How many of you go to a museum and see a Dodo and think, how did we manage to kill all of these? Every time I go to Kelvingrove Museum I see the Great Auk, an example from closer to home of hunting to extinction. How would you feel if your grandchildren were seeing Cod and Wild Salmon in museums and asking the same question of you? Overly dramatic? Maybe, time will tell. So if you can't relate to that I'll ask another. How important to you is the food that you give your children? Should it be healthy, nutritious, tasty and sustainable or just convenient? How about if it was both?
|Plating up mussels|
Next up was our turn to cook. Kedgeree for breakfast! I've made this many times, flooded with curry powder and quite overpoweringly bitter at times. The way we cooked it here was fragrant simplicity and if you don't believe it for breakfast then try this. I've copied the recipe directly for you, I hope Fish is the Dish don't mind me sharing it here, just make sure the haddock you use is sustainably sourced, ask your fishmonger.
Kedgeree for 4 people
450g undyed smoked haddock (ours was peat smoked)
1 onion finely chopped
2 cardamon pods split
1/4 tsp turmeric
1 inch cinnamon stock
350g basmati rice
2 hard boiled eggs
Poach the fish in boiling water for 5 minutes until it starts to 'milk' (white spots of salt) and rises from the bottom of the pan. Remove the fish from the water and save the water in a jug, this is your stock. In the same pot melt the butter and fry the onion for around 3 minutes until softened then add the spices, cooking for 3 more minutes to release their oils. Add the rice and stock, bring to the boil and then reduce the heat. Cover and simmer for 15 minutes, if you need to add more water then do so. When cooked flake in the haddock, stir and serve with the boiled egg on top to garnish.
Very simple but wonderfully tasty. No need for the overpowering curry flavours like fenugreek here.
So after our breakfast we went onto Coley Goujons. This for me was the highlight of the day. I am as guilty as anyone of stuffing fish fingers and smiley faces into the oven for the children. I work full time, have two small children and frequently it's tag team parenting with Mrs. T as we both juggle work and family life. Fish fingers are just easy aren't they? Well in ten minutes yesterday I made a batch of them for the freezer after this demonstration with no Uncle Albert lookalike in sight.
|Three bowls. Simple|
|My coley goujons|