Smoked Mackerel Kedgeree for Best of British
The ‘Best of British Challenge’ is currently being hosted at Choclette’s Chocolate Log Blog. The idea is that each month for six months, a county or region around
the UK will be selected and bloggers will post their interpretation of a
recipe or dish from that region. This month the challenge is to showcase something that embodies Cornish food. I have chosen to feature ‘Smoked Mackerel’. Mackerel is a fish I associate strongly with Cornwall and I although I am not so keen on fresh mackerel (although my husband loves it), I do like smoked mackerel and love that it is very versatile.
I couldn’t actually get Cornish smoked mackerel, the mackerel available locally is sourced off the west coast of Scotland and out into the north west atlantic, however, I’m sure that same shoal might have passed the Lizard and been caught off the Cornish Coast – we will never know!
There are prizes up for grabs with this challenge. This challenge is being sponsored by New World Appliances, one of only a few British manufactures of
kitchen appliances. Each month an entrant will be picked at random and
will win a £50 Amazon voucher. At the end of 6 months all entries
will be judged and the best will be awarded a £300 Amazon voucher, if you’d like to take part in the Cornish part of this challenge get over to the Chocolate Log Blog for full details, you have until 15th June and then you need to come back to me for the Scottish leg of the challenge! It’s just like the Olympic Torch relay – errr, well maybe not quite!
So to my recipes for the challenge:
Smoked Mackerel Kedgeree (serves 4-6)
1 onion, finely chopped
1 tsp curry paste (I used Patak’s Garam Masala paste)
300g long grain rice
handful of coriander stalks, finely chopped
handful of coriander leaves, roughly chopped
1/4 pint dry cider or white wine
1 pint vegetable stock
cup of frozen peas
4 small smoked mackerel fillets, skinned and flaked
3 eggs, hard boiled
2 spring onions, finely chopped
3 tbsp caramelised onion chutney
3 tbsp Greek yogurt/soured cream/half fat creme fraiche (whichever you prefer)
3 hard-boiled eggs shelled and quartered.
1. Put a tbsp of olive oil in a large saute pan or large pot (I used my Le Creuset casserole), add the onion and cook until softened. Add the curry paste and stir to coat the onions.
2. Add the rice and coriander stems and stir until coated in oil and curry paste.
3. Add the wine or cider, then gradually add the stock stirring until all the stock has been absorbed and the rice is just soft but still holding it’s shape.
4. Add the mackerel and peas, put the heat off, stir and put on a lid. Leave for 10 mintues or so.
5. Serve the kedgeree, sprinkled with the spring onions, add a spoonful of yogurt or cream and a spoonful of sweet chutney, top with the quartered hard-boiled eggs and sprinkle with chopped coriander leaves.
I made this quantity for three people and there is enough left over to have cold with salad for lunch tomorrow. It’s a simple and tasty dish which I would thoroughly recommend.