Wednesday, January 11, 2012

Salmon Kedgeree with Butternut Squash, Parsnip, Fennel and Quail Eggs

WInter Salmon Kedgeree (0314) by Meeta K. Wolff

Here we are - on the other side and well into the second week of a brand new year. January - is a month that gives me very mixed feelings. It’s a month that fills me up with contradictory thoughts and emotions. A month I very much look forward to in December but once here I cannot wait till it moves on.  

January for the optimist is a month for those new beginnings, starting on a clean slate and setting the clocks new. There are so many fresh promises, novel ideas and bombastic goals that the ambitious me is raring to forge ahead to accomplish them all. Motivated at the thought of getting yet another opportunity to start afresh.

WInter Salmon Kedgeree (0334) by Meeta K. Wolff

Yet January brings along fears and hesitations for the insecure me, who wonders at the uncertainties that lie ahead and denounces what I have achieved. I could have done more, better, bigger …. over-thinking every little thing. I hear the ticking of the clock behind me and allow myself to get schlepped along in the torrent of hard resolve of over-accomplishment. 

Be gone January, for your gloomy grey days darken my demeanor. Be banished the pessimist that has taken over, for you torment me with your negative force.

WInter Salmon Kedgeree (0319) by Meeta K. Wolff

Then on a morning like today, where the sun is just waking up, painting streaks of orange and purple in the sky on one side of the field, I however seem to have eyes only for the crystal clear full moon towering up in the dark sky on the other side of the field, I realize that this is what this first month of the new year is all about. It’s about learning to let go of the securities of the old day and walking towards a new beginning and although I know nothing with any certainty, the sight of the moon and the stars makes me dream of making the today a fantastically amazing day.

Resolutions are not for me. I enjoy my life the way it is, with a little sin here and an indulgence there, and am flexible enough to change it whenever it needs modifications. Maintaining my focus keeps me on track to staying true to my goals. Frustrations are to be trumped with diligence and passion and commitment are the key. Failure is ok as it helps me re-set my course to success. Taking small steps towards lasting accomplishment is better than those 15 minutes of fame. Last but not least - make sure I have a damn good time through it all!

WInter Salmon Kedgeree (0324) by Meeta K. Wolff 

With that kind of food for thought I head towards to the kitchen to find nourishment that empowers my ideas further. Something bright filled with good, healthy vibes and mirrors the positive energy I feel. This kedgeree does exactly that. Made with ingredients I had in the fridge it was hassle-free and easily prepared bringing plenty of soul satisfaction. Butternut squash, parsnips, fennel and spinach provide a fantastic mix of flavors and color. I also added some divine sweet piquant peppers from Peppadew and sprinkled extravagant saffron salt from Smaromi, products from two of our extremely generous sponsors for our Tuscany Plate to Page workshop. Salmon gave it a touch of elegance and the fried eggs rounded the whole dish off. 

Recipe: Vibrant Salmon Kedgeree with Butternut Squash, Parsnip, Fennel and Quail Eggs

Printable version of recipe here

 Salmon Kedgeree with Butternut Squash, Parsnip, Fennel and Quail Eggs by Meeta K. Wolff

Prep Time: 10 minutes
Total Time: 30 minutes
Serves: approx. 4

Ingredients:

  • 1 tablespoons of ghee, substitute: 1 tablespoon vegetable oil + knob of butter
  • 1 large onion, finely chopped
  • 2 garlic cloves, finely chopped
  • 2 teaspoons cumin seeds
  • 3 teaspoons garam masala
  • 150g fennel, cut into small slices
  • 2 medium sized parsnips, cut into small cubes
  • ½ small butternut squash, cut into small cubes
  • 300g basmati rice
  • 750 ml vegetable stock
  • 200g baby spinach leaves
  • 350g smoked salmon fillets, skinned and cut into large chunks
  • 50g sweet piquant peppers (I used Peppadews), sliced
  • 4 tablespoons crème fraiche
  • Sea salt (I used Saffron Salt from Smaromi)
  • Freshly cracked pepper
  • 4 quail eggs
  • Handful fresh chervil

Method:

  1. In a pan heat the ghee over medium heat and sauté the onion and garlic for 5 minutes. Add the cumin seeds and garam masala and continue to cook for a further 2 minutes, then add the fennel, parsnip and butternut squash, stirring to coat in the spices and allow to cook for another 3-4 minutes. Add the rice and the stock, bring to a boil, cover and gently simmer for 10 minutes.
  2. Fold the salmon, spinach leaves, cream and piquant peppers into the rice. Season with some saffron salt and cracked pepper. Cover, remove from heat and allow to steam for 10 minutes.
  3. Fry the quail eggs in a non-stick pan until cooked to your liking. Serve Kedgeree steaming hot and top with 2 fried quail eggs person. Sprinkle some saffron salt on the eggs and garnish with chervil.


Verdict

WInter Salmon Kedgeree (0311) by Meeta K. Wolff

A great way to begin the new year wouldn’t you say? Comforting, satisfying and definitely on the sunny side up! The spice blend give the kedgeree a wonderful boost and I absolutely love the rich and smooth aromas of ghee in this.

If you follow Meeta K. Wolff Photography on Facebook and me on Twitter you will already know about the awesome thread I started last week. I am collecting your best images of 2011 and have created and incredible board on Pinterest showcasing your Best Images 2011. It’s become a piece of art and we have entries from all over the world. If you have not joined us then please “like” my Meeta K. Wolff Photography page and add the link to your best image in the thread. I will then add your image to the Pinterest board and tweet it.

Did you miss our our incredibly successful  Tuscany Plate to Page workshop in October? If you did and want to join us, registrations are open for Plate to Page Somerset due to be held in the UK in Spring 2012!  Have a look at the programme, details about  accommodation, and then you can register here. But hurry as places are limited to 12. It would be great to see you there!

You might like these ideas from WFLH:

Beef Vegetable and Tofu Stir Fry Hyderabadi Lamb Biryani Risotto with Riesling, Leek and Bacon


All photographs and written content on What's For Lunch, Honey? © 2006-2011 Meeta Khurana Wolff unless otherwise indicated. | All rights reserved | Please Ask First

20 comments :

  1. I'm with you Meeta. Maybe this is the spirit of a new year - thoughtful moments, a bit of uncertainty of what the year will bring. This is what I feel these days and I read it through your lines. But I guess we need these atmosphere to set new goals, point out what we want to do, or not to do and to dream big.
    I pressed the reset-button last week, a little bit of detoxing and thinking about 2012, you may read it one my blog the next days.
    warmly, Sandy

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  2. New Year doesn't somehow affect me at all, probably because I don't make any resolutions. And I never set myself dead lines or big goals - makings of an under achiever, maybe- but I find ambitions suffocating, and it takes the fun out of things.... ;)

    The kedgeree (hearing the word for the first time) looks wonderful. Is it Indian - basmati rice, Indian spices, ghee??

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  3. Comforting indeed! But as January leads up to my birthday, I kind of like this month! We feel energized as if the birth of a new year affords us the chance to begin again with bright hopes and we are very excited. We have allowed doors to be opened! And I love one dish meals like this. Have never had kedgeree! I think that if we could get together, pop over to one another's kitchen to share a meal like this when we wish...January (or any month) would be so much brighter! xo

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  4. I know what you mean, Borgsister... January is the month of new beginnings but also the month of anticlimax when all the fun of the festive season is over and you hae to start delivering on all those plans you rashly made over a glass of wine in December. But hey... if you're careful all the time, then what's it all worth? I love kedgeree any time but particularly in love with the addition of peppadews and salmon :)

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  5. What an amazing kedgree! Those are refined additions. It looks so beautiful and appetizing.

    Cheers,

    Rosa

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  6. Now that's a sun shiny meal to start the new year! Such vibrant, beautiful colors. Happy New Year!

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  7. I think everyone feels the same in january…I too have mixed emotions about it. Meeta, I haven't had kedgeree for years….I love the flavours you have provided here. All the best with your plans for this year!

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  8. Such a beautiful dish! I love your blog and have added it to my 'Feast Your Eyes' blog list!

    Greetings from Australia!

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  9. This has all things wonderful; for flavor and comfort!

    No resolutions for me, and yes to mixed feelings.. kind of makes me nervous too, but then I have to wipe off that feeling and move ahead.

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  10. My feeling towards January is pretty much the same as yours. I always doubt my own decisions and accomplishments and feel unsure of what the future brings. Now this gorgeous kedgeree is just the thing I need to brighten up my January!! Beautiful clicks Meeta!

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  11. New beginnings are kind of unsettling sometimes, but that feeling passes as you slip into more familiar routines. I hope this year brings you countless fulfilled dreams and newer aspirations as he it slowly chugs along. I love the kedgeree .. love how the saffron lays casually over the egg.

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  12. I'm totally with you on not making new year resolutions. Who needs the added pressure? It seems so funny to think that all you lot in the Northern Hemisphere get bombarded with the "new you, new start, detox" vibes right smack bang in the middle of winter! It's the last thing you must feel like doing when all is so bleak out doors. Wishing you all the best for 2012 xx

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  13. I made scotch eggs from quail eggs once (actually several times); damn fiddly little buggers.

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  14. What wonderful blend of flavors here. Not something I'm familiar with but then this year is all about exploring for me!

    January certainly creates mixed feelings for me. I miss the anticipation that December brings and then I want to move to middle of the year when you get used to the year and looking forward to next. Well confusing.

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  15. Thank you all for all your lovely comments and wishes. I am sure you will love the kedgeree with all its vibrant flavors.

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  16. Even I have mixed feeling about Jan. I wait for it to come and once its there, I just want days move fast.

    Kedgeree is a new term to me and I find Indian spices in it. Interesting!! That makes me curious to try it soon.

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  17. Your kedgree looks amazing...such a beautiful melody in one dish!

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  18. This blog definately is a great experience for our senses! Thank you Meeta! I haven't known about kedgeree before. Who is saying that the English don't have a delicious cuisine? For my part I have cooked my first kedgeree yesterday. Of course I was using your recipe. My Japanese visitors just loved it! Because I couldn't get any fresh spinach I put in more of a Turkish red pepper type.I bought a rich smoked salmon in a German store at the fresh food counter. It was just worth it. I just added it at the end when the dish was ready. With an extra hint of chervil on the top this dish hit the mark!

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  19. i love your blog! your recipes are so good. thank you for sharing it! :)

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  20. Had this one for dinner, lovely!

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Thank you for visiting What's For Lunch, Honey? and taking time to browse through my recipes, listen to my ramblings and enjoy my photographs. I appreciate all your comments, feedback and input. I will answer your questions to my best knowledge and respond to your comments as soon as possible.

In the meantime I hope you enjoy your stay here and that I was able to make this an experience for your senses.

Hugs
Meeta