A mishmash of Anglo-Indian dishes, kedgeree traditionally uses smoked haddock and boiled rice. This version has a West Coast twist with both smoked and grilled salmon. There are a lot of elements to the dish, so many hands make light work.
Finely grate 2 tsp (10 mL) orange peel over salmon. Squeeze juice from orange into small bowl and whisk in vinegar, cumin, and salt, if desired. Drizzle over salmon. Set aside until ready to grill. If making ahead, cover and refrigerate overnight.
Melt butter in large saucepan over medium heat. Add onion and season with salt, if desired. Sauteu0301 until soft, 6 to 8 minutes.
Pour coconut milk into large measuring cup. Whisk in enough water to measure 3 1/2 cups (850 mL). Add rice to saucepan, and then sprinkle with curry and turmeric. Pour in coconut mixture and stir to mix. Increase heat to high and bring to a boil. Reduce heat to medium low, and then cover and simmer until liquid is completely absorbed and rice is tender, about 45 minutes.
Meanwhile, preheat barbecue to medium high. Place salmon skin-side down on grill. Barbecue with lid closed, until knife tip inserted in thickest part of fillet comes out warm, about 8 minutes. Let stand for 5 minutes, then break fillet into smaller pieces.
Once rice is cooked, remove from heat and let stand for 10 minutes. Turn into large serving bowl and stir in smoked fish, peas, and cilantro. Top with warm salmon and eggs.
This recipe is part of the The Brunch Club collection.
Adding farro, with its nutty bite, is a delicious and convenient way to increase your soup’s fibre and nutritional value. This hearty soup is the perfect remedy to a cold January day. Lemon and chervil add a bright contrast to the fibre-packed earthy flavours. Farro timesaver With a long cooking time, it’s worth it to cook a larger amount of farro and freeze it in small-portioned batches which can be thawed quickly. Using a ratio of 1:4 farro to water, cook on medium-high heat until farro is al dente, in a similar manner to the way you would cook pasta. Drain, rinse, portion, and freeze for later use. To thaw, simply run frozen farro under water or add directly to soup.
Oven-roasted delicata squash makes a crispy treat atop this green salad. As its name suggests, this squash has a thin, delicate skin that’s tasty when cooked. Pomegranate molasses, an ingredient common in Lebanese and Middle-Eastern cuisine, brings a sweet and sour flavour to the dressing. No pine nuts? Use squash seeds! Simply collect about 1/4 cup (60 mL) seeds from cleaned squash, rinse, and mix with 1/8 tsp (0.5 mL) of the spice mix used to roast the squash and 1/2 tsp (2 mL) olive oil. Roast at 425 F (220 C) on parchment-lined baking sheet for 20 minutes, stirring every 10 minutes.
Look for whole grain farro, which leaves the germ and bran intact, for this satisfying porridge that’s sure to kickstart your day. While the cooking time is longer than for pearled or semi-pearled varieties, you’ll get more nutrition. Take the time to enjoy the delicate scent of cardamom and ginger wafting through your kitchen as you prepare this. Ancient grain Farro (also referred to as emmer or einkorn) is a variety of wheat known as an ancient grain, which means that it hasn’t changed over time through breeding as is the case with many varieties of modern wheat.
This easy, yet impressive, vegan dinner is packed with oven-roasted flavour and proves that creating satisfying weeknight plant-based meals is entirely possible. If working with a small oven with only room for one sheet at a time, you can prepare the tofu and vegetables in batches separately.