Father's Day Brown Basmati Kedgeree with Poached Eggs

5.9.15

Helloooooo! It feels like a long time, but I wanted to quickly squeak this recipe onto the blog in time for Father's Day in New Zealand and Australia - and it would also make a mighty fine northern hemisphere breakfast to herald the start of autumn/fall. Basically it is my take on the traditional Anglo Indian breakfast of kedgeree made popular in the Victorian era, and a jolly fine way to use up left-overs too. This recipe uses brown basmati rice and turmeric for an extra dose of healthy deliciousness - and luscious smoked snapper, then it is topped with perfectly poached eggs and plenty of freshly chopped parsley. It is super-easy to make, and a lovely comforting dish you can enjoy not just for breakfast, but any time of day. 

In other news - we had a fab time in Wellington checking out Victoria University and various halls of residence for Hoob (Rich) and a lovely dinner out at Matterhorn as a belated celebration for Pog's (Henry's) birthday. I can't believe Wellington's population has dropped as low as 200,000 - it's such a cool little city with a great vibe and an amazing restaurant and bar scene - love it! Since we got back Pog has come up for a few days R & R and to recover from an on-going chest infection with an over-dose of motherly love and vast amounts of home-cooked food (organic chicken, mega-vege soup, whole orange almond cake, etc etc - poor darling probably felt like a goose in France...). Now that Henry is back in Welly and on the mend, Nick has just been back in hospital for two days having further surgery for kidney stone removal - drink water peoples - stay well hydrated and watch the salt! He is home and having a rest up before jumping back on a plane on Monday back to Shanghai - but tomorrow he gets to kick back with Hoob and I. Nice. Happy Father's Day to him and all the Dads out there - whether they have tiny little bubbies, smelly, messy (but fabulous) teenagers or children that are parent's themselves. Have fun, take care and enjoy the day! :)







200g raw weight basmati rice, cooked and cooled
30g butter
1 onion, finely chopped
1 stick celery, chopped
1 tbsp curry powder
1 teaspoon black mustard seeds (optional)
1 tsp turmeric
400g smoked fish, I used snapper
500ml milk
2 bay leaves
1/4 cup cream or yoghurt
4-8 super fresh organic poached eggs (details below)
1 tbsp white vinegar
1/4 cup finely chopped parsley
1/4 cup finely chopped coriander (or just more parsley)



Cook rice according to packet instructions and drain well. Heat butter in a large deep frying pan and cook onion with celery, curry powder, mustard seeds and turmeric for 10 minutes until the onion has softened. While it's cooking put milk in another pan and bring to a simmer with bay leaves. Add fish and poach for five minutes. Strain, reserving liquid, and remove fish from bones, discarding any of the grottier bits of skin, and set aside. Add half of the cooking milk to the onion and simmer until it is mostly evaporated then add rice, fish and cream or yoghurt and heat through for 5 minutes (If you like a wetter kedgeree add remaining reserved cooking milk too). While it is heating bring a deep saucepan of water to a simmer with the vinegar then one by one crack raw eggs into a small cup and slip into the water. Cook 3 minutes then remove with a slotted spoon. Stir herbs through kedgeree and serve topped with eggs and a dollop of your favourite chutney. Serves 4 for breakfast.


2 comments :

  1. This looks wonderful and so full of flavour! It's crazy to think that I've never had kedgeree and it looks so delicious!

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    Replies
    1. Thanks so much Millie - I hope you give it a try, and enjoy it! :)

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