How To Make Kedgeree the countryside way
Do you ever watch the very popular Downton Abbey on TV.? It’s astonishing
the trouble they go to to make the sets, language, costumes and even cuisine (of which there was much!) totally realistic. I stand in awe of the production team. The show certainly deserves all the accolades they have earned.
This article, however, isn’t about Downton, it’s about the popular dish they feasted on frequently called “Kedgeree”. A household favourite.
Nowadays, this would be categorised as the main meal. Then, it was a breakfast starter! One of several.
How To Make It: 4 Servings – Cook Time approx. 30 mins. Ingredients: 1 pound skin-on haddock fillets
1 cup of skimmed milk
2 ounces of butter
2 pounds of basmati cold rice
a quarter cup of fish stock
pinch cayenne pepper
black ground pepper
4 eggs (small)
half cup of cream (double)
chopped fresh parsley
Add 300g rinsed easy-cook long grain rice and stir in well. Add 600ml water, stir, then bring to the boil. Reduce to a simmer, then cover for 10 mins.
Take off the heat and leave to stand, covered, for 10-15 mins more. The rice will be perfectly cooked if you do not lift the lid before the end of the cooking.
Meanwhile, put 300g skin-on undyed smoked haddock fillet and 2 bay leaves in a frying pan, cover with 300ml milk, then poach for 10 mins until the flesh flakes.
Remove from the milk, peel away the skin, then flake the flesh into thumb-sized pieces. Place 4 eggs in a pan, cover with water, bring to the boil, then reduce to a simmer.
Leave for 4½-5 mins, plunge into cold water, then peel and cut the eggs into quarters.
Gently mix the fish, eggs, a handful each of chopped parsley and coriander, and rice together in the pan. Serve hot, sprinkled with a few extra herbs.
And there you have it. Delicious.I’m sure Mrs Patmore would be chuffed.!
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