Kedgeree james martin

First, make the curry sauce.

James Martin's mild kedgeree is perfect for a weekend brunch and on the table in half an hour. Shopping list. Cook the onion gently in the butter for a few minutes, then add the rice. Continue cooking gently and stirring, adding the curry powder and nutmeg. When the mixture begins to simmer, add the fish and continue simmering, stirring occasionally until the rice is cooked. You may need to add a little water if the mixture becomes dry.

Kedgeree james martin

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. Shopping list. Print recipe. Place the haddock in a large frying pan, skin-side up. Cook the fish for minutes until it is just done and flakes easily. Drain in a colander set over a bowl, reserving the cooking liquor, and discard the bay leaves. Pour the cooking liquor into a medium saucepan and stir in the rice. Cover with a lid and bring to the boil. Reduce the heat and simmer the rice very gently for 10 minutes. Turn off the heat and leave the rice covered for minutes more.

Kedgeree Mark Hix's Kedgeree serves the rice and sauce separately so you can mix it in yourself. Food Recipes. Browse My Recipes.

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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. The result is buttery and fluffy and all the flavours are kept in the dish. If fish is not your thing, the quantities of rice and liquid here will work just as well with vegetables.

Kedgeree james martin

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. Lizzie Collingham points out in Curry: a biography that fresh fish was already a staple of the Raj breakfast table, as, she quotes an early 19th century handbook as saying, "in the hot season, fish caught early in the morning would be much deteriorated before the dinner hour. Madhur Jaffrey points out that the wetter end of the kedgeree spectrum is rather like a rice porridge, so it seems unsurprising that this, amongst all local dishes, became popular amongst the colonists. Not only would it have been vaguely familiar, but presumably, "like the local people, they found it … good for invalids or those with hangovers", as Sri Owen puts it in The Rice Book. Hear, hear — there's nothing better after a night on the sauce than a steaming bowl of comforting, lightly spiced rice, silky with butter and strewn with salty, smoky fish and fresh-flavoured herbs; it wakes up your palate and soothes the stomach. It didn't take the Victorians long to adapt the dish to suit their own tastes. The edition of Culinary Jottings for Madras , a recently reprinted collection of cookery articles from the Madras Athenaeum and Daily News by an Indian Army colonel, gives a rather unappetising sounding recipe for kegeree sic of "the English type", "composed of boiled rice, chopped hard-boiled egg, cold minced fish, and a lump of fresh butter … tossed together in the frying-pan, flavoured with pepper, salt, and any minced garden herb such as cress, parsley, or marjoram, and served smoking hot. Interestingly enough, The Complete Indian Housekeeper and Cook, an publication quoted in The Road to Vindaloo , an utterly fascinating study of the British love affair with curry, includes a plainer recipe, rather like a spiced paella, in its chapter on "Native Dishes" — but then its author, the redoubtable Flora Annie Steele, wasn't your average memsahib.

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By The Hairy Bikers. Cover the pan with a lid and heat through for minutes or until the eggs are warm, then serve. Add to favourites Unfortunately we are unable to add this recipe to your favourites, please try again later. Turn off the heat and leave the rice covered for minutes more. Cook the peas, if using, in a small pan of boiling water and drain. Really good kedgeree. Recipes from this episode. Season, add the parsley and stir. Flake the fish into chunky pieces and add these to the pan. See more smoked haddock recipes Method First, make the curry sauce.

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

Breakfast and High Tea. Family Favourites. Kedgeree with spinach and herbs By Mary Berry. Recipes from this episode. By James Martin. Serves Serves 6. Cover with foil and keep warm in a low oven for up to 20 minutes before serving. Continue cooking gently and stirring, adding the curry powder and nutmeg. How-to videos. By Karla Zazueta. Serves Serves 6. Flake the fish into chunky pieces and add these to the pan. Hairy Bikers' Best of British 9. By Rachel Khoo. Recommended by 74 people.