Cooking Kedgeree

A traditional British kedgeree

Kedgeree is one of many traditional British foods that had its origins in India and entered the British food menu during the colonial Victorian Age at a time when Anglo-Indian cuisine was fashionable. It is also, traditionally, a breakfast food made by using up leftovers from the evening before. I think it makes a good evening meal as well.

A "real" kedgeree also traditionally uses smoked haddock and no other fish. I improvise by adding mixed seafood and a selection of fish.

The other night, my youngest son asked if we could have seafood risotto for dinner. I didn't have any risotto rice however, so I created my version of a kedgeree instead.

Ingredients:

• 2 slices bacon, cut into pieces
• 1 tablespoon olive oil
• 1 finely chopped onion
• 2 sliced leeks
• 1/2 savoy cabbage, chopped
• 1 cup brown rice
• 300gm smoked fish (I use a pre-packed mix of smoked cod, haddock, and salmon)
• 150gm mixed seafood (again a pre-packed mix of prawns, squid, and mussels)
• 1/2 teaspoon turmeric
• 1 teaspoon ground cumin
• 1 pinch chilli flakes
• 1/8 - 1/2teaspoon chilli powder (to taste)
• 500ml vegetable stock
• 2 hard-boiled eggs, diced
• salt and pepper to taste

Method: 

1. I started by trimming the cabbage and leek. I then used these trimmings along with a couple small carrots to make a quick and simple vegetable stock. To save time, and washing up, I added the two eggs to the pot of water while it was simmering to give me my hard-boiled eggs. 
2. Heat the olive oil in a deep stew pot, add the bacon and cook until just beginning to crisp. Add in the prepared onion, leek, and cabbage. Add in a couple ladles of stock, then leave to simmer for about 5 - 10 minutes until the vegetables are all softened. 
3. Add in the rice and spices and stir to get everything combined. Pour in half the stock. Bring it up to a boil, reduce the heat and let it simmer for about 10 minutes. 
4. Add in the fish and seafood, then let it simmer another 10 minutes. 
5. Taste and adjust seasoning and heat as desired. 
6. Just before serving, peel and quarter the hard-boiled egg and stir into the dish. 

It can be eaten hot, or cold. I made up extra and packed the leftovers away for my lunch today.

As as evening meal, kedgeree remains a good way of using up any leftovers from the night before. You can add any vegetables you want along with bite-size pieces of any leftover chicken, fish, or pork. 

If you're looking for a more traditional kedgeree recipe, why not try this one from Delia Smith.

Butternut Squash Risotto

I used to think that risotto was a time consuming, difficult dish to create. I found the one recipe though that is so easy to follow, so simple, that even the least confident cook can make a tasty risotto. Adding butternut squash gives the dish an extra creaminess and just hits the spot on cool Autumn evenings.


Risotto is a dish that you can add more or less of what you like to. When I make butternut squash risotto, I like to add a cup of peas to the mix about half way through the cooking. This adds a nice splash of colour to the dish.

I frequently serve this dish with fish to make it a non-vegetarian meal.

It starts with the rice

Arborio Rice

Risotto rice contains more starch than other rices that are used in most cooking. This is what gives your risotto its creamy texture.

The grains are short, fat, and slightly oval shaped. Because it undergoes less milling than most rice, it retains more of the natural starches.

A pound of arborio rice can absorb up to 6 cups of liquid without becoming mushy.

"Oryza sativa, the Latin name for rice, was first cultivated in Italy around the fifteenth century. The japonica subspecies forms a round and large grain, grown for its starchy qualities - indispensable when making risotto. The types include carnaroli, vialone nano, arborio and, less well known, baldo."
~ From the Official Antonio Carluccio web site

Basic Risotto 

Risotto cooking

2 tbsp olive oil
55g (2 oz) butter
350g (12 oz) risotto rice
1.7 litres (3 pints) vegetable stock, simmering
55g (2 oz) Parmesan, freshly grated (omit or substitute vegan parmesan if making a vegan mean)
Salt and pepper to taste

Use a heavy saucepan with a rounded bottom, big enough to contain the rice, plus the liquid. Heat the oil and half the butter in this, then add and carefully coat the rice before adding any liquid. Turn the rice with a wooden spoon. You start to add the boiling stock when the rice is well and truly impregnated with butter and starts to stick to the bottom of the pan. Add only a ladleful at a time. Continue to stir and add the stock until the rice appears to be cooked (after 20 - 25 minutes).

At this stage remove the pan from the heat and, without stirring, let the rice absorb the last of the liquid. The risotto should have a creamy consistency,but the grains should still be firm to the bite (al dente). Just before serving (with the exception of seafood risottos), stir in the remaining butter and the freshly grated Parmesan. This last operation is called 'mantecare', possibly from the Spanish 'manteca' which means 'fat'. Taste finally for the right seasoning and serve straightaway. It is important to time the cooking so that this little work of art can be enjoyed and fully appreciated the moment the cheese has melted and the risotto is ready.

 Butternut Squash Risotto

Follow the recipe as directed above.

After adding the rice, before adding the liquid, add 1/2 butternut squash (peeled and cut into bite size or smaller pieces).

Continue to stir and add fluid as directed.

As the risotto cooks the butternut squash will cook and break down, adding to the creaminess of the risotto. I like to cut the squash into varying sizes between bite-sized and smaller. That way some pieces are broken down completely while others remain somewhat intact.




Arborio Risotto Rice 500 g

Vegan Parmesan 60g