Thursday, June 13, 2013
Whipped cream and kedgeree
I’ve posted about kedgeree before, but this time I’ve tried something a little different, this time I added a little garnish of savoury whipped cream to the final dish, yes whipped cream, the heat from the curry-fishy-rice melts the cream into its crevices and makes a heavenly sauce. It is a little odd at first look to see a quenelle of cream perched upon a very savoury dish slowly melting and mingling flavours, fresh lemon zest and parsley folded into the salted whipped cream does a great job of brightening the whole dish, and it doesn’t take long for your brain to get over thinking cream equals sweet.
Serves 2, with a little leftover for lunch.
6-8 cherry tomatoes, sliced into quarters
1 cup of rice, Basmati is good
1 tbsp of good curry powder or paste
Half a red onion, finely diced
1 red chilli, seeds removed and finely sliced
500g smoked fish, flaked into large chunks
1 lemon, zest and juice
1 tbsp butter
100–150 ml cream
Put the eggs in a pot and cover with cold water, bring the boil and cook for 5 minutes, drain and run over cold water, set aside. One egg is diced and tossed through the rice, the other is sliced into quarters for garnish.
Cook the rice until it’s just barely cooked, we don’t want it too well done as it will turn to mush when stirred later. When cooked, spread out on a sheet pan and leave to cool.
Take a bunch of parsley (leave some for garnish) and chiffonade. Whip the cream with a good pinch of salt to soft peaks and fold through the lemon zest and parsley, place in a container and let it sit in the fridge while the rest of the dish is made.
Sauté the onion and and chilli in the butter until softened and the onion is translucent. Add the curry and cook until fragrant, be careful not to burn it. Toss the rice into the pan and carefully stir through making sure to evenly coat the rice, add the fish, tomatoes, lemon juice and diced egg and gently mix until everything is heated through.
Serve a generous amount in a shallow bowl with a couple of the egg quarters and spoon on a quenelle of the cream.