Kedgeree recipes?!


Question: Does anyone have any good kedgeree recipes?


Answers: Does anyone have any good kedgeree recipes?

Well I am a former chef and did make it a few times as a chef in the 20+ yrs I worked in Canada, Singapore, Japan and Jamaica.

First is the rice, I make it the night/day before so it is cool like for fried chinese rice, then poaching the smoked haddock or cod, then the prep for the kedgeree, I do this to the night before by cutting my onions ( some will use hard cooked eggs also)and crisping them for garnish, I use turmeric, not curry powder, I first saute the chopped onions and then add the turmeric, while this is happening I warm the rice in the microwave and de-bone if any the fish, add the warmed rice to the onions and tumeric and stir until it is hot, then fold gently in the fish.

Now there are some purists who will add a spoon of cream, I prefer a nut of butter for flavour, dish it out and then garnish with the fried onions and some will use hard cooked eggs in the mix and a bit chopped on top with the onions and a some parsley for colour.

We made this in Jamaica for the people who were not adventerous enough to have the Jamaican national dish, Ackee and Saltfish for breakfast, we had it on the buffet every morning.

35 min 25 min prep
1 medium leek, sliced or 1 chopped onion
1/2-1 teaspoon curry powder
1 green chili pepper, finely chopped (optional)
2 ounces butter or margarine
4 ounces frozen peas
1 small green bell pepper, chopped
8 ounces cooked rice
8-10 ounces smoked haddock or cod, poached in water and flaked or broken up
2 hard-boiled eggs, chopped
chopped parsley

1 Fry the leek, chili pepper and curry powder in the butter until soft, add the peas, pepper and fry for a few minutes.
2 Then add the rice, haddock and the eggs, fry for 5 minutes on a gentle heat until warmed through, be careful when you stir, you don’t want to break up the fish and the eggs too much.
3 If the mixture seems too dry add some poaching liquid or milk.
4 Sprinkle the parsley over and serve.

Ingredients
50g/2oz butter
3 spring onions, chopped
2 tsp curry powder
150g/5?oz rice
125g/5oz smoked haddock, cut into cubes
100ml/3fl oz cream
150ml/? pint chicken stock
handful of fresh parsley, chopped
ethod
1. Preheat a large saucepan.
2. Melt the butter in the saucepan and add the spring onion. Fry until soft.
3. Add the curry powder and the rice and stir well.
4. Add the chicken stock and bring the rice to the boil. Cook for five minutes.
5. Just before taking the rice off the boil, add the haddock, cream and parsley.
6. Serve while hot.





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