Kedgeree

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.

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It also suggests serving natural yoghurt with it at breakfast time.

Kedgeree Recipe

350g rice
2 smoked haddocks (need to crumble it) Buy from Donald Russell.
50g butter
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
300ml milk

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 sauteed in butter and cherry plum tomatoes.

Scottish Kedgeree

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.

7. This serves four.

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.

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