Making Kedgeree

This post was done solely to document the fact that today the brown boy and I were foolish enough to think we can pull off a rendezvous between 2 different timezones (11AM in mine, 1AM in his). I ended up being appropriately late and he ended up falling asleep. He made a 3-cheese pizza and promised to send me a picture to put here later after he wakes up. Here’s to another 5 years of fun.

Kedgeree (Recipe from Gourmet Traveller, Serves 2):

[1/2 cup basmati rice + 1 1/2 cup water + 1 cup milk + 1 bay leaf + 300 g  smoked haddock (or other smoked fish. I’m using fresh Grouper because I hate smoked fish) + 2 boiled eggs, quartered + 20 g  butter + 2 tsp mild curry powder + 1/2  onion, finely chopped + 1  clove of garlic, finely chopped + 1/2 tsp  finely grated ginger + 1/8 cup  finely chopped parsley]

Combine equal parts of rice and water and 1 tsp sea salt in a heavy-based saucepan and bring to the boil over medium heat.

Stir, cover, reduce heat to low and simmer gently until water has been absorbed and rice is cooked through (about 15 minutes).

Remove from heat, cool completely, then fluff grains using a fork.

Bring milk, bay leaves and 1 cup of water to the boil in a saucepan over medium heat.

Reduce heat to low, add fish and simmer until fish flakes easily (10 minutes). Cool in liquid, remove and coarsely flake, discarding skin and bones.

Reserve 1 cup of poaching liquid.

Melt butter in a frying pan over medium heat, add curry, onion, garlic and ginger and sauté until onion is soft (about 5 minutes).

Add rice and fish, stirring to combine, and cook until heated through (about 3 minutes).

Add poaching liquid, egg and parsley, stirring to combine, and cook until eggs are warm (about 2 minutes).

Season to taste with sea salt and freshly ground black pepper. Serve with lemon and chutney to the side.

Enjoy!

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    Firstly, this looks amazing (as everything peegaw does)! But… wasn’t...this just a...

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