THE VICTORIAN BREAKFAST DISH I COOKED FOR THE QUEEN - SMOKED HADDOCK KEDGEREE

delicate but delicious smoked haddock nestling in a creamy almost porridge of curried cream garnish with a hard-boiled egg and fresh parsley the ultimate victorian culinary [Music] leg of lamb [Music] one of the most popular breakfast dishes that i cook for the royal family one of their favorites and mine too is a dish called kejri it's the ultimate comfort food dish that was brought over to the victorians in the era of the the raj by the returning colonials british colonials called kitschery or kitschke the original dish was made of beans and rice and lentils and by the 19th century in the uk it became a more sophisticated classy dish for breakfast and brunch entertaining with the addition of smoked haddock and boiled eggs i make kedgeree at home for my family on a sunday as a just a breakfast treat but i always make it now i'm here in the us with salmon because i could never get smoked haddock until now in the north of england in maine famous for lobster but it's also the home of stonington seafood one of maine's top award-winning smokehouses and it's owned and run by richard penfold where they smoke haddock the traditional way the scottish way it's so authentic that stonington even had a scottish kill natori kiln shipped from scotland just to smoke the haddock oh it smells amazing oh finn and haddie or smoked haddock finn and haddie is just like its popular name in the uk it's named after the scottish town in finland where it originated from and then hadi is just a slang term for haddock scottish right fenan hardy fenan hardy is that scottish or irish in the 1800s fish wives hung lightly salted haddock in their chimneys just to be smoked gently over peat fires look at that gorgeous fish that color on the outside stonington only use sustainable hot court fish and the smoked haddock has to be firstly brined and then cold smoked and that creates the golden color on the fish there's no sugar or additives just fish salt and wood smoke for kejri we have to poach the fish and when we're poaching you can poach in water if you want to but it's actually best to poach in milk milk has that fat in it and as it's poaching the fat actually holds onto the the flavors that are coming out of the fish that smokiness that comes out of the fish so lay the fish something like this this thick about an inch thick it's absolutely gorgeous and so fresh and it just needs to poach for about eight to ten minutes so pop it in the pan and then we're going to pour over some milk and we need to cover the fish completely even though it has a lid on i'm also going to put a little cream in there as well the opulence of this victorian dish the fish will poach in this liquid and then we'll take the fish out and flake that up once it's gone cold the liquid will reduce down a little bit and then add the rice to it this is going to be amazing we need to poach it until once we press it it just starts to flake we don't overcook it just needs a little bit longer in there yes i heard i heard i was coming to that winston wants me to tell you that he's going fishing for his own fish the smoked hair that's been simmering away for about 10 minutes now and we can take it out let it cool down and then start flaking it oh look at that smoked haddock has such a distinct flavor and taste to it smell to it that once you've tried it you never forget that taste you never forget that smell and then save the poaching liquid because this we're going to reduce down i'm going to add some more cream to it and then reduce that right down add my rice to it and then i've got some curry powder i'm gonna put in there too and whisk into that this will be amazing once the cream's reduced and this has been reducing for about 10 minutes and you have to keep an eye on it because it will boil over so just keep giving it a stir i'm going to add a little curry powder in there not too much because i don't want it to mask the flavor of the smoked haddock just enough for some color and then a little salt too and a little pepper whisk all those together you see we've gone from the consistency of milk to that of heavy cream and that's perfect oh winston looks like the fish are biting [Music] once the fish is cold then you can start flaking it so carefully just pull off that skin and then break the fish into little flakes not too much nice chunky pieces are just gorgeous in there you can use shrimp in this if you want to in kejri you can use scallops but that just seems wrong to me kejri should be smoked haddock and if you can't get smoked haddock then salmon not shrimp or scallops this smells so good it's true about the distinct flavor once you've tried this you'll always remember it you'll always remember that flavor of smoked haddock there's another recipe called cullen skink that uses smoked haddock it's a smoked haddock soup i'm going to do a video of that soon as well now that i've found it i'm going to be using this a lot you can actually cook the fish the day before in fact you can cook most of this the day before i've got the rice i've already cooked i've got the parsley which i've chopped and i've got some boiled eggs all i'm going to do with the eggs is just warm them up again and they'll be perfect just for garnish on the top oh winston's going to enjoy these with a little saucer of milk right let's build the dish you can see that cream of milk has reduced right down and the curry flavors really taken uh to that but i can still smell the haddock in there too that came out of the fish while it was poaching i'm gonna put my cooked rice in there now traditionally white rice if you want to you can use brown rice in there you can use cauliflower rice if you don't overcook it you can use quinoa add some rice into there this is just a gorgeous breakfast dish or even for the family for brunch and then mix all of this in together if it starts to look a little too thick we can add a little more cream and then i'm going to put some haddock in there too not all of it i'm saving some for the top and then we can just taste test it's so good just mild just a hint of curry you can add as much curry into there as you want to but don't overpower the smoked haddo use a little more salt and some pepper stir it in don't over stir it because we don't want to mash up that fish it's not pureed fish it's biting into it with that creamy texture of the the rice and then that flaky fish is just what makes it amazing now back onto the stove to warm it through and also to heat up the eggs absolutely perfect and fit for the royal breakfast table right let's spoon this in there first of all a little more cream i just want it all to run together i told you it was opulence um just a little more cream in there and now we can pour this into the bowl and remember i said save a little bit of fish for the top we can take some of this and just lay it on the top there we don't need to worry about it being cold because once we put the lid on and let it sit there the heat from that pedigree we'll just warm it through then i've got some eggs here oh it looks like winston's caught a fish though actually i think the fish has caught winston [Laughter] it smells amazing it looks gorgeous and it just needs a little parsley to finish delicate but delicious smoked haddock nestling in a creamy almost porridge of curried cream garnish with a hard-boiled egg and fresh parsley the ultimate victorian culinary decadence all we have to do now is taste it i've been waiting all day for this imagine coming down to breakfast and having this on the table look at that absolutely gorgeous that fish is amazing i put a link to the stonington seafood in the description so you can order some if you want this is so good thanks for subscribing if you haven't already subscribe click on the button leave a comment below give me a thumbs up lots of great other videos coming up i'll see you again soon i bet you want some fish don't you i was talking to the fish

Channel: Darren McGrady

Views: 219,876

Keywords: Royal family, Food, British food, The Queen, buckingham palace, foodie, celebrity chef, eating royally, prince william, prince harry, queen, royal, Delish, Darren McGrady, Royalchef, food, royal eats, british food, Gordon Ramsey, Balmoral, windsor castle, queens food, food network, recipes, dallas, dallas caterer, wedding caterer, corporate caterer, The Crown, smoked haddock, kedgeree, breakfast, victorian food, rice, curry, khichdi, comfort food, egg dish, salmon, brunch, brunch ideas

Id: eJIGtmd-fME

Length: 10min 40sec (640 seconds)

Published: Thu Apr 08 2021