Jamie's 15 Minute Meals: Killer Kedgeree, Beans, Greens and Chilli Yoghurt

This is, I think, the first of these 15 minute recipes that I have been really disappointed with. The fish didn't cook in time and the eggs were only just cooked. Also the flavours were just, well, disappointing, it didn't taste much of curry and the greens didn't really add anything to the dish. Not one i'll be bothering to make again.

Killer Kedgeree, Beans, Greens and Chilli Yoghurt
(from Jamie's 15 Minute Meals)
(Serves 4)

Kedgeree
2 large eggs
4 bay leaves
450g undyed smoked white fish fillets
1 thumb-sized piece of ginger
1 fresh red chilli
1 bunch spring onions
1 bunch fresh coriander
2 heaped tsp mustard seeds
2 heaped tsp tumeric
oil
2 x 250g pack cooked brown rice
300g frozen peas
1 lemon

Greens
200g green beans
1 big bunch chard
1 tbsp extra-virgin olive oil
1/2 lemon

Yoghurt
3 tbsp fat-free natural yoghurt
1 tbsp sweet chilli sauce
1/2 lemon

Ingredients out, Kettle boiled, Large frying pan, high heat, Large casserole pan, medium heat, Medium lidded pan, medium heat.

Fill the frying pan with water, add the eggs, bay leaves and smoked fish, then reduce to a simmer. Refill and boil the kettle. Finely chop or slice the peeled ginger, chilli, trimmed spring onions and coriander (reserving a few leaves). Put the mustard seeds and tumeric into the casserole pan with 1 tbsp of oil, and when they pop, scrape in the chopped veg from the board, stirring regularly.

Line the beans up and cut off the stalks, put into the medium pan with a pinch of salt, then cover with boiling water and the lid. Line up the chard leaves, cut off and slice the stalks. Add the stalks to the beans. Stir the cooked rice, peas and the juice from 1 lemon into the casserole pan. Add the chard leaves to the beans for a min. Ripple the yoghurt, chilli sauce and the juice of /2 lemon together in a bowl.

Drain the greens and leave to steam dry. Use a fish slice to remove the smoked fish from the pan, flake into the rice, discarding the skin, stir and mix up, then season to taste. Peel the eggs under the cold tap and cut into quarters, place around the kedgeree pan and scatter over the reserved coriander leaves. Dress the greens on a board with the extra virgin olive oil and lemon juice, then season to taste and serve.

Smoked Haddock Rarebit

This was really easy and quick to make too. I made it for dinner on Sunday whilst running around maniacally trying to get stuff ready for the week. I don't think I've ever made a proper rarebit before, so making a smoked haddock one was a bonus. I used smoked cod instead of haddock.

Smoked Haddock Rarebit (from WW Cook Smart Easy Everyday)
(Serves 2)
(10 WW ProPoints per serving)

2 200g smoked haddock fillets
400g frozen chopped spinach
75g Cheddar cheese, grated
2 tbsp low fat mayonnaise
1/2 tsp mustard powder
1 tsp Worcestershire sauce
few splashes of Tabasco
1/2 tsp grated nutmeg
salt and pepper

Put the haddock fillets into a microwave safe bowl and add 200ml water. Poach gently for about 5 mins until the fish is cooked, the flesh should be opaque and flake easily. Remove from the pan and set aside.

Meanwhile, cook the spinach according to the packet instructions. Drain well and when it is cool enough to handle, squeeze out any excess moisture. Divide between two individual, shallow, heatproof dishes. Season.

Remove the skin from the haddock and the lay one fillet in top of the spinach in each dish. Preheat the grill to medium.

Mix the cheese with the mayonnaise, mustard, Worcestershire sauce, Tabasco sauce and nutmeg. Spread this mixture over the fish fillets to cover them completely. Grill until browned and bubbling. Serve.

Italian Fish Stew

This was Thursday lunch. I spent Wednesday evening getting everything ready for Thursday, so the fish stew was easily heated up at lunchtime on Thursday. I added chickpeas as I had 2 points to spare and chickpeas that needed using and I served it with a slice of wholemeal bread. This was very tasty although it could have done with maybe a little more tabasco or some kind of spice.

Italian Fish Stew (from WW Seasonally Sensational)
(Serves 4)
(4 WW ProPoints per serving)

pinch saffron strands
cooking spray
1 large onion, finely chopped
2 garlic cloves crushed
2 red peppers in brine, chopped
2 400g cans chopped tomatoes
300ml veg stock
2 bay leaves
small bunch fresh basil, chopped
1/2 tsp tabasco sauce
1 tbsp tomato puree
450g cod fillet, skinned and cut into chunks
8 large cooked, shelled prawns
salt and pepper

Put the saffron in a small bowl, add a few tbsp of hot water and leave to soak for 30 mins.

Heat a large lidded saucepan and spray with cooking spray. Fry the onion and garlic for 5 mins until the onion has softened, adding a little water if they start to stick.

Stir in the peppers, tomatoes and add the stock, saffron with liquid, bay leaves, half the basil, tabasco, tomato puree and seasoning. Bring to the boil and simmer for 20 mins.

Add the cod and cook, covered, for a further 5 mins. Gently fold in the prawns and allow them to heat through. Check the seasoning and scatter with the remaining basil to serve.

Smoked Haddock, Barley and Spinach Salad

This is an adapted recipe, it's supposed to be eaten hot but it tastes really good cold in a lunchbox as well. It takes a little bit of effort but it's worth it.

Smoked Haddock, Barley and Spinach Salad
(adapted from Grains, Seeds and Legumes by Molly Brown)
(Serves 6)

1 tbsp dijon mustard
100ml white wine vinegar
salt and pepper
1 tsp caster sugar
180ml extra virgin olive oil
75ml creme fraiche
220g pearl barley
2 tbsp oil
250g leeks, sliced
350g baby spinach leaves
1 kg smoked cod or haddock, cut into 6 portions

Make the dressing; put the mustard, vinegar, salt and pepper and sugar into a small bowl. Gradually add the extra-viring olive oil, whisking as you go. Stir in the creme fraiche and check for seasoning.

Cook the barley in boiling water until tender about 30 mins. Drain rinse in cold water, drain well and transfer to a bowl and stir in some salt and pepper.

Heat a tbsp of oil in a saucepan, add the leeks and cook until soft. Add to the barley and mix well.

Put the spinach in the bottom of a lunchbox and top with the barley mixture.

Heat the remaining oil in a large frying pan over a medium heat and add the fish to the pan. Cook for 2 mins until golden brown. Turn the flesh over, reduce the heat a little and cover the pan. Cook for about 5 mins or until the flesh is opaque. Take the pan off the heat. Leave to cool.

Break the fish into large chunks and place on top of the barley mixture. Pack the dressing separately and pour over and mix at lunchtime.

Smoked Haddock and Couscous Salad

This is a bit like a kedgeree but using couscous instead of rice. It can be eaten hot rather than cold but it shapes up really well in a lunch box. I used smoked cod rather than smoked haddock, which is not quite as powerful but still pretty good.

Couscous and Smoked Haddock Salad (from Salad Days - Good Housekeeping)
(Serves 4)

175g couscous
125g smoked haddock, flaked
50g cooked peas
1 tsp curry powder
2 spring onions, sliced
1 tbsp parsley, finely chopped
1 hard boiled egg, chopped
2 tsp lemon juice
salt and pepper

Cook the couscous according to the packet instructions.

Mix the couscous with the smoked haddock, peas, curry powder, spring onions, parsley and egg. Toss with the lemon juice and salt and pepper, then serve.

Smoked Cod and Spaghetti Gratin

This was really lovely it's sort of the amalgamation of two recipes I had a look at and it worked perfectly. It was lovely and creamy and I loved the flavour of the smoked cod.

Smoked Cod and Spaghetti Gratin (adapted from Good Food Magazine April 2012)
(Serves 4)

250g spaghetti

500g leaf spinach

3 smoked haddock fillets, skinned and cut into chunks

12 cherry tomatoes

200ml low fat crème fraîche

juice ½ lemon

100g cheddar cheese, grated

2 spring onions, sliced

small grating nutmeg

handful dried breadcrumbs

 

Preheat oven to 180C.

 

Bring a pan of water to the boil and cook the spaghetti according to packet instructions.

 

Place the spinach in a large colander in the sink and pour over a kettleful of hot water to wilt it. Run under the cold tap to cool it then squeeze out as much liquid from the spinach as possible. Roughly chop the spinach and scatter evenly over the base of a dish. Season the spinach lightly with salt and pepper. Scatter the smoked cod chunks and tomatoes on top.

Mix together the creme fraiche, lemon juice, cheddar, spring onion and nutmeg in a small bowl and season. Spread the mixture over the fish and spinach. Scatter over the breadcrumbs and bake for 30 mins until bubbling and golden. Serve.

Herby Fried Fish Sandwich

I love a hot sandwich, and using smoked fish in this really made the sandwich that bit more flavourful.

Herby Fried Fish Sandwich

(Serves 1)

 

1 handful breadcrumbs

1/2 tsp parsley, chopped

1/2 tsp dill, chopped

1/2 tsp chives, chopped

salt and pepper

1 egg, beaten

1 tbsp oil

1 smoked haddock or cod fillet

1 bread roll

1 tbsp tartare sauce

lettuce leaves

 

Put the breadcrumbs, herbs and salt and pepper into a bowl and mix to combine.

Put the bowls of breadcrumbs and egs side by side to prepare for coating the fish.

 

Dip both sides of the cod first into the egg mixture, shaking the fish lightly over the bowl to allow for any excess to drip off, then put the fish into the bowl of crumbs, pressing to coat one side. Turn it over and press to coat the other side evenly with the crumbs.

 

Heat the oil in a frying pan over a medium to high heat. Add the fish and cook undisturbed, until the undersides are crispy and lightly golden, 3 to 4 mins. Turn the fish over and cook for another 3 mins.

 

Meanwhile, cut the bun in hald and lightly toast.

 

Spread the tartare sauce onto both halves of the bun. Top with the fish and then some lettuce. Serve.

Courgette Wrapped Fish with a Tomato Orzo Salad

This is a beautifully summery dish, all those lovely summery colours and fresh flavours. It's been a weird couple of weeks, this time last week I was wearing a sundress and flip flops, today I walked to work in a woolly hat and scarf! That's the changeable English weather for you!!

This dish gave me something new to do with courgette, I'd never considered wrapping anything in it before but it worked really well and kept the fish lovely and moist. Smoked fish was a wonderful change as well as it added a lovely depth of flavour and smokiness to the dish. The salad was delicious too and used up my bounty of summer tomatoes. I served it with green beans and roasted courgette tzatziki.

Courgette Wrapped Fish with a Tomato Orzo Salad (adapted from Slender Kitchen)
(Serves 1)

1 smoked cod or haddock fillet, skinned and pin boned
1/2 courgette, sliced with a veg peeler
1 tsp Old Bay seasoning
1 tsp oil

60g orzo
1 tsp oil
1/2 small red onion, sliced
handful cherry tomatoes
1 clove garlic, sliced
few basil leaves, ripped up
1 tsp olive oil
1 tsp red wine vinegar

Preheat the oven to 200C.

Season the fish with 1/2 tsp old bay seasoning 

 

Lay the courgette strips out on a board slightly overlapping one another. Lay the cod on top and wrap up.

 

Sprinkle the wrapped fish with the rest of the seasoning.

 

Place the courgette wrapped fish on a baking sheet seam side down and bake in the oven for about 10-15 mins or until fish is flaky and cooked through.

 

Meanwhile make the orzo salad. Bring a pan of water to the boil and cook the orzo according to packet instructions.

 

Fry the red onion in pan with the oil until translucent and add the tomatoes and garlic for the last couple of minutes of cooking.

 

Drain the orzo and mix into the onions and tomatoes. Scatter in some basil, the olive oil and vinegar and mix to combine. Serve.