Prep to Cook: Foil, cooking dish, knife, wooden spoon, saucepan, measuring jug, sieve, chopping board and knife, serving dish
Two tasks to complete: a) cook the rice b) cook the fish
Kedgeree is a historic dish! It was made in Victorian times as an exciting breakfast dish. Today it is simply a great way to have a light tasty fish meal that is easy to prepare in two distinct steps dealing with the fish and then the rice.
Cooks Know How: Poaching the haddock wrapped in foil with a little butter and milk makes the fish muscle flake and fall apart. The milk becomes flavoured and can be added to the rice. The fish can be cooked and wrapped and stored in the refrigerator, if you want to prepare it in advance. The rice mixture needs plenty of flavour to match the fish. Add stock to the cooking water of the rice, also plenty of seasoning and a sprig of thyme. Boil the rice gently until it is softened. Rice is pure starch and during the boiling the starch grains swell. They absorb water and keep on doing so, that is why you need to stir and adjust the liquid if it appears to be going too dry. Test the rice by biting a grain between your front teeth and seeing if it is tender and not gritty in the centre. Gelatiniasation of starch is the scientific process that is seen in action as the rice is cooked. It makes the rice easier to digest. Once the rice is cooked the fish can be stirred gently through the rice and served immediately sprinkled with chopped coriander, and the egg if you want.
All the parts of this dish can be adapted, the fish can be replaced by prawns, other white fish or salmon. The rice can have different vegetables such as courgette, squash or sweetcorn. Even the spices can be explore and adapted according to your taste preferences.