Archive for April, 2013

Recipe 19 – Smoked Trout, Bacon and Broccoli Rice Bowl

Wednesday, April 24th, 2013

This is Trout Blog’s answer to kedgeree, only with fewer ingredients, less fuss and the most deliciously different smoked trout only available from Moffat Water Foods.

Smoked Trout, Bacon and Broccoli Rice Bowl

All you will need is a generous amount of smoked trout, bacon, broccoli, rice and eggs, plus spring onion and fresh coriander as a welcome but not essential garnish. You will also require the staples of olive oil, soy sauce, sesame oil, dried chili flakes and black pepper, all of which you will hopefully have in your seasoning cupboard.

First prepare a rice of your choice. We used jasmine for this first attempt but I will be trying the same recipe wtih short grain brown rice next time for a crunchier (and healthier) alternative.

rice of your choice

While the rice is cooking you can fry your bacon in a frying pan (draining any excess fat if necessary, we were lucky enough to be using bacon from our own free-range and very lean pork but appreciate not everyone has this to hand) and once it is crispy push it to one side of the pan. Add olive oil to the frying pan and only when it is piping hot add your broccoli making sure that the broccoli florets sizzle as they hit the pan.

 

sear your broccoli

Next add your smoked trout for a quick sear on each side. We chose to use hot smoked trout but any of our range of smoked trout (cold smoked, hot smoked and smoke roasted) would be equally delicious in this recipe.

IMG_1945

Add your now cooked and drained rice to the frying pan, add soy sauce, sesame oil and mix well.

Transfer to pre-heated bowls or plates (ideally wide shallow bowls as you will be adding a fried egg) and add your garnish of chopped spring onion and coriander.

 

spring onion and coriander garnish

Finally fry your eggs in the same frying pan (always keen to minimise unnecessary washing up).

fried eggs

Gently transfer your eggs onto the top of the trout, bacon and broccoli mixture and serve.

the final piece

Possible Recipe Improvement

Try keeping back your chopped coriander garnish and adding after you have placed the fried egg as this may make for better presentation. I will leave this subtle but important choice up to the individual.

piglets galore

Tuesday, April 23rd, 2013

Spring may not have arrived but our new little piglets couldn’t wait to get started on their bracken-foraging lives on the hills at Selcoth.

new little piglets

They started off meek and mild like little pink slugs.

pink little slugs

With the main ambition being to be snug and warm at the bottom of the heap.

a pile of piglets

But it wasn’t long before they were up on their feet checking out their new home.

checking out their new home

Watch this space for more photos of the little rascals as they grow up, and for the two new litters due from the very pregnant and long-suffering grandmothers Ethel and Mildred.

pregnant and long suffering