Thursday, June 23, 2011

Forever Nigella: Sea Fish and Eat It

 

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For some reason, though I’ve been to the U.K. a few times, I had never been served Kedgeree.  For shame!  That had to remedied, and with this month’s Forever Nigella theme being seafood, it was the perfect time to try it out. 

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Nigella gives traditional Kedgeree an Asian twist in this recipe.  I didn’t have lime leaves for poaching the fish, so I used a little lime zest instead.  The fragrance of the onions and spices is really lovely.  Then you add the rice and it turns a glorious yellow from the turmeric.  The eggs may seem like an odd addition to this dish, but it gives a surprising balance that I don’t think can be left out.  I didn’t have Nam Pla, but using any fish sauce should be sufficient until you can find the stuff.  I would like to hunt it down though.  We felt the dish was missing a little something that may be remedied by using the right sauce.  A little salt and pepper did just the trick for us this time.  And finishing it off, there’s just something about cilantro.  It brings an incredible flavor to the table, I love it!

Click here for Nigella’s recipe for
Asian Spiced Kedgeree.

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This month’s Forever Nigella is hosted by Housewife Confidential.

Here are the rules:

Forever Nigella #6 “Sea Fish and Eat It”

Challenge: To prepare and blog any Nigella recipe using seafood or freshwater fish.

Deadline: Sunday, June 26 2011 at midnight wherever you are.

Round up: By the next weekend.

There are:

No rules about how often you must take part

No rules about stuff being secret until certain dates

No rules that everyone cook exactly the same thing

No rules about not being able to submit to any other blog events – just check it doesn’t contravene the other guys’ rules

But there are 3 rules:

1. Blog your entry by the deadline including:

a) the current Forever Nigella badge

b) a link to the Forever Nigella #6 Launch Post: http://housewifeconfidential.co.uk/2011/05/forever-nigella-6-sea-food-and-eat-it/

c) a link to the official Forever Nigella page at Maison Cupcake: http://blog.maisoncupcake.com/forever-nigella

2. So not to breach Nigella’s copyright you must NOT reproduce recipes verbatim as shown in her books. If using an original Nigella recipe, tell us which book it is from and/or where we find it online (see most likely sites below).  If you’ve adapted the recipe in some way i.e. changed at least two ingredients or amended the method then it’s ok to publish the a recipe in your post but you MUST write the directions in your own words.

3. Tell us about your post by emailing me: katAThousewifeconfidentialDOTcoDOTuk  and please c.c. sarahATmaisoncupcakeDOTcom with:

a) your name

b) URL of your post

c) a photo no more than 400 pixels wide.

Remember to tweet your post with the hashtag #forevernigella – Sarah at Maison Cupcake will retweet all those she sees!

N.B. Your entry must have been published since the announcement post. You may only submit something from your archives if you republish it as a new post.

If you don’t have any Nigella books check out these resources online:

Nigella’s official site: http://www.nigella.com/

BBC Food: http://www.bbc.co.uk/food/chefs/nigella_lawson

Channel 4 Food: http://www.channel4.com/4food/recipes/popular-chefs/nigella-lawson-recipes

UKTV Good Food Channel: http://uktv.co.uk/food/chef/aid/530864/

Food Network: http://www.foodnetwork.com/nigella-lawson/index.html

Daily Mail: http://www.dailymail.co.uk/home/search.html?s=y&authornamef=Nigella+Lawson

Sea Fish and Eat It Round-Up

3 comments:

Teena in Toronto said...

It looks good!

Happy blogoversary :)

Hannah said...

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Sarah, Maison Cupcake said...

I've had my eye on this recipe for YEARS and never got around to making it. Looks wonderful. Thanks for taking part in Forever Nigella!