Thursday, 13 February 2014

That time I made Kedgeree

Hooray for Thursday - anyone else VERY pleased that the weekend is within reach? Today I'm sharing a recipe that is sure to be a firm fave of mine for years to come. It's the perfect thing for this miserable weather and sure to warm you once you return home looking like a drowned rat!

A month or so ago, whilst curled up on the sofa under my favourite patchwork quilt, I spotted an illustrated recipe for kedgeree in the January issue of Jamie’s magazine. I've never had kedgeree, in fact I can’t even say it properly (it’s ked-j-ree not ked-e-gree – who knew!), but it’s been something I've always wanted to embrace as I just knew I’d love it. I mean rice, egg and fish – what’s not to love?
Anywho after reading just how simple it was I added it to January’s food list and we set about making it and obviously it was a bloody triumph! Not only is it easy-peasy, but it’s also cheap as chips (thanks to discounted fish) and unbelievably tasty. Kedgeree is now on my easy to do and to impress-people-with-list, so I'm going to share the recipe we used.
We didn't follow Jamie’s recipe religiously (as we didn't have all the ingredients) so we just used it as a guide. Annoyingly I can’t find Jamie’s original recipe online, but the one here is very similar if you want to get it straight from the horse’s mouth!
You will need:
  • 1 cup of brown rice
  • Two eggs (hard-boiled)
  • Lemon juice
  • 160 g of Smoked herring
  • 1 tsp Garam masala
  • 1 Fish stock cube
  • Onion
And then follow these super simple instructions…
  1. Make up 340 ml of fish stock
  2. Fry the onions with a little garam masala and oil
  3. Add the stock, a few drops of lemon juice and the rice and simmer on a low heat for 20 minutes until the rice is cooked
  4. Remove the skin and bones from the fish and chop up and add to the cooked rice mixture
  5. Add the two eggs and mush *technical term* into the mixture
  6. Mix everything together and EAT!
One thing I would say is that it could have been improved by the addition of some veggies. We were feeling lazy and couldn't be bothered to go and buy anything, so just used what was in our cupboards – an onion – but I would definitely add spinach, mushrooms, peppers, etc in the future. Not just for flavour but so that it’s a smidge more filling. Not essential but worth bearing in mind.

Kedgeree was first published on Cook, Bake and Eat.

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