How To make Christmas Kedgeree
4 tb Butter
2 c Cooked rice
2 c Smoked yellowfish
3/4 c Heavy cream
1 ts Curry powder
Salt to taste 4 Hard boiled eggs
3 tb Chopped parsley
CHRISTMAS EVE PREPERATION (20 MINUTES) 1. Prepare hard boiled eggs. Cook rice, fluff gently and refrigerate. 2. Prepare fish. You can use any fish or shell fish but I use thick slabs of smoked yellowfish, or thick slabs of smoked haddock. Thin fillets tend to break up into pieces too small. Place fish in pan, cover with water, and heat gently until just before boiling point. Drain and refrigerate. Allowing fish to boil will turn it into mush during final cooking. CHRISTMAS MORNING PREPERATION (15 MINUTES) 1. In a microwave dish or double boiler, melt butter and heat cream (reserving 3 T for moisture adjustment). Add cooked rice and mix well. 2. Gently break cold fish into bite size pieces and add to mixture.
Chop hard boiled eggs and add to mixture. 3. Adjust moisture before heating mixture. Microwave mixture should be moist but not damp. If using doubleboiler to heat mixture, add reserved cream until mixture is slightly sloppy or it will dry out during heating. 4. Heat mixture in microwave on high, stirring every minute until hot. Garnish with chopped parsley and serve.
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FULL TIME MEALS - Recipe #37 - Spicy Salmon Kedgeree
This is the easiest hassle-free way to cook rice - and anyone can do it! Spice it up with curry flavours for a tasty breakfast, lunch or dinner!
Ingredients
1 onion
2 tbsp vegetable oil
2 tsp curry powder
1 mug of basmati rice
1 reduced-salt stock cube, (chicken, vegetable or fish)
2 mugs of water
4 eggs
1 tin of salmon
1 cup of frozen peas
A squeeze of lemon juice
More info and method ????
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How to Make Breakfast - The Victorian Way
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Mrs Crocombe is busy making breakfast for Lord and Lady Braybrooke in the kitchens of Audley End House and Gardens.
This recipe is perfect for using up leftover fish and rice. It originated in India as khichri, a dish made using lentils, rice, onions and spices.
As the ‘jewel in the crown’ of the British Empire, the culture of the subcontinent influenced language, fashion and food in England in the 19th century. But Indian ingredients and techniques were difficult to come by in England, so dishes were adapted to suit English tastes and ingredients. Khichri became kedgeree.
INGREDIENTS
200g cooked rice
200g unsmoked fish
50g unsalted butter
½-1 tsp cayenne pepper
1 tsp coarse grain salt
2 eggs
Optional:
A little cream
Pickled or hard-boiled quail’s eggs
Parsley and Brown shrimp for garnishing
METHOD
Poach your fish in a mixture of half water and half milk. You’ll know that the fish is ready when the flesh becomes opaque - around seven minutes depending on the type of fish you’ve used.
Break up the poached fish into large flakes with a fork
Lightly whisk your eggs and prepare your garnishes. Slice the hard boiled quail’s eggs in half, and finely chop the parsley.
Heat the butter in a frying pan on a medium heat until it foams and just starts to brown. Add the rice and stir well to coat it in butter.
Fry it over a high heat to ensure it is piping hot throughout
Turn the heat down slightly and add the flaked fish, salt and cayenne pepper. Stir more gently now, turning the fish so that it does not break up too much.
When everything is heated thoroughly, turn the temperature right down, and add the egg mixture. Turn very gently, just enough to mix the eggs in, and before they are solid, remove the pan from the heat. The eggs should still be slightly runny, as they would be on a good omelette.
Stir in the cream to stop the kedgeree overcooking, then transfer onto a serving dish.
Garnish the kedgeree. Arrange the quail’s egg halves around the dish and add the chopped parsley for a touch of colour. Serve immediately, while the kedgeree is still hot.
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AEG 12 Recipes of Christmas - Smoked Haddock Carpaccio
Come into the kitchen at Daylesford Organic Farm, equipped with state of the art AEG appliances, and learn how a prepare smoked haddock carpaccio.
Kedgeree | quick and easy recipe | ready under 1hr | serves 4 | Smoked Haddock & Boiled Eggs
this week i was looking for semi healthy recipes when i came across Tescos's Kedgeree recipe on their website and gave it a go
here is a link to the recipe if you want it.
What i like about this recipe is that it is fully customisable to your tastes so if you want smoked mackerel instead of haddock , make it happen . if you want to up the spic level then go for it - be the the creator.
if i was to make this kedgeree again i would further simmer the rice and stock to gain an enhanced flavour profile .
Smoked Haddock Kedgeree
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