Kedgeree

Kedgeree makes a delicious alternative English breakfast dish. Kedgeree is an old Victorian recipe brought to England from India. A wonderful mix of Asian and English flavours that originated amongst the British colonials in India. Kedgeree was often served for breakfast but it is great dish to fill you up at anytime of the day! Like all good dishes, the better your ingredients the nicer it tastes. Over time, other smoked fish such as mackerel, kippers and salmon have also found their way into various recipes for Kedgeree. Another almost forgotten Victorian English breakfast dish is Devilled Kidneys.

Serves: 4

Ingredients for kedgeree:

350g long grain rice
2 smoked haddocks
50g butter
salt and pepper
2 teaspoons of tomato ketchup
4 hard boiled egg (sliced or quartered)
pinch of cayenne or 1 teaspoon of curry powder
1 small chopped onion
750mls chicken stock
1 bay leaf
300ml milk
slices of bread for toasting
Method:

1. Melt the butter in a saucepan.

2. Add the onion.

3. Stir in the rice to coat it.

4. Add the chicken stock and bay leaf.

5. Bring to the boil.

6. Cook for 20 minutes or until the rice has absorbed the chicken stock.

7. Poach the haddocks in the milk for 5 minutes whilst the rice is cooking.

8. Break up the fish and add to the cooked rice.

9. Stir gently.

10. Warm for one minute over a low heat.

11. Add the sliced hard boiled egg and fold into the mix.

12. Add the cayenne or curry powder.

13. Make the toast.

14. Butter the toast.

14. Serve with the buttered toast.

Kedgeree