Kedgeree james martin

James Martin's mild kedgeree is perfect for a weekend brunch and on the table in half an hour.

Spicy and delicious, this kedgeree is dead easy to make and perfect for a big family brunch. It tastes great either way. Add to favourites. Unfortunately we are unable to add this recipe to your favourites, please try again later. Send to mobile.

Kedgeree james martin

First, make the curry sauce. Melt the butter in a thick-bottomed pan and gently cook the shallots, garlic and ginger without colouring. Add all the spices and cook for another minute to release the flavours. Add the fish stock, bring to the boil and allow to reduce by half. Pour in the cream and simmer gently for 15 minutes. Blend the sauce in a liquidiser until smooth and strain through a fine-meshed sieve. Check the seasoning. Briefly drain in a colander and return to a pan off the heat with a lid on. This allows the rice to steam dry and gives it a fluffy. To serve the kedgeree, reheat the curry sauce and add the cooked smoked haddock and parsley. Put the rice into a bowl, spoon over the fish and sauce, then scatter over the egg.

By Simon Rimmer. Breakfast and High Tea.

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Danni Barry's cheat's kedgeree. Kedgeree is an old-school dish of rice and smoked fish, where you poach the fish in milk and shred it to mix through the rice, but my version cuts out a few steps, so I call this cheats kedgeree. I got the idea watching Yotam Ottolenghi make vegetarian baked rice on a Saturday morning cooking show, it reminded me that baking rice is such a good way of cooking it. The result is buttery and fluffy and all the flavours are kept in the dish. If fish is not your thing, the quantities of rice and liquid here will work just as well with vegetables. I have cooked this with spinach, courgettes and peas and topped it with the eggs and some peanut rayu for an after-work dinner once or twice. The best rice to use for this is long grain, as it cooks quickly. Danni Barry is the executive chef at Ballynahinch Castle. You can follow her on Instagram.

Kedgeree james martin

T he noble breakfast dish of kedgeree is a prime example of an Anglo-Indian culinary mash up, with its roots in khichri , a dish of spiced pulses mixed with rice which was already on the menu by the time the Moroccan explorer Ibn Batuta made it to Delhi in the midth century. The fish was a British introduction, as were the hard-boiled eggs. Presumably we would have stuck some black pudding in there as well if Cook had happened across one in the cantonment stores.

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Family Favourites. Method Place the haddock in a large frying pan, skin-side up. Date Night. Send to mobile. Like BBC Food. See more Eggs for breakfast recipes Gently stir the lemon juice and cook for minutes. Dinner Party Dishes. Hairy Bikers' Best of British 9. Share this recipe. Add the curry powder and cook for another 3 minutes, stirring constantly.

First, make the curry sauce. Melt the butter in a thick-bottomed pan and gently cook the shallots, garlic and ginger without colouring.

Drain them in a sieve under cold running water and when cool enough to handle, peel them carefully and set aside. Method Place the haddock in a large frying pan, skin-side up. Unfortunately we are unable to add this recipe to your favourites, please try again later. Melt the butter with the oil in a large pan and cook the onion over a low hear for five minutes until well softened, stirring occasionally. Continue cooking gently and stirring, adding the curry powder and nutmeg. Recipes from this episode Viennese whirl biscuits Eggs Benedict. To serve the kedgeree, reheat the curry sauce and add the cooked smoked haddock and parsley. James Martin's Saturday Morning. Season, add the parsley and stir. Serves Serves 6. Dinner Party Dishes. Shopping list. Drain in a colander set over a bowl, reserving the cooking liquor, and discard the bay leaves.