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Kedgeree // 1920s

Updated: May 5, 2020


Perfect for breakfast, brunch or lunch, Kedgeree brings a subtle hint of the east into the kitchen. This version of the popular Anglo-Indian dish hails from The Bestway Cookery Gift Book (1928) and is sure to brighten your day and fill your belly.
Original Recipe: 'Kedgeree' (Book 4, 1928)
Speed: 40 mins. | Serves: 4

INGREDIENTS


  • 230g Smoked Haddock

  • 3 Hard Boiled Eggs

  • 85g Basmati Rice

  • ⅔ Cup Water

  • 28g Unsalted Butter

  • 1 tbs. Chopped Parsley

  • Salt and pepper to taste

METHOD

1. Pre-heat the oven to 180°C fan (350°F/Gas Mark 4) and cook the haddock on a shallow baking tray for 20 mins until flaky.


2. Place the rice and water in a pan and bring to the boil. Once boiling turn to low and simmer for 15-20 mins with the lid on or until soft. Allow to cool.


3. Boil the eggs in water for 9 mins and run under a cold tap to cool.


4. Take 2 of the eggs and separate the egg whites from the yolks and dice into small cubes.


5. Prepare the yolks by crumbling with the back of a fork.


6. Flake the fish in the same way by gently pressing with the back of the fork.


7. Heat the butter in a pan and add the cooked rice, haddock flakes and egg whites. Fry on low until heated through.


8. Serve hot by sprinkling with the crumbled egg yolks and chopped parsley.


9. Cut the remaining egg in half and place on top to finish.

Original Recipe for 'Kedgeree'


'BOOK 4': Bestway Cookery Gift Book, 3rd Book (1928)

By: Best Way

Publisher: Offices of The “Best Way” Series (Fleetway House, Farringdon Street, London, E.C.4, England, U.K.)

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