Legend has it that this dish was invented by a Scottish regiment, stationed in India during the days of the British Raj, but that may be just an auld wifies' tale... 
It used to be served as a weekend breakfast dish (too much trouble for weekdays, I suppose) and is still served in posh, country house hotels all over the UK.
KEDGEREE
These quantities makes enough for four
2 large finnan haddies
300mls of milk to poach the fish
350g Basmati rice
2 oz butter
3 or 4 hard boiled eggs, shelled and chopped
750ml chicken stock
1 medium onion, finely chopped
One bay leaf
Half teaspoon grated nutmeg
Ground pepper (to taste)
1-2 teaspoons curry powder (I like it to be quite strong and add 2)
Pre-heat the oven to 180C/350F/Gas Mark 4.
Cook the onion gently in the butter and add the rice, stirring to coat the rice in butter. Add the stock and bring to the boil. Add the bay leaf, cover and cook in the oven for about 20 minutes or until the rice has absorbed the stock.
(Remember to remove the bay leaf at the end of cooking)
Warm the milk, and then add to a saucepan with the fish. Poach the fish in hot milk for five minutes and drain just before the rice is ready. Flake the fish.
When the rice is ready, stir in the flaked fish, chopped eggs, curry powder, nutmeg and pepper, using a fork to stir the flaked fish (to prevent the rice from breaking up).
Traditionally, if eaten at breakfast time, kedgeree is served with softly scrambled eggs. I think it is filling enough without any extras!
Finnan Haddie is smoked haddock, named after the fishing village of Findon, up near Aberdeen on the North East coast. It's the best smoked haddock in the world.
Another unique Scottish way of smoking fish is shown in the production of Arbroath Smokies - delicious
It used to be served as a weekend breakfast dish (too much trouble for weekdays, I suppose) and is still served in posh, country house hotels all over the UK.
KEDGEREE
These quantities makes enough for four
2 large finnan haddies
300mls of milk to poach the fish
350g Basmati rice
2 oz butter
3 or 4 hard boiled eggs, shelled and chopped
750ml chicken stock
1 medium onion, finely chopped
One bay leaf
Half teaspoon grated nutmeg
Ground pepper (to taste)
1-2 teaspoons curry powder (I like it to be quite strong and add 2)
Pre-heat the oven to 180C/350F/Gas Mark 4.
Cook the onion gently in the butter and add the rice, stirring to coat the rice in butter. Add the stock and bring to the boil. Add the bay leaf, cover and cook in the oven for about 20 minutes or until the rice has absorbed the stock.
(Remember to remove the bay leaf at the end of cooking)
Warm the milk, and then add to a saucepan with the fish. Poach the fish in hot milk for five minutes and drain just before the rice is ready. Flake the fish.
When the rice is ready, stir in the flaked fish, chopped eggs, curry powder, nutmeg and pepper, using a fork to stir the flaked fish (to prevent the rice from breaking up).
Traditionally, if eaten at breakfast time, kedgeree is served with softly scrambled eggs. I think it is filling enough without any extras!
Finnan Haddie is smoked haddock, named after the fishing village of Findon, up near Aberdeen on the North East coast. It's the best smoked haddock in the world.
Another unique Scottish way of smoking fish is shown in the production of Arbroath Smokies - delicious
