Wednesday, April 24, 2013

Downton Abbey Breakfast – Kedgeree

Barbara’s brother in law went out fishing and got a big marlin (swordfish) so I was kindly given a chunk of smoked marlin. I was inspired by Downton Abbey series where they served Kedgeree for breakfast for the lord and ladies in the first season - so kedgeree it was with the marlin. For us who are not to the manor born – we had it for dinner.

Of course, the recipe below might go somewhat astray from the traditional ones but more or less the same direction. I used smoked marlin instead of haddock, jasmine rice instead of basmati (because I had them on hand on the day) and added some chilli for a kick.

You will need:

 200 grams smoked fish
150 grams prawn meat, chopped
¾ cup long grain rice
2 cups cooking liquid (I used chicken stock and a bit of dry sherry)
2 cloves of garlic, smashed with the flat of the knife and chopped
Half onion, chopped
2 hard boiled eggs, chopped into chunks
1 Teaspoon curry powder
½ Teaspoon turmeric
¼ Teaspoon ground dried chilli/chilli powder (optional)
Butter and oil to fry
Salt & Black Pepper
1 Tablespoon each chopped spring onion (only the green part) and coriander leaves to garnish
Lemon wedges to garnish

Poach the fish and prawns in simmering chicken stock and dry sherry for about 10 minutes and drain. Reserve the liquid. Flake the fish and set aside, discard the skin.

In the casserole over medium heat, add a bit of oil and a tablespoon of butter. Fry onion and garlic until soft. Add spices and fry further for 2 minutes. Add rice, stir well then add the reserved liquid (you need about 1 ¾ cups, add water to make up to this volume if there is not enough poaching liquid). Bring to the boil and then reduce the heat to simmer. Place the lid on and let it simmer for 10 – 15 minutes. Remove from heat, stir briefly and stand undisturbed with lid on for another 10 minutes.

Fluff up the rice and mix in the flaked fish, eggs and sprinkle with chopped spring onion and coriander. Taste and add more salt and chilli if needed. Serve warm with a round or two of freshly milled black pepper. Imagine having it with the Crawleys and enjoy.

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