Friday, April 5, 2013

Kedgeree Cake

In Britain, there are some dishes inspired by Indian cuisine.  They call those Anglo-Indian.

The recipes for Anglo-Indian dishes are generally eccentric.  I mean really eccentric!  For example, putting mango chutney in soup, or adding heavy cream to rice - ideas such as this first turned me away from Anglo-Indian dishes.

However,  once I tasted them, they were not bad at all!  I have tried most of the Anglo-Indian dishes and must say they are all very delicious!

In this blog, I am introducing to you a modified version of one of the Anglo-Indian dishes called Kedgeree.  Normally, Kedgeree is a curry flavoured pilaf cooked with smoked fish (which most British love) with heavy cream and boiled eggs added at the end of cooking.

I modified my usual Kedgeree recipe to cook it with canned salmon and, rather than adding boiled eggs, I made an egg mixture using cream and cheese, which I added into the rice mixture and then cooked in a cake tin to set as a savory cake.

Kedgeree is one of my husband's favourite Anglo-Indian dishes and every time I cook it he appreciates it very much.  However, when I made this modified version of Kedgeree, he was just so astonished by my idea and the taste.

As soon as I published this recipe in my Japanese blog, one of my Japanese friends tried it.  She and her husband really enjoyed the dish and she is now planning to add the recipe in her cooking repertoire.

Ingredients for 2 - 3 people
1 tablespoon butter, withholding 1/3 for greasing
1/2 onion, chopped finely
1 - 2 cloves garlic, chopped finely
2 - 2 1/2 inches carrot, peeled and chopped to the size of corn and peas
3 tablespoons sweetcorn, either frozen or canned
3 tablespoons frozen peas
2 cups cooked warm sushi rice (available at the oriental corner of any supermarket)
2 tablespoons chopped chives or parsley
2 teaspoons curry powder
1/4 teaspoon ground cumin
1/4 teaspoon ground coriander
1/4 teaspoon ground cinnamon
1 can (about 5 oz) pink salmon, drained well
salt and black pepper to taste
3 eggs
1 oz mature Cheddar cheese, grated
2 tablespoons half & half
6 - 8 cherry tomatoes, cut in half

Heat 2/3 of the butter in a frying pan and cook the onion for a few minutes.  Add the garlic and cook for a further 1 minute.  Add the carrot, sweetcorn, peas and cook for 4 - 5 minutes or until the volume reduces to half.

Put the warm rice in a large mixing bowl, then add the cooked vegetables, chives (or parsley), curry power and 3 spices.  With a wooden spoon or spatula mix the rice using a slicing action to distribute the vegetables and spices thoroughly.  Bear in mind if you mix too much, the gluten in the rice makes the mixture too sticky which is not a pleasant texture when you eat.

Add the pink salmon to the rice mixture and lightly mix so as to keep the bigger fish lumps.  Season with salt and black pepper.

In a small mixing bowl, beat the eggs and strain though a fine colander.  Add the cheese and half & half to the eggs and mix well.

Add the egg mixture into the rice mixture, mix and pour into a (using the remaining butter) greased and lined 7 inch spring-form round cake tin.

Arrange the cherry tomatoes cut side up and push them down to the rice.  With the back of spoon flatten the surface of the rice, then pick up the tin and let it drop from a few inches several times onto the kitchen work surface to remove any excess air.

Cook in a preheated oven at 350 F for 45 - 50 minutes.

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Below is the Japanese version of the recipe.  If you would like to read this recipe in Japanese with pictures covering every step, please click HERE.

Bon appetit!

<材料 2~3人分>
生クリーム...大さじ2(私はHalf & Halfを使用)







Before you go, click the ranking banners below 
to keep me near the top of the blog rankings.
Many thanks and see you soon! 
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