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Sally’s Boxing Day Kedgeree

Holly’s mum, Sally makes an awesome Boxing Day Kedgeree. It’s seems the perfect antidote to all that Christmas Day Stodge, the smell of it wafting up through the house is a great way to wake up and it’s a welcome relief to let someone else do the cooking.

It is said that the dish was brought back from India during colonial times and it has since become the must have breakfast for boxing day, if you don’t believe me try going into your fishmonger on christmas eve and asking for smoked haddock, as my chap said” You’re lucky, the middle classes have nearly bought it all for their Kedgeree”.

Here’s Sally’s story….

Delia was really the first ‘celebrity’ chef that I tapped into (maybe the only one) and when her books came out, Part One in 1978 / Two in ’79 and Three in ’81 they became my Bible.

It is because you could TRUST her, and as a ‘non instinctive’ cook, I needed that guiding hand post ‘Christmas’ which was often seventeen people for lunch. So come Boxing Day, with those that stayed over, including my hangover, a recipe that was not going to fail was exactly what I needed.

In those days there was none of this ‘undyed haddock’ nonsense…..I like mine bright yellow, so everyone knows they are eating smoked haddock! And of course there is the butter, and my love of the stuff, this is called Buttery Kedgeree and you can never have too much butter!

The Buttery Kedgeree

  • 700g  smoked haddock fillets
  •  75g salted butter
  • 1 white onion, chopped
  • 8fl oz long grain white rice on a measuring jug
  • ½ tsp curry powder, hot or mild, it’s up to you
  • 3 hard boiled eggs, left to cool
  • 3 heaped tsps finely chopped parsley
  • 1 tbsp fresh lemon juice
  • Salt and freshly milled black pepper

The Method

– Place haddock fillets in a deep saucepan, cover with cold water, boil and simmer gently for 8mins
– When haddock done, drain water into a jug and set aside
– Keep fish warm
– Melt half the butter and gently soften onions for around 15 mins, adding curry powder for last minute.
– Add rice to onions and 16fl oz of the reserved fish water, bring to boil, cover and simmer very low for around 15mins until rice is tender.
– Flake the fish removing any stray bones and add to rice with finely chopped parsley, your sliced eggs, butter and lemon juice mix very gently
– Check for seasoning and simmer  with lid on for 3 mins, stir once.

Serve hot or cold with crusty bread and lemon on the side

kedgeree

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