Scottish Kippers cheekyricho Breakfast Video episode 1,028 

Like you Lone Wolf, I enjoy a hearty breakfast, kippers, smoked salmon bagels with sliced onion, capers, dill and cream cheese drizzled with fig balsamic glaze. Lambs fry with bacon, breakfast pizzas, even sardines on hot buttered sourdough toast. Of course the usual suspects like bacon, ham steaks , sausages, beans, eggs and even steak grace our breakfast table, usually when we have family staying and everyone gets a job, cutting up tropical fruit, make fresh fruit smoothies, Coffee creations, toast duty and manning the BBQ. It generally runs into lunch and I love it. We live on a river and there is always something Different to see, birds, butterflies, jumping fish, crab fisherman and kayakers. The odd trawler and even ski boat races in the past. If I’m up early enough I get to see the morning mist rolling down the river like big cloudy tumble weeds. Mornings are a magical time, the start of a brand new day and a time to decide what adventure awaits. In times gone by people made the most of everything, nothing was wasted, dripping and lard was made, all the Offaly was utilised in stews, casseroles, patè, jerky, soups and sausages. Steak and Kidney with dumplings is a favourite here but sometimes it’s difficult to get good quality innards for cooking and the price they command is ridiculous. None of the above is served at McDonalds and sadly the art of cooking, utilising and gaining all the nutrition from every part of an animal , is being lost at a rapid rate. Sad really. I’ll keep the old fashioned traditions alive as long as I can, some of the comments are quite offensive but I make a point of not criticising something unless I have at least tried it and therefore qualified to have an opinion about it. I’m glad you were able to get hold of some lovely kippers and looking forward to enjoying them with some lovely healthy accompaniments. Good for you. Thanks for the lovely feedback and for watching. Enjoy your kippers;-))

+MOOSEDOWNUNDER thanks for the fantastic feedback. They are quite hard to find, love your recipe ideas too, will definitely have to try your methods as well. With 18 boxes in the freezer your wife may become a kipper convert. You know the old saying"If you can't beat 'em join 'em!" ;-)) so glad you like our video and thank you so much for watching and taking the time to comment.;-)

I’ve been buying frozen kippers at Woolies for years now, last year my local Woolies didn’t have them so I searched for them and found them about 15kms away, so I went over and bought 4 packs. I just put them on a plate, dot them with butter, cover and put them in the microwave. I serve them on toasted Turkish bread with sliced tomatoes. They’re delish.

You are very lucky fattwat1, they are extremely preserved here and almost impossible to find. They had a lovely taste though, I image the fresh ones would be amazing.;-)) thanks for sharing and for watching.;-))

Thank you very much Joe, delighted to enjoyed it. Sometimes you just have to try something a bit different. Love your feedback and thanks for watching.;-))

Thank you very much harleyrdr1, they are not usually stocked here in Australia all the time either but I always grab them when they are. They come in heat sealed packs with a decent shelf life too, which is a bonus. I hope you get to try some nice ones again soon. Thanks for watching and greetings from Downunder in Australia 🇦🇺.;-))

Scottish Gourmet is in the US and ships these! I'm about to cook some now here in NC. Their store sells so much good food!

That’s fantastic news R K, I’m very happy you can find some Scottish food close to your new home. Well done. Enjoy! Greetings from 🇦🇺 Australia Thanks for the great feedback and for watching.;-))

+Buelligan88 thanks for watching and the nice comment.

Haha, thanks Ben Foong, I’ll make the coffee too. Thanks for watching.;-))

LOL thanks Marie Sunday is our Bacon & Eggs Day too. This particular Sunday it was Kippers Day. It was a nice breaky, too much for two people though. It was very filling. Great for a change but tomorrow we are back to Bacon & Eggs Day some traditions simply must be kept. Hope the weather has been better for you this weekend. We have just come back from camping up the Sunshine Coast it was glorious. Thanks for watching.;-))

Thank you Klara. These are perfect, being vacuum packed there is no chance of freezer burn, they take up minimal space in the freezer and have a lovely smoky salted flavour. I think Malcolm would enjoy them, a whole fish each is a massive breakfast though. Lucky we were starving!😋thanks for watching.;-))

We will both love it, not to mention the Muttley Crew! 😀😉 ! Will def give this a go

Yep Tilly couldn't work out why Richo was eating fish for breaky. This is so much better than the mushy tinned variety. Actual tastes and looks like fish. The bones are very long, finer than hair a totally edible, although I must admit I didn't eat the head, tail or back bone but the skin was sticky moist and no scales. We do a tummy Smoked Cod or Haddock Mornay but this was a great alternative to NO BACON!! Did I happen to mention Richo ate it ALL!! He'll keep! 😉

Something tells me, there is some sweet revenge brewing...😂😂 had to laugh at the "wholemeal egg" comment.😄😄 Even the tinned mushy kippers beat the "lizards'n'gizzards" but your fish looks wonderful.

Guess what's in my freezer for brekky tomorrow? 😄😉👍🏻

Haha it does have a distinct aroma, I have a large exhaust fan over my cooking area but I can’t run it whilst I’m filming because it sounds like a tornado lol. You can actually use any fish you like, we use smoked haddock or smoked cod. I don’t know where are located but Mackerel is a suitable but any oily fish is delicious smoked, French bread is great to mop up the juices, and any sauces or condiments you use like lemon and butter. It’s also very healthy and satisfying. Thank you for your feedback and for watching.;-))

cheekyricho cooking, Thanks so much for your reply. I will try fresh mackerel since there is no haddock or herring in Houston, TX. What a nice concept for a healthy a delicious breakfast ❤️

Different fish are sometimes called different names in other countries. I think you can get fresh Tilapia and Bass which would also be a nice grilled fish meal, good protein and not too heavy. Another breaky dish I enjoy sometimes is a Salmon Benedict, the creamy hollandaise sauce is perfect with grilled or smoked salmon on an English Muffin or Bagel, with a few capers and sliced red onion steeped in tarragon vinegar. That’s a Valentines or Mother’s Day treat. It’s always nice to know where our viewers are. Thank you for your lovely feedback and for watching.;-)) stay safe and have a lovely weekend.! Greetings from 🇦🇺 Australia.😋

Thank you for the question Judy, it’s Sunday Linseed bread but any multigrain or whole grain toast is lovely with this meal because of its ‘nutty’ like taste, plus it’s very good for you. Thanks for watching.;-))

Thank you very much for watching. Yes the bones can be troublesome but the flavour is worth it, I think. Not for everyday but a nice light meal to enjoy occasionally.;-))

@@CheekysKitchen I'm going to give it another go on your recommendation.

I understand oily fish has lots of nutritional value, these can be a bit on the salty side because they are usually brined before being smoked to firm up the flesh. Don’t add salt at the table until you have checked it first. We quite like the savouriness though and serve it sometimes with a poached egg, asparagus (to cut through the richness) or just a Pat of butter with multigrain toast. They are a bit difficult to find sometimes but they keep quite well, refrigerated, in the sealed packages they are sold in here.

eat it with the tail end facing you, and then pull the fork towards you. The flesh will flake off leaving the bones behind

Great tip! thanks for sharing.;-))

Hey there John , did I happen to mention 2022 is my best year? Just in case you had any doubt, I’m back in hospital, this time with a Dural leak, which is when the fluid your brain sits in runs out a hole in your back that a radiologist made during a Myelogram/ Lumbar puncture spinal tap procedure. Your brain sinks down in your skull and feels like it’s trying to kick it’s way out with golf shoes on. Makes your worst migraine feel Like a nice day at the beach. Lol. I haven’t been able to look at light/phone or tv for 4 days and it’s the best diet I’ve been on. Think about food…..throw up. Just when I’d been to my favourite interstate Asian Market and stocked up on all manner of goodies. We are now half through this dreadful year, c’mon 2023. Enuff!!!! Whole meal egg haha. Did you know all the eggs I saw in the USA were big round white 🥚 eggs. They probably had other coloured ones but next time you’re watching a US RU-vid video with eggs pay attention to the colour of the shell. They are mostly all white shelled. Hope you’re well and staying warm. The predicted heavy rainfall for this area is now downgraded to somewhat less than expected. Thank heavens. It hasn’t dried out since the last flood. Maybe they should stop growing sugar cane and start growing rice. Diversity is the secret to successful farming lol. John’s kippers are smoky and quite soft, always handy to have on hand though, perfect squished onto hot buttered whole meal toast. The ones cryovacced in the fridge have more texture and are lovely warmed with a squeeze of fresh lemon juice. Not always available but a treat when they are. Great winter breaky food.;-))

@@CheekysKitchen Awww you poor sausage 😣. That condition sounds quite serious. I hope it's rectified soon. So Sorry to hear the shit pile is still heaping and I hope it'll let up. Get well and have your appetite restored ASAP. Yes I've noticed northern hemisphere eggs are always white shelled. I have seen white ones here at markets, but are as rare as hen's teeth in commercial hatcheries. I thought it was the bread of the chicken that determines the mighty whitey and coloured shells. But that could be just cluck. If China gets it's claws in Australia, it'll be rice all the way. Let's stick with the sugar cane... At least we'll have something to beat them back with. I've seen the cryovac kippers at Woolworths a while ago. I'll have a look next time I'm there, but first I'll check their website. I used my last NSW Dine voucher tonight and everyone else did too. The Windsor RSL Easy Lane bar and restaurant has weekday special deals. Today, Thursday it's an ale and beef pie, mash, mushy peas with a rich dark liquor and a pint of great northern all for $25. Very nice indeed and very filling 👍🤤😀. I'll have to try the Wednesday 1kg of wings and a beer for $15 one of these days. Most diners doggy bag what their big eyed, small belly can't eat 😂. I'm glad I booked early. By the time I had finished, the queue was quite lengthy. It's rain here to from tomorrow, all weekend.

Take care now. 😀

Well our sugar mill has copped a hammering, farmers have lost crops, homes, machinery and the ongoing potential tragedy of some rusty old drum or fridge hiding in the bedraggled cane waiting to demolish some replacement cane harvester because they really are flying blind when they work the fields. I didn’t really like rice as a kid maybe because it accompanied greasy sloppy curried mince and rice. I really like it now , such a versatile grain. I’m not sure but I heard somewhere the colour of a chook determined the colour of an egg. Brown chooks- brown eggs, white chooks- white eggs but then the little Chinese fluffy chooks have blueish coloured 🪺 eggs but have black coloured heads. Richo’s uncle is a retired Sydney royal chook judge. I should ask him. He’s bound to be able to solve the mystery. Your dinner sounds much more appetising after my antiemetic shot. Yes get out and support your local service clubs, they have had a hard time with Covid and they always give back to their particular causes and others. I know where I can find you on hump day now tucking into a kg of chook flippers. My favourite part of the chicken, I always eat every morsel, an ant couldn’t survive on my left over bones. Love them anyway, sticky sweet, smoky, spicy, crispy hot , they make the best stock and the most wonderful finger food. That’s a great value dinner, no wonder you enjoyed it so much. Fabulous winter comfort food too. I noticed last weekend the local cinema was backed out way into the car park, in the rain, with movie goers trying to use their vouchers. Glad you didn’t waste yours and had a worthy feast as well. Good for you👍😋🍺🥧

Thank you John I’m in a room with a 96 year old, an 82 year old and another old dear who looks even older. Not often I’m the new kid on the block lol. Now I know what life in a nursing home must feel like. The rich stories these Dears could tell and the wealth of recipes they would’ve cooked in their lifetimes. Enough to fill a book I think.

+IrmaU94 hi Irma, thank you for your enquiry, kippers can be boiled gently in the sealed bag they are sold in, Fried on a hot plate or frying pan, gently grilled or broiled or even steamed if no other method is available. We used this method to show another use for the sandwich press or panini grill, whichever way you choose you are sure to enjoy this delightfully different and interesting breakfast/brunch idea. We live in Australia so our kippers are imported, I believe the traditional preparation method is to pan fry them until warmed through. Hope this helps and thanks for watching.;-))

That is wonderful feedback Nomad129, thank you very much for sharing it. I didn’t find the kippers to be especially fishy in either aroma or taste, cooked in the sandwich press, in fact they we’re lovely, savoury, smoky and tender. There was no residual fish flavour left in the panini press either. These were imported and sold in a hermetically sealed bag, I cooked them according to the suppliers instructions. I have since seen them overseas hanging in delicatessen windows and they look a lot darker and much drier, I wonder if soaking them in the hot water rehydrates them to make them easier to cook or if they are even suitable to steam? I do know they are an unusual interesting and tasty breakfast or brunch that are not easily obtained here in Australia. Thank you very much for taking the time to comment, I am sure our viewers will find your method most helpful as well as I do. Thank you for watching.;-))

A chicken egg laid by a brown hen. Apparently the colours of the chicken influence the colour of their egg shells. I never saw a single brown coloured egg in the USA, I just assumed the egg producers used white chickens. Interesting question though thanks for watching.;-))

Thanks for your feedback, this is imported wild caught fish from the north east Atlantic Ocean. It is not really possible to smoke fish without brining it first, which of course means including various elements to achieve the desired result. Smoking food regardless of whether is is hot smoked or cold smoked preserves food, improves its flavour and makes some unpalatable food more appealing. The introduction of smoke to food in itself has its drawbacks, clean eating wise. This product is sold frozen, I followed the directions included by the supplier and found the meal to be both satisfyingly tasty and unusual. This is the only product of its type I have been able to find in Australia, my international audience requires a broad approach to my presentations. I receive many requests for recipes from all over the world and do my best to source ingredients to satisfy those requests. This was one such instance. I am not a nutritionist nor do I purport to be an authority on food physiology or nutrients. Judging by your Gut Covid comment, I doubt you hold those qualifications either. You can’t please all of the people all of the time, which I think is what makes our diets so varied and interesting. I’m sorry you didn’t appreciate the time and effort that went into this presentation as a result of a request from a friendly and supportive viewers. Hopefully you find something more to your liking in our over 1,500 uploads I have shared during the last nine years I have been a RU-vid creator. I like to think that we have something there for everyone, from old fashioned almost lost family favourites, to food preserving techniques, product reviews and newer trending recipes. Judging by the significant kind, supportive and friendly manner in which most of my content receives, I’d have to say that the free service I provide has both entertained, educated, enlightened and inspired both novice and experienced cooks alike. I am not sponsored by anyone and have absolutely zero input into the manufacturing process of any bought food , I use on my channel. Perhaps your complaint about a product you believe to be subpar might be better directed to the supplier of the product you find so objectionable, with the view to possible improving its quality or reviewing any additives you disagree with. I hope you are staying safe and well and are able to find a brand of your beloved kippers more suited to your palate. Thank you for watching and taking the time to comment.;-))

Gee thanks Glenn Mitten, glad you like our Kippers. Thanks for watching.;-))

Haha yes Tony, we can get all sorts of produce downunder, even home grown truffles, olive oil and opium poppies lol. What we don’t import we produce throughout our diverse agricultural regions and climate . I hope you enjoyed our version of this recipe and thanks for watching.;-))

@@CheekysKitchen looks great! I’ll give them a go! 🐟👌

We hanks Tony, I hope you enjoy them. Have a great weekend and thanks for taking the time to comment.;-))