Tag Archives: nerone

Kedgeree

I ask Nadia over. Our plan: to make a video of cooking kedgeree, then scoff it convivially.

We assemble the ingredients, position Nadia at the cooker and I film the three-minute video on my iPhone without a script.

I like it fast and real, like my food.

According to Wikipedia, kedgeree ‘consists of cooked, flaked fish (sometimes smoked haddock), boiled rice, parsley, hard-boiled eggs, curry powder, butter or cream and occasionally sultanas’.

We use Organico Nerone (black) rice, into which, once cooked, we stir 1 tsp curry powder, quartered organic hard-boiled eggs, chopped dates, Fish4Ever peppered mackerel then lemon juice + chopped parsley.

We concoct curry powder with ground spices. Recipe for future ref: 4 tsp coriander + 2 tsp turmeric + 2 tsp chilli + 1 tsp ginger + 1 tsp mustard seed + 2 tsp cinnamon + 8 single cloves. We only use 1 tsp of this mix in the kedgeree. Would be wrong to overpower the rest of the ingredients…

No sultanas but miraculously I have dates, softening in water. We decide 8 cut-up small ones are fine. No butter because the fish is canned in plenty of organic sunflower oil. (I hope this encourages you to experiment when cooking).

Before Nadia arrives, I hard-boil eggs.  Note to self: try 3 next time.

I boil the rice.

250 g Organico Nerone rice simmers for 40 mins in 800 ml water. A whole grain, cook black rice as if brown rice: 1 cup of rice for 2 of water.

Listen, sometimes cooking is guess-work. Jamie Oliver uses 170g of long-grain rice for his kedgeree recipe but give no quantities of water. Water has to cover the rice generously because rice swells.

Amounts-wise, I’m a bit hit-and-miss. (Gad, how I hate reading posts like this when desperately seeking a recipe. Sorry). How do you cook your rice?

STOP PRESS: After saying on Twitter that I could not find a classic kedgeree recipe online, chef James McIntosh blogged this one! Fresh!

I was dying to try Organico Nerone rice. Known as ‘forbidden rice’, it did not disappoint. Dramatically black, the cooked grains are fragrant, dense and vibrant.

A speciality grain, it is grown only in parts of the Po valley. Charles Redfern, Organico’s founder and MD, is rightly proud of his artisan suppliers – Organico Nerone rice is cultivated and packed by the Picco family, growing it since 1878.

Organico Nerone rice recently won two stars in the 2012 Great Taste Awards. “Two stars = faultless” according to the Great Taste Awards.

Declaring interests, Organico and its sister company Fish4Ever are clients. I only promote what is Winkle-tastic real food. And I did the video just-for-the-love-of-it.

Fish4Ever, the world’s first sustainable canned fish brand, is store-cupboard convenience with a conscience. In organic world, everything is connected. Fish4Ever’s eco-practices include supporting local day boats, artisan fishing and local canning, and 100% organic land ingredients. The result? Quality fish. It’s a virtuous circle.

Here’s me eating it. Yup, I overcooked the rice a bit. And still, utterly delicious.

Black rice kedgeree served with grated carrots

And here it is, served the next day.