I'm starting to think about getting rid of all the food in the freezer. This tends to lead to a lot of experimentation, especially when I have uncomplimentary foods like rice and fish.

Hence I searched for recipes for leftover fish. I didn't have that much success, but I hit paydirt when I found this recipe for Kedgeree:
I adapted it for the spices and food I had and presto! A great meal to do for Fridays with nothing but leftovers!

Recipe is below. Enjoy!

Old-fashionably yours,

Farm Lassie

Bottom of the Barrel Kedgeree
Serves 4

Note: if your leftover fish is frozen, let it thaw naturally in the fridge for several hours, at least until it is easy to break apart. The pan will heat it up fairly quickly.

3/4 cup of cooked white rice
1/8 cup olive oil (Have extra ready)
Dried onion (as much as you want)
1 tsp ground turmeric
2 tsp curry powder
1/2 tsp dried parsley
1/2 tsp dried tarragon leaves
4 hard boiled eggs
1 large filet leftover panko fried fish

1. Defrost fish, if needed.
2. Hard-boil eggs, if needed.
3. Blend the spices in a small bowl. Place 1/8 cup of olive oil in a large frying pan. Place spice mixture in and mix well.
4. Place cold leftover white rice into pan and mix well. Turn burner to medium heat, heat mixture well.
5. If needed, add 1-2 tbsp of olive oil. Break fish into small bite-sized pieces and place into pan with the rice mixture. Mix until fish is coated. Let heat.
6. Peel eggs, and cut into bite-sized pieces. Put into pan and mix. Let heat.
7. Serve hot and enjoy!

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