Kedgeree - new easier version

 

[Sourced from Internet]

A simple favourite with an interesting history. According to ‘Larousse Gastronomique’ (encyclopedia of gastronomy) what we call kedgeree originated from a concoction of spiced lentils, rice, fried onions and ginger known as ‘khichiri’ dating back to C14th eaten widely across India. The early British colonists developed a taste for it and soon both khichiri and fish became mainstays of the Raj breakfast table and, in time, their Indian cooks integrated the two. Eggs, believed to have been introduced to the Indian kitchen repertoire by conquering Mughals centuries earlier, were later added as a garnish. When the dish travelled back to Edwardian country homes, via letters and regiments, the lentils were usually left out and flaked smoked haddock added in thanks to the Scots. [The Economist].

I have been making 'my' version of this for many decades with a recipe dating back to the 1980s. I always used smoked cod and we served it with a dollop of fruit chutney. This 'new' versoin is far superior to what I used to cook. Thanks Bill Granger! Below is Bill’s recipe. As usual I made small tweaks – as you do! and then forgot to take photos - as I often do.

Ingredients
1 Tbsp olive oil
25g butter
1 sm red onion, finely chopped
2cm piece of fresh ginger, peeled and grated
1 heaped tsp curry powder
250g (1 ¼ cups) long-grain rice
500ml (2 cups) water
*200g smoked trout fillets, boned and flaked
Serves 4

To serve:
2-3 hard-boiled eggs, quartered
A handful of coriander leaves

Method
Heat the oil and butter in a saucepan over medium heat. Add the onion with a good pinch of sea salt and cook for eight to ten min until soft.  Add the ginger and curry powder and cook for two min. 

Add the rice to the pan and stir to coat in oil. Pour in water; bring to boil and then turn down to a simmer. Cover the pan and cook for 10 min (don't leave it), or until all the water has been absorbed and/or the rice is cooked to your liking. Remove the pan from the heat. 

Carefully stir in the trout or simply place it on top of the fragrant rice. Serve the kedgeree topped with egg and coriander leaves. 

Optional: Serve lime or lemon wedges and sliced cucumber on the side.

Chook’s note: *An easy cheaper option to the flaked trout (which is totally delicious and my favourite) is to use tinned sliced smoked salmon - or even smoked tuna or smoked herrings. We had it prepared this way for lunch the other day and it was absolutely delicious. I was cooking just for two so I  used one tin of smoked salmon (125gm) and saved half the cooked rice for later (warm the rice gentlely with a very big dob of better).

XO Sauce Fried Rice

You may have guessed that I love Asian food and particularly fried rice. This one is a cracker.

Ingredients
3 Tbsp vegetable oil
2-3 eggs, lightly whisked
4 garlic cloves, finely chopped
1 small onion, diced
200g peeled and deveined prawns
200g Chinese ‘Char Siu’ BBQ Pork diced
2 cups cooked rice
¼ cup finely sliced spring onion  

Seasoning sauce:
¼ cup ^XO Sauce
1-2 Tbsp soy sauce
1 Tbsp Chinese Shaoxing cooking wine
1 tsp dark soy sauce 

Method
* For the sauce, combine the ingredients and set aside for later. 

* Make an omelette by heating 1Tbsp of the oil in a wok or frying pan over medium-high heat. Add the eggs and swirl around until almost set. Then flip the omelette over and cook for another minute. Transfer to a chopping board and cut into chunks. 

* Heat the remaining oil in the pan over high heat. Add the garlic and onion and cook for 2 min or until the onion has softened. ^Add the prawns and stir-fry for 1-2 minutes or until just cooked. Then toss through the Chinese BBQ Pork. Add in the seasoning sauce and stir-fry for another minute. 

Add the rice and the chopped omelette and stir-fry until the rice grains are evenly coated in the sauce. Toss through the spring onion. Serve with extra XO sauce on the side.

Chook’s note:   I didn’t have BBQed pork but used pork mince with a sprinkle of Chinese Five Spice.  ^If you are using pork mince then fry it before the prawns. It tasted delicious..
The original recipe called for 4 eggs but I use only 2 because I buy large ones.
^ You can find XO sauce in most Asian supermarkets. Check the label as there are a few different ones. I use a mushroom-based sauce which is good for vegetarians. You will also fine garlic and spicy ones. Our preference in the garlicy one as the other is quite hot. Or you can make your own, it’s a very versatile spicy sauce and easy to make. https://thepingingchook.blogspot.com/2019/07/xo-mushroom-sauce-got-lots-of-mushrooms.html