Tonight I was shown how to make kedgeree. I have to say I am actually quite a big fan of this quite simple yet tasty dish. Obviously as with everything it tastes all the better with good quality fresh ingredients. Earlier today a good chicken stock was made with oranges, which we then used in the kedgeree as a base flavour and to cook the rice. Obviously for kedgeree a good fish stock would be preferable. As with everything good quality fresh ingredients will make this dish chock full of delicious flavours.
To begin with soften a finely chopped onion in some oil, mean while the onions are softening crush some cumin, cardamom, cinnamon, coriander and turmeric in a pestle and mortar. Once the onions are soft add the spices and cook until you can smell all the lovely aromas coming out of them. Then add a cup full of rice and stir until the rice is completely covered in oil then add just under two cups full of stock to the pan, add some salt and cover with a lid, when you can hear it has come to the boil, turn the heat right down. While the rice is cooking put some eggs on to boil, and break up your hot smoked fish, we used salmon, but you can use any similar fish, and a combination. Chop up some chives and parsley. When the rice is nearly cooked add the fish to the top, so that the dish absorbs all the lovely fishy flavours. When the eggs are done quarter them, take kedgeree off of the heat and place on the top, then add the herbs. To serve quater a lemon, and serve with a simple rocket salad and broccoli! Absolutely delicious dish bursting with flavour! The lemon just lifts it slightly, and a bit of salt and pepper for personal seasoning perfects what I would call a highly underated dish!
