Chisholme Blog

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Chisholme Kedgeree
Chisholme Blog | Tuesday, 6th December, 2016

John Brix's recipe captures the Indian-Scottish origins of this much loved dish


Kedgeree is thought to have originated with an Indian rice-and-bean or rice-and-lentil dish Khichri, traced back to 1340 or earlier. It is widely believed that the dish was brought to the United Kingdom by returning British colonials who had enjoyed it in India and introduced it to the UK as a breakfast dish in Victorian times, part of the then fashionable Anglo-Indian cuisine. However the dish was listed as early as 1790 in the recipe book of Stephana Malcolm of Burnfoot, Dumfriesshire. The National Trust for Scotland's book The Scottish Kitchen by Christopher Trotter notes the Malcolm recipe and other old examples, expressing the belief that the dish was devised by Scottish regiments hankering for the tastes of India.

Kedgeree

Serves four

Main Ingredients: guide-line weights
8 ozs salmon
8 ozs cod or haddock
5–10 ozs smoked haddock or smoked white fish
8–10 ozs peas cooked
4 eggs hard boiled and quartered
8–10 ozs basmati or good long grain rice
1 pt strong fish or chicken stock

Curry sauce
2 onions, chopped
5–10 gms fresh ginger
10–15 gms tomato paste
10–15 gms madras curry paste
1 pint strong fish or chicken stock

Sweat chopped onions in butter till light golden, add tomato and curry paste, cook 5 mins add stock and cook for half an hour or until it reduces to the consistency of thin cream

Rice
8–10 ozs basmati or good long grain rice

Fry 5 gms tumeric in butter with some lemon zest and salt, add the rice, and lightly fry together. Add twice as much boiling water as rice, which should just cover the rice, then cook covered on a low heat 15–20 mins.

Fish
Cook fish in oven 180C for 10–15 mins, till just cooked.

Mix together the fish, peas, and boiled eggs.
Place in a cooking dish and keep warm 150c for ten mins.
Serve with chopped parsley on top and the curry sauce on the side.

Enjoy!

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A simple soup
Chisholme Blog | Saturday, 13th August, 2016

Leek and potato: a soup to please all preferences


From Ann Marie Burbidge

Today it was a pleasure for me to cook in the kitchen at Chisholme. I had at my disposal several very good, but simple, ingredients from the garden, which included new leeks and potatoes as well as the first two onions harvested. We cooked a leek and potato soup for lunch, which was very tasty and very welcome since we did not have a particularly warm day here in Scotland. Every drop of the soup was eaten and was served with börek made the previous evening along with the fresh bread that we make every day.

At our table we have a variety of people from a variety of different cultures. We also have several fellow students and volunteers with special dietary needs and we consider it very important to address these needs. Mindful of this we made a soup which was dairy free, meat free and gluten free. As one may imagine this is not always an easy task, but in asking for help, this invariably comes in the form of inspiration, generosity and love.

I have often contemplated whilst in the kitchen that it is not a simple matter of producing and edible meal for the table on time each day. I have reflected on the obligation to bring out the very best in the food provided for us, both from the garden and many other sources and the further obligation to waste as little as possible in the process. This bounty is given to nourish us in every possible way and therefore must be honoured as the miracle that it actually is. Bulent Rauf's ‘Notice to Cooks’ displayed in the kitchen states that ‘there is nothing in the divine order devoid of beauty’. Therefore the fresh produce we have is beautiful! And in my experience, the processes involved in the cooking of a meal are also really quite beautiful. Let me share with you the recipe for this soup. Obviously I have cooked a large quantity for the table here at Chisholme but I will give you a recipe that should feed four.

Leek and Potato Soup
Gluten and dairy free

2 medium onions diced
4 medium leeks washed and thinly sliced
4 large potatoes washed, peeled and cubed, about 1cm squares
2 medium sticks of celery washed and thinly sliced
2 pints of vegetable stock
Salt and pepper to taste
Fresh chopped parsley to serve

Sauté the onions in olive oil until translucent. Add the sliced leeks and continue to sauté until the leeks are soft and tender. Add the celery and continue to sauté the combined vegetable until all are soft and tender. Add the cubed potatoes and cook for a few minutes then add the vegetable stock. If you do not have any home made vegetable stock you can use a good organic gluten-free bouillon. Add salt and pepper to taste. Allow the soup to come to a boil and then simmer for approx. 30 mins. Some of the potatoes will break up and provide a natural thickener for the soup. Serve the soup with fresh chopped parsley sprinkled on top.

You may decide to blend the soup once it is cooked but it is very enjoyable served chunky with nice crusty bread. I hope you enjoy making this quick but very nutritious soup.

Ann Marie, Aziza Burbidge
Cook and kitchen manager

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Recipe of the Week
Chisholme Blog | Tuesday, 31st May, 2016

This week's recipe is John Brix's 'Fillet of Cod with Braised Fennel'.


Fillet of Cod with Braised Fennel

Serves four
Recipe by John Brix

Ingredients:

Please ensure you buy sustainably fished cod. Or use pollack which is an excellent alternative!

  • 4 Cod fillets, 6oz (180g) each (without skin)
  • 2 or 3 Fennel bulbs
  • 1 onion or a couple of shallots
  • Chicken or fish stock 1pint (1/2 litre) medium strength
  • 120g clarified butter
  • Cayenne pepper, salt, sugar

Slice fennel bulbs and onion into 1/4" slices (trim off the fennel stems and use in stock making or reserve for roasting with meats)

Sauté onion and fennel in clarified butter till golden, place in roasting tray or casserole dish.

Add some stock (along with a tsp. sugar) and braise for 3/4 hour at 180C, adding more stock as required. When cooked, the fennel should be very tender, so that a cocktail stick goes into it with ease. The stock should have reduced by about half, and the juices should have the consistency of thin cream. Take into account the fish will release some of its juices.

Roll the fillets into three, skin-side in, brush with clarified butter, season with cayenne pepper and salt.

Place the fish on top of the braising fennel and cook for about 20 minutes or until the fish is firm to the touch.

Adjust seasoning to the juices, and serve with sauté or boiled new potatoes and a seasonal green vegetable.

You can also use cod loin or cod steaks for this dish. If they still have skin on them, sauté the skin side first. No need to roll them, just continue as above.

{CGSmartImage src='uploads/images/page-images/FennelFish.jpg' class='img-responsive'}

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