Smoked Snapper & Kelp Kedgeree

Happy New Year everyone!

Every New Years Day P and I make a list of goals we want to achieve in the coming twelve months and looking back on last years I have managed to achieve all of the ones I set so. I think it is important to make the goals visual, its amazing what the sub conscious mind can do, so we put our lists on the fridge door so we see them every day.

Do you set goals for the coming year? New Years resolutions?

A sneak preview of some of mine for 2011….

Move to a four day week in my full time job (allowing me more time for foodie stuff)
Increase classes in the school to one a week (last years was to open the school and I still can’t believe we did it)
Open a B&B as part of the school
Go to a Cordon Bleu class in London or Paris while in Europe
Surf more!
Read more (that seems to have taken a back burner last year which isn’t very useful when you are part of a book club)
Learn more French

So what else do we do New Year? Eat of course and how about starting the day with a nice kedgeree for breakfast? I have used smoked snapper friends had caught and smoked, traditionally haddock would be used but you can replace this with any of your local smoked fish. I have added the smoked kelp to the recipe since home smoked fish is is often not as smokey as haddock and this is the perfect alternative as well as adding additional nutritional benefits.

Ingredients – 4 people

2 large free-range eggs, boiled
500g smoked cooked fish
1 cup Pacific Harvest Sea lettuce kelp
2 cups long grain or basmati rice
salt & pepper
1 tsp cumin seeds, ground
1 tsp coriander seeds, ground
1/2 tsp cardamom seeds, ground
1/2 tsp turmeric powder
1/2tsp mustard seeds
1/2tsp Pacific Harvest smoked kelp granuals
200g chopped tomatoes (fresh or tinned)
Juice of one lemon
100g butter
2 cloves garlic
1 medium onion, finely chopped
Handful chopped fresh parsley to garnish

Method

Cook the rice in salted water or rice cooker till al dente. Refresh in cold water, drain again, and leave in the fridge until needed.
In a small pan boil some water for the kelp, soak the kelp in boiled water for one minute then drain. Divide sea lettuce leave up into smaller pieces.
Melt the butter in a large frying pan over a low heat and add the onion and garlic and cook for 5 mins on a low heat.
Add all the spices and cook for a further few minutes
Add the chopped tomatoes and lemon juice.
Remove any skin from fish and flake into chunks and set aside.
Quarter the eggs.
Add the fish, smoked kelp, sea lettuce and rice to a pan and gently stir through until all is coated with spice and the rice is hot.
Add the eggs and garnish with parsley and serve warm.