...With all the saints days bank holidays in in May, you might just find time to indulge in a day of leisure
Buttery Kedgeree
Some say this dish was first taken to India by Scottish troops in the days of the British Raj, adapted, and finally brought back by British Colonials in Victorian times. Kedgeree would have been a typical breakfast dish, sitting on a highly polished sideboard beside other dishes in a grand house "Brideshead" times.
Essential to this dish are: smoked fish, rice & Eggs. All other ingredients are up to you.
Serves 4
1 pint chicken stock
500g smoked haddock (eglefin) skinned & pinboned
a few strands of saffron
500g salmon (skinned)
1 tsp curry powder
12 large prawns (gambas)
1 clove garlic (crushed)
4 eggs (boiled for 9 mins & shelled)
1 onion (finely diced)
2 cups rice (long grain or Basmati)
2 oz butter (hard)
1/2 lemon
Olive oil
Coriander (chopped)
1 pint chicken stock
500g smoked haddock (eglefin) skinned & pinboned
a few strands of saffron
500g salmon (skinned)
1 tsp curry powder
12 large prawns (gambas)
1 clove garlic (crushed)
4 eggs (boiled for 9 mins & shelled)
1 onion (finely diced)
2 cups rice (long grain or Basmati)
2 oz butter (hard)
1/2 lemon
Olive oil
Coriander (chopped)
Bring the chicken stock to the boil in a deep bottomed, shallow saucepan and add the strands of saffron.
Place the salmon fillets & smoked haddock in the stock and gently poach for 3-4 mins with the lid on.
Carefully remove the fish from the stock and onto a plate then plunge the prawns into the stock and cook until pink (about 90 seconds)
Remove & place with the fish. Pour the stock into a jug to use later and using the same pan, sweat the finely chopped onion in olive oil and add the curry powder. Add the rice & crushed garlic, stir until all the rice is coated with the onion mixture (as you would a risotto) then add the stock. Bring to boil and simmer for 15 mins with the lid on, stirring occasionally and adding water if the stock evaporates before the rice is tender.
Meanwhile, bring water to boil then cook the eggs for 9 mins (10 mins if cold from the fridge) refresh in cold water, peel & quarter.
Once the rice is cooked, remove from heat, flake the salmon & haddock onto the rice and add the prawns & any juice left on the plate. Squeeze the lemon juice over the fish, add butter & gently fold all ingredients together.
Sprinkle the chopped Coriander over the Kedgeree, add the quartered eggs & serve with fresh, crusty baguette
Tip: You could use kippers instead of the smoked haddock - just make sure you remove all those fine bones.
To drink: a chilled bottle of Rosé goes well with both the kedgeree above and these eggs Benedict, below. Try Des Lys D'oc, 2.99€ .
Eggs Benedict
Elizabeth David’s "French Provincial Cooking" has a version of this dish made with "Brandade" (a puree of refreshed salt cod & potatoes) spread on fried bread then topped with a poached egg & napped with sauce Hollandaise.
My version, with "cheats" Hollandaise, is easy to prepare and makes a great lunch on a relaxed summer day in the garden when you have nowhere to go - though it is probably not recommended for more than 4 persons at one sitting as you do have to juggle a bit to serve it warm & all at the same time.
Serves 2
2 English muffins (they are sold in Carrefour)
4 eggs (must be very fresh) poached
4 slices ham
for the Hollandaise:
3 Egg Yolks
1 pkt unsalted butter (clarified)
1 tbsp White Wine
Splash of Sherry vinegar
Salt & finely ground white pepper
To clarify the butter, place the hard butter in a clear microwavable jug, cover with cling film & microwave until melted. The butter will separate itself into 3 separate parts, froth on top, the clarified butter in the middle & the milky residue at the bottom. Spoon off the frothy top then carefully & slowly pour the clarified butter into a clean jug making sure none of the milky residue goes in.2 English muffins (they are sold in Carrefour)
4 eggs (must be very fresh) poached
4 slices ham
for the Hollandaise:
3 Egg Yolks
1 pkt unsalted butter (clarified)
1 tbsp White Wine
Splash of Sherry vinegar
Salt & finely ground white pepper
Make the hollandaise by placing 3 egg yolks in a pyrex bowl (you will need a small pan of simmering water to work as a bain marie, i.e. the bowl to be immersed on the lip of the pan but not touching the bottom) add salt, pepper, the table spoon of white wine & a good splash of Sherry vinegar. Using a balloon whisk, mix together over the heat - the steam from the simmering water will gently make a frothy sabyon, thickening the egg mixture and increasing in volume. It is important not to overcook the egg mixture.
Remove from the heat when the sabyon has doubled in quantity and allow to rest for a moment.
Slowly drizzle the warm butter into the egg mixture, whisking all the time; continue adding the butter until you have a velvety Hollandaise. Try to keep the Hollandaise warm while you prepare the next stage.
Soft poach the eggs in a shallow pan of simmering water (about 3 inches of water) with a pinch of salt & a small splash of vinegar to help the egg white coagulate quickly.
Meanwhile, cut and toast the muffins and heat the slices of ham under the grill.
Butter the toasted muffin, place a slice of ham on each, then the poached egg, finally nappe the Hollandaise over the egg & finish under a hot grill.
Serve with a crisp green salad.
Next Month : Glorious Picnics.
