A Cotswold Tuesday
Cobblestones burnished by hundreds of soles
country air zoned into commercial roles
Matrons of Moreton tie on your pinnies
roll up your sleeves, imported verses homegrown!
Cotton nighties down from those freshly killed chooks
teatowel verses, well read Maeve Binchy books.
Coachload of tourists, all spoilt for choice
those dawdlers ripe, stallholders bait your hooks.
Roundness of apples, next to womb shaped pears
mellow Michaelmas daises scan the fare
ancient and modern, Morton market is hot
like mature cheddar, stone houses protectively stare.
Kedgeree
I've tasted two versions of this dish since I've been in England visiting family and am determined to make it once I get home to NZ!
It's thought that it was orginally an Indian recipe that the British adapted and bought home with them. Popular as an Victorian breakfast as it used leftovers when they didn't have fridges. Am all for using leftovers so here goes:-
A cupful of cooked rice
A couple of fillets of haddock or any tasty fish
4 eggs
one chopped onion
parsley or coriander
2 teaspoons of curry paste or powder
chilli if wanted.
last night's leftover peas
cream or yoghurt to stir in.
Gently fry the onion in some olive oil, add chilli if using, stir in curry paste/powder and peas.
Boil the fish (if not cooked) with the eggs for 6 mins.
Drain and flake the fish, you'll be able to remove bones.
Shell the eggs and quarter them.
Add rice to onion mixture and fish and eggs and stir in cream and yoghurt.
Serve immediately.
