Monday, July 7, 2008

Thermomix Recipes for Kedgeree

This is a dish that usually is trotted out for Easter. While I simply adore smoked fish, many people simply abhor it and perhaps it is related to how it was served to them in their childhood.

Kedgeree is a dish that conjures up pleasant memories and make my mouth water.

Recently it appeared in the Australian Gourmet Traveller as a Classic Dish.

This version has been adapted for the Thermomix and has been changed since I first produced it for others to try. Now I use the Varoma to poach the fish while the rice and eggs are cooking in the basket inside the Thermomix bowl.

Their are numerous variations that have been published and you can certainly add in extra bits or delete bits, but eggs, rice and smoked fish are a constant.



200g long grain rice
Pinch of saffron threads
3 eggs
400g smoked haddock or cod
300ml milk
80g butter, chopped into small pieces
Juice of 1 lemon
150ml cream (35%)
Cayenne pepper
Salt & Pepper
Parsley to garnish


Wash the rice thoroughly with cold water, and preferably soak for an hour or so before cooking, add saffron threads and mix through the rice. Wash the eggs thoroughly. Place 1000ml water in TM bowl, insert basket with rice and eggs on top of rice.

Place haddock in a bowl that fits easily into the Varoma. Place milk in bowl to just cover the fish. Place in Varoma and position it over the Thermomix bowl.

Cook for 14 minutes at Varoma temperature on speed 4. After 10 minutes it may help to open lid of the Thermomix & fluff the rice around the eggs.

Remove bowl with fish from Varoma, drain and leave to cool.

Remove basket from inside the Thermomix bowl with aid of spatula. Remove eggs, cool and shell before setting aside. Place rice in Thermo server or bowl and mix through 50g of the butter.

Remove skin and any bones from fish before flaking.

Cut 1 egg lengthwise into quarters and hold for garnish later. Chop other eggs and mix with rice, fish, cream, lemon juice, cayenne pepper and season to taste with salt and pepper.

Grease an ovenproof dish and gently place kedgeree mixture in, dotting with the extra 30g of butter. Bake in a preheated oven for 10 - 15 minutes at 180°C.

Garnish with remaining egg and parsley and serve immediately.

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