Recipes For Chicken And Love Have Seven Things In Common

We are well and truly back into the school routine now, bye bye summer.

I like to have a repertoire of recipes at the prepared for weeknight dinners, together with lighter meals in summer season and warming meals within the cooler months.

Kedgeree is a perfect autumn meal, with a bit of spice however not too heavy.

It comes collectively simply, particularly if I plan ahead and pre-cook the rice. Topped with pickled eggs it's a fast flash in the pan and on the table. Too simple.

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GOLDEN PICKLED EGGS

This recipe is barely retro but one that has recently turn into a fridge staple, partly due to an abundance of eggs from our backyard hens. A sliced pickled egg on buttered sourdough toast is an excellent (and speedy) start to the day.

Preparation time: 10 minutes

Makes 6 pickled eggs

6 free-vary eggs (at the very least one week old or the shells are troublesome to remove)

½ tsp mustard seeds

½ tsp coriander seeds

½ tsp black peppercorns

2 tsp sugar

¾ cup apple cider vinegar

Boil the eggs for seven minutes then drain and canopy with some cold water while making the pickling liquid.

In a saucepan mix the ½ cup of water, spices, bay leaf, salt, and sugar, and simmer gently for 2 minutes. I do not boil the vinegar in order to keep the goodness of the apple cider vinegar alive. Remove from the heat and cool a little bit before adding the vinegar.

Peel the boiled eggs and pack snugly right into a 500ml jar. Leave for 24 hours before consuming. Consume inside seven days. Pour over the pickling liquid, safe the lid, and place within the fridge.

AUTUMN KEDGEREE WITH CUCUMBER RAITA

This kedgeree interpretation has a high vegetable to rice ratio, as I am all the time wanting for ways to add extra seasonal vegetables to our plates. I also use a mix of white rice with New Zealand-grown quinoa for a bit of further nutrition. When you have leftover rice/quinoa to make use of up, three cups is what you need.

Cooking time: 20 minutes

½ cup white basmati rice

¼ cup quinoa or additional rice

1 ½ cups good-quality vegetable or rooster inventory

½ tsp turmeric powder

1 brown onion, chopped

2 tsp mild curry powder

2 small zucchini, sliced

200g green beans, reduce into 4cm lengths

1 cup corn kernels, (minimize from 1 recent corn cob or frozen corn)

2 tbsp water

250g smoked mackerel or other white-fleshed fish, flaked

Cracked pepper to season

4 pickled eggs (or boiled), quartered

12 cherry tomatoes, halved

Cucumber raita

4 tbsp (100g) pure yoghurt

¼ telegraph cucumber, grated

Pinch of ground cumin

Fresh coriander leaves to serve

Combine the rice, quinoa, inventory, turmeric, and salt, in a saucepan. Remove from the heat, keep the lid on, and go away to steam for 10 minutes. Cover with a lid and simmer for 10-12 minutes till tunnels appear in the rice. The rice might be ready ahead of time.

Heat the olive oil in a big frying pan over a moderate heat. Season with pepper to taste. Add the onion and saute for 5 minutes till softened. Add the curry powder, vegetables and water, cowl with a lid, and steam for 4-5 minutes until the vegetables are tender. Add the rice and flaked mackerel, and stir effectively to combine.

Tip on to a serving platter and top with the pickled egg and cherry tomatoes.

To make the cucumber raita mix in a bowl the yoghurt, cucumber, cumin, and seasoning, to style. Serve alongside the kedgeree with the coriander leaves and a green salad.