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Thursday, April 1, 2010

Recipe of the Week!

Kedgeree


This recipe originated in India as khichri, a combination of rice, lentils and spices, and was a popular breakfast dish. As early as 1845 Eliza Acton was recommending the anglicised kedgeree in her book Modern Cookery for Private Families, suggesting serving it with fish such as haddock, brill, salmon or sole. It became a feature of Victorian and Edwardian breakfasts in Britain and no sideboard was complete without a large dish of kedgeree to start the day.

Ingredients:

9oz smoked haddock

1oz butter

8oz long grain rice


1 tsp garam masala or curry powder

2 hard boiled eggs


Chopped parsley


Place the haddock in a pan with barely enough water to cover and gently poach for approximately ten minutes or until the opaque and flakes easily. Drain and break the fish into pieces, discarding the skin and bones. Simmer the rice until cooked and drain well. Melt the butter in a pan and add the rice, haddock, garam masala or curry powder, stirring gently until everything is mixed in and thoroughly heated. Transfer to a warm dish, garnish with the egg and sprinkle with parsley.

What do you think? Fish and boiled eggs for breakfast? or do you have a breakfast recipe you prefer?

11 comments:

Carol Townend said...

Kippers! Preferably from Fortune's in Whitby, which is half way up the cliff to the Abbey. I haven't been in an age, it might not even be there any more!! Sad to say, my husband loathes kippers and practically leaves the house whenever my daughter and I have a kipper-fest. (She loves them as much as I do. Luckily.)

But we all like kedgeree.

Nicola Cornick said...

Urk! I'm afraid I'm a kipper-hater too, Carol! I run for the fresh air whenever by husband fancies a kipper or an Arbroath smokie!

Jan Jones said...

I love a hot sausage-and-egg bap for breakfast - but when I'm away, not at home. All those calories don't feel nearly as wanton when I'm nowhere near my own scales...

Nicola Cornick said...

That sounds tasty, Jan. I love a full English breakfast when I'm away. I never, ever make it at home. That's laziness,though, rather than the thought of calories!

Traxy said...

I've seen Kedgeree being done on cooking shows on TV but have never tried it. Your recipe seems straightforward, so I'll give it a try sometime. Thanks! :)

NinaP said...

No fish and no egg, please! (I would never make it in Regency England.) Give me a toasted bagel, straight up w/a triple-shot latte.

Nicola Cornick said...

Fish and eggs together seems to be a recipe that divides opinion!

Keira Soleore said...

Man, I've been so busy feeding my Regency heroes rare beef, I had no idea I could force them to eat Kedgeree. Oho, my pretties. Guess what's for breakfast in the next story?!?!

I've always had various eggs for breakfast with toast growing up. My college years were marked by cold cereal with milk--no money, no time, no cooking skills. These days, it's either parfait, oatmeal, or waffle + egg on weekdays. On weekends, life's different. Then we have fancy pancakes or baked omeletes/frittatas, etc.

Nicola Cornick said...

Love your breakfast ideas, Keira! As a result I'm having pancakes this morning. Delicious! I think that kedgeree will always be an acquired taste.

Heather Snow said...

You know, whenever I read about Kedgeree, I never thought I'd like it. But I love Indian spices...it actually sounds pretty good.

Might have to pull out that old chemistry degree and put it to work in the kitchen with a little expermentation....

Nicola Cornick said...

That sounds rather fun, Heather. I can picture you in there with various pots and pans bubbling!