How To make Christmas Kedgeree
4 tb Butter
2 c Cooked rice
2 c Smoked yellowfish
3/4 c Heavy cream
1 ts Curry powder
Salt to taste 4 Hard boiled eggs
3 tb Chopped parsley
CHRISTMAS EVE PREPERATION (20 MINUTES) 1. Prepare hard boiled eggs. Cook rice, fluff gently and refrigerate. 2. Prepare fish. You can use any fish or shell fish but I use thick slabs of smoked yellowfish, or thick slabs of smoked haddock. Thin fillets tend to break up into pieces too small. Place fish in pan, cover with water, and heat gently until just before boiling point. Drain and refrigerate. Allowing fish to boil will turn it into mush during final cooking. CHRISTMAS MORNING PREPERATION (15 MINUTES) 1. In a microwave dish or double boiler, melt butter and heat cream (reserving 3 T for moisture adjustment). Add cooked rice and mix well. 2. Gently break cold fish into bite size pieces and add to mixture.
Chop hard boiled eggs and add to mixture. 3. Adjust moisture before heating mixture. Microwave mixture should be moist but not damp. If using doubleboiler to heat mixture, add reserved cream until mixture is slightly sloppy or it will dry out during heating. 4. Heat mixture in microwave on high, stirring every minute until hot. Garnish with chopped parsley and serve.
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How To Make The best Kedgeree | Easy & quick Scottish recipe
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Today for lunch we had this amazing kedgeree :) not something I’ve ever made before but I’ll certainly do it again in the future! Super easy to make and quick too! Everything I used in the video will be listed below.
-Cheryl x
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What I used - Serves 3 - 4
300g (10.5 oz) Skinless & boneless smoked haddock fillets - or similar white flaky smoked fish
3 Large free range eggs - boil for 10 minutes
Two large knobs of butter - around 25g (0.8 oz) each
1 Medium leek - washed & sliced
1 Heaped teaspoon curry powder - I used garam masala
1/2 teaspoon turmeric
150g (5.2 oz) Basmati rice - wash thoroughly or leave in a bowl of water for half an hour
400ml (14 oz) Cold water
The zest & juice from 1 lemon
A handful of chopped chives
Salt to taste
Classic British Kedgeree Recipe
From poached smoked haddock to hard-boiled eggs and curry-spiced rice, this traditional British-Indian breakfast dish has enough variety for everyone.
#recipes #Britishfood #breakfast
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THE VICTORIAN BREAKFAST DISH I COOKED FOR THE QUEEN - SMOKED HADDOCK KEDGEREE
Kedgeree was the ultimate Victorian British breakfast comfort food but is traditionally made using (Finnan Haddie) smoked haddock. Once I was able to source it in the US... I just had to make the dish. Kedgeree came to the UK from India during the time of the Raj. British colonials so enjoyed a dish called Khichari/Khichdi a stew of beans, lentils and rice though the dish changed drastically by the time it reached London with the addition of fish, cream and boiled eggs. In 1800's London salmon was rare. It just wouldn't survive the stage coach journey south from Scotland. Haddock however was cured and smoked and arrived perfect, thus becoming the fish for the dish.
Stonington Maine is the home of Stonington Seafood and where Richard Penfold is dedicated to preserving this unique family tradition, and the remarkable flavor of Finnan Haddie (Smoked Haddock) Only the thickest fillets of hook-caught haddock from the world's most responsible and sustainable wild haddock fishery are used to prepare Richard's Finnan Haddie. Smoked in an authentic Torrey kiln from Scotland produces the characteristic glossy, light golden cure. No sugar, color, or preservatives are added — just light sea salt and wood smoke.
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Smoked Haddock Kedgeree
Makes 4 portions
1lb smoked haddock fillet, cut into pieces
3 cups cooked basmati rice,
4 eggs, hard boiled
1 TBS curry powder (or to taste)
2 cups milk
1-2 cups cream
3 tbsp chopped fresh parsley
salt and pepper
Place the haddock in a large pan, skin-side down. Pour over the milk and cover, bring to a gentle simmer on the stove. Cook the fish for 8–10 minutes until it flakes easily. Drain in a colander set over a bowl, reserving the cooking liquor.
Reduce on the stove the milk and cream cooking liquor until it is the consistency of heavy cream. Whisk in the curry powder until dissolved. Add the cooked rice into the pan and stir in a little more cream if needed. Season with salt and pepper.
Flake the fish into chunky pieces and stir into the creamy rice. Warm the eggs in hot water and cut into quarters, place them on top of the rice and garnish with the chopped parsley.
theroyalchef.com
COOKING FOR THE QUEEN AT CHRISTMAS
Christmas is magical, especially when you get to spend it at Windsor Castle or Sandringham House with The Queen. For eleven years I got to see up close Christmas with the Royal Family. Preparing Christmas cakes, Christmas puddings and a festive feast of lunches, buffets, dinners and afternoon teas for Her Majesty and her family.
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Preview: Mary Berry's Highland Christmas
Classic Kedgeree recipe - British Breakfast
Classic Kedgeree recipe- British Breakfast
Traditionally a British breakfast dish that was bought over from India during the reign of Queen Victoria. This recipe is delicious any time of the day and not just for breakfast.
My wife has requested this recipe for a long time, I didn't do it as i thought it was too simple to show however I'm glad i did. The flavour that this dish delivers is amazing and a must try.
What you will need -
Curry paste/curry powder
1 onion
2 cloves of garlic
1 inch ginger
Smoked fish ( i used haddock )
300g - 400g pre cooked cold long grain or basmati rice
500ml Milk
2-3 hard boiled eggs - I cooked mine for 6 and a half minuets in boiling water
salt and pepper to taste
1tbsp olive oil to fry
Its as simple as that.
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