Vitamin D rich smoked mackerel kedgeree recipe
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Queen Elizabeth enjoyed Kedgeree served at breakfast according to a former royal chef. Kedgeree is a European dish consisting mainly of fish, rice, and hard-boiled eggs.
Darren McGrady, who worked at Buckingham Palace from 1982 to 1993, shared the Victorian recipe on his YouTube channel which now has 202,000 subscribers.
Darren said: “One of the most popular breakfast dishes that I cooked for the Royal Family, is a dish called Kedgeree.
“It’s the ultimate comfort food dish that was brought over to the Victorians in the era of the Raj by the returning British colonials.
“The original dish was made of beans and rice and lentils and by the 19th century in the UK, it became a more sophisticated, classy dish for breakfast and brunch, entertaining with the addition of smoked haddock and boiled eggs.
“For Kedgeree, we have to poach the fish and you can poach in water if you want to, but it’s actually best to poach in milk.
“Milk has that fat in it and as it’s poaching the fat actually holds onto the flavours that are coming out of the fish, that smokiness that comes out of the fish.
“It just needs to poach for about eight to 10 minutes, so pop it in the pan and then we’re going to pour over some milk.
“We need to cover the fish completely, even though it has a lid on.
“I’m also going to pour a little cream in there as well – the opulence of this Victorian dish!
“The fish will poach in this liquid and then we’ll take the fish out and flake that up once it’s gone cold.
“The liquid will reduce down a little bit. and then add the rice to it.
“Smoked haddock has such a distinct flavour and taste to it, that once you’ve tried it you never forget that taste or smell.
“Once the cream has reduced and this has been reducing for about 10 minutes, I’m going to add a little curry powder in there, and then a little salt and a little pepper. Whisk all those together.
“Once the fish is cold, then you can start flaking it, so carefully just pull off that skin and then break the fish into little flakes.
“Traditionally white rice is used, if you want you can use brown rice in there, or you can use cauliflower rice, or even quinoa.
“Absolutely perfect, and fit for the royal breakfast table.
“First of all, a little more cream, as I just want it all to run together – I told you it was opulent!
“Now we can pour this into the bowl. Then I’ll add some hard-boiled eggs.
“It looks gorgeous and it just needs a little parsley to finish.
“Delicate but delicious smoked haddock, nestling in a creamy almost porridge of curried cream, garnished with a hard-boiled egg and fresh parsley – the ultimate Victorian culinary decadence.”
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