How To make Kedgeree
2 Eggs, hard-cooked
- peeled, chopped fine 1 1/2 c Flaked finnan haddie *
*freshened, boned, skinned, - (or any smoked fish) -*** (See NOTE) *** 3 c Cooked basmati rice
-(try brown basmati rice) 3/4 c Heavy cream
1 1/2 ts Curry powder (or to taste)
1/2 ts Freshly grated nutmeg
Generous grindings of pepper 3 tb Lemon juice
Lime wedges PREHEAT OVEN TO 325F. Put the eggs, fish and rice in a large mixing bowl; toss together lightly to mix. Put the cream in a small saucepan, add the curry powder and nutmeg, heat, stirring until the spices are blended. Add the cream mixture, pepper, and lemon juice to the rice mixture, and gently toss. Taste for salt and seasoning and adjust if needed (the dish won't need any salt if the smoked fish is salty). Put the Kedgeree in a casserole and heat in oven only until piping hot. Serve on a platter surrounding softly scrambled eggs, and garnished with lime wedges. NOTE: To freshen finnan haddie, soak it in cold milk for an hour, drain then poach it in fresh milk. The milk sweetens the fish and tames its saltiness.
How To make Kedgeree's Videos
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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How to Make Breakfast - The Victorian Way
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Mrs Crocombe is busy making breakfast for Lord and Lady Braybrooke in the kitchens of Audley End House and Gardens.
This recipe is perfect for using up leftover fish and rice. It originated in India as khichri, a dish made using lentils, rice, onions and spices.
As the ‘jewel in the crown’ of the British Empire, the culture of the subcontinent influenced language, fashion and food in England in the 19th century. But Indian ingredients and techniques were difficult to come by in England, so dishes were adapted to suit English tastes and ingredients. Khichri became kedgeree.
INGREDIENTS
200g cooked rice
200g unsmoked fish
50g unsalted butter
½-1 tsp cayenne pepper
1 tsp coarse grain salt
2 eggs
Optional:
A little cream
Pickled or hard-boiled quail’s eggs
Parsley and Brown shrimp for garnishing
METHOD
Poach your fish in a mixture of half water and half milk. You’ll know that the fish is ready when the flesh becomes opaque - around seven minutes depending on the type of fish you’ve used.
Break up the poached fish into large flakes with a fork
Lightly whisk your eggs and prepare your garnishes. Slice the hard boiled quail’s eggs in half, and finely chop the parsley.
Heat the butter in a frying pan on a medium heat until it foams and just starts to brown. Add the rice and stir well to coat it in butter.
Fry it over a high heat to ensure it is piping hot throughout
Turn the heat down slightly and add the flaked fish, salt and cayenne pepper. Stir more gently now, turning the fish so that it does not break up too much.
When everything is heated thoroughly, turn the temperature right down, and add the egg mixture. Turn very gently, just enough to mix the eggs in, and before they are solid, remove the pan from the heat. The eggs should still be slightly runny, as they would be on a good omelette.
Stir in the cream to stop the kedgeree overcooking, then transfer onto a serving dish.
Garnish the kedgeree. Arrange the quail’s egg halves around the dish and add the chopped parsley for a touch of colour. Serve immediately, while the kedgeree is still hot.
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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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FULL TIME MEALS - Recipe #37 - Spicy Salmon Kedgeree
This is the easiest hassle-free way to cook rice - and anyone can do it! Spice it up with curry flavours for a tasty breakfast, lunch or dinner!
Ingredients
1 onion
2 tbsp vegetable oil
2 tsp curry powder
1 mug of basmati rice
1 reduced-salt stock cube, (chicken, vegetable or fish)
2 mugs of water
4 eggs
1 tin of salmon
1 cup of frozen peas
A squeeze of lemon juice
More info and method ????
No child should ever have to go to bed hungry. Today, far too many do.
We’re stopping hunger in its tracks. Try out these pocket-friendly, easy-peasy recipes for mega-tasty, super-filling, hearty home cooked grub.
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Kedgeree | Jamie's Family Christmas
Jamie and his Dad are cooking up a storm with this kedgeree, perfect for breakfast lunch or dinner, this is a one stop shop to a delicious meal. All served up with possibly the most disappointing glass of Guinness you've ever seen - did Jamie really grow up in a pub?!
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This is how you make one pan Kedgeree | Kedgeree Recipe
East one pan kedgeree recipe from FiveDinners.com