Kedgeree james martin

James Martin's mild kedgeree is perfect for a weekend brunch and on the table in half an hour.

Spicy and delicious, this kedgeree is dead easy to make and perfect for a big family brunch. It tastes great either way. Add to favourites. Unfortunately we are unable to add this recipe to your favourites, please try again later. Send to mobile.

Kedgeree james martin

First, make the curry sauce. Melt the butter in a thick-bottomed pan and gently cook the shallots, garlic and ginger without colouring. Add all the spices and cook for another minute to release the flavours. Add the fish stock, bring to the boil and allow to reduce by half. Pour in the cream and simmer gently for 15 minutes. Blend the sauce in a liquidiser until smooth and strain through a fine-meshed sieve. Check the seasoning. Briefly drain in a colander and return to a pan off the heat with a lid on. This allows the rice to steam dry and gives it a fluffy. To serve the kedgeree, reheat the curry sauce and add the cooked smoked haddock and parsley. Put the rice into a bowl, spoon over the fish and sauce, then scatter over the egg. Find a Recipe:. Find Recipes. Kedgeree Mark Hix's Kedgeree serves the rice and sauce separately so you can mix it in yourself.

Drain them in a sieve under cold running water and when cool enough to handle, peel them carefully and set aside. Like BBC Food, kedgeree james martin. Flake the fish into chunky pieces and add these to the pan.

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First, make the curry sauce. Melt the butter in a thick-bottomed pan and gently cook the shallots, garlic and ginger without colouring. Add all the spices and cook for another minute to release the flavours. Add the fish stock, bring to the boil and allow to reduce by half. Pour in the cream and simmer gently for 15 minutes.

Kedgeree james martin

Danni Barry's cheat's kedgeree. Kedgeree is an old-school dish of rice and smoked fish, where you poach the fish in milk and shred it to mix through the rice, but my version cuts out a few steps, so I call this cheats kedgeree. I got the idea watching Yotam Ottolenghi make vegetarian baked rice on a Saturday morning cooking show, it reminded me that baking rice is such a good way of cooking it.

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Reduce the heat and simmer the rice very gently for 10 minutes. Veggie kedgeree By Simon Rimmer. Cover with a lid and bring to the boil. Like BBC Food. Method Cook the onion gently in the butter for a few minutes, then add the rice. Add the curry powder and cook for another 3 minutes, stirring constantly. Add the eggs and garnish with cayenne and nutmeg if using. By this time it should have absorbed all the fish liquor. Serves Serves 6. Flake the fish into chunky pieces and add these to the pan. You can replace a little haddock with salmon fillet, as this makes a good contrast of texture and taste.

T he noble breakfast dish of kedgeree is a prime example of an Anglo-Indian culinary mash up, with its roots in khichri , a dish of spiced pulses mixed with rice which was already on the menu by the time the Moroccan explorer Ibn Batuta made it to Delhi in the midth century. The fish was a British introduction, as were the hard-boiled eggs. Presumably we would have stuck some black pudding in there as well if Cook had happened across one in the cantonment stores.

If not serving immediately, tip the kedgeree into a warm dish and dot with a few cubes of butter. Add the eggs and garnish with cayenne and nutmeg if using. First, make the curry sauce. Follow BBC Food. Date Night. Comfort Food. Meat free. Share Share this with. See more smoked haddock recipes Really good kedgeree. Cook the peas, if using, in a small pan of boiling water and drain. Follow BBC Food. To serve the kedgeree, reheat the curry sauce and add the cooked smoked haddock and parsley.