Kedgeree

[The Patriot]

Kedgeree

07-22-2011 01:51 AM

Published:
Fri, 2011-07-22 09:39


Kedgeree


Heather Joy


feature_story_photo:
Photo courtesy of BBC good food






Kedgeree

With it rumored that Britain’s favorite take-away choice is now Indian food, it is time to try a Victorian breakfast dish that does double duty as an excellent brunch treat.

Ingredients:

300g basmati rice
500g smoked haddock fillets
1 onion, finely chopped
100g unsalted butter
1 tsp. curry powder
4-5 eggs, hard-boiled and shelled
a large handful of fresh parsley, chopped
juice of half a lemon
salt and pepper

Preparation:

• Heat 600ml (1 pint) of water in a shallow saucepan. When it's boiling, slide in the haddock fillets, turn down the heat and cover the pan.

• Simmer gently for 8-10 minutes then strain the cooking liquor into a jug, and keep the fish warm.

• Melt 50g of butter and cook the onion until soft and translucent. Stir in the curry powder and cook briefly, and then add the rice and the water reserved from cooking the haddock.

• Stir and bring to the boil.

• Then turn down the heat, cover with a lid and cook very gently for 15 minutes until the water has gone and the rice is tender.

• While the rice cooks prepare the haddock. Remove the skins and any bones from the fillets and break the flesh into large flakes.

• Turn out the cooked rice onto a large serving dish and lightly mix in the haddock flakes.

• Add the parsley, lemon juice and the remaining 50g butter. Stir to distribute the butter and parsley evenly through the dish and season to taste with salt and pepper. Garnish with the halved hard-boiled eggs and more parsley.

Makes 4 – 5 servings.








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