Happy St. Andrews Day!
Today at Jules B we send our well wishes, across the border and hope Scottish ‘laddies’ and ‘lassies’ are enjoying a day off to celebrate Scotland’s patron saint Andrew. Tonight we will be cooking up a favourite Scottish plate of kedgeree. Inspired by the rice meals in India, kedgeree has, for a long time been a much-loved dish in Scotland, traditionally mixing flaked fish, spiced rice and hard-boiled eggs. This recipe from Delicious Magazine, is quick and easy and you can adapt it to your likes with different fish and flavours, or just what you have in the fridge. Tuck in this evening and leave some for a old-styled breakfast in the morning.
1 medium onion, finely chopped
Seeds from 6 green cardamom pods
¼ tsp ground turmeric
¼ tsp hot curry powder
5cm piece cinnamon stick
350g basmati rice
600ml light chicken stock, ideally fresh and not from a cube (see tip)
3 fresh bay leaves
¼ tsp salt
3-4 medium free-range eggs
350g hot-smoked salmon, flaked into chunks
1 tbsp lemon juice
3 tbsp chopped fresh coriander or parsley
Melt half the butter in a pan, add the onion and cook gently for 5 minutes until soft. Add cardamom seeds, turmeric, curry powder and cinnamon stick. Add the rice to the pan and stir well. Add the stock, bay leaves and the salt. Bring to the boil, stir, then cover and cook very gently over a low heat for about 12 minutes. While the rice is simmering, cook the eggs in boiling water for 8 minutes, then drain and leave to cool in cold water for 1-2 minutes. Peel and cut into quarters. Remove the bay leaves and cinnamon sticks for the rice. Using a fork, gently flake in the hot-smoked salmon and eggs, re-cover and cook over a low heat for a further 3-4 minutes until heated through. Add the remaining butter, with lemon juice and chopped herbs, for a tasty and creamy texture.