When VE Day dawns on the 8th May 2020 it will be 75 years since the guns fell silent at the end of the war in Europe.
It is an opportunity for us all to remember the enormous sacrifices that were made at home and abroad and to joyously celebrate as people did 75 years ago, by trying these real wartime ration recipes for VE Day. Weekly wartime food rations made creative cooks of every head of the household, but fussy eating and even vegetarianism would have struggled under the Ministry of Food’s menu.
SMOKED TROUT KEDGEREE - SERVES 6
This dish has a deep-rooted history in the United Kingdom with flavours which are influenced by old colonial territories such as India
INGREDIENTS
Basmati rice x 120g
Leek x 1 (finely chopped)
Garlic x 20g (crushed)
Flat leaf parsley x 10g (roughly chopped)
Madras curry powder x 20g
Turmeric x 1 tespoon
Water hot x 100ml
Vegetable stock cube x 1
Cinnamon stick x 1
Tomatoes fresh x 3
Smoked trout x 300g
Flat leaf parsley x 10g (roughly chopped)
Fresh peas x 150g
Egg x 6 (boiled)
METHOD
1. Gently wash the rice in running water until it runs clear (about 15 minutes).
2. Finely chop the leek & fry in a little oil. After a couple of minutes add the garlic, curry powder and turmeric. Add the water, stock cube and cinnamon stick, cook until the liquid is reduced by half.
3. Add the rice to the liquid (enough liquid to cover the rice only)
4. Cover and bring to the boil, turn the heat right down and simmer gently for 7 minutes. Leave covered whilst preparing the remaining ingredients.
5. Cut the tomato into quarters & remove the seeds. Cut the flesh into strips. Slice the eggs in half.
6. Gently boil the peas, strain & add to the rice mixture.
7. Flake the smoked trout ensuring that all the fine bones are removed.
8. Add the tomato, parsley, peas and trout to the rice mixture.
9. Divide between 6 bowls.
10. Put 2 egg halves in each bowl; squeeze a little lemon on top.
11. Garnish with some rocket or watercress (Optional).