Just like Granny made!
Tasty fish and rice breakfast dish with list of ingredients and cooking directions and photograph for smoked haddock kedgeree with its history and how to make this easy Scottish dish
Kedgeree is often thought to be an Indian dish, but it was introduced to India by Scottish soldiers serving there. Though the book The National Trust for Scotland book The Scottish Kitchen by Christopher Trotter has traced its origins to books by the Malcolms dating back to the year 1790.
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The North-East of Scotland skies are under attack from an enemy jet. It is spilling a strange yellow smoke. Minutes later, people start killing each other.
Former Royal Air Force Regiment Gunner Jason Harper witnesses this and then his wife, Pippa, telephones him, shouting that she needs him. They then get cut off. He sets straight out towards Aberdeen, unprepared for the nightmare that unfolds during his journey. Everyone seems to want to kill him.
Along the way, he pairs up with fellow survivor Imogen. But she enjoys killing the living dead far too much. Will she kill Jason in her blood thirst? Or will she hinder his journey through this zombie filled dystopian landscape to find his pregnant wife?
The Fence is the first in this series of post-apocalyptic military survival thrillers from the torturous mind of Scottish horror and science fiction novel writer C.G. Buswell.
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The 44 Scotland Street Cookbook recipes book is based on the character's favourite food from the series by Alexander McCall Smith. Written by Anna Marshall, and with Bertie, Big Lou and Domenica's help, you'll find Scottish favourites like Scotch Pies and Deep Fried Mars Bars along with international treats like Panforte di Siena.
It also suggests serving natural yoghurt with it at breakfast time.
2 smoked haddocks (need to crumble it) Buy from Donald Russell.
salt and pepper
2 teaspoons of tomato ketchup
4 hard boiled egg
pinch of cayenne or 1 teaspoon of curry powder
1 small chopped onion
750mls chicken stock
1 bay leaf
Eating in suggests using cardamom pods, turmeric and saffron stamens for a more fragrant and exotic taste.
Sue Lawrence in Taste Ye Back: Great Scots and the Food That Made Them has additional ingredients for her kedgeree recipes which includes spring onion sauteed in butter and cherry plum tomatoes.
1. Melt the butter in a saucepan and add the onion.
2. Stir in the rice to coat it.
3. Add the stock and bay leaf and bring to the boil.
4. Cook at 180c for 20 minutes or until the rice has absorbed the stock. Poach the haddocks in the milk for 5 minutes whilst the rice is cooking.
5. Break up the fish and add to the cooked rice along with the other ingredients
6. Add the cayenne/curry powder.
7. This serves four.
Clarissa Dickson Wright has additional ingredients in her book Clarissa's Comfort Food which includes coriander seeds, cardamom seeds, turmeric, dried red chilli, lentils and almonds. It uses flaked cooked salmon rather than smoked haddock.
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An army veteran moves his family back to Scotland, but his nightmare neighbour starts a battle of wits with him. Who will win this One Last War?
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