Kedgeree

I used to make kedgeree a lot, the children loved it. Just plain rice, no curry, and I made a cheese sauce to go with it. Not very authentic, but they liked it.

Unfortunately I have never been able to get smoked haddock here.
I did get it shipped in from Scotland once when I was doing Cullen Skink for 1000 people at the big Expo center.

I am fine with adjusting menus upwards it is when someone asks me for a recipe to cook for 4 people when I have made it for 200 that I have problems.

It's a Scottish Kirk so needs to be the real thing.

If she lives anywhere outside the UK and North America there are always good fresh fish departments in supermarkets and possibly a local fish market. Even easier to negotiate a good price.

Our local branch of Leclerc in Normandy sells smoked haddock, but any smoked fish would do.

Felice I would be very wary of cooking anything you haven't made before. Particularly if its a meal for a big group. Do try it out first.
There are often more hitches when making things in very large quantities.

I don't think felice lives in this country, MOnica.

Find a local fishmonger who will sell you the fish as a bulk order at a fraction of a price M&S will charge. Compare M&S prices with any local supermarket that has a fish counter, a lot do these days, I bet you can negotiate a lower bulk order price with them too.

I love Rick Stein's recipe called Kedgeree of Arbroath Smokies, which I adapt using any smoked fish. The cardamom adds a great flavour. You can find the recipe via theguardian.com breakfast recipes - sorry not sure how to paste the link in here. Good luck with doing it for 100!

I was thinking of Salmon but the following Sunday we are doing soup for lunch and a bake sale, i am doing 2 soups, one is a rich Barley, chorizo and Salmon soup and the other spiced Apple.

The guardian recipe looks good. Thanks.

I use smoked salmon offcuts loads pompa, they are really cheap.

What else but the best Kitty, do you throw the scraps to your surfs ?

I use smoke salmon off cuts rather than smoked haddock which means I don't have to cook the fish. Cooking it for 100 would make any short cuts you can manage seem sensible.

Try this felice. We always have it on Christmas Eve.
www.theguardian.com/lifeandstyle/wordofmouth/2011/feb/24/how-to-cook-perfect-kedgeree