Buckwheat Kedgeree – Dani Valent

A spiced breakfast risotto with the nutty goodness of buckwheat

Kedgeree is an Anglo-Indian rice dish, brought back to England in Victorian times by colonial Brits, and generally served at breakfast time. It’s probably based on khichri, a rice and lentil dish with a venerable history in the Indian subcontinent and subject to countless variations.

Kedgeree always includes smoked fish (usually haddock), boiled eggs and curry spices. I’ve turned it into a kind of breakfast risotto by using nutty, wholesome buckwheat instead of rice. I add smoked trout rather than haddock but you can choose any smoked fish, or even smoked mussels if you like them.

There’s another reason I love kedgeree: it’s a nice, hearty word that’s really fun to say. File it alongside similarly fun-to-say furikake, poke and zhoug!

Serves: 2
Time: 40 minutes

Ingredients

  • 1 litre water
  • 2 eggs
  • 50 grams (2 oz) butter, chopped
  • 180 grams (6 oz) buckwheat, raw or activated
  • 2 tsp curry powder (Vadouvan is great!)
  • ½ tsp powdered ginger
  • 150 grams (5 oz) smoked trout
  • 80 grams (3 oz) peas, frozen or fresh
  • 1 lemon
  • salt and pepper
  • a few sprigs dill, finely chopped
  • 100 grams (3.5 oz) crème fraiche

Method

1. Pour 500 grams water into mixing bowl and eggs into simmering basket. Set basket into position and cook 12 min/Varoma/speed 1. Remove simmering basket and set eggs aside in a bowl of cool water. Tip water out of mixing bowl.

2. Place butter and buckwheat into mixing bowl. Toast for 8 min/Varoma/speed 1.5.

3. Add curry powder, ginger and 500 grams water. Loosen buckwheat with spatula and cook 14 min/100°C/speed 1. Peel the eggs while buckwheat is cooking then return them to a bowl of cool water.

4. Add most of the trout (save some for garnish), the peas, a good squeeze of lemon juice and salt and pepper. Mix for 3 min/90°C/Reverse/speed 1. Taste for salt, pepper and lemon juice, adding more if desired.

5. Stir dill through crème fraiche in a small bowl, reserving some for garnish. Chop eggs in half. Place kedgeree into serving bowls or a platter. Garnish with eggs, herbed creme fraiche and lemon zest.

Tips

  • The kedgeree can be made ahead and reheated but it’s nicest fresh. If reheating, place in the steamer basket and place 500 grams of water in mixing bowl. Heat 10 mins/Varoma/speed 1, or until at desired temperature.

Variation

  • Use any smoked fish or even ham, if you prefer.
  • This recipe can be doubled; just stir it after 7 minutes of cooking time at step 3, then continue for another 7 minutes.

Looking for more warming brunch dishes? Try my Chai Porridge, Ben Shewry’s Egg Fu Yong – a comforting and creative egg dish that uses the Thermomix for one crucial second. Also have a look at Victor Liong’s Corn Custard with Chicken Congee – with a one-ingredient savoury custard that will amaze.

Did you know Dani Valent Cooking gift vouchers are available right here? They make the perfect present for the Thermo-lover in your life.

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