Wednesday, August 31, 2011

Victorian Breakfast

I made kedgeree this morning, a bit of Anglo-Indian brekky right out of Sherlock Holmes. Rice, hard-boiled egg, tomato, and fish. Really should have a little onion, which I lacked; but I cheated with chives instead.

Pretty good, though I used smoked salmon and it's plenty strong. Seasoning? Some curry for the rice, plus freeze-dried chives; a pat of butter and a shake of sumac (instead of a lemon wedge) before serving; at table, another Anglo-Indian* standard, Worcestershire sauce.

Next time, more egg and less tomato, I think.
* Or fill-in-the-blank-Indian: take vindaloo, for instance. That fine, subcontinental-sounding term comes from the Portuguese phrase for garlic wine.


Tango Juliet said...

No fish for breakfast for this kid. My breakfast foods tend to be of the landlocked variety.

Stretch said...

Mrs. Hudson would be pleased.

LabRat said...

I have always wanted to try that, but so far convincing Stingray smoked fish for breakfast is a good idea has not come to pass.

Roberta X said...

Then try it with tuna in olive oil! I'm partial to a pricy brand (Cento), but if New Mexico is like Texas, you have more tuna-in-oil options than we do up here. C'mon, a rich, salty meat, how is that not breakfast fare?

(One of my fave quick meals is microwaved rice with tuna. Plain brown rice with the Bumblebee "Spicy Thai" makes a fine lunch -- better with some microwaved fresh-frozen greens)

I would use fresh Roma tomatoes or quartered cherry tomatoes; the big conventional one I used got a bit...slick. I probably should have deseeded it more assiduously. For me, the Worcestershire really pulled it together. Tam is a much bigger fan of smoked salmon and dug right in without it.