K is for Kingfisher and Kedgeree

The Kingfisher is such a pretty bird and I believe wonderful to watch. Sinlaw Mike has done several paintings of these gorgeous little birds. (See link at the side). Most species are found outside the Americas, there are roughly 90 species of these brightly coloured birds. In Britain the word Kingfisher generally refers to the Common Kingfisher. Some of the species are threatened with extinction which seems very sad as they are so attractive. The first picture shows the Amazon Kingfisher which is one of the few species found in the Americas. The second picture is of the Common Kingfisher seen in the British Isles and other parts of Europe. I know Mike has painted at least one Kingfisher he found in Singapore which he has shown in past issues of his blog The Scolopax Chronicles.

Kedgeree is originally an Indian dish which the British brought back to England after they had spent time in India. There appear to be many versions of it, I know Nigella Lawson makes a version with canned salmon, but I always loved the recipe my father made, however non-authentic. The only trouble is, he used to make it with smoked haddock which is something you can very rarely find where I live. I have made it with smoked cod which is occasionally available. I like lots of butter on mine! I think I used this for K last year, but it is a favourite.

Kedgeree

1 lb smoked haddock (smoked cod can be substituted)
Milk to cover
1 cup long grain rice (Basmati is best)
Butter
seasoning
2 hard cooked eggs.

1. First poach the haddock in the milk until the fish flakes easily. Remove the fish,  break it up and make sure there is no skin or bones left. Meanwhile cook the rice as directed on the package. Melt a large knob of butter (2 oz.) in a saucepan and add the rice and fish and cook, stirring, til warmed through. You may need more butter, I use lots when making this. Taste for seasoning and add if required. Slice the eggs and remove the yolks. Turn the fish and rice onto a serving dish, decorate with the slices of egg white and then sieve the yolks over the top. As a variation you can add a dash of cayenne and/or a teaspoon of curry powder blended into the butter. You can also add thick cream at the end, if you wish and don’t care about cholesterol.
2. You can decorate the final dish with more hard cooked eggs and even parsley if you wish.

Have a great weekend