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Buttery kedgeree: Difference between revisions
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A wonderful mix of Asian and English flavours that originated amongst the British colonials in India. Then it was commonly eaten at breakfast time. It's a bit much for breakfast but it makes a superb evening meal. This recipe is based on Delia Smith's famous buttery kedgeree recipe. | A wonderful mix of Asian and English flavours that originated amongst the British colonials in India. Then it was commonly eaten at breakfast time. It's a bit much for breakfast but it makes a superb evening meal. This recipe is based on Delia Smith's famous buttery kedgeree recipe. | ||
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Garnish with chopped [[chives]] and serve immediately. | Garnish with chopped [[chives]] and serve immediately. | ||
===Chef's notes=== | |||
An aide-mémoire for me; this is now our preferred version for two people - ingredients as above with variations below: | |||
* 160 g basmati rice | |||
* 320 ml fish stock | |||
* 1 tablespoon of butter and 1 tablespoon of olive oil (frying the onions) | |||
* 4 Hard boiled eggs | |||
* 350 g haddock | |||
* 2 teaspoons dried parsley soaked in fish stock to re-hydrate | |||
* No extra butter | |||
==See also== | ==See also== | ||
A baked version with garlic and chili, [[Salmon kedgeree]] and [['Greasy spoon' kedgeree]] which speaks for itself. | A baked version with garlic and chili, [[Salmon kedgeree]] and [['Greasy spoon' kedgeree]] which speaks for itself. | ||
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