Just like Granny made!
Tasty fish and rice breakfast dish with list of ingredients and cooking directions and photograph for smoked haddock kedgeree with its history and how to make this easy Scottish dish
Kedgeree is often thought to be an Indian dish, but it was introduced to India by Scottish soldiers serving there. Though the book The National Trust for Scotland book The Scottish Kitchen by Christopher Trotter has traced its origins to books by the Malcolms dating back to the year 1790.
Free delivery and save 8% off all orders with discount code AFF8 at Campbells Meat.
Follow us on Twitter, Facebook, Google+ and Instagram.
Use discount code SR1601 at checkout for 10% off & free delivery on orders with a subtotal over £30 at online butcher Donald Russell, cannot be used with any other discount codes and will not apply to half price steak selections.
Burnt Vengeance - How will a dying patient in a hospice take his revenge? What are his final wishes and what will his solicitor reveal when she reads out his Last Will and Testament?
5-star author C.G. Buswell brings another story from his dark, tempestuous mind. Burnt Vengeance will have you screaming for the light and grappling with your imagination as you try to quell your fear.
Read the opening chapter for free.
It also suggests serving natural yoghurt with it at breakfast time.
2 smoked haddocks (need to crumble it)
salt and pepper
2 teaspoons of tomato ketchup
4 hard boiled egg
pinch of cayenne or 1 teaspoon of curry powder
1 small chopped onion
750mls chicken stock
1 bay leaf
Eating in suggests using cardamom pods, turmeric and saffron stamens for a more fragrant and exotic taste.
Sue Lawrence in Taste Ye Back: Great Scots and the Food That Made Them has additional ingredients for her kedgeree recipes which includes spring onion sautéed in butter and cherry plum tomatoes.
1. Melt the butter in a saucepan and add the onion.
2. Stir in the rice to coat it.
3. Add the stock and bay leaf and bring to the boil.
4. Cook at 180c for 20 minutes or until the rice has absorbed the stock. Poach the haddocks in the milk for 5 minutes whilst the rice is cooking.
5. Break up the fish and add to the cooked rice along with the other ingredients
6. Add the cayenne/curry powder.
Clarissa Dickson Wright has additional ingredients in her book Clarissa's Comfort Food which includes coriander seeds, cardamom seeds, turmeric, dried red chilli, lentils and almonds. It uses flaked cooked salmon rather than smoked haddock.
If you like our Traditional Scottish Recipes and would like to easily share them with your friends and family please use the social networking buttons below:
Win £250 of Scottish food when you join the Donald Russell newsletter
Follow us on:
Use discount code SR1601 at checkout for 10% off & free delivery on orders with a subtotal over £30 at Donald Russell, cannot be used with any other discount codes and will not apply to half price steak selections:
Flags/Emblem of Scotland