Home' Nova National : NOVA NATIONAL SEPTEMBER 12 Contents 21
© NOVA SEPTEMBER 2012
Kedgeree is a traditional English breakfast
taken from colonial India using grain (basmati),
spices and that most thrifty of nourishing
standbys, salted or smoked fish. This is my
version, but it’s infinitely flexible.
I like to add extra vegetables to the dish.
You will need to determine how long they will
take to cook and what size to cut them. Root
vegetables can be diced into 1cm pieces and go
in with the grain. Celery can be finely sliced and
also go in at the beginning. Vegetables that take
less time to cook such as corn, broccoli, peas,
zucchini etc can go in later.
With regard to the spices, I like curry spices so
am happy to just use that, but you might prefer
to use cumin seeds and turmeric (fresh or
You can cook this in two ways – as the recipe,
or simply cook the onion, garlic, ginger and
vegetables with the spices in the butter and oil
mix. Add cold pre-cooked grain, lemon juice to
taste, fish, eggs and herbs.
• 1⁄2 cup quinoa, soaked overnight in water to
cover with 1 tablespoon of whey or yoghurt
• 2 hard boiled eggs - cut into quarters
• Good knob of ghee or butter
• 1 tablespoon coconut oil (optional - if not using
ghee or butter, add extra)
• 1 small red onion (or whatever might be
around in that family), finely diced
• 1 clove garlic - finely chopped
• nice knob of fresh ginger- finely chopped or
• 13⁄4 cups fish, chicken or vegetable stock
• handful chopped seasonal vegetables - carrot,
celery, corn, zucchini, etc.
• 1⁄2 - 1 teaspoon good curry powder, or to taste
OR 1 teaspoon cumin seeds, and 1⁄4 teaspoon
• Pinch sea salt or to taste
• Smoked fish to taste - approx. 30 grams per
• good handful of fresh herbs to taste –
coriander and parsley
• 1⁄2 -1lemon
Add the ghee and oil to a medium saucepan
over a medium heat.
If using cumin seeds add these now and cook
for 1 minute in a gently sizzling fat. Add the
onions, garlic and ginger and cook over a
medium heat for 5 minutes, stirring every now
and then, or until lightly coloured and soft.
If using curry powder add the onions, garlic and
ginger to the fat and cook for 5 minutes over a
medium heat, stirring every now and then before
adding the curry powder and cook for 1 minute.
Add the longer cooking vegetables (if using),
strain the quinoa, discard the soaking water and
add to the pot with the sea salt. Add the stock,
cover with a lid and bring to a boil. Cook for 20 -
25 minutes from the time it comes to the boil on
a low heat – no steam should escape the lid. If
using faster cooking vegetables add these after
10 minutes and gently and quickly stir through
before replacing the lid. Check the grain is
cooked by removing the lid and tipping the pot
on a slight angle. If water pools, you will need to
replace the lid and cook a little longer.
To serve, flake the fish and add to the quinoa
together with the eggs and fresh herbs. Gently
toss through. Squeeze 1⁄2 lemon over and taste,
adjust seasonings as desired. Serve with a
generous dollop of yoghurt, sprinkle with fresh
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