I think I've improved upon the age-old recipe. By adding another touch of India.
1cm dice of Aubergine, nicely caramelised.
Mmmm, will have to give that a go - am always pleased to hear of variations to kedgeree cos I have it that often it is nice to try it with a change!
PS - can you believe, my friends had never heard of it?! :o I offered to educate thier palates, and fortunately they liked it! ;D
With a touch of curry powder?
has someone got a simple but tasty recipe for kedgeree please.....not had any for years and fancy making it.
Lightly poach smoked Haddock with 2 bay leaves. Separate into chunks.
Cook enough Rice - the way you prefer. I do it by reduction.
Boil 2 Eggs 7 min, cool & slice.
Gently fry an Onion + Garlic in Butter 5 min.
Add as much Curry Powder of your choice as you wish - I use a heaped tsp fragrant, rather than hot.
Add juice of a Lemon.
Add Fish + Rice - then Eggs - Coriander or Parsley - & warm through.
OK??
Yup, I do mine more or less the same - although I soften the onion in a pan, stir in the curry powder (I use mild) then add the uncooked rice to the onions and then add hot chicken/veg stock until the rice is cooked (rather like risotto), simply because it saves on washing up! Also, it gives the rice a nice colour and a bit more flavour IMO. I got my recipe from an ancient Tesco Recipe magazine and it was a feature article by Michael Fish of weather fame!
;D
My method is very similar too, but I add some of the liquid from poaching the fish to the water for the rice.
Thank you for remingding me. I used to do this all the time. It is so easy. Think I put peas in mine too.
I sometimes do chilli bananas to go with it, those are really nice - suprisingly. I just heat some butter in a pan and add finely chopped chilli (dried or fresh), as much or little as you want depending upon heat resistance of your palate!. Then add sliced bananas about the thickness of a pound coin, and fry til a bit browned. The hot/sweet flavour is yummy!
Wholly agree with the fish stock & one pan ideas.
And I usually saffronise the rice - for colour, rather than flavour. Extravagant? But I've got SO much of it!
Lucky you tim! May I ask - is it from your own plants? If so, from where did you get your bulbs? I have searched the net but can't find much. I am about to be on the receiving end of some spanish saffron courtesy of Biscombe ( ;)) but would love to grow some myself....
:)
You have an acre to spare??
Noooo! Just that we have a Spanish d-in-l! And some 20 1g boxes of La Mancha!!
Lucky it keeps for ever,
Ooh my mouth is watering. I do my similar with the frying the rice with curry powder - but I also put a pinch or two of turmeric (cheaper than saffron) into the stock water to give it a lovely golden yellow colour and I also add peas. Served with warm buttered toast, a slathering of home made chutney - YUMMY ;D ;D ;D
I think that I will try using a little of the fish stock water next time and also fry up some aubergines with it.
Jitterbug
Turmeric - yes - fine. Gives its own flavour?
Fry aubs with it? May I suggest separately, till they caramelise??
OH!! - and, wherever, do add at least 2oz good Butter to the mix!!
Thanks for the tips Tim.
I think that I will make it over the week-end. I know of a piece of haddock just dying to get cooked ;D
Jitterbug
I'm going to try it with aubergine, sounds great - always with chilli, turmeric (I use moroccan saffron) and often with some cream or yogurt at the end if it is a tad dry - very good recipe and originally a breakfast dish - lovely, thanks for the reminder to 'do' :)
Quote from: tim on September 13, 2006, 17:57:32
You have an acre to spare??
Ha! I hadn't considered that!
Butter is an absolute must, and MANGO CHUTNEY!!! Mmmm... drooling at the thought... :P
Calendula - hate to interfere, but are you sure that you're not using safflower - sold throughout the Middle East - V cheaply - as saffron?? Like rug shavings!! No taste.