Kedgeree

 

Kedgeree

Kedgeree is an acquired taste but once you acquire the taste, you'll be a huge fan for the rest of your life. First of all, you have to love fish because Kedgeree is made with smoked haddock and is delicious for sure. I've had this dish with not only haddock but also with smoked cod fish and salmon in the past, all three fish variations are outstanding. Try it you might like it. 

Ingredients

2 3/8 cups undyed smoked haddock fillet, skin on

2 bay leaves

1-1/4 cups milk

4 eggs

handful chopped parsley

handful chopped coriander

For the rice

2 tbsp vegetable oil

1 large onion

finely chopped

1 tsp ground coriander

1 tsp ground turmeric

2 tsp curry powder

1-1/2 cups easy-cook long-grain rice

rinsed under running water

Method

step 1

For the rice, heat 2 tbsp vegetable oil in a large, lidded pan, add 1 finely chopped large onion, then gently fry for 5-7 mins until softened but not colored.

step 2

Add 1 tsp ground coriander, 1 tsp ground turmeric, and 2 tsp curry powder, season with salt, then continue to fry until the mix starts to go brown and fragrant: about 4 mins.

step 3

Add 1-1/2 cups rinsed easy-cook long grain rice and stir in well. Add 2-1/2 cups water, stir, then bring to the boil. Reduce to a simmer, then cover for 10-12 mins.

step 4

Take off the heat and leave to stand, covered, for 10-15 minutes more. The rice will be perfectly cooked if you do not lift the lid before the end of the cooking.

step 5

Meanwhile, put 2 3/8 cups skin-on undyed smoked haddock fillet and 2 bay leaves in a frying pan, cover with 1-1/4 cups milk, then poach for 10 mins until the flesh flakes. Remove from the milk, peel away the skin, then flake the flesh into thumb-sized pieces.

step 6

Place 4 eggs in a pan, cover with water, bring to a boil, then reduce to a simmer. Leave for 4½-5 mins, plunge into cold water, then peel and cut the eggs into quarters.

step 7

Gently mix the fish, eggs, a handful of chopped parsley and coriander, and rice together in the pan. Serve hot, sprinkled with a few extra herbs.

Elizabeth Kilbride is a Writer and Editor with forty years of experience in writing with 12 of those years in the online content sphere. Author of 5 books and a Graduate with an Associate of Arts from Phoenix University in Business Management, then a degree. Mass Communication and Cyber Analysis from Phoenix University, then on to Walden University for her master’s in criminology with emphasis on Cybercrime and Identity Theft and is currently studying for her Ph.D. degree in Criminology. Her work portfolio includes coverage of politics, current affairs, elections, history, and true crime. Elizabeth is also a gourmet cook, life coach, and avid artist in her spare time, proficient in watercolor, acrylic, oil, pen and ink, Gouche, and pastels. As a political operative having worked on over 300 campaigns during her career, Elizabeth has turned many life events into books and movie scripts while using history to weave interesting storylines. She also runs 7 blogs that range from art to life coaching, to food, to writing, Gardening, and opinion or history pieces each week. 

British Fare, Potpourri of Frugality. Kilbride