Ingredients
4 tbsp butter
2 cup cooked rice
2 cup smoked yellowfish
3/4 cup heavy cream
1 tsp curry powder
1 salt to taste
4 hard boiled eggs
3 tbsp chopped parsley
Directions
CHRISTMAS EVE PREPERATION (20 MINUTES) 1. Prepare hard boiled eggs.
Cook rice, fluff gently and refrigerate. 2. Prepare fish. You can use
any fish or shell fish but I use thick
slabs of smoked yellowfish, or thick slabs of smoked haddock. Thin
fillets tend to break up into pieces too small. Place fish in pan,
cover with water, and heat gently until just before boiling point.
Drain and refrigerate. Allowing fish to boil will turn it into
mush
during final cooking. CHRISTMAS MORNING PREPERATION (15 MINUTES)
1. In a microwave dish or double boiler, melt butter and heat cream
(reserving 3 T for moisture adjustment). Add cooked rice and mix
well. 2. Gently break cold fish into bite size pieces and add to
mixture.
Chop hard boiled eggs and add to mixture. 3. Adjust moisture
before heating mixture. Microwave mixture should be
moist but not damp. If using doubleboiler to heat mixture, add
reserved
cream until mixture is slightly sloppy or it will dry out during
heating. 4. Heat mixture in microwave on high, stirring every
minute until hot.
Garnish with chopped parsley and serve.
Servings: 6 servings
Christmas Kedgeree Recipe brought to you by Recipe Ideas
Categories: Christmas; Holiday
The History of Recipes
Written recipes as a concept can be traced far back into the distant past, at least as far back into history as ancient Egypt, and quite possibly further than that. Interesting though that is, generally, these old cookbooks were just very basic pictorial recipes for preparing meals.
Interestingly, the most ancient recipe in existence, according to experts is a collection of ancient tablets in the Sumerian language which show the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made those who drank it feel exhilarated. Progressing into The time of the romans around 25BC a roman called Apicius compiled a collection of documents showing how to cook the recipes prepared by wealthy Romans. In his works, Apicius tells us how the meals were divided into hors d`oeuvres, entrees and dessert, something that is very familiar to us today. Aspicius also recounts how the cooks of his times made use of a good variety of aromatic flavors, including a few that are still present in modern kitchens like basil, mint and dill. Moving on, there were two books dating from the fourteenth century ; a recipe book entitled `Forme of Cury`, and another called `Curye on Inglish`. Amusingly, these books are nothing to do with the indian food that appears on menues today, but instead descriptions of the types of food prepared by the cooks of the nobility of that period. Later, in the 15th century, knights returning from the crusades brought back many new foods, spices and herbs from Arab cooking, including spices like rosemary and coriander. These new spices and herbs created a surge in recipe publications, some of which are now in academic collections. During the next few hundred years, the upper-class families of the West strove to lay on the most exotic banquets, and as a consequence, the best chefs and their recipe collections became highly prized. Even so, it wasn`t until the 1800s that haute cuisine and recipe publications rose to prominence. Mrs Isabella Beeton in the UK, and the equally famous Fannie Farmer in the US, dedicated years of their lives to collecting, trying out, and recording recipes to allow everyone to enjoy them. By the advent of the 1900s, cookery publications were starting to become popular due to more people being able to read, people having increased free time and disposable income. Like it or not, the introduction of TV brings us celebrity TV chefs and the accompanying recipe books. Which brings us neatly to the present day and the invention of the internet, allowing everyone to search through massive numbers of recipes such as those found on sites such as this. |
We hope you enjoy this Christmas Kedgeree recipe.
