Wednesday, 17 August 2011

Traditional Kedgeree

Cold Smoked Hake
When I first started cooking with haddock, I didn't realise the bright orange colour was not from the smoking procedure. After further investigation I found that a liquid smoke essence is in fact used to "smoke" most of our hake and make what we call Haddock.
I used some in my fish pie recipe and while it definitely had a smokey aroma, I found the colour a little off putting and the smoky flavour seemed to diminish during cooking. So I set out to find some undyed Haddock, but after much struggle, I eventually decided to do it myself, with the help of a friend. The end product is golden in colour, firm textured with a gentle smokey flavour and aroma. I've had so much fun experimenting with the haddock, as I just love smoked foods and Hake is far healthier than bacon. 

This Kedgeree is most certainly my favourite, a traditional British breakfast from colonial India, with a nice balance of spicy and smoky flavours. It makes a tasty lunch or supper too.  

Serves 4
This recipe is based on Jamie Oliver's Kedgeree recipe from the Naked Chef book.
2 large free-range eggs
2 fillets undyed smoked hake fillets, ask your fish monger to pinbone the hake
2 fresh bay leaves
1 cup basmati rice
sea salt
2 Tbsp butter
a thumb-sized piece of fresh ginger, peeled and grated
1 bunch of spring onions, finely chopped
1 clove of garlic, peeled and finely chopped
2 heaped tablespoons curry powder
1 tablespoon mustard seeds
2 tomatoes, deseeded and chopped
juice of 2 lemons
2 good handfuls of fresh coriander, chopped
1 fresh red chilli, finely chopped
500ml tub of natural yoghurt

  1. Boil the eggs for 10 minutes, hold under cold running water and peel.
  2. Put the fish and bay leaves in a shallow pan with enough water to cover. Bring to the boil, cover, reduce the heat and poach for about 5 minutes, until cooked through. Remove from pan and leave to cool. Remove the skin from fish, flake into chunks and set aside.
  3. Cook the rice in salted water for about 12 minutes and drain. Rince with cold water.
  4. Melt the butter in a pan over a low heat. Add the ginger, spring onion and garlic. Saute for about 5 minutes, add the curry powder and mustard seeds. Cook for a further few minutes, add the chopped tomatoes and lemon juice.
  5. Quarter the eggs. Add the fish and rice to a pan and gently heat through. Add the eggs, most of the coriander and the chilli and stir gently. Place in a warm serving dish.
  6. Mix the rest of the coriander into the yoghurt and serve with the kedgeree.

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