Ethnic Meals
Recipes and meal time ideas






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The site concentrates on British recipes from Scotland, England and Wales with a few recipes from Ireland, India and France "thrown in". Primarily designed to provide ethnic recipes and meals, whether you are looking for an unusual meal, a straightforward meat, fish or poultry meal dish or even a sweet pudding recipe then hopefully you will find it here.

You can search for any recipe using a variety of ways including region, country, base ingredient or "pot luck" all from the drop down menu at the top of each page.

I would like to think that all diets and paletes are catered for. If you have a suggestion or even a recipe that you would like to submit, please don't hesitate to contact me via the contact us page.







Kedgeree Recipe and Meal Ideas
Scottish (Scotland) Meat main course food and Drink Ideas
Traditional Kedgeree Recipe

Despite the growth in popularity of Indian and Ethnic restaurants, you may find the inclusion of Curry powder in a traditional Scottish recipe to be a bit of a surprise. The reason for it si quite simple. Scotland has a proud and long army history. It was a Scottish regiment (who served all over the globe) serving in India that married local curry with smoked fish.
Ingredients (to serve four people):

350g long grain basmati rice (or brown rice)
50g/ 2oz stick of butter
750ml chicken stock
Small onion, peeled and finely chopped
One bay leaf
Half teaspoon grated nutmeg
2 fillets of smoked haddock, bones and skin removed
2 hard boiled eggs, shelled and chopped finely (some people add more than 2 eggs)
Ground pepper (to taste)
300ml cups of milk to poach the fish
One teaspoon curry powder (or to your own taste!)

Method:
Pre-heat the oven to 180C/350F/Gas Mark 4. Cook the onion gently in the butter and add the rice, stirring to coat the rice in butter. Add the stock and bring to the boil. Add the bay leaf, cover and cook in the oven for about 20 minutes or until the rice has absorbed the stock. Remove the bay leaf at the end of cooking.
Poach the fish in hot milk for five minutes and drain just before the rice is ready. Flake the fish.
When the rice is ready, stir in the flaked fish, chopped eggs, curry powder, nutmeg and pepper, using a fork to stir the flaked fish (to prevent the rice from breaking up).
Kedgeree is often served with softly scrambled eggs but you may prefer mashed potatoes.

As with all recipes which involve cooking and baking a sensible approach must be taken especially when dealing with warm or hot (temperature) ingredients. If you are unable to take due care, please do not attempt to make any of these recipes. All recipes are tried at your own risk.

For US to UK equivalents for food weights and measurements see this rough guide

Whilst these recipes may be freely used they may NOT be reproduced in any format (for example -electronic or paper based) without the website owners PRIOR agreement.

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