Rebecca’s Kedgeree
This recipe is Mum’s own recipe verbatim, as she dictated it to my youngest sister Rebecca, before she moved to Cambridge to begin her PhD. I am so grateful Rebecca kept these instructions as they remind me so much of Mum and her insistance that food should just “throw itself together”. Apart from rice there are no quantities, so you will have to make this to taste, just as Mum would.
Let me preface this recipe by saying it is quite unlike other kedgeree recipes we have tried and pays homage to Mum’s passion for double cream. Entering Mum’s fridge one would always find large quantities of double cream, butter and eggs. Mum considered this to be an essential recipe for any young cook starting out and would make this herself once a week. It is absolute comfort food in our home. There is only one family rule: it must be eaten with Heinz tomato ketchup.
ingredients
2 large smoked haddock
1 cup (approx.) long grain white rice
chopped white onions
butter for cooking
double cream
hard boiled eggs
lemon juice
curly parsley
spring onions
curry paste
method
Poach the smoked haddock in milk. Cook rice separately (1 cup rice to 2 cups water). Fry onions in butter, add flaked haddock. Add lemon juice, salt and pepper. Now add the cooked rice and double cream to the fish and vegetable mix. Let this cook for a bit. Add spring onion and lemon juice near the end. Serve with chopped parsley and chopped boiled egg on top. Heinz tomato ketchup on the side.