Ultimate Kedgeree Recipes

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KEDGEREE



Kedgeree image

Kedgeree is one of my favourite things. I do have a bit of a problem in that I can't stop eating it when I make it because I find it so damn delicious. And it's also very comforting - perfect for breakfast, brunch, lunch or a hangover.

Provided by Jamie Oliver

Categories     Lunch & dinner recipes     Eggs     Lunch & dinner recipes

Time 45m

Yield 6

Number Of Ingredients 15

300 g brown rice
450 g undyed smoked haddock fillets, from sustainable sources
2 red onions
1 fresh red chilli
½ a bunch of fresh coriander, (15g)
2 cloves of garlic
5 cm piece of ginger
olive oil
25 g unsalted butter
1 heaped teaspoon fennel seeds
1 heaped teaspoon curry powder
200 g leftover cooked greens, such as Brussels sprouts, Brussels tops, kale, cabbage, broccoli
200 g frozen peas
1 lemon
6 large free-range eggs

Steps:

  • Cook the rice in a pan of boiling salted water according to the packet instructions, then drain and refresh under cold water, leaving it in the colander.
  • At the same time, poach the fish in a large pan of simmering salted water on a medium heat for 10 minutes, then carefully remove with a slotted spoon. Turn the heat up under the poaching water and bring back to a good simmer.
  • Meanwhile, peel the onions and finely slice with the red chilli (deseed if you like) and coriander stalks. Peel and finely chop the garlic and ginger. Place it all in a large frying pan on a medium heat with 1 tablespoon of oil and the butter, and cook for 10 minutes, or until soft but not coloured, stirring occasionally.
  • Crush the fennel seeds in a pestle and mortar, and stir into the pan with the curry powder.
  • Slice and add the leftover greens, along with the frozen peas, then gently fold in the rice with two spoons so it stays nice and fluffy.
  • Flake in the poached fish, gently fold again, season to perfection with sea salt, black pepper and lemon juice, then keep on a low heat for just 3 or 4 minutes while you poach the eggs to your liking in the simmering water.
  • Place the eggs on top of the kedgeree, scatter over the coriander leaves, and a little extra chilli, if you fancy, then tuck in. Delicious served with mango chutney, or dollops of lemon-spiked yoghurt.

Nutrition Facts : Calories 421 calories, Fat 13.3 g fat, SaturatedFat 4.4 g saturated fat, Protein 30.1 g protein, Carbohydrate 48.6 g carbohydrate, Sugar 7.1 g sugar, Sodium 1.6 g salt, Fiber 5.4 g fibre

KEDGEREE



Kedgeree image

A delicious traditional English breakfast dish using smoked white fish, rice and eggs. It is based on the Indian dish Khichri and comes from the days of the Raj.

Provided by HELENUK

Categories     100+ Breakfast and Brunch Recipes     Eggs

Time 40m

Yield 2

Number Of Ingredients 11

2 cups uncooked basmati rice
2 eggs
4 ounces smoked haddock, or other white fish
1 bay leaf
1 cup milk, or as needed
1 tablespoon butter
1 teaspoon curry powder
4 green onions, chopped
¼ cup frozen green peas
salt and pepper to taste
½ cup low-fat plain yogurt

Steps:

  • Prepare rice according to package directions. Drain, and set aside to cool. Place eggs in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop. Set aside.
  • Place the haddock in a small skillet with the bay leaf. Pour in enough milk just to cover the fish. Bring to a simmer over medium heat, and cook gently until fish flakes. Remove fish from the pan, flake with a fork, and set aside. Discard milk and bay leaf.
  • Melt butter in a skillet over medium-high heat. Stir in curry powder, then add the peas and onions. Fry for a couple of minutes, then add the cooked rice, eggs, and fish. Stir gently, and season with salt and pepper. Heat through, and serve with yogurt.

Nutrition Facts : Calories 976.6 calories, Carbohydrate 162.9 g, Cholesterol 258.4 mg, Fat 17.2 g, Fiber 3.1 g, Protein 43.7 g, SaturatedFat 8.2 g, Sodium 662.9 mg, Sugar 12.6 g

ULTIMATE KEDGEREE



Ultimate kedgeree image

There are a million versions of kedgeree, but we reckon this is the best and easiest of the lot

Provided by Angela Nilsen

Categories     Breakfast, Buffet, Lunch, Main course, Supper

Time 45m

Yield Serves 4 (for a main course, or 8 as part of a buffet)

Number Of Ingredients 16

2 tbsp vegetable or sunflower oil
2medium onions , halved and very thinly sliced
350g undyed smoked haddock
175g lightly smoked salmon fillet
1 dried red chilli (Angela used Kashmiri)
½ full-fat milk
3 tbsp vegetable or sunflower oil
1medium onion , chopped
about 14 fresh or freeze-dried curry leaves
4 cardamom pods , split
1 cinnamon stick , broken into pieces
280g basmati rice
½ tsp turmeric
50g butter
2 eggs
handful of coriander leaves and some lime wedges, to serve

Steps:

  • For the crisp onions, heat the oil in a frying pan, add the onions with a pinch of salt (which helps to stop them burning), then cook on a medium heat, stirring occasionally, until deep golden, about 20-25 mins. When done, spread on paper towels and leave to crisp up. While the onions are frying, put both fish in a frying pan with the chilli. Pour the milk over, cover and simmer for 4 mins. Take off the heat and let stand, covered, for 10 mins to finish gently cooking the fish.
  • Meanwhile, heat the 3 tbsp oil in a deep frying or sauté pan (with a lid). Add the onion, curry leaves, cardamom and cinnamon and fry until the onion is soft and golden, about 7-8 mins, stirring often. Lift the fish from the milk with a slotted spoon, discard the skin and any bones, cover to keep warm and set aside. Make the milk up to 600ml/1pt with water. Rinse the rice in warm water in a colander, drain, then stir it into the onion. Keep stirring for 1 min so the rice is coated. Pour in the milk mix and stir in the turmeric. Bring to a boil, then simmer for 10 mins, covered, lowering the heat if it starts to stick on the bottom.
  • When the rice is tender, remove from the heat, drop the butter on top so it melts in, then lay the whole pieces of fish on the rice. Cover and leave for the flavours to mingle. Meanwhile, put the eggs in a pan, cover with cold water and bring to the boil, then boil for 6 mins (for lightly boiled). Remove from the heat and plunge into cold water, cracking the shells against the side of the pan. Peel off the shells and quarter the eggs.
  • To serve, break the fish into big pieces with a fork, throw in the coriander and stir gently to mix without breaking up the fish, adding the eggs at the end. Season, scatter crisp onions on top and serve with lime wedges for squeezing over.

Nutrition Facts : Calories 714 calories, Fat 33 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 67 grams carbohydrates, Fiber 1 grams fiber, Protein 41 grams protein, Sodium 4.42 milligram of sodium

KEDGEREE



Kedgeree image

Spicy and delicious, this kedgeree is dead easy to make and perfect for a big family brunch. Some people love peas in a kedgeree and some don't - it's up to you. It tastes great either way.

Provided by The Hairy Bikers

Categories     Brunch

Yield Serves 6

Number Of Ingredients 13

475g/1lb 1oz undyed smoked haddock fillet, cut in half
2 bay leaves
200g/7oz basmati rice, rinsed in cold water and drained
4 free-range eggs
100g/3½oz frozen peas (optional)
40g/1½oz butter
1 tbsp sunflower oil
1 onion, finely chopped
1 heaped tbsp medium curry powder
3 tbsp double cream
3 tbsp chopped fresh flatleaf parsley
½ lemon, juice only
freshly ground black pepper

Steps:

  • Place the haddock in a large frying pan, skin-side up. Pour over 500ml/18fl oz water, add the bay leaves and bring the water to a gentle simmer. Cook the fish for 8-10 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 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 3-5 minutes more. By this time it should have absorbed all the fish liquor.
  • While the rice is cooking, bring some water to the boil in a saucepan. Add the eggs and cook for 8 minutes. Drain them in a sieve under cold running water and when cool enough to handle, peel them carefully and set aside. Cook the peas, if using, in a small saucepan of boiling water and drain.
  • Melt the butter with the oil in a large frying pan and cook the onion over a low heat for 5 minutes until well softened, stirring occasionally. Add the curry powder and cook for another 3 minutes, stirring constantly. Place the cooked rice into the pan and stir into the onions. Add the peas, cream, parsley and a few twists of ground black pepper.
  • Flake the fish into chunky pieces and add these to the pan. Gently stir in the lemon juice and cook for 1-2 minutes. Cut the eggs into quarters and place them on top of the rice. Cover the pan with a lid and heat through for 2-3 minutes or until the eggs are warm, then serve.

KEDGEREE



Kedgeree image

Provided by Philip S. Brown

Categories     Egg     Rice     Breakfast     Brunch     Sauté     Low/No Sugar     Salmon     Curry     House & Garden     Sugar Conscious     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 6

Number Of Ingredients 8

3 cups hot cooked rice
4 hard-cooked eggs, chopped
1/2 cup olive oil or melted butter
16-ounce can pink salmon, drained, skinned, boned, and flaked
1 1/2 teaspoons salt
1 tablespoon curry powder
Dash cayenne
Chopped parsley

Steps:

  • Mix the rice and eggs and sauté in the oil until the mixture is hot and the oil absorbed. Add the flaked salmon and seasonings, stir all together, and heat thoroughly. Pack into a bowl, then turn out on a hot platter and garnish with lots of chopped parsley.

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