Post 148) from Xanga

[artemisdart]

148) We haven't had any recipes for awhile. And I don't feel like writing today. So I'm going to paste in a couple of recipes I already sent to woodnymph. (Sorry, woodnymph, for boring you with the same content twice...)

Migas

(this Mexican breakfast dish serves 4-5 and doesn't reheat that well, so you might want to slash the recipe proportions)

• 1 dozen thick white corn tortillas, chopped into pieces (good for leftover tortillas)
• 1 large tomato
• 1 medium onion, chopped
• 1 Tablespoon chopped bell pepper
• 6 slices bacon
• 3 or 4 eggs, beaten
• Salt and pepper to taste

Fry the bacon; when done, remove to paper towels to drain. Crumble. In the bacon fat, sauté the tortilla pieces until completely saturated. Stir and cook a couple of minutes. Drain off any remaining fat. Add the vegetables, stir and saute a couple more minutes. Add the beaten eggs and drained bacon crumbles. Let it set like an omelette; fold over and cook until eggs are cooked. Sprinkle with salt and pepper. Serve hot with salsa on the side.

Kedgeree

(Kedgeree is basically fish and rice and curry hash, coming from the fusion of Indian and British culinary techniques during the Raj. There are a couple of ways to make it. Here are two.)

--> My mom's way (utilizing leftovers. Faster and easier, probably not as good.)

• 2 teaspoons minced onion
• 1 Tablespoon butter
• 1 teaspoon flour
• 2/3 cup light cream
• 1 teaspoon chopped parsley
• 4 hard-boiled eggs, chopped
• 2 cups flaked cooked fish
• 1/4 teaspoon curry powder
• 2 cups cooked rice
• salt and pepper

Sauté the onion in butter, add the flour, and simmer for 3 minutes. Add the cream, parsley, and chopped eggs. Simmer 4 minutes and add the fish, curry powder, salt and pepper. Add cooked rice, stir gently to combine. Heat through, serve.

-->And this is a more fancy version from an actual British person.

• 1 and 1/2 pounds Finan Haddock
• 1 medium onion, sliced
• 2 Tablespoons olive oil
• 1 teaspoon curry powder
• 2 Tablespoons raisins
• Seeds from 4 cardamom pods, crushed
• 4 whole cloves
• 4 oz. basmati rice, raw
• Salt, pepper
• 2 hard-boiled eggs
• Chopped parsley
• Butter
• Lemon wedges and mango chutney

Pour boiling water over the haddock. Leave for 2 to 3 minutes, then drain, remove skin and bones, and flake into pieces.

Sauté onion in olive oil until translucent. Stir in curry powder and cook a minute. Add raisins and rice, plus 2 cups water, cardamom seeds, and cloves. Boil, reduce heat and simmer about 10 minutes. Add fish flakes, salt and pepper to taste. The rice should absorb the water and become done; if there isn't enough water, add more. When rice is done and water has been absorbed, turn kedgeree onto a serving dish and decorate with hard-boiled egg slices, parsley, and bits of butter. Serve with lemon wedges and mango chutney.