Kedgeree – a family favourite
Please beware this recipe's ingredients are not exact, you will have to judge this for yourselves as it depends what combination of ingredients you will be using. Look closely at my photos to get an idea of what to aim for.
First of all poach the fish (not the prawns if you are using !) in a pan sitting in about an inch of milk, do not over cook them so keep an eye out. You want to get them to be at a point where the fish is firm and springy to touch with a knife but not solid. Lift the fillets out and let them cool on a plate for 10 minutes.
Once they are cool enough to handle, peel the skin off and break the fish into generous chunks. Try not to touch them too much or they will break up into small bits which we don't want. I usually use two forks to do this.
Then layer up your ingredients (see photo). I put the cooked rice in the bottom of the bowl, followed by the lightly cooked peas, then the fish and prawns if you are using. Then pour over your cream, lemon juice and spices. Very gently fold the ingredients together. I find a metal serving spoon is a more gently way of doing this rather than a wooden spoon as this tends to break everything up into little bits.
As this is a family recipe and quantities may vary I tend to assemble this by eye rather than exact amounts so you will have to be the judge here. I use paprika (but don't go to heavy on this spice as it can be strong) and some people prefer their kedgeree to have cumin powder in it.
Gently spoon the mixture into a casserole dish and sprinkle the fresh parsley on top, cover it with foil and pop it in the oven to bake at 180 degrees fan for approx 30 minutes. Keep an eye on it as ovens vary. Take the foil off for the last 10 minutes so the top gets a bit of colour.
If you are making this with cauliflower rice then follow the recipe as above but replace the cauliflower rice for the brown rice and I tend to bake this for 5 minutes only or just enough time for everything to warm through.
Alternatively you could just pop it in the microwave for a few minutes to warm.
Top with a bit more fresh parsley and the shelled boiled eggs if you are using them, which have been cut into halves and laid on top of the kedgeree.
I know that some people like to make there kedgeree with butter so if this recipe solely with double cream is not quite to your taste then add 5-6 generous knobs of butter on top of the kedgeree before popping it in the oven to bake.
Ingredients
Directions
Please beware this recipe's ingredients are not exact, you will have to judge this for yourselves as it depends what combination of ingredients you will be using. Look closely at my photos to get an idea of what to aim for.
First of all poach the fish (not the prawns if you are using !) in a pan sitting in about an inch of milk, do not over cook them so keep an eye out. You want to get them to be at a point where the fish is firm and springy to touch with a knife but not solid. Lift the fillets out and let them cool on a plate for 10 minutes.
Once they are cool enough to handle, peel the skin off and break the fish into generous chunks. Try not to touch them too much or they will break up into small bits which we don't want. I usually use two forks to do this.
Then layer up your ingredients (see photo). I put the cooked rice in the bottom of the bowl, followed by the lightly cooked peas, then the fish and prawns if you are using. Then pour over your cream, lemon juice and spices. Very gently fold the ingredients together. I find a metal serving spoon is a more gently way of doing this rather than a wooden spoon as this tends to break everything up into little bits.
As this is a family recipe and quantities may vary I tend to assemble this by eye rather than exact amounts so you will have to be the judge here. I use paprika (but don't go to heavy on this spice as it can be strong) and some people prefer their kedgeree to have cumin powder in it.
Gently spoon the mixture into a casserole dish and sprinkle the fresh parsley on top, cover it with foil and pop it in the oven to bake at 180 degrees fan for approx 30 minutes. Keep an eye on it as ovens vary. Take the foil off for the last 10 minutes so the top gets a bit of colour.
If you are making this with cauliflower rice then follow the recipe as above but replace the cauliflower rice for the brown rice and I tend to bake this for 5 minutes only or just enough time for everything to warm through.
Alternatively you could just pop it in the microwave for a few minutes to warm.
Top with a bit more fresh parsley and the shelled boiled eggs if you are using them, which have been cut into halves and laid on top of the kedgeree.
I know that some people like to make there kedgeree with butter so if this recipe solely with double cream is not quite to your taste then add 5-6 generous knobs of butter on top of the kedgeree before popping it in the oven to bake.