kedgeree.
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HISTORY OF KEDGEREE
Kedgeree is a wonderful example of how the British adapted food from one part of their empire to another. Khichri was a hot and spicy Indian dish which combined dhal and rice and was flavoured with several spices including chilli. By the 18th century Khichri was accepted as a breakfast dish but with flaked fish instead of the dhal. Later the spices were modified and hard-boiled egg was added.
Placed on the side table in a silver serving dish, no Victorian or Edwardian country house was without it. There are many variations of the recipe: Mrs Beeton added a teaspoon of mustard and two soft-boiled eggs; others suggest cream to keep it moist, and cayenne pepper and saffron are sometimes added to give some heat and colour. It is now a popular supper dish, and is less commonly served as a breakfast dish.
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EGGS FLORENTINE-STYLE
A particular favourite of the Princess's, served either on a bed of spinach or encased in a jacket potato. Perfect for a television dinner, a light lunch or supper.
Serves: 4
Preparation time: 15 minutes
Cooking time: approx. 10 minutes
2 tsp white wine vinegar
4 medium eggs
50g/2oz butter
450g/llb baby spinach leaves, trimmed Salt and freshly ground black pepper
l tsp ground nutmeg
4 tbsp sour cream
4 tbsp grated Parmesan cheese
4 plum tomatoes, peeled, seeded and diced
1. Half fill a frying pan with water and add the vinegar. Bring the water to a boil, reduce to a simmer and break the eggs into the pan, keeping them apart. Cook gently for about 5 minutes until just set, or cooked to your liking. Remove from the pan using a draining spoon and keep warm.
2. Meanwhile, melt the butter in a large frying pan or wok and stir-fry the spinach for 2 – 3 minutes until just wilted. Remove from the heat, season and add the nutmeg. Drain to remove excess liquid.
3. Preheat the grill to a medium/hot setting. Place the spinach in the base of a shallow heatproof dish and arrange the eggs on top. Top each egg with a spoonful of sour cream and cheese. Cook for 2–3 minutes until lightly golden.
4. Transfer the eggs and spinach to warmed serving plates. Season and serve with the chopped tomato spooned around.
FILLED CROISSANTS
If you don't feel like cooking, it's easy to turn a plain croissant into a sumptuous breakfast treat. You can fill croissants with anything you would usually put in a sandwich, but the warmth from the croissant transforms a simple filling into a melting, buttery sensation!
Preheat the oven to 180°C/350°F/Gas 4. Place croissants on a baking sheet and heat for 5 minutes. Serve warm with one of the following fillings:
• Melt a 50g/2oz caramel chocolate bar over a low heat with 4 tbsp double cream until runny. Beat together 100g/4oz medium-fat soft cheese with the same amount of fromage frais and then spoon into four split croissants. Top each with a few slices of banana and then drizzle with the chocolate caramel.
• Whisk 300ml/lpt whipping cream until peaking and then sweeten with 2 tbsp softened strawberry jam and add a little vanilla essence. Fold in 100g/4oz chopped strawberries and divide between four split croissants. For a less calorific version you can replace the cream with yoghurt or fromage frais.
• Fill each croissant with a few leaves of rocket (Arugula), 2 slices of Parma ham and 4 slices of fresh mango. Sprinkle each with a few shavings of Parmesan cheese and top each with 1 tbsp mango chutney.
MAUNDY THURSDAY
On Maundy Thursday the Queen performs a ceremony which can be traced back to Christ's action at the Last Supper when he washed the feet of his disciples (John 14, 5) telling them ‘A new commandment I give unto you, k That ye love one another.’ The Latin word for command is mandatum, hence the name Maundy.
The custom of washing the feet took place in the monasteries when the abbot washed the feet of the monks. It was also the regular practice for the feet of the monarch
----
HISTORY OF KEDGEREE
Kedgeree is a wonderful example of how the British adapted food from one part of their empire to another. Khichri was a hot and spicy Indian dish which combined dhal and rice and was flavoured with several spices including chilli. By the 18th century Khichri was accepted as a breakfast dish but with flaked fish instead of the dhal. Later the spices were modified and hard-boiled egg was added.
Placed on the side table in a silver serving dish, no Victorian or Edwardian country house was without it. There are many variations of the recipe: Mrs Beeton added a teaspoon of mustard and two soft-boiled eggs; others suggest cream to keep it moist, and cayenne pepper and saffron are sometimes added to give some heat and colour. It is now a popular supper dish, and is less commonly served as a breakfast dish.
----
EGGS FLORENTINE-STYLE
A particular favourite of the Princess's, served either on a bed of spinach or encased in a jacket potato. Perfect for a television dinner, a light lunch or supper.
Serves: 4
Preparation time: 15 minutes
Cooking time: approx. 10 minutes
2 tsp white wine vinegar
4 medium eggs
50g/2oz butter
450g/llb baby spinach leaves, trimmed Salt and freshly ground black pepper
l tsp ground nutmeg
4 tbsp sour cream
4 tbsp grated Parmesan cheese
4 plum tomatoes, peeled, seeded and diced
1. Half fill a frying pan with water and add the vinegar. Bring the water to a boil, reduce to a simmer and break the eggs into the pan, keeping them apart. Cook gently for about 5 minutes until just set, or cooked to your liking. Remove from the pan using a draining spoon and keep warm.
2. Meanwhile, melt the butter in a large frying pan or wok and stir-fry the spinach for 2 – 3 minutes until just wilted. Remove from the heat, season and add the nutmeg. Drain to remove excess liquid.
3. Preheat the grill to a medium/hot setting. Place the spinach in the base of a shallow heatproof dish and arrange the eggs on top. Top each egg with a spoonful of sour cream and cheese. Cook for 2–3 minutes until lightly golden.
4. Transfer the eggs and spinach to warmed serving plates. Season and serve with the chopped tomato spooned around.
FILLED CROISSANTS
If you don't feel like cooking, it's easy to turn a plain croissant into a sumptuous breakfast treat. You can fill croissants with anything you would usually put in a sandwich, but the warmth from the croissant transforms a simple filling into a melting, buttery sensation!
Preheat the oven to 180°C/350°F/Gas 4. Place croissants on a baking sheet and heat for 5 minutes. Serve warm with one of the following fillings:
• Melt a 50g/2oz caramel chocolate bar over a low heat with 4 tbsp double cream until runny. Beat together 100g/4oz medium-fat soft cheese with the same amount of fromage frais and then spoon into four split croissants. Top each with a few slices of banana and then drizzle with the chocolate caramel.
• Whisk 300ml/lpt whipping cream until peaking and then sweeten with 2 tbsp softened strawberry jam and add a little vanilla essence. Fold in 100g/4oz chopped strawberries and divide between four split croissants. For a less calorific version you can replace the cream with yoghurt or fromage frais.
• Fill each croissant with a few leaves of rocket (Arugula), 2 slices of Parma ham and 4 slices of fresh mango. Sprinkle each with a few shavings of Parmesan cheese and top each with 1 tbsp mango chutney.
MAUNDY THURSDAY
On Maundy Thursday the Queen performs a ceremony which can be traced back to Christ's action at the Last Supper when he washed the feet of his disciples (John 14, 5) telling them ‘A new commandment I give unto you, k That ye love one another.’ The Latin word for command is mandatum, hence the name Maundy.
The custom of washing the feet took place in the monasteries when the abbot washed the feet of the monks. It was also the regular practice for the feet of the monarch
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