Bit late for you now Phil, but this is one I have scribbled down but for the life of me I cannot remember how it turned out. It originally came from a London hotel.
Kedgeree
A classic colonial breakfast from the iconic Piccadilly eatery. If it's a bit too rich before midday for you, it fits the bill for supper, too.
Recipe supplied by Lawrence Keogh, The Wolseley
Serves 4
For the sauce
1 tbsp vegetable oil
75g onions, finely diced
30g ginger, finely chopped
10g garlic, finely chopped
1 tsp mild curry powder
1 tsp cumin seeds
50g madras curry paste
1 litre fish stock
500ml double cream
Salt and black pepper
For the kedgeree
250g basmati rice
1 tsp ground turmeric
500ml kedgeree sauce (above)
400g smoked haddock, poached in milk, then flaked
½ bunch parsley, chopped
Salt and black pepper
4 eggs, gently poached
1 To make the sauce, in a large, heavy-based saucepan, heat the vegetable oil then cook the onions, ginger and garlic for 5 minutes, until soft but not coloured. Add the curry powder and cumin seeds, then cook for 3 more minutes. Stir frequently. Add the curry paste, then cook, still stirring, for 2 more minutes. Add the fish stock and reduce by ¾, then add the double cream and simmer for 10 minutes, until thickened.
Whizz to a smooth sauce in a blender, then season with salt and pepper.
2 Cook the rice as per packet instructions in a saucepan with the turmeric. Gently reheat the sauce, then gradually add to the rice pan, stirring, until you have a thick rice pudding consistency. Add the smoked haddock to the pan and gently warm through.
3 To serve, divide the kedgeree between four bowls then scatter with chopped parsley, season with salt and pepper then top each with a soft poached egg.
There is always the Felicity Cloake version from the Grauniad. I have used her recipe before which is a lot simpler that the one above ang gave a good result.
https://www.theguardian.com/lifeandstyle/wordofmouth/2011/feb/24/how-to-cook-perfect-kedgeree
Kedgeree
A classic colonial breakfast from the iconic Piccadilly eatery. If it's a bit too rich before midday for you, it fits the bill for supper, too.
Recipe supplied by Lawrence Keogh, The Wolseley
Serves 4
For the sauce
1 tbsp vegetable oil
75g onions, finely diced
30g ginger, finely chopped
10g garlic, finely chopped
1 tsp mild curry powder
1 tsp cumin seeds
50g madras curry paste
1 litre fish stock
500ml double cream
Salt and black pepper
For the kedgeree
250g basmati rice
1 tsp ground turmeric
500ml kedgeree sauce (above)
400g smoked haddock, poached in milk, then flaked
½ bunch parsley, chopped
Salt and black pepper
4 eggs, gently poached
1 To make the sauce, in a large, heavy-based saucepan, heat the vegetable oil then cook the onions, ginger and garlic for 5 minutes, until soft but not coloured. Add the curry powder and cumin seeds, then cook for 3 more minutes. Stir frequently. Add the curry paste, then cook, still stirring, for 2 more minutes. Add the fish stock and reduce by ¾, then add the double cream and simmer for 10 minutes, until thickened.
Whizz to a smooth sauce in a blender, then season with salt and pepper.
2 Cook the rice as per packet instructions in a saucepan with the turmeric. Gently reheat the sauce, then gradually add to the rice pan, stirring, until you have a thick rice pudding consistency. Add the smoked haddock to the pan and gently warm through.
3 To serve, divide the kedgeree between four bowls then scatter with chopped parsley, season with salt and pepper then top each with a soft poached egg.
There is always the Felicity Cloake version from the Grauniad. I have used her recipe before which is a lot simpler that the one above ang gave a good result.
https://www.theguardian.com/lifeandstyle/wordofmouth/2011/feb/24/how-to-cook-perfect-kedgeree
