Saturday, April 10, 2010
Kedgeree - Pink Saturday
From the kitchen of One Perfect Bite...Grandma Maude was not an Anglophile. Famine Irish had long memories and the only good thing she would attribute to the British was the Magna Carta. She did, however, love to cook and tell tales - some tall, some true - that were sure to make us smile. She'd let novel bits of England into her kitchen to assure those smiles. Bubble and Squeak was a favorite of hers and she, of course, had a tale to match the dish. For the uninitiated, Bubble and Squeak is a homely dish made mostly of potatoes and cabbage. It is twice cooked. The bubble represents the boiling of vegetables and the squeak is the noise made when they are turned into a skillet and fried. This was heady information for five year olds. Almost as good as Bangers and Mash and Kedgeree. In our world, Kedgeree was an exotic dish that set us apart from those who had tuna casserole on Friday nights. In truth, Kedgeree is a lightly curried breakfast dish made from rice, smoked fish, boiled eggs, parsley and some lemon juice. While its considered an English dish, it roots are Indian and it is probably an adaption of a rice and lentil dish called Khichari. The British altered the dish to suit their tastes and Grandma Maude altered it to suit hers. She dropped the eggs and the curry and created a thirty minute meal that would make the most harried of cooks smile. This is not company fare, but it is wonderful for a family lunch or supper. Here's the recipe we use.
Kedgeree...from the kitchen of One Perfect Bite
2 tablespoons butter
1 tablespoon vegetable oil
1 medium onion, finely chopped
1 teaspoon minced garlic
1 cup long grain rice
1-3/4 cup fish stock or reduced-sodium chicken broth
8 ounces salmon fillet, skinned and chopped
3 ounces smoked salmon, chopped
2 tablespoons heavy cream
2 tablespoons chopped fresh dill
3 scallions, finely chopped
Salt and pepper
Garnish: dill sprigs and lemon slices
1) Combine butter and oil in a large saucepan. Cook until butter melts. Add onion and cook over low heat until soft but not brown, about 10 minutes. Add garlic and cook until fragrant, about 30 seconds.
2) Add rice and cook, stirring constantly, until it is transparent, about 3 minutes. Add stock and stir well. Bring to a boil, cover pan, and simmer gently, for 10 minutes.
3) Add fresh and smoked salmon. Stir well. If rice seems dry add more stock. Cook until fish and rice are tender and all liquid has been absorbed, about 6 minutes.
4) Remove pan from heat. Stir in cream, dill, and scallions. Season to taste with salt and pepper. Garnish and serve immediately. Yield: 4 servings.
You might also enjoy these recipes:
Yangzhou Fried Rice - One Perfect Bite
Shrimp Risotto - One Perfect Bite
Asparagus and Lemon Grass Risotto - One Perfect Bite
This post is being linked to:
Pink Saturday, sponsored by Beverly at How Sweet the Sound.