Any KEDGEREE recipes?

[merrylissiemas]

please?

dh is making it for xmas morning.

.

Modern Recipe

Serves 4

1tbsp sunflower oil
1bunch spring onions (chopped)
2tsp curry powder
225g (8oz) rice
1 red pepper (chopped)
100g (4oz) peas
100g (4oz) green beans (5cm pieces)
350g (12oz) smoked haddock
2 hard boiled eggs
1tbsp fresh parsley (chopped)
150g (5oz) low fat fromage frais
freshly ground black pepper
1-2 tbsp toasted sunflower seeds

Heat oil and fry spring onions until soft, stir in curry powder, and cook gently for 2-3 minutes. Add rice, vegetables and 300ml (1/2 pint) water, bring to the boil. cover and simmer until rice is cooked and water absorbed. Stir occasionally and add more water if necessary.

Meanwhile, poach fish in a little water, then flake discarding skin and any bones. Add cooked rice along with eggs, parsley and fromage frais. Season with lots of black pepper and heat thoroughly. Serve immediately sprinkled with toasted sunflower seeds.

Traditional Recipe

Mrs Beeton's Cookery Book c.1935

INGREDIENTS. - 1 lb. of any cold fish (dried haddock preferred), 1/4 of a lb. of rice, 2 hard-boiled eggs, 2 oz. of butter or good fat, salt and pepper, cayenne.

METHOD. - Boil and dry the rice, divide the fish into small flakes, cut the whites of the eggs into slices, and rub the yolks through a wire seive. Melt the butter or fat in a stewpan, add to it the fish, rice, whites of eggs, slat, pepper and cayenne, and stir the ingredients over the fire until hot. Turn the mixture on to a hot dish, press it into a pyramidical form with a fork, decorate with the yolk of egg, and serve as hot as possible.
TIME. - About 40 to 50 minutes
SUFFICIENT for 5 or 6 persons

thank you! think we'll use mrs beetons. mymfriends mum used to make kedgeree just likethis!

Delia's recipe is fab, it's a Christmas tradition in our house. Dp makes it for me.

i love it, havent had it for years!

can i substitute cayenne for curry powder?

.

curry powder is just a mixture of spices such as coriander,cumin, ginger, cinnamon, pepper, chilli, cloves etc

thamk you!

I make a v healthy 10 minute kedgeree in a big le creuset casserole.

skin and cut smoked haddock into cubes
defrost some peas until geting warm

Fry onion in butter with 'very lazy' (thats the ready choped stuff in the jar) garlic, ginger and chilli, plus some tumeric.

stir in white basmati, add chicken stock to cover rice plus 1cm depth and cook for 8 minutes, then stir in peas, dried coriander leaf, and lay the cubes of haddock on top of the rice, which should be not quite cooked and still have a bit of liquid in the bottom.

lid on again and cook another 8 minutes, the aim is to steam the fish on top of the rice as it cooks.

chuck a poached egg on top when ready!

you could stir in cream if you wanted, but I like this kedg cos it tastes fresh and clean, and then you get the yummyness of the egg yolk.

only one pan to wash up too, thick is a super quick supper once you've practiced i.