Cape Kedgeree

Cape Kedgeree Recipe - South African Rice and Egg Dish

Region / culture: South Africa | Preparation time: 15 minutes | Cooking time: 20 minutes | Servings: 4

Introduction

Cape Kedgeree is a delicious and hearty dish that originated in India but has since become a popular breakfast or brunch option in many parts of the world. This dish combines flaked fish, rice, eggs, and a creamy sauce to create a flavorful and satisfying meal.

History

Kedgeree is believed to have originated in India during the British colonial period. It was originally a rice and lentil dish that was served for breakfast. When the British brought the recipe back to England, it evolved into the dish we know today as Cape Kedgeree, which includes fish and eggs.

Ingredients

2 oz (57 g) of butter or margarine
4 cups of cooked, flaked fish
2 cups of cooked rice
4 egg whites
2 tsp of salt
0.5 tsp of pepper
0.5 cup of evaporated milk or light cream

How to prepare

In a 2 qt (1.89 liter) saucepan, melt 2 oz (57 g) of butter or margarine.
Add 4 cups of cooked, flaked fish and stir gently.
Add 2 cups of cooked rice, 4 hard-boiled egg whites (chopped coarsely), 2 tsp of salt, 0.5 tsp of pepper, and 0.5 cup of evaporated milk or light cream.
Stir gently over medium heat until thoroughly hot.
Garnish the mixture with 4 egg yolks, passed through a fine wire sieve.

Variations

You can add vegetables like peas or diced bell peppers to the dish for added flavor and nutrition.
For a spicier version, you can add curry powder or chili flakes to the sauce.

Cooking Tips & Tricks

Be sure to use cooked, flaked fish for this recipe. You can use any type of white fish, such as cod or haddock.

- Make sure to cook the rice according to package instructions before adding it to the dish.

- For a creamier texture, you can use light cream or evaporated milk in place of regular milk.

- Garnish the dish with chopped hard-boiled egg yolks for added flavor and presentation.

Serving Suggestions

Serve Cape Kedgeree hot with a side of fresh fruit or a green salad.

Cooking Techniques

Be sure to cook the fish and rice separately before combining them in the saucepan.

Ingredient Substitutions

You can use butter instead of margarine in this recipe.

- You can use regular milk instead of light cream or evaporated milk.

Make Ahead Tips

You can prepare the fish and rice ahead of time and store them in the refrigerator until you are ready to make the dish.

Presentation Ideas

Garnish the dish with chopped fresh herbs like parsley or chives for added color and flavor.

Pairing Recommendations

Cape Kedgeree pairs well with a crisp white wine or a cup of hot tea.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat in the microwave or on the stovetop until hot.

Nutrition Information

Calories per serving

- A serving of Cape Kedgeree contains approximately 400 calories.

Carbohydrates

- Rice: 2 cups cooked rice contain approximately 90g of carbohydrates.

Fats

- Margarine: 2 oz (57g) of margarine contain approximately 40g of fat.

- Egg yolks: 4 egg yolks contain approximately 20g of fat.

Proteins

- Fish: 4 cups of cooked, flaked fish contain approximately 80g of protein.

- Egg whites: 4 egg whites contain approximately 14g of protein.

Vitamins and minerals

Eggs are a good source of vitamins A, D, and B12, as well as minerals like iron and zinc.

Alergens

This recipe contains fish, eggs, and dairy, which may be allergens for some individuals.

Summary

Cape Kedgeree is a balanced meal that provides a good mix of carbohydrates, fats, and proteins. It is also a good source of vitamins and minerals.

Summary

Cape Kedgeree is a flavorful and satisfying dish that is perfect for breakfast or brunch. With a good mix of carbohydrates, fats, and proteins, it is a balanced meal that is sure to please your taste buds. Try this recipe today for a delicious and nutritious meal!

How did I get this recipe?

I recall the feeling of curiosity that overcame me when I found this recipe for Cape Kedgeree. It was tucked away in an old cookbook that belonged to my great-grandmother, a well-traveled woman who had a knack for creating delicious dishes from around the world. As I read through the ingredients and instructions, I couldn't help but feel drawn to the exotic flavors and unique combination of ingredients that made up this dish.

I knew I had to learn how to make it, so I set out on a journey to uncover the secrets behind Cape Kedgeree. I asked my grandmother if she had ever heard of it, and to my surprise, she not only knew what it was but also had a recipe of her own that had been passed down through the generations.

My grandmother told me that Cape Kedgeree was a dish that originated in South Africa during the colonial era. It was a fusion of Indian and British cuisines, combining fragrant spices with smoked fish and rice. The dish was traditionally served for breakfast, but over time, it had become a popular lunch or dinner option as well.

I was eager to get started, so my grandmother and I decided to make Cape Kedgeree together. She showed me how to prepare the smoked fish by poaching it in milk until it was tender and flaky. Meanwhile, we cooked the rice and boiled some eggs to add to the dish later on.

As the fragrant spices filled the kitchen, I couldn't help but feel a sense of nostalgia for a time and place I had never known. The aroma of cumin, coriander, and turmeric whisked me away to a far-off land where exotic flavors danced on the taste buds of those lucky enough to sample them.

Once all the ingredients were cooked and ready to go, we began to assemble the Cape Kedgeree. We mixed the flaked smoked fish with the rice and added in the boiled eggs, chopped parsley, and a squeeze of lemon juice for a burst of freshness. The final touch was a dollop of creamy yogurt on top, adding a cool contrast to the warm and spicy flavors of the dish.

As we sat down to enjoy our creation, I marveled at how a simple recipe could transport me to a different time and place. The flavors of Cape Kedgeree were unlike anything I had ever tasted before, and I knew that this dish would become a staple in my own culinary repertoire.

From that day on, Cape Kedgeree became a beloved family recipe that I would pass down to future generations. Each time I make it, I am reminded of the journey I took to uncover its secrets and the bond I shared with my grandmother as we cooked together in the kitchen.

And so, the story of Cape Kedgeree continues to live on, a testament to the power of food to connect us to our past and bring us closer together in the present. I am grateful for the opportunity to learn this recipe and carry on the tradition of sharing it with those I love.