Best 2 James Martin Kedgeree Recipes
**Kedgeree: A Classic British Dish with Indian Influences**
Kedgeree is a delectable dish that harmoniously blends British and Indian culinary traditions. Its origins can be traced back to the British Raj era in India, where it was commonly served as a breakfast dish. This dish typically consists of flaked smoked haddock, fluffy basmati rice, boiled eggs, and a medley of aromatic spices. The inclusion of ingredients like turmeric, coriander, and cumin lends a distinctive Indian touch to this classic British dish. In this article, we present two variations of kedgeree: the traditional recipe and a more contemporary version that incorporates additional vegetables for a vibrant and nutritious twist. Both recipes offer step-by-step instructions, ensuring a delightful culinary experience for home cooks of all levels.
EASY KEDGEREE
James Martin's mild kedgeree is perfect for a weekend brunch and on the table in half an hour.
Provided by James Martin
Categories Brunch
Yield Serves 6
Number Of Ingredients 14
Steps:
- 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. After a few minutes, add the milk, cream and 250ml/9fl oz water.
- 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.)
- Season, add the parsley and stir. Add the eggs and garnish with cayenne and nutmeg if using. Serve topped with a knob of butter and wedges of lemon.
CREAMY SMOKED HADDOCK & SAFFRON KEDGEREE
Use good quality un-dyed fish in this creamy brunch rice pot with hard boiled eggs and saffron
Provided by James Martin
Categories Breakfast
Time 40m
Number Of Ingredients 12
Steps:
- Cook basmati rice, leave to cool. Heat oven to 160C/140C fan/gas 3. Grease a large ovenproof dish with some of the butter. Push the egg yolks through a sieve and roughly chop the whites.
- Gently heat the cream in a frying pan until just below boiling point, then add the fish. Cover and poach for 4 mins. Place the wine in a pan with the saffron and warm to infuse. In a large bowl, mix together the rice, cayenne, curry powder, nutmeg, seasoning, chopped egg whites and saffron-infused wine. Lift the fish out of the cream and flake into the bowl - removing any bones as you find them. Scrape in the cream and gently mix together once more.
- Tip everything into the buttered dish and dot the top with the remaining butter. Bake to heat through for 20 mins, then serve scattered with the parsley and sieved egg yolk, with lemon wedges on the side.
Nutrition Facts : Calories 424 calories, Fat 30 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 17 grams carbohydrates, Sugar 2 grams sugar, Fiber 1 grams fiber, Protein 22 grams protein, Sodium 2.15 milligram of sodium
Tips:
- Use high-quality ingredients: Fresh, flavorful ingredients will make your kedgeree even more delicious. Look for good-quality smoked haddock, rice, and vegetables.
- Cook the rice properly: The rice should be cooked until it is tender but still has a slight bite to it. If the rice is overcooked, it will become mushy and ruin the texture of the kedgeree.
- Don't overcook the haddock: The haddock should be cooked until it is opaque and flakes easily. If it is overcooked, it will become tough and dry.
- Add vegetables to your kedgeree: Vegetables add flavor, color, and nutrients to kedgeree. Experiment with different vegetables, such as peas, carrots, celery, and spinach.
- Season your kedgeree well: Use salt, pepper, and other spices to taste. You can also add a squeeze of lemon juice or a dollop of yogurt for extra flavor.
Conclusion:
Kedgeree is a classic British dish that is perfect for breakfast, lunch, or dinner. It is simple to make and can be tailored to your own taste. With its combination of smoked haddock, rice, vegetables, and spices, kedgeree is a delicious and satisfying dish that is sure to please everyone at the table.
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