Ricky Murray

Cooking good food on a budget and full flavours


September 2016


Saw some smoked haddock and couldn’t resist! So decided it was kedgeree night. The flavours in this meal are so good!
8oz smoked haddock

3 eggs, boiled and quartered 

3tbsp double cream

1tbsp mild curry powder

1 1/2 onion, diced

6oz rice

18floz water

2 bay leaves

3oz frozen peas

Squeeze of lemon juice

1tbsp sunflower oil 

Handful of fresh parsley, chopped

Salt and pepper
Pour the water into a pan over and medium heat along with the haddock skin side up and the bay leaves and cook for 7-8 minutes. Peel the skin off which should come off easy, then flake up the haddock over a colander and pour the cooking water into a separate pan, add the rice, boil for 10mins.

In the pan you just used, add the oil and fry the onions for 2 minutes, add the curry powder, stir then cook for a an extra 3 minutes. When the rice is cooked it should have soaked up all the water, add to the onions along with the cream, peas, parsley and a good season with salt and pepper. Give everything a big stir and remove from the heat. Add the haddock and lemon juice then carefully stir in the haddock and serve with the eggs.


Twist on a bread and butter pudding

For a sweet homely treat why not try my Twist on a bread and butter pudding with a homemade caramel sauce 
3 croissants, cut into pieces

1 banana, sliced

2oz sultanas 

12floz whole milk

2floz double cream

2 eggs 

2oz sugar

1tsp vanilla extract 

1/2tsp cinnamon powder

1/2oz ground almonds
For the caramel

3oz butter

7oz sugar

4 1/2floz double cream, room temp 
Pre-heat oven to 180c (gas4).

Grease a small oven dish ready for baking.

Put the milk and cream into a high sided pan over a medium heat and bring to scalding point (just before it starts to boil) don’t let it boil, remove from the heat and stir in the vanilla and cinnamon. 

In a mixing bowl, beat the eggs and sugar together until pale. 

Slowly add the milk mixture to the eggs while whisking constantly until incorporated, strain your custard into a separate bowl if needed. Next chuck your croissants in along with the bananas and sultanas and let them soak a little of the custard up.

Pack all this into the oven dish and top up the custard to the very top, push down a little and sprinkle over the ground almonds.

Into the oven for 30-40 mins or until the custard has set and golden brown.
While that’s cooking, make the caramel its simple, in a heavy bottom high sided pan over a medium to high heat add the sugar and with a plastic spatula stir continuously until melted. Add the butter and keep stirring, this can spit and crackle to step back, add the double cream while stirring. Simmer until it’s the thickness you want and serve.

Thyme and tomato bread

I’m a big lover of bread of all shapes and tastes, a nice knob of butter and a chunk of cheese to dipped in a lovely olive oil! Which ever you’re into this bread will fill your needs! 
15oz strong white bread flour

1tsp salt

2oz sundried tomatoes chopped and drained of oil

3tbsp tomato purée 

2tbsp fresh or dried thyme 

1 easy bake yeast sachet 

7 1/2 floz Water warm
Place the flour, salt, sundried tomatoes and tomato purée into a large mixing bowl. 

Add the herbs and yeast then mix in the water, use your finger tips to combine until you have a soft sticky dough. 

Tip out onto a lightly oiled surface and knead for 10 minutes until elastic. Place into a clean, slightly oiled bowl, cover then place somewhere warm to prove for an hour or until doubled in size.  

Knock the dough back which basically you are knocking out the large air bubbles so you get an even loaf. 

Shape into any shape you wish, brush with a little water, dust with flour.

Place on a lightly floured baking tray, cover to prove for 40 minutes.

Place in a pre-heated oven at 190c (gas mark 5) for 30-40 minutes, or when the loaf sounds hollow when tapped on the bottom. 

I absolutely love the smell around the house when cooking this bread or any bread.

More than a three bean salad with a wholegrain mustard dressing 

Had a family member ask for something healthy and tasty so when I suggested a three bean salad they loved the idea! Love the colours and flavours of this salad and had forgot how much I love it.

3 celery sticks, chopped 
Bunch of spring onions, chopped

3 tomatoes, deseeded, chopped

7oz green beans, chopped

1 tin kidney beans, drained and rinsed

1 tin chick peas, drained and rinsed

Hand full fresh parsley, chopped
For the dressing 

3tbsp olive oil

1tsp sugar

2tsp whole grain mustard 

2tsp white wine vinegar

2tsp fresh chopped parsley 

1/2tsp pepper

1/2tsp salt

Easy and extremely tasty! Chuck everything for the salad into a big salad bowl. For the dressing, put the ingredients in a empty jar and shake well. Pour this over the salad, toss it all around to dress everything and that’s it. Perfect with a nice piece of fish or chicken or on its own if you don’t fancy cooking

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