Kedgeree

Kedgeree

Well….I must confess I miss Candi. This blog is beginning to feel as if I’m talking to myself….. I need my recipe swapping companion back from Ecuador with her interesting comments!!!!  The blog is not the same without her….. Still, I must hold the fort until her return so let’s talk about  the recipe I have chosen for the day. What a strange name,eh? I bet not many Italians living in the UK will have heard of this dish, whose main ingredients are rice, smoked haddock, boiled eggs, peas and Indian spices. The origins of it are hazy. Some people say it’s a Scottish dish, others say it originates from India and was adapted by the Scottish troops stationed in India (who then brought it back to the UK). Whatever its origins it is a really nice dish which, if I’m not mistaken, is often served at breakfast time in Scotland. Well, being Italian I would decline it before ten o’clock in the morning (give me some civilized cereals, toast and jam, please) but I’d be more than happy to have it as a light lunch/dinner.  There are many recipes for this dish out there. I’ve tried a few but my favourite so far is by Sophie Griegson. Once again it is really easy to make but it’s very tasty. Rossella, you must try it on your rice day! he he

INGREDIENTS (for 3-4)

• 450 g smoked haddock fillets
• 85 g butter
• 1 tbsp sunflower oil, or vegetable oil
• 1 onion, chopped
• 170 g basmati rice, rinsed
• 1 heaped teaspoon curry powder
• 140 g frozen peas, thawed (or fresh in season)
• 3-4 hard-boiled eggs, chopped 
• 2 tbsp parsley, chopped
• 1 pinches black pepper

METHOD

1. Cover the haddock with boiling water and leave to stand for 5 minutes. Drain, reserving the soaking liquid.

2. Measure the soaking liquid and add enough water to make it up to 400ml. Skin and flake the haddock, removing any stray bones you come across, and set aside.

3. Melt 30g of the butter with the oil in a large saucepan. Add the onion and cook gently until softened but not browned.

4. Add the rice and the curry paste or powder and stir for 1-2 minutes.

5. Pour in the measured cooking liquid, bring up to the boil then reduce heat down to a bare simmer and cover tightly.

6. Leave to cook, without disturbing for 8 minutes, and then stir in the flaked haddock and the peas.

7. Cover again and simmer for a further 4-5 minutes, until the rice is quite tender and has absorbed virtually all the liquid. If absolutely necessary, add a splash more hot water to prevent burning.

8. Draw the pan off the heat, dot the rice with remaining butter, and then cover and let it stand for 4 minutes or so.

9. Add the egg and parsley and stir in lightly with a fork, fluffing up the grains of rice. Taste and adjust seasoning.

10. Serve steaming hot with lemon or lime wedges.

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