On the weekend I made potato kedgeree for brunch. Normally kedgeree is made with fish and rice. The fresh lemon zest and juice gave it a lot of punch, a very summery zing which was good. The curry flavour was mild. I omitted the fresh sprigs of mint. And I really wish I had fresh watercress to add that finishing touch to the dish instead. To save time I boiled the potatoes and eggs the night before. The recipe came from a cookbook that I will be reviewing tomorrow. I will share the recipe with you all now.
It goes as follows:
Potatoes - 5 medium, boiled in their skins
Butter - 2 tablespoons (25 ml)
Onion - 1, peeled and finely chopped
Mild curry powder - 2 teaspoons (10 ml)
Zucchini - 1, sliced
Eggs - 4, hard-boiled
Peas - 1 cup (250 ml), cooked ... I used frozen
Plain yoghurt - 1 cup (250 ml)
Lemon juice - 1 teaspoon (5 ml)
Grated lemon peel - 1/4 teaspoon (1 ml)
Salt - 1 teaspoon (5 ml)
Pepper - 1/2 teaspoon (2 ml)
Sprigs of mint
1. Peel the cooked potatoes and chop coarsely.
2. Melt the butter in a large frying pan. When the foam subsides, add the chopped onions and curry powder and fry gently for about 5 minutes
3. Add the chopped potatoes and fry for another 5 minutes, stirring to combine. Stir in the sliced zucchini and continue cooking for 5 minutes
4. Peel the eggs and cut into halves. Add the eggs, peas, yoghurt, lemon juice, grated lemon peel, salt and pepper to the pan. Combine carefully so that the ingredients are not mashed together. Heat through but do not overcook.
5. Transfer to a serving dish and garnish with sprigs of mint.
This is how is how I served the kedgeree, with two slices of bacon and tomato. Sausages, whether veggie or not, would do nicely too. - JW