New England Kedgeree
New England Kedgeree Recipe - Rice, Eggs, Parsley, Cream, Salt, Pepper
Introduction
New England Kedgeree is a delicious and hearty dish that originated in England but has become a popular comfort food in New England. This dish is a flavorful combination of rice, flaked cooked fish, hard-boiled eggs, cream, and seasonings.
History
Kedgeree is believed to have originated in India during the British colonial period and was brought back to England where it became a popular breakfast dish in the Victorian era. The New England version of Kedgeree adds a unique twist to the traditional recipe by incorporating local ingredients and flavors.
Ingredients
How to prepare
- 1. Combine all the ingredients with the hot rice and reheat for a few minutes.
- 2. Serve immediately.
Variations
- Substitute the fish with smoked salmon or shrimp for a different flavor.
- Add diced vegetables such as bell peppers, peas, or carrots for added texture and color.
- Use coconut milk instead of cream for a dairy-free option.
Cooking Tips & Tricks
Be sure to use cooked rice that is slightly sticky to help bind the ingredients together.
- Flaking the cooked fish ensures that it is evenly distributed throughout the dish.
- Adding a splash of cream at the end helps to create a creamy and rich texture.
- Adjust the seasonings to taste, adding more salt and pepper if desired.
Serving Suggestions
New England Kedgeree can be served as a main dish for breakfast, lunch, or dinner. It pairs well with a side salad or steamed vegetables.
Cooking Techniques
Be sure to cook the rice according to package instructions to ensure it is cooked properly.
- Flaking the cooked fish with a fork helps to distribute it evenly throughout the dish.
- Stirring in the cream at the end helps to create a creamy and rich texture.
Ingredient Substitutions
Use any type of cooked fish such as salmon, cod, or haddock.
- Substitute the cream with coconut milk for a dairy-free option.
- Use any type of cooked rice such as white rice, brown rice, or jasmine rice.
Make Ahead Tips
New England Kedgeree can be made ahead of time and stored in the refrigerator for up to 2 days. Reheat in the microwave or on the stovetop before serving.
Presentation Ideas
Garnish New England Kedgeree with additional chopped parsley or a sprinkle of paprika for a pop of color. Serve in individual bowls or on a platter for a family-style meal.
Pairing Recommendations
New England Kedgeree pairs well with a crisp white wine such as Sauvignon Blanc or a light beer such as a pilsner.
Storage and Reheating Instructions
Store any leftovers of New England Kedgeree in an airtight container in the refrigerator for up to 2 days. Reheat in the microwave or on the stovetop until heated through.
Nutrition Information
Calories per serving
Each serving of New England Kedgeree contains approximately 350 calories.
Carbohydrates
Each serving of New England Kedgeree contains approximately 40 grams of carbohydrates.
Fats
Each serving of New England Kedgeree contains approximately 15 grams of fats.
Proteins
Each serving of New England Kedgeree contains approximately 20 grams of proteins.
Vitamins and minerals
New England Kedgeree is a good source of vitamin A, vitamin D, vitamin B12, and selenium.
Alergens
New England Kedgeree contains eggs and fish.
Summary
New England Kedgeree is a balanced dish that provides a good mix of carbohydrates, proteins, and fats. It is also rich in vitamins and minerals, making it a nutritious meal option.
Summary
New England Kedgeree is a delicious and comforting dish that is easy to make and full of flavor. With a mix of rice, fish, eggs, and cream, this dish is a satisfying meal option for any time of day.
How did I get this recipe?
I recall the feeling of curiosity that overcame me when I found this recipe for New England Kedgeree. It was tucked away in the back of an old cookbook that I had inherited from my own grandmother. As I read through the ingredients and instructions, I couldn't help but be intrigued by the combination of flavors and the history behind this dish.
I had always been passionate about cooking, ever since I was a young girl watching my own mother and grandmother in the kitchen. They taught me everything I know about cooking, from how to chop an onion to how to bake a perfect pie. But this recipe was unlike anything I had ever seen before.
I decided to do some research on Kedgeree and discovered that it originated in India during the British colonial era. It was traditionally made with rice, smoked haddock, hard-boiled eggs, and curry spices. However, the New England version that I had stumbled upon had a unique twist - it used lobster instead of haddock and added fresh herbs and lemon zest for a burst of flavor.
I was determined to master this recipe, so I set out to gather all the ingredients I would need. I visited the local market to pick up a fresh lobster, some jasmine rice, a handful of herbs, and a few lemons. As I walked through the bustling aisles, I couldn't help but feel a sense of excitement building inside me.
When I returned home, I set to work preparing the dish. I cooked the lobster until it was tender and then carefully removed the meat from the shell. I boiled the rice until it was fluffy and fragrant, and I chopped up the herbs and zested the lemons. The kitchen was filled with the delicious aroma of spices and seafood, and I knew I was onto something special.
As I combined all the ingredients in a large skillet and gently stirred them together, I felt a sense of satisfaction wash over me. The colors and textures of the dish were coming together beautifully, and I knew that I had created something truly special.
When the Kedgeree was finally ready, I plated it up and took a tentative bite. The flavors exploded in my mouth - the sweetness of the lobster, the earthiness of the rice, the brightness of the herbs, and the tanginess of the lemon. It was a symphony of tastes that danced across my taste buds, and I knew that I had truly mastered this recipe.
I couldn't wait to share my creation with my family and friends. I invited them over for a dinner party and served the New England Kedgeree as the main course. As they took their first bites, their eyes widened in delight, and they showered me with compliments and praise.
From that moment on, the New England Kedgeree became a staple in my cooking repertoire. I would make it for special occasions, dinner parties, and even just for myself on a lazy Sunday afternoon. It never failed to impress, and I loved the feeling of satisfaction that came with knowing I had created something delicious and unique.
As I sit here now, reflecting on the journey that led me to discover this recipe, I can't help but feel thankful for the culinary adventures that have shaped my life. Cooking has always been my passion, my creative outlet, and my way of bringing joy to others. And the New England Kedgeree will always hold a special place in my heart as the dish that sparked my curiosity and led me on a delicious culinary journey.
Categories
| Fish Recipes | New England Appetizers | New England Recipes | Rice Recipes |