We delve into the past once more for this week's subject. Kedgeree is known to have of originated in India, in the days of the British Raj.
Well it did, but it was introduced to India by Scottish soldiers serving out there, being a combination of their own smoked fish and local spices and rice.
It is principally a breakfast dish, although these days often only in country houses, and the sort of repast consumed at a hunting or shooting weekend.
At The Savoy, it was a regular feature of breakfasts, served to guests after events, which continued into the early hours.
Here it was served with cream sauce and curry sauce, both offered separately.
It does also make a satisfying lunch or supper dish.
There are many versions of kedgeree, but the main ingredients are always, rice, fish and eggs.
Smoked haddock is traditionally used, although I have seen it made with smoked trout, and prawns. Several recipes include peas, and spring onions.
My version can be finished in a hot oven, or under the grill, hence the name.
Kedgeree au gratin
Ingredients (serves 4)
4 eggs, hardboiled and shelled
600g smoked haddock fillets, cut into small dice
1 bay leaf
250g basmati rice
500ml chicken or vegetable stock
50g unsalted butter
1 medium onion ,finely chopped
1 garlic clove, finely chopped
2 teaspoons of curry powder
250ml double cream
2 egg yolks
juice of 1 lemon
2 tablespoons of chopped coriander
2 tablespoons of dessicated coconut
Method 1) Cook the onions and garlic in the butter until soft.
2) Add the curry powder and cook gently for about three minutes.
3) Add the cream and bring to the boil.
4) Remove from the heat and add the egg yolks and lemon juice, and season to taste.
5) Cook the rice in the stock with the bayleaf, until all of it is absorbed and the rice is cooked. (Add a little water, if necessary)
6) Stir the haddock into the hot rice, then add the coriander.
7) Place the rice in an ovenproof serving dish.
8) Grate the boiled eggs over the top.
9) Spoon the curry sauce over the top, sprinkle with dessicated coconut, and place in a hot oven for 10 to 15 minutes until the top is lightly browned.