ULTIMATE KEDGEREE
There are a million versions of kedgeree, but we reckon this is the best and easiest of the lot
Provided by Angela Nilsen
Categories Breakfast, Buffet, Lunch, Main course, Supper
Time 45m
Yield Serves 4 (for a main course, or 8 as part of a buffet)
Number Of Ingredients 16
Steps:
- For the crisp onions, heat the oil in a frying pan, add the onions with a pinch of salt (which helps to stop them burning), then cook on a medium heat, stirring occasionally, until deep golden, about 20-25 mins. When done, spread on paper towels and leave to crisp up. While the onions are frying, put both fish in a frying pan with the chilli. Pour the milk over, cover and simmer for 4 mins. Take off the heat and let stand, covered, for 10 mins to finish gently cooking the fish.
- Meanwhile, heat the 3 tbsp oil in a deep frying or sauté pan (with a lid). Add the onion, curry leaves, cardamom and cinnamon and fry until the onion is soft and golden, about 7-8 mins, stirring often. Lift the fish from the milk with a slotted spoon, discard the skin and any bones, cover to keep warm and set aside. Make the milk up to 600ml/1pt with water. Rinse the rice in warm water in a colander, drain, then stir it into the onion. Keep stirring for 1 min so the rice is coated. Pour in the milk mix and stir in the turmeric. Bring to a boil, then simmer for 10 mins, covered, lowering the heat if it starts to stick on the bottom.
- When the rice is tender, remove from the heat, drop the butter on top so it melts in, then lay the whole pieces of fish on the rice. Cover and leave for the flavours to mingle. Meanwhile, put the eggs in a pan, cover with cold water and bring to the boil, then boil for 6 mins (for lightly boiled). Remove from the heat and plunge into cold water, cracking the shells against the side of the pan. Peel off the shells and quarter the eggs.
- To serve, break the fish into big pieces with a fork, throw in the coriander and stir gently to mix without breaking up the fish, adding the eggs at the end. Season, scatter crisp onions on top and serve with lime wedges for squeezing over.
Nutrition Facts : Calories 714 calories, Fat 33 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 67 grams carbohydrates, Fiber 1 grams fiber, Protein 41 grams protein, Sodium 4.42 milligram of sodium
KEDGEREE
Spicy and delicious, this kedgeree is dead easy to make and perfect for a big family brunch. Some people love peas in a kedgeree and some don't - it's up to you. It tastes great either way.
Provided by The Hairy Bikers
Categories Brunch
Yield Serves 6
Number Of Ingredients 13
Steps:
- Place the haddock in a large frying pan, skin-side up. Pour over 500ml/18fl oz water, add the bay leaves and bring the water to a gentle simmer. Cook the fish for 8-10 minutes until it is just done and flakes easily. Drain in a colander set over a bowl, reserving the cooking liquor, and discard the bay leaves.
- Pour the cooking liquor into a saucepan and stir in the rice. Cover with a lid and bring to the boil. Reduce the heat and simmer the rice very gently for 10 minutes. Turn off the heat and leave the rice covered for 3-5 minutes more. By this time it should have absorbed all the fish liquor.
- While the rice is cooking, bring some water to the boil in a saucepan. Add the eggs and cook for 8 minutes. Drain them in a sieve under cold running water and when cool enough to handle, peel them carefully and set aside. Cook the peas, if using, in a small saucepan of boiling water and drain.
- Melt the butter with the oil in a large frying pan and cook the onion over a low heat for 5 minutes until well softened, stirring occasionally. Add the curry powder and cook for another 3 minutes, stirring constantly. Place the cooked rice into the pan and stir into the onions. Add the peas, cream, parsley and a few twists of ground black pepper.
- Flake the fish into chunky pieces and add these to the pan. Gently stir in the lemon juice and cook for 1-2 minutes. Cut the eggs into quarters and place them on top of the rice. Cover the pan with a lid and heat through for 2-3 minutes or until the eggs are warm, then serve.
BUTTERY KEDGEREE
This recipe is taken from Delia Smith's Complete Cookery Course. Kedgeree was a typical breakfast dish in the days when grand Victorian breakfast dishes were spread out on handsome Victorian sideboards in colonial India. Nowadays it is found all over the world (New Zealand, Australia, Britain, Ireland) and makes a very good lunch or late supper dish in spite of its breakfast ancestry. This is a very common dish and there are as many ways to make it as there are people making it.
Provided by Jostlori
Categories One Dish Meal
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Place the haddock fillets in a saucepan and cover them with 2 cups cold water. Bring to the boil, lower the heat, put on a lid, and simmer gently for about 8 minutes.
- Drain off the water into a large measuring cup and reserve. Transfer the haddock to a dish, cover with foil and keep warm.
- Using the same saucepan, melt 2 oz of the butter and soften the onion in it for 5 minutes. Next stir in the curry powder, cook for half a minute, then stir in the rice and add 2 cups of the haddock cooking water.
- Stir once and, when it comes to a simmer, cover with a tight-fitting lid and cook gently, for 15 minutes or until the rice grains are tender.
- When the rice has been cooking for 10 minutes, remove and discard the skins from the fish and flake the flesh.
- When the rice is ready, remove it from the heat and fork in the flaked fish, hard-boiled eggs, parsley, lemon juice and the remaining 2 oz butter.
- Cover the pan with a folded dish towel and place it on very gentle heat for 5 minutes.
- Tip the kedgeree quickly on to a hot serving dish, season to taste and serve.
Nutrition Facts : Calories 637.1, Fat 28.6, SaturatedFat 16.1, Cholesterol 331.4, Sodium 1558.8, Carbohydrate 40.5, Fiber 1.3, Sugar 1.5, Protein 51.6
KEDGEREE
A hearty brunchtime meal with smoked haddock, boiled eggs, rice and curry flavours
Provided by John Torode
Categories Breakfast, Brunch, Snack, Supper
Time 45m
Number Of Ingredients 12
Steps:
- For the rice, heat 2 tbsp vegetable oil in a large, lidded pan, add 1 finely chopped large onion, then gently fry for 5 mins until softened but not coloured.
- Add 1 tsp ground coriander, 1 tsp ground turmeric and 2 tsp curry powder, season with salt, then continue to fry until the mix starts to go brown and fragrant; about 3 mins.
- 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.
Nutrition Facts : Calories 506 calories, Fat 14 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 71 grams carbohydrates, Sugar 3 grams sugar, Fiber 2 grams fiber, Protein 28 grams protein, Sodium 1.71 milligram of sodium
KEDGEREE
A delicious traditional English breakfast dish using smoked white fish, rice and eggs. It is based on the Indian dish Khichri and comes from the days of the Raj.
Provided by HELENUK
Categories 100+ Breakfast and Brunch Recipes Eggs
Time 40m
Yield 2
Number Of Ingredients 11
Steps:
- Prepare rice according to package directions. Drain, and set aside to cool. Place eggs in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop. Set aside.
- Place the haddock in a small skillet with the bay leaf. Pour in enough milk just to cover the fish. Bring to a simmer over medium heat, and cook gently until fish flakes. Remove fish from the pan, flake with a fork, and set aside. Discard milk and bay leaf.
- Melt butter in a skillet over medium-high heat. Stir in curry powder, then add the peas and onions. Fry for a couple of minutes, then add the cooked rice, eggs, and fish. Stir gently, and season with salt and pepper. Heat through, and serve with yogurt.
Nutrition Facts : Calories 976.6 calories, Carbohydrate 162.9 g, Cholesterol 258.4 mg, Fat 17.2 g, Fiber 3.1 g, Protein 43.7 g, SaturatedFat 8.2 g, Sodium 662.9 mg, Sugar 12.6 g
EASY KEDGEREE
A pared-back take on kedgeree, this simple yet delicious five-ingredient recipe is also low in fat and calories
Provided by Tom Kerridge
Categories Dinner
Time 40m
Number Of Ingredients 5
Steps:
- Heat the oven to 180C/160C fan/gas 4. Heat an ovenproof saucepan or flameproof casserole over a medium heat and toast the curry powder for 1 min. Stir in the rice to coat it in the curry powder, then pour over the stock. Bring to the boil, then lay the haddock on top. Cover. Cook in the oven for 30 mins.
- Carefully remove from the oven. Leave to rest for a minute, then stir through the peas while breaking up the haddock and fluffing the rice. Season to taste, then serve.
Nutrition Facts : Calories 405 calories, Fat 2 grams fat, SaturatedFat 0.4 grams saturated fat, Carbohydrate 64 grams carbohydrates, Sugar 2 grams sugar, Fiber 4 grams fiber, Protein 31 grams protein, Sodium 2 milligram of sodium
CLASSIC KEDGEREE
Smoky haddock, soft-boiled eggs and the warm spice of coriander and turmeric make a very special brunch or supper dish
Provided by John Torode
Categories Afternoon tea, Breakfast, Main course
Time 45m
Number Of Ingredients 11
Steps:
- Heat the oil and cook the onion in a pan with a well-fitting lid until soft but not coloured. Add the spices and some salt and continue to cook until golden and fragrant, about 4 mins. Sprinkle over the rice and stir it well so that all the grains are coated. Stir in 400ml water, increase the heat, cover the pan, then bring to the boil. Once boiling, turn to a simmer and cook for 10 mins. Turn the heat off and leave to steam, covered, for 20 mins. The rice should be perfectly cooked if you don't lift the lid before the end of the time.
- Place eggs in a pan and cover with cold water, put on a high heat and bring to the boil. Simmer for 3 mins for soft, or 5-6 mins for hard-boiled. Plunge into cold water until cool enough to peel, then quarter.
- Meanwhile, pour the milk over the haddock in a shallow pan and bring to a gentle simmer. Poach for 5-8 mins until just cooked through and flesh flakes easily. Remove from the milk, peel off and discard the skin and flake the fish.
- Gently stir fish, herbs and seasoning into the rice, top with the eggs and serve.
Nutrition Facts : Calories 324 calories, Fat 13 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 33 grams carbohydrates, Sugar 2 grams sugar, Fiber 1 grams fiber, Protein 20 grams protein, Sodium 1.21 milligram of sodium
More about "buttery kedgeree food"
KEDGEREE | RECIPES | DELIA ONLINE
From deliaonline.com
料理 General推定読み取り時間 2 分対象人数 2
ケジャリー - WIKIPEDIA
From ja.wikipedia.org
KEDGEREE | EVERYDAY COOKS
From everydaycooks.co.uk
KEDGEREE RECIPES - BBC FOOD
From bbc.co.uk
KEDGEREE RECIPES | BBC GOOD FOOD
PIZZA FOR BREAKFAST: BUTTERY KEDGEREE
From pizzaforbreakfasts.blogspot.com
ケジャリー(KEDGEREE) BY ミリアム 【クックパッド】 簡単おい …
From cookpad.com
KEDGEREE - ENGLISH CURRIED RICE AND FISH | RECIPETIN EATS
From recipetineats.com
BUTTERY KEDGEREE RECIPE INDIAN RECIPES FROM THE COOK'S …
From cookipedia.co.uk
HOW TO COOK PERFECT KEDGEREE | FISH | THE GUARDIAN
From theguardian.com
KEDGEREE - WIKIPEDIA
From en.wikipedia.org
WHAT EXACTLY IS THE POPULAR BRITISH DISH OF KEDGEREE?
From thespruceeats.com
JAMES MARTIN'S EASY KEDGEREE RECIPE - BBC FOOD
From bbc.co.uk
ケジャリー KEDGEREE - 英国ニュース、求人、イベント、コラム ...
From news-digest.co.uk
BUTTERY ROTI, VELVETY AVOCADO PASTA AND CHEWY CHOW FUN
From nytimes.com
KEDGEREE (BRITISH CURRIED RICE WITH SMOKED HADDOCK ...
From seriouseats.com
TRADITIONAL KEDGEREE RECIPE - THE SPRUCE EATS
From thespruceeats.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love