Kedgeree is a dish with mystical ties to the Old World when Britain could lay claim to half the world’s land and it was perfectly normal to wear boned corsets in 100 degree heat thousands of miles from home. Even uttering the word conjurs up images of The Colonies and reminds me of the beginning of the classic children’s novel The Secret Garden.
Essential it’s a rice dish that uses a onions and spices and a boiled egg. If Stephen Fry and the QI team are to be believed, there shouldn’t even be a fish in it. Given that this is a take on the Colonial Classic that you can make in five minutes, I’m not going to be too picky about what does or doesn’t go into it.
To make 5 Minute Kedgeree for two I used:
One pack of Tilda British Curry Rice*
200g smoked salmon, loosely chopped
a handful of chives, chopped
6-8 cherry tomatoes, cut into quarters
- Pierce your eggs, put in a pan and cover with water. Bring to the boil, then simmer for several minutes. I have a piercing tool but you can cook without piercing if you don’t have one. I also have an odd egg-timer tool which you put in the pan and cook with your egg. You are aiming for a medium-boil.
- Whilst you are boiling your eggs, cook rice according to instructions. Chop chives, tomatoes and smoked salmon.
- Once your eggs are boiled, run under cold water to stop cooking and reduce temperature. Then peel and cut length-ways into quarters.
- Mix the rice with the chopped chives, tomatoes and smoked salmon. Divide between two bowls, top with egg and serve. You can add optional dollops of yogurt or mango chutney or even a cucumber salad.
Obviously this is an “inspired by” rather than an authentic dish, but it is quick, easy and very tasty indeed.
*it turns out that this rice was a limited edition which is a shame as it takes serious leg work out of this dish. You could try the Vegetable Biryani one as an alternative. VeeTee offers a Vegetable Pilau Rice which you could use too.