Ahead of Burn’s Night this Saturday, Scottish chef Tom Kitchin will be cooking up a traditional favourite, perfect for your celebrations on Saturday - Kedgeree! We'll also be joined by bagpiper Louise Marshall to add to the Scottish spirit.
400ml whole milk
4 black peppercorns
2 bay leaves
2 garlic cloves, crushed
1 thyme sprig
250g undyed smoked haddock fillets
1 shallot, finely chopped
1 teaspoon Madras curry powder
½ teaspoon turmeric
200g pearl barley, well rinsed
100ml dry white wine
250ml chicken stock, ideally homemade
4 free range medium eggs
white wine vinegar
sea salt and freshly cracked black pepper
For the curry sauce:
sunflower or another vegetable oil
250g onions, chopped
1 red pepper, deseeded and sliced
1 teaspoon Madras curry powder
200ml chicken stock, ideally homemade
200ml coconut milk
1 banana, chopped
2 teaspoons chopped coriander stalks
1 green apple
40g Parmesan cheese, freshly grated
1 teaspoon freshly squeezed lemon juice
chopped coriander leaves
This recipe has several components, but they can be prepared ahead so all you have to do is finish off the dish just before serving.
First make the curry sauce; Heat a heavy-based saucepan with a tight-fitting lid over a medium-high heat, then melt the butter with a splash of oil. When the butter is foaming, add the onions and sauté for 3 minutes. Add the red pepper and curry powder and continue sautéing until the vegetables are tender.
Stir in the chicken stock and leave it to bubble until it evaporates. Add the coconut milk and bring to the boil, then add the banana and coriander stalks. Turn off the heat and leave the mixture to infuse, covered, for 1 hour.
Transfer the sauce to a blender or a food processor and blend. Pass through a fine sieve, season lightly with salt and pepper and set aside. When it is completely cool, cover and chill until required.
Meanwhile, to poach the haddock; place the milk in another heavy-based pan and bring to a simmer. Add the peppercorns, bay leaves, garlic and thyme, and leave to simmer for 10 minutes. Add the haddock and continue simmering for 5 minutes, or until the flesh flakes easily. Remove the pan from the heat and leave the fillets to cool completely in the milk.
When the haddock is cool, strain the milk into a bowl and reserve 250ml. Rinse the haddock and pat it dry, then remove and discard the skin and any bones. Flake the flesh into large pieces and set aside until required. If not using immediately, add a small amount of the poaching liquid to keep it moist.
Start cooking the barley about 45 minutes before you plan to serve; Heat another heavy-based pan over a medium-high heat, then add a splash of oil and the butter. When it is hot, add the shallot and stir for 2 minutes. Stir in the curry powder and turmeric and continue stirring until the shallot is tender. Stir in the barley, then add the wine, stirring to deglaze the pan, and leave to boil until it evaporates. Add the chicken stock, reduce the heat a little and simmer for 45 minutes, stirring frequently, or until the barley is tender. At this point, you can set the dish aside to finish cooking just before serving.
Meanwhile, poach the eggs; Bring a large pan of water to the boil. Add a splash of vinegar and turn down the heat so the water is barely simmering. One by one, carefully crack the eggs into a cup, then lower into the water and poach for 3-4 minutes until the whites are set. Use a slotted spoon to remove them from the water and set aside.
When you’re ready to finish cooking, stir in the curry sauce into the barley and reheat, if necessary.
Halve, core and finely chop the apple.
Just before you’re ready to serve, gently stir one-third of the smoked haddock, the Parmesan, butter and lemon juice into the barley. Add a little of the reserved milk to loosen the mixture if needed. Garnish with the remaining smoked haddock, diced apple and coriander. Divide among the individual plates, top each with a poached egg and sprinkle with cracked pepper.