THE VICTORIAN BREAKFAST DISH I COOKED FOR THE QUEEN - SMOKED HADDOCK KEDGEREE
Вставка
- Опубліковано 7 кві 2021
- Kedgeree was the ultimate Victorian British breakfast comfort food but is traditionally made using (Finnan Haddie) smoked haddock. Once I was able to source it in the US... I just had to make the dish. Kedgeree came to the UK from India during the time of the Raj. British colonials so enjoyed a dish called Khichari/Khichdi a stew of beans, lentils and rice though the dish changed drastically by the time it reached London with the addition of fish, cream and boiled eggs. In 1800's London salmon was rare. It just wouldn't survive the stage coach journey south from Scotland. Haddock however was cured and smoked and arrived perfect, thus becoming the fish for the dish.
Stonington Maine is the home of Stonington Seafood and where Richard Penfold is dedicated to preserving this unique family tradition, and the remarkable flavor of Finnan Haddie (Smoked Haddock) Only the thickest fillets of hook-caught haddock from the world's most responsible and sustainable wild haddock fishery are used to prepare Richard's Finnan Haddie. Smoked in an authentic Torrey kiln from Scotland produces the characteristic glossy, light golden cure. No sugar, color, or preservatives are added - just light sea salt and wood smoke.
Here's the link to order smoked haddock... www.stoningtonseafood.com
My new line of SEASONINGS and LATEST COOKBOOK are available here... eatingroyally.square.site
Here's a link to the non slip BOARD BUDDYZ... amzn.to/3rgUs5S
Here's the link to my Merch... teespring.com/stores/my-store...
Check out the fabulous Mercer knives I use in my videos here;
cutt.ly/GgAZG8r
Check out my Dallas Based Catering Company 'Eating Royally' for Your Next Event!
eatingroyally.com
Don't forget to follow me on Instagram for foodie tips and more recipes.
darren_mcgr...
Visit my website;
www.theroyalchef.com
Smoked Haddock Kedgeree
Makes 4 portions
1lb smoked haddock fillet, cut into pieces
3 cups cooked basmati rice,
4 eggs, hard boiled
1 TBS curry powder (or to taste)
2 cups milk
1-2 cups cream
3 tbsp chopped fresh parsley
salt and pepper
Place the haddock in a large pan, skin-side down. Pour over the milk and cover, bring to a gentle simmer on the stove. Cook the fish for 8-10 minutes until it flakes easily. Drain in a colander set over a bowl, reserving the cooking liquor.
Reduce on the stove the milk and cream cooking liquor until it is the consistency of heavy cream. Whisk in the curry powder until dissolved. Add the cooked rice into the pan and stir in a little more cream if needed. Season with salt and pepper.
Flake the fish into chunky pieces and stir into the creamy rice. Warm the eggs in hot water and cut into quarters, place them on top of the rice and garnish with the chopped parsley.
www.theroyalchef.com - Розваги
I laughed out loud when I realized that the chef is making Khichdi! No doubt it is the ultimate comfort food and people eat it whenever they feel unwell and don't feel like eating anything! Wow great to see that the royals would eat something with so much pleasure which in India is known to be a poor man's dish!
Its not poor man's dish. Its called the sick man's dish. The kedgeree or originally the khichadi comes from the marathi cuisine of Maharashtrian state.
@@notyourfriend-li7rq in different areas ppl call things different names
It is very far removed from Khichdi.
But is this recipe anything resembling any kind of South Asian khichuri? It's just rice and cream.
@@bidhrohi12 does Indian Chinese look or taste anything like the original Chinese food? No! We all make stuff according to our liking.
I remember seeing a recipe like this in the series “the Victorian Way” and Mrs. Crocombe even poached her fish in milk like you did
Mrs. Crocombe is the best.
@@redwingfan9393 Agreed
I was just about to comment that I already knew what the dish was by the thumbnail because of Mrs Crocombe.
Of course! Only the best for Lord and Lady Braybrooke.
I LOVE that series
That was the best Winston appearance ever! haha
I absolutely love Winston ♥️🤣
Winston 🥰
Someone needs to make him famous. He's absolutely amazing.
This dish is called Kosheri or Kesheri in Egypt. It's still all about rice and beans and onions grilled to perfection, sometimes with fish. It must have been the pizza of the 19th century; I've seen incarnations of Kesheri in many countries. Thanks for sharing the English version.
I love listening to your tales while you fix your English dishes..
Cracking video Darren. I live in Fraserburgh, Aberdeenshire, Scotland. My family are all fisherman, I appreciate you showing off the delight that is smoked haddock.
Cullen Skink was my favorite thing I ate in Scotland!! 😍
As a Bengali I had no idea there was a English version of khichuri! Amazing episode!
I'm from Trinidad and I had no idea there was a british or bengali version either
Exactly
Uff im shocked. Ami tai bhabi eta ki shona shona lagche.
@TheRenaissanceman65 well thanks for stating the obvious. he pronounced it Khejuri, which isn't too far from Khichuri. Food has a tendency to go from places to places and change that's part and parcel of an interconnected world. It's still yellow rice for breakfast. And people eat fish with khichuri, so nothing weird there. Only change I saw was the omission of lentils.
@TheRenaissanceman65 get a life
Never laid eyes on this before, now suspect I cannot live without it.
That looks so, so good, and I absolutely love eggs. No wonder the queen has lived so long and seems so healthy, even at 94: She has eaten the best foods.
Of course she has. She's worth $500M and she has an on-call doctor in the Palace. She sneezes and the doctor is right there. Let's see her at 100. God Save My Cousin (she is a distant cousin)
@@daverichards308 is she?
@@martinvonschultz2371 No
@@spencery1617 what?
@@daverichards308 we are all cousins on this blessed day
Smoked haddock kedegree sounds really good! Before my parents immigrated to the U.S. from China, they used to have rice or rice porridge and pickled vegetables for breakfast. They would sometimes have fish too. So this really reminds me of that type of breakfast.
I drooled watching this !......I can just imagine the kitchen staff preparing this for the master and lady of the house........AWESOME!
When I was a kid I was made to eat Finn and Haddie. Not sure if it is English, Irish, or Scottish, but my Dad came from Northern Ireland to Canada. Anyway my sister and I hated it. I haven't had it since I was a child years ago, but the way you are making it, makes it look much better than what I had!! May just "give it a go" again!! 🥰
If you like smoked haddock you should try an Arbroath Smokie....I get them across the road from my flat in Edinburgh, they come with the ropes still on them. Warmed in the oven with a knob of butter...I'm partial to it with creamy mash too. Really complex flavours for a smoked fish, all kinds of notes in there, cherries, a certain creaminess!
My mom would make this when I was a kid. Loved it! I still do. Finnan Haddie used to be more available in the U.S.; now it's almost impossible to find, so I haven't had it in many years. If I can ever find Finnan haddie I'll make it again.
I looked up Stonington Finnan Haddie online. $95 of 16 oz. with a $42 shipping charge. I think I"ll stick with the salmon thank you.
The addition of Winston tells me you are such an old softie. I love the Winston moments.
Ah, this unlocks childhood memories for me, visiting family in Glasgow and having proper Haddock Kedgeree with fresh crusty bread for brekkie. Proper food that :D
6:24 You're so right. I had haddock often as a child. I can never seem to find it anymore, but I still remember how great it was.
Thank you for mentioning Stonington.
WOW, I am from Afghanistan, we have dish called( Kicherey) NOW in villages they make it, specially in cold Afghanistan's winter. this dish is exactly how it was explained, it basically has everything a lot of things, the British one has eggs and fish but ours does not have. i find it very interesting !
Hey Chef, it’s so sad that one of your former employer Prince Phillip passed away yesterday :( RIP Prince Phillip, can you do a video in memory of him, like cooking one of his favorite dishes while sharing your most memorable moments with him? Thanks for your consideration :)
Yes seems very fitting i would watch!
Has, ten minute vid on delish channel. And can go watch his account of him on his fav dish while alive too.
My favorite chef ever.
Congratulations for your recipes,Mr.MacGrady.....and please give my greetings to Winston!!!
How can you not like this. Absolutely delicious, cooked by a master of the art.
My main gripe is that it is fish and rice for breakfast... And with curry too! A little too early for spicy food (and fish) for my taste. I could give it a try, but I have doubts... Maybe for brunch.
Thank you Mister McGrady. Your cooking videos are wonderful!!!! Again, thank you.
LOL Winston! The fish toys Winston was playing with had made me feel nostalgic because I loved playing with these very much as a kid!
I LOVE kedgeree so so much, this is my go to breakfast whenever I have rice on the stove. There is nothing better than the warming spices and delicious fish flakes in the morning
Amazing, who wouldn’t like to taste a bit of that georgeous dish?
Hi Darren, never heard of this dish. Also, you
actually eat fish for breakfast? Oh my. Looks wonderful.
GOD BLESS
My grandmother was English & I make this occasionally with smoked cod.
This is the best episode because there was so much of Winston
Always amazes me how food can bridge across places and time
This looks absolutely amazing. I LOVE LOVE LOVE smoked salmon and have never had the pleasure of smoked haddock. I also appreciated that you mentioned using cauliflower rice. I like to make mental notes on how to "low carb" your various recipes and it's nice of you to mention it and not be snobbish about it.
Great video! My Grandma used to make Poached Finnan Haddie on Christmas morning. Served it with scrambled eggs and toast. One of my favourite meals! I used to buy readily in our grocery stores but all haven’t seen for about 20yrs now. I Googled and food a seafood store in Vaughan, Ontario so will take a trip there soon to get this delicious fish. Thanks for another great recipe! Ann, Mississauga, Canada 🇨🇦
This is one of your best videos so far😃👏👏.. Delish! And Winston fishing in the background,amazing!
Thank you so much for your talents.Bravo chef McGrady!💐👏👨🍳
Winston took the show!!! Looks pretty Royal. John T. Great dish!!
I'm from Maine and I remember Finnan Haddie! Gosh I haven't thought of that in 70 years! Amazing. My aunt used to make a dish like that. She didn't have curry powder though. I wonder where I could buy dried fish. I never see it in the stores any more.
Oh my my.. How simply mouth-wateringly delicious!! 😋
Nice
It looks delicious and decadent! Glad Winston caught his fish! I'm sure he loved the scraps. I remember Jennifer on Two Fat Ladies made this too.
Thank you Mr McGrady, you are one of the few things on the internet that puts me in a better mood!
I love smoked fish, curry, and eggs, so this looks delicious! I might even wrestle Winston for it.
My goodness 😀Watching you when hungry is dangerous 🌹
Thanks chef Darren that is a brilliant version of kedgeree. No need for people to quibble over semantics, what should be in it, how it is pronounced. From a Scot living in the Philippines. Im definitely going to try your version when I get back to uk.
He's right, once you've had Kedg you'll always remember it. It's a great brunch dish. I wish I could have it once a month.
i bake my fish so don't use cream/milk but i do add a dash of boiling water when everythings being combined to loosen it up a bit. Fabulous dish and I get about 6 portions out of it for about £5.00 worth of ingredients. One of my favourite dishes.
What lovely memories and tribute to a well loved man. Love those crepes Chef. TY for sharing ❤️
We in Australia call it Kedgeree. Always knew it’s from India and often had it on a Sunday brunch party. Fantastic! 🇦🇺🇬🇧
Tried this with smoked salmon instead of haddock and it was absolutely delish!
Dear Mr McGrady.
You and Winston have become my family's favourites! We can't stop watching your videos.
Thank you!
We are in London and are putting the smoked haddock on to the next Waitrose order delivery!
Already prepared all the ingredients for the Eton Mess we are making tomorrow after watching your video too.
The best Kedgeree ever, Sir! 💐
Wow, thank you
That dish looks delicious. Mum used to cook smoked haddock in milk for the family .....oh the childhood memories.
This is a regular Sunday morning treat for me. My grandfather started me on it, and every morning it was on the menu in the officer’s mess when I was a young officer. I’m going to be searching for Cullen Skink, great winter warmer!
Wow. That looks delicious 😋 Greetings from Scotland ♥️ Have a wonderful day everyone 🌻
My pastor from the Ivory Coast of Africa adored Scotland. He said that the people have fabulous character: the people were very welcoming when he lived there. Hats off to Scotland!
I'm crazy about your recipes, I'm from Puerto Rico, but I love British food and the country. My son is also a fan.
It looks so yummy 🤤 And Winston's shenanigans are so cute! 😆
I saw this dish on Downtown Abby..it looked delicious...Chef..you make me smile..and you keep your dishes simple..that I appreciate...Winston is cute...thanks for sharing ..
I love this dish my dear boy! 😌👍🐟
i love smoked haddock ive had arbroath smokies many a times
Finnan haddie was a favorite of mum's, but I don't remember her making it after moving to the states. I bet I will love it and the dish.
Smoked haddock or Finnan Haddie poached with cod and baby shrimp, peppercorns and a bay leaf and made into fish pie with a buttery white wine and parsley sauce and cream mash is to die for!! Love love love fish pie! Add some sweet garden peas and you have a dream dinner.
A wonderful recipe from Chef Darren!! The Indian version (Khichdi) is one of my comfort dishes during winter or monsoon. Absolutely love it. 😍
I love the way he add with happiness "just a little more cream" :)
I appreciate your videos so much! You have an abundance of skill, special memories and a charming personality to share. The way you describe the food, I can almost smell the aromas. “Stay calm and carry on!”
I discovered this recipe years ago, and it's now one of my favorites! Unfortunately, finding a good smoked haddock is next to impossible where I live, and it's also very expensive. So I just use whatever fish I can find.
Fair enough, adapting it to where you live is what they did.
One of my favourite dishes
As a kid in the 1960s this before church when we could get Haddock, a mouth watering memory
Thank you so much for sharing these recipes with us. As a rebellious American, I love learning things I didn't know about cooking, and our history, and your history. :)
Thank you so much for passing on the Stonington Seafood info. I've been pining for kedgeree but no smoked haddock here. I will be paying them a visit and following your gorgeous recipe. Kedgeree! Fish pie! Kedgeree tops my list of faves.
So much fun watching you cook and the dog fishing. Thank you so much.
Thanks for watching
I cold smoke fish here at my home in Italy. On Sunday, I'm going to try this dish!
So how was it?
@@closethedoornow7538 I enjoyed it. II could not find haddock here in Italy so I used some thick cod, I thought the fish was quite good. The dish could have used more seasoning including curry powder and chili powder. It was very rich and I think it could have used some additional acidity. The next time, I will use some preserved lemon peel to cut through the richness of the cream sauce. I like that flavor with creamy rice dishes like risotto. I'm glad I tried the original recipe (substituting the cod for haddock, but I think I can do better for my wife's and my taste. I cold smoked the cod for three hours after a 24 hour saly curing uncovered in the refrigerator.
@@samuelcohen2215 Your take on it sounds intriguing - definitely worth a try!
@@j.q.higgins2245 Mt wife and I liked it very much!
@@j.q.higgins2245 J.Q., it was delicious even un our plain white plates rather than the silver dish used for the queen, though that added presentation points for sure! A refreshing mango chutney on the side was the best I could do.,
"If I invite a boy some night
To dine on my fine finnan haddie
I just adore his asking for more
But my heart belongs to Daddy"
Cole Porter - "My Heart Belongs To Daddy"
How clever of you!
Winston is the best! Love the crown!
Oh Darren, I can smell Mother's kitchen, from when I was a Boy. { now 71 } "Finnan Haddie " was a favorite of My Dad & I. We ate it a lot. Mother always added thinly sliced onions in the milk. {Always used milk to poach. } Those days the fish was available in any grocery store. Sad how because of modernization we have lost so many tasty items. Very much enjoy all your videos. BELLY RUB to WINSTON. lol Sydney N.S. , Canada. { Nanny was from Warrington. Grand dad vet. of the Boar War. CHEERS]
Was a favorite of my mum's (and grandad). She didn't make it for us in the States, though. Probably no access to the fish back then in the South.
Kedgeree is one off the greatest dishes ever! If you ain't made it do it fantastic!🏴☠️👍
One of my faves! I’ve previously cooked the rice in the milk diluted with water, your recipe works so much better as a make ahead dish thank you!
Darren, your thoughtful and loving reflections of serving with and for the Duke of Edinburgh brought me me tears. You were unquestionably one of his friends that he no doubt held you in high regard as well. You are a treasure.
Darren, I am Soumen from Kathmandu, Nepal
I follow you regularly, few dishes i prepared n its works. Lovely
Once again thanks to
Thanks Soumen, love the Yak and Yeti hotel where we stayed when the Queen visited Nepal.
I visited Stonington many times growing up. Such a wonderful place. I'm so glad you were able to find a source for the smoked haddock.
When the uk started trading with India many of the Officers of the East India Company were young single men, who ate whatever they were given, out of politeness to their hosts. They found they loved kitchiri as it reminded them of nursery food, and that the spicey kiri was delicious. So they tried to learn how to make it properly. We still love it.
LOOK how BEAUTIFUL a dish this is! I have family with me during Christmas and I cannot tell you how many dishes i have watched you prepare the last few days that I will also be doing while they are here! I do not know why you are in Texas ( I suspect family living in USA) but I can definitely say the recipes you have shared will make ALL the difference in the new and wonderful presentations I shall prepare in the next three weeks after they arrive. God Bless you!
I'm eating smoked haddock now. Lovely fish.
Thank you for the recipe. God bless you.
Kisses to the sous chef WINSTON!!!
Once again dog is cute but only for an instant. Great presentation.
I love kedgeree. Growing up in Scotland in a fishing village there was no issue about getting finnan haddie.
I can’t with Winston.😂🐶
One of my absolute favourite things to eat at any time of the day with a cup of tea, delicious.
I like it for breakfast, but also lunch or supper -- agree with you. Any time is kedgeree time!
This looks so good! I don’t know why more ppl don’t eat savory breakfast more often. Def gonna try this with salmon! Looks fabulous.
My mom would get Finnan Haddie from her favorite little English store in California when I was little. Thank you Darren for the link to purchase a treasured food memory.
So your American mum, bought a Scottish dish from an English store?
@@KiraHunter2310 No, my ex-pat mom would buy all her favorite UK import products from an English store.
Love you’re cooking; splendid; and Winston perfectly completes the show; can’t wait for the next episode.
Thanks so much!
Mr McGrady, thank you for your hard work. I love your Vids and you inspire me to try new dishes.
So glad to be able to get smoked haddock.
I've always spelt it kichadi 😂 mum makes this when we're not feeling well with lentils and rice!
I have only seen two of your videos, and you are making food my mother cooked in Australia in the 1950's. Smoked cod kedgeree and drop scones (you called them some Icelandic pancake name for Duke of Edinburgh's memorial) were both standard household fare, and things I learned to make in my early teens. So I would call all this comfort or nostalgia food.
You inspire me to cook so much! I'm looking after my parents at the moment, and I watch your show to get ideas for them! Thank you Darren!
My respect!
OMG my taste buds are about to come in my mouth - this is soooo delicious - how I miss proper smoked haddock.
Originally from Britain, I now live in South Africa. Smoked haddock is available but very expensive. Salted snoek is very common and very cheap. Recently I made kedgeree with salted snoek. It came our rather well.. I washed the salt off the surface of the snoek,,then let it soak in water overnight. In the morning I threwaway the salty water and dried the snoek. I then poached the snoek in 2 large cupfulls of full cream milk to which I added a generous nob of butter. I also added fresh ground black bepper, about a teaspoon full to the milk. I poached it until the flesh was able to be easily removed from the bone. Snoek is very bony and very salty but has a nice robust flavour. It therefore calls for stronger flavouring than delicate haddock or salmon. Once cooked, I strained the milk into a pan and added one large cup of rice. No more salt is needed in this recipe other than the salt coming from the snoek. While the rice was cooking, I separated the flesh of the snoek from the bone, as it is rather bony, the pices of flesh end up smaller than with haddock. When the rice was cooked, I used olive oil and butter to fry two onins and two cloves of garlic to which I added a teaspoonful of turmeric, a teaspoonful of Rajah hot curry , a teaspoon of fresh ground black pepper nd a teaspoonful of the Indian spice ajmo. I then put the rice into the mixture, and when it was fully coated and had soaked up the curry spices, added the snoek. At the end added two hard boiled eggs (about 6 minutes so the yolk is not too hard) chopped ito eighths. On serving, squeezed fressh lemon, a little more black pepper and finished off with chopped spring onion from the garden as we had neither parsley nor coriander leaves. I could have added a chopped chillie. In South Africa we are now getting natural double cream yoghurt. This time we did not have any, but it is a good cooler for any hot curry dish.
I haven’t had the for years! Oh the memories
Me seeing the thumbnail: Oh I’m not sure I’d want to eat that!
Also me: Ohhhh Darren’s making it?!?! Sign me up!!