Eating out with Aldi – Fish Kedgeree
It doesn’t matter where you are in the country, you can (and should) always make time to eat out. No, not in a stuffy pub or restaurant but out, outdoors, outside. Getting outside has great health benefits and should leave you feeling happier and more refreshed so dedicating some time, once a week say, will be literally a breath of fresh air for all.
Our latest location for a Kedgeree one-pot was on a small peninsula jutting into lake Derwent, looking across the water at Keswick. After wandering through the woods at the foot of Catbells, we emerged on the banks of the Derwent to find the perfect cooking and eating spot. The kids and our adopted dog for the day immediately went off to play in the woods and at the water’s edge before being roped into some of preparation and cooking.
Aldi Ingredients (for 4):
- Smoked fish (cod or haddock) fillets
- microwavable rice (2 packets)
- mange tout / sugar snaps
- creme fraiche 300ml
- mild curry powder
- eggs (half a dozen)
- To begin with, boil the eggs in boiling water for 10 minutes until they are hard boiled.
- Remove from the pan and leave to the side. (This could be done before leaving the house and simply brought along already boiled.)
- Cut up the fish into small pieces and poach in boiling water until it begins to cook. (You could add a little wine here if you wanted!)
- Once the fish is almost cooked, add the chopped mange tout and rice.
- Once the rice and mange tout / sugar snaps have softened, add a teaspoon of curry powder (more if you wish).
- Then stir in the creme fraiche.
- Remove the shells from the hard boiled eggs and cut into quarters.
- Serve each portion of kedgeree with a few quarters of eggs.
We regularly try and ‘eat out’ as a family. Why? Here’s a blog post about it.