Contrary to popular belief, you don’t have to live in a house akin to Downton Abbey and have a butler called James to enjoy kedgeree.
Kedgeree is the lovechild of the marriage of Anglo and Indian cuisines and I for one am over the moon this couple tied the knot. Viewed by some as the breakfast of champions, whilst others recoil at the thought of eating fish before lunchtime. If you happen to fall in the latter camp, never fear! Kedgeree makes as fine a supper as it does a breakfast or make it for a late brunch and you’ll have some seriously happy campers on your hands. This is a dish I really love cooking because it’s one of those dishes that smells as good as it tastes, completely drool worthy.
This recipe plays around with the traditional version and uses quinoa instead of rice but the two are easily interchangeable. I am a big fan of quinoa, as I think it tastes great when cooked in the right way and this is something I make at home all the time. This recipe is fab for entertaining as it doubles up beautifully.
- 1 cup of quinoa (I just use an ordinary coffee cup for this)
- 200g smoked haddock
- 2 eggs, hardboiled (place the eggs in a pan of cold water and bring to the boil. Once boiling, set the timer for 10 minutes. Then, drain the eggs and immediately run cold water on them and keep the tap running until they are completely cold - doing this will stop that horrid grey halo from forming around your yolk. When completely cold you can peel them)
- 1 onion, finely chopped
- 1 tablespoon mild curry powder
- 1 teaspoon of tumeric
- 1 generous handful of chopped parsley
- handful of cherry tomatoes, cut in half around their equators, or belts
- slug of rapeseed oil, or oil of your choice
- 1 tablespoon of creme fraiche (fat-free if you like)
- salt and pepper
- the juice of ½ lemon
- First, pop the kettle on.
- Now, you need to cook your quinoa - do this according to packet instructions, or have a look here for my guidance! Make sure you season it at the start so it doesn't end up tasting of sponge.
- Place your smoked haddock in a saucepan or shallow tray and cover with boiling water. Leave it for 10 minutes after which drain the water away and the fish should be perfectly cooked and you should be able to flake it easily. Now, set this aside.
- Fry your chopped onion in a little rapeseed oil, or oil of your choice. Add the curry powder and the tumeric and give it a good stir. Turn the heat down and let the onions get lovely and soft, this should take about 8-10 minutes. You want them soft and squishy, not golden and fried. This stage smells amazing and acts as a little precursor of the culinary delight to come. It is also a very effective way of getting people out of bed in the morning..
- Now take your two boiled eggs and chop one of them roughly into little pieces. Whereas, slice the other one into quarters.
- Once the onions are beautifully soft, add the cooked quinoa and give it a really good stir so that it is all coated in the heady mix of spices.
- Now add the flaked fish, the tomatoes, chopped parsley, chopped boiled egg, creme fraiche, lemon juice and generous pinch of salt and grind of pepper. Stir to combine and taste it. I bet it tastes amazing! Oh, but also check to see if it needs more seasoning or lemon.
- Scoop into bowls and top with the sliced egg and sprig of parsley. You may not live in a stately home but this Kedgeree will be sure to make you feel like a King!