Okay me and my dad are going to make a delicious kedgeree
right, kedgeree is such a fantastic dish. Brilliant for breakfast lunch or dinner, or
cold leftovers or for hangovers, Boxing Day, New Year's day. I've got 250 grams of rice over here.
Dad grab us a couple of bay leaves mate. I've got the smoked haddock that I'm just going to plop in,
I'm just going to poach it for about six or seven minutes and
I'm gonna boil the eggs in here as well just to make use of the same pan.
The old man giving it some, as ever.
And if it gets a little knob of butter dad.
Me and dad used to cook together a lot because he was my boss, and he was a big endorser of
slave labour at an early age weren't you dad? Well young boys you gotta keep busy. I totally agree.
So coriander some people hate it, I'd say they haven't given it enough chance right, you've got
the lovely soft leaves here and then you've got the stalks here. Coriander stalks go in.
One chilli goes in, to the onions here. this rice has had about 10 minutes right,
it's nicely cooked. Just get yourself some cold water and completely refresh the rice,
wash away the starch. By cooling it down like that it kind of holds its shape. And then dad
if you can peel those eggs. I find with the eggs I just give it a little tap and give it a
little light roll, and then normally if you're lucky it'll just peel straight off like that.
I was a little bit worried doing that because they're perhaps a little bit undercooked but
um... we'll see. I've got some Madras curry paste and I'm just going to use one heaped tablespoon
or fork like that, straight in. I find this does a really good job and you know, if you look at this,
you see the onions and the paste have just kind of cooked into one another.
And at this sort of point... see how nice and light that rice is now. Mix it up.
You know the paste doesn't sort of, it seems to stick on the outside of the rice but not totally
go all the way through it so it's not like curry rice it's sort of rice and this beautiful sort
of paste. Then what we do is we gather our eggs. Kedgeree without egg is criminal. Flake in that
fish in and around. Clank off most of these coriander leaves here, sprinkle that on top.
Just squeeze a little bit of lemon in. What I like to do at this point
is almost as if you were making like a sponge just fold it three or four times
and then pop it back for like 5-10 minutes on a low heat. And that sound that's what you want.
Then just a little extra chilli just on the top, just to say good morning. A few
bits of extra coriander and then time to eat it, enough talking done. Here we go.
I'm gonna probably just finish it with a few bits of
the old cori'. Go for it. Can I go? Yeah. I'll plate myself one up.
Mmm. Fantastic. Dad's going to break his tradition and have a little bit of the old Guinness.
And then just a little swig of port. People might think that's weird but you know don't
knock it till you tried it. How... I can't believe I've just poured a publican the worst... that
is quality Essex head. You wouldn't believe he grew up in a public house would you? I weren't
thinking I was just thinking of me kedgeree. I apologise on behalf of all Guinness pourers in
the country that is completely unforgivable. Wipe your nose afterwards. It's gorgeous.