Kedgeree is the best thing for breakfast or brunch on a lazy weekend. It doesn’t take long to make and the mixed flavours of the smoked fish and spices are absolutely divine. Dan used kipper when he made it for Chris and Lilly. I used smoked mackerel when Monette was visiting last weekend.
Rica asked me on facebook what kedgeree was. Clinton replied that it is “tinapa wth cream mixed with lugaw =)” Tinapa is a smoked milkfish or bangus; lugaw is a type of congee. Since I don’t put cream on my kedgeree and it doesn’t look like lugaw to me, I looked it up and found out that this is a variety of kedgeree. I also read that kedgeree is a popular breakfast dish during the Victorian time. More on kedgeree here.
This recipe serves 4.
4 boiled free-range eggs, quartered lengthwise
cooked boiled rice* (2 cups uncooked)
500g smoked fish (mackerel, kipper, haddock, tinapa), flaked
8 cardamom pods
2 tsp fennel seeds
1 tsp ground turmeric
1 cinnamon stick
1 small onion
salt and pepper
chopped flat-leaf parsley
lemon or lime wedges (we prefer lime)
mortar and pestle
What to do:
Crush fennel seed and cardamom pods using mortar and pestle. Remove the cardamom husks, leaving the seeds.
Melt butter in frying pan then fry onion and all the spices in medium heat for about 5 mins.
Stir the fish and rice. Make sure that the rice is covered in turmeric so it will have a yellowish colour.
Add the eggs and parsley, stirring gently so as not to destroy the eggs.
Serve with lime or lemon wedge.
* I cheated here as we used a rice cooker. I got my rice cooker on my birthday from a group of Pinoys living in the UK who probably cannot believe that I do not own one. I used 2 cups of rice for this recipe, about 250g. More picture of making the kedgeree from the slideshow below or from my flickr account here.
I got this recipe from a course at Cordon Vert and this is one of the very few recipes that I still use with only minor tweaking because Sarah Kearns’ recipe is already perfect!
You will need:
200 g thin asparagus
40 g walnut halves
1 pc medium orange (rind and juice)
1 tsp rock salt
1 clove garlic
3 tbsp olive oil
125 g goat cheese log with rind
1 tsp Sichuan peppercorns, toasted
1 tsp fennel seeds, toasted
3 tbsp clear honey
2 tbsp groundnut oil
1 tsp tamari
1 tbsp sesame oil
1 small cos lettuce
100 g wild rocket
What to do-
Pre-heat the oven to 200˚C.
On a baking tray, place the asparagus, walnuts, orange rind, garlic, salt, and olive oil. Roast until the asparagus starts to char in places – about 15 minutes.
Mix and then grind Sichuan peppercorns and fennel seeds- don’t forget to toast them before grinding! I just use mortar and pestle for this. Mix the spices with honey.
Slice the goats cheese log into 5 circles (you can keep the rind). Place the slices on a tin foil. Drizzle honey mixture over the cheese. Leave to marinate for 1/2 hour and then grill goat cheese until bubbling.
Mix orange juice, tamari, sesame oil and groundnut oil together for the dressing.
In a salad bowl, place the cos leaves and rocket. Put the roasted asparagus and walnuts on top. Add grilled goat cheese to the salad then drizzle dressing.