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On Tue, Jul 08, 2003 at 08:54:06PM +0100, David Cantrell said: > I haven't had kedgeree for a long time, and I think coley would be just > fine for it. Anyone got a recipe? Funnily enough I'm just reading Elizabeth David's book of unpublished articles and recipes "Is there a nutmeg in the house" and there was just a recipe for kedgeree. It's not how I've cooked it before but ... "Cut a medium sized smoked haddock in 6 slices, put in a deep dish, pour over sufficent boiling water to cover completely, cover the dish and leave for 10 minutes. Then drain off the water and flake the fish, removing all the skin and bone. Boil 200-250g (7-8oz) of rice in a large amount of boiling slated water for 10 minutes and strain. In the top half of a double boiler melt a lump of butter. Add a slicved onion, previously fried, a teacupful of raisins soaked in water, and the haddock. Into the rice stire either a little grated ginger or a teaspoon of tumeric. Pile the rice lightly on top of the fish, add 2 tablespoons of melted butter, put a folded teacloth over then the lid of the pan and steam until the rice is tender, about 30 miuntes. Turn out on to a hot dish so that the fish raisins and onions come out on top and decorate with hard boiled eggs. Serve with halves of lemon and chutney" Simon
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