Tag Archives: kedgeree

Mary’s Kedgeree

So, I’ve made kedgeree before, albeit with hake because I couldn’t get hold of haddock (!) and thoroughly enjoyed it. But, when I saw ma’am making it as part of her current ‘Classic’ TV series, my interest was sufficiently piqued to give her version a go and….it is really, really good: rich and flavoursome – it tastes like an absolute treat and I’ll definitely be doing it again. Supposedly a recipe for an indulgent, leisurely breakfast, it works equally well as a lovely family supper (speaking from experience).

Serves 4

What you need…

A couple of splashes of rapeseed oil

3 onions: 2 thinly sliced and 1 finely chopped

Sea salt and black pepper

500g smoked haddock fillets (I used dyed but Mary specifies undyed)

100g smoked salmon

250g basmati rice

3 cardamom pods, split

3cm-long cinnamon stick

450ml cold water

½ teaspoon turmeric

2 large, happy eggs

30g butter

100ml single cream

2 tablespoons coriander, finely chopped

Cayenne pepper, to taste

Juice of ½ lemon

What to do…

Heat your first splash of oil in a medium-sized frying pan over a moderate heat and sauté the two sliced onions gently, for 20-25 minutes, stirring occasionally until they are crisp and deep golden brown.

Season with salt and pepper, tip out on kitchen paper, and set aside in a warm place.

Put the haddock, skin-side down, in a large, deep-sided frying pan and pour over enough water to just cover. Simmer, covered, over a low heat for 5-8 minutes until cooked through. Remove from the heat. Lay the smoked salmon in the liquid, cover, and let stand for 2 minutes. Drain the fish, discard the skins and flake into large chunks. Set aside.

Wipe out your large frying pan with kitchen paper and then add your second splash of oil, warming over a moderate heat. Add the chopped onion, cardamom pods, and cinnamon and sauté about 5 minutes, or until the onion is golden-brown. Tip in the rice and stir through. Pour in the cold water and stir in the turmeric. Bring to the boil. Reduce the heat to low, stir, cover, and cook for 12-15 minutes or until the water is absorbed. Take the rice off the heat and let it stand, covered, for 5 minutes before fluffing up the grains with a fork.

Meanwhile, boil your eggs. Pop them in a saucepan of boiling water and simmer for 6 minutes, a little longer if you like the yolks cooked more. Remove from the heat, drain then pour cold water over the eggs. When they are cool enough to handle, peel and quarter.

Remove the cinnamon stick from the rice and carefully stir in the butter, cream, coriander, fish, and eggs. Season with salt and cayenne pepper and squeeze in the lemon juice. Heat thoughly over a low heat, stirring gently once or twice, making sure you don’t break up the fish.

Serve your stupendously yummy kedgeree topped with the warm crispy onion: enjoy!

Inspired by…

Mary Berry

How easy…

Very easy and satisfying to make

 

Smoked Salmon and Hake Kedgeree

I saw Mary do this on Saturday Kitchen Best Bites a couple of weeks ago and thought it looked delicious. Previously, fish, rice and eggs didn’t have any great appeal, I’ll be honest, but this is a truly lovely dish. The primary fish is supposed to be smoked haddock but I couldn’t get hold of any so replaced it with hake, which tastes totally different, but hey, it’s my kitchen and we loved it! The dish is really flavoursome with the combination of the hake and smoked salmon – the quantities of which haven’t been skimped upon – and the inclusion of the wonderfully aromatic cardamom pods which evoke a gently warm, spicy-sweet flavour. The sweet, crunchy fried onions, fresh coriander and warm egg finish this kedgeree off beautifully: it’s both comforting and enticing, all in one – a great supper dish!

Serves 4

What you need…

2 large, happy eggs

2 tablespoons rapeseed oil

3 onions: 2 thinly sliced and finely chopped

Sea salt and black pepper

400g hake fillet

100g smoked salmon

250g basmati and wild rice

4 cardamom pods, split

1 cinnamon stick (about 3cm long)

450ml cold water

½ teaspoon turmeric

Knob of butter

2 tablespoons mascarpone

2 tablespoons fresh coriander, finely chopped

Paprika, to taste

Squeeze of lemon juice

What to do…

Boil eggs for about six minutes, drain, run under cold water and then set aside.

Heat 1 tablespoon of the rapeseed oil in a large frying pan over a moderate heat and fry the 2 sliced onions slowly, for 20-25 minutes, stirring occasionally until they are crisp and deep golden brown. Season with salt and pepper and tip onto kitchen roll. Set aside in a warm place.

Whilst the onions are cooking, take a second large frying pan and pop in the hake. Just cover with water over a moderate heat and once the water begins to bubble, cover the pan and gently simmer for 5 minutes, until cooked through. Remove from the heat and add the smoked salmon to the pan, cover and let stand for 2 minutes. Drain and set aside.

Rinse the rice in a sieve under cold running water and drain well.

In your first frying pan (used for the onions), add the remaining oil and heat at a moderate temperature. Add the chopped onion, cardamom pods and cinnamon stick and sauté for 5 minutes or until the onion is golden brown. Stir in the rice, add the 450ml water and then the turmeric, stirring it through evenly. Bring to the boil and then reduce the heat to low. Give it a quick stir, pop the lid on and cook for 15 minutes or until all the water has been absorbed. Take the rice off the heat and let it stand for 5 minutes. Use a fork to fluff up the rice.

Peel and quarter the eggs.

Flake the fish into large pieces. Remove the cinnamon stick from the rice and then stir in the butter, mascarpone, coriander and fish. Add in a little paprika and then taste, adjusting the seasoning to suit. Return to a low heat, just to warm through, then serve your wonderful kedgeree with a squeeze of lemon and top with the crispy fried onions and egg quarters. Just wonderful. How have I never done this before?!

Inspired by…

Mary Berry

How easy…

Very easy, relaxing to make but does take some time.